Mmmm, Mmmm Monday: Best Chocolate Chip Cookies. EVER!

Look at these faces, don't they look like this cookie dough is pure bliss?!  I don't claim for this to be healthy, but it is delicious!!!  I know everyone has a Chocolate Chip Cookie recipe in their recipe box, but this is seriously worth trying.  I have made this recipe several times and I have yet to hear anything but delicious comments! 

This recipe came from my Waco friend, Kimberly;)  So, I am assuming she got the recipe from Mimi.

Mimi's Chocolate Chip Cookies

2/3 cup Crisco sticks

2/3 cup Butter (soft)

1 cup Sugar

1 cup Brown Sugar

2 Eggs

2 tsp. Vanilla

Mix these ingredients with beaters.

Stir in pecans or nuts (optional).

3 cups Flour

1 tsp. Soda

1 tsp. Salt

12 oz. bag of Chocolate Chips (I prefer Ghirardelli Milk Chocolate Chips)

Mix into other ingredients with a large mixing spoon.

Bake at 375 degrees for 8-10 minutes.

Serve warm with Blue Bell ice cream! 

Mmmm, Mmmm Monday: Parmesan Okra and A Great Giveaway

I love okra.  It is a great summer veggie.  I really love it fried, but let's be honest, that probably defeats the purpose of eating it.  I found this recipe in Southern Living a couple of summers ago (along with the Chicken Enchiladas I shared last week) and it is a little bit healthier alternative to frying.  Oh, and I just so happen to think it tastes delicious!  Everyone who eats this, likes it.

Parmesan Okra

1 pound fresh okra, cut into 1/2-inch-thick slices 

2 tablespoons olive oil
 1/4 cup Italian-seasoned breadcrumbs (I actually try to do half Italian and half whole wheat, If I have both on hand) 

2 teaspoons Greek seasoning 

1/4 cup freshly shaved Parmesan cheese  ( I usually use less)

Sauté okra in olive oil over medium-high heat for 5 to 6 minutes or until crisp-tender.  Sprinkle with breadcrumbs and seasoning, and cook, stirring often for 3 more minutes.  Sprinkle with Parmesan cheese, and serve immediately.
So easy and so tasty!
AND........
There is GREAT giveaway at Holy Turf this week!!! 
You can win one of two Gameday Items!!!
How cute are these dresses?!?!

.....Or this is one of the many cute scarfs..... 

...Or how about something cute for the littles?!?!

Go here to see how you can win!!!

Happy Monday!

Mmmm, Mmmm Monday: Chicken Enchiladas

We LOVE Mexican food at our house.  Love it!  And after trying many enchilada recipes, I would say that this is our favorite. 

Chicken Enchiladas

• 3 1/2 cups chopped cooked chicken
• 2/3 cup Onion and Garlic Mixture*
• 1 (4-oz.) can chopped green chiles
• 1 tablespoon chopped fresh cilantro
• 3 (10-oz.) cans enchilada sauce, divided
• 2 1/2 cups shredded Mexican four-cheese blend, divided
• 8 (9-inch) burrito-size flour tortillas, homemade if available.
• ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
• *Onion and Garlic Mixture:
• 2 cups chopped onion (1 large onion)
• 1 tablespoon vegetable oil
• 3 garlic cloves, chopped

Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

• Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 1/2 cups cheese.  Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas making sure it goes down between each enchilada. Sprinkle with remaining 1 cup cheese.  Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

I always make a Tomato Avacado salad with this dish and it is delicious.  I use whatever greens I have available.  Usually a mix of Romaine and Spinach.  I cut Cherry Tomatoes in half , cut 1 or 2 Avocados, cut a Red Onion into small slices and toss everything with Paula Deen's Garlic Vinaigrette Olive Oil Salad Dressing.  Top with New York Texas Toast Chipotle Cheddar Tortilla Strips right before serving.  This salad and some black beans are the perfect finishing touches to your yummy enchilada dinner!

Mmmm, Mmmm Monday: Almond Mandarin Salad

This is one of the best summer salad recipes I have found!  It is too yummy not to share!

Almond Mandarin Salad 

1/2 cup Vegetable Oil

1/4 cup Sugar

1/4 cup Vinegar (any kind is fine.. I use Balsamic or Salad Vinegar)

2 Tablespoon fresh chopped Parsley (I used dry before and it was fine)

1 teaspoon salt and pepper

1/2 cup of slivered (I have also used sliced) Almonds

2 Tablespoons sugar

Fresh Baby Spinach Leaves

1 can Mandarin Oranges drained or you can use fresh sliced Oranges, peeled of course
(I like these better than the ones from the can)

1 cup of Chopped Celery

3 Tablespoons Green Onion

Combine: oil, sugar, vinegar, parsley and salt and pepper in a jar with a tight fitting lid. Shake well

Mix almonds and sugar in small pan over low heat. Stir constantly until sugar melts. It may turn brown... that's OK, just don't let it burn. Pour into saucer to cool. Toss spinach, celery and green onion together, and put oranges on top. Right before serving add dressing and toss until evenly distributed and then sprinkle almonds on top. Enjoy! 
Dressing will make spinach wilt and almonds won't be as crunchy if you mix dressing in before hand.

Mmmm, Mmmm Monday: Creamy Crock Pot Chicken

Here is a yummy, quick, easy, one-pot-stop for the family on the go  I love this recipe partly because you can just throw in all the ingredients and go on with your day.  But, it really is yummy, too!  I think I originally got this recipe from Paula Deen and have altered it a little over the years.  So, you know it is good, YA'LL!!!

