I Promise to Eat More Vegetables Salad

So excited to see my first issue of Bon Appetit magazine with the most delicious, mouth watering....salads.  Yes, salads. Oh my goodness, what perfect timing to start off the new year with great looking foods that are soooo good for you.  This recipe is inspired by the mandoline sliced vegetable salads in Bon Appetite, January 2013 issue.  Their salads did not have one piece of lettuce, and neither does mine. 

I Promise to Eat More Vegetables Salad
With a mandoline, thinly slice celery and carrots lengthwise.  I used broccoli slaw mix to save time.  Toss all with Lemon Vinagrette Dressing, like Wegman's and garnish with celery leaves.

mmm, mmm, veggies never looked so good! 

p.s. at 80% off, Bon Appetit is a steal. Save 80% on a 1 year Print & Tablet Subscription to Bon Appetit - Only $17.00 (plus $3 shipping)! Free tote bag + 2 digital Bon Appetit cookbooks - "Small Plates" and "Cocktail Guide" - with every purchase.

If you need a mandoline, Bon Appetite recommends this one:
mandoline

Wishing You a Very Merry Christmas with Cupcakes

"What do you give a teacher that is the best teacher in the whole world?", I asked a 10 year old.  Her reply, "Cupcakes!"

"Well OK!"  I said, as visions of baking cupcakes from scratch danced through my head while figuring out when I would have time to make them.

On Pinterest I saw a few cupcake recipes that looked delicious, but time consuming so I decided to start with box cake mixes.  The idea...to take a cake mix and somehow end up with the flavors of white chocolate, raspberry and peppermint with a Christmasy presentation since they would be a gift for a very special teacher. The results were amazingly delicious, and the cupcakes disappeared in a flash.

Christmas Cupcakes

1 Duncan Hines Classic White Cake Mix
1/3 cup vegetable oil
3 eggs
1 cup skim milk scalded, stir in 16 pieces of white chocolate candy melts stir until melted, and let cool to room temperature
Mix all the ingredients for 2 minutes.  Fill cupcake liners 2/3 full and follow baking instructions on package.  Mine took about 19 minutes in a 350 degree oven.  Allow to cool.  yield about 20 cupcakes.

Cut a small hole in the top of the cupcake and spoon in Red Raspberry seedless spreadable fruit.  My only regret with this recipe is not putting more fruit in the cupcake.  I used about 1 teaspoon.

Next, I frosted the cupcakes with Peppermint Buttercream Frosting using the Wilton Dessert Decorator Pro.  It was a birthday gift from my dear hubby, it was alot of fun to use and it really can make a gigantic mountain peak of frosting, lol. 

.



Peppermint Buttercream Frosting

3 cups powdered sugar
1/3 cup butter softened, room temperature
1 1/2 teaspoon vanilla
1-2 Tablespoons milk
1/2 teaspoon peppermint  

Mix all ingredients until smooth. If frosting is too thin, add powdered sugar.  Frost cupcakes, then sprinkle with sanding sugar and top with a peppermint candy.

The cupcakes looked especially spectacular and delicious in the red and white cupcake box.
I hope you make these for your family, or that someone special.  From my home to yours, have a very blessed Christmas.  Now....I'm out for delivery!

French Toast Two Ways

Mexican French Toast

French toast has been a family staple in our home for many years.  One morning, while eating breakfast out, my husband and I had the most delicious french toast ever.  When my husband complimented the waiter, he told us the secret to fabulous french toast is to add pancake mix to the batter.  What a sensational idea!  I have been doing it ever since.

Watching Patty Cooks on Create TV last weekend,  Patty's sister demonstrated one of their family favorite recipes, "Gypsy Fingers".  Well, I'm not sure I like the name, but the results are spectacular, so I'm calling my version Mexican French Toast. 

French Toast Batter
This is my basic french toast batter mix. In a flat bowl, whip together the following:
3 eggs
1-2 teaspoons cinnamon
1/3 cup milk
1/3 cup pancake mix
1 teaspoon brown sugar



Traditional French Toast
For tradtional french toast, I dip both sides of a slice of white bread in batter, then cook on a preheated frying pan lightly coated with spray butter.


