Sunday, August 9, 2009

Everything Good Cookies

These cookies are actually pretty good for you (minus all the butter & sugar). They are filled with lots of "good for you" ingredients and I must say they really taste wonderful! I took them to work for a birthday a while ago and they were a hit. Everyone was shocked to find out what was in them.

Everything Good Cookies
makes: about 66 cookies
oven: 375 F

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
2 eggs
2 Tbsp milk
2 tsp vanilla
2 cups whole wheat flour
2 cups rolled oats
1 cup chopped nuts
1 cup raisins or other snipped dried fruit
1/4 cup toasted wheat germ
vanila chips (optional)

1. In a very large mixing bowl beat butter & shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, & baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk & vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in oats, nuts, raisins, wheat germ & vanilla chips.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for about 8 minutes or until lightly browned. Transfer cookies to a wire rack and let cool. (I like to underbake my cookies slightly as they tend to continue cooking once on the pan once they are taken out of the oven. This results in a very soft cookie.)

Thursday, July 2, 2009

Waikiki Meatballs

These meatballs are FANTASTIC! I didn't take any pictures and I'm not even going to post the recipe...but I will send you to my friend Kristen who took an amazing picture and is where I got the recipe from in the first place. We will definitely be making these again...and soon! I can't get over how wonderfully delicious my mom's meatballs are that I can hardly eat any other kind so needless to say I made this amazing sauce to go over these amazing meatballs (only making the meatballs & not the sauce of course! Although that sauce is really yummy and recommended too)!

Sunday, May 17, 2009

Chilled Vanilla Coffee

I don't even have any words. If you like Starbucks frappaccinos or Big Trains or any type of blended coffee you HAVE to try this. Super fast and incredibly delicious!

Chilled Vanilla Coffee

2 Tbsp. instant coffee granules
3/4 c. warm water
14 oz. can sweetened condensed milk
1 tsp. vanilla
4 c. ice cubes

Dissolve coffee in water, blend in sweetened condensed milk and vanilla.
Pour mixture into blender and gradually add ice cubes.
Blend until smooth.
Serve immediately.
Serves 4

Friday, May 15, 2009

Fudge for One

I can't remember where I got this recipe but it is a great snack when you are craving something chocolate. It's wonderful! In fact, I'm ready to make some now...

Fudge for One

1/3 cup sugar
1 heaping Tbsp. cocoa
1 Tbsp. + 2 tsp. milk
1 scant Tbsp. butter or margarine
1/2 tsp. vanilla

Mix sugar, cocoa and milk in 1 quart measuring cup. Microwave on high 1 minute. Stir down sides of the cup and then microwave 40 seconds more. Add butter and vanilla. Beat until thick. Let set up and cut into squares or eat warm right out of bowl! Mmmmm!!!!

Catherine's Banana Bread

I don't really like banana bread with a strong banana flavor. The cream cheese in this one really helps tone it down and it's so moist! I got the recipe from a friend at work several years ago and I am so thankful because I didn't care for banana bread until I tried this recipe! This is also fun to make in mini loaves like I did this time and give away as gifts; just make sure to cut the baking time down a bit so they don't over cook and get dry.

Catherine's Banana Bread

1 8 oz. pkg. cream cheese
1 c. sugar
1/4 c. margarine
1 c. mashed bananas
2 eggs
2 1/4 c. flour
1 1/2 tsp. bkg. powder
1/2 tsp. bkg. soda
1 c. chopped nuts

Combine cream cheese, sugar and margarine, mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing just until moistened. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan. Serve with additional cream cheese, if desired.

Whole Wheat Bagels

I was trying to decide between 3 bagel recipes and landed on this one because I could make it so quick. They turned out delicious! The recipe came from an old Better Homes & Gardens bread cookbook.

Whole Wheat Bagels

2 3/4 - 3 c. all-purpose flour
2 packages active dry yeast
1 1/2 c. warm water (110 degrees)
3 Tbsp. sugar
1 Tbsp. salt
1 1/4 c. whole wheat flour

In large mixer bowl combine 1 1/2 cups of the all-purpose flour and the yeast. Combine water, sugar and salt. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in the whole wheat flour and enough remaining all-purpose flour to make a moderately stiff dough. Turn out on a lightly floured surface and knead till smooth (8-10 minutes). Cover; let rest 15 minutes.
Cut into 12 portions; shape each portion into a smooth ball. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. In large kettle, combine 1 gallon water and 1 Tbsp. sugar; bring to boiling. Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375 degrees for 30 - 35 minutes. Remove from baking sheet; cool. Makes 12 bagels.

