Comfort Chocolate Chip Moist Cookies

Well this cookie recipe came from my neighbor in Japan Wendy. She was like the nicest neighbor, and she was always baking for my son. Now I have had this recepie for about 8 years now and I have added some other things to it. These cookies are really moist and hit the spot for my family. Oh and it goes great with milk (of course).

Ingrediants

2 ¼ cup flour
1 tsp baking soda
1cup soft butter (needs to be butter, not margine)
¼ cup sugar
¾ cup firmly packed light brown sugar
1 pack (4 serving size) French vanilla flavor instant pudding
2 eggs (I use egg beaters)
1 pack 12 oz chocolate chips.

Direction
Preheat oven 375
Mix flour with baking soda. Combine butter, sugar, and pudding mix. Beat until smooth and creamy. Beat eggs in slowly and then add chips (Batter will be stiff). Drop by tsp. on ungreased baking sheet about 2’apart. Bake for 8 to 10mins.

Now to keep the fresh, put them in a closed tight container with a slice of bread, change bread out when it hardens to keep freshness.This makes at least 6 doz. if you use the tsp. I take the remaining dough wrap in plastic wrap tightly and freeze for later.

Verdict: Yum, Yum, and need I type more!!!!!

My Lumberjack Stuffed Potatoe!!!

So this is really good! It has that southern taste that I love, and warms me up. When we were living in Japan I really started to miss that southern cooking, I was still new to the whole marriage thing , and I got tired of my husband showing off his skills, so with plenty mistakes , and many attempts I became really good at making this.I just recently added the baked potato in as a bowl to hold the pot roast. The thing is if you use the baked potato as a bowl, there is no need to add potatoes to your pot roast. I on the other hand for my boys still add in the potatoes, because they rather not have the baked potato. The baked potato gives the roast a whole different taste. Once again this a a family favorite, I hope you enjoy!!!

Ingredients:
4lb roast
4 Bay leaves
¼ cup canola or vegetable oil
2 Large Sweet Vidalia Onions
6 Med Reg. potatoes
2 reg. size cans Cream of Mushroom w/t roasted garlic (I prefer Campbell’s)
1 reg. can size cream mushroom
2 beef broth cubes
½ tsp rosemary
House seasoning (salt, black pepper, garlic seasoning) season to taste

Direction
Preheat oven to 375 or electric roasting pan.
In a med to large skillet add your oil, and set it to med. High. While that is warming up go ahead a season that hunk of a beautiful roast with you House Seasoning, DON’T BE SHY Pour on the Season!!! When skillet heats up brown roast on all sides approx, 6mins. (I prefer to do that until I see some crispiness). To get all of the sides to brown I use my serving fork, only for about 3mins, and then do the other side.Here is a pic for you. Once all is brown remove from skillet.

Put the roast and its drippings (I know but the drippings make it take really good …lol) into your roast pan. If you’re using your electric roast pan you can now take 2 of the potatoes and place in the oven for 2 hours. If you don’t have one place in the oven on a lower rack. Now in you roast pan add your cans of soup and for every can you use add water. Crumble up your beef broth cubes and then sprinkle it around the pan. Cut your potatoes into sections of 3’s, cut up your onions, now add in with the carrots, bay leaves, and rosemary. After all that is in just stir the pot, make sure to place some onions on top of the roast along with some of the soup you added in (this lets the flavor seep into the roast), make sure to pure some juice on the roast from time to time to keep it moist.

Finally cover the pot and let it cook, about ever 30mins. make sure to check, stir the pot, and add some black pepper and salt (to taste). Let cook for 4 hours, you know it is done when it is falling into pieces.

As for the potatoes when they are done (approx. 2 hrs), slice it down the middle, let cool for about 30mins. Take out a little bit of the potato, and fill with your roast. The filling that you took out mix it into the gravy on the side or place back inside … it’s up to you.

Verdict: It simply tastes great, takes a long time to cook , but the results are worth it. Enjoy!!!

Yummy 2 My Tummy

Okay need i say anything else!!!! I was having a craving for some brownies, and decided once again "In the spirit of cooking i might as well put my box aside (that was really hard to do..lol), & give it a try." Well let me tell ya i am glad i found this recipe from Renee, because it hit the spot. HI-5 to Renee!!

Of course being that its brownies, I had to lick the batter, you know just to check if it was going to be okay(lol). After checking that important detail, the batter seemed to have the same appearance, and texture I am use to when I normally make them. You see......

Chewy Cocoa Brownies
(recommended by nestie Soon2BMrsN)
1 2/3 c. sugar
3/4 c. melted butter or margarine
2 tbsp. water2 large eggs
2 tsp. vanilla
1 1/3 c. flour
3/4 c. baking cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. chopped nuts (opitional)
1/2 c. mini chocolate chips

Directions
Preheat oven to 350. Grease 13x9 pan.Combine sugar, butter, and water in large bowl. Stir in eggs and vanilla.Combine flour, cocoa, baking powder, and salt in medium bowl. Stir flour mixture into sugar mixture. Add nuts and chocolate chips. Spread into prepared pan.Bake for 18 to 25 minutes, or until wooden pick inserted comes out slightly sticky.Makes 12 servings.

