Double Dark Chocolate Cherry Cookies...

Suzy Bee’s Kitchen

Double Dark Chocolate Cherry Cookies

Ingredients:

2 1/4 Cups Self Rising Flour, Sifted

3/4 Cup Dark Cocoa Powder

1 1/2 Cups Dark Brown Sugar

1 Cup Butter, Browned and Cooled

1~3 tsp. Pure Vanilla

2 Large Eggs

2 Heaping Cups Dark Chocolate Chips

1 Cup Dried Cherries

1 Cup Chopped Toasted Pecans, Chopped

Preheat Oven and Bake @ 375 degrees. Sift all dry ingredients in to mixing bowl; add dried cherries, dark chocolate chips and nuts set aside.

Mix together cooled browned butter, eggs and vanilla; add dry ingredients mix until well incorporated.

Make 1 “balls, place on baking sheet and slightly flatten, Bake cookies for 10~12 minutes at 375 degrees.

Remove cookies from oven, cool for 5 minutes and transfer to a cooling rack.

This is a favorite cookie recipe of mine because it combines two of my favorites. This recipe can be made for any special occasion or just because you’re having a chocolate craving!  The browned butter adds another layer to the cookie you can’t even imagine. Serve with tea, milk or just warm out of the oven (My favorite).

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Bread Muffins

Suzy Bee’s Kitchen

Bread Muffins…

Ingredients:

4~6 Slices Raisin Bread or Rosemary Sourdough or Crescents or Cinnamon Swirl Bread, Cut into cubes

6~8 Large Eggs, Slightly Beaten with Seasonings

1~2 Scoop Whipped Cream Cheese

1/2 Cup Heavy Cream 

4~6 Slices Bacon, Cooked and Crumbled

Salt, Pepper and Cinnamon Seasoning

Drizzle with Honey or Brush on warmed Apricot Jam or Infused Butter

In a large bowl whisk together eggs, whipped cream cheese, heavy cream and seasonings, set aside. Next cut bread into cubes add to egg mixture along with crumbled bacon. Fold ingredients until well coated. Let stand for 5 minutes before scooping mixture into prepared muffin tin.

Bake at 350~375 degrees for 23~25 minutes or until set.

Remove from muffin tin, brush with infused butter or jam or drizzle with honey and serve with tea.

This recipe is my end of the week go to breakfast or brunch!  I like it because I can take the leftover bits and pieces of food in the refrig and create a meal that everyone can enjoy. Add Eggs, Raw Veggies, Fresh Fruit, Teas, Hot Chocolate and Infused Water for an outstanding breakfast to brunch!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Chocolate Chip Cookie Week

Suzy Bee’s Kitchen

                       “Chocolate Chip Cookie Week”

Chocolate Chip Cookies

Ingredients:

1 Cup Butter

1 Brown Sugar

1/2 Cup Sugar

1/2 tsp. each Vanilla, Milk and Water

2 Lg. Eggs, Slightly beaten

1/2 tsp. Salt

1 tsp. each Baking Powder and Baking Soda

2 Cups Flour, Sifted

2 1/2 Cups Rolled Oats, Blitz into flour

2 Cups Semisweet Chocolate Chips

4oz. Dark Chocolate, Grated or Chopped Finely

1 1/2 Cups Toasted Walnuts, Chopped

In your mixer cream butter and both sugars until fluffy, add vanilla, milk and water mix into butter mixture, next add eggs into mixture making sure they are well incorporated. Let mixture stand while you sift together flour, oats, salt, baking powder and soda into a large mixing bowl.  Start your mixer on low speed adding flour mixture slowly; next add in chocolate chips, grated chocolate and toasted nuts making sure everything is well incorporated.  Make 1” balls with dough. Place on baking sheet and (place into freezer for 20 minutes. Optional if you can’t wait to bake!)

Remove from freezer and place into preheated 325 degree oven bake for 13~15 minutes. Remove cookies from oven, let stand for 5 minutes then place cookies on cooling rack.

Serve with milk… I love eating them warm just out of the oven. I also like to make ice cream sandwiches with chocolate chip ice cream. I have been making this recipe for over 30 years. Chocolate chip cookies were my Daddy’s favorite cookie as well as my Daughters. I don’t make these cookies as often as I did at one time. 

In honor of * “Chocolate Chip Cookie Week” I brought this recipe out to bake and share with my readers!

