Best EVER Chocolate Chip Cookies!

These guys!!!!.....

Seriously, I don't think homemade could ever be better! Or take 9-11 minutes to make!!! :) So, since my husband agrees, I save a bunch of time in the kitchen!

... And, I know that Phoebe and Monica agree! ...

No Grill Needed Shish Kebabs

Last week at our Mom's group at church, my friend Hannah brought the most amazing bacon wrapped chicken! Everyone oohed and ahhed over how yummy it was! So, I couldn't wait to try it at home and knew that Matt would love it. ...And, I was right. It did take some time to cut, wrap and dip the chicken, but it was SO worth it! Also, I loved being able to buy so many fresh veggies. I don't feel like I do that enough! I served this with white rice! Enjoy!

Bacon Chicken Shish Kebabs
4 boneless skinless chicken breasts
1 package bacon
2/3 cup brown sugar
2 tablespoons chili powder


Preheat oven to 350 degrees. Cut boneless skinless chicken breasts into bite-size chunks. Cut bacon strips in half. Wrap the bacon around the chicken and secure it with a tooth pick. Mix the brown sugar and chili powder. Coat the wraps with the mixture and place in pan. Bake for 30 to 35 minutes. When I do these for dinner, I make them like shish kebabs. Just put the wraps on a skewer instead of using the toothpicks, and alternate them with veggies of your choice. Just coat the veggies in a little oil before you cook them. Pineapple is really good with it, but I don't recommend coating those in oil.

Friendship Bread

Last week, my friend Jodi gave me a starter for Friendship Bread! I had never done it before and was so excited! So, when we got to Day 10, Q and I got busy! ... After making a really big mess in the kitchen, we gave three bags away (one to Matt's mom, one to Matt's sister, and one to Shannon) and kept one bag so that we can make more...because it is SOOOO yummy! ...So, if you'd like one, let me know, and we'll pass it on to you! :)

Friendship Bread

NOTE: DO NOT use any type of metal spoon or bowl!
DO NOT refrigerate!
If air gets in the bag, let it out.
It is normal for the batter to rise, bubble and ferment.

Day 1: Do nothing. (Make sure your bag is dated)
Day 2: Mush the bag.
Day 3: Mush the bag.
Day 4: Mush the bag.
Day 5: Mush the bag.
Day 6: Add 1 cup of flour, 1 cup of sugar and 1 cup of milk to the bag. Mush the bag.
Day 7: Mush the bag.
Day 8: Mush the bag.
Day 9: Mush the bag.
Day 10: Follow the instructions below.

Pour the entire contents of bag into a non metal bowl and add:
1 ½ cup flour
1 ½ cup sugar
1 ½ cup milk
Then, put one cup of the batter in four separate gallon baggies. (So, 4 cups total)

Now, for the rest…
Preheat oven to 325.
To remaining batter add:

3 eggs
½ cup milk
2 tsp. cinnamon
1 ½ tsp baking powder
1 ½ tsp salt
2 cups flour
1 cup oil (or ½ cup oil, ½ cup applesauce)
1 cup sugar
½ tsp vanilla
½ tsp baking soda
1 large box of instant vanilla pudding


Grease loaf pans (I used two 8 x 3 ¾ x 2 ½ sized metal pans). Mix additional ½ cup sugar with 1 ½ tsp cinnamon. Dust the greased pans with half of the mixture. Pour batter evenly in pans and sprinkle with the remaining mixture over the top. Bake for 1 hour. Serve warm or cold.

Should the bag not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when it is presented. The date lines can be used to keep track of the day you are on. … If you are keeping a bag for yourself, you will be baking every 10 days! Enjoy!

Only the Amish know how to create the “starter.” So, if you give all of your bags away, you will have to wait until someone gives you a “starter!”

Friendship isn't a big thing - it's a million little things. ~Anonymous

I still prefer the canned kind!

I decided that it was time for me to try fresh asparagus, since Matt likes the canned kind so much! And, this was good...but I still prefer canned! ...

Sesame Asparagus

6 fresh asparagus spears, trimmed
1 tablespoon butter
1 teaspoon lemon juice
1 teaspoon sesame seeds


Place asparagus in skillit and sprinkle with salt. Add 1/4 cup water and bring to a boil. Reduce heat and cover. Simmer for 4 minutes. Melt butter and add lemon juice and sesame seeds in separtate bowl. Drain asparagus and drizzle with butter mixture.

Our $413.74 Sandwich

When we were waiting in the waiting room for Matt's MRI, the Food Network was playing for the whole 2+ hours that were were there. We watched all kinds of chefs prepare their masterpieces. I was amazed at how entertaining it really was. ... But, the thing that looked the yummiest was this sandwich. Matt and I both decided that we had to try it. It seemed so different and good. ...So, last night, we made them, and MMMM MMMM! It IS so good! It may not be worth the $413.74 we spent to see the show, but it'll be one we make again, for sure!

Apple Bacon Grilled Cheese Sandwich
Ingredients:
bread (of your choice)
12 ounces Cheddar, sliced
3 tablespoons unsalted butter
bacon (cooked to desired crispiness)

1 green apple, thinly sliced

Directions:
Heat large skillet over medium-low heat.
Assemble sandwich: Top bread with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.

Clean Plate

A while back, I served this when we had some friends over for dinner and totally forgot to take a picture of it before it was ALLL gone! ... At least that proves it was yummy!
Chicken & Rice Bake

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French onion soup
1 1/2 cups uncooked rice
4 chicken breasts (pounded thin and seasoned with salt and pepper)

Mix soups and rice in mixing bowl. Add about 1/3 can of water to the mixture. Spray 9x13 pan with PAM. Pour 3/4 of mixture into pan. Lay chicken breasts on top. Pour rest of mixture on top of chicken. Seal with foil and bake at 350 for 1 hour.

Who says it just has to be for the winter?

This yummy recipe has become a favorite around our house! We make it lots in the fall/winter and even some in the spring/summer! It's my favorite thing to cook for big groups...so easy and such a crowd pleaser!

Taco Soup

Ingredients:
1 lb. ground beef
1/2 cup chopped onion
1 can green chilies (do not drain)
1 can stewed tomatoes (do not drain)
1 can Ranch Pinto Beans (do not drain)
1 can corn (do not drain)
1 1/2 cup picante sauce
Taco Seasoning
1/4 t garlic powder

Brown the ground beef with the onions. Add the rest of the ingredients and stir. Simmer on low for as long as desired or heat on low all day in a crock pot. I usually double or triple the recipe for large groups! YUMMMY!