Cookie Extravaganza

Don't even start. Three new cookies and not one single picture. I know and am blaming the lack of pictures on a stress relief dump from Covid overload. Three very different pictures, three very different textures and ingredients, three very different results.

Let's start with the best: Birthday Cake Shortbread Cookie Bites

A full recipe was followed as instructed, right down to the one inch square bites. No, wait. I did have a modification. Sprinkles were used instead of jimmies. The only thing I would change for the next time these cookies are made would be to double the recipe. Buttery goodness is hard to limit when they are bite size. When three or four cookies are snagged from the bin, one knows they have had too many cookies. Three or four bite size cookies, not so much. What happens is every time the cookie bin is walked by three or four more delicate one inch morsels are snitched. They pop so easy into the mouth they make snitching easy. Unlike the recipe state, I don't think they tasted like birthday cake at all but they were definite bites of not too sweet buttery goodness. So good. Way better than any previous shortbread cookie made.

Next: Oatmeal Cranberry Cookies

Since not too many people are fans of cranberries, even when they are coated in sugar and dried, this recipe was chosen because it made so few cookies. Based upon my love of milk chocolate and yogurt covered Craisins, a third cup of white and and a third cup of milk chocolate chips were used. Resulting cookies were tender without being overly oatmeal or cranberry laden and just a bit too sweet. Cookies would have been good with pecans or walnuts added. I would eat these again if they were made but I would no go through the effort of actually making them.

Lastly, the least favorite yet all consumed: White Chip Chocolate Cookies

In reviewing cookies, this recipe was chosen specifically for the table counterpart. Except my brain fizzled somewhere and used white chocolate chips instead of Reese's Pieces. White chocolate chip cookies are hit and miss as I find white chocolate to be overly sweet. Thinking the two-thirds cup of sugar would result in a not a sweet batter the cookies were given whirl. Cookie batter was fabulous raw and I had a very difficult time not making cookies with the chocolate chips. When cooking, most times it is better to follow your stomach (gut instincts). White chocolate chips overpowered the batter and became brittle when cooked. Dunked in some milk, the cookies managed to disappear. What can I say, a cookie has to be just this side of banana based for them to be trashed. However, if served, I would decline these cookies.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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