Egg Free Chocolate Chip Cookies

Finally, I can give Ryden a cookie without feeling guilty about it! These actually were really good even without the eggs!

These bad boys came from melskitchencafe.com

*Makes about 2-3 dozen cookies

INGREDIENTS:
6 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semi-sweet or milk chocolate chips

DIRECTIONS:
Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don’t need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Cafe Rio Chicken

The chicken in these tacos were soo good! We made burritos with the leftovers the next day, definitely a keeper! This recipe came from crumbsandchaos.blogspot.com

Ingredients

• 2 lbs. CHICKEN BREAST
• 1 cup ZESTY ITALIAN DRESSING
• 1/2 Tablespoon MINCED GARLIC
• 1 packet RANCH DRESSING MIX
• 1/2 cup WATER
• 1/2 Tablespoon GROUND CUMIN
• 1/2 Tablespoon CHILI POWDER

Instructions

Place all ingredients in the crockpot.

Cook on low for 7-8 hours or high 3-4 hours.

Shred and serve how ever you like - as filling for tacos, burritos, nachos, quesadillas" href="http://crumbsandchaos.blogspot.com/2010/08/quesadillas-qdoba-style.html" target="_blank" style="color: rgb(239, 114, 154); text-decoration: none; font-weight: bold; ">quesadillas orburrito bowls, etc.

It is easy to double or triple this recipe and freeze the extras.

Coconut Lime Chicken

We made this for dinner and last night and it was a hit! I love it when I try new recipes that are a success! It had such a different flavor, but we really liked it! It came from mealplanning101.com

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
1-2 tsp curry powder
1 14 oz can light or regular coconut milk
1 4 oz. can diced green chiles
Zest and juice of 1 lime
1/4 cup green onion, chopped
2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.

Egg Free Pancakes

We usually make pancakes at least once a week over here, and with Ryden and his allergies we have to make them from scratch and try to find the eggless ones. None have ever been worth saving until this one. We usually put bananas in our pancakes, and when we do we have to sing Jack Johnson's "Banana Pancakes" song! Sometimes we even have to play it while we cook :)

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil/canola oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Egg Free Banana Bread

• 1/2 cup butter or canola oil
• 1 cup white sugar
• 1 1/2 cups white flour
• 1 tsp baking soda
• 1 tsp salt
• 3 very ripe mashed bananas
• 1-2 tsp vanilla
• chocolate chips or nuts

1. Preheat oven to 325 degrees, and lightly grease an 8x4 in loaf pan. This can be made in any size pan or muffin tin, the cooking time will just change.
2. In a large bowl, cream the butter and sugar then add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in choc chips or nuts, and pour into prepared pan.
3. Bake in preheated oven 60 min, or until toothpick inserted comes out clean.