Loaded Chocolate Chip Cookies are easy-to-make cookies with lots of options. Loaded Chocolate Chip Cookies I have made these cookies for over 40 years! They are so versatile because you can add additional ingredie nts to suit your taste. • This recipe is so versatile and flavorful! • A box of these cookies make a great gift for any occasion. • This recipe is actually good for you. KEYWORDS loaded chocolate chip cookie recipe, chewy chocolate chip cookie recipe, favorite chocolate chip cookie recipe Loaded Chocolate Chip Cookie Recipe Ingredients* • ¾ cup shortening or room temperature butter • 1½ cups of packed brown sugar (I prefer light brown) • 1 egg • ¼ cup water • 1 tsp of a good vanilla extract or Amaretto • 1 cup flour, sifted • ½ cup dry milk • 1 tsp sea salt • ½ tsp baking soda • 1½ cups rolled oats, uncooked • ¾ cup wheat germ • ½ cup chocolate chips (up to ¾ cup if not adding additional ingredients) Preheat oven to 350°F. Line baking sheets with parchment paper. Instructions 1. In a medium bowl, place shortening, sugar, egg, water and vanilla; beat thoroughly until well mixed. In a sifter, place flour, dry milk, salt and soda; sift over the wet mixture. Mix well; blend in oats, wheat germ and chocolate chips. Add any additional ingredients of your choice from below. 2. Drop by small level scoops onto a prepared baking sheet. Bake for 12 to 14 minutes until golden. It may take longer depending on the ingredients. Be careful not to over brown (check bottoms). *Ingredients you can add (choose 1 combo): ¼ to ½ cup chopped pecans, walnuts, macadamias, hazelnuts, etc ¼ cup raisins with ¼ cup chopped nuts ¼ cup c hopped dates with ¼ cup chopped nuts ¼ cup coconut flakes with ¼ cup sliced almonds ¼ cup white chocolate chips with ¼ cup chopped macadamias

Rich, creamy and delicious Cream of Broccoli Soup. Best C ream of Broccoli Soup Makes 6 servings Cream of Broccoli Soup has been around for a very long time. I found this handwritten recipe in one of my mom's cookbooks. Even though I already have a Cream of Broccoli Soup on my website, this one is different so I decided to include it. It can contain small pieces of broccoli or be v ery smooth and creamy. Like our Pota to Soup, it tends to satisfy my soul. Soup Ingredients • Broccoli -I prefer fresh, but more often I end up using frozen for it's convenience. I thaw it by rinsing with cold water then patting it dry before chopping. I do save out some small pieces for garnishing. • Chicken stock -Make sure it's stock, not broth! Stock is much richer and concentrated. • Butter -This is necessary to make the best roux (thickener) for the soup. • Flour -Plain is what you need. A gain, for the roux. • Milk -It's best to use whole milk, for the richness. • Heavy cream -This is what I prefer, but half & half can be used. • Seasonings -Of course salt and pepper; nutmeg is a standard spice to use for Cream of Broccoli Soup. Cayenne can be used by each person if they choose. Ing redients • 1 lb broccoli (frozen works too) • 1 pint (2 cups) chicken stock • ¼ lb butter (1 stick) • ½ cup flour • 1 quart milk • 1 pint heavy cream (half & half works too) • 1 tsp sea salt • ¼ tsp pepper (black or white) • Nutmeg, just a pinch • Cayenne pepper to taste, but not too much You will need small, medium and large saucepans. Instructions 1. Chop the broccoli into large pieces. In the medium pot place the broccoli and the chicken stock. Simmer until cooked; drain, reserving stock; chop the cooked broccoli to your taste. 2. In the small saucepan, make a roux by melting butter; add flour and whisk until the mixture is well incorporated; set aside. 3. In the large pot, stir together the stock, milk and cream. Heat to simmering then whisk in the roux (flour/butter mixture) constantly so that there are no lumps * . Add the chopped broccoli and simmer until thicke ned; season. * You use an immersion blender at this point to create a creamy soup. Tips • For a completely smooth soup, use the immersion blender after adding the broccoli. • Save a few broccoli florets for garnish. KEYWORDS best broccoli soup, best cream of broccoli soup,

