Chocolate Chip Pecan Cookies 🍪

PRE HEAT OVEN TO 350 DEGREES

INGREDIENTS

1/2 cup butter melted

1/2 cup sugar

1/4 brown sugar

1 /4 cup vegetable oil

1 3/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1/8 tsp nutmeg

1 cup chocolate chips

1/2 cup roughly chopped pecans

⁃ Melt butter, add sugars and mix till combined, add oil & vanilla.. mix till combined

⁃ Add flour, baking soda, nutmeg, salt and mix

⁃ Add chocolate chips & pecans and mix

⁃ Add spoonfuls to a lightly greased baking sheet. (I use a tablespoon and keep the cookies round and then flatten them slightly so it keeps the cookies looking thick rather than having them look flat”

⁃ Bake for 7-9 min (cookies should still look kind of undercooked. Don’t over bake.

⁃ Let cool. Serve.

Layered cheesy potato casserole.

(My Original Recipe)

PRE HEAT OVEN TO 350 degrees

Ingredients

– 7-8 medium sized potatoes (any kind that you like, I use regular brown ones)

– 1 1/2 cup sour cream (I use “daisy”)

– 1 1/2 cup mayonnaise (real foods brand)

– 1 stick of softened butter not melted

– 3 cup shredded cheese (cheddar or Mexican Blend)

– 1/2 cup mozzarella

– 1 cup milk

– 4 cloves are garlic minced

– 1/2 tsp of garlic salt

– 3 tbsp parsley flakes (lightly dried)

– ground black pepper for seasoning

– Bacon (optional)

In a bowl, put sour cream, mayo, softened butter and mix till combined and smooth. Now add 2 cups cheddar/Mexican blend cheese, mozzarella (Saving the 3rd cup for the top of the casserole) garlic salt parsley, minced garlic and mix until well combined. Slowly add milk till consistency is creamy and spreadable but not watery. You don’t have to use the whole cup of milk if you don’t need it. Next get a square baking pan. Just a regular size. Not too big or you will have to double the recipe. These measurements are for a 9/13″ or smaller. You can always make more of the sour cream mixture if you run out.

Wash, Peel and Cut potatoes into 1/4 inch thick slices. If you don’t know how to measure it out just cut THIN slices. Start off by putting a thin layer of sour cream mixture at the base of your pan. Then start the first layer of potatoes. Cover the whole base of the pan by placing potato slices side by side. You don’t have to overlap them. Then sprinkle black pepper. Put another layer of sour cream mixture, Then another layer of sliced potatoes, then sprinkle black pepper. Repeat process till you have the desired layers you want. DOUBLE OR TRIPLE this recipe if you are making a bigger pan. When you reach your last top layer. Spread the remainder of your sour cream mixture on the top. Sprinkle more pepper. Sprinkle the last cup of shredded cheese. Sprinkle more parsley and BAKE covered with foil for 1 hour at 350 degrees. Then uncover and bake again for 30 min. Serve & enjoy!

*OPTIONAL BACON*

Cut about 10-12 slices of bacon into cubes and add on top of casserole evenly distributing it all over. Then bake. I didn’t have bacon at the time that I made this but it will definitely enhance the flavor.

Easy Coffee Crumble Cake

(My Original Recipe)

NOTE: So the reason why this particular cake is easy, it’s made with PANCAKE MIX. Yes, you read that right….PANCAKE MIX… I was out of flour and low on eggs so I took it upon myself to do this. Please understand this is NOT your typical coffee crumble cake, but if you happen to have pancake mix on hand and have a SWEET TOOTH, this is the recipe for you!

PREHEAT OVEN: 375 degrees 

2 cups pancake mix (Aunt Jamima is recommended)

1 cup milk

2 tbsp sugar

1 egg

——————————————

Separate bowl

1/2 cup pancake mix

1/3 cup brown sugar

1/2 tsp cinnamon

1/2 stick butter or margarine

——————————————-

Glaze (optional) 

• 1 tbsp butter
• 3 tsp milk
• 1/2 c powdered sugar
• 1/2 tsp cinnamon

In one bowl combine the pancake mix, milk, egg and sugar. Mix till fully combined. If the mixture is not a smooth cake batter consistency with the 2/3 cup of milk, add another 1/3 cup. SET BATTER ASIDE. In another bowl begin to make your crumble. Add pancake mix, brown sugar, cinnamon and cold butter. Mix with a handheld wire pastry blender. If you don’t have one, a fork works as well. Use it to smash down butter. Incorporate with cinnamon, brown sugar and pancake mix until it looks like a brown crumble, it’s okay if it looks lumpy and dry. Fold crumble into wet ingredients. DO NOT MIX. About 4-5 folds is enough. Pour into greased 9 inch square cake pan. Let bake for 25-35 min or until golden brown. Make sure to insert a toothpick or knife in the middle to make sure the middle is done. If not, leave in for additional 5-10min but closely monitor it so it does not over cook. Let cool. While cake is cooling, make your glaze. This is only if you want to add more sweetness. In a small bowl, melt butter. Add cinnamon and powdered sugar. Mix well. Spoon glaze and drizzle on cake. Enjoy!

