Moo Moo's Fudge

This fudge is heavenly.  It is very rich, and undeniably fattening.  Fortunately, Christmas is no time to be counting calories!  Moo Moo always has a tin of this decadent fudge waiting for us at Christmastime, and it is impossible to only eat one piece.  This fudge makes an excellent gift and freezes well.


Moo Moo's Fudge

4 1/2 C. sugar
13 oz. Carnation canned milk
9 oz. semi-sweet chocolate
9 oz. bitter (unsweetened) chocolate
7 oz. marshmallow creme
1/2 lb. butter
1 T. vanilla
2 C. nuts

Bring sugar and milk to a boil for 6 minutes.  Remove from stove and add other ingredients.  Beat until firm and pour into a 9 x 13 inch buttered pan.  Makes 5 lbs.

Shrimp Boil

First things first, let's give credit where credit is due.  Alice Hyde shared this recipe with my mom years ago, and it has become a very special event in our family.  I say event because it truly is a spectacle.  After boiling onions, potatoes, corn, chicken, sausage, and shrimp together in a giant pot, everything is poured steaming hot into the middle of a newspaper-covered table.  There are no utensils; you eat with your hands like a caveman.  Additional items that we like to place on the table include hot crusty bread, cocktail sauce, salt (we just put out the entire salt container and let guests pour a tiny pile to take pinches from), and several rolls of paper towels to use as napkins.  The fun, rustic feel of this meal is appealing to adults and especially to kids.  It only takes about an hour to cook once everything is prepped and the water is boiling.  And the best part?  When the meal is done, you can just roll up the paper and throw everything away!

Unless you have a very big pot, I recommend dividing this recipe between 2 separate pots to avoid messy boil-overs.  If you don't like spice, then leave out the cayenne and tabasco.  Be advised that once you add the spices, you will want to have plenty of ventilation.

Shrimp Boil

**Plan to start the shrimp boil 51 minutes before you want to eat (60-65 minutes for high altitude.)   This recipe feeds 8 people comfortably, and more if you have kids or light eaters in your group.

To a large stock pot (or 2) add:

2 gallons water

1 cup salt

2 T. Zatarans liquid seasoning

2 t. Zatarans dry seasoning

1 t. red cayenne pepper

2 t. Tabasco

2 lemons cut in half and juiced into the water

2 bell peppers quartered

12 small boiling onions

2 lbs. sausage cut into small pieces  (Ekrich type)

-Bring all of this to boil for 20 minutes (probably 30 to 35 minutes for high altitude folks)

Add to the pot:

12 pieces of chicken of your choice

12 small new potatoes

-Boil for an additional 15 minutes- then add or until potatoes are done

Add to the pot:

 12 ears of small frozen corn

-Boil for 12 minutes add

Add to the pot:

2   1/2 pounds of shrimp with shell on

- Boil for only 4 minutes or less or until they are bright pink

Pour into a colander to drain and serve in the middle of a table covered with a thick layer of newspaper.

Moo Moo's Meatloaf

This is just a basic, old fashioned meatloaf.  It is yummy and satisfying, and exactly what meatloaf should be!


Moo Moo's Meatloaf

1 lb. lean ground beef
1 small can tomato sauce
1/2 C. chopped onion
1/2 C. Egg Beaters (or 2 eggs)
1/2 C. bread crumbs
1 T. brown sugar
Salt and pepper to taste
1/4 C. ketchup
Bell pepper rings

Preheat oven to 375 degrees.  Combine all ingredients except ketchup and peppers.  Shape like a football and place in a 9 x 13 inch pan sprayed with Pam.  Add potatoes if using (see recipe below)  Drizzle top with ketchup and place pepper rings on top for garnish.  Bake uncovered for 1 hour, or until a meat thermometer reads 160 degrees.  Lightly cover meatloaf with foil and allow to rest for 10-15 minutes before slicing and serving.

