Chocolate Chip Cookies from The Vanilla Bean Baking Book

Chocolate Chip Cookies from The Vanilla Bean Baking Book

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Best Crockpot Chicken & Mushrooms Recipe

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Ingredients 1 1/2 lbs Chicken Breasts 2 tbsp olive oil 16 ounces mushrooms (sliced) 1 onion (diced, medium) 2 cloves garlic (minced) 1 1/2 cups chicken broth 2 tbsp cornstarch salt and pepper ( to taste) fresh parsley (chopped ; optional) Instructions In a medium skillet, add oil and chicken. Cook on medium-high heat and sear until brown, flip, and brown the other side. Place in slow cooker. In the same pan, add onion and saute until tender. Add to slow cooker. Place the mushrooms, garlic, and parsley in an even layer over the chicken and onions in the slow cooker. Pour in chicken broth and sprinkle with salt and pepper and cook on low for 4 hours. Remove the chicken from the slow cooker, and add cornstarch to the juices and mushrooms. Whisk until smooth. Return chicken to slow cooker and cook until the gravy is thick about 20 minutes. Serve over rice or pasta! This article and recipe adapted from this site
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Juicy Oven Baked Chicken Breasts

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Ingredients FOR THE CHICKEN BREASTS 4 (1 pound) boneless, skinless chicken breasts 4 cups lukewarm water about 90 to 105 degrees Fahrenheit 1/4 cup salt 1 tablespoon olive oil CHICKEN SEASONING BLEND 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water) 1/4 teaspoon fresh ground pepper 1/2 teaspoon smoked or sweet paprika 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/4 teaspoon dried parsley fresh chopped parsley, for garnish Instructions Preheat oven to 425F. Place chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours. In the meantime, prepare the Chicken Seasoning Blend. Combine salt, fresh ground pepper, paprika, cayenne pepper, garl...
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chocolate peanut butter saltine toffee

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INGREDIENTS 1 cup brown sugar 1 cup salted butter 1 sleeve Saltine crackers 3/4 cup peanut butter 1 1/2 –2 cups chocolate chips sprinkles! INSTRUCTIONS Cover a 9×13 baking dish with foil. Spray with nonstick cooking spray or grease with oil. Arrange the saltines in one layer in the pan, leaving a little bit of room between each cracker, and set aside. Preheat the oven to 400 degrees. Melt the butter and brown sugar in a small nonstick saucepan. Bring to a boil and let boil without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes. Drop the peanut butter onto the hot cracker and toffee mixture; bake for another 1 minute to melt. Spread the peanut butter. Sprinkle with chocolate chips; bake for another 1 minute to melt. Spread the chocolate evenly and top with sprinkles. Freeze or chill for 1 hour or until set. Break into small pieces for serving. This article and recipe adapted from this site
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