Linnea's Great Blog of Recipes

New Blog

2011-01-07T16:56:00.000-08:00

Have you visited the new blog yet? GO!!!! linneaskitchen.blogspot.com
I have some old recipes and some great new ones! Hurry on over and follow me over there. This blog will be shut down soon, and the new one will be rockin!

Under Construction

2010-12-08T09:25:00.001-08:00

Just to prepare you..I'm starting a new blog. It is under construction right now, but feel free to visit! I'm just taking this one and making it better! More pictures, more recipes, more guest cooks! Im the next few weeks I will be working on bringing in a lot of the old favorites from this blog, so you can still find them when you need them over there! And, while I am working on it...is there anything specific you want to see more of? Send me your suggestions!
linneafaith(at)gmail(dot)com
Come visit and start following now! I have a few oldies and favorites up!
linneaskitchen.blogspot.com

Sweet Pork Barbacoa

2010-12-07T17:04:00.000-08:00

Have you ever been to Cafe Rio? Isn't their Sweet Pork Barbacoa salad and burrito absolutely divine? WHAT? You have never been?

Ok. I admit. I have not either. But I swear, everyone I know has and they all rave about this pork salad and burrito. (I guess its only out west) So, after years of hearing about it, I finally was on the hunt for a "copycat" recipe. I love these. Take your favorite dish from your favorite restaurant and there is almost always someone who has done the time and trials and errors to copy it. Fabulous.

And I found it. Now, I have nothing to compare it to since I have never had the real thing. But I must say...This. Is. Divine. Of course, I did a few things different than the recipe I found. Its still amazing. It has become our favorite thing here. Perfect for crowds too!

So, this recipe is for the pork. To make the salad, top it with the pork, rice, beans, ranch dressing (all recipes listed below) and any other toppings you see fit.

To make the burrito, we fill our flour tortillas with the pork, lettuce, beans, rice and ranch dressing.

But honestly, if you are looking for just a good ol pulled pork sandwich, this is it. (I top the pork with the kicked up ranch dressing)

2-3 lbs pork (we use boneless pork shoulder)

1 1/2-2 cans Coke (NOT diet)

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)

1 c. brown sugar

Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork with a fork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Black Beans

2010-12-07T17:02:00.000-08:00

Next time you make burritos, tacos, or anything that includes a side of beans, perk them up a bit with this recipe!

BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro Lime Rice

2010-12-07T16:53:00.000-08:00

No explanation needed here. Just a fresh tasty twist to plain old rice!
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Kicked up Ranch dressing

2010-12-07T16:45:00.000-08:00

After making this ranch dressing, I choose this over the regular ranch any day. Over everything. It goes perfect on the Sweet Barbacoa Pork burritos, or salad with the pork, or just a pork sandwich....or anything else you make. I may or may not dip my fries in it. Ooohhh, it would also be good on a baked potato...

Kicked up Ranch dressing
1 cup mayo
1 cup buttermilk
1 package dry regular Ranch dressing mix (NOT the buttermilk ranch)
2 tomatillos
fresh cilantro (to your taste..I LOVE cilantro, so I can put in a whole bundle and then some, but at least a small bunch needs to be added.)
1 clove garlic
juice of 1 lime
1 jalepeno
Cut tomatillos in half. Cut stems off of jalepeno, slice, remove seeds (if you like it hot, keep them in!) Put all ingredients in blender and blend away until creamy and no large chunks!

Grandma Strobeck's Stuffing, revised

2010-11-24T18:17:00.000-08:00

Stuffing or dressing? Me? Stuffing all the way. What is Thanksgiving without the stuffing? When I think of the turkey and Thanksgiving, I always remember loving the exact moment my grandmother would pull that turkey out of the oven and we all stood around waiting to taste the crusty skin and the stuffing that was falling out of the turkey. It was always perfect.
My attempt last year, not so perfect. It was soggy. I think I cried. I remember all I wanted was to have the perfect stuffing falling out of my turkey and instead, it was a lumpy soggy mess.
So, this year, I am making the stuffing but not stuffing the bird. I cant bear to have it turn out like it did last time!
Anyway, my grandmothers recipe always seemed to be amazing. And, to my delight, I found out that it was super easy! She likes to add raisins, and I personally cant stand raisins, so I like to add some cranberries. It gives it just the right kick.

