Too good not to share

I have two recipes that are “to-get-fat-for”. OOOH they are delish.

First off, a few weeks ago I made chocolate chip cookies. And they were devoured in like 2 days. YUM. So, here is that recipe:

3/4c vegetable shortening (butter flavor)
1 1/4c firmly packed light brown sugar
2Tbsp milk
1Tbsp vanilla
1 large egg
1 3/4c flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup choopped walnuts (or whatever nuts you wish to add, or another 1/2 cup chocolate chips)

  1. Preheat oven to 375*
  2. Combine shortening, sugar, milk and vanilla in large bowl
  3. Beat at medium speed with electric mixer until well blended
  4. Beat in egg
  5. Combine flour, salt and baking soda in small bowl
  6. Mix into creamed mixture at low speed until just blended
  7. Fold in chocolate chips and nuts
  8. Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet
  9. Bake at 375* for 8-10 minutes for chewy cookies (they will look light and moist- do not over bake) or 11-13 for crisp cookies.

And for some reason we’ve been on a banana eating strike and have let the last 2 bunches of bananas I bought go bad. We had 6 bananas sitting in our fruit bowl with blackened skin so I decided I needed to make banana nut bread. I searched for a recipe and altered it a bit and OH MY WORD this bread is awesome.

1 3/4c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup white sugar
1 cup chopped walnuts
2 eggs
3 overripe bananas, mashed
1/2 cup vegetable oil
1 tsp vanilla extract

  1. Preheat oven to 350*. Grease and flour 2 loaf pans
  2. Mix together flour, baking powder, baking soda, salt and sugar.
  3. Stir in nuts, eggs, bananas oil and vanilla extract
  4. Pour into prepared pans
  5. Sprinkle sugar on top
  6. Bake for 45 to 60 minutes

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