Best Ever Chocolate Chip Cookies

Found this recipe in a cookbook I had for over 15 years but never used. My son said he was craving something sweet lately so I thought I would try these. They were perfect to him. We don't like overly sweet things so these were just right. 

3/4 c butter, softened

1/4 c shortening

3/4 c sugar

3/4 c firmly packed brown sugar

2 large eggs

1 tsp vanilla extract

 2 1/4 c all purpose flour

1 tsp baking soda

1/4 tsp salt

1 12oz pkg semi sweet chocolate morsels

Beat butter and shortening at medium speed until fluffy. Gradually add sugars, beating well. Adds eggs and vanilla, beating well.

Combine flour, soda and salt. Add to creamed mixture, mixing well. Stir in chocolate morsels. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 9-11 minutes.  Remove to wire racks to cool completely. Makes 6 1/2 dozen. 

Food for Thought: I did not have patience to make 6 or so batches so I made mine a little bigger and had to carefully monitor the time. 

All In Chili

This chili recipe is a combination of many and has all the ingredients I love and feel should be in a chili. A true chili is robust, rich and deep and a labor of love. To me, there's nothing like listening to some music on a cool morning while laying out all the ingredients to make assembling that much easier. 

If you're able, make this a day ahead. Letting it sit overnight really takes the marriage of flavors to another level. I highly recommend a full bodied cabernet like this Earthquake. My husband says this is the best chili he has ever had and right after we had it for lunch, he was on his way to deliver some to both of our parents who live 25 minutes away. I wasn't a chili fan until I had this one! 

You can use any meats you'd like, I just suggest sticking to 3 lbs as this was perfect. Terry doesn't usually like sausage in his chili but we compromised with a chicken sausage we usually grill and love! I thought it'd be a great idea to use it for this chili. It comes in a package of 5 links so I just took the casing off and crumbled the meat. This chili has a kick but it's not too spicy by any means.  

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• 2 lbs grass fed lean ground beef 
• 1 lb chicken sausage, mild (I used Greenwise by Publix)
• 3 (15oz) cans kidney chili beans in a mild sauce, drained
• 1 (15oz) can chili beans in spicy sauce
• 2 (28oz) cans Rotel, original (not drained)
• 1 (6oz) can tomato paste
• 1 large sweet onion, chopped
• 4 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 jalapeño peppers, diced (I seed only one)
• 2 tablespoon bacon bits from real bacon
• 3 cups low sodium beef broth
• 1 Corona Extra or Modelo

• 2 tsp ground cumin
• 2 tsp Tabasco
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tblsp plus 1 tsp white sugar
• 2 1/2 tblsp chili powder
• 1 tblsp Worcestershire sauce
• 1 tblsp minced garlic
• 1 tblsp dried oregano

1. Take chicken sausage out of casing & saute in one pan. Saute beef in another. Drain off excess grease. Then add both to the biggest soup pot you have where you will add in all the rest of the ingredients. Add in the chili beans, spicy chili beans, Rotel & tomato paste. Add the onion, celery, green & red bell peppers, jalapeno peppers, bacon bits, beef broth & beer. Season with cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, sugar, chili powder, Worcestershire sauce, garlic & oregano.  
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3. Stir to blend, then cover & simmer over low heat for at least 2-4 hours, stirring occasionally. I simmered mine for 4 hours. Let it cool, then refrigerate. If you're able to make this the day before serving, it's actually better! I served it with shredded Mexican 4 cheese blend, sour cream, scallions & oyster soup crackers. 

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Linguine with Spicy Red Clam Sauce

A family favorite for over 20 years, I created this recipe after visiting a bookstore back in 2000 and perusing so many Italian cookbooks for a clam sauce recipe. I took what I liked about all of them and made my own. We like things spicy around here, hence the use of jalapeños. This couldn't be any easier. Currently, I make this for my mom and dad in freezer portions because they absolutely love it too. 

Printable Recipe Here


Olive oil
5-6 garlic cloves
2 28oz cans whole peeled tomatoes (I like Cento)
6 jalapeño peppers, red or green, seeded (see notes) & finely chopped
6-7 cans chopped clams, drained. Liquid reserved from 4 cans only.
2 tblsp parsley
16oz cooked linguine
Salt to taste
Red pepper flakes (optional)
Parmesan cheese (optional)

Heat oil in sauté pan. Cook garlic until soft & fragrant. Stir in tomatoes & jalapeños. Cook for 3 minutes. Stir in clam liquid & heat to boiling. Reduce heat to low. Simmer uncovered for 10 minutes. This is when I break down the tomatoes with my immersion blender or you can use a masher. Personal preference as to how chunky you like your sauce.

Stir in clams, parsley & salt. Cover & simmer for 30 minutes, stirring occasionally. Meanwhile, put up linguine.

Serve with pasta. Add red pepper flakes & parmesan cheese.

Food for thought: Jalapeño peppers vary in their heat level so I try to judge the best I can from if my nose and eyes are watering as I cut them. For more heat, I keep the seeds in. If you're not a spicy fan, then de-seed and use less jalapeño. As for the clams, I used to use the minced but the bigger chopped ones are perfect.