Chocolate Chip and Pecan Cookies

Motivated by the desire to make something with pecans and chocolate, I ended up making this recipe last weekend. These cookies are really very good! They taste somewhat like regular chocolate chip cookies, which is surprising given their dark color.

Chocolate Chip and Pecan Cookies

Ingredients

1 C butter
1/2 C brown sugar
1/2 C granulated sugar

2 eggs
1 tsp vanilla extract

1.5 C flour
4 Tbs unsweetened cocoa
1 tsp baking soda

6oz semisweet chocolate chips
3/4 C toasted pecans (I toast lightly in a small no-stick pan for 5-10 mins on low heat, watching and stirring all the while)

Preparation

Cream butter and sugar until light and fluffy.
Add lightly beaten eggs and vanilla and mix.
Mix sifted dry ingredients into creamed mixture and stir.
Mix in chocolate and pecans.

Drop teaspoon size balls of dough on greased cookie sheet (Pam works nicely) and bake for 10-11 minutes at 350 degrees.

I came across this recipe almost two years ago and finally got around to making it last weekend. It was so good there’s no way I’ll wait another 2 years before making it again! In addition to being very tasty, it’s also an easy recipe to prepare.

French Onion Soup

2 Tbs olive oil
3 Tbs butter
6 C thinly sliced onions (2-3 onions, depending on size)
1/2 tsp sugar
2 1/2 quarts beef broth
1/2 C dry white wine
sprig fresh thyme (optional)
salt and pepper to taste

4-8 slices French or toasting bread (amount depends on number of servings)
1-2 C grated Gruyere cheese (amount depends on number of servings; Swiss cheese may be substituted)

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the bread slices until golden brown. Ladle the soup into an oven-proof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

Original recipe That’s My Home!

Pecan Chicken Strips

Ingredients:

1 lb chicken strips
1/2 C parsley
1 C chopped pecans
1.5 C bread crumbs
1.5 C flour
2 eggs slightly beaten
1/8 tsp salt
cooking oil as needed

Preparation:

Dry chicken strips.
Beat eggs and set aside.
Put flour on a plate and set aside.
Combine and set aside parsley, bread crumbs, chopped pecans and salt.

Instructions:

1. Lightly flour each strip.

2. Brush each strip with beaten egg.

3. Place in bread crumb mixture and set aside (coat both sides).

3. Heat oil to medium.

4. Cook chicken strips till browned and drain on paper towel.

These chicken strips go well with a variety of dipping sauces; try your favorite!

This wonderful recipe was provided in the early 90’s by a colleague at work, Dorothy Nash. Dorothy, wherever you are, we’ve enjoyed these many times over the years!

Wild Rice Soup

6 Tbs butter
1 Tbs Onion, minced
1 C Cooked Ham, minced
1/2 C Carrots, grated
1/4 C Almonds, slivered, toasted
1 rib celery, chopped
1 clove garlic, minced
1/4 C Flour
3 C Chicken Broth
2 C Wild Rice, cooked
1/2 tsp Salt
1 C Half And Half
2 Tbs Dry Sherry, (optional)
Pepper
3 C water

Melt 2 Tbs butter in saucepan, saute onions, carrots, celery, garlic and ham until tender. Remove from pan, and add butter to equal 1/4 C flour (4Tbs). Blend in flour, fry until smooth, 2-3 minutes, then gradually add broth. Cook stirring constantly until mixture thickens slightly. Stir in rice, ham, carrots, almonds, celery, onion, garlic and salt; simmer about 5 minutes, adding as much of the 3 cups of water as needed for desired consistency. Blend in half and half and sherry; heat to serving temperature and season with pepper.

Potato Soup

Ingredients

1/2 medium onion, chopped
1 carrot, diced
2 celery stalks, sliced
2-6 bacon strips, chopped

5-8 medium russet potatoes, peeled and chopped into 3/4 inch cubes

pinch of thyme and marjoram

6-8 C milk or half and half

1 C chicken broth

Preparation

Sauté the onion, carrot, celery and bacon until onions are slightly browned; bacon doesn’t need to get crispy. Add a couple of teaspoons of olive oil or butter if necessary and drain excess after finished cooking.

Cook the potatoes in boiling water until about 2/3rds done.

Combine potatoes and herbs in pan with vegetables and and mix briefly. Add milk and chicken broth. Heat through; may be eaten soon after being made and only gets better after the flavors have had time to meld thoroughly.

This hearty classic soup is perfect for cold winter days. Original recipe by author, inspired by years of eating good potato soup. Further influenced by Sheryl’s description of her dad’s ever-popular potato soup.