Week 4 Whip It Up!

So this weeks theme is Healthy Favorites. I was going to share a great sounding Weight Watcher's Recipe, but its been a crazy week and I never go around to making it. However, I did manage to make the Best.Chocolate.Chip.Cookies.Ever! Not kidding. How's that for not doing the assignment correctly? Tuesday was a cruddy day. It was 68 degrees and overcast, with the occasional drizzle. Not perfect July weather if you ask me. It was more like October. So to cheer everyone up, I made these homemade cookies from a recipe in my Amish Cookbook, Home Aromas with the Habegger's. This cookbook is wonderful! Even my husband says it makes for great reading.

Chocolate Chip Cookies

1 c. butter

1 c. brown sugar

1/2 c. white sugar

6 oz. Chocolate chips

2 eggs

2 tsp. vanilla

3 c. all purpose flour

1 tsp. soda

1/2 tsp. salt

Mix butter, sugar, eggs and vanilla until creamy. Add chips and dry ingredients; mix well. Bake at 350 degrees for 12-15 minutes.

These cookies were not only super easy to make, but they came out perfectly. I've always had issues with my cookie baking. I can never get my cookies to stay "fluffy" and soft. They usually sink and get crumbly. Not these. The cookies stayed soft for days! I made 30, and still had a good chunk of dough left over, so I wrapped it in plastic wrap and froze it, now I have some handy for the last minute parties at school. My husband used the last 4 cookies to make us some ice cream sandwich's and they were wonderful.







Enjoy!

Guilty Pleasures

Its week 2 of Whip It Up!

I had the opportunity to try out lots of new recipes this week on my in-laws because we went on our annual 4th of July family trip to Bennett Springs. I was instructed to bring a snack/side dish and dessert. I really wanted to try Peanut Buster Bars, but my MIL doesn't like the combo of peanuts and chocolate (I know! Who doesn't like peanut butter and chocolate?) so I opted to try Miss Daisy's Cherry Salad.



Ingredients:

1. 8 0z container of thawed Cool Whip ( I used light)
2. 1 can of cherry pie filling (I used the 19 oz can)
3. 1 can of pineapple chunks (next time I'm going to use crushed)
4. 3/4 of a can of Eagle Brand Sweetened Condensed Milk (I used the whole can, I didn't want to waste it)
5. 1/2 cup of Pecans or Walnuts ( I would suggest crushing the nuts, and I used 2 cups because we like our things nutty, like us)

Chill for at least 1 hour (I made mine the day before we left, and then we didn't even eat it for 2 more days)



Forgive me because I keep forgetting to take pictures of the finished product before its consumed.



But I will tell you that this was delicious! Its an odd color of pink, and the pineapple juice makes it smell funny, but once you get past that it is so scrumptious. I started out eating just a bowl full, but then my MIL brought out an angel food cake and we scooped it over that and it was soo yummy! And very light, not too rich.