Thanksgiving Stuffing (picture to come)
1 bag of Pepperidge Farm seasoned stuffing
1 1/2 cups chicken broth
1 stick of butter
1 cup finely chopped apple
1/2 cup diced onion
1/2 cup diced celery
1/2-1 cup chopped cranberries (more or less depending on how you like it)

Prepare stuffing according to directions on package.
In a saute pan, melt 2 tbsp butter. Add onion and celery and saute until transparent.
To the stuffing, add onion, celery, cranberries and apple. Mix well. Bake at 350 for 30 minutes. (or, at this point stuff the bird)
Remember, if you ARE stuffing the bird, use LESS chicken broth because the juice from the turkey will plump up the stuffing. If you are NOT, you can add more, if needed, so it doesn't dry out. Tip, it is always easier to add more, but you cant take it out once its is in!!

Pumpkin Cheesecake Pie

2010-11-24T18:07:00.000-08:00

I know, I have been slacking on the posts. And, with it being Thanksgiving, THE cooking holiday, I apologize 10 times over.
Lets get to some food, shall we? I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 12 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.

Pumpkin Cheesecake Pie (picture to come)
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust

Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.

Pomagranite Spinach Salad

2010-11-18T09:40:00.000-08:00

Quick poll for my readers...do you eat the whole pomegranate seed or do you chew it and spit the tiny seed in the middle out?

I eat the whole seed. I thought that is what you do. Maybe I am too lazy to chew every one and spit each little seed out. But, apparently, according to someone who was over at my home, that is not how you are supposed to eat pomegranates. I disagree. I say, eat it, seed and all.

OK, that's that.

I have many recipes that I just don't post because I think they are so simple, and who would want to see that recipe? And then, I either find myself looking for the simplest of recipes in other blogs, or I make those simple dishes and have people begging for the recipe.

That is this one. I was trying to find a quick salad to make for a Thanksgiving Feast at school without having to run to the grocery store. And, this salad was the outcome. I've made it before. I just usually use dried cranberries instead of pomegranates. If you want to hearty it up a bit, some grilled chicken would work perfectly as well!

Pomegranate Spinach Salad

4 cups (or so) baby spinach or mixed greens

1/4 cup pomegranate seeds

1/4 cup shredded mozzarella cheese

2 Tbsp crumbled bacon

Serve with creamy poppy seed dressing (recipe to come soon!)

Or, I found this wonderful pomegranate dressing at Publix that goes perfectly with it!

Pumpkin Cookies with Cream Cheese Frosting

2010-11-18T09:22:00.000-08:00

Like I need another reason to make something pumpkin. I think, no, I KNOW Bryan is getting tired of it. He HATES fall only because he knows everything I bake has pumpkin in it and he is not a fan of pumpkin.

But I am. And the kids are.

So, I found a recipe for pumpkin cookies a little while back. Tweaked it and perfected it, made it a little easier, and here we go!

Pumpkin Cookies

1 cup butter, softened

1 cup granulated sugar

1 cup canned pumpkin puree (not pumpkin pie filling)

1 egg

2 cups all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

In a large bowl, cream together butter, sugar and pumpkin. Add egg.

In a medium bowl, whisk flour, baking soda, cinnamon and salt.

Add flour mix to pumpkin mix.

Here is where I like to add 1/2 cup of chocolate chips. Everything is better with chocolate.

Drop spoonful on to greased cookie sheet. They don't rise much or change shape, so if you are concerned how they look, fix them before you cook them.

Bake at 375 for 10-12 minutes. Let cool before frosting.

Cream Cheese Frosting
1 tsp vanilla extract
1 lb powdered sugar
1 stick butter, softened
8 oz cream cheese, softened
Beat all ingredients together until creamy. Frost cooled cookies.

