Chiken Stock

If you can't already tell, I like to cook, which is good because I would be screwed if I didn't.  My people like to eat.  My daughter wakes up in the morning and the first thing she says to me is "What are you making for dinner?".  The sick part is I usually know.  I plan my dinners a week at a time so I can do my grocery shopping and get everything I will need (I also put my grocery lists in the order that the items are found in the store, but we'll have to discuss my neuroses another time).  Whenever I roast a chicken I always make a dinner that uses chicken stock the following night.  Homemade chicken stock is amazing.  So much better than broth-in-a-box (which does have it's place).  It is VERY easy to make stock so there are no excuses.  If you have a left over chicken (even one that came from the store rotisserie) make stock!  NOW!  Then make soup, or dumplings, or a casserole, or freeze it and use it later.  The moral of the story is MAKE STOCK!  Over and out.

Homemade Chicken Stock

Ingredients

Leftover chicken

carrots

celery

bay leaf

salt and pepper

Directions

Take your leftover chicken...

And destroy it.  Well, pull off all the meat, thereby destroying it.

Now put your sad, meatless chicken in a pot and cover him with water.

Take a carrot and some celery...

and chop them up big like.

Toss them in with the chicken add a bay leaf and plenty of salt and pepper.  Chicken is bland so don't be shy with the salt.  If you are worried, let it cook a little and check the seasonings.  Now comes the hard part.  Cook it for like, hours.  You want to get every last drop of flavor into that broth.  The chicken will fall apart and lose most of it's color.  It will take at least 2 hours.

Once it is done, place a strainer over a bowl and pour the liquid through.  You will end up with a pile of gross looking stuff and.

BEAUTIFUL chicken stock.  It is now ready to use however you can dream up!

Chocolate Chip Cheese Ball

This is a Christmas tradition.  I make it every year to take to my mother's family's party.  When I walk in the door people are looking for it.  It is sinful.  It contains an entire stick of butter.  It should be called Chocolate Chip Butter Ball, but then no one would eat it.  Who am I kidding?  My family would probably eat more.  I serve it with chocolate graham crackers, but you could use regular graham crackers too.

Chocolate Chip Cheese Ball

Ingredients

1 pkg. cream cheese, softened

1/2 c. butter, softened

3/4 c. powdered sugar

2 Tbsp. brown sugar

1/4 tsp. vanilla

3/4 c. mini chocolate chips

Directions

Mix cream cheese and butter until smooth.  As you can see I was impatient and nuked my butter for 15 seconds and kind of melted it.  Don't be like me.

Add in sugar and vanilla.

Stir in chocolate chips.  After this step I had to put mine in the fridge since I over did it on the butter, but if you softened yours properly you will not have to do that and you can...

shape it into a flat ball, or a dome or whatever you want.  You are in charge.  Keep it in the fridge and take out a few minutes before the party so it can soften.  I spread some chocolate graham crackers around it when serving.

Peanut Butter Brownie Cookies

These are my husband's favorite cookies...  well one of them.  They are also the third and final installment of cookies his co-worker's snarfed this Christmas.  I have made these for multiple carry-in's at his work and they are always requested for the next event.  They are really good and really rich.  Make them small or you will be sad... and sick.

Peanut Butter Brownie Cookies



Ingredients

1 pkg. brownie mix

1/4 c. melted butter

4 oz. softened cream cheese

1 lg. egg

1 c. powdered sugar

1 c. peanut butter

1 container chocolate frosting

Directions

Mix together brownie mix, butter, cream cheese and egg.

Drop by scant tablespoons onto a parchment lined baking sheet.  Smooth edges, they will not smooth out as they bake.

Mix together sugar and peanut butter until smooth. Roll into small (scant teaspoon size) balls and...

press into each brownie ball.  Bake at 350 degrees for about 10 minutes (more for bigger cookies, less for smaller ones).  Cool on cookie sheet.  When completely cool, spread with frosting.