Penny's Chocolate Chip Cookies

Penny Lane's Chocolate Chip Cookies

These cookies are named after my dog Penny Lane...yes, like the Beatles' song! Penny loves to have a tiny bite of cookie or dough, whichever she is lucky to swipe when I'm not looking. The cookies are from the Tollhouse recipe, however I tweaked it a bit to make them even BETTER! Penny is a rescued dog- SAVE A LIFE, ADOPT A STRAY and EAT COOKIES!

-Ingredients-

1 cup of unsalted butter, softened

1 cup granulated white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups chocolate chips

-Directions-

1. Preheat oven to 350 degrees F.

2. Cream together butter and the two sugars until smooth.

looks like this ^^^

3. Beat in eggs, one at a time and then stir in the vanilla.

4. Dissolve the baking soda into the hot water in a small bowl.

5. Add to baking soda and water mixture to batter along with the salt.

6. Slowly add in the flour until incorporated.

7. Slowly stir in the chocolate chips.

8. Drop rounded teaspoon-fulls of dough onto an ungreased cookie sheet. 

9. Bake for about 10-12 minutes in the oven until the edges are golden brown.

HEAVENLY.....

Holy Guacamole, this is GOOD!

Guac with a KICK!

No more boring guacamole! The sweet red onion and hint of cayenne make this guacamole the best of them all-guaranteed. Extra delicious when paired with Casa Milagro or Xochil tortilla chips (extra thin!) If you don't have lime juice, I have used a couple tbsp of orange or lemon juice and it worked well.

-Ingredients-

3 avocados

1 lime, juiced (about 2 tablespoons of juice)

1 teaspoon of salt

1/2 cup diced red onion

3 tablespoons of chopped fresh cilantro

2 plum tomatoes, diced

1 teaspoon minced garlic

sprinkling of cayenne (red) pepper on top

**go easy on the pepper...you can always add more to your liking

1. Peel and pit the avocados.

2. Mash the avocados, lime juice, and salt together with a fork in a medium mixing bowl.

3. Gently stir in the onion, cilanro, tomatoes, and garlic.

4. Finish with a light sprinkle of cayenne. 

5. Serve immediately with tortilla chips, tacos, nachos, whatever!

Guac doesn't keep very well, so you need to eat it within the day of making it. ENJOY!