Chocolate Chip Cookies

This was published in the local paper in the past few weeks. I made them and these cookies won rave reviews. They are supposed to be similar to the old ZCMI cookies, but since I never had one of those, I wouldn't really know. So here you go, enjoy.

Chocolate Chip Cookies
jamiecooksitup.blogspot.com

1 ½ cups (3 sticks) unsalted butter, softened
1 ½ cups granulated sugar
1 ½ cups firmly packed brown sugar
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1 tsp baking powder
5 cups all-purpose flour
2 bags chocolate chips (milk, semi-sweet, mix and match)

Preheat oven to 350*

Ina bowl of a stand mixer cream butter and sugar until light and fluffy (2-3 minutes). Add eggs and vanilla and beat for 3 minutes.

In another bowl combine the salt, soda, powder and flour. Add the dry ingredients to the creamed mixture and mix until all the flour is incorporated. Add the chocolate chips and mix. Roll in to balls and place on baking sheet.

Bake just until cookies begin to crack about 8-10 minutes. Let cookies cool on baking sheet for 5 minutes and then transfer to wire rack to cool fully.

Makes 72 cookies.

Taco Nuggets

As I was beating my head against the wall the other day while trying to figure out what the heck to fix for dinner, my sweet hubby reminded me of this number. We saw it on a Food Network cook-off/challenge thingy, gave it a whirl and it is a winner. Fun to change up the normal tacos we eat here allllllll the time. So here you go. And if you want to see the full and original recipe go here. And, if you are a GF family, there are really no worries. Super easy. I serve mine with Mexican style rice and refried beans.


Taco Nuggets
adapted from the original by Patrice Hurd.

1 pound ground beef
2 tablespoons taco seasoning mix
1 can (4 ounces) chopped mild green chilies, drained (optional, I do not use them)
16 (1/2-inch) cubes cheese (cheddar or Colby jack)
1 egg white
1 tablespoon water
2 cups finely crushed chips (I have used Doritos (cheese and ranch kind), BBQ potato chips and sour cream and cheddar potato chips)

Combine ground beef, taco seasoning, and chilies (if using) in a large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering the cheese.
Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
Spray a large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake for 15 to 20 minutes, or until meat registers 160 degrees F on an instant-read thermometer; meat should not be pink and juices should run clear.


So thanks to the brilliant mind of Patrice Hurd. I bow to anyone who can change up dinner at our house with a gem like this.

Crisp Cucumber Salsa

I needed a snack for a meeting, and I found this in my Taste of Home Simple and Delicious June/July 2010 issue. I made a minor change to the recipe, but I think that Charlene Skjerven (the woman who submitted the original) was on target with this one!

Cucumber Salsa

2 cups finely chopped, seeded, peeled cucumber
1/2 cup finely chopped, seeded tomato
1/4 finely chopped onion (called for red, I used spanish sweet)
2 Tbsp. minced fresh parsley
1 jalapeno pepper, seeded and chopped
4 1/2 tsp minced fresh cilantro
1 clove garlic, minced
1/4 cup sour cream (called for reduced fat, I used the real stuff)
1 1/2 tsp lemon juice
1 1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
1/4 tsp chili powder

tortilla chips for serving

In a small bowl combine first 7 ingredients. In another bowl, combine the remaining ingredients (except for chips), stir well. Keep veggies and sour cream mixture seperate until just ready to serve. Then stir gently together. Serve with chips.

***Use disposable gloves when working with jalapeno, unless you are into that burning sensation. Do NOT touch your face when woring with pepper!!!

The original says to serve immediatly. I think this is beacuse the cucumber will begin giving off liquid once it has the seasoning mix on it, especially the salt. But as I could not make and serve immediatley, the directions I gave work well. I prepared the veggies about 3 hours before and mixed it all together right before service. I also think , but have not tried whirling everything in the food processor if you want to make a larger batch. But be very careful not to over process.

