Fenugreek (Trigonella Foenum-graecum)

Fenugreek (Trigonella Foenum-graecum)

Also known as:Vurn-Fat-FENUGREEK-SEEDS

  • Greek Hay (or Hay-seed)

  • Bird’s Foot

  • Watu

  • Hilba


  • Fenugreek is an Annual plant that resembles clover with tender stems and leaves.

  • It flowers are white and pea-like only ½ in long with hairy calyxes. They occur singly or in pairs at the leaf axils.

  • The leaves come in sets of three and are tear drop shaped ranging from 3/4-2 in long.

  • The fruit is curved seed pods 2-3 in long containing 10-20 smooth brown seeds inside.

  • It can grow to heights of 1-2 feet tall.

  • It’s known to flower Midsummer season and it is Native to Western Asia and the Mediterranean while it has been Naturalized in North America.

Plant Care

This plants hardiness zone is 6. It likes rich soil and full sun. When planting you want to spread the seed thickly in a rich soil that has been deeply plowed. Once soil temperatures reaches 55*F seeds can be sown. If sown in cold and wet soil it can develop root rot.

When harvesting you want to do it when the pods are ripe but not before they start to shatter. Remove the seeds from the pods and dry them in the sun.


In the past Fenugreek was known first for its use as fodder. Foenum-graecum means ‘Greek hay’ in Latin and it was sometimes used to disguise the smell of moldy fodder. It’s medicinal powers were later exploited in ancient Egypt, and later brought to Western Europe by Benedictine monks during the ninth century.

In the past it has been used to ‘cure’ nearly everything under the sun all around the world. It has been recommended as an expectorant, laxative, febrifuge, and stomachic. When used in a poultice (a soft, moist mass of material, typically of plant material or flour, applied to the body to relieve soreness and inflammation and kept in place with a cloth.), it has been said to help soothe boils, wounds and ulcers. It was even the primary ingredient of Lydia Pinkham’s health tonic which was popular once.

Medicinal Properties

For the old time remedies mentioned above, research suggests that some of them do hold merit. The seeds contain up to 30 percent mucilage (a polysaccharides substance extracted as a viscous or gelatinous solution from plant roots, seeds, etc., and used in medicines and adhesives) which does make it a good poultice. When used as a poultice it has been said to help with rheumatic pains or boils. Also because of this it may be what makes Fenugreek tea valued as a laxative and aid in curing ulcers and other stomach problems. The tea has also been said to help soothe sore throats and possibly aid as a fever reducer, and help with bronchitis.

Also it has been known to help with reproductive disorders. It has therapeutic possibilities in this area because of it’s steroidal saponins, these closely resemble the human bodies own sex hormones. Because of this it can be used as an aphrodisiac and it has gained the reputation for increasing the flow of milk in nursing mothers. In China it is prescribed for impotence in men and also recommended for menopausal sweating and depression. Also known as a source of vitamins and minerals, most specifically calcium.

It is important to note that Fenugreek does have a stimulating effect on the uterus and should not be used as a medicine during pregnancy.

Cooking and Diet

Now Fenugreek has a nutty flavor mixed between celery and maple. You can add whole Fenugreek seed to pickling brine. Add sprout seeds to salads. However be warned because to much can cause food to become bitter.

This plants seeds have been used either whole or ground in several different cuisines in places like East India, Pakistan, and Africa and is used in chutney and halvah. It enhances meats, poultry, marinated vegetables and curry blends. It’s also used for flavoring in confectionery.

It is also used by the Arabs by roasting the seeds and using them as a kind of ‘coffee’.

If you would like to make your own tea from Fenugreek here is one way to do it:

Take 1 ounce of seeds and seep in 1 pint of boiling water. To help with odor and taste you can add some honey and/or peppermint extract(or leaves I would imagine would also help).

Magical Properties

  • Gender: Masculine

  • Planet: Mercury

  • Element: Air

  • Deity: Apollo

  • Powers: Money

  • Uses: Its said to bring money into the household by putting a few fenugreek seeds to the mop water or use a small amount of fenugreek infusion instead of the seeds. Another option is to take a small jar and half fill it with fenugreek seeds, then every couple of days add a few seeds to the jar until it is full. Once full empty the jar and start over, returning the spent herb to the ground.


Sources for Information: Cunningham’s Encyclopedia of Magical Herbs 2003, The New Age Herbalist 1988, Rodale’s Illustrated Encyclopedia of Herbs1998.


