OLDIE but, GOODIE!

My all time favorite Chocolate Chip Cookie recipe...

The ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIE!

The recipe on the outside of the bag seems to be getting smaller every year!  (or maybe, it's just me getting older?!!)  So, this post is mainly for me-- with LARGE PRINT!!

Anyhow, every time I want a chocolate chip cookie, this is the recipe I use.  Why change something that works???

ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES 

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

MY ONLY TIP:  Use a cookie scoop so the cookies are all the same size!
                             Oh!  I say nuts are OPTIONAL!!  (sometimes, nuts are good!!)
                             And...sometimes, I add a teaspoon of espresso powder!

LOVE these COOKIES!!

These taste like sugar coated brownies!

The recipe makes about 6 dozen--  I baked 2 dozen yesterday and put the rest of the dough into the freezer to bake in a few weeks!

Be sure to check out my tips at the bottom of the recipe!!!

Snowy Cocoa Crinkles (hersheys.com) 

Ingredients

• 2 cups granulated sugar
• 3/4 cup canola oil
• 1 cup HERSHEY'S Cocoa
• 4 eggs OR 2/3 cup liquid eggs (such as AllWhites)
• 2 teaspoons vanilla extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup powdered sugar for rolling

Directions

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well

    blended. 

    Beat in eggs and vanilla. 

    Stir together flour, baking powder and salt. 

    Gradually add to cocoa mixture, beating well.

2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3. Heat oven to 350°F. 

   Grease cookie sheet or line with parchment paper. 

   Shape dough into 1-inch balls; roll in powdered sugar to coat. 

   Place about 2 inches apart on prepared cookie sheet.

4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly

    and tops are crackled. 

   Cool slightly. Remove from cookie sheet to wire rack.  Cool completely. 

Makes about 6 dozen cookies.

MY TIPS!

~I put the bowl of dough in the back of the refrigerator where it's the coldest,

  and they were ready to roll in about 3 hours.

~Roll out the chocolate dough balls first.  (I did a cookie sheet of 12 at a time)  

~THEN roll them in the powdered sugar, otherwise, you get a big sugary

  mess in your chocolate dough!  

~After you roll each ball in the powdered sugar, roll it again between

  your hands to remove the excess sugar--this also makes the dough balls

  nice and round!! 

   

Homemade Salad Dressings!

Instead of throwing bottles of preservative filled salad dressings into your shopping cart, try making some HOMEMADE SALAD DRESSINGS instead!  

Here are a few that I have tried! 

Greek Vinaigrette:

2 cloves garlic, finely minced

1 1/4 tsp. dried oregano

1/2 tsp dijon mustard

1/4 cup red wine vinegar

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 cup olive oil

Italian Salad Dressing:

3/4 cup vegetable oil

1/4 cup apple cider vinegar

1 1/2 tsp. freshly grated parmesan cheese

1/4 tsp. freshly ground black pepper

1 tsp. salt

1 tsp. garlic, very finely minced

2 tsp. sugar

Ranch Salad Dressing:

1 cup mayonnaise
1/2 cup sour cream 

1/2 teaspoon dried chives 

1/2 teaspoon dried parsley 

1/2 teaspoon dried dill weed 

1/4 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/8 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

combine all ingredients at least 30 minutes before of serving.  After 30 minutes, check seasonings and adjust if necessary.  If needed, add a small amount of water to thin.

Party Appetizers....OR Dinner!

                                                                     everything "p"  

This meatball recipe is SO versatile!  

Make mini appetizer meatballs your party guests will LOVE!

OR

Add your favorite stir fry veggies and rice, and it's a meal!

Make this recipe work for YOU!!






ASIAN MEATBALLS (appetizer or dinner)

MEATBALL INGREDIENTS:
2 pounds lean ground beef
2 tsp. sesame oil
1 cup Panko breadcrumbs
1/2 tsp. ground ginger
2 large eggs
3 cloves garlic, minced
1/2 cup green onions, chopped (be sure to include GREEN part!)
2 tbsp. soy sauce  (I like Kikkoman Gluten Free/Preservative Free!)

