Penny's Chocolate Chip Cookies

Penny Lane's Chocolate Chip Cookies

These cookies are named after my dog Penny Lane...yes, like the Beatles' song! Penny loves to have a tiny bite of cookie or dough, whichever she is lucky to swipe when I'm not looking. The cookies are from the Tollhouse recipe, however I tweaked it a bit to make them even BETTER! Penny is a rescued dog- SAVE A LIFE, ADOPT A STRAY and EAT COOKIES!

-Ingredients-

1 cup of unsalted butter, softened

1 cup granulated white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups chocolate chips

-Directions-

1. Preheat oven to 350 degrees F.

2. Cream together butter and the two sugars until smooth.

looks like this ^^^

3. Beat in eggs, one at a time and then stir in the vanilla.

4. Dissolve the baking soda into the hot water in a small bowl.

5. Add to baking soda and water mixture to batter along with the salt.

6. Slowly add in the flour until incorporated.

7. Slowly stir in the chocolate chips.

8. Drop rounded teaspoon-fulls of dough onto an ungreased cookie sheet. 

9. Bake for about 10-12 minutes in the oven until the edges are golden brown.

HEAVENLY.....

Holy Guacamole, this is GOOD!

Guac with a KICK!

No more boring guacamole! The sweet red onion and hint of cayenne make this guacamole the best of them all-guaranteed. Extra delicious when paired with Casa Milagro or Xochil tortilla chips (extra thin!) If you don't have lime juice, I have used a couple tbsp of orange or lemon juice and it worked well.

-Ingredients-

3 avocados

1 lime, juiced (about 2 tablespoons of juice)

1 teaspoon of salt

1/2 cup diced red onion

3 tablespoons of chopped fresh cilantro

2 plum tomatoes, diced

1 teaspoon minced garlic

sprinkling of cayenne (red) pepper on top

**go easy on the pepper...you can always add more to your liking

1. Peel and pit the avocados.

2. Mash the avocados, lime juice, and salt together with a fork in a medium mixing bowl.

3. Gently stir in the onion, cilanro, tomatoes, and garlic.

4. Finish with a light sprinkle of cayenne. 

5. Serve immediately with tortilla chips, tacos, nachos, whatever!

Guac doesn't keep very well, so you need to eat it within the day of making it. ENJOY!

Strawn's Eat Shop Strawberry Pie

Strawberry Pie (tastes like Strawn's Eat Shop pie!)

This pie tastes just like the one from Strawn's Eat Shop in Louisiana. My granddaddy loved Strawn's Eat Shop. This pie should be topped with homemade whipped cream and confectioner's sugar.

-Ingredients-

1 (9-inch) pie crust, baked

2 pounds of strawberries, 1 lb. quartered, 1 lb. mashed

1 cup of granulated sugar

3/4 cup water

3 tablespoons of cornstarch

Whipped Cream:

1 (8 oz.) carton of heavy whipping cream

sugar to taste

-Directions-

1. Bake the pie crust as directed and let cool on a wire rack.

2. Place the quartered strawberries in the bottom of the cooled crust.

3. Place the mashed strawberries, along with the 1 cup of sugar, in a medium saucepan. Heat on medium-high heat until it boils, stirring frequently.

4. Whisk the water and cornstarch together and slowly incorporate into the boiling strawberry mixture. Reduce heat and simmer until thick (about 8-10 minutes).

5. Pour the mixture on top of the quartered strawberries until fully covered.

6. Let cool for an hour on the wire rack.

7. Refrigerate pie at least 3 hours until you are ready to serve.

Whipped Cream:

(for best results, the mixing bowl should be ice cold)

1. Put the heavy whipping cream in a mixing bowl and beat on high speed until stiff peaks are just about to form.

2. Beat in sugar a tablespoon at a time until you reach your desired sweetness.

***Make sure not to over-beat or the cream will become lumpy and butter-like***

It should look like this ^^^

Before serving the pie, spread the whipped cream over the pie and lightly dust with confectioner's sugar on top.

Get a glass of milk ready!

Crispy Fried Pickles

Fried Pickles - MY Favorite!

Fried pickles are God's gift to the world. Who would have thought a little fried dill pickle could change my life forever? Saying I am obsessed with these is an understatement, so you will just have to try them!

-Ingredients-

1/2 cup buttermilk

salt and black pepper to taste

1 jar of dill pickles (16 oz)

1/2 cup all-purpose flour

1 1/2 cups fine cornmeal 

1/4 teaspoon paprika

1/4 teaspoon Tony Chachere's seasoning

1 quart oil for frying

***lots of RANCH DRESSING for dipping!***

-Directions-

1. Combine the buttermilk, salt, and pepper in a bowl. Place drained pickles in the mixture.

2. Combine the flour, cornmeal, paprika, and Tony's in a Ziplock bag. Shake the bag gently to mix the ingredients.

3. Place pickles in the bag a few at a time, and shake to coat them.

4. Heat oil on medium high in an electric skillet or heavy deep frying skillet (cast iron is a classic) Tip: the oil is ready when you throw in a pinch of flour and it sizzles.