Cookie Dough Cheese Ball

My husband works in a grocery store. This, on occasion, causes me grief. Usually it is very convenient. Me, picking up phone and dialing "Honey, would you bring home X, Y and Z." Honey, "Sure let me make a list." and to his credit I get what I asked for about 90% of the time, and to be fair to him, he works 12 hour shifts, so if he might forget an item, I will probably give him a bad time in the morning but rarely do I make him go back for it. But that little exchange is not what causes me grief. That comes from the fact that his department stares out at the book and magazine display. So, sometimes when they get a little bored in the evenings, I end up being brought home photocopied or hand written recipes out of said books. This is one of those recipes. Sometimes he makes things at work, but seeing that he didn't have all the stuff to make this at work, and he knew we did at home, I busted this one out at 10 p.m. for a turn around shift. The staff liked it. I am going to give it to you with my modification, and sadly I have no idea where the original came from, so I have no one to source it to!

Cookie Dough Cheese ball

1 8oz pkg cream cheese, softened
1 stick (1/2 cup) butter, softened
1/2 tsp Vanilla (I used a full tsp. the hubby likes the vanilla)
1/2 cup powdered sugar (I used more like 3/4 cup)
3 TBSP brown sugar, packed
1 cup mini chocolate chips
1 cup finely chopped pecans, optional

Blend together first 3 ingredients until creamy. Add powdered sugar and brown sugar, blending well. Fold in chocolate chips cover and refrigerate 3-4 hours.

Shape into a ball. Wrap in plastic wrap and refrigerate until firm. Roll in pecans before serving. Makes about 3 cups.

*We skipped the whole rolling into a ball and the pecans part. Hubby doesn't care for the nuts. I served it with graham cracker sticks and it was darn tasty.

Links on the go..........

My Kitchen Cafe has moved! I love this site and have linked to it, so I want to make sure you can find Mel if you are looking for her! She is now at http://www.melskitchencafe.com/ stop and see what she is cooking !

Breakfast Pizza

I get so tired of breakfast. My kids are boring. How many Jimmy Dean egg/cheese/sausage biscuit can one eat before they explode? I would love to cook a hot breakfast every day, but they have no interest and I am not a morning person, so if you just want yogurt, I will not be arguing with you!

Yesterday my hubby was off, and I wanted to make breakfast. But not the same old thing, so I got a little creative and this was the result! Breakfast pizza!

It was so good. Nathan asked for seconds! And it was really pretty easy. I used some frozen sausage patties and pita we had on hand. So here you go, I hope your family likes it as much as ours! And just for the record this comes together really fast, so don't think you cannot do this on a weekday morning.

Breakfast Pizza

2 Alexis Original Greek Pita Flat Bread

1 package country gravy mix, prepared as directed on package

2 frozen cooked sausage patties, heated and chopped

3 eggs, scrambled and prepared to your liking

1 1/2 cups shredded colby jack cheese, measure in to 1/2 cup and 1 cup.

Heat oven to 350*. On a lined or sprayed baking sheet, place your flat bread. Spread with about 3 tablespoons of gravy (more or less as you prefer). Sprinkle 1/2 cup cheese on the 2 pizzas. Next, layer the eggs and sausage on top of the cheese. Top with remaining cheese. Bake in oven for about 5-10 minutes, depending on how melted you like your cheese. Enjoy! Serves 2-4.

I served this with canned peaches. To round out the meal as best a possible.

*I would have added sauteed mushrooms, but I didn't have any. You could easily add any veggie you like as long as it is pre-cooked. The pizza's are not in the oven long enough to really cook anything. My other bit of advice is to be careful with the eggs, do not cook them on the stove to long, or they could get rubbery in the oven. I like my eggs WELL DONE, but I left them the tinest bit undercooked on the stove to account for the oven time.

Chocolate Cake in a Coffee Mug

Sound too good to be true? Ya, that is what I thought when the email came accross my inbox. There is no way I can make a cake in a coffee mug that is worth eating. And my next thought was to my friend who sent me the email. B&%$#. She is totally teasing me. I am happy to admit, while groveling to my friend...........I was wrong and this was pretty good. Much better then I expected it to be. So here is it................

