Category Archives: Foods

Creamy Chicken

Creamy Chicken.

This recipe has been a favourite in our family for years and has changed very little since we first made it.


8 Chicken Breast Fillets (skinless)

5 Sm Garlic Cloves

1 head of Cauliflower

3 heads of Broccoli

2 cups Cream

2 tbs Parmesan Cheese (grated or powdered – powdered Parmesan is easier to use)

50g Butter

3 tbs water


Slice chicken breast fillets into strips – making sure to keep the size of each the same for easier cooking.

Peel and chop garlic cloves (if you have trouble peeling the cloves of garlic, you can crush them in their skins which makes them much easier to peel.

In a large electric fry pan, melt butter and add chopped garlic. Saute until garlic is almost cooked and then add chicken strips. Whilst chicken is good, sprinkle salt and pepper to season.

When chicken is almost cooked, remove from pan and put to one side.

Drain excess oil from pan and add water on low heat.

Chop and break up cauliflower and broccoli into bite sized pieces and add to the pan. Turn heat down to low and cover. The vegetables will take approximately 15 minutes to soften. Once the vegetables are ready, mix chicken and garlic mix in and stir.

On medium heat, add cream and stir through the mix with a wooden spoon. Cream will begin to boil fairly quickly so it must be stirred regularly. Turn heat down and allow cream to simmer, reduce and thicken. Once cream has thickened, stir through Parmesan cheese and allow to sit with heat turned off. Cover pan and leave to sit for 10 minutes.

This creamy chicken can be served just as it is (which is less than 20g of carbohydrates) or over a bed of rice (negates carbohydrate count).

1. Creamy Chicken Recipe –
2. Creamy Chicken and Mushroom Skillet – The Comfort of Cooking

Creative Cake Decorating Ideas

If you like to show your artistic talents and have a lot of imagination, then cake decorating may be for you. Decorating and adorning cakes can make even the most basic cake appear spectacular.

For those of us who may not like baking, a store bought cake can also be decorated. Buy a simple cake and use the various ideas for decorating below to make it look like a work of art.

Depending on the occasion you are making a cake, whether it be for a children’s party, a wedding, an anninversary or even for a school fete, the following tips will create an amazing decorative cake to be admired.


Colored organza and silk ribbons, silk or real flowers, candles, ornaments, gold or silver cachous strings.


Milk, white or dark chocolate-blocks, chips, buttons. Icing, colored food dye, colored sprinkles, fruit-fresh or glazed, ganache, fondant, colored candy balls, whole or chopped nuts, desiccated coconut, raisins and spreads such as jam or marmalade.


Shaped cake tins-hearts, rolls, squares and rectangles in various sizes. Piping bags, spatula, wooden spoons, shape cutters in various shapes and sizes, paint brush, shape templates and florist wire.

Most of the above items can be purchased at your local supermarket. When purchasing specialized cake tins or cutters, try your local kitchen store or craft store.


The cake underneath all the decoration can be elaborate or as plain as you like. You can use a basic sponge cake recipe or a chocolate or white chocolate mud cake. Wedding cakes would call for a fruit cake and children’s cakes a plain sponge would do perfectly.

~Basic Sponge Recipe(for 25 cm round cake)~

375g butter
3 teaspoon vanilla essence
2 cups caster sugar
6 eggs
4 cup self raising flour
1 cup milk

(for 22cm round tin)-bake 1 hours
250g butter
2 teaspoon vanilla essence
1 cup caster sugar
3 cups self raising flour
4 eggs
1 cup milk

1)Preheat oven to 180 degree celcius or 350 degree Farenheit
2)Grease and line cake tray with baking paper.
3)Beat the butter, sugar and essence in a bowl until light and fluffy. Add the eggs one at a time mixing in between each addition.
4)Stir in sifted flour and the milk.
5)Transfer mixture to baking dish.
6)Bake for 1 hours or until skewer inserted in middle comes out clean.


You could cook either size or both sizes if you like. Once they’re both cooked and cooled they are now ready for adding some artistic flair to them.

The easiest way to add some character to a cake is with simple things like icing, cream and jam.

