Mexican Cassarole

This is a Mormon type dish that is super easy and as yummy as it is fattening. I like to think of this as the Mexican equivalent of funeral potatoes.

1 can cream chicken soup
1 cup sour cream
1/2 cup milk
1 can green chilies
1/2 medium or 1 small onion finely chopped
2 cups chicken cooked and cut or shredded into small pieces
12 CORN tortillas cut into small pieces
salt and pepper to taste
1 lb. grated cheddar cheese

In a 9x13 pan mix together the first five ingredients. Then add the chicken, tortillas, and salt and pepper to taste. Top with the cheese. Cover and refrigerate over night. Bake at 350 degrees for 30-45 minutes.

Tony Roma's Baked Potato Soup

1/2 medium brown or yellow onion chopped
1/4 cup butter
1/3 cup flour
1 quart chicken broth
2 cups half and half
7 to 8 medium potatoes, baked until tender., peeled and cut into small cubes
Seasoning slat to taste
Garlic pepper taste
Shredded Cheddar cheese
Crumbled cooked bacon
Finely chopped green onions

In large soup pot, cook onion in butter over medium heat until tender. Blend in flour until smooth; cook for 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half and half stirring until smooth over medium heat. Add seasoning slat and garlic pepper to taste. Bring to a boil and let it boil for 1 minute. Reduce the heat to low and add the potatoes. Adjust seasoning as needed. Serve with bacon, cheese, and green onion sprinkled on top. A rich yummy soup the whole family will enjoy!

Spicy Peanut Soup

I am trying a bunch of soup recipes because I am sort in love with this cook book of mine that is all soup recipes. This one is great for those of you who enjoy a good curry or like Thai food. It isn't Thai and it isn't a curry but it is creamy yet spicy and totally DELICIOUS!!! I mean it. This soup is really good. Stewart had like five bowls. If you gear up to try it I hope you like it half as much as we do. I made some changes and I am just writing it as I did it. * Mine didn't look like that. It was thinner and the colors of the vegetables were really vibrant.

2 TB oil
1 large onion, minced
2 garlic gloves, crushed
1/2 to 1 teaspoon ground cayenne pepper *it called for 1 teaspoon I used probably 2/3 teaspoon
1 red bell pepper, finely chopped
1 1/2 cups finely chopped carrots
1 1/2 finely chopped potatoes
2-3 celery stalks sliced
3 3/4 cups chicken stock
6-7 TB crunchy peanut butter *would be totally fine with creamy too
2/3 cup whole corn kernels
salt and pepper to taste

1.) Heat oil in large pan. Add onion and cook for about 3 minutes. Add cayenne pepper and garlic and cook for another minute.

2.) Add the red pepper, carrot, potatoes, and celery. Stir well and cook for 4 minutes longer. stirring occasionally.

3.) Add corn, chicken stock, and peanut butter, stirring until thoroughly combined.

4.) Bring to a boil. Cover and simmer for about 20-25 minutes until all the vegetables are tender. Season with salt and pepper to taste. Serve and enjoy!

Tomato and Vermicelli Soup

There aren't many soups that you want to eat in the summer but this one is really a perfect summer soup. It is totally Fresh and Fantastic! We loved it. If you have a lot of tomatoes growing and you need new ways to use them up this is a good way to go. Even Stew who doesn't really like pasta, cilantro, tomatoes, and onions (which are all in this soup) said "this is really delicious".

2 TB olive
1/3 cup vermicelli * I used more like a cup broken into smaller pieces
1 onion, roughly chopped * use a small onion or half a larger one
1 garlic clove chopped
3 cups peeled, seeded, and roughly chopped tomatoes * I did not bother to peel or seed
1 quart chicken STOCK * I used Rachael Ray's Chicken STOCK, stock is different then chicken broth
1/4 teaspoon sugar
1 TB finely chopped cilantro
salt and pepper to taste
grated Parmesan cheese served on the side

1.) Heat oil in a large soup pan. Add vermicelli and saute over medium high heat until golden brown: don't burn

2.) Remove the pan from heat and lift out the vermicelli and a draining spoon and drain on paper towel, set aside

3.) Puree the onion, garlic, and Tomatoes in a food processor until smooth. Return the pan to the heat when the oil is hot add the puree. Cook, stirring constantly for about five minutes.

