Ben & Jerry's Edible Cookie Dough

Ben & Jerry's Edible Cookie Dough
(www.benjerry.com)

Prep Time: 15 minutes
Total Time: 15 minutes
Total Yield: About 2 cups

8 Tablespoons unsalted butter (1 stick), room temperature
1 cup brown sugar, packed
2 Tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour(make sure to heat treat the flour!)
1/2 cup chocolate chips

Gather all your ingredients. First, heat treat the flour to ensure it is safe to eat.  Do not skip this step, untreated flour can contain contaminants and is not safe to eat.  Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between.  Use an instant-read thermometer to ensure that the flour reaches 165 degrees throughout.

In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.  Add the vanilla, cream and salt.  Mix to combine.  Then add the heat treated flour and mix to incorporate.  Fold in the chocolate chips. Serve and enjoy! Store in an airtight container in the refrigerator.

Elegant Chicken (from Debbie Evans)

Elegant Chicken

4-5 Chicken Breasts

1 pkg Italian Seasoning packet or 1 small bottle of Italian dressing

1 can cream of mushroom soup

1 pkg. cream cheese

Sour Cream – about 1 cup

Cook chicken with Italian seasoning in Crock Pot. After cooked, drain out yucky stuff and leave any liquid left. Mix soup and cream cheese together then mix in with chicken. Cook until heated through.

Serve over rice, noodles or mashed potatoes.

Poppy Seed Chicken (from Lisa Turner)

Poppy Seed Chicken
(serves 8-10)

4 Chicken Breasts(boiled) shred to go further if you want
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 T Lemon Pepper
1 16oz container sour cream
1 Roll of crushed Ritz Crackers
1/2 cube of butter
1 T poppy seeds

Lay boiled chicken on the bottom of 9x13 baking dish.  Place mixture of soup, sour cream and lemon pepper on top of chicken.  Top with mixture of Ritz cracker, melted butter and poppy seeds. Bake uncovered at 350 degrees for 25 minutes.  *Use as a topping with rice or noodles.

BLT Salad (from Brooke Romney)

BLT Salad

SALAD

3-4 heads of romaine lettuce, chopped (I used 4, large hearts of Romaine)
1-1 1/2 pounds of bacon, cooked and crumbled (I’ve used regular bacon and the microwave variety, both are fine. I used 1 lb. in my salad.)
2-3 cups of halved, grape or cherry tomatoes ( I used 3 cups. I love tomatoes.)
1 bunch of green onions, thinly sliced
8 oz. Swiss cheese, cubed or grated (I like mine grated, but do not buy pre-shredded, so much better when you grate your own.)

Toss all ingredients together.

DRESSING (don’t let the mayo scare you. I don’t usually like mayo based dressing, but I promise this is to die for on the salad. Never tried reduced fat. If you do, let me know.)

1 1/4 cups of mayo
3/4 cup sugar
3/4-1 tsp. freshly ground pepper
1 tsp. salt
2 TBSP. white vinegar

In a small bowl, mix all ingredients together and stir until sugar is dissolved, this takes a little effort.

I use a little more than half the dressing on this size of salad, so you will have some left over. Toss it in just before serving. The salad makes a large amount…easily feeds 12 adults as a side dish and does not get soggy quickly. Perfect for a party.