Deluxe Chocolate Chip Cookies ~ Simple, but Gourmet!

These large Deluxe & Delicious

Chocolate Chip Cookies are

so simple to make! ❤

My husband tried one of these cookies and declared that it was "the best chocolate chip cookie I have ever made." I was surprised because the cookies included pecans and even though he will eat pecans, he prefers cookies without nuts. If you do not like nuts, or have an allergy, omit the nuts or substitute butterscotch, peanut butter chips, toffee bits or dried cranberries instead.

Ingredients:

2 sticks butter (1 cup) butter at room temperature

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon fresh lemon juice

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cinnamon

1/2 cup old fashioned oats

2 2/3 cup semi sweet chocolate chips

1 3/4 cups pecan pieces**

Method:

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

In a large bowl, use an electric mixer on medium speed, to cream together the butter and sugars. With the mixer on low speed, blend in the eggs, vanilla and lemon juice for 30 seconds. Increase speed to medium and continue to mix for two minutes, or until the mixture is light and fluffy. Use a spatula to scrape down the sides of the bowl.

Sift together the flour, soda, salt and cinnamon. Add the sifted ingredients and oats. Mix on low just until blended (about 45 seconds). Do not overmix. Stir in the chocolate chips and nuts. Scoop 3 tablespoon portions, 2 inches apart, onto the prepared cookie sheets. (6 mounds of dough per cookie sheet)

Bake for 23 minutes or until the edges are golden brown and the centers are still soft. Allow to cool on the cookie sheet for 20 minutes. Carefully slide the parchment and cookies onto a cooling rack to finish cooling for an additional 20 minutes. 

If desired, enjoy a warm cookie. Transfer to a plate and chill in the refrigerator to set the chocolate. Store in an airtight container in the refrigerator. (I place waxed paper between layers.) I like the cookies chilled, but they may also be kept in an airtight container at room temperature. Makes 33 large gourmet quality chocolate chip cookies.

**Walnuts may be substituted for the pecans. If desired, you may omit the nuts and add butterscotch chips, toffee bits or dried cranberries.

Notes: The original recipe for these cookies is a copycat for the cookies served at the DoubleTree hotels. (I made a few small changes.)

Some Chocolate Chip Cookie recipes include oats or cinnamon, but this is the first recipe that I have seen with lemon juice. There is not enough juice or cinnamon to make either a prominent flavor and no one who tried them detected those ingredients. The resulting cookie instantly became a family favorite! 

 

Best Tasty & Simple Chili Relleno Casserole (Brunch~Lunch~Dinner~Potlucks)

Absolutely Delicious! I am a chili relleno connoisseur ~ 

Whenever we visit a new Mexican restaurant, 

whether fancy or tiny, I always try their chili relleno. 

I make traditional chili rellenos from scratch and

I also make a couple of casserole style dishes. This

is the only casserole that includes a sauce on top and

this quick and easy version really does taste like a chili relleno!

Ingredients:

cooking oil spray

3 (7 ounce) cans whole green chilies

16 ounces Colby Jack cheese**grated

5 eggs

1 1/4 cups whole or 2% milk

1/4 cup all purpose flour

1/2 teaspoon baking powder

1 (8 ounce) can red enchilada sauce

sour cream (optional garnish)

chopped fresh cilantro (optional garnish)

Method:

Preheat oven to 350*. Lightly grease a 9x13 inch baking dish with cooking oil and set aside.

Empty the cans of green chilies into a colander. Make a lengthwise slice in each chili. Rinse out the seeds and pat dry with paper towels. Layer half of the chilies in the prepared pan. Sprinkle half  of the cheese over the chilies. Top with the remaining chilies. Sprinkle with the remaining cheese.

In a large bowl, or 8 cup measuring cup, whisk together the eggs, milk, flour and baking powder until well combined. Pour over the layers in the pan. Bake for 25 minutes.