SAUCE INGREDIENTS:
2/3 cup Hoisin Sauce (there is one without Preservatives!)
1/4 cup rice vinegar
2 cloves garlic, minced
2 tbsp. soy sauce 
1 tsp. sesame oil
1 tsp. ground ginger

IF MAKING MEATBALLS FOR DINER:
stir fry vegetables--carrots, snow peas, water chestnuts, etc.
cooked rice 

INSTRUCTIONS:
Pre-heat oven to 400 degrees.

Put all meatball ingredients into a large bowl, mix until combined.

APPETIZER:  shape into 1" balls.  (about 40 meatballs)
DINNER:  shape into 2" balls.  (about 20 meatballs)

Place on a baking sheet lined with aluminum foil.

1" APPETIZER SIZE:  Bake 10-12 minutes
2" DINNER SIZE:  Bake about 18-20 minutes

Bake either size until meatballs are browned on the outside, and cooked through on the inside.

SAUCE:
While the meatballs are baking, stir/whisk together all of the sauce ingredients.  

The sauce does not need to be cooked, so there are MANY OPTIONS:

APPETIZER:  put meatballs into a crockpot and pour sauce over them.
                     put meatballs on a plate with the bowl of sauce next to them.

DINNER:       put sauce into a wok pan, add vegetables, 
                     cook until vegetables are crisp/tender then 
                     add 10-12 meatballs.  (2-3 meatballs per person.) 
                     Coat meatballs with sauce.  Serve with, or over rice.

                     I put the other 1/2 of the meatballs into the 
                     freezer and just make the sauce the next time
                     for a FAST dinner!  IF you need ALL 20 MEATBALLS
                     for dinner--double the sauce, add your veggies, 
                     cook until crisp/tender, then pour over
                     the meatballs.

ENJOY!!!

I have used this recipe for 25 years!

photo by jif.com

These are a favorite of family and friends!  I'm ALWAYS asked to make them!  They are DEFINITELY on my list this Holiday Season!

Thank you, Jif!

p.s.  This is another one of those recipes that you just don't mess with! It's perfect just as it is!!

PEANUT BUTTER BUCKEYES

(about 5 dozen)

1 1/2 cups Jif® Creamy Peanut Butter
Or 1 1/2 cups Smucker's® Natural Creamy Peanut Butter

1/2 cup butter, softened

1 teaspoon vanilla extract

1/2 teaspoon salt

3 to 4 cups powdered sugar

2 cups semi-sweet chocolate chips

2 tablespoons Crisco® All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

(recipe copied from jif.com)

another cookie for your HOLIDAY BAKING LIST!

I love Oatmeal Cookies!  This one is a bit different.  Since the oats are ground into course crumbs they have a totally different texture than a regular oatmeal cookie.  The icing on top really makes them SPECIAL!!


Iced Oatmeal Cookies 
(approximately 24 cookies)

INGREDIENTS:
2 cups old-fashioned oats
2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground nutmeg
2 sticks butter, softened
1 cup light brown sugar, packed
1/2 cup sugar
2 large eggs
1 tsp. pure vanilla extract

ICING INGREDIENTS:
2 cups powdered sugar, sifted
3 tbsp. milk 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.  Lightly spray baking sheets.

Put oats into blender or food processor and pulse a few times until you have course crumbs.

Mix oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.

Cream together butter and sugars with mixer.

Add the eggs, one at a time, to the butter mixture. Add vanilla extract, mix well. 

Gradually add the flour mixture into the butter mixture and mix until combined.

Use your small cookie scoop to roll dough into balls, place on baking sheet 2” apart.

Bake for 10-12 minutes, or until the edges are lightly browned.