4.) Then add the vermicelli, stock, sugar, cilantro, salt and pepper. Bring to a boil then lower the heat and cover the pan and simmer the soup until the vermicelli is tender.

5.) Serve with sprinkled cilantro and Parmesan cheese. And Enjoy!!!

Southern BBQ Brisket

This is a recipe my brother posted on my family's blog. He served his mission in Texas and thus loves Southern style meat. We tried it out tonight and really enjoyed it. It is a really great Sunday meal (start before you leave for church and let it cook all day sort of deal). I simply cut and pasted from my family's blog and then at the end I have added my thoughts and alterations.

"Since brisket is a tough piece of meat, you have to be careful how you prepare it, but by far our favorite way to cook it is braised in the oven into a type of oven bbq brisket—it kind of reminds me of Texas, but the whole family loves it, too, not just me. I got this recipe from the My Mother’s Southern Kitchen by James Villas—a book which Mom used to have until I stole it (and then Mom bought me a copy for Christmas, making me feel even worse for my theft. I think I returned it a couple of years later as part of the repentance process). It is a book worth buying if you like southern food--the paper bag chicken is really good, too.

Dry Rub

1 tbsp salt

1 tbsp pepper

1 tbsp dry mustard

1 tbsp paprika

Cooking Liquid

1/4 c butter

1/2 c Worcestershire sauce

1 1/2 c white vinegar * I would do half beef broth and half vinegar

1 tsp sugar

1 or 2 tbsp Tabasco sauce* my brother uses Chipotle Tabasco sauce which adds a "wonderful smoky taste"

1tbsp liquid smoke* brother's addition not sure if you can even taste it though

1.) Mix the Dry rub, and apply liberally to all sides of the brisket. Don’t skimp. I usually use all of the rub on a 4-5 pound brisket. Sear all sides of the brisket in a hot pan with oil and/or butter until the meat is well browned.

2.) Mix the cooking liquid, bring to a boil, and simmer for five to ten minutes. Be sure to use enough Tabasco. It tends to mellow the vinegar and bring the other flavors together.

3.) Put brisket in a roasting or casserole pan, FAT SIDE UP, and pour the hot cooking liquid over the meat (make sure the meat is resting in the liquid). Cover the pan with heavy foil to keep as much of the liquid in as possible while cooking.

4.) Cook the brisket at 300 for FOUR hours, then remove the foil and cook for ANOTHER hour, adding water to the liquid if necessary, and basting the roast occasionally after removing the foil. You can also experiment by cooking the meat longer at lower heat, but 225 is about as low as I would go. It should be fork tender.

5.) After the roast is done, let it rest for around 15-20 minutes out of the liquid and covered, then trim most of the fat off of the brisket, and slice ACROSS THE GRAIN when ready to serve (if you do not slice across the grain, it will be pretty awful to chew).

Feel free to thicken the cooking liquid with some corn starch or flour and serve as a sauce on the side. I usually serve it with some lightly sautéed onion slices and some sandwich bread and the sauce to pour over it all. It tastes fantastic, and gives us up to four meals at $5-7 a meal. Because the brisket is so lean, it doesn't really shrink in cooking, so a 4-5 pound brisket is almost that much cooked meat--which means we usually have quite a bit left over for sandwiches or other meals later that week."

What I did with it. I skimmed off the fat from the liquid and then I sauted an onion in 2 Tbsp butter. When it was soft and caramelized I added 1 tsp liquid smoke and 1 tsp Worcestershire sauce. When that was incorporated I added 3 tbsp flour. I mixed that in well with the onions and let the flour brown a bit. I then slowly added about 1/3 of the broth stirring constantly as I did so. I let it simmer until it was thicker. It was so tart and little too salty so I added some whole milk to it which cooled the strong flavors well. I served the brisket with the dipping sauce on the side. I also had potatoes, a great salad, and a side of green beans. I plan on using the left over meat to do sandwiches like my brother suggested. It think it will be great! (yeah I shredded it and then baked some French bread and put cheese on top and had my gravy type sauce on the side and it was divine! So dang good!

