The Very Best From Momma and Me- Italian Pizelle Cookies

-Photo Jordan Murphy-SQUARED VISION PHOTOGRAPHY

I want to introduce you to the best Southern cook I know. This is my mother, Rose.
My son took this photo of us for a Mother's Day Gift last year.

She is a 75-year-old homemaker extraordinaire.

I'm going to be featuring many of her best recipes that she has passed along to me and I'm here to tell you- if I put her name in the title of a recipe...you need to make it. Her food is ALWAYS delicious! Not necessarily the healthiest dishes, but THE BEST recipes.
This is where moderation is key.

Some are pretty simple, but no matter the time it or technique it takes to put one of her dishes on the table, it's ALWAYS worth it.

My Mom was a stay at home mother while my brother and sister and I were growing up. She cooked 3 times each day- DELICIOUS Homemade breakfasts, lunches and dinners. We rarely ate out.

She loves to cook with lots of real butter, full fat chicken broth and cheesy sauces!

SO, I'm starting off with a traditional Italian pizelle cookie that we made together recently. This recipe was actually passed down from her late mother-in-law, my grandmother Amelia, a wonderful Italian cook.



First, you must have one of these. A Pizelle cookie maker.



But don't dispair if you do not own one. These cookies can also be made on a cookie sheet for the same great flavor, they just won't be as pretty.

You will need:
6 eggs
1 cup butter
1 1/2 cup sugar
5 cups flour
5 tsp. baking powder
1/2 tsp. anise oil


Beat eggs and sugar well. Add melted cooled butter. Add anise oil, then dry ingredients. Mix well with a mixer on med. speed. till smooth.




With floured hands, roll dogh in ball (2-3 heaping teaspoonfuls). Place dough slightly off center - just a tiny bit back- close lid and cook for about one minute.

*It is okay to open lid to see if they are done- it will not affect the cookie to check a few times.




They should be slightly golden brown.



They lift very easily off the griddle with spatula.



Cool on flat surface, then start stacking them.








These are delicious served just as they are.

They are also great sprinkled with powdered sugar (especially at Christmas time- they'll look like a big snowflake cookie!)

You can also shape them to make a waffle cone for ice cream, but you need the proper form for this. You can form it to the bottom of a cup, let it cool that way, then it will be a perfect cup to fill with ice cream, drizzled with chocolate...yummmmm.

*Remember to take my cookie challenge and share the wealth!

Mom's Famous GFIP Crunchy Oatmeal Pecan Cookies

STOP WHAT YOU'RE DOING AND BAKE THIS COOKIE!!!

This is a recipe of my mothers that we have been baking for years, and I'm telling you- if you don't bake another cookie this fall, THIS is the cookie that you need to bake!

Why?

Well, every time we take them anywhere, we come back with an empty plate and people start hounding us for the recipe. I'm serious. They are an addicting cookie. They are not too sweet, and they are crunchy and light (as in airy-NOT non-fat), it keeps you going back for more, and more and more! These are crispy coffee-dunking type cookies.


Do you need to ask someone's forgiveness? Bake them a batch of these cookies. I guarantee they will accept your apology after they eat one.

Is your child on the teacher's bad list at school? Send him/her a batch of these babies and your child is sure to become the teacher's pet!

Is your boss on your case too much? Hand them a cookie or two-I think you'll smell a promotion.

Did you wreck the car and afraid to tell your hubby? Hand him a plate of these and he'll be taking you shopping for a new one!

Not that I have ever lowered myself to manipulating people with a plate of cookies in any of these instances, but I know others who have. (Ahem.)

They are that good.

I have never made them without eating 5 right off the bat. At least five. And really, cookies are not my weakness.

Not convinced yet?

How's this.....the recipe starts with a CAKE MIX! It is a simple secret recipe that I am willing to share. You can thank me later.

If you want to gain friends and influence people...BAKE THESE COOKIES!

