we love our puddin'

Pudding Cookies that is.

I got up early yesterday morning to make some cookies. Leah was going to the lake with some friends and needed a contribution for their lunch. These are easy, yummy, soft and chewy, and never last very long. I got this recipe from a Mom of one of the boys Austin played tennis with in high school. She would bring them to the tennis matches and the boys would swarm like flies. In fact, so did the coaches.

And well, yes, so did I.

The basic recipe can be customized to fit your particular tasty craving. The 'special' ingredient that makes these so soft and tasty is pudding. Yep, just one box of Jello Instant pudding added to the batter. So, you see... depending on what kind of cookie you want... just change the flavor of the pudding.

These were made with chocolate pudding and chocolate chips. They will satisfy your chocolate cravings. They seem to be our favorite. Other combinations we like?

Chocolate pudding with peanut butter chips.

Vanilla pudding with chocolate chips.

Add nuts. How about m&m's. That works. How about chocolate pudding with white chocolate chips? Or nuts, chips and m&m's with vanilla pudding? See what I mean. Basic recipe tweaked to your particular craving of the day. It all works. And they are always good. I always double the recipe.

This is the original recipe that she gave me. It is for a basic chocolate chip cookie.

Pudding Cookies

1 c. soft butter

3/4 c. brown sugar

1/4 c. white sugar

2 eggs

1 tsp. vanilla

1 pkg. instant pudding

2 1/4 c. flour

1 tsp. baking soda

optional:

2 cups chocolate chips

1 c. nuts

Cream together until fluffy: butter, sugars, eggs, vanilla and pudding. Add the flour and baking soda. Mix together. Add chocolate chips and nuts. Bake @350 degrees for 8-10 minutes.

As I said, you can add just about any goodie to these to fit your taste or occasion.We have found, for edibility purposes, anything works. I started making these before I even had breakfast yesterday. So, sampling them warm out of the oven took the place of my breakfast.

That works too.

ghostly cupcakes

This really isn't a food blog because I'm really not a professional chef, or an accidental cook or someone who is striving to be either of those... well if I accidentally became an excellent cook... I'd take that title. Mostly, I'm a mom cook. I've learned to make things that my kids like to eat. Over the years, I have paid attention to my mother-in-law (who is a good cook), friends, cooking shows on t.v, magazines and the ever resourceful internet. I've picked up some pretty good recipes, a couple of which I have shared here before. Sometimes I like to tweak a recipe or a technique and put my own twist on it. My niece encourages me to post more recipes on my blog. She is an aspiring good cook. So, for her, I will share my recipe for these ghostly cupcakes.

Remember them from the haunted dining room? They were doing their best to act all scary and peek through the spider-web-filled graveyard. Booooooo.

Here they are again. This time I scared the peeps out of 'em and they froze in their tracks!
Okay. Here is the recipe.

1 box chocolate cake mix

1 can chocolate frosting

4 pkgs. marshmallow ghost peeps

Make the cake according to instructions on box.

Bake and cool. Frost. Add a peep using a toothpick.

I know.

I challenge you to make these for some kids that you know. They will be impressed and they will love the peeps. Be sure you remind them that there is a toothpick buried in there. We don't want anyone to get hurt. The best thing about this 'recipe' is that it can be adapted to any holiday that peeps are involved.

And you are now thinking..."why Norma, you are an excellent cook."

note: to my college boy...if you are reading this..you are getting a box of baked goodies sent from home. Not these cupcakes, but something equally as good.

From, your Mom cook.

bonnie's beans

In honor of Labor Day, I'd like to share our favorite bean recipe. Our good friend Bonnie shared this with me. She called it Mixed Beans. But, because we like her and we like this recipe, we shall call it...

Bonnie's Beans

1/2 lb. bacon- diced and then fried

After frying , in same pan, add 1 large diced onion(yep you are adding it to the bacon and the bacon drippings)

1/2 t. dry mustard

1 c. brown sugar

1 t. garlic powder

1/2 c. vinegar

Simmer slowly for 20 minutes (open windows)

Meanwhile, drain beans and pour them in a casserole dish.

1 can each Butter Beans, Kidney Beans and Lima Beans

2 cans of your favorite pork and beans
Pour bacon sauce over the drained beans. Cover and bake 60-70 minutes in a 350 degree oven. Serves 10-12 people.
They are really good.

We like to have them with brisket and potato salad in the summer. In the fall and winter with brisket, baked potato and corn bread on the side. They would be good with any meal that you would normally have a bean side dish. I have it on good authority that one of my sisters is making this to serve with steaks today.

I wish I were there!

strawberry pie

My niece, who is one of my loyal followers and the one who inspired me to start this blog, has requested that I post a recipe from time to time. She's pretty handy in the kitchen and reads many food blogs and watches a few cooking shows. So I wonder...why would she want me to post a recipe? I get by in the kitchen and I too read a few "foodie" blogs. Qualified to share a recipe here? I'm not so sure. Inspire you to just make something yummy and take a picture of it? That I can do.

So, here is the easiest desert to wow your family and friends and to satisfy my niece, Shawna.

Strawberry Pie

crust

fresh strawberries

strawberry glaze

whip topping

pedestal plate

Bake a frozen pie crust in the oven according to package instructions. I used a Marie Calendar pie crust. Let it cool. Wash, hull and slice fresh strawberries. Mix strawberries with a container of strawberry glaze. It is that red goopy stuff you find in the produce section of the store. Spoon that mixture in the cooled pie crust. Top with whip topping, being as creative as you wish to be.

Place in refrigerator until ready to serve. Display it on a pretty serving plate to gain much praise. It is always refreshing and very delicious.

Did that satisfy you Shawna?