Vanilla Pudding Chocolate Chip Cookies

I have found the world's best chocolate chip recipe. I am sitting here hen-pecking the computer, trying not to get my chocolate smeared fingers on my keys. You think I am teasing, but you will know I am serious when you try these amazing cookies. I know there are like a million recipes for the humble chocolate chip cookie, but this one has vanilla pudding mixed in and two kinds of chocolate chips. That is what makes these so spectacular!

 Vanilla Pudding Chocolate Chip Cookies

1 cup butter, softened

3/4 cup dark brown sugar

1/4 cup sugar

3.4 oz package instant vanilla pudding- you will not make the pudding, just use the powder

2 eggs

1 1/2 t vanilla

2 1/4 cups flour

1 t baking soda

1/4 t salt

2 cups chocolate chips (Semi-sweet and milk chocolate)

Preheat oven to 350°. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour and mix until combined. Stir in the chocolate chips.  Drop by tablespoonful full and bake at 350° for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.

 

 

 

So go grab yourself a glass of milk and a couple of these cookies....they make a cold afternoon so much sweeter!

 

I found this recipe here.

Chicken Yakisoba

 I have never had yakisoba, nor do I really know what it is. I do however love a good stir-fry, and to me, that is really all that this recipe is. A good stir-fry made with noodles. Ramen noodles, to be exact.
Since it is January, I have joined millions of others in making a resolution for the new year. This recipe helps me in a couple of my resolutions. It is a cheap recipe to make, especially since it has ramen noodles in it. It is full of veggies, which means it is healthy and good for you. So by making this recipe, you will help your budget and be healthier! Or at least it is a step in the right direction!

Chicken Yakisoba

 

                                                   1/2 head green cabbage, sliced thinly

1 medium yellow onion, sliced thinly 

2 medium carrots, shredded 

1 small crown broccoli, cut into small pieces 

2 inches fresh ginger, finely grated

3 large chicken breasts, sliced thinly 

2 Tbsp vegetable oil

2 (3 oz.) packages ramen noodles (seasoning packets discarded)

1 tsp sesame oil

1/4 cup soy sauce

1/4 cup Worcestershire sauce

2 Tbsp ketchup

1/2- 1 Tbsp sriracha hot sauce

1 Tbsp sugar

 

Prepare the noodles, drain after cooking for 3 minutes. Toss with the sesame oil. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken and cook until no longer pink. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted, about 5-10 minutes..

In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through.

 

 

Recipe credit to Budget Bytes.