Roasted Potatoes (optional)


Before baking meatloaf, quarter several red new potatoes.  Place around the perimeter of the meatloaf before it is baked.  Spray potatoes with Pam and sprinkle with Lawry's Season Salt.

Jalepeno Artichoke Spinach Dip

This dip is rich and cheesy, and would be a perfect to serve during a football game.  You can prepare this dish up to 1 day ahead and put it in the fridge until you are ready to bake it.


Jalepeno Artichoke Spinach Dip


13 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed, squeezed dry, and finely chopped
1 C. low fat mayonnaise
1 C. grated parmesan cheese
2 1/4 C. grated jalepeno jack cheese

Preheat oven to 350 degrees.  Combine artichokes, spinach, mayo, parmesan, and 1 3/4 C. of the jalepeno jack cheese and stir until combined.  Pour this mixture into a 1 quart baking dish and sprinkle with remaining 1/2 cup of jalepeno jack cheese.  Bake the dip for about 15-20 minutes or until hot and bubbly.  Serve with crackers, bread, or tortilla chips.

Jo Jo's Sand Tarts

Jo Jo was Aunt Jamie's wonderful mother.  Everyone loved Jo Jo, and she loved everyone!  This was a favorite treat that Leia remembers making in Jo Jo's kitchen.

Sand Tarts


Cream together:
1 cup margarine
5 Tbsp powdered sugar


Add:
2 Cups Flour
2 tsp Vanilla
1 cup Pecans, chopped


Mix, roll out and cut in crescent shape or round. Bake at
300-degrees until brown. While still hot, roll in powdered sugar.
5 dozen cookies.

Fried Okra and Potatoes

Hands down, this is my favorite dish ever.  I realize that okra is out of season, but I came across this recipe and had to share.  File this away for next summer--it is to die for!

Fried Okra and Potatoes

1 lb. okra
4 red skinned potatoes with skin
1 sweet onion
1 egg
1/2 C. milk
1 t. salt
pepper to taste
1 t. Lawry's Season Salt
1 C. yellow corn meal
1/2 C. flour
oil to fry (enough to fill skillet about 2 inches deep)

Wash okra and drain well.  Remove stem and cut into 1/2 inch pieces.  Cube the red potatoes in 1/2 inch pieces, and chop the onion into 1/2 inch pieces.  Place okra, potatoes, and onion together in a bowl.  Stir egg and milk together and toss with the okra mixture to coat well.  In a separate bowl, stir together the corn meal, salt, pepper, seasoned salt, and flour.  Pour over the okra and egg mixture.  Toss until well covered.

Add 2 inches of oil to a deep skillet over high heat.  You will know the oil is ready when you drop a small amount of cornmeal in the skillet and it sizzles.  Carefully add half the okra mixture with a large slotted spoon or spider.  Reduce the heat to medium high.  Cook for about 6 minutes on one side and then turn over to finish cooking.  When browned, drain on a paper towel lined pan and serve hot.

Leia's Sweet Potato Casserole

Thank you to Leia for sharing this recipe!  Leia developed this award-winning recipe when she was a little girl, and our family has enjoyed it at every Thanksgiving dinner since.  It is sugary and delicious, and since it is served with the main meal, you don't have to count it as dessert!

Leia's Sweet Potato Casserole

(Double for Thanksgiving!)

4 C mashed canned sweet potatoes (2-29oz)
1 C sugar
1/2 C melted margarine
2 eggs, beaten
1 tsp vanilla
1/3 C milk


Topping:
1/2 C brown sugar
1/4 C flour
3 Tbsp melted margarine
1 C chopped nuts


Mix together potatoes, sugar, margarine, eggs, vanilla and milk; pour
into a 2 quart greased casserole.

Toppings:  Mix brown sugar, flour, margarine, and nuts; sprinkle on
top of potato mixture.  Bake at 350 degrees for 30 to 40 minutes.

