Michelle's Chocolate Peanut Butter Chip Cookies

My lovely friend, Michelle, made these when we visited her and her husband, Dave, in Philadelphia. They are very yummy and you can find the recipe on the back of the Reese's Peanut Butter Chips bag.

Preheat oven to 350 degrees.

In one bowl combine:
- 2 cups flour
- 3/4 cups unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt

In another bowl combine:
- 2 1/2 sticks butter, softened
- 2 cups sugar

Beat on low til fluffy and then add:
- 2 eggs
- 2 teaspoons vanilla

Beat again on low.  Slowly add the dry ingredients and blend in between until smooth.

Drop by rounded teaspoons on an ungreased cookie sheet and bake 8-9 minutes. I felt 10-11 minutes was better though. Depends on your oven. The cookies will puff up while baking and then cool flat.

Makes about 4.5 dozen.

Lactose Free Chocolate Milkshakes

My husband makes the best milkshakes (well, in my completely unbiased opinion).  My favorite ice cream is Turkey Hill Dutch Chocolate. Every sunday after dinner, my husband would make us milkshakes and we would watch HBO. When I started having problems with dairy I was really upset I would not get to eat this ever again. Mainly upset at the fact that this little tradition of ours would be missing a yummy milkshake.  After doing some research I realized Lactaid made chocolate ice cream, but the closest store that sells it is an hour away. It is worth the trip especially when we head north to visit family. We can always swing by and stock up. Alas, our milkshake and HBO tradition can return.

This little mason jar is the perfect size for a guilty pleasure.  I like mine with some lumps.

Steve likes to put cookies in his.

Mrs. Kim's Potato Salad (the best ever!)

I think this is the best potato salad. Not much to it, but sometimes I feel people get carried away and overload potato salad.

5 lb red potatoes or dutch yellow potatoes (skin on)
6-8 hard boiled eggs, chopped
1.5-2 cups mayonnaise
2 tablespoons celery seed
salt and pepper taste

Chop potatoes in half or in quarters depending on size.  Add salt and water to the pot. Bring to a boil and cook for 10-15 minutes. You do not want to under cook or over cook the potatoes since it will result in a mushy potato salad.  The potatoes are done when a fork goes in easily.  Cool on a cutting board, but do not let them sit for too long or they will turn dark.

Chop potatoes in into small chunks leaving the skin on.  Add chopped egg and celery salt. Start with 1.5 cups of mayo. Stir and add more if needed. Add salt and pepper to taste. Cool in refrigerator until ready to serve.

Serves 15-20 people.

Creamy Chicken Enchiladas

My aunt made these and when I asked the recipe she said it was a family secret. I am sure I looked confused considering I was her niece.  I also knew that no one in my family except a select few really liked Mexican food. She finally came clean and said that the recipe is on the back of the Old El Paso Green Enchilada Sauce can.

1 lb chicken breasts (I used 4 or 5 breasts depending on the size)
1 package (8 ounces) cream cheese (I used vegan cream cheese since I can't have the regular kind)
1 can (4.5 ounces) Old El Paso chopped green chilies
2 cans (10 ounces each) Old El Paso Green Chile Enchilada Sauce
1 package (12 count) flour tortillas for soft tacos/fajitas in medium size
Mexican/Nacho shredded cheese mix

Preheat oven to 400 degrees.  Lightly grease a 9x13 pan or two 8x8's.  Let the cream cheese come to room temperature. I boil the chicken because it is faster. Cut/shred chicken and place in skillet.  Cut cream cheese into cubes and add to skillet.  Heat until melted. Add chilies and mix.

Spoon mix into each tortilla.  Roll and place seam down in the baking dish. Do until chicken mix is gone.  Pour sauce over enchiladas and top with cheese.  The recipe says to use 3/4 cup cheese, but I do not measure.