Love Shack Larder

I'm Lovin' Spicy Grilled Pork Loin w'Cherry Demi-glaze this Foodie Friday

 

 

 

 

 

Cherries are in season right now and since I cannot eat them raw…(sends me right to the emergency room :)…this week I decide to adapt a recipe in my kitchen studiothat I recently saw in a magazine for a fresh cherry salsa and turn it into a marinade that becomes a demi-glaze!  I'm so lovin' it this Foodie Friday to be able to share my recipe for Spicy Grilled Pork Loin w'Cherry Demi-Glaze ;)

GATHER YOUR INGREDIENTS:

• 3-4 lbs. Boneless Pork Loin
• 2-3 Whole Limes (or 6 Tablespoons lime juice)
• 1 medium/chopped Onion  
• 1 whole/diced Jalapeño Pepper
• 1-2 cups fresh/pitted/diced Cherries
• ¼ cup Olive Oil
• 1 cup Apple Juice (or white grape)
• 2 Tablespoons Brown Sugar (light or dark)
• Salt & Pepper

Lovin' It In the Studio with Grilled Asian Chops this Foodie Friday

 

 

 

 

 

This week I'm back In the Studio (my kitchen studio that is ;) here at the Love Shack...taking a break from all that techy stuff!  I'm really Lovin' It this Foodie Fridaywith a great grillin' recipe for this upcoming holiday weekend.  This recipe is FAST and easy to follow (my favorite kind of cooking...yummy, fast and east ;) and would be great to take along with you to a backyard barbeque!

Grilled Asian Chops

 
Seriously...it takes longer to gather your ingredients than it does to grill the meat!  The longest part of this recipe is waiting for the meat to marinade...and the longer you marinade it the better it tastes...so my advice is to fix it and forget it!

My Misadventure with Brownie Pops!

 

 

 

 

 

 

 

 

 

Foodie Friday: Brownie Pops...I'm Lovin' It...NOT!

What was I thinking...NO...what where THEY thinking!  The Wilton folks that is...when they designed these Brownie Pops?  I believe that they were trying to get in on the current industry craze with Cake Pops when they designed a cake pan mold for these Brownie Pops.  AND I bought into it ;P

 

Magically Delicious Bars

Magically Delicious because they are NO BAKE

It's Foodie Friday today and I'm Lovin' It because this is such a quick and easy recipe that tastes somewhat like the original Magic Bars but are easier to make because they are no bake like S'mores Bars.  You can make them holiday related by adding Green Marshmallows (if you can find them) or by simply sprinkling them with holiday sprinkles...either way they are Magically Delicious ;)

 

 

 

 

 

 

 

 

Foodie Friday: Blackened Shrimp Alfredo

 

 

 

 

 

 

 

 

 

 

This Foodie Friday is the 2nd Anniversary and to celebrate, Michael Lee is having a fantastic door prize...one that I so desperately need (hint, hint ;)...a KitchenAid Mixer!  So be sure to hop on over and say congratulations to Michael Lee and to share your recipes on Foodie Friday!

Ever since I had this dish at Oceana Grill during our trip this month to New Orleans, it gave me the inspiration to try to make it myself!  After all…how hard can it be since I already know how to make fettuccine alfredo…the only thing that was stopping me was the shrimp…cause I’ve always been afraid to (over)cook them myself.  So I decided to play it safe when I found colossal frozen shrimp at Trader Joe's...because then...all's you have to do is quickly saute the shrimp with the spices to heat them through!   Keep it simple sweetie...that is always my motto!

Simply Speedy & Spicy Ground Beef Soup

Say that five times fast...ha!

Today for Foodie Friday and Soup-a-Palooza I'm sharing another quick and delicous soup recipe that was inspired after our trip last weekend to the Big Easy ;)

 

 

 

 

 

 

 

 

Foodie Friday: Bobbi's Sweet n'Spicy Meatballs

 

 

 

 

 

 

 

 

 

 

 

This week for Foodie Friday, Michael Lee is asking us all to share any lessons that we have learned along the way.  THE biggest life lesson I've learned is that things happen for a reason...we may not always know what the reasons are at the time...but eventually we do figure them out and it's a real revelation!  Now that I know this, I do not worry about things because I know that this too shall pass!  In the meantime I focus on what I know for surein my life, which is my family, and I try to make things better for them.  Usually by cooking for them and making them their favorite things like my sweet n'spicy meatballs for Valentines Day ;)

