Tag Archives: eating on a budget

No Bake Blueberry Pie

29 Jun

Everyone in our house loves blueberries!

I love summertime fruit. It’s so fresh and sweet, it’s very affordable and there’s so many choices. One of our favorites is blueberries and besides being just overall delicious, they’re super good for you too. Good thing, because we eat tons and tons of them.

A few years back my mom passed along an easy no-bake blueberry pie recipe to me that she found in our local newspaper. Aunt Molly is no relation to us!

I’ve used the recipe several times and even posted it on Facebook a couple of years ago, so some of you may have seen it already.

It’s fast, it’s easy, there’s no need to turn on the oven, and it’s yummy. Serve it with whipped cream or ice cream if you’d like.

Enjoy!

This pie is easy, tasty and pretty!

AUNT MOLLY’S UNBAKED BLUEBERRY PIE

INGREDIENTS

1 quart blueberries, divided use

3/4 cup water

2 tablespoons flour

1/2 cup sugar

1/8 teaspoon salt

9-inch baked pie shell or prepared graham cracker crust

Whipped cream for topping, optional

Cooking on the stove, not in, makes this a cool recipe for a hot summer day.

DIRECTIONS

Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so, too, does ice cream.

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What’s for Dinner Wednesday: Recital Chicken

27 Jun

Recital Chicken!

My girls are dancers. Since they were toddlers they’ve each taken dance class, and this year is their 10th, 8th, and 5th year of dance, each.

This means that each year we are treated to their summer dance recital, a culmination of all their hard work and dedication that year. It’s usually a busy day when we have the recital with a small crowd for dinner and we’re always hurrying to get them to the show on time, so I need a really quick meal.

Hence, my Recital Chicken.

This is the chicken recipe I make every single year for the recital lunch or dinner either before or after the recital, depending on what time of day they dance. Its original name was Hellman’s Parmesan Chicken, and it’s courtesy of my mom, of course!

Since I only make it for the recital and I make it every time, I’ve changed the name to Recital Chicken. It’s quick, easy, few ingredients and can be prepped the day before. It cooks fast and we can sit down and eat relatively quickly, whether we are eating before or after the recital. I serve this with Grandma Grello’s Marinated Green Beans on the side, which can be made ahead of time also.

INGREDIENTS

*I usually have to double this because I’m cooking for a large group.*

1/2 cup Hellman’s Mayo (can use light, I never do though.)
1/4 cup grated Parm Cheese
4 boneless skinless chicken breasts (I thaw out the chicken tenders that are boneless and skinless.)
4 tsp Italian Seasoned dry bread crumbs (I use plain.)

Recital Chicken can be prepped ahead of time so you don’t have to do anything but cook it when you’re ready.

DIRECTIONS
Combine mayo and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes. For that nice golden brown color, we do a quick broil at the end for a few minutes.

I serve with rice pilaf which coincidentally takes about 20 minutes so they cook at the same time.
Happy Recital!

My three dancers

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Muffins on the brain

22 Jun

All I could think about was having another muffin!

I did.

I had muffins on the brain.

Ever since I did the peach muffin post a couple of weeks ago, all I could think about was making more muffins.

The following weekend I wanted to make the peach muffins again, but I decided it was too soon for peach. But, it wasn’t too soon for blueberry! I just happened to have fresh blueberries in my fridge.

I’m sure I have a blueberry muffin recipe somewhere. Probably dozens of them. But, I was lazy. I googled a recipe for blueberry muffins and I was not disappointed!

I was directed to my favorite spot: Allrecipes.com for “To Die For Blueberry Muffins” and they were.

To.Die.For.

It was the streusel topping that did it, I know. I’m a sucker for a cinnamon sugar topping.

Here’s the recipe. Try it yourself this weekend and see what you think. I know you’ll have muffins on the brain when you do!

Super easy ingredients. I threw in the whole pint of blueberries.

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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What’s for dinner Wednesday: Maple Glazed Pork Chops

20 Jun

Pork chops with maple and brown sugar glaze. Who wouldn’t love that?

Did you ever hear it said that the definition of insanity is doing the same thing over and over again and expecting different results?

I think I’m well on my way down that insanity path.

My family doesn’t love pork chops. I’d almost venture to say some of them are close to saying they hate pork chops.

