These are by far my husband’s favorite cookies! They are crispy, buttery bites of heaven!
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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• 2 cups cooked white rice, cooled (sticky rice is best)
• 1/2 cup grated Parmesan
• 2 eggs
• 8 small cubes fresh mozzarella
• 1 cup Italian-style breadcrumbs
• Vegtable oil, for frying
• 1 cup marinara sauce
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each rice ball by taking a small portion of the mixture, squeezing it very firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 rice balls.
Whisk together the remaining 2 eggs. Dip each rice ball in the eggs and then in the breadcrumbs, shake off any excess.
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to cover half of the rice balls.
Once the oil reaches 375ºF, add 2 or 3 of the rice balls to the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the fried rice ball from the pot and transfer them to a paper towel-lined plate. Repeat the frying process with the remaining rice balls.
Serve the rice balls warm topped with a side of warm marinara sauce and parmesan cheese. Serve with additional marinara on the side.
1 cup unsalted butter, softened
2 cups sugar
2 1/2cups all purpose flour
1 lemon, zested
3 tablespoons of freshly squeezed lemon juice
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla yogurt
12 ounces of fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the flour baking soda and salt. Mix in the lemon zest and set aside.
With an electric or stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate adding in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. (This will prevent them from sinking to the bottom.) Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
1 box of Devils Food Cake mix
1/3 cup vegetable oil
2 teaspoons vanilla
Powdered sugar (for rolling)
Heat oven to 350°F. Mix dry cake mix, oil, eggs and vanilla with until dough forms.
Refrigerate dough 30-60 minutes. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
Bake 9 to 11 minutes. Cool 1 minute and move to cooling rack.
· 4 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 -1/2 teaspoon cayenne pepper (depending on your heat preferences)
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon onion powder
· 2 tablespoons garlic salt
· 1 tablespoon paprika
· 3 teaspoons pepper, divided
· 2 large eggs
· 1-1/2 cups water
· 1 teaspoon salt
· 1 broiler/fryer chickens (3 to 4 pounds each), cut up
· Canola oil for frying
Before you start let meat rest for 30 minutes, if you fry straight out of the refrigerator the oil temperature will drop once the cold chicken is added.
In a large re-sealable plastic bag, combine 2 cups flour, garlic salt, paprika, 2 teaspoons pepper. In a bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a couple of pieces at a time. Seal bag and shake to coat.
·ln a deep heavy bottomed pan or deep fryer, heat oil to 375°. Fry chicken, 3 pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels.the oil’s temperature using a fryer or candy thermometer.
When the chicken has finished cooking, transfer let rest for 10 minutes before serving.