Foodie Friday: Green Chili Pork Stew

We are always looking for new ways to cook pork tenderloin and for this week's Foodie Friday, I am excited about sharing another great recipe:  Green Chili Pork Stew

 

 

 

 

 

 

 

 

Foodie Friday: Spicy Orange Stew Beef

 

 

 

 

 

 

 

 

 

 

 

Well I promised my niece, Cortney that I'd post this recipe for Spicy Orange Stew Beef this week for Foodie Friday since I've had the picture up on my sidebar for over a week ;) 

Foodie Friday: Bobbi's Cranberry Orange Muffins

 

 

 

 

 

 

 

 

 

Man...you can sure tell that I’m feeling better…because I’ve been cooking up a storm (and shopping for all the ingredients as well ;)  The cold weather is making me want warm, comfort foods.  However, I’m also taking our HEALTH into consideration so I am trying to make sure that most of the ingredients are organic and better food choices.  This recipe is one that I recently found on another foodie’s blog, Olla-Podrida.  Pattie and I often see recipe to recipe and we both appreciate our families’ favorites that have been passed down from one family member to the next.  As was the case for her recipe called Willie’s Orange Bread that was one of her Grandmother’s favorite quick breads from the 70’s.

After reading Pattie’s recipe, I printed it and saved for a day when I’d feel like baking. You know it’s really cold when I start baking…because I’m not a big baker…that’s because I don’t crave sugar!  Weird I know…but my vise is anything salty and crunchy.   Muffins are as sweet as I get!  I simply adapted a few of the recipe’s ingredients and came up with another great muffin recipe to add to my family’s archives..

I'm Lovin'...Fixing it Fresh and Fast on Foodie Friday!

 

 

 

 

 

 

 

 

 

 

Orange Glazed Stuffed Pork Tenderloin

Before the holidays I got a new cookbook, More Fast Food My Way, by one of my favorite European chefs, Jacques Pepin.  Now the reason why I mention European is because I love the way most European chefs cook with REALfoods that are fresh and in season as opposed to a lot of American chefs...many of which are on the Food Network...whom use prepared foods that are canned and/or frozen and full of additives and preservatives.  The following recipe for the stuffed pork tenderloin is inspired by Jacques recipe in his cookbook...only I've jazzed it up a bit by adding my own sauce...yummy in my tummy ;)

Foodie Friday: Lizzie Borden is Back...Peppermint Brownies

 

 

 

 

 

 

 

That's right...I'm Lizzie Borden cause I keep taking my hammer and giving my snacks 40 whacks ;)  Yesterday it was Candy Canes and M&M's and today for Foodie Friday it's Candy Canes again and Heath Bar Crunch...Somebody Stop Me!!!

Today I'm blaming it all on Our Best Bites for featuring this recipe for Peppermint Candy Cane Brownies!  Guess I was still feeling inspired by yesterday's National Chocolate Cover ANYTHING Day when I read that it called for chocolate and peppermint...lol  That and the fact that I had a couple of brownie mixes on hand and decided that in lieu of making brownies from scratch like the original recipe calls for, I would improvise ;)

The Easiest Peanut Butter Cookies EVER...5 Ingredients Only!

 

 

 

 

 

 

 

 

 

Six ingredients if you add chocolate candy and turn them into: Peanut Butter Blossom Cookies ;)

SO...GATHER YOUR INGREDIENTS:

 

Help Me Martha...Help, Help, Me, Martha!

Oh My Witches Sticks!

This is what happens when you are standing in the check-out line at Michael's...you start thinking that you are Martha Stewart!  Which means that you take something so simple as chocolate coated pretzels and turn them into an art form ;)  Why couldn't I have followed Michael Lee's example this week for Foodie Friday and have made something store bought look absolutely fabulous. Oh Help Me Martha...Help, Help, Me, Martha!

BUT...I had a coupon and this kit made it look so easy and I could make 18 FANCY SMANCY, chocolate covered pretzels for less than six bucks...I was inspired in the check-out line...

One Quick & Easy Appetizer that Everyone Will Love!

Sausage Crescent Spirals...one of our family favorites!

 It's Foodie Friday and today I'm sharing a recipe with you all that I acquired years ago when attending a charity Tablescape show.  Designers from the area decorated tables for the holidays and you paid a fee to attend. Hors d’oeuvres were served and all the fees received went to a local charity.  Well, these Sausage Crescent Spirals were one of the Hors d’oeuvres and I begged docents to give me the recipe ;)  I was so surprised that it only took 5 ingredients and that it could be prepared ahead of time so that if you are hosting in your home for the holidays THIS IS A MUST!

