What a hit these cookies are!!! I loved the Lemon flavor and Cinnamon flavor. Bob was crazy about the Lemon. I haven’t brought the cookies to our new neighbors yet, but I will later.

The recipe is the same exact recipe for Amish Sugar Cookies that I posted before, but with flavor and color variations. It was so simple!!! And now instead of bringing just Vanilla/Almond cookies to the neighbors, I’ll be bringing Lemon, Orange, Cinnamon and Vanilla/Almond.  Full instructions below.



1 cup butter, (2 sticks), softened

1 cup vegetable oil

1+ cup sugar

1+ cup confectioners’ sugar

2 large eggs

1 teaspoon vanilla extract

(my addition – ½ tsp almond extract)

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar


  1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla and Almond extract. Add baking soda and cream of tartar. Gradually add flour.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. I USED MY LARGE SCOOP AND BAKED FOR  12 -13 MINUTES.

NOTE:  If you want to make a variety of flavors/colors, scoop part of the batter out and put it in a medium size bowl.  Add food coloring and whatever flavor extract you want.  Then bake that sheet, rinse out the bowl and do your next flavor/color.

If you make 1 ½ batches of dough, you can make one orange tray, one lemon tray (I added lemon zest and lemon food coloring), plain vanilla/almond, and cinnamon.  For the cinnamon flavor, I added some Saigon cinnamon to the dough, scooped the cookies out and then sprinkled cinnamon sugar on top.  Make sure you bake that batch last.  You don’t want cinnamon getting mixed in the fruit or plain flavored cookies.

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By Tika for CHEW WANNA EAT? © 2017




Italian-Style Baked Tomatoes (3)

     Bob loves tomatoes.  He’ll pick one and eat it out of the garden, he likes them on everything cooked, and of course in spaghetti, salsa, and on pizza.  Since we had so many ready from the garden at one time I wanted to try something different.  It was a huge success.  Here’s what I did:


2 tomatoes

2 TBSP bread crumbs

A drizzle of olive oil

Seasonings:  Salt, pepper, Italian seasoning, garlic powder, Parsley

A sprinkling each of Parmesan, Romano, and Mozzarella



Wash tomatoes, remove stem, and cut in half.  Drizzle with olive oil, and sprinkle seasonings on top.  Bake for about 18 minutes at 350° F.  Place grated cheeses on top and add a sprinkling of Parsley.  Broil until cheese is melted and lightly browned.

How simple was that?




By Tika for CHEW WANNA EAT? © 2017

Italian-Style Baked Tomatoes (3)

Italian-Style Baked Tomatoes (2)

Italian-Style Baked Tomatoes

Italian-Style Baked Tomatoes (3)

Browned Butter Chocolate and Variety Chip Cookies


Make these cookies for your family!  It’s like having a variety pack!  They’ll think you went to the bakery.

     There’s something homey and comforting about Chocolate Chip Cookies. Everyone loves them, and for good reason. They’re delicious. For years though, I was plagued by flat cookies. You know the ones I mean. They’re beautiful when they come out of the oven, but as they cool, they became flatter than a fritter. What was wrong that it happened time and time again? Time to put my thinking cap on to figure this out. 

     It had to be the recipe on the bag. Something or some things needed serious adjustments. I decided that browned butter was the first place to start. Eureka! It made all the difference. The texture is wonderful, the cookies are chewy, and the best part is they stay soft for days. And the flavor? Delish!! So here is my all-new recipe and how I did it. (Yes, of course I had to change almost everything. You know me by now.)

     The cookies will remain soft for days if kept in a covered plastic or glass container. Of course, that’s providing they last that long.

1 ½ sticks salted butter, roughly chunked

¾ cup Dark brown sugar, packed

½ cup granulated sugar

2 tsp Vanilla Extract

2 eggs

½ tsp baking soda

½ tsp salt

2 cups AP flour (If you want a firmer cookie, add a few extra TBSP flour)


Remember that at any given time I may have 20 different bags of chips, nuts, dried fruit, etc. in my freezer.  I mix and match a lot, so they last me a long time because I won’t use a whole bag of one flavor in one recipe.

