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This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

What makes this chocolate chip cookie recipe the Best? The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor. Oh, and no mixer required, so there’s no excuse not to make them.

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

How To Make Best Chocolate Chip Cookies

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

When winter’s chill seeps in, there’s no dish quite as comforting as the Chicken Pot Pie Noodle Skillet. This heartwarming meal promises to warm you from the inside out, making it the perfect dish to share with family and friends.

I have a little confession: while experimenting with this recipe, I once added an entire cup of salt instead of a mere half teaspoon. It turned into quite the salty fiasco! But, after refining and perfecting the recipe (with far less salt!), I can assure you it’s mouthwateringly delightful. Don’t just take my word for it – try it for yourself!

Chicken Pot Pie Noodle Skillet

Ingredients:

1 1/2 cups cooked chicken breast, cubed

2 tablespoons unsalted butter

1 onion, diced

3 cloves garlic, minced

1 1/2 cups frozen peas and carrots, thawed

2 tablespoons all-purpose flour

1 cup chicken broth

2 teaspoons Italian seasoning

1 cup heavy cream

10 ounces egg noodles

Salt and pepper, to taste

Steps:

Begin by cooking the egg noodles as per the package directions. Once done, drain and set aside.

Melt butter in a large skillet over medium heat.

Sauté onions and garlic in the butter until the onions turn translucent.

Mix in the Italian seasoning, followed by the peas and carrots. Let them cook for a couple of minutes.

Sprinkle the vegetables with flour and stir well, forming a roux.

Gradually pour in the chicken broth and heavy cream, stirring constantly to ensure the sauce thickens smoothly.

Introduce the cooked chicken cubes to the skillet, combining them well with the sauce.

Season the mix with salt and pepper as per your preference.

Add in the cooked egg noodles, ensuring every noodle gets a generous coating of the sauce.

Serve your dish hot and savor every bite of the Chicken Pot Pie Noodle Skillet!

When you have a best friend who’s feeling under the weather and her favorite food is seafood… what do you make her? You make her this cheesy and comforting Seafood Mac and Cheese!

Yesssss! I thought long and hard on what I could make that would be extra special for my dear friend Rhonda. I couldn’t think of anything more comforting than mac and cheese surrounded by a bunch of local shrimp and crab meat… SCORE!To Make this Recipe You’ Will Need the following ingredients:

Ingredients :

1 Pound Penne Pasta or Large Elbow Pasta
3 cups Whole Milk
2 cups Half & Half
1 Tablespoon Butter
2 Tablespoons Extra Virgin Olive Oil
¼ Cup Onion, diced
1 Tablespoon Fresh Thyme, chopped
1 to 2 Cloves Fresh Garlic, finely minced
3 Level Tablespoons All-Purpose Flour
To Taste Kosher Salt
To Taste Black Pepper
To Taste or 1 to 2 Tablespoons Grand Diamond All-Purpose Seasoning
To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese, grated

3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated

1 cup (a little less than 4 Ounces) Gruyere Cheese, grated
1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
½ to ¾ Pound Lump Crab, your choice
Nonstick Cooking Spray, optional

Directions :

Note: Store-bought lobster that has been steamed/pre-cooked along with your choice of lump crab meat works great for this recipe. Prepare, chop, and dice all of the ingredients first. Grate all of the cheeses and toss them together in one large bowl. Season the shrimp and lobster. Set aside. Preheat oven to 350 degrees a large stockpot, bring 3 quarts of water to a boil over high heat. Season the boiling water, with 3 Tablespoons of salt. Cook until just al dente or 2 minutes short of the suggested cooking time on the package. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked. Preheat the milk and half & half together in the microwave, about 3 to 4 minutes.
Next, in a large skillet melt the butter and olive oil together over medium-high heat. Add the onions and sauté for about 3 to 4 minutes or until soft. Add and stir in the flour, cook for about 2 minutes. (This is a roux. Do not brown it.) Add the chopped garlic and thyme, cook for another minute. Next, while whisking vigorously add all of the milk mixtures to the roux. Whisk until the sauce is smooth and has no lumps. Once it’s smooth, turn the heat down to medium heat. Add the salt, pepper, Grand Diamond All-Purpose Seasoning, hot sauce, and optional liquid crab boil to taste. Simmer for about 5 to 8 minutes or until the sauce has thickened. Whisk occasionally to keep it from sticking.

Next, add 3 cups of the grated cheeses to the sauce (reserve 4 cups for layering), turn off the heat, and stir just until the cheese melts and the sauce is combined. Stir in the drained pasta. In a lightly sprayed 9×13 baking dish, pour in half of the macaroni & cheese. Next, place the first layer of seafood, using half of each. Sprinkle 2 cups of the reserved cheeses. Add the next layer of macaroni & cheese, repeat the layering of seafood, and top with the final 2 cups of cheese. Bake COVERED with aluminum foil at 350 degrees for 30 minutes. Remove the cover and continue to bake for an additional 10 minutes or just until the cheese is fully melted and the seafood is fully cooked. Serve hot.
Note: This dish can be prepared and assemble a day in advance, covered, refrigerated, and baked off the following day. When reheating leftovers be sure to cover.