Parsley (Petroselinum crispum)

Parsley (Petroselinum crispum)

Also known as:flat-leaf-parsley1

  • Devil’s Oatmeal
  • Percely
  • Persil
  • Petersilie
  • Petroselinum.

Parsley has three common varieties:

  • Flat leaf (italian)
  • Curly leaf
  • Parsnip rooted (hamburg).


  • They are a biennial plant.
  • It’s flowers are tiny, greenish yellow with five petals and five stamens; in umbels.
  • It’s leaves are divided into feather like sections; lay flat like celery leaves, or curl into small, frilly leaflets, depending on variety.
  • It’s fruit are small seeds; oval, grey-brown, and ribbed.
  • It can grow to be 1 1/2ft in height.
  • It tends to flower in the early summer and it can grow wild from Sardinia east to Lebanon. It is cultivated through the temperate zones.


Upon researching and learning about this plant I’ve found a lot of very intriguing information, especially on the history of this rather common home seasoning. While today we use it to season foods or decorate plates of food. It was said to be used by Romans at orgies to cover up the smell of alcohol on their breath. Corpses were sprinkled with parsley to cover up the foul odors. In ancient Greece it was used at funeral ceremonies and placed in wreaths given to winning athletes. It was believed that the god Hercules had chosen parsley for his garlands. It was even used for athletic horses as the plant was thought to give stamina to win races. In ancient Greece parsley was also associated with oblivion and death, according to their legends, parsley grew where the blood of the Greek hero Archemorus was spilled when he was eaten by serpents. They also used the herb to fashion wreaths for graves. As the Middle Ages came to pass Parsley soon found it’s way into herbal medicines, it was thought to cure a large range of human illnesses, especially those dealing with the kidneys and liver. It has been used against plague, asthma, dropsy, and jaundice and as a carminative, an emmenagogue, and an aid to digestion.

Besides being used as a decorative green plant today, it has also been used to attract rabbits and hares, as well as said to repel head lice. The last was probably due to the fact that the seeds and leaves can be steeped in water and used as a hair rinse.

Medical Uses

As for it’s medicinal uses today, Parsley has been found to be a good source of vitamins. Containing vitamin A, more vitamin C per volume than an orange, Several of the B vitamins, calcium and iron. While it’s not considered significant medically besides it’s vitamin contribution, it has been perscribed to young female patients by United States doctors to drink parsley tea for bladder infections. Beyond this the root itself has laxative properties. As stated it is a strong diuretic and suitable for treating urinary infections and stones as well as fluid retention. It encourages uric acid elimination and so is good for gout. It also increases mother’s milk and tones the uterine muscles.

All parts of the Parsley plant has a very distinctive odor which is the work of volatile oils, one of which, parsley camphor, has been extracted for medicinal uses. However with this plant and all it’s great qualities there is some evidence that this constituent may be toxic in large quantities. Causing a decrease in blood pressure and pulse rate, followed by muscle weakness and paralysis and possibly lung congestion and even swelling of the liver. Women who are pregnant should avoid parsley oil and keep from eating large quantities of parsley. And like most diuretics it can irritate the kidneys.

It is said that Infusions of parsley leaves and stems are soothing and cleansing when added to bathwater, the oil is used in cosmetics, shampoo, perfumes, soaps, creams, and skin lotions.


When it comes to cooking it’s leaf has a gentle flavor and works well with blending flavors around it. Both the curly leaf and flat leaf (Italian) varieties are used in cooking and as garnishes, but the flat leaf flavor is one most preferred. It works with most foods save for sweets and is an important part of the Middle Eastern tabbouleh. France, Burgundy specifically, tends to feature parsley with ham in aspic; with garlic, butter, and escargots; and as persillade, a fine mince of garlic and parsley added at the last moment of cooking to saute`s, grilled meats, and poultry. It is a fond addition for the Belgians and Swiss to have deep-fried parsley on the side of fondue. Deep-fried parsley is also used in tempura batter by the Japanese while for the Mexicans and Spaniards use parsley as the prime ingredient in salsa verde. The English even make a parsley jelly. Commercially it’s available fresh leaf, dried leaf, and fresh root. It can be substituted with Chervil and when it comes to storage, Frozen parsley is superior to home dried.

