Want a great batch of homemade cookies the kids will absolutely love? Do you have a craving for some great chocolate chip cookies? Then look no farther then the Ghirardelli Triple Chocolate Cookie Mix. I picked this up for like $5 for a double batch box at BJ’s Warehouse Club.

Ghirardelli triple chocolate cookie mix review

The kids wanted to bake some cookies and the middle one always loves chocolate chip cookies (he can’t have peanut butter cookies which are also a family favorite due to a peanut allergy). We saw the Ghirardelli cookie mix on sale for just under $5 and decided to give it a try.

Here are the Ghirardelli chocolate chip cookies fresh out of the oven and ready to eat - yummy!

It didn’t take long to bake the cookies and the kids couldn’t wait to devour them. The cookies left the whole house smelling great for hours afterwards. You just have to give them a try.

Pop-Pop’s lamb stew

Ingredients:
1 pound of lamb stew meat.
1 large Vidalia onion
3 tsp’s minced garlic
1 pint beef broth (3 small cans)
1 can tomatoes (6 in 1 best choice or diced from local store)
1/2 cup red wine
Seasoning: Salt (1 tsp), pepper (1tsp), marjoram (1tsp), and parsley (a handful of fresh or 3 tbsp of dry)
Vegetables: cut to bite size (this is especially important with the rutabaga as it will give considerably more flavor) – cut to bite size
1 cup each – celery, carrots, parsnips, rutabaga

Directions:
Preheat oven to 450°
Add to the pot: chopped vidalia onion and garlic – saute until the onion is transparent.
Add: beef broth, tomatoes, and wine and then the lamb stew meat.
Add seasoning
Bake covered for 1 hour.
Add vegetables
Bake additional 45 to 60 minutes
Vegetables should now be tender. It may require additional oven time depending upon your oven.
Serve and enjoy. This is definitely one of my all time favorites. It tastes best with lamb stew meat, but you can also use beef stew meat cut up at your local grocery store as a cheaper replacement for the lamb meat. When Pop-pop’s lamb stew is being cooked the smell in the house from this is intoxicating and everyone will want to try it before it is done cooking. Just try it and see for yourself. This will probably be one of your favorite dishes.

This is a recipe from my late father-in-law, Phil Maillie. He loved to make this for his grand children during the spring and hot summers here in North Carolina. Everyone loved these smoothies – they were just so good! It’s not truly a sole blueberry smoothie recipe as it has other fruits in it like bananas, but you will love it nontheless.  Here is this cherished recipe! I guarantee you will love it.

Ultimate Blueberry Smoothie

Ingredients:

1 Cup of fresh bluberries

1 whole banana (peeled of course)

Splash of orange juice

3/4 Cup of ice

1 container of plain yogurt (8 oz.)

3 tsp of sugar

Directions:

This is the simple part – put all the ingredients in a blender and blend until smooth and creamy.  Serve and enjoy.  You can garnish the smoothie with mint leaves in a fan shape or some sliced fruit like strawberrys, cherries, orange slices, etc. to acieve that look of perfection.

Homemade garlic balls - don't they look delicious?

My mother made these garlic balls for every occasion, birthday, get-togethers and holidays. She also made these as a side dish for dinner. My kids absolutely love this garlic balls recipe.

Mom’s garlic balls

Ingredients:

1 bag of dough

1/4 – 1/2 cup of olive oil

1 TBL garlic powder

1 tsp salt

1 TBL oregano

Directions:

Use a ball of Italian dough and let it raise for at least a half an hour.  Get flour on your counter to sprinkle all over the dough so it’s no longer sticky. Pull the dough with one hand and cut with the other.  In this recipe you don’t play with the dough.  You get a greased cookie sheet and put them on there and let them raise for 10 to 15 minutes.  Then put them in the oven at 325° for about 10 minutes.  Don’t let them get brown.

These garlic balls are easy to make and super tasty!