However, I really like “the other white meat” and I’m determined to find a recipe for pork chops that they like.

So every so often, I try a new recipe. I wait for the results, everyone says they don’t like them, and we move on until I find the next one.

Nine times out of ten, I personally like the recipe.

A cookbook from Grandma Grello’s house. Lots of yummy looking recipes in here!

Today’s recipe is one of my attempts at tricking my family into liking pork chops. I got it out of a cookbook from Grandma Grello and I liked seeing her little notes and recipes stuck in amongst the pages as I went through it.

I figured that if they were smothered in maple syrup in brown sugar 1) I’d like them a lot and 2) they’d think they were pancakes. Or waffles. And like them.

I liked them a lot, they did not.

Shocker.

Back to the drawing board.

If you are someone who does enjoy pork chops and you also enjoy recipes of the “sweet” variety, you’ll be in luck with this one.

Try it out and see what you think.

I doubled the recipe for the glaze because I had a lot of pork chops, but I did not double the amount of brown sugar. That would have been too much.

INGREDIENTS

1/2 cup all purpose flour

Salt and pepper to taste

4 bone in pork chops (I used eight)

2 tablespoons butter or margarine (I doubled this recipe)

1/4 cup cider vinegar

1/3 cup maple syrup

1 tablespoon cornstarch

3 tablespoons water

2/3 cup packed brown sugar (no need to double)

I sprinkled very generously with brown sugar!

DIRECTIONS

In a large resealable plastic bag, combine flour, salt and pepper.

Add pork chops and shake to coat (I could not do more than 2 at a time or they wouldn’t get fully coated.)

In a skillet, brown the chops on both sides in butter.

Place in an ungreased 13x9x2″ baking dish.

Bake, uncovered, at 450 degrees for 20-25 minutes or until juices run clear.

Meanwhile, in a skillet, (I used the same skillet)  bring the vinegar to a boil.

Reduce heat; add maple syrup. Cover and cook for 10 minutes.

Combine cornstarch and water until smooth; add to the maple mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Place chops on a broiler pan. Sprinkle with brown sugar.

Broil 4″ from the heat for 2-3 minutes or until sugar is melted.

Drizzle with maple glaze.

See? Doesn’t that look good? I served ours over brown rice.

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A few of his favorite things

18 Jun

Don’s a great dad to his three daughters!

Happy Father’s Day to the best husband and father in the world! I know…I’m biased. I also know everyone thinks their husband is the best husband in the world! (And good for all of us who do!)

Don is a great teammate in the parenthood game. He’s my partner in every sense of the word, doing more than his share of whatever we need him to do.

One of his favorite things to do though, is cook. He loves to take requests and to cook the things we love.

The kids love coming home on Friday nights (his night to cook while we’re at Dance) to find out what surprises Daddy has cooked up (literally) for us all.

Their top favorite meal is nachos, followed by a close second of pizza and calzones.

Every once in a while, Don will get a craving of his own, and we’ll get an extra special meal from him.

So, I thought today, in honor of Father’s Day , which was just yesterday, I’d do a little photo spread of some of Don’s Favorite Things that he’s cooked up for us this past year.

Happy Father’s Day Don, and thanks for all you do!

Don’s calzones are the best around!

Nachos….a Friday night favorite!

Chicken parm, pasta and salad, thanks to Don’s craving one weekend!

Another Friday night dinner, and a special craving he had: Fish and Chips (homemade on both accounts) and a tomato/cucumber/olive salad. MMMMMMM….

My personal favorite Dinner By Don: Chicken Marsala!

And one of his own top favorite Don Meals: his chili

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What’s For Dinner Wednesday: Chicken, Grapes and a Dash of Karma

13 Jun

I made this recipe for the first time in January 2003 and I marked it as being “Excellent” at that time. it was just as good this time, as it was then. At least I thought so.

It’s hard to find one meal to feed five people and have all five people like it. It almost never happens. Very rarely anyway. My goal is basically to find one meal that everyone at least likes one part of.

Last week though, I thought I had a winner. I was shooting for at least four out of five “likes” on this one. It was a recipe I’d first made years ago, out of the “Better Homes and Gardens New Dieter’s Cookbook” in 2003, and we loved it. I’m sure I’ve made it since then, but not recently and not since we’ve had all three of the girls. None of them remembered ever having it before.

