It's not the packaging, but what's inside -and- Chocolate Chip Cookies

 A little while ago I was making some cookies.  I needed 3/4 lb of butter (and yes, the cookies are fabulous!).  I finished one package and opened another.  I was struck by the appearance of the two sticks of butter.  One is more 'short and stocky' while the other is more 'tall and slender'.  But do you know what?   They both contain the same amount of butter!  

Both packages of butter will accomplish the same purpose.

Although they look different, their value is identical (to help make the best chocolate chip cookies ever)!

So - why do we do it?

Why do we look at someone and judge them because of their appearance?  Do we know anything about them?  Do we understand their story?  Do we know what they have to offer?  Do we know their heart?

My guess is no - we don't.  

Do we really want Jesus to judge us by our outward appearance, or are we hopeful that he will look upon our heart?

I know I don't always present myself well.  For example, I struggle with some anxiety and sometimes if I'm leaving a gathering, I just go.  I don't tell anyone I'm leaving, I just walk away.  Doing all of the hugging and saying goodbye and making sure I don't miss anyone is exhausting to me (and I love hugs).  But sometimes I just walk away.  

I know that Jesus knows my heart.  He knows I don't always try as hard as I should, but He also knows that often-times I do better than I ever thought I could.  

Let's be a little less judgmental, a lot kinder and pull more people into our circle, not less.  And let's do it over a warm chocolate chip cookie!

TRIPLE CHOCOLATE CHIP COOKIES

Cream together:

3 cubes butter (3/4 lb) softened                

1 cup granulated sugar

1 cup brown sugar                                    

2 eggs

1 1/2 tsp vanilla

Mix well and add:

4 cups flour                                                

1 1/2 tsp baking soda

1 1/2 tsp salt

After ingredients are all mixed well, add:

1 pkg milk chocolate chips                        

1/2 pkg semi-sweet chocolate chips

1/2 pkg white chocolate chips

Mix well and place on baking sheet.  Bake at 350 for 10-12 minutes.  (I usually leave them for 15).  You will want to remove them when they are 'lightly' browned, but may still seem a little gooey in the center.  Let them rest on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.  They will finish setting up as they cool.  I have three large baking sheets, and sometimes I just pull one from the oven and leave the cookies on the baking sheet and put in another batch on a different one.    

Apple Pie

Deep-dish, Crumb-topped Apple Pie that is!

Who did you spend Thanksgiving with? We typically aren't blessed to be with family on Thanksgiving, so we share the day with someone else in the same situation. This year we enjoyed the day with our friends, Brad and Martha Cochran. They have a teenage son at home who was more than happy to take the picture! - and two daughters and a son-in-law that weren't able to be home either.


It was a relaxing day; a wonderful meal, shared friendship, then back home to begin pulling out Christmas tubs and decorating.

I'm not a huge pumpkin pie fan - but I dearly love my apple pie! I took the recipe that my mother-in-law had used for years and tweeked it a bit. Because I'm thankful for others who share their fabulous recipes with me - I'm sharing this one with you! Look at that pie! The pictures don't do it justice - and I made REAL whipped topping for it. Nothing better my friends!
Apple Pie
6 cups apples ~ Choose 2-3 varieties from the following: *Golden Delicious
Granny Smith, Macintosh, Jonathan, or JonaGold
1 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
4 Tbs. quick Tapioca
1 Tbs. corn starch

Peel and core your apples and cut into slices, placing them in a large bowl. Add all other ingredients and mix well.

Double-crust pastry recipe
2 c. flour
1 tsp. salt
2/3 c. shortening
5-7 Tbs. cold (even ice) wter

Mix flour and salt together in a deep bowl. Cut in shortening until crumbly. Add water a tablespoon at a time until moistened...don't over mix. Roll out half and put in a large, deep dish pie plate. Pour apple mixture into prepared crust. Roll out other half of pastry and place on top of apples. Seal the edges, then cut several 'vent' holes in top of crust. Top with crumb topping.

Crumb Topping
1/2 - 3/4 c. flour
1/2 - 3/4 c. sugar
4-6 Tbs. butter (cold, but not HARD)
1 tsp. cinnamon
Combine flour, sugar and butter. Cut in butter till crumbly. Spread over top of pie. (I like LOTS of crumb topping so I use the greater measurements. If you just want a little - use the lesser measurements.)

Bake at 350 for 30-45 minutes...check at 30 minutes. If apples in the middle aren't soft - cook for the additional 15 minutes.

*While working at Utah State University eons ago - one of the professors in our department, Alvin Hamson, told me the secret of using the different kinds of apples. They are all a little different in sweetness vs. tartness. The combination is wonderful.

