Tuesday, December 4, 2012

Ultimate Chocolate Chocolate Chip Cookies

4 cup (24 oz) chocolate chips                   1 cup margarine, softened
2 2/3 cup flour (2 3/4 cup)                           1 cup packed brown sugar
1 teaspoon baking soda                            ½ cup sugar
1 teaspoon salt                                           1 t vanilla
                                                    3 eggs

Melt 2 cups chocolate chips. Combine flour, soda, salt in medium bowl. Beat butter, brown sugar, sugar, vanilla in large bowl. Add eggs, one at a time, beating well after each. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8-9 minutes at 375 ̊

Sunday, May 27, 2012

Coconut Marshmallow Krispies

For Sunday dessert with the Turners and Brent, we had Coconut Marshmallow Krispies. They were quite tasty. We preferred them plain rather than dipped in chocolate.

Pinned Image


(Nutrition Information)

  • 3 tablespoons butter or margarine
  • 1 teaspoon imitation coconut extract
  • 1 package (10 oz., about 40) regular marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal

Microwave Directions:

  1. In microwave-safe bowl heat butter, coconut extract and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. (Microwave cooking times may vary.)
  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Friday, May 25, 2012

Creamy Stovetop Macaroni and Cheese

There are so many variations of this classic. What’s your favorite kind? I love this recipe with it’s Worcester Sauce. Mmmm, good.

Creamy Stove-Top Macaroni and Cheese Recipe 

Photo: Beau Gustafson; Styling: Melanie J. Clarke

Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.

Yield: 6 servings (serving size: 1 1/2 cups)

Video: How to Cook Creamy Stove-Top Macaroni and Cheese

  • 4 cups uncooked medium elbow macaroni
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/4 cups fat-free milk
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce 
  • 1/2 teaspoon bottled minced garlic
  • 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Lorrie Hulston Corvin, Cooking Light
JUNE 2006

Sunday, May 13, 2012

Chicken, Rice, and Edamame Salad

This chicken salad breaks out of the traditional chicken salad class with its rice vinegar and mint flavors that sing to your taste buds.

Chicken, Edamame, and Rice Salad Recipe

Chicken, Edamame, and Rice Salad

The distinct and powerful taste combination of fresh ginger and mint lends a burst of flavor to this main-dish salad.

Prep: 11 minutes; Cook: 5 minutes; Other: 2 minutes

Yield: 4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)


  • 1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)  {I just used approximately 1 1/2 cups of cooked long-grain rice}
  • 1 1/4 cups frozen shelled edamame (green soybeans)
  • 3 tablespoons water
  • 1 cup diced cooked chicken breast
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 4 radicchio leaves (optional)


  1. Microwave rice according to package directions. Set aside; keep warm.
  2. Combine edamame and 3 tablespoons water in a small bowl. Cover with plastic wrap. Microwave at HIGH 3 minutes. Let stand 2 minutes; drain.
  3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.

Cooking Light Fresh Food Fast, Oxmoor House 2009.

Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...