Aunt Dorothy's Taco Soup

This is a recipe that my brother sent me.  It comes directly from my Uncle Art, who has a penchant for typing in all caps.  I haven't tried this recipe yet, but I plan to next time it is cold outside!

AUNT DOROTHY’S TACO SOUP

THE COLD WEATHER IS UPON US AND IS CASE YOU HAVE LOST IT I WILL INCLUDE A RECIPE .

2 POUND OF GROUND MEAT TURKEY OR BEEF

1 CHOPPED ONION AND

 1 CHOPPED GARLIC

SAUTEE IN LARGE (2 GAL) PAN

COMBINE ALL WITH JUICE FROM:

2 CANS STEWED MEXICAN TOMATOES--  OR JUST CANNED TOMATOES

1 CAN ROTEL TOMATOES

1 CAN RANCH STYLE BEANS

1 CAN KIDNEY BEANS

1 LARGE CAN HOMINY CORN

1 CAN CORN

1 CAN CHOPPED GREEN CHILES

1 PACKAGE OF DRIED RANCH DRESSING - -IN PACKAGE

2 CUPS WATER

COMBINE ALL INGREDIENTS JUICE AND ALL AND SIMMER ONE HOUR

AFTER YOU ENJOY THE FIRST BOWL JUST PUT THE REST IN THE REFRIG AND SCOOP OUT A BOWL FOR THE MICROWAVE ANY TIME YOU

NEED A WARM UP

FRANCES MADE ME A BATCH TODAY - - -AND YUM YUM

LOVE AND ENJOY          FRANCES MAKES TEXAS CORNBREAD OUT OF BOX.. WONDERFUL WITH BUTTER

Becky's Tortilla Soup

This soup is easy to make and so satisfying on a cold evening.  This is the first soup that I ever learned how to make, and I make variations of this basic recipe frequently.  If you are in a hurry, you can shred a rotisserie chicken instead of cooking and shredding the chicken breasts.


Becky's Tortilla Soup

4 chicken breasts, with bones and skin
2 bay leaves
1 tsp. salt
6 C. chicken broth
1 large can green chiles
1 can rotel tomatoes and chiles
1 can chopped tomoatoes
1/4 C. picante sauce
1 chopped onion
1 can yellow hominy, drained
1 can whole kernel corn, drained
6 t. chicken bouillon base, or 6 bouillon cubes

In a large stock pot, cover chicken breasts with water.  Add salt and bay leaves.  Bring to boil, and then reduce to simmer until chicken is cooked through.  Remove chicken and bay leaves from broth.   Shred chicken, discarding bones and skin.  To the broth add remaining ingredients and shredded chicken.  Simmer until the onion is soft.  Serve with shredded cheese, crushed tortilla chips, cilantro, and avocado slices, if desired.

Key Lime Cheesecake

This is my favorite cheesecake of all time!  It sounds a little weird, but it is fabulous and very easy to make.  I like to serve it with fresh strawberries.  It is very rich, creamy, and tangy.  You can buy key lime juice by the bottle in most grocery stores.  I do not recommend squeezing your own juice from lots of itty bitty keylimes, but feel free if you are feeling ambitious.

You will want to bake this cake at least 1 day before you plan to eat it.  It needs to cool in the oven for at least one hour, then go into the fridge to cool completely.  Resist the urge to open the oven while the cake is baking or cooling.  Be sure to put a baking sheet under your springform pan while the cake is baking to catch any dripping butter.  This recipe does not call for a water bath, but you can try using one if you like.

Key Lime Cheesecake

Crust
1 1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. melted butter

Preheat oven to 350 degrees.  Mix all ingredients together and press into the bottom of a 9 or 10 inch springform pan.  Bake for 8 to 10 minutes.

