Thursday, December 17, 2009


My mom's friend, Betty, used to make some wonderful waffle type cookies when I was growing up. Betty has since passed away, but I work with her son the other day and asked them about his mother's cookies. He told me the name and then I promptly forgot it, because I have the memory of a sieve anymore.

Today at work, a group of us did a cookie exchange. When one of my friends walked in, I noticed what looked like waffles in her bag. No freaking way! They were those cookies! Unfortunately I only got 5 of them (!!!) because, well my boss was there and I'm thinking she may not look too kindly on me knocking people down and stealing their baked goods. Fortunately, I did get her recipe! I also googled and found another recipe online, so I am posting them both here. I will have to do a taste test someday in the future.

Mom and I both miss you, Betty, I will think of you whenever I make these!

Amy S.'s Mom's recipe:

3 sticks of butter (melted)
1 1/2 cups sugar
1 1/2 cups brown sugar
6 eggs
4 cups of flour
2 tsp (I say Tbs) vanilla

Mix all ingredients and cook on a waffle iron. Amy's mom says to use medium for one minute if your iron has settings.

Maria Cherie Collard's Belgian Waffle Cookies

Yield: about 70, depending on size of cookie.

1 pound butter
10 eggs, separated
1 teaspoon salt
1 1/4 cup brown sugar, packed
2 cups white sugar
5 tablespoons vanilla, whiskey or desired flavoring
7 cups flour

Powdered sugar, optional

CREAM butter and sugars with an electric mixer. In a separate bowl, beat egg yolks until well blended and creamy in color. Add to creamed mixture. Add flavoring.
WORK flour into mixture by hand.
BEAT egg whites until stiff, then fold into dough mixture.
BAKE in Belgian waffle iron or on electric waffle iron at about 350 degrees, until browned on both sides.
TOSS in powdered sugar, if desired

Tuesday, September 8, 2009

Potato Soup

Recipe that I found that I want to try. From one of my favorite sites:

Panera's Cream Cheese Potato Soup (recipe #150863(

4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper

1 (8 ounce) package cream cheese, cut into chunks

1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.

Thursday, September 3, 2009


I want to try these... saw the recipe on two blogs and they were going on and on about them.

Update: Made them. Oh my, they are majorly yummy. And fudgey. I ended up cooking mine for 45 minutes, but I like mine a bit underdone.

Fudge Brownies

from the LA Times' Culinary SOS feature; this is the brownie from the Brownie Hot Fudge Sundae at a restaurant called BLD
1 1/2 cups (3 sticks) butter
2 cups plus 2 tablespoons (13 ounces) chocolate chips
1/4 cup cocoa powder
5 eggs, room temperature
3 cups light brown sugar
1 1/2 teaspoons ground espresso
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups flour

1. Preheat the oven to 325 degrees.

2. In a large bowl set over a pot of simmering water, melt together the butter, chocolate and cocoa powder, stirring until completely combined.

3. In a medium bowl, combine the eggs and sugar. Whisk in the espresso, vanilla and salt. Whisk in the melted chocolate mixture, then the flour until thoroughly combined. Pour the brownie mix into a greased 13-inch-by-9-inch baking dish.

4. Bake the brownies on the center rack until set on top and a toothpick inserted in the center comes out mostly clean (it should have moist crumbs stuck to it, but the filling should not be doughy), 45 minutes to an hour and ten minutes (start checking around 35 minutes; the original recipe said they'd be done in 45 minutes, but at 45 minutes mine were still pretty liquid in the center. They were in there for a good hour). Remove the brownies and cool the pan on a rack to room temperature. Cut into squares to serve.

Katy's Balls

I want to try Katy's balls recipe, so I am saving it here. I hope Katy doesn't mind me putting it here, but this is where I am keeping recipes nowadays... and it's not like anybody reads this anyway!

I use 93% lean ground beef in my balls. And make them pretty small...about 1 T. size.

The sauce has nothing pointy added.

2 cans crushed tomatoes
1 can tomato paste
2 cloves garlic
onion powder
garlic powder
crushed red pepper
shake of parm. cheese.


1 lb 93% gr. beef
1/4 c. eggbeaters
garlic powder
onion powder
Maybe 1/4 c. bread crumbs

The key is to cook the meatballs in the sauce. It makes them extra tender and the sauce soaks into them so they get great flavor.

I throw all of the ingredients for the sauce in the crockpot in the a.m. before work.

Whichever one of us gets home first does the meatballs and throws them in the sauce. They need about an hour to cook in the sauce if it's boiling/bubbling.

I have a 1 T. scoop for making cookies that I use to make the balls

Tuesday, September 1, 2009

Aligot Potatoes

I have no freaking clue how to pronounce these things, but they made me say Mmmmmmm. I got this recipe from the website She takes beautiful pictures of beautiful food. This recipe makes a LOT of potatoes, so the next time I am going to halve it.


