Two BEST Recipes

Here are two of my most loved recipes of late! I have made them both several times and they always work and seem especially delicious! Just a little better than the other recipes around.

So Enjoy! (I cant say this without thinking of Tina saying this....in a quick, bossy and shut up-y way! So funny!)

Pot Roast

Thinly slice about 4 cups of onions. (my notes say 6 onions but I had less which equaled about 3-4 cups. I know this seems like a ton but they nearly desolve into tasty goodness.)

Coat 4 lb. roast with kosher salt and peper and brown all sides in 2-3 T. hot oil in large pot.

Combine:
1 cup water
2 T. vinegar
2-3 cloves crushed garlic
1-2 T. flour
1 bay leaf


Place sliced onions over the browned meat then pour liquid over meat. Cover with tight lid and simmer about 3 hours or until meat is tender and pulling apart. Check it regularly to make sure there is enough liquid so it doesnt burn. Add more water if necessary. (I always have to add water).

This makes the best gravy and is so, so simple! One of my favs!!



Big Best Chocolate Chip Cookies
From Now You're Cooking by Elaine Corn
This is my friend Debbie's recipe and they really are such addicting cookies. It is a standard Chocolate Chip Cookie but the amounts are slightly different which seems to make all the difference. I have decided it is the large amount of salt that makes them so much more than just a tole house. They really are amazing.

2 sticks butter
1 1/2 cups white sugar
1 cup packed brown sugar
2 eggs
1 Tablespoon vanilla
3 cups flour
1 1/2 baking soda
2 teaspoons salt
3 cups semisweet chocolate chips [I think 2 to 2 1/2 c. were plenty]

DO THIS FIRST:
1. Take the butter out of the refrigerator to soften. Preheat the oven to 350 degrees, with an oven rack in the middle.
2. Get out your portable mixer, or if you have one, a big tabletop mixer.

DO THIS SECOND:
1. Put the butter, both sugars, the eggs, and the vanilla in a big mixing bowl. Beat until very creamy and smooth, about 2 minutes.
2. Using your measuting cups and spoons to make level measurements, combine flour, baking soda, and salt in a bowl.
3. Add the flour mixture in three helpings to the buttery mixture. Stop the mixer for each addition and mix on low speedonly until just blended each time.
4. Stir in the chocolate chips with a big spoon. (clean up now, and arrange a place to set the cookie sheets, and get out a cooling rack for the cookies).

DO THIS THIRD:
1. Scoop the dough with an ice cream scoop onto ungresed cookie sheets. Leave two inches between cookies. Don't use black bakeware! [I dont make them this big]
2. Bake for 10 minutes. Leave the cookies on the cookie sheet for 5 mintues after you remove them from the oven.
3. Lift the cookies from the cookie sheet with a spatula to a cooling rack. When totally cool, pack them in a favorite cookie jar.