Filling
2 lb. softened cream cheese (Philadelphia cream cheese tastes best)
2 C. sugar
6 room temperature eggs
1 cup butter, melted
2 T. vanilla
2 T. flour
1/4 C. key lime juice
2-3 drops each of yellow and green food coloring (optional)

Preheat oven to 325 degrees.  Add cream cheese and sugar to work bowl of mixer and cream together well.  Add eggs and butter, mix until blended.  Add remaining ingredients and mix until well blended and creamy.  This takes about 5 minutes.  **Optional step**  Add 2-3 drops of green and yellow food coloring to make a nice key lime color.

Pour filling mixture into cooked crust.  Bake at 325 for 30 minutes.  Reduce heat to 250 degrees and continue to bake for 1 hour, then turn off the oven and allow the cake to cool with the oven door shut for at least one hour.

Topping
2 C. sour cream
1/4 C. sugar

Mix together and smooth over the top of cooled cake.  Put in fridge and cool for at least 24 hours, or freeze at this point.  To serve, run a knife around the sides of the pan and remove.  Cut cake with a knife that has been dipped in very hot water, and run hot water over knife between each cut.  You can decorate the cake with sliced kiwi and strawberries, and serve with sliced sweetened strawberries.

Becky's Beef Stroganoff

This was a dinner staple at my house when I was growing up.  My brothers and I loved it!  I don't think my mom ever made it exactly the same way twice, but this recipe is a good starting point.  This is a lighter version of the classic recipe.

Becky's Beef Stroganoff

2 lbs. sirloin steak, thinly sliced
1 tsp. olive oil
1 lb. sliced mushrooms
1 onion, roughly chopped
1 tsp. garlic salt
1 can Campbell's Healthy Request cream of mushroom soup
1/2 C. beef stock
1 tsp. Lawry's seasoned salt
1/2 tsp. pepper
4 T. ketchup
2 T. Worcestershire sauce
6 drops Tabasco sauce
1 C. light sour cream

Heat a large skillet over medium heat.  Add oil, steak, mushrooms, onion, and salt.  Cook until meat is no longer pink and onions are translucent.  Stir in soup, stock, and all remaining ingredients except for sour cream.  This can be done up to 2 days ahead of time.  Before serving,  heat thoroughly and stir in sour cream.  Serve over rice or egg noodles.

Moo Moo's Pralines

Moo Moo's pralines are divine.  She once gave Leia and me a praline making lesson at Aunt Jean's house on Horseshoe Bay.  Apparently, finding the appropriate hardware (an 8 cup glass pyrex measuring cup) in Marble Falls was quite the adventure.

This recipe makes lots of pralines.  Scoop them out onto waxed paper (you can give it a quick spray with pam for some added stickiness insurance.)  Work quickly--they set up fast.

Moo Moo's Pralines

1 cup white sugar

1-cup brown sugar

½ cup water

½ cup white karo

Dash salt

Mix and micro on high for 4 minutes

Take out and stir

Return and cook 7 minutes and 41 seconds (this is Moo Moo's exact time suggestion based on her own microwave, but your microwave might vary)

Remove and add

 2-½ cups frozen pecans

½ stick frozen oleo (margarine)

1 ½ t. vanilla

Scoop by small spoonfuls onto greased waxed paper.  Allow to set up until firm, then store in an airtight container.  Will store well for a week or two, if they last that long!

Cream Cheese Pound Cake

Cream Cheese Pound Cake...mmmmm.  The cake is really good, but the batter is the most delicious batter on the face of the earth.  My mom made this cake often when I was little, and my brothers and I always waited eagerly to get a spoonful of batter.  Incidentally, it is not advisable to eat raw batter, but I don't care! This cake is wonderful all by itself, but I prefer to enjoy it with fresh strawberries and whipped cream.

Cream Cheese Pound Cake


1 8-oz. package of cream cheese
1 stick butter
3 sticks margarine
3 C. sugar
1 t. salt
2 T. vanilla
6 eggs
3 C. flour

PReheat oven to 325 degrees.  Cream together cream cheese, butter, margarine and sugar until light and fluffy.  Add salt, vanilla and eggs and continue to beat at medium speed.  Add flour a spoonful at a time until just blended.  Do not over beat.  Pour into a greased and floured bundt pan.  Bake for 1 1/2 hours.  Do not open the oven door during baking.  Remove and let cool before turning out onto a plate.  This cake will keep well for up to a week, or may be frozen for up to 6 months.