5 minute Chocolate Cake in a Coffee Mug in the Microwave

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (Microwave Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.Pour in the milk and oil and mix well..Add the chocolate chips (if using) and vanilla extract, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts.The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to be kind to a friend or spouse)

My coffee mugs are fairly large. Probably about 12 ounces. You need a big mug for this cake.

This is the cake all mixed up and ready to go.

Hot out of of the microwave!

Out and ready to munch!


My notes: I think this might need a pinch of salt tohelp bring out the chocolate. Next time I make it (probably tomorrow) I will give it a whirl. Just a tiny pinch should do the trick to round out the flavor. I am also thinking you can make this with a sgar substitute if you are into that kind of thing. I personally like the chocolate chips. They settle mostly to the bottom, so when you pop out the cake you have this almost frosting like meltly goodness on the bottom.

Lastly, I wish I knew whom to credit this to, but I recieved it thru an email, that had been forwarded a bunch of times. So I am giving credit to the beautiful lady who sent it to me...........thanks Jawannda!

Cherry Cheesecake Cookies

Do you know what I love about recipes and why I love to cook? Becasue everything is so adaptable. Find a recipe with something you don't like, you can probably change it to something you do. And, frequently, the possibilities are endless as they seem to be with this little gem that I found on this rockin' blog. I made these cookies for 2 gatherings I had last week (and sent some to work with the sis-in-law) and they were a BIG hit. And so easy. I love a cookie that is wildly impressive and yet easy to make, so my friends, let me introduce you......

Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Cook's Country

So here are my notes:
First, make sure your cream cheese and butter are room temp, way easier to cream my dearies, and I only used one can of pie filling. I got about 36 good sized cookies out of this recipe, good sized meaning one was enough. I used the black handled scoop from Orson Gygi. I wish dearly that it said what number or size it was, but no luck. I think next time I will make them a bit smaller, probably the purple handled scoop. If you have no idea what I am talking about that is okay too. And lastly, the options, oh the options....how about almond instead of vanilla extract. Or even lemon or orange oil. and the toppings are probably just as optional. Apple, raspberry, lemon, blueberry. I might even have to come up with some way to do peppermint for Christmas.

corn bread and honey butter

The hubs loves a good corn bread. And by that he means sweet and light. If you live in an area that has the chain of Marie Callendar's resturants, that is the kind he likes. So, I am always searching for a good recipe. Usually I just break down and buy a mix, but in my searchings I came accross this blog. I have really liked all the things I have made, and this one is no exception. So, despite the fact I totally hosed the corn bread when I made it (forgot to add the baking powder, duh!) it was flat, but still yummy and since we ate it with chili for dinner the flat was no issue for me! And please, for the love of all things DO NOT forget the honey butter. The recipe may seems a little crazy. I admit I was shocked, but it is SOOOOOOOOO good!



Cornbread

½ cup cornmeal

1 ½ cup flour

2/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1/3 cup oil

3 tablespoons butter, melted

2 eggs, beaten

1 ¼ cup milk



Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.





Honey Butter:

2 sticks butter, softened

1/2 cup honey

1/2 cup marshmallow fluff



Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).



From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Snickerdoodle Cupcakes

The all important "frosting" shot!

Do I need to tell you I am no professional photographer!

A friend of mine is going to have a cupcake party for her daughter, so I told her I would help her trial run some cupcakes. She linked me to this recipe from BAKERELLA.COM

Today I finally got around to making them. Greg says they are good, but doesn't like the icing I chose, which is fine. I just didn't care for the seven minute icing thatshe chose, so I found one of my own to try. I liked it, and will keep it around for another time, hubby be damned!

So here is the recipe from Bakerella.com, I followed her recipe to a "T", which is rare for me, but I did it! Also, if you go to her website, she topped these cupcakes with a snickerdoodle cookie too, me, not so much. That would lead to sugar overload! The original recipe is from a Martha Stewart Cupcake cookbook. Bakerella.com adjusted for the quanities she listed.

(tweaked it slightly to make enough for 12 cupcakes and 12 mini cupcakes).

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs, room

1 teaspoon vanilla

3/4 cup milk, room temperature

Preheat oven to 350 degrees.

