Wednesday, July 9, 2008

Best Chocolate Chip Cookies!

So i'm sure everyone has a cookie recipe that they think is the BEST...but well, this really is the best :-) My mom got it from an Enrichment Night at Church, and they are definitely often made in our home! I definitely can't get enough of them, which is definitely not good! he he. They are really simple, but VERY delicious!

1 cup butter flavor Crisco
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cup flour
1 1/2 tsp salt
1 tsp. soda
1-12 oz. milk chocolate chips

Cream first 5 ingredients until light and fluffy. Add dry ingredients and mix into creamed mixture. Add milk chocolate chips. Drop from ice-cream scoop 2 inches apart on a greased cookie sheet. Baket at 345 for 11 minutes. Cool before serving.

Honey Mustard Chicken with Vegetables

This is a recipe from "Great Taste-Low Fat" cook book. There are a lot of tasty recipes in here that you wouldn't even guess were low in fat! This is one of my very favorites. I recommend serving it over rice.


4 boneless skinless chicken breasts (about 1 1/2 pounds)
2 tbsp. flour
1/2 tsp salt
1/2 tsp black pepper
2 tsp. olive oil (or vegetable oil)
1 red bell pepper, cut into 1-inch chunks (the recipe calls for green peppers, but i like red better!)
1 large red onion, cut in 1-inch chunks
2 gloves garlic, minced
1/2 tsp. grated lemon zest (i left this out cuz we didn't have it, but i'm sure it would make the dish even more delicious!
1/2 tsp. dried sage
1 cup chicken broth
2 tbsp. honey dijon mustard
1 tbsp. honey
2 tbsp. lemon juice
2 tsps. cornstarch mixed with 1 tbsp. water

Cut the chicken into 2-inch pieces. On a sheet of waxed paper, combine the flour, 1/4 tsp. salt, and 1/4 tsp. of the black pepper. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until golden brown, about 2 minutes per side. With a slotted spoon, transfer the chicken to a plate. Add to the pan the bell pepper, onion, garlic, lemon zest, sage, remaining 1/4 tsp. salt, and remaining 1/4 tsp. black pepper to the skillet, stirring to coat. Add the broth, mustard, and honey and bring to a boil. Return the chicken to the pan, reduce to a simmer, cover, and cook until the chicken is cooked through. Return to boil, stir in lemon juice and the cornstarch mixture, and cook, stirring frequently, until the sauce is thickened, about one minute.