Remove from the oven. Pour the enchilada sauce over the top, carefully spreading to cover the entire casserole. Return to the oven for an additional 15 minutes. Remove and let stand for 5 to 10 minutes before cutting and serving.

Cut into 12 to 15 portions. If desired, garnish with a small dollop of sour cream and a sprinkle of cilantro.

Store leftovers in the refrigerator and reheat individual portions in a microwave oven for 90 seconds. Reheat in a conventional oven, covered with foil, at 350* for 20 minutes. Place portions in a pie pan or other oven proof dish and reheat in an air fryer: baking setting, 325*, for 6 to 10 minutes.

**8 ounces Pepper Jack cheese and 8 ounces cheddar cheese may be substituted if you prefer a spicier dish.

Notes: This very simple casserole definitely is an excellent substitute for labor intensive traditional chili rellenos! It is perfect to serve for brunch, lunch, at pot lucks, or dinner. 🌶

Simple & Budget Friendly Million Dollar Pasta Casserole (Tastes like Lasagna)

Million Dollar Pasta Casserole 

with Garlic Bread

Originally named "Million Dollar Spaghetti", this version is simpler to make and just as tasty!

Ingredients:

1 pound lean ground beef

1 tablespoon dried minced onion or 1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon dried red pepper (optional)*

24 ounces of your favorite pasta sauce

1 pound rotini, elbow or bowtie pasta

8 ounces cream cheese, at room temperature

1/4 cup sour cream

1 cup small curd cottage cheese

2 teaspoons dried chives

avocado oil cooking spray**

1/4 cup (4 tablespoons) butter

2 - 3 cups grated cheese (mozzarella, pepper jack or a cheddar & jack mixture)

Method:

Preheat oven to 350*.

In a skillet, brown the ground beef. Drain and stir in the onion powder, garlic powder, black pepper & red pepper.  Stir the pasta sauce into the browned meat and set aside.

Cook the pasta, according to the package instructions, to al dente. Drain and set aside.

With an electric mixer, blend together the cream cheese, sour cream, cottage cheese and chives. Set aside.

Lightly spray the bottom and side of a 9 x 13 inch baking pan with cooking oil. Slice the butter and arrange in the bottom of the greased pan. Layer 1/2 of the pasta on top of the butter. Spread the cheese mixture evenly over the pasta. Top with the remaining noodles. Cover with the meat sauce. Place the baking pan on a cookie sheet and bake for 30 minutes. (It makes it easier to remove the baking pan if it is resting on a cookie sheet with sides.) Remove from the oven and sprinkle the grated cheese over the top and bake for another 15 minutes, or until the cheese is melted and bubbly. 

Let sit for 3 to 5 minutes. Cut into 12 squares and serve.

*I prefer avocado oil, but you can use whichever oil you prefer.

**If I am using pepper jack cheese, I do not add the red pepper.

Notes:

This dish earned the name of million-dollar spaghetti not because it’ll cost a fortune, but because it tastes so rich. This easy to make pasta dish is a baked casserole with layers of cheese, meat sauce, and noodles. Similar to lasagna the flavorful dinner is classic comfort food that your family will love!

If you like, the layers may be assembled a day before baking. It is a simple, budget friendly dish for a family dinner, addition to a brunch menu or potluck gathering.

Quick & Simple Cherry Fudge Cake ~ Perfect for Valentine's Day, Potlucks & More ❣

A delicious cake square 

decorated for Valentine's Day

Ingredients:

butter for greasing

all purpose flour for dusting

1 box chocolate fudge cake mix

1 (21 ounce) can cherry pie filling

1 teaspoon almond extract**

2 eggs, beaten

1 cup granulated sugar

5 tablespoons butter

1/4 cup milk

1 cup semi sweet chocolate chips

whipping cream (optional)

chocolate or red candy hearts (optional)

Valentine sprinkle cake & cookie decorations

Method:

Preheat oven to 350*. Grease the sides and bottom of a 9 x !3 inch baking pan with butter. Add a few tablespoons of flour. Tap and rotate the pan to dust the sides and bottom. Remove excess flour and set the pan aside.

