Cookie Creations!

I had a fantastic day of creativity with my baking!  My husband’s ship is out to sea and if there is one thing that is always a hit in a care package, it’s homemade cookies!  I am always trying to find a quicker, easier way to make great tasting goodies, and these are a definite winner.  I found the general recipe somewhere and made my own variations. 

Left to right: Chunky Chocolate, White Chocolate Surprise, Butter Pecan Fun

The basic recipe is as follows:

1. 1 box cake mix
2. 2 eggs
3. 2 tablespoons oil
4. 1/2 cup butter, softened
5. 1 cup of something such as choc chips, fruit chunks, raisins, nuts, etc.

Mix the first four ingredients until smooth.  Stir in nuts/fruit/whatever.  Use a small cookie scoop to place on ungreased baking sheet (I always use parchment paper).  Bake at 350 degrees for 8 – 10 minutes. 

So here are the ones I tried and LOVED the first time out!  I was so excited that they all turned out great!

Chunky Chocolate

1. 1 box Devil’s Food Cake mix
2. 2 eggs
3. 2 tablespoons oil
4. 1/2 cup butter, softened
5. 1 cup Nestle Chocolate Chunks

Butter Pecan Fun (MY FAVORITE!)

1. 1 box Golden Butter Cake Mix
2. 2 eggs
3. 2 tablespoons oil
4. 1/2 cup butter, softened
5. 1 teaspoon vanilla
6. 1 teaspoon Pampered Chef Cinnamon Plus Spice Blend
7. 1 cup pecan halves, crushed (it took me forever to realize these were best purchased in the produce sections)

White Chocolate Surprise (my husband’s favorite!)

1. 1 box yellow cake mix
2. 2 eggs
3. 2 tablespoons oil
4. 1/2 cup butter
5. 1 cup Nestle Premier White Morsels

I cannot express how easy it was to make these!  I made all three types, each yielding just over 2 dozen cookies, in less than an hour and a half.  They also taste fantastic and everyone is always surprised that they come from cake mixes!  Post any of your own ideas for variations!

Two Bean Salad

So this one I have stolen from my amazing, wonderful mother!  No mom, I’m not trying to suck up to you!  I made this salad for dinner tonight and was once again reminded that I DO NOT make it enough!  So I felt it was absolutely necessary that I share it with you.

 A little background – I was THAT kid.  You know, the one who use to tell people that she was allergic to things like peas just so she didn’t have to eat them.  I hated vegetables.  All vegetables.  Well, maybe not carrots, but they had to be covered in ranch dressing in order for me to eat them!  As I have matured in age, hopefully in mind too, I have discovered how wonderful vegetables really are.  This salad is a fantastic example of how great they can be.  This is one of those dishes that is so incredibly addicting, I cannot stop once I have started.  Of course, it’s a good thing since my kids won’t touch vegetables with a ten foot pole.  Gee, I wonder where they get it from?!

Two Bean Salad

•  Fresh cut green beans
• 1 can dark red kidney beans, rinsed and drained
• 1 small red onion thinly sliced
• ½ cup red wine vinegar
• ¼ cup olive oil
• Tablespoon sugar

Boil green beans until crisp and still bright green, about 3 – 5 minutes.  Place green beans, kidney beans and onion in medium to large bowl.  Combine vinegar, olive oil and sugar in medium bowl.  Pour over ingredients and toss.  Allow to chill in refrigerator for 2 – 3 hours before serving.

Tags: Beans, Cooking, Salad