CHOCOLATE CHIP COOKIES

Who doesn't love chocolate chip cookies?  I don't know anyone, do you?  I have made countless recipes of chocolate chip cookies.  All I need is the ingredients and I can whip up a batch without reading the instructions, they're all the same right?  No . . . . they are not . . . too bad I realized that after I already mixed up the cookies. . . . The other night I was craving some chocolate chip cookies, so I pulled out a recipe that I had been wanting to try, I mixed them up and put them in the oven.  While I was waiting for them to bake, I decided to read the instructions and guess what it was nothing like I did.  I made them using the basic method where you cream the butter and sugar, add the eggs then the dry ingredients.  These instructions actually melt the butter and add the wet ingredients to it then stir in the dry ingredients and it states several times in the recipe to "Do Not Overmix" in fact, you are supposed to use a wooden spoon and barely mix everything until just combined.  

So, I was anxious to taste my cookies to see if I completely ruined them or if they still tasted ok.  I tasted one warm, right out of the oven and they were good, but the next day they were really really good!  They just kept getting better and better. So, I will definitely make this recipe again.  However, next time, I am going to try them the correct way as per the instructions.  I would like to see if melting the butter and changing up the mixing method really makes a difference.  So, I will let you know as soon as I try them the other way.  For now, here is my version of these yummy chewy chocolate chip cookies.  

Chocolate Chip Cookies

(Printable Recipe)

1 stick butter, softened

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp. vanilla

2 1/4 cups all-purpose flour

3/4 tsp. baking soda

1 tsp. salt

chocolate chips (I like Guittard® Milk Chocolate)

Preheat oven to 375 degrees.  Cream butter and both sugars until light and fluffy.  Add eggs, one at a time, beating until each is combined.  Add the vanilla.  Combine the flour, baking soda and salt and add to wet ingredients.  Mix until combined.  Stir in desired amount of chocolate chips.  Use a small ice cream scoop and drop dough onto cookie sheet.  Bake 10-12 minutes (Mine were perfect at 11 min.). Yield: about 33 cookies.         

KATIE LEE'S CORNBREAD

Cornbread is another one of those recipes that I am on the search for the perfect one.  This is probably the sixth or seventh recipe I've tried for regular cornbread.  I have found two that I really like so far, one that calls for buttermilk (My Aunt Marie's recipe) and one that calls for regular milk.  Even though I really like those two recipes, I still want to try new ones just to see how they compare.  So, how did this one compare to my others?  1.  The baking method - You are supposed to cook it in a cast-iron skillet, but unfortunately I do not have one of those, so I just preheated the vegetable oil in a glass casserole dish in the oven then poured in the batter.  It sizzled and began to cook immediately.  This created a very yummy crispy crust on the cornbread.  I loved the crust!  2.  The flavor - I thought the flavor was very light compared to others.  It still tasted really good, I just wished it had a little stronger flavor, but if you drizzle a little honey on it, then it takes care of the lack of flavor.  3. The texture - This was just like every other cornbread.  4.  Overall - It was good and I really loved the crispy crust, but it was not better than my Aunt's version (I'll post her's someday for you). If you are looking for something a little different, try this Pumpkin Cornbread.  It is really really yummy!!  

Cornbread:

adapted from: Katie Lee Joel

 2 Tbl. canola oil (I used vegetable)

2 c. yellow cornmeal

1 c. all-purpose flour

1 Tbl. baking powder

1 tsp. kosher salt

1/4 c. sugar

2 c. buttermilk

2 large eggs, lightly beaten

4 Tbl. unsalted butter, melted & cooled

Preheat oven to 400 degrees.  Pour the oil into a 10-inch cast-iron skillet (or casserole dish) and place in the oven to heat while the oven is preheating.  In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar.  In a separate bowl, combine the eggs, buttermilk and butter.  Add the liquid to the dry ingredients and stir until just combined.  Do not overmix.  Carefully remove the hot skillet from oven and pour the batter into it.  Bake for 25-30 minutes until golden brown.  Serve warm.  

WINGER'S STICKY FINGERS

I love everything about Wingers.  I love the popcorn you get to munch on when you sit down, the yummy vanilla rootbeer, the yummy salads, sandwiches, fries and asphalt pie, but most of all I love their wings.  They are definitely best known for their yummy wings.  I was thrilled when they came out with Sticky Fingers.  They have the same great taste of the wings, but no bone to deal with.  Every time I go there, even if I order a salad, I always order two sticky fingers on the side.  So, I was thrilled to try this recipe.  And let me just tell you, it is pretty darn close to the real deal.  In fact, I bet if you served these for dinner and told everyone you stopped by Winger's on the way home, they wouldn't even notice the difference.  This recipe is definitely a keeper!  It is spicy yet sweet.  So yummy.  Now, you can have Winger's anytime you want.  I made five sticky fingers and served with curly fries.  I did double the sauce recipe and I had plenty for coating the tenders and extra for dipping.   

Winger's Sticky Fingers

(Printable Recipe)

Sauce: (enough to coat about 6 tenders)

3 Tbl. Frank's® Hot Sauce (It has to be Frank's®)

3/4 cup Brown Sugar

2 Tbl. Water

1 cup oil

6 Tyson® frozen breaded chicken tenders

Heat hot sauce, brown sugar and water in a medium saucepan until sugar dissolves.  Meanwhile, heat 1 cup oil in medium skillet.  Add 2-3 tenders at a time, cooking about 3 minutes per side or until crispy.  Remove to a paper towel lined plate and continue with remaining tenders.  When they are all cooked, put tenders in a tupperware bowl with the sauce and shake until completely coated.  Serve with additional sauce and Ranch.  Note: If you want their creamy amazing dressing, just mix the sauce with Ranch. *Double the sauce recipe if you like extra.    

