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Buffalo Chip Cookies

Buffalo Chip CookiesAs a girl I remember my mom making Buffalo Chip cookies all the time.  In fact as I was making them she stopped by.  She mentioned that it had been many years since she had made them and that they are one of her favorite.

Years ago when I moved from my mother’s house I wrote copies of most of her recipes.  Some how this one was forgotten.   A few weeks ago I was looking through an old cookbook with my Grandma and we came across the original recipe.  It was typed and given to her along with a handwritten note.  The note read something like,” It was wonderful to visit with you in the pharmacy today here is a copy of the recipe I was telling you about.  I also attached a few extra to pass around”.

This note made me laugh and smile.  Something I admire most about my Grandma is how outgoing and friendly she is, not to mention we like to give her a hard time about knowing everyone.  I am sure you all have someone in their lives with similar traits.  I am lucky to inherit these friendly outgoing genes and enjoy visiting in long line anywhere.  Slow down and give a stranger a smile is the lesson here today, you never know what kind of recipe you could get out of it.

Usually I prefer a chewy gooey cookie.  This is one of the few exceptions, well almost they are still chewy but with some crunchy.  The crunch is not from the overdone cookie but the corn flakes.  It is a secret weapon that makes these cookies delicious.  I left out the nuts and coconut due to some picky guests but I really love it with the coconut added.

I made them for a larger group and had many requests for the recipe so here it is.

Buffalo Chip CookiesBuffalo Chip Cookies:

Recipe yields about 3 dozen large cookies

  • 1 cup sugar
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup corn flakes
  • 1 cup oats
  • 2 cups flour
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch salt

Cream both sugars and butter until light and fluffy.  Add in eggs and vanilla until combined.

Meanwhile sift together flour, pinch of salt, baking soda, and baking powder.

Add flour mix to the butter mixture and add all remaining ingredients, mix until just combined.

Scoop on a cookie sheet and bake 350 degrees for 10-13 minutes.

Cool for 1-2 minutes on sheet before removing to wire rack.

Optional add ins:

3/4 cup raisins

1/2 cup coconut

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Cauliflower Pepper Jack Cheese Soup

Growing up Christmas dinner was usually Cauliflower Cheese soup.  My mothers secret was pepper jack cheese which gave the soup the perfect amount of spice.  My sister came across Cauliflower-Cheese Soup Recipe – which is an exact recipe.  It adds carrot, celery, and potato which my mom never did.  I gave it a try but added a bit of the secret ingredient and blended it a bit like my mom did.

My two-year old ate two bowls and asked again for more the next day.  I loved the added carrot and celery.  The added potato allowed a bit less thickener.  The best part you don’t need must seasoning but salt and pepper.

Cauliflower Pepper Jack Cheese SoupCauliflower Pepper Jack Cheese Soup:

  • 1 1/2 cup water
  • 1-2 stalks celery,chopped
  • 1/2 large onion, chopped
  • 1/2 cup carrot, chopped
  • 1 large russet potato, peeled and cubed
  • 1 medium head cauliflower, cut in florets
  • 4 Tbs butter
  • 4 Tbs flour
  • 1 1/2 – 2 cups milk or half and half
  • salt and pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded

In a medium pot combine water with celery, carrots, onions, potatoes, and cauliflower.  Bring water to a boil, cover with a lid and simmer for about 15 minutes until vegetables start to become tender.

Cauliflower Pepper Jack Cheese Soup

In a large pot or dutch oven melt butter.  Add in flour and cook about 2 minutes  on medium heat.

Cauliflower Pepper Jack Cheese Soup

Stir in milk until smooth and mixture begins to thicken.

Add in the water and vegetables.  Continue to cook until all vegetables are tender, season with salt and pepper.

It you prefer a smoother soup, use an immersion blender at this time to blend to desired consistency.

Stir in cheese and taste again for any seasoning needed.

Enjoy piping hot with a good loaf of bread.

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