Tuesday, November 30, 2010

Ultimate Chocolate Chip Cookies

There is nothing like a warm chocolate cookie and
a cold glass of milk. I have made many different kinds
of chocolate chip cookies and this one is my favorite.
You can add your favorite nuts or chips. Remember
Santa loves cookies too.

Ultimate Chocolate Chip Cookies
3 1/2 cups all purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/2 cups light brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups chocolate chips
8 ounces semisweet chocolate, chopped

1) In a bowl, whisk together flour, baking soda and salt.
2) In a large bowl, using an electric mixer, beat butter
and sugars on medium-high until light and fluffy, 6 min.
Reduce speed to medium-low and beat in eggs, one at a
time. Beat in vanilla. Mix in the flour mixture just until
incorporated, fold in chocolate chips and chunks.
3) Using a 1/4 cup ice cream scoop or a large spoon, drop
dough onto a parchment-lined baking sheet ( you should
have 24) and refrigerate 1 hour. Preheat oven to 350*
Arrange 6 unbaked cookies 3 inches apart, on each of the
two parchment-lined baking sheets. Bake until edges are
light and golden brown. 17 to 18 minutes, rotating sheets
halfway through. Transfer cookies to a wire rack and let
cool. Bake remaining dough using new parchment.
Everyday Food.

Sunday, November 28, 2010

Leftover Turkey Chowder

I hope you have some leftovers...because this is by far
the tastiest CHOWDA. Making dumplings out of all
the stuffing was incredible. Enjoy!

Leftover Turkey Chowder

3 cups stuffing
1 1/2 cups of corn
3 tablespoons parsley, chopped
3 tablespoons chives, chopped
1 large egg, beaten
1/4 lb. bacon cut into cubes
2 tablespoons butter
2 onions, diced
3 celery ribs, diced
2 cloves garlic, minced
1 bay leaf
4 teaspoons flour
3 cups turkey or chicken stock
1/2 pound fingerling potatoes, cut into rounds
1 1/2 cups half and half
1 1/2 cups turkey, diced
salt and pepper

1) Heat oven to 350*. In a bowl crumble stuffing and add
1/2 cup of corn, 1 tablespoon each of parsley and chives,
gently combine the egg. Dollop tablespoons size stuffing
mixture on a parchment lined baking sheet. Bake 15 min
or until golden.
2) Saute the bacon in a medium stockpot and cook until
crisp. Remove and place on a paper towel lined plate.
Add butter to remaining bacon fat. Then add onions, celery
garlic and bay leaf to the pan. Saute until soft but not brown.
Add the flour and cook 1 minute. Slowly stir in stock.
3) Add potatoes and simmer until they are cooked through.
About 10 min. Remove bay leaf. Stir in half & half. Simmer
until slightly thickened. Add turkey, remaining corn, herbs
and reserved bacon to the chowder. Simmer until heated
through. Season with salt and pepper. Garnish with crispy
stuffing dumplings.

Friday, November 26, 2010

Tis The Season

Tis The Season.....for Eggnog Lattes and Cranberry Bliss
Bars. Today the shopping season for me officially begins.
I hope you all had a wonderful Thanksgiving.

Friday, November 19, 2010

Loaded Baked Potato Soup

Pure comfort in a bowl. Is what this rich, thick and
cozy soup is. If you love loaded baked potatoes,
like myself than this is for you.

Loaded Baked Potato Soup
9 baking potatoes
2/3 cups of butter
2/3 cups all purpose flour
6 cups whole milk. "or more if you'd like it thinner
salt and pepper
1/2 cup cooked bacon, crumbled
4 green onions
10 ounces shredded cheddar cheese
1 (8oz) container sour cream.

1) Place potatoes on a baking sheet and cook until done.
Let cool before scooping.
2) In a large saucepan over medium heat, melt butter.
Stir in the flour and cook about a minute. Whisk in milk
a little at a time, stirring constantly until thickened. Stir
in potatoes, salt, pepper, 1/3 cup of bacon, 2 tablespoons
of green onions and most of the cheese. Cook until
thoroughly heated. Stir in sour cream and heat through.
Serve topped with remaining bacon, onions, cheese and
a little sour cream. Enjoy!

Wednesday, November 17, 2010

Heirloom Tomato Stack

Sometime's the best meals require no cooking at all.
I could eat this every everyday. Serve with crusty
bread and all is right in the world.

Heirloom Tomato Stack
Balsamic Reduction
Olive Oil
Salt and Pepper
Slice, Layer, Drizzle, and Sprinkle.

Monday, November 15, 2010

Luau Bread

Once a week my youngest daughter and I make a bread.
Whether it be banana, blueberry, lemon, the list goes on.
It has become a great tradition for her and I. Love through
food. This bread has a ton of coconut flavor, almost like a
coconut macaroon in bread form... YUM. This recipe
makes two, so share one and have one for yourself. Perfect
for the holidays to hand out. I like to eat mine with pineapple
cream cheese. Enjoy!

