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Thin and Crispy Chocolate Chip Cookies
 Thin and Crispy Chocolate Chip Cookies These are the best Thin and Crispy Chocolate Chip Cookies I’ve ever made. These cookies steal my heart above all others I’ve made to date! I always thought I was a soft and kind of chewy kind of chocolate chip person, that is until my first bite of one of these. The cookies have a buttery, almost caramelized flavor to them. I froze a few after baking and discovered they are great right from the freezer after they set a few minutes. They would be great with a scoop of ice cream in between 2 of them. One of the things that make these cookies so thin is that you are going to melt the butter to start with and then let it almost cool before making your cookies. The cookies are going to really spread so be careful how many you put on a pan. I do 6 on a regular pan and 8 on a half sheet pan. I also line the pan with parchment paper so that the cookies will come right off of the pan. I bake these cookies at 325 because that seems to be best for baking cookies in my oven. If you bake them at 350 I would start checking them at 8 minutes. I’m guessing they will bake in 10 minutes at 350 but every oven is different. Thin and Crispy Chocolate Chip Cookies Author: Mary Ellen @ Recipes Food and Cooking Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 2 dozen 2 1/8 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons butter, melted and cooled slightly 1 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 2 teaspoons vanilla 2 cups (12 ounces) semisweet or milk chocolate chips 2 1/8 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 12 tablespoons butter, melted and cooled slightly 1 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 2 teaspoons vanilla 2 cups (12 ounces) semisweet or milk chocolate chips Preheat oven to 325 degrees. Cream the butter and sugars together with an electric mixer until thoroughly mixed. Add the eggs and vanilla. Mix well. In a medium bowl, combine the flour, salt, and baking soda. Add the dry ingredients to the butter/sugar mixture. Stir in the chocolate chips. Scoop the dough using a medium scoop or a large tablespoon of the cookie dough onto a cookie sheet lined with parchment paper. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don't overbake. Preheat oven to 325 degrees. Cream the butter and sugars together with an electric mixer until thoroughly mixed. Add the eggs and vanilla. Mix well. In a medium bowl, combine the flour, salt, and baking soda. Add the dry ingredients to the butter/sugar mixture. Stir in the chocolate chips. Scoop the dough using a medium scoop or a large tablespoon of the cookie dough onto a cookie sheet lined with parchment paper. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don't overbake. Recipe Source: adapted from Cook’s Illustrated Maybe you’d like to try our recipe for? Pecan Chocolate Chip Cookies Chocolate Chip Cookies Oatmeal Raisin Cookies Pin It!
Desserts Archives - Page 5 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Desserts Archives - Page 14 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Desserts Archives - Page 13 of 15 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Crock Pot Vegetable Beef Soup
Crock Pot Vegetable Beef Soup with chunks of tender beef, carrots, tomatoes, potatoes, celery and onions. One of my favorite ways to make soup is in my crock pot. This is comfort food at it’s finest. Simple and easy to make and it cooks all day for a delicious hot supper. You can more or less vegetables. Sometimes I add corn, green beans and peas. You can add a starch like rice or pasta. This is just a good basic recipe for beef vegetable soup. You could also substitute chicken for the beef but if you do be sure to add chicken broth, not the beef. When the crock pot gets full I am done adding vegetables which is why you don’t see the corn, green beans and peas. I was just happily chopping vegetables and didn’t think to leave room and I was using my smallest crock pot. Crock Pot Vegetable Beef Soup Author: Mary Ellen Prep time: 20 mins Cook time: 6 hours Total time: 6 hours 20 mins Serves: Serves 4 1 lb. stew beef 1 tablespoon oil 3 carrots 3 stalks celery 3 potatoes 1 can petite diced tomatoes 1 cup water salt and pepper to taste. 2 cups beef broth 1 lb. stew beef 1 tablespoon oil 3 carrots 3 stalks celery 3 potatoes 1 can petite diced tomatoes 1 cup water salt and pepper to taste. 2 cups beef broth Cut the stew beef into bite size pieces. Heat the oil in a frying pan. Add beef and quickly brown it. Add it to the crock pot. Chop all of the vegetables into bite size pieces. Add to the crock pot. Add the water and beef broth. Add the salt and pepper. Turn the crock pot onto high and cook for at least 6 hours. Cut the stew beef into bite size pieces. Heat the oil in a frying pan. Add beef and quickly brown it. Add it to the crock pot. Chop all of the vegetables into bite size pieces. Add to the crock pot. Add the water and beef broth. Add the salt and pepper. Turn the crock pot onto high and cook for at least 6 hours. Maybe you’d like to try our recipe for? Crock Pot Cheeseburger Casserole Portuguese Kale Soup Chicken Dumpling Soup Pasta e Fagnoli Pin It! Enjoy!