Serves 4-6 Sesame Chicken This recipe is so versatile and can easily be doubled. The chicken is evenly coated with cornstarch just like most stir-fry dishes. I like it because of the heavenly smel ls that radiate from the pan. Ingredients • 2 Tbsp packed brown sugar • 1 tsp cornstarch • 4 tsp soy sauce • 1 Tbsp rice vinegar • ¼ cup water • 1½ tsp toasted sesame oil • 1/3 cup cornstarch • 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch wide pieces cut across the grain • 1½ tsp sea salt • 3 Tbsp vegetable oil • 2 cloves garlic, minced • 2 Tbsp toasted white sesame seeds • 1 medium scallion, thinly sliiced on the diagonal Cooked rice or noodles for 4 servings. Instructions 1. In a small bowl, combine brown sugar, corn starch, soy sauce, rice vinegar,water and sesame oil; whisk thoroughly; set aside. I like to use my immersion blender . It makes short work of combining the sauce ingredients. 2. In a medium bowl, toss the chicken with the salt; add the 1/3 cup cornstarch; toss until evenly coated separating pieces if necessary. 3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add half the chicken and brown on each side until cooked through. Set aside and add the remaining tablespoon of oil to the pan; repeat with the last half of the chicken. 4. Return the first half of the chicken in the pan; add the garlic and cook for about 30 seconds; add the sauce and cook until it starts to thicken; spoon over prepared rice in serving plate . Sprinkle with toasted sesame seeds and sliced scallion. KEYWORDS sesame chicken, stir fry

Flat (or Slick) Dumplings Makes 8 to 10 dumplings This is a simple recipe with just a few ingredients, but it produces excellent results. If you're from the South, you probably grew up with puffy or flat dumplings. My mother and grandmother always made puffy dumplings, which would melt in your mouth. See the Options below for the recipe for Chicken and Dumplings. A well-known national restaurant chain does the flat ones. Our recipe is a lot better. Ingredients • 1½ cups all-purpose flour (plus extra for rolling) • ½ tsp salt • 3 Tbsp shortening • 1 egg, beaten • 5 Tbsp water (approx.) Instructions 1. Combine the flour and salt; cut in the shortening until the size of small peas. 2. Mix the egg and water; combine with the flour mixture; form a ball. 3. Pat down and roll on a floured surface until thin, less than ¼-inch. 4. Cut into 2-inch squares or strips. Dip in flour and lay on a plate until all the dumplings are done. (The extra flour will help to thicken the broth.) Drop into boiling broth; cook covered for 10-15 minutes or until done. Options • Recipe for chicken with puffy dumplings here .

Possible garden plan for Laura Lee Alice Cooks. Garden Plans 2024 I love gardening, almost as much as I like to cook. It's not for everyone, but it does bring me great joy. This year I will have a flat garden, raised planting beds and planting bags. I tried the planting bags two years ago and I quickly found out that I needed bigger bags. I will also grow some of my vining crops on trellises like I have in the past. I have also subscribed to the Old Old Farmer's Almanac Garden Planner and so far I'm loving it. Their website has so much great information for the novice and the expert gardener. You can use their app and create your garden plan like I did below. This was my first attempt using their app, and it's not my final plan, but it's very user friendly . I am also going use it to plan my cottage garden and a firepit area. I do like that when you choose a vegetable plant, it will also show you the companion plants.

A refreshing Cucumber Spread for sandwiches. Cucumber Spread I can truly say that this sandwich spread is refreshing. It makes the most wonderful tea sandwiches for a luncheon or shower. My recipe used to call for seedless cucumbers but I don't grow those, so I quarter regular cucumbers and use a spoon to remove the seeds. Ingredients • 1 cup grated cucumber (about 2 to 3 regular) • 3 oz pkg cream cheese • 1 Tbsp mayonnaise • ¼ tsp each sea salt and black pepper • 1 tsp finely minced red onion • 1 tsp chopped dill Instructions 1. Peel and quarter the cucumbers; remove seeds. Grate onto a clean dish towel pla ced in a colander. Let sit in colander for 10 minutes; twist several times to remove as much liquid as possible. 2. While cucumber is draining, in a small bowl mix the cream cheese, mayo, salt and pepper. 3. Add the cucumber, onion and dill to the cream cheese mixture; thoroughly mix; refrigerate in a container with a tight-fitting lid. KEYWORDS best cucumber spread, easy cucumber spread

