Family Chow Hall

Ever have a craving that will just not go away until it’s been satisfied? You push it aside, try to ignore it, try to substitute for something healthier… Nothing works. It’s like having an itch in an indiscreet place when in public. It keeps getting worse and worse until you find a way to do something about it.

Lately I have been craving Chocolate Chip Cookies. A bad thing to crave, I know, when a person really should be eating carrot sticks and apples every day. But what can I do? I suppose a person with a stronger will, a person who cares more about their body and their looks than their tastebuds, would continue to ignore this craving until the end of time.

Not me. No way. I gotta have those chocolate chip cookies. Today just might be the day. Or, maybe I can wait one more day.

Anyway, here is the recipe I will use. I’m not sure where I got the original, it’s written on a recipe card in my box, but I have made a few changes to suit what I typically have in my pantry. Maybe my mom gave it to me. It’s got lots of stuff and is much better than the ordinary back-of-the-chocolate-chip-bag recipe.

Deluxe Chocolate Chip Cookies

2 1/2 c. oats - measure, then blend in a chopper
2 c. flour
1/2 t. salt
1 t. baking soda
1 t. baking powder
1 c. butter, slightly softened
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
12 oz. chocolate chips (2 cups) — I use Ghirardelli
1 1/2 c. chopped nuts

Combine the dry ingredients — the flour, oats, salt, baking powder, and baking soda — and set aside.

Cream the butter with both sugars. Add the eggs and vanilla, and mix well.

Combine the dry with the butter mixture and then add the chocolate chips and nuts.

Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 for about 10 minutes.

Enjoy!

Please note that I just added this new link on my blog roll.

I found this blog - Homesick Texan - because it was featured on Simply recipes and I liked it immediately.

Being in the opposite position, a Northern gal in Texas, I can understand how she feels to be away from the regional foods she grew up.

She also mentions that living in New York City makes it hard, if not impossible, to find Tex-Mex food. I’ve never been to New York City, and I am frankly surprised, because I have always imagined New York to be one of those places where you can find anything at all.

So, anyway folks, for today I will skip posting and tell you to head on over to see what the Homesick Texan has to say about sopapillas, a light and fluffy sweet dessert you can get at most Tex-Mex restaurants and make at home yourself if you’ve got the gumption.

Enjoy!

Don’t you just love recipes that tell you to open cans and dump them into the crockpot, turn it on, and forget about it? I sure do.

So, I’m about to share the joy, because I’ve got a tasty one for you.

Mexican Pork and Beans

Pork - this can be leftover and already cooked tenderloin, or cooked and shredded pork roast. Mine was thick slices of a leftover grilled pork tenderloin.
You can also try chicken, beef, ground meat, or no meat at all.

1 can black beans with juice
1 can diced tomatoes
1 can hominy with juice
1/2 t. cumin
1 T. taco seasoning mix
optional: 1 can of V-8 (adding this will make this more like a soup)
salt and pepper

Yes, simply dump all of this into your crock pot and turn it on low. Give it a few stirs and forget about it except for the occasional sniff.

If you decide to make the thick version, serve with tortillas and cheese.
If you go for the soupy version, put it in a bowl with some sour cream and serve with corn chips.

Enjoy!