The Best Soft Chocolate Chip Cookies

Ingredients

• 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour (spoon & leveled)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup (225g) semi-sweet chocolate chips

Instructions

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
5. Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
6. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Read Full Recipe >>>> Click Here

Cinnamon Roll Poke Cake

INGREDIENTS

FOR THE CAKE

• Cooking spray
• 1 box white cake mix, plus ingredients called for on box

FOR THE FILLING

• 1 (14-oz.) can sweetened condensed milk
• 4 tbsp. melted butter
• 1/2 c. packed brown sugar
• 1 tsp. cinnamon
• Pinch of kosher salt

FOR THE FROSTING

• 1/2 c. heavy cream
• 1 (8-oz.) block cream cheese
• 4 tbsp. butter, softened
• 1 c. powdered sugar
• 1 tsp. pure vanilla extract
• Pinch of kosher salt 

DIRECTIONS

1. Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
2. Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.
3. Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
4. In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.
5. Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.

Read Full Recipe >>>> Click Here

Stuffed zucchini boats

Ingredients

• 3 zucchinis
• Cooking spray
• 3/4 lb. chicken breast cut into cubes
• 1 Tbsp olive oil
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3/4 cup pasta sauce
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F.
2. To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
3. Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
4. Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper.
5. Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally.
6. Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted.
7. Sprinkle with fresh basil and parmesan cheese, if desired, and serve.

Read Full Recipe >>>> Click Here

Easy Mozzarella Chicken with Marinara Sauce and Mushrooms

Ingredients

• 4 chicken breasts , skinless, boneless
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 cup mushrooms , sliced
• 1 cup marinara sauce
• 1 cup Mozzarella cheese , shredded

Instructions

1. Preheat oven to 375 F.
2. Add chicken breasts to the casserole dish.
3. Season chicken breasts with Italian seasoning and salt.
4. Top each chicken breast with sliced mushrooms.
5. Pour marinara sauce evenly over the chicken.
6. Top with shredded Mozzarella cheese.
7. Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

Read Full Recipe >>>> Click Here

Mom’s Butter Baked Chicken

Ingredients 

• 4 chicken breasts (I use boneless skinless)
• 1 can evaporated milk (12 oz)
• 1 cup flour
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter
• 1 can Cream of Chicken soup
• 1/4 cup water
• Preheat oven to 425

Directions 

1. First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.  
2. Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.

Read Full Recipe >>>> Click Here

Cheesy Fajita Baked Chicken

Ingredients

• 4-5 thinly sliced chicken breasts (about 2lbs)
• 8oz softened cream cheese
• 1/3 cup salsa
• 1/2 (1oz) packet of fajita seasoning
• 2 large bell peppers (sliced)
• 1-2 cups shredded cheese (Mexican blend or cheddar)

Instructions

1. *Read notes below before getting started. 
2. Preheat oven to 375 degrees and grease a 9x13 baking dish. 
3. Place the chicken onto the bottom of the pan. 
4. In a medium size bowl, mix together the cream cheese, salsa and fajita seasoing. 
5. Spread the mixture evenly over the chicken and then top with your sliced bell peppers and shredded cheese. 
6. Bake uncovered in the center rack for 20-35 minutes or until the chicken is fully cooked. To brown the cheese, turn the broiler on for the last few minutes of baking. 
7. Serve alone or with Spanish rice, cauliflower rice or in a tortilla.

Read Full Recipe >>>> Click Here

Chicken and Spinach in Creamy Parmesan Mushroom Sauce

Ingredients

• Chicken and Mushrooms:
• 2 Tbsp olive oil
• 4 boneless skinless chicken thighs (thinly sliced)
• 10 oz mushrooms (1 package)
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 4 Tbsp butter
• 4 cloves garlic minced
• 1 Tbsp flour
• 1/2 cup chicken broth
• 1 cup half and half
• 1/2 cup grated Parmesan cheese
• 1/2 Tsp salt
• 1 cup spinach

Instructions

1. Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Season chicken with salt and pepper right inside the pan. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
2. Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny).  Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
3. Add salt slowly and taste the sauce to make sure the salt level is to your liking.
4. Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
5. Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired.
6. Eat as is, or serve along pasta or rice.

Read Full Recipe >>>> Click Here