What to do with left-over Halloween candy?

Besides the obvious! Bake some delicious cookies...oh yeah ;)

It's Foodie Friday and I've been waiting all week to share this recipe with you...and the story behind it.

Well a few weeks ago I posted about how when we were visiting my family how we all went to my favorite store, The Fresh Market...remember these ;)

 

Strawberry Pillows forever...my favorite!  Well my oldest son, Mitchell was very disappointed to learn that The Fresh Market was no longer making his favorite: Peanut Butter Cup Cookies...something to do with the "peanut scare"...okay?  So they are never going go make them again because of one incident...how about a new provider for your peanuts? 

 

Rachael Ray...She Stole My Cooking Show!

For the life of me...I have never understood people who have an aversion to eating left-overs?  Are you one of them?  Is it because your parents were descendants of the great depression (not really you know...they just liked to make us feel guilty ;}  Did they constantly tell you to stop wasting food and/or that there were starving people in China?  SO now you are rebelling cause you have your own house and your own rules and by God you have taken a vow to NEVER eat another left-over!  Well I've got a news flash for you...you are really missing out on a lot of great meals!

Today for Foodie Friday, I'm going to show you how you can throw together a delicious Chicken & Spinach Salad by using your left-over breaded, chicken breast/tenders:

Quick & Easy Leftovers in My New LeCreuset Pan

Woo Hoo!  I received my new LeCreuset Pan this week and I don't have a regular recipe to share with you all today for Foodie Friday...but I did want to show you all how having a great pan makes all your food preparations Quick & Easy!

 

One of my DH favorite things is just a plain ole hamburger...but I like to have a little more garnish on my burgers and prefer them without a bun ;)  So first things first...saute a few mushrooms...yum...

 

Spicy Asian Pork Chops & Le Crueset Winner

  

  

  

  

  

  

  

  

 

  

  

  

Spicy Asian Pork Chops

  

It has been quite the Rooster's Tale going on these past couple of weeks at Michael Lee's house...so be sure to hop on over to her blog, Designs by Gallum and read all about it.  While you are there you can check out over 100 recipes this week for Foodie Friday...that should be enough motivation for anyone!   And...boy do I have something to crow about...I'm a winner of this beautiful Le Crueset pan...thanks very much to Michael Lee and her wonderful facebook giveaway.

  

  

How cool is this beautiful carribean blue pan...now I won't be so sad about summer being over ;) Thanks so much Michael Lee!

 

 

Quick & Easy Chicken Tetrazinni

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

This Foodie Friday recipe originally came from a friend who made Turkey Tetrazzini every year after Thanksgiving.  It was a great way to use up the white and dark meat (especially ;) that was always left-over and using left-overs is what makes this recipe quick and easy.  Over the years I have tweaked it for my family by adding the vegetables that they like and using steamed chicken when I make a batch of it...like I previously posted about here ;) 

 

Yummy in my Tummy: Stew Beef w'Mushroom Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Michael Lee is stretching our the last of summer with another wonderful picnic this week for Foodie Friday.  AND there is still time to participate in two of her giveaways so be sure to hop on over and check it all out!  Be sure to mention that Roberta sent you ;)

Stew Beef with Mushroom Gravy

Back to Basics: Three-Cheese Baked Mac n'Cheese

This week Michael Lee is savoring the last of summer with a Picnic for her Foodie Friday post.  I would so love to do this but we have been having rain almost every day and night this week...guess I'll just settle for a Carpet Picnic with DH...oh yeah!  

This week I'm sharing my family recipe for traditional baked Macaroni & Cheese because my niece, Cortney, asked me why it didn't taste the same when she tried to make it herself.  Poor thing...she was following my original recipe and over the years I've adapted it without writing it down...I do that ;( 

I told her that I tend to add several different types of cheeses, depending on what I have on hand...but mainly it's three cheeses: cheddar, swiss and parmesan.  So she played around with the recipe and she had great success.  So when I saw her post I just had to make a batch myself and decided to write it down as I went this time.

Dr. Pepper...Good for more than cleaning your toilets!

 

 

 

 

  

 

 

 

 

 

 

Be sure to check out Michael Lee's Grilled Salmon w'Fresh Strawberry Salsa, along with all the other wonderful posts for this Foodie Friday!

