Kirky's Sean's Mama's Yummilicious Pickles

Now doesn't that title just make your mouth water?  

All of my friends have been raving and raving about these pickles and since we are huge Bread and Butter Pickle lovers here we just had to give them a try!  This is our second batch and MaryVance made them this week.  Yes, I said 'this week'... we make a gallon at a time and that lasts two weeks.

Slicing cucumbers

Yet another time that our wonderful island comes in handy!

Okay, I guess we should start with the recipe, no?  I copied it from Kirky's blog...

This recipe yields about a quart of pickles. 

First we mix the vinegar, sugar and spices in a glass bowl.

Then we slice the cucumbers and onions.  We use regular cukes but pickling cukes work great too, so they say ;)

These area added to the liquid and gently tossed around.  You want those yummy flavors to marry... and marry good...

Next, microwave on 'high' for five minutes.

Stir, and microwave on 'high' for five more minutes.

We spoon them into jars and then pour the liquid over.

Refrigerate until cool before eating.  Really.  You want to do this.  Trust me.  I have not led you wrong before.  They are so delicious.  You will have to exercise will power.  THEY ARE SO YUMMY!

Beck's Chimichangas - A Family Favorite

Caleb makes these almost every Saturday night for supper.  They are a real family favorite and I wanted to share the recipe with you... cause I'm just nice like that!

3-ish pound beef roast (cheapest cut with as little marbling as you can get...it will shrink)
an onion, quartered
about 2 cups beef broth (or 2 c water + 2 t bouillion)
Cook above in crock pot for about 6 hours on high. You really want this to fall apart.

Gather:
8-10 10-inch flour tortillas (burrito size)
1 small can plain tomato sauce
chili powder/taco seasoning
shredded colby jack or cheddar cheese (about 10 oz?)
about 1/3-1/2 cup oil and a pastry brush

When roast is done, take out of broth (save for another use...great for the beginning of french onion soup!), and let cool enough to handle. In a large bowl, shred beef well with two forks. Pour on tomato sauce, however much is needed (this keeps it moist...you WANT this. My tomato-hating children hate these without it!) and sprinkle on a good amount of chili powder/taco seasoning. Blend well.

Heat tortillas in the microwave for about 30 seconds, IN THEIR BAG to make them pliable and moist. I work one tortilla at a time, keeping the others in the bag.

Lightly grease a baking sheet, either with PAM or oil, or whatever you use.

Lay out tortilla, sprinkle some cheese on the center, where you're going to lay your meat. Maybe 1/4 cup or less? Lay the meat on top of the cheese. Picture this as if it's divided vertically into thirds. You want to fill the center third, and leave about 2 1/2 inches at either end. You are making the size of your chimi here. Fold in the ends, and then one side. Tightly roll the chimi into the final side, and lay onto baking sheet, seam side down. The weight of the chimi will hold itself together, and the cheese is now on "top" of the meat, to ooze down into it, yummy-like.

Keep rollin'. When you're out of meat, you're done. I find that a 3 lb roast gives me a good 8-10 chimis (but I often make more roast and freeze some for omelets later! )

Brush the chimis with oil, and bake 10-15 minutes or until golden in a 375 degree oven. We serve with sour cream, black olives and sprinkling more of cheese.
 
Holler if you give these a try.  We really love them :)

Frying Chicken

Honey would be proud of me!


Look Mama... fried chicken :)

That's my old trusty cast iron skillet my Mama gave to me.

Boneless strips.
What do you think Mama?

And, look what I made *just for you*... the children enjoyed them in your honor...

Crunchies!

And this picture is for my friend Carol. We were discussing the mertis of single dipping vs. double dipping...

On the left is double dipped, on the right is single dipped.

I used to fry chicken strips years ago... but they were never very crunchy (and I love crunchy) so I gave up.
Enter: Matt (lovingly called Matt Poo by the children and MattyCakes by me - lol)
Matt loves to cook. He taught me his way to fry chicken. Basically everything I had always done except for One Thing.

The One Thing?

Egg.

Yep, egg.

The drench should be made of egg and milk, not just milk. Egg is the secret. Lots of egg and just a splash of milk. Now you know. When you fry chicken you can think of Matt and me :)
No, I, of course, do not have a recipe - lol.
I seasoned flour with seasoning salt. Taste to see that it's well seasoned and not too salty.
Then I beat three eggs with a splash of milk.

