Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1- 1/4 cups brown sugar
3/4 cup sugar
1 TBS vanilla extract
2 eggs
2 -3/4 cups flour
1 tsp baking soda
1 tsp salt
2 -1/4 cups mini semisweet chocolate chips, divided

1.  Preheat oven to 350℉.  

2.  In a large bowl, cream together butter, brown sugar and sugar.

3.  Add vanilla and eggs and combine.

4.  Fold in flour, baking soda and salt.

5.  Mix in 2 cups of mini chocolate chips.  Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.

6.  Sprinkle remaining 1/4 cup chocolate chips on top.

7.  Bake for 20-25 minutes or until middle is set up and edges are golden brown.
Let cool and cut into squares.

From Six Sisters Stuff

Chicken Fajita Casserole

3 or 4 small chicken breasts (1- 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and pepper to taste
1 TBS vegetable oil
1 cup shredded mozzarella  (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro or parsley for garnish


1. To make fajita chicken casserole recipe: Preheat your oven to 400°F. Lightly grease a baking dish.

2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.

4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F. You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the immediately over rice, cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!

from Eat Well 101

Garlic Parmesan Dinner Rolls

2 packets active dry yeast, (total 1/2 oz or 14g)
1/4 cup warm water
1 -1/4 cups milk
6 TBS sugar, divided
3/4 tsp salt
1/4 cup unsalted butter (1/2 stick butter)
4 -1/2 cups sifted all-purpose flour
1 large egg


TOPPINGS:
4 cloves garlic, finely minced
1/2 cup salted butter, melted
2 TBS chopped parsley
1/3 cup shredded Parmesan cheese

1.  Dissolve the yeast plus1 tablespoon of sugar in warm water. 

2.  Then heat the milk with the 5 TBS sugar, salt, and butter until lukewarm.

3.  Add the egg to the yeast mixture. Combine the yeast mixture, the milk mixture, and all of the flour. Stir to combine well. 

4.  Cover the dough and let it rest for 15 minutes. Then using a stand mixer with a dough hook, knead the dough for 5 minutes.

5.  On a floured surface, roll out the dough and and divide it into 24 balls. Roll out each ball and tie each into a knot. Cover and let rise for 25 minutes. Preheat oven to 350℉.

6.  Meanwhile, prepare the garlic-herb butter by combining all the Toppings ingredients together, except Parmesan cheese. Brush half the butter mixture generously on the surface and top with Parmesan cheese; bake for 10-15 minutes, or until in the middle of the dinner rolls are cooked through and the tops turn golden brown. 

7.  When the rolls are baked brush with the remaining butter mixture and serve warm.

from Rasa Malaysia