Easiest chocolate cookie in the world

'k..making this quick cause these cookies are quick..

1 Batty Crackpot Chocolate fudge cake mix
2 eggs
1/2 cup oil
Powdered/confectionery sugar

Mix cake mix w/eggs and oil. Roll into balls, roll balls in powdered sugar.
Place on ungreased cookie sheet. Make light fork indents ala peanut butter cookies
Bake at 350 degrees for 11-12 minutes.
Bask in the light that will surround you when you serve these..act like it took all day. Do NOT share the recipe.
Wait....dammit. HAHAHAHAAA

Apple Cake aka twice on the hips, please

I have been busy lately. Busy embracing my inner slug to the point I may have squeezed it to death. Pfft. :p The new season of House started and I have a couple of other shows I think I like and AND there have been a ton of horror movies on...but I digress.........

This is not only pumpkin season, but apple season. I recently made a version of this cake..the version being Paula Deen's recipe. Sorry, Paula honey...I just like mine better. I got the original recipe from an old church cookbook years ago and it has always been a hit.

1 3/4 cup white sugar
1 cup oil
3 large eggs
2 cups all purpose flour
2 tsp. cinnamon
1 tsp. vanila
4-5 Granny Smith ( or comparable apple ) peeled and thinly sliced or chopped
1 cup walnuts or pecans, chopped


Place all ingredients, except apples and nuts, in a large mixing bowl. Mix with large spoon til well blended. Add apples and nuts, mix well. Pour into greased ( or use Pam ) 13x9 or bundt pan. Bake at 350 for 45 minutes or til tooth pick comes out clean.
This cake is even better the second day..so, make it a day early! :)

I use a maple glaze on this and sprinkle the top with nuts. But you can just dust the top with confectionery sugar if you are in a hurry.

Posessed with Pumpkins

I'm originally from Morton, Illinois, (I say)
where the Libby's Pumpkin Canning Plant is,
When a shipment would come in, we would go watch
the pumpkins go up the ramps, sort of like watching
the bears at the dump for people not in Wis.

This time of year, I'm consumed with pumpkinesque
fantasies, and of course, being lactose intolerant
doesn't help that I can't go to the ice cream shop
and glom onto some Pumpkin Ice Cream. So I do
what I can.

ALSO there was mincemeat in this recipe, which I
swiped from the Eagle Brand site. I Photoshopped
it out. Bad! Bad! I don't even know what mincemeat
is comprised of. I had some one time at JennyTurner's house,
my fickle best friend as a child, and it reminds
me of her and I don't wanna look at it. So your
pumpkin bread will come out with less speckles than
in the pic. (Judy was a far better friend) Thanks Judy!

Here's the Way to get My Kid to eat Squash!

Fritos Squash

NPR.org, October 17, 2007 · This is one of Kaleta Doolin's favorite recipes from the original Fritos brochure. (Her dad invented Fritos)

Ingredients

5 yellow summer squash

1/2 medium-size onion, chopped

4 oz. Fritos


White Sauce

1/2 cup milk

1 tablespoon butter

1 tablespoon white flour

Saute chopped onion in small amount of butter or margarine. Slice and steam squash in small amount of water and season to taste. Spread layer of squash and chopped onion in casserole and cover with a layer of equal mixture of breadcrumbs and crushed Fritos. Repeat this procedure, making four layers.

Make white sauce, using 1/2 cup milk, 1 tablespoon butter, and 1 tablespoon flour. Pour white sauce over the squash mixture and allow to penetrate. Cover top with layer of whole Fritos. Bake in a medium hot oven (375 degrees) for 20-30 minutes.

Serves six.

When the Frost is on the Punkin, I feel the need for Punkin Chunkin.

Look what I found on the Eagle Brand Site!

The Best Chocolate Chip Cookies Ever

The shop Ruby et Violette in Manhattan isn't there any more,
but this recipe comes via Shelterrific.com, many thanks..
and Debralee, I'm putting this here so that you don't have to
divulge your secret, but it you do ever want to spill the recipe
for those famous cookies, delete this and put yours in. ! ;-)


*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

Tastes Just Like Chicken!

And that would be because it is..muahhhhhhaaaaaa. Oh, sorry. lol
I just spent a little over a week with my daughter and family...alllll we did was eat and play. My kinda visit! :)
I found this very basic roasted chicken recipe; directions look long winded, but don't be a baby..TRY IT, you will love it. My daughter makes a similar dish often, but in my delirium, I forgot to beg for her recipe; so, for all I know, this could be the same as hers..yes, I am that good. *rolls eyes*

1- 4 lb. roasting chicken
11/4 tsp. salt, divided
3/4 tsp. pepper
4 oregano sprigs
1 lemon quartered
1 celery stalk, cut into 2 in. pieces
Cooking spray

2 TBS. butter, melted
2 lbs. medium yellow onions, peeled and cut into 8 wedges ( about 1-inch wedges)
2 lbs. small red potatoes, cut like the onions
1/4 cup all purpose flour ( about an ounce, if you are that industrious)
1 (14 ounce) can fat-free chicken broth, divided


1) Preheat oven to 425 degrees

2) Remove and discard giblets and neck friom chicken..and trim off excess fat while you're at it.
Loosen the skin from the breasts and drumsticks by inserting fingers gently between skin and meat. combine 1/2 tsp. salt and 1/2 tsp pepper..rub under loosened skin on breasts and legs. Place oregano sprigs, quartered lemon, and celery into body cavity of chicken. Tie legs together with kitchen twine. Place chicken, breast side up, on the rack of a broiler sprayed with Non-stick cooking spray.

3) Combine1/2 tsp salt, remaining pepper, melted butter, onions, and potatoes in a large bowl..toss to coat well. Arrange onion mixture around chicken on rack. Place rack into pan; bake at 425 d. for 20 minutes Reduce temperature to 325 and bake an additional 1 hour and 10 minutes or until onions and potatoes are and tender and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. ( NO one like chicke sushi!)

4) Cool easy clean up tip about to happen!
Place a zip top plastic bag into a 2 cup measuring cup..pour pan drippings into bag and let stand for 10 minutes ( fat will rise to the top) Seal bag. carefully snip off 1 corner of the bag and drain drippings into sauce pan, stopping before you reach the fat layer..:)

Combine remaining 1/4 tsp of salt, the flour, and 1/2 cup of chicken broth in a small bowl, stirring with a whisk; then add flour mixture and remaining broth to saucepan. Bring to a boil over med-high heat; reduce heat for 5 minutes or til gravy thickens stirring frequently.

Carve chicken, serve with the fixin's.
You will have a bone bare chicken in no time, trust me.