I used five boneless breasts and cut into strips.
Then I heated about 1/2 inch of oil in my cast iron skillet.
Drench strip in wet, dredge lightly in dry, drench in wet and then dredge in dry. This time really press firmly to get the flour into all the little nooks and crannies and make sure it sticks well. Shake off excess flour.

Fry.
Drain on paper towels.
Enjoy.

Soft Pretzels

Soft Buttered Pretzels

-Pillsbury recipe

3 to 3 ½ c all purpose flour
1 T sugar
1 t salt
1 pkg dry yeast
1 c water
1 T Crisco (I used butter)
6 c water
¼ c baking soda
2 T melted butter
Pretzel salt, sesame seeds, poppy seeds, etc…

COMBINE: 1 c flour, sugar, salt and yeast in a medium bowl. Blend well. Heat 1 c water and 1 T butter to 100 – 110 degrees. Add liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in an additional 1 ½ to 1 ¾ c flour or until dough pulls cleanly away from sides of bowl. Knead in ½ to ¾ c flour until dough is smooth and elastic. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80 – 85’) until light and doubled in size, about 45 minutes.

SPRAY two cookie sheets with nonstick spray. Punch dough down. Divide into 12 pieces. Roll each piece into a 16 inch rope. Form into pretzel shape. Place on greased cookie sheets. Cover. Let rise in warm place about 15-20 minutes. Adjust oven rack to top position. Heat oven to 400’. Combine 6 cups of water and baking soda in a shallow sided saucepan. Bring to a gentle boil. Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with slotted spoon and return to greased cookie sheet. Sprinkle with pretzel salt, etc…

BAKE for 8 minutes. Brush with melted butter. Bake 2 additional minutes or until golden brown. Immediately remove from cookie sheet. Brush generously with remaining butter. Serve warm.

I changed the Crisco for butter... you know how I feel about butter! :)

A-B-C Master Muffin Mix

A-B-C Muffin Master Mix

18 c. flour

5 c. sugar (or equivalent substitute)

2 1/4 c. buttermilk blend or non fat dry milk

6 T. baking powder

2 T. baking soda

2 T. salt

3 T. ground cinnamon

3 t. ground nutmeg

Stir together well, breaking up lumps.

Store in a large airtight container labeled with the date and contents; store in a cool, dry place.

Shelf life: 6-8 months.

Makes enough for about 5 batches of 24 muffins each.

If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

TO MAKE 24 REGULAR SIZED MUFFINS:

Preheat oven to 400*.

Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:

4 eggs

3 t. vanilla

2 c. water

1 c. oil (or butter. This measurement is up to your tastes and desires. Some find them perfectly acceptable without any fat, but any amount of oil can be added up to one cup)

Stir in 5 1/2 c. muffin mix and any additional ingredients (listed below) just until moistened. The batter should be lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well.

To reheat frozen muffins, microwave on high for 30 seconds per muffin.

These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:

STREUSEL TOPPING for 24 muffins:

Mix together:

1 c. sugar

1 t. cinnamon

2/3 c. flour

cut in 1/2 c. cold butter until mixture is crumbly.

CRUNCHY TOPPING for 24 muffins:

Mix together:

1 c. rolled oats

1 c. flour

1/2 c. brown sugar

2 t. ground cinnamon

cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.

TYPE OF MUFFIN:

Ingredients to add to mix before baking:

APPLE MUFFINS:

3 c. raw grated apples

1 t. ground cloves

1 c. nuts or raisins

Sprinkle with cinnamon and sugar mixture before baking.

APPLESAUCE MUFFINS:

Omit oil and add

1 c. applesauce

APRICOT MUFFINS:

1 c. chopped dried apricots

BANANA MUFFINS:

2 mashed bananas

1 c. walnuts (opt)

BLUEBERRY MUFFINS:

2 c. fresh or frozen rinsed blueberries

BRAN MOLASSES MUFFINS:

Use only 3 cups of muffin mix.

