Brownie Mix Double Chocolate Chip Cookies

The yumminess of a brownie, the convenience of a cookie!!!  I made these today, awesome!!!  I think our next batch will be with peanut butter cups or heath bar. 

Brownie Mix Double Chocolate Chip Cookies

• 21 ounces brownie mix(Mine was only 19 ounces)
• 1/2 cup flour
• 6 tablespoons vegetable oil
• 2 eggs, beaten
• 2 tablespoons water
• 6 ounces semi-sweet chocolate chips
• 3/4 cup nuts , chopped (optional)

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

Sandlake Country Inn Cookies

Sandlake Country Inn Cookies (This a B&B that is absolutely the most romantic place on earth!  I am hoping Jeremy will take me there this year for our 10 year anniversary.  They serve these cookies that are amazing... I can't wait to bake them.  On a cool summer day!  :o)

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Ingredients

Directions

3 C brown sugar 1 lb butter, softened 2 eggs 4 C flour 2 tsp baking soda 1 Tbsp cinnamon 2 tsp ginger 1 tsp salt 2 tsp vanilla extract 2 C chopped walnuts 3 C choocolate chips powdered sugar

cream butter and brown sugar. Add eggs. In seperate bowl, combine flour, soda, cinnamon, ginger, and salt. Add mixture slowly to butter mixture. Add vanilla and blend well. Add nuts and chocolate chips. Refrigerate covered overnight. Form dough into 1 inch balls. Put balls in ziploc bag with powdered sugar and shake to coat. Bake on ungreased cookie sheet at 350 for 10 minutes. http://www.sandlakecountryinn.com/index.htm

Chipotle's Cilantro Lime Rice

Chipotle's Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Chicken Curry

I am experimenting with curry this week- my friend made this recipie last month and I loved it.  Recipie listed below(link is from original source with pictures!).  I will be trying a different one and if I like it I will share.

http://www.tightwadinutah.com/2010/03/chicken-curry-freezer-meal.html
6 pounds chicken
1 cup butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used ground ginger)
2 T minced garlic
2 T sugar
2 T Chicken bouillon (I only used 2 squares)
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice
3 one-gallon freezer bags (I used 6 quart bags plus we had one meal for dinner last night) GOOD!

Cut chicken into bite size pieces
Cook over med. heat about 30 min.
Remove from heat and cool
Divide into freezer bags

While chicken cools melt butter in large saucepan over med heat

Add onions, cook until soft 5 min.
Add curry, ginger, garlic, sugar, bouillon, and salt
Cook stirring for 2 min
Add flour, cook, stirring 2 min more
Mixture will be a paste
Gradually add water and milk stirring constantly until sauce has thickened
Add Lemon juice after thickened
Cool sauce
Divide evenly into bags
Seal and Freeze

CREAMY CHICKEN & CHILE ENCHILADAS

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Read more about it at www.cooks.com/rec/view/0,1649,141178-253193,00.html










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Brownie in a MUG- Warning- this is addictive

I got this from my friend Julie's blog- and its so much fun to make with little ones.  And it tastes good-- and it could become quite my secret indulgence around here...
5-minute Brownie in a Mug

4 Tbsp. flour
4 Tbsp. sugar
2 Tbsp. unsweetened cocoa
dash of salt
2 Tbsp. vegetable oil  **my friend used applesauce instead and had great results.
2 Tbsp. water
1/3 tsp. vanilla
some chocolate chips (optional)

Stir dry ingredients in a standard sized mug. Add oil, water, and vanilla and mix thoroughly. Mix in chocolate chips.

Microwave for 1 1/2 minutes. It will be soft. Cool for a minute.

Mexican Rice

We had no meat for our burritos this evening! So I decided to try making some Mexican rice to go with them, we had some black beans and it all turned out really yummy!! Super easy, found on www.allrecipes.com

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.