d's delights- cooking and crafts

Minted Chocolate Chip Cookies A while ago, I bought a book all about the top 100 chocolate chip cookie recipes.   You would think there couldn’t possibly be that many recipes for chocolate chip cookies… but there are!   Anyway, one of my favorites from this book has some nice variations you can use to make some delicious chocolate chip (or any other kind of chip) cookies. You can use some varying ingredients such as:                Mint Chocolate Chips                Chopped Walnuts                Dried Cherry or Cranberries                Peanut Butter Chips              Butterscotch Chips                Pecans                Also, if you change the type of extract you use, it will change the flavor.   You can use Almond, Mint, Raspberry, Cherry, Vanilla… For today’s cookies, I used MINT extract, as I was out of Almond extract.   I used an 11 oz bag of milk chocolate chips, and I didn’t have any nuts… besides the ones I’m living with! Ingredients: 2 C and 4 Table

Wild Rice Soup Here is a new one that I decided   to try.   It is from the Taste of Home Cookbook.   I used to love getting a Taste of Home Magazine and searching through it for my next culinary delight.   I have never made a wild rice soup, so this was a new experience for me.   In fact, I’m not sure I’ve made “wild rice” anything.   This has a really smooth, velvety broth, and strong flavors of the rice and rosemary.   It wasn’t too hard to make, either.   I don’t like it when things are too complicated!   If you are going to make it for a crowd or large family, double the recipe. Ingredients: 1/3 C Uncooked Wild Rice 1 Tablespoon Vegetable Oil 1 quart water 1 medium onion, chopped (I used 3 small) 1 Celery Rib, Chopped (I used 2) 1 Carrot, chopped (I used 2) ½ C Butter ½ C All Purpose Flour 3 Cups Chicken Broth (I used broth flavor packets and 3 C water) ** you can also use 4 cups of broth if that is how you buy it. 2 Cups Half and Half Cream ½ Tsp Dried Rosemary