Pumpkin Turtle Cheesecake

I know that we are knee-deep in 'fall' when I pull out my recipe for this amazing cheesecake. My sweetheart's birthday is in November - and this is the 'go-to' recipe to celebrate that special day! This year it was made by Millie while we were visiting family in Utah. I made it again this week for my co-workers. I've learned something with this cheesecake - you HAVE to use REAL cream cheese - no low-fat, no fat-free! It's just not worth it to try to save a few calories on this heavenly dessert.

CRUST
1 1/2 cups thin chocolate wafer cookie crumbs
(about 30 cookies)
1/4 cup butter or margarine, melted

FILLING
1/4 cup flour
2 tsp. pumpkin pie spice
1 can (15 oz) pumpkin
4 8 oz pkgs cream cheese
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

TOPPING
1/2 cup chopped pecans, toasted*
2 oz bittersweet baking chocolate
coarsely chopped
1 TBS vegetable oil
1 cup caramel topping
*to toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5-7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

1) Heat oven to 300. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8-10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.

2) Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

3) Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still juggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.

4) Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

5) Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on high 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

6) To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

High Altitude Directions > Before preheating oven, place pan of water on oven rack below rack cheesecake will be baked on. In step 3, bake 1 hour 20 minutes to 1 hour 30 minutes. Do not run knife around edge of pan until after cheesecake has cooled 30 minutes.

Here's a close-up of the chocolate and yummy caramel drizzled over the cheesecake.

What dessert or food do you make for special occasions?

Hot Rolls

I've had a lot of friends ask for my hot roll recipe. So here goes! Don't they look good? Imagine the warm bread, a pat of creamy butter and a spoonful of homemade strawberry jam.....makes my mouth water!

Hot Rolls
1/4 lb butter - softened
1/2 c. + 1/2 TBS sugar
1 TBS salt
1/4 c. powdered milk
Mix these first four ingredients together in a large mixing bowl. I use my kitchen aid mixer for this. Add:
2 1/2 c. warm water (think baby bottle warm)
2 c. flour
On slow speed, mix well. Add:
3 eggs
1 TBS yeast (I use instant yeast - so easy to use)
6 - 6 1/2 c. flour
I add the eggs and mix well. Then I will put in three cups flour and the yeast. Mix this well, then gradually add the rest of the flour until the dough pulls away from the sides. You may either leave the dough in the mixing bowl, or transfer to a large bowl sprayed with nonstick cooking spray and lay a light towel over the top. Put in the refrigerator overnight to raise.

I like to mix mine up right before I go to bed. It's great to do on a Saturday night....get the rolls ready Sunday morning - let them raise while you are at church, come home and pop them in the oven and they are hot and ready for dinner! (You can also leave it out in a warm place to raise if you are going to be home to watch it).

In the morning, remove all the dough from the bowl and place on the counter. I usually spray my surface with a little nonstick cooking spray. Cut into four equal pieces. Roll one piece at a time into a circle (like pizza dough). Cut in 12 triangles using a pizza cutter and roll into the crescent shape.


Put on a baking sheet that has been sprayed with nonstick cooking spray and allow to raise till doubled. (do this with all four sections).

Bake at 350 for 15-20 minutes or till golden brown. After removing from the oven brush the tops with softened butter.

For a change - instead of making crescents, cut chunks off of the dough ball and roll into a rope and tie in a knot.

Cinnamon Streusel Coffee Cake

I have a few 'go-to' desserts and this is one of them. It's moist, it's full of cinnamon flavor and it's great for breakfast or as a dessert. It is definitely a moreish dessert - you always want a little more! Enjoy!


DOUGH
3 cups flour
1 1/2 cups sugar
1 tablespoon plus 2 tsp. baking powder
1 1/2 tsp. salt
1/2 cup butter
1 1/2 cups milk
2 eggs

CINNAMON NUT FILLING
1/2 cup brown sugar
1/2 cup finely chopped pecans (optional)
2 tsp. ground cinnamon

STREUSEL TOPPING
1/2 cup flour
1 cup sugar
1/2 cup firm butter

GLAZE
2 cups powdered sugar
1/4 cup butter, softened
1 tsp. vanilla
1/3-1/2 cup water

Preheat oven to 375 degrees. Spray a 9x13 cake pan with non-stick cooking spray. Mix all the dough ingredients together until moist and beat 1 minute. Spread half of the batter in the cake pan and set the rest aside. Mix the filling ingredients together and sprinkle over the cake layer in the pan. Pour the rest of the batter over the filling, spreading carefully. Prepare the streusel topping by mixing together all the ingredients until crumbly and sprinkle over the top of the dough mixture. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, beat the powdered sugar and butter together until creamy. Add the vanilla and mix well. Add the water as needed, a tablespoon at a time to make a drizzle consistency. Drizzle the baked cake with the glaze while warm.

ENJOY!