*for Everything Bagels:
-sesame seeds
-poppy seeds
-minced onions
just sprinkle on right after boiling!

Wednesday, May 13, 2009

Chicken Salad

Okay, I don't have any really good pictures to share of this recipe but hey, it's chicken salad...they all pretty much look the same, right?! Taste is a whole other story and this I'd have to say is THE BEST chicken salad recipe I have EVER tasted so I just had to share it. This tastes great as a sandwich, or on crackers, or like we did for my daughter's wedding. We made little "puffs" like for creme puffs and filled them with this recipe. Although, do let people know that this is what it is. One of our good friends loved another friend's creme puffs and he thought by looking at them that that's what they were. Oh my, you should've seen the shocked look on his face when it tasted nothing like the sweet creme puff he was expecting! I sure wished we'd had the camera ready for that shot! Makes me laugh out loud just thinking of it! Thanks, Gary, for the fun memory. Well, fun for me anyways.

Chicken Salad

2 cans chicken, 10 oz. each
1 8 oz. pkg. cream cheese, softened
1 stalk celery
2 heaping Tbsp. mayonnaise
4 heaping Tbsp. ranch dressing
small amount Lowry's season salt
(You can also add cut up onions or bell peppers, if you like)

Mix all together and enjoy.

Monday, April 27, 2009


I got this recipe from the comments on a post over at Money Saving Mom and now I have no idea which post or who posted the comment, but whoevers recipe this is, I am forever grateful! It is the perfect snack! It's so nutritious and super delicious! I love how easy it is to grab on the go, how filling it is and most of all how healthy it is!

1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup milled flaxseed
1/4 cup wheat germ
1/2 cup dried fruit
1/2 cup chopped nuts
1 cup chocolate chips

1. Mix peanut butter and honey together until smooth.
2. Gradually add in oats, flaxseed & wheat germ, also stir in any chocolate chips, dried fruits and nuts you choose to add. (we used craisins! raisins, and sliced almonds...very delicious. I think next time I want to try some dried apples too). I think next time I will also add some coconut!
3. Mix gently in stand mixer or by hand (I did this by hand and had no problem getting it all mixed together easily).
4. Roll into ping-pong sized balls.
5. The original recipe says to place in mini muffin cups and the refrigerate overnight but I just rolled them into balls and tossed into a square pan all together because that fit into my fridge much better. We had no problems with them sticking together so I would definitely do it this way again.

Wednesday, April 22, 2009

Penne with Chicken, Tomato & Two Cheeses

I got this recipe out of a cookbook the company I work for put together many years ago; it was given to me as the company gift when I first started working there. I have yet to try a recipe I didn't like from it. In fact the hot fudge sauce I wrote about before is from this same cookbook. This pasta recipe is very easy although it does take quite a bit of time to cook down so be prepared for that! We had to have a snack while it was cooking because I didn't start it early enough.

Penne with Chicken, Tomatoes and Two Cheese
Serves 4

6 T olive oil
1 1/2 c chopped onion
1 t garlic, minced
3 28oz cans Italian plum tomatoes, drained (I used the diced variety so they didn't need to be drained)
2 t dried basil
1 1/2 t crushed red pepper
3 c low salt chicken broth
1 lb penne pasta
3 chicken breasts, cooked & chopped
2 1/2 c grated Havarti cheese (this is kind of expensive, next time I plan to use Mozzarella)
1/3 c sliced black olives (I omitted these)
1/3 c grated Parmesan cheese
1/4 c finely chopped fresh basil (we didn't use this either)

Heat 3 T olive oil in heavy large Dutch oven over medium-high heat. Add onion & garlic; saute until onion is translucent.

Mix in tomatoes, dried basil & crushed red pepper. Bring to a boil, breaking up tomatoes with back of spoon. Add broth; bring to a boil. Reduce heat tol medium; simmer until mixture thickens and is reduced to about 7 cups (no idea how you would know this!) stirring occasionally - about 1 hour 10 minutes.