Chicken Masa Soup

I first had this soup in a wonderful restaurant somewhere north of Dallas.  I can't remember the name, but it was good!  My mom and I searched and created a simpler version to make at home. Don't be daunted by the long ingredient list; this soup comes together much more easily than it looks.  You can usually find powdered Masa in the mexican section of the grocery store  (it is called Maseca).  Do not substitute corn flour or corn meal. 
This soup is served in a unique way.  You scoop the "garnish" into a soup bowl (I like to use a measuring cup to make it look nice and rounded), and then pour the creamy soup around it and sprinkle cilantro and tortilla strips on top.  It looks beautiful, and it tastes fantastic!  I plan to make this soup next week--I will be sure to add some photos when I do.

Chicken Masa Soup

Soup Base

3 tb Canola oil

1 lg Carrot - peeled and chopped

2 sm Onions - peeled and chopped

2 Stalks of celery - chopped

6 Cloves of garlic - peeled and chopped

2 Bay leaves

1 ts Black peppercorns

1 ts White peppercorns

1 ts Coriander seeds

1 ts Cumin seeds

12 oz Mexican beer

12 c Chicken stock (or broth)

1 lg Red bell pepper

1 lg Yellow bell pepper

1 lg Poblano pepper

8 oz Masa (1-1/2 cups)

6 oz Jalapeno jack cheese, shredded

2 ts Cornstarch

2 ts Water

2 c Heavy cream

2Fresh limes, juice of

Cayenne pepper to taste

Black pepper to taste

Salt to taste

Garnish

1 bunch Cilantro (optional)

¾ c Cooked black beans

Corn tortillas

2 rotisserie Chickens, shredded

Roasted corn or 2 cans corn

Chopped scallions

Red, yellow, and poblano pepers diced (from above)

In a large pot saute in oil carrot, onions, celery and garlic until medium brown. Add bay leaves, peppercorns, coriander, and cumin seeds. Saute until toasted. Deglaze with beer. Add chicken stock. Bring to a boil and simmer. Add pepper scraps from dicing red, yellow and poblano peppers (no seeds or membranes) to stock.  Retain diced peppers for garnish. Simmer for 1 hour. Strain vegetables and spices out of stock, leaving only liquid. Put stock in a large pot and return to heat. Whip in masa and jalapeno jack cheese. Thicken slightly with cornstarch and water mixture. Add cream. Season with lime juice, cayenne pepper, black pepper and salt. (steep cilantro for 10 minutes if desired) Cut tortillas into strips and fry or bake until crisp. Warm black beans, chicken, corn, scallions, diced red, yellow, and poblano peppers. Serve soup in bowl, add garnish and top with crisp tortillas (makes 8 servings)

Mr. Moo's Cinnamon Raisin French Toast

This is a favorite breakfast at our house.  Moo likes to "help" me make it, mostly by pretending to stir things in bowls on the kitchen floor.  It makes 2 pieces of french toast.  Moo has one, and I have the other.  Yum!

Mr. Moo's Cinnamon Raisin French Toast

1 egg
1 T. milk
1 t. sugar (you can also use honey or agave nectar)
A few drops vanilla extract
Generous pinch of cinnamon
2 slices cinnamon raisin bread

Using a fork, whisk together egg, milk, sugar, vanilla, and cinnamon.  Pour into a shallow dish.  Dunk the bread, one piece at a time, being sure to coat both sides well.  I like to use a fork to puncture the bread a few times to help the egg mixture soak in.  Heat a skillet to medium, spray with Pam, and carefully place bread onto skillet.  Cook until golden brown on one side, flip, and cook until golden brown on other side.  Serve with maple syrup and fruit, if desired.

