Thursday, September 29, 2011

The Countdown Begins.....12 Weeks of Christmas Cookies 2011

Did I say Christmas Cookies?  12 Weeks of Christmas Cookies?  I know what you are can I be thinking of Christmas when we are just barely out of summer.  Well, this time of year flies by and before you know it, the holidays will be here.  

Last year I participated in the 12 weeks of Christmas Cookies hosted by April from Abby Sweets.  This year I am participating again and it will be hosted by Brenda from Meal Planning Magic.  I hope to share a cookie or treat every week, depending on my schedule.  There will be a blog hop at the end of my post so you can see what others have made.  What a great way to share recipes and hopefully will inspire you to bake some sweet treats for the holiday season.

My first recipe is the classic chocolate chip cookie.  Every holiday cookie plate has to have chocolate chip cookies.  My go to recipe has always been Nestle Toll House Cookies.  But, I'm always game to try different chocolate chip cookie recipes.  This cookie comes from Tate's Bake Shop Cookbook.  It's a thin cookie.  Crusty on the edges but also buttery and chewy.  A really good chocolate chip cookie to share with family and friends.  But then again, have you ever had a chocolate chip cookie you didn't like.  Give this one a try.  I think you'll see them disappear. 

Chocolate Chip Cookies


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened (original recipe calls for salted butter)
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips


Preheat the oven to 350 degrees.  Grease cookie sheet(s) or line with Silpat.
In a large bowl, stir together the flour, baking soda and salt.  
In another large bowl, cream the butter and sugars.  Add the water and vanilla.  Mix the ingredients until they are just combined.  Add the eggs and mix them lightly.  Stir in the flour mixture.  Fold in the chocolate chips.  Be careful not to overmix the dough.
Drop the cookies 2 inches apart onto the cookie sheet(s) using two tablespoons or a cookie scoop.  
Bake for 12 minutes or until the edges and centers are brown.  Remove the cookies a wire rack to cool.


Come back every Thursday for a new Cookie/Treat/Sweet recipe.  Let the countdown begin!


Mom's Cooking Club Lesson: If you do not have a Silpat, you must butter your cookie pan or your cookies will stick.  I had to butter my pans generously so these thin cookies wouldn't stick and fall apart as I took them off to cool.


Sunday, September 25, 2011

Grilled Chicken and Steak Fajitas......Featuring TortillaLand Tortillas

Have you ever heard or tried TortillaLand Flour Tortillas?  If not, I highly recommend that you see if your area sells them.  These are very different tortillas.  They are refrigerated and you make them fresh.  One of the TortillaLand's slogans is, "So Fresh They Haven't Even Been Made Yet".  

I was contacted to sample TortillaLand Flour Tortillas.  They asked if I would focus on a Back to School recipe.  My daughters started High School about a month ago.  We are extremely busy between work and school schedules.  I'm always looking for family friendly recipes that everyone will like.  

My daughters love tacos but I wanted to do something a little more interesting so I made Chicken and Steak Fajitas.  The great thing about Fajitas is that everyone can pick their favorite meat and toppings.  These were a huge hit.  The rub I used on the chicken and steak had wonderful flavor.  My daughters made their own Tortillas in a skillet since it only takes about 60 seconds.  The Tortillas taste so fresh.  We loved them!

Check out TortillaLand's website for their store locator.  

Stay up to date on Facebook ( and Twitter (@TortillaLand)

Go to for recipe ideas, store locator and to enter their current giveaway where you could win 3 iPads!!!

Disclosure:  Representatives for TortillaLand Tortillas provided me samples and information but all thoughts and opinions are my own.  My entire family really like these tortillas.  Thank you TortillaLand!