This has a really tart taste due to the large amount of vinegar in the cooking liquid. Next time I make it I will do half beef broth and half vinegar. I wouldn't totally eliminate the vinegar because I think it helps tenderize the beef and gives it a little something that other roasts don't have.

Crusty Mexican Chicken

This looked fun and new for me and really yummy. Stew and I really enjoyed it. It isn't the easiest chicken dish I have ever made but I was excited to try it out so it wasn't a pain for me to make it. Plus seeing Stewart love it made it worth all the work.

I made a few changes to the original recipe. I will put an * by the things that our my additions. Please feel free to change the recipe to your taste as well!!! :)

4 boneless, skinless chicken breast halves
1 TB lime juice
1 TB honey
1 tsp salt *
2/3 cup finely crushed tortilla chips
1 can (14 oz.) stewed tomatoes with onions and mild chilies
1/4 cup cilantro leaves
1 large garlic peeled
1/2 tsp. dried oregano
1 TB lime juice*
dash of salt*
1 cup shredded jack or cheddar cheese

1.) pat chicken dry. In a shallow bowl stir together the lime, honey, and 1 tsp salt. place tortilla chips in a bag. Turn each chicken piece in honey mixture to coat; then drop into chips and shale to coat. Arrange chicken in a single layer in a 9 x 13 pan. Bake at 475 degrees until done about 15 minutes.

2.) meanwhile, in a blender combine whole can of tomatoes and their juice, cilantro, garlic, oregano, lime, and salt. Blend until smooth. Pour into a sauce pan and heat over high heat. Boil until reduced to about 1 1/4 cups. Reduce heat and keep warm.

3.) Sprinkle chicken with cheese and continue to bake until cheese is melted.

4.) to serve spoon warm salsa on plate and then place the chicken on top.

Sunday Dinner!

This is a recipe I recently tried from my old stakes Relief Society cook book. We really liked it. I thought it was a great Sunday casserole. Hence I changed the name...

Stuffing and Swiss Cheese Sunday Casserole

6 boneless, skinless chicken breasts

8 slices swiss cheese
1 can cream of chicken soup
1/3 cup milk
1 pkg. chicken stuffing
5-6 TB. melted butter

Place chicken in 9 x 13 pan. Mix the cream of chicken soup with the milk and set aside. Cover with swiss cheese and then pour the thinned soup over the chicken and cheese. Sprinkle the stuffing on top. Drizzle the butter over stuffing. Cover with foil and bake at 350 degrees for 45 to 60 minutes. Take foil off for the last 10-15 minutes. Enjoy!!

Homemade Chicken Noodle Soup

Hello people who look at this blog! I am sorry I have died to the world of food, but no worries I am slowly making a recovery. :O) This recipe makes it in my blog because it is the only new thing I have tried lately and because I really liked it.

This is why I think it is a winner:
-my kids get veggies in a kid friendly way
- had a slight creamy taste
- it's a whole meal in one dish
- was different then your average chicken noodle
- easy, most time spent is with chopping

My notes on this recipe: I used way less herbs. I did dashes, not tsp. I didn't add the salt. It is thick, Stewart asked if we needed forks when he set the table. :O) I used cream of mushroom too because I only had one can of cream of chicken - you wouldn't even know it tasted great. I used less chicken, less money if I didn't add it and my kids wont eat it. I think I might add more water if I added it all. Please know that when you cook you do what you would like. In my book recipes are only spring boards from which you can explore and customize to your taste.