****NOTE******  If you do not like glaze, another alternative is melt tbsp of butter and brush it onto cake and dust with powdered sugar.

One Pot Cheesy Mac&Cheese

(My Original Recipe)

– 16oz box of any brand elbow macaroni (I use two boxes because I have a big family.. if you use two, just double the other ingredients listed)

– 2 cup heavy cream

– 1/2 block of 16oz sharp cheddar cheese.. ( I used the whole block because I made a big pot that serves 8-10.. you are welcome to use shredded if you like but block cheese is CHEAPER)

– 1 tsp of ground black pepper

– 1 tsp salt (salt helps bring out the cheese flavor so salt it to your liking.. start out with 1 tsp and add more if needed)

Bring pot of water to a boil then add macaroni. Let cook for 6-7 minuets stirring occasionally NOTE: this is less time then what the box instructions will state. This is a ONE POT mac and cheese so the macaroni will continue to cook as you put the other ingredients in. It’s important to not over cook the macaroni or it will become mushy. Make sure macaroni is al dente. Strain all the water and return macaroni to pot. On medium low heat, Add heavy cream, salt and pepper. Stir until fully combined. Then cut cheddar into cubes. Add a handful of cheddar cubes and mix into macaroni. Repeat process until all cheddar is evenly distributed. Keep mixing macaroni till cheese is melted. At this time taste your Mac and cheese, if it needs more salt or pepper, add it before serving. Remember, do not over do it. Nothing is worse than over salted food. Haha.. serve and ENJOY!

CURRY BATTERED FISH SANDWICH & TANGY ORANGE TARTAR SAUCE

(My original recipe)

-Ingredients-

8 filets of any fish thats good for frying (cod, halibut, tilapia, catfish)

3 cups flour ( 2c for coating filets and 1 for the batter)

1 cup of club soda (carbonated water)

1 egg

3 tbsp honey mustard

1 tsp baking powder

1/2 cup brown sugar

3 tbsp curry powder

1 tbsp garlic salt

1 tbsp paprika

2 tbsp masala powder

1 tbsp onion powder

1 tsp turmeric powder

vegetable oil for frying

in a bowl combine 1 cup flour, baking powder, baking powder, garlic salt, paprika, masala, onion powder, and turmeric powder. Mix well (Sift dry ingredients for lighter batter)… then add club soda, egg and honey mustard. Mix until batter is slightly thick, not  too thick. if batter is too thick add a little bit more club soda. Be careful not to add to much soda or batter will become too thin. You want the batter to be able to stick to fish but also be able to run off a bit. In another bowl, put 2 cups of flour. set these two bowls aside for later use. If you don’t have a deep fryer (like me lol) get a medium sized pot and add enough oil to fill it halfway or just enough to fully emerge each filet. put to medium heat and let oil heat up. To check if oil is ready. drop a little of the batter in there and if it comes up and sizzles a little and starts to cook.. its ready. Prepare filets by coating them in flour, shake off excess. Holding filet by the corner, Dip filet into curry batter, making sure to coat the whole fish. let excess batter drip off, and slowly put filets into hot oil. Be careful not to drop them too fast or oil with splash on you. Depending on how big your pot is, do not over crowd your pot. If you are not sure, start off with two filets at a time as they will cook pretty fast so don’t rush. All will be well. Let fish cook for 2 min then flip and cook for an additional 2 min. Once filets are golden, then them out and let them dry on a wire rack or on paper towel so the grease can be absorbed into it. Let cool 5-10 min. Enjoy as is or keep reading to make a mouthwatering sandwich!!!

---

 

TANGY ORANGE TARTAR SAUCE

4 heaping spoons of mayonnaise

2 lemon wedges for juice

1/2 tsp lemon zest

1/2 orange for juice

1 tsp orange zest

1 tsp honey mustard

1 tsp onion powder

1/2 small onion minced (optional)

in a bowl add mayo, lemon zest, orange zest, lemon juice, orange juice, honey mustard, onion powder and mix well. Add minced onion for more flavor but if you are not a fan of raw onions then just leave it out. I personally like raw onions. NOTE: This tartar sauce is very tangy. The contrast between the curry fish and tangy sauce balances each other out. If you do not like it so tangy then add more mayo to tone down the citrus.

Use any bread that you like, I recommend a soft bread, wheat or white. Lightly toast bread.. then spread tartar sauce on bread and add fried fish. ENJOY!!!!