Family favorites around here are chocolate chip cookies. Now the debate of what is the best is still up in the air but on vacation the nestle toll houses recipe is a fan favorite for the Lee’s. Every year when we get together for a family vacation we bake these for a sweet treats after dinner.
2 1/4 cup ap flour (I always like to use 1 cup of whole wheat pastry flour if on hand)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp pure vanilla extract
2 sticks (1 cup) of butter (mom uses 1/2 margarine) make sure it is room temp
1 tsp baking soda
1/2 tsp kosher salt
1 package of semisweet chocolate chips ( we used mini allergy free chips)
1/2 cup chopped pecans (optional)
Preheat the oven to 375 degrees. Parchment paperline a cookie sheet.
1. Mix well together with whisk in a medium bowl butter, sugars, and vanilla. Make sure the mixture is good and creamy. Add one egg at a time and incorporate after each addition. Set aside.
2. In a separate bowl mix together flour, soda, & salt. Add the mixed dry ingredients into the mixture with a wooden spoon. Once incorporated add nuts and chocolate chips.
3. Place the dough about 1 TB spoon amount on the baking pan and space about 1.5 inches apart and bake for 9 minutes. Be careful the amount of time & temperature depending on the darkness of the pan and the temp of the dough. We did have to decrease the temperature to 350 degrees and bake for 12 minutes. Remove from pan right away.
4. Enjoy quickly! They go fast!
You can tell when we are not in our own Kitchen, we have to resort to creative “mixing bowls”.
I was going through my grandma’s recipe books a few weeks ago. I stumbled across my Mom’s Famous Peanut Butter Cookies. These are the best peanut butter cookies ever! I maybe bias… Just saying. I love mom!
Preheat oven to 375 degrees and line a half sheet pan with parchment paper. Set aside.
1 cup unsalted butter
1 1/4 cups peanut butter
1 cup brown sugar
1 cup granulated sugar
1 tsp almond extract
1 2/3 cup sifted all purpose flour
1 cup whole wheat pastry flour (I made this change)
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 package of Reese’s peanut butter chips
Vanilla sugar for rolling the cookie balls in the dough (optional)
1. Thoroughly cream butter, peanut butter,sugar, and almond extract in stand mixer. Add one egg at a time and incorporate after each addition.
2. In a separate bowl sift together flour, salt and soda. Blend the flour mixture into the creamed mixure.
3. Shape the dough into 1/4 cup balls; roll in granulated vanilla sugar
4. Place 2 inches apart on parchment paper on prepared half sheet pan. I only placed 6 to a half sheet pan. Place crisscross pattern with fork or my mother in law found me this adorable “I love cookies” stamp at our favorite kitchen store in the Strip District.
5.Bake at 375 degrees for 11-13 minutes. The magic number for me was 12. Remove from pan right away and allow to cool on cookie wire rack.
Nothing says winter Sunday like Mom’s chili. My mom graciously shared her recipe of chili one weekend when my husband and I moved a year and a half ago. Just this past weekend we had my family over for a visit and shared this warm hearty lunch. This recipe is perfect to start early in the day and let it simmer for 4 to 5 hours on low.
1 TB canola oil
1 pound 93 % lean ground beef
Onion-1 medium diced
garlic 3 really large cloves (diced)
Add salt pepper to taste
1pkg food club chili mix-season meat or one heaping TB of penzeys chili powder (I used penzeys chili powder this last time but my mom prefers food club or Mccormicks Chili packet)
1 tsp red pepper flake (optional)
1box beef stock (32 oz)
One 32 oz V8 spicy or equivalent of 32 oz
1tb brown sugar
1 dark can of kidney beans drained & rinsed
1 light can of kidney beans drained and rinsed
1 can diced tomatoes with chilies such as rotel
1 large green pepper (diced)
1 tsp Berbere (penzeys seasoning)
Place canola oil in a large Dutch oven on medium heat. Add ground meat to the pan. Season with salt and pepper. Cook meat until browned.
Add onion, garlic and peppers. Season with salt, pepper, red pepper, berbere, brown sugar, and high quality chili powder.
Cook until onions and peppers are tender about 6-8 minutes.
Add beans, tomatoes and stir.
Now add stock, & V8.
Bring to a boil and then reduce to lowest setting as let cook for 4 hours.
Enjoy with some reduced fat cheddar cheese!