Rest of the bag chocolate chip cookie bars

My children like to sneak some of my chocolate chips with any other type of chips they can find. I know this since I keep my opened chocolate chip bags in a large storage bag and somehow the bags slowly are reduce. Since I didn't have enough chips to bake one type of cookies, I decided to combine all the chips. I had on hand heath bar bits, peanut butter chips, and chocolate chips. I thought this is the best way to use up all those chips. They did come out very good. I even left a couple in my husband's car so he would at least get one. If I hadn't sneaked a couple to him, he probably wouldn't have had any.

Rest of the bag chocolate chip cookie bars
2 1/8 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cups sugar
3/4 cups brown sugar
1 tsp vanilla extract
2 eggs 
1/2 cup semi sweet chocolate chips
1/2 cup Heath English Toffee bits
1/2 cup peanut butter chips

Directions:

1. Line the bottom of a 8x8 baking dish with parchment paper. Set aside.
2. In a small bowl, combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter with the sugar, and brown sugar until fluffy. 
4. Add the vanilla and the eggs to the sugar mixture. Mix well.
5. Slowly, add the flour mixture to the butter mixture.
6. Fold in the chocolate chips, Toffee bits, and peanut butter chips.
7. Spoon the cookie mixture evenly into the baking dish.
8. Place the dish into the refrigerator and allow to chill for at least one hour. (I allowed it to chill for 16 hours.)
9. Preheat the oven to 375 degrees F.
10. Place the chilled dough into the oven and bake for 35 minutes or until the cookies are golden brown. The cookie should be mostly cooked through but a little gooey still in the middle.
11. Allow the cookies to cool completely before slicing.

Recipe adapted from the Original Tollhouse Cookie recipe.

One year ago.........................I made Nuevo Texas Waldorf Salad.

Did you already know...........
-Heath English Toffee bits are owned by the Hershey Company.
-Hershey acquired the Heath brand in 1996.
-The Heath bar was created by the two Heath brothers in 1928. 

Softies Morning Rolls

Do you ever feel like you are always making the same thing for breakfast? I have lately so I started trying to make different things for breakfast. Don't get me wrong. I love eggs and pancakes. I even like french toast when my husband makes it. What is your favorite breakfast dish? I think my son would vote for pizza.

Softies Morning Rolls
4 cups all purpose flour 
2 cups bread flour
1/4 cup shortening
1 (1/4 oz.) package of active dry yeast  
1 tsp sugar
1 cup warm water (about 110 degrees F)
3/4 cups lukewarm milk
1 egg
1 Tbsp water

Directions:

1. In a small bowl, add the yeast with the sugar to the warm water. Mix quickly and set aside for 5 minutes to proof.
2. In a large bowl, combine 3 cups of all purpose flour with the 2 cups of bread flour.
3. Cut in the flour with your fingers, food processor, or pastry cutter until the mixture resembles fine crumbs.
4. Add the yeast water and the lukewarm milk to the flour mixture.
5. Mix until a soft dough forms. Add the last cup of flour in 1/4 cup intervals until the dough isn't too sticky or dry. 
6. Knead the dough for 10 minutes on a clean, lightly floured surface.
7. Place the dough into a lightly greased bowl. Flip the dough and cover with plastic wrap that has been lightly sprayed with nonstick cooking spray.
8. Allow the dough to rise for at least 1 hour until it has roughly doubled in size.
9. Punch down the dough and knead a few times.
10. Divide the dough into 24 pieces and roll into a ball..
11. Place the dough onto parchment lined baking sheet about 4 inches apart. Cover and allow the dough to rise for about 30 minutes.
12. Preheat the oven to 425 degrees F.
13. In a small bowl, add the egg with the 1 Tbsp water and beat well to make an egg wash. 
14. Brush each dough with the egg wash.
15. Bake immediately for 20 minutes or until golden brow.
16. Serve warm or allow to cool before serving. 

Recipe adapted from The Ultimate Bread & Baking Book.

One year ago....................I made Double Chocolate Cookies.

Did you already know......
-Softies rolls originate from Scotland.
-Scottish breakfasts vary from region to region.
-Some popular Scottish breakfast items are: eggs, toast, beans, fried haggis, sausage, kippers, tomatoes, potato wedges, black pudding and tea.

Roasted Hazelnut Ice Cream

This past weekend we went to Vermont to visit family. Since our children were well behaved, we decided to take them to tour an ice cream factory. I know the children thought it was neat but I know my husband loved it. Since my husband believes there is never enough ice cream in the house, I made some homemade ice cream of our own. I can tell you the factory didn't offer this flavor. It is so good.

