Monthly Archives: January 2011

Coffee Chocolate Chip Cookies: Allrecipes

I like coffee flavored anything.  I would be a coffee drinker if I could (or chose to).  I read a book recently that was barely above par Key Lime Pie Murder, and in it was a bunch of different recipes which was kind of fun.  I tried a couple of them.  One of the recipes was for coffee cookies.  I realized that I didn’t write down the recipe before I returned it so I looked up a recipe on-line.  I tried it and it was pretty good.  I will say I liked them better the second day, and I wouldn’t cook them for full 10 minutes (I would say closer to 9 min).  I also used decaf coffee instead of the regular.  We had some friends over for brunch today and these were my appetizers…a morning cookie (who doesn’t love a cookie in the morning?)  If you make this tell me what you think.
  • 3/4 cup blanched slivered almonds (I just chopped up some pecans and used those and it was great)
  • 1/3 cup instant coffee granules (I got decaf)
  • 2 tablespoons hot water
  • 2 2/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips (I used half milk and half semi sweet)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toast almonds in oven for 10 minutes or until brown.
  3. Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
  4. Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer’s speed to low and slowly pour flour mixture into the butter mixture.
  5. Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
  6. Bake for 10 minutes. (I wouldn’t bake it this long otherwise they will be kind of hard and biscutty) Go for about 9 min and see whatcha think.

Smoky Beef Tacos: Martha Stewart

We just had this tonight.  It was muy delicious!!!  Definitely a keeper for us.  It was a little hot, but I’m kinda a wimp, but super yummy!!!  I made the corn and tomato salsa but didn’t make the avocado relish, I just used an avocado because Ernie doesn’t like onion.  Thanks Martha!

  • 2 to 3 tablespoons chopped canned chipotle chiles in adobe sauce
  • 1/2 cup ketchup
  • 8 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • Coarse salt and ground pepper
  • 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
  • 16 corn tortillas (6-inch), lightly toasted
  • Tomato Corn Salsa

    • 1 10-ounce box thawed frozen corn
    • 1 cup quartered grape tomatoes
    • 2 teaspoons vegetable oil
    • 2 teaspoons red-wine vinegar
    • Salt and pepper
    1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

    Avocado red onion relish

    Makes 3 cups

    • 2 diced avocados
    • 1 finely chopped medium red onion
    • 1 tablespoon fresh lime juice
    • Salt and pepper
    1. Combine avocados, red onion, and lime juice. Season with salt and pepper.

    Tex Mex Salad: Rachel Elder

    We love making this during the summer.  It is easy, refreshing and yummy.  It can either be made as a side dish or put some chicken in it and make it a main dish.  Either way, it’s fabulous.

    1 cup newmans own olive oil dressing
    1/4 cup red wine
    4 oz green chilies
    2 Tbl lime juice
    1 TBL cumin
    2 tsp salt
    3 cups rice cooked
    Black Beans
    Canned corn
    1/4 cup red onion
    1/2 cup green onion
    1/2 cup cilantro
    2 Large tomatoes

    Combine salad dressing, red wine, lime juice, cumin and salt. Cook rice, cool and mix all the ingredients. Serve with tortilla chips.

    Turkey Rice Salad

    This is such a good recipe for a party or just for a summer day…I realize we are in winter but I’m going through all my random recipes and found this one tucked away.  It really is so yummy and different from just a chicken salad.  I usually half this recipe and it’s still so much for just two of us…but great leftovers!!!

    Ingredients & Directions

    1 pre-cooked turkey breast (roasted and chopped) 10-11 cups
    3/4 cup lemon juice
    4 tsp salt
    1 1/2 tsp curry powder
    Mix and refrigerate.

    Combine 6 cups water and 6 bouillon cubes or chieck broth with 3 cups of rice.   Bring to a boil cover and simmer low 20 min.  Cool.

    2 cups diced green pepper
    1 cup diced celery
    1 cup onion (I only use half, but I don’t love onion)
    1 1/3 cup slivered almonds
    3-4 c mayo mide with 2/3 cup milk

    Combine all ingredients and let stand for at least an hour but preferably overnight in refrigerator.  Serve on rolls, hollowed tomatoes or peppers.

    Serves 50

    Happy Eats!

    Chocolate Pudding Cake: Vella Hayes

    This is a famous pudding cake my Grandma Hayes used to make.  If you like oozy gooey chocolate, you will LOVE this:

    1 1/4 cup sugar
    1/2 cup milk
    1 cup flour
    1/3 cup butter melted
    7 TBL cocoa
    1 1/2 tsp vanilla
    2 tsp baking powder
    1 1/4 cup hot water
    1/4 tsp salt
    1/2 cup packed b sugar

    Heat oven to 350.  In bowl combine sugar, flour, 3 Tbl cocoa, powder and salt.  Blend in milk butter, vanilla beat until smooth.  Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes.

    Pork Souvlaki: Greek Pork Kabobs

    This is another super yummy recipe coming from my friend Megan.  It’s really easy and a little twist on eating pork.  Serving it with a greek salad is the perfect compliment to the dish.


    • 2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
    • 1 teaspoon of ground Greek oregano (rigani)
    • 1/2 teaspoon of freshly ground pepper
    • 1 tablespoon of sea salt
    • 2 tablespoons of red wine (or good red wine vinegar)
    • 2 tablespoons of olive oil


    In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

      Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.

    Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

    Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

      Note: If using a gas grill, use wooden skewers. If using a charcoal grill, use metal skewers. If broiling in the oven, use either, but wooden skewers should be soaked in water for several minutes before using.

    Yield: serves 3 (4 skewers per person) as a main dish.

    Taste tip: If you have the spice sumac in your cabinet, rub a little on the meat before adding marinade ingredients.

    Zuppa Toscana Tip

    I should have realized this before I posted but this soup was originally made on the cooktop but I modified it for my friends blog.  So you can just cook your sausage onion and garlic, cook potatoes add to the chicken broth and then add whipping cream, simmer, then add kale and bacon bits and serve.