Saturday, January 19, 2008

Weekend Wonderfulness

When I need to cook something really yummy, I call Nannie.


Not only is Nannie the best cook I know, but she reads cookbooks for entertainment. She knows all things food.


So I called Nannie for this weekend's recipe. And she gave me 4. Now, if I was a giver, I would give you all 4 and you would be happy.


But I am not.


I could drag these 4 recipes out for a month and not have to think about what to post. And I would be happy.


Oh, alright. You can have 2.



Caramel Filled Chocolate Cookies

(aka Those Rolo Cookies)



2 1/2 cups flour

3/4 cups cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar, firmly packed

1 cup softened butter

2 t. vanilla

2 eggs

1 c. chopped pecans (I'm thinking you could skip these)

48 Rolo candies :)

1 T. sugar



Heat oven to 375.



In a large bowl, beat 1 c. sugar, brown sugar and butter until fluffy. Add vanilla and eggs, beat well.



In a separate bowl mix flour, cocoa and soda.



Add the flour mixture to the sugar mixture. Blend well. Stir in 1/2 c. pecans. For each cookie, with floured hands, shape about 1 T. of the dough around a rolo, covering it completely. Now, this won't be pretty.



In a small bowl, combine remaining 1/2 c. pecans and 1 T. sugar. Press one side of each ball into pecan mixture. Place, nutside up (never thought I'd type those words) 2 inches apart on a cookie sheet.



Bake for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes then move the cookies to a wire rack.



Nannie first made these when I was in junior high. Just when my skin really needed them. But, they really rock. They're a teensy bit of trouble, but you can set Junior on a stool in the kitchen and have him take the wrappers off the rolo and you'll be happier. And you won't eat as many rogue rolos. Which is best longterm.





Mexican Chicken Salad

(aka Mexican Chicken Salad)



2 cups cut up chicken

1/4 cup sour cream

1/4 cup mayo

1/4 cup finely chopped carrot

2 T. cilantro (I skip this because The King has a cilantro issue.)

1 T. capers (I skip this because I have a caper issue.)

2 T. finely chopped red bell pepper

2 T. lemon juice

1/4 t. cumin

1/4 c. finely chopped onion

4 T. Tabasco (I use the green mild kind)

salt to taste

1 avacado, peeled and cut into wedges

lettuce leaves

paprika



Toss it all except for the avacado, lettuce and paprika. If you are fancy, serve it on the lettuce with the avacado on the side and sprinkle it with paprika. If you are me, stick it between 2 pieces of bread.


Thanks, Nannie. You are the best. If you wanted to, you know, make some cookies and send them to me I wouldn't send them back. Or whatever.

5 comments:

Sister Honey Bunch said...

You know, I am so glad I found you. Last Saturday I posted a request for someone to help me find the blogger who shared the Mexican Minestrone Soup. Finally found it and it was delicous!

Now I will make those cookies. But I will NOT be eating them.

Queen Mother said...

It is so sad the cooking gene bounced right over me.

Angela said...

These both look way good! Thanks!

Amy said...

I could eat a plate of those cookies right now (or the ENTIRE bag of rolos)! I haven't had a rolo in years! The salad looks tast as well and I'm like you, I would have to slather it on two pieces of bread.

pinkmommy said...

I have been looking for the perfect cookies to take to my Princess' Preschool for her birthday. I think those just might be it. Better make a test batch this weekend just to be sure.