Grilled Chicken and Steak Fajitas
Recipe by Jamie at Mom's Cooking Club


1 1/2 lbs beef sirloin steak
1 - 1 1/2 lbs boneless chicken breasts
1 tablespoon chili powder
1 teaspoon ground coriander
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 limes

1 red bell pepper
1 green bell pepper
1/2 yellow onion

Topping ideas:  salsa, sour cream, diced avocado, shredded cheddar cheese. (Colby and Monterey Jack cheese are also good choices)


1.  Place the sirloin steak in a glass or nonreactive baking dish.  Place the chicken in a separate glass dish.  Combine the chili powder, coriander, salt, cumin, garlic and onion powders, and black pepper in a small bowl.  Mix well.  Rub this spice blend over the steak and chicken breasts.  Let stand for 10 minutes.  Squeeze the limes over the beef and chicken.  Marinate in the refrigerator for 30 minutes to 1 hour, covered.

2.  Cut bell peppers into strips.  Cut onion in slices.  Saute in skillet with a little olive oil until onions get tender and peppers get a little charred in spots.  Place in a serving dish.

3.  Grill steak until desired doneness and chicken until cooked through.  Let rest a few minutes.  Cut steak and chicken in strips and place on serving platter(s).

4.  Cook TortillaLand Flour Tortillas or warm other packaged tortillas.

5.  Place steak, chicken or both in center of tortillas.  Top with pepper and onion mixture.  Add favorite extra toppings as desired.  Fold up, eat and enjoy!

TortillaLand Flour Tortillas have just 5 simple ingredients: Wheat Flour, Water, Canola Oil, Salt and Sugar.

TortillaLand Flour Tortillas take about 60 seconds to cook. They will puff up as they cook and get lightly golden.

Sauteed Green Peppers, Red Peppers and Onions

The Fajita Spread.....Grilled Chicken and Steak, Peppers and Onions, Salsa, Shredded Cheese, Sour Cream, Avocado.  Serve with freshly made TortillaLand Flour Tortillas for a family friendly meal.


Mom's Cooking Club Lesson: Does your grocery store carry TortillaLand Flour Tortillas?  If not, then take this Store Manager Product Request Form to your local store. 

My grocery store, Publix, does not carry TortillaLand Tortillas so I'm planning on taking this request form to my store manager.


Wednesday, September 7, 2011

Ham and Swiss Egg Sandwiches......Let's Have Breakfast for Dinner!

Who loves Breakfast?  I do.  Who loves Breakfast for Dinner?  I do.  So, for this month's Cooking Light Virtual Club, I chose the theme of Breakfast foods for dinner.  There's just something fun about breakfast at dinnertime.  It can be savory, salty, sweet or a combination of all these flavors.  Breakfast foods are usually quick to prepare which makes it perfect for those busy nights.  

I love eating eggs, prepared anyway and anytime.  This ham and swiss egg sandwich appealed to me because I usually eat eggs in between toast or a biscuit.  Sometimes, I'll sneak some bacon or a sausage patty in my egg sandwiches.  This is a healthier version.  It was super good.  Easy over egg, sauteed ham slice and swiss cheese....yummy!

Ham and Swiss Egg Sandwiches
Recipe by Cooking Light


         Cooking spray (or butter)
        4 ounces thinly sliced lower-sodium deli ham
        4 large eggs
        4 English muffins, split and toasted (I used Honey Wheat)
        4 (1-ounce) slices Emmentaler or Swiss cheese

         1. Preheat broiler to high.
        2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness.  (I made my eggs over easy and I used butter in the pan instead of cooking spray) Remove from heat.
        3. Place 4 toasted muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.
        Note:  I put a small amount of butter on the toasted English Muffins.  Also, the cheese melted much quicker than 2 minutes so check your oven when you melt the cheese.

I hope you enjoy the rest of the breakfast menu from the other members of the Cooking Light Virtual Supper group.

Mary Ann from Meet Me in the Kitchen made a Fig-Swirl Coffeecake.
Val from More than Burnt Toast made Blueberry and Maple-Pecan Granola Parfaits.
Roz from La Bella Vita brought Hash Brown Casserole with Bacon, Onions and Cheese.
Sandi from Whistlestop Cafe Cooking brought a Grits Souffle.
Jerry from Jerry's Thoughts, Musings and Rants made Breakfast Cookies.


Mom's Cooking Club Lesson: Take your favorite Breakfast dishes and have them for dinner every so often.  Your family will be all smiles when you announce, "It's Breakfast for Dinner night!"

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