Chewy Brownie Cookies

This cookie is one that you may not be able to stop eating!  If you ask our son Hyrum what his favorite cookies are, he will say "chewy brownie cookies.....period!" He has a photography blog where he is posting a picture every day for the year.  One of his pictures is of his favorite cookies and he asked if I would post the recipe so others could enjoy them, so here it is!  

He has been having fun posting photos, you should take a look! http://shuttershare.wordpress.com/

2/3 c. shortening

1 ½ c. packed brown sugar

1 T. water

1 tsp. vanilla

2 eggs

1½ c. flour

1/3 c. baking cocoa

½ tsp. salt

¼ tsp baking soda

2 c. (12 oz.) semi-sweet chocolate chips

½ c. chopped walnuts or pecans (opt.)

In a large mixing bowl; cream shortening, brown sugar,
 water and vanilla

 shortening

 Brown sugar

Water 

Vanilla 

 Cream together
(This just means to blend it together until it looks smooth and creamy)

 beat in the eggs one at a time. 

 Blend well 

 I like to scrape the sides of the bowl down to make sure I get all the ingredients mixed in.

 In another bowl, combine flour, cocoa, salt and baking soda; 
 add to creamed mixture and beat just until blended. 
(A Little note to my Dominican friends.  Your cookies will turn out better if you use 
Pillsbury or Gold Medal flour.  You can find it at Nacional, La Sirena or Amigo)


Flour 

Cocoa 

 Salt

 Baking Soda

Stir to blend 

Add to creamed mixture

Blend well

Stir in chocolate chips and nuts if desired.  

(I'm not adding nuts this time but this is the time to add them too)

Drop by rounded teaspoon 2 inches apart on ungreased baking sheets.  I love this little scoop to make my cookies with. 
 It's not necessary but fun to use and 
makes my cookies close to the same size. 

 Bake at 375 degrees for 7-9 minutes.  Do not over bake. 

(I baked mine for 8 minutes)

when you take the cookies out of the oven, they will be a little puffy.  As they cool they will flatten out. 

Cool 2 minutes  on cookie sheet before removing to cooling rack. These cookies are very soft and need a bit of time to set up enough so you can take them off the pan with out making  mess.

Carefully remove them from the pan and place them on the rack to finish cooling.  This is where some of us have a hard time letting them cool the rest of the way!  They are so soft and chewy and the chocolate chips are all melted and warm......I won't tell any one if you want to eat one now! 

IF you can wait until they are cooled  or not, you can enjoy them with a glass of milk or a scoop of ice cream!

I always think of my kids when I make these cookies.  I would make these and three other kinds of cookies and fill an ice cream bucket with them to take to the Coeur d' Alene, Idaho 

forth of July fireworks on Lake Coeur d' Alane.   Hello to all our friends there, we love and miss you! 

(that includes all the Spokane friends too!)

© Nancy Rappleye 2012

Chicken Salad Croissants

This sandwich is eaten often at extended Rappleye family dinners.  
It is easy to make, tastes great and one recipe
 will feed 25-30 people.     

6 C. chicken, cooked and cubed

4 C. chopped celery

1-2 C. red grapes, cut in half

6 green onions, chopped

2 C. frozen peas, thawed
1 large head iceberg lettuce, shredded

Sauce:

1 ½ c. mayonnaise

1 ½ C. Miracle Whip®

4 tsp. lemon juice

1 tsp. salt

Dash of pepper

Place chicken in a pot of water, bring to a boil, turn heat down and simmer at least 20 minutes or until chicken is no longer pink on the inside. Remove from water and let cool. Cut into bite size cubes.

add a little salt to the water, it helps the water come to a boil faster and aids in the flavor of the chicken.

Place chicken and next 5 ingredients together in 
a large bowl; set aside.   

 Mix sauce ingredients together and pour over 
chicken mixture just before serving.  

Fold sauce in gently until salad ingredients are evenly coated.

Cut open croissants and top with chicken mixture.  

Serve with vegetable sticks and potato chips.

These sandwiches may or may not be addictive....
you think you are fine with just one and then....
the second one sneaks up on you! Just sayin! :0)

© Nancy Rappleye 2012