Strawberry Pie

I went to my garden the other morning before it got too hot and picked strawberries. Strawberries fresh from the garden are YUMMY!

Then I made this:

See the white layer? It's a little cream cheese concoction that is AmAzInG! It's a nice little surprise when you take that first bite! Enjoy.
STRAWBERRY PIE
1 pkg strawberry jello (I use sugar free)
2 Tbs. cornstarch
1 c. sugar
Mix these three ingredients together and gradually add to:
2 c. boiling water.
Stir until dissolved - do not let it boil. Cool. When partially set, add sliced berries.
--Cream Cheese Layer-- (optional)
4 oz cream cheese, softened
1/2 c. powdered sugar
1/2 container Cool Whip
Cream together the cream cheese and the powdered sugar. When completely mixed together, fold in the whipped topping. Spread over an already baked and cooled pie shell. Pour the strawberry mixture over this and refrigerate until set. Enjoy with a scoop of icecream or a dollop of whipped topping on the top.

Fudge Jubilees, Italian Casserole and other good things!

I promised I would share some of our families favorite foods...something that always seems to end up on the table when we gather. First - which there are no pictures of - is some nummy steaks cooked on the grill. Medium rare to medium with some garlic powder and Canadian Steak seasoning. Makes my mouth water just thinking about it.
And then there are Fudge Jubilees! This is a pan full of happy! Here's the recipe:
1 c. butter - softened
2 eggs
2 c. brown sugar
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
2 1/4 c. flour
3 c. quick cooking oats
Combine the above ingredients in a large mixing bowl. It will be a stiff dough and will look like this:

Divide the dough into thirds. I do it right in the mixing bowl - like this:

Using a jelly roll pan that has been sprayed with nonstick cooking spray - use 2/3 of the dough and press it into the pan using your fingers. Leave a slight ridge around the edge.

Next comes the FUDGE part: In a small sauce pan, combine the following and heat over low - just until everything is melted together.
1 c. chocolate chips (I use milk chocolate)
1 can sweetened condensed milk
2 tsp. vanilla
2 Tbs. butter
1/2 tsp. salt

Pour it over the oatmeal mixture - like this:

Using the remaining 1/3 dough - remove a spoonful at a time, flatten it out with your fingers and lay it over the fudge.

Bake at 350 for 15-20 minutes or just until slightly browned. Don't overcook as the fudge part will become more like a brownie and less like 'hot fudge'!

Italian Casserole has become another family favorite. It is easy and it's filling!
1/2 lb hamburger/ground chuck
1/2 lb sausage
1/2-1 onion - chopped
1 can/bottle of your favorite spaghetti sauce
1/2 box Penne pasta - cooked
Parmesan cheese
1 large container of skim Ricotta cheese
2 c. grated mozarella cheese
In a large skillet brown the burger and the sausage, adding the chopped onion part way through cooking. Cook till the onion is tender - drain. Add the spaghetti sauce and the drained pasta and mix well. Using a large casserole dish - spray with non-stick cooking spray and pour in half of the meat mixture. Spoon half of the ricotta cheese over the mixture, sprinkle with parmesan cheese and end with a layer of mozarella cheese. Repeat layers. Cover and bake at 350 for about 30 minutes or until bubbly and hot all the way through.


Add a little Caesar Salad -

...and some french bread and you have one of our favorite meals.

For a Memorial Day party I whipped up a batch of Rice Krispie Treats. But these are special Rice Krispie Treats. Add a full bag of Peanute Butter M&M's to it when you are stirring them together. When you put them in the pan - don't squish them down hard in the pan - just drop it in - spread it out and let it be. They will be light and fluffy and oh so good!

Let me know what you think and share one of your family favorites!

It's a Celebration!

It's a celebration because we have family coming. Millie and her fiance! It's a celebration because they will be able to celebrate their upcoming wedding with people Millie grew up with and went to church with. It's a celebration because all the beds will be filled, full meals will be cooked, games will be played and midwest storms will be enjoyed! And it's a celebrations because I get to cook. Really cook. Full meals -- with dessert! What are some of your favorite family meals or foods that you cook to 'celebrate'? Check back in a few days and I'll show you some of our favorite celebration foods. I want to know yours --- please share!

Cake Pops

I made these for a friend's son who was having his Eagle Scout Court of Honor. Her theme was red, white and blue.

Strawberry Fluff n'Stuff!

So - I've been off of work for spring break for a week now - 2 days left. I had grand plans of cleaning (yea, right!), organizing (maybe just a smidge), immersing myself in journaling and studying my scriptures (I wasn't 'immersed', but I did better than normal) and exercising EVERY DAY! LOL! That's the best one yet! BUT - I did come across a new recipe to try - in all places - our HyVee Grocery ad. I made a few ingredient adjustments to make it lower in fat and as sugar-free as possible - and I have to say - it's quite yummy! Fresh strawberries between layers of strawberry goodness (almost like a mousse)and a crust of oreo cookies. I'm not sure it will forever take the place of a strawberry pie - but it will certainly keep a favored spot in my recipe file.