Liz I was pretty sure on, and Caroline I was pretty sure wouldn’t like it. She hates apple juice, but I was hoping maybe the rest of it would win her over.

(I’ll give away the ending: It didn’t.)

Alex though, was a sure thing. I had considered the ingredients as always, when planning the meal: chicken, pasta, grapes and apple juice. She likes the pasta, the apple juice and the grapes. All those things, a lot.

I served the meal. I sat back. I waited.

“So?????”  I asked them.

Don liked it, I liked it, Liz was fine with it, but I couldn’t wait to get Alex’s review. I was expecting two thumbs up.

She hated it.

And this is where the dash of karma comes in.

Chicken, grapes, pasta….karma.

I said to her, “Alex, you love everything in this! You love grapes, you love apple juice and you love pasta! How could you not love this meal?”

She said, “Mommy, I do like all those things by themselves, I do. I just don’t like all of those things touching each other.”

BAM.

I hate when my food touches. If you look back at all my recipe posts, you can always tell when the dish being photographed is mine because the food is all spread waaayyyyy apart on the plate.

She’s already a mini-me. This just seals the deal. Her food can’t touch. I’m so doomed.

In any case, the dish is really yummy, as unusual as it sounds. You can use any color grapes or a mix of more than one color. I had green so that’s what I used. Here is the recipe. Give it a try.

CHICKEN WITH GRAPES

INGREDIENTS

4 small skinless, boneless chicken breast halves (12 oz. total) *I used chicken tenders.

Nonstick Spray Coating

1/2 cup white grape juice, apple juice or apple cider (this time I used apple juice, the last time I used apple cider.)

1 tsp. instant chicken bouillon granules

1 tsp. cornstarch

1 cup seedless green and/or red grapes, halved

Hot cooked linguine (optional)

Fresh herb, such as oregano or thyme (optional) *I opted out.
DIRECTIONS

1. Rinse chicken; pat dry with paper towels. Spray an unheated large skillet with nonstick coating.

2. Preheat skillet over medium to medium-high heat. Add chicken. Cook for 8-10 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet, keep warm.

3. Meanwhile, combine grape or apple juice or cider, bouillon granules, and cornstarch. Add to skillet. Cook and stir until thickened and bubbly.

4. Cook and stir two minutes more. Stir in grapes; heat through. Serve over chicken.

If desired, serve with linguine and garnish with herb. (I used wide egg noodles instead of linguine this time. No herbs.)

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The Power of Marketing and Advertising: Peach Muffins

8 Jun

We can thank a radio commercial for inspiring me to make homemade peach muffins!

Those of you who are friends of mine on Facebook, you may have followed this story last week through my status updates and I know you’ve been waiting for this recipe to post, but those who are not, it’ll be new to you. So if you’re aware of it, bear with me.

Last week I was running between stories for the newspaper, when I heard a commercial on the radio for Honeydew Donuts and their peach muffins. We have several Honeydew Donuts right in our area, and I love their peach muffins!

I was hungry. Starving, really.

I was going to get myself one of those peach muffins, ASAP.

I got out my gift card. I got ready to go to the next closest Honeydew. I could taste it.

But then, as I drove some more, I got to thinking, “I have frozen peaches in my freezer. I could just go home and MAKE peach muffins. Then, instead of having one, I’d have lots of them. Everyone could have one. They could be today’s after school snack and then tomorrow’s breakfast.”

I talked myself out of the Honeydew trip.

I put away my gift card and went home.

Only problem was, once I got home, it was now 1:30. I was of course, still starving and of course, I had no peach muffin and I had no recipe to make them either.

When one is starving, as I was, one chooses huge lunches. Well, at least I do. So rather than having a little peach muffin for lunch, I had Eggs Benedict, minus the ham/Canadian Bacon, since we had none.

As I sopped up my Hollandaise Sauce with my English Muffin, I browsed the internet for peach muffins. I came across this one on Allrecipes.com. When I read the summary from the original cook, it said, “just like peach cobbler in a muffin,” and I knew I’d found my recipe. I was sold.

