Softest Chocolate Chip Cookies

Softest Chocolate Chip Cookies
1 stick butter
1/2 c sugar
1/4 c brown sugar
1 t vanilla
1 egg
1 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. Microwave butter for 30 seconds. It will be starting to melt.
3. In a stand mixer, beat butter with sugars. Stir in vanilla and egg.
4. Combine dry ingredients and mix into wet ingredients; stir in chocolate chips.
5. Roll dough into (12 large) balls and place on cookie sheet; bake for 9-11 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
1 c butter, softened
1 c brown sugar
1/2 c sugar
1 egg + 1 yolk
1 T vanilla
2 c flour
1 c oats
1 t baking soda
1 t baking powder
1 t salt
3 c chocolate chips

1. Preheat oven to 325* and line a cookie sheet with parchment paper.
2. Beat butter and sugars together; mix in egg, yolk, and vanilla.
3. Add flour, oats, soda, powder, and salt; mix until just combined. Stir in chocolate chips.
4. Bake for 10-12 minutes, until golden brown around edges.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

Popcorn Cookies

Popcorn Cookies
1/2 c butter, softened
1/2 c brown sugar
1/3 c sugar
1 egg
1/2 t vanilla
1 1/4 c flour
1/2 t baking soda
1 c chocolate chips
1 1/2-2 c caramel popcorn (I like to use Sweet & Salty Boom Chicka Pop)

1. Preheat oven to 375* and line a sheet pan with parchment paper.
2. In a stand mixer bowl, beat butter and sugars; whip in egg and vanilla.
3. Stir in flour and baking soda; gently stir in chocolate chips and popcorn.
4. Form cookies and bake for 10-12 minutes, until golden brown.

Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Lava Cakes - Pressure Cooker

Lava Cakes
1/2 c butter
1 c chocolate chips
1 c powdered sugar
3 whole eggs + 1 yolk
1 T vanilla
6 T flour


1. Place butter and chocolate chips in a medium bowl and microwave for 2 minutes; stir.
2. Mix in powdered sugar, then eggs, then vanilla and flour, stirring after each addition.
3. Grease 4 ramekins with butter and divide the batter between the ramekins.
4. Place trivet in pressure cooker, add 1 cup of water, and place ramekins in trivet.
5. Cook on manual for 9 minutes; release the steam. Remove from pressure cooker and invert on to a plate.

Wild Rice Soup - Pressure Cooker

Wild Rice Soup
5 carrots, chopped
5 ribs celery, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 c uncooked wild rice (do not use blended rice)
8 oz fresh mushrooms
4 c chicken broth
1 t salt
1 t sage
1/2 t thyme
1/2 t rosemary
6 T butter
1/2 c flour
1 1/2 c milk

1. Put everything from the carrots to the rosemary in the pressure cooker and cook on manual for 45 minutes; release the steam.
2. Melt the butter in a small pot; whisk in the flour. Let the roux cook for a few minutes; whisk in the milk a little at a time.
3. Stir milk mixture into soup and serve hot.