1)Cut the top crust off the cake to make it flat and not ccrunchy. If you have made two cakes, remove the crust off both ends on one, and one side on the other.
2)Cut your cake in half.
3)Spread a thick layer of strawberry or raspberry jam over the layer.
4)Whip up cream according to decorations below with whip cream.
5)Scoop cream onto top of raspberry jam and use a flat spatula to even it out.
6)Put the top of the cake onto the jam and cream.
7)Use icing sugar and color dye of your choice.
8)Evenly place dollops of whipped cream around the edge of cake using a piping bag.
9)Use fresh cut strawberries to be placed in the middle of the cream.

The decorating is only limited to your imagination. Use the below tips when using icing and cream to add some flair to your cake.


Fluffy Icing
1 cup caster sugar
cup water
2 egg whites

1)Heat the sugar and water in a saucepan over low heat until sugar is dissolved, do not boil.
2)Turn the heat up and boil until sugar turns into a ball when dropped in a glass of water-test by placing a drop into cold water. Remove from heat and wait for bubbles to stop.
3)Beat egg whites with electric beater until soft peaks form.
4)While beating begin slowly adding the sugar mixture to egg until it’s thick and has cooled down.

Dark Chocolate Ganache

1 cup cream
400g good quality (70% cocoa) dark chocolate

1)Boil the cream in a saucepan.
2)Pour over the chocolate until the chocolate melts.
3)Cover and place in the refrigerator and stir occasionally-approximately 30 minutes until spreadable.

Whipped cream makes a wonderful easy decoration, add sugar to sweeten and alcohol to add a bite to your cream.


Chocolate is one of the best things you can use to decorate a cake. By using white chocolate and colored food dye, you can make amazing effects that look fantastic.

Pink and White Swirls

3 cups white chocolate melts
Pink colored food dye
Pastry comb

1)Melt the chocolate over simmering water
2)Separate the chocolate into two bowls, adding pink dye to one to create pink colored chocolate
3)Place pink colored chocolate on cold surface and spread out using a spatula, place the plain white chocolate over the top and spread.
4)Using a comb, drag the comb from top to bottom of mixture to make stripes.
5)Using a spatula or knife, drag from left to right to make curls.

These curls can be attached to icing around the sides and top of cake. Add artificial or real rose petals and ribbons on top to make the effect more spectacular. Sprinkle with white icing sugar (using a sifter) for more decorating.

This can be done with plain colored and flavored chocolate. Using icing sugar or drinking chocolate, sprinkle over top of curls for added effect.

This is only a very simple guide to decorating cakes. With imagination and practice, you’ll soon be creating some of the most amazing cakes for those special occasions in your life. You’re only limited by your imagination, have some patience and you’ll soon be seeing some results.


Any books by the Australian Womens Weekly regarding decorating, cooking cakes, and their Celebration Cakes book.

1. 28 Insanely Creative Ways To Decorate A Cake That Are Easy AF
2. Creative cake decorating – recipes, tools, tips & techniques …

Creamed Soup Method Foolproof Technique

Here’s a simple cooking method to make almost any kind of creamed soup (it is best suited for squash, broccoli, asparagus and similar vegetables.)

1 onion, 1 celery stalk, 1 carrot (flavour base)
3 cups of liquid (stock or water)
vegetable (broccoli, asparagus, squash, carrot, potato and leek, etc.)
2 tbsp. butter
2 tbsp. flour
2 cups of milk or flour

1. Make a flavour base
Always start by sauteing a diced onion, one diced stalk of celery, and for orange coloured vegetables like squash you can add a grated carrot. They can be sauted in a tablespoon of olive oil until the onions are transparent and the rest of the vegetables are tender. This is your flavour base.

2. Add 3 cups of liquid (chicken stock, vegetable stock, water) for an extra dash of flavour you can add a bouillon cube to the liquid.

3. Add your vegetables
For dense vegetables like squash used four cups of cubed vegetables.
For broccoli use eight cups of florets.
Cook the vegetables in the liquid until tender
Once done, puree the soup mixture with an immersion blender – a regular blender is fine as well.

4. Cream base
In a separate pot make a roux using 2 tbsp of butter and 2 tbsp of flour. Melt the butter and whisk in the flour – continue cooking for a minute or two. This will ensure the flour does not have a ‘raw’ taste. Add 2 cups of milk and bring to an almost boil, stirring constantly, until mixture is thickened. You could also use cream for a richer soup. However, milk works well.

Add the cream base to the pureed vegetables and heat up. Season to taste and you are done! I haven’t tried it myself yet but I think it is possible to add plain flavoured soy milk instead of dairy milk, and if you wanted to leave it out all together you could add extra vegetables or a few potatoes to thicken the soup so that it can be entirely vegan. For another variation you can roast the vegetables before adding them to the stock for a richer flavour.