Mexican French Toast 
You will need French Toast Batter and:
White bread
filling of your choice
Brown sugar mixture: mix in flat bowl: 1 Tablespoon brown sugar, 1 Tablespoon white sugar, 1/2 teaspoon cinnamon

With a rolling pin, roll white bread until flat, spread about 1 Tablespoon of filling (I used blueberry spreadable fruit) and roll.  Dip in french toast batter, then pan fry until brown.  Remove from heat and roll in brown sugar mixture.

Note: you do not need to cut of the crusts, you don't even notice them after you batter them up.

   

  

Dog Biscuits

Taking a finger walk through my overstuffed recipe box brings back lots of good memories. Today I spotted this recipe for "Dog Biscuits" that my sister gave me about 25 years ago.  I made the biscuits for our dog, then people started asking for them, and then I sold them at a few craft shows.  The hardest part was rolling out the dough and cutting the biscuits with a bone shaped cookie cutter.  Wow, that was a lot of work for a few bucks.  Once the kiddo's came along, our poor puppy didn't get any more home baked biscuits :(  If you are feeling adventurous, these make great gifts for your canine friends. 

Dog Biscuits

Mix and let sit 5 minutes:
1/4 cup warm water
8 chicken boullion cubes
1 package active dry yeast
1 teaspoon sugar
Add:
1 1/2 cup tomato juice

In a seperate container mix:

2 cups all purpose flour
2 cups wheat germ
2 cups whole wheat flour
1/2 teaspoon garlic seasoning

Add the yeast mixture then knead until combined and makes a smooth ball.  Roll dough on floured surface and cut with a cookie cutter.  On greased cookie sheet, bake at 300 degrees F. for 1 hour, turn oven off, then let sit in oven for 4 hours.

Thick Crust Pizza Dough to Mix in a Bread Machine

My most reliable, go to pizza dough recipe started as my basic bread dough.  This dough is so versatile I also make crazy delicious bread sticks that we call crazy bread with it. Wow, no complaining from this family when pizza and crazy bread are in the oven.

Thick Pizza Crust

In measuring cup mix the following:
1 cup warm water
2 1/4 teaspoon active yeast for a bread machine
1 Tablespoon sugar
2 Tablespoons of olive oil

Measure dry ingredients:
3 cups flour
1 teaspoon salt

Add dry ingredients to bread machine, then add the yeast mixture.  Set the bread machine on dough cycle. That's it!

 Remove from bread machine, roll or hand toss, add favorite ingredients and bake at 350 degrees for about 15 minutes.

mmmmm....yummy!

Baked Meatballs

I used to struggle with meatballs because they would fall apart while pan frying, or become overly burnt on the outside, yuk.  About two years ago I finally discovered a fantastic meatball recipe to use with a scrumptious Sunday Gravy, but they are extremely time consuming, and are very fatty.  Baking your meatballs is a quick and easy way to reduce fat and also your time in the kitchen.  I found this recipe on Pinterest, so decided to give it a try. If you don't mind a slightly flat bottom on your meatball, this recipe is easy and great.  Here is my version:

Baked Meatballs
1lb lean hamburger
2 eggs, beaten with 1/2 cup skim milk
1/2 cup grated Parmesan
1 cup seasoned bread crumbs
1 small onion, minced
1 Tablespoon minced garlic (I use the squeeze bottle to save time)
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper 
1 teaspoon basil

Mix all ingredients with hands. Form into golf ball sized meatballs. Bake at 350 degrees for 30 minutes.

Serve with your favorite pasta and sauce or build a meatball sub, yummy!

Crockpot Fajitas

Eureka! Thought I lost this yummie recipe, but found it in a suitcase while cleaning up today.  Yes, I would take this recipe with me if I was deserted on an island with my husband, it's that good and easy too.

My husband printed this recipe off in 2004 from a news website, so credit goes to the two names listed on the original recipe, "Prairie" and "Hispanicmama", each contributing their own variation.  Easy, tender and oh so delicious! Here is my version:

Crockpot Fajitas
Into a crockpot/slow cooker, stack in this order:
1 beef rump or shoulder roast
1 envelope low salt taco seasoning
1 can of pinto beans, rinsed and drained
1 can of dark red kidney beans, rinsed and drained
1 can of light red kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 small can of chopped green chiles
1 can cream of chicken soup
1 onion
1 can Rotel chopped tomatoes and green chiles

Stack in order above.  DO NOT MIX.  Cover and cook on high for the first hour, then low for 8-9 hours (depends on the size of your roast).  DO NOT OPEN LID.  DO NOT STIR.  Do not even look at it until it's done.  When done, remove all but the liquid from the crockpot and put into a large casserole dish.  Drain off excess liquid.  With large forks, shred the roast and serve with flour tortillas and eat like fajitas.  Garnish with cheese, sour cream, etc.

