Chewy Chocolate Chip Cookie...

These are simply the BEST chocolate chip cookies...my son Jon loves them without chocolate chips. Either way give it a try... and share a dozen or two with your neighbor.

Combine all dry ingredients in a bowl and then sift...this incorporates all the ingredients evenly and set aside.
2 3/4 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt

Blend Shortening and Butter until light and fluffy.
1/2 Cup Unsalted Butter (room temperature)
1/2 Cup Shortening

Add ingredients in order...each until blended.
1 Cup Brown Sugar
1 Cup Sugar (minus 2 Tablespoons)
2 Large Eggs
1 1/2 Tsp Vanilla

Add in flour and mix just until well incorporated...DO NOT over mix.
Add 2 Cups Semi-Sweet Chocolate Chips and gentle fold into the cookie dough.

Bake at 375* for 8-10 minutes...8 minutes is perfect in my oven. Your time may vary depending on your oven.

Chocolaty Chocolate Chip Cupcakes...

I got this recipe from my daughter Sharee and it is by far the grandchildren's favorite cupcakes.


1 Chocolate Cake Mix (I like Duncan Hines the best)
1 Instant Chocolate Pudding (5 oz pkg)
1 Cup Sour Cream
1/2 Cup Canola Oil
1/2 Cup Hot Water
4 Eggs
1 pkg. Semi-Sweet Chocolate Chips

Frosting...the best part
1 Instant Chocolate Pudding (5 oz pkg) Make using 1/2 the milk it calls for on the box
Add a small container of Cool Whip and Voila...magic frosting.

Mix first six ingredients together until well blended. Fold in chocolate chips. Put in lined Cupcake Pan and bake for 18-20 minutes at 350*. Let cool. Top with frosting or powdered sugar. Makes about 24 cupcakes.

Philly Steak & Cheese Sandwiches...

So a friend gave me this recipe to make "Mississippi Roast"...and I cooked it a couple hours longer than called for and viola I discovered a super easy Philly Steak & Cheese alternative. Here you go...

3 lb. Roast
1 Packet Ranch Seasoning Mix
2 Packet Au jus Mix
1 Cube of Butter
5-6 Pepperoncini
1 Cup of Water

Put all the ingredients in a Crock Pot and cook on low for 8 hours. Slice/shred and pile on toasted rolls...top with roasted onions, peppers, mushrooms and provolone cheese (or mozzarella). You can easy serve this as Reuben Sandwiches or French Dips. Seriously my boys gobble this meal up so fast. I also double the recipe for my hungry clan...

Pear Crisp...

Have you ever tried Pear Crisp...? It's a must...and once you try it you'll be hooked. I just LOVE the fall harvest and pears are one on my favorite fruits to bake with.

Pears (enough to fill a 9x13 baking dish)
Juice from one lemon

Topping-
2 Cups Flour
2 Cups Oatmeal
2 Tbl Cinnamon
1/2 Tsp Nutmeg
1 Cup Melted Butter

Combine pears and lemon juice and spread evenly in a baking dish. Set aside... Combine Flour, oatmeal, cinnamon and nutmeg until well incorporated. Stir melted butter into flour mixture until evenly coated. Spread topping over pears and bake at 350* for 30 minutes. We serve this pear crisp with vanilla ice cream...a caramel drizzle would be divine as well. Simply delish...!

Peach Butter...

Just when you think you've tasted all that's yummy and delicious....that's right you discover yet another family favorite. I've made Apple Butter and Pear Butter for years and years for my family. This year I decided to try Peach Butter....and was not disappointed one bit.

8-10 Peaches (peel and pit and cut into chunks)
1/2 Cup Sugar
1/2 Cup Water
Juice from 1 Lemon

Prepare peaches, add sugar and water and cook in a sturdy pot. Bring to boil and then reduce heat to a low boil...cook for 20 minutes. Add the lemon juice and stir in until well blended. Puree the peaches and return to pot (rinse first)...bring to boil and reduce heat to low boil. Stir occasionally to prevent scorching...peaches will thicken in 30 to 40 minutes. Bottle your butter according to your favorite method...I use the inversion method but steam canning works just fine as well.