Mom's Famous GFAIP (Gain Friends and Influence People) Oatmeal Pecan Cookies

YOU WILL NEED:


*Most of my ingredients here are off-brands and it makes no difference in this recipe. Go ahead and save yourself some $$$.

1 (18.25 oz. box yellow cake mix (you can use an off brand and it is still delicious)
2 cups quick oats, uncooked
1 cup sugar
1 cup vegetable oil
2 lg. eggs
1 cup chopped pecans
1 1/2 tsp. vanilla


Combine first three ingredients in lg. bowl.



Combine oil and eggs; add to dry ingredients, stirring well. Stir in pecans and vanilla.



Drop dough by rounded teaspoonful 2 inches apart on ungreased cookie sheet (I used a melon baller for more uniform cookies).


Bake at 350 degrees for 12 minutes or until light brown. Cool on wire rack. Yield 5 dozen cookies.





*Because they are a crunchy cookie, they are GREAT dipped in milk (note: Drink almond milk and save some fat.) They are also great dipped in your coffee.

Now, here's the challenge:
EVERYBODY loves homemade cookies. And ususally, we can't (or don't need to) eat all the cookies that we bake anyway, so why not purposefully bake some extras to giveaway to someone you know who could use a smile.

Maybe it's a elderly neighbor who seems a bit lonely- maybe it's your local firefighters or policemen who could use a thank- you plate. Leave a plate in your breakroom at work for your co-workers to enjoy. Maybe a teen needs some lovin' from the oven to cheer them up. There may be a child you know who would enjoy a homemade cookie. Look around. Somebody may be forever touched by your small gesture.

From My Cookbook Collection: Pasta Primavera with Smoky Ham

Another oldie but goodie from my extensive cookbook collection.

This one comes to you via THE FLAVORS OF BON APPETIT' 1998.

A timeless dish that is filling but not heavy.

You will need:

6 oz. bow-tie pasta (about 2 1/2 cups)
12 thin asparagus spears- stems trimmed,stalks thinly sliced into rounds, tips left whole.
1/2 large red bell pepper ( I used green) cut into thin strips
(I also added a few cut red banana pepper rings for color)
6 oz. smoked ham, diced
1/2 c. whipping cream
1/2 c. canned low-salt chicken broth
2 1/2 T. coarse-grain Dijon Mustard

Cook pasta in large pot of boiling salted water, 7 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer. Drain well.
Meanwhile, stir ham in heavy large skillet over med.-high heat until beginning to brown, about 3 minutes. Add cream, broth and mustard. boil sauce 2 minutes. Add pasta mixture to skillet. Toss well to coat. Season to taste with salt and pepper.

There's no place like home...especially in Autumn, with a bowl of soup in hand.

I've been busy around the house welcoming my favorite season.





I love the way my home feels all cozy when it's cool and crisp outside






and warm and inviting on the inside.





I wish you could all come visit- I'd make you a nice pot of hot mulled cider, and sit and relax with you on my sofa while we await a warm supper.

Nothing says "Welcome Autumn" like a pot of soup simmering on the stove.

This recipe I just threw together and Big Al ate 3 bowls (one right after the other) then another a little later, so I guess it's a keeper.

It's close to a Poor Boy Soup, and it's very economical and most ingredients are staples so I didn't even have to shop for this recipe.



If you want to give it a try, here's what you'll need:
1/2 onion (minced)
3 tsp. minced garlic
2 Tbsp. butter

Cook onion and garlic in butter until onion is transparent.
Brown ground beef and mix with garlic and butter and all to a large soup pot.

Add: 3 cans chicken broth and 2 bouillon cubes (That have been dissolved in boiling water), 1 can stewed tomatoes, 1 small can (8 oz.) tomato sauce, 1/2 can sweet corn.

Bring to a boil then simmer on low for at least 30 minutes. Add cooked pasta (I used spaghetti) and heat through.

Serve with crusty bread.

Enjoy.

Announcing a winner and the most requested cookie recipe...