Stir in:

4 c. bran cereal

1/2 c. molasses

1 c. raisins

BUTTERSCOTCH MUFFINS:

2 (12 oz.) bags butterscotch chips

1 c. chopped nuts

CARROT MUFFINS:

2 c. grated carrots

1 c. raisins

1 1/2 t. allspice

CASHEW MUFFINS:

2 c. unsalted coarsely chopped cashews

CHERRY MUFFINS:

2 c. fresh or dried pitted cherries

CHOCOLATE CHIP FUDGE MUFFINS:

1 1/2 c. cocoa

1/2 c. sugar

3 c. mini chocolate chips

COCONUT MUFFINS:

3 c. toasted flaked coconut

reserve some to sprinkle on the top

CRANBERRY ORANGE MUFFINS:

2 c. chopped fresh or frozen cranberries

1 c. nuts

1/2 c. orange juice

2 T. grated orange peel

CURRANT MUFFINS:

1 1/2 c. currants

1 c. chopped nuts

DATE MUFFINS:

1 c. chopped dates

1 c. chopped nuts

EGGNOG MUFFINS

4 t. run extract

2 c. eggnog (omit water from recipe)

before baking top with mixture of:

2 T. sugar

1 t. nutmeg

1/2 t. cinnamon

FIG MUFFINS:

2 c. dried chopped figs

1 c. chopped walnuts

FRUIT MUFFINS:

2 c. dried diced fruit

GARDEN FRESH MUFFINS:

1 c. grated carrots

1 c. grated zucchini

1/2 t. ground cloves

GINGERBREAD MUFFINS:

2 T. ground ginger

1/2 c. molasses

2 c. raisins

GRANOLA MUFFINS:

reduce muffin mix to 4 cups and add:

1 1/2 c. granola

Top with additional granola before baking

GRAPENUTS MUFFINS:

reduce muffin mix to 4 cups and add:

2 1/2 c. grape nuts

1 t. allspice

HAZELNUT MUFFINS:

2 t. ground cardamom

2 c. chopped hazelnuts

INCREDIBLE CREAM CHEESE MUFFINS:

COMBINE:

2 (8 oz.) packages cream cheese

1/2 c. sugar

2 eggs

Drop this mix by T. onto top of muffins before baking.

JAM MUFFINS:

1 1/2 c. jam or preserves (strawberry, raspberry, blackberry, cherry)

1 c. chopped nuts (opt)

KISSES AND HUGS MUFFINS:

1 1/2 c. cocoa

1/2 c. sugar

After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners sugar and water glaze.

LEMON MUFFINS:

omit 1 cup water and replace with 1 cup lemon juice

4 eggs

1/2 c. chopped nuts

LEMON POPPY SEED MUFFINS:

2 packages (3.4 oz each) instant lemon pudding mix

2 T. poppy seeds

4 eggs

omit 1 cup water and replace with 1 cup lemon juice

MANDARIN MUFFINS:

1 (11oz) can mandarin oranges chopped and undrained

reduce water to 1 cup

1 1/2 c. shredded carrots

MAPLE MUFFINS:

6 T. maple syrup

reduce water to 1 1/2 cups

MARMALADE MUFFINS:

1 1/2 c. orange marmalade

1 c. chopped nuts (opt)

omit 1 cup water and replace with 1 cup orange juice

MINCEMEAT MUFFINS:

1 1/2 c. mincemeat

OATMEAL MUFFINS:

reduce muffin mix to 4 cups and add:

1 c. oats

4 eggs

up to 2 c. raisins or grated apples

ORANGE MUFFINS:

2 c. sour cream

1 c. nuts or coconut (opt)

2 cans (11 oz. each) mandarin oranges, drained

4 eggs

PEACH MUFFINS:

2 c. fresh or one large can (drained) chopped peaches

PEANUTTY MUFFINS:

3 c. peanut better chips

1/2 c. chopped peanuts

PEANUT BUTTER BANANA MUFFINS:

1 c. peanut butter

1/2 c. chopped peanuts

3 mashed bananas

PEANUT BUTTER AND JELLY MUFFINS:

1 c. peanut butter

1/2 c. chopped peanuts

drop 1 T. jam into each muffin before baking.

