Makin' & Bakin' Mondays

This week I tried a few new recipes, and made a few of my favorites so I thought I'd share the ones that were pretty yummy.

Mulligatawney Soup
a curry flavored soup of Anglo-Indian origin. Recipe HERE.


*Photo credited here.

I made a few minor adjustments to this recipe - sauteed 1/2 chopped onion in 2TBL butter and 2TBL margarine and added to the crock pot along with 1/3 cup of plain greek yogurt (next time I'd use coconut milk or cream) and 1TBL brown sugar.

Southern Living's Chicken Enchiladas Recipe - which never fails to satisfy.




Tasted great the next day as leftovers especially when served with my favorite Chicken Tortilla Soup Recipe from Weight Watchers that I had made a few days prior.

*Photo from Lindsay Jewell



And of course a sweet for my sweet tooth, Chocolate Chunk Cookies - the recipe featured on the back of a bag of Baker's real semi-sweet Chocolate Chunks. Which of course I made my own adjustments to. Did you know you NEED to use brown sugar? I used only granulated sugar. Only because I realized too late I was out of brown sugar!

* Photo from a dashofsass

I couldn't find the recipe online, but here it is:

Baker's Chocolate Chunk Cookies
Prep: 15 minutes Bake: 12 minutes

1-3/4 flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine softened (*** I used 2 sticks of butter)
1/2 cup granulate sugar
1/2 cup brown sugar firmly packed (*** I did not have brown sugar so used 1 cup of granulated sugar)
1 egg
1 tsp. vanilla
1 pkg. (12 oz) Baker's Semi-sweet Chocolate Chunks
1 cup chopped walnuts (I left this out and instead used maybe 1/2 cup of oatmeal)

Preheat Oven to 375 degrees.
MIX - flour, baking soda, and salt until well blended; set aside.
BEAT - butter, granulated sugar and brown sugar with electric mixed on medium speed until light and fluffy. Add egg and vanilla, beat until well blended. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate. Drop heaping tablespoonfuls of dough, 2" apart onto ungreased baking sheets.
BAKE 11-12 minutes until lightly browned. Cool 1 minute and transfer to wire racks. Cool completely. Makes about 3 dozen cookies.


Let me know if you try any of these, or have any other recipe suggestions for the experimental cook!