2 pounds Yukon Gold potatoes, peeled and sliced into 1/2 inch slices
1 tablespoon salt
2 garlic cloves, minced
6 tablespoons butter
1 1/2 cups milk
1 1/2 cup shredded mozzarella cheese
1 cup shredded Gruyere cheese

1. Put sliced potatoes in large pot and cover with water. Add salt. Bring potatoes to a boil, partially cover and, reduce heat to medium low and simmer until potatoes are fork-tender, about 12 minutes. Drain and wipe out pot.

2. Put potatoes, garlic and butter into food processor and process for 10 seconds. Add one cup of milk and process until smooth, about 30 seconds more.

3. Put potatoes back into pot over medium heat. Gradually stir in cheese, stirring continuously until cheese is melted and potatoes are smooth. If mixture becomes too thick, gradually stir in more milk until creamy. Season with salt and pepper and serve immediately.

Monday, August 31, 2009

Sister's chicken dish

This is untried (by me). Sister got it from the Pioneer Woman website, but it has since been removed (Kayotic, Dutch Girl Cooking, did it for her, maybe she told her to take it down! Website drama, dum, dum, DUM). She swears it is fabulous, I want to try it soon.

½ cup mayo
¼ cup parm
4 chicken breasts
2 sundried tomatoes
1 tsp Italian herbs
1 tsp basil
cayenne pepper

Mix together

2 Tbs breadcrumbs
garlic salt
1 Tbs Parm
½ tsp oregano

Mix that (topping)

Put chicken in oven dish (pound or slice in half and make more topping)

Spoon mayo mix on top then sprinkle crumb topping on top

Bake 20-25 minutes at 425 degrees (top is crispy)

Sister just cuts up as much sundried tomatoes as she wants (doesn’t use basil or cayenne)
Dollop, spread, uses seasoned bread crumb and mixes in parm (no seasoning)

UPDATE: I tried this tonight and LOVED it. I highly recommend it.

Thursday, August 6, 2009

Disappearing Marshmallow Brownies

I thought I had posted this recipe already, as it is one of my most requested ones. Mom used to make these for us growing up and I still love them! I just made them for a bake sale here at work and you know I had to steal a couple for myself. I usually double the recipe, cause they are that good.

Disappearing Marshmallow Brownies (courtesy of Hope's mama)

1/4 cup butter
1/2 cup butterscotch chips
3/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Preheat oven to 350 degrees. Coat an 8x8 or 9x9 pan with cooking spray.

Stir the butter and butterscotch chips over medium low heat until they are melted. Remove from heat and let cool to room temperature. Stir in the flour, baking powder, salt and brown sugar. Beat the egg and add it and the vanilla. Add the chocolate chips and the marshmallows and gently fold them in (no more than 5 strokes).

Spread the mixture into the pan and cook for 20-25 minutes. The center will still be "jiggly". Let cool and then cut and enjoy.

Monday, July 6, 2009

Low Country Boil

Okay peeps, we did this Friday night and it rocked. I made it using one of those turkey fryer cookers, the kind with the propane burner and a strainer insert thingy (like my technical term?). We had almost 20 people, so I doubled the recipe - which would have made the pot too full, so I put part of it in a stock pot in the house.

The best way to do this boil is to serve it outside. Just cover a table with a clean plastic tablecloth and just pour the food on top. Everyone just makes a plate or stands around the table, eating with their hands. Our guests opted to use plates, to enjoy the baked beans and bread we had too, but at the end of the meal, right before we packed the leftovers there were about eight people standing around the table eating shrimp.

Add some beer and some yummy dessert and you end up with a GREAT party! I highly recommend trying this with your friends (and that is saying a great deal, because I HATE shrimp).

Low Country Boil

2.5 pounds of red potatoes (halved or quartered)
1 package of smoked sausage (cut into slices)
6 ears of corn (cut in half)
3 lbs of shrimp (cleaned and deveined, raw, shells on still)
Zatarain's Crab Boil bag
Old Bay seasoning
Lemon (quartered) - optional

Fill a huge pot halfway full with water, cover and bring to a boil. Add the crab boil bag, potatoes and sausage and then add some Old Bay if you would like. Cook for 20 minutes. Add the corn and cook for 10 more minutes. Add the shrimp and lemon and cook for 3 or 4 minutes, or until the shrimp is nice and pink. Remove the strainer and drain all of the water from the food. Pour food on to table, remove the boil bag.

Monday, February 2, 2009

No Bake Cookies

My mother used to make these cookies fairly often while I was growing up. My favorite part was licking the warm yumminess off of the spoon.

No Bake Cookies

In a pan over medium-high heat (you know I am impatient and turn it up to high) add the following ingredients and stir until the mixture comes to a boil:

1 stick butter/marg
2 cups sugar
3 Tbs cocoa
1/2 cup milk

Once boiling reduce the heat a bit and boil for 2 minutes.

Remove from heat and stir in the following:

3 cups oats
1/2 cup PB
1 tsp vanilla

Drop by spoonfuls onto wax paper and let cool.

Mmmmmmmm..... *drool*