Recipe Secrets

Recipe Secrets

 I came across a recipe for chocolate chip cookies that contained crispy rice cereal as one of the ingredients.  This was exciting to me because over 25 years ago a neighbor brought cookies like these to my home after the birth of my daughter, Emily.  She declined to share the recipe, citing that it was a family secret. 

Of course that made me want that recipe even more.  I knew the general ingredients of that cookie, but not the specifics.  I’ve been on the hunt for this recipe since then….and in trying this one, I think the secret is out.  I will post it on my website so you can try it out, too.  No secrets here!

If I try a dish in a restaurant that I like especially, I WILL try to figure out how to make it at home. There are websites dedicated to “cloning” those recipes.

As a believer in Christ, I have to figure out how to live & react like He would.  Jesus knew I could not do this on my own.  When He physically left this world, His DNA, AKA the Comforter, the Helper, the Holy Spirit was given to reside within the physical body of those who accept Him as their Savior.

As a follower of Christ Jesus, His example must be ever before me if I am to respond to life’s situations as He would.  How can I be like Him if I do not intimately know His character, His tenderness, His mercy, His unfailing, and everlasting love? And I can’t do this if I am not consistently in the Word & allowing the HS to teach me.

 The secret recipe to that Crispy Chocolate Chips Cookies is below…& the secret to being like Jesus is first to accept Him as Savior, to learn about Him through His Word, & to be teachable learning with the Help of the Holy Spirit.

Confectionately Yours,

Sue

Crispy Chocolate Chip Cookies

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1-1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies or Special K cereal
1 cup semi-sweet chocolate chips
1 cup chopped nuts, optional 

Beat butter and sugar together until well blended. Add egg and vanilla and beat until smooth. Combine flour, soda and salt. Add to creamed sugar mixture and mix until combined.

Stir in rice cereal and chocolate chips (and nuts). Drop by tablespoon onto parchment lined cookie sheets.

Bake at 350° F for  10-12 minutes…or until lightly browned. Allow to cool for several minutes, and then transfer cookies to wire rack to cool completely.  Or better still…eat them warm!

          Yield: about 3 dozen fair-sized cookies.

 Cheesy Tortilla Soup

1/4 cup butter OR margarine
1/4 cup all-purpose flour
3 cups chicken broth
1 cup milk
8 oz. Velveeta process cheese food – cubed
10 oz. can 
Ro*Tel® tomatoes and chilies
2 cups cooked, shredded chicken
1 tsp. cumin
1 tsp. chili powder
1-3 tsp. chicken soup base, to taste
pepper – to taste
flour tortillas – as needed, about 4 – 6
shredded Colby Jack cheese OR Mexican blend cheese – as needed

 

-In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
-Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
-Reduce heat to low and stir in Velveeta cubes; stir until melted.
-Stir in Ro*Tel, chicken, and spices.
-Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.
-For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.
-Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.