Chewy Chocolate Chip Cookies


To be a man is, precisely, to be responsible. –Antoine de Saint Exupery

This is a recipe I got from my neighbor, Cherish.  She brought these cookies to church and it’s one of those chocolate chip recipes that are so good that you just have to get the recipe.

Preheat oven to 350 degrees.

  • Ingredients:
  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs (beaten)
  • 1/4 teaspoon vanilla
  • 2 cups sifted flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup oatmeal (instant)
  • 1 cup chocolate chips

Cream shortening and sugars together, then add eggs and vanilla.  Stir.  Sift together into mixture 2 cups flour, and the soda, salt, and cinnamon.  Stir.  Add dry oatmeal and chocolate chips and stir.  Texture will be very thick.  Place on cookie sheets.  Note: This recipe does NOT state whether or not the cookie sheet should be greased so I would lightly spray the sheet with Pam spray.  Cook only until very slightly brown (the cookies will still look doughy) for about 10 minutes or less.  Let cool.

Tips:  Make sure you use a whole cup of shortening, packed.  Be sure to under-cook them–don’t let them get very brown at all–so they fall apart when you take them off…until they cool.  This is what makes them so chewy and good.

Cinnamon Roll Cupcakes

cinnamon roll cupcakes

“Work at our responsibility as parents as if everything in life counted on it, because in fact everything in life does count on it.”  –Gordon B. Hinckley

This recipe is from Better Homes and Gardens.


  • 2/3 cup butter
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1 recipe Creamy Butter Frosting


1.  Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.

2.  Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).

3.  Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.

4.  Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5.  Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator.  Makes 26 (2-1/2 inch) cupcakes.

Creamy Butter Frosting

Yield: 4 cups

  • 1 cup butter
  • 1 teaspoon vanilla
  • Dash salt
  • 8 cups powdered sugar
  • 1/4 cup whipping cream
  • 2 – 3 tablespoons whipping cream
1.  Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.

Sweet Potatoes

sweet potato

The most effective way to do it, is to do it.  –Amelia Earhart

Thanks to Adam for introducing me to coconut oil.

Wash sweet potato and then pierce it with a sharp knife in several places to allow steam to escape.  Rub potato with coconut oil.  Bake in preheated oven (425 degrees) until tender.  It takes about an hour in my oven.  Slit the potato open and sprinkle it with cinnamon.  You can add butter but it tastes great with just the cinnamon alone.