In a large mixing bowl, stir together the cake mix, cherry filling, almond extract,** and eggs just until the dry ingredients are moistened and all is well mixed. Add the batter to the prepared pan and spread evenly. Place the pan on a cookie sheet and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place the cake pan on a cooling rack.

Add the sugar, butter and milk to a medium saucepan. Bring to a boil over medium heat. Boil, stirring constantly for 2 to 3 minutes. Remove from the heat and stir in the chocolate chips until fully blended and smooth. 

Pour over the partially cooled cake. Use a bowl scraper to spread the icing evenly over the top of the cake. Continue cooling on a rack and then transfer to the refrigerator to finish cooling completely.

Slice into 15 squares. If desired, just before serving, garnish with a small dollop of whipped cream and a chocolate heart or red heart candies, or candy sprinkles. Makes 15 servings.

**If you don't like or don't have almond extract, you may substitute vanilla extract, but I think the almond extract is perfect for this cake. 

Notes: This simple & easy cake is a crowd pleaser! It is very tasty, but rich, so you only need a small serving. It is fine on it's own, but extra special when decorated with  whipped cream and candy.

Hummingbird Bread (A Delicious Quick Bread With Tropical Flavors)

A delicious slice of Hummingbird Bread. 

(A Jamaican Inspired banana bread.)

Ingredients:

1/4 cup raisins

hot water

1/4 teaspoon rum extract (optional)

3/4 cup coconut oil

2 eggs, beaten

1 1/2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

2 ripe bananas

1/2 cup crushed pineapple with juice

1/2 teaspoon pure vanilla extract

1/4 teaspoon banana extract (optional)

1/2 cup chopped pecans

parchment paper

Method:

Preheat oven to 350*. Place a cookie sheet on the center rack.

Use shortening or butter to grease a 9x5 inch loaf pan and line the bottom with parchment paper. Set aside.

Place the raisins in a small bowl. Add enough hot water to cover. Stir in the rum extract and set aside to steep.

Heat the coconut oil in a microwave for 30 second intervals, or on a stovetop, just until liquefied. Set aside to cool.

Sift together the flour, sugar, baking soda and spices. Set aside.

Place the bananas in a large bowl and mash. Add the eggs, oil and the sifted ingredients. Whisk or stir just until all of the dry ingredients are moistened and all is mixed.

Drain the raisins. Add the raisins, pineapple, extracts and pecans to the batter and stir just until mixed in. Pour the batter into the prepared loaf pan. Place the loaf pan on the preheated cookie sheet. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. (To prevent the top from burning, you can loosely tent with aluminum foil.)

Remove from the oven and place on a cooling rack for 10 minutes. 

Slide a butter knife around the edges to loosen the loaf. Turn out of the pan and remove the parchment paper from the bottom of the loaf. Continue cooling on the cooling rack.

Like regular banana bread, the flavor is improved the day after baking. The bread may be enjoyed warm, cold or lightly toasted. (When slices are toasted in a toaster oven, under the broiler in the oven, or in an air fryer they developed caramelized edges that are quite delicious.) If desired, the top may be frosted with a cream cheese frosting and then served chilled. Wrap in plastic wrap or store in an airtight container in the refrigerator. Makes 8 to 9 servings.

Notes:

Hummingbird Cake has been a tradition in Southern Cuisine since the mid-20th century. In 1990, it was selected as Southern Living's favorite recipe and is said to be the most requested recipe in the magazine's history. The cake is similar in texture to carrot cake and topped with a cream cheese frosting. 

