chocolate chocolate chip cookies

They are the cookie that can fix anything I think lol! Honestly, all it is, is my chocolate chocolate chip cookies with a peanut butter drizzle on them. So if you want to fit in your jeans, eat one. If you are having a bad day, eat two. If you want to eat the whole batch, don't let anyone know you are making them lol!

Mayday Cookies

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 tsp vanilla extract

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/4 tsp salt

2 cups semisweet chocolate chips (I actually use Hershey's special dark chocolate chips)

peanut butter to drizzle (not required but you'll love it!)

Preheat oven to 350 degrees.

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. In a seperate bowl, combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 9 minutes. When you pull it out, tap it (like medium tap) twice on the stove top or counter. Let it cool for a few minutes before transffering it to another rack/plate to cool. Let cool for another five or ten minutes before trying to add peanut butter. Melt peanut butter in microwave (30 seconds at a time, then stir, and continue until melted.) 

ENJOY and it's not necessary to share lol!

buffalo ranch chicken

BUFFALO RANCH CHICKEN

4 boneless skinless chicken breasts
Dry Ranch packet
Buffalo Wing Sauce - (try Louisiana Wing Sauce, its awesome!)
Kaiser Rolls

Place Chicken Breasts on bottom of crock pot.
Pour sauce over to coat thoroughly.
Sprinkle the whole ranch packet over the top.
Place on low for 7 hours.
About 5 hours in I usually shred the chicken with a fork. It's so tender and juicy it just falls apart.
Toast your buns and enjoy! (really good with ranch dressing on top too!)

white enchiladas

white enchiladas

This makes about 5 really big enchilada's! But most people I know get full off of one. Maybe one and a half! And they make EXCELLENT leftovers!! 

5-6 large [burrito] tortillas 
12.5 ounces of canned premium cut white chicken 
16 ounces of Herdaz salsa verde 
4 ounces of diced green chili's 
1 pint of heavy whipping cream 
handful of shredded colby and monterey jack cheese 
[I add jalapenos for added spice!] 

Preheat oven to 350. 
Mix together chicken, salsa verde, diced green chili's, and jalapeno's [if you want them].
Warm up tortillas so they are foldable. 
Place even amounts inside tortillas, closing all sides and placing them inside a pan [I use an 8x8 glass baking pan]. 
It's ok if the sides of the enchiladas seem squished. [I usually place 4 side by side then 1 up top.] 
Pour heavy whipping cream all over until decently covered, but don't fill it entirely to the top. 
Bake in oven for 45 minutes. 
Pull it out and sprinkle a handful of the shredded cheese on top of it. 
Place back in oven for 10 minutes. 
Use a serving spoon to put the heavy whipping cream over your enchilada! 

Let it cool off for 5-10 minutes! 

I found that it was really yummy served with rice, but you can do what you want.