Skor Cookies

These Cookies are delicious, super soft but thin, with a little crunch from the Skor (Heath) Bars. 

Jodi's siblings Marcus and Sarah are away at school and playing hockey, this is her most requested care package item from the two of them. Even when Sarah would go on hockey trips while she was still living in the Valley she would still request a batch of Skor Cookies to remind her of home.

And we all know how we at the Nostalgic Cook like to be reminded of home, so why would we not make Skor cookies. These will surely remind you of home or grandma's home. We are firm believers in  cookies and milk, you definitely can't have one without the other.


2 1/4 C flour
1 t baking soda
1 C sugar
1 C butter, softened
1 egg
1 t vanilla
1 C skor chips or heath bar chips


Preheat oven to 350 degrees.

Combine flour and baking soda, set aside.

In a separate bowl, combine sugar, butter, egg and vanilla.

Add flour mixture into sugar mixture gradually. When mixed well, add Skor chips. drop by rounded teaspoons onto a cookie sheet lined with parchment. Bake for 8-11 minutes or until edges are lightly browned. Leave on for a minute or two until cookies are firm enough to remove to wire rack.

Makes about 4 dozen cookies.

See absolutely perfect to be placed in a small box and sent to some loved ones, even if they live just next door.

Chicken Posole

Chicken Posole is an absolutely divine cold weather soup. And it is super simple to put together so it could even be done on a weeknight. 

A squeeze of lime, sprinkle of cheese, dollop of sour cream, diced onions, avocado and cilantro. 

Ingredients 

6 cups chicken stock (leave aside 1/2 cup)

2 dried ancho chilies, rehydrated for 45.       
    mins in hot water 
1(28oz) can hominy
1 (14oz) can hominy
Shredded rotisserie chicken

Handful of cilantro, chopped

Toppings

1 lime

1/2 cup shredded cheddar cheese 

1/2 onion 

radishes

cabbage

tortilla chips or corn tortillas 

Directions

Rehydrate chilies in a small saucepan of simmering water or soak in a bowl of with boiled water.

Add chicken stock (1/2 cup reserved) hominy and chicken to a pot. Let simmer.

When chilies have softened, remove stems and seeds. Place in blender with the reserved chicken stock. Blend until smooth. Add puree to pot. Simmer a few minutes. Add salt and pepper, to taste (usually about 1 tsp salt). Add cilantro. Serve.

*add more or less hominy, chicken or stock. If I add more stock (more soupy) I still only use only 2 chilies.

Serve with onion, sour cream, tortilla chips, grated cheese, lime wedges, radishes and cabbage.