Preheat oven to 375.

Cook pasta in a large pot of boiling salted water until al dente. Drain well. Return pasta to same pot; toss with 3 T olive oil. Stir together pasta and sauce; add chicken and toss to blend. Mix in Havarti cheese. Transfer to 9x13 glass baking dish (mine didn't all fit into a 9x13 pan so I also used a round casserole dish). Sprinkle with olives and then Parmesan cheese.

Bake 30 minutes. Sprinkle with fresh basil.

Saturday, March 21, 2009

Snickers Cake

This is one of my family's favorite cakes. It's called Snickers Cake. I just made it for my wonderful honey's birthday today. I got it out of a recipe book years ago.

Snickers Cake

1 pkg. German chocolate cake mix
1 pkg. caramels
1 pkg. instant chocolate pudding
1 1/2 c. milk
1/2 c. butter
1 pkg. chocolate chips
1 c. walnuts
4 oz. Cool Whip

Mix cake mix as directed. Put 1/2 of the batter into a prepared 9 x 13 pan and bake at 350 degrees for 20 minutes. Reduce heat to 250 degrees. Melt caramel, 1/2 c. milk, and butter in a double boiler; pour over cake. Sprinkle with 3/4 c. chocolate chips and 1 c. chopped nuts. Spread remaining batter over the top. Bake at 250 degrees for 20 minutes and then for 10 minutes at 350 degrees. Let cool.


Beat 1 pkg. instant chocolate pudding with 1 c. milk. Fold in 4 oz. Cool Whip. Spread over cake when cool and sprinkle with more nuts, if desired.

My camera's not the best for macro shots but here's a picture with the caramel middle. Mmmm!

Thursday, March 5, 2009

Bran Muffins

This is a recipe that I got from my friend, Phyllis, and for those of you that know Phyllis, you know that any recipe you get from her is going to be good. I don't think there's anything she's made that's not good. At least not that I ever remember trying.
One good thing about these muffins is that you don't have to make them all at once. If you want fresh muffins every morning for breakfast then you can make up the mix and then just bake the amount you want each morning. The mix will keep in the refrigerator for up to a month. You can even add something different to the batter that you're using each day and have something a little different that day.
I made this recipe today and made some just bran muffins and some I added chopped up mixed berries. I also made regular size muffins for us "adults" and the smaller size for my grandsons just to make them a little special. They thought that was pretty cool!
Anyways, here's the recipe.

Bran Muffins

Heat oven to 375 degrees.

Mix together:
2 cups milk
2 cups All Bran Cereal
Set aside.

Mix until foamy:
2 eggs
3/4 cup oil
1 cup brown sugar

Now add the milk and bran cereal into this.

Then add:
2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Place in paper lined muffin tins or one that's been sprayed.
Bake for 20 minutes.

Monday, February 16, 2009

Savory Vegetable Mini Quiches

Don't you love when you screw up a recipe and it turns out fantastic?! I do too! This recipe is definitely one of those. Pampered Chef's original called for mushrooms, green onions, & bacon. I accidentally used all the mushrooms and completely forgot to buy green onions. The bacon...I cooked in the microwave but forgot all about it in there until I was about to reheat my tea later. Oops! But I made some alterations to make up for it and I was really happy with the final product! I like these because they are really easy for Brandon & I to heat up throughout the week and we are still getting a nice & healthy breakfast. These would also be perfect to take to a brunch!

Savory Vegetable Mini Quiches

1 pkg (15 oz) refrigerated pic crusts (2 crusts)
1/2 cup milk
2 eggs
1/2 cup finely chopped zucchini
1/2 cup red & yellow pepper (1/4 cup each)
1/2 cup shredded cheddar cheese
1 garlic clove, presse
dash of ground black pepper

1. Preheat oven to 375. Let pie crusts stand at room tempurature 15 minutes. Lightly spray mini muffin pan with Pam spray. Whisk milk & eggs in medium bowl.
2. Chop zucchini & peppers. Add veggies, cheese, garlic & pepper to egg mixture, set aside.
3. On lightly floured surface, roll one crust to a 12 inch circle (only needs to go about 1 inch). Using Pampered Chef Scalloped Bread Tube (I'm sure a regular 3 inch circle cookie cutter would work just fine) cut out 12 pastry pieces. Press one pastry piece into each mini muffin cup & press down (PC mini-tart shaper works great). Repeat with remaining crust to fill remaining muffin cups.
4. Fill each muffin cup with about 1 tablespoon of vegetable/egg mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan.

