Who needs chocolate? I did!

Quint-tessimal chocolate chip cookies!

Directions : Cream crisco and butter, add the next three and cream together. Everything else is added after that except the chips! Add the chips last...how many you add is totally up to you, these are just suggested amounts!

3/4 c butter crisco
1 1/4 c brown sugar
1 egg
2 tsps(generous) Mexican vanilla
2 Tblsn of Hershey's special dark ice cream sauce- not hot fudge
1 3/4 c flour
1 tsp salt
3/4 tsp of baking soda
2 Tblsn non sweet ghiradelli cocoa baking powder
2 Tblsn of Hershey's special dark unsweeted cocoa powder
1/2 c nestle's milk chocolate dhips
1/2 c nestle's semi sweet chips

Bake at 375
Drop on parchment paper lined cookie sheets.

Bake for about 11-12 minutes

Now do not think I ate this whole batch by myself...I took most of them to my neighbor who has been my bakers helper for years. She went to tryout for volleyball yesterday and sprained her ankle! She needed cookies!

I cooked! Chili verde my way

Made a chili verde using thin cut pork tenderloins.

8 thinly cut pork tenderloins-cut into strips or bite sized pieces
1/4 of a white onion chopped
1 cup chopped baby carrots
2 Anaheim or hatch peppers- thinly sliced(I used one of each)
1 1/2 tablespoons cumin
2 tsp homemade spice combo(pretty sure that has been posted)
1 can of green enchilada sauce
1 can drained dark red kidney beans


Glace the carrots, onion,peppers in about 1/4 cup butter. Add the pork and seasonings. After the meat has browned add enchilada sauce and kidney beans.
Let simmer for about 20 minutes

Serve garnished with grated cheese and a dollop of sour cream. Can be served over rice or for twist add pre-cooked rice noodles to the chili before serving. Good reviews from my main man! He said I could start my own restaurant with this recipe!