Egg-less cookie dough to eat

3/4 cup brown sugar
1/4 cup butter, softened
1/4 tsp. vanilla
1/4 cup milk
1 cup flour
Pinch salt
1/2 cup chocolate chips

Pineapple Margarita

Ingredients:
salt
lime wedges
1 cup tequila
1 cup pineapple juice
1/3 cup fresh lime juice
1/2 cup Cointreau
ice cubes

Directions
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill. In a pitcher combine tequila, pineapple juice, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup of crushed crackers (I used Ritz)
1/2 cup Parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick
the dip is. The thicker the dip the longer it may need to warm up. I used
this stoneware dish that is round and measures 12 inches across. My dip
is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.

Gabby's Goodies Via .dotcomsformoms

Strawberry Pecan Chicken Salad in Avocado Bowls

from superhealthykids.com

1 1/2 pounds boneless, skinless chicken breasts
1 whole garlic clove
1 1/4 cups fresh strawberries coarsely chopped
1/4 cup coarsely chopped pecans
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1 cup plain greek yogurt
2-3 avocados halved and pitted
fresh parsley, chopped

Instructions

Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly.
Chop or shred the chicken into small pieces. Add the chicken, strawberries, pecans, salt, pepper, paprika and yogurt to a large bowl. Toss well to combine. Scoop chicken salad onto pitted avocado halves. Garnish with fresh parsley and serve immediately.

Avocado Caprese Skillet Chicken

4 Avocado
1/3 cup Basil ribbons
1/2 tsp Garlic powder
1/2 tsp Onion powder
2 Vine ripened tomatoes, medium
3 tbsp Balsamic glaze
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 tbsp Olive oil
6 oz fresh mozzarella, fresh cut into slices
2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved

Cook chicken in spices and oil. Top with tomatoes, avocado, mozzarella, basil and balsamic.

Lemon Poppy Seed Waffles

Time: 30 minutes
Yield: 12-14 large waffles

WAFFLES:
3 C flour
2 Tb baking powder
1/2 tsp baking soda
1 tsp salt
1/3 C sugar
1 Tb poppy seeds
3 eggs, beaten
2 1/2 C milk
1/2 C canola or vegetable oil
1 Tb fresh lemon juice
3 Tb butter, melted .

1. Into a large mixing bowl place 3 C flour, 2 Tb baking powder, 1/2 tsp baking soda, 1
tsp salt, 1/3 C sugar and 1 Tb poppy seeds. Toss the ingredients together with a fork to combine.
2. In a separate mixing bowl whisk 3 eggs together until frothy.
3. Add 2 1/2 C milk and 1/2 C oil.
4. Add about 1 Tb fresh lemon juice and pour the wet ingredients into the dry.
5. Whisk it all together with a fork. When almost all of the batter is well incorporated
add 3 Tb melted butter. Whisk it in. The batter should be slightly lumpy still.
6. Spray a hot waffle iron with cooking spray and carefully scoop or pour the batter
into it. You'll want to be careful not to get too much batter into the iron. I like to leave
the edges of the griddle bare, so the batter has a little space to spread out once you
close the lid. Less mess to clean up later, yes?
7. Cook until golden brown.
Serve with fresh blueberries, whipped cream and warm Lemon Butter Cream

Recipe from Jamie Cooks It Up! 

Lemon Butter Cream Syrup

Time: 10 minutes
Yield: 1 1/2 C syrup

1/2 C butter
1/2 (12 ounce) can evaporated milk
1 C sugar
3 Tb fresh lemon juice
1-2 Tsp lemon zest
3 drops yellow food coloring
dash salt

1. Into a medium-sized sauce pan, place 1/2 C butter. Allow it to melt over medium high heat.
2. Add 1 C sugar and 1/2 of a can of evaporated milk, which turns out to be about 3/4 cup.
3. Give everything a nice stir and bring it to a boil, while you stir. Let it cook for 4-5 minutes, keep stirring.
4. Remove the pan from the heat and add 1-2 tsp lemon zest. Start with 1 tsp at first, you can always add a little bit more ifyou want more lemon kick.
5. Add 3 Tb lemon juice and 3 drops yellow food coloring. Give the syrup a taste, and add more lemon zest or juice according to your liking.
6. Allow to pan to sit for a few minute on your counter. It will thicken up just a bit for
you as it cools. 

Pour it over the top of waffles, french toast, pancakes or crepes.

Recipe from Jamie Cooks It Up! 

