As a kid, I used to help my Mom and Grandmom make chocolate chip cookies. We always looked forward to licking the beaters or spoon …. fast forward 30 plus years it’s highly recommended not to eat raw batter….Sigh. Cookie dough is super delicious! When my son was younger, of course he would help stir and pour chocolate chip morsels into the mixture. I’m grateful for the ‘believe in the magic’ memories from my son’s childhood. He always helped prepare milk and cookies on Christmas Eve for Santa too!
Mom and Grandmom would make Tollhouse cookie recipe. I used that recipe for years but eventually tried Crisco’s Ultimate Chocolate Chip cookie recipe. Note: I replace one crisco stick with a regular stick of butter.
Wishing everyone a Happy Holiday and New Year! #milkandcookies #believeinthemagic
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups Pillsbury BEST™ All Purpose Flour (I use 1 3/4 cup per their older recipe)
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans
HEAT oven to 375ºF.
BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.
Cheese…yes please! Smoked gouda might just be my new favorite. A creamy texture and hickory flavor that melts beautifully.
I’ve made the same 5 cheese macaroni n’ cheese recipe for years…thanks to Patti LaBelle. It is delicious however, it’s time to switch it up.
A tad reluctant while whisking the flour & butter. It crossed my mind, what if we don’t like it? My motto is, try it! If you don’t like it, spit it out into a napkin but at least you can say you tried it. Something I taught my son while growing up.
The View from Great Island originated the recipe however, I modified this macaroni & cheese recipe to my taste.
I will definitely make this again! The smoked gouda gave a hint of flavor different to cheddar and it was amazing. We all went back for seconds… it’s all Gouda 😀😋
#sundaydinner #itsallgouda #cheeseplease
- – 3 cups cooked macaroni, follow instructions on box
- – 2 TBSP all purpose flour
- – 1 TSP salt and pepper
- – 4 TBSP unsalted butter
- – 2 cups smoked Gouda, shredded
- – 2 to 2 1/2 cups of milk
- – 1 egg, slightly beaten
- Preheat oven at 350. Melt 2 tbsp butter in saucepan over medium low heat. Add the flour, whisk together; stir constantly. Add the milk and whisk to combine over heat and simmer. Over low heat or remove saucepan from stove top, begin adding the shredded Gouda. Handful or so at a time, stir until melted and repeat. Add salt and pepper to taste.
- Cook pasta, al dente. Drain. Whisk or beat egg, pour into bowl with cooked pasta, stir until combined.
- In a medium mixing bowl, combine cooked pasta with melted cheese mixture. Stir. Pour into a baking dish or individual dishes. Bake 30 minutes or until bubbly.
* Optional – After cooking macaroni, I add extra butter. Stir until melted and then add egg. Sprinkle shredded cheese to top and broil until golden brown*