Double chunk Mint Chocolate Chip Cookies

I was at MD Anderson the other day getting bloodwork done and they had a lady serving cookies in the waiting room. Fresh out of the oven! they were delicious with my cup of coffee that was freshly made as well. Made for a lovely morning. Also made my hungry for some nice, warm cookies! Enjoy.

2 C flour 2/3 C unsweeted cocoa powder 1 t baking soda

¼ t salt 1 C (2 sticks) butter, softened 1 C granulated sugar

2/3 C firmly packed light brown sugar 2 eggs

1 t McCormick Pure Peppermint Extract 6 oz chocolate chips

1 C coarsely chopped walnuts

Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract, mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate and nuts.

Drop dough by rounded tablespoons about 2” apart on a greased cookie sheet.

Bake at preheated 350 deg oven for 8-10 minutes or just until cookies are set. Cool on baking sheet 2 minutes, transfer to a wire rack to completely cool.

Yield: 4 dozen

Corn Casserole

This dish goes great with Cilantro Chicken, posted 09/19/11 (I believe). It's a different taste, but the flavors just explode in your mouth! You can add spice to your liking (ex: hot sauce).

3 1/2-4 C corn (fresh, frozen, or drained canned)

1/2 pkg bacon (about 8 slices)

2 T diced garlic

1 med onion, chopped

2 T flour

1 t each: salt and pepper

1 C sour cream

Cook bacon on frying pan. Dry bacon on a paper towel. Crumble all the bacon except for 2-4 slices. Saute onion and garlic in bacon drippings until onions are soft. Add salt, pepper and flour. When it starts to bubble cook 1 minute longer, stirring constantly. Remove from heat. (at this point you can either mix in the pan or transfer to a bowl if you are using a small frying pan) Mix in sour cream. *This is where I would add any heat. Mix hot sauce, chili powder, or whatever you like into your sour cream Before you mix it into your onion mix.* Next, mix in bacon crumbles and corn. Transfer to a 1.5 qt baking dish. Top with bacon slices. Bake at 350 deg for 20-25 minutes or until heated through.

Skillet Chili

Last night I had two hungry little boys and ground beef in the fridge. I didn't want to make the same old thing and wanted to feed my kids - Fast! Came across this recipe and tweaked it a little. In 30 minutes I had dinner and the kids scarfed it down! As always, add flavors to taste, sub meat for whatever you have on hand and noodles too!

1 lb ground beef

1 medium onion, chopped

1 tsp chopped garlic

1 - 15 oz can tomato sauce

1 - 15 oz can diced tomatoes

1 - 15 oz can kidney beans, drained

1/2 C salsa

2 tsp chili powder

2 tsp paprika

1 tsp garlic salt

1/2 tsp ground black pepper

1/2 C macaroni noodles

1/2 C shredded cheddar cheese

Brown meat, onions, and garlic in a deep sided pan (that has a lid). Drain fat. Add all other ingredients, except cheddar cheese. Bring to boil. Cover and simmer 20 minutes, or until noodles are cooked. Sprinkle cheese on top, remove from heat and replace lid until cheese melts - about 2 minutes. Serve.

You could add veggies to this dish if you want to slide in some extra nutrients for your kids. Zucchini, beats, eggplant, whatever.

Turkey and Sausage Chili

We had this inside Publix one afternoon, Scott and I. He ate the whole thing and asked the sweet lady for more!

2 C cooked turkey breast, coarsely chopped

12 oz (3 links) Italian chicken sausage

2 small onions, coarsely chopped

2 poblano peppers, coarsely chopped (it's not spicy, but you can use 1 if you like)

1 C shredded cheddar cheese

2 cans nacy beans, drained

2 C chicken broth

1 t cumin

1 C whole milk

1 t canola oil

1 t chili powder

1/2 t dried oregano

1/4 t pepper

Prep: Chop turney, onions, pepper (toss seeds)

Preheat large pot on medium-high with oil. Add peppers and onions. Cook 2-3 minutes until tender.

Reduce heat to medium. Remove casing from sausage and add to pan. Cook 5-6 minutes or until meat is browned, stirring frequently crumbling meat.

