First up, Chocolate Chip Cookies. I've been making these since elementary school, and I found a new fan in my new niece Emma! She tried them for the first time about a month ago and I was afraid she'd throw up from eating so many of them! She requested them again when we met up at the cabin this weekend. Last time I used almond flavoring and this time I went with vanilla. I don't think she noticed the difference, which leads me to believe she would probably accept any chocolate chip cookie I offered! :) My mom perfected the recipe before passing it on to me, so I'll credit her.
Judy's Classic Chocolate Chip Cookies
Ingredients:
1 C butter
1/2 C sugar
1 C brown sugar
2 eggs
1 t. vanilla or almond flavoring
2 1/2 C flour
1/2 t salt
1 t. baking soda
12 oz pkg chocolate chips (I like milk chocolate!)
Cream together butter, sugars, eggs, and flavoring. In another bowl, combine flour, salt, baking soda; blend into creamed mixture. Stir in chocolate chips
Drop by teaspoonful onto greased baking sheet. Bake at 350 degrees for 10 minutes.
Makes 3-4 dozen cookies.
Next up, a tasty little treat I made this weekend. I got the recipe at Camp Elim in Colorado, and it's a pretty amazing breakfast treat. It says to serve it with maple syrup, but we ate it just the way it was -- the toffee pieces and cream cheese were all the "syrup" we needed!
Toffee Apple French Toast
Ingredients:
8 C French bread, cut into 1" cubes
2 medium Granny Smith apples
8oz cream cheese, softened
3/4 C brown sugar
1/2 C sugar, divided
1 3/4 C milk, divided
2 t. vanilla, divided
2 t. cinnamon, divided
1/2 C English toffee bits
5 eggs
Place half of the bread chunks in a greased 9x13 pan. Top with apples. In a separate bowl, mix cream cheese, brown sugar, 1/4 C sugar, 1/4 C milk, 1 t. vanilla, and 1 t. cinnamon until smooth. Spread over apples. Sprinkle with toffee bits. Top with remaining bread chunks.
In another bowl, beat the eggs and 1 1/2 C milk, then add 1 t. vanilla, 1 t. cinnamon, and 1/4 C sugar. Pour over the bread. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Bake uncovered at 325 degrees for 45-60 minutes or until a knife comes out clean. Serve with warm maple syrup.
Serves 8.
If you would have told me five years ago that squash would become one of my favorite summer foods, I would have thought you were crazy. Lo and behold, I've overcome my fear of trying new foods and now pick up squash every week at the farmer's market. Here are a couple of my favorite recipes for using squash.
Chicken Tortilla Soup
Ingredients:
4 corn tortillas, halved, then cut in narrow strips
2 cans (14.5oz each) chicken broth
1 medium zucchini, cut in 3/4in-thick rounds
1 medium yellow summer squash, cut in 3/4in-thick rounds
1/2 t. minced garlic
1/2 t. ground cumin
1 C corn
16oz can red kidney beans, rinsed
1 1/2 C shredded cooked chicken
1 large ripe tomato, cut into 1in chunks
1/4 C chopped cilantro
Coat a 5 or 6 quart pot with nonstick spray. Heat over medium. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a plate. Add broth, zucchini, squash, garlic, and cumin to pot. Bring to a boil. Reduce heat, cover, and simmer 3 minutes or until squash is crisp-tender.
Stir in corn and beans; continue to simmer 2 minutes. Stir in remaining ingredients. Heat through. Top with tortilla strips.
Serves 4.
Colorful Veggie Coins
Ingredients:
4 medium carrots, thinly sliced
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
2 garlic cloves, minced
4 T butter, divided
1 C chicken broth
1 t. salt
1/2 t. pepper
Place veggies in a shallow 3-qt. baking dish. In a small saucepan, saute garlic in 2 T butter for 2-3 minutes. Stir in the broth, salt & pepper. Pour over vegetables; dot with remaining butter. Cover and bake at 350 degrees for 50 minutes or until vegetables are tender.
Yield: 8 servings
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