Best by far, Chocolate Chip Cookies

When I say best by far, I mean it.  Think "Chewy Chips Ahoy."  These are them, but fresher.

Ingredients:

• 1/2 cup (1 stick butter), softened
• 1/2 cup white sugar
• 1/2 cup packed dark brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tablespoon hot water
• a small dash of baking powder
• 1/2 tsp course salt
• 1/2 to 1 cup mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth and fluffy. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. (I used a large spoon with hot water and added the baking soda to it..made it easy to slide and drip right into the batter) Add to batter along with baking powder dash and salt.  Stir in flour, stir in chocolate chips. Drop by tablespoons, rounded like meatballs onto parchment paper lined pans. Do not overcrowd.  Do in batches.  I was able to yield 27 cookies.
3. Bake for about 10 minutes exactly in the preheated oven. Let cool on pan for 2 minutes then transfer too cooling rack.  Store in lidded "Tupperware."

(Adapted from allrecipes.com)

Creamy Queso Crock Pot Dip

The picture certainly does not do justice.

Ingredients:

• 1 lb ground turkey
• 1 lb Velveeta processed cheese, diced into 1 inch cubes
• 1 to 2 cups salsa (based on preference)
• 4 oz. small can of diced green chiles

Directions:

In a pan on the stove, saute ground turkey til fully cooked, chopping it up with a wooden utensil as it cooks.
Drain if needed.  
Add to crock pot along with Velveeta, salsa and green chilies.  Mix ever so slightly.
Cook on Low for 2.5 hours, then turn to Warm until ready to serve with tortilla chips.

"Premium" Tres Leches Cake

Ingredients:

• 1 box Betty Crocker® SuperMoist® yellow cake mix 

• 1 box instant vanilla pudding

• 1 1/4 cups water & milk (3/4 cup milk and the rest water)

• 1 tablespoon vegetable oil

• 2 teaspoons vanilla

• 4 eggs

• 1 can (14 oz) sweetened condensed milk

• 1 cup whole milk

• 1 cup heavy cream 

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan).  Spray bottom and sides of 13x9-inch pan.
• In large bowl, beat cake mix, dry pudding powder, watered milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork or wooden skewer, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, 1 cup whole milk and heavy cream. Carefully pour evenly over top of warm cake, starting with the edges and working towards the center. Let cool for at least 30 minutes. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Store covered in refrigerator.  Top with whipped cream to serve.

 
(Adapted from Larry's Mom and Betty Crocker)