In the meantime get a big bowl and put in it olive oil, garlic powder, salt and oregano.  Do this to your own taste and when the balls come out you toss them while hot in the bowl of oil.  Mix with a spoon gently being sure to cover and saturate.  Then add Parmesan cheese to taste.  Serve and enjoy.  These garlic balls are great served with chicken parmesan and my super delicious vodka riggies.

No, this is not a recipe.  From time to time, I will provide tips and ideas that I think are beneficial to anyone that is interested in cooking in any capacity from the beginner to the most expert chef.  And one thing I’ve found that a lot of people sometimes have a problem with is getting the perfect boiled egg.  It sounds easy does put the egg in water and boil on the stove and then let it cool and crack the eggs, remove the shell and either eat them or use them to make egg salad or some other dish.  

The EggGenie

The problem is how long any of what temperature do you cook them for the perfect boiled egg?  And what if you prefer a medium or soft boiled egg versus a hard boiled egg?  Then you have to keep in mind everyone’s range and oven are a little bit different.  They all vary to some extent.  Some run hotter.  Some run cooler and some have hot spots.  This can make it so that what would be on one oven a hard-boiled egg would, on another one, be a totally different soft boiled egg.  And if you know the difference between a hard-boiled egg and a softball and obviously one is harder and the other one comes out and the yolk breaks just like a liquid. 

Well, rather than trying to figure out the different ranges, temperatures and boiling times there is a much easier way.  And no I am not getting paid or endorsed here. I just happened to go to my local Ross’s department store and see some interesting items in the kitchen and culinary department.  One of these happened to be the EggGenie.  It was on sale for $4.99 and it might tip for today is if you want to have perfect Stated on the box that this was seen in TV infomercials.  I think I vaguely remember having seen it years ago on TV.  The idea looked simple and I figured it was worth a try.   

Here the EggGenie is steaming some soft boiled eggs.

So I brought the EggGenie home and we gave it a try.  It was far easier than cooking boiled eggs on the stove and interestingly it came with this little plastic shot glass that was measured for 1 to 7 eggs and had markings for soft medium and hard boiled.  This made it foolproof to get the exact boiled eggs that you desire.  Basically, the way it works is you fill in the aluminum pan inside it with the water from the plastic shot glass and this water will then turn into steam and cook the eggs.  The unit turns off when all of the water has turned into steam and there’s none left.  So obviously there is a lot less water used for a soft-boiled egg than for a medium or a hard-boiled egg.

The buzzer just went off and the eggs are now done.

Once the buzzer goes off you just remove the eggs and place them in cool water.  Then they are ready to be used for whatever dish you were going to use the boiled eggs for.  You can also just peel them and eat them yourself as is.  My favorite is the soft boiled eggs and they are just so perfectly done with this contraption.   So, my tip for today is if you want to have perfect soft, medium or hard-boiled eggs then you need to go and pick up one of these things at your local Ross’s department store (thesesame items are often times also carried by their sister stores T.J. Maxx and Marshall’s).  For five dollars you won’t find a better egg maker.

A close up of the finished soft boiled eggs in the EggGenie.

My mother taught me how to make this great lasagna.  It is an authentic Italian recipe and I’ve been making this lasagna for as long as I can remember.  It’s definitely a family favorite and its special enough to be served even for Christmas day! 

Mom’s Lasagna

My homemade Italian sauce

15 no boil lasagna noodles

1 lb. hamburger

1 lb. Italian hot sausage

1 container of ricotta Cheese (28 oz. size)

2 1/2 cups mozzarella cheese

1 cup grated Parmesan cheese

2 eggs

3 TBL parsley

1 TBS garlic powder

salt & pepper

Directions:

Drizzle the olive oil in a pan and fry the 1 pound of hot sausage.  First be sure and take off the casing or skin of the sausage as it will be easier to break and crumble up for the lasagna.  Then cook the sausage until done and put aside in a bowl.  Use the same pan to fry the hamburger in and cook until done.  Then drain any oil and juices from the meat.