1. Cream Soup Base Recipe –
2. Creamy Green Pea Soup – Cook's Illustrated

Christmas Food Baskets Gourmet

For the ultimate chocolate lover, the coffee connoisseur, or simply the friend equipped with a sweet tooth, Christmas 2009 reserves several great gift ideas that will unwrap a smile like no other. Indeed, perhaps nothing may lure more than a luscious box of truffles, a tin of Danish cookies or a set of the trendiest gourmet coffee or tea collection.

Nothing really says Christmas more than edible gifts that will literally be ”candy for the eyes” for the fortunate receiver. Most food gifts indeed will come ”dressed up” in their flashiest clothing around Christmas time. Expect to see elegant chocolate boxes, colorful wraps, ribbons, artistic decorations, and much more. There is no such thing as a bland box around this time of the year.

Choosing the hottest food and gourmet gift ideas may be a challenge this year, not only because there is so much to choose from but also because the gift ideas may be so tempting that the giver may find himself or herself to be reluctant to give the gift away or worse, may end up buying one as well. Following are some of the trendiest and most tempting gourmet gift ideas for a lip smacking and mouth watery Christmas 2009.

-Box of Truffles

There are really not many people out there that can resist a box of truffles and wait for midnight to start popping some of these treasures in their mouths. For those really looking to impress, imported French truffles should be considered for that business gift, holiday party or for a chocoholic loved one. Expect to find elegant boxes, but do not worry too much of the exterior appearance, the contents will not last long!

– Grand Ghirardelli Gift Baskets

For those that cannot live without chocolate this gourmet basket is a real hit. Unless your friend is a poor soul that is allergic to chocolate you cannot go wrong with this scrumptious gift. The assortment of these premier chocolates is a winner featuring a variety of chocolates in different flavors, shapes and sizes along with the classic ad delicious hot cocoa to enjoy on a Christmas Eve while waiting for Santa!

-Jelly Belly Beans

This popular brand of jelly beans that has conquered the hearts and souls of both children and adults, dresses up in a special suit when Christmas is around the corner. Indeed, Jelly Belly features its famous Jelly Belly Christmas mix that has many asking for more. The mix includes the following favorite varieties: Very Cherry, Green Apple, Coconut, Candy Cane, Cream Soda, and Hawaiian Punch. Other best seller are Jelly Belly’s Reindeer Candy Corn in shades of white, red and green of course!

-Gourmet Coffees

Gone are the days when coffee drinks were all similar and was quite boring: today coffee has taken a big twist. Coffee indeed has become quite popular and trendy thanks to the creation of blends that are really a treat for the most sophisticated fans of the ”cup of joe”. Between cappuccino’s frapuccino’s and the highest quality mocha’s, the coffee connoisseur friend will surely enjoy a mix of their favorite Starbuck’s of Dunkin Donuts blends.


Thin popcorn is just for the movies? Think again! Popcorn just as coffee, is now available in different gourmet varieties turning this crunchy favorite into a great holiday gift. Some sets may include twelve or more varieties of corn such as Wisconsin White Birch, Savana Gold, High Mountain Midnight, Red River Valley and much more! These sets may turn quite into a culinary adventure!

– Miscellaneous Food Baskets

For the ultimate food lover that likes quite everything a mix and match of the best classical Christmas foods may do. There are quite some extensive assortments featuring both sweet and salty favorites. Expect to find well stocked eye appealing baskets displaying the best of the best: French chocolate truffles, Premium smoked salmon, caviar, Swiss Cheese, pretzels and much more.

As seen, Christmas 2009 will really cater to the taste buds of food lovers across the globe keeping up with even the most sophisticated palates. The choices can be really endless but when it comes to unwrapping a box of chocolates or a tin of cookies, the smile and joy that will derive will ultimately be of course the most genuine and sincere!

1. Gourmet Gifts: Grocery & Gourmet Food
2. Christmas Gift Baskets – Gift Baskets by Gourmet Gift Baskets

Corned Beef Deli Sandwich

Growing up, I have always had and loved corned beef sandwiches. My mother would make me one when I was younger, but she never made it as well as when I made my own. The latest gadgets and technology really does help to make a great corned beef sandwich that is to die for.

