Wednesday, July 22, 2009

Granny B's Banana Chocolate Chip Drop Cookies

These cookies are always a big hit at Granny B's on Sundays. They are a childhood favorite of my husband and would go over well with people who like their cookies not over the top sweet. They are super soft and the perfect sweetness. Neither the chocolate or banana is overpowering, leaving you with a new and different type of cake/cookie. I call it a caookie. Try won't be disappointed.

2 eggs
1/4 c water
2/3 c shortening
1 c mashed bananas
1 package German Chocolate cake mix
2 c quick oats
1 pkg milk chocolate chips---better if you use oversize milk chocolate chips (guittard??)

Heat oven to 375. Beat eggs, water, shortening, bananas and about half of the cake mix (dry) until smooth. Stir in remaining cake mix, the oats, and chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes.

"Secret Ingredient" Chocolate Chip Cookies

These cookies are a fun change from the usual chocolate chippers for their smooth and soft consistency. They will turn out perfectly every time and always wow people with their perfect gooey softness. What's the secret ingredient you ask????? Vanilla Pudding of course!

2 1/4 c flour
1 t baking soda
1 c butter softened
1/4 c sugar
3/4 c brown sugar
1 t vanilla
1 large box instant vanilla pudding (or two small boxes)
2 eggs
1 pkg chocolate chips

Beat butter and sugars. Add other wet ingredients with electric mixer until well combined. Then slowly add in the four mixture consisting of the flour, soda, and pudding while you continue to mix. Add chocolate chips at the end.
Drop on cookie ungreased cookie sheet and bake 8-10 minutes at 375 degrees.

Giada's Basil Pesto

My basil in my garden is going crazy! I am looking constantly for ways to use my basil. Here is one of my favorites. This can also be made and frozen. I make as directed except for cheese (it doesn't freeze well), and put it into ice cube trays. Once frozen I pop out the individual squares and store in a freezer bag. Then I can defrost and use as much as I need. I add the cheese in after it has thawed.

2 c packed fresh basil
1/4 c toasted pine nuts
1 garlic clove
1/2 t salt, more to taste
1/4 t freshly ground black pepper
about 2/3 c extra virgin olive oil
1/2 c grated Parmesan cheese

In a food processor pulse basil, pine nuts, garlic, salt, and pepper until finely chopped. With food processor running add oil to smooth consistency, transfer to a bowl and stir in cheese.

Chicken Satay Marinade

You guys!!! I am the WORST at remembering to take pictures of my food! I guess I am just way to anxious to eat it, rather than photograph it. This recipe is always a hit at my house, it's quick to whip up and everyone loves it. We eat it over rice, or you could kabob it with some veggies.

2 T peanut butter

1/2 c soy sauce

1/2 c lime juice (about 2 limes)

1 T brown sugar

2 T curry powder

2 cloves garlic crushed

1 T hot chili sauce (optional)

whisk all ingredients until well combined. Pour over boneless skinless chicken tenders or chicken that you have sliced into 1 inch strips. Marinate for 1-12 hours. Then grill and enjoy.
Related Posts with Thumbnails