Plant Care

As for growing this rather useful herb, seeds can be sown in the spring when the soil temperature reaches 50*F. Although hardy, parsley doesn’t go into seed until it’s second year. so it is usually treated like an annual. While there is superstition that it is bad luck to move parsley plants from garden to garden, this is simply because parsley is fairly hard to transplant and so should be sown where you want it to grow. It also is regarded with another legend that parsley goes to the devil seven times before it grows, this saying is because of the long or rather extremely slow germination it has, up to 6 weeks! Of course you can speed this up by covering the seeds with moisture retaining material, watering frequently, pouring boiling water over the drill before covering it, and treating the seed by soaking, refrigerating, or freezing. Another method is taking 3 paper towels and laying them out flat, wetting them down, put the seeds on the paper towel and folding the towel over them, put them in a zip lock baggy and putting them in the window sill for 24-48 hours. When planting you want to set them about 8 inches apart. Usually 6 plants will supply the average family and allow enough for freezing or drying. If you let a few of your plants go to seed late in the season, they may produce seedlings for the next years crop. You can lift the plants in late September (this really varies I think on where your living.) cut them back and grow parsley on a window ledge through the winter. Protected window boxes seeded in early autumn will produce a late autumn crop. To keep your parsley productive, weed it often and thoroughly, frequently cut back the full length of the outside stems and remove all flower stalks. It is a full sun to partial shade plant that likes moderately rich, moist, well drained soil.

When it comes to pests and diseases parsley is susceptible to crown rot. It may be attacked by carrot weevils, parsley worms, or nematodes.

When harvesting and storing your parsley you want it to dry thoroughly in the shade, using an oven or microwave to finish the job. Once dry it should be crushed by hand and stored in an airtight container. Broad-leaf Italian parsley, has a slightly stronger taste and so is the better variety for drying while curly parsley can be frozen.

Magical Uses

As for Magical uses for this plant, it’s Gender is Masculine. It’s planet is Mercury while it’s Element is Air. It’s Diety is Persephone and it’s Powers are Lust, Protection, and Purification. For uses when eaten parsley is said to provoke lust and promotes fertility, but if you are in love don’t cut parsley- you’ll cut your love as well. (Personally I’m not to sure about that but to each his own.) While the plant has associations with death and is often regarded as evil, the Romans tucked a sprig of parsley into their togas every morning for protection. It is also placed on plates of food to guard it from contamination. It is also used in purification baths and those to stop all misfortune. A wreath of parsley worn on the head prevents (or delays) inebriation.


Sources for Information:

  • Cunningham’s Encyclopedia of Magical Herbs 2003
  • The New Age Herbalist 1988
  • Rodale’s Illustrated Encyclopedia of Herbs1998
  • personal experience.

Aloe Vera

The Aloe (Aloe vera)

Also Known As:

  • The Aloe
  • Aloe vera
  • Aloe barbadensis
  • Burn Plant
  • Medicine Plant
  • Saqal
  • Zabila


  • They are all perennial and rang in size from very short stems to some stems of 20ft tall.
  • Those that flower have tubular yellow to orange red flowers to 1in long; in a raceme on top a 3-4ft flower stalk.
  • The leaves range from pale green to grayish green, they can be narrow fleshy, spiny along the edges and taper to a point. With a thick, smooth, rubbery epidermis; The leaves form the main body of the plant.
  • While the Aloe is native to Africa and the Mediterranean regions it has been widely cultivated all around the world, also becoming a rather common domestic houseplant.

Medical Uses and History

The Aloe has had a very long history of being known as a healing plant. Even being recorded as early as 2,000 years ago by the Greek historian Dioscorides as a healing herb. The most famous use for the aloe is that of burns and poison ivy. It also soothes itching and bug bites. This plant was so popular that as technology advanced it has been tested scientifically and proven to have anesthetic, antibacterial, and tissue restorative properties. Aloe gel has been found to heal burns from flame, sun and radiation. Depending on the severity of burn the tissue can regenerate with no scar and normal pigmentation to the skin returns. While not proven to work by science, there are several people who believe this plant also helps with skin cancers in treating and healing. (this is not to say it is a replacement for actual medical treatment but could help along side). The Aloe is also reported to help clear acne and helps treat oily skin and dandruff. However applying the gel straight to the skin may cause the skin to dry out. To fix this you can try mixing a little vitamin E with the gel or use a moisturizer.

