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Sunday, May 12, 2013

The Best Chocolate Chip Cookies …

I have come full circle in my quest for the perfect chocolate chip cookie.  After trying dozens of recipes over the years, I have returned to the first chocolate chip cookie recipe that I ever made.  I have determined that everyone’s opinion of “the best” chocolate chip cookie depends on what kind their mothers made.  If your mom made well done, crispy and crunchy chocolate chip cookies, then that kind is your favorite.  If your mother made the kind of chocolate chip cookie that is a little under done and chewy, then that is your favorite kid. 

For years, I’ve tried new recipes for chocolate chip cookies.  I’m always in search of “the perfect” one.  (Which is really going to mess up my kids, because THEIR mother doesn’t have that ONE kind that they were raised on)  It’s been difficult, because Ron and I were raised on different types of cookies. He likes his crisp and crunchy, and I like mine super soft, chewy and gooey.  So I’ve been trying for almost 25 years to find one that makes us both happy.  Each recipe that I’ve tried, I make half or so that I underbake for me, and half or so that I “burn” (as I lovingly call it) for him.

I’m not going to search any longer.  I have made my decision and counted to ten (anyone know what movie that quote comes from?")  I have found the perfect chocolate chip cookie FOR ME, and it is my mom’s recipe for soft chocolate chip cookies.  Especially when they are just warm from the oven, they are crispy on the outside and chewy and gooey in the middle.  So if you like chewy and soft….TRY this recipe.  I think you will love it!  (and I will  continue to “burn” a couple of cookie sheets of them for my wonderful husband !)


This is a picture of my mom and dad on “their bench” at the Fulton County Fair.  I LOVE this picture.  This is my 15th Mother’s Day without my mom, and tomorrow will be the second May 13th without my dad (his birthday).  I love and miss you both!  Happy Mother’s day, Mom, and Happy Birthday, Dad!


  • 1 c. unsalted butter
  • 1 cup vegetable shortening (I like butter flavored Crisco sticks)
  • 1 1/2 c. brown sugar
  • 1 1/2 c. white sugar
  • 4 eggs
  • 2 t. vanilla
  • 5 c. sifted flour
  • 1 t. salt
  • 2 t. baking soda
  • 1 package semi-sweet chocolate chips (I might be guilty of using more!)

Cream butter, shortening and sugars til light and fluffy.  Add eggs and vanilla.  Beat again til light and fluffy.  Sift together flour, salt and soda; stir into creamed mixture.  Add chocolate chips.  Drop dough by rounded teaspoonful onto ungreased cookie sheet.  Bake in 375 degree oven until cookies are brown around the edge but centers are not done, Between 8 and 9 minutes.  Makes 96 cookies.



Saturday, February 9, 2013

Shutterfly book complete!

Whew…what a project.  I had a coupon to that expires next week, so have been cramming out the scrapbook pages for Rachel’s first book.  Big sigh of relief here…it is ORDERED!

Click here to view this photo book larger

You'll love award-winning Shutterfly photo books. Start your own today.

Monday, January 28, 2013

French Market Soup

Ok, so please ignore the fact that I haven’t posted on this blog in a long, LONG time.  Between Facebook, Pinterest, creating Rachel’s senior (!!) scrapbook, work, and attending all the kids activities…well…my time is just tied up in other things.  Once again, I will try to give some time to updating my blog every few days.  No promises, though.

I mentioned on Facebook that I have a HUGE pot of French Market Soup simmering on the stove.  That led to several inquiries as to exactly what that is.  I decided to write it up quickly so that others can enjoy the deliciousness of this soup.

It has been a family favorite for 20 years or so. It’s usually a big hit at family gatherings. It makes a huge pot, and it freezes really well.  Try it!

  • 1 pkg. 15 bean mix
  • 1 meaty ham bone or several pieces of ham
  • 2 bay leaves
  • pinch of thyme

Soak the beans overnight (I usually cheat and do the “quick soak” method on the package) as directed on the package.  Drain.  Simmer the above ingredients in 3 quarts of water for about 3 hours, covered.

Then add:

  • 1 quart of tomatoes (or juice)
  • 2 whole cloves
  • 6 stalks chopped celery and leaves
  • 1 large chopped green pepper (I don’t like green pepper in my soup, so I leave it out)
  • 2 finely chopped garlic cloves
  • 2 medium chopped onions
  • salt and pepper, to taste.
  • several pieces of raw chicken

Simmer until chicken is done (I have already added the chicken at the same time as the ham bone, but not always).  Remove chicken when it is done, and debone, putting the chicken back into the soup.  Also add

  • 1 pound smoked sausage, sliced thick

10 minutes or so before serving, add some chopped parsley if desired.

(Remember to fish out the bay leaves and cloves before serving.  This is made easier if you tie them into cheesecloth or something before adding to the pot )