Perfect Chocolate Chip Cookies

These cookies are the perfect combo of crispy and chewy. If you don’t LOVE chocolate, these cookies are not for you, because these are loaded with semi sweet chips. These cookies are our current reigning champion of chocolate chip cookies. Elise found this recipe on All Recipes and we are all obsessed! 

Ingredients:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup packed brown sugar

¾ cup unsalted butter, melted

½ cup white sugar

1 egg

1 egg yolk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

Directions:

🍪Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

🍪Sift flour, baking soda, and salt together; set aside.

🍪Beat brown sugar, melted butter, and white sugar with an electric mixer in a large bowl until smooth. Beat in egg, egg yolk, and vanilla until light and creamy; add flour mixture and stir until dough is just combined. Stir in chocolate chips.

🍪 Drop spoonfuls of dough 3 inches apart onto the prepared baking sheets.

🍪Bake in the preheated oven until edges are golden, about 15 to 17 minutes. Cool on the cookie sheets briefly before transferring them to a wire rack to cool completely.

Fettuccini with Ham & Zucchini

Always a hit!

Ingredients:

Olive oil
1 clove garlic, pressed
1/2 medium onion, finely chopped
2 or 3 small zucchini, julienned
1 (or so) cup cooked ham, diced
1 pint heavy cream
2 T butter
1/2 cup parmesan cheese, grated
1 package fettuccini pasta

Directions:

Cook pasta according to directions on package. In skillet, start with a couple tablespoons of oilive oil. Sautee onion and garlic on medium heat until onion is tender. Be careful to not burn the garlic. Add the zucchini and ham and stir fry for about 5 minutes. Drain pasta and pour back into pot. Add the cream, butter, zucchini mixture to the pasta. heat this through then add the parmesan last. Serve immediately. You can tweak the recipe to stretch it as much as you want, including adding sour cream, etc.




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Creamy Potato & Corn Chowder

This was the perfect thing for the rainy day we had today. 

Ingredients:

Potatoes (3-4 large baking potatoes, peeled & cut up)

2 cloves garlic (minced)

1/4 onion (chopped)

3-4 Tablespoons butter (I used bacon fat)

1/3 cup flour

1 1/2 cups chicken broth

2 cups water

4-5 cups milk (or combination of cream, milk, etc.)

1 cup Corn

Salt & Pepper

The first thing I did was cook 5 slices of bacon to make a nice bacon bit topping for the soup. I then used the fat rendered to begin my roux.

Place the butter (or oil or bacon fat) in the bottom of a large pot and turn the heat on medium-low. Add the onion & garlic and simmer until the onions are tender. Turn the heat down if it gets too hot...you don't want to burn the garlic.

Add the flour and make a nice paste. Then whisk in the half of the chicken broth. Bring this to a boil to thicken it up.

Add remaining chicken broth & water. Add potatoes and bring to a boil until potatoes are tender, stirring regularly. Add milk (if you added the milk before the potatoes are tender and you are bringing it to a simmer, stir constantly to avoid scalding the milk.)

Add corn, salt & pepper to taste.

Serve with shredded cheese, green onions & bacon!

Enjoy!