Chocolate Chocolate Chip Bacon Cookies

6 slices maple-cured bacon, chopped

1½ cups white sugar

1 cup softened butter

2 eggs

2 tsp. vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

¾ tsp. baking soda

¼ tsp. salt

2 cups semi-sweet chocolate chunks

Preheat an oven to 350°.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble.

Beat the sugar and butter in a large bowl until fluffy and smooth. Add vanilla.  Add eggs one at a time.

Stir in flour, cocoa powder, baking soda, and salt. Mix in the chocolate chips and bacon.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Let stand 5 minutes before transferring to wire racks to cool completely.

This recipe can be found here.

Sour Cream Drop Cookies

½ cup shortening

1½ cup sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

2 2/3 cups all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

FROSTING:

4 Tbsp. butter

1 cup confectioners' sugar

½ tsp. vanilla extract

6-8 teaspoons hot water

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Chill for at least 1 hour.

Drop by Tbsp. 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool.

This recipe can be found here.

Shrimp and Tomato Sheet Pan Supper

1 lb. Jumbo Shrimp, Peeled and Deveined

2 cups Cherry Tomatoes

4 cloves Garlic, Very Thinly Sliced

Olive Oil, For Drizzling

Salt and Pepper, to taste

1 whole Lemon, Halved

Preheat the oven to 400°

Put the shrimp, cherry tomatoes and garlic on a rimmed baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a generous squeeze of lemon.

Serve with salad, bread, or pasta!

This recipe can be found here.