A Dozen Chocolate Chip Pecan Cookies

Somethings are just known facts. The earth is round, one plus one is two, and a bag of chocolate chips makes 36 cookies. Members of the Flat Earth Society are rising, you can join the debate on the validity of 1+1=2 at Debate.org, and this Thick Chocolate Chip Cookie recipe only made six cookies. Yes, six. Crazy times.

Modifications Made:

Light brown sugar was substituted to 1/3 cup dark and 1/3 cup light. One cup of pecans were added to dough mixture. Dough was only chilled for 30 minutes before forming into twelve extra large, 1/2" thick cookies. Cookie rounds were chilled for another 15 minutes before baking at 350° for 18-20 minutes and allowed to cool completely on parchment covered sheet.

Scaled for Likability: Great

I love cookies warm and gooey from the oven, with or without a glass of milk, bite size pop in your mouth or shareable size you eat all by yourself. As mentioned before I am always on a quest for my perfect chocolate chip cookie recipe. Not to thick but most certainly not thin like wafers with a crunchy outside and moist inside containing a mixture of chocolates (dark, semi, and milk) with most definitely including walnuts (preferably) or pecans. Were these cookies my perfect cookie? No but they have been added to my regular rotation and with some tweaking will become a T&T favorite.

What I loved most about these cookies was the greatly reduced amount of sugar. Only one cup of sugar. You read correct, one cup. With that reduced amount, using only semi-sweet choc was not best choice for chips. This recipe needs a chip ratio with no less than half milk chocolate. A mixture of semi and milk will be tried next time.

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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