OPTIONAL FLAVORS: Semi-sweet chips, Milk chocolate chips, Caramel chips, Peanut butter chips, White chocolate chips, Cherry chips, Cinnamon chips or even some of those crushed candy bar flavors.  Pecans, walnuts, raisins, dates, coconut. If it sounds good, it probably will be.  You can always make a few test cookies to taste before you make a whole tray of something you aren’t sure of.

In a small saucepan, melt butter over medium/low heat. It will begin to foam, and that is due to the moisture escaping. Swirl the pan every minute or so. The color will change from yellow to light brown. You will also notice a difference in the scent. Some people say it smells nutty when it’s done. I can’t say that I smell nuts, but the scent definitely changes to something much richer. To me, it smells like brown sugar. Sediment will begin to form at the bottom. Either strain that out or leave as much as possible in the pan. Set aside to cool, and then refrigerate for 30-45 minutes, but not until it sets up again.  Remember, starting with hot ingredients will make your cookies spread. 

Add the browned butter to your mixer bowl and beat for about a minute. Then add the sugars and beat until the batter is smooth. Add the eggs and vanilla, and beat again. Add cinnamon, baking soda, and salt, giving it a quick mix to incorporate. Add the flour and beat on low speed only until incorporated. Add chocolate chips and nuts. Chill dough for an hour.

NOTE: Chilling the dough and baking at a lower temperature along with using the browned butter keeps the cookies from spreading into a flat cookie.

Preheat oven to 350° F. It’s always best to use a stoneware baking sheet, but if you don’t have one, use a silicone mat or parchment paper. I make large cookies and they need to bake about 14 -15 minutes or until edges are set.

INSTRUCTIONS TO USE VARIOUS CHIP FLAVORS:     If you want to make a variety of chip flavors, all you do is grab some of the dough from the bowl and plop it into a small bowl.  Stir in peanut butter chips, for instance.  Scoop the dough onto the baking sheet and top each unbaked cookie with a few extra peanut butter chips.  This will help people identify them after they’re baked.  Then put more dough in the same small bowl and add white chocolate chips, remembering to put a few white chocolate chips on top of each unbaked cookie. People will think you’re a genius, really!  (Or they’ll think you’re nuts, and spent 3 days making seventeen varieties of chip cookies.) I wanted some with coconut, of course, so I mixed a bit of coconut and semi-sweet chips with another small portion of dough in the small bowl.  After placing the dough on the cookie sheet, I sprinkled a bit of coconut on top of each.  (Look at the photos and you’ll see an example of marking each cookie for identification later.)

IMPORTANT NOTE: If you’re using regular baking sheets instead of stoneware, always make sure your baking sheets are cool before you drop a new batch of dough on them, even if you used silicone or parchment paper. Otherwise the dough will get hot and begin to spread before you put the sheet in the oven. This will mess with baking time, and possibly give you flat cookies.  I usually throw the unbaked dough in the fridge between batches.

WHY BROWN THE BUTTER? When butter melts, the water evaporates and the milk solids are exposed to heat and start to turn brown. They will sink to the bottom of the pan and begin to brown. You should see dark bits in the bottom. While you’re busy messing with Mother Nature’s perfect butter, it is taking on not only color, but flavor and aroma! It smells SO good!!

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recipes, home hacks, gardening, and health information!    You won’t be sorry.




By Tika for CHEW WANNA EAT? © 2017

Browned Butter







Browned Butter Chocolate Chip and Variety Chip Cookies




Braided Danish with Lemon Curd

Homemade Danish?  Yes!  Yes, you can.  It isn’t hard, and if you do it often enough, you’ll be able to do it in your sleep.  The dough mixes up in a blender or food processor.  Roll it, fill it with your own Lemon Curd, and bake.  Don’t forget the Glaze.  Oh, my ever lovin’ delicious.  And talk about impressing guests? Serve this at breakfast or brunch and you’ll have people begging for more!  If you plan ahead, you can make the Lemon Curd the day before.


