I was recently up at my parents house and we made these delicious cookies. I had forgotten how much I love them! Be aware, they make about 8 dozen!
Mrs. Fields’ Chocolate Chip Cookies
2 c. butter
2 c. sugar
2 c. brown sugar
2 tsp. vanilla
4 c. flour
5 c. oatmeal, pulverized in blender or food processor
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. Chocolate chips
8 oz. Hershey bar, grated
3 c. nuts crushed (I like pecans)
Scoop onto cookie sheet with an ice cream scoop.
Bake at 375° for 12-15 minutes.
Do you love slow cooked BBQ ribs but not have the patience or all day to cook them? I tried these ribs from Betty Crocker last weekend and they are to die for. Very moist and fall off the bone. For BBQ sauce I just used Sweet Baby Rays sauce because I ran out of time to make my own but it did the trick. Enjoy!
Grilled Slow Cooker Ribs
3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce
Spray inside of 4- to 5-quart slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.
Makes 6 servings
Tried this rub a few weeks ago, highly recommend it! I will be using it for steak tacos this weekend. (I added a picture from my fabulous mothers day BBQ, the rub was once again a hit!)
Southwestern Flank Steak
Recipe by For the Love of Cooking.net
3 tsp chili powder
2 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tsp onion powder
Pinch of cayenne
Combine all seasonings in a zip lock bag and shake to mix thoroughly. Sprinkle rub on both sides of the flank steak then cover the meat and place in the refrigerator for a few hours before grilling. Keep the remaining dry rub in the zip lock bag for later use.
Remove the flank steak from the refrigerator 20 minutes prior to cooking. Let rest when done cooking for about 5 minutes.