Double Feature: Ham and Bean Soup and Chocolate Chip Cookies

Happy First Day of June!!

Today I give you 2 recipes. Both of which came out good enough to eat, but not amazing. You all may have better luck, so let’s get on with it.

First up, Ham and Bean Soup. This one was kind of winged while at the grocery store, so not a lot of preparation went into it. It was also really easy to put throw together. I used a crock pot, so I dumped everything into it and let it do the work.


16 ounces of beans

8 cups of water

Bone of ham (I used the leftover bone from the ham from Easter)

1/2 tsp of salt

1 cup chopped carrots

1/2 stalk of celery (chopped)

1 cup chopped onions

1 tsp minced garlic

1/2 tsp white ground pepper

2 bay leaves


1. Pour water in crockpot.

2. Rinse beans before putting them in crockpot.

3. Add rest of ingredients.

4. I let it cook for a few hours and then cut off the rest of the ham off the bone and served without the bone.

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It was good! I would definitely give it a try.


Last but not least of the double feature, Chocolate Chip Cookies. I have been kind of craving some chocolate chip cookies lately, so I decided I should just make my own. Note to self: make sure you know how much flour you have BEFORE you are knee dip in blending everything together.

  1. 1 1/2 sticks of butter,softened
  2. 1 cup of brown sugar, packed
  3. 1/2 cup of granulated sugar
  4. 2 large eggs
  5. 1 tbsp vanilla
  6. 1 tsp baking soda
  7. 1/2 tsp salt
  8. 2 cups of all purpose flour
  9. 2 cups of chocolate chips
  1. Combine your butter, sugar, and brown sugar in a medium sized bowl. Next blend with a mixer, your eggs and vanilla until thoroughly blended. Then add in your baking soda and salt. Slowly add in your flour until its all blended thoroughly. Last fold in your chocolate chips. Roll into 1 1/2 inch balls onto a lined with parchment paper baking sheet. Bake at 375 for 11-12 minutes.

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Ok, so this is a major fail on my part because I ran out of flour. Since I didn’t have all 2 cups of flour, it was too soft to roll into balls. I had to just use a spoon and drop them on the pan. They are pretty flat and I had to pay attention to the timing because they would burn if I cooked them the whole time.

They still taste good, they are a bit chewy, but definitely edible and enjoyable. Always check your ingredients before you start cooking!






Crock-pot Hawaiian Chicken

Happy Sunday everyone!! I know we all have those Sunday blues because tomorrow starts the work week, but hopefully you can be cheered up with a successful recipe of Crock-pot Hawaiian Chicken. I am sure you have seen this recipe floating around on Facebook (that’s where I saw it), and it is a little deceiving. The picture in the recipe is not what it actually ends up looking like, unless you are a professional chef, then maybe it does for you. I am a rookie at this, and mine did not turn out that way. Regardless, it was very good. Below is the recipe.

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it!

It says 6-8 hours, but mine was on low and it was definitely done in 4-5 hours. By the 5th hour it was easy to cut and could also be used as pulled chicken on a sandwich. I made white rice to go with it, mixing in some of the liquid from the crock-pot and broccoli. It was very good and even better, I have some leftovers. I think I will try the leftovers with mashed potatoes. It has the taste to go with potatoes as well, but I will let you know how that fares this week.

This recipe was so easy! I love easy recipes because then there is less error for me to screw them up. This was also the first time I have used my crock-pot and let me tell you, my life has changed. How great to just throw it in and let it cook!

Try it out and let me know what you guys think!