Homemade Chicken Noodle Soup

8 cups Water
2 T. Chicken Bouillon
2 can cream of chicken soup
1 sm. Onion, chopped fine
1 1/2 cups Carrots, chopped
1 1/2 cup Peas, frozen
3 cup Chicken, cooked and shopped into small pieces
one large stalk celery chopped
1/2 tsp Thyme leaves, crushed
1/4 tsp Salt
1/4 tsp. Pepper
1/4 tsp. Parsley flakes
1/4 Basil
1/8 tsp Oregano
1 (12 oz.) pkg. Egg noodles, any type - I like no yolks, healthier

Mix water, bouillon and cream of chicken soup together in large soup pot. Then add everything else. Cook until noodles are done and then remove from heat and let sit for 10 - 15 minutes to thicken and cool. EAT!!! I put rolls in the oven while it thickened. Timing was perfect.

So Easy!

Growing up this was a favorite Relief Society Dish. It is super easy and yet tastes different then the usually recipes with cream of something soup and cream cheese. I bet you could do it in a crock pot if you wanted too, but I would probably always do in in a baking pan.

Catalina Chicken

1 (8oz.) bottle of Catalina -I always use light dressing
1 env. dry onion soup
1 can whole cranberry sauce
4-6 chicken breasts

mix all ingredients together and pour over the chicken breasts. Cook at 350 for 45 minutes. You can cover with foil if you want.

Serve with rice. I like to use brown rice to make it more healthy.

Egg Noodle Recipes

Stroganoff

I like this version. It is simple and the beef flavor was mild enough for me to really enjoy every bite. I have beef issues. :O)

1 lb. "cubed" steak cut into bite size chunks
1 onion
1 1/2 cup water
1 (10 3/4 oz.) can cream of mushroom soup
1 can water
1/2 cup sour cream
1 can mushrooms drained

Brown steak with onion. Add 1 1/2 cup water cover and simmer for 45 minutes. Then add cream of mushroom soup, can of water, mushrooms, and sour cream. Simmer for 10 to 15 minutes. Serve on egg noodles. I like to use the no yolk noddles, healthier.

Cheesy Sour Cream Egg Noddles

2 cups sour cream
1 cup fresh grated Parmesan
1 TB butter
1/2 to 1 tsp chicken bullion

Cook your noodles and drain them. Keeping then very hot return them to their pan and add in all the other ingredients. Stir well and serve right away. So easy and still very yummy.

Cream Cheese Egg Noddles

I have never made this. I just made it up as I wrote this. If you try it let me know if it is any good. :O)

1/2 onion chopped in fine pieces
2 TB butter
1 package cream cheese 1/3 less fat would be smart
1/2 cup hot water from the noddle pot
2 tsp chicken bullion - total guess :)
1/2 cup Parmesan
dash of red pepper flakes
dash of garlic powder

While cooking the noddles saute the onion in butter. Cook the noodles and drain them reserving 1/2 of the hot water. Add all the other ingredients to the onions and cook until the cheeses are melted and flavors are blended. Pour the sauce over noddles and enjoy.

Italian Pasta and Dessert - No need to go to Olive Garden!

Pasta With Creamy Tomato Sauce

This recipe is from my favorite cooks American's Test Chicken. They don't try to make things easy they try to make thing really authentically yummy. So if you are up for something that will take some time and want to try some knew things you would have to pay $20 dollars for at a nice Italian restaurant then I high recommend this. Some nights its all about cheap fast food but others it a time for me to stretch my cooking muscles and discover that I cook like a chef if I work for it! We really liked this. And its not too un-healthy it only calls for half a cup of cream so its not too bad.

This pasta is best served with a short pasta like ziti, penne, or fusillli.

3 TB unsalted butter
1 ounce prosciutto, mined (about 2 TB) - I found it by the deli at walmart so you should be able
to get it too
1 mall onion diced fine
1 bay leaf
Pinch of Red Pepper flakes
Table Salt
3 medium garlic cloves, minced or pressed through garlic press
2 TB tomato paste
2 ounces oil packed sun dried tomatoes, drained, and patted dry, and chopped coarse ( about 3
table spoons
1/2 cup dry white wine (I substituted with chicken broth)
2 cups crushed tomatoes 28 ounce can (they were out at my store so I used petite diced
tomatoes)
1 pound pasta
1/2 cup heavy whipping cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese

Strawberries and Homemade Lemon Ice Cream

I don't think this is Italian but it seems like it works well enough. It reminds me of Italian ice and ice cream though I know it isn't much like either of them. But it is just as good! I think this is perfect in the Spring and Summer. Its full of Bright Fresh flavors and honestly it is super easy. I also like it not frozen. I do a reverse. Frozen sweetened strawberries and the cream not frozen just whipped. Have fun with it and make it your own.