Roasted Hazelnut Ice Cream
4 egg yolk
3/4 cup sugar
3 cups heavy cream
1/2 tsp vanilla extract
3/4 cup semi sweet chocolate chips
1/2 cup hazelnuts, roasted

Directions:
In a medium saucepan, mix the egg yolks, sugar, 2 cups heavy cream over medium low heat.
Stir the mixture constantly until the mixture reaches 160 degrees F.
Remove the mixture from heat and add the remaining 1 cup heavy cream with the vanilla extract. Stir until well incorporated.
Pour the mixture through a strainer. 
Refrigerate the mixture for 1 hour to chill. 
Once chilled, add the mixture into an ice cream maker according to the manufacturer's directions.
When the mixture is soft serve consistency, add the chocolate chips and hazelnuts.
Fold the mixture into a container. Place plastic wrap touching the ice cream before sealing with a tight cover. 
Place in the freezer for several hours until hardened.

Recipe by Jen of Sweet Morris.

One year ago................................I made Stove Top Chili Mac.

I love this picture!

Did you already know..................
-Ben & Jerry became friends during their 7th grade gym class in NY.
-The first Ben & Jerry's ice cream shop opened on May 5th, 1978.
-The first ice cream shop was a renovated gas station in Burlington, Vermont.

Fried Cheese Stick

My oldest daughter loves fried mozzarella sticks. She loves them. I actually think she could live off apples and fried mozzarella sticks. So, she decided to make her own. I suggest she should try other cheeses. She decided cheddar and it takes like a very rich grill cheese. The mozzarella sticks were wonderful with the gooey inside. They are very rich and delicious. 

Cheddar sticks

Fried Cheese Sticks
1 cup vegetable oil
1 cup all purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp dried oregano (or Italian seasoning)
4 oz. mozzarella cheese
4 oz. cheddar cheese

Directions:

1. Heat the vegetable oil in a pot over medium heat. 
2. Place the flour spread out onto a plate.
3. Place the two eggs in a bowl next to the flour plate.
4. Place the bread crumbs with the oregano onto another plate next to the egg bowl.
5. Slice the cheese into 1 inch strips.
6. Dip the cheese one at a time into the flour and coat on all sides. 
7. Dip the floured cheese strip into the beaten eggs to lightly coat.
8. Dip the egg dipped cheese strip into the bread crumbs and coat well.
9. Carefully add the cheese strip into the heated oil. 
10. Cook for about 1 minute and then carefully turn the cheese stick over. 
11. Cook the cheese stick on the other side for about one minute or until golden brown on all sides. If the oil becomes too hot, turn it down or the cheese will escape the bread coating.
12. Remove the golden cheese sticks from the heated oil and place on a lined paper toweled plate.
13. Allow the cheese stick to cool for a few minutes before serving since they will be very hot. 

Recipe created by Allie of Sweet Morris.

One year ago............................I made Burritos.

Mozzarella Sticks

Did you already know..............
-Mozzarella cheese originates from Southern Italy.
-The cheese was historically made from the milk of the Mediterranean buffalo then later from cow's milk.
-In the U.S., fried cheese sticks are usually served as an appetizer.

Steak Sandwich

Sometimes I look for the easiest way to speed up a process like making steak sandwiches. I decided to try using my food processor to slice up the meat. I actually didn't think it would work. It worked pretty nicely. I did put the flank steak in the freezer for about 10 minutes before I did it. This is a really good sandwich. Since I now know how to speed up the process, we just be having them more often.

Steak Sandwiches
2 Tbsp vegetable oil
1 Tbsp unsalted butter
1 1/2 lb. flank steak, sliced and chopped into small pieces
8 oz. button mushrooms, sliced
2 Portobello caps, sliced
1/2 onion, chopped
1/4 cup white wine
salt and pepper
4 hoagie rolls
8 slices of provolone cheese 

Directions:

1. Preheat the oven to broil.
2. Line the rolls on a baking sheet.
3. In a medium skillet, heat the vegetable oil over medium heat.
4. Add the butter and melt.
5. Add the onion and mushrooms. Cook for about 5 minutes and the onions start to caramelize.
6. Add the steak and cook until browned. Salt and pepper to taste.
7. Stir in the wine and simmer for about 3 minutes.
8. Remove from heat and spoon the meat mixture into the rolls.
9. Top the meat with the cheese slices.
10. Broil for a few minutes until the cheese has melted.
11. Serve warm.

Recipe adapted with permission from The Little Kitchen.

One year ago.......................I made Banana Split Cake.

Did you already know.........
-Pierre Verdun created the first household version of the food processor according to Encyclopedia Britannica.
-Cuisinart was created after Carl Sontheimer saw a cooking show in France using a food processor. 
-Carl Sontheimer did receiving licensing rights before innovating Pierre Verdun's food processor.