This recipe makes A LOT of food, so plan on left overs, or serve it to a crowd.

How to Clean a Wood Burning Stove

Yikes!  Our Jotul wood burning fireplace was looking pretty sad, but I didn't want to take it apart and paint it.  We use our stove primarily to heat our home, and occasionally we cook with it.  Since our stove is cast iron I was thinking I could care for it like a cast iron skillet, and season the stove to clean it.  With a little bit of elbow grease, it is looking fantastic again.  It was such an amazing transformation, I am sharing it with you.  Dear hubby thinks I should do the stovepipe next, lol.

Stuff I used:
steel wool (I grabbed some from my husbands gun cleaning stuff)
spray olive oil
vacuum cleaner
cloth
Bar Keepers Friend (I use this to clean my stainless steel sink too, best stuff ever)

With steel wool, I fine sanded the rusty parts of our stove, mainly the top and a few spots on the side then vacuumed it to remove the dust and fine particles.  I opened up the front doors and cleaned the glass.  I usually use a special stove glass cleaner, but was out, so I tried Bar Keepers Friend Cleanser and Polish (Google Affiliate Ad).  It worked perfectly and cleaned the black soot off of the glass easily.  Then I sprayed the stove with olive oil and gently rubbed it around.  I was amazed that my cloth was black and how the olive oil cleaned the stove.  Wow!

We had a small fire and the olive oil smelled so good my husband asked what I was cooking, lol.  The oil will burn off completely after a few fires, and the stove will have a matt finish. 

Do not overheat your stove after applying olive oil, it could smoke up your house.

Baked Corn

A classic recipe for potlucks or holidays from a dear friend, Ruthie.

1 can whole kernel corn
1 can cream style corn
2 eggs - lightly beaten
1 stick margarine
1 cup sour cream
1 box of Jiffy corn muffin mix

Mix all ingredients well. Spread in greased dish and bake 350 degrees F for approximately 45 minutes.

Vinegar Pie Crust

I could never make a very good pie crust, no matter how hard I tried.  Techniques such as crossing knives, pastry blenders and ice cold water, just didn't work for me.  I gave up on pie crust until a dear sweet lady shared her recipe with me.  I am eternally grateful not only for her pie making skills and advice, but most importantly, her love the Lord with all your heart kindness.  I smile everytime I look at this pair of recipe's because she shared her "Vinegar Pie Crust" recipe with me, and included a bonus recipe for my dear hubby, "Coconut Cream Pie", his favorite.

Marylou Dixon passed away recently but she shared more than a recipe with me.  Thank you Marylou for your discipleship, thoughtfulness, laughter and friendship, I will never forget you.

Crockpot Hearty Minestrone Soup Inspired by Olive Garden's Pasta e Fagioli

Childhood memories are stirred up whenever I cook up a batch of soup.  Nothing was better than the smell of a big pot of simmering soup and homemade bread.

Enjoy this soup, and I hope it provides your family with many happy memories.  

Crockpot Hearty Minestrone Soup 

 

In a crockpot add the following, cook on high one hour and switch to low for at least 5 more hours:

half pound precooked ground beef and one small diced onion cooked (I cook up a large batch of ground beef and freeze it in portions, then defrost as needed)
1 can of 15 ounce tomato sauce
1 can of 14.5 ounce reduced sodium beef broth
1/2 cup water
2 small diced tomatoes
1 can of 15.5 ounce cannellini beans, rinsed and drained
1 can of 15.5 ounce navy beans, rinsed and drained
1 can of 15.5 ounce red kidney beans, rinsed and drained
2 celery stalks chopped
10 small baby carrots or 1 large diced
1 teaspoon minced garlic
1 tablespoon of white cooking wine
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon black pepper
1/2 teaspoon thyme
optional salt to taste

When you are ready to serve your soup, cook separately:
1/3 box Ditalini pasta

For pasta, cook it separately following package directions then add it to your bowl as you serve your soup.

