Did you ever have a hankering for one of those mall cookie vendors because their cookies always have that big, moist, delicious taste?  When I say "big" taste, I mean just that.  You just can't seem to duplicate those types of recipes.  

But, have you ever had a cookie that stayed moist and amazingly delicious even though you've left them on the counter by mistake?  Well, if you haven't you're going to be bowled over by this beauty.  

It has both, big taste and definite moistness!  You can leave them out for hours, and they will still taste fresh from the oven.  Best of all, you can substitute margarine for the butter if your on a shoe string budget, and you'll still get the same results.

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
1 cup coarsely chopped walnuts


In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts.

Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight.

To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°.

Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
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I had a ham sitting in the bottom of my freezer from my last food bank visit.  It seemed around Easter there were several untouched hams at the end of the day waiting for pick up.  Two of those lonely delights made it in the back seat of my car.

I had been waiting for a recipe that would embellish this beauty with extra sweetness.  I was not disappointed.  In fact, I added a little extra marmalade on my slice to ooze down and warm a tad before it hit my taste buds.  Too yummy!

Why cook a ham over summer?  Leftovers!  So many recipes for added ham tidbits.  


1 fully cooked bone-in ham (6 to 8 pounds)
1 tablespoon ground mustard
1 teaspoon ground allspice
3/4 cup orange marmalade


Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine mustard and allspice; rub over ham.
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Bake, uncovered, at 325° until a thermometer reads 140°, 2 to 2-1/4 hours. Spread top of ham with marmalade during the last hour of baking, basting occasionally.

Every time I open my food pantry bag there is always a two pound box of macaroni in it.  It must be a staple for every family, of course, but for some reason those elbow macaroni can be a bit boring for a side dish.  

So, I came across this side dish that is just wonderful.  Don't be taken back with the Worcestershire sauce if you're not a fan.  Two tablespoons can seem a bit daunting when considering how aromatic it can be.  Don't be fooled though! It is the perfect accompaniment.  

1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 1/4 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
I cup a cheddar cheese, optional

In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed. 

Top with Cheddar cheese if desired and allow to melt.  

So after a few days of casserole suppers that included the sought after "leftovers" cry from my youngest son, I as met with, "Mom, I think a gained a few pounds.  Can you make some lighter dinners for awhile?"

"They'll be fewer leftovers," I exclaimed

"Sigh, OK," was his return.

This does look scrumptious doesn't it?  At second glance you may be thinking, "Wow, that's a lot of carrots and onions!  I'm not sure about that."  Well, let me assure you, this was a contest winner and adapted from a previous recipe.  So all hands on board!  Give it a shot.  You're going to be quite surprised. 

Grab a bag of those julienne carrots in the vegetable aisle.  It's well worth the $1.59.

4 boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup teriyaki sauce
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional


In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.

In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.
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Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

Don't waste the heat and electricity of your stove appliance this summer.  Instead, place your air fryer in full range on your counter top so it is always in view.  These meals take minutes to produce and with less fat in tow, you're sure to melt away those unwanted pounds as the summer weather gets in full swing.

The air fryer adds a delicious, crispy texture that can only be had by deep frying.  With all the latest health regulations on oil-laden foods, it's not wonder America is turning to more healthful options.  

1 medium zucchini, shredded, I don't peel them
1/4 cup Parmesan cheese
2 large egg beaten
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, chopped
1 large scallion, chopped fine
1/2 cup Italian-seasoned bread crumbs

In a medium bowl combine all ingredients except breadcrumbs.  Mix well.  Then fold in bread crumbs.

Scoop about 2 tab. of the mixture into the palm of your hand.  Roll into a ball, then flatten like a pancake.  Repeat.

Place fritters in the basked of the air fryer, leaving space between them.  Spray sides with cooking oil spray.  

​Set on vegetable setting or 390 degrees for 7 minutes.