Stuffed Pizza Rolls

2010-11-01T09:38:00.001-07:00

When I came across this recipe I knew it was something that had to be tried. And, it was a hit with the kids, and me. I am not a big pizza fan, so this was perfect. And, I will be honest, this recipe didnt go over too well with Bryan. He likes his pizza, full of sauce and all. But, I got the kids to eat it, and really, that is all that matters, right? (and I am providing you with the link. Its a little easier that way today)

Stuffed Pizza Rolls

Spiced Pumpkin Bread

2010-10-13T12:37:00.000-07:00

Just another reason for me to love fall. Bake this delicious bread and your kitchen and whole house will smell divine! Plus, the added ginger and orange give a special twist to the old fashioned pumpkin bread! (I've made it without the ginger and orange and it is just as delicious too)

BREAD

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking powder

1 1/3 cups sugar

1/2 cup unsalted butter, softened, cut up

1 cup canned pure pumpkin

2 eggs

2 teaspoons grated fresh ginger

2 teaspoons grated orange peel

GLAZE

1 cup powdered sugar

1 to 1 1/2 tablespoons milk

1/4 teaspoon vanilla extract

1/4 teaspoon grated orange peel

1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

Applesauce, I think

2010-10-05T08:37:00.000-07:00

My wonderfully darling friend, Ms Bright, posted this recipe for applesauce. It looked easy enough so I tried it. Um, not applesauce. Its dessert. Hana even tried it and said "this tastes just like apple pie!" Delish. I promise. Thank you, dear Lesley, for sharing.

And so, I am passing it along to you.

You are welcome.

10-12 Rome (or baking) apples
1 cup white sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 cup water
Peel the apples and chop into stamp size bites.
Put chopped apples in a crock pot.
Pour the rest of the ingredients on top of the apples.
Put the lid on and cook on high for 3-4 hours (or low for 5-6).
Let cool a bit and enjoy hot or cold!

(I added a step and mashed them up a bit with a potato masher, but its not necessary)

Pumpkin Muffins

2010-10-04T08:01:00.000-07:00

I know I have posted this before, but I thought I would post it again. I love this season. Fall definitely is my favorite. The colors outside are changing, its the beginning of the holiday season, family starts gathering more often, children's laughter fills the air with glee and anticipation of what is to come...and the food. Nothing is better than the food that comes along with the holidays. Pumpkin, being one of my favorite. And, of course, simple recipes that the children all love...that makes me happiest of all!!!Ingredients:
1 box of cake mix (any will do, my favorite is spice cake)
1 15oz canned pumpkin
1 cup mini chocolate chips/nuts/filling of your choice

Preheat oven to 350, mix pumpkin and cake mix until blended. Add chocolate chips, or nuts, or whatever you want. Fill lined muffin cups almost to the top. Bake for 20 minutes.

I even caught Reid sneaking a mini muffin!

Brownies

2010-09-19T10:36:00.000-07:00

This is the kind of recipe that makes me happy. Not just because it is chocolate, but it is easy. So easy and so good, it makes me never want to buy pre-packaged brownie mix again. Almost.

But really, this is a good brownie. It is nice and fudgy, not cakey (Bryan despises cake-like brownies) and it has a nice layer of crunch on top. Oh, and did I say that they were EASY?

Fudgy Brownies

4 eggs

1 cup butter, softened

2 cups sugar

1 cup flour

1 cup unsweetened cocoa powder

1 cup chocolate chips

Cream butter and sugar. Add eggs 1 at a time. Mix in remaining ingredients. Pour into a greased 9x13 pan. Bake at 325 for 40-50 minutes, or until toothpick comes out clean

Taco Crescents- a new twist on Taco Night!

2010-09-10T15:57:00.000-07:00

We have "Taco Night" very often in our home. It is something easy to make and the kids love them, so why not? This dinner puts a new twist on tacos by using crescent rolls instead of tortillas. I usually have left over taco meat that I freeze. It is never enough for a full taco dinner, but the amount is always perfect for this one.

Taco Crescents

1-3 containers of crescent rolls (depending on the size of your family.)

taco seasoned meat

cheese

Unroll the rolls and put them on a cookie sheet. Place a spoonful of meat and a spoonful of cheese on each on. Bring top of "triangle" down to one side.

Bake at 350F for 11-13 minutes, or until lightly browned. Serve with lettuce, tomatoes, olives, sour cream, salsa, or any other taco condiments you enjoy.

Strawberry Cream Cheese Muffins

2010-09-10T06:32:00.000-07:00

It has been one of those weeks at my house. But, sitting down and enjoying one of these muffins fresh from the oven is just what the doctor ordered. This muffin is so moist and delicious. And, its works great with other fruit as well, with or without the cream cheese!

