Chewy Chocolate Chip Cookies


Don’t these look delicious?  Our little boy comes home from school and the first thing he ask for is food.  Today I had a chocolate craving so this is what I made, plus I bought myself a new cookie jar and I had to have cookies for it.

Just a little tidbit about myself…Several years ago, I worked for our local (no-kill) Animal Shelter and we have 4 dogs, which 3 are rescued.  One of those dogs was bought and he is a Basset Hound (Copper).  So,  when I saw this cookie jar and it was a Basset Hound, I had to purchase it.  It is so adorable and I bought it at Wal-Mart.  And who watches The Pioneer Woman on Food Network?  Yes, she has a whole line of cookware, bowls, plates and even Charlie Cookie Jars.

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MEET Copper 250x45

CopperBack to recipe…

Chewy Chocolate Chip Cookies

  • Servings: 18
  • Difficulty: easy
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  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla
  • 1 egg, plus 1 yolk
  • 2 cups semi-sweet chocolate chips
  1. Preheat the oven to 325°. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl whisk together the melted butter and sugars until combined. Mix in the vanilla, egg and extra yolk. Stir in the flour mixture until just combined. Then stir in the chocolate chips.
  4. Drop by the heaping tablespoonful onto the prepared cookie sheet.
  5. Bake for 8-10 minutes, or until the edges are a pretty golden toasty brown.
  6. Cool the cookies for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

Old-Fashioned Peanut Butter Fudge


I have a dear friend that I have known for many years and she has shared this recipe with her friends and I’m lucky enough to call her my friend.  Peanut butter is a treat that my family loves and this recipe is already being requested by my husband. Thank you Nancy for the recipe.

Old-Fashioned Peanut Butter Fudge

  • Difficulty: easy
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  • 2 cups white sugar
  • 1 cup milk
  • 1/2 cup peanut butter
  • 2 teaspoons pure vanilla extract


  1. Cook milk and sugar in a 2 quart pan on medium heat for about 20 minutes.
  2. Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
  3. Stir peanut butter and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge into a buttered glass dish and spread fudge until it touches the sides of the dish.  Let cool and cut into 1-inch pieces.

Note: A couple of hours after posting this recipe, I chatted with my friend Nancy, who was gracious enough to share this recipe with me and others. She informed me that this certain recipe has been in her family for over a hundred years. Such a generous and sweet soul, she is.

Blueberry Buttermilk Pie

Pies are a ‘thang’ of the South. I have always had a hard time baking pies, except for fried pies.  My family loves sweet stuff so I found the nerve to attempt this one and it turned out purrrfect!  I served this with sweetened whipped cream but vanilla ice cream will be the next topping to try with this recipe. IMG_2496resized

Blueberry Buttermilk Pie

  • Servings: 6-8
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  • 1 cup frozen blueberries, thawed
  • 1 (9-inch) frozen deep-dish pie crust, thawed
  • 1/4 cup butter, softened
  • 1/2 cup whole buttermilk
  • 3 large eggs
  • 3/4 teaspoon vanilla extract
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • Sweetened whipped cream, to serve
  1. Preheat oven to 350*F.  Place blueberries in pie crust.  Set aside.
  2. In a medium bowl, beat butter, buttermilk, eggs and vanilla extract at medium-low speed with an electric mixer until butter is in nickel-sized pieces, approximately 1 minute.
  3. In a small bowl, stir together sugar, flour, and salt; stir into egg mixture.  Pour into pie crust.
  4. Bake until set, 60 to 65 minutes. Cover with aluminum foil to prevent excess browning, if necessary.  Let cool before serving.  Top slices with whipped cream, if desired.

Butterfinger Cake


This is a recipe that was passed down to me from a friend and I’m very thankful that she was sweet enough to share this sweet treat.