Juice from 3 small lemons or 2 large lemons
lemon Zest from 3 small lemons or 2 large lemons
1/4 to 1/2 cups sugar
1 1/2 cups heavy whipping cream
2 baskets Strawberries
1/8 cup sugar

In a large bowl mix the lemon juice, 2/3 thirds of the lemon zest and sugar. Then add the Heavy whipping cream and mix on high until it is a soft whipped cream texture. test to make sure it has a strong lemon flavor that is tart bu still sweet. Then cover tightly with plastic wrap and place in the freezer. Remove the frozen lemons when desert time has arrived. Rinse and cup your strawberries. add sugar until as sweet as you like it . With an ice cream scoop, scoop out some frozen lemon whipped cream into a serving dish. Then spoon some strawberries on top. For a final touch sprinkle the top with some lemon zest. It is pretty, rich , and still very refreshing. Sounds like a prefect spring desert to me! :O)

Healthy Mexican Feast

This dinner is one of my Favorite Summer and Spring Mexican feasts. It is fresh, healthy and Oh, so yummy!

Mexican Dry Soup - Sopa Seca

I love this! It's a classic of my mom's. It is nice to have a side dish other then refried beans and Spanish rice when its a mexican night. It is fresh and so good. A nice change at least! And honestly it taste very Mexican, not Italian at all!

1 to3 TB oil
18 to 14 oz package of Mexican broken vermicelli
1 can petite diced tomatoes
chicken bullion to taste
pepper
Basil 1/4 tsp maybe
1/2 onion chopped in small pieces
1/2 green bell pepper chopped in small pieces
2 cups chicken broth
Parmesan cheese

Heat oil in a large skillet. When hot add the vermicelli. Saute until the noddles start to brown to a light golden brown. can burn so watch carefully. then add onion and bell pepper. let that saute some more to slightly cook that veggies and continue browning noodles. when the noddles are a nice light brown and the veggies are a little soft add the can of tomatoes. stir in the pepper, Basil, and bullion. Then add the chicken broth. reduce the heat to low and cover. Let it simmer 10 minutes or until the soupiness is gone and the noddles are tender. Remove from heat and sprinkle generously with Parmesan and recover until ready to serve. This one of our favorites!

Bean Salad

1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 can corn drained
1 green bell pepper diced into small pieces
1/2 onion diced into small pieces
garlic to taste (powder or fresh chopped works)
1/2 cup vegetable oil (adjust to taste)
1/4 cup red wine vinegar (adjust to taste)
1 tsp chicken bullion (adjust to taste)
Romain lettuce rinsed and chopped
"Salad Jazz "Chili Lime Salad seasoning (I get it at Walmart by the produce and/or salad dressings) its spicy so add it slowly and keep gage the flavor to see when it is enough for your taste.
*tomato, cilantro, and avocado are good additions too

drain canned goods and chop the pepper and onion and mix together in a large bowl. stir in the garlic. Then add the oil, vinegar, bullion, and chili lime flavoring ( I have never used the whole thing so don't add too much) mix and let the flavors meld. Then rinse and chop your lettuce. Arrange it on a large plater. Spread the bean salad on the center of the lettuce. making sure the the juices make it on the lettuce too. Then serve and enjoy. You can sprinkle a little cheese if you would like. I also like to add tomato and avocado too!

Super Easy Healthyish Chicken!

I found these marinades at the store and have fallen in love with them. I like them because they aren't like tha bottles types that add a lot of sugar to your chicken. These are sugar free and very flavorfull! And so easy!

