Real Men Bake Cookies

My father taught me lots of things. Important things like that roads are best crossed when holding hands (skipping is totally optional), that cars operate best when the driver sings poorly at the top of their lungs, and that strays always make the best pets. He would infuriate my mother by bringing me giant lollypops when I had a tummy ache as a child, but he made sure I knew I was never too old to get a smack on the butt when I misbehaved. He had the most beautiful laugh in the world and he used it often. One of our favorite Saturday activities was baking cookies together. He had his own recipe and it makes 12, yes, 12 dozen. What can I say? The man really, really liked cookies. Happy Father's Day, Daddy.


Daddy's Cowboy Cookies
print recipe

2 C. Butter
2 C. Sugar
2 C. Brown Sugar
4 Eggs
2 tsp. Vanilla
4 C. Flour
5 C. Oatmeal
1 tsp. Salt
2 tsp. Baking Soda
2 tsp. Baking Powder
24 oz. Chocolate Chips
3 C. Pecans, chopped
1 oz. Hershey bar, chopped

In a very large bowl, cream together butter and sugars. Add eggs one at a time, mixing well after each addition. Add vanilla. In a separate bowl, mix flour, oats, salt, baking powder, and soda. Add to creamed mixture and combine well. Add in chocolate chips, nuts, and chocolate bar. Place golf ball sized balls of dough about 2" apart on anungreased cookie sheet (personally, I like to use parchment paper). Bake at 375 for 6 minutes. Makes 12 dozen cookies.

Note: This recipe is easily cut in half, but personally I like to make the whole recipe and either freeze them or make lots of friends. You can use any walnuts instead of pecans if you like, of course.

--QC

Summertime Dinner Divas

Hurray and hallelujah, my computer is healthy again. I thought we would celebrate with an update on Dinner Divas. The lovely Kelly hosted April's dinner party and I won't be giving you any recipes because we had a field trip to Posh Paint Pub in Metairie and the event was catered by Sun Ray Grill and Cafe. I really wish I knew how to make those little fried pita bread thingies, but it's just as well that I don't.....I suppose it's ok, because I did get a gorgeous platter and several glasses of wine out of the deal. I love grown-up field trips.

May's Poolside Crawfish Boil was hosted by Dawn. The crab dip was fantastic, as evidenced by the sadly empty bowl. The crawfish were perfect and spicy, but since crawfish season is basically over and since everyone has their own way of boiling the little buggers (i.e., everyone has a man in the house with "the perfect spice mix"), I thought we'd get Dawn to share the recipe she got from her Mama for the remoulade sauce that was used on the green salads with cold boiled shrimp (or "shrimps" if you're from Da Parish like Dawn and certain members of my family).

Dawn's Mama's Remoulade Sauce

Print Recipe

4 Tbsp. Grey Poupon Dijon Mustard
4 Tbsp. Horseradish (regular grated, not "creamy")
1 1/2 Tbsp. Worcestershire Sauce
2 C. Mayo
1 Tbsp. Paprika
1/4 C. Vegetable Oil
1 Tbsp. White Vinegar
1/2 tsp. Salt
1 Tbsp. Lemon Juice
1/4 C. Celery, chopped
Sprinkle of Chopped Parsley
Tabasco Sauce, a couple of dashes to taste

Put it all in a blender and blend until smooth and creamy. Serve with crisp green salad and cold boiled shrimp, preferably poolside. Yum.

--QC