Big Fat Chocolate Chip Cookies

INGREDIENTS
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 325 degree. Grease cookie sheets.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Using a wooden spoon stir in the chocolate chips. Roll cookie dough into 1 1/2 inch balls and place on the greased cookie sheet. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Granola Bars

INGREDIENTS

1/2 cup butter
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 cups Rice Krispies
2 cups oats
1 cup craisins
1/2 cup pecans

1/2 cup white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with cooking spray.

2. In a large pot melt the butter over low heat. Once melted, remove from the heat and stir in the sugar, honey, flour, vanilla extract, and cinnamon. Then add the remaining ingredients and mix well.

3. Pour the mixture to the baking pan. Press the granola firmly into the pan, packing it to a flat and even thickness.

4. Bake for 20 minutes, until golden brown. Cool for an hour in the pan before cutting into bars.

Angel Hair Pasta With Chicken

INGREDIENTS
2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
salt
garlic
pepper
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.

Slow Cooked Pot Roast

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Beer Can Chicken

INGREDIENTS
1/2 cup butter
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons pepper
1 can beer
1 whole chicken

DIRECTIONS
1. Preheat an outdoor grill for low heat.
2. In a small bowl mix together half of the garlic powder, paprika, onion powder, cayenne pepper, salt and pepper. Rub seasoning all over the chicken.
3. In a small bowl, melt the butter in the microwave. Mix in the remainder of the seasonings.
4. Drink 1/2 of the beer, leaving the remainder in the can. Add half of the melted butter and seasonings to beer can. Spray the outside of the can with cooking spray.
5. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.
6. Place baking sheet with beer and chicken on the grill. Baste the chicken ever half hour with the melted butter and seasoning. Cook over low heat for about 2 hours, or until the chicken reaches 180 degrees.

TIPS: Buying a chicken in whole is much cheaper than just buying boneless skinless chicken breasts. I got this whole chicken for only $3.50! A whole chicken is generally around 4-5 pounds. For a standard family of four this is too much food for just one night. Save all the leftover chicken and use it for dinner the next night. I made chicken noodle soup with my leftovers.

Chocolate Cake Mix Cookies

INGREDIENTS
1 box devil's food cake mix
1/2 cup butter, melted
2 eggs
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup mini chocolate chips
1/2 cup chopped nuts

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together the cake mix, butter, eggs, oil and vanilla until smooth. Stir in the chocolate chips and nuts.
3. Roll into 1 inch balls and place onto an ungreased baking sheet.
4. Bake for 8 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing.

NOTE: This recipe is very flexible. Change out the kind of cake and the mix ins, just keep everything else the same. Another one I have tried is German Chocolate Cake Mix with coconut and pecans. Soo good!

Arroz Con Pollo

INGREDIENTS
2 boneless skinless chicken breasts, cut into 1 inch cubes
2 chorizos, chopped casing removed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 cup saffron yellow rice
1 can chicken broth
1/2 cup white wine
1 can stewed tomatoes, chopped

DIRECTIONS
1. Season chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken and chorizo, cook thoroughly about 8 minutes stirring regularly.
3. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes.
4. Add rice and cook 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Bring to a boil. Cover, and simmer for 20-25 minutes until the rice is cooked.