Ultimate Chocolate Chip Cookies

Ultimate  Chocolate
 Chip Cookies

¾ cup Crisco or (½ cup Crisco and ¼ cup butter)

1 1/4  cup firmly packed brown sugar
2 Tbsp. milk

1 Tbsp. vanilla extract
1 large egg
1 ¾ cup Pillsbury Best All purpose flour
1 tsp salt
¾ tsp. baking soda
1 cup semi-sweet chocolate chips
1 1/2  cup coarsely chopped pecans
1 cup shredded coconut

Heat oven to 350 degrees. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Scrape edges. Beat in milk, vanilla, and  egg. Turn off and let set 3 minutes while you measure and sift dry ingredients. Add flour, salt, and soda. Mix in with a large spoon, as soon as incorporated add chips and nuts. After I dip out 1 cookie sheet of cookies, I add the coconut and stir until incorperated. I put small  pieces of pecan on these, so everyone is warned, that they are loaded.
mmmmmm

If you have parchment paper, cut to fit 2 cookie sheets. I use a small or medium scooper to scoop out dough, leaving about 2 inches between cookies. Cook 8-10 minutes for chewy cookies, The edges will just start to brown. 11-13 for crispy. After I take sheet out of the oven I set the whole thing on a cooling rack,  let the cookies set and cool for about 10 minutes before removing. I reuse the parchment paper that is on that sheet for the next batch going in the oven. If you don't have paper, just spray sheets with cooking spray.

*If nuts are omitted , add an additional ½ cup chocolate chips.
Makes 3 dozen cookies.

Momma's Cornbread Dressing

Momma always makes this recipe for Thanksgiving and Christmas
*1 recipe cornbread (no flour)
1/2 of 12 oz. bag of Pepperidge Farms Cubed Herb Seasoned Stuffing  (red label)
1 cup celery chopped
1 cup onion chopped
1 stick butter
3 eggs beaten
2 quarts (Hot) broth +1 or 2 cups more
salt and pepper
Campbell's Cream of Chicken Soup

Saute onions and celery in a pan with the butter until celery is tender.
In a large dark roasting pan: add Stuffing Mix to hot broth 2 quarts, crumble cornbread, add raw eggs, celery and onion mixture, salt and pepper to taste, Cream of Chicken Soup and 1 soup can of water or broth to make soupy. This is where the + broth comes in.
You want everything well combined and it will be a some what soupy consistency.
Bake 350 degrees for 60 minutes until light brown, It will swell up then brown. The top will have a  little crust on it, especially around the edges where it is more brown.
That's my favorite part.

*Corn Bread (Momma always made the cornbread the day ahead and let set on a plate to dry out)
Before you go to bed cover. Make sure it is cold, if you cover hot bread it will swet.
If you can't do it ahead you will want to crumble it and let set out in the roaster or on a cookie sheet to dry , before putting together.

2 cups self-rising corn meal
1 cup buttermilk
1 egg
2 tablespoons bacon grease or oil
Have grease in black skillet, put in oven and heat to 400 degrease for 15 minutes. The grease will start to smoke slightly. If you wet your fingers with water and splash, or sprinkle  the water towards the pan in oven, the water will dance and splatter (stay back so you don't get burned) If its not hot enough to make the water dance, heat the pan for a few more minutes. Carefully with a thick pot holder remove the pan from the oven and pour the cornbread mix into the hot pan. Return to oven, cook 15 minutes, flip bread over with a spatula and return to oven for 5 minutes.
*We only make cornbread like this for dressing.
Normally I put 1 1/2 cup meal and about 3/4 cup self rising flour with the other ingredients, and it may take a little more buttermilk.

Grandma Gibbs always wanted boiled eggs in the dressing, if you put them in make sure they are not on the top, they will turn to rubber.