Chicken Marsala ala Cooks Country

Chicken Marsala Lately, Ive been MIA. A while back I told you of an injury that involved me wearing an air cast. Well the air cast has now progressed to a non weight bearing hard cast with me on cructhes. So, I haven't been able to cook or photo much at all. FFH has been a big help. He made this dinner for me and was it ever delicious. Please excuse my normal avalanche of photographs as I try to get better.

Luckily, I have found a new site to play with while I whittle my time away here. Pinterest.com I have found many a recipe I'd like to try from there. If you want to see my boards, look here. It's fun!

Anyhow, if you try this dish from Cook's Country, you are SURE to enjoy it! Recipe below on my printable key ingredient card.

Vanilla Rich Chocolate Chip Cookies

Vanilla Rich Chocolate Chip Cookies When I saw this advertisement in one of my monthly magazines, oohhlalala, I knew I would be making these cookies. The idea of the vanilla rich intrigued me, so off to the kitchen I pranced. Its your basic chocolate chip recipe, with extra vanilla, 4 teaspoons that is.

Begin by mixing your dry ingredients in a bowl and setting aside. Beat your butter and sugars in an electric mixer. Beat in the eggs and vanilla. Mix all together. Stir in your chocolate chips. Portion out onto cookie sheets. I used a 2 tablespoon scoop, as I wanted bigger cookies. Bake in a preheated 375 oven for 8-10 minutes. Cool on rack 1 minute. Remove. Admire. Decide which one to try. Eat. Enjoy. Crisp edges, chewy center. More than a hint of vanilla. Scrumptious!

Oatmeal Caramelitas Cookies

Oatmeal Caramelitas.So good. Oh, so good. Loaded with all that is yummy in bar form. Needless to say, these were met with emphatic approval by all. VERY happy with this one! Originally seen here,on Let's Dish, it is also on my printable key ingredient recipe card below.

Let's get right to this one! Begin by combining your butter, brown sugar, 2 cups flour, oats, baking soda and salt in a bowl. Press half of the mixture in a 9x13 pan. Bake at 350 for 10 minutes and remove from oven. Meanwhile combine your chocolate chips, finely chopped pecans, and remaining flour in another bowl. Toss to combine, and set aside. In a medium saucepan, over medium low heat, combine the caramels and milk, stirring frequently until the caramels are melted and the mixture is smooth. Sprinkle the chocolate chip nut mixture over the warm crust. Pour the melted caramel over the chocolate chip nut mixture. Sprinkle, or flatten the remaining crumb mixture over the top of the caramel. Return to the oven and bake an additional 15 minutes. Store the completely cooled bars in the refrigerator. These were devoured quickly by the kids and their friends. The ones I saved for the FFH to bring to the firehouse were gone quickly as well. Try them. One can never have too many cookie recipes in her arsenal.