Chocolate Chip Pie

Saw this from a friend on facebook and HAD to try it out! So glad that I did! It was WONDERFUL!

1 frozen pie shell (don't thaw or bake)

1 stick of butter

1 cup sugar

2 eggs

1/2 cup flour

1 tsp. vanilla

6 oz. chocolate chips (or more ...)

Combine all ingredients in a bowl. Pour into crust. Bake @ 325 for 50 minutes. Best served warm.

Cookie Surprise Cupcakes

If you LOVE cupcakes ... you must try these out! =)

You take any cake mix that you want ... and mix up according to the package.

Fill your muffin pans about 1/2 full. Next, take refrigerated chocolate chip cookie dough (the ones you just break apart) and put one chunk of dough down in cupcake dough.

Bake for 18-20 minutes @ 350*. Let cool completely and top with icing.

Enjoy!!

Monterey Jack Dip

This dip has become a staple recipe for any get together that we go to. It's super easy and very good! I got it out of a cookbook that my mother-in-law got for me a few years ago ... Any Blonde Can Cook! It's full of simple recipes, and everything we've tried out of there has been yummy!

1 can Ro-Tel

1 bunch green onions, chopped

1 (4 1/2 oz.) can chopped black olives

1 (4 1/2 0z.) can chopped green chilies

1/2 cup Italian dressing

8 oz. shredded Monterey Jack Cheese

Mix all ingredients together. Serve chilled with chips.

Fish & Potatoes

Jeff wanted to cook some fish over the weekend and decided we would try to make our own fish batter and french fries. Jeff did an awesome job with the fish!!

For the batter, he took 3 parts corm meal and 1 part flour. He then added some Tony Creole's seasoning. It was perfect!! He dipped the fish in milk, then batter ... then fried it up in the fryer!

For the potatoes, make a seasoning out of olive oil, chili powder, garlic powder and some Tony Creole's seasoning. I used 1 tbsp. of olive oil per potato and about 1/2 tsp. of each of the seasonings ... maybe a little more. Mix it all up in a gallon sized ziplock bag.

Cut the potatoes into chunks and put into the ziplock bag and covered the potatoes. Next, pour the potatoes into a 9x13 casserole dish lined with foil. Bake @ 400* for 40-45 minutes, stirring half way through.

Mmmm ... Lydia LOVED it!

She's such a little clown! =)

Truffles

6 squares Baker's chocolate

1/4 cup whipping cream

1 tbsp. butter, softened

6 squares Baker's white chocolate

3 drops yellow food coloring 2 drops red food coloring (for orange pumpkins)

3 tbsp. coconut

Microwave chocolate squares, cream and butter for 1 1/2 -2 minutes. Stir after 1 minute. Stir until chocolate is melted; cover. Freeze for 1 hour or until firm enough to handle.

Use a teaspoon scoop and roll into 20 balls. Place on waxed paper and freeze for 20 minutes.

Microwave 3 white chocolate squares for 1 1/2 - 2 minutes. Stir after 1 minute. Stir until melted. Repeat with remaining squares. Stir in food coloring. Cool completely. Tint coconut with food coloring. Easiest way to tint coconut is put coconut into ziplock bag and add 1-2 drops of food coloring and shake. Pour into bowl.

Dip balls into tinted chocolate and then in tinted coconut.

ENJOY!!

I ran out of white chocolate, so I had to use regular chocolate for a few of the balls. They were good as well!