Overall:
As I stated you know I loved it, so did the family. I added the chocolate chip. Mine were milk chocolate, which gave me a chocolate overkill, next time I will not be adding that. This is a KEEPER...ENJOY!!

Beer Bread

In the process, of making some beer battered shrimp, I started to crave some beer bread. Now normally I would order the beer bread, but I decided in the spirit of cooking I will try out a recipe for it. Now I have learned that depending on the beer it can alter the taste of the bread,, so far I like Samuel Adams, it brings a GREAT blend into the bread. I also ate the bread with a cucumber dip. To me it is a very good combination. For anyone who never tried beer bread before, or cooked with any types of beer, the beer will not taste like beer when you serve it to your kids. ITS OKAY!!!

INGREDIENTS
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

DIRECTIONS
In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

MY VERDICT

Is it was good, but could be better, I wanted a firm taste, so i place my bread a little longer in the oven I added 10 mins on . I also used some butter to give the bread a glaze. I really think that it would have had the kick i was looking for if i used Samuel instead of Bud., but my family enjoyed it.

This can be located @ Allrecipes

Filet Mignon with Balsamic Syrup and Goat Cheese

So as usual I was watching Food network, and I wanted something new. It just so happen that Everyday Italian was on and she was making this Yummy cut of beef , that looked pretty darn good. I at first had my doubts when I saw how much Balsamic Vinegar she poured in, and then she used the goat cheese and that sold me! I've never had goat cheese before, but I've heard much about it; about the texture and how great of a taste it has. The only problem I ran into was that I accidentally bought beef loin instead of the Mignon. This recipe tasted EXCELLENT!!I mean words could not describe it ( I will try). The meat was tender, the sauce was just right, and the cheese really brought everything together. I am not much for different kind of cheeses, but goat cheese gets an "A+" in my book. This recipe is a keeper! I hope it finds pleasure for someone else. Oh, I made this for a nice dinner for 2. I had mine with a salad, using the Balsamic Spritzer, he had mash potatoes and broccoli (I think maybe wine would have been good). ENJOY!!!

INGREDIENTS:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter 6 (5 to 6-ounce)
Filet Mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

DIRECTIONS:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Becoming more than just food.....

I spent the first 10 years of marriage having our beautiful kids, granted all I wanted in my marriage was a dog, but 10 years later, I have 3 beautiful kids, (2boys, and a newborn baby girl), and 2 dogs (my lovable St. Bernard's). In this household my husband is like the ultimate at home chef, we just love his cooking. Finally ,I decided "You know what? I to cook also, and have our family and friends have some pleasure from my cooking". Needless to say after burning, over boiling, drying out, and under cooking, things started to come together. Afterwards, I started to make the same things over and over again, and altering some receipes here and there. I started to yearn for more recipes so i started watching Food network, looking online, and being a Navy wife went to the cooking classes that they offered. I am first generation American, and i took some time to watch my mom cook her GRRRREAT African dishes. Slowly but surly i have gradually gained confidence to cook for not only my family, but for friends and enough to entertain for our house parties, and neighbors. I am starting this blog so can keep up with what i have tried to cook, what we like and how I can put a little of my flare into it or not! Also I want to share the recipes and my experience with cooking them, and from time to time let you know what the family thought. Often my friends ask can I give them my recipe, now i actually can, or direct them where i got it from. A good group of my friends are great at cooking maybe I can put there recipes up.

I hope this blog helps me share my joy of cooking and give back to all who have given so many recipes to me. Okay Yall Enjoy (i am a southern gal)!!! Come back Now

Easy Lemon Cookies

This is my first receipe that am posting, a little nervous, but hey i am really also EXCITED. Newbie to the blog


I have been craving some of these tasty, mouth watering Lemon Cookies and I needed something really quick for dessert. After making the Parmesan-Crusted Pork, and Parmesan Cheese Bread, that I received from Annie's Eats. I just wanted to real quick make a little something; not to mention my house was really running on overload after cooking the other dishes. My family enjoys them every time I make them, the thing that I find myself altering is the time they stay in the oven. The recipe states that you should leave it in for 6-9 mins but I don't care for the underdone cookie, so I keep them in for about an extra 2-3min . The batter might seem a little guey, so I add just tsp(s) of flour here and there to make it a little solid. Its from a cake box, does it for me!!!!

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
*use flour to thicken (i used it to thicken into more puddy)

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven(I baked mine for 2-3 mins longer). The bottoms will be light brown, and the insides chewy.

You can also find this treat @ allrecipes. Okay enjoy!!!