The Real Neiman Marcus Cookie

I'm sure a lot of you have gotten that e-mail that has been going around about a lady you ate at Neiman Marcus and ask for the chocolate chip cookie recipe and she ended up being charged a lot of money for the recipe without even knowing. It's been going around for quite a few years now, My husband being the curious kind want to find out if it was really true or not so he checked it out on SNOPES. Turns out the story is NOT TRUE. The Neiman Marcus CCC recipe doesn't even have oatmeal in it. How do I know this? I got the REAL recipe right off their website. Thats right Neman Marcus is giving their CCC recipe out for FREE. I tried it, and LOVE it. One of the best, so here it is! One thing I do change, instead of coffee, I used hot chocolate. Enjoy!

Neiman Marcus Chocolate Chip Cookie
Yields about 2 dozen cookies
Ingredients:
½ cup (one stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips (I use Milk Chocolate, but I think both would be great, mixed)
1 ½ teaspoons instant espresso coffee powder ( I used Hot Chocolate)

 
Preparation:
Preheat the oven to 300°F.
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet of six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

Secret ingredient

Delicious

 

Sorry they don't look that great but they taste good.

Coconut Lime Cheesecake

Ummm I think the name says it all. We just had this for dessert tonight, after watching the Bronco game. It kind of made up for the fact that the Bronco's lost. Everyone enjoyed a slice and it was fun to make. I love when something you spend a lot of time on really pays off, and this was one of those. Enjoy!!!

Coconut Lime Cheesecake
Recipe by Our Best Bites

Crust:
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted


Cheesecake:
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract


Topping:
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract

1/3 C sweetened flaked coconut, toasted

 Preheat oven to 350 degrees.  Cover the bottom of a 9 inch spring-form pan with a double layer of foil.  Set aside.

Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well.  Press evenly into the bottom of the pan and about 1" up the sides.  Place pan in oven and bake for 5 minutes.  Remove and set aside until ready to use.

In a separate bowl, beat cream cheese and sugar until creamy.  Add eggs, one at a time, beating after each addition.  Add vanilla, lime zest, and lime juice and beat to combine.  Pour batter into prepared crust.  Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven.  Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan.  Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown.  Leave cheesecake in oven, but turn heat off and crack oven door.  Let sit for 30 minutes and then remove and cool completely on a rack.  When cool to room temp, cover with plastic wrap and chill.Make sure it chills completely, mine was still a little warm when we ate it and it would have been a lot better if it was chilled completely.

When ready to serve, place cheesecake on serving dish.  Beat whipping cream until soft peaks form and then add powdered sugars and extracts.(Make sure you use coconut extract, I was going to leave it out because I didn't have any. But found some from my neighbor. I'm glad I did because it made a huge difference.)  Beat until medium peaks form.  Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut.  Garnish with sliced limes if desired.  Slice and serve.

Cherry Dream

Sorry It's been so long since I've last updated. I'm still cooking, still finding new recipes, and I have lots of new ones to share that I know you will Enjoy. So keep checking back for new recipes.

Just believe me when I say this a one of the best dessert I have ever made.  I got this from one of Andy's cousins, and pretty much have made it anytime we have people come over. sI'm not a fan of cherry pie filling, so when I first saw what was on top I was really hesitant, but once I took the first bite, um yeah... my husband and I were licking the pan clean. That is how good this dessert is. Enjoy!!

Cherry Dream Dessert

Crust:

1 package of Shortbread Pecan Cookies, crushed

1 stick of butter, melted

Mix together, press to the bottom of 9x13 pan, bake for 18 min at 350.

Filling:

8 oz cream cheese, soften

2 cups powdered sugar

1 pint heavy whipping cream

Beat the cream cheese until smooth, add powdered sugar and heavy whipping cream, whip with whipping attachment until stiff. Put on crust once the crust is cooled.

Topping:

1 big can Cherry Pie filling

1 tsp. vanilla

1 tsp. almond extract

Mix together and spread over the top of filling. Let is set up in the fridge for about an hour then Enjoy!!

