Chocolate Chocolate Chip Cookies

Adapted from the most recent Everyday Food. The best chocolate chocolate chip cookie recipe I've found so far!

1 c flour
½ c cocoa
½ tsp baking powder
1 stick unsalted butter
1½ c sugar
2 eggs
1 tsp vanilla
8 oz semisweet chocolate chips (the jumbo ones are fun)

Whisk together flour, cocoa, and baking powder; set aside. In another bowl, cream together sugar and butter. Add eggs one at a time, beating well. Stir in vanilla. Melt 4 oz chocolate chips in the microwave: heat for 30 seconds, stir, and repeat until melted. Beat chocolate into butter mixture. Gradually add flour mixture and mix until just combined. Fold in remaining chocolate chips. Drop onto a greased cookie sheet. Bake at 350 °F for 14-15 minutes.

Makes about 2 dozen.

Clam Chowder

This is a recipe that Mom Loertscher randomly found somewhere - and it has become a Loertscher staple. It's a big return for not a lot of effort.

2 c chopped potatoes
1 c minced celery
2 cans clams
¾ c butter
¾ c flour
4 c milk
½ tsp sugar
salt and pepper

Place vegetables and juice from clams in a large soup pot. Add enough water to cover, bring to a boil, and simmer until potatoes are tender (10-15 minutes). Stir flour into milk. Add butter to vegetables and stir until melted. Stir in milk mixture. Add seasonings and cook until thickened (about 5 minutes).

Serves 6.

Easy Chili

Another easy Loertscher recipe. I don't know the origin. Great for potlucks or large family gatherings.

½ lb hamburger
2 cans kidney beans
1 can diced tomatoes
½ onion, chopped
½ c ketchup
1 tbsp chili powder
1 tbsp Worcestershire sauce

Brown hamburger with onion. Add to large pot or slow cooker. Add remaining ingredients plus as much water as needed. Mix well. Let simmer for 20-30 minutes on the stove or several hours in the slow cooker.

Serves 4.

Buttered Noodles

Not sure what the origin of this is, but it is a super fast, easy and tasty side!

1 package egg noodles
butter
seasoned salt

Cook egg noodles, drain, and return to pot. Add butter and salt to taste and serve hot.

This is a very adaptable side! Use garlic salt and parmesan instead of the seasoned salt, or whatever taste strikes your fancy. Any sort of butter-like product will work as well.

Tostadas

Adapted from an Everyday Food receipe.

1 large chicken breast
½ c cooked black beans
¼ onion, chopped
1 small tomato, chopped
⅓ c salsa*
1 tbsp cumin*
shredded cheddar cheese
4 flour tortillas

Poach chicken; cool and shred. Mix with black beans, salsa, onion, tomato, and cumin. Preheat oven to 400 °F. Place two flour torillas on a baking sheet. Bake 5 minutes or until starting to brown. Sprinkle with cheese and return to oven until cheese bubbles, 2-3 minutes. Top with chicken mixture and more cheese. Bake until cheese melts and tortillas are crunchy, about 5 minutes. Serve immediately. Repeat with other two tortillas.

Serves 4. Leftovers chicken filling is good wrapped in flour torillas like a burrito.

*Amounts are approximate; add salsa and cumin to taste.

Chicken and Rice

Inspired by several other similar recipes. Also good in a slow cooker, but water/broth amounts would need to be adjusted.

2 c long grain white rice
2 c chicken broth
2 c water
2 large chicken breasts (or 1 breast and 2 thighs)
1 package sliced fresh mushrooms
1/2 onion
3 stalks celery
1 clove garlic
1 can cream of chicken soup
1 can cream of mushroom soup

Mix water and broth; heat to boiling and add rice. Cover and simmer 15-20 minutes. Chop onion, garlic, celery, and chicken. Place vegetables in skillet and cook until mushrooms start to soften. Add chicken and season with basil and sage. Cook until chicken is done.
Mix cooked rice with soup. Add chicken mixture and stir well.

Serves 4 with leftovers.