The Aloe is commercially in several ointments for burn creams. It is also added to antiseptics and medications used to treat abraded, blistered skin and cold sores. However, fresh Aloe produces the best results. Studies show that the Aloe’s healing properties dissipate in storage. While stabilizers are added to commercial creams and lotions to preserve the efficacy of the gel, it is safe to assume that the stabilizers don’t work as advertised.

The best way to use Aloe for remedies is to break off a leaf, slice it down the middle and apply the gel to the skin. Another method is to break off the leaf, cut off the end so the gel can be squeezed out the end and rubbed over the affected area. Once applying to the affected area wrap with a band-aid or gauze. Basically you would use it instead of a store bought antibacterial cream such as neosporin.

This plant is best used externally, when used internally it works as a laxative and may cause severe intestinal pain. It has also been recommended for other ailments including amenorrhea, asthma, colds, convulsions, hemorrhages, and ulcers. However there is no scientific evidence supporting the use of aloe for these conditions.

Plant Care

Aloe is a rather easy plant to take care of and can be found in most stores that sell live plants during the spring. There are over 300 different species of aloe, most all of which can be used medically. They require a minimum temperature of about 41*F to survive. They can be put in containers to bring indoors for winter or simply kept inside year round. Aloes can be multiplied easily by taking offshoots that have reached 1-2 inches for an indoor plant or 6-8 inches for an outdoor plant and planting them in soil. (I have noticed cutting the offshoot right at it’s base so that you see some of the gel oozing out works best for this) Fertile soil containing some limestone works best but aloes will prosper in even low nutrient soil. The most important thing to keep in mind for your aloe is drainage. You want to make sure the soil you use allows air and water to pass through easily and doesn’t contain large quantities of organic matter. Aloes also love the sun, they prefer full sun but can tolerate shade or indirect sunlight. They do not require frequent watering; however, plants that are fully exposed to the sun require a little more water then those in partial shade or they will become thin and stunted. During spring and summer you want to water your Aloe when the soil has become moderately dry while in the winter you want to allow the soil to dry completely between watering. Aloes will thrive for years in the same pot if it has good soil and the plants seem to grow best when the roots are fairly crowded. Should you need to re-pot your Aloe this is best done in the late winter or spring. When harvesting cut the outermost leaves first, as these are the oldest and the plant produces new leaves from it’s center.

Magical Uses

It’s gender is Feminine. It’s planet is the Moon while it’s Element is Water. It’s powers is Protection and Luck. It helps guard against evil influences and prevents household accidents. In Africa the aloe is hung over houses and doors to drive away evil as well as bring good luck.

Skin Care Recipes

Aloe Gel

After harvesting the leaves, cut along the edge of the leaf, then harvest the gel inside. The gel inside you harvest should be clear. From here you can use on the effected area as is. You can also take large portions of this and blend it into a liquid and store in the fridge for about a week before it goes bad. To make it last longer you can mix it in a blender with these measurements and it can last closer to a month:

1/4th cup aloe gel

500mg vitamin C (you can take a vitamin C tablet and crush to a fine powder for this)

400IU vitamin E (I’m looking currently for a better measurement for this)

Aloe Night Cream

This is a night cream that’s supposed to help with the skin and can be very easy to make.

50 grams Aloe gel

50 grams cucumber

50 mL distilled water

Place the ingredients into an electric blender. Mix until well-mixed and smooth. Smooth over face at bedtime and leave over night. Rinse off with warm water in the morning. Will last up to a week if kept in the fridge.

Well that concludes my overview of the Aloe. I have tried the gel myself and find that it is very helpful with cuts and burns. After storing what I make for the gel I like to label the date on the container, it’s good to try and clean these out before they go bad so that you don’t have to worry about mold contaminating the container for future batches, especially if it’s plastic. Comments are welcome as well as your own personal knowledge on this awesome plant.


Sources for information:

  • Rodales Illustrated Encyclopedia of Herbs 1998
  • Cunningham’s Encyclopedia of Magical Herbs 2003
  • Personal experience.

