Chocolate Chip Pie

Ingredients
1 Cup Sugar
1/2 Cup Flour
1 Stick Real Butter 
2 Eggs, lightly beaten
1 Teaspoon Vanilla
3/4 Cup Chocolate Chips
9" Pie Shell

Instructions
1. Preheat oven to 350 degrees.
2. Melt the butter in the microwave at 30% for 30 seconds. Stir and then continue melting in 15 second intervals until the butter is melted.
3. Allow the butter to cool to room temperature before continuing.
4. Add the eggs to the butter and beat with a whisk.
5. Add the sugar, flour and vanilla and mix together well.
6. Fold in the chocolate chips.
7. Pour into the 9" pie shell.
8. Bake for 30-35 minutes.

Notes
*I used a chocolate premade pie crust

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Devil Food Cookies

Ingredients
1 package Devil Food Cake Mix
2 eggs
2 tablespoons butter, softened
2 tablespoons water
1/2 cup mini semi-sweet chocolate chips

Instructions
1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
2. In a large bowl, combine the cake mix, eggs, butter and water - it will be VERY thick
3. Fold in the chocolate chips.
4. Drop by tablespoons onto the baking sheet about 2 inches apart.
5. Bake for about 10 minutes or until the cookies are set.
6. Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely.

Notes
*If you are counting calories, these cookies would be a good choice for dessert.  Each cookie has only 105 calories and 4 grams of fat


~Recipe inspired by Taste of Home

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THIS RECIPE PROUDLY LINKED TO: Crazy For Crust, Gooseberry Patch

Chicken Sliders W/ BBQ Mayo

Ingredients For Sliders
Vegetable Oil
2 Teaspoons Minced Garlic
1 Cup Chopped Onion (I used frozen)
4 Chicken Drumsticks
1 Teaspoon Rosemary
1 Teaspoon Thyme
1/2 Cup Water
Salt & Pepper to taste
Dinner Rolls, sliced
Toppings of choice

Ingredients for BBQ Mayo
1/2 Cup Miracle Whip or Mayo
1/2 Cup Barbecue Sauce
1 Tablespoon Spicy Brown Mustard

Instructions
1. Add the vegetable oil to a skillet with a tight fitting lid and put over medium heat.2. Add the onion and garlic and saute until softened, about 4 minutes.
3. Add the chicken, fitting them in tightly.
4. Add the thyme and rosemary, season with salt and pepper and pour in 1/2 cup water.
5. When it comes to a boil, lower the heat, cover and simmer for 1 hour. 6. Remove the chicken from the skillet and let it cool.
7. When it is cool, shred the meat, discarding the skin and bones.
8. In a large bowl, whisk together the Miracle Whip, BBQ sauce and mustard.
9. Add the shredded chicken and toss to coat.
10. Assemble your sliders using the sliced dinner rolls and adding any toppings.

~Recipe inspired by Sandra Lee 

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THIS RECIPE PROUDLY LINKED TO: Mom's Crazy Cooking, Gooseberry Patch