It’s not that hard to slap bread, corned beef, and mustard together, but I go a bit farther than that. For the perfect corned beef sandwich, you need, 2 slices of rye bread, corned beef, swiss cheese, and honey Dijon mustard. You ask why honey Dijon instead of regular mustard and my answer would be that honey Dijon if you pick out the right one, it gives you a bit of a kick and it tastes great on this great sandwich.

When I went away to college, I learned to come up with some great combinations. The one other thing that you need besides the ingredients is a George forman grill to make it perfect because right after you put everything together, you will be grilling this in there. This grill is great for gilling sandwhiches too.

Now for the steps:

1) Put onto a plate the two slices of rye bread.

2) Take the Honey Dijon mustard and squirt on both sides of the bread the mustard on there, but don’t overdo it. Just give it enough to give it its kick. Nothing is as bad as having too much mustard.

3) Place your corn beef on both sides to the perfect amount that you love. You also can just put the corned beef only on one side if you choose to do so.

4) Put the swiss cheese in. If you have the corned beef on one side, just put it on top or if you have it on both, just put it in the middle. Put as much cheese as you like.

5) Grill it. You remember me mentioning that you needed a George Forman grill. This is where you actually will grill your sandwich. You want to grill it till the cheese starts melting. Be careful, don’t burn it. You will be upset if you do.

Now you should have the perfect corned beef sandwich. The first time may not be perfect, but as you make more of them, they will come out better and better to your perfection. You can now sit down and enjoy your sandwich.

Don’t expect the first time to be the best, as you will find the right amount of everything that makes the perfect corned beef sandwich for you. My perfect corned beef sandwich may be different than yours. Everyone has different tastes. Some people like a lot of corned beef and others like a little. You will find what you like the best. It’s just the matter of preference.

1. Corned beef sandwich
2. Deli-Style Corned Beef Sandwich – Our Best Bites

Civil War Recipe Green Corn Pudding

A recipe from the 1860s is as much a vocabulary lesson as it is a nostalgic side dish of deliciousness.  Many modern versions of corn pudding exist today, and yet perhaps the most fanciest part of Green Pudding is its name.  Although the words ‘green pudding’ tend to make one reminisce of Dr. Seuss’ popular story ‘Green Eggs & Ham’, the reference to green has nothing to do with color.  Corn that is referred to as green is the same as what we denote today as being ripe.  The best-kept secret of this recipe is the sweet milky substance that is juiced from perfectly ripened kernels as they are scrapped from the cob.  Adding texture and flavor, every delectable drop should be spared. Commonly used as a side dish, it serves as the perfect compliment to every table, both then and now.

8 ears of ‘green’ corn; sweet would be best

6 large eggs, separated; yolksin one bowl, whites in another

4 tablespoons salted butter, melted

4 tablespoons granulated sugar

2 teaspoons salt

2 cups milk

2 cups light cream

Cinnamon; optional

1. Preheat the oven at 350

2. Using a sharp knife, scrape the kernels from each cob; equaling about 3 ½ cups of corn

3. Beat egg yolks till thick and creamy

4.  Mix in corn kernels, butter, and salt

5. Slowly whisk together cream and milk; add to corn mixture

6. Beat together the egg whites until stiff; fold into corn mixture until well blended.

7. Sprinkle with a little bit of cinnamon just before baking; optional

8. Bake in a lightly greased 9×13 glass or stoneware-baking pan at for 1 ½ hours.

Be sure to have the pudding centered in the oven. While baking, check on the pudding after 45 minutes and then every fifteen minutes afterwards. Remove from the oven once a butter knife can be inserted and removed without pudding residue. Allow dish to stand for five minutes before serving.  Serves 10 – 12

This recipe is an adaptation from The Economical Cook-Book by Elizabeth Nicholson, published in 1865. A similar recipe can be found in The White House Cookbook of 1887. 

Time saver: Husk and scrape corn while it is in season, then store bags of the freshly grated corn in your freezer.

Serving Tip: Pudding can also be baked and served in small oven-safe custard cups. Baking time will need to be adjusted.

1. Scotch Plains Public Library : Civil War Recipes–Baked Hominy
2. Green Corn Pudding | Revolutionary Pie

Christmas Cake Valentine Cake Cranberries Sauce Currant Jelly Buttermilk Buscuit Mix

At Christmas time, in addition to making cookies by the dozens to distribute to friends, family, and also to have at home, you might want to add a Christmas cake to your repertoire.  I wager that most families have a favorite Christmas cake recipe.  I am going to tell you about mine which is called “Cranberry Jewel Cake”.  It is not only delicious, it is beautiful when turned out, and, easy to make!

