Toll House® White Chip Chocolate Cookies

I love fresh cookies! I always have chocolate chips (white chocolate & milk chocolate) on hand just in case I get a craving for cookies. 

Ingredients

• 2 1/4 cups all-purpose flour
• 2/3 cup NESTLE® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels

Directions

1. PREHEAT oven to 350 degrees F.
2. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cookies & milk

Buttermilk Fried Chicken

Ingredients

• 3 boneless- skinless chicken breasts
• 1 cup buttermilk
• 2 tsp sea salt (divided)
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tsp cayenne pepper or to taste
• 1/2 tsp dried oregano
• 1/2 tsp ground turmeric
• 1 tsp onion powder
• Freshly ground black pepper to taste
• Oil for deep-frying

Directions

1. Cut chicken into bite size pieces.
2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)
3. Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.
4. Preheat deep fryer to 350F.
5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.
6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.

Serve with your choice of sauces

Homemade Traditional Pie Crust

With the holidays in just a few short months, this recipe is perfect for making homemade pies and custards. It is a traditional pie crust which can be used in countless different recipes. I can't wait to make a pumpkin pie this season! 

Ingredients

         1 1/4 cups all-purpose flour

         1/4 teaspoon salt

         1/2 cup butter, chilled and diced

         1/4 cup ice water

Directions

In a large bowl, combine flour and salt. 

Cut in butter until mixture resembles coarse crumbs. 

Stir in water, a tablespoon at a time, until mixture forms a ball.

Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Chicken and Cornmeal Dumplings

I am beginning to appreciate the ease of using a slow cooker. I can get things done around the apartment while it's cooking & the meals turn out great! A few weeks ago, I made BBQ chicken by putting chicken breast, BBQ sauce, and sliced onions into the cooker & leaving it for 3 1/2 hours. I was able to shred the chicken easily for sandwiches and soups. SO easy! Today I made a dumpling soup from a recipe online at: http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-recipes-in-a-bowl/ . It will make great leftovers to take to work! 

MAKES: 2 servings (for me the recipe actually made 4 servings)

SERVING SIZE: 2 dumplings with 1 1/2 cups chicken mixture per serving                  

•            2 
stalks celery & 2 medium carrots, thinly sliced 
•             1 
cup fresh or frozen corn kernels
•             1/2
 of a medium onion, thinly sliced
•             2 
cloves garlic, minced
•             1 
teaspoon snipped fresh rosemary 
•             1/4 
teaspoon ground black pepper
•             1 chicken breast (I used frozen)
•             2 
cups reduced-sodium chicken broth
•             1/2
 cup fat-free milk
•             1 
tablespoon all-purpose flour
•             1 
recipe Cornmeal Dumplings (see recipe below)
•             
Coarsely ground black pepper (optional)

1. In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. 

3. If using low-heat setting, turn to high-heat setting. Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.

4. Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.

Cornmeal Dumplings 

            1/4
cup flour

            1/4
cup cornmeal

            1/2
teaspoon baking powder

            
Dash salt

            1 
egg white

            1 
tablespoon fat-free milk

            1 
tablespoon canola oil

1. In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.