Celebate Pie Day with NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

March 14, 2016January 31, 2016 LauraJoli LookingJoliGood2 Comments

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies

Top it with some vanilla ice cream and you might just think that you have died and gone to Heaven!

Prep:15 mins Cooking: 55 mins Cooling:15 mins Yields:8

Ingredients

Happy Pie Day! To celebrate, here is the recipe of one of my very favorite pies NESTLÉ® TOLL HOUSE® Chocolate Chip Pie| lookingjoligood.wordpress.com — photo credit to http://www.verybestbaking.com

1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

https://www.verybestbaking.com/recipes/28218/nestle-toll-house-chocolate-chip-pie/

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Delicious Recipes

Shrimp Scampi

November 12, 2015October 11, 2015 LauraJoli LookingJoliGood3 Comments

Shrimp Scampi is one of those dishes that is really easy to make, yet taste so delicious that it seems as if it might be tricky. Here is a quick and easy recipe…

Prep time: less than 10 minutes
Cook time: 5 minutes
Yield: Serves 4

Ingredients

1 pound large (16-20 count) raw shrimp, shelled and de-veined**
2 Tbsp olive oil
2-3 Tbsp butter
Salt
1 Tbsp minced garlic (or 3-4 garlic cloves)
1/3 teaspoon red pepper flakes (to taste)
1/2 cup white wine
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 Tbsp lemon juice

**You can use frozen raw shrimp, just defrost them quickly (and safely) by putting the shrimp in a large bowl of salted ice water about 1 1/2 teaspoons of salt for every quart of water.

Directions

1 Heat a sauté pan on high heat then decrease to medium high heat. Swirl the butter and olive oil in the pan until the butter is melted. Stir in the garlic and red pepper flakes.

2 Sauté the garlic for just until it begins to brown at the edges.

3 Add the shrimp, and then the wine. Stir coating the shrimp with the butter, oil, and wine. Keep the shrimp in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.

4 Turn the shrimp over to be sure to cook evenly on both sides. Continue to cook on high heat for another minute.

5 Remove the pan from the heat.

6 Sprinkle the shrimp with parsley, lemon juice, and black pepper.

7 Serve over your choice or pasta (my favorite is angel hair!)

8 Enjoy!

Delicious Recipes

Slow Cooker Pork Tenderloin

October 22, 2015January 31, 2017 LauraJoli LookingJoliGood4 Comments

Recently I posted about meal planning and using my crock pot to make Seven Days of Clean Eating Slow-Cooker Recipes. Here is another one of the recipes that we really enjoyed…

Slow Cooker Pork Tenderloin
Serves 4-6

Ingredients
❏ 2 pork tenderloin
❏ ¼ cup low sodium soy sauce or coconut aminos
❏ 1 Tbsp yellow mustard
❏ 2 Tbsps maple syrup
❏ 2 Tbsps olive oil
❏ 1 ½ tsp garlic powder
❏ ½ small onion diced

Directions:
1. Place tenderloin in the slow cooker.
2. Mix all other ingredients and pour over the pork.
3. Cook on low for 6 hours.
4. Serve with brown rice or couscous and a veggie of your choice

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Delicious Recipes

Crock Pot Buffalo Ranch Chicken and No Mayo Coleslaw

October 15, 2015October 11, 2015 LauraJoli LookingJoliGood1 Comment

Recently I posted about meal planning and using my crock pot to make Seven Days of Clean Eating Slow-Cooker Recipes. Here is one of the recipes that we really enjoyed…

Serve the chicken shredded on a roll as a sandwich with some delicious coleslaw, or for an even healthier option skip the bread and serve the chicken over lettuce as a delicious salad topper.

Crock Pot Buffalo Ranch Chicken

Serves 4-6

Ingredients

● 4 chicken breasts
● 1 medium onion, sliced
● ½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
● sea salt and pepper, to taste
● 4 peppers, tops cut off and seeds cleaned out
● ½ cup hot sauce* (I use Frank’s RedHot Hot Sauce)
*This can be spicy for some. Want it mild? Use a little less hot sauce!

Instructions

1. Put chicken, spices, hot sauce in crockpot.
2. Cook for 4 hours on high or 8 hours on low.
3. Shred and serve on your choice of sandwich thin, lettuce wrap, stuffed in a pre boiled bell pepper, stuffed in a baked sweet potato or over salad greens.

*Make a ranch sauce to go on sandwiches. ½ cup plain greek yogurt and ½ teaspoon of each: dried parsley, dried dill, dried chives, garlic powder, onion powder. This also cuts the spice!!

No Mayo Coleslaw

Ingredients

1/4 small red cabbage
1/2 small green cabbage
1/2 carrot, shredded
zest of 1/2 lemon
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Remove any tough outer leaves from the cabbage.
Trim the core and any tough stems from the cabbage and thinly slice.
Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

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Tag: easy

Celebate Pie Day with NESTLÉ® TOLL HOUSE® Chocolate Chip Pie

Shrimp Scampi