Ice Cream Chocolate Chip Cookies

IceCreamChocolateChipCookies
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Ingredients
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed brown sugar
2 large eggs
1 1/2 Tablespoons pure vanilla
Heaping 1/2 Cup vanilla ice cream (frozen from container)
4 Cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 bag chocolate chips
Directions
Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter
and sugars until fluffy. Add in eggs and vanilla until well combined. Add in ice
cream until combined.
Place flour, baking soda and salt into a large bowl; mix. Add to wet
ingredients along with the chocolate chips; mix until just combined. With a
medium cookie scoop, scoop dough onto a parchment lined baking
sheet. Bake for 9-11 minutes or until cookies are cooked through. Let cool for
5 minutes on baking sheet before transferring to a cooling rack
3-4 dozen cookies
Enchiladas
What You'll Need
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
How to Make It
1 Heat the oven to 350F. Stir the soup, sour cream, picante sauce and
chili powder in a medium bowl.
2 Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3 Divide the chicken mixture among the tortillas. Roll up the tortillas
and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the
remaining soup mixture over the filled tortillas. Cover the baking dish.
4 Bake for 40 minutes or until the enchiladas are hot and bubbling.
Creamy Garlic Pasta

Ingredients
2 tsp olive oil

4 clove garlic, minced
2 Tbsp butter
1/4 tsp salt
1/2 tsp pepper
3 c chicken stock
1/2 lb spaghetti
1 c grated parmesan cheese
3/4 c heavy cream
2 Tbsp chopped fresh parsley
Directions
1. In a pot, bring the olive oil to medium-low heat. Add the garlic
and stir, allowing it to cook for 1-2 minutes. Mix in the butter until
melted. Add the salt, pepper and chicken stock. Raise the heat to
high and let it come to a boil.
2. Once it is at a rolling boil, add the pasta and cook for as long as
the boxs directions indicate. Reduce the stove to medium heat
and mix in the parmesan until completely melted. Turn off the
heat and stir in the cream and parsley. Serve immediately
Mint Chocolate Chip Cookies

Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
cup butter or margarine, softened
to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Directions
1Heat oven to 350F. In large bowl, stir cookie mix, butter, extract, food color
and egg until soft dough forms. Stir in creme de menthe baking chips and
chocolate chunks.
2Using small cookie scoop or teaspoon, drop dough 2 inches apart on
ungreased cookie sheet.
3Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet
to wire rack. Serve warm or cool completely. Store tightly covered at room
temperature.
Cinnamon Roll Cookies

1 pouch Betty Crocker sugar cookie mix
cup butter or margarine, softened
cup Gold Medal all-purpose flour
1 egg
1 tablespoon butter, melted
cup granulated sugar
1 tablespoon ground cinnamon
cup powdered sugar
1 tablespoon milk
In medium bowl, stir cookie mix, softened butter, flour and egg until dough
forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with
melted butter.
In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over
dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in
plastic wrap. Freeze 30 minutes or until firm.
Heat oven to 375F. Cut dough into 3/4-inch slices. On ungreased cookie
sheet, place slices 2 inches apart.
Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes;
remove from cookie sheet to cooling rack. Cool completely, about 15
minutes.
In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled
cookies.
Makes 20 servings
RedVelvetCookies
Ingredients:
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature*
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
2.5 teaspoons red food coloring (liquid or gel)
1 cup (180g) semi-sweet chocolate chips
Directions:
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high
speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl
as needed. Switch the mixer to medium speed and beat in the brown sugar and
granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping
down the sides and bottom of the bowl as needed. Once mixed, add the food coloring
and beat until combined. Turn the mixer off and pour the dry ingredients into the wet
ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.
Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the
chocolate chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Chilling is mandatory.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or
silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls
onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only
spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and
form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as
explained in the post) - that's optional and only for looks.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire
rack to cool completely. Store cookies in an airtight container at room temperature for
up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up
to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to
2 months. Bake for 1-2 extra minutes (do not thaw).
Cinnamon Streusel Cake

1 yellow cake mix
1 instant vanilla pudding
2 tbsp oil
11/3 cups water
2 eggs
Topping
1/2 cup flour
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp butter
Bake 375 30-35 minutes
Drizzle with powder sugar frosting
Pizza
1
1
1
1
2
2
package dry yeast (1 tbsp)

cup warm water
tsp sugar
tsp salt
tbsp olive oil
1/2
cups flour
20 strokesrest 5 minutes
Bake 425 20-25 minutes

Ice Cream Chocolate Chip Cookies

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Ice Cream Chocolate Chip Cookies

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Ice Cream Chocolate Chip Cookies

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IceCreamChocolateChipCookies

Creamy Garlic Pasta

2 tsp olive oil

Mint Chocolate Chip Cookies

Cinnamon Roll Cookies

Cinnamon Streusel Cake

package dry yeast (1 tbsp)

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