Here is a photo of the ricotta mix

While the meat is cooking get a separate bowl to put the ricotta cheese, eggs, parsley, garlic, 3/4 cup of parmesan cheese and the salt and pepper in.  In a 9 x 13″ dish put the sausage on the bottom and layer the hard lasagna (no boil) noodles.  Place for a cross and one down the side to cover.  Spread half of the cheese mixture (the ricotta mix you made above).  Then take half of the hamburger and sausage and spread it over the top.  Then add mozzarella cheese about 1 cup.  Then add the sauce. 

Here is the lasagna straight out of the oven.

Then layer the noodles again for cross and one down to cover.  Then repeat again with the ricotta mix and the rest of the hamburger and sausage.  Then cover again with 1 cup of mozzarella cheese and sauce to cover.  Then repeat the noodles for cross and one down the side.  Apply sauce to cover the noodles.  Cut a piece of aluminum foil large enough to completely cover the dish and spray the underside of a foil before covering to prevent sticking (use Pam or some non stick spray vegetable oil).

Here it is showing the layers. Doesn't it make you hungry?

Bake in the oven at 350° for approximately one hour.  For the last 15 minutes take off the foil and sprinkle 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.  Don’t let the cheese Brown.  Remove from the oven and let cool.  Serve and enjoy – you are sure to please everyone with this great lasagna recipe from my mom.

This is a recipe that is both a family favorite and a tradition.  My husband originally got it from an elderly and very sweet lady at his church.  Through the years we have played with it a little here and there by changing a few of the ingredients and the respective amounts of each and have come out with what might just be the best rum cake recipe you will ever come across! Just try it and you will see!

Dave’s Rum Cake

Ingredients:

1 stick of butter

1/2 cup of chopped walnuts or almonds

4 large eggs (I have to say this because in one of my other recipes someone asked me what size eggs to add and it is a legitimate question because when you go to the grocery store there are small, medium, large, extra large and even jumbo eggs.  For this recipe and for all the others will assume large sized eggs).

1 package of yellow cake mix

1 tablespoon vanilla extract (use the real vanilla not the imitation as there is a big difference in flavor and taste).

1 package of vanilla instant pudding mix

1/4 Cup of olive or vegetable oil

1 Cup of dark rum (some recipes call for rum syrup – to make a really good rum cake there is no substitute for the real thing and you can add more than a cup depending on how strong of a rum flavor you want to have).

1/2 Cup of water

1/2 Cup of sugar

1/2 Cup of brown sugar

Mix the cake ingredients together (sans the nuts, butter, water, sugars and half of the rum – these will be used for the delicious frosting).  If you or a member of your family are allergic to nuts you do not have to include the chopped walnuts or almonds in this recipe.  Else placed the nuts sporadically across the bottom of the pan.  Be sure and cover the bottom of the pan equally – else one slice will get all the nuts and other one won’t).  Next fill-in with the mixed ingredients. 

You can also opt to change the consistency of your rum cake by putting the nuts in with the mixed ingredients so instead of them being on the bottom of the cake they’re mixed throughout the cake.  And if you really like nuts this way you can add more to the recipe.

Bake the ingredients at 350° 55 to 60 minutes.  Now keep in mind everyone of them is a little bit different so this may differ a little with your oven.  For instance, this rum cake recipe may come out better at 325° or maybe even at 375°.  You may also have to extend or reduce the baking time a little bit.  But, as a general rule used 350° for 55 to 60 minutes.  Then let cool.

Invert the cake onto serving plate you’ll be using.  Then take the ingredients that you have not used (the sans ingrediants I listed above) and mix them together to make the frosting or glaze some people refer to it as.  You will melt the butter in a saucepan then stir in water and the sugars.  Boil for about 5 or  minutes and stir well  The remove from the heat source and add the rum.  Pour frosting or glaze all over the top of the rum cake.  Be sure and do this uniformly and evenly so it looks good.  Let cool. Serve and enjoy!

