the best soft chocolate chip cookies from pinch of yum website (shared with me from Amber Fuller...YUM!!!)

8 tbsp salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
1 egg
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips

*if using unsalted butter add 1/4 tsp per 1/2 cup butter

Preheat oven to 350.  Microwave butter for about 40 seconds to just barely melted.

Using stand mixer or electric beaters, beat butter with sugars until creamy.  Add vanilla and egg; beat on low speed until just incorporated.  10-15 seconds or so (if you beat the egg too long, the cookies will be stiff)

Add the flour, baking soda and salt.  Mix until crumbles form.  Use your hands to press the crumbles together into a dough.  It should form one large ball that is easy to handle (right at the stage between wet dough and dry dough).  Add chocolate chips and incorporate with your hands

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on cookie sheet.  Bake 9-11 minutes until cookies look puffy and dry and just barely golden.  WARNING: DON'T OVERBAKE.

Let them cool on pan for 30 minutes (I did about 15 minutes).  They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.  Should stay soft for many days if kept in airtight container.  I also like to freeze them.

Amber's daughter in law, Whitney, triples recipe and freezes bunch of dough.  Can cook straight from frozen 12-15 minutes.

Another lady said can roll in health bits before baking.

Spinach and Rice Chicken in Perfect Meals cookbook by Tyson

(edited to how I make it)

Marinade chicken breasts in italian salad dressing overnight - I use about 4 breasts cut down the center longwise

1 pkg lipton chicken rice
1/3 cup italian salad dressing
4 cups chopped fresh spinach (I use about 3 cups)
2 tomatoes, diced
1/4 cup pitted ripe olives, halved

Cook rice per lipton package recipe.  Then add the rest of the ingredients to hot rice so spinach will wilt.

grill chicken and serve with rice

Also goes good with corn on the cob

Teriyaki Stir-Fried Beef with Green Beans and Mushrooms - ATK

Everyone loved!!!  Doubled recipe but not veggies.  Only used 1 tsp ginger instead of 1 Tbsp

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

SERVESServes 4 as a main dish with rice

WHY THIS RECIPE WORKS

For a stir-fry with well-browned, tender and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well-seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics like ginger and garlic at the last minute to prevent them from scorching.

INGREDIENTS

4 tablespoons 

soy sauce

2 tablespoons sugar plus an additional 1 teaspoon

12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices

½ cup 

low-sodium chicken broth

1 tablespoon mirin

¼ teaspoon red pepper flakes

1 teaspoon cornstarch

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

1 tablespoon minced fresh ginger

2 tablespoons 

vegetable oil

8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces

12 ounces green beans, ends trimmed and halved

¼ cup water

3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

*

BEFORE YOU BEGIN

You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

1

INSTRUCTIONS

Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2

Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

Lemon Blueberry Muffins - YUM!

https://www.lovefromtheoven.com/blueberry-lemon-muffins/

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 large eggs
• 2 TBSP grated lemon zest
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 TBSP lemon juice 2 tsp lemon extract can be substituted
• 1/2 cup buttermilk
• 1-2 cups blueberries fresh or frozen

Lemon Glaze

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions

• First, preheat oven to 400 degrees F.
• In a bowl combine flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
• Add half the liquid mixture to the dry ingredients, stirring by hand until just combined.
• Next add in half the buttermilk and all of the lemon juice, stir until just combined.
• Then add in remaining flour, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
• Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
• Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
• Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and allow to cool slightly.
• Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined, then drizzle over muffins. Enjoy!

Notes

If desired, milk may replace buttermilk.

Lemon extract can replace lemon juice, however lemon extract is much stronger than lemon juice in terms of flavor when baking, so not as much is needed.

Nutrition

Calories: 273kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 292mg | Potassium: 124mg | Fiber: 1g | Sugar: 28g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

Instant Pot Cilantro Lime Chicken Burrito Bowl by Oh Sweet Basil!

Instant Pot Cilantro Lime Chicken Burrito Bowl

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 -6

A cilantro lime rice, flavorful Mexican chicken and delicious toppings for a quick and easy dinner!

Equipment

• Instant Pot

Ingredients

Bowls

• 2 Boneless Skinless Chicken Breasts, chopped
• 1 Tablespoon Oil
• 1 1/2 Teaspoons Cumin
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Chili Powder
• 1 Clove Garlic Minced
• 1 Cup White Rice
• 2 1/4 Cups Chicken Broth
• 4 ounce Diced Green Chiles
• 1/3 Cup Chopped Cilantro
• Zest of a Lime
• Juice of a Lime
• 1 Can Pinto Beans Drained
• 1 Cup Colby Jack Cheese Shredded

Toppings

• Chopped Tomatoes
• Chopped Avocados
• Jalapeno sliced
• Cheese
• Salsa
• Sour Cream

Instructions

• Heat an instant pot to the saute high mode. Add the oil.
• Mix all of the seasonings together and toss with the chopped chicken until well coated.
• Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.
• Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.
• Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.
• Allow a natural release for 2 minutes then quick release.
• Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
• Serve with toppings and enjoy!

Nutrition Facts

Instant Pot Cilantro Lime Chicken Burrito Bowl

Amount Per Serving (1 bowl)

Calories 353Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 6g38%

Polyunsaturated Fat 9g

Cholesterol 60mg20%

Sodium 960mg42%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 4g4%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Over 500 Family Dinner Recipes Ideas

Cuisine: Mexican

Versatile Meal

I mentioned at the beginning that the meat can be swapped out for whatever you have in the fridge/freezer and the toppings are totally up to you. I’ve done this same recipe with ground beef, steak and pork and it has always turned out amazing. I have also changed the pinto beans to black beans…yes please! Do what your family will love!

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

4.06 FROM 18 VOTES

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 15

SAVE RECIPE PRINT RECIPE

Looking for a Cafe Rio copycat recipe that wont take all day to make and tastes like the real thing? Try cafe rio creamy tomatillo cilantro ranch dressing!

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Ingredients

• 1 Jalapeno
• 1 Clove Garlic
• 1 Tomatillo
• 1 Handful cilantro
• 1 lime juiced
• 1 cup milk
• 1 cup mayonnaise
• 1 Package dry ranch dressing packet

Cafe Rio Tomatillo Ranch dressing

Instructions

• Place all ingredients except the mayonnaise into the blender and blend until smooth.
• Whisk in the mayo and place in the fridge.

Nutrition Facts

Cafe Rio Creamy Tomatillo Cilantro Ranch Dressing

Amount Per Serving (1 g)

Calories 115Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 10g

Cholesterol 8mg3%

Sodium 112mg5%

Carbohydrates 2g1%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

Keyword: dressing, ranch, salad, salad dressing

© 2020 OH, SWEET BASIL