These muffins were super-easy to make. My frozen peaches were already peeled and sliced. I get them for smoothies from the frozen food section at Aldi’s and I’d used half the bag for smoothies earlier in the week and had half the bag left. It was the perfect amount. All I had to do was chop them up.

My favorite thing though, about this recipe: it made 16 muffins. With a family of five, one dozen never seems to be enough. With 16 it was perfect. The girls and I all got to have one after school, and then we all had one or two for breakfast the next day, too. I even had enough left to give some to my friend Donna to try out.

I highly recommend this recipe. It got thumbs up from everyone, and I totally recommend using the Aldi’s frozen peaches if you don’t have fresh ones, (or try out whatever frozen peaches you have near you).

****OMG: Just as I’m about to post this recipe, I notice that it says you can also make this into a bread, two loaves!! I’m SO doing that next time! This is the best recipe EVER!!!!****

Enjoy!

Because this recipe yields so much, you need two good-sized bowls for mixing your ingredients.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches (or in my case, Aldi’s frozen peaches)

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
    **For the two loaves of bread you can “increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.”***UPDATE: On June 17 I used this recipe to make one loaf bread and three mini loaves as end of year gifts. It worked out great!! I cooked the mini loaves until a knife inserted in the center came out clean, and then I continued on with the larger loaf until the same. The entire baking time was approximately one hour.***

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Balsamic & Parmesan Roasted Cauliflower

7 Jun

Besides the new recipe for cauliflower, this was also the first time I’d used Panko bread crumbs.

Veggies are great side dishes to your main meal, but finding new ways to cook them is always a challenge. A while back, I came across this recipe for Balsamic & Parmesan Roasted Cauliflower from the EatingWell website. Since I love both those ingredients, I thought I’d try out the recipe. I liked it, Don liked it, but the kids didn’t love it. They thought the balsamic was too strong, but did I mention that I liked it?? I’d make it again, but provide an alternate vegetable for the kids.

Additionally, Panko Bread Crumbs: am I the only person on the planet who had never used them before?? I love them!! They have so much more crunch to them than regular bread crumbs do.

This meal was a meal of chicken thighs, which I don’t buy often because they’re fattier than some of the other kinds of chicken parts I buy, but every once in a while I just want a change so I buy them.

Anyway….here is the recipe for the cauliflower. If you try it, let me know what you think!

INGREDIENTS

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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What’s for dinner Wednesday: Garlic Chicken and Shrimp

6 Jun

An internet search provided me with this recipe. We all enjoyed it!

A lot of times when I post a recipe, it’s not something I’ve just made this week. Sometimes it’s something I had a while back, took a photo of and waited to post it. This is one of those recipes. We had it in November and I’ve been waiting to post it ever since!

Way back in November I was sitting one afternoon trying to think of something different to make for dinner. We had pasta, shrimp and chicken on hand so I did an internet search for recipes using chicken and shrimp, and on About.com, under the “Southern Food” category, this recipe for Garlic Chicken and Shrimp came up. It can be served over rice or over pasta.

It was delicious and got a thumbs up from everyone all around, which is rare.

Here is the recipe so that you can try it out too!

INGREDIENTS

  • 2 to 3 boneless chicken breast halves or tenders, about 1 pound
  • 1 pound large shrimp
  • 6 tablespoons butter
  • 1/4 cup olive oil
  • 4 medium cloves garlic, smashed and minced
  • 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil  (In my opinion there was too much basil, I’d use slightly less next time.)
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon Creole seasoning or seasoned salt blend

If Alex gives a recipe a thumbs up, you know it’s got to be good. She’s a tough customer. She hates chicken but loves “strimp” and pasta, so this was a winner in her book.

DIRECTIONS

Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut in strips about 1-inch wide.

In a large skillet, melt the butter with olive oil. Add garlic, basil, parsley, salt, and seasoning. Heat over medium low heat and add the chicken and shrimp. Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add a few minutes after adding chicken. Serve with hot cooked pasta. Sprinkle with fresh chopped parsley, if desired.
Serves 4 to 6.

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Cookies for a Cause: The Chocolate Chip Oatmeal Cookie that started it all

1 Jun

Baking cookies to help fight kids’ cancer might be the most worthy cause I’ve ever baked for.

