Monthly Archives: May 2015

Toffee-Chocolate Chip Cookies

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toffeechocolatechipcookies

Toffee-Chocolate Chip Cookies

These cookies are thin and slightly crispy.  My family loves toffee, so I had to try these.

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/4 cup honey
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (12-oz.) miniature semisweet chocolate chips
  • 1 package (6-oz.) almond brickle chips

Heat oven to 350 degrees.  Cream brown sugar, butter, shortening, honey and egg in large mixing bowl.  Mix in flour, baking soda, baking powder and salt.  Stir in chocolate chips and brickle chips.

Drop dough by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheet.  Bake 10 to 12 minutes or until gold brown,

Makes about 4 dozen cookies.

Giant Toffee-Chocolate Chip Cookies:

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.  Don’t put more than six cookies on the sheet.  Bake 12 to 14 minutes or until edges are golden brown.  (Centers well be soft.)  Cool 3 to 4 minutes; remove from cookie sheet.

“We are shaped and fashioned by what we love most.”

Copycat KFC Cole Slaw

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copycatkfccoleslaw

Copycat KFC Cole Slaw

My grandson, Caleb, loves KFC Cole Slaw, so I had to make this for his birthday party along with his other favorite, BBQ ribs.

  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 cups finely chopped cabbage (about 1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 2 tablespoons minced onion

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).

Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add the cabbage, carrots, and onion, and mix well.

Cover and refrigerate for a least 2 hours before serving.

Serves 10 to 12.

“We are shaped and fashioned by what we love most.”

Tomato and Cheddar on an English Muffin

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tomatoandcheeseonanenglishmuffin

Tomato and Cheddar on an English Muffin

I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli.  Alex has created the most mouth-watering sandwich!!  (I have slightly adapted it.)  I can’t wait until my tomatoes are ripe in my garden.

  • 1 Thomas’ English muffin, split open
  • Butter
  • 1 (3/8-inch-thick) slice tomato
  • Kosher salt and cracked black pepper, opt.
  • Pinch of sugar, opt.
  • 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)

Toast the English muffin until it is lightly browned.  Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.

Season the tomato slices with salt, pepper, and sugar, if using.

Layer the cheese on the bottom half of the muffin.  Top with the tomato.  Put the muffin top over it and press down until some of the juice leaks out of the tomatoes.  Close your eyes.  Pretend you’re eight year old.  Enjoy.

Serves 1.

“We are shaped and fashioned by what we love most.”

Cheesy Chicken Chowder

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cheesychickenchowder

Cheesy Chicken Chowder

This chowder can be made pretty quickly.  I used leftover rotisserie chicken, but you could also use canned chicken.  You can poach your chicken in the broth before you get started also.  It is yummy!!

  • 32-oz. can chicken broth
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, peeled and thinly sliced
  • 1/2 cup onion, diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cup milk
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups cooked chicken chopped
  • 15-oz. can whole-kernel corn, drained

Bring broth to a simmer in a large stockpot over medium heat.  (This is when you would poach your chicken if doing so.)  Remove chicken and add vegetables, salt and pepper; cook until tender.  Melt butter in a separate saucepan; add flour and whisk until smooth.  Gradually add milk to butter mixture; cook and stir until mixture starts to thicken.  Add to stockpot; stir until well mixed.  Add cheese; stir until melted.  Add chicken and corn.  Simmer until heated through, about 3 to 5 minutes.

Serves 6.

“A good name honors our great God.”