This rum cake recipe is excellent for holidays like Christmas and Thanksgiving.  Some people prefer to serve this rum cake without the frosting or glaze (sans frosting ingredients above) and preferinstead to add the full amount of rum into the mix prior to baking for a stronger taste.  I, myself, prefer it just the way it is above.  Try it yourself and see…

I got this recipe from my mother who in turn got it from a good friend of hers.  It was her personal favorite and I have been making this very same banana bread recipe for 13 years now.  Ever since I have looked to make banana bread has been the one recipe I turn to every time.  This recipe makes two loaves and I usually add nuts to one and the other one I leave without the nuts due to the fact that I have a son with nut allergies.  I personally prefer walnuts in my banana bread, but you can make it either way to your own taste desires.

Best Banana Bread Recipe

Ingredients:

3 bananas

1 tablespoon of water

1 cup of sugar

1/2 cup of Crisco (I use butter sometimes instead)

2 eggs

2 cups of flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of salt

1/2 cup of nuts

1 teaspoon of vanilla

Directions:

Mash the bananas, water, sugar and other ingredients listed above.  Let this mixture stand for 15 minutes (be sure to use brown bananas as that will give better flavor to the banana bread).

Doesn't the banana bread from this recipe look delicious?

Then bake in the oven for 35 to 45 minutes at 350°.  Be sure and turn on your own like to watch when they’re ready because every oven is old different and some cook faster than others and if you don’t watch it you could burn the outside or the underside of the banana bread very easily.  Let cool then slice and serve.  You can also dress it up a little by garnishing it with a little confectionary sugar.

Here is the banana bread garnished with confectionary sugar.

This banana bread is great in the morning with coffee, at lunchtime, dinnertime or as a quick snack.  Kids love this recipe.  It is also a big hit at Christmas time and the holidays!

This recipe came from my sister-in-law Hilary.  It is one of my personal favorites.  It’s quick and easy yet elegant enough to serve to company and it’s just delicious.  I guarantee if you like shrimp scampi you’ll definitely like this recipe.

Delicious Shrimp Scampi

Ingredients:

1/2 cup of butter

1/2 cup of olive oil

2 cloves of crushed garlic

1/3 cup of onion (I prefer sweet onions for this recipe)

1/3 cup of white wine

3 tablespoons of lemon juice

1 lb. of angel hair spaghetti

2 bags medium-size shrimp (40 – 50 shrimp in each bag)

1/4 cup of Parmesan cheese

2 tablespoons parsley

salt and pepper to taste

Directions:

Put the olive oil and butter in a pan and sauté the onions. 

Sauteing the onions

Then add garlic and cook for an additional 1 to 2 minutes.  Then add the white wine, parsley, salt and pepper and cook for two minutes.  Add the shrimp last and then cook an additional five minutes.

After adding the shrimp, white wine and parsley.

Meanwhile boil the angel hair spaghetti following the directions on the box drain very well.  Then add the spaghetti to the pan and stir together.

After adding the angel hair spaghetti

Add the 1/4 cup of Parmesan cheese and put in a pretty serving bowl. 

Here is the completed shrimp scampi ready to eat - doesn't it look delicious?

Serve the shrimp scampi with white wine, garlic bread and a nice salad.  You will definitely impress your guests with this dish.

I tried these for Christmas as an appetizer.  They were very easy to make and they went over very well - everyone liked them.  They are addicting.  Also, if you don’t feel like making the whole thing just roll out what you want to bake and put the rest in a Tupperware container in the fridge for later.

My Tasty Sausage Balls

Ingredients:

1 pound of hot sausage

1 pound of mild sausage

12 ounces of sharp cheddar cheese

12 ounces of mild cheddar cheese

4 cups of Bisquick

1 cup of chopped sweet onions (I have found Vidalia onions make for the tastiest sausage balls)

They are very easy to make and are great appetizers!

Directions:

mix all the ingredients in a bowl and then squeeze them into large meatball sized round balls.  Place them on a baking she allowing 2to 3 inches in between each of them.  Bake in the oven at 400° for 10 to 12 minutes.  This recipe will make quite a few of these sausage balls depending upon how large you make each of the balls.  Let cool and then serve and enjoy.