Dinner with Pam’s homemade Chile Rellenos
These were beyond delicious! Pam always cooks over the top – and this dish was another perfect example of her cooking prowess.
These Chiles Poblanos came right out of the garden – yum!
click on pics, then click again for larger image – enjoy!
Cindy’s Garden
Here are some pictures of my garden.
click on pics, then click again for larger image – enjoy!
Ghirardelli Chocolate Chip Cookies presented by Cindy Simmons
1 cup (2 sticks) butter/margarine at room temp
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp Mexican Vanilla (much better flavor)
2 tsp Kentucky Bourbon
2 1/4 cup unsifted flour
1 tsp baking soda
1/2 tsp salt
2 cup Ghirardelli Semi-Sweet Chocolate Chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake at 375 for 9-11 minutes or until golden brown. Don’t overcook!
