Coconut Lovers...This recipe is for you.

Oh my, this is by far the best coconut cookie recipe I've had. It took adding a little more of this and a little less of that but by George I did it. I'd pat myself on the back if I could reach.

So, if you like coconut cookies these are goodygasm guaranteed.....they are both crispy and chewy and oh lordy good.

Now, it's not like I've made it my life long mission to create the perfect coconut cookie or anything. I do enjoy them though, but unlike a lot of people I don't like my cookies with a lot of extra funky things for texture or color. So, this is just what it says coconut cookies, no white choc. chips, no macadamia nuts, no cherry halves on top. Though feel free to add any or all of the above if you so wish. I just like basics though. These are definitely going to become a Christmas cookie must have. I'm sure like most coconut cookies these will probably freeze well too. Enough chit chat though, here it is...


Chewy Coconut Cookies


1 1/4 Cups All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 Cup butter (room temp.)
1/2 Cup packed Brown Sugar
1/2 Cup white Sugar
1 egg
1/2 teaspoon vanilla extract (for intense coconut flavor, use coconut extract)
2 Cups Flaked Coconut (I use sweetened)


Directions

Preheat oven to 350 degrees

Combine the flour, baking soda and salt in a bowl.

In your mixer, I love my Kitchen Aid, cream the butter, brown sugar and white sugar till creamy like most starts to cookie doughs.

With mixer on low - med low, beat in the egg and vanilla till nice and combined.

This time make sure mixer is on low... slowly add it the flour mixture till fully combined and then add the coconut.

I use a teaspoon full per cookie and drop them on an ungreased cookie sheet making sure to leave a few inches in between.

Bake 12 -15 minutes till they are nice and light toasty brown.

Cool on rack. But don't forget to eat one once cooled to the touch just to make sure they are good enough for the kids and done all the way through. . And like all my recipes, this is kid tested and approved. Enjoy!

P.S. Sorry bout the pictures being so bright, didn't take into consideration sunshine on the baby's head. oops.

Cookie Salad Recipe

This recipe came from one of the wives from my husband's Guard unit.

Two weekends ago we went to the the unit picnic and this recipe was a hit. I am sad to admit, I didn't have any. I was too busy helping get an indecisive 4 yr old through the food line, without him dropping his plate and filling it with nothing but watermellon and chips. My son did have a big healthy scoop of it though, and it was "awesome, soooo good" and who am I to disagree with an 8 yr old. It was also good enough, that my cowboy soldier's Readiness NCO emailed it to everyone. I must say, I fully intend to make this recipe though, I'm thinking probably around the 8th, (when my roughrider cowboy leaves for WTC for a month) the perfect time for a big bowl of comfort food.

My thinking is... any salad that includes pudding and smashed cookies needs to be shared, and since it does have "salad" in the name that means you are free and clear to eat as much as you want because we all know salad = healthy!


COOKIE SALAD
BY: LUCAS MORAN

2 SMALL BOXES INSTANT VANILLA PUDDING
2 CUPS BUTTERMILK**
MED CONTAINER COOL WHIP
1 SMALL CAN MANDARIN ORANGES, DRAINED
1 SMALL CAN PINEAPPLE CHUNKS, DRAINED
1 PKG FUDGE STRIPED COOKIES, CRUSHED

MIX PUDDING WITH MILK. ADD COOL WHIP AND FRUIT AND CRUSHED
COOKIES. OPTIONAL: SPRINKLE A FEW COOKIE CRUMBS ON TOP OR GARNISH
WITH A FEW WHOLE COOKIES. REFRIGERATE

**IF YOU DON'T HAVE BUTTERMILK ON HAND SUBSTITUTE 2 TSP VINEGAR OR
LEMON JUICE TO 1/2 CUP MILK, IN THIS RECIPE IT WOULD BE 8 TSP TO 2 CUPS
MILK. LET STAND FOR A FEW MINUTES, THEN ADD TO PUDDING AND MIX.

Beef, it's what I'm making for dinner. A recipe too.

Of course I'm cooking beef. What did you expect, don't answer that.

Since, bless the big guy above, I've got an abundant amount of beef in my freezer from our local meat locker. You betcha! No buying beef from a grocery store here. I can tell you who owned the cows too. I love it here and not wondering where my food's from.

Anywho... sorry sidetracked again.

