Monday, November 23, 2015

Almond Joy Cookies

I love these cookies... but I love chocolate, coconut and almonds.  These cookies were a typical yummy chocolate chip cookie with a little added flare of coconut and slivered almonds.  My girls are at college so I didn't get a review from them but my hubby and teachers loved them.  I saw this recipe on Facebook!

Almond Joy Cookies  (This makes a lot!  I halved the recipe)

1 cup butter
1  1/2 cups white sugar
1  1/2 cups brown sugar
4 eggs
3 tsp vanilla
4  1/2 cups flour
2 tsp baking soda
1 tsp salt
5 cups chocolate chips
1 cups sweetened coconut
2 cups chopped almonds

Preheat oven to 375.  Lightly grease baking sheet.  Combine dry ingredients and set aside.  In large bowl, cream the butter and sugars together.  Beat in the eggs, one at a time and stir in vanilla.  Stir in the dry ingredients until well mixed.  Stir in the chocolate chips, coconut and almonds.  Drop by rounded spoonfuls onto prepared cookie sheet.  Bake for 8 - 10 minutes.  Cool on baking sheet for 5 minutes before moving to a wire rack to cool completely.

Printable Version

Wednesday, November 18, 2015

Roasted Brussels Sprouts

We love roasted veggies.  The girls love roasted green beans - they eat them like French Fries.  I don't love cauliflower but I LOVE roasted cauliflower.  We often roast asparagus and I have even roasted broccoli.  My husband loves Brussels Sprouts.  I always thought of them as "baby cabbage heads" but I do enjoy roasted Brussels sprouts.  For my roasted veggies, I usually just toss with a little olive and sea salt and roast on 400 til tender.

Ina Garten has a recipe for roasted Brussels Sprouts.  I followed her recipe and they were fabulous.

Roasted Brussels Sprouts (from Ina Garten at

1 1/2 lbs Brussels sprouts
3 Tbsp good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground pepper

Preheat oven to 400 degrees.  Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in the bowl with the olive oil and salt and pepper.  Pour them onto a cookie sheet and roast for about 30 minutes or until the outside is crisp and the inside is tender.  Shake the pan from time to time to brown the sprouts evenly.  Sprinkle with more kosher salt if desired.  Serve immediately.

Friday, November 13, 2015

Banana Bread

This is my "go-to" Banana Bread recipe.  My roommate from college, Jennifer, gave this recipe to me over thirty years ago.  I have tried other recipes - with chocolate chips, with zucchini, with nuts, with cinnamon, etc.  My girls like the varieties but will often ask me to just stick to the basic banana bread. This recipe freezes well and is great if you choose to add pecans.

Banana Bread

1 cup sugar
1/2 canola oil
1 egg
3 mashed bananas
1 1/2 cups flour
1/2 tsp baking soda
Chopped nuts (optional)

Mix together sugar, oil and egg.  Add mashed bananas and mix well.  Add flour and baking soda, mixing well.  Pour into a greased loaf pan.  Bake at 350 for 50 - 60 minutes or until toothpick inserted comes out clean.

Monday, November 9, 2015

Creamed Corn

I am often looking for a side dish that isn't potatoes.  We roast a vegetable with almost every meal but sometimes, I am wanting something more exciting and different.  Jenna was home from college last weekend.  She isn't a fan of potatoes so I decided to try this cream corn recipe.  We loved it.  She especially loved it with her rolls.  Jenna had hers in a bowl so it wouldn't touch her steak!  :)  Chris enjoyed his in typical cream corn fashion.

Creamed Corn (adapted from

1   16 oz pkg of frozen corn, cooked according to pkg directions
3 Tbsp butter
3 Tbsp flour
2 cups milk (I used skim milk - would be great with some cream or half/half)
2 - 3 Tbsp. sugar
salt and pepper

Cook corn according to directions in the microwave.  Melt butter in saucepan, stir in flour and blend well.  Add milk slowly, about a 1/2 cup at a time, blending with a whisk.  Heat over medium heat, stirring, until mixture starts to thicken.  Drain corn and add to mixture.  Continue to thicken until desired consistency. Taste and add any extra salt and pepper.