1 to 2 pound Chicken (I prefer to use chicken breats cut in half so theya ren't so thick, this makes it easier to have tender juicy meat)
1 packet McCormick Grill Mates Marinade - Okay these are great our favorites are the Grill Mates MESQUITE Marinade Mix and Grill Mates ZESTY HERB Marinade Mix and want to try the Grill Mates HICKORY BBQ Marinade Mix soon. For a Mexican night I I like the Mesquite the best

Marinade as directed ( I never need more then 15 minutes to get intense flavor) and then either grill, broil, heat it up on your foreman grill or cook in a frying pan. So little fat and major yummy flavor!

* I have also added thick sliced bell pepper and onion to the marinade and then cooked along side the meat to make yummy easy Fajitas.

Dessert

Either of these deserts is great. I made these when I was kid. We had two orange trees and one tangerine tree in our back yard so these were treats I made often. These are especially great during the spring and hot summer months.

The Real Orange Julius

Four Tangerines or Clementines (1 for each person)
Lite whipped cream

Peel and separate the tangerine sections. Remove excess white stuff on the outside of the sections. Arrange in a circular pattern on a plate with a soup bowl in the center. Sprinkle the tangerines with a little water and then sprinkle with a little white sugar. Put in the freezer. Half an hour before you want to eat desert remove the tangerine halves from the freezer to slightly thaw. Fill the bowl with the whipped topping. Serve. People can dip their tangerine pieces in the whipped topping. so good!

Oranges? -yeah you'll like this better then ice cream!

4 ripe firm oranges
powdered sugar

Cut oranges in rings 1/4 inch thick. Then cut through the peel and then peel it away from the orange itself. arrange the slices nicely on a serving plate. Place in the refrigerator until ready to serve. Before serving put 1/2 powdered sugar in a fine strainer and dust the oranges until they have a adequate dusting of sugar. Serve and fall in love with oranges all over again!

*to jazz these up for company add in other fruits as well. Strawberries, blueberries, and raspberries are my favorite to serve along with these simply fresh deserts.

Fun New Creations

Philly Cheese Stake Pizza

This is fun recipe I sort of Emilyized and I think it is worth sharing.

Pizza dough
Alfredo Sauce
Half of a Green Bell pepper
quarter of a small onion
Smoked provolone cheese - as much as you want
Deli cut roast beef - I like it cut a little thicker for this recipe - as much as you want

Prepare your dough and roll it out on a cookie sheet. Then spread on your favorite jarred Alfredo sauce, don't add too much. If you add too much it's flavor will over power the other ingredients. Then sprinkle on the very thinly sliced green pepper and onion. Sprinkle on half of the cheese ( which I cut up the pre-sliced kind into long strips. After lay on cut strips of roast beef add as much as you want, am not a huge beef fan so I didn't add to much but if you are beef lovers have at it! Then add the other half of the cheese. I sprinkled on a little salt and pepper . and popped it in the oven until cooked and bubbly. I think it is really fun way to do something different when you are making pizza at home.

Thai Fajitas

If you are a little shy about Thai food this might not be your favorite dish but we loved it. It is a recipe I sort of made up and it is a simply version of Thai food with ingredients most people have on hand - no fish sauce required!

Meat filling
1 pound sliced chicken
salt and pepper to taste
1 bell pepper RED
2 TB minced bell pepper
2 garlic cloves minced
1/2 tsp crushed red pepper flakes
1/2 cup chopped cilantro
1 sliced green onion

Sauce
3 TB peanut butter
2 1/2 TB Soy Sauce
2 1/2 TB lime juice
1 teaspoon Oriental sesame oil

Extras
tortillas
1 large tomato sliced
ice burg or butter lettuce

Add sliced chicken to pan and salt and pepper to taste. when half when cooked add bell pepper, garlic, red pepper flaks and ginger. Cook until the bell pepper is tender. Then add the cilantro.

While cooking prepare the sauce. Add all the sauce ingredients and stir until smooth. I added a little cilantro to it too, but I think it isn't necessary.

Then add the meat mixture to a tortilla, top with lettuce, tomato, and sauce and dig in. Its different and fun.