This quick bread is a simpler version. For more information on the interesting history of "Hummingbird Cake" please see this blog post: https://carriekitchencreations.blogspot.com/2016/05/the-origin-history-of-hummingbird-cake.html

Simple and Delicious Twice Baked Potatoes (Baked in Oven or Air Fryer)

Delicious twice baked potatoes ~

Crispy on the outside and 

creamy on the inside.

Ingredients:

2 large fully cooked baked potatoes**

4 tablespoons butter (room temperature)

1/4 cup sour cream or plain unsweetened Greek yogurt

2 ounces sharp cheddar cheese (1/2 cup finely grated)***

1/2 teaspoon garlic powder

1 tablespoon snipped fresh chives or 1 teaspoon dried chives

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

optional: additional smoked paprika for garnish

Oven Method:

1. Preheat oven to 350*. Line a baking sheet or pan with aluminum foil and set aside.

2. Slice the potatoes in half lengthwise. Scoop the potato out, from each half, into a bowl being careful to leave a small bit of potato around the edges and bottom of the skin.

3. Add the butter, sour cream and cheese to the potato. Using an electric mixer to blend well. Add the garlic powder, chives, salt, pepper and paprika. Mix in. 

4. Use a spoon to scoop the potato mixture into the hollowed potato skins and place on the prepared baking sheet. If desired, sprinkle the tops of the filled potato halves with additional smoked paprika.

Bake for 30 minutes, or until heated through and the tos are golden brown. Makes 4 servings.

Air Fryer Method:

Complete steps 2 through 4. Place the filled potatoes on a plate or cutting board, instead of on a foiled lined baking pan. Select the baking option on the air fryer 325* for 20 minutes.. Preheat. Add the potato halves to the air fryer. When they have finished baking, carefully remove with tongs or a large spoon. Makes 4 servings.

**Whenever I make baked potatoes, I always cook extra so that I can make twice baked potatoes a day or two afterwards.

***My family prefers extra sharp cheddar cheese, but any cheese may be used: pepper jack, mozzarella, parmesan or other varieties of your choice.

Notes: I created this recipe when one of my sons and granddaughter were visiting. She had never tried a twice baked potato She likes them and so did everyone else!  🥰

Old Fashioned Banana Pudding

Simple & delicious layers of vanilla

wafer cookies, sliced bananas 

and homemade pudding.

Ingredients:

4 to 5 ripe bananas

2 cups whole or 2% milk

1 cup heavy whipping cream

2/3 cup sugar

1/4 cup cornstarch

4 egg yolks

2 teaspoons pure vanilla extract

1/2 teaspoon banana extract (optional)

2 tablespoons butter

1 box vanilla wafers

whipped cream (optional for garnish)

Method:

Combine the milk and cream in a medium saucepan. Bring to a simmer over medium heat, being careful not to boil. 

In a separate bowl, sift together the sugar and cornstarch. Check the milk and cream. Remove from heat.

In an 8 cup measuring cup, or bowl, whisk the eggs until well blended and smooth.

Gradually whisk the sugar mixture into the eggs until a smooth paste is formed.

"Temper" the egg mixture by slowly pouring 1/2 cup of the hot milk & cream into the egg mixture, while continuously whisking. (This prevents the eggs from scrambling.)

Over medium heat, while stirring constantly, return the tempered egg mixture to the heated liquids in the saucepan. Continue to cook the mixture for 2 or 3 minutes, stirring constantly, until it thickens and comes to a gentle boil. 

Remove the saucepan from the heat. Stir in the butter and extracts. Set aside and allow to cool while slicing the bananas into rounds about 1/3 inch thick.

In a trifle dish, or large serving bowl, layer the cookies, bananas and pudding. 

Begin with a layer of cookies, followed by a layer of banana slices and then a layer of pudding to cover. Repeat for 2 more layers or until all of the ingredients are used. End with a layer of pudding on top. Place a piece of plastic wrap directly onto the pudding to prevent a "skin" from forming on top. 

Refrigerate for a minimum of 4 hours. (Refrigerating overnight allows the flavors to develop and to set completely.)

