Pretty Sure My Favorite Chocolate Chip Cookies

Mix together until fluffy
2 cubes butter, softened
2 cups brown sugar
2 cups white sugar

Add:
2 tsp. vanilla
4 eggs
2 tsp. Baking Soda
2 tsp. Salt
6 cups flour

Add chocolate chips

Bake at 350 for 8-10 minutes

Chicken in Creamy Parmesan Sauce

Ingredients:
Olive Oil
Boneless, skinless chicken breasts, flattened
2 closes garlic, chopped
1/4 tsp. red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
Salt and Pepper to taste
1/4 cup fresh basil, thinly slided (or 1 tsp. dried basil)

Directions:
Heat oil in a pan over medium high heat.  Add the chicken and cook until cooked through.  Set aside.  Add the garlic and red pepper flaxes and saute until fragrant, about a minute.  Add the wine and deglaze the pan.  Add the broth, cream, sunddried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce htickens a bit, about 3-5 minutes.  Serve over angel hair pasta.

Pear Salad

Ingredients:
Candied Pecans (for instructions to do yourself, see below)
Lettuce mix - variety of leaves
Sliced Pears
Red Onion
Bleu cheese crumbles

Dressing:
1 small shallot
1 tsp. balsamic vinegar
1/4 c. extra virgin olive oil
2 tsp. maple syrup

Combine all dressing ingredients in the blender and blend.  Chill until time to serve.  Slice pears and red onion and lay on salad.  Lightly toss with salad and top with bleu cheese.  To candy pecans, mix 1/2 cup raw pecans with 2 TBSP. melted butter and 2 TBSP. brown sugar.  Lay out flat on parchment paper and bake at 350 for 5 minutes.  Stir and turn over and bake for another 5 minutes.

Yummy Barbecue Sauce

Ingredients:
1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 TBSP. worchestershire  Sauce
2 1/2 tsps. ground mustard
2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4-1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. pepper
1/8 cup cold water mixed with 1 TBSP. corn starch

Instructions:
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot.  Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved.  If you like a thicker BBQ sauce, add the water and corn starch mixture.  Simmer until desired thickness is reached, but watch closely.  It thickens really fast!  Serve immediately or cover and store in fridge.

Mexican Chicken

 A really good shredded mexican chicken.  Tasted great on tacos or over nachos with guacamole.  Yum.

Ingredients:
Shredded Chicken
1 tsp. marjoram
1/2 cup cilantro, chopped
3 tsp. ground cumin
1 cup diced tomatoes with juice
Salt to taste
Pepper
1/2 cup chicken broth

Directions:
Place shredded chicken in a frying pan, with the chicken broth, marjoram, cilantro, cumin and chopped tomatoes.  Add salt to taste.  Simmer 10 minutes.