Beef Fajitas Makes 10 fajitas Ingredients ½ cup lime juice ¼ cup vegetable oil 2 cloves garlic, finely minced Flank steak (1 to 1½ lbs) 10 (6 to 8-inch flour tortillas (will need to warm) Garnishes Shredded lettuce Chopped tomatoes Chopped green onions Shredded cheddar cheese Sliced green or ripe olives Sour Cream Picante sauce Guacamole You will need a zip top bag and a lined (with foil)broiler pan with a rack. Instructions 1. In zip top bag, combine the lime juice, vegetable oil and the garlic. Place meat inthe bag and mix with the marinade. Refrigerate at least 5 hours or overnight, turning occasionally. 2. Remove meat from the marinade; place on oiled broiler rack over the foil-lined pan. Broil until desired doneness is reached, basting constantly with the marinade. 3. Remove meat from oven and let sit on foil for 10 minutes. Slice against the grain into ¼-inch strips; place on tortillas. Add your choice of garnishes; fold in half. Refrigerate any leftovers. KEYWORDS loaded beef fajitas, fajitas, loaded fajitas

Southern Potato Soup PRINTABLE RECIPE ▼ 6 to 8 SERVINGS This is definitely one of my comfort foods. It is creamy and thick with little chunks of tender potatoes, bacon, onions, carrots, and celery. I like to top it with bits of bacon and chopped green onions. Ingredients • 6 slices bacon*, chopped, fried, drained and crumbled (remove and set aside). Use the large pot for this, you will use it again for the soup. • ¼ cup + 1 Tbsp butter • 1 large onion, large ½-inch dice • 1 stalk celery, split and sliced (½ inch) • 1 medium carrot, ½-inch dice • ¼ cup + 1 Tbsp plain flour • 1 quart milk (may need more) • 2 tsp chicken or vegetable bouillon (I use Better than Bouillon) • 5 medium potatoes, cut into 1-inch pieces, cooked and drained. For more flavor, cook the potatoes in chicken broth or stock. • Salt and pepper to taste (if using any kind of extra flavoring, like bouillon, don't salt until the soup is done.) You will need a large pot with lid. Instructions 1. Melt butter (medium heat) in the large pot, then add onion, celery and carrots; sauté until slightly tender. 2. Remove from heat; stir in flour, mixing well until all vegetables are coated. 3. Add milk, return to medium heat, stirring constantly until mixture begins to thicken. I like using a large whisk for this. 4. Add drained potatoes and roughly mash while stirring. Remove from heat. Add three-fourths of the bacon, saving the rest for garnish. If soup seems too thick, gradually add more milk to thin until satisfied. Options • Bacon, chopped chives, sour cream, or parsley for garnish. • Sprinkling cheddar cheese on the top; adds more flavor. • You can replace up to a cup of milk with cream. • I like to use oyster crackers or Brenton Multi Grain Crackers with this. Toast points, garlic bread, and cornbread are good too! Tips • Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel. Make sure to leave any of the bacon bits in the pan. *I have used leftover country ham, torn into bits, instead of bacon. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Southern Potato Soup About this recipe: • Cooking potatoes in bone broth enhances the flavor while providing collagen, vitamins, and protein. • Incorporating onions, celery, carrots, or garlic will add more richness and depth to the soup. • Potato soup is a warm, comforting dish perfect for chilly days or when you're under the weather. • While shredded cheese can be mixed into the soup, it's preferable to sprinkle it on top of each portion before serving. • If you like a thick, smooth and creamy soup, use an immersion blender . It makes the process go much faster. Favorite Things from the Kitchen I love these Le Tauci bowls with handles.

