Jennie's Oatmeal Chocolate Chip Cookies

Jennie's Chocolate Chip Cookies

2 cups packed dark brown sugar

1 cup butter, softened

2 eggs

1 tsp baking soda

1 tsp salt

2 generous tsp vanilla extract

2 1/4 cup all purpose flour

2 cups quick oats

12 ounces chocolate chips

Mix the butter and brown sugar until creamed together well.

Add eggs and blend well.

Add baking soda, salt, and vanilla extract. Blend well.

Add flour 1/4 cup at a time until completely combined.

Add oats and mix well.

Add chocolate chips and mix well.

Cook at 350 degrees for about 15 minutes or until cooked through. Cool on rack.

NOTES

Ok. Here’s how I really make it…

Use a standing mixer with paddle attachment if you can. Handheld electric mixer is ok too. 

Take two softened sticks of butter (I use salted). I either sit it out in advance or use the microwave to just soften it a little. Put butter into mixer bowl. Add 2 cups packed dark brown sugar. If you get it in the box, that is the exact right amount. Mix these on high speed until creamy. 

Turn off mixer. Put eggs, baking soda, kosher salt, and vanilla in the bowl. Mix at high speed until well combined. 

Turn speed on lowest setting. Add flour in 1/4 cup at a time with little time in between. I like to scoop out the flour with a 1/4 cup measuring cup and level with a table knife. The amount of time it takes to measure out the next scoop is enough time in between additions. Once all have been added to the bowl, turn up speed until it has all been mixed in well. 

Measure out the oats and add them to the bowl. Mix well on high speed. 

Add the chocolate chips and mix in on high speed. 

Cuckoo for Coconut

One whole package of pecan sandies cookies(crumbled)

One box instant coconut cream jello pudding regular size prepared according to package 

2/3 regular size tub cool whip 

1 package cream cheese 

1/2 tablespoon vanilla 

1 package unsweetened coconut 

1/4 cup cream of coconut 

Sweetened condensed milk for topping

Blend cool whip and cream cheese with vanilla, cream of coconut, and 1/2 cup shredded coconut. Layer half of crumbled cookies, followed by half of pudding, followed by half of cream cheese mixture. Repeat all layers. Top with extra coconut. Drizzle with hearty amount of sweetened condensed milk. Refrigerate until ready to enjoy!

 Butterscotch Pie

1 cup firmly packed brown sugar

1/2 cup flour

1/4 tsp salt

1 12 oz. can evaporated milk

4 eggs yolks, at room temp

1/2 stick butter, cut into pieces

1 tsp vanilla

1 baked 9-inch deep dish pie shell

Prepare filling by combining brown sugar, flour, and salt in a mixing bowl. Add enough water to evaporated milk to make 2 cups. Lightly beat egg yolks and then whisk in 1/2 cup of the diluted milk. Whisk in the yolk mixture until thoroughly mixed and then add the remaining milk.

Transfer mixture to the top of a double boiler and cook over medium heat, whisking constantly for 10-15 minutes or until very thick. Remove from heat and stir in butter and vanilla. Cover surface with a round of wax paper or parchment paper. Cool for 15 minutes, then pour into cooked pie shell. Cover with a new round of paper, cool to room temperature, then refrigerate for about 3 hours or overnight. 

Key Lime Pie Shots

 Key Lime Pie Shots

Juice & zest of 7 limes. (I usually cheat and use 3 limes, and bottled key lime juice to make 1.25 cups total)

8 ounces condensed milk, mixed with 9 cups cold water

15 ounces lemon vodka

15 ounces coconut rum

10 ounces white or dark rum

Mix all together well in a gallon jug and refrigerate for several hours.

Bourbon Pecan Pie Truffles

 Bourbon Pecan Pie Truffles

2.5 cups pecans (or walnuts), toasted and chopped

1 cup graham cracker crumbs

1 cup dark brown sugar, packed

1/2 tsp salt

2 TBSP maple syrup

2 TBSP butter

1/4 cup bourbon

1 tsp vanilla

6 ounces dark chocolate chips

1.5 TBSP coconut oil

In large mixing bowl, combine chopped nuts & graham cracker crumbs. Combine maple syrup, butter, brown sugar, and salt in a small glass bowl and microwave it twice 30 seconds each time. This will dissolve the sugar and reduce the grittiness. Add to nuts mixture, then add bourbon and vanilla. Stir together well, then roll into small balls and freeze for two on a cookie sheet. In the top of a double boiler, melt the chocolate and coconut oil together. Dip balls and drop into candy cups. Optional: sprinkle with flaky sea salt or cinnamon. 

Macy's Swiss Potatoes

 Macy’s Swiss Potatoes

2 pounds frozen shredded hash browns

2 cups whipping cream

2 cups shredded swiss 

1/2 cup melted butter

salt

pepper

garlic powder

ground mustard

Thaw potatoes slightly, mix all together, bake at 350 for about 75 minutes.