2 cups all-purpose flour

3/4 cup plus 3 tbsp sugar, divided

1 1/2 tsp baking powder

1/2 tsp baking soda

6 Tbsp unsalted butter, cut up

1 cup chopped fresh strawberries

3/4 cup plus 2 Tbsp buttermilk

1 egg

3oz cream cheese, cut into 12 cubes

Heat oven to 400F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup sugar, baking powder and baking soda in medium bowl. With pastry blender, or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.

Whisk buttermilk and egg in small bowl until blended. Gently stir into flour mixture just until combined. Divide evenly among muffin cups.

Dip cream cheese squares in remaining sugar and place in center of muffin. Sprinkle muffin with remaining sugar.

Bake 20-25 minutes or until light brown and toothpick comes out clean. Serve warm, store leftovers, if there are any, in fridge.

Fresh Peach Salsa

2010-08-18T12:15:00.000-07:00

This is my weakness. If I make it, I have to make several batches because I could sit and eat this. All. Day. Long. I guess its better than sitting and eating chocolate cake...

2 large peaches
2 medium tomatoes
3/4 cup diced onion
1 jalapeno pepper
2T olive oil
1t white balsamic vinegar
2T cilantro
salt and pepper to taste

Chop cilantro and put in medium bowl (this is where I add another tablespoon or so. LOVE fresh cilantro)
Cut pepper in half, remove seeds, chop finely, and add to cilantro.
Cut peaches into small pieces (I remove skins as well, but it isn't necessary), add to bowl.
Dice tomatoes and add, as well as onions.
Mix oil and vinegar, and gently stir in to mixture. Add salt and pepper.
Enjoy!

Sheri Clarks dinner rolls

2010-08-13T18:12:00.000-07:00

A beloved friend, Sheri Clark, has been so kind as to share her fabulous recipe with me. She actually had me over one afternoon and she taught me. Oh, how sweet she is. And these rolls are perfect. The recipe makes a lot, 36, in fact. Perfect for when company is over. It is super easy (just how I like it) and wonderful with home made strawberry jam (recipe for that coming soon).

In a small bowl, dissolve 2T yeast in 1 cup warm water. Add 1T white sugar to help it grow. Set aside.

In another small bowl, whip 3 eggs.

In a large bowl, mix:

1 cup warm water

1/2 cup oil

1/2 cup sugar

2t salt

add eggs and yeast mixture (after it has "grown")

Then add all purpose flour until the dough is light and does not stick to your fingers or the sides of the bowl. Around 6 cups. Make sure you do not add too much, or the rolls will come out dry.

Seperate dough into two equal balls. Roll them out into a round circle and with a pizza cutter, cut into 32 triangles (16 per circle) just like a pizza. Roll them up, biggest side to smallest, just like crescent rolls, and put on greased cookie sheet. Fill the pan, 4 across and 8 down. Let rise for about 2 hours. Bake at 350 for 16 minuets or until golden brown. Brush with butter. Best served with fresh strawberry jam!

Chicken Pot Pie

2010-08-13T13:47:00.000-07:00

I came across this recipe in one of my books a while back and finally made it. And, I am SO glad I tried it. It has quickly become a family favorite, even with the kids. And that right there says a lot! It is easy to make, delicious, and enough to feed my family with one recipe!

Pillsbury pie crust

2 cups mixed veggies (either frozen or 1 can of mixed veggies)

1 can cream of chicken soup

16 oz sour cream

1 lb chicken

salt and pepper to taste

Start by boiling the chicken until no longer pink and shredding.

Meanwhile, in large bowl, mix veggies, cream of chicken soup, sour cream, salt, and pepper until blended. Mix in chicken.

Grease bottom of 9x9 pie pan. Cover with one pie crust. Fill with filling. Cover with other crust. Secure sides. Bake at 350 for about 45-50 minutes. Let cool for 5 before serving.

My kids like corn, so I end up using 1 cup mixed veggies and 1 cup corn, but you can do it how ever you want! Also, on busy nights, a rotisserie chicken from Publix does just the job instead of cooking my own chicken!

Chocolate-Cream Cheese Satin Pie

2010-08-11T07:35:00.000-07:00

Like I need another reason to bake, but this pie gives me one. And, its a good thing I am good at sharing because this pie is delicious and needs to be shared!

