Chewy Chocolate Chip Cookies

I, as most of us, have a sweet tooth, and I love me some chocolate chip cookies, but I have peanut butter chips and walnuts in mine also. Here is the base recipe:


for 12 cookies

  • ½ cup granulated sugar (100g)
  • ¾ cup brown sugar, packed (150g)
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (150g)
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
  • 3oz chopped walnuts


  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
  9. Enjoy!

Copycat Subway Bread (4 rolls)


  • 1 cup warm water (110 degrees F)
  • 1 1/2 tablespoon yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 2 1/2 to 2 3/4 cups all-purpose flour


  1. In the bowl of your stand mixer, add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes.
  2. Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combined. Continue adding the flour, 1/4 cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides. Let the dough mix for around 8 minutes total.
  3. When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.
  4. After the dough has risen, turn it out onto a clean surface and divide it into 4. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long.
  5. Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches between each loaf on the pan.
  6. Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about an hour.
  7. Towards the end of the rising time, preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.
  8. When the loaves come out of the oven, rub the tops with a stick of butter and cover them with a dish towel to cool.
  9. Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.


Rubbing the loaves with butter and covering them with a towel to cool are part of what keeps them very soft, so be sure not to miss those steps.

French Bread

I’ve often wanted to try out baking but to this point it’s been a magic art that only a few talented and patient people can master or should even attempt. No more!

I really like French bread subs, and from my understanding it’s really easy to make and bake. So this is what I’m going to try to do.

YouTube :

1 1/2 tablespoons instant dry yeast
2 cups warm water
1 1/2 teaspoons salt
5 1/2 – 6 cups all-purpose flour
1 large egg, beaten


  1. In the bowl of a stand mixer, add yeast, water, salt, and 5 cups of flour. Knead on a slow speed until the flour has started to combine. Increase speed to medium and gradually add in remaining flour until dough pulls away from the sides of the bowl.
  2. Transfer to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
  3. Divide dough in half. Roll each half into a large rectangle. Roll up tightly from the long end.
  4. Place onto a lightly greased baking sheet or into a [url:1]french bread pan[/url]. Cover and let rise 30-45 minutes.
  5. Preheat oven to 375 degrees. Use a sharp knife to cut diagonal slashes on the top of each bread loaf, about 1/4 inch deep. Brush loaves with beaten egg.
  6. Bake in preheated oven for 35-40 minutes, until golden brown.

Dino’s Italian Restaurant

I’m actually kind of sad to write this review. When I moved into my house in Hurst back in 2007 I got take out from here and was impressed although I couldn’t tell you what I got. Combine that with the fact that they made a pizza sub and this was definitely on my thumbs up list.

Fast forward to 2017 anniversary dinner, we were going to order to go from Olive Garden but for some reason they inexplicably didn’t have lobster ravioli, so I talked my wife into ordering from Dino’s. I ordered the lobster ravioli and she ordered the shrimp fettuccine alfredo. It was for pick up and I got there and it looked like it was just getting packaged, great I thought, right from the kitchen. Got home and it was lukewarm at best, the lobster ravioli had 4 ravioli’s and my wife’s shrimp alfredo had 5 shrimp. The “spaghetti” honestly tasted like ramen noodles, mushy and completely deprived of al dente.The “garlic bread” has more of a pretzel consistency than a French bread taste, they were also cold. And to make matters worse, my wife starts having stomach problems after eating the lackluster meal. And to boot they won’t make a pizza sub anymore, I called a couple weeks to order one, they said they’re not on the menu anymore but they used to have them. When I asked which ingredient of a pizza sub they stopped carrying they were a little dumbfounded admitting they still had all the ingredients but they couldn’t make on because it wasn’t on the menu. Things that make you go hum…

Beef & Broccoli 


Serves 6

This Chinese take-out favorite is super easy to make at home and so delicious!


  1. 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
  2. 1 cup beef broth
  3. 1/2 cup low sodium soy sauce
  4. 1/4 cup brown sugar
  5. 1 Tablespoon sesame oil
  6. 3 garlic cloves, minced
  7. 4 Tablespoons cornstarch
  8. 4 Tablespoons water
  9. 1 (12 oz.) bag frozen broccoli florets
  10. White rice, cooked


  1. In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
  3. When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  4. Serve over warm white rice. Enjoy!

Adapted from Table for Two

Crab rangoon dip

Another chicken recipe

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl: 
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Fried Chicken Drumsticks

One of my favorite foods is KFC and of that getting a fresh original recipe hot out of the fryer (while may reduce your life expectancy) is a true joy for the taste buds to behold. Now KFC is rather pricey and if you’ve ever walked in and asked for a dozen original recipe drumsticks they tend to give you funny looks if not outright laugh at you.

Chicken drumsticks however are always on sale at the grocery store and that got me to thinking.  To that end I tried and failed miserably to recreate the tasty treat by deep frying, pan frying and baking and every combination there of. In both the frying cases the outside burns long before the inside gets to temp, even frying and then letting them bake doesn’t seem to work because it just dries out the outside like leather. I found a new way that I’m going to try and I’ll report back as to how it goes:  This is from




  1. Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
  2. In a large saucepan, heat vegetable oil on medium heat.
  3. On a large plate, combine flour, cayenne pepper, paprika, and salt.
  4. Keep beaten eggs in a separate bowl.
  5. Take 1 chicken leg and cover it is flour mixture.
  6. Place the chicken leg in eggs and cover it in egg.
  7. Place the chicken leg back into the flour mixture and cover it again in flour.
  8. Once oil is hot and ready for frying, place chicken leg into the oil for frying.
  9. Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
  10. Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
  11. Allow plenty of time to cool before serving.

Corn Dog’s

Made corn dogs today, here is the page with the correct base, remember to add the honey…

Pressure Cooker Chili

So we were laying in bed last night and Good Eats came on, the episode was on how to make chili, in particular Pressure Cooker Chili.