**Original recipe did not have red & yellow peppers but instead called for:
4 slices bacon, crisply cooked, drained & chopped
1/2 cup finely chopped mushrooms
1 green onion with top, sliced
Add during step 2 with the zucchini.

Saturday, February 14, 2009

Three-Cheese Garden Pizza

I am really disappointed that I didn't get a picture of this because it looked just as great as it tasted...and I'd have to say for the first time ever mine actually looked better than the picture in the cookbook! This is one of the Pampered Chef recipes I recently picked out. It was delicious and a great vegetarian meal. I will definitely be making this again soon.

Three-Cheese Garden Pizza

1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
1/4 cup (1 oz) grated fresh parmesan cheese
1 teaspoon Italian Seasoning

1. Preheat oven to 400. Using lightly floured rolling pin, roll pizza crust into a 14 inch circle on baking stone. Bake crust 7 minutes.
2. Using Ultimate Slice & Grate (or some type of mandolin) fitted with V-shaped blade, slice onion, zucchini & tomatoes. Slice onion using egg slicer. (of course you can cut these veggies anyway you like but these things really do impress me everytime I use them)
3. Press garlic over crust; spread evenly. Sprinkle mozzarella & cheddar cheese evenly over crust; top evenly with onion, zucchini, mushrooms & tomatoes. Grate parmesan cheese over veggies. Sprinkle with Italian Seasoning. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges and serve.

Cooks tips:
-for best results, layer veggies over the pizza as directed in step 3.
-prebaking the pizza crust will help keep it from getting soggy when topped with veggies that have a high water content.
-sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
-fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.

*please don't let all the talk in the cook's tips scare you that your pizza might be soggy. Ours turned out perfectly fine by following the recipe directions & tips; even reheated the next day it still was not soggy or too wet.

Chicken Enchilada Ring

I pulled out my Pampered Chef cookbooks recently, picked a bunch of great sounding recipes that I hadn't tried yet and took a trip to the grocery store. This one turned out pretty good, which I'm not surprised because Pampered Chef has yet to disappoint me.

Chicken Enchilada Ring

2 cups coarsely chopped cooked chicken* (about 12 oz)
1/4 cup chopped pitted ripe olives
1 cup (4 oz) shredded cheddar & monterey jack cheese blend (I shredded my own colby jack)
1 can (4 oz) chopped green chiles, undrained
1/2 cup mayonnaise
1 Tbsp Pantry Southwestern Seasoning Mix**
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 pkgs (8 oz each) refrigerated crescent rolls

*For 2 cups chopped cooked chicken, bake, poad or microwave about 1 lb boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most supermarkets. A 9 oz package frozen diced chicken breast thawed can also be used in this recipe
**1 tsp chili powder can be substituted for the Southwestern Seasoning Mix

1. Preheat oven to 375. Cook & cut up chicken place in medium bowl. Add cheese, green chiles, mayonnaise & seasoning mix (or chili powder).
2. Seed & chop 1 tomatoe. Slice lime in half and juice to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
4. Sprinkle reserved crushed chips on flat surface. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round baking stone (I'm sure a pizza pan would work but I've only ever used my baking stone) with wide ends overlapping in the center 4 inches from the edge (points will extend over the edge of the stone). Roll wide ends of dough toward center to create a 5 inch opening. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange betwwn openings of ring. Cut & serve with sour cream & salsa.

Additional garnishing touch:
To make a tortilla shell to hold the sour cream & salsa, preheat oven to 400. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press on 6-7 inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl for 5 minutes; remove to colling rack & cool completely. To serve, place cooled shell in center of baked ring and fill half with sour cream & half with salsa. Garnish ring with shredded lettuce if desired.

