SUPER GOOEY CHERRY CHOCOLATE CHERRY COOKIES

1/2 cup (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

4 ounces semisweet chocolate, chopped

1 cup packed light brown sugar

1 1/2 cups granulated sugar

1 teaspoon pure vanilla extract

4 large eggs

2 tablespoons buttermilk

1 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

11 ounces (1 bag) semisweet chocolate chunks

1 cup dried cherries

Preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)

Put the butter and both chocolates in a medium microwave-safe bowl. Heat 1 minute then stir. Repeat in 30 second intervals until just melted together.

Stir the light brown, granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs one at a time and stir. Add buttermilk and beat vigorously until thick and glossy.

In another bowl, sift together the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using. This is a very very THICK batter.

Drop the batter in heaping tablespoons onto baking sheets.

Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.

I used medium cookie scoop cooking for 13 minutes and they were perfect! Made 4 1/2 dozen!

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges

FREEZING PEACHES

Wash peaches.
Blanch in boiling water for 30 seconds.
Remove them to an ice bath.
Rub skins off the peach.
Cut in half and remove pit.
Dip all sides into orange juice.
Place on cookie sheet lined with parchment paper.
Put in freezer.  Once frozen solid, move to zip-lock bags.


Or if you desire to leave the skins on .  .  .  .  .
Wash peaches.

Cut in half. (leave skins on)

Remove pit.

Dip exposed flesh in orange juice.

Place on jelly roll pan lined with parchment paper, flesh side down.

Freeze until solid then put into zip-lock bags.

TO USE:

Remove from freezer, run under water and rub until skins come off.

FREEZING & DEHYDRATING PEARS

Fill a large bowl with ice and water.

Cover the bottom of a second bowl with salt then fill with cold water.

Blanch pears in boiling water for 30 seconds.

Put into the bowl with ice and water.

Rub the skin off.

Half the pear and remove core & stem.

You can now leave them in halves, quarter or slice. Your preference.

Put in salt water once cut for at least 30 seconds. (I usually just leave them in there until all my pears have been prepped)

Rinse well with cold water.

TO FREEZE:

Put on a jelly roll pan lined with parchment paper.

Freeze until solid then move into zip-lock bags.

TO DEHYDRATE:

Put on dehydrating trays and follow instruction for temperature and time.

Store in zip-lock bags.

3 2 1 CAKE

1 Box Angel Food Cake Mix

1 Box of Your Favorite Cake Mix
Water

Cup, Mug or Bowl that holds at least 2 cups and is Microwave Safe

Steps:

1) Add both boxes of cake mix in a zip lock bag. Mix together well.

2) Add 3 tablespoons of cake mix to the cup/mug/bowl.

3) Stir in 2 tablespoons of water and mix well.

4) Microwave for 1 minute

5) Top with whip cream or cake icing or fruit

Makes 33 servings, Weight Watcher Points Plus = 3

I learned the “hard” way that sometimes one minute might actually be too long. The first mini cake I made was so hard and crunchy that I had to cut it with a knife. I realized it was over cooked. It finally turned out just right after the 3rd time around with about 40 seconds.

ZUCCHINI CHOCOLATE CHIP MUFFINS

MIX

1½ cups flour

¾ cup sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

ADD IN

1 egg

½ cup veggie oil

¼ cup milk

1 TBL lemon juice

1 tsp vanilla

FOLD IN

1 cup grated zucchini

½ cup mini chocolate chips

Makes 12

Bake 20-25 minutes on 350 degrees.

FETTUCCINI WITH ALFREDO SAUCE

1 pint heavy cream (16oz.)

1 stick (1/2 cup) butter

4oz cream cheese

1 teaspoon garlic powder

salt and pepper, to taste

1 cup fresh Parmesan cheese

1lb. cooked pasta

In a saucepan on medium heat, combine everything except parmesan. Simmer this until all is melted and mixed well. Add the Parmesan. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.

Mix together with cooked pasta.

It's great with grilled chicken or broccoli, too.