Stir in cumin, chili powder, oregano, pepper, beans and broth. Bring to a boil, reduce heat to low and cook for 10-12 minutes. Stir in turkey and milk, cook 2-3 minutes.

Serve in bowls, top with cheese.

Apple Meatballs - on a stick!

What kid doesn't like food on a stick? What adult doesn't? Try these apples, which taste good with meat: Rome, Jonathan, Macoun.

1 C whole-wheat bread crumbs

1/4 C grated Parmesan cheese

1 Large Egg, lightly beaten

1 medium apple, coarsely grated

1 T Dijon Mustard

1 T chopped fresh parsley

1/4 tsp each: salt, pepper

1 Lb ground turkey breast

2 T vegetable oil

1/2 C apple juice or cider

1/4 C maple syrup

1 T balsamic vinegar

In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey and fold into wet mixture until combined.

Now, you can either bake your meatballs in the oven or fry in a frying pan. If you fry in a frying pan you will use the 2 T oil. If you bake, you will omit the oil. Roll meat into 1" balls. Bake at 350 F until browned. Start for 20 minutes. OR Heat oil in frying pan over medium heat. Fry, turning frequently until browned, about 15 minutes.

Glaze: In a pot, mix apple juice, maple syrup, and vinegar. Simmer over low heat until reduced by half, about 15 minutes. toss meatballs in glaze, thread onto kabob stick.

Another idea I just thought of..... kabob them! Make your meatballs, put them on the stick. glaze meatballs and brown on the grill. Glaze as often as you like and once more when they come off.

Stuffed Apples - Two Ways!!

When looking for apples for this one, look for apples that can take the heat: Braeburn, Gala, Empire. Savory is one way to bake, Sweet is the other.

Savory Ingredients:

4 Large Apples

6 oz. sweet pork or turkey sausage

1/3 C chopped onion

1/2 C cooked brown rice

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 T Olive oil

Dash ground black pepper

3/4 C Apple Juice

Sweet Ingredients:

4 Medium Apples

1/2 C chopped walnuts

1/4 C Raisins

1 T packed brown sugar

1/4 tsp ground cardamom (look it up - substitute if needed)

1/8 tsp ground nutmeg

4 tsp unsalted butter (yes, salted is okay)

1/2 C apple cider

1 T honey or maple syrup

1) Preheat oven to 375 F. Slice the tops off each apple and a thin slice from the bottom - allowing them to stand flat.Core the apples, starting from the stem end, using a melon baller or a small spoon, going to - but not through the bottom. Save the apple flesh.

2) Prepare the filling:

For the savory version, cook sausage and onion until sausage is browned, stirring meat to break it up. Drain fat. In a bowl combine sausage mixture, rice, rosemary, thyme, oil, pepper, and 1/2 C chopped apple flesh.

For the sweet version, mix walnuts, raisins, brown sugar, cardamom, and nutmeg. Set aside.

3) Place apples in a 2 qt square baking dish. Fill with sweet or savor mixture. Top sweet mixture with 1 tsp butter. Pour apple juice into baking dish of savory mixture; use cider and honey for sweet mixture.

4) Bake savory apples uncovered for 30-40 minutes.

Bake sweet ones, covered, for 25 minutes. Then remove foil and return to oven for another 20 minutes. Drizzle both with cooking liquid.

A Fall-Delight Apple Salad

Hey there parents. Have a picky eater? Or just like apples? This is for you! Some apples turn brown in a hurry. Try these: Granny Smith, Cortland, Fuji.

2 C cooked mini pasta wheels (or some small pasta cooked, drained, and cooled)

1 Small apple, cored and chopped.

1/2 Cucumber, seeded and chopped (snack on the rest, add the rest or just pick a small one) - 3/4 C

1/4 C chopped pecans (make sure you child can eat nuts)

1/4 C regular or golden raisins (or mix of both!)

2 T Olive Oil

1/4 T Salt

1/8 Tsp Ground Black Pepper

Juice of 1 Lemon

1 T chopped fresh parsley (Fresh is recommended)

In a large bowl combine pasta, apple, cucumber, pecans, raisins, olive oil, S&P. Squeeze on lemon juice. Cover and chill at least 1 hour or until serving. Stir in parsley when ready to serve.

Yield: 6 cups