Sweet Hot Pickles

These are so yummy with barbecue or pulled pork sandwiches.  They take about a week, so plan ahead!

Sweet-hot Pickles

1-gallon whole Kosher dill pickles, drained

2 cups reserved pickle juice

Four-pound bag of sugar or 8 cups

1 small bottle Tabasco

10 cloves garlic

Slice pickles into 1/4 inch slices, Return to the jar.  Add the remaining ingredients.  Store in the refrigerator for 10 days before serving.  Turn in the refrigerator every other day.

Pulled Pork Sandwiches

I first attempted a recipe similar to this during college.  I was surprised by how simple, delicious, and inexpensive it was to feed a big crowd.  This recipe is delicious with either homemade or store bought barbecue sauce, and sweet-hot pickles.

Pulled Pork Sandwiches

                                                                                

35 to 40 mini sandwiches

1 Pork Butt Roast

Rub for Pork:

8 T. Chile powder or regular Chile powder

4 T. brown sugar

2 T. Lawry’s season Salt

1 T. Cumin

Combine all ingredients and rub on the meat that has been dried with a paper towel.  Cover well.

Wrap roast in foil and place in the oven at 250 degrees for 6 to 7 hours.  The meat will be very tender and can be shredded or pulled with 2 forks at that time.

Nanny's Sugar Cookies

Andy visiting Nanny and Flippo's house to show off his fish.

Nanny was Moo Moo's sweet neighbor, who never turned any of us away when we came running to her door as children.  She often had a tin of delicious homemade sugar cookies to share, which is probably why we visited so often.  These cookies are crisp and sandy tasting, with a crunchy sugar coating.  The recipe makes a big batch, so you'll have plenty to share with your own neighbors.

Nanny's Sugar Cookies


1 C. softened butter (the real thing)
1 C. powdered sugar
1 C. granulated sugar
2 eggs
1 C. wesson oil
2 t. vanilla
1 t. salt
1 t. baking soda
1 t. cream of tartar
4 1/4 C. flour

Cream butter and sugars until light and fluffy.  Add the eggs one at a time.  Stir in the wesson oil and the vanilla.  Add the salt, soda, and cream of tartar to the flour.  Slowly add the flour mixture to form a dough.  Cover and chill for several hours.  Scoop the cookies with a small ice cream scoop onto a cookie sheet that has been sprayed with PAM.  Once on the cookie sheet, flatten with a glass that has been dipped in sugar.  Bake at 375 degrees for about 12 minutes.  Check at about 10 minutes to make sure they are not too brown.

Green Chile Corn

This is my mom's recipe.  It feeds a big crowd!  I made this for Aaron's 30th birthday party and I loved it because it was super quick, easy, and it disappeared almost immediately.

Green Chile Corn

1 gallon corn (drained)

1 lb. cream cheese (softened)

1 stick butter

3  - 7 ounce cans chopped green chiles

1/4 t.  cayenne pepper

1 T. garlic salt

Melt cream cheese and butter in large pot.  When melted, add corn, chiles, cayenne and garlic salt.  Pour into baking dish.  If not baking immediately, refrigerate or freeze at this point until ready to bake.  Bake at 325 for 30 minutes.

Momma Sudie's Perfect Cheesecake

This is a fabulous cheesecake! Mom has made it for years and it always turns out perfectly! She made dozens of these cheesecakes as the groom's cake at our wedding. They were delicious with her homemade raspberry sauce! The secret is baking the cheesecake for only 35 minutes and then letting the residual heat in the oven slowly finish the cooking. The result is a cheesecake with a crack-free, smooth top that is a beautiful presentation.

Below, I've included a tip about not over beating the cream cheese/sugar mixture or you could get a cracked top. Never fear...I've made this mistake before. Momma Sudie's wise advice was to slightly sweeten some sour cream and spread it over the top. Gravity takes care of the rest! The sour cream fills in any cracks and leaves you with a perfectly smooth top. After chilling, simply garnish as desired.


