Tanya's Chocolate Chip Cookies

Given to Candice from Tanya W.

1 lb. butter (4 cubes)
1 1/2 c. sugar
2 c. brown sugar, packed
3 eggs
2 tsp. vanilla

5 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 pkgs. mini chocolate chips
2 c. nuts, optional
*can substitute 2/3 c. cocoa for flour to make chocolate-chocolate chip cookies

Cream butter and sugar. Add eggs and vanilla, mixing well. Add 3 cups flour, baking soda, and salt. Mix well and add remaining flour. Stir in chocolate chips. Bake at 380 degrees for 10-12 minutes. (Dough can be frozen in balls and baked right from the freezer.)

Rotini with Fresh Mozzarella Pearls Salad

12 oz. pkg. tri-color rotini
1 c. fresh mozzarella pearls, drained
1/2 c. pesto
3 lg. Roma tomatoes, chopped
1 can medium olives, drained, and halved
1/2 c. olive oil
2 Tbsp. balsamic vinegar
1 pkg. Italian dressing seasoning, dry
Salt and Pepper, to taste

Marinate mozzarella pearls in pesto for at least 1/2 hour while assembling other ingredients. Cook pasta according to package directions, drain and cool. Combine olive oil, balsamic vinegar, and Italian dressing mix. Chop tomatoes and half olives. Combine all ingredients, salt and pepper to taste, chill.

Brazilian Chicken

Adapted from allrecipes

3 boneless, skinless chicken breasts, cut into thin strips
3/4 red onion, chopped
2 tomatoes, chopped
1 can coconut milk
1/2 tsp. crushed garlic
2 Tbsp. oil
1 tsp. cumin
1/4 - 1/2 tsp. cayenne
1 tsp. turmeric
1 tsp. coriander
salt and pepper, to taste

Combine cumin, cayenne, turmeric, and coriander in a small bowl and set aside. Saute onion in oil. Add chicken and spice mixture. Cook until the chicken is no longer pink. Add tomatoes and coconut milk. Summer over medium heat for 20-30 minutes until chicken is tender and sauce is thickened. Serve over rice.
*This is a pretty soupy sauce. I think it might be good with the chicken cut into smaller chunks and served as a soup too.

Candice's Black Beans

2 cans black beans, drained and rinsed
5-6 slices of bacon, chopped and browned
1/2 onion, chopped
1/2 tsp. crushed garlic
2 Tbsp. cilantro, chopped
1/2 tsp. cayenne (add less if you don't like spicy)
1 c. water
1/2 tsp. salt
1/8 tsp. pepper

Combine in a crock pot on low for 3 hours.

Candice's Fried Zucchini

1-2 zucchini or yellow squash
1 c. Krusteaz pancake mix
1/2 c. + 2 Tbsp. water
oil for frying

Slice the zucchini into 1/4" slices. Combine pancake mix and water, mix well. Heat oil for frying. Fry zucchini slices until golden brown, turning once. Drain on paper towels, season with salt if desired.

Candice's Deviled Eggs

1 doz. large eggs
Put into a sauce pan and cover completely with water at least an inch above the level of the eggs. Bring to a boil over high heat. Reduce heat to medium high and cook for 15 minutes. Remove, drain, run cool water over until cool enough to handle. Peel eggs, rinse under cold water to remove any little shell bits, drain on paper towels. Cut eggs in half lengthwise with a sharp knife. Place egg yolks in a separate bowl and place egg whites on a serving platter. Combine egg yolks with 1/2 c. mayo and 1/4 tsp. salt. Mix well. Use a hand blender to puree egg yolk mixture until smooth. Place mixture in a piping bag and squeeze into centers of egg whites. Sprinkle with black pepper and paprika. Chill.

Candice's Chile Relleno Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
4 oz. chunk pepper jack cheese
4 jalapenos, halved and roasted (400 degrees for 30 min.)
1 c. Panko
1/4 c. grated Parmesan cheese
3-4 Tbsp. butter, melted
1/4 tsp. salt
sprinkle of pepper

Combine Panko, Parmesan cheese, salt and pepper, set aside. Pound chicken breasts flat (1/4 in.) Cut pepper jack cheese into 4 even portions. Place a piece of pepper jack and 2 jalapeno halves inside each breast and wrap around filling, securing with toothpicks. Dip each chicken roll into melted butter and then crumb mixture. Bake in a greased baking dish at 425 degrees for 40 minutes.