Chicken with sun dried tomato cream sauce

Ingredients:
4 boneless skinless chicken breast halves

1 tbs olive oil

4 garlic cloves, minced

1/4 C drained sun dried tomatoes, coarsely chopped

1/8 tsp dried hot red pepper flakes

1/4 C dry white wine

1 can Chicken broth

1/2 C heavy cream

1.Clean and pat chicken dry and season with salt and pepper.

2. Heat oil in skillet over med-high heat until hot. Brown chicken, turning once, about 5 minuets. (Chicken will not be cooked through). Transfer to a plate.

3. Add garlic, tomatoes, and red peer flakes to skillet and sauté, about 1 minute.

4. Add wine and boil stirring and scraping up brown bits, until reduced by half.

5. Add chicken both and bring to a boil, covered.

6. Add Chicken back to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes.

7. Transfer chicken to a platter and keep warm, Stir cream and into sauce bring to a simmer.

9. Transfer sauce into a blender and puree until almost smooth. If necessary, add water to thin to desired consistency, then season with salt and pepper.

Serve sauce over chicken, also great over a bed of pasta.

Lindsey's Delicious and Quick Chocolate Chip Cookies

I have had many chocolate chip cookies in my day, but none as easy and delicious as these. Ever since I got this recipe from my BFF Lindsey it has been my go to recipe for a quick yummy treat. These cookies are only made up of seven ingredients and they can be whipped up in a matter of minutes.

Though the original recipe calls for milk chocolate chips I have found that you can replace these for a number of other types of chocolate including white chocolate chips, semisweet chips, butterscotch or even mint chocolate chips and they all taste equally wonderful. You can also add any different kind of nuts you would like to them. My family doesn't tend to like nuts in their baked goods, so I always make them without.

Lindsey's Delicious and Quick Chocolate Chip Cookies

Ingredients:

1 egg

1 tsp vanilla

1/4 cup brown sugar

1/2 cup sugar

1/2 cup Crisco

1 cup self rising flour

3/4-1cup of milk chocolate chips (or whatever kind you prefer)

Yield: 1 1/2 - 2 dozen cookies
Directions:
Pre-heat oven to 375 degrees and line two baking sheets with parchment paper or a silicone mat. Place the first five ingredients in the bowl of a stand mixer (or really you can hand mix the ingredients if you prefer) and cream together on medium speed for 1-2 minutes until you get a goody creamy mixture. Add in your flour and mix starting on slow speed and increasing to medium, just until the flour is incorporated.
Remove your bowl from the stand mixer and add in as many chocolate chips (and/or nuts) to suit you. Using a medium sized cookie scoop, scoop balls about 1 1/2 to 2 inches apart onto your lined cookie sheet.( I use two cookie sheets so I can be prepping one and have it ready to go in the oven as the other one comes out).

 Place in the oven and bake 8-10 minutes until the edges are just slightly browned. Remove from oven allow to cool on cookie sheet 1-2 minutes and then transfer to cooling rack and allow them to cool completely before putting them in a storage container (if they last that long). You can also make the cookie dough ahead and refrigerate or freeze it for later use.