Dr. Pepper Pulled-Pork

The cola and the sweet-chili sauce make this a very sweet n’tangy dish.

Back to Basics: Roasted Chicken n'Gravy

Well I'm back to blogging and finding comfort in cooking this week!  Still feeling a little melancholy and we have been having really bad thunderstorms this week so I decided to roasted a chicken in the oven and make a batch of home-made gravy.

Nothing better than smelling a chicken roasting in the oven all afternoon and a pot of stock simmering on the stove-top!  Now I'm sharing it all with you today by linking up with Michael Lee on her weekly blog feature: Foodie Friday:

Be sure to hop on over and check out the other great Foodies!

Back to Basics: Poached Eggs & Leftovers

 

Last week for my Foodie Friday's post I showed you all how we do some fantastic Grillin' here at the Love Shack :} 

Well...as you can in the above photo...I pulled another marathon!  Grillin' Marathon that is by cooking alot of food for just DH and myself here at the Love Shack :D  Those who know me well...know this about me...I usually call this POWER COOKIN' and I have cooked this way since my boys were little and I was a single, workin' mum.  I would cook all weekend so that I'd have food ready for meals during the week when things were hectic and I was trying to get the boys fed, bathed and ready for the next day.  I mentioned this before when I showed you all how I make Cheesy Barbecue Meatloaf.  

Back to Basics: Grillin' Time & a Giveaway at Foodie Friday

 

It's Foodie Friday at Designs by Gollum and Michael Lee is giving away another KitchenAid Mixer so be sure to check out all the details!

This week I'm showing my family the Basics of Grillin' here at the Love Shack because the weather is perfect and whe n you use the grill it usually means less clean-up after dinner and I'm all for that!  This time of year we stock up on aluminum foil because it becomes our favorite cooking utensil for roasting vegetables and fish in-on the grill. 

Foodie Friday: Spicy Mixed Fried Rice

 

 

 

 

 

 

 

 

 

It's Foodie Friday at Michael Lee's Designs by Gallum blog!

This week I made an ole family favorite...Mixed Fried Rice...with a kick!  For years I have been making mixed fried rice and never wrote down the recipe because to the Chinese, making and having mixed friend rice is like Paella to the Spanish.  In other words...it's left-over night and everything that you have "left-over" in the refrigerator come Friday night gets thrown in the pot!  When we were kids we were fortunate enough to live in Taiwan, a little tiny island off the coast of main land China.  There, we had Mixed Fried Rice every chance we got...which was usually on Friday nights at the NCO Club.  Mom never attempted to make it much at home because Dad didn't care for white rice after being in two wars (Korea and Vietnam), he'd had all the rice he could stomach!  So then as an adult I started making it in my own kitchen and it NEVER came out the same each time...mainly because the ingredients change with your left-overs...right!  So now I'm writing the recipe down so that my boys at least have the basics to start their own version of this favorite dish!

Back to Basics: Macaroni & Tuna Salad

 

Designs by Gallum: Sometimes A Girl Needs Carbs

It's Foodie Friday and this week I'm keeping it simple for the long holiday weekend by making a family favorite and answering Michael Lee's Carb Call...lol

 

Macaroni & Tuna Salad

 
FIRST...GATHER YOUR INGREDIENTS:

2 cups Macaroni Shells or Pasta of Choice (we prefer Elbows)

6 Eggs hard-boiled, peeled and chopped 

1 cup Mayonnaise (love the new Olive Oil kind)

1 large can Tuna (we prefer all-white, in water)

3 tablespoons Sweet Pickle Relish

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Paprika

 

As you may have noticed in my Back to Basics series here for my family that when I make any type of cold salads...that I do NOT add a lot of crunchy stuff...like onions, peppers, celery, etc.  THAT is because I like it simple and have never really liked raw onions and peppers and my kids were really picky about those things being added to ANYTHING I cooked like meatloaf, chili...you get the picture ;}  AND as I've gotten older...I have develoed more and more raw food allergies...especially to carrots, apples, celery and cherries...they send me right to the hospital with hives and a closed throat...SO add whatever you and your family like to your salads...I'm just getting the basics down here for my family when it comes to making simple, good home cooking!

  

Next, hard-boil your eggs by bringing a pot filled with enough water to cover all the eggs you want to cook (we always do a dozen at a time and munch on them all week) to a boil and then reduce the heat to simmering for 18 minutes. 