Creamy Crock Pot Chicken:

1 cup White Cooking Wine

1/8 cup Butter

2 cans Golden Mushroom Soup

1 package Dry Italian Salad Dressing

1 (8oz) Container of Philadelphia Onion & Chive Cream Cheese

1 small can Sliced Mushrooms (or fresh mushrooms)

6-8 Chicken Breasts (I like them cut into tenders)

Prepare chicken.  Melt butter in crock pot.  Add Italian seasoning.  Add other ingredients and stir until cream cheese melts.  Put chicken in crock pot.  Spoon sauce over chicken.  Cook 2-4 hours until chicken is fully cooked which will depend on the thickness of your chicken.

This is yummy served over Vermicelli pasta and served with broccoli to dip in the creamy sauce.  It is a good way to get your family to eat their broccoli!!!

Mmmm, Mmmm Monday: Bon Bons

Some people call these Oreo Balls, but they have always been known as Bon Bons around our house.  And let me tell you, they are a crowd (and Harris family) favorite!!!

They are simple to make, but it just takes a little time and patience to make them pretty!

Bon Bons

Package of Plain ole Oreos

8 ounces Cream Cheese, room temperature

Chocolate or White Almond Bark

I crush the cookies in my food processor until they are all crushed and there are no chucks.  Then I add add the cream cheese into the food processor to mix it in.  Cover a large baking sheet with foil.  Spoon the Oreo mixture on the baking sheet.  I use a cookie baller to do this.  It helps make them more equal in size and more perfectly round.  Put the balls in the freezer.  Melt your Almond Bark according to the directions on the package.  It burns easily, so do not over-cook it.  Dip balls into chocolate and let excess drip off.  Place Chocolate covered balls onto the baking sheet to harden.  You may want to drizzle with the opposite flavor of Almond Bark.  The chocolate covered Bon Bons have always been my favorite.  But, the last time we had them we tried white ones and I think I might like them even more!  Especially topped with some chocolate Almond Bark!  Yum!

Mmmm, Mmmm Monday: "Crazy Wings"

There was a little restaurant in Waco called George's and it is on our list of things we STRONGLY miss about Waco.  Both Flint and I loved many things on the menu but both of us would probably agree that the best thing on there is their Crazy Wings!  So, when I came across this recipe I was overcome with excitement.  These are great for summer to throw on your grill and take to a barbecue.  These are a great item to take to a tailgate party.  They ALWAYS fly off the platter!  They are not hard to make, but it takes a little practice to perfect them.  Just being honest.  If you have an occasion you want to make them for they are a crowd favorite, but I would have a practice run first.

Without further ado:

Chicken Jalapeño Poppers or "Crazy Wings" 
(as they are known to all you Wacoans!)

Thin sliced boneless skinless chicken breast (Dove or Quail)

Monterrey Jack Cheese

Jalapeños (I go light on the Jalapeños)

Bacon

Toothpicks

Cut chicken into “fajita” like strips (2-3 strips for each breast). Cut a 1/4 – 1/2 inch wide piece of cheese. Slice jalapeno into 6-8 slices and discard seeds. Roll chicken strip with cheese and one slice of jalapeno in the middle.  If you are in a hurry, you can use them from a jar. Take bacon and wrap around both sides of chicken (there should be bacon covering all four sides of the chicken roll). Secure with a couple of toothpicks. Put on grill. Cooking time will depend on the size of your Chicken Jalapeno Poppers. Medium sized poppers should take 15 – 20 minutes. Make sure chicken in cooked thoroughly and the bacon is crispy before serving!

Warning:  You have to keep a close eye on these on your grill.  With all the bacon grease dripping, it causes the fire to get pretty big, so you have to constantly flip and move the poppers around to keep them from burning.

Mmmm, Mmmm Monday: Oriental Coleslaw

I love this recipe.  It is great for luncheons.  It is great as a side with barbeque or grilled chicken.  It is yummy all by itself!

There are some variations to this recipe, but this is the one I use and it never seems to disappoint!

 Oriental Coleslaw

1 package Coleslaw

 (Sometimes I use broccoli slaw.  Personally, I like it better with the broccoli slaw and it gives it more color!)

1 package Chicken flavored Ramen Noodles, crunched up

1/2 cup Sliced Almonds

1/2 cup Sunflower Seeds

1 Tablespoon Sesame Seeds

3 Green Onions, chopped

Toss ingredients together and set aside.

Dressing:

1/3 cup Vegetable Oil

3 Tablespoons White Vinegar

3 Tablespoons Sugar

Seasoning from Ramen Noodles

Mix together and toss into Coleslaw before serving.  I think it is best to do about an hour prior to serving.

Mmmm, Mmmm Monday: Fresh Strawberry Cake

Since this time of the year you can get yummy fresh strawberries, I want to share one of my favorite strawberry desserts~ Fresh Strawberry Sheet Cake.

It may not look that yummy or even sound that yummy, but take my word...IT IS AMAZING!

Here is what you need:

Fresh Strawberry Cake

1 Box White Cake Mix

4 Tablespoons Flour

1/4 teaspoon soda

Small package Strawberry Jello (just the powder)

1 cup Oil

1/2 cup Buttermilk

1/2 cup Strawberries, finely chopped

4 Eggs

1/2 cup Sugar

Mix all ingredients together.  Bake at 350 for 25 minutes in a sheet cake pan.

Meanwhile, make the icing.

Icing

4 cup Confectioners Sugar

1 stick Butter, melted

Pour butter over sugar and mix together.  If icing is think, you may add a little bit of water.

1/2 cup Fresh Strawberries, chopped.

Mix into icing.

After cake is finished baking, let it cool a little.  Poke holes in cake (I make a bunch so the icing seeps in!) and spread icing on top.  May also garnish with strawberries.

Enjoy and try to eat ONLY one piece!