Perfect for me and healthy too. Amazingly chewy and so moist you can eat them without a plate. I’m pretty tidy and like the no crumb experience while reading. Perfect for reading and eating! Enjoy this Vegan recipe I’ve shared in the past.
Or if you’d rather go butter and eggs for a delicious experience with a taller cookie try this version here.
It’s Sunday! Pasta Sunday to be exact! Yes, a favorite side dish layered over angel hair for a quick Pasta Sunday Dinner. Deliciously Vegan!
Quick and Easy Hot Pockets. Make this easy tortilla filled treat … fry or deep fry. Chicken, ham and jalapeño Monterey Jack Cheese filling is my favorite but try any number of fillings. You don’t need a tortilla press unless you have a need for perfectly round tortillas. For this recipe perfectly round will make little difference. You just need a rolling pin, waxed paper or plastic wrap. I benefited from a very thin metal blade spatula too. BTW these Mexican Style Hot Pockets are great cold too! Thank you Carly for the Hot Pocket idea!
I’ve been making Chocolate Chip Cookies for many years using the original Toll House Recipe. I don’t know if my memory is failing me but I don’t remember a butter option … The recipe called for shortening and a teaspoon of water. No longer.
Often we develop cookie (other foods too) taste and texture preferences early on and we tend to go back to these over and over. You may prefer a chewy chocolate chip cookie while another prefers a crispy one and still another may even prefer a Chips Ahoy.
Butter and shortening may be used interchangeably in this homemade cookie recipe but know the results will be very different. There is nothing like a butter taste but I enjoy a taller cookie that is hard to achieve with butter unless the dough with butter is refrigerated until firm before baking. And still there is a chance if baked just a little too long the cookie will be crispy. I have a taller chewy cookie preference but not too tall. I solve this by using half butter and half shortening. I’ve become accustomed to using salted butter for cookie making. Options for no salt butter were not often available many years ago. And since shortening has no salt I add just a pinch more salt.
The chocolate chips used are equally important. The choices today are pretty varied. Since I grew up on one particular type, the only one available except for a waxy knock off, it’s my choice to this day. Use the chocolate chips you and your family like best.
It has been my experience too that the baking makes a big difference in texture. Most old recipes call for a 375 degree F oven. I like to knock this down to 325 degrees … baking a little longer and removing the cookies at the right moment, a slightly golden brown. Any longer and the cookies will become crunchy when cooled to room temperature.
Hope you enjoy comparing some old recipes for this Old Fashioned Chocolate Chip Cookie. And just maybe trying something a little bit different.
104 degrees today and an ongoing drought have me thinking lighter more hydrating meals. This means fruits and vegetables. Are you thinking what I’ve heard many times before beets taste like dirt. I consumed my fair share of dirt as a toddler, so I’ve been told, and I can honestly say it’s not sweet and while red beets are earthy they lack the grittiness. Still fearful? For a less earthy taste try the golden beet.
Make this recipe an easy quick fix with jarred baby beets (not pickled) or use fresh with a little added prep time. Make this completely vegetarian or add a little cooked bacon. Just a great dinner salad for a hot hot day.
This panini is inspired by a friend who loves roasted red pepper sandwiches … that simple … that good. Not even a panini when he puts his together … yep, he’s a pretty good cook and the whole thing works. I love the toasted sandwich, panini. And I’ve seen this in vogue use of a waffle iron … making a waffle meal of turkey, dressing and mashed potatoes to cakes and other desserts.
And since I have yet to invest in a panini press and I’ve lost, in my most organized kitchen, my Le Creuset grill I decided to use my waffle iron. Aside from the waffle look the results are the same as a panini press, delicious!
Eggplant Parmigiana
These beauties, pictured two summers ago … but I can tell you I’m up for a good crop this year too. I love eggplant but only if it’s tender … not chewy and tough as it can be if certain steps are skipped when preparing. I know there are those who swear the salting process is not necessary but I’ve tried to skip this one, you guessed it, with chewy tough results. So get out your colander, salt 1/4 inch eggplant slices heavily on both sides and place into the colander for draining for at least 30 minutes. Pat liquid and dust off salt with paper towels (or rinse with cool water and pat dry) and you are good to go. An old dish that never grows old.
Having success with this quick dish is to avoid substitutions of lesser cuts of beef … Definitely use fresh mushrooms, smoky applewood bacon and caramelize caramelize. I’ve tried to economize with other than filet mignon but the quickness of this dish requires a tender cut. Are you thinking why smother a filet mignon? I don’t consider quality red wine and cognac a bad addition to $25 a pound beef. Give this a try when you wish to impress.
And for those purists who just can’t do this to a filet mignon try this.
Have you ever heard of mashed rutabagas in place of potatoes for a Thanksgiving side dish? Or was it Christmas? Well, I have! What do you know about this vegetable? Maybe more than I because my knowledge is slim. Not so many years ago I’d be looking for turnips for a recipe and unknowingly pick up a rutabaga. (It’s ugly cousin.) When my “turnip” cooked up yellow … yikes! If the top hadn’t been removed (I tell myself now) and I hadn’t thought they were turning a bit yellow because they were getting old I wouldn’t have made such a mistake. Ha!
Did you know this root vegetable is a cross between a cabbage and a turnip. So, guess what! This slaw is versatile … make it with cabbage, turnips or rutabagas. And don’t fear the ugliness of the rutabaga … it cleans up nicely and really doesn’t taste much different from a turnip … neither having a strong flavor in my opinion. My excuse for ground black pepper!
This salad is as beautiful as it’s nutritious and delicious! Revised from the good old days of raisins and sunflower seeds to a main dish with chicken. But works as a side dish without the chicken if you prefer. Crunchy multi-flavor with a sweet-n-sour dressing. Perfect for the barbecue season ahead!
Enjoy!