White Bread
 White Bread I found this recipe over at the New York Times and it doesn’t disappoint! The taste and texture both are really good. It is perfect for sandwiches and excels as toast. White Bread Author: Mary Ellen Recipe type: Bread Prep time: 2 hours Cook time: 35 mins Total time: 2 hours 35 mins Serves: 2 loaves 2 1/4 teaspoons active dry yeast (1 package) 1 1/2 cups lukewarm milk 1/3 cup sugar 1 tablespoon salt 3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves 2 eggs 5 to 6 cups all-purpose flour 2 1/4 teaspoons active dry yeast (1 package) 1 1/2 cups lukewarm milk 1/3 cup sugar 1 tablespoon salt 3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves 2 eggs 5 to 6 cups all-purpose flour Dissolve the yeast in the milk with the sugar. Let set for 5 minutes until mixture starts to bubble. Add to the mixer bowl fitted with a dough hook. Add the melted butter and eggs. Beat until mixed. Slowly add the flour. When incorporated knead the dough until it becomes soft and smooth. It will take about 10 minutes on Low. Cover the dough with a towel and let raise until doubled in a draft free warm place. It should take about 1 and 1/2 hours. Divide the dough into 2 pieces. Shape into a loaf. Add to a greased 9 x 5 bread pan. Let raise until doubled in size. Bake at 350 degrees for about 35 minutes. Bread sounds hollow when tapped when done. Dissolve the yeast in the milk with the sugar. Let set for 5 minutes until mixture starts to bubble. Add to the mixer bowl fitted with a dough hook. Add the melted butter and eggs. Beat until mixed. Slowly add the flour. When incorporated knead the dough until it becomes soft and smooth. It will take about 10 minutes on Low. Cover the dough with a towel and let raise until doubled in a draft free warm place. It should take about 1 and 1/2 hours. Divide the dough into 2 pieces. Shape into a loaf. Add to a greased 9 x 5 bread pan. Let raise until doubled in size. Bake at 350 degrees for about 35 minutes. Bread sounds hollow when tapped when done. Maybe you’d like to try our recipe for? Cinnamon Pull Apart Bread Cibatta Bread Honey Oatmeal Bread Pin It!
Turkey Meatball Subs
 Turkey Meatball Subs These turkey meatballs are delicious! I love a good meatball sub, don’t you? I made the sub buns too. When you make turkey meatballs you have to be careful you don’t overcook them or they can become dry rather quickly. Dry meatballs are not a good thing! These meatballs are really moist when they go in the oven and they almost feel like they are to wet but it’s okay, when they come out of the oven they will be perfectly baked and moist. Be sure to chop you vegetables up very small so they will get tender. I suppose you could sauté them a bit but they are just fine, remember tiny dice. Depending on the size of your meatballs they should bake in 12 – 15 minutes. I decided to make some whole wheat buns to make my subs with. The meatballs can be made ahead of time or even frozen. Just add to the cooking time when you add the sauce. If you don’t have time to make the buns just get some at the supermarket. I love making breads of all kinds so that’s why I made them. 5.0 from 1 reviews Turkey Meatball Subs Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Turkey, Main dish, sandwiches Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 4 1 lb. ground turkey 1/2 cup green onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced sweet red pepper 1 1/2 cups panko 3 tablespoons milk 1 egg salt and pepper jarred spaghetti or marinara sauce 1 lb. ground turkey 1/2 cup green onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced sweet red pepper 1 1/2 cups panko 3 tablespoons milk 1 egg salt and pepper jarred spaghetti or marinara sauce Preheat oven to 350 degrees. Add everything to a bowl. Mix until well combined. Make meatballs about the size of a walnut. Place on a greased baking sheet. Bake for 12 - 15 minutes. Cook until no longer pink in the center. Add the sauce to the meatballs in a large pan. Cook for 5 minutes over medium heat. Cut a sub bun down the center, toast bun if desired. Add meatballs and a little mozzarella cheese. Put under broiler until cheese melts. Top with some fresh basil (optional) shredded. Preheat oven to 350 degrees. Add everything to a bowl. Mix until well combined. Make meatballs about the size of a walnut. Place on a greased baking sheet. Bake for 12 - 15 minutes. Cook until no longer pink in the center. Add the sauce to the meatballs in a large pan. Cook for 5 minutes over medium heat. Cut a sub bun down the center, toast bun if desired. Add meatballs and a little mozzarella cheese. Put under broiler until cheese melts. Top with some fresh basil (optional) shredded. Maybe you’d like to try our recipe for? Club Sandwich with Honey Ham, Bacon and Basil Tomato Mayonnaise Grilled Cheese Sandwich Hot Beef Sandwiches Pin It!
