The Perfect Deli-style Chocolate Chip Cookie

Hello, thanks for coming over. So, for this recipe, I'll start with the SECRETS that the ingredients alone can't accomplish.

1-Cream salted butter (NEVER margarine) with sugars for 5 minutes. This will dissolve the sugars and whip the butter.

2-This is the hardest step (because it means delayed gratification): You need to refrigerate the dough for 24 to 36 hours. This allows the dough to carmelize and richens the flavor of the dough by 89.7% ;o) So, I usually make my dough in the morning and then cook it the next day around kids-come-home-from-school time. It's my only way of being a cool mom.

3-You need to make BIG cookies. Smaller cookies don't allow for the variation in textures (the aforementioned desire for a crunchy outside, and dense, chewy center). My dough balls are bigger than golf balls; I scoop them with an ice cream scoop. I only place 6 to 8 cookies on each cookie sheet.

4-After the dough is on the cookie sheet, I lightly sprinkle them with course Kosher salt. You wouldn't believe the effect this has. It just brings out all the buttery goodness.

Recipe: preheat oven to 350 F

2 1/2 sticks softened (never melted!)butter
1 1/4 c. brown sugar
1 1/8 c. white sugar
2 cups cake flour (subtract 2 Tbsp. if you do NOT live in a high altitude, over 4000 ft. zone)
1 2/3 cups all purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 Large Eggs
2 tsp. real vanilla
1 lb. high quality semi-sweet chocolate chunks or chips

After creaming sugar and butter for 5 minutes, add all other ingredients and mix just until well blended. Only about 20 to 30 seconds. Form dough balls (in between the size of a roma tomato and a golf ball). Sprinkle lightly with course kosher salt.
Bake for 13 to 16 minutes. Until edges are brown.


Signed with rich, indulgent, chocolatey love,
---Michelle

Chicken Pot Pie

This is probably one of my most requested recipes. I had to share even though I do not have a photo at this moment.

Chicken Pot Pie
By: Becky Pulsipher

Ingredients:
3 Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Broccoli Soup
1 Can of Sliced Potatoes
1 Bag of Frozen Vegetables (California Blend-Broccoli, Cauliflower, Carrots)
1 Cup of Milk
¼ tsp Pepper
¼ tsp Thyme Powder
2 cans Refrigerated Biscuits (try not to get a thick kind, because they turn out doughy, I recommend Wal-Mart brand)

Chop raw chicken into bite size pieces and cook on stovetop until golden brown and tender. While chicken is cooking, steam frozen veggies. In a large bowl, stir together the soups, milk, pepper, and thyme. Strain the potatoes and cut them smaller if you prefer. Add potatoes to the soup mixture. Add chicken and veggies to the soup mixture once they are done too.

Pour the filling into a 9X13 pan. Cook at 350 degrees for 20 minutes or until the sides start to bubble. Open cans of biscuits and cut each one into ¼’s. Take pot pie out after the 20 minutes and cover the mixture with the biscuits side-by-side. Place back in oven until biscuits are golden. **I usually turn up the oven temp to 400 before I cook it with the biscuits on it. Biscuits usually cook at a hotter temp and this helps them from becoming doughy. Yum, Yum, enjoy!!!

Ty's Easy Breezy Beautiful Kebabs

Costco sells beef tenderloin for about $2 less a pound than the pre-cut filet steaks. We spoke to the Costco butcher and he said it is exactly the same quality as the filet meat, but you have to slice it yourself (and remove a few sections of fat). This ends up giving you top-of-the line beef cuts for less than half the price of your average supermarket butcher shop. We felt confident enough in our slicing abilities to save the extra $. Usually Tyler makes melt-in-your-mouth steaks with the filets, but Sunday we tried garlic Kebabs. They were TO DIE FOR!!!

The recipe:

Cube meat (use about 10 to 12 oz. of cubed meat per adult serving).

Soak bamboo skewers in water.

Marinate beef in high-quality Worcestershire sauce for about 4 hours.
Mince about 6 cloves of garlic.Place minced garlic in a half cup of olive oil.
Cube chunks of yellow, red, green bell peppers and SWEET onions.
Take meat out of marinade.
Assemble onto bamboo skewers alternating patterns for a nice presentation.
Brush garlic oil mixture onto beef and veggies.
Next sprinkle coarse Kosher salt (we are quite generous with the salt) on entire kebab followed by fresh ground pepper.

Grill to desired level of perfection. . . we are rare and medium rare people, but we may still forgive you if you like yours well done.

After grilling, drizzle kebabs with melted butter and sprinkle with freshly chopped parsley (or dried).

ENJOY!!!! Serve with warm dinner rolls, veggie trays, and fresh chips and salsa.

Note: The kebabs in the picture above are wrapped in bacon. I actually prefer non-baconized meat. The bacon is just too fatty for me, and is a nuisance to remove. But, if you are a bacon fan like my husband and kids, then go ahead and wrap each cube of filet with a strip of bacon.