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Chocolate Chip Cookies:
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Ingredients:
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1 cup butter, softened
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1 cup white sugar
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1 cup packed brown sugar
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2 eggs
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2 teaspoons vanilla extract
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1 teaspoon baking soda
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2 teaspoons hot water
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1/2 teaspoon salt
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3 cups all-purpose flour
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2 cups semisweet chocolate chips
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Directions:
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips.
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Steps 3: Drop large spoonfuls onto ungreased pans.
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Step 4: Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Buffalo Chicken Dip:
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Ingredients:
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2 (10 oz) cans chunk chicken, drained
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2 (8 oz) packages cream cheese, softened
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1 cup ranch dressing
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3/4 cup Frank's Red Hot
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1 1/2 cups cups shredded cheddar cheese
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1 bunch celery, cleaned and cut into 4 inch pieces
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1 (8 oz) box chicken-flavored crackers
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Directions:
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Step 1: Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Step 2: Stir in cream cheese and ranch dressing, Cook, stirring until well blended and warm.
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Step 3: Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
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Step 4: Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly.
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Serve with celery sticks and crackers!
Apple Pie:
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Ingredients:
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1 box Pillsbury refrigerated pie crusts, softened
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6 cups thinly sliced, peeled apples (6 medium)
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2 tablespoons all-purpose flour
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3/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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1 tablespoon lemon juice
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Directions:
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Step 1: Heat oven to 425 degrees F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
Step 2: In a large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
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Step 3: Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15-20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Enjoy!
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