Optional, garnish with fresh grated Parmesan cheese. 

Notes:  If you under cook your pasta then add it to your soup, it will soak up all of your broth, and will no longer be soup.  For this reason, I like to keep my noodles separate.  Also, the can sizes given are what I found at my local store, and vary by manufacturer, so select a size that is close.

Herb Roasted Potatoes

A delight to behold and savor, these potatoes are easy to make, flavorful and delicious.  Herb Roasted Potatoes is a recipe from Family Circle Magazine, November 2012.

3 pounds of small red skinned potatotes, about 2 inches round, scrubbed
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary and thyme sprigs 

Preheat oven to 425 degrees.
Halve potatoes and toss in a large bowl with olive oil, salt and pepper.  Place a piece of rosemary or thyme on the cut side of the potato then gently press cut side down (with the herb) on a baking pan brushed with olive oil.  Bake for 35 minutes or until potatoes are fork tender.


Notes:  If the potato is large, slice so your potatoes have uniform thickness.  Next time I make these I'm going to try sea salt instead of regular salt to season.  Also, 3 pounds makes a lot so you might want to try a half batch. 

Easy and Healthy Baked Egg Rolls

Baked egg rolls are a quick, healthy and easy alternative to fried egg rolls.  I used to make pizza egg rolls for my family and cooked them in a deep, greasy, fat bath, ewwww.  This new healthy egg roll recipe inspired by Emily from Joyful Abode is refreshingly crunchy, not dripping with fat, and healthy.

The beauty of an egg roll is being able to use any filling you want, including pizza :)  

Easy and Healthy Baked Egg Rolls

16 ounce bag of cole slaw mix

12 ounce bag of broccoli slaw

Egg roll wrappers

2 Tablespoons Soy Sauce, low sodium

1-2 cooked chicken tenders diced 

1 Tablespoon Hoisin Sauce 

1 Tablespoon minced garlic 

Directions:

Preheat oven to 375 degrees F.

Place cole slaw and broccoli slaw in covered dish and microwave on high for 6 minutes.  Remove from microwave and add diced chicken, garlic, soy sauce and hoisin sauce (or season to taste). 

Place a small handful of slaw mix on egg roll wrapper and follow package directions for folding.

Place egg rolls on baking sheet brushed with olive oil, or sprayed with no stick cooking spray.  Spray or brush tops of egg rolls.

Bake in oven for 15 min. remove from oven and turn egg rolls over, bake for another 12-15 min or until browned.

Serve with soy sauce or your favorite dipping sauce, yum!

Pumpkin Cupcakes with Brown Sugar Frosting

The leaves are colorful, the air is chilly and it's beginning to smell like fall.  Celebrate the season by making Pumpkin Cupcakes with Brown Sugar Frosting, or little bites of pumpkin love. 

Pumpkin Cupcakes

1 cup bread flour
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 1 stick butter
1/2 cup packed brown sugar
1/4 cup white granulated sugar
1 Tablespoon Molasses
3/4 cup pure pumpkin puree
2 large eggs


Brown Sugar Frosting

1/2 cup or 1 stick butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla
optional chopped walnuts for garnish

For the pumpkin cupcakes:
Preheat oven to 350 degrees F.  If you are not using cupcake liners, prepare muffin tins by spraying with no stick butter flavored spray. (A teflon, or no stick coated muffin tin works best if going liner less).

Mix dry ingredients and set aside.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and molasses then slowly beat in the eggs, one at a time.  Gradually add the dry mixture until combined.

Fill each muffin slot with batter, about 3/4 full.  Bake for 17 minutes for mini cupcakes or 20-25 minutes for regular sized cupcakes, or until tops are lightly brown and a toothpick inserted in the center of the cupcake comes out clean.

This recipe will yield about 30 mini cupcakes or 12 regular sized cupcakes.

For the brown sugar frosting:
In a saucepan, melt the butter on medium high heat then add the brown sugar.  Bring to a boil and lower heat to medium low and continue to boil for 2 minutes stirring constantly.  Add the milk and bring to a boil, stirring constantly.  Cool to lukewarm then add vanilla.  Gradually add confectioners sugar and beat until spreadable.