I love those recipes that we all grew up with, they are just too good to miss out on.
Delicious layers of angel cake, sour cream pudding, the deliciousness of a cherry pie filling, a creamy whipped topping, and toasted almonds. Heaven on Earth Cake Creamy and decadent, a guaranteed crowd-pleaser is this cherry trifle!

This heavenly dessert begins with a filling of angel food and a can of cherry pie. From scratch, you can make your angel food cake or pick up one from your grocery store’s bakery.
Then placed a sheet of cake bits into the bottom of a cake pan and split the cake into cubes. Spoon on top of the cherry pie filling, then repeat for the remainder of the cubes of angel food cake and pie filling.

Along with the thick sweet cream, the light sponge of the cake soaks in the vanilla and cherry flavors. Serve it cold!! and be sure it will be a true beauty on a warm summer night!!!

Do this for a family gathering just because.” It’s too easy, and you don’t even have to turn on your oven if you use the store-bought angel food cake!!To Make this Recipe You’ Will Need the following ingredients:

INGREDIENTS:

2 angel food cakes, you can use the store-bought version or you can prepare homemade cakes.

1 small box Of instant vanilla pudding mix.

1 1/2 C.Of milk.

1 C.Of plain Greek yogurt.

1 big can.Of 21oz.Of cherry pie filling.

1 medium container. Of frozen whipped topping, I used it thawed.

FOR GARNISH:

Almond slivers, I used it toasted.

Instructions:

Step 1:

I cubed the cakes into bite-sized bits, and I put them in a bowl.

Step 2:

I whisked the pudding mix with cold milk in a medium bowl, then I added in the Greek yogurt until smooth and mixed.

Step 3:

In a 9.13-inch baking dish, I spread the 1/2 cake cubes into an even layer and I covered it with 2/3 Of cherry pie filling.

Step 4:

I covered with the remaining cake cubes, and I spilled the mixture of pudding over the cake and carefully I spread it into even layers.

Step 5:

To scatter frozen whipped tops across the pudding layer, I used rubber or offset spatula, then I drizzled the remaining cherry pie filling on top of the pudding and sprinkle it with slivered almonds.

Step 6:

I put the baking dish in the fridge and let it sit for more than 3 hours or overnight.
This cake requires to be scooped into bowls or onto plates with a large serving spoon with all the cool whip, cream, and deep cherry filling.
Arrange your Angel food dessert in a TRIFLE PAN for an exquisite and spectacular treat! On the dessert table, it looks so pretty.

ENJOY IT!

Ingredients

• 1 16 oz tub Cool-Whip
• 1 8 oz pkg cream cheese (softened)
• 1 Cup powdered sugar
• 1 Tsp vanilla extract
• 1 5.9 oz pkg instant chocolate pudding
• 1 5.9 oz pkg instant vanilla pudding
• 4 Cups of Milk
• 1 1/2 Cups chocolate Teddy Grahams
• 3/4 Cup chopped walnuts
• 1 stick of butter

How To Make Chocolate Delight

Preheat oven to 350*
Pulse 1 1/4 cups teddy grams and 1/2 cup walnuts in food processor, combine in bowl with 1 stick of melted butter. Form crust in bottom of 9″×13″ casserole dish. BAKE 15 minutes until set. Meanwhile, combine powdered sugar, cream cheese, half tub of Cool-Whip and vanilla extract in medium bowl. Mix until smooth.
Layer cream cheese mixture on cooled crust.
Combine both pudding packages and milk, mix until thickened. Layer on top of cream cheese mixture.
Top with remaining Cool-Whip, then sprinkle crushed Teddy Grahams and chopped walnuts on top.
Cover and refrigerate overnight or 6 hours!

My grandma has made these every holiday season as far back as I can remember. As a little girl, I remember how much I absolutely loved them. Aside from their deliciousness, they were kind of like a cross between candy and a cookie and they were so different from the standard Christmas or Easter sugar cookies I was used to seeing everywhere else. Their sweet peanut butter and butterscotch flavor and crunch are nearly irresistible. Growing up, I always assumed that they were tricky or difficult to make, but I was so wrong! It turned out that they’re actually a no-bake confection comprised of only three ingredients, and they couldn’t be simpler to make.

Ingredients

11 oz. Butterscotch chips

5 oz. Can of crispy chow mein noodles

1 C. Creamy peanut butter

½ C. Salted peanuts

How To Make No-Bake Peanut Butter Haystacks

Place the peanut butter and butterscotch chips into a saucepan over medium low heat. Stir until completely melted.
Place the chow mein noodles and peanuts in a large mixing bowl, and pour the mixture over them.
Stir to combine.
Quickly drop spoonfuls of the mixture onto a parchment lined baking sheet.
Allow the haystacks to cool and harden before serving.