PEAR MUFFINS:

2 c. fresh or one large can (drained) chopped pears

PECAN MUFFINS:

2 c. chopped toasted pecans

1 t. maple extract

PINEAPPLE CARROT RAISIN MUFFINS:

1 c. grated carrots

1 c. crushed pineapple, drained

1 c. raisins

1 c. walnuts, chopped (opt)

PINEAPPLE MACADAMIA MUFFINS:

1 t. ground cloves

1 large can crushed pineapple, drained

1 jar (7 oz. or about 1 cup) macadamia nuts, chopped

PLUM MUFFINS:

2 c. fresh or canned plums, chopped

PRUNE MUFFINS:

1 to 2 c. chopped prunes

1/3 c. poppy seeds

PUMPKIN MUFFINS:

2 c. or 1 can solid pack pumpkin

1 T. pumpkin pie spice

1/2 c. chopped nuts

1/2 c. raisins

RASPBERRY MUFFINS:

2 c. fresh or frozen whole, unsweetened raspberries

RUM RAISIN MUFFINS:

3 t. rum extract

before baking top wiht mix of:

2 t. sugar

1/2 t. cinnamon

1/2 t. nutmeg

SESAME SEED MUFFINS:

1 c. toasted sesame seeds

before baking top with mix of:

1/2 c. nuts

4 T. brown sugar

4 T. sesame seeds

2 T. flour

1/2 t. cinnamon

1/2 t. nutmeg

SOUR CREAM MUFFINS:

omit one cup of the water and add:

1 c. sour cream

2 c. nuts

2 t. grated lemon peel (opt)


SQUASH MUFFINS:

2 c. cooked mashed squash

1 T. pumpkin pie spice

1/2 c. chopped nuts

1/2 c. raisins


STRAWBERRY MUFFINS:

2 c. fresh or frozen strawberries, chopped

SWEET POTATO MUFFINS:

1 T. allspice

4 T. dry orange peel

2 cans (10 oz. each) sweet potatoes, mashed, well drained (about 2 1/2 cups)

TROPICAL TREAT MUFFINS:

1 c. dried mango or papaya, chopped

1 c. chopped banana chips or 2 fresh mashed bananas

1 c. macadamia nuts, chopped

1/2 c. coconut

1/2 c. sour cream

2 t. grated lemon peel

VANILLA MUFFINS:

2 packages vanilla chips

WALNUT MUFFINS:

1 1/2 cups chopped walnuts

WHEAT GERM MUFFINS:

2 2/3 c. wheat germ

4 eggs

1/2 c. extra water

before baking top muffins with mix of:

1/2 c. wheat germ

2 T. sugar

YOGURT MUFFINS:

reduce water to 1 1/2 c. and add:

2 cartons (8 oz each) yogurt, plain or flavored

ZUCCHINI MUFFINS:

2 c. grated zucchini

2 T. cinnamon

1 c. chopped nuts (opt)

This is not an original recipe but it's one we enjoy and I hope you do too!!

Struffolli... Dana-Style

Struffolli... Italian Honey Balls

Dana-Style

1. Have your Luke pour sugar into the sugar jar (from a milk jar being used for storage because when Tony bought groceries a couple of weeks ago there were no small bags of sugar so he bought a 25 lb bag and we poured the sugar into milk jars for storage -take a breathe now-)

2. Dump sugar and cornstarch into your blender and make some powdered sugar (not a necessary step if you aren't out of xx sugar like we were)

3. Heat up your oil in your Kitchen Kettle (you need one of these... really, they are great, really versatile, etc... made by Presto). Heat the oil to, oh, say, 375? Yeah, that sounds good. Use a bland oil (like canola or vegetable) not peanut (unless you like that flavor) and remember olive oil is not good for high heat frying.

4. Have your Caleb wash a half dozen eggs. (in other words, scrub the poop off the shells... hey, it's real life and real life isn't always pretty!)

5. Into your mixing bowl put six eggs, 1 c sour cream, 1 c sugar, 2 sticks of butter and a glunk of vanilla.

6. Mix all the yumminess together! Add the baking powder and the flour one cup at a time.

7. Here ya go!

8. Dump the dough onto your cutting surface.

9. Divide and conquer.

10. Roll into ropes and cut into chunks.

Okay, now here's where I depart from the recipe given to me by my New Jersey Italian Friend Barb who is married to a Greek Guy... Barb says the ropes should be 1/2 - 3/4 inch in diameter and cut into chunks the same size and then rolled into little balls. She assures me that if you make them that size this recipe will yield a 'gazillion' balls.