Broccoli Salad

1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing
1/2 cup craisins
3 tablespoons sugar
2 tablespoons vinegar
7 cups chopped fresh broccoli florets
1/2 cup shelled sunflower seeds
8 slices bacon, crisp-cooked, drained and crumbled 

Instructions
In a large bowl combine mayonnaise, craisins, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon.

Peanut Butter Cup Pie

1 (8-ounce) package cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 (8-ounce) container Cool Whip, thawed
2 cups chopped peanut butter cups, either mini or regular size peanut butter cups
1 store-bought oreo or chocolate graham cracker crust

1. Beat cream cheese and peanut butter with an electric mixer until smooth.
2. Mix in vanilla.
3. Beat in powdered sugar until smooth.
4. Fold in Cool Whip until blended.
5. Fold in 1 1/2 cups chopped peanut butter cups.
6. Spread filling into crust. Sprinkle remaining peanut butter cups on top.
7. Refrigerate for 2 to 4 hours before serving.

Gooey Popcorn

4 bags microwave popcorn, popped
1 (16 oz) package mini marshmallows
1 cup butter 

1 1/3 cup sugar
1/2 cup light corn syrup
1 tsp vanilla

Pop popcorn and pour in marshmallows.  Heat rest of ingrideints on stove top once melted and blended, pour over popcorn and marshmallows and gently stir to coat

Heather's smoked tri-tips

Tri-tips:
Spade L Ranch
Smoke 20 minutes
Turn up to high
Cook 7 minutes in each side.

Rosemary Chicken

5 skinless chicken breasts

2 Tbsp olive oil

1/2 c ranch dressing

3 tbsp Worcestershire sauce

1 tbsp minced rosemary

2 tsp salt

1 tsp lemon juice

1 tsp white vinegar

1/4 tsp pepper

1 tbsp sugar

mix and let stand for 5 minutes, then add chicken and marinate for 1 hour. 

Pulled Pork and Apple Slaw

Smoke your pork until it reaches an internal temperature of 165. Remove the pork from your grill and place in a disposable foil pan. Fill the bottom of the pan with the apple juice, cover the pan with foil and return to the grill. Continue to cook for 4-6 more hours or until the internal temperature of the roast reaches 200-205 degrees F. If at any point during the cooking process the roast starts getting too dark, cover the entire pan with aluminum foil. When the pork is almost done, assemble the apple jalapeno slaw. 

Apple Slaw 

Julienne (thin matchstick cut) the apples and jalapenos, discarding the cores and seeds. Place in a mixing bowl with the shredded cabbage and top with the Greek yogurt, mayo, lemon zest and juice, sugar, celery seeds, and poppy seeds. Give it a quick taste and season with salt and pepper as needed. Toss gently to combine and refrigerate until ready to serve. 

When the pork has reached the desired internal temperature, remove from the grill and let rest for at least 20 minutes. You can also keep the roast in a warmed oven (preheat to 225 then turn off) until ready to serve. Transfer the roast to a large mixing bowl and pour the juices into a 4 cup measuring pitcher. Pull the roast into long shreds, discarding any fat or gristle. Separate the fat from pork, serve on buns with slaw. 

Tonya's Chicken Taco Soup

Chicken Taco Soup 2 boneless skinless chicken breast -marinate overnight in BBQ sauce ( if I forget I just put the BBQ sauce over the chicken in the crockpot. I like to use sweet baby rays-sweet n' spicy)

1 onion diced
15 oz can kidney beans-drained
15 oz can black beans-drained
8 oz tomato sauce
20 oz Rotel (l use mild or medium)
15 oz corn
1 qt (32 oz) chicken stock
12 oz beer or root beer (leave out for gluten free)
2 Tbsp Oregano
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1/2 tsp cayenne or less
1/2 tsp paprika
Put all ingredients in the crock pot on high for 4 hrs or low for 5 hrs. When you have 1 hour left on the timer, pull the chicken breast out and shred. Then add the shredded chicken back into the soup.
* optional - Serve with sour cream, cheddar cheese and tortilla chips.

Zuppa Toscana

2 LBS Hot Sausage browned and drained

Into large Pot Put- 

5 C Chicken Broth
5 C Water
2 C Onions chopped fine
1 TBSP Minced garlic
2-3 TBSP Chicken base
4-7 Potatoes thinly sliced
1 Pint Cream
Kale
1/2 TBSP Red Pepper Flakes 

Brown and drain sausage and set aside. Combine all ingredients but the sausage, kale and cream in a pot and cook on low-medium heat until potatoes are tender. Chop 1 bunch of kale into bite size pieces. Once potatoes are tender add sausage, cream, kale and red pepper flakes. Simmer in low for 5 min and serve.