Mexican Chicken Soup

 Mexican Chicken Soup

1 tbsp olive oil

1-2 bunches green onions, chopped (including greens)

1-2 white or yellow onion, diced

1 tbsp minced garlic

1/2 package matchstick carrots, diced even smaller

2-3 celery sticks, diced

1 can Rotel tomatoes

5 cups chicken broth

1 rotisserie chicken, deboned and chopped

1 tbsp cumin

1 tsp chipotle chile powder

1/4 cup lime juice

2-3 avocados, diced

1 bunch fresh cilantro

salt & peper

Optional: cooked rice and/or tortilla chips for serving over, as well as shredded cheese and sour cream

Heat oil, then sauté onions, carrots, celery, & garlic for about 4 minutes. Add the tomatoes and continue cooking for about another minute. Add the cumin, chili powder, and stock, then bring to a boil. Redue heat and simmer on low for about 15 minutes. Finish by adding lime juice.

Add chicken, avocado, cilantro, and extra green onion tops to bowl. Ladle broth over and garnish with any extras!

Original inspiration recipe at SkinnyTaste! 

Quick, Easy, Delicious Bean Dip

 

15 oz can Cannelini beans, drained & rinsed
2.5 ounces olive oil
5 roasted or 2 raw garlic cloves
2 Tblsp lemon juice
a sprig of rosemary
a sprinkle of red pepper flakes
black pepper and salt to taste

Pulse to desired consistency.
Serve.

Super Easy & "Healthy: Banana Bread

Even Boo can make this without messing it up! And even the staff at Boo's school think it is delicious without knowing it is healthy! 

https://gimmedelicious.com/healthy-moist-banana-bread/

Chicken Tikka Masala

Quick reference for this Cook's Country recipe, however, it often reflects as being behind a pay wall, in which case, this link should work instead.

Super Easy Boo-Proof Bread

1 Tbs active dry yeast

1 ½ cup lukewarm water

5 Tbs (100 g) orange blossom honey

2 ½ Tbs (34 g) vegetable oil

½ Tsp salt

2 ½ cups (386 g) whole wheat flour

Approx. ¾ cups (100 g) unbleached bread flour

Combine the yeast, oil, and honey with the lukewarm water until yeast is dissolved.  Let stand 5 minutes, until yeast activity (foaming) is observed.

Combine the whole wheat flour and the liquid mixture in the mixing bowl.  Using dough attachment, mix on lowest speed for 2 minutes.  If you are mixing by hand, knead the ingredients for 5 minutes to combine thoroughly.  Add salt and half of the bread flour.  Mix or knead for a few more minutes and assess if mixture needs more flour.  Dough should hold together and be moist but not sticky.  If it is crumbly and pulling apart, dough is too dry; add 1 Tbs water at a time until desired consistency is achieved.  

Form dough into a ball, and set aside in a lightly greased bowl and cover with slightly dampened towel.  Let dough rest in warm space for at least 2 hours.

Preheat oven to 375^o.  Line two cookie sheets with parchment paper.  Divide dough into four pieces and form into small discs and place on cookie sheet.  Sprinkle some reserved bread flour onto discs. 

Place in oven and bake approximately 15-18 minutes or until done.  After baking, cool on wire racks.  Bread may be frozen if stored in freezer bag.

The Magical Made-Up Chicken Soup

1 to 1.5 pounds frozen seasoning blend (onions and bell peppers)
1 bag matchstick carrots
Quart of chicken stock (kitchen basics, preferably)
White wine
2 Chicken bouillon cubes
3-4 chopped chicken breasts (or 1 rot. chicken)
3 bay leaves (optional)
Salt and black pepper 
1 tbsp turmeric
1 tbsp garlic powder
1 tbsp onion powder
(optional: cayenne, curry)
Good sprinkle of italian seasoning 
3 cups half and half (can be substituted with other options)
Pasta of choice (optional)


Saute seasoning blend and carrots for a few minutes with butter and olive oil. Stir in chicken stock, some white wine, and 2 bouillon cubes. Add chicken, bay leaves, and seasonings. Simmer for awhile, remove from heat, and had 3 cubs of half half at the end, stirring quickly to incorporate. Serve with pasta, as desired. 


We have also confirmed the soup is similarly delicious with coconut milk instead of half and half, which makes it a good dairy free option if necessary!

Spaghetti Sauce

Again, this was originally just sent as a text block of directions. However, it is quite effective. 

Pound or so of ground beef or pork or sausage. Brown with onion and drain fat. Add a can of Hunt's tomato purée. And a can of petite diced tomatoes. And a packet of McKenzie spaghetti sauce mix (with gravy mixes, etc.) Add some garlic powder, a sprinkle of salt, and pepper. Simmer for a few minutes.

Marcus's Meatloaf

1.5 lb pork

1.5 lb ground beef

2 diced onion

2 packets onion soup

3 eggs

Small can evaporated milk

Black pepper

Worcestershire - good splash

PJ's seasoning

That's all that I was sent when I asked for a recipe. Combine, put in a pan, and cook relatively hot until it is done. 

Chicken and Wild Rice Casserole, Perfected.

This is a modification of the existing recipe on the blog, but somehow this is a little lighter while still being just as delicious!

