Edible Cookie Dough

 My kids are true fans of this edible cookie dough.  We keep it refrigerated, but it doesn't typically last long.  I found the original recipe here.

Ingredients

• 1 1/4 cup all-purpose flour (you'll heat-treat this in your microwave!)

• 1/2 cup salted butter, room temperature

• 1/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 tbsp milk

• 1 tsp vanilla

• 1/2 tsp salt

• 1/2 cup mini chocolate chips

Instructions

1.  Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.

2.  Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.

3.  In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

4.  Mix in the milk and vanilla until evenly distributed.

5.  Add the flour and salt to the bowl and mix until a cookie dough forms.

6.  Fold in the mini chocolate chips and enjoy!

7.  Store in the fridge for up to 1 week.

Chicken Salad

This is great on croissants, toasted (or not) bread, or with crackers.  It's definitely better after the flavors have had a few hours to combine, so make it ahead if possible.  I got the original recipe here.

Yield: 8 servings        Prep Time: 30minutes        Total Time: 30minutes 

Ingredients

Chicken Salad:

4 cups cooked, shredded (or small chopped) chicken (see note)

1 cup small diced celery (I usually just use a full bunch)

1 cup red grapes, halved or quartered

½ cup chopped slivered almonds or cashews (I usually omit these)

2-3 tablespoons finely diced green onions or chives

2 tablespoons chopped fresh parsley (I never put this in)

Dressing:

1 cup mayonnaise (I like to use the Primal Kitchens avocado oil mayo)

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice or red wine vinegar

1 tablespoon dijon mustard

½ teaspoon coarse, kosher salt (use a bit less for table salt)

⅛ teaspoon black pepper, I use coarsely ground

⅛ teaspoon dried dill (I'm not a dill fan, so don't use this)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Salt and pepper, to taste

Instructions 

Combine all of the salad ingredients in a large bowl.

Whisk together all of the dressing ingredients until smooth.

Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.

Refrigerate until ready to serve.

Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Notes

Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe.

Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance.

Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).