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The Best Soft Chocolate Chip Pudding Cookies

I've posted lots of cookie recipes through out the years and here we have it - The Best Chocolate Chip Cookies. We've made these about three times now and they've come out perfect every time. Soft, flavorful and the perfect balance of cookie to chocolate. They keep for a long time just kept in a ziploc on the counter, which is a huge bonus.



Bonus pups!




Please try them out, they really are the best! Enjoy!

Bacon-Corn Chowder with Shrimp


As it turns out, bacon does make most things better. Today we have a lightened up recipe for Bacon-Corn Chowder with Shrimp, recipe courtesy of Cooking Light. It is delicious and light while still being filling. Ready ready?


Bacon-Corn Chowder with Shrimp
Makes 4-6 servings

6 slices center-cut bacon, chopped
1 cup prechopped onion
1/2 cup prechopped celery
1 teaspoon chopped fresh thyme
1 garlic clove, minced
4 cups fresh or frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half
1/4 teaspoon ground black pepper
1/8 teaspoon salt

1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.

2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.

Recipe from Cooking Light

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