The first recipe is for Taco Soup and was given to me by my friend Sarah - she is such a good cook and she found a food blog called Picky Palate and has used several of her recipes. When she finds a good one she passes it along! One of the things I really like about this recipe is how quick you can put the soup together - in literally 15 minutes!
So, here is the link to the recipe on Picky Palate. A few things I changed - I used ground turkey instead of ground beef and I used one can of hot rotel and one can of mild rotel (instead of two cans mild).
The second recipe is one of my favorites! When we went skiing at Beaver Creek over Thanksgiving, we were there for opening day. Every opening day they have a cookie contest and the skiers get to vote on their favorite cookie recipe that has been submitted. The winning recipe is then served everyday to skiers as they come off of the slopes! They printed the winning recipe in the local paper so of course I had to take a copy! :) The fun thing about this recipe is it calls for vanilla bean paste, which gives the cookies a strong vanilla flavor than if you used vanilla. You can find vanilla bean paste at Williams Sonoma. I added pecans and they turned out so good! I have to get them out of our house or I will seriously eat them all. I already had one for breakfast!
FYI: I only had butter so I used 1 C butter instead of using margarine.
Mountain Top Chocolate Chip Cookies
1/2 C butter
1/2 C margarine
3/4 C white sugar
3/4 C packed brown sugar
2 large eggs
3 C flour
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla bean paste
1 3/4 C chocolate chips (1 bag)
1/2 C pecans (optional)
Preheat oven to 350* F
In a large bowl, stir together the butter, margarine (I softened it in the microwave), white sugar and brown sugar until smooth.
Mix in the eggs one at a time, stir in the vanilla bean paste. Combine the flour, baking soda and salt. Stir into batter until blended. Mix in the chocolate chips and pecans so they are evenly distributed. Lightly roll heaping teaspoon full of dough in a very loose ball. Place on ungreased cookie sheet, spacing 2 inches apart.
Bake until the edges and top begin to brown. Approximately 10 minutes. Allow cookies to cool for a few minutes on the baking sheet before removing them to wire rack.
Have yall ever used a Pampered Chef baking stone? I absolutely love mine! I used it to bake all of my cookies, biscuits, etc. and stuff like that! i definitely recommend it!
Hey girl! I just gave you a Beautiful Blog award & Tagged you on my blog. Happy Friday!!
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