This Is Us

These cookies are delicious! If I do say so myself!  I tried making some before, but I didn’t add enough flour. I remade them, with more flour, and they are so much better! Here is the recipe: Ingredients: 3/4 Cup + 2 Tbsp of Butter at room temperature(I used salted) 1/2 Cup Granulated Sugar 1/2 Cup Packed Dark Brown Sugar 1 Large Egg room temperature (I just got a fresh one from our hens) 3/4 Cup Sourdough Starter 1 Tbsp Vanilla Extract (I used Mexican Vanilla) 2 1/2 Cups Flour (I used all purpose) 1 Tsp Salt 1 Tsp Baking Soda 1 Bag 12 oz. Semi-Sweet Chocolate Chips Directions: In your mixer add the sugars and butter, mix well. Add the egg and mix until it’s incorporated. Stir in the sourdough starter and vanilla extract. In a separate bowl mix the flour, salt, and baking soda, then add to the mixer with the other ingredients. DO NOT over mix (just mix until it’s well combined). By hand mix in the chocolate chips.  Preheat the oven to 350°. Scoop the cookie dough by tablespoo...

We found a recipe for chicken nachos awhile ago. It called for stuff we didn’t have and stuff we didn’t want in it, so we made up our own. They are so yummy! We cook the chicken mixture in a small crockpot. We serve them with tostitos bite size tortilla chips, nacho cheese, sour cream, shredded Mexican cheese blend, and olives. We don’t usually have guacamole, but when we do it’s delicious! Sometimes we have salsa with it. Here is the recipe: 1 can (14.5 oz.) Diced Tomatoes 1 can (7 oz.) Diced Green Chilies 1.5 lbs. Boneless Skinless Chicken Breast (2 half chicken breasts) 1/2 tbsp Onion Powder 1/2 tsp Chili Powder 1/2 tsp Ground Cumin 1/2 tsp Salt 2 quart crockpot Drain water from diced tomatoes and green Chili’s. Add to a small crockpot. Add onion, chili, cumin, and salt and mix well. Set chicken on top and cover with lid. Cook on low for 3 hours and turn chicken over. Cook for 2 hours, then open and shred the chicken (you can use two forks or a hand mixer. **If you use the hand mixe...