To frost cupcakes I use a plastic baggy with the corner cut off with a Wilton Decorating Tip, #32 Star (Google Affiliate Ad) inserted.  Place frosting in bag and pipe over warm cupcakes.  Make sure your frosting is cool enough to hold it's shape, otherwise it will just melt all over your cupcakes.  Stash the frosting baggy in the freezer for a minute or two to harden it up a bit if needed.

If your frosting gets too cool or your tip gets plugged, it will pop the seam on the plastic bag.  If this happens, remove tip and rinse it with warm water.  Rewarm the frosting in the microwave for 10 seconds, then place tip on other corner of bag and squeeze the frosting to that side of the bag.

mmmm....I can smell them baking now.  Don't forget to share.


p.s. My brown sugar frosting is like "penuche" a soft, sweet candy made with brown sugar and cream and tastes like yummy caramel.  The pumpkin shapes are clip art that I printed, cut out and taped to a toothpick. 

Taco Bell Inspired Healthy Chicken Cantina Bowl

One taste of the new Chicken Cantina Bowl from Taco Bell and it was love at first bite.  I knew a similar dish of home made goodness would be so much fresher, and flavorful, so I attempted to recreate the recipe at home.  Score one for the home team because the flavors explode off of my Cantina Bowl like fireworks...and I think my husband just fell in love with me all over again.

Healthy Chicken Cantina Bowl

There are several components to this recipe that can be made ahead, or larger quantities to use in other dishes, or purchased separately to reduce preparation time.  For five servings, you will need the following components.  The recipes are below.

Citrus and Herb Marinated Chicken
Rice
Guacamole
Roasted Corn and Black Beans
Light Creamy Cilantro Dressing
Pico de Gallo
Lettuce 

Citrus and Herb Marinated Chicken

10 chicken tenders
1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste).

Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components.  Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill.

Rice

Assemble and cook in a rice cooker:
1 cup jasmine rice
1 1/2 cups low sodium chicken broth
1 T fresh cilantro
optional add 4 T water for softer rice

Guacamole

We used store bought :) but go ahead and use your favorite recipe.

Roasted Corn and Black Beans

1 16oz can of corn, drained
1 16oz can of black beans, rinsed and drained

Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it.  Add black beans and stir until warm.  Turn off heat and keep warm.

Light Creamy Cilantro Dressing

In large mixing cup whisk the following ingredients:
1/2 cup Kraft Mayo with Olive Oil
1/3 cup lowfat or skim milk
1 T dried cilantro
juice from one small lime
1/2 tsp minced garlic
1/8 tsp black pepper
1/8 tsp chilli powder
optional salt and fresh cilantro to taste

Adjust seasoning to your taste;  should be the consistency of ranch salad dressing.

Pico de Gallo

In a bowl, lightly mix:
3-4 medium tomatoes, finely chopped
1 small onion, finely chopped
3 small sweet peppers, finely chopped
1 jalapeno, finely chopped
juice from 1/2 small lime
1/2 tsp chilli powder
1/2 tsp minced garlic
1 T fresh cilantro
optional 1/8 tsp dried cilantro

Lettuce

I used a family sized bag of Wal Mart Market Place Romaine lettuce

To get the Taco Bell look, line half of your plate with rice and the other with lettuce.  On top of the lettuce lay 2 chicken tenders and top with creamy cilantro dressing.  On the rice side top half with pico de gallo and the rest with corn and black beans, then add a dollop of guacamole.  Enjoy! 

Molly Woo's Inspired Chicken Lettuce Cups

Last weekend we met our son and his girlfriend for lunch at Molly Woo's Restaurant at Polaris.  For an appetizer we ordered lettuce cups that were absolutely fantastic!  With the very first bite we all became huge fans of this healthy and delicious chicken lettuce wrap.  Here is our inspired recipe of this popular dish :

2 chicken breasts, or about one pound cut into small pieces, no bigger than 1/2 inch
6 to 8 lettuce leaves rinsed, we used Romaine, but Molly Woo's uses regular head lettuce
1 1/2 tablespoon of olive oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
4 ounces of water chestnuts, cut into thin strips
1/2 teaspoon brown sugar
3 tablespoons of hoisin sauce
4 tablespoons of reduced sodium soy sauce
1 tablespoon finely chopped scallion or green onion
1/2 teaspoon red pepper
1 teaspoon fresh lime juice, extra lime and/or juice for garnish
rice noodles
brown rice

To save time, we use microwavable rice, minced garlic and ramein noodles.  For a healthier meal, we use low sodium soy sauce.