The required ingredients:

4 tbs. butter

½ cup sugar

1 cup red currant jelly

2 cups fresh cranberries, washed

3 cups buttermilk biscuit mix

1 cup sugar

¼ cup shortening

1 cup milk

2 eggs

¼ tsp nutmeg

1 tsp vanilla

Fluffy Sauce, below


–          Preheat oven to 350F

–          Spray 10” tube pan with cooking spray

–          In small saucepan combine butter, ½ cup sugar, and jelly

–          Heat, stirring constantly, until jelly is melted and mixture comes to boiling

–          Pour into prepared pan; layer cranberries over jelly mixture

–          Place biscuit mix, sugar, shortening, milk, eggs, nutmeg, and vanilla in large bowl

–          With electric mixer at low speed, beat 30 seconds to blend; then beat at medium speed 4 minutes

–          Spoon batter carefully over cranberries in pan

–          Bake 40-45 minutes, or until cake tester inserted in center of cake comes out clean

–          Cool cake in pan on wire rack 1 minute.

–          Loosen around edge; place serving plate on top; invert; shake gently; lift off pan

–          Serve warm with Fluffy Sauce.

–          8-10 servings

–          May be baked ahead of time and reheated just before serving.

While your cake is baking, you can be making the Fluffy Sauce:

–          ¼ cup butter

–          1 cup powdered sugar, sifted

–          1 egg

–          Vanilla

Beat all ingredients with an electric mixer. (May be doubled).  Keep refrigerated.

To serve, as instructed above, turn out your cake onto your most beautiful Christmas plate. The Fluffy Sauce can be placed in a container that fits in the empty center of the cake, spooned carefully around the base of the cake, or served in a separate container equally as beautiful as your cake plate.

Serve it with flare and your guests will be intrigued by the appearance of the cake and then be raving over the fabulous taste!  This one is definitely a keeper!  Keep in mind that it can also be served as a Valentine Cake or anytime you wish to impress your guests with your culinary abilities.

1. Cake Recipes & Videos – *Video Recipes*
2. A Cake Bakes in Brooklyn: Buttermilk Griddlecakes


This is an easy recipe to make and this New England chowder has a surprising taste and creamy texture. You’ll enjoy this sweet and chunky potato crab chowder. With only about 250 calories in each serving and about 7 grams of fat it makes a nice hearty meal. It serves six people.

You will need the following ingredient to begin:

two tablespoons of butter

one cup of chopped onions

one cup of chopped celery

one minced garlic clove

three and a half cups of cubed red potatoes, cut into one inch cubes

three tablespoons of all purpose flour

two and a half cups of reduced fat milk, preferably two percent milk but you can use skim and save a few extra calories and fat

two teaspoons of chopped up fresh thyme

one half teaspoon of freshly ground black pepper

one quarter teaspoon of grated whole nutmeg

one can of cream style corn about 14 ounces

one can of fat free chicken broth, low sodium again about 14 ounces

eight ounces of crab meat, no shells please

three tablespoons of freshly chopped parsley

one teaspoon of salt

Start by melting the butter in a large saucepan over a medium heat. Add in your onions, celery, and garlic and then saute for about four minutes. Then add your potato and cook another minute. Sprinkle your flour in and cook one more minute stirring constantly. Then add the milk, thyme, pepper, nutmeg, corn and chicken broth.

Bring mixture to a simmer still over a medium heat and stir frequently. Cover the pan reduce your heat and simmer for about twenty more minutes,stir occasionally. Your potato should be tender by now. Stir in the crab, parsley, and salt cooking for five more minutes, stirring to keep from sticking to the pan. Then serve it up!

1. Chowder (TV series)
2. Chowder Games | Play Free Online Games | Cartoon Network

Choosing and Cooking Clams

There is nothing better than than sitting down to a fresh bucket of steamed clams with drawn butter!  For people who like shellfish, steamed clams rate right at the top of the list right next to a Maine lobster.  What are some of the important clues to buying fresh shellfish, specifically clams?

Probably one of the most important factors when determining if clams are worth purchasing is the smell.  They should have a nice, fresh odor of the sea, and not a “dead” look about them.  It’s very important to choose wisely with any shellfish because one can get very sick if eating any “off” mollusk.  So after the smell test, go ahead and make your purchase and bring them home for preparation.