Luau Bread

3 cups all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups of sugar
1 cup of vegetable oil
4 eggs, lightly beaten
2 teaspoons of coconut extract
1 cup of buttermilk
1 cup of shredded coconut

1) Preheat oven to 325 degrees
2) Grease and flour 2 loaf pans
3) Do not use a mixer for this recipe
4) Use a spoon or spatula & stir by hand
5) In a medium mixing bowl, combine flour, baking powder
baking soda and salt. Mix well.
6) In a large mixing bowl, combine sugar, oil, beaten eggs,
and coconut extract. Mix well.
7) Alternately add flour mixture & buttermilk to sugar
mixture & stir until moist.
8) Stir in shredded coconut.
9) Pour batter into the two prepared loaf pans. Bake 1 hour.

Friday, November 12, 2010

Happy Friday!

Wishing everyone a wonderful and relaxing weekend.

Wednesday, November 10, 2010

Cheese Steak Mac & Cheese

Yum, Yum, Yum. Nothing like a stick to your ribs meal.
This dish is kid tested and man approved kinda dinner.
I served this with an Italian salad and crusty bread.

Cheese Steak Mac & Cheese
1 box of cavatappi pasta
2 tablespoons of olive oil
2 large onions, thinly sliced
2 garlic cloves, minced
salt and pepper
3 tablespoons of butter
3 tablespoons of all purpose flour
3 cups of milk
2 cups of shredded provolone cheese
1 cup of cheddar cheese
1/2 cup of beef stock
3/4 pound thinly sliced deli roast beef, chopped
1/4 cup of fresh parsley

Cook pasta in a large stock pot. Salt the water. Cook until
al dente. Drain and place back in pot.

At the same time the pasta is cooking. Heat the olive oil
in a large skillet, cook the onions, add salt and pepper and
cook about 12 to 15 min. Add the garlic.

While the onions are caramelizing, melt the butter in a
medium pot over medium heat. Sprinkle the flour over the
melted butter and cook mixture for about 1 minute. stirring
constantly. Whisk the milk into the flour/butter mixture
slowly and bring up to a bubble to thicken, about 5 minutes.
Remove the pot from the heat and stir in 1 1/2 cups of
provolone cheese, then season with salt and pepper and

Preheat broiler.
To the skillet with the onions, add the beef stock and roast
beef. Stir over medium heat just to warm through.

Add the cheese sauce and onion-roastbeef mixture to the pot
with the drained pasta and toss everything to combine. Pour
the pasta mixture into a 9 by 13 baking and top with cheddar
and provolone cheeses. Place under broiler for 2 to 3 min.
Garnish with parsley. Adapted from RR.

Thursday, November 4, 2010

Pizza Burgers

When it comes to burgers, I usually stick with my old
faithful recipe and that burger is a mock, In N Out burger.
It is my children's favorite and when I make something
else...they get pretty upset. It's that good. This is a grown
up burger. Your taste buds will be singing.

Pizza Burger
3 tablespoon olive oil
2 large onions, thinly sliced
salt and pepper
garlic powder
1 small can of tomato paste
3/4 beef broth or red wine
1/4 cup of fresh parsley
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/2 cup pepperoni, finely chopped
1 1/2 pounds ground sirloin or turkey
3/4 cups Parmigiano Reggiano, grated
8 deli slices provolone
Buns, toasted

Cook onions in 2 tablespoons of olive oil until soft.
Add the tomato paste to the onions and cook 3 min
more. Then add the broth to onions and paste and
cook until broth is evaporated. Turn heat off and

In a large mixing bowl, combine the ground sirloin,
pepperoni, parsley, garlic powder, oregano and red
pepper flakes. Season with salt and pepper. Form
4 patties and cook in a skillet with one tablespoon of
olive oil.

Toast your buns. Place meat on your buns and top with
onions and grated parm and 2 slices of provolone and
place on a cookie sheet in the oven and melt the cheese
and top with the other bun. I served mine with marinara
on the side. Enjoy!

Tuesday, November 2, 2010

Peanut Butter Cup S'mores

Ladies, here is a ultimate way to use up those yummy
peanut butter cups. I made these last night for the big
World Series game. Oh, so good!

Peanut Butter Cup S'mores
Chocolate Chip Cookies, I made mine but bakery bought
will work out perfectly.
Peanut Butter Cups

Heat your oven to broil and put your marshmallows on
foil. I put 2 marshmallows on each cookie. Place a peanut
butter cup on one cookie and then top with marshmallows
and the other cookie on top. Simple and Sinful!

Monday, November 1, 2010

Did you get yours? I got mine!

That is the latest Ina Garten Cookbook. I swear to
you that I feel like a 14 old waiting in line to get a
Harry Potter book. The joy that comes over me!
This is her 7th cookbook and it is just as amazing
as the rest. Sometime's, I day dream that I'm invited
to her house in the Hampton's for dinner and I get to
hang out with all her Fab friends and eat the best food
and laugh over cocktails. A girl can dream right?

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