Chocolate Chip cookies with a bit of a twist

Time for milk & cookies.

These are a traditional chocolate chip cookie with corn meal swapped out for some of the flour.
Try it. Pick out your favorite chocolate chip cookie recipe and swap out about 25% of the flour for cornmeal. This gives the cookie a nice understated crunch and a subtle layer of sweetness.

BLUE CHEESE and BACON DIP

Pool side appetizer 

We enjoyed this decadent dip poolside.
When was the last time you went to a get together and somebody brought a dish that was new to everybody? Something that wasn't picked up at the local discount club? Something that did not pretend to be low cal or low fat?
This particular dish is pure unashamed indulgence. 

 BLUE CHEESE and BACON DIP

1 cup sour cream

1/2 cup crumbled blue cheese
10 strips of your favorite cooked bacon

Mix and serve in your favorite dish.
Serve with Flipsides Pretzel Crackers.
Recipe submitted by Jennifer Babbs Kraft

Strawberry Jam

Super Wife has been busy making strawberry jam. These berries were picked today and they taste every bit as they are pretty.

This came to me during the invocation for NASCAR so it has to be a God thing. Homemade Linguine noodles that Super Wife cranked out on Grandma's pasta machine. The noodles are messing about in a creamy cheddar sauce and Canadian Bacon with some asparagus tagging along for the ride. "Gentleman Start Your Engines"!!!

Happiness in a cup….

Good morning. This is your quadruple espresso speaking. Close that deal, swing that hammer, crunch those numbers,raise those youngins, capture that perfect shot, true that wheel, administer outstanding care. You get the idea…whatever your chosen profession ENJOY.

Veggie Strata

This was supposed to be a veggie strata type thing. I had some difficulty getting it out of the pan:) oh well it tasted yummy and makes for a nice pic  

Chocolate Fettuccine 

Yep, That's homemade pasta we cranked out on Grandma's pasta machine. Pretty much straight up pasta with some dark cocoa powder added to it. It's swimming in Nutella and heavy cream. Check out the couple strawberries on top so we can call it healthy. Just to make sure we nailed it we gave it a couple good squirts of dark chocolate syrup.

Italian Lentil Soup

Low fat and satisfying

This yummy bowl of nutrients is great hot or chilled.

1  Cup of lentils
6  Cups Boullion (Chicken or Vegetable)
1 Red Pepper
2  Onions Chopped
4 Gloves of Garlic Minced
pinch of cayenne
1 teaspoon of Oregano
2 bay leaves
1/2 cup bulgur
1/2 cup chopped parsley
1 28oz can italian plum tomatoes undrained,broken up
2 10 oz bags of baby spinach or a pack of frozen chopped spinach
Freshly ground black pepper to taste
Serves 6 to 8

This is an adaptation from a Dr. Gabe Mirkin Recipe.

Don't sweat the details on this one…. sometimes yes and sometimes no on the spinach, don't worry if you don't have Italian Plum tomatoes, I typically use diced because its what I have on hand.

Breakfast Pizza

Late start today. Meant to go for a ride but kinda got carried away with this beauty. This breakfast pizza features my buttery corn meal pizza crust. I thought about stopping there but decided to top it with some loose scrambled eggs, bacon and roasted red pepper. The youngins are happy.

Fun Memories With Rice Chex Trail Mix

Perfect snack for road trips, holiday parties, football.

I have been making these since I could reach the stove.  My Grandma used to keep these on hand when we would play canasta at her river cottage. My Mom used to have these ready for me after school.

Lots and lots of recipes published for Rice Chex Trail mix. When in a hurry I melt a couple tablespoons of butter in a pan and splash a bunch of Lea n Perrins worcestire sauce, throw in the Rice Chex and whatever else I have that works, sprinkle with garlic salt.  I cook on medium heat for like 5 minutes until it feels right.

Time permitting I dump several boxes of various chex, cheerios, pretzels and peanuts in a roasting pan with a stick of butter and like half a bottle a
Lea n Perrins worcestire sauce. Sprinkle with garlic salt.
I cook these for like 45 minutes on about 325.
Stirring approximately every 10 or 15 minutes.
These travel great in tins or tupperware. I've stored them for a week or more if I can keep the kids out of them that long. Important to cool completely before storing them in a container.

This is one recipe where I think the particular brand makes a difference. This is worth the extra trip to the store to pick up the Lea n Perrins if you can swing it. I also notice the name brand Chex Mix state they are gluten free, I have not noticed a gluten free claim on the couple off brands I have looked at.