Chocolate Chip Cookies

Original Toll House Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.)Semi-Sweet Chocolate chips

Mix flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

Bake at 375º for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Crock pot Cheesy chicken and rice

1 (8oz) box Zatarain's Yellow Rice, cooked according to package.

4 boneless skinless cooked chicken breasts

2 cups shredded cheddar cheese, or cheese blend

1 medium onion, chopped

1 (10.5oz) can cream of chicken soup

1 (15oz) can of corn, drained

1 1/2 cups chicken stock

Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.

Mix together the chicken broth and can of cream of chicken soup.

Pour mixture over chicken.

Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.

Right before serving, shred chicken with 2 forks.

Add in cooked & prepared Zatarain's rice, cheese and corn.

Mix well, until cheese is melted.

Cover pot and cook for another 30 minutes to heat through.

Strawberry Cobbler

1/2 cup white sugar 

1 tablespoon cornstarch

 1 cup water

 4 cups strawberries, hulled and quartered

 1 tablespoon white sugar

 1 1/2 teaspoons baking powder

 1/2 teaspoon salt 

3 tablespoons butter

 1/2 cup milk, half and half or whipping cream

1/2 teaspoon vanilla

Preheat oven to 400º.

Butter a 2-quart baking dish.

Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot.

 Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.

Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in milk. Mixture should be fairly soft. Spoon on top of berries.

Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Sausage stuffed mushrooms

We had mushrooms similar to these at a pizza place in Nevada and we loved them. So I had to try and come up with a recipe as similar as possible. And I do believe I came close if not even better. These little gems have a bite to them so if you want them more mild you may want to mix half hot sausage and have regular to tone it down. But I find this  way  is the best.

48 large mushrooms, stems removed (reserve), or more as needed

24 chopped mushroom stems

 1 pound ground hot Italian sausage ( I use Jimmy Dean hot sausage)

1 medium onion, chopped

 4 ounces grated Parmesan cheese, divided (I like Italian blend).
1/4 cup  bread crumbs 

 1 teaspoon minced garlic 

1 teaspoon chopped fresh parsley

monteray jack cheese

Preheat oven to 350º

Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved chopped mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.

Stir 3 ounces Parmesan cheese ( or the blend), bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.

Fill the mushroom caps with,  the stuffing mixture, brush w/melted butter and top with the monteray jack cheese or the Italian blend. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese. Sprinkle with fresh chopped parsley to garnish, if desired.