March 2018

Chocolate chip cookies recipe

Chocolate chip cookies recipe

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they’re sure to be a hit

Nutrition and extra info


Bicarbonate of soda

Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • tsp salt
  • 200g plain chocolate chips or chunks
  • Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

    Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

    Beat in 2 tsp vanilla extract and 1 large egg.

    Sift 225g plain flour, tsp bicarbonate of soda and tsp salt into the mix and bowl it in with a wooden spoon.

    Add 200g plain chocolate chips or chunks and stir well.

    Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

    Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

    Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

    Chili recipes

    Chili recipes

    This post may contain affiliate links. Please read my disclosure policy.

    The Best Chili Recipe is one that is loaded with beef and beans and absolutely full of flavor… just like this one! Chili is hands down one of my husband’s favorite meals (and I love it because it’s easy to make)!

    This easy chili recipe cooks on the stovetop and is perfect served alongside Homemade Cornbread, buttered toast or Buttermilk Biscuits. Add in your favorite toppings like cheese and onions for the perfect meal.

    How to Make Chili

    While I sometimes make crockpot chili, this easy version is great for a weeknight meal! Making chili is really easy! In this recipe I add bell pepper but you can skip it or add your own favorite veggies mushrooms and peppers, zucchini are all great choices).



    How to Cook Chili

    1. Brown the some, onions, garlic and beef of the chili powder.
    2. Drain any fat.
    3. Add remaining ingredients and simmer uncovered.

    Seriously, it’s that easy to make the best chili recipe!

    How to Thicken Chili

    When making chili on the stove, I simmer it uncovered which allows the chili to naturally thicken without having to add cornstarch or flour.

    While thickening chili by simmering is the best option, you may not always have time to let it reduce. If you don’t have time to simmer it to thicken you can sprinkle in a little bit of cornmeal or make a cornstarch or flour slurry and add it in.

    If you can spare a few extra minutes, just let it simmer uncovered.

    What to Serve with Chili

    My #1 favorite of course is cornbread or just plain ol’ toast with butter. Pretty much any bread to sop up whatever is left in the bottom of my bowl! 30 Minute Dinner Rolls are great with chili too!

    I always put out a collection of toppings… and while everyone has a different idea as to what goes with chili I have a few staples:

    Can You Freeze Chili?

    100% yes. Chili freezes and reheats beautifully. We freeze it in single sized portions for lunches or in freezer bags for a easy and quick weeknight meal.

    Defrost in the fridge overnight and heat in a saucepan (or the microwave) to serve.

    Chicken tortilla soup

    Chicken tortilla soup

    2 tablespoons vegetable oil

    1 small onion, diced

    2 tablespoons minced garlic

    2 jalapenos, finely diced

    6 cups low-sodium chicken broth

    One 14.5-ounce can fire-roasted diced tomatoes

    One 14.5-ounce can black beans, rinsed and drained

    3 chicken breasts, boneless and skinless

    2limes and juiced, plus wedges for garnish

    Salt and freshly ground black pepper

    1 cup roughly chopped fresh cilantro leaves

    One 8-inch flour tortilla, grilled, cut into thin strips

    Chicken soup

    Chicken soup

    less than 30 mins

    30 mins to 1 hour

    Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.

    Each serving provides 288kcal, 28g protein, 11.5g carbohydrate (of which 7g sugars), 14g fat (of which 6.5g saturates), 3.4g fibre and .7g salt.

    less than 30 mins

    30 mins to 1 hour


    Melt the butter in a large saucepan over a medium heat and gently fry the carrots, celery and onions until they start to soften.

    Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with pepper and salt, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

    Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.

    Chicken salad recipe

    Chicken salad recipe

    > by Sabrina Snyder January 7, 2019

    This post may contain affiliate links. Read my disclosure policy.

    Classic Chicken Salad is the PERFECT combo of seasoned chicken breast, creamy mayonnaise, lemon juice and crunchy celery, ready in just minutes!

    We love great lunch and picnic options, and this recipe is perfect for a potluck or picnic along with other favorites like Macaroni Salad, Easy Cole Slaw (Coleslaw), and Best EVER Baked Beans!


    Classic Chicken Salad is the perfect thing to serve for lunch, as a salad or over a bed of lettuce. Made with lean chicken in mayo and lemon with, celery and juice (plus if you want you can add crunchy nutty almonds), it’s the PERFECT dish to bring to a picnic or get-together.

    You can add other fresh ingredients to this recipe like green onion, red onion, fresh dill, or avocado. This is a great recipe to make-ahead at the beginning of the week for go and grab lunches, and my go-to when we have a busy schedule ahead. You’ll never want to go back to store-bought again!


    You can really add a lot of flavor to the dish depending on what you like. Here are a few suggestions that I’ve liked and tried.


    Chicken salad will last refrigerated for 3-4 days, wrapped tightly with plastic wrap. Don’t leave it out at room temperature for more than two hours for food safety.


    I don’t recommend that you freeze chicken salad because the mayonnaise will separate when defrosting. You can freeze the cooked chicken, then just defrost it in the refrigerator the day before you want to make the salad, and add the other fresh ingredients the day of.



    Serve chicken salad as a sandwich, on top of tomato slices, or over greens. You can also have it as an afternoon snack with crackers, or serve with cut up celery and bell peppers, or on a lettuce wrap for a low carb option.


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