I've gotten a bit creative on what to do with roasts. Don't get me wrong there is absolutely nothing wrong with the typical roast with onion soup mix cooked with potatoes, carrots and onions. I do make that. But, I do get in a rut of being tired of the same ole thing all the time.

You see, I'm feeding a family of five here, four of which are males, which means our meals are very manly man's food. Meat and potatoes, stick to your ribs type food. Don't be adding any funky herbs and frilly sides. Even pasta is limited to spaghetti and manicotti, which has to have a meat in the sauce. Occasionally I can slip in alfredo but not more frequently that about twice a year. So, I decided lets experiment a little. And One of the creations is... Rojo Beef.

Why Rojo you ask...I'm so glad you asked. Because Rojo is Spanish for Red (thank you Dora and Diego) and it's a Mexican influenced shredded beef and it's Red, well the meat isn't because it is fully cooked, but the sauce with shredded bits of bovine goodness are

Now, I feel the need to give a disclosure before I continue...this recipe is spicy. My household loves spicy food. I'm sure it can be toned down, I've just never tried it and I personally think the heat is part of the pizazz of it. This has become a quick favorite here.

*I usually start this cooking around lunchtime to have it ready for dinner.

Rojo Beef

1 large roast or brisket (cut into two or three pieces) , pick your preference...just adjust time for tougher meat

Place the roast in a large pot with a lid on the stove, cover the roast with water

add to the pot with the roast and water...
1 small can of tomato paste,
3 cloves garlic,minced or 1 heaping teaspoon of the already chopped stuff,
1 cup of salsa (whatever you have in the fridge).
1 teaspoon cumin
salt and pepper
1 teaspoon oregano
1 -2 whole dried chili peppers ( this makes it pretty darn spicy, removing the seeds mellows it some)

Bring to a boil and then lower the heat to a constant fast simmer with the lid on. Let the bugger cook and cook till it easily shredded with a fork. Watch your liquid that it doesn't boil out.

Remove the roast from the liquid and shred with 2 forks. Reserve some of the sauce if you want more on your tortillas.

We eat this yummy creation of mine (pat myself on the back) on tortillas with cheese. Sour cream if super spicy. A side of red beans and rice goes great with it. Experiment how you eat it, I just provided the platform for your burritos.

Now run and grab yourself a glass of Sangria or a Corona and enjoy.

My Secret To Dipped Chocolates And A Recipe too!.

Let me give you a quick hint, something I've learned from years of chocolate and candy making.
Dipping Chocolate.

For dipping in milk, semi sweet and even bitter sweet chocolate. The special little buy by the pound discs aren't necessary. There is just a quick little ratio you need to learn.

For every 12 oz bag of chocolate chips
You'll need to add 1 - 2 Tablespoon of shortening, (plain, not butter flavored and NO substitutions with butter or margarine)

Why the shortening you ask? Well, my dears... It makes it softer, smoother and when you bite into your dipped item the chocolate coating doesn't shatter all over the place and make a royal mess.

I use 1 T for items that need a harder and thicker shell like choc covered cherries, that way the liquid doesn't leak. Most everything else I use the 2 T method.

I'll give you a few examples of what this dipping chocolate can be used on... Choc covered cherries, peanut butter cups, peppermint patties, truffles, and of course if you don't want to make candies you can dip pretzels, nuts, raisins, graham crackers, marshmallows, cowboys, Oh wait, sorry, that's a different subject .

The list really can go on and on. It's your confections... Let me know how it goes, I'd love to know what yummy goodies ya'll make.


*Warning* I do not recommend working with chocolate in high humidity. There is ways to get around it but I'm keeping this post simple.

Perfect Peppermint Patties

1 box confectioners/powdered sugar (1 pound)

3 Tablespoons butter, softened

3 teaspoons peppermint extract

1/2 teaspoon vanilla extract

1/4 cup evaporated milk

1 12oz bag of semi sweet chocolate chips

2 Tablespoons shortening

In a bowl combine first four ingredients. Add milk and Mix well.

Roll into 1 inch balls and place on a wax paper lined cookie sheet.

Chill for about 20 minutes.

Flatten with glass till about 1/4 inch thick.

Chill for about 20 minutes,

While the patties chill out prepare you dipping chocolate.

Melt the chocolate chips and shortening on a double boiler over simmering water or in a microwave safe bowl in the microwave but be careful not to burn it it in the microwave and don't let water get into it on the double boiler.

Dip patties, place on waxed paper to harden & freeze to set choc.

Yields 5 dozen