I trust her.

Really.

I just don't have time for that. I have the hungry children egging me on... are they done yet? Are they done yet?? So chunks it is for us!

11. Arrange neatly (roflol) in your fryer basket. Not much more than one layer or they will not cook as well.

12. Plunk them into the yummy hot oil goodness.

Plunk gently... hot oil splashes and burns because, well, it is hot.

13. Somewhere along the process have your Molly make a light powdered sugar glaze. Here we depart again from Barb's instructions... at this point you are supposed to do the honey thing. My children don't like honey... so we improvise. Sorry Barb!

14. Remove from the fryer when they are deeply golden brown. Let them hang around for a minute or two to drain.

15. Gently scooch them over into the glazey goodness...

16. Gently toss and remove from the glaze.

17. Since you want to impress your husband's coworkers with half of this batch... have your Luke and your MaryVance roll some of them into neat balls. There, Barb, does that make you happy. I know, I know, they are still too big...


18. Place on a somethingorother to dry a bit.

19. Enjoy.

These are yummy fresh from the glaze.

They are yummy the next day.

After they cool you can store them in an airtight container until they are all gone!

And, whatever you do... do not call them donut holes. Trust me, just don't do it. If you do... my New Jersey Italian Friend Barb who is married to a Greek Guy will look you up... and it won't be pretty...

LOL!

Here is the original recipe from Barb!

Struffolli...Italian honey balls for lack of better descripition...no one seems to know what the real name is unless they are Italian

this recipe makes a gazillion

2 lbs flour (8 cups i believe)

¾ t baking powder

6 eggs

1/2 lb butter

1 tsp vanilla

1/2 pint sour cream

1 c sugar

1 bottle honey

vegetable oil

those little round sprinkles...not the long ones that go on ice cream (spritz?)put all ingrds in a mixing bowl except the flour and mix well

add flour slowly till well blended

roll out dough on a well floured surface into roped about 1/2 in to 3/4 in thick, 18 in long

cut into 1/2 in to 3/4 in balls

heat a large pot of oil/crisco and fry the balls until lightly browned

drain on paper towel then

put in a bowl...add some honey to each batch and mix well

sprinkle with the spritzie thing...if you want to be artistic, have a blast we usually put them in a big red bowl in the middle of the table with a spoongreat warm with coffee

recipe hint...do ALL the rolling and cutting first...unless you are used to the whole process or have an "assembly line" sort of thing going, you'll burn batches....not that i would know that

Thanksgiving Day pics

We have a sort of 'family tradition' of sharing our Thanksgivings with friends. We have been blessed through the years to share this special day with many different families. Thanksgiving is a very special holiday for our family! This year we were tickled to have 'Grandma' and 'Grandpa' Nissley here with us. We are so thankful to the Lord for putting special people in our lives... he has really shown us what being a part of the family of God is really all about!

Grandma... doing what Grandmas do best... :-)

Grandpa surrounded by little ones looking at scrapbooks.

"Can't leave Grandma out... let's show her too!"

Our Thanksgiving dinner table... what was on the menu? Well, turkey, of course. This year I prepared it a la Emilie Barnes -- slow roasted. Dressing (my Mama's recipe), green bean casserole, Southern Peach Yam Bake (a new recipe for us and definitely a keeper! Recipe to follow...), mashed potatoes, fresh corn, cranberry sauce, cranberry salad, broccoli salad, carrot apple salad, tea and rolls (Sister Schubert, of course!) Oh and Italian-styled deviled eggs (yummy! The only ones I like!) We had such a feast -giggle- we invited our other 'adopted' family over for a Leftovers Feast on Friday night. Danny, Brandy and their children came over for supper and we had a nice visit with them (as always!) Next year, Lord willing, they will have another plate on their table for Thanksgiving!!

And later, dessert... chocolate cake, pecan pie, chess pie (Tony's request, I've never made it or eaten it before... too bad it's soooo good!), and Miss Alma brought pumpkin pie! YUMMY!

