I Love You No Matter What, Chocolate Chips Cookies

En Español
Last Sunday was my daughter Crystal's 19th birthday! Wow, I can't believe I have an adult daughter who is already in the university, and has begun her career in the medical field! The truth is that the years have gone by so fast and Crystal has been a very good girl. She has always exceeded with excellence my expectations for her. I admire her as a young woman and love her very much. May God continue to bless her abundantly and may all her wishes be fulfilled.

Because we have been baking cakes daily the last two years , on our birthdays we look forward to something different other than a cake. We don't miss out very much because we can always enjoy a delicious piece of cake whenever we want. The fact that I prepare my girls a dessert of their choice makes it very special.

Since she was a child, Crystal, always liked cookies so much that we nicknamed her COOKIE.  It is no surprise that for her birthday she requested that we celebrated with her favorite cookie recipe. I wanted to make this a special post, so I decided to combine her favorite cookie recipe with her favorite childhood story book, hence the name of this recipe: I love you no matter what, chocolate chip cookies. To all chocolate chips cookies lovers, here is the one and only, a classic and favorite...

I love you no matter what chocolate chip cookies recipe

 

Ingredients:
3½ cups all-purpose flour
1 teaspoon of baking soda
½ teaspoon salt
1 cup of butter or margarine
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoons of vanilla
2 large eggs
2 teaspoons of sour cream (opcional)
1 ½ - 2 cups of semi- sweet chocolate chips
1 cup of walnuts or pecans

Preparation:
1. Preheat of to 350F.(175C)

2. Stir together flour, baking soda and salt, set aside. With the flat beater, beat butter with sugars until creamy and lighten in color (about 4 minutes). Stop and scrape bowl about twice during this process.

3. Add vanilla, stir and add eggs one at a time mixing on low speed until incorporated. Gradually add dry mixture and mix about 2 minutes.

4. Add chocolate chips and nuts (if desired), stir with a wooden spoon Until well combined. Refrigerate overnight.

5. Drop rounded teaspoonful or tablespoons onto ungreased baking sheets, about 2 inches apart. Bake for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield: About 4-5 dozens. Quantity may vary depending on the size you make the cookies.

Variations: Two cups raisins, coconut, or chopped walnuts may be substituted for chocolate chips or mix one cup with the chocolate chips.

ISBN 0-15-202061-6

Dedicated to my dear cookie, we love you, Mom & Dad : )

You who are young, be happy while you are young,and let your heart give you joy in the days of your youth. Follow the ways of your heart and whatever your eyes see, but know that for all these things God will bring you into judgment. - Ecclesiastes 11:9

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Easy Cornbread Dressing or Stuffing

Indulge in the comforting flavors of the holiday season with our delectable recipe for Southern cornbread stuffing. This savory and aromatic dish is the perfect accompaniment to your festive feast, adding a delightful twist to traditional stuffing. With a harmonious blend of cornbread, herbs, and savory seasonings, our recipe is EASY to follow and promises to elevate your holiday table with its irresistible flavors and irresistible aroma. Get ready to delight your guests with this mouthwatering cornbread stuffing that will leave everyone craving for more.

Receta de Cornbread Stuffing exquisito en español. 

I'm glad I came across it. Now it’s a part of my family recipes that I will save for generations to come. It’s the perfect Thanksgiving side dish, and my daughters and I love it all year round. It’s even more delicious with herbed gravy.

Serve this stuffing with turkey or any roast as a side dish. Enjoy!

Recipe for Cornbread Stuffing 

This Southern cornbread stuffing recipe is a cherished creation from Holly Crawford, a talented freelance writer and editor whose work has graced the pages of esteemed publications like Good Housekeeping, Cosmopolitan, and Seventeen. Originally featured in Good Housekeeping magazine, this beloved recipe has stood the test of time in my family, and I am grateful to share it with you today. 

If you're in search of a soft, moist, and delicious Cornbread recipe, I highly recommend my exclusive recipe found here: Homemade Cornbread Recipe, while the recipe below is ideal for creating a stuffing texture, it may not deliver the delightful treat you're after. So, for a mouthwatering cornbread that's perfect as a side dish or a snack, try my recipe today!