  

 
Remove pan from heat and run cold water over the eggs immediately.  As soon as they are cool enough to handle…start peeling them.  Warm eggs peel the easiest and you don’t end up throwing egg away with the shells.

 

At the same time as your eggs are simmering you can start the pot for the pasta/shells…just fill your pot with enough water and bring your water to a boil.  

Once the water comes to a boil add your pasta; making sure that you’ve fully covered the pasta so that it cooks consistently.  Turn down the heat and cook at a slow simmer for 10-12 minutes.  Check for the desired doneness when they start to float to the surface, and test to see if they are fork tender.

 
Drain in a colander and run cold water over to rinse the starch off and to cool down the pasta.

 
Once cool enough to handle grab a large bowl and add the can of tuna by flaking it with a fork.

 
Then add the pickle relish and the six chopped hard boiled eggs. 

If you are lucky enough to have one of these gizmos...egg slicer...then it makes chopping eggs a two-second task and the eggs don't get all over your hands...yeah!  Just turn the eggs in one direction and pull down the lever and the thin wires slice right through the egg.  Then turn your eggs and slice again and it chops the egg into nice small pieces that you can simply add to any salads or make a simple eggs salad sandwich. I purchased mine from that famous home party plan...Pampered Chef...and it only costs $10.50...great deal if you ask me!

 
Top the pasta, tuna and eggs with mayo and use a spatula to mix all the ingredients together. 

 
Once the salad is combined and creamy (you can add more mayo or relish at this time to make it to your liking) you can scoop it into a smaller serving bowl.  Top with more salt and pepper to taste and paprika for some color. 

 
That’s it…eat immediately if you like it warm or chill it in the frig for later; serves 6-8 family/friends.

 

If you are looking for more recipes for this Memorial Day Weekend...especially something sweet...you can hop on over to Michael's blog, Designs by Gallum for Foodie Friday for many more amazing recipies.  Enjoy and be safe this weekend everyone! 

Back to Basics: Bar-b-que Chicken

Designs by Gollum: Foodie Friday

Wow...where did this week go?  But I sure am happy that it is Friday because I'm looking forward to relaxing in my hammock catching up on reading for my French Historical Reading Challenge during the nice days...and snuggling up with DH in our dual reclining love-seat watching movies at night.  Got some good movies on the way from Netflix...this one in particular!

So much do to and so little time...and yet we still have to eat!  That's why I love simple food...that is food that is simple to make yet takes great...like my Bar-B-Que Chicken Breasts here:

This blog post is another Back to Basics recipe that I'm doing for my family as well as anyone out there who is afraid to cook chicken on the bone...you all know who you are...lol  It is also to demonstrate that you do not need an outdoor grill to make great bar-b-que ANYTHING...this was done in a regular oven like my ribs and pulled pork!

When buying your chicken you can use any part that you prefer, legs, wings, the whole bird...or split chicken breasts like I have here...we just prefer alot of white meat ;D  So begin by cleaning the chicken parts by rinsing them with clean water and removing any excess fat and cartilage...I use my kitchen shears to make this quick and easy.  Then pat the chicken part dry with paper towels and lay them on a rack on a broiler or roasting pan...the heavier the pan the better to catch the drips as well as to hold up to the high roasting heat.  A baking sheet will do but I would like it with foil first to keep it fresh for future baking.

 

Preheat your oven for 400 degrees and season all sides of your chicken with salt and pepper...that is it!  Then place your pan in the center of your oven and set the timer for 15 minutes.

 
 
When the timer goes off, pull your pan out of the oven...carefully now because of the juice drippings in the bottom of the pan...see how nice and golden they are already getting ;D  Now flip the pieces and put the pan back in the oven for another 15 minutes.

 

Simple...see not rocket science...and you can even cook this from another room...right Sis :D

At this point if you have a drip jar/can you should drain off the liquids to reduce the fat drippings from burning and smoking in your oven.  When you cook this on an outdoor grill all the drippings are burned off with the open flames.

 

So when the timer goes off for the second time...again pull the pan out of the oven and this time you are going to base the bottom of the chicken with whatever bar-b-que sauce you prefer.  Then you will turn the pieces over once again and put the pan back into the over for another 15 minutes.

 

NOW for the final cooking...you are going to baste the top of your chicken with your bar-b-que sauce and place into the oven for the final 15 minutes of cooking...for a total time of one hour or sixty minutes.  What this flipping and timing does is roast the chicken evenly and by adding the sauce the last round, you are not going to burn the sauce...which is something alot of people do...and that doesn't always taste good and really...eating burnt food is questionable as far as health risks.