Key Lime Sugar Cookies

Key Lime Sugar Cookies


  • 4 cups Flour
  • 1 tsp Baking Powder
  • 1/2 tsp salt
  • 1 1/2 cup butter
  • 2 cups sugar
  • 2 tsp Vanilla
  • 2 eggs


  • 2 cups Powdered Sugar
  • 2 tbsp Sweetened Condensed Milk
  • 2 tbsp Key Lime Juice
  • 1/2 tsp Salt
  • Grated rind of Lime


Mix Flour, Baking Powder, and Salt. Add Butter, Sugar, and Vanilla and mix. Add 2 eggs and mix. Once fully mixed divide into 4 smaller portions. Wrap in clear plastic wrap and leave in fridge for 30 min. Pull out, flatten and cut out cookies. Put on baking sheets with cookie paper underneath. Bake at 350 for 10 min. let cool on rack.



Mix Powdered sugar, Sweetened Condensed Milk, Key Lime Juice, Salt, Grated rind of Lime mix together. Apply Frosting to cookies after they have cooled.


Side Notes:

*** Key Lime Juice and Rind could probably be replaced with other flavors such as Lemon, Orange, etc.***

Beef and Cheese Lasagna

Beef & Cheese Lasagna


  • 1 lb sweet Italian sausage
  • 3/4 lb lean ground beef (I kinda round more towards 1 lb if not a little more myself)
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes (I go huntz brand if possible)
  • 2 (6 ounce) cans tomato paste (I go huntz and no salt if possible)
  • 2 (6.5 ounce) cans tomato sauce (I go huntz and no salt if possible)
  • 1/2 cup water
  • 2 tbs white sugar
  • 1 1/2 ts dried basil leaves
  • 1/2 ts fennel seeds
  • 1 ts Italian seasoning
  • 1 tbs salt
  • 1/4 ts ground black pepper
  • 4 tbs chopped fresh parsley
  • 12 lasagna noodles (I can never fit this many, I tend to use 6-8 total)
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced (I actually end up using about 1 1/2 pound shredded by the end of it myself)
  • 3/4 cup Parmesan cheese, grated


Note:(This is for a 9×13 pan)

  • In large skillet, cook sausage, ground beef, onion, and garlic over medium heat until well browned. (I tend to cook this on low, and make sure I get the meat separated as fine as I can, I also wear sterile gloves and mix it all together real well before I start to brown the meat and break it up some to make it easier.)
  • Mix tomato paste and 1/2 cup water in a bowl, then take crushed tomatoes, tomato paste and tomato sauce in with the browned meat.
  • Season sauce with sugar, basil, fennel seeds, Italian seasoning, 1 tbs salt, pepper and 3 tbs parsley.
  • Simmer, covered, for about 1/12 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. (Here I only cook as many noodles as I will need for a layer. If I over lap them a little I can use up to 4 noodles a layer. If I have them side by side it’ll be 3. These are just what can fit in the pan size that the recipe calls for.)
  • Drain noodles, and rinse with cold water. (Again since I cook them as I need them to layer I leave the water in the pot and pull the noodles out as I need them. Be careful doing it this way as leaving them in the water to long can make them soggy and they’ll fall apart on you when you try to place them)
  • In a Mixing bowl, combine ricotta cheese, egg, 1 tbs parsley and 1/2 ts salt
  • Preheat oven 375*F (190*C)


  • Spread 1 1/2 cups of meat sauce in the bottom of the 9×13 in baking dish. (Honestly I don’t know how fine they get their meat but for mine, 1 1/2 cup doesn’t cut it. Thankfully since I let myself have a little extra hamburger I have more to work with. I don’t really measure how much I put in, I just make a thin layer that covers the entire bottom of the dish.)
  • Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. (Again here with the noodles, 6 doesn’t fit right. Depends on how you want to do it, I either go 3 side by side, or 4 slightly over lapping for what fits in the dish.)
  • Top with 1/3 of mozzarella cheese slices. (Here since I use shredded, I just do a good layer of mozzarella over the ricotta cheese which is probably why I use a lot more then 3/4 pound, but it makes it yummy)
  • Spoon 1 1/2 cups meat sauce over Mozzarella, and sprinkle with 1/4 cup Parmesan cheese. (Once again with the meat thing, I just use enough to make sure I have a nice thin layer over it. Otherwise 1 1/2 cup doesn’t cut it. As for the Parmesan I don’t measure that either, I just take and lightly sprinkle a thin layer, I’m pretty sure the amount I use is more then 1/4 cup but not a whole lot either, I make sure you can easily see the meat underneath.)
  • Repeat layers (Starting with noodles at this point cause you just put more meat down) and top with remaining mozzarella and Parmesan cheese. (Here I just skip the Parmesan, and then I make sure to top the layer with the left over mozzarella, usually it will be enough to cover the whole top layer with cheese.)
  • Cover with foil- spray w/cooking spray to prevent cheese from sticking to foil. (I personally don’t use cooking sprays. Partly because I forget to buy any. What I do instead is coat the foil with a thin layer of butter by smearing a stick of butter over it. Be careful to do this on a completely flat surface with no bumps or crumbs, otherwise you’ll end up with holes and tears in your foil.)
  • Bake in preheated oven for 25 minutes, remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. (This part I follow except the second 25 minutes, sometimes that goes for a little longer depending on how much cheese is on top, want it to cook until that’s started to brown a bit.)
  • The longer you let it cool, the easier it’ll be to dish out. Personally I have found I like this dish better left over then fresh. So if you want to let it sit and then put it in the fridge over night and have it for the next day, simply cover with foil and put in the fridge. Then an hour before dinner preheat oven to 375*F (190*C), Keep the foil on (Add cooking spray or butter to avoid sticking), cook in the oven for half an hour covered. Then remove the foil and cook until heated through. (You can usually tell this by seeing the sauce boiling inside, or little sauce geysers show up throughout the dish some times.) Let cool then serve. (it also is a LOT easier to dish out if you wait a day as it lets it form together a lot better.)