     This tart and creamy lemon curd is SO delicious.  And, it’s not hard to make.  You’ll never buy store-bought again.  It’s perfect with fruit, pound cake, angel food cake, white cake, filling for muffins, donuts, cream puffs, or eclairs.  You can even pour it over ice cream or stick your finger in it and have a taste when nobody is looking.  I for one, have never done that.  OK, maybe I did it once.

     If you can make pudding, you can make lemon curd.  


¾ cup fresh lemon juice

1 TBSP grated lemon zest

¾ cup sugar (sugar is adjustable to taste)

3 eggs

½ cup (1 stick) unsalted butter and dash salt – OR – ½ cup salted butter



In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.  (It will spatter as it’s cooking, so you need a big pan.  Cook while whisking over medium/low heat until thick and bubbly.  (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. It should be about the consistency of gravy. (If you walk away, I promise you will have to strain your curd.  So don’t do it.) Cover and refrigerate.  It will thicken as it cools.

Keeps about a week.



¾ cup cottage cheese

1/3 cup sugar

¼ cup vegetable or canola oil

1/3 cup milk

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt



In a blender or food processor, process cottage cheese until it’s smooth and lump free. Add sugar, oil, milk, and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (Dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes. (or if you have room, put the whole blender jar in the fridge, covered.)



Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread chilled Lemon Curd down the center of dough. On each side of dough, use a very sharp paring knife, and cut 3/4” wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across Lemon Curd. Pinch ends to seal and tuck under. Beat egg white with 1 tsp milk; brush over dough.

Bake at 400° F for 25-30 minutes or until golden brown. Remove to a wire rack.


3/4 cup confectioner’s sugar

2 tsp milk

½ tsp vanilla



In a small bowl, combine glaze ingredients, and drizzle over warm pastry. It’s doubtful that you’ll have leftovers, but if you do, refrigerate.

By Tika

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Braided Danish with Lemon Curd (3)

Braided Danish with Lemon Curd (4)

Braided Danish with Lemon Curd (5)

Braided Danish with Lemon Curd (6)

Braided Danish with Lemon Curd (7)

Braided Danish with Lemon Curd (2)

Braided Danish with Lemon Curd




Caprese Pasta Salad (4)

     Caprese pasta salad is all the rage right now.  It combines the colors and flavors of old Italy and the taste can’t be beat.  Bob loves me even more on the day that I make Caprese Salad.  Soon I will make it again and add cooked shrimp or chicken.  Here’s how I make mine:


10-12 ounces Fusili (Tri-color pasta)

2 extra large garden-fresh tomatoes

1 cup balsamic vinegar

¼ cup honey

¼ cup olive oil

4 TBSP fresh lemon juice

2 cloves garlic, sliced thin

3 TBSP red onion, or shallot (chopped)

1 TBSP dried basil or 1/3 cup chopped fresh basil

1 tsp sugar

1 ½ cups grated mozzarella cheese

OPTIONAL: 3 whole cloves roasted garlic and 3 slices of cucumber for garnish



Cook whatever kind of pasta you want.  Drain and set aside.  Penne, Fusilli, Campanelle or Farfalle are all perfect.

In a small saucepan bring balsamic vinegar and honey to a boil, lower heat and simmer for 12 minutes or until reduced by about half.  Set aside to cool.

Slice 3 large slices of tomato and set aside for garnish.  The rest should be chopped into bite-sized pieces.  I also garnished with 3 cucumber slices and 3 whole cloves of roasted garlic.

In a small bowl, mix chopped tomato with olive oil, lemon juice, chopped garlic, 1 tsp sugar, salt, pepper, basil.  Set aside.

Place cooked pasta in a large serving bowl.  Add grated cheese and tomato mixture, stirring well.

Garnish with 3 slices of tomato.  I placed a slice of cucumber on top of each, and topped the cucumber with 1 whole clove of roasted garlic.  Pour vinegar/honey mixture on top.  Sprinkle with a bit of parsley.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

recipes, home hacks, gardening, and health information!    You won’t be sorry.