Monday, February 2, 2009

Shrimp Enchiladas

This is the best thing I've made for dinner in a while...well, since the fish tacos! Everything in between has just been mediocre. But these enchiladas are over the top! Brandon and I ate and ate these delicious enchiladas for days. I got the recipe from over at My Kitchen Cafe.

Shrimp Enchiladas

1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined (I used the frozen kind from a bag)
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Sunday, February 1, 2009

Spicy Meatballs

This is another of the recipes that I take for potlucks or for things like the Super Bowl party we are invited to this afternoon. It always seems to go over real well. I love it when people like it enough to ask me for the recipe or if I'll please bring my meatballs. They have just the right amount of bite and flavor to them. I think you'll really like these.

Spicy Meatballs

1 # ground beef
1 egg
1/4 c. milk
1 tsp. Worchestershire sauce
1/2 c. (1 slice) soft bread crumbs
1/2 chopped onion
1 tsp. salt
1/4 tsp. pepper

Mix all ingredients together in bowl. Shape into meatballs. Place in 8" square baking pan. Bake 25-30 minutes at 375 degrees. Drain.

While these are baking, prepare the sauce.

Spicy Sauce:
1/2 c. ketchup
2 T. vinegar
2 T. water
2 T. brown sugar, packed
1 tsp. Worchestershire sauce

In medium saucepan, combine all ingredients. Bring to a boil; add cooked meatballs. Simmer, covered 10-15 minutes, stirring once or twice.

Sometimes I double the amount of sauce just because I like extra.

Saturday, January 31, 2009


This is one of the things I make that people usually ask me for the recipe. It's an easy one to make and it's so good, especially on these cold days like we've been having. I made the chili today to take to a church softball team get together at a friend's house tonight. No, I don't play but my wonderful husband does. I'm just one of their biggest fans.
Let me know what you think of this recipe if you try it.


1 1/2 # ground beef
1 c. onion, chopped
1 can (1# 12 oz.) tomatoes, diced
1 can (6 oz.) tomato paste
1 can (15 oz) kidney beans (when I double for the 2nd can I've used pinto beans but you don't have to)
1 T. sugar
2 tsp. chili powder
1 tsp. salt
1/2 jar (8 oz.) salsa (I use Pace Picante, medium)

In large, heavy kettle, brown ground beef and onion. Stir in the rest of the ingredients. Heat to boiling, then lower heat. Simmer, uncovered, 1 hour, stirring occasionally.

This is really good served with fry bread or corn bread muffins.
Also, really good topped with sour cream, more onions and shredded cheese.

Tuesday, January 13, 2009

Oatmeal Cranberry White Chocolate Chip Cookies

What a long name for a cookie, huh? My Mr. Wonderful has been wanting these cookies for a long time so while he was out last night I thought I'd surprise him by baking them. He really likes these and I hope you do too if you decide to try them. I am so not a craisin eater and so there was a double bonus to making husband gets them all to himself and I don't even crave them. Yay! The recipe was one he'd torn out of a magazine a while back.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 c. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes or until golden on edges. Cool on wire rack. Makes about 2 1/2 dozen cookies.

Monday, January 12, 2009

Chocolate Chocolate Chip Cookies

Okay, so anything that starts with chocolate mentioned not once, but twice in it's name you know has to be good. My grandsons were over this weekend so like any good Grandma knows you have to have cookies, right?! I mean, don't you want them to remember that Grandma's house always smelled so good and she always made the best cookies and oh, how there's just no place like Grandma's house...I know I do. I do think I have a good start on this as I know my grandsons love to come to my house. Ethan told me that he thinks these are the best cookies ever...Don't you just love grandkids? Mine are just the best! Well, on to the recipe...

Chocolate Chocolate Chip Cookies
(if I remember right this recipe is from Hershey's)

2 1/4 c. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter/margarine, softened
3/4 c. granulated sugar
3/4 c. packed lt. brown sugar
1 tsp. vanilla extract
2 eggs
2 c. (12-oz. pkg.) semi-sweet chocolate chips
1 c. chopped nuts (optional)

Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, both sugars, and vanilla on medium speed until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes or until set. Cool slightly, remove to wire rack.

Coconut Cream Pie

A friend gave me this recipe a few years ago and I'd have to say it's a good one. Try it and let me know what you think. The only thing missing was some good ol' Cool Whip which I didn't have and didn't have a chance to go to the store for either.