It’s Folgers In Your Cup!
“This post was sponsored by Folgers as part of an Influencer Activation for Influence Central. I am disclosing this in accordance with the Federal Trade Commission (FTC) guidelines concerning the use of endorsement and testimonials in advertising. I received complimentary products to facilitate my review.” I am so excited to share a great opportunity with you. Folgers® Coffee is having a Jingle Contest! A few of my friends got together and we had a Folgers® Coffee Party for their grandkids. We had some real funny moments doing this. It was the perfect day for the event and the girls (Abby, Lily and Jayden) couldn’t of been more excited. Now is your chance to put a spin on their classic jingle that has been in all of our heads for 32 years! To participate yourself I hope they are giving you some inspiration when you see all of the fun we had. One winner will receive our grand prize: $25,000 and a mentoring session with Grammy® Nominated Country Music Artist Chris Young. Folgers® is here to help start your mornings and your passions. This could be your opportunity to turn your hobby into your career. See the video over at YouTube to get more information. As we all know Folgers® is an iconic part of American culture. We all know their jingle, generations have heard it over the last 32 years. Folgers® has a long-standing tradition of inspiring musicians to follow their dreams, and this year, for the Best Part of Wakin’ Up™ Jingle in the Folgers Jingle Contest with Chris Young. Here’s how it works: Submit a video of your best version of the jingle on the website from January 30th through February 27th. Your version of the Jingle must include the complete melody and complete lyrics of “The Best Part of Wakin’ Up is Folgers in Your Cup.” 5 Semi Finalists will be chosen February 27th to March 19th and each will have a mentoring session with Chris Young. From March 27th to April 24th, fans around the country will get the chance to vote daily for their favorite jingle and every vote automatically enters you to win prizes up to $10,000. In May, one winner will be selected to win the grand prize of $25,000! Here’s a little more about our day to give you some inspiration. This does not confirm to the rules so please be sure to read them! We had so much fun doing it I just had to share. You should see the bloopers! Thanks to Kim, Dusty, Shari and the girls. Jayden Even Lola came but didn’t cooperate for the party. For some reason she hated her pink party dress and her beads only lasted for about 2 minutes. Here’s what my friends did. Go to the Contest Website for more information and rules. Visit the Folgers® website, or on Facebook and Twitter.
