Chocolate Chip Cookies (made with Crisco)

Okay, I already have a chocolate chip cookie recipe that I love, but this one is my second favorite. The texture is different because of the Crisco. I'm actually a huge butter fan, and will sing the praises of using real butter all day every day, but I DO like the texture of these cookies. Anyway, I just wanted to have this recipe written down too. (These are my friend's husbands cookies, hence the name) :-)

Trent's Chocolate Chip Cookies

3/4 cup sugar
3/4 packed brown sugar
1 cup butter flavored crisco (or softened butter)
2 large eggs, beaten
1 tsp vanilla extract
2 1/4 c. all purpose flour
1 tsp baking soda
3/4 tsp salt
2 cups chocolate chips (for these cookies, I use a blend of milk chocolate, semi sweet, and white chocolate)

Preheat oven to 375 degrees. Mix sugars, crisco, vanilla, and eggs in a large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Bake 8 minutes only and then take them out (they may look underdone) and let them stay on the cookie sheet for a few more minutes. It is also great to cool the dough in the fridge before cooking them, but not necessary.

Like I said, these are super good. Super soft. Not as fluffy as my normal cookies, but I like to mix it up sometimes. I also love the mix of chocolate chip flavors. They're definitely worth a try!

Copycat Chili's Queso Dip

This was my first time making queso! I'm happy to report that it was both easy and delicious! Here's the recipe:

INGREDIENTS

• 16 oz . Velveeta Cheese
• 1 cup milk (or half and half for an even creamier version)
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 (15-oz) can no-bean chili (like Hormel)
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 1 tablespoon lime juice
• tortilla chips, for serving

INSTRUCTIONS

1. Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!

I went pretty easy on the spices, and it seemed to be perfect, so I'd absolutely recommend that. I practically just halved them. (Maybe a tiny bit more.) You can always add more later if you want. Anyway, my friend had some and said, "Wow! This tastes just like Chili's queso! Haha. So I consider that a win.