Since yesterday's blog hop mentioned Christmas cookies, I decided there was no time like the present to get to baking!! I had a package of Pillsbury cookies in the fridge, so I baked those yesterday afternoon, but didn't quite get my fill of baking yet. SO, I went through my recipe collection and found this recipe. I had an unopened bag of chips that were past their "guaranteed fresh by" date left over from a party, so I tried this one out. They are super good!!
Potato Chip Cookies
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup of granulated sugar
2 large eggs
1 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 cups of crushed potato chips (I used Ruffles)
1 cup of chocolate chips (I added 2 cups instead because we love chocolate)
Preheat oven to 350 deg. Beat butter and sugar together with a mixer on medium high until light and fluffy. Reduce speed to medium, add eggs and vanilla. Reduce speed to low and add flour, salt and baking soda. Gently stir in potato chips and chocolate chips. Drop cookies by tablespoon about 2" apart onto an ungreased* cookie sheet. Bake 14-16 minutes.
*The recipe says to place on an ungreased cookie sheet, but my cookies stuck like glue. Next time I will be lightly greasing the cookie sheet!!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, November 30, 2010
Saturday, October 24, 2009
Souper Saturday
Okay I realize I am the latest blogger on blogspot today, everybody posts in the morning, but I was TIRED this morning. I spent yesterday evening in the emergency room. Funny how I had to go to one since I blogged about one the other day... thankfully, I didn't go to the one mentioned in that blog. I started having mild chest pains yesterday afternoon, just kinda felt like I needed to burp. The pains started getting worse and more intense, so I took some Gas-X and started doing the arm windmills my mom always told me to do when I was little. No relief, so I tried lying down with my butt up in the air like doctors tell you to do post surgery when you are terribly bloated. No relief. I laid on my left side, left leg straight, right leg bent, trying to get relief, and it only kept getting worse. Then I started getting super duper hot, and sweaty, then in about 10 minutes, chilled and clammy. I was at my mom's house, so she was ready to call an ambulance, but I refused. I called my DH Boss who left work to haul me to the ER. After about four hours, lots of bloodwork and a full chest CTA, the doctor determined I have pleurisy. Not really sure how I have that since I don't have TB or pneumonia, but whatever. At first I was sticking to the trapped air idea, until the pain started to come back today, around the time the anti-inflammatories they loaded me up with were probably leaving my system. So as if the head stuff wasn't enough, I got some inflammation junk. YAHOO!!
Anyway, on to today's recipe. I haven't tried this one yet, but I will be tomorrow, so try it with me :) It's too late to start today, but tomorrow will work out fine...
Mexican Chicken Stew
1 lb boneless skinless chicken breast, cut bite size
1 1/2 Tbsp flour
2 tsp EVOO
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut bite size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro
1. Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp of EVOO in nonstick Dutch oven. Add chicken; saute 5 minutes until cooked through. Remove.
2. Heat remaining 1/2 tsp oil. Add sweet potatoes, pepper, and onion; cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic, and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; mix chicken back in, then stir in cilantro.
Anyway, on to today's recipe. I haven't tried this one yet, but I will be tomorrow, so try it with me :) It's too late to start today, but tomorrow will work out fine...
Mexican Chicken Stew
1 lb boneless skinless chicken breast, cut bite size
1 1/2 Tbsp flour
2 tsp EVOO
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut bite size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro
1. Sprinkle chicken with flour; toss to coat. Heat 1 1/2 tsp of EVOO in nonstick Dutch oven. Add chicken; saute 5 minutes until cooked through. Remove.
2. Heat remaining 1/2 tsp oil. Add sweet potatoes, pepper, and onion; cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic, and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; mix chicken back in, then stir in cilantro.
Saturday, October 17, 2009
Souper Saturday
I've decided to try a new weekly topic, for Saturdays. Since cold weather is coming, what better idea could I come up with except for Souper Saturday? Each week I'm going to post either a new recipe that I love, or one that I'm going to be trying as well....
This week, I'm doing one that I've recently tried, and LOVE!! It was first published in Woman's World magazine, not sure which issue, but it's delicious and VERY filling....give it a try, let me know what you think!!
Extreme Diet Soup (I just call it extreme soup, forget the diet part)
2 tbsp EVOO
2 lrg white onions, very thinly sliced
1 1/2 lbs boneless skinless chicken breast, cubed
1 lrg carrot, shredded
2 lrg garlic cloves, minced
1 large jalapeno pepper (I actually like it better with 2), chopped (include seeds)
2 tsp of fresh thyme or oregano (or 1 tsp of dried)
8 cups of fat free natural chicken broth
1 15 oz can black beans, drained
6 packed cups of baby spinach leaves
1 lrg tomato, finely diced
salt & pepper to taste
Heat EVOO over medium heat in a large saucepan. Add onions, stir occasionally, cook for 10 minutes. Add chicken, stirring occasionally, for 5 more minutes, or until the chicken is cooked and the onions are browning. Add carrot, garlic, jalapeno, thyme/oregano. Cook another 2 minutes. Stir in broth and increase heat to high. Bring to a boil. Add beans, spinach & tomato. Return to a boil, then turn off heat. Add salt & pepper to taste.
Can also add parmesan cheese and lemon juice if desired.
This week, I'm doing one that I've recently tried, and LOVE!! It was first published in Woman's World magazine, not sure which issue, but it's delicious and VERY filling....give it a try, let me know what you think!!
Extreme Diet Soup (I just call it extreme soup, forget the diet part)
2 tbsp EVOO
2 lrg white onions, very thinly sliced
1 1/2 lbs boneless skinless chicken breast, cubed
1 lrg carrot, shredded
2 lrg garlic cloves, minced
1 large jalapeno pepper (I actually like it better with 2), chopped (include seeds)
2 tsp of fresh thyme or oregano (or 1 tsp of dried)
8 cups of fat free natural chicken broth
1 15 oz can black beans, drained
6 packed cups of baby spinach leaves
1 lrg tomato, finely diced
salt & pepper to taste
Heat EVOO over medium heat in a large saucepan. Add onions, stir occasionally, cook for 10 minutes. Add chicken, stirring occasionally, for 5 more minutes, or until the chicken is cooked and the onions are browning. Add carrot, garlic, jalapeno, thyme/oregano. Cook another 2 minutes. Stir in broth and increase heat to high. Bring to a boil. Add beans, spinach & tomato. Return to a boil, then turn off heat. Add salt & pepper to taste.
Can also add parmesan cheese and lemon juice if desired.
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