How to prepare clams?  Clams ingest a lot of sand, and to get rid of the pesky pebbles put some corn meal in the pot with the clams with water.  The clams should be still living, and they will eat the corn meal and excrete the sand.  This works great and it never fails as no one likes to munch down on sand!  You can leave them in the fridge overnight, or at least for a few hours in cool conditions.  Then the rinsing should begin.

Notice all the sand that has been excreted that should be at the bottom of the container.  In another pot, the one to boil the clams in, you can have just plain water, or add a bit of spice if you wish.  The important thing is that the clams are ready for cooking and they are nice and clean.

If boiling is the preferred method for your palette, you will notice the clams begin to open up.  It’s very, very important that any clam you eat must be opened.  If you notice clams that have not opened their shells, that’s a warning that the clam is not fit to eat as it’s probably been dead for a long time and the odds are it will make you sick!  So just throw it out, it’s not worth risking sickness if you eat it.

Shellfish and lobsters used to be considered peasant food a long time ago. Boy have times changed!  Recently, the price has come down due to a good shellfish and lobster season, so enjoy the bounty of the sea!

1. Choosing And Using Shellfish – Allrecipes Dish
2. How to Pick Clams at the Market – Bon Appétit

Christmas Cookies Cookies Recipes

The holidays are here! That means it is time for Christmas cookies. First let’s look at Christmas cookies in a little more detail. The Germans call them pltzchen, in Spain they are galletas, and here in America they are the beloved Christmas cookie. Most Christmas cookie recipes trace back to medieval times. By the 1500’s they were popular all over Europe. And around 1600 the Dutch and the Germans introduced cookie cutters and molds to America, and they have been a holiday tradition ever since. There are so many to choose from but I have gone through and found some excellent recipes for you this season. Some are new to me and some have been in my family for quite sometime… Enjoy!

The Ultimate Sugar Cookie

3/4 cup butter-flavored Crisco (shortening)

1 cup sugar

2 eggs

1 tsp vanilla

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/4 tsp salt

Coloured decorations or icing

Cream the Crisco, sugar, eggs and vanilla in large mixing bowl at medium speed with an electric mixer until light and creamy.
Combine the flour, baking powder and salt in a separate bowl.
Slowly add the dry ingredients to creamed mixture, mixing on low speed until well blended.
Cover the dough and chill 1 hour for easy rolling.
Preheat your oven to 375F.
Roll out half of the dough at the time. Roll out the dough on a lightly floured surface to a 1/4-inch thickness.
Using a cookie cutter cut into desired shapes and place on ungreased baking sheets.
Reroll leftover pieces and cut into desired shapes.
Sprinkle with coloured decorations or leave plain to decorate when cool.
Bake at 375F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.)
Cool slightly, then remove to cooling rack.

Melt Away the Snow Cookies

1 cup butter

1/2 cup sifted powdered sugar

1 tsp vanilla

2 1/4 cups flour

1/4 tsp salt

Preheat your oven to 400F.
Cream the butter, sugar and vanilla.
Measure flour and salt into a bowl, and slowly blend into butter mixture.
Drop onto cookie sheet.
Bake for 8 minutes.
While warm, dip in confectioners sugar.
Fabulous Party Cookies

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 tsp vanilla extract

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 cup plain M&Ms

Preheat oven to 375
Mix shortening, brown sugar, sugar, vanilla extract, and eggs in a large mixing bowl with an electric mixer at medium speed until light and creamy.
Mix flour, baking soda, and salt together in a separate bowl.
Slowly blend the dry ingredients into the creamed mixture, mixing on a slow speed until blended.
Mix in the M&Ms and place on an ungreased cookie sheet.
Bake 10 – 12 minutes. Cool slightly and place on cooling rack.

Chewy Chocolate Cookies

1 1/4 cup butter
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt

Preheat the oven to 350F
Cream the butter, sugar, eggs and vanilla in a large mixing bowl, with an electric mixer on medium speed until light and creamy.
Combine flour, cocoa, baking soda, and salt in a separate bowl.
Slowly combine the dry ingredients with the creamed mixture until blended.
Drop by rounded tsp onto an ungreased cookie sheet.
Bake for 9-10 minutes.
Cool slightly on cookie sheet, and move to a cooling rack.

1. Christmas Cookie Recipes –
2. Traditional Christmas Cookie Recipes | Martha Stewart