CHICKEN CAESAR PITA POCKETS

Do you ever just want something light yet filling for dinner?  If yes, this is the perfect meal for you and your family. It's pretty much a chicken caesar salad stuffed inside a pita pocket.  Yummy, I love the flavor of caesar dressing.  I've never tried a homemade version, but I do love the store bought kind.  The leftovers are perfect for sending in your kid's lunchbox the next day or taking to work for a light lunch.  If you want it to be a little more healthy, try wheat pitas and light caesar dressing.  Enjoy!!  

Chicken Caesar Pita Pockets

From: Jenn - Eat Cake For Dinner

Chicken breasts (One large chicken breast is enough for about 2 whole pitas or 4 pita halves)

Mrs. Dash (yellow lid)

salt and pepper

Italian seasoning

lemon pepper

pita pockets

lettuce, chopped

tomato, diced

Parmesan cheese, grated

Caesar salad dressing

Season chicken breasts with Mrs. Dash, salt, pepper, Italian seasoning and a little lemon pepper.  Place in a casserole dish and cover with foil.  Bake at 350 degrees for about 45 minutes - 1 hour or until no longer pink; chop when done.  Or, if you are in a hurry, you can grill the seasoned chicken breasts on the George Foreman.  Toss chopped lettuce with a little caesar dressing.  Stuff pita pockets with chopped caesar coated lettuce, chopped chicken, chopped tomato and freshly grated Parmesan.  Or stuff with all ingredients and drizzle caesar dressing over the top.           

PAULA DEEN'S GARLIC ALFREDO SAUCE

Just so you all know, pasta is my least favorite type of food (except homemade Mac & Cheese - Love it!).  I'll eat it, but it's not my first choice, however sometimes I try to switch things up a bit for dinner.  Ya know, try something different.  So, I found this recipe in the November/December 2010 issue of Paula's magazine.  I can't even tell you the last time I had chicken alfredo pasta?  So, I'm probably not the best judge of this dish, because I don't really have anything to compare it to?  With that said, I actually thought it was pretty good.  It was rich and creamy.  It didn't have tonz of flavor, but just enough?  I grilled a few chicken tenders and added them to the sauce and served over some fettucini noodles.

Garlic Alfredo Sauce:

adapted from: Paula Deen

2 Tbl. butter

2 Tbl. minced onion

2 tsp. minced garlic

2 Tbl. all-purpose flour

3 cups half-and-half

1/2 tsp. ground nutmeg (I only added a tiny pinch)

1/2 tsp. salt

1/2 tsp. ground black pepper

white pepper, to taste, optional

1 1/2 cups shredded Parmesan cheese

In a large saucepan, melt butter over medium-high heat.  Add onion and garlic and cook for 4 minutes, stirring frequently, or until onion is tender.  Reduce heat to medium-low.  Add flour and cook, whisking constantly, for 2 minutes.  Gradually add half-and-half, whisking constantly.  Cook, whisking constantly, for 8-10 minutes or just until mixture comes to a boil.  Remove from heat and stir in nutmeg, salt, pepper and white pepper (if adding).  Add cheese, stirring until melted and smooth.  Serve over pasta with chicken or vegetables.  Makes about 3 cups.  (I served over Fettucini with Italian seasoned grilled chicken strips).    

       
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OLIVE CHEESE BREAD

This bread is absolutely addicting.  I have made it countless times since I picked up a copy of The Pioneer Woman's Cookbook.  I will make spaghetti just so I can make this bread to eat with it.  Also, I seriously HATE olives.  You will never see me eating olives, if they are on my salad, I pick them off or if they are in dips, I will pick them out, but for some reason I LOVE them on this bread.  Maybe it is because I chop them so small that I can't taste them?  Or maybe it is because the other flavors are so incredibly delicious that it makes me forget there are olives in it?   

Whatever the reason, thank goodness, because I would be missing out if I would have chosen to never make this bread.  From one "Olive Hater" to another "Olive Hater" don't be afraid of this bread.  I promise if you just give this a try once, you will be hooked.  I have changed the recipe quite a bit from the original to match my taste.  The original recipe uses pimiento-stuffed green olives, but I prefer just the plain pimientos.  I also added some Parmesan cheese and garlic powder to give it a little better taste.   
    

Olive Cheese Bread

From: Jenn@eatcakefordinner

(Printable Recipe)

1 (14.5 oz.) can black olives, drained

1/4 c. pimientos, drained

1/2 c. unsalted butter, soft

1/2 c. Mayonnaise (no subs)

8 oz. Monterey Jack Cheese, grated

1 c. Parmesan Cheese blend, grated

salt and pepper

garlic powder, to taste

1 loaf french bread

Finely chop the black olives and pimientos and add to a mixing bowl.  Add the butter, Mayonnaise, Monterey, Parmesan blend, salt, pepper and garlic powder; stir well to combine.  Slice french bread in half lengthwise.  Spread both halves evenly with the olive mixture.  Place on a baking sheet and bake at 325 degrees for 20-25 minutes or until the cheese is melted and beginning to brown.  Cut into slices.  Serve with spaghetti or lasagna.  

Or, slice french bread into individual slices and spread the olive mixture over each slice.  Place slices on baking sheet and bake at 350 degrees for 10-15 minutes.  Broil a few minutes at the end to brown the cheese.    

slightly adapted from This Cookbook