Do you want to make it?
Strawberry Layered Dessert
2/3 c. boiling water
2 c. Oreo cookies, finely crushed (about 20 cookies)
1/4 c. butter, melted
1 3 oz. pkg. sugar-free strawberry jello
1 8 oz. pkg. fat free or reduced fat cream cheese
1 8 oz container fat free Cool Whip
1 pound strawberries - sliced
Optional - blueberries
In a small bowl, stir boiling water into dry gelatin and mix at least 2 minutes or until completely dissolved. Cool 5 minutes stirring occasionally.
Meanwhile, mix cookie crumbs and butter; press into a 9" spring-form pan. Set aside. (I didn't want to get my spring form out - so I just used a pretty plate, you could also use a deep-dish pie plate).
In a large bowl, beat cream cheese on medium speed until creamy. Gradually add prepared gelatin mixture, beating well after each addition. Gently stir in 2 cups of whipped topping. Divide mixture in half.
Top cookie mixture with half of gelatin mixture. Layer 2 cups of sliced strawberries over gelatin mixture and top with remaining gelatin mixture (aka - fluff!). Top with remaining Cool Whip. Garnish with remaining strawberries and blueberries, if desired.
Chill to keep.

Some Easter Goodies

I love an excuse to bake. Easter is my current reason to spend some time in the kitchen. I love to send boxes of goodies to my kids and to share with my friends and those that I visit teach.
I thought I'd 'monogram' some of my cookies in recognition of my girls and the men that they love!

And you can't have Easter without a carrot.



These are absolutely the BEST! My friend Tammy Mort shared this delightful recipe with us for Volunteer Recognition Week. Mini Pecan Pie Muffins. You'll find the recipe below --- I tweaked it just a bit and it is AMAZING!

Just the right size to 'pop' in your mouth!


Mini Pecan Pie Muffins
2 large eggs
1/2 c. butter, softened
1 c. brown sugar, packed
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
3/4 c. flour (may need to add just a spoonful or two more)
1 c. chopped pecans

Mix all ingredients together in order given till well blended. Spray the bottoms only of a mini muffin tin with non-stick cooking spray and fill 3/4 full of batter. Bake at 350 degrees for 12 minutes. Remove from oven and let cool for 2-3 minutes before carefully removing from muffin tins to finish cooling.
ENJOY!

Cupcake

A weight watchers cupcake with non-weight watchers icing! Chocolate cream cheese - my favorite!! -- with a little sanding sugar added to the top for some pizzazz! For the cupcakes, use any cake mix, and add one 12 oz. can of diet soda, mix and bake. They don't raise quite as high, but they still taste just as yummy and have a LOT less calories.

What do you do on a snow day?

We are getting pretty good at this 'snow day' business. This is our third set of snow days...3 days this week. I'm not sure when our cul-de-sac will get plowed - can't tell if our main road has been or not - maybe one swipe down the middle - it's hard to tell from here.

So - what do YOU do on a snow day? Here's what I've been up to.
I read this. It took me a while to get into it - but it was an excellent book.

I made and decorated these!




We enjoyed some warm caramel apple cider this morning....and when we walked out of the kitchen, Dusty decided to finish off the whipped cream. She knows it's a capital offense to be on the table, so I almost didn't get the picture before she scampered off.

There has been snow of course - some of it enjoyable - and some not so much!


And I've spent a little time working on old scrapbooks. Here's a view of 'back in the day'!

A little piece of heaven!

This isn't just a chocolate chip cookie....this is a little piece of heaven! Especially warm from the oven. Enjoy!

Triple Chocolate Chip Cookies

Cream together the following:
3 sticks butter - softened
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
Mix together then add to the above mixture:
4 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
When well mixed, add:
1 pkg. milk chocolate chips
1/2 pkg. semi-sweet chocolate chips
1/2 pkg. white/vanilla chips
Combine well. Bake at 350 for 10-12 minutes. Remove from the oven when they still seem a little gooey or soft. Let rest on the cookie sheet for about 2 minutes, then remove to a cooling rack!

Don't make these if you are attempting to diet! But if you are you are up for giving most of them away - and enjoying what's left in moderation - go for it!

Peanut Butter Bon Bons

I've starting baking, cooking, and in general playing with my food a bit more and it is so relaxing to me! I made these bon bons for a Relief Society activity. Unfortunately, when I am playing with my food, other things on my 'to do' list take a back seat! Oh well, there's always tomorrow!