Crust:

1 1/2 cups chocolate cookie crumbs

5 tablespoons unsalted butter, melted

Filling:

10 oz. semisweet chocolate, chopped

1 (8oz) package cream cheese, softened

1/2 cup powdered sugar, divided

2 cups heavy whipping cream

2 teaspoons vanilla extract

1. Heat oven to 325. Combine all crust ingredients in medium bowl; press into bottom and up sides of a 9 inch pie pan. Bake 8 minutes; cool on wire rack.

2. Melt 10 oz chocolate double boiler (medium heatproof bowl set over saucepan filled with 1 inch barely simmering water. Bowl should not touch water.) Stir frequently until chocolate is melted and smooth.

3. Beat cream cheese and 1/4 cup powdered sugar in large bowl at medium speed until smooth. At low speed, beat in melted chocolate until blended.

4. Beat cream, remaining 1/4 cup powdered sugar and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the whipped cream into chocolate mixture until blended; spread in crust. Spread remaining whipped cream over filling. Refrigerate 4 hours before serving. Serve topped with shaved chocolate on top, if desired.

Super Secret Mac and Cheese

2010-05-11T13:48:00.000-07:00

I know I just posted a recipe for homemade macaroni and cheese, but my sister just sent me this recipe and I just HAD to share it. Now, my kids hate veggies. I can not get them to eat them for the life of me. I made this, and they ate it all and had second helpings. It is creamy, has a little sweet and a little tang and just perfect!

serves 4 (I double it and use for leftovers)
2 - 2 1/2 cups dry noodles
1 Tbsp olive oil
1 Tbsp flour
1/2 cup milk
1/2 cup cooked and pureed squash or cauliflower (I use butternut squash)
1 1/2 cup shredded cheese (cheddar)
4 oz cream cheese
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
Cook noodles as directed, cooking until al dente.
Meanwhile, in separate pan, heat oil, add flour stirring until it is a paste. Add milk and cook over low heat, stirring constantly until mixture becomes thick and starts to bubble (about 4 minutes). Add vegetable mixture and cheese, stir until melted. Add cooked noodles.
Optional: cover with a layer of bread crumbs and shredded cheese and bake until bubbly. However, It is so delicious without that extra step. The cream cheese and squash give it a fantastically creamy texture, not unlike Velveeta!

Yoder's Peanut Butter Pie

2010-05-11T11:06:00.000-07:00

If you are ever in Sarasota, you simply MUST stop by Yoder's. It is simply amazing. Its a little restaurant set in the middle of the Omish community and the food is to die for. My grandfather found this little gem and took me out for breakfast. I am not a breakfast person, but I could eat there every day.

Well, my friend Lesley, over at The Bright Life posted this recipe. Thank you, is all I have to say to her.

I WILL be baking this pie this week. I may end up making more than one. And, I am VERY thankful to have had my gallbladder removed last week so that I can enjoy this!!!

Yoder's Peanut Butter Cream Pie

you'll need

3 inch pie crust, baked

3 cups whipped cream

Pudding

1 cup cold milk

1/2 cup cornstarch

1 tsp salt

1 tsp vanilla

3 egg yolks

3 cups milk

3 tsp butter/margerine

3/4 cup sugar

Crumb Mixture

1 cup powdered sugar

1/2 cup crunchy peanut butter

2 tsp cocoa powder

To make pudding:

Mix corn starch, salt, 1 cup milk, egg yolks and vanilla with a wire wisk and set aside.

Heat 3 cups milk, butter and sugar until scalding, stirring constanty. Add cornstarch mixture to hot milk while stirring with whisk. Cook until thickened. Remove from heat before boiling.

Place pudding in refridgerator to chill. Stir every 10 minutes.

To make crumbs:

Mix powdered sugar, cocoa, and peanut butter until small crumbs form (with mixer).

Place 1/2 crumbs into pie shell. Spoon pudding onto crumbs. Place remaining crumbs on top of pudding, reserving a little for the topping. Top with whipped cream (homemade is best, but cool whip will work).

Enjoy!!!!

Recipe Swap

2010-05-11T10:55:00.000-07:00

Head on over for a great recipe swap!!

Nie Nie's Chocolate Crinkle Cookies

2010-05-05T09:56:00.000-07:00

Who doesn't love a good chocolote cookie?

And, what's even better is when its an EASY recipe!

Head on over to CuisineNie (Nie Nie's cooking blog) and see how she makes these delicious cookies. In fact, as I am posting this, my tummy is telling me I need to make them today as well.

Click HERE for the recipe!