Cool on baking sheet a few minutes, then transfer to wire racks to cool completely.

ICING INSTRUCTIONS:
Mix powdered sugar and milk together in a shallow bowl.

Dip the tops of the (cooled) cookies quickly into the icing, let the excess drip back into the bowl.  (if the icing is too thick, add a TINY bit more milk.)

Let the icing set until dry.

Store cookies in an airtight container.

Enjoy!!

Hearty Split Pea Soup--a PERFECT Winter meal!

What's better than a hot bowl of soup on a cold winter day?  

Staying home--simmer it on your stovetop.

Need to go out--put it in the crock pot and come home to a delicious meal!



OLD FASHIONED SPLIT PEA SOUP

INGREDIENTS:

1 lb. bag dried split peas
1 32 oz. carton All Natural Chicken Stock, or 4 cups homemade stock
3 potatoes, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and cut into coins
1 ham steak, cut into cubes
2 bay leaves
3 cups water
Fresh ground pepper, to taste
Salt, to taste

INSTRUCTIONS:

In a large pot, OR crock pot add split peas.

Pour Chicken Stock over peas.

Turn crock pot on HIGH, or stove top on MEDIUM-HIGH heat.

Add potatoes, onion, garlic, carrots, ham and bay leaves.

Add 3 cups of water to cover everything.

Stove top: bring to a boil then turn to very low/simmer for about 3 hours.
Crockpot:  3 hours on high.

After 3 hours of cooking, stir everything together.   Remove the bay leaves.

Cook another half an hour, stir again.  Leave the lid off and the soup will thicken.

Add salt & pepper to taste.

Enjoy!

Homemade Salted Caramel Candy...what a treat!

These soft, chewy caramels with a touch of salt are sooooo good, you might want to keep them all for yourself!

Salted Caramel Candy

INGREDIENTS:
3/4 cup half & half 
1 tsp pure vanilla extract
1/2 tsp course salt
4 tbsp. butter, divided 
1 cup sugar
1/2 cup light corn syrup
Course salt (for sprinkling on top)

INSTRUCTIONS:
Spray an 8 x 8 baking pan, lined with foil or parchment paper (let it go up the sides so you can pull it out easily) with cooking spray. 

In a 1 qt saucepan, heat half & half, vanilla, salt and 2 tbsp of the butter over medium heat until mixture just begins to bubble.  

Remove from heat, cover and set aside.

In 2 qt. saucepan, mix sugar and corn syrup.  Add candy thermometer.
Cook over medium heat stirring just until sugar has dissolved.

Cook syrup without stirring, until thermometer reads 310 degrees.

Remove thermometer and remove saucepan from heat. SLOWLY pour half & half mixture into hot syrup.  Stir until smooth.

Return saucepan to medium heat, add thermometer and cook until thermometer reads 260 degrees.

Remove from heat and stir in remaining 2 tbsp. of butter.  Stir until smooth.

Pour into prepared pan. 

Cool 10 minutes then sprinkle the top of the caramel with course salt.

When caramel is cool (I put mine in the freezer for about 10 minutes to cool), lift foil from pan, remove foil and cut into pieces with a sharp knife.  

Wrap each piece of caramel in waxed paper.  (This is a soft caramel and doesn't keep it's shape.  Each piece MUST be wrapped.)

I got 24 pieces.  

TOFFEE!! Simple but, SO GOOD!!

Another MUST have for the Holiday Season! Who doesn't LOVE toffee? Crunchy, buttery, chocolately deliciousness!!! Another treat to add to your dessert list!!

ALMOND TOFFEE

INGREDIENTS:  

1 1/2 cups chopped, toasted almonds (I used slivered--use what you have!)

1 cup packed light brown sugar

1 cup (2 sticks) salted butter

chocolate chips, chocolate bars (milk, dark, semi-sweet--you choose!)

INSTRUCTIONS:  

Butter 9 x13 pan. (I used 9 x 9 and it was WAY too thick! Still yummy, just VERY hard to eat!)

