Chocolate Chip Cookies
All the guys at Enigma love my cookies. Dr. Samantha Cordova refuses to eat them. I'm not sure if it's because I made them or her perfect body couldn't handle the calories. Who cares about her?

1 cup brown sugar
1 cup granulated sugar
2 sticks softened butter (no margarine)
1 tsp. vanilla
2 eggs
1 tsp. baking soda
3 cups all purpose flour
1 package Ghirardellie Milk Chocolate pieces
Nuts optional.

Mix ingredients. Preheat oven to 375. I use a small cookie scoop to place mix on greased cookie sheet. Cook for 9-10 minutes. Makes about four dozen. They won't last long.

Sometimes I use the Ghirardellie White Chocolate with macadamia nuts. Sexy! Trust me.

October Chex Mix

My kids love this stuff. The only time I make it is when autumn has officially taken over the weather. Warm days and cool nights. They love to nibble on it after going trick or treating. They sit at the door with bowls of candy to pass out while they gobble up that salty, nutty treat that comes but once a year.

3 cups Wheat Chex, Corn Chex, & Rice Chex
2 cups mixed nuts
A half stick of melted butter (not that margarine stuff!)
Add 1 tablespoon of garlic salt or garlic powder (how salty do you like it?)
Toss all of this with 5 Tablespoons Soy Sauce (to be honest I just shake it in. I don't know how much I use. Ha!)
Pour over Chex and evenly coat.

Spread in large baking pan. Bake 15 minutes at 350 degrees. Run a spoon through it every 5 or 6 minutes to keep

When finished I pour out onto paper towels to let dry. Then the good stuff is added! Store in air tight container.

Use your own sense of taste with this.
Corn Chips
Cheese Crackers (you know the tiny ones!)
Some people add M&Ms or chocolate chips. I've tried this but honestly we don't like it.

Here's a little secret. Sometimes I just pour more of the cereal mix in to bulk it up. Who uses left over cereal in a box? Not me.

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