Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Yesterday, I was going through my baking supplies and found two kinds of nuts and three kinds of chips that would add up to 1 recipe for chocolate chip cookies. I like to keep my baking supplies fresh and no better way to use what I have than make a recipe out of it. I named the recipe Triple Chocolate Chip Cookies for this reason and the hazelnuts and walnuts together make this a really special cookie. These Triple Chocolate Chip Cookies taste fantastic! I used the Original Nestle Toll House Chocolate Chip Cookies recipe found in the back of the semi-sweet morsels package and in one of my cookbooks, Old-Fashioned Bake Sale (Publications International, Ltd., 2003, pg. 22) and changed a few things. I replaced brown sugar for light brown sugar and used extra large eggs instead of large ones. As mentioned above, I used three kinds of chips and 2 kinds of nuts. In each cookie you get a mixture of one, two or all three chocolate chips and/or one or both nuts. I plan to use this recipe for a bake sale soon and for holidays. Here is my rendition.


Triple Chocolate Chip Cookies right out the oven cooling!

Ingredients

2 1/4 cups All-Purpose Flour.

1 teaspoon Baking Soda.

1 teaspoon Salt.

2 sticks Unsalted Butter, softened.

3/4 cup Sugar.

3/4 cup Light Brown Sugar.

1 teaspoon Pure Vanilla Extract.

2 Extra Large Eggs.

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips.

1/2 cup Nestle Toll House Premier White Morsels.

1/2 cup Nestle Toll House Semi-Sweet Morsels.

1/2 cup Chopped Hazelnuts.

1/2 cup Chopped Walnuts.

Triple Chocolate Chip Cookies - so good!

Directions

Preheat oven to 375 degrees.

In a medium size bowl, using a whisk combine Flour, Baking Soda and Salt.

Using a large bowl and handheld mixer beat Butter, Sugar, Light Brown Sugar and Vanilla Extract until creamy; approximately 2-3 minutes.

Add Eggs one at a time, beating well after each addition.

Gradually beat in Flour mixture.

Take the Morsels and Nuts and place into storage bag and mix them up shaking the bag. Using a spatula, fold in the Morsels and Nuts. (I like to use the spatula to fold first and then finish incorporating with my hands).

Drop by rounded tablespoon onto ungreased baking sheets, spacing two inches apart.

Bake for 9 to 11 minutes or until golden brown.

Cool right on baking sheets for 2-3 minutes.

Place cookies on wire racks and cool completely; approximately 1 hour.

Cookies yield about 2 1/2 dozen in the size I made them.

Enjoy!

-Sophia/Two Frys

Oven Fry Chicken Thighs

Oven Fry Chicken Thighs


Oven Fry Chicken Thighs with Moss Curled Parsley garnish

I was craving my Creamy Potato Salad to go with this Chicken recipe so I made some last night. Here is the recipe if you would like to try it: http://twofrys.blogspot.com/2011/04/potato-salad.html. When grocery shopping, we bought Kraft Oven Fry Extra Crispy Chicken and loved it. This is a very simple Chicken dish to make and is juicy and crispy. You will not miss that the Chicken is not fried. The taste will blow you away. As garnish on the Chicken Thighs and Potato Salad, I used Moss Curled Parsley from my hubby's indoor urban garden.


Moss Curled Parsley from Allen's Indoor Urban Garden

Ingredients

5-6 Bone-In (skin on) Chicken Thighs.

1 package Kraft Oven Fry Extra Crispy Chicken.

1 Extra Large Egg.

2 tablespoons Badia Gourmet Blends Poultry Seasoning.

2 teaspoons Kosher Salt.

1 teaspoon Black Pepper.

2 tablepsoons Vegetable Oil.

Parsley (I used Moss Curled Parsley) to garnish.


Creamy Potato Salad with Moss Curled Parsley garnish

Directions

Preheat oven to 400 degrees F.

Pat Chicken Thighs dry with paper towel and season on both sides with 1 teaspoon each of Kosher Salt and Black Pepper.

Coat metal baking pan with Vegetable Oil.

Take Egg, lightly beat and place in dish.

Take coating mixture and place in dish. Add 1 teaspoon Kosher Salt and 2 tablespoons Poultry Seasoning and combine.

Dip each Thigh in egg wash on both sides; shake off excess.

Then dip each Thigh on both sides into coating mixture pressing down to make sure fully covered.

Place in baking pan and do remaining Thighs.

Discard any leftover mixture.

Bake for 20-25 minutes then turn Chicken Thighs over and bake an additional 20-25 minutes. Place on wire rack for 5 minutes before serving.

Garnish with Parsley and serve with Creamy Potato Salad or other side dish.

Enjoy!

Sophia/Two Frys

Beef + Bean Burritos

Beef + Bean Burritos

Beef + Bean Burritos

Last night, I made Beef + Bean Burritos for dinner and they were packed with flavor. Allen recently bought Guy Fieri Chipotle Salsa and I wanted to use it for this dish and am glad I did. Guy Fieri Chipotle Salsa had a serious kick but was balanced in its spice level and complimented the overall taste of the Burritos. The Green Chiles and the Beef with Chipotle Taco Seasoning really added a robust flavor to the Burritos. The entire meal took about 30 minutes to cook. I set up the Burrito filling contents in bowls to keep things organized. I cook for 2 and this recipe is for 4 servings, so we ended up with leftovers for lunch today. Adjust amount according to your family size.

Ingredients

1 16 oz can Refried Beans (I used Old El Paso Traditional Refried Beans).

1 10 oz package Vigo Saffron Yellow Rice.

1 pound Ground Beef, or Chorizo, Turkey, Pork, Chicken (I used Ground Beef).

1 20 oz package Flour Tortillas (I used Goya Flour Tortillas Burritos, 8 in one package).

1 4.25 oz can Green Chiles (I used Chi-Chi's Diced Fiesta Green Chiles).

1 1.25 oz packet Taco Chipotle Seasoning Mix (I used Ortega).

1 cup Chipotle Salsa (I used Guy Fieri Chipotle Salsa).

1 cup Shredded Cheddar Cheese (I used Sargento Double Cheddar Shredded Natural Sharp & Mild Cheddar Cheese).

1 diced Tomato.

1/4 Iceberg Lettuce, chopped in thin long strips.

1 Onion, diced.

Kosher Salt.

Black