Chewy Chocolate Chip Cookies

2/3 cup melted butter
2 cups packed brown sugar
2 eggs
2 Tbsp hot water
2 2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups chocolate chips

Preheat oven to 375F. Beat butter, sugar, eggs and hot water together until smooth. Stir flour, powder, soda, and salt in seperate bowl. Stir into butter mixture. Add chocolate chips. Drop 1 Tbsp portions of dough onto ungreased baking sheets, leaving room for the cookies to spread as they bake. Bake for 8-10 minutes. Cool for one minute, then transfer to wire rack to cool.

Pulled Chicken Fajitas

2 Boneless, skinless chicken breast halves
2 tbsp taco seasoning mix, stir before measuring
 2 cups chunky salsa, divided
2 cups thinly sliced peppers
8 flour tortillas (9" diameter works great)

Fut chicken into slow cooker (3-4quart). Sprinkle with seasoning mix. Pour 1 1/2 cups salsa over top. Cook, covered, on low for 6-7 hours or on High for 3-3 1/2 hours. Transfer chicken to large plate. Shred with 2 forks. Return to slow cooker. Add peppers and remaining salsa. Stir. Cook, covered, on high for about 30 minutes until peppers are tender-crisp. Spoon about 3/4 cup chicken mixture down center of each tortilla. Fold bottom end of tortilla over filling. Fold in sides, roll to top, and enjoy.
Makes 8 fajitas.

BBQ Pulled Pork Sandwiches

2 boneless pork shoulder butt roasts (about 2 3/4lbs each)
3 cups hickory BBQ sauce
3 Tbsp Apple Cider Vinegar
4 cloves garlic, minced (or 1 tsp powder)
2 tsp Worcestershire sauce

Put roasts into 5 - 7 quart slow cooker. Combine 2 cups BBQ sauce, remaining 3 ingredients, and 1/2 cup water in medium bowl. Pour over roasts. Cook, covered, on High for 4-5 hours until tender. Transfer roasts to large plate. Shred pork using 2 forks. remove and discard any visible fat. Skim and discard fat from sauce. Return pork to sauce. Add remaining BBQ sauce. Stir. Cook, covered, on High for 30 minutes until heated through., Makes about 10 cups.

Recipe can be halved, or frozen for later use. Also good in wraps. For gluten free version, omit Worcestershire sauce.

African Quinoa Stew

1 1/2 cup Chopped Onion
2 cans of kidney beans (19 oz)
2 cups tomato sauce
1 cup quinoa, rinsed and drained
6 Tbsp peanut butter

Heat large, greased frying pan on medium. Add onion. Cook for about 8 minutes, stirring often, until softened. Transfer to 3 1/2 to 4 quart slow cooker. Add remaining 4 ingredients, 1 cup water and a generous sprinkle of salt and pepper. Stir. Cook, covered, on low for 5-6 hours or on high for 2 1/2 t o3 hours. Makes 8 cups.

Recipe can be halfed. Still good without the beans, if you are not a bean fan...just add diced tomatoes.

Spiced Blueberry Scones

Crisp on the outsides, soft and buttery on the insides and scrummily moreishly good. 'Nuff said.
 450g of plain flour (2 cups) plus more for dusting
110g caster sugar (1/2 cup) 2 tsp baking powder
1/4 tsp salt 1/2 tsp ground cardamom
1/2 tsp ground cinnamon
6 TBS unsalted butter, cold and cut into 1/2 inch cubes
225ml of double cream (1 cup heavy cream)
wild blueberry preserves (I like Bon Maman)

 For the dizzle:
 225g of icing sugar, sifted (1 cup)
pinch ground cardamom
1 TBS lemon juice hot water as needed

 Preheat the oven to 190*C/375*F/ gas mark 5.
Line two baking sheets with baking parchment paper. Set aside.
 Sift the flour into the bowl of a food processor.
Add the sugar, baking powder and salt. Blitz a couple of seconds to mix.
Drop in the butter cubes. Blitz until the mixture resembles coarse meal.
Transfer to a medium sized bowl.
 Stir in the cream with a fork, mixing it in until the mixture forms a soft dough.
Knead several times to bring it all together.
 Lightly dust the countertop. Tip out the dough.
Pat out to a large circle (about 10 inches in diameter) and 1/2 inch thick.
Cut out with a sharp 3 inch round fluted cutter.
Place onto the prepared baking sheets, leaving soem space in between each for spreading.
Reroll any scraps and repeat until you have used up all the dough.
 Gently make an indentation in the centure of each with your thumb.
Spoon about half a teaspoonful of blueberry preserves into the centre of each.
 Bake for 20 to 25 minutes in the preheated oven, until the edges are golden brown and they are dry and golden brown on the bottoms.
 Remove from the oven and let stand for about five minutes before removing to a wire rack to finish cooling.
Sift the icing sugar into a small bowl together with the ground cardamom.
 Whisk in the lemon juice and enough water to give you a smooth and drizzable consistency.
 Drizzle this icing across the cooled scones.
Let set for 30 minutes before serving or storing.
 Store in an airtight container for up to 2 days

Giant Ginger Cookies

4 1/2 cups all-purpose flour

4 teaspoons ground ginger

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/4 teaspoon salt

1 1/2 cups shortening

2 cups granulated sugar

2 eggs

1/2 cup molasses

3/4 cup coarse sugar or granulated sugar

1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Cake Batter Protein Shake

There is this great website/blog I go to often for new ideas, and it is called Dashing Diva. I found this one on her website today, and just had to share it! SO YUMMY!!!!

You can find the original post HERE on Katie's website (Feel free to see her other great recipes too!)

INGREDIENTS

1/2 cup	Low fat cottage cheese 1
1	Scoop vanilla protein powder 2
3-5	Drops butter or almond extract
1 tbs	1 tbs vanilla sugar free instant pudding mix OR 1/2 tsp vanilla extract
3-5	Stevia packets (or sweetener of choice to taste)
1/2 cup-1cup	Water (Alter this according to desired consistency)
5-10	Ice Cubes (Depending on how thick you like it, use less for a thinner consistency)
Optional:	1/2 tsp xanthan gum 3
	Sprinkles for topping! 1 Cottage cheese may sound strange, but this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency! 2She used designer Whey Protein powder. It has 100 calories per scoop in the vanilla flavor because it’s a good base to add whatever flavors you want to make. It is also all natural. You can buy it from Kroger, GNC, Trader Joe’s, Amazon, or Netrition.com. 3 You can get xanthan gum from most grocery stores in the gluten free section as well as at Nutters. Just a pinch of it makes your shake so thick and creamy! DIRECTIONS Put everything into a blender and blend until creamy consistency is reached! Top with sprinkles if desired, and Enjoy! Katie's Tip! "I also like to crush up a cake cone and sprinkle it on top of the shake! I eat it with a spoon, and it tastes like an upside down ice cream cone!"