Cake Mix Cookies Recipe

The cake mix cookie recipe is an easy and quick way to combine a cake type texture into a delicious cookie. Fluffy and soft, I guarantee you this recipe is a winner. After all, as we all know that chocolate is a vegetable, so to find a vegetable that could be turned into a sweet delicious and creamy dessert gives you the excuse to munch on it as much as you want!! You always have the answer, chocolate is a vegetable Heheheheheheh THUMBS UP !!

Preparation: 10 minutes

Baking: 8- 10 minutes

  INGREDIENTS:

  ·       1 package of any cake mix (whatever flavor you prefer)

  ·       1/3 cup vegetable oil

  ·       1 1/2 cup chocolate chips (optional)

  ·       2 eggs

  ·       Sugar

  DIRECTIONS:

  1.     Preheat the oven to 350 degrees.

  2.     Mix the cake mix, oil, chocolate chips and eggs all together in a large bowl by hand.

  3.     Shape the dough into 1 inch balls, and then roll the dough balls in the sugar. Place the dough  balls apart of each other on an ungreased cookie sheet.
  4.     Bake them 8 to 10 minutes.

Baked Penne with Chicken and Sun Dried Tomatoes

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready- made dinner when you’re pressed for time.

Preparation: 30 minutes

Cooking: 30 – 40 minutes

 INGREDIENTS:

·        6 tablespoons butter, plus more for baking dishes 

·        Coarse salt and ground pepper 

·        1 pound penne  

·        1 teaspoon olive oil 

·        2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 

·        1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 

·        4 garlic cloves, minced 

·        6 cups whole milk 

·        10 ounces white mushrooms, trimmed and thinly sliced 

·        1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced 

·        1 1/2 cups shredded provolone (6 ounces) 

·        1 cup finely grated parmesan (4 ounces) 

DIRECTIONS:

1.     Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2.     In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, and then thinly slice crosswise.

3.     In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan.

4.     Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup parmesan.

5.     Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

COOK’S NOTE:

·       To Freeze:

Prepare through step 4, let cool. Cover tightly with foil, and freeze, up to 3 month.

·       To Bake from Frozen:

Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil bake until golden, about 15 minutes more.

Chicken breast with Apples and Green Beans

Try it please and leave me your notes of what you thought about the recipe, and let me know what you want for future recipes.

Preparation: 10 minutes

Cooking: 20 minutes

 INGREDIENTS:

Potatoes:

   ·       1 kg of baby potatoes halved

   ·       1/4 teaspoon salt

   ·       1/8 teaspoon black pepper

 Chicken:

   ·       8 thin boneless chicken breast

   ·       3/4 teaspoon salt

   ·       1/4 tablespoon black pepper

   ·       1 tablespoons dried rosemary

   ·       2 tablespoon vegetable oil

   ·       2 Apples, peeled, cored and thinly sliced

   ·       1 cup chopped onion

   ·       1 tablespoon chopped garlic

   ·       2 1/2 cups apple cider

   ·       2 tablespoons mustard

   ·       Steamed green beans

 DIRECTIONS:

  1.Potatoes:

Heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Place on a baking pan and roast for 20 min until tender.

   2.  Chicken:

  Meanwhile season the chicken with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and 3/4 teaspoon of the dried rosemary. Heat oil in a large skillet over medium to high heat. Add the chicken to cook 2 minutes per side. Remove to a plate aside and keep warm.

   3. Add the apples, onion and garlic to the same skillet, cook them to 5 minutes, and slowly stir them. Add cornstarch and the apple cider together, add them to the skillet. Add the remaining 1/4 teaspoon of salt, pepper and rosemary. Simmer for 1 minute until thickened, in the meanwhile ass in the mustard.

    4. Serve the chicken breast and potatoes with apples and sauce over and the steamed green beans on the side, with the same sauce over.

Survey