Baking

Kim's Chocolate Chip Cookies

December 31, 2016


If you walked into my kitchen right now, I guarantee you would find a jar full of homemade cookies. Friends and family know that they are free game. No need to ask, just help yourself. 

In fact, I've had friends of my children knock on my front door to play. If my child couldn't play, they'd ask, "well can I just have a cookie?"

I've tried so many chocolate chip cookie recipes over the years.  In fact, one time I had my entire family do a taste test of four different chocolate chip cookies I made in order to find the winner.

What's funny is that I found the best to be on the back of Toll House chocolate chip bag.  Yep, that's the winner!  I tweaked the recipe a bit (I added a little more flour and vanilla and lowering the oven temperature) but otherwise it's the perfect cookie.  Crispy on the outside, chewy inside and the taste of butter!










INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, room temperature (or zap each stick in microwave for 10 seconds)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) semi sweet chocolate chips

INSTRUCTIONS

Mix all wet ingredients together with kitchen aid or electric mixer at lowest speed until just combined (Don't over mix or you'll have flat cookies) In a separate bowl, mix together flour, sugars,  salt and baking soda. Once mixed, add to wet ingredients and mix until just combined combined. Add chocolate chips. Drop spoonfuls on parchment lined cookie sheet. Bake in preheated 325 oven (If you have a convection oven, use it!) for twelve minutes or until done. Let cool for three minutes and move to wire rack.




Drinks

Pineapple Slush (Rachel's Favorite)

December 31, 2016


I can't believe the holidays are behind us! It feels like this year flew by.

We normally have a big Christmas feast with our family and friends but this year decided to just hang at home. However, I couldn't break the tradition fully and had to whip up my favorite punch recipe that I've been making for over 15 years. My friend Rachel bypasses the cute party cups and gets a Route 44 size cup out of my cupboard for this drink. It's amazing.

Heads up : this recipe makes a lot of punch! I portion out the punch into three to four gallon sized bags and just add another bag to the punch as it is running out. I always seem to have punch-filled gallon bags leftover for New Years Eve. My family never complains about that ;)

Hope you all had a happy holiday season! On to summer. :)




INGREDIENTS :

2 cans frozen orange juice, thawed
2 can frozen lemonade, thawed
3 large cans of pineapple juice
6 to 7 ripe bananas
4 cups sugar
Bottles of 7-up or Sprite

INSTRUCTIONS :

Place ripe bananas in freezer zip lock bag and squeeze with hand until mushed. In bowl, mix juices and sugar; add bananas. Portion out into three to four gallon ziplock bags. Freeze for at least 24 hours. When ready to serve, place one frozen bag of punch into punch bowl, let sit for 15 minutes. Add two 2 liter bottles of 7-up or Sprite. Serve.

Helpful Hint: 
If the mixture is not forming slush, you can help it along by using a knife or a gloved hand to break it apart.

Asian Food

Slow Cooker Mu Shu Chicken Wraps

December 31, 2016

My kids (and their friends...and friends of their friends...and friends of their friends' friends) absolutely devour this recipe. It's a total crowd-pleaser and is just different enough from your standard, run-of-the-mill slow cooker recipe that it appears impressive. 
Score!


INGREDIENTS :
1 onion, diced
2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix
green onions, sliced lengthwise into 1 inch pieces
Raw tortillas (I find these at Winco or Costco) - Cook both sides and keep warm between foil before serving


INSTRUCTIONS :

Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

With a slotted spoon, transfer the chicken and onions to a edged cookie sheet or bowl and shred.

In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

Place a small handful of broccoli slaw and green onions on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.

Marvel at how wonderful you are.



Baking

Just Like Grandma's Banana Bread

December 31, 2016


My kids have lovingly described me as a busy body. 
I can't sit down. 
This also means that I can't accept that my recipe for pot roast, quinoa salad or Thanksgiving turkey is the best and I have to research, test and analyze all the recipes Pinterest has to offer before finding 'the one.' You know what I'm talking about.

But this banana bread takes the cake (or the bread). It's the best and nothing can beat it. Your search can end here. Take a seat. Kick up your feet. 

This is a simple recipe that your grandma would have made (hence the name). 
Enjoy!


INGREDIENTS :
  • 3 ripe bananas
  • 1/2 cup butter, room temperature
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup chopped walnuts (optional -- adds a crunch!)

INSTRUCTIONS :

Preheat oven to 350 degrees. Grease a large bread pan and pop a Diet Coke for good measure.

Combine the bananas and butter. Beat or process until smooth. Add eggs, sugar, buttermilk and vanilla.

In a separate bowl combine the flour, baking powder, baking soda and salt. Add to the batter.

Pour the batter into the pan and bake until a toothpick inserted in the middle of the bread comes out clean...roughly 60 minutes. 

Once the bread comes out of the oven, practice self-restraint and let it sit for a few minutes before taking it out of the pan (and devouring). Cool on a rack.
Inhale. 






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