Perfect Chocolate Chip Cookies

1 stick butter - must be real butter!

1/2 cup shortening

2 eggs

3/4 c white sugar

3/4 c brown sugar

1 tblsp vanilla

1 tsp bkg powder

1/4 tsp salt

1 to 2 cups chopped walnuts (if desired)

Thoroughly mix on high till smooth and light. Slowly add 2 and 1/2 cups flour. Mix well and add 1 cup chocolate chips and 1/2 cup chopped walnuts if desired.

Now comes the secret to perfect cookies. Make walnut sized balls of the dough, it will be a soft dough, and place on a plate or pie pan and freeze for about half an hour before baking. This will ensure that your cookies are uniform and bake perfectly!!

Bake in a 350 degree preheated oven for 10 to 12 minutes.

When they are light golden they are done.

KFC - Highly Safeguarded Recipe!!

KFC has probably the most safeguarded recipe on earth!! Read the article HERE!











I found a copy cat recipe for the original KFC Chicken, so here ya go!

Original Kentucky Fried Chicken Coating Secret Ingredients (copy cat)
2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand
2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil (optional, but makes a huge difference in taste)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)

Blend all of the Kentucky Fried Chicken ingredients for the coating in a blender. The fried chicken coating is enough for a whole chicken, cut up.

Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.

Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet.

Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste.

Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.

Remove the fried chicken and drain on paper towels. Serve while still hot.

After School Snacks - Wraps!

Gotta love soft tortilla shells for wrapping up a quick snack for the kids after school.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated cheese, 2-3 slices crispy bacon and wrap. Optional additions: Shredded lettuce, onions, thin sliced tomatoes.
~ Any favorite chicken or tuna salad normally in a sandwich, spread on the tortilla, fold and roll.
~ Peanut butter and Jelly for the kids!
~ Peanut butter and Jelly Beans makes a fun one too!
~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not overheat as the edges will dry out.
~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled eggs, add chopped ham or crumbled cooked bacon and fold and roll.
~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Product Review - Stone Pizza / Pie Dish

Sassafras 11-in. Ceramic Pizza/Pie Baker
(Click Picture to Purchase if you like!)

This deep-dish pizza baking stone is made by one of the oldest potteries operating in the United States. Made from natural clay, it measures 11" by 2" deep, perfect for those Chicago-style pies! Or, use it for a deep dish apple or peach pie. It evenly distributes the oven heat and absorbs moisture released from the crust when baking. For best results, place the stone in the oven and preheat it for 20 minutes before using.

Focaccia Bread

[foh-KAH-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.

Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt.

Bake at 375 for 30 minutes.