Have you ever heard of Cookies for Kids’ Cancer? If you haven’t, you should check out the link and read more about it. It’s a very worthy cause: bake sales to help find a cure for kids’ cancer.

Earlier this year I did a story about a local bake sale event hosted by Heather Wirtz, the editor of the Macaroni Kids newsletter for the Cranston/Kent area. The sale raised money for the Cookies for Kids’ Cancer non-profit organization and it was hugely successful. I baked one of my favorite Christmas Cookie recipes, Brown Eyed Susans, for the bake sale.

At the event itself I was given several handouts to help me in writing my article and I met one of the family members, Bonnie Soper, who told me how her cousin Gretchen lost her son to childhood cancer several years ago. Gretchen and her husband founded Cookies for Kids Cancer as a way to fight back, and they started with a simple bake sale.

One of the handouts that was given to me was for the “Cookies for Kids’ Cancer Best Bake Sale Cookbook” and on the flip side was a recipe for Chocolate Chip Oatmeal Cookies and it was entitled, “The Cookie That Started It All.”

Other than the baking time, which was cut off, the full recipe was there, and I decided that I wanted to try out the recipe some day, in honor of Cookies for Kids’ Cancer. I wrote the news story about Heather’s bake sale in January and it was almost June before I had the chance to try out the cookie recipe.

They were delicious and with every bite I thought of this important cause, and I knew I had to write about it. I’m so grateful and thankful every day that my family has its health. Those who know me well, know my kids are sick constantly, weekly, and it’s exhausting keeping up with it all. But they’re not terminally ill, and I keep that in mind daily as well as every week when I’m running someone to a doctor for one ailment or other. We are very, very lucky. In the big picture, they are healthy.

Caroline was a big help with these cookies, scooping and pressing the batter for each and every one.

Speaking of my kids, my daughter Caroline was a big help to me this past weekend as I made these cookies to take with us to a Memorial Day cookout. The recipe yields quite a few cookies and that’s one reason I made it. There were enough to bring and enough to leave some home as well. I made all the batter and she scooped it onto the tray and flattened them to go into the oven.

The recipe, as I said above, did not have the bake time on the card, which was an advertisement for the cookbook. But, I looked up a similar recipe in one of my cookbooks here and found that 10-12 minutes on a cookie sheet was the perfect time. The only time I went over that time was when I used a baking stone. I find that those take longer for cookies to bake than the metal trays.

I hope you’ll consider doing a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser, or that the next time you’re looking for a unique gift, you go to their site and order some Cookies for Kids’ Cancer cookies to be sent to that special someone.

And now, here is the recipe, the Chocolate Chip Oatmeal Cookie that started it all.

This recipe makes a lot of batter so you need a good, strong mixer to mix it up.

CHOCOLATE CHIP OATMEAL COOKIES

Yield: 3-4 dozen cookies
INGREDIENTS

2 sticks unsalted butter at room temperature

1/2 cup granulated sugar

1 cup light brown sugar

1 large egg at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups all purpose flour

1 cup quick cooking oats or old fashioned rolled oats

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt (I didn’t have kosher)

3 cups semi-sweet chocolate chips

Cookies bake until lightly browned around the edges.

Preheat oven to 325 degrees.

Place butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.

Add egg, egg yolk, and vanilla, one at a time, beating well between additions.

Place the flour, oats, baking powder, baking soda and salt in a separate bowl; mix well and add to the butter mixture.

Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and beat again.

(You can cover this and refrigerated up to one week.)

Form the dough into heaping teaspoon sized-balls and place them about two inches apart on the prepared cookie sheet. I used the smaller Pampered Chef scoop to scoop out my balls of dough.

Using your palm, gently press down.

*At this point the recipe begins to say how you can alternately roll the dough into a log, and it gets cut off here. I assume it says you can slice and bake them. The baking time is cut off as well, since this was an advertisement for the cookbook. However, I can take it from here.*

Bake 10-12 minutes on a cookie sheet, slightly longer on the baking stones, until lightly browned around the edges.

Let sit 1-2 minutes on cookie sheet to cool before removing to cool completely on wire racks.

Consider hosting a Cookies for Kids’ Cancer bake sale for your organization’s next fundraiser.

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