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Recipes: Meatloaf, Chocolate Chip Cherry Cookies

September 13, 2010

Oh Rodger, nice alliteration!

Okee dokee, just for the fun of it, I wrote down my meatloaf procedure (we don’t have an actual recipe….that is, until now):

McCown Meatloaf

  • 2 pounds ground beef (I use 85/15 or 93/7 beef, or sometimes ground turkey, or a mix)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon mustard
  • 2 tablespoons worstershire sauce
  • 1/4 cup A1
  • 2 eggs
  • 1/2 cup oats or bread crumbs
  • up to 1.5 cups leftovers [optional] – I’ll put nearly anything in there…rice, beans, tomato paste, ground up cooked veggies. Tonight I used about a cup of shredded raw carrots, plus some leftover tomato paste.
  • 1-1.5 cups shredded or soft cheese [optional]
  • Additional flavors or herbs [optional] Tonight I used, oh, about 1 tablespoon of herb d’provence

Mix with your hands, shape into 2 loaves, bake at 400F until it’s done.

Best Chocolate Chip Cookies EVAR

This recipe is only slightly modified from the book “The Perfect Cholocate Chip Cookie” (Gwen Steeg, 1988), page 35. This makes DELICIOUS dough, incredible cookies loved by all. They’re cakey, not too rich, and very fluffy. One of the MAJOR keys to good cookies, as I’ve mentioned before, is to have the butter at room temperature (which is actually slightly cooler than a Texas room): the butter should still keep its shape in the wrapper, but squish fairly easily.

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon water
  • 2 eggs
  • 3 cups/18 ounces chocolate chips
  • 2-3 cups tart dried cherries [optional, but they REALLY make the cookies]


  1. Mix flour, baking soda, and salt.
  2. In a separate bowl, mix butter, sugars, vanilla and water until creamy (about 2 minutes). Add eggs and beat until fluffy.
  3. Mix wet and dry ingredients together just until blended (don’t over mix), and mix in chocolate and cherries.
  4. Form cookies on a greased (or silicon paper-lined) cookie sheet, bake at 350F until done (10 ish minutes).

Another important note: Don’t overcook your cookies. Take them out when they’re JUST BARELY done, or just before. You’ll develop an eye for this over time…when you get it right, you end up with soft, moist, perfect chocolate chip cookies. You’re welcome.


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