Reese's Chewy Chocolate Cookies

The first recipe when I started this blog was the standard Saturday night dinner of Spaghetti and Gravy with chocolate chip cookies for dessert. But sometimes for a special treat, Mom would make these delicious chocolate cookies with Reese's peanut butter chips. And, just like Mom's chocolate chip cookies, the recipe for these cookies is found on the back of the bag of chips, in this case, Reese's peanut butter chips. Even though the recipe is on the bag of chips that you need to make them, you will find the recipe below. The chocolate cookies themselves are so delicious, you can even make them without the peanut butter chips. Or use another type of chip, such as mint chips, for a different delicious cookie.

These cookies were a special treat in the Buckley household and would not last long. I am not entirely sure if they were so quickly eaten because they were rare or delicious. Just as when I was a kid, when I make these cookies, they are gone before I have had enough of them. The bag also suggests that cookie bars can be made by baking the dough in a pan for about 20 minutes. Although I have never tried this recipe as cookie bars, I might need to try that next time.

Reese's Chewy Chocolate Cookies 

• 2 cups all-purpose flour
• 3/4 cup Cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/4 cups butter, softened
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla
• 1 10 oz. package Reese's chips

Preheat the oven to 350. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in a large bowl until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture; beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Enjoy!

Minty Mashed Peas

This recipe is not a family recipe, but is based upon a side dish at Nando's Peri-Peri, a South African chain that has recently made it to Chicago. When MDS and I ate at Nando's we loved their Macho Peas. Mashed peas is originally a British recipe and is also sometimes called mushy peas. Nando's spiced up the mashed peas to make the Macho peas. I especially liked the chili and mint flavor together. In all, the Macho peas are a unique flavor.

You can use fresh peas, but frozen peas work just fine. Some recipes for mashed peas call for boiling the peas to cook them, but I prefer to saute the peas. You can use fresh or dried herbs, so just adjust the seasoning as needed. This dish comes together as an easy side dish that could go well with just about anything.

Minty Mashed Peas 

• 2 Tbsp. olive oil
• 1 pound peas
• 1 small onion finely chopped
• 2 Tbsp. dried mint
• 1 tsp. chili powder
• 1 tsp. dried parsley
• 2 Tbsp. butter

In a large skillet, heat the olive oil. Add the peas, onion, mint, chili powder and parsley. Saute for about 10 minutes. Use a potato masher or a fork to mash the peas. For a more mushy result, use a food processor to blend the peas. Add butter and mix well. Enjoy!

Cherry Cake

I remember this cake because of the maraschino cherries. These cherries are often found on the top of an ice cream sundae. When I was a kid, I loved these cherries, so of course I loved a cake made with maraschino cherries. This cake is a basic yellow cake with some cherry pieces and cherry juice added. I made this cake for a typical Saturday night at Mom's house. Mom and Megan remember this cake and loved it. And the nieces and nephews liked the cake too. MDS even liked this cake, and he usually does not like fruit in cake.

Mom's recipe calls for the inclusion of nuts, but Mom never included nuts in this cake and neither did I. The recipe suggests chocolate frosting or just a dusting of powdered sugar. I am sure that both options are delicious, but Mom usually used a simple vanilla sugar glaze. You could also use the extra cherry juice with powdered sugar to make a cherry glaze.

Cherry Cake 

• 1/2 pound butter
• 2 cups sugar
• 4 eggs, separated
• 3 cups flour
• 1 tsp. baking soda
• 1/2 cup milk
• 1 1/2 tsp. vanilla
• 3 oz. maraschino cherry juice
• 8 or 10 oz. bottle maraschino cherries
• 2 cups powdered sugar
• 1 tsp. vanilla
• 4-8 Tbsps. water

Drain the cherries, reserving the juice. Cut the cherries into quarters and coat with flour. Cream butter with sugar and egg yolks. Mix well. Stir in milk, 1 1/2 teaspoon vanilla and cherry juice. Add flour and baking soda. Add the cherries. Fold in the stiffly beaten egg whites. Bake in a greased tube pan for about 50 to 55 minutes at 350. Allow to cool before removing from pan. Make the frosting by combining powdered sugar, vanilla and water. Use more or less water as needed to get the right consistency. Frost the cake. Enjoy!