Simple and easy to make pecan pie. Easy Crustless Southern Pecan Pie Recipe Makes 8 generous slices I love pecan pie so much that I could eat it for breakfast. Ok, I have done that This one tastes just like the classic pecan pie. And it's so good with a cup of coffee. I love this recipe not only because of the way that it tastes, but it's just so simple to make. It is one of several crustless pie recipes on my site. I've made many pies, but I have found that a lot of people just don't eat the crust. (And it doesn't seem to matter on how hard you worked on making the perfect flaky and fluted crust!) Here are the links for the baking mix and vanilla used for this pie (and others). I love this pie plate from Le Tauci. It works so well when you don't want to crimp a pie crust or you want to make a crustless pie stand out. About the ingredients . . . • Pecans -Make sure that they are fresh. I like a medium chop (¼ to ½-inch pieces). Do not toast before using. • Milk -Whole milk works best for this recipe. • Corn syrup -Light or dark. The dark corn syrup will make a darker pie. • Butter -Must be room temperature to blend in. • Eggs -Large or extra large. Take out of fridge 30 minutes before using. • Brown sugar - Light or dark will work. • Baking Mix -Use your favorite or our recipe here . • Vanilla -Use a good quality for the best results. Our recipe here . The printable recipe for our Pecan Pie Muffins . How to make Mini Pecan Pies: • This recipe will make 4 to 5 dozen mini pies. • For the best results, grease or spray the pans before adding batter. It is best not to use paper liners for baking these but instead put them in the liners after they are baked and cooled. This makes a better presentation and makes them easier to remove. • Pour into the pans, let sit briefly (so the batter will settle) then pour in more batter until it's ¼-inch from the top edge of the pan. I use a measuring cup to do this, stirring often so the batter stays mixed. The batter will puff up while baking then settle down as it cools. • Usually 4 to 5 pans will fit on 1 oven rack. • These only bake for about 15 minutes. Watch carefully and don't overbake. • These are best served at room temperature. KEYWORDS classic pecan pie recipe, light corn syrup, southern classic, room temperature, chopped pecans Easy Crustless Southern Pecan Pie Recipe Ingredients • 1½ cup chopped pecans (medium chop works best but you can use a few halves for appearance) • ¾ cup whole milk • ¾ cup corn syrup (light or dark) • ¼ butter, room temperature • 4 eggs • ¾ cup brown sugar, packed • ½ cup baking mix • 2 tsp of a good vanilla Preheat oven to 350°F. You will need a 9-inch greased pie plate. Instructions 1. Sprinkle chopped pecans or pecan halves in a single layer in the prepared pie plate. 2. Place remaining ingredients in a blender; process on high for 20 seconds until smooth, scraping the container after 10 seconds. 3. Pour into pie plate; bake for 50 minutes or until knife inserted in the middle comes out clean; cool at room temperature. Do not overbake!!!! Image 1 Image 2 PRINT Jump to Printable Recipe▼ Share Pin Share

flank steak marinade Flank Steak Marinade The flank steak was once considered a cheap cut of meat, as far as steak goes. These days, "cheap" definitely is not the word of choice, but with a good marinade, it becomes a delicious piece of meat. I like to marinate flank steak overnight and usually grill it for 8 to 10 minutes on each side. I like mine more done than most people. Ingredients • 1 flank steak, well trimmed (size is up to you) • ½ cup soy sauce • 2 Tbsp brown sugar • 2 Tbsp lemon juice • 6 Tbsp of a good cooking oil Instructions 1. Marinate steak at least 4 hours; overnight is best. 2. Save the excess marinade (not used on steak) and heat to serve with cooked steak. 3. Grill each side from 8 to 10 minutes, depending on preference of doneness. I would not grill each side more than 10 minutes. After grilling, wrap in foil and let rest for 10 minutes. KEYWORDS flank steak marinade, meat marinade, beef marinade

Simple guide to the basics of hydrangea growing. Hydrangeas I have loved hydrangeas just about all of my life. If I could have only one plant in my yard, it would be a hydrangea. And probably a white one. Colors Hydrangeas come in hundreds, if not thousands of colors. I was told by a nursery owner that if the same variety of one was planted in five different locations, that the colors would change, especially after the first year. I used to have some pinks but most have changed to shades of blue and lavenders over the years. I especially love the white blossoms that have tinges of blue and green. How to propagate I take cuttings of the new growth that as 4 to 6 leaves, strip off all but 3 leaves and stick in a well-drained soil mix up to the bottom leaf. If any of the remaining leaves are large, I cut them in half. If I am doing just a few cuttings, I will put them in a pot and slip a plastic bag on top to give added humidity. Here is a great video on propagation . Southern Living also has great information on taking care of these beautiful plants. Where to Plant It really does make a difference where hydrangeas are planted. Mine usually get the morning sun or late afternoon sun, usually 4 to 6 hours. We are in the Western piedmont of North Carolina so we do get hot summers. Tips & Ideas I love to garden and have for years but I am NOT an expert, not by any means. And like most gardeners, I have my way of doing things. With that said, here are some of my tips and ideas. • During planting season, I always check out the plants that are "past their prime" in the garden section of places like Home Depot and Lowe's. They are usually marked down and most of the time, because they haven't been watered. Once I get them home, before I do anything else, I soak them in a bucket of tepid water overnight. If they are wilted, they usually perk up. And like my mother, I put a tad of Epsom salts in the bottom of the hole and mix it in before planting. • Sometimes I will see a hydrangea that has 5 or 6 branches and if it's one that I REALLY like, I will buy it, bring it home, and give it a good soak if it seems dry. I wait until the next day to take cuttings, but I will only take 2 or 3 because I don't want to weaken the main plant. It will eventually be put it in the garden.