Butterfinger Cake


  • 1 box German Chocolate cake mix or Chocolate Cake mix
  • 1-16 ounce Cool Whip
  • 5 regular sized Butterfinger bars, crumbled
  • 1 (12.25 ounce) jar caramel ice cream topping
  • 1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
  1. Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
  2. Mix caramel topping and condensed milk together.
  3. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk and caramel mixture over cake.
  4. Spread Cool Whip on top of cake and sprinkle Butterfinger crumbs on top of Cool Whip.
  5. Store in refrigerator until ready to serve.

Cook’s Notes:  By putting holes in your cake, this will allow the caramel to seep into the cake and the taste is out of this world.  One of our family’s favorite desserts.


Snow Ice Cream


Here in Tennessee, we get 1 to 2 inches of snow during the winter season.  Last night, Mother Nature was putting on a show and what a beautiful one it was.  Huge, white snowflakes fell for hours and this morning we had around 5 inches.  So, today my son and I have made Snow Ice Cream or Snow Cream.  Making snow ice cream is about gathering snow together in between making snow angels and snowball fights, celebrating winter, and making memories. Today, we made a memory. Thank you, Mother Nature!

Snow Ice Cream


  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 1 gallon snow

When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.

Mom’s Banana Pudding


This recipe was given to me by my Mom.  She’s the best and a great southern cook. This is a favorite at our house and it doesn’t last very long, maybe 2 days.  It’s so easy to make and our son loves to help with this.

Mom's Banana Pudding


  • 1 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 1 box vanilla wafers
  • 4-5 bananas
  1. Combine sugar, flour, and salt.
  2. Add eggs and milk.
  3. Add this mixture to sugar/flour mixture and blend.
  4. Cook over medium heat, stirring constantly until thickened.
  5. Add vanilla and remove from heat.
  6. Line bottom of dish with vanilla wafers.
  7. Then add a layer of sliced bananas.
  8. Pour part of custard over layers and repeat layers.

See how easy this was? 🙂

Fried Apple Pies

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Fried Apple Pies

Ingredients for Pastry:

  • 2 cups all-purpose flour
  • 1/2 cup shortening, chilled
  • 1 teaspoon salt
  • 1/2 cup ice-cold water

Ingredients for Apple Filling:

  • 2 apples
  • 1/2 cup packed dark brown sugar
  • 1/8 teaspoon cinnamon, or to taste
  1. Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
  2. Peel and dice the apples and place them in a saucepan. Combine the brown sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
  3. Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
  4. In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
  5. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  6. Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

Footnote: I would suggest piercing the pies with a fork before frying to help aid in cooking the whole way through and preventing steam from building up inside and creating large air bubbles. Making good pie crust is essential to having a good pie. Butter crusts usually have a stronger, flakier flavor and texture if that is what you prefer. Make sure you don’t overwork the crust or mix it too much or it will become tough and bland. Add the water a little bit at a time (about a tablespoon at a time), just until there is enough water to hold the dough together. Also make sure the water is ice cold to help keep the butter or shortening from softening up. Anyone who had difficulty getting the crust to cook the entire way through without becoming very dark and crisp on the outside should try rolling the dough thinner. An eighth of an inch is less than you might think. If you have made the dough well, it will roll out and hold together. However, keep in mind that the more time you roll out the dough, the tougher it will be once cooked.

Chess Squares

I have had this recipe for years, matter of fact, I’ve had it so long that I can’t remember where I got it from but I finally made it for my family and they loved it.  It’s so easy to make and if you make it once, you’ll get requests for it all the time.


  • 1 box yellow cake mix (Do not use the butter recipe)
  • 1 stick of butter
  • 1 egg

Top Layer:

  • 1 (8ounce) cream cheese
  • 2 eggs
  • 1 box confectioners sugar
  1. Combine cake mix, egg and butter.  Mix until smooth.  Put in oblong 13x9x2 pan.
  2. Combine cream cheese, eggs, and sugar.  Pour over crust.
  3. Bake at 350 degrees for 35 minutes.  Cut into squares when cool.