Sorry I only have one picture, I had more but somehow that got lost.

Strogonoff

There are lots of different ways to make Strogonoff. Mine is simple and to the point, but that means it is in no way health. It is good though.

Stroganoff:

1 pound Ground Beef

1/2 an onion chopped

1 -can Cream of Chicken Soup

1- 8 oz container of Sour Cream

A couple dashes of Worshire Sauce (remember you can always add, but you can't take away, get it to the taste you like)

Cook ground beef and onion, season with a little salt, pepper, and garlic. Add in Cream of Chicken, sour cream, and worshire sauce. Depending on the consistency you like add a little milk. If you are serving it over rice or potatoes, I would make it a little runny. If you are serving it over bread with melted cheese on top, I would keep it thick. But, if you need it to go a long way, then add some milk! 

Stroganoff Sandwich:

Stroganoff recipe (above)

Loaf of french bread

Cheddar or Mozzarella cheese (shredded)
sliced green pepper (optional)
sliced tomato (optional)

Cut french bread in half length wise. Spread Stroganoff on both sides, top with cheese, green pepper, tomato. Bake at 425 until cheese is melted. Enjoy!!

Again sorry about the blurry picture. This last time I made it, I cut the bread a little different, so I had individual slices. It works both ways.

Fried Ice Cream with Hot Fudge Sauce

I made this for Cinco de Mayo. I wish I would of gotten it up sooner, but Andy went out of town and took the camera, which means he took the memory card. This recipe is so easy and good for large groups of people.

Fried Ice Cream
4 C Corn Flakes crushed to 2 cups
1 C Coconut
2/3 C Sugar
1 cube Butter
Vanilla Ice Cream (softened)
Mix top 4 ingredients together and put half the mixture on the bottom of a 9x13 pan. Spread Ice cream on top, then cover the Ice cream with the rest of the Corn Flake mixture. Freeze for a couple hours. I served mine with hot fudge and fresh strawberries. It is AMAZING! Enjoy

Hot Fudge Sauce
1/2 C butter
1 Can sweetened condensed milk
1- 1oz square unsweetened chocolate
1 t. vanilla
Melt butter in a sauce pan, add milk and chocolate. Stir until it is all combined and is about to boil, DON"T LET IT BOIL. Add vanilla after you take it off the burner. Let it cool a little so it can thicken. Enjoy!

Sorry again I don't know what is on my camera in these pictures. It really is good I promise.

Breakfast Bake

I just found this one at one of my recipe groups. I DO NOT like breakfast casseroles. They are usually soggy, the texture is weird, or they are just plain gross, but I found one that I like, not like, LOVE. I made this one morning and took some to my neighbors, everyone loved it. I was so glad because your never know with casseroles, better yet breakfast ones.

Breakfast Bake

1 package of crescent rolls.
1 pkg (8 oz) ham chopped
6 eggs
1/2 cups milk
1/2 tsp pepper
1 C cheddar cheese
1 C mozzarella cheese

 Heat oven to 350. Unroll dough in 9x13 pan and press to cover the bottom. Make sure there are no holes or seams. Sprinkle ham on top. Beat eggs, milk, and pepper with whisk until blended, pour over ham. top with cheeses and bake for 25- 30 min.

 The night before I put the crescent rolls and ham in the dish, mixed the eggs and milk, and had the cheese shredded. Then in the morning I just poured the eggs mixture in and topped with cheese. Super easy and good! Enjoy!

 Sorry I have some nastiness on my camera.

Cinnamon Rolls

That's right ***** I have my own recipe for Cinnamon Rolls. Andy helped me, and we are always improving it. But this is where it is at right now. Enjoy!

