Monday, June 24, 2013

Chocolate Chip Cookie Brittle

The teachers and children's staff where I work made up a fun cookbook for me for this last birthday.  What an awesome idea!  I love recipes and such a perfect gift for a foodie!!   They said they felt such pressure - no way!  I love it!!

Leslie shared this Chocolate Chip Cookie Brittle.  I love chocolate chip cookies so I knew we would love it.  I could probably have cooked it a tince longer to me more "brittle-like" but it was so yummy.  I just cut it in a variety of geometric shapes.  The extra salt made it super yummy!!  Leslie included an idea of changing it up to be Almond Cranberry Cookie Brittle - would love that with a few white chocolate chips sprinkled in!

Chocolate Chip Cookie Brittle

1 cup butter, softened
1 cup sugar
1 tsp salt
1 1/2 tsp vanilla
2 cups flour
1 cup chocolate chips

Combine butter, sugar, salt and vanilla - beat until creamy.  Stir in flour until blended.  Press dough into a greased jelly roll pan.  Bake at 350 for 15 - 20 minutes or even a little more.  Leave in pan to cool then break apart like brittle.

Almond Cranberry Version - replace vanilla with almond extract and add 1 cup dried cranberries.  I think it would be yummy to replace the chocolate chips with white chocolate chips :)

Printable Version

Tuesday, June 18, 2013

Broccoli Salad

I love this recipe!  I got this recipe from my neighbor Janine when we lived in Katy, Texas.  You can be creative with this recipe - more or less dressing and add some optional ingredients such as grated carrots, raisins, mushrooms, sunflower seeds, etc.  I like my broccoli pieces chopped small but that is just me!  Take this to your next cookout!

Broccoli Salad


1 cup mayo (I did a mixture of fat-free and light)
1/3 cup sugar
2 Tbsp Balsamic vinegar


2 bunches of broccoli, washed and cut up into bite-size pieces
2-3 cups shredded cheddar cheese
cooked and crumbled bacon
Sunflower seeds

Mix dressing and combine with salad ingredients just before serving!  Enjoy!

Wednesday, June 5, 2013

Black Bean and Corn Salsa

This is a favorite recipe from Southern Living that I have been making for probably 5 - 8 years.  It is a favorite at all of our Sunday School gatherings and other parties.  It was called Black Bean and Corn Salad but I have always served it as a dip.  My oldest daughter and I were just making it today and she commented, "This is so yummy - I could just eat it with a spoon!"  It doesn't need the chips  - just an amazing recipe either way!

Black Bean and Corn Dip (adapted from Southern Living)

3 ears fresh corn
3-4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper
2 (15 oz) cans black beans, rinsed and drained
2 large tomatoes, seeded and chopped
3 jalapenos, seeded and chopped
1 small purple onion, chopped
1 - 2 avocados, seeded and chopped (I use two)
1/4 cup fresh cilantro, chopped

Cook corn in boiling water for 5 minutes, drain and cool.  Cut corn from cob.  Whisk together, lime juice and next 4 ingredients in a large bowl.  Add corn, black beans and remaining ingredients.  Toss to coat.  Cover and chill 2 hours.  Serve as is or with tortilla chips!

Printable Version