*DISCLAIMER*

Katie’s Fucking Good Chocolate Chip Cookies (3 dozen)

-¾ cup shortening (not the butter-flavored kind)

-1 ¼ cups packed light brown sugar

-2 TBSPs milk of choice

-1 TBSP vanilla extract (seems like a lot, but it is essential, I promise)

-1 egg

-2 cups of all-purpose flour

-1 tsp Himalayan pink salt 

-¾ tsp baking soda

-just under 1 cup of dark chocolate chips (adjust according to how chocolatey you like your cookies)

-1 cup coarsely chopped walnuts or pecans (optional)

Preheat your oven to 375 degrees F. Beat shortening and brown sugar together until fluffy. Add milk and vanilla and beat on medium speed until well-combined. Add the egg and beat again. In a separate bowl, whisk together flour, salt, and baking soda. Add the flour mixture a little at a time, beating into the creamed mixture until just combined. Do not overmix. Stir in chocolate chips and walnuts/pecans (if desired). 

Place parchment paper on a baking sheet. Drop the cookie dough by rounded tablespoonfuls 3 inches apart onto parchment. 

Bake 8-10 minutes (I always bake mine for 9 minutes, but it depends on your oven). Remove from oven and let cool 2 minutes on the baking sheet (the cookies will continue to bake for those 2 minutes), then remove the cookies to a wire rack to cool completely. 

"Cookie Dance" by Chip Chocolate https://youtu.be/FxAEXO1lxpA

Chicken Pot Pie (Serves 8)

-1 box double crust refrigerated pie crust

-4 cups cooked, shredded chicken (I use a rotisserie chicken and just pull the meat off)

-6 TBSP butter

-1 cup chopped yellow onion

-1 cup thinly sliced carrots

-1 ½ tsp minced garlic

-⅓ cup flour

-2 cups chicken stock or broth

-½ cup heavy cream

-2 tsp fine sea salt

-¼ tsp black pepper

-1 cup frozen peas (do not thaw)

-¼ cup fresh parsley, finely chopped

-1 egg, lightly beaten

Preheat oven to 350 degrees F.

In a large pot, melt the butter. Add the diced carrots and onions, and saute over medium heat until soft, about 8 minutes. 

Add minced garlic and saute another 5 minutes. 

Add ⅓ cup of flour and stir constantly for 2 minutes. Add chicken stock and ½ cup heavy cream, then bring to a simmer and cook for 1 minute, or until mixture is thick and gravy-like. Add 2 tsp salt, ¼ tsp pepper. Taste, and add more salt and pepper if desired. 

Add shredded chicken, frozen peas, and parsley. Stir to combine, then remove from heat and let cool while you prepare pie pan. 

Unroll each pie crust and place one in the bottom of the pie plate. Spoon the filling into the pie crust. Place the second crust on top of the filling. Crimp pie crust edges together. Cut slits on top of pie to allow steam to escape. Brush the top of the crust with the lightly beaten egg and sprinkle lightly with salt and pepper. 

Bake for 30-35 minutes or until golden brown. Remove from the oven and allow to rest for 15 minutes before slicing. 

"Slice of Your Pie" by Motley Crue  https://youtu.be/aOgnC-yD9IM

Alexx’s Avocado Feta Dip (Makes 4 cups)

-2 ripe, medium avocados (still just a bit firm), fleshed and diced

-4 oz feta crumbles (I use a block of feta and crumble it myself)

-3 medium tomatoes, seeded and diced

-⅓ cup diced red onion

-1 tsp minced garlic

-1 TBSP olive oil

-1 TBSP apple cider vinegar

-½ tsp fine sea salt

Add all ingredients to a large bow. Sprinkle the salt over top. Very gently fold the ingredients together. Be careful not to mash the avocado.

*I added ½ c of chopped parsley to my dip and it is sooo good

"Da Dip" by Freak Nasty   https://youtu.be/dZPQdZLyHYE

Grammy's Rice Pudding

-2 eggs

-2 cups milk

-1 cup cooked rice

-¾ cup sugar

-1 tsp vanilla extract

-raisins, if desired

In a buttered casserole dish (I used a 1 ½ quart size), break the eggs and lightly beat with a fork. Add the sugar and mix the eggs and sugar together. Add the milk and vanilla, and mix thoroughly. Add cooked rice and mix well. Add the raisins, if desired (½-1 cup), and mix. 

Bake at 350 degrees F, for approximately 45 minutes or until set. (I had to cook mine a bit longer due to the smaller casserole dish size). 

Sprinkle the top with cinnamon. Serve warm or cold. Store in the refrigerator. 

"Mick Jones Nicked My Pudding" by Dropkick Murphys  https://youtu.be/2k63W8djIRo