By Tika for CHEW WANNA EAT? © 2017

Caprese Pasta Salad

Caprese Pasta Salad (2)

Caprese PASTA Salad (3)

Caprese Pasta Salad (4)


SEAFOOD ALFREDO WITH Lobster, Crab & Shrimp

Seafood Alfredo (5)

   I love seafood, specifically shellfish.  It is my absolute favorite thing to eat in the whole world.  I might even love seafood more than I love my sweets.  Consequently, I cook it a lot.  Sometimes I even get treated to a dinner out.  If I have leftovers, I might create something at home and share.  Then again, I usually scarf them down without sharing.  OK, part of the seafood in the following recipe was dinner out and the rest was in the freezer.  Either way, I shared!  That was good, right?

1 lb shrimp, peeled and deveined
3 large King Crab Legs, meat removed from shells
4 TBSP butter
2 TBSP olive oil
6 cloves garlic, chopped (1 ½ TBSP)
1/3 cup Chardonnay or dry Sherry
1 cup chicken broth
3 TBSP flour
3 ½ cups half and half
½ tsp white pepper
1 tsp Parsley
¾ cup Italian blend grated cheese
½ cup fresh grated Parmesan
½ cup fresh grated Romano
Extra cheese for garnish
Pasta: Linguine, Fettuccini, Angel hair, Penne


Preheat a large pan of salted water and cook your pasta while preparing the seafood.
Place 1 TBSP butter in bottom of a large skillet which has been preheated on low/medium heat. Add cut up lobster and shrimp (or cook them separately). Sautee until lobster is opaque and shrimp is pink. It won’t take any more than 3-4 minutes. Using a slotted spoon, remove cooked seafood. Place in a small bowl. Set aside.

Place olive oil and remaining butter in the bottom of the same skillet. Sauté garlic on low heat for 1 minute. Add Chardonnay, chicken broth, and flour, stirring continuously until flour is well incorporated and sauce begins to thicken a bit. You want the mixture to be at a slow simmer.

Add white pepper, Parsley, and slowly add the half and half. When mixture comes to a very slow simmer begin adding the grated cheeses a little at a time, stirring until cheese is melted. (Do not let it come to a full boil or the cheese may curdle.) Let it continue cooking for a few minutes.

Add crab meat, lobster, and shrimp. Stir well and wait until mixture returns to a simmer. (No need to cook the crab, it is always pre-cooked. You only need to warm it). Plate and sprinkle with a little extra grated cheese for garnish.

NOTE: Top secret tip. We’ve all done this, so beware. Adding the cheese to a very hot mixture will most likely cause it to curdle. Slowly adding the cheese while whisking will prevent this.

Everything can be cooked ahead of time and refrigerated until ready to serve. All you need to do is warm it and plate. Never reheat seafood in the microwave. Use a saucepan or skillet.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great

recipes, home hacks, gardening, and health information!    You won’t be sorry.




By Tika for CHEW WANNA EAT? © 2017

Seafood Alfredo

Seafood Alfredo (2)

Seafood Alfredo (3)

Seafood Alfredo (4)

Seafood Alfredo (5)


Zucchini Fritters

     I made my new Zucchini Blueberry cookies again today because Bob was out of sweets and not a happy camper.  I had some leftover grated zucchini and didn’t want to throw it out.  Boy, am I glad I didn’t.  These fritters were awesome!  I’ve never had them before, nor have I made them before.  I just made it up as I went along.  The only thing I’ll change next time is to make them smaller.  Here’s how I did it:


2 cups grated zucchini

½ cup AP flour

2 tsp low sodium soy sauce

1/3 cup grated onion

1 tsp garlic powder

1 egg




Wash and peel about half of the skin off the zucchini.  See how nice the green skin looks in the finished product?

In a medium mixing bowl, add flour, soy, onion, garlic powder, egg, and pepper.  Mix well with a fork.  Add the zucchini and mix well.  The finished product should be like a thick pancake batter.

Preheat a skillet and add some olive oil.  Using a large spoon, drop batter into hot oil and cook until desired color is obtained.  Flip, flatten with a spatula and cook the other side.  Drain on paper toweling.  Serve.

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Zucchini Fritters (2)