You can double this recipe, make up the 1” balls and freeze them for a later date. I don’t double the recipe any more but I do put the leftover 1” balls in my freezer and bring them out when I want a really good Chocolate Chip Cookie.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.
.

                                         ~ Bon Appetit ~

 *National Chocolate Chips Cookie Day is  Friday May 15th.

©SuzyBeeWolf 2015

Masher Salad

Suzy Bee’s Kitchen

Leftover Masher Salad

 

Ingredients:

2~3 Cups Leftover Mashers

4~5 Slices Red Onion, Thinly Slices

1/2 ~1 Cup Mayo

2 TBSP. Mustard

3~4 TBSP. Sweet Relish

Salt & Pepper to Taste

3~5 Hardboiled Eggs, Smashed & Seasoned

In a medium bowl smash up hardboiled eggs add some mayo, mustard & seasoning. Set aside.

In another bowl add all the other ingredients and mix well. Next fold in egg mixture taste for and additional seasonings, Cover and refrigerate for 4 hours or overnight.

This is one of those recipes I have been making for most of my adult life. I have changed it up from time to time but I still come back to this recipe. A good friend showed me how to make this. Of course over the years my mashers have changed so this salad has too… It’s an all time favorite of my friends and family. I don’t wait for the Spring or Summer months to make this salad. I serve this with grilled turkey breasts, a nice green salad and infused Sparkling Water.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Chicken Noodle Casserole with Peas

Suzy Bee’s Kitchen

Chicken Noodle Casserole with Peas

Ingredients:

1 Rosemary Chicken Breast, Shred with two forks (You can purchase from Trader Joe’s located in the Cold Case)

1 1/2 Cups Frozen Peas

3 Cups Extra Wide Egg Noodles, Cooked

1 Cup Shaved Parmesan Cheese

2 Cups Grated White Cheddar Cheese

1 Cup Chicken Stock

1 Cup Heavy Cream

1 Cup Cold Water

4 TBSP. Flour

4 TBSP. Butter

1 Packet of Onion Gravy Mix

Salt, Pepper & Onion Powder to taste

Shred chicken breast with two forks, while pasta is cooking for 8~10 minutes. Drain pasta over frozen peas. Set aside.

Next make a white sauce with stock, cream, water, flour, onion gravy mix, butter and seasonings when sauce starts to thicken add 2 cups grated white cheddar turn off heat and let cheese melt, set aside.

 In a large bowl combined shredded chicken, parmesan cheese, peas and noodles fold ingredients gently, add white sauce to noodle mixture making sure it is well coated. Pour mixture into a prepared herb buttered deep dish pie plate and bake uncovered for 25 minutes at 400 degrees or until golden brown and bubbly.

Let stand for 10 minutes then serve.

Enjoy!

This is one of my go to dishes when I’m not sure what to cook. The family likes it a whole bunch and if there are any leftovers it makes a nice lunch for the following day. I use the store bought rosemary chicken breast because it adds another layer of flavor to the dish. 

** This is where I tell you that I cook by feel like my Grandmother and Mom did. I’m

passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Baked Apples with Oatmeal

Suzy Bee’s Kitchen

Baked Apples with Oatmeal

Ingredient:

3~4 HoneyCrisp Apples, Cored and Chopped

1/2 Cup Brown Sugar

1/2 Cup Butter, Cubed

 Splash of Vanilla

8~10 Slices Bacon, Cooked and Crumbled

1 1/2 Cups Old Fashion Oats

1 Cup Juice from Baked Apples

2 Cups Water

Dash Salt

1/2 Cup Vanilla Icelandic Yogurt

Wash core & chop apples, Put apples into mixing bowl add brown sugar, vanilla, bacon & butter toss gently. Pour mixture in to a prepared 9” X 9“ baking dish.  

Bake @375 for 45~50 minutes.

Remove baked apples out of oven, scoop out enough juice to measure 1 Cup, add 2 Cups of Water & a dash of salt to a sauce pan. Next pour 1 1/2 Cups Oatmeal into water keep stirring until Oats come to a boil. Remove from heat let stand for 5 minutes before serving.

Scoop out a heaping 1/2 cup each of baked apples & oatmeal. Top with yogurt & serve.

This is one of my favorite breakfast dishes. You can serve this on a lazy weekend. This dish use to be more labor intensive. I have chosen in the past several years to simplify this dish. It’s nice to serve this dish with a nice breakfast tea & scone…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                      ~ Bon Appetit ~

©SuzyBeeWolf 2015