Chocolate Fudge White Chocolate Macadamia Nut Cookies

So, as usual when I visit Chris or vice versa, I baked him a treat.  This time I made up a cookie and tweaked a close enough recipe.  The original can be found here: http://backtothecuttingboard.com/dessert/light-and-chewy-chocolate-cookies/.  But mine were white chocolate chips and macadamia nuts instead of peanut butter.  They were super tasty and not as fattening as some other cookies out there.  So eat up!  *sorry my pictures suck!*

What You'll Need:

• 5 tbsp. butter, melted
• 1 1/4 cup sugar
• 3/4 cup unsweetened cocoa
• 2 large egg
• 2 tsp. vanilla
• 3/4 uncooked regular oats
• 3/4 cup whole wheat flour (or regular flour)
• 1/2 tsp. baking powder
• Dash of salt
• 1/2 cup white chocolate chips
• 1/2 cup of macadamia nuts

1. First, Preheat oven to 350 degrees 

2. Beat together butter, sugar, cocoa, egg and vanilla.

3. In another bowl, stir together oats, flour, cocoa, baking powder and salt.

4. Add oat mixture to butter mixture, stirring just until blended.

Chop the macadamia nuts up a bit into reasonable sized pieces.

5. 
6. 
   
7. Fold in white chocolate chips and nuts.

6. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet lined with foil. Gently press them down before you place them in the oven.

7. Bake 9 minutes or until centers are almost done. Remove from oven and cool on pan 1 minute. 

8. Remove from pans and cool completely on wire rack.

9. Enjoy! yes they look a little unappetizing, but they are soo good!

Fresh Mexican Salad and Homemade Tortilla Chips

It was pointed out to me recently that I have been neglecting my blog, so here comes another post! My dinner tonight was going to be tacos but i felt like something lighter, so here's my latest invention: The Mexican Fiesta Bowl!

Here's What You'll Need:

2 Ears of Fresh Corn (you can use less but I LOVE corn)

1 Can Black Beans

1 Chicken Tenderloin, thawed

1 Roma Tomato

1 Avocado

Spices

Vinaigrette

3 Whole Wheat Tortillas

First start you water boiling for your corn and preheat the oven to 350.

While those are getting ready, shuck your corn and cut up your tortillas into 6ths to form large triangles.

Next cube your avocado and tomato.

When the waters ready boil the corn until its bright yellow.

When the ovens heated bake the tortillas for 5 mins then flip for 5 more, or less depending on how brown you want them.

Strain the Black Beans.

When the corn's done, you need to let it cool.

While it cools, cook your chicken, I just used some seasoning and cooked it on the stove top.

Let the chicken sit for a bit while you cut the corn off the cob.

Mix the tomato, avocado, corn, and chicken.

Add as much dressing as you like, I used Newman's Own Olive Oil and Vinegar.

Next add a few big spoonfuls of the black beans and mix everything up.

Now you can sit back and enjoy!