Audrey's Cinnamon Rolls
2 cups warm water
2/3 cups white sugar
1 1/2 tablespoons yeast

Mix the water and sugar together until the sugar dissolves, add yeast and let it set until yeast turns to a creamy foam. About 5-10 min

1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour

Add salt and vegetable oil. Mix in 1 cup of flour at a time and knead until it is all mixed together. Sometimes I use 1/2 cup more flour, depending on the dough.
Put dough in bowl and cover with warm damp cloth and let it rise for 1-2 hours.

Filling:
2 cups brown sugar
4 T ground cinnamon
1/2 cup butter, softened

Roll into a rectangle. Try to get it as thin as possible, but NOT so you can see threw it. Doesn't have to be perfect. Spread  1/2 cup butter all over dough, leave a little edge on the outside so it will stick when you roll it up.  Then sprinkle the brown sugar/cinnamon mixture all over, to the edges. Kinda pat it down into the butter. Roll up dough from the longest side. When you get towards the end brush the edge with some water so it  won't unroll. Get a piece and string and cut the roll in half. Keep doing that with each half, until you get the size of roll you want. I usually do 1 inch in width. Place them in a cookie sheet, with only a 1/4 inch between them. Let them rise until they double in size. Min. an hour, I usually let them rise about 2. Put them in the oven, then turn it on to 350 for about 20 min, until the edges get a little brown.

Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

Mix this all together and spread over rolls.

Ritz Chicken

Andy is out of town with our camera right now, so I will post the pictures when I get it back. This is the perfect meal to make when you are taking someone dinner. I usually serve it with rice, rolls, and some green vegetable (broccoli, green beans, asparagus). This recipe is usually called Poppy Seed Chicken, but I don't ever use Poppy Seeds so I call it Ritz Chicken.

Ritz Chicken:

3 cooked chicken breast  (cubed or shredded)
8 oz sour cream
1 can cream of chicken soup
1 sleeve of Ritz crackers (crushed)
1/4 C melted butter

Heat oven to 375. Mix chicken, sour cream, and cream of chicken and put in 9x9 pan. Pour melted butter over crushed Ritz crackers and put on top of chicken mixture. Bake for 30 min or until it starts to bubble. I serve it over rice. Enjoy! 

Fruit Pizza

Who doesn't love Fruit Pizza. It's pizza for dessert, The best.

Fruit Pizza

Crust:
Your favorite sugar cookie
( I just use box kind, all you have to add is eggs and butter)

Filling:
8oz cream cheese soften
1/4 cup butter soften
1 pint whipping cream
1 t vanilla
1 cup powdered sugar

Cream together cream cheese, butter, and powdered sugar. Make sure there are no lumps. Add in the whipping cream and vanilla and whip on high until it turns into whip cream. Make sure you scrap the edges of the bowl to get the cream cheese and butter whipped in to. Spread over cookie crust once it's cooled.

Fruit Topping:

Strawberries
Kiwi
Banana
Pineapple
Mandrin oranges
Rasberries
Blueberries
Pretty much any fruit you want just cut it up and put it on top.
Enjoy!

Creamy Chicken Taquitos

Another one from Our Best Bites ! Thanks to Amy for introducing me to that website, and your welcome, to you, for telling you about it as well. I doubled this recipe and it made about 16 taquitos. They were not small by any means. We dipped them in sour cream, salsa, and guacamole. I served them with Mexican rice, beans, and corn chips. In honor of Cinco de Mayo

 Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
flour tortillias
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Put about 1/8 c of the mixture on lower 1/3 of the tortilla about 1/2 inch from the edge. Roll it as tight as you can. You can even tuck the ends in if you want. I tucked one end in and left the other end open2

Mexican Rice

 3 tablespoons vegetable oil

1 1/2 cups uncooked long-grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup chopped onion

1 can of stewed Tomatoes

1 can chicken broth

Cook rice in oil until it starts to brown, add onion, cumin, and garlic salt. Once onions are tender add tomatoes and chicken broth bring to boil, reduce heat to low and cover for 30 min.

 

 Guacamole

 2 Ripe Avocados

6 T salsa

1/2 t salt and garlic salt

1/4  t Lime juice

Mix all together and enjoy!!