Yummy in my Tummy...the sauce is nice a carmelized and sticky...just like it should be :D  AND it was so SIMPLE...one hour in the oven on a rack!  You can prepare this the exact same way on an outdoor grill, just close the cover and cook it on low to reduce the burning.

 

Dinner is served :D

Hope you all enjoy Foodie Friday and SIMPLE food...have a great weekend!!
 

Back to Basics: Manicotti

Cheese Stuffed Manicotti with Sausage & Ground Beef Sauce

  

 

First gather all of your INGREDIENTS:

1 8oz. pkg. Marnicotti or large shells

1 tblspn. Olive Oil

1 onion, finely chopped

1 lb. Italian Sweet Sausage

1 lb. Ground Beef

1 lb. Ricotta Cheese

1 pkg. shredded Mozzarella Cheese (2-3 cups)

1 cup grated Parmesan Cheese

1 egg, lightly beaten

with 1/4 cup milk or half n’half

                3-4 Teaspoons Sugar

½ cup sweet wine

1-2 Jars Prepared Spaghetti Sauce 

 

Then start boiling your water in your favorite pasta pot AND cook your shells as the package directs;  BUT be sure to add some salt to your water to properly season your pasta :D

 

While you are waiting for your water to boil...don't just stand there and stare at it...chop your onion!

By the time you are done with that...your water should be boiling...so add your shells:

While the pasta is cooking...work on your meat...that is...add the ground beef to the sauted onions...

then add your sausage and break the meat up into small pieces with your spoon/spatula.

 
While all he meat is browning, check your pasta and when done drain your pasta:

and then lay out onto paper towels to completely drain and cool your shells to be stuffed.

 
Now you can add your favorite sauce to your browned meat (that you have drained all the excess oil from)...I prefer Prego...could make your own if you are a Sauce Snob...but I'm not!

 

AND regardless if I use a jar or make my own...I always add a couple of teaspoons of sugar to my sauce because it cuts down on the acidity of the tomatoes.  ANOTHER neat trick is to add some sweet wine to your sauce and to CLEAN OUT THE JAR I simply add the wine to the jar and shake it up so that I can get every LAST DROP...

So now...cover your sauce and let it all simmer while you are assembling your stuffed shells.

 

Start my combining the milk or half n'half to the egg in a small dish and beat them together:

 

Then in a separate bowl...combine the Mozzarella and Parmesan cheeses with 2 teaspoons of sugar and the beaten egg/cream mixture.

 
Combine all of these ingredients until they are blended and you can spoon the mixture into all of the shells:

Don't you love my spoon and fork stuffing technique :D 

 

Next spoon or ladle 1-2 cups of sauce into the bottom of a glass baking dish. 

This is the fun part...final assembly...

Make sure you put loads of sauce on the bottom because you do not want the shells to stick to the bottom or get all dried out!  Next lay out the filled shells on top of the layer of sauce.

 
When filled, cover with noodles with more sauce until the top is completely covered.

 
Shake more parmesan cheese on top...

 
...and cover the glass dish with foil to keep it from drying out.

 
Bake for 40-45 minutes in a 350 degree oven.  Remove from oven and let sit for 15 minutes before you dish out the pasta.

Then dish it out enjoy...Yummy in my Tummy :D

 

 

Now I'm heading on over to  Designs by Gollum's to link up for Foodie Friday.

You all need to hop on over and check out all the wonderful links and leave some good wishes for Michael Lee because they have had a really tough week wth all the rain in Tennessee!   

 

Fondly, Roberta

  

Yummy in My Tummy: Cookoo Cookies

Last weekend my youngest son Timothy, and his lovely wife Ashley, flew home from Pittsburgh, PA to celebrate the Easter holiday with family.  Tim's birthday is also this month, April 13th and so I wanted to make him some of his favorite dishes while he was home with us.  We had Pulled Taco Pork, Barbecue Beans, Rice, Spicy Chicken Tenders with a Sweet/Hot Chili Sauce and one of  his favorite deserts...Cookoo Cookies.

Now I usually only make these cookies for Thanksgiving and Christmas because they take a little more time that most cookie recipes...that is because you have to sift the dry ingredients to keep them light and chewy.  That combined with the fact that you have to back them twice and glaze them after-wards...but they are so WORTH IT!  This recipe came from an old high-school friend, Candy Downs and I have treasured it ever since...and so have my boys!