Precook your brown rice and rice noodles.  

Saute garlic in olive oil and sesame oil then add chicken and cook about 8 minutes on medium high heat until almost cooked through.  Add red pepper, brown sugar, hoisin sauce and soy sauce, finish cooking until chicken is no longer pink and all ingredients are well mixed.  Add lime juice and garnish with scallion.

At this point taste your chicken and add any of  the above ingredients to adjust the recipe to your liking.

And now the fun part:  Start with a lettuce leaf then layer with rice noodles, brown rice and top with chicken mixture.  Sprinkle your creation with juice from a fresh lime if desired or garnish with lime wedges.  Roll like a burrito and enjoy!

For dessert, try fresh pineapple, yum!

Mike's Greek Pasta Salad

 

Wow!  Dear hubby, (Mike), created this healthy, yummy recipe in an effort to eat healthier.  A delicious healthy meal, quick enough for a weeknight dinner.  I'm packing the leftovers for lunch, and we are making a fresh batch for dinner again tomorrow.  That's one smart guy I married.  We love it, and hope you will too! 

Ingredients:

1 medium onion chopped 

2 small chicken breasts, or one large, cut into 3/4 inch pieces  

10 red, orange and yellow mini sweet peppers, cut into 3/4 inch pieces

1 lb of angel hair pasta

olive oil

Toppings:

feta cheese, reduced fat

tomato, diced with seeds removed.

black olives

Greek dressing vinaigrette

Directions:

Cook pasta according to package directions and toss with 1 teaspoon of olive oil.  While the pasta is cooking, saute onion in olive oil until lightly browned, then add chicken and cook 8 minutes or until done.  Drizzle 3 Tablespoons of Greek dressing over the chicken then add peppers and saute for about 3 minutes, or until heated thoroughly, but not mushy.

Now for the fun part, start filling up your plate!  Layer your salad starting with the pasta, next layer the chicken, onion and pepper mixture.  Finish off with your favorite toppings listed above, then sprinkle on extra Greek dressing, if desired.

Note:  you can substitute regular sized red, orange and yellow peppers for the miniatures.

Ultimate Chocolate Chip Cookie Experience

Dear hubby bought these adorable little cast iron skillets from WalMart in the Christmas gift section.  They were individually wrapped and came with a cookie mix that tasted terrible!  The skillets are 5 inch diameter by 1/2 inch deep.  They are worth the purchase price of $4.88 each because the best online price I could find for a 5 inch miniature cast iron skillet was $8.95 at  http://www.castironcookware.com/cast-iron-cookware.html

The chocolate chip cookie recipe can be baked in one large skillet and cut like a pie to serve.  Adjust the baking time, depending on size of skillet.  Or just make them as cookies!


Cookie Ingredients

2 sticks of butter
1 egg
1 Tablespoon molasses
1 teaspoon vanilla
3/4 cup sugar
3/4 cup brown sugar
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 bag of chocolate chips


Topping ingredients

Vanilla ice cream
Cool Whip

Optional Topping ingredients

chocolate ice cream syrup
one cherry

Preheat oven to 350 degrees.  Cream the butter, egg, molasses, vanilla, and sugars.  Add the baking powder, baking soda, salt, flour and mix.  With a spoon or spatula, fold in the chocolate chips.

Spoon the dough into the skillet and pat down flat.  Leave room for the cookie to raise and grow a bit, then bake for about 12 minutes, or until lightly brown.  Do not over bake, because these cookies will continue to bake in the skillet when removed from the oven.

Remove from oven, and place on plate, remember, the handle of the skillet will be hot!  Scoop on vanilla ice cream, then top with your cool whip decorating bag.  Add a cherry, just for fun!

For a step by step detailed instructions, check out my instructable at Ultimate Chocolate Chip Cookie Experience

http://www.instructables.com/id/Ultimate-Chocolate-Chip-Cookie-Experience/