Sugar Free Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup sucralose-granulated sugar blend
1/3 cup sucralose-brown sugar blend
2 teaspoons vanilla extract
2 eggs
1-1/3 cups (8-oz. pkg.) HERSHEY'S Sugar Free Chocolate Chips
1 cup chopped nuts(optional)
1 Super Cute Assistant


Heat oven to 375°F.

Stir together flour, baking soda and salt.

Pouring flour in bowl.

Pouring baking soda and salt into flour.

Beat butter, granulated sugar blend, brown sugar blend and vanilla in large bowl until creamy.

Adding butter to new bowl.

Adding sugar and brown sugar to butter.

Adding vanilla to butter, sugar and brown sugar.

Make sure to take a quick taste of the batter!

Add eggs; beat well.
Gradually add flour mixture, beating well.

Stir in chocolate chips and nuts, if desired.

Drop by rounded teaspoons onto ungreased cookie sheet.


Bake 7 to 9 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Don't forget to clean up... start by licking the beaters!


Nutritional Information per serving (2 cookies: Recipe makes 54 cookies):
Calories: 100, Total Fat: 4.5g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 25mg, Sodium: 150mg, Total Carbohydrates: 13g, Dietary Fiber: =0, Sugars: 6g, Protein: 1g, Vitamin A: 6%DV*, Vitamin C: 0%DV*, Calcium 0%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

Shrimp Po' Boy

Ingredients:
60-70 Peeled Shrimp (if you're smart you get the deveined and tail off kind... not me... LOL)
Zatarain's Fish Fri
Oil
Bread - usually a hard hoagie type of bread
Mayo
Tomato, sliced
Shredded Lettuce


First off... if you use the shrimp you have in your freezer and it happens to have the tails still on it, thaw them in some cool water and pull the tails off. If you are smart enough to have the non tailed kind in your freezer just thaw those bad boys out!


Slap a plate full of Fish Fri. Add a few shrimp.


Toss them around with your fingers till they are nicely coated. Shake off any extra.

Set shrimp aside until it's all battered because the next step goes pretty fast!

Get that oil nice and hot. Toss in enough shrimp for one nice bubbling layer.

Yeah baby... pull those bad boys out once they are nice and golden brown.

Pull that bread out, slice it. Add the mayo, tomato, lettuce and a big pile of shrimp.

Pulled BBQ Chicken Sandwiches

Ingredients:
1 cup BBQ sauce
1 large onion largely chopped
3lbs of boneless skinless chicken breasts

Put chicken in bottom of crock pot. Add onion on top. Do not mix.

Pour BBQ sauce over chicken and onion.

Cook in crock pot on high for 5 hours. After 5 hours shred chicken with two forks.

Serve on buns... was great with fries.

Shish Kabobs

Ingredients:
Marinade:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons oil
Kabobs:
10 large mushrooms
1 purple onion - cut into bite size chunks
1 whole pepper (yellow, orange, red, or green or combo) - cut into bite size chunks
3 skinless, boneless chicken breast halves - cut into bite size chunks
1 (8 ounce) can pineapple chunks, drained

Other items:
You could use shrimp, sirloin, pork, cherry tomatoes, canned potatoes, pea pods, Mandarin oranges and much much more!

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken that is chopped into bite size pieces into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. If you don't have an hour make sure you do this step first and then cut all your veggies and fruits so that there is at least some time for it to soak in.

Preheat grill for high heat or 400 degrees.

Thread chicken onto skewers with a small space between each piece. On another skewer alternate with peppers and onions. On another skewer mushroom halves and another with pineapple chunks. You will see many recipes that say to alternate the pieces on the same skewer, I do not do this because all of the items cook at different speeds.

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until chicken juices run clear and there are char marks on the vegetables.

French Toast

Ingredients:
White Bread - 5 slices
3 eggs
Splash of milk
1 tsp vanilla
butter
Powdered Sugar
Syrup



Turn on your stove top with double burner griddle on two burners onto Medium High. Spread butter over pan to melt.

Crack three eggs in to a flat pan... preferably the oldest nastiest looking one you own... but hopefully not one with a hole in it like mine had!


Add a splash of milk to the eggs.


Add the tsp of Vanilla to milk and eggs.


Wisk wisk wisk.


Get a pile of white bread ready for dipping.


When double burner griddle is hot, put the first slice into the batter.


Then flip it.


Then add the slice to the pan. Be sure to not let a slice of bread "soak" in the batter while you are waiting on the first batch to cook... it will be one soggy mess and soak up all your egg batter.


Check the under side of the first slice you placed on the burner. When it starts to brown, flip it to the other side.


When both sides have a beautiful brown spotting like below, you can remove and add more slices to your pan until all of your egg batter is used up.


Take as many as you want... and cut into strips and bite size pieces. Add a little powdered sugar and a whole lotta syrup. :)


Clean your plate... you know those two little bits did not go to waste!

Southern Spaghetti Chicken

Ingredients:
1 large can chicken broth
1-2 large cans of water
1 pack of thin spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel Original
1/3 block of Velveeta cheese
1 grocery store Rotisserie chicken
salt and pepper to taste

Boil chicken broth and water in large stock pot. Add entire package of spaghetti to broth and water and cook till preferred tenderness. Once spaghetti is cooked, reserve 2 cups of broth/water then drain spaghetti.

Meanwhile, add cream of mushroom soup, cream of chicken soup, and Rotel tomatoes together in a large bowl.


Cut block of Velveeta cheese into cubes and add to mixture.

Chop Rotisserie chicken into bite size pieces and add to mixture.
Add spaghetti to mixture and stir till evenly coated.

Place spaghetti mixture into a casserole dish with lid or dutch oven. Bake in the oven for 40 minutes at 350 degrees with lid on.


Remove lid. Add reserved broth/water and stir. Bake an additional 15 minutes without lid.


NOTES : Can mix night before and put in Refrigerator cook the next day.
Serving Ideas : Good served with Salad and Garlic Bread

Crab Salad

Ingredients: 4 Heaping Tablespoons of Real Mayo (Do not substitute!) One Package of Imitation Crab All to your taste buds of chopped onion - prefer green onion but use what you have on hand All to your taste buds of Shredded Cheese Separate crab into bit size chunks or flakes. Add all other ingredients and mix. Put in fridge for at least a 1/2 hour to chill. Eat it plain, eat it with crackers, or Doritos!