“Man Pleasin'” Cookies

Makes: Approx. 5 dozen cookies

Ingredients:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup shortening
  • 1/2 cup margarine
  • 2 eggs
  • 2 tsp. vanilla
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 cups quick-cook oatmeal
  • 1 cup walnuts, chopped
  • 1 (12 oz) package semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit.

Using a mixer, cream together the shortening, margarine, sugar, and brown sugar until combined.

Add the eggs and vanilla, and mix until the mixture is fluffy.

In a separate bowl, stir together the flour, salt, baking soda, oatmeal, and walnuts.  Slowly add the dry ingredients to the wet mixture, and stir until combined.  Add the chocolate chips and mix until well-distributed.

Drop the cookie dough by teaspoonfuls onto an un-greased cookie sheet.

Bake for 8-10 minutes.

Additional Tips:

  • Don’t let the cookies brown while they are in the oven, or else they will be over done.
  • Most of the time, I don’t add the walnuts to these cookies, just because it’s a hassle to chop them up and I’m extremely lazy…. but they still taste great!
  • These cookies are a surefire way to impress anyone you might be interested in romantically… just saying!

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Chocolate Banana Shake

Serves: 2

Ingredients:

  • 2 bananas, frozen
  • 2 cups milk
  • Chocolate syrup, to taste

Directions:

Cut the frozen bananas into small chunks and place in a blender.  Add the milk and chocolate syrup, and blend until smooth.

Additional Tips:

  • This is the best way to quickly use very ripe bananas!
  • When freezing the bananas, peel and loosely wrap them individually in aluminum foil.  Pop the foil-covered bananas in the freezer, and you’ll be good to go!  When it comes time to use them, the foil is much easier to get off than the peel would be.
  • This drink is my go-to after a soccer game!  The potassium in the banana helps prevent muscle cramps, and the chocolate milk helps to build muscle!  Also, it’s cold, delicious, and easy, so…

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Easy Aztec Brownies

Makes: 13″ x 9″ pan

Ingredients:

  • 1, 18.3 oz. box Betty Crocker fudge brownie mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 Tbsp. water
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. chili powder

Directions:

Preheat oven to 350 degrees Fahrenheit.

Grease a 13″ x 9″ baking pan.

In a medium bowl, stir together the vegetable oil, eggs, water, and vanilla.  Add the cinnamon, nutmeg, chili powder, and brownie mix.  Stir until completely combined.

Pour the batter into your greased pan and bake for 22-25 minutes.  Your brownies will be done when a toothpick inserted a few inches from the side of the pan comes out mostly clean.

Let cool before cutting, and enjoy!

Additional Tips:

  • You should be able to modify any regular brownie mix or recipe by simply adding the vanilla, cinnamon, nutmeg, and chili powder.
  • Use Mexican vanilla if you can get your hands on some!  Yes, you can taste the difference.
  • If you really like spice, feel free to up the dosage of the chili powder!  These brownies aren’t super in-your-face about their Aztec heritage, but feel free to give them a bit of attitude if you’d like!
  • My husband tells me that these brownies taste even better the day after they’re made (assuming you can wait that long to eat them, of course…)

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