Momma Sudie's Perfect Cheesecake

Crust:
1 1/2 c. graham cracker crumbs (about 9 whole grahams)
1/4 c. sugar
1/3 c. melted butter

Filling:
2 8 oz. pkgs. cream cheese, softened
1 c. sugar
2 eggs
1 pint (2 c.) sour cream
1 t. vanilla

Mix crust ingredients together and press into the bottom and a little up the sides of a greased 9 or 10" springform pan.

In food processor or mixer, beat cream cheese and sugar until well blended. (Hint: don't over mix or the cheescake may crack when baking) Add eggs and mix. Add sour cream and vanilla. Pour into crust. Bake 350 for just 35 minutes. Turn oven OFF. Let sit in oven with door cracked for 1 hour. Allow to come to room temperature and chill. Garnish as desired or serve with fruit topping...or chocolate sauce...or caramel sauce...or praline sauce...or...

April's Chocolate Chip Cookies

I love to make chocolate chip cookies.  According to my friends and family, my cookies are pretty darn good!  I like to make these and freeze them immediately, stacked and double wrapped in plastic wrap and then foil.  I find that freezing them allows me to keep them on hand, and also prevents my husband and me from eating them all.

My recipe is derived from the traditional Toll House recipe, with a few changes.  It is very important to cream the crisco and sugar well--this gives the cookies a better texture.  Also, be sure to keep the dough cool as you scoop it, and use an ice cream scoop for consistency.  When baking, be sure to pull the cookies out the moment before they start to turn a little bit brown.  They will continue to firm up after they come out of the oven.

April's Chocolate Chip Cookies

2 1/2 C. all purpose flour

1 t. baking soda

1 t. salt, plus a pinch

1 stick butter flavor crisco

1 C. brown sugar, loosely packed

1/2 C. white sugar

1 1/2 t. good vanilla extract

2 eggs

2 C. chocolate chips

Preheat oven to 375 degrees.  Combine the flour, baking soda, and salt in a small bowl.  Set aside.  In large mixing bowl or bowl of stand mixer, add crisco, sugars, and vanilla.  Cream well until light and fluffy.  Add the eggs one at a time, stirring until well combined.  Add the flour mixture a spoonful at a time until just incorporated.  Add chocolate chips and mix on low for a few moments.  Scoop cookies onto parchment lined cookie sheets with an ice cream scoop, spacing 1 1/2 to 2 inches apart.  Bake for 8-12 minutes, or just until the cookies barely begin to lightly brown around the edges.  Allow the cookies to firm up for a few minutes before removing them from the cookies sheets, then cool and enjoy!

White Cheese Dip

There's a nip in the air and lots of football on TV, which makes me hungry for some game day snacks!  This cheese dip is a recipe from my mom's party repertoire.  It is fabulous, and it was the first dish I ever made for a big party.  It tends to disappear quickly.  You can substitute regular velveeta for mexican if you can't find it.

White Cheese Dip

Five cups fresh spinach leaves, chopped
1 onion cut in half moon shapes
1 red bell pepper cut in small pieces
½ cup fresh cilantro, chopped or 2 T. dried
12 artichokes marinated in oil, cut into fourths
2 cans Rotel with juice added
2 t. garlic salt
2 t. ground cumin
½ t. cayenne pepper

Sauté the above ingredients in the oil from the marinated artichoke hearts.    

1 lb. cream cheese
8-ounces Asadero Mexican cheese from United
8 ounces pepper jack cheese, grated or cubed
1 lb. box Mexican Velveeta cheese (It is the white one with jalapeño peppers)

Add the cheese stirring often.  This will stick and burn if not watching.  You can add a little bit of milk if the mixture seems too thick.
Serve in a crock pot or a large hollowed-out bread round.  Sprinkle with Cayenne pepper and garnish with pepper tops of different colors. 

Serve with warm tortillas or tostado chips.