Angie's chocolate chip cookies

Chocolate Chip Cookies (Angie)

2 eggs

1 tsp salt

1 tsp soda

2 tsp vanilla

3/4 cup sugar

3/4 cup brown sugar

1 cup shortening

Mix until smooth and then add 2 1/4 cup flour

Sitr in 1 cup choc chips

Bake at 365 for 10ish minutes.

Cilantro Ranch Dressing

 

Ingredients 

• ▢1 packet ranch dip dressing (or 3 tbsp)
• ▢1 cup mayonnaise
• ▢1 cup sour cream
• ▢1 bunch cilantro
• ▢1 tsp minced garlic
• ▢1-3 tsp diced jalapenos
• ▢1/3 to 1/2 cups milk (HEAVY CREAM PREFERRED)

Creamy Broccoli Salad (Bacon, Rotini, Pasta)

 

Ingredients

• ▢16 ounce package rotini pasta
• ▢1 pound fresh broccoli, chopped (stems removed)
• ▢½ cup diced red onion
• ▢½ pound bacon, cooked and crumbled
• ▢2 cups mayonnaise
• ▢½ cup red wine vinegar
• ▢½ cup sugar
• ▢2 teaspoons salt
• ▢1 teaspoon freshly ground black pepper

Instructions

• Prepare pasta according to package directions. Chop broccoli, onion and bacon.
• In a bowl, mix together mayonnaise, red wine vinegar, sugar, salt and pepper.
• Once pasta has been cooked and drained well, put it in a large bowl.
• Pour in mayonnaise mixture, chopped broccoli and diced onion (don’t add the bacon in yet, you want to add that in right before serving so it stays crunchy).
• Stir well.
• Cover bowl and put in the fridge to chill for at least 3 hours.
• Before serving, add crumbled bacon to salad and then give it all a good stir and then serve.

Video

Notes

• Some additional add-ins that would be delicious in this are some halved red grapes (1 1/2 cups) and chopped pecans (1 cup).

Course: Salad

Cuisine: American

Nutrition

Calories: 783kcal | Carbohydrates: 60g | Protein: 13g | Fat: 54g | Sodium: 1148mg | Fiber: 3g | Sugar: 16g

gUACAMOLE RECIPE (cAFE RIO)

 https://www.favfamilyrecipes.com/best-guacamole-ever/

sWEET PORK (CAFE RIO)

 https://www.favfamilyrecipes.com/wprm_print/19672

iNSTANT POT RICE (gREAT RECIPE)

 https://www.favfamilyrecipes.com/wprm_print/60678

PICO DE GALLO (cAFE RIO)

 https://www.favfamilyrecipes.com/wprm_print/19828

Black Bean Recipe (Cafe Rio)

 https://www.favfamilyrecipes.com/wprm_print/19667

Cilantro Rice (Cafe Rio)

 https://www.favfamilyrecipes.com/wprm_print/19667

Pasta Fagioli Soup (Olive Garden)

 https://www.favfamilyrecipes.com/olive-garden-pasta-e-fagioli-soup/

 Slow Cooker Teriyaki Chicken

1.5 lbs of chicken breasts

2 tsp garlic minced

2 tsp ginger minced

1/4 cup honey

3 tbsps brown sugar

1/2 cup soy sauce

2 tsp sesame oil

2tbsp rice vinegar

1/4 cup cold water

2tbsps corn starch

1 tbsp sesame seeds

2 tbsps sliced green onions

4-5 hours high or low for 8 hours

Slow cooker

Hatch Green Chile Chicken Enchiladas

 

FOR THE SAUCE

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup chicken broth (I used no salt added)
• 1/4 cup heavy cream
• 2 tablespoons chopped Hatch green chiles
• 2 1/2 cup shredded Monterey jack cheese, divided
• Garnish: Avocado slices, green onions, fresh cilantro

FOR THE FILLING

• 1 cup chopped or shredded cooked chicken (I used a deli rotisserie)
• 1 14 ounce can black beans, drained and rinsed
• 1 14 ounce can corn, drained and rinsed
• 1/4 cup chopped Hatch green chiles (I used frozen from Trader Joes)
• 2 ounces cream cheese, softened
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 soft taco size flour tortillas

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Instructions

1. Preheat oven to 350 degrees.

FOR THE SAUCE

1. In a medium pan, melt butter over medium high heat. Whisk in flour to form a paste and cook for about 2 minutes.
2. Gradually whisk in the chicken broth, and bring to a gentle boil, whisking occasionally. When the sauce has thickened slightly, stir in the heavy cream, green chiles, and 1/2 cup of the cheese. Stir until smooth. Remove from heat and set aside.

FOR THE FILLING

1. In a large bowl, mix together chicken, black beans, corn, green chiles, cream cheese, and spices.
2. Divide the mixture between eight flour tortillas.
3. Pour enough sauce to cover the bottom of a greased 9 by 13 baking dish. Roll the tortillas around the filling, and place in the pan seam side down.
4. Pour remaining sauce over the filled enchiladas, and sprinkle remaining cheese over the top.
5. Bake for 30 minutes uncovered, or until hot and bubbly and the cheese is beginning to brown. Garnish with avocado, green onions and fresh cilantro.

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Nutrition

• SERVING SIZE: 1 Enchilada
• CALORIES: 484
• SUGAR: 2.9g
• SODIUM: 720mg
• FAT: 27g
• SATURATED FAT: 13g
• UNSATURATED FAT: 12.2g
• TRANS FAT: 0.1g
• CARBOHYDRATES: 41g
• FIBER: 7g
• PROTEIN: 22g
• CHOLESTEROL: 67mg

Damn Delicious Beef Stew

 

INGREDIENTS:

• 2 tablespoons olive oil
• 2 pounds stew meat, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 pound baby red potatoes, quartered
• 4 carrots, cut diagonally into 1/2-inch-thick slices
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds, optional
• 2 bay leaves
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium heat.
2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
6. Serve immediately, garnished with parsley, if desired.