Best Chocolate Chip Cookies

I tried this recipe from Magnolia Table by Joanna Gaines, and I fell in love. These are the best cookies in terms of texture, appearance, and taste. They do brown differently than my usual recipe, so  I h1ave to be careful to not over bake.

2-1/2 cups flour
1 heaping teaspoon baking soda
1/2 teaspoon salt
1 stick butter at room temperature
2 cups packed light brown sugar
2 large eggs
1-1/2 teaspoon vanilla
1-1/2 cups semisweet chocolate chips—I still prefer Nestles.

Preheat oven to 350 degrees.
Mix dough. Read another recipe if you don’t know how.
Bake for 10-11 minutes.
Let sit on baking sheet for 1 minuet.

Dilly Beans

My daughter shared a jar of her dilly green beans with me, and it was love at first bite. We made another batch and experimented with adding cauliflower, carrots and pearl onions. Delicious! 

Supplies and Ingredients

--6 pint jars with self sealing lids and rings

--4/14 pound green beans, cleaned and trimmed to fit the jars

--3 cups water

--3 cups white vinegar

--3 Tablespoons canning salt or natural sea salt

--6 sprigs fresh dill weed

--18 black peppercorns

--1-1/4 teaspoon red pepper flakes (We used sliced jalapeño from the garden.)

--12 cloves garlic, peeled

Directions

1. Prepare your beans and other veggies if you choose to add them. Trim to a size to fit the jars.

2. Prepare the jars and lids for canning. See Ball's Canning Guide if you're not sure how to do this.

3. In large pan bring water, vinegar and salt to boil and stir until salt dissolves. Keep mixture hot.

4. Stuff the jars: 2 cloves, 1 sprig dill wee, 3 peppercorns, 1/16 teaspoon red pepper flakes (or 1-2 slices jalapeño) to each jar.  Next stuff in veggies as tightly as possible.

5. Using a funnel add liquid mixture to each jar leaving 1/2 inch headspace. DO NOT OVERFILL.

6. Wipe rim of jar with damp clean rag, place seal on jar, and screw on ring.

7. In large water bath canner with boiling water, place jars and add more hot water until tops are covered. Bring to a full rolling boil, cover, and leave for 10 minutes.

8. Carefully remove each jar and allow to cool. Listen for the happy popping sounds as the jars seal.

9. Leave for one week before enjoying. 

Mexican Corn Dip

My friend Cary Collins Acosta gave me this recipe a few years ago. She used plain corn and served it cold. It was delicious. Then my daughter's sister-in-law made it for Christmas last year and served it warm. It was delicious. So this is good any way it's served.

• 3(11 ounce) cans mexicorn whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1(7 ounce) can diced green chilies
• 2⁄3cup  green onion, chopped
• 3⁄4teaspoon  ground cumin
• 1⁄2teaspoon  black pepper
• 3⁄4cup  mayonnaise
• 1(8 ounce) container sour cream

Directions:

1. 1. In a medium to large bowl, Combine sour cream,mayonnaise and cumin.Stir well.
2. 2. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture. Stir until combined.
3. 3. Cover and chill for 2 hours or overnight or bake until warm and bubbly. Serve with warm tortilla chips.
4. 
   

Creamy Corn

• I made this dish for Thanksgiving this year. Loved the taste and the ease of prep to say nothing of it not taking up space on the stovetop or oven. 

• 5 15-ounce cans corn kernels, drained
• 8 slices cooked and chopped bacon
• 1 c. milk
• 1 tbsp. sugar
• kosher salt
• Freshly ground black pepper
• 1 8- oz. block cream cheese, quartered
• 1 stick butter, cut into tablespoons
• Sliced green onions, for garnish

DIRECTIONS

1. In a 4-quart slow-cooker, add corn, 3/4 of the bacon, milk, and sugar and season with salt and pepper. Stir. Top with cream cheese and butter.
2. Cover and cook on high for 2 hours, stirring well after 1 hour.
3. Garnish with remaining 1/4 of the bacon and green onions and serve.

Easy Chocolate Pecan Toffee

• 1 1/2 c. butter 
• 1 1/2 c. sugar 
• 1/2 tsp. vanilla
• pinch of  salt
• 2 c. semisweet chocolate chips 
• 1/2 c. toasted chopped pecans

Directions:

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula to keep the mixture from separating. Stir until mixture turns a dark amber, 12 to 15 minutes. Using a candy thermometer, cook until the temperature reaches 285º, or hard crack stage. Toffee mixture should be dark in color and very thick.

2. Pour toffee mixture onto a parchment-lined baking sheet and immediately sprinkle all over with chocolate chips. Let sit 2 minutes until chocolate begins to melt, and then spread chocolate to create a layer on top of toffee.

3. Sprinkle with chopped pecans. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

English Paper Piecing Addiction

English paper piecing is my new addiction. Love it's portability.

Absolutely love this new calendar.

The March 2 block: 

Chili Relleno Egg Rolls

I originally saw this on Pinterest and added the optional meat.

Ingredients

--1 pkg egg roll wraps

--10-12  long green chilies--I broil mine and peel the skins off myself since I like fresh chilies, but canned ones could be used.

--cheddar cheese, grated or cut into strips--I use sharp cheese, and other cheeses could be used; I just happen to like cheddar.

--Optional: leftover cooked meat--I used steak, and it was very good; ground meat, chicken, or rabbit would be just as good.

--oil, enough for frying

--bowl of water to help seal wraps

Layer ingredients on wrap and follow directions on wrapper package for rolling egg rolls. I try to roll my cheese and meat in the middle of the chili and use roughly half a chili per wrap. 

Fry in hot oil, drain on paper towels, and enjoy.