Wednesday, July 22, 2009


*Chocolate chip cookie dough - I just use the store bought kind but you could make your own. The name of the game on these babies is EASY and SWEET
*Vanilla ice cream
*Chocolate sauce - you can use store bought kind or use the recipe below
*Caramel Sauce -use store bought kind

Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough. Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces. Need I say more?

They are very rich so I
recommend using the smallest ramekins or put less cookie dough in. I couldn't finish it and I can finish ANYTHING that involves chocolate.

3oz semi-sweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 Can Sweetened Condensed Milk

Chop butter and chocolate squares (if you are using those) into small pieces so they melt easily
Put it in a pan on medium heat and melt it all together till it's smooth, creamy and amazing.

Recipe curtesy of

Tuesday, July 14, 2009

Best Ever Chocolate Chip Cookies courtesy of Nestle Toll House

This is a classic recipe, and one of my kids long-time favorites!


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts


Directions:PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Tuesday, July 7, 2009

Jalapeno Jelly

A little sweet and a little spice!!

5 lg green bell peppers- remove seeds

1 lg red bell pepper-remove seeds

9-12 jalapeno peppers (without stretch marks)- do not remove seeds

1 ½ cups white vinegar

½ tsp salt

6 cups sugar

2 pkg pectin

Small canning jars

Chop peppers in food processor
Put peppers in a pot. Add vinegar, salt and sugar and boil 10 minutes.
Add pectin and hard boil for 1 minute. Stir the whole time!
Cool 5 minutes before canning.

Wash jars in dishwasher before canning. The heat from the dry cycle seals the lids for you!

**Shown** served over cream cheese with triscuits and wheat thins.
Thank You to Rachel Browning and Chantel Penney!!

Sunday, July 5, 2009

Cedar Plank Salmon

We spent the past week in Missoula, Montana at my in-laws cabin in the big woods. We had a fabulous week, and spent Canada Day (like our 4th of July) in Alberta, Canada. This is one of our families favorite Salmon recipes to grill during the summer months. We used fresh Alaska Salmon, and ate out on the deck, surrounded by peaceful and serene wilderness. Michael, our 7 year old says this is his favorite meal, and asked me for fish for breakfast this morning... it is that good!

3-4 pound salmon fillet

Coastal Cuisine ~ dry rub (A tasty all around dry rub for seafood, chicken and vegetables)

2T kosher or course salt
2T brown sugar
1T black pepper
1T garlic powder
1T dried basil
1T paprika
1T dried tarragon

Coastal Cuisine Cedar Planked Salmon... a classic plank grilling experience...

1 fillet of fresh salmon
3T coastal cuisine dry rub
limes or lemons for garnish and flavor

Plank Grilling Instructions:

1. Set salmon, skin side down on soaked plank. Season with Coastal Cuisine Dry Rub.

2. Place plank on preheated grill with low to medium heat. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Serves 6.

*Remember to soak the cedar plank 20 minutes - 4 hours before use.
*For best flavor, avoid unnecessarily opening grill lid to prevent loss of heat and smoke.
*Planks can be reused once or twice, if not overly charred. Rinse with hot water and let air dry. Store in the freezer. When ready to reuse, follow Plank Grilling instructions listed below.

1. Soak plank.
2. GRILL - Place seasoned food on plank. Set plank on grill using low or medium heat. Close lid. No need to turn food. Grill fish for 10-20 minutes, other foods may take longer.. Plank will smoke lightly creating rich fish aroma. Use spay bottle of water to put out the flare -ups.
3. ENJOY - Grilled food emerges moist and succulent. Place on serving dish and enjoy. Plank will be hot and charred after use.

Jenna... making memories!!!  We put out a blanket on the lawn, and the kids go from the Volleyball court, to the sandbox, tire swing, trampoline, watering flowers, filling up the baby pool, water balloon fights, star gazing, great company, and delicious food!    

Jenna and Grandma Lillian.

Cameron Lake, Waterton National Park, Alberta, Canada.  
This is a spectacular rub!  Even if you don't have a cedar plank to grill on your salmon will turn out amazing!  I love to add garden grown asparagus, summer squash and zucchini... whatever I can find.  I marinade the garden veggies and grill it along with the salmon.