If desired, garnish each serving with a dollop of whipped cream and a slice of banana or a vanilla wafer cookie. Makes 10 servings.

Notes:

My husband has fond memories of the banana pudding that his mother used to make. The recipe she had used boxed pudding mix, but this version with a homemade pudding is even better and the pudding is very simple to make. 🥰

Super Simple Ice Cream Sandwich Hack (Fun For Kids)

Simple & Delicious Mini 

Ice Cream Sandwiches.

Ingredients:

1/3 cup heavy whipping cream

24 regular oreo cookies**

waxed paper

Method:

Line a small cookie sheet, pan or plate with waxed paper and set aside.

Add the cream to a small bowl. 

Place one or more cookies into the bowl and soak for 3 minutes. If not fully submerged, soak for 1 1/2 minutes, turn and soak for another 1 1/2 minutes.

Remove from the cream and place on the prepared pan. 

Freeze for 1 minute before serving. Place frozen cookies in an airtight container and store in the freezer. Makes 24 mini ice cream sandwiches.

**Use regular oreos, not thins or double stuff. Feel free to experiment with different flavored oreo cookies. 😀

Notes: These simple ice cream sandwiches taste like the traditional thin vanilla ice cream filled chocolate cookie sandwiches I remember since childhood. They are fun and easy for kids to make. 

Simple & Tender Baby Back Ribs (With Sugar Free & Honey Whiskey Option)

Tender baby ribs with barbecue sauce ~

served with a baked potato and garlic toast

Ingredients:

7 - 7 1/2 pounds baby back ribs (2 racks)

avocado oil , liquid or spray

1 red or yellow onion, cut into chunks

6 cloves of garlic, sliced

chicken broth or water and bullion 

1 teaspoon ground coriander

1/2 cup honey whiskey or other whiskey (optional)*

1 (18.5 ounce) bottle Ray's Sweet & Smokey Sugar Free Barbecue Sauce (or the sauce you prefer)**

heavy duty aluminum foil

Method:

Rinse the ribs with water. Use a butter knife to loosen the thin white film on the back side of the ribs. Grip the loosened edge with a paper towel and pull it off. Cut the ribs into portions that will fit into a stock pot or Dutch oven.

Lightly spray the bottom of  a large pot with the cooking oil or add a tablespoon of  oil to the pot. Turn heat to medium. Add the onion and garlic and saute until tender. Add the ribs and the coriander to the pot. If desired, add 1/4 cup of whiskey to the pot. Add just enough chicken broth to cover the ribs. 

Increase the heat to medium high and bring to a boil. Cover and reduce the heat to medium low. Simmer for 2 hours. 

Preheat oven to 225*.

Prepare a large baking sheet or pan by lining with foil. Lightly spray the foil with avocado oil.

Pour the barbecue sauce into a bowl. If desired, stir in the remaining 1/4 cup whiskey. Helpful Hint: Add the whiskey to the empty sauce bottle. Close the lid and shake to rinse the sauce that remains on the sides of the bottle. Then add to the sauce in the bowl.

Use tongs to carefully remove the ribs from the pot and place on the prepared baking sheet. Generously brush the ribs with all of the sauce. 

Cover with foil and place in the oven.

Bake for 3 to 4 hours. Serve & Enjoy. Makes 6 to 8 servings.

*The whisky is optional - I used honey whisky, but any type of whisky is okay to use.

**No one will detect that the sauce is sugar free, because Ray's Sugar Free Sauces taste great. Some people like to serve ribs with extra sauce on the side, so you may want to purchase two bottles instead of one.

Notes: I had never made baby back ribs before, but my husband saw a good sale on ribs at the market, so I agreed to try. Everyone enjoyed them and it really was an easy meal to make ~ While the ribs were simmering and baking, I was free to be away from the kitchen enjoying time with visiting family. I cooked the baked potatoes and garlic bread in the air fryer.