GERMAN CHRISTMAS CAKE

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No Chill Soft Chocolate Chip Cookies

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INGREDIENTS 1/2   cup   butter   melted 1/2   cup   packed brown sugar   light or dark 1/3   cup   white sugar 1   large egg 1/2   tablespoon   vanilla 1 1/2-1 2/3   cup   all purpose flour   use more if needed see post for details 1/2   teaspoon   baking soda 1/4- 1/2   teaspoon   salt 2/3   cup   chocolate chips INSTRUCTIONS Preheat the oven to 350 degrees F. In a large bowl cream the melted butter, brown sugar and white sugar for 1-2 minutes. You can use a hand mixer or a stand mixer for this job. Add in the egg and vanilla. Mix just until the egg is combined. Add in the flour, baking soda and salt. Mix just until combined. The dough should be thick and dry. It should be sticking to your hands. Add in just enough flour to achieve this. If it sticks just slightly to your fingers that is ok, just not making a mess all over your hands when you roll the dough into cookie balls. Mix in the ...
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BAKED PARMESAN GARLIC CHICKEN DRUMSTICKS

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INGREDIENTS 2 pounds chicken drumsticks (about 8) Chicken Rub: 1 teaspoon dried Italian Seasoning blend [See Note 1] 1 teaspoon dried rosemary 1/2 teaspoon dried parsley 1 teaspoon kosher or sea salt Garlic-Parmesan Sauce: 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh basil 2 garlic cloves, finely minced 1/4 cup grated Parmesan cheese 1/2 teaspoon seasoning salt INSTRUCTIONS Preheat oven to 425 degrees F. In a small bowl prepare the chicken rub by mixing together the Italian seasoning blend, rosemary, parsley, and salt. Lay the chicken drumsticks on a baking sheet or casserole pan and season the chicken wings with this mixture. Bake the chicken wings for 35-40 minutes or until the internal temperature is 185 degree F. If checking the drumsticks with a thermometer is not possible, slice the drumstick open and check to see that the meat is cooked and the juices run clear. Meanwhile prepare the garlic-parmesan sauce by lightly sauteeing the minced garlic in the olive oil...
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Slow Cooker Chicken Ranch Enchiladas

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INGREDIENTS 4 boneless, skinless chicken breasts 1 package taco seasoning 1 package dry ranch dressing mix 1 (15 ounce) can chicken broth 1 cup bottled ranch, plus more for topping 1 cup salsa 3 cups shredded cheddar cheese 8-10 flour tortillas You favorite toppings. I love guacamole, sour cream, tomatoes, and salsa! INSTRUCTIONS Spray slow cooker with nonstick cooking spray and place chicken inside. Sprinkle taco seasoning and ranch dressing mix over chicken. Pour chicken broth over chicken in slow cooker and cook on low for 3-4 hours. Remove chicken from slow cooker and shred with two forks. In a small bowl, mix together ranch and salsa; set aside. Spray a 9x13-inch baking pan with nonstick cooking spray and spread a thin layer of salsa/ranch mixture on the bottom of the pan. Assemble enchiladas by spreading a few spoonfuls of the salsa/ranch mixture on each tortilla. Add shredded chicken and cheese on top and roll up. Place enchiladas seam-side down in the prepared pan and sprinkle ...
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