Sprinkle 1 cup almonds on bottom of the pan.

In heavy saucepan (medium heat) melt butter and add brown sugar.  

Stir until gently boiling.

Reduce heat to medium, med-low and boil 12 minutes exactly (or to 300 degrees on thermometer).

Pull it off the heat and stir well.

Immediately pour over almonds in pan.

Cover top with chocolate. (I used dark chocolate chips)

Let chocolate melt then spread. (I didn't spread it, I left it chunky)

Sprinkle with remaining almonds, press down gently.

Cool completely then break into chunks with sharp knife.

Store in covered container in refrigerator.

Enjoy!!

This is what happens when you mix CANDIED BACON into banana bread batter!  Yummmm!  Breakfast all wrapped up in a neat slice!!    

This is TWO recipes!  Because from now on, I bet you'll BAKE your bacon (it's SO simple, and clean up is a breeze!) and maybe you will even candy it every now and then!!  

You can make the bread with, or without the bacon.  Either way it's delicious!  I have to say, adding the bacon was a REALLY nice change!!  I think next time I will add some nuts along with the bacon...if you like nuts in your banana bread--ADD THEM!   

BANANA BREAD WITH CANDIED BACON

INGREDIENTS:

1 cup crumbled candied bacon (recipe below)
Brown sugar (for sprinkling--I didn't measure)
3 medium size ripe bananas
2 eggs
3/4 cup sugar
1 tsp pure vanilla extract
1 tsp baking soda
1/8 tsp salt
1/4 cup unsalted butter, melted
2 cups flour
1/2 cup walnuts (or pecans)-- optional

INSTRUCTIONS:

MAKING THE BACON:

Pre-heat oven to 400 degrees.

Line baking sheet with foil.

Arrange bacon in a single layer on baking sheet.  (I use Applegate Naturals, Nitrate free)

Sprinkle very lightly with brown sugar. (see picture.)

Bake 10 minutes, and then lightly sprinkle again with brown sugar.

Continue cooking another 10 minutes or until the bacon is well done.  (if your bacon is thick you may need to cook it a bit longer!)

Drain bacon on paper towels, then crumble into big pieces.  (Try REALLY hard not to eat it all!  I admit, I did have a little taste!)

MAKING THE BREAD: (no mixer required!)

Reduce the oven temperature to 350 degrees.

Butter or spray a loaf pan.

Mash the bananas on a plate.  (I like mine a bit chunky!)

Put eggs into a large bowl and beat lightly.

Add the mashed bananas, sugar, vanilla, baking soda, salt and butter to the eggs.  Stir until combined.

Add the flour and mix just until combined. 

Fold in most of the crumbled bacon, save some for the top!  (Try REALLY hard not to eat all of this delicious, crunchy, candied bacon!!!!!  I admit, I did try a tiny piece!)

Bake for 1 hour, or until a toothpick inserted in the center comes out with moist crumbs. 

Cool a few minutes in the pan and then move to a rack to cool completely.

Enjoy!

a delicious FALL dessert--FAST!

Don’t have all day to make an apple pie?  Make this instead!  You won’t even miss the crust!  What a great way to use up some of those apples you have hanging around! 

Spicy Cinnamon Apples

INGREDIENTS:
1/2 stick butter
4 medium (or 6 small) apples peeled, cored, sliced 
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch of salt

optional:
crumbled cookies, to taste.  

(what’s in your cookie jar??  oatmeal raisin, shortbread, sugar cookies, gingersnaps.  I bet any of those would be perfect!!  These apples over a piece of pound cake would be

perfect too--just thought of that!!)

vanilla bean ice cream 

INSTRUCTIONS:
Melt the butter in large saute pan.  

When it’s melted and bubbly, whisk in the brown sugar and spices.  

Add sliced apples.  

