6 Best-Ever Chocolate Chip Cookie Recipes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 24, 2010
The best of the bestLindsay's Chocolate Cafe Chocolate Chip Cookies

* 2-1/2 cups regular rolled oats
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 tsp. vanilla
* 1 12-oz. pkg. (2 cups) semisweet chocolate pieces
* 1-1/2 cups chopped walnuts or pecans
* 4 oz. milk chocolate bar, grated

1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.

3. Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 30 cookies.

See the other five recipes here>>>

Source:  Midwest Living

Praline Ice Cream Sandwiches

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 19, 2010
Picture of Praline Ice Cream Sandwiches RecipeFor an easy post-barbecue treat, sandwich a
scoop of softened praline or butter pecan ice cream and
a spoonful of caramel sauce between chocolate
. Run a knife around the edge to smooth, then roll in
chopped pecans, if desired. Wrap in plastic wrap and
freeze until ready to serve.

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 16, 2010

Parmesan-Pecan Fried Catfish with Pickled Okra Salsa
  • 2 pounds catfish fillets, cut into 1-inch wide strips
  • 1  cup  buttermilk
  • 1  cup  ground pecans
  • 2/3  cup  plain yellow cornmeal
  • 2/3  cup  grated Parmesan cheese
  • 1  tablespoon  Cajun seasoning
  • 1  tablespoon  paprika
  • 2  large eggs, beaten
  • Vegetable oil
  • Pickled Okra Salsa

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Source:  Southern Living Best of 2010

Bone Suckin Barbecue Sauce Clone

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 11, 2010
Bone Suckin' Barbecue Sauce is the best sauce I've ever eaten.  I haven't tried this clone, when I do, I'll report back.  ~ jan

Bone Suckin' Sauce
  • 1 cup ketchup
  • 3/4 cup water, more if you want to
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper (more or less to taste)
  • 2 teaspoons dry mustard
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons molasses
  • 1 Tablespoon horseradish, more if you really like it tangy and hot
  • < 1/8 teaspoon liquid smoke
Simmer for 20 to 30 minutes.