Thursday, March 25, 2010

Mississippi Mud Cookies


2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.
Makes 3 dozen

Friday, March 19, 2010

Stuffed French Toast

Normally I don't post recipes before I try them but this one sounds so good I wanted to go ahead and post it. I'll report back my thoughts on it and if you try this, please report your thoughts.

Update: I made these but we didn't like them very much. I will be working on creating my own stuffed french toast recipe.


1 tub (8oz) Whipped Cream Cheese
1 tbsp. Brown Sugar
3 tsp. Ground Cinnamon
1 1/2 tsp. Vanilla Extract
16 slices French Bread
1/2 cup of Preserves
5 Eggs
1 cup Milk
2 tbsp. Butter


Mix cream cheese, sugar, 2 tsp cinnamon, 1 tsp vanilla extract, and preserves in a small bowl until well blended.

Spread mixture on both sides of bread and press each side together to form sandwiches.

Beat eggs and stir in milk and 1 tsp cinnamon, and 1/2 tsp vanilla extract until well blended.

Dip bread into egg mixture, soaking both side for 2 minutes.

Melt 1 tbsp of butter in a large skillet on medium-low heat.

Place 4 sandwiches in skillet and cook each side for 4-5 minutes or until golden brown.

Repeat adding 1 tbsp of butter.

Thursday, March 18, 2010

Apple & Sage Pork Chops

from McCormick Recipe Inspriations


1 1/2 tsp. Rubbed Sage
1 tsp. Minced Garlic
1/2 tsp. Ground Allspice
1/2 tsp. Paprika
1 tbsp. Flour
1 tsp. Salt
4 - 6 Pork Chops, 1-inch thick
2 tbsp. Olive Oil
1 medium Onion, thinly sliced
2 - 3 Red Apples, thinly sliced
3/4 cups Apple Juice
1 tbsp. Brown Sugar


Mix flour, all the spices, and salt in a small bowl.

Sprinkle both sides of pork chops with 1 tablespooon of seasoned flour.

Heat olive oil in a large skillet on medium-high heat.

Cook pork chops until brown on both sides.

Remove pork chops from skillet.

Add onion; cook and stir for 3 minutes or until tender.

Add apples; cook and stir for 2 minutes.

Combine juice, sugar, and remaining seasoned flour.

Pour mixture into skillet.

Return pork chops to skillet.

Bring to a boil.

Reduce heat to low; cover and simmer for 5 minutes or until desired doneness.

side note:
If you do not keep the spices on hand, McCormick has this recipe and spices in a nice pre-measured package. They are about $1.99 each.
Also there is 1 tsp. Thyme Leaves in the recipe but I leave that out.