Wonton Soup
 Wonton Soup I decided to make some Wonton Soup the other day when I made some crab rangoons. I made the wontons with ground pork but you could use ground chicken or ground shrimp. These wontons are easier to make than you might think. 4.0 from 1 reviews Wonton Soup Author: Mary Ellen Recipe type: Soup Cuisine: Chinese Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: Serves 4 Dumplings 1 lb. ground pork 1 tablespoon ginger grated 3 green onions finely chopped 2 finely chopped garlic cloves 1 teaspoon sesame oil 1 1/2 teaspoons rice wine vinegar 1 tablespoons soy sauce 1 egg 3 tablespoons corn starch wonton wrappers (I used square) salt and pepper Soup base 6 cups chicken broth pea pods 2 green onions - sliced 1 cup thinly cut celery on the bias Dumplings 1 lb. ground pork 1 tablespoon ginger grated 3 green onions finely chopped 2 finely chopped garlic cloves 1 teaspoon sesame oil 1 1/2 teaspoons rice wine vinegar 1 tablespoons soy sauce 1 egg 3 tablespoons corn starch wonton wrappers (I used square) salt and pepper Soup base 6 cups chicken broth pea pods 2 green onions - sliced 1 cup thinly cut celery on the bias Put all of the dumpling ingredients except the wrappers in a bowl. Mix well to combine. Take a teaspoon of the filling on place it on the center of the wonton wrapper. Moisten the edges. Fold over to make a triangle. Make sure the edges are tightly closed. Take the 2 points and moisten with water. Pinch together to form the wontons. Bring the chicken broth to a boil. Add the wontons. in 5 minutes add the celery and julienned pea pods. Cook until wontons are tender, about 5 more minutes. Serve and sprinkle with green onions. Put all of the dumpling ingredients except the wrappers in a bowl. Mix well to combine. Take a teaspoon of the filling on place it on the center of the wonton wrapper. Moisten the edges. Fold over to make a triangle. Make sure the edges are tightly closed. Take the 2 points and moisten with water. Pinch together to form the wontons. Bring the chicken broth to a boil. Add the wontons. in 5 minutes add the celery and julienned pea pods. Cook until wontons are tender, about 5 more minutes. Serve and sprinkle with green onions. Note: This recipe makes about double of the wontons that you need for the soup. You can cook them all or freeze for later. They will also make a good pan fried dumpling. Try our Crab Rangoon recipe! Easy Orange Chicken Pin It!
Goulash Soup
Goulash Soup is ground beef, onions, celery, peppers in a tomato garlic broth with pasta, fresh spinach and freshly grated parmesan cheese. This is the perfect winter soup and gets even better the next day. You can make it on the stove or in the crockpot, the choice is yours. With all of this crazy weather we’ve been having soup warms you up from the inside as well. Are you tired of adding pasta to your soup only to have it soak up all the wonderful broth? Do what I am doing, cook your pasta and rinse it well. Put it in a plastic bag and refrigerate until you are ready to serve your soup. If you are doing several bowls of soup, bring a pan of water to a boil and put the pasta in the water just long enough to heat it back up. Spoon some pasta into the bowl and pour your soup over the pasta. It works perfectly. Another trick I did in this soup was to add the spinach right before I served it. It gives the soup a bit of brightness. If you want to do this soup in the crockpot I would brown the ground beef first and then add everything to your crockpot, cook on low for 8 hours or 4 on high. You could also add some Italian seasonings of some kind if you desired. Goulash Soup Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: Serves 4 - 6 1 lb. ground beef 1 medium onion - chopped 1/2 green pepper 2 stalks celery 1 large can crushed tomatoes 2 cans water 3 - 4 cloves garlic - minced salt and pepper 8 oz. fresh spinach 1/2 lb. pasta cooked Parmesan cheese to serve 1 lb. ground beef 1 medium onion - chopped 1/2 green pepper 2 stalks celery 1 large can crushed tomatoes 2 cans water 3 - 4 cloves garlic - minced salt and pepper 8 oz. fresh spinach 1/2 lb. pasta cooked Parmesan cheese to serve Brown ground beef with onions and garlic. Add celery, peppers, tomatoes and water. Bring to a boil and turn down to a simmer. Cover loosely and cook over medium low heat for 45 minutes. Cook pasta in a pot of boiling water. Rinse and drain well. Refrigerate if not serving right away. To serve, add fresh spinach to pot. As soon as it wilts in the soup serve. Taste to adjust seasonings. Add some of the pasta to a bowl. Ladle the soup over the pasta. Grate some fresh parmesan cheese on the top. Brown ground beef with onions and garlic. Add celery, peppers, tomatoes and water. Bring to a boil and turn down to a simmer. Cover loosely and cook over medium low heat for 45 minutes. Cook pasta in a pot of boiling water. Rinse and drain well. Refrigerate if not serving right away. To serve, add fresh spinach to pot. As soon as it wilts in the soup serve. Taste to adjust seasonings. Add some of the pasta to a bowl. Ladle the soup over the pasta. Grate some fresh parmesan cheese on the top. Maybe you’d like to try our Taco Soup Cheese Steak Soup Unstuffed Pepper Soup