Side Note: ***You can just make just the sauce itself and save it for other recipes. I like to separate in quart sized Ziploc bags then freeze. When I am ready to make spaghetti or pizza I take one out and thaw it then heat and use as necessary. I plan to have videos of making the full recipe. Halving it to 1 small lasagna and 1 family spaghetti meal. As well as making it just to use as a sauce and bagging and dating it properly.***

Below are some videos of different steps of making the Lasagna. First is the meat sauce.

Garlic and Butter Asparagus

Garlic and Butter Asparagus

Easy peesy and very yummy side dish! (Goes great with chicken dishes)

Take the amount of asparagus you want to use and put it in a glass bowl. You can cut it up in 1 inch lengths if you like it softer, or leave it in whole and it’ll stay crunchy unless you want to cook it longer.

Take Asparagus and put into a glass dish. Then add 1-2 table spoons of butter, then 1-2 table spoons of minced garlic (Not Dried, but the kind that’s in water).

Put into the microwave for 1 minute, stir, then put in microwave for an additional minute. (If you want to save clean up in your microwave cover with a paper plate if you don’t have a top to put on with the dish you use.) Usually if you cut them into 1 inch lengths they will be tender but not totally mushy. If you left them whole they will be crunchy, cook for additional 1 minute increments until they reach desired consistency if you don’t want them crunchy.

Slow Cooker Pork Chops and Stuffing

Slow Cooker Pork Chops and Stuffing


  • 1 Box of your favorite Stuffing (I used Savory Herbs)
  • 1 Cup of water or chicken broth (I used Water)
  • 1 Can cream of chicken soup* (I used campbells)
  • 4+ pork chops (I used 4 thin sliced porkchops)

How to make it

  • Mix 1 cup of chicken stock ( or water) and your stuffing in your crock pot
  • Place pork chops on top of stuffing
  • Pour cream of chicken soup over pork chops
  • Close lid, cook 4 hrs on high, or 6-7 hours on low (I cooked it on Low)

Side Note: This originally called for Cream of Mushroom Soup but then turned around and said to pour the Cream of Chicken Soup over it. So since I have a recipe similar dealing with Cream of Mushroom I went with Cream of Chicken for this one. It came out rather well in my opinion.

Cookie Batter

Cookie Batter

  • 2 ¼ cup flour
  • 2 eggs
  • 1 tea spoon salt
  • 1 tea spoon vanilla (Little extra)
  • 1 tea spoon baking soda
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 sticks butter
  • 2 cups of goodies (Chocolate chips for example)

Start with putting 2 sticks of butter in microwave for 15 seconds. Add sugar, brown sugar, salt, vanilla, and baking soda. Stir until well blended. Add eggs one at a time until well blended. Slowly add flour until well blended. Add whatever goodies, ex: Chocolate Chips, White Chocolate Chips, Reeses Pieces, etc.

Oven 350 bake for 8-10 min

I have to give thanks for this recipe to a friend of mine who lives in Nebraska. (Names not disclosed for obvious reasons) This is my all time favorite cookie dough recipe.