Line regular and miniature cupcake trays with paper liners.

In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium for about 2 minutes.
Add eggs, one at a time and mix until combined.
Add vanilla and mix until combined.
Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.

Fill baking cups about 3/4 full.

Bake for about 15-20 minutes. Remove cupcakes from trays and let cool.

To decorate, pipe on frosting, place one cookie(if desired) on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.

Store in an airtight container.

I used this icing recipe from allrecipes.com, the kiddies loved the icing. It was really nice and light, the hubby likes it dense and greasy! I am thinking good old cream cheese icing next time. And there will be a next time.

Resturant Review

Look at me, now I think I am a food critic!

Last weekend, The Boy decided that he need to sleepover at Gran's house. Like I was going to argue. That left just the 3 of us Saturday morning and that ment we needed to go out to breakfast. I decided we need to try someplace new, and so we headed to a place I had seen driving by, the RED ROOSTER WAFFLE COMPANY. It was late in the am. Around 10:30 or so and there was a pretty good line. This is a place where you order at the counter and then find your table. I had a hard time making a decision, but ended up getting a peach melba waffle. That is a oatmeal waffel with honey butter, raspberry sauce and peaches, oh and whipped crean for good measure! Greg ordered the rooster special with the chicken fried steak. We tried to find a table and ended up hoovering for a bit before ebing able to claim a dirty one, which they quickly cleaned for us. They do have a nice bar height area that looks out the window, but with a one year old that was a little impractical. we settled in and waited for our food. It seemed to me to be a bit of a long wait, but our food arrived hot and ready to be eaten. And I have to say it was pretty darn good. I loved the waffle and so did the one year old. She also inhaled her Dad's eggs and waffle fries (it is the waffle co, what did you expect?) and his chicken fried steak was huge and tasty. I liked that even thought it was not a sit down resturant in a traditional sense, my food was served on a real plate and with real silverware! Score for the Rooster. The only real problem, besides the little longer than expected wait for our food was the whole getting a table thing. I am sure that the seat yourself process is great on a random Tuesday morning, but on the weekend it DOES NOT WORK!!! They could really use someone to run the front of the house and make sure that tables are moving and that people are getting seated in the order that they order. We clearly were heading for a table when this nasty little b&^%$ came running and took it right as dear hubby stepped to put his hand on the chair and then she sneared at us. I hope that someday when she has a small child she remembers that moment, and that karma smacks her upside the head! I have no patience for people like that.

So, overview....

Food.........tasty. There are a few more things I think I need to try there. We will be returning, but NOT NOT NOT on a Saturday morning.

Service......the guy who I assume runs the place was busy making it go as best he could, but he was spread too thin. I am hoping it will all work itself out there. But they were very nice taking our order and making sure we got our food and liked it.

We will go back. I liked it. Reminded me of some of the places we saw when we were in Southern Georgia a number of years ago.

Vanilla Pudding Cinnamon Rolls

I found a new blog to stalk, and she has some YUMMY stuff going on....like these. I made them and they are dandy, and I am VERY picky about my cinnamon rolls.

so check her out mykitchencafe.blogspot.com


Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
from A. Marilyn

Rolls:
½ cup warm water
2 tablespoons active dry yeast (I used 2 packets rapid rise)
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding ( amd the milk to make it)
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour (took me nearly 8 cups)

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon (I used 1 heaping tablespoon)

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

I love a good cinnamon roll. But I am particular. I do not like them if they are too bready (word?) or too gooey. This lovely little number is tasty. Not too bready, nice amount of filling. And cream cheese icing to boot! I made the dough in my Kitchen-Aid mixer, aka my best kitchen friend, but had to work a little flour in by hand. My kiddies loved spreading the butter and sugar on to the dough. I measured them out and cut them with the serated knife and it went pretty well. I got 25 lucious rolls out of this batch, and have tried not to eat them all. They are tender, flaky and beyond yum. I would totally reccommend making these rolls. Just make sure you have a plan to give some away, you will be tempted to eat them all.

Stolen from mykitchencafe.blogspot.com thanks for sharing!