Chocolate Chip Cookie Brittle

The teachers and children's staff where I work made up a fun cookbook for me for this last birthday.  What an awesome idea!  I love recipes and such a perfect gift for a foodie!!   They said they felt such pressure - no way!  I love it!!

Leslie shared this Chocolate Chip Cookie Brittle.  I love chocolate chip cookies so I knew we would love it.  I could probably have cooked it a tince longer to me more "brittle-like" but it was so yummy.  I just cut it in a variety of geometric shapes.  The extra salt made it super yummy!!  Leslie included an idea of changing it up to be Almond Cranberry Cookie Brittle - would love that with a few white chocolate chips sprinkled in!

Chocolate Chip Cookie Brittle

1 cup butter, softened
1 cup sugar
1 tsp salt
1 1/2 tsp vanilla
2 cups flour
1 cup chocolate chips

Combine butter, sugar, salt and vanilla - beat until creamy.  Stir in flour until blended.  Press dough into a greased jelly roll pan.  Bake at 350 for 15 - 20 minutes or even a little more.  Leave in pan to cool then break apart like brittle.

Almond Cranberry Version - replace vanilla with almond extract and add 1 cup dried cranberries.  I think it would be yummy to replace the chocolate chips with white chocolate chips :)

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Broccoli Salad

I love this recipe!  I got this recipe from my neighbor Janine when we lived in Katy, Texas.  You can be creative with this recipe - more or less dressing and add some optional ingredients such as grated carrots, raisins, mushrooms, sunflower seeds, etc.  I like my broccoli pieces chopped small but that is just me!  Take this to your next cookout!

Broccoli Salad

Dressing:

1 cup mayo (I did a mixture of fat-free and light)
1/3 cup sugar
2 Tbsp Balsamic vinegar

Salad:

2 bunches of broccoli, washed and cut up into bite-size pieces
2-3 cups shredded cheddar cheese
cooked and crumbled bacon
Sunflower seeds

Mix dressing and combine with salad ingredients just before serving!  Enjoy!

Black Bean and Corn Salsa

This is a favorite recipe from Southern Living that I have been making for probably 5 - 8 years.  It is a favorite at all of our Sunday School gatherings and other parties.  It was called Black Bean and Corn Salad but I have always served it as a dip.  My oldest daughter and I were just making it today and she commented, "This is so yummy - I could just eat it with a spoon!"  It doesn't need the chips  - just an amazing recipe either way!

Black Bean and Corn Dip (adapted from Southern Living)

3 ears fresh corn
3-4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper
2 (15 oz) cans black beans, rinsed and drained
2 large tomatoes, seeded and chopped
3 jalapenos, seeded and chopped
1 small purple onion, chopped
1 - 2 avocados, seeded and chopped (I use two)
1/4 cup fresh cilantro, chopped

Cook corn in boiling water for 5 minutes, drain and cool.  Cut corn from cob.  Whisk together, lime juice and next 4 ingredients in a large bowl.  Add corn, black beans and remaining ingredients.  Toss to coat.  Cover and chill 2 hours.  Serve as is or with tortilla chips!

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