Mom's cookies

I got this recipe from my mom, she is the author. I'm SOOO grateful, because they are mine & my husband's favorite. I try and keep this cookie dough in my freezer at all times (you know, when you need a "go to" dessert, friends are coming over and I have not prepared a darn thing, or just because I feel  like eating a cookie, RIGHT NOW!!)

I love to cook really yummy food, BUT....At heart, I am a dessert girl! (Hence the two posts today are desserts!) And I also really like cookies in the category of sweets.   My favorite cookie growing up that I made all the time was a peanut butter cookie. I still love those, but my mom's cookies are at the top now.



Christyn's Cookie Recipe

2 cubes butter, softened
2 cups brown sugar
1 cup sugar
4 eggs
1 cup veg. oil
1 T vanilla
2 tsp baking soda
1 tsp salt
4 1/2 cups flour
12 oz. pkg milk choc. chips
1 1/2 cups chopped pecans toasted
2 1/2 cups oatmeal

Cream together butter and sugar. Then add eggs, oil and vanilla to creamy mixture. Add dry ingredients, mix well and fold in the last three ingredients. Bake @ 375 for 9 minutes.

Enjoy, and just a warning, you might have to make a double batch, they go VERY fast! I have to keep the baked cookies in my freezer just so I don't pop them in like popcorn. YES...the warning is real!!

My Oreo Cheesecake

My infamous Oreo Cheesecake!! I made this for our Mother's day dinner this year. I pull this one out on holidays, otherwise it would be too dangerous to keep around!!!

CRUST:

2 cups oreo cookie crumbs (take out the filling of the cookie before you crush them in the food processor)

6 Tbsp. melted butter

4 Tbsp. sugar

FILLING:

5 pkg (8 oz. each) cream cheese, softened (or 2 1/2 lbs)

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup light sour cream

4 eggs

3 cups crushed oreo cookies

1 tube cream cheese frosting

12-15 whole oreo cookies for the top

DIRECTIONS:

Preheat the oven to 325 degrees. Mix crumbs, sugar and butter, press firmly onto bottom and up the sides of a spring form pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla in electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs mixing on low speed after each addition just until blended. Stir in crushed oreos. Pour over crust. Bake 1 hour 10 min. or until center is almost set. Cool completely, keep covered in fridge for 4 hours or overnight until ready to frost, decorate and serve. Frost cake with cream cheese frosting and decorate with whole oreo cookies.

Makes 16 servings, one slice each. ENJOY!!

Basil-Balsamic Pork Chops

Loved, loved, LOVED this meal!! With having lots of frozen meal options, I like to throw in the "fresh" to change it up. This summer we have been grilling 3-4 times a week, and I'm not complaining one bit! This meal consists of mouth-watering Basil-Balsamic Pork Chops, Basmati rice, grilled peaches & grilled pineapple. YUM! (You can go ahead and wipe the drool hanging off your chin, now!)

Makes 3 entrees, 4 servings each

12 pork chops bone in or boneless

1 cup olive oil

1/2 cup balsamic vinegar

1/4 cup lemon juice

2 tablespoons honey

3 teaspoons minced garlic

3 teaspoons dried basil

2 1/4 teaspoons black pepper

3 one-gallon freezer bags, labeled

1.  Rinse and divide chops evenly among the freezer bags.

2.  Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl.  Divide marinade evenly over the pork.

3.  Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and 3/4 teaspoon pepper.

4.  Seal and freeze.

Cooking instructions:

1.  Prepare a medium fire in a gas or charcoal grill.

2.  Cooks chops, turning occasionally, until an instant-read thermometer inserted into the thickets part of a chop reads 160.  Discard remaining marinade.

To make the grilled pineapple: skin the pineapple, the cut 1 inch thick pieces and sprinkle with sugar.

Grill on both sides.

Now for the peaches. I left the skin on, you can peel them if you like. Halve and pit each one. Then sprinkle with sugar on the flesh side.

Grill flesh side down til sugar is carmelized!

Right there is a grill full of summer!

Enjoy the plate filled with amazing flavors and textures!

Navajo Tacos

These were my kids' favorite finger food of the week! Sometimes its fun to pick up your food, throw out the fork at dinner time and lick your fingers clean!

Ingredients:

• 1 lb ground beef
• 1 onion, finely chopped
• 1 can refried beans
• 1 pkg. taco seasoning
• 12 frozen Rhodes Rolls
• lettuce, shredded
• tomato, sliced
• sour cream
• shredded cheddar cheese

Directions:
Taco shell: Thaw the rolls and flatten with a rolling pin into a circle shape. Heat frying oil to 375. Drop in one roll at a time, flipping onto the other side when golden brown. Remove from oil when 2nd side is golden brown. Place on paper towel for oil to drip onto.

Filling: Brown the beef with the onion in a skillet on medium-high. Drain fat. Turn heat down. Add the can of beans and taco seasoning, mix well.

Fill each taco shell with the toppings of choice! Enjoy!!

Get ready to pile some goodness onto this thing!!

I put everything on my taco. Y-U-M-M-O!

My kids just like cheese and lettuce, but they ate the whole thing!