3 C all purpose flour, unsifted
1/2 tsp salt
1 tsp baking soda
2 sticks butter (1/2 lb) at room temperature
3/4 C sugar
3/4 C brown sugar, packed
1 tsp vanilla extract
2 eggs
10 oz dark chocolate chips
10 oz peanut butter chips
1 C chunky peanut butter
1 small jar of marshmallow fluff
Pre-heat oven to 375 degrees.
Combine flour, salt and baking soda together.
In a separate bowl, cream together the butter and sugars until fluffy. Add the vanilla and eggs, one at a time, and beat until combined.
Add the dry ingredients, a little at a time. Make sure that the flour mixture is completely combined before adding more.
Add the remaining ingredients to the mixture.
Drop cookies onto un-greased baking sheet, and bake around 9-11 minutes or until golden brown along the edges.
Yields about 36 cookies.
Wednesday, November 2, 2011
Friday, April 8, 2011
Chicken and Bean Soup
I know, I know... It's been a while yet again. Call me busy-exhausted. LOL. Not to mention poor.
On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.
Serves: 12-14 people
6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions
2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper
12 oz dried pasta *OR* 8 oz uncooked barley
1 c sour cream
2 c diced tomatoes, drained
Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.
Serve with your favorite artisan bread and enjoy!
On the up-shot, being poor meant that I got to try some new ideas with stuff I hadn't done in a while. Last night was one of them, and I liked it so much I figured I'd pop it up here so others can try it, too.
Serves: 12-14 people
6 cloves garlic, minced
2 c mixed beans/lentils/split peas
8 c boiling water
1 c dried vegetables
2 Tbsp freeze-dried red onions
2 quarts water
2 c chicken stock
2 chicken leg quarters
2 Tbsp dried rosemary, crushed *OR* 3 Tbsp fresh rosemary, minced
1 Tbsp dried sage *OR* 2 Tbsp fresh sage, minced
2 Tbsp Kosher salt
1 Tbsp Crushed Red Chile Flakes (optional)
1 Tbsp ground black pepper
12 oz dried pasta *OR* 8 oz uncooked barley
1 c sour cream
2 c diced tomatoes, drained
Take the first grouping of ingredients and let sit for between 5-12 hours to plump everything up.
In a large stockpot, bring the 2 quarts of water and the stock together with the leg quarters.
Bring to a boil, and add seasonings.
Reduce heat to medium and let cook about 30 minutes.
Add the bean mixture, water included, into the pot.
Cook about 2 hours.
Remove the chicken and shred it. If there is skin still on it, remove it, too.
Add the pasta or barley, and let cook on medium high until almost done.
Temper in the sour cream.
Mix in the diced tomatoes.
Let finish cooking until pasta or barley and beans are completely done.
Serve with your favorite artisan bread and enjoy!
Wednesday, January 12, 2011
Easy Spicy Chicken Soup
A little back-story... I was recently diagnosed with Fibromyalgia and Rheumatoid Arthritis. One of the reasons this blog was sort of put on the back burner. As the weather has been turning colder, I've been getting worse and worse. It's difficult sometimes to get enthused about something that could, potentially, set you back several days just from doing it. And when it's something that you normally love, it's just worse.
So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...
It makes about 12 servings.
Ingredients:
4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies
Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.
This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.
Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.
So - that being said... I just made a really simple, very tasty soup tonight. My husband was hit hard by some sort of bronchitis-like something that currently has him on antibiotics and cough syrup with codeine in it for sleeping. Keeping that in mind (and the fact that I've also been feeling less-than-stellar), I scoured the freezer and found a few things to start working with: boneless, skinless chicken thighs, a small package of roasted, chopped Anaheim chiles that I'd put away from the summer, and a pound of frozen mixed veggies. Soup it is, I thought...
It makes about 12 servings.
Ingredients:
4 boneless, skinless chicken thighs, chopped up into bite-sized pieces
6 cloves garlic, minced (adjustable to your preference)
2 Tbsp no salt seasoning mix from Costco (highly recommend it - tastes great!)
1 roasted Anaheim chile, minced (optional - if you don't like spice, don't add it)
2 cups dry elbow macaroni
1 lb frozen mixed veggies
Bring 10 cups salted water to a boil
Add the chicken, garlic seasoning mix and chile
Add the macaroni, and stir once it comes back to a boil
Let cook about 10 minutes, stirring occasionally
Add the mixed veggies
Salt and Pepper to taste.
This literally took me about 20 minutes from start to finish, and gave me plenty of time to sit down between times.
Other short cuts I like are getting the pre-minced garlic. It's great if your hands are really bothering you.
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