5. Fry the pickles in the oil until crispy and golden brown...about 1-2 minutes.

6. Drain on paper towels.

Enjoy with very unhealthy amounts of ranch dressing! :)

Coconut Cream Pie - Dad's Favorite

Papa Ken's Coconut Cream Pie

This is my dad's favorite kind of pie. A true Southern coconut cream pie has meringue instead of whipped cream! This is a great pie for summertime.

-Ingredients-

FILLING:

2/3 cup of sugar

1/4 cup of cornstarch

1/4 teaspoon of salt

2 cups whole milk

3 eggs yolks, lightly beaten

1 cup of flaked coconut (you can buy it in the grocery store baking aisle)

2 and 1/2 tablespoons of butter

1/5 teaspoon of vanilla extract

1 (9 inch) pie shell (baked)

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons of sugar

1/2 cup flaked coconut

-Directions-

Filling:

1. Bake the pie shell as directed and set on a wire rack to cool.

2. In a small saucepan, combine the sugar, cornstarch, and salt. Slowly stir in the milk until smooth.

3. Cook the mixture, stirring often, over medium high heat until it starts to thicken and get bubbly. Reduce heat to low and continue to cook for 2 minutes, stirring constantly. 

4. Remove saucepan from heat and slowly add in the egg yolks, continue stirring constantly.

5. Return saucepan to heat and bring the mixture to a gentle boil. Continue to cook and stir for 2 more minutes.

6. Remove from heat and slowly stir in the coconut, butter, and vanilla extract. Stir until the butter has melted.

7. Pour the hot filling into the baked pie shell and leave on the wire rack while you make the meringue.

Meringue:

1. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

2. Gradually beat in sugar on high speed, ONE tablespoon at a time. After you add each tablespoon, let the sugar dissolve into the egg whites completely. Beat on high until stiff glossy peaks form. It should look like this when it's ready: 

3. Spread the meringue evenly over the hot filling all the way to the edge, sealing the filling.

4. Sprinkle with the flaked coconut.

5. Bake at 350 degrees for 12-14 minutes until the meringue has a nice golden color and the coconut is toasted. You may have to rotate the pie throughout baking for even toasting of the coconut.

6. Cool on the wire rack for 1 hour.

7. Refrigerate for at least 3 hours before serving.

MMM MMM!!!!! 

  

Mamaw Nina's Fried Chicken

Mamaw Nina's Fried Chicken

This fried chicken is my great grandmother's recipe. She was a great cook! This is a true Louisiana fried chicken recipe over 100 years old.

-Ingredients-

2 cups of all-purpose flour

1 teaspoon of cracked black pepper (for the flour)

--some more black pepper (just to season the chicken)

1 teaspoon of white pepper 

1 teaspoon paprika

garlic powder (to season the chicken)

3 eggs

1/2 cup of buttermilk

2 quarts of vegetable oil

1 (4 pound) chicken, cut into pieces (or you can use breast tenderloins, whichever you prefer)

-Directions-

1. Put oil in an electric skillet or frying pan. The oil should be deep enough so that it can cover the chicken when you put it in (about 1/2 to 1/3 full)

2. Heat up the oil on medium-high heat while you're mixing the batter and flour mixtures. You will know the oil is ready when you throw in a pinch of flour and it sizzles.

3. Season the chicken with garlic powder and black pepper. A light sprinkling will do.

4. Mix the flour with the cracked black pepper, white pepper, and paprika until blended.

5. Mix the eggs and buttermilk in a separate medium mixing bowl.

6. Dip each piece of chicken into the flour mixture until coated, then into the batter until saturated, and back into the flour mixture, coating it once more. 

7. Place the chicken in the HOT oil and brown each side. Bone-in chicken will take longer than boneless tenderloin. Cover the bone-in chicken and cook for 30 minutes on medium heat. Boneless tenderloin cooking time will vary based on thickness of chicken...about 15-30 minutes depending on the chicken. Make sure the chicken is nice and CRISPY and a golden brown color! Cut into the center of the chicken before you take it out to make sure there is NO PINK!

8. Drain the fried chicken on paper towels.

Serve with mashed potatoes and gravy, y'all!

Fluffy French Toast

Fluffy French Toast - Mom's Favorite!

This french toast is special because it adds flour to the recipe. It makes the toast extra-fluffy and not soggy. Nothing worse than soggy french toast! My mama loves this version, and it is a sure request on Mother's Day.


-Ingredients-
1/4 cup flour
1 cup of milk (whole milk makes it the best!)
1/8 teaspoon of salt
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 and 1/2 tablespoon white granulated sugar
12-15 slices of french bread, sliced 1. 5 inches thick


Garnishes: maple syrup, powdered sugar, butter, fresh berries, etc.... be creative and add whatever you like!


-Steps-


1. Put the flour in a mixing bowl.
2. Slowly whisk in the milk, salt, eggs, cinnamon, nutmeg, and sugar until smooth.
3. Heat up a lightly oiled skillet over medium-high heat
4. Soak the bread slices in the batter mixture until just saturated
5. Cook slices on each side until golden brown. Place a lid on the skillet to help cook the inside of the bread to avoid sogginess.
6. Serve hot off the skillet with your favorite garnishes!
---Mom's favorites are butter, syrup, powdered sugar, and raspberries :)