Peanut Butter Chocolate Chip Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla

2 2/3 cup flour
2 tsp soda
1 tsp salt
1 bag milk chocolate chips (maybe less. and try using half PB chips!)


Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, soda and salt and add to butter mixture. Fold in chocolate chips with a wooden spoon (I confess I still use my mixer, but I just do a quick mix so that I don’t overwork the dough).
Bake at 350 degrees for 10-12 minutes. Just cook until they start to brown and then take them out and let them cool a few minutes on pan before transferring.

I got this recipe from the Sisters Cafe

Frank's Red Hot Chicken Salad..

I got this recipe from the Sisters Cafe. It is really good, but I would use the 3LBs Chicken if you use less it will be spicier.

12 oz bottle Frank’s Red Hot Sauce (Original, cayenne pepper sauce)
1 bag of chicken breasts (3 lb)

tortilla chips
lettuce
tomatoes
shredded cheese
guacamole
ranch or bleu cheese salad dressing

Dump bag of frozen chicken breasts in the crockpot. Pour bottle of hot sauce over chicken. Cook on Low for 7 or 8 hours. At dinner time, take breasts out of the liquid and shred. Serve on a bed of tortilla chips along with other ingredients. YUM!

Buttermilk Syrup

This is seriously so good my family practically licked the pan clean! I would use a really big sauce pan because the baking soda makes it really bubbly. It goes down after it is done cooking.

• 1/2 cup butter


• 1 cup sugar


• 1 cup buttermilk


• 1 Tablespoon Vanilla


• 1 Tablespoon corn syrup


• 1/4 teaspoon ground cinnamon


• 1/2 teaspoon baking soda

1. Bring butter, sugar, buttermilk, vanilla, corn syrup and cinnamon to a simmer in a large saucepan over medium-high heat.


2. Once simmering, whisk in baking soda and cook for 10 seconds before removing from heat. Serve warm.


3. Also I made it before I started on the waffles and that way I could watch it and make sure it doesn't burn or boil over. It was still hot when we ate dinner.

Toasted Marshmallow Shake

Okay So I meant to take a picture but the shake didn't last long enough! One minute I had a cup full of yummy marshmallow goodness and the next I had a empty cup. I got this recipe from my Spike Mendelsohn : The Good Stuff Cookbook. He was on Top Chef and it is a great cookbook, it has tons of recipes for burgers, fries, shakes, and lots of other yummy stuff.

• So you will need:


• 1 -16 ounce bag Jumbo Marshmallows


• 2 Cups whole milk


• 2 Cups creamy vanilla Ice cream


• 1 Tablespoon sour cream


• Serves 4

Preheat the broiler. Reserve 4 marshmallows for garnish. So spread out remaining marshmallows on baking sheet in a single layer. Place the baking sheet under the broiler and cook, stirring once or twice, until completely charred, 2-3. Remove from the oven and set aside to cool. Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from oven and set aside to cool. Add the Milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes. Pour into four 8 ounce glasses and garnish each glass with a golden marshmallow.

Cream Tacos

Okay so this recipe is a little more like a casserole, but it was very good and sounds super quick and easy to assemble. A friend in our ward here (Arizona born and raised) brought it to us for dinner and said it's a family classic she grew up with. She quickly told me how to make it and so here's my version of what she told me. Enjoy!

Brown 1 lb. of ground beef (drain)

Mix in the following:

1 can of cream of chicken soup

1 can cream of mushroom soup

1 can green chilies

1 soup can of milk

Stir and simmer until everything is warm and incorporated.

Meanwhile, take approximately 1 dozen corn tortillas wrapped in a damp paper towel inserted in a ziploc bag and steam them in the microwave until softened.

Then, is a casserole dish layer tortillas, meat mixture, and then shredded cheddar cheese. Repeat layers until pan is full and ingredients are gone.

Put in the over for 20 minutes at 350 degrees or until everything is warmed and melted.

We ate ours with shredded lettuce on top for some extra crunch and another veggie.

Crazy Good Enchiladas

The Best Chicken Enchiladas

Okay I got this recipe off a cooking blog. I sat at the table (per my bed rest condition) and Matt and I made them together. It was perfect combination of his love of red sauce and mine of green. We tweaked a couple of ingredients and our tweaks are in the below recipe. Anyway, it's a little different, some extra work, but really tasty...at least for us.

Ingredients
4 boneless chicken breasts or 8 chicken tenders
1 TBS olive oil (enough to cover the bottom of skillet)
1 small red onion, diced
1 jalapeno diced and seeded
1 can of red enchilada sauce
4 cloves garlic, minced
1 tsp salt
2 cups Pepper Jack cheese, grated

2 cups Sharp Cheddar cheese, grated

4.5 oz. diced green chilies (I ran them through the food processor)

1 jar of salsa verde
10 flour tortillas
2 cups whipping cream

Directions
Preheat oven to 350 degrees.
1. Boil chicken. Once cooked shred with a fork.

2. Heat oil in a large skillet at medium-high heat. Then brown chicken, onion, garlic. Cook until onions soften.

3. Stir in 1/2 of the red endhilada sauce and salt. Stir until the red enchilada sauce has covered the chicken then add in jalapenos, green chilies, all of the salsa verde sauce and 1/2 of the Pepper Jack and ½ of the Sharp cheddar cheese. Mix all ingredients until well blended and the cheese has started to melt. Remove from heat.

4. Warm tortillas in the microwave for 20 seconds. (wrap in a dampened paper towel).

5. To assemble the enchiladas dip the tortillas in whipping cream, place them in a greased baking dish, add a large scoop of chicken mixture and then roll, placing seam-side down. Repeat until all tortillas are filled.

6. Next pour the remaining whipping cream and red enchilada sauce over the enchiladas. Cover with remaining Pepper Jack and sharp Cheddar cheese.

7. Cover and bake at 350 degrees for 20 – 25 minutes.