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.

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.

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!

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.

This is a great appetizer that everyone will love.  It is super easy to make and everyone will surely rave over these and how great they taste!  This recipe came from my sister-in-law Hilary.  I watched her make it and I was extremely surprised at how flavorful they were. 

Stuffed Sausage Mushroom Caps

Ingredients:

1 package of mild breakfast sausage

1 package of cream cheese

2 containers of whole mushrooms

Directions:

Fry the sausage in a pan first then add in the cream cheese.  While that’s cooking down clean and the stem the mushrooms.  The stem of the mushrooms will come off easily. Then you stuff the mushroom with the sausage and cream cheese mix where you took the stem off.  Place the stuffed mushrooms on a 9 x 13″ dish and bake in the oven for 30 minutes at 325°.

As I told you these are super easy to make and be sure and tell everyone you plan on serving this dish to that you got it on Hotcookingrecipes.com so they can try it and the other great recipes here also.  This is also a great recipe for finding another tasty way to get your kids to eat their vegetables – hint, hint!

This is another favorite of mine.  It is so incredibly easy to make and has tons of flavor.  It is definitely a party favorite and works great with almost any cracker, chips, etc.

Swiss Dip

Ingredients:

1 cup of shredded Swiss cheese

1 cup of mayonnaise

1 cup of chopped Vidalia onions

Directions:

Bake in Corning Ware and served in the same dish to keep it hot.  Bake for 30 minutes at 325° in the oven.  Be sure and cover with aluminum foil and make sure that it doesn’t brown while cooking.  Serve with pita, bagel chips or even Triscuits. 

This is one super tasty dip recipe that will be emptied quickly when you serve it.

You will definitely impress everyone at your next get-together with this tasty appetizer.  Everyone always loves my Swiss dip – it is a favorite at any tailgate party!

This recipe came from my father-in-law, Philip Maillie, who loved to cook and bake.  He took great pride in his Scotch scones and loved making them for the grandchildren.  I just have to say they are the best and very addicting to say the least. 

I used to look forward to him making them and now I will pass this great recipe on to you.  On a sad note, Philip Maillie (Pop-pop) passed away earlier this year, but his great cooking skills and love for the kitchen will live on through great and timeless recipes like this one.  Just try this recipe and you will see what I mean – the best Scotch scones ever!

Pop-pop’s Scotch Scones

Ingredients:

1 1/4 cup raisins (use golden raisins only)

4 cup flour

1 cup sugar

1 tsp nutmeg

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 sticks of butter

1 cup buttermilk

2 tablespoons sugar

1 tablespoon cinnamin (the sugar and cinnamon are to garnish on top)

Directions:

Plump the raisins by boiling them in water until soft.  Mix the dry ingredients to form biscuit like dough.  Add the buttermilk and raisins (be sure anddrain the raisins well first).  Roll out the dough with a rolling pin to 1/2 inch thickness.  Sprinkle cinnamon sugar on top and then cut the dough into a diamond or triangle shape and place on ungreased cookie sheet.  Bake in the oven for 15 minutes at 350°.  Let cool and then sere and enjoy.

Pop-pops scotch scones in the mini scone tray

My father-in-law made this even easier for me as he bought me a scone pan just for this purpose.  I can put the dough into the individual mini scone pan and form mini scones.  This scone pan not only makes it quicker and easier but also makes them that much more impressive looking.

These are the scones and the recipe that all my girlfriends ask me to make and have for them whenever they come over for brunch.  Also my kids absolutely go crazy for them as well – hence the name Pop-pop’s Scotch Scones.   Just one taste and you will see these are the best tasting scones you will find anywhere!

Pop-pop's amazing scotch scones ready to serve and eat - Don't they look absolutely delicious?

These scones and a good cup of coffee or tea and you will feel as if you just brought Starbucks or Carribou Cafe into your kitchen!  They are absolutely amazing in every way!