Razz-Ma-Tazz Bars

Okay, so this one I didn't make up but we really like it. It's rich and moist and balanced out with the tang of raspberries. Love it!

1/2 cup butter or margarine
2 cups white chocolate chips
2 large eggs
1/2 cup white sugar
1 cup flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup seedless raspberry jam
1/4 cup toasted sliced almonds

Preheat oven to 325. grease and sugar a 9 by 9 inch pan

Melt butter in microwave safe bowl on high for 1 minute. stir. then add 1 cup of white chocolate but do not stir and set aside

Beat eggs in medium bowl until foamy. add sugar beat until lemon colored, about 5 minutes. stir in the butter and chocolate mixture. add flour, slat and almond extract. mix on low until combined. Spread 2/3 of batter into prepared pan.

Bake for 15 to 17 minutes or until golden brown around edges. remove from oven

Heat jam in microwave for about 30 seconds. then spread over the hot crust. Add the remaining cup of white chocolate chips to batter and then drop spoonfuls of it over the jam. Then sprinkle with the almonds

Bake for 25 to 30 minutes or until edges are browned. cool completely in pan on wire rack. cut into bars. So good and pretty!

With a little cookie work you can WOW your freind's taste buds!

These cookies are my signature cookies. I love them because they have rich full flavor but aren't too sweet. They aren't the easiest cookies I have ever made but they are my "wow" cookies. They are difficult because you have to follow the recipe perfectly or else they just don't taste right. That also means you have to babysit them in the oven. The Most important thing about these cookies is that you need to under bake them and then let them finish cooking on the cookie sheet to get the proper chewiness. They are so good. I love them. So if you want to try a new cookie then I highly recommend these.

Lion House's Chocolate Crackle Cookies with an Emily Twist

I usually do not like chocolate cookies but these are the exception!

1/4 Shortening
1/4 cup cocoa - I had dark *Dutch processed* (wow wow) chocolate cocoa so that is what I used, Dutch is always better when it comes to chocolate!!! Don't be scared off by the dark chocolate. It isn't bitter it on;y tames the sweetness a bit and is a nice compliment to the Hersey kiss in the center. But I am sure milk chocolate powder is fine too.
1/2 cup oil
2 cups sugar
4 eggs - I know, how weird, I guess it's good to get a little more protein in there
2 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 baking powder
1 cup powder sugar
Hersey kisses

Preheat to 350. in a large mixing bowl cream shortening margarine cocoa, oil, sugar, eggs, and vanilla/almond extract.

Add flour, salt, and baking powder. Mix well. ( the dough will be very sticky and not firm at all)

Then refrigerate dough for 2 to 3 hours or over night. This is mainly so the dough is easier to handle.

Form balls to whatever size you want, rolling the dough between your palms to make a round ball.

Then roll the balls in the powdered sugar. This isn't necessary but it makes them prettier and perhapses helps them come off the cookie sheet easier.

Bake them about five minutes but the time depends on what size you make them. Make sure to not over bake them. ( that is the hardest part for me!)

Once slightly under done remove them and place an unwrapped Hersey kiss in the center. Hersey Hugs are good too. Let them sit awhile (until cooled and finished cooking, about 10 minutes) then remove them from the cookie sheet and let them sit on a rack until kisses are some what firm and dive in!

America’s Test Kitchen's
Big and Chewy Chocolate Chip Cookies with an Emily Twist

Makes about: 20 large cookies
Prep time: 5 minutes
Total time: 35 minutes plus cooling time

You can do any type of chips and can add ½ cup chops nuts too if you want too But I must insist on you making them with half butterscotch chips and MILK chocolate chips

31/2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
2 sticks butter unsalted melted and cooled
11/4 cups packed light brown sugar
½ cup granulated sugar
2 large eggs at room temperature (put eggs in warm water and they will warm up quickly)
2 large egg yolks at room temperature
1 tablespoon vanilla extract
1 cup butterscotch chips
1 cup milk chocolate chips

1.) adjust racks so they are in the middle of the oven and preheat to 325 degrees. Melt butter in microwave and set aside to cool until needed. Mix flour, baking soda, and slat together and set aside.

