Single Serving Chocolate Chip Recipe

For those days you just want to make one cookie......




1 tbsp. butter, melted;

1 tbsp. white sugar and

1 tbsp. brown sugar;

3 drops of vanilla;

pinch of salt;

1 egg yolk;

1/4 c. flour;

2 tbsp. chocolate chips -




MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie It's like a hug from home.

Sausage, Egg & Cheese Breakfast Roll-Ups

Delicious Recipes


SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS

5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste


Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.

Green and White Chunky Chicken Chili

Green and White Chunky Chicken Chili

Cyndi Ingle

2 Tbs vegetable oil
6 6 oz. boneless skinless chicken breasts, cut into bite-size pieces
salt
fresh ground black pepper
1 medium yellow onions, quartered and thinly sliced
5 garlic cloves, minced
1-2 jalapeno peppers, seeded and finely chopped
2 Tbsp ground cumin
1 Tbsp ground coriander
1 cup tomatillo salsa (mild or hot)
4 cups chicken stock
3 15 oz. can cannellini beans
2 -3 Tbs chopped fresh cilantro (optional)
2 -3 Tbs chopped fresh flat-leaf parsley
1 limes, juice of
shredded monterey jack cheese or shredded monterey jack pepper cheese

1. Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.

2. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.

3. Add in the tomatillo salsa and chicken stock; bring to a simmer.

4. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.

5. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.

6. Serve each bowl of chili with a little shredded cheese on top if you like.

Source
Author: Cyndi Ingle, adapted from a recipe by Rachael Ray

2/22-2/28, 2015

The Weather report says snotty weather this week--even ice!  Yech!!!  So, I say Soup and hearty fare...

Monday
Cheeseburger Soup

Tuesday
Taco Soup

Wednesday

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Thursday
Shepherd's Pie

Friday
Grill Day!  Either outside (weather permitting) or inside on the old George Foreman or my cast iron grill!  This is burgers, chicken, steak--whatever catches our fancy!

Chocolate Mayonnaise Cake

Courtney Luper via FB
From Me:  I thought this looked interesting, though I would probably use a regular buttercream frosting or something!

A moist chocolate cake with yummy peanut butter frosting!

CAKE
Ingredients:
•2 cups of all-purpose Flour
•2/3 cups of unsweetened cocoa powder
•1 1/4 teaspoon of baking Soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cup sugar
•1 teaspoon vanilla
•1 cup of Mayonnaise
•1 1/3 cups water


Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

PEANUT BUTTER FROSTING:
Ingredients:
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Hillbilly Recipes from FB

Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.


Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

Pumpkin Cream Cheese Bread~~Lightened Up

Yields 8 - Each mini loaf is 9 WW+ points

Prep Time - 20 min
Cook Time - 25 min
Total Time - 1 hr

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

Instructions
Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
Bread Layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Bread Assembly
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool for about 10-15 minutes and then remove from the pans

Notes:
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf

Nutritional Info:
Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg
Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g- By MJ