These Chocolate Chip Cookies are the best cookies I have ever made. I've been making this recipe for many years. They are delicious and one of my husbands favorite desserts. They are yummy when they are warm but they are great anytime!
1 cup butter flavored shortening
1/2 cup butter, softened to room temperature
1/2 cup sugar
1 1/2 cups packed brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup white whole wheat flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate chips (I used dark chocolate but use your favorite!)
1 cup chopped pecans (optional)
In the bowl of a stand mixer, mix together the shortening, butter, sugar, brown sugar and vanilla. When it is combined, mix in the eggs. Add both types of flour, baking soda and salt. Mix until just combined. Do not overmix the dough, or the cookies will turn out flat. Using a wooden spoon, stir in the chocolate chips and chopped pecans (if using). Again, only stir until just combined.
Line a cookie sheet with parchment paper or aluminum foil and lightly spray with cooking spray. Bake cookies at 325 degrees convection for 10-12 minutes. I rotate the pan halfway through the baking time to help the cookies bake more evenly. If your oven does not have a convection setting, bake at 350 degrees for 8-10 minutes.
We stay busy during the summer and this casserole goes together in a matter of minutes and doesn't take long to heat up or gobble up!
1 1/2 packages Hawaiian Sweet Rolls (I buy mine from Aldi's)
1/2 - 1 lb slice lunch meat of your choice
8-10 slices cheese of your choice
1 stick butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tblsp minced dried onion
Cut rolls in half and place bottom half in casserole dish (the aluminum pan I used is 10 x 12). You may need to squeeze them together to get them to fit. Also, if you use a larger casserole dish you can use both packages of rolls. Layer lunch meat and then cheese over rolls, place top of rolls on top. Melt butter and add spices. Spoon over rolls. Bake at 350 degrees for 25-30 minutes, until cheese is melted. Serve with fresh fruit, carrot sticks or chips.
These Lemon Bars would go perfectly with our Sandwich Casserole!
Cantaloupe Sherbet it may sound strange but, if you like cantaloupes you will like this sherbet. Plus, only 3 ingredients!
1 ripe Cantaloupe, peel and cut up in large chunks, freeze
8 oz Cool Whip, Frozen
1/2 cup Sweetened Condensed Milk
Mix together in a food processor or blender, serve immediately or pour into 9 x 9 casserole dish and freeze. When ready to serve, let thaw slightly, mix up and serve.
Tip: After it is frozen I have used the sherbet in smoothies.
I also, made this using Strawberries. Three Ingredient Strawberry Sherbet
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Apples, Oatmeal and Cinnamon make these Mini Apple Crisp a simply delightful dessert! Just enough for two and it smells wonderful while it is baking.
2 apples, diced
5 Tbsp Agave sweetener
1/2 stick butter, soften
2 tsp cinnamon
1/2 cup uncooked oatmeal
Place 1 diced apple in each lightly greased dish, mine are 5 inches wide and 1 1/2 inches deep. Pour 1 Tbsp sweetener and 1/2 tsp cinnamon over apples in each dish.
In a small bowl mix butter, cinnamon, oatmeal and 3 Tbsp sweetener. Divide mixture over berries, place dishes on baking sheet and bake at 350 degrees for 45 minutes.
Serve warm with ice cream or whipped cream.
This is the same recipe for my Mini Berry Cobblers, I just replace apples for the berries and added more cinnamon.
Happy 4th of July! We hope you are having a fun, safe holiday weekend! Today I am bringing you a Vanilla Cake with Whipped Buttercream Frosting that is great on it's own or would be good with some strawberries and blueberries on top for a festive 4th of July dessert.
After several tries, I have found a vanilla cake that I like. This is slightly adapted from the cake recipe I used for the Boston Cream Pie Poke Cake. This version is lighter and not as dense as that cake recipe. With the whipped buttercream on top, this is a delicious dessert, Sometimes I like whipped buttercream better than basic buttercream because whipping it gives it a fluffier texture and it isn't so heavy.
You definitely need to refrigerate this cake after it is cooled and frosted. But I have found that when it is time to serve it, the cake is best after it has been out of the refrigerator for 15-20 minutes.
For the Cake:
2 sticks butter, softened to room temperature
1 1/2 cups sugar
1 Tblsp vanilla
1 1/4 c all purpose flour
1/2 c white whole wheat flour
1 Tblsp baking powder
1 tsp salt
1 cup milk
For the Frosting:
1/2 cup (1 stick butter), softened to room temperatue
4 cups powdered sugar
4 Tblsp milk
1/4 tsp salt
1/2 tsp vanilla extract
To make the cake: Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. In the bowl of a stand mixer, beat butter and sugar on medium speed. Mix in eggs and vanilla.
In a separate bowl, stir together the all purpose flour, white whole wheat flour, baking powder and salt.
Pour 1/3 of flour mixture into butter and sugar mixture and mix on low speed. When it is combined, mix in 1/2 of the milk. Mix in 1/3 of flour mixture, then the rest of the milk and finally the rest of the flour mixture. Pour into greased dish.
Bake for 25 minutes at 350 degrees, then lower the temperature to 325 degrees and bake for another 10 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
To make the frosting: In the bowl of a stand mixer, whip butter, 1 cup of powdered sugar and 1 Tblsp milk on medium speed until creamy. Whip in the rest of the powdered sugar and milk, one cup of powdered sugar and 1 Tblsp of milk at a time. When that is all added, mix in salt and vanilla and whip until desired consistency, about 3 minutes.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!