2.) beat butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Add the eggs, egg yolks, vanilla, until combined, about 30 seconds. Make sure to scrap down the bowl and beaters as needed.

3.) Reduce the mixer speed and slowly add the flour mixture until combined. Stir in the chocolate chips until well incorporated.

4.) Measure out ¼ cup of dough and then roll it in your hand to form a ball. Place the balls about 2 ½ inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes. DO NOT BAKE UNTIL DONE REMOVE EARLY!!! To keep both sheets cooking at the same pace rotate and switching the baking sheets halfway through baking.

5.) Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Note: These are crispy on the outside but soft and chewy on the inside. This is achieved in part because of the melted butter. This gives the center its chewyness. But to keep the cookie from being tough the yolks are needed - - extra fat. They keeps the cookies tender. The third secret step to these perfect cookies is that you remove the cookies from the oven before they are completely baked. You know if you over baked them if they have a cake like texture.

Authentic Mexican Heaven

This is one of our favorites. It has the rich full taste of a whole-in-the-wall Mexican restaurant but you don't have to worry about what is in it and if they washed their hands before they cooked it! :o)

I like making this for company. It is fancier and different then a normal Crockpot meal but it has all the convenience; you can enjoy your company and you aren't rushing around a hot kitchen trying to get the food ready. When we have company I serve it with a Mexican inspired salad that I will list below and fresh made salsa and tortilla chips. And it makes a ton so invite someone over or half it! :o)

Slow-Cooker Mexican-style Pork Stew

5 pounds, country-style pork ribs, trimmed
2 TB vegtable oil
2 onion, chopped
2 TB chili powder
5 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
5 cups reduced -sodium chicken broth
3 cans (14.5 oz.) white or yellow hominy rinsed
2 TB minced fresh oregano or 2 ts dried
1/4 cup minced cilantro
1 TB fresh lime juice

1.) dry pork with paper towel and trim off excess fat. season generously with salt and pepper. Heat vegetable oil in a 12 inch skillet oer med-high heat until just smoking. Brown half of the pork at a time tryign to get each side brown, about 10 minutes. Then place the brown pork in the slow cooker. Then repeat with the other half of the pork.

2.) leave the excess oil int eh skillet and then add the onion, slat and chili powder. Cook scraping the browned bits off of the pan. Cook until onion is soft about 5 minutes. stir in garlic and cook for 15 seconds. Then add the tomatoes undrained. Bring to a simmer and then pour into the Crockpot.

3.) add the broth, hominy, and oregano to the slow cooker. Cover and cook on either low or high, until the meat is tender. 7-8 hours on low and 5 to 6 hours on high.

4.) transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon skim off the fat on the surface. When the meat is cool enough to handle, shred it with you hands (I never am patient enough to wait and I just use two apposing forks). Discarding any fat and gristle and add it back to the slow cooker. Before serving stir in the lime juice and cilantro.

*I like mine thicker so I add a little flour past to the juices in the Crockpot and let it thicken a bit, but that is optional I just figure stew shouldn't be like a soup. I always add more salt to my food so after I've got everything together I seem to always add some chicken or beef bullion to the stew and mix it well. I just think it needs more salt and bullion gives it a fuller flavor then just salt a lone dose. And I don't use the reduced sodium chicken broth either. We like to eat it with warmed tortillas and sour cream too!

Mexican Salad

Assemble the salad with all these ingredients or just the ones you like:

Ice burg lettuce
Romain lettuce - or favorite dark leaf lettuce
Sliced thin bell pepper
Chopped green onion or thinly sliced red onion
Sliced thin tomatoes
Black beans rinsed
canned corn drained
Crumbled dry Mexican style cheese (optional)

Dressing:
1/4 cup olive or veg oil
1/4 cup lime or lemon juice (lime can be a bit bitter)
2 TB fresh chopped cilantro
1 TB chopped parsley
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt ( or to taste)
2 cloves garlic minced ( or to taste)

Pour dressing over salad and toss before serving. Very good stuff.