Coat all of the apples with the butter mixture, turn down the heat and let the apples simmer until they are as soft as you like them, and the butter mixture has turned syrupy.  

They’re done! Syrupy and spicy and delicious and don’t need a thing, you can serve them just like this, BUT...  

This is when I crumbled up a few oatmeal raisin cookies that I made last week, stirred some of the cookie pieces into the apples, and reserved some to sprinkle on top.  

I served the apples warm.  (But, the leftovers, ice cold, straight from the fridge are delicious!) 

Because this was a last minute dessert, I didn’t have any ice cream.  But, some vanilla bean ice cream on top of these warm, spicy apples would have been heavenly!

Enjoy!!   

BREAKFAST!!  This would be also be an awesome topping for pancakes or waffles!  

add these to your Holiday baking list!

Only THREE ingredients to make these buttery, melt in your mouth cookies!






These sinful cookies are a must for your Holiday cookie tray!  

Take the easy route like I did and bake them in a full sheet, or be fancy and roll out the dough and cut it with cookie cutters!  Either way, this simple and delicious cookie is a perfect quick fix for the busy Holiday season!   


Shortbread Cookies

INGREDIENTS:
2 Sticks Unsalted Buttter
1/2 cup Sugar
2 1/2 cups Flour
Chocolate, melted (optional)
Decorative Sugars or Sprinkles (optional)

INSTRUCTIONS:
Pre-heat the oven to 300 degrees.

Cream together the butter and the sugar.

Add flour and mix just until the dough comes together.

Press the dough into a 9 x 13 pan lined with parchment paper (let the parchment hang over on the two ends to make it easy to pull the cookies out).

TIP:  You can sprinkle the dough with colored sugar or sprinkles now, or leave plain.  OR, sprinkle the dough with regular sugar--so many options!  

Bake for about 35 minutes or until the edges are very lightly browned.

Let cool in pan for 5-7 minutes then lift out onto a cutting board.

Cut cookies into squares or rectangles while still warm.

Cool completely, and then if you want to, drizzle with melted chocolate.

VARIATION:
After the dough comes together, wrap it in plastic wrap and refrigerate for about 45 minutes.  Roll out the dough 1/4 inch thick and cut with cookie cutters.  Sprinkle with decorative sugars or sprinkles and bake for about 20 minutes or until the edges are light golden brown.

 Enjoy!

No Excuses--this is SOOO Simple!

Yes, Cheesecake and SIMPLE in the same sentence!  I have never found an EASIER recipe for cheesecake!

I LOVE this simple Cheesecake recipe!  It is delicious, and SO easy to make!   Your dinner guests will think you slaved for hours!  

It's a perfect cake to top with fresh fruit, or chocolate, or caramel or any other yummy topping you can think of!  Be creative!

SIMPLE Sour Cream Cheesecake

INGREDIENTS:
Graham Cracker Crust (recipe below)
2 packages Cream Cheese (8 oz.)
1 cup sugar
2 large eggs
2 tsp. pure vanilla extract
1 cup sour cream (regular, NOT low fat!)

INSTRUCTIONS:
Pre-heat oven to 325 degrees.

Cream together the cream cheese and the sugar.  

Add the eggs one at a time and blend well.

Stir in vanilla and sour cream.

Pour into prepared crust.

Bake 60-70 minutes, or until only a small circle in the center of the cake is still “wobbly” when you shake it (gently!).

Cool completely, and then move to the refrigerator until well chilled.  

Gently run a knife around the edge of the cake and then remove the springform.

Serve plain, with fresh fruit, or with any of your favorite toppings!

Enjoy!!!

Graham Cracker Crust

INGREDIENTS:
1 1/2 cups graham cracker crumbs 
1/3 cup sugar
6 tbsp. butter, melted

INSTRUCTIONS:
Mix graham cracker crumbs with sugar melted butter until combined.  

Press into a 9” springform pan.  (It’s ok if it goes up the sides a bit.)