Chocolate Chip Cookies

August 4th is National chocolate chip cookie day.

For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia.  My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe.  I could not find chocolate chips there, so I just cut up chocolate bars.

We took them to work to share and I often left out the chocolate for our friend who was allergic to it.  The cookies are still very good without it!

When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well.  We also could not find brown sugar, so we started using molasses instead.  Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.

Auntie Kristi’s Alfredo Sauce

Aunt Kristi gave Andrea this recipe.  She also included the directions for making a huge pot for camp 🙂  This is one of Andrea’s favorite ways to eat noodles.

If desired, add some cooked chicken pieces.  Serve with garlic bread and a colorful salad.

This is also great on zucchini noodles or your favorite steamed vegetables.

Old Fashioned Saltine Cracker Toffee

Andrea loves Saltine crackers.  She was very happy to discover this easy candy recipe that uses the crackers to add a nice crunch.

These double easily, but Andrea recommends not making more than you want for the day because they are very addictive and you will easily eat more than you plan. 

Venison Stew

I asked Mark what he wanted for dinner when he was home for Spring break.  He really wanted a good stew.  He gets it at school, but it is often salty and served with noodles.

Stew is a very flexible meal.  Add more or less vegetables or add other favorites.  Serve with a lettuce salad and maybe some bread, and you have an easy meal.

If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat.  Start cooking the stew on high in the morning and cook for 8 hours.  We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.

 

Luphuftu (Mealie Pap)


A simple dish we learned in Swaziland.  It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells.

If you have leftovers, reheat the next day for breakfast.  We enjoy it with butter and maple syrup.

Caramel Popcorn

Jan 19th is national popcorn day. What better way to celebrate than with a fresh bowl of caramel corn?

Cream Puffs

When Andrea was nine years old, she discovered cream puffs.  She wanted to learn to bake them and would keep asking for me to teach her.  Finally, I gave her a recipe for French  Profiteroles and let her make a batch.  Was she surprised to learn they were cream puffs.

While we usually eat these with whipped cream and homemade nutella or chocolate sauce, they are also very good with vanilla ice cream.

Saffron Bread

Whenever we go to Calumet, Michigan, Daddy stops to buy us saffron bread or saffron rolls.  Often he buys extra and brings it home to freeze until Easter.

This is great toasted with Thimbleberry jam.