Wednesday, July 14, 2010

Chocolate Fudge Cookies

OK, I made these yesterday.  LOVE them!  I read the reviews and decreased the oil to 1/3 cup.  Also, I added a capful of almond extract and they are divine!  I had eggs, oil, and chocolate chips, so my 86 cent package of cake mix was my only expense...and well spent.  Plus it took like 5 minutes to throw together.  

Chocolate Fudge Cookies
recipe image
Submitted By: Kalsmom
Photo By: MommyFromSeattle
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 24

"Chewy chocolate chip cookies made from chocolate cake mix."
1 (18.25 ounce) package devil's food
cake mix
2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Friday, April 30, 2010

Jaques Torres Secret Chocolate Chip Cookies

OK, I don't know what the "secret" is, but these taste like bakery cookies.  Maybe it's the flour he uses, or the chopped chocolate, but I am LOVING these.  I didn't have pastry flour, so I used "cake flour", which I'm guessing is similar.  I happened to have Ghiradelli bittersweet baking bars (because I love fondue), and then I added some bittersweet chocolate chips, and a handful of semi-sweet chips to equal 1 lb.  I halved the recipe and it made plenty.   But, these are the kinds of cookies that get better the next day (of course they're awesome straight out of the oven too!).  I definitely made the smaller cookies, and they really spread out, so don't place them too close to each other.  Enjoy!!

Jacques Torres's Secret Chocolate Chip Cookies
This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.


Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
  3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Monday, February 22, 2010

Chicken Tortilla Soup

Mmmm...So comforting this soup is.  I kind of make it up as I go, so I'll estimate the best I can.

Posted by Anjanette, Inspired by my sister-in-law Christy.

2 Cups cooked chicken, cut into small chunks (I use left-over rotisserie)
1 32 oz. box of chicken broth
4 cups water
2 boillion cubes (chicken)
1/2 onion chopped
1 can pinto beans (you can do more, but that's all my hubby will tolerate)
1 can whole kernel corn, or 1 1/2 cups frozen corn
1 can of diced tomatoes (go organic if you can, or if you really like it spicy go Rotel)
Taco Seasoning (1 pkg, or 2-3 TB)
Dry Ranch powder (1 pkg or 3+ TB)
1 t. Cumin
1/2 bottle of salsa verde (I usually find what I want here not in the salsas, but up high on the shelf near the mexican food)
salt to taste (though many of the ingredients have salt, so be careful at first)

Must have: Tortilla chips crushed
Optional: Sour Cream, shredded cheese, green onions, hot sauce, jalapenos


Put all of the ingredients (not the toppings) in a large soup pot.  If it isn't going to cook for a while (like an hour or more) then soften the onion first before putting in the pot.

After it is heated well, taste for proper seasoning.  This should have a robust flavor, and not taste like warm chicken broth.  So, if you have extra dry ranch seasoning, taco seasoning, then feel free to add more slowly.  You can also play around with some cumin and salt, but don't overdo it.

When ready to serve put in bowls, put crushed chips on top, and offer the other toppings.

Monday, January 25, 2010

Sausage Rice Casserole

Mmmmm....One of my favorite comfort food recipes.  It's one of my favorites to bring to new moms too.  It's easy, it's cheap, it's comforting, and it isn't spicy.   

Posted and created by Anjanette S.


1pkg. Sausage
1/2 onion diced
4-8 oz fresh mushrooms sliced
1 can cream of mushroom soup
2 cups cooked rice (or more if you prefer)
Topping: shredded cheese or crushed crackers with melted butter (whatever you like)

Brown the sausage with the onion, add the mushrooms and soften.  (if overly greasy, drain)  Mix with soup and rice and put in square casserole dish.  Cover with topping and cook for 30 minutes at 350 until heated through.

Sunday, January 24, 2010

Spicy Pretzels

Here's one of those "everybody wants" kinds of recipes.  They're spicy, but you can omit the red pepper if you have kids or wimpy taste buds.

Posted By: Anjanette S.  Given by my mother-in-law, but source unknown.

1 lb. pretzels (the smaller sticks or twists)
1/2 c. canola or vegetable oil
1 pkg. dry ranch mix
1/2 tsp garlic powder
1/2 tsp. lemon pepper
1 tsp red or cayenne pepper

Mix the oil and dry seasonings together in a bowl.  Pour pretzels into a gallon zip-bag, and pour the mixture over the pretzels.  Seal and mix to coat.  Turn a few times in an hour to make sure all of the mixture is evenly distributed and not pooling on the bottom.  After an hour or so, pour into a bowl to serve, or store in an air-tight container.

Monday, January 4, 2010

Sweet and Savory Beef

How do I measure success?  My husband asks to take this for lunch the next day, and refers to it as, "mmm...that meat!"  

Posted by Anjanette S. and inspired by The Crockpot Lady

1 2-lb. roast beef of some sort, or stew meat chunks (cheap cut ok for this)
1 can of cranberry sauce (whole or jelly)
1 envelope Lipton onion soup mix
1/4 cup reduced sodium real soy sauce
2 TB Italian dressing

Season both sides of the meat with salt and pepper and place in large pan.  Mix the sauce ingredients together and pour over the beef.  Cover with foil and bake 1 hour at 325 degrees, then reduce temp to 300 for 1 hour and then 275 for 2-3 hours or until it can be easily pulled apart with a fork.  If towards the end, the sauce is starting to turn too dark and stick to the side of the pan, scoop it out into a bowl and save until the meat is done and pour it back over the pulled-apart beef.

Green Bean Bundles

I've had these from Andrea before, and they are fabulous! 

Posted by Andrea H.

2 cans whole green beans (you can use fresh green beans but you need to steam them before using)
1 lb. bacon
1 stick butter
1/2 C brown sugar
Garlic Powder to taste

Cut strips of bacon in half.  Wrap bundles of 6-8 bean with bacon and secure with toothpick. Place in a 9 x13 baking dish.  Melt butter and mix in brown sugar and garlic powder.  Pour butter mixture over the green bean bundles.  Bake at 350 degrees for 30 minutes.