Ingredients: 

Corn Bread 

2 tablespoons vegetable oil

1 cup cornmeal

¾ cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

1 large egg, lightly beaten 

⅔ cup whole milk

Dressing

1 loaf of firm white bread, sliced or (½ loaf of firm white bread and ½ loaf of firm whole wheat bread)

4 tablespoons margarine or butter

5 medium stalks celery, chopped

1 large onion, chopped

1 ½  cup milk

1 teaspoon black pepper

1 teaspoon poultry seasoning or (1 teaspoon of thyme, ¼ teaspoon of rosemary, 1½ teaspoon of parsley, and ½ teaspoon of salt or to taste)

3 large eggs, lightly beaten

1 cup chicken broth

Preparation:

1. Prepare cornbread: 

• Preheat oven to 350°E. Pour oil into an 8" by 8" metal baking pan; place the pan in the oven while the oven preheats. 

• Meanwhile, in a medium bowl, with a spoon, mix cornmeal, flour, baking powder, and salt. Stir in egg and milk just until blended (batter will be lumpy). Spread batter over oil in a baking pan. 

• Bake Corn Bread 15 minutes or until the top is browned and the toothpick inserted in the center comes out clean. Do not turn the oven off. Cool in pan on wire rack. 

2. Prepare dressing: 

• Divide breads between 2 large cookie sheets. and bake for 15 to 20 minutes or until golden brown, rotating pans halfway through toasting and turning slices over once. Transfer breads to wire racks to cool. 

• In a food processor, pulse sliced bread 5 or 6 times or until broken into about 1/2-inch pieces. It's okay if pieces vary in size.

• Transfer bread pieces to a very large bowl. Coarsely crumble cornbread into the bowl with bread; set aside.

3. In a nonstick 12-inch skillet, melt margarine over medium heat. Add celery and onion and cook for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in milk, pepper, and poultry seasoning. Cook for 1 minute or just until the mixture begins to simmer, but do not boil.

4. Pour vegetable mixture over breads. Add lightly beaten eggs and broth and toss to mix well. Spoon dressing into a greased 13" by 9" glass baking dish. Bake, uncovered, in a preheated 325 F (165 C) oven for 45 minutes or until heated through and lightly browned on top.

 Yield: 12 servings (12 cups).

Notes:

a) If you are not making dressing right away, cover the cornbread with foil and reserve, this cornbread stays fresh for up to 2 days.

b) If not making dressing right away, store bread pieces in large self-sealing plastic bags at room temperature for up to 1 week.

If you liked this recipe, check out these other holiday and special occasion recipes and ideas!

Easy Buttermilk Biscuits Recipe 

How to set the table for a formal occasion

How to Table Setting Map

For everything God created is good, and nothing is to be rejected if it is received with thanksgiving. - 1 Timothy 4:4.

Gingered Pumpkin Custard

  
The perfect dessert to have in autumn and a delicious way to celebrate Thanksgiving month. I always use canned pumpkin, but this year I decided to make it with Dominican auyama pumpkin from our farm, harvested just in time! I hope you enjoy this pumpkin delight.


Step by step photos and in español: Aquí


Recipe for a Delicious Gingered Pumpkin Custard

 
Ingredients:
¾ cup sugar
2 eggs
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1 can ( 15 ounces) solid- pack pumpkin or fresh pumpkin see note below.
1 ¼ cups half-half
2-3 teaspoons ground ginger
Whipped cream for decorating (optional)
Sprinkles for decorating (optional)
 


Instructions:
1. Preheat oven to 375 F grease 1 ½ quart casserole or 8-inch glass baking dish. Variation: for individual servings, pour custard mixture into 6 or 8 ramekins or custard cups. Place on a baking sheet. bake for 35 to 40 minutes or until knife inserted in center comes out clean.

2. Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and half-and-half, mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.

3. Bake 45 minutes or until knife inserted in center comes out clean. cool in wire rack at least 20 minutes before serving. serve warm or at room temperature. garnish with whipped cream and sprinkles.


Note:
Substitute for canned pumpkin: You'll need 3 pounds of pumpkin, after boiling and draining it reduces to approximately 1 pound and a little more (16oz). 

Steam cook with very little water until pumpkin is tender. Mash and drain well in a strainer or cheesecloth to remove as much water as possible. It is best  to use the pumpkin that is best to make pies, but in this case I used the auyama which is the pumpkin grown here in D.R. The only variation that I found with the auyama pumpkin, is that custard comes out darker in color and has a more fibrous texture, but it’s equally delicious.

He who is not with me is against me, and he who does not gather with me scatters. - Matthew 12:30