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!