<><><><><><><><><><>

And now for the recipe I promised.... too bad Molly didn't get a picture of it it all of it's yumminess!!

MOMYS Southern Peach Yam Bake (p 133)
2 29 oz cans sweet potatoes
1 29 oz can peaches
1 c brown sugar
1 c pecans
6 T flour
1 t nutmeg *
2 T butter
2 c mini marshmallows *
Drain sweet potatoes and peaces and place in casserole dish.
Stir together brown sugar, flour and nutmeg.
Cut in butter.
Add pecans and sprinkle mixture over sweet potatoes and peaches.
Bake at 350 for 35 minutes. Sprinkle on marshmallows and broil until toasted.

*I couldn't find nutmeg (where was it hiding?!) so I used allspice! And I omitted the marshmallows this time. It was very yummy!!!

What's for Lunch? Pizza Rolls here!

They may not look Pretty but they were were good!!

Dana's Pizza Rolls

In a medium bowl combine:

2 c flour

1 t salt

1 T baking powder

1/4 t baking soda

2 t basil *

2 t garlic powder*

1/4 c oil

3/4 ish cup milk

Mix drys. Add wets. You are making a basic biscuit here. (On the items with *... well, ya got me. No, you know I didn't measure those -- I just dumped in some till it looked right -wink-)

Plop onto floured surface and roll thin. How thin? hhhmmm... between 1/4 and 1/2 inch. Yes, that sounds about right.

Cover lightly with pizza sauce (your choice... if you want a recipe, just holler!) Too much sauce and it all squishes out when you roll it up. Yes, I said "roll it up"... Pizza Rolls are like Cinnamon Rolls...only totally different.

Cover with your choice of pizza toppings. I, obviously, used turkey pepperoni. Then sprinkle with mozzarella (or your choice of cheese/s).

Begin rolling from the edge away from you toward you. Gently. It will fall apart but that just makes it taste better. Neat food doesn't taste nearly as good as messy food!

Cut as for cinnamon rolls, in about one inch slices. Remember it will kinda fall apart and that's okay. We're not going for pretty here.

Place one inch apart on baking sheet (I always use parchment paper to make an easy clean-up). Sprinkle generously with parmesan cheese.

Bake at 450 for 12 minutes (give or take, depending on the thickness of your slices, your oven's mood, etc...)

Heat any leftover sauce for dipping.

mmmm......

mmmm...Molly's Been Baking Again!

mmm... don't you wish you could smell 'em!! Peanut Butter Chocolate Chip Cookies!!!

Molly's Peanut Butter and Chocolate Chip Cookies

1 c butter

1 c peanut butter

Mix well, Add:

1 c flour

1 c sugar

1 c brown sugar

2 eggs

1 t baking soda

1 t baking powder

1 t vanilla

Beat till throughly combined, add:

1 1/2 c flour

Mix well.

Stir in:

1 bag of milk chocolate chips

Drop by rounded spoonfuls or cookie scoops. Bake 375' for 7-9 minutes. Yield: 72ish

Joseph Helps Make Brownies (recipe included)

Joseph loves to help make brownies... of course it's the Nancy's Famous Brownie recipe -- it's the only one that has the Lewis Children Stamp of Approval!

Now that you are hungry for brownies, I'll share the recipe!

Nancy's Famous Brownies (with a Lewis twist)

1 1/3 c flour

3/4 c cocoa

2 c sugar

1/2 tsp salt

1 tsp baking powder

2/3 c oil (or butter... says Nancy... I always use oil)

4 eggs

2 tsp vanilla

1/2 c chopped nuts (optional)

and the Lewis twist:

1 c milk chocolate chips

Combine dry ingredients. Combine wet ingredients in another bowl then add to dry (I never do that part, I just dump it all in and hit 'go' and then add the chocolate chips). Do not overmix. Spread in a greased 9x13 pan and bake for 20-25 minutes at 350.

Doubles well (we always double it and put it in an 11x15 pan). You can use no chocolate chips or you can use any kind of chips you have on hand. I have used peanut butter chips and that's yummy too! Nancy uses Andes mint chips for a different twist. Oh and I used peppermint chips once... you really can't go wrong with this recipe! Thanks Nancy!!!

Mmmmm.....