Wilkes Chocolate Chip Cookies

The Wilkes Team

1 C butter, softened
3/4 C plus 2 TB sugar
3/4 C brown sugar
2 eggs
1 TB vanilla extract
3 1/3 C flour
1 tsp salt
1 tsp baking soda
2 C chocolate chips

Lightly cream butter and sugars in a mixer with flat paddle.  Add eggs and vanilla and mix until smooth.

Combine dry ingredients.  Alternately add dry ingredients and chocolate chips.  Mix until evenly combined.

Pinch off 1" pieces, roll into balls, place on lightly greased cookie sheets.  Flatten to 1/2" thickness.  Bake at 350 degrees for 10 minutes or until just starting to brown.  Don't over bake!!

The Wilkes Team has made these for us on several occasions and they are the best chocolate chip cookies!  Sarah Wilkes is the queen of making these cookies!  This recipe always reminds Mommy of the Wilkes Team and our dear friends in Virginia.

Love Always,
Mommy

Peanut Butter Cookies

Ginger on MOMYS

1 C peanut butter
1 C sugar
1 egg

Mix well and bake at 350 degrees until done, about 8 minutes. Yields a quick dozen.

Yes, cookies with no flour!  These are super fast to make and yummy too.  I didn't think it would work but decided to try it.  It worked and they were good!  

Love Always,
Mommy

Peppermint Patties

Lynns Kitchen Adventures

3-3/4 C powdered sugar
3 TB butter, softened
2 to 3 tsp peppermint extract
1/2 tsp Vanilla Extract
1/4 C evaporated milk
2 C chocolate chips
2 TB shortening

In a large bowl, combine the first four ingredients. Add milk and mix well.  Spread mixture onto a 9"x13" baking sheet that has been lined with parchment paper. Refrigerate for 1-2 hours or until firm.
Melt 1 1/2 cups chocolate chips and 1 1/2 tablespoon of shortening in a double boiler until melted.   Spread over chilled mint mixture and chill until chocolate is set.

Flip bars over and carefully peel or parchment paper. Melt remaining chocolate and shortening and spread over the mint layer. Chill until set.

After firm, bring to room temperature and then cut them. If the chocolate is solid these will be hard to cut. Bring them to room temperature to cut them, and then put them back in the refrigerator to store them.

We have only made these once but they are so very yummy!  Mommy used green food coloring in the mint layer but used too much and they were BRIGHT green.  I was taking them to church at Christmas time and didn't have time to make more so I took them anyway. They looked funny but tasted great.  I suggest going very easy on the food coloring!  :)

Love Always,
Mommy  

Crock Pot Meat & Potatoes

MOMYS recipe

1 pkg. stew meat
2-4 large potatoes, cut
2-4 carrots, washed and ends cut off
2 cans cream of chicken soup
3 C. water
2 envelopes onion soup mix
minced dried onion, rejuvenated
salt & pepper to taste

Place meat in the crock pot.  Sprinkle with salt and pepper.  Combine soup, water, onion soup mix, and minced onion.  Pour over the meat.  Place lid on and turn to high for 2 hours.  Stir and add potatoes and carrots.  Cook on high for 4-5 hours.  Turn to low if necessary.

This is a super easy and yummy meal.  Serve with homemade bread and you have full tummies.  This is a wonderful meal for Daddy.  Meat and potatoes!  His favorite!  :)  

Love Always,
Mommy

Shredded Beef Tacos (Street Tacos)

Heavenly Homemakers

2-3 lb. frozen roast
1/4 C. Italian Dressing Mix
tortillas
fresh limes, quartered
fresh lemons, quartered
fresh cilantro, chopped

Place the FROZEN roast into the crock pot.  Sprinkle on Italian Dressing Mix.  Cook on low for 5 hours.  Shred the beef and stir into juices.  Spoon meat onto warmed tortillas.  Serve with lemon, lime, and cilantro.  Delicious!

These are the most amazing street tacos!  Daddy got hooked on street tacos and now the whole family loves them.  No lettuce, cheese, or tomatoes like traditional "American" tacos- oh no!  These are street tacos!  Mommy has to admit, they are awesome!  I love that this incredible dinner is so fast and easy to make.  

Love Always,
Mommy

Energy Bites

Donna Bixby shared this recipe

1/2 C peanut butter
1/3 C honey
1 C. toasted oats
2 tsp vanilla
1/2 C mini choc chips
1 C wheat germ

Toast oats at 350 for about 10 minutes.  Combine peanut butter, honey, and vanilla.  Stir in oats and wheat germ.  Add mini chocolate chips.  Refrigerate for 30 minutes.  Remove from fridge and scoop into balls.  Store in an airtight container in the refrigerator.

September 6, 2012
These are a yummy snack.  You children really enjoy this treat.  Mommy would rather you eat these than cookies and you guys like them very much!  Super easy to grab and snack on.

Best No-Bake Cookies

Charlotte Sims

Best No-Bake Cookies

• 1 stick butter
• 1/2 c. milk
• 2 c. sugar
• 1/2 c. cocoa

Mix in a saucepan and bring to a boil, stirring until melted and combined.  Boil 1 1/2 minutes only! Remove from heat and stir in:

• 1/2 c. peanut butter
• 1 tsp. vanilla
• 3 c. oats (we like old-fashioned oats)

Drop by spoonfuls on waxed paper.  Let set and enjoy!

True confession:  we like to eat these when they're still hot and gooey.  Get a mug and a spoon, scoop up some chocolate-y deliciousness and eat raw almonds or do Hoe Downs afterwards to offset the sugar high.

September 6, 2012

Mommy made these the other day and they were amazing!  I like them better than the Durst family no bake cookie recipe.  Yikes!  That seems treacherous! These were so good and moist, not at all dry.  I think this is my new no bake cookie recipe from now on.  Hannah, Daniel, and Mommy ate some of this hot and gooey in a mug and it was delicious!  Warning- these are very rich.  So yummy!