1 rotisserie chicken, deboned

2 4.3 ounce boxes of wild rice (I use rice a roni), prepared to packet direction

1 onion finely chopped

2-3 celery sticks, finely chopped (optional)

1 can cream of celery soup

1 bag of frozen, chopped broccoli, lightly steamed

1 LARGE bag frozen chopped spinach

1/2 cup chicken stock, as needed for moisture

3/4 cup of shredded swiss and guyere (my grocery has a bag of this)

3/4 cup of shredded cheddar

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in chicken stock, soup, swiss and guyere, spinach, & broccoli. Top with cheddar. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.

Quick Brunswick Stew.

Quick Brunswick Stew

2 medium onions, diced

1-2 cloves garlic, minced

1/2 stick butter

1 bag (1 pound) frozen baby limas

1 bag (1 pound) frozen corn

1 14.5 ounce can petite diced tomatoes

1 8 ounce can tomato sauce OR preferably one 10 ounce can tomato puree

1 cup good BBQ sauce, such as Sweet Baby Ray's

1 quart chicken stock

1/2 tsp tabasco sauce

1/2 tsp black pepper

1/2 tsp salt

1.5 pounds smoked pulled pork from your favorite purveyor

OPTIONAL: 1 pound of pulled/diced chicken or turkey

Cook onions & garlic in butter over medium heat for about 5 minutes. Add beans & corn and cook for about another five minutes, allowing them to thaw. Add everything else, bring to a boil, then reduce to simmer for about 20 minutes. 

Serve with cheese, sour cream, etc, with good bread.

Hummingbird Cake

I've just come here looking for my hummingbird cake recipe, and was alarmed to discover that I don't have it on here. After some quick discussion, I am relieved to be reminded that the Southern Living version is the ONLY recipe that should ever be used!

Birdseed Bars

I saw this homemade granola bar on an episode of Annabel Langbein's PBS show, and it has instantly become the daily breakfast for my wife. They are delicious by themselves, but are elevated by a spread of peanut butter, almond butter, or Nutella!

BIRDSEED BARS:

2 cups oatmeal

1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup hemp seeds (or whole cup of sesame)

1/2 cup unsalted cashews

1/2 cup sliced almonds

1/2 cup of flax seed

2 tbsp chia

*1-2 cups rice krispy cereal, optional at the very end of mixing

TOAST TOGETHER at 350 for 15 minutes

(1 cup COCONUT and/or Dried fruit of choice, optional!)

1 stick butter

8 tbsp raw sugar

4 tbsp maple syrup

2 tbsp agave

3 tbsp honey

1/3-1/2 cup creamy peanut butter

Add everything except peanut butter to saucepan and bring to a boil, stirring constantly. Add peanut butter, and simmer for about 5 minutes. Pour over toasted mix, dump back onto baking sheet, press out to homogenous thickness, and cool for an hour or two. Cut into bars, and keep in airtight container.

Sweet Potato Curry Coconut Stew

This is a favorite from the old ABC cooking show, The Chew. 

FRESH-FROM-THE-FARM COCONUT CARROT STEW

3 tablespoons olive oil

2 onions, chopped

3 cloves garlic (minced)

1 teaspoon cayenne pepper

1 1/2 cup carrots (cut into 1 1/2 inch pieces) (I use a bag of matchstick for simplicity.)

1 1/2 cup sweet potatoes (peeled and cut into 1 1/2 inch pieces) (or more!)

1 1/2 pounds raw chicken (cut into 1 1/2 inch pieces) (I often leave this out entirely.)

1 teaspoon ginger powder

1/2 teaspoon curry powder

2 cans (13.5oz) coconut milk

1 quart chicken stock (Or vegetable stock to make vegan, if leaving out chicken.)

1 tablespoon lemon juice

salt & pepper, to taste

toasted coconut flakes (to garnish)

Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.

Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.

Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.

Asian Pork Tacos

Asian Pork Tacos



*Meat:
about 3 pounds lean pork - tenderloin, center cut chops, country style ribs, etc.
1/4 cup fresh grated ginger, or 1 tsp powdered ginger
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup good teriyaki sauce, preferably Island brand

*Slaw:
1 or 2 bags tricolor cole slaw mix
sprinkle of salt & pepper
shake of celery seed
2 TBSP sesame oil
2 TBSP soy sauce
1/4 cup rice vinegar
1/4 cup teriyaki sauce
generous shake of 5 spice seasoning
optional: fresh cilantro

*Homemade Yum Yum (or use store-bought):
1 cup good mayo
1/4 cup sweet chili sauce
2 TPSP rice vinegar
1/8 cup sriracha
1 TBSP sugar
1 TBSP fresh ginger

Flour tortillas
Extra cilantro

Mix up the slaw and let sit for a couple of hours in the fridge. Trim meat of extra fat or silver skin and dice into 1/2 inch cubes. Add rest of ingredients and let marinate for at least 30 minutes. Then cook over medium heat in a large pan or wok until the liquid reduces to a nice sauce. Lightly fry tortillas in a little butter or coconut oil. Layer meat, slaw, yum yum, and cilantro.