Large Batch Chocolate Chip Cookie Bars

Large Batch Chocolate Chip Cookie Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 35 large bars or 70 small bars

Ingredients

1 1/2 C butter

2 C brown sugar

1 C white sugar

2 eggs

2 egg yolks

4 tsp vanilla

4 1/4 C flour

1 tsp salt

1 tsp baking soda

2 C milk chocolate chips

2 C M&Ms

Instructions

1. Preheat your oven to 325 degrees.

2. Place 1 1/2 C butter into a large glass bowl. Melt the butter in the microwave.

3. Add 2 C brown sugar and 1 C white sugar and stir to combine. Then add 2 eggs, 2 egg yolks and 4 tsp vanilla. Whisk it together until well combined.

4. In a separate bowl combine 4 1/4 C flour, 1 tsp salt and 1 tsp baking soda.

5. Stir the dry mixture into the sugar mixture. Don't mix it in all the way. The trick to making these bars nice and soft on the inside is not to over mix and not to over bake. So, at this stage...leave a bit of the flour showing. It will incorporate nicely for you as you stir in the chocolate.

6. Add 2 C milk chocolate chips and 2 C of M and M's (almost all of a medium sized bag). You can use any kind of chocolate chips.

7. Stir the chocolate in to combine.

8. Spray a large cookie sheet with cooking spray (mine is 12 x 17). Press the dough evenly into the pan.

9. Bake for 22-25 minutes or until the outside is slightly golden. You want to be sure not to over bake. They are much better if the inside is nice and soft.

10. Allow them to cool for about 10 minutes then slice into bars and enjoy!

http://jamiecooksitup.net/2016/06/large-batch-chocolate-chip-cookie-bars/

The Best Chocolate Chip Cookie Recipe EVER!

The Best Chocolate Chip Cookie Recipe EVER!

Author: SAVORY SWEET LIFE

Prep time:  10 mins

Cook time:  12 mins

Total time:  22 mins

Serves: 48 COOKIES

 

Ingredients

• 1 cup (2 sticks) salted butter, softened
• ½ cup sugar
• 1½ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2¾ cups (12 oz) all-purpose flour 
• ¾ tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1½ tsp. baking powder
• 2¼ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/

Mud Hen Bars

Mud Hen Bars

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, separated
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans (can use walnuts)
• 1 cup semi-sweet chocolate chips
• 1 cup miniature marshmallows
• 1 cup brown sugar

Instructions

Grease a 9x13 baking pan or line with parchment paper, greasing any exposed areas of the pan.

1. Beat butter and sugar on medium speed until light and fluffy. Add egg yolks and beat until blended.
2. Combine flour, baking powder and salt. Add to butter mixture, just until blended. Mixture will be crumbly. Press crust into the bottom of prepared pan.
3. layer chopped pecans, chocolate chips and marshmallows on top of crust.
4. In a medium bowl (I use a large batter bowl) Beat egg whites on high speed until stiff peaks form with a hand mixer. Gently fold in brown sugar until combined. Spoon meringue on top marshmallows using a teaspoon, covering as much area as possible.
5. Bake in a preheated 350 degree oven for 28-33 minutes, until meringue is cooked and a golden brown.
6. Let bars cool completely before cutting. Store in an airtight container.

http://chocolatechocolateandmore.com/mud-hen-bars/

Chess Squares (Butter Cake)

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Chicken Salad Sandwiches

Chicken Salad Sandwiches

By: Cynthia LeBaron

Frozen Chicken Breasts

Green Onions

Celery

Mayo

Sour Cream

Dill

Salt & Pepper

Sliced Almonds

Boil or bake chicken breast until cooked through. When chicken has cooled cut up into small pieces then place in a large mixing bowl. Chop and dice up green onions and celery then add to chicken. Mix in equal parts of mayo and sour cream to chicken until desired consistency is reached. Add dill, salt and pepper to taste. Add sliced almonds just before serving. For an added flavor throw in some grapes or craisins. Refrigerate until you are ready to serve.

Lemon Chicken

recipe from Sue Salmon

6 - 8 half chicken breast, skinless, boneless (pound out to flatten a bit)

1 cup butter

¼ cup fresh lemon juice

4 tsp. grated lemon rind

¼ cup chicken broth

2 cup cream

parmesan cheese to top

In a frying pan, sauté chicken in melted butter over medium heat until cooked through, about 6 minutes per side. Remove chicken and place in a 9x13 casserole dish. To the frying pan add lemon juice, rind and chicken broth; stir and heat through. Add cream and blend – it may curdle, but its suppose to. When the mixture is hot, pour over chicken, sprinkle with parmesan cheese to your liking and place in a 350 degree oven for 45 minutes. It will hold for a few hours in a warm oven if necessary. Very good over rice. Great reheated the next day……if you can manage to save any!

Almond Sheet Cake with Butter Frosting

2 cups flour

2 cups sugar

1 tsp salt

1 tsp baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 eggs, lightly beaten

1 tsp almond extract

sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.

In a large bowl, whisk together dry ingredients and set aside.

In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.

Stir in sour cream, beaten eggs, and almond extract.

Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.

Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.

Butter Frosting

1/2 cup butter

1/4 cup milk (the higher the fat content, the richer it will taste)

1/2 tsp almond extract

3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a boil over medium heat, stirring occasionally.  Remove from heat; whisk in almond extract, and gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.