I know you're all sitting there wondering, "Why is she sharing all these comfort foods when summer is just around the corner?"  After all, this is the time of year when hours in the kitchen spent dishing up a family meal are on the outs.  

But every year when school let's out my youngest says, "Now that it's summer can you make some BIG meals so that there's leftovers?"  And, until the novelty wears off, that's just what I do.  There is more time on my hands these days and more time to delve into my wholesome hobby - the joy of cooking.

There are many types of lasagna.  If you like the stand-up-cut-a-slice type then this one may not be for you.  But if you're looking for an ooey-gooey-cheesey type, then you're going to love this recipe!

12 uncooked lasagna noodles
1 container (24 oz) small-curd cottage cheese
1 container (15 oz) ricotta cheese
2 eggs, slightly beaten
1/3 cup Parmesan cheese
1 teaspoon salt
1/4 tsp. pepper
2 1/2 cups shredded mozzarella cheese (10 oz)
1 lb lean ground beef
1 small finely chopped onion (1 medium)
2 jars (24 oz each) your favorite tomato sauce


Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.

Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, Parmesan, pepper, and salt. Stir in 1 cup of the mozzarella cheese. Set aside.

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.

Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.

Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

School's out and summer's in!  Time for sleep overs and unexpected guests.  With so many sales this time of year, this delicious entree is a great pick.

Thrifty, wholesome, and satisfying this will be an added favorite to your dinner fare.  Best of all, if you're making it for just a few it freezes well for future meals.  

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pounds stew meat
2 tablespoons oil
1 cup water
1/2 cup beef broth
1 garlic clove, minced
1 onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups prepared mashed potatoes, from box if you prefer
1 tablespoon butter, melted
Paprika


In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.

In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
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Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer.

Summer's in and now's the time to make the best use out of your air fryer.  This recipe takes about five minutes to put together and will be out of the air fryer in another 15 minutes.

Pair with a salad, and you've got a wholesome, healthy, low-calorie meal that took you less than 30 minutes from start to finish.

4 pork loin chops
1 tsp. salt
1/2 tsp. pepper
1 cup Italian bread crumbs
1 tab. garlic powder
1 cup flour
1 large egg, beaten
cooking spray

Rinse and pat pork chops dry. Season with salt and pepper.

In a bowl combine breadcrumbs and garlic powder.  

Dip pork chops in flour, then beaten egg, then breadcrumb mixture.

Spray all sides with cooking spray.

Place in fryer on "chop" setting or 400 for 10 minutes than flip for another five.  Serve immediately.  

There's nothing better than turning those navy beans you just got in your pantry bag to a sensational slow cooker recipe.  Once you layer the ingredients, there is no need to fuss or stir.  They'll be ready for your Memorial Day feast in a few hours.

Packed with more deliciousness than those canned counterparts, you are in for a real treat.


1 pound dried navy, pinto, or great northern beans
1/4 pound bacon, or sliced smoked fat back
1 medium yellow onion, small dice
1 (6-ounce) can tomato paste
1/3 cup molasses
1/2 cup packed light or dark brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt 


Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room temperature 10 to 12 hours.

Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.

Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce.

Make the flavorful sauce. Place 4 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process.

Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir.

Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.
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Stir and serve. Stir to combine — the sauce will be thick. Serve or cool and refrigerate.

This has been a staple since I located this recipe.  I must admit, I'm not all about the prep side, and I leave the skins on.  I believe there are a lot of vitamins lost when we peel off those skins.  

So it takes minutes to wash and cut up these delights then stick them in the air fryer.  They are done in a matter of minutes and have a crispy, delightful flavor.

2 pounds of red potatoes
1 tab. olive oil
1 tsp. salt
1/2 tsp of pepper
1 tsp. of dried rosemary or oregano

Halve or quarter the potatoes depending on size.  Place them in a large bowl.

Toss with remaining ingredients.

Place in air fryer on "potato" or at 400 until cooked through and crispy.  Takes about 10-15 minutes.