Coconut Cream Pie

2 1/4 c. milk
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolks
1 c. coconut
2 T. butter
1/2 tsp. vanilla
1 precooked & cooled pie shell

Scald milk. Mix together sugar, flour and salt. Slowly add to the scalded milk. Cook & stir for 2 minutes.
Beat 3 egg yolks. Add some of the hot milk mixture to the eggs and mix. Then put egg mixture into the rest of the hot milk & cook for 1 minute.
Add coconut & mix well.
Add butter & vanilla. Mix & let cool before placing into pie shell.
Cool completely.
Top with whipped cream or meringue.

Thursday, January 8, 2009

Fish tacos

This recipe is sure to knock your socks off! It's yet another that I got from Katherine and I am so excited about this recipe! My friend Melissa got me started on some fish tacos at our favorite restaurant in town called Ryan's Station and I've been wanting them again and again since the first time I had them! They are amazing...well we're all in luck because this recipe, too, is amazing! Brandon took a bite and told me I had to add this to my blog. That's always a good sign! :) Now I just need to get him to go with me to try the "real" thing at Ryan's Station! The best thing about these tacos is that the fish is battered and deep fried. That makes all the difference in the world! One more thing I must add: I am a terrible picture taker! But I'm a believer in having pictures of my food on here because I know from myself that I am more likely to make a recipe if it has a picture, so please ignore the quality of the picture!

Fish Tacos with Lime Mayonnaise

batter for frying the fish (I think this would also be delicious with my grandma's beer batter):
2 cups self-rising flour
1/2 cup or more cold water
4 tsp salt (I really think you could use less than this, I personally thought it was a little too salty, but Brandon thought it was fine)
1/2 cup oil
2 eggs, separated
1 or more lbs. of filleted fish
oil for frying

Soak fish in salted water for 25 minutes (mine was still frozen at this point but the water thawed it out perfectly). Whisk 2 egg yolks and stir in flour, cold water, salt & oil. Mix all together. Beat 2 egg whites until stiff, fold into flour mixture. Cut fish into small pieces. First dip fish into flour then into batter, then into flour again, then into batter. Fry in oil until golden brown.

for the rest of the tacos:
2 tomatoes, chopped
1 red onion, finely chopped (I only used half because red onions can be really strong)
1 avocado, diced
4 Tbsp mayonnaise
1 lime, juice & zest (finely grated)
lettuce shredded
cilantro (optional, we didn't use this)
corn tortillas

I made the mayonnaise first, while the fish was soaking in the salt water, so the flavors had time to blend. Mix together mayonnaise & lime juice & zest, set aside. (I think next time I will double the lime mayonnaise because I came up short and had to make more for our leftovers.)
Mix together the tomatoes, onion & avocado.
"Cook" the corn tortillas in some oil real quick to soften up so it's easier to fold without falling apart, then fill it up with the fried fish, drizzle with lime mayonnaise, sprinkle on some of the "salsa" (tomato mixture) and some lettuce. Then ENJOY!!

Sunday, January 4, 2009

Chicken & Mushrooms in Garlic White Wine Sauce

I got this recipe from an old Cooking Light magazine that I have. It turned out great! I really wish I had thought enough in advance to have a veggie (like Parmesan Roasted Asparagus) and some homemade rolls (like these Cheese Dill Scones or Refrigerator Yeast Rolls) to go with it. Instead it stood alone and I was hungry about an hour later.

Chicken & Mushrooms in Garlic White Wine Sauce
yield: 4 servings

4 oz uncooked medium egg noodles
1 lb boneless, skinless chicken breast halves
2 Tbsp flour, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 Tbsp olive oil, divided
1 Tbsp bottled minced garlic (I used fresh garlic)
1/2 tsp dried tarragon *
1 (8 oz) pkg presliced mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions, omitting salt & fat. Drain & keep warm.
2. Cut chicken into 1 inch pieces. Place chicken into a shallow dish. Combine 1 Tbsp flour, 1/4 tsp salt, & 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tbsp oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remiaining 1 Tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt & 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 Tbsp cheese.

*substitute your favorite dried herb for the tarragon, if you prefer. Dried basil or parsley would both work in this dish.