As promised, I will announce the winner of the cookbook giveaway and the cookie recipe most requested from the book in my comment section.

The most requested recipe from the cookbook is:


Grand Slam Triple Chocolate Cookies
Here is the recipe if you want to try them.

I have NOT made these cookies, so if you make them, let me know how they turned out.


You will need:
1/2 c. chopped pecans
1/2 c. chocolate chips
1/2 cup white chocolate chips
1/3 c. brown sugar
6 T. sugar
1/2 tsp. salt
2 T. + 2 tsp. cocoa powder (if you are making this for a jar recipe gift, clean inside of jar with a paper towel after this layer)
1 1/4 c. all-purpose flour

Layer ingredients in order given in a wide mouth jar or container. Pack each layer in place before adding the next ingredient.

Attach a gift tag with the following mixing and baking directions:

For 3-4 dozen cookies-

i jar cookie mix
1/2 c. butter, softened
2 eggs, slightly beaten
1 T. milk
1 tsp. vanilla

Preheat oven to 350 degrees. In lg. bowl, cream butter, eggs, milk and vanilla. Add cookie mix and stir till well blended. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake for 8-10 minutes. Transfer to wire racks to cool.

The winner of the Cookie- Jar Gifts Cookbook is...

Carrie from Carrie's Cooking Corner!

Congratulations Carrie. When I receive your mailing address, your new cookbook will be shipped to your door!

Thank you to everyone who participated. There will be more upcoming giveaways for the holidays.

Fast and Furious Friday- Taco Chicken Soup

Soup season is here!

My friend Molly shared this recipe with me that was passed along to her from one of her Southern friends. It's quick to throw together but has the taste of a dish requiring much more preparation. My family loved it! If you find yourself in a pinch this weekend, this would be the perfect soup to warm your soul.

You will need:

5 cans chicken broth
3 bouillon cubes
5-6 cups cooked chicken (To speed up the prep time- you can use Tyson plain grilled chicken strips or use the meat from a fully cooked Rotisserie chicken at your grocery store)
2 pkg. of taco seasoning
1 can red beans
1 small can of green chili peppers
2 cans (10 1/2 oz.) stewed tomatoes
diced carrots (optional)
sliced celery (optional)
Dash hot sauce (optional)
Small bag egg noodles, boiled
Boil noodles separately, then bring other ingredients to a boil. Then add noodles Simmer on low about 20 minutes.

Serve with shredded cheddar, tortilla chips/strips, and/or grilled onions.

This is a mild tasting soup with a kick. If you need more heat, add more hot sauce or add your favorite hot pepper.

Check in next Friday for more meals that are


Before you leave, click here to have a chance at winning this:

For the love of Pumpkins

My favorite taste of the Fall season is pumpkin, so I will be posting many recipes featuring this delightful vegetable.

Pumpkin pie, pumpkin bread, pumpkin cake,pumpkin cookies and bars, pumpkin soup, pumpkin spice flavored lattes, pumpkin Blizzards just like Dairy Queen and even pumpkin fudge!


In a couple of weeks, I will be visiting Bandy's Pumpkin Patch here in So. Illinois with some family members that have small children.

We will not only pick out our own pumpkins for decorations and cooking, but will also enjoy a hayride and will walk through a giant corn maze and the kids will also enjoy play time in the barn.

I can't wait.

But until then, one of the most perfect ways to kick off the season is to enjoy a cup of Starbucks Pumpkin Spice Latte



"a delicious blend of pumpkin and traditional fall spice flavors combined with our signature espresso and freshly steamed milk, and topped with whipped cream and pumpkin pie spices." According to their website, Starbucks.com

Go to allrecipes.com to find a host of recipes to make your own if you find that nearly $5 for a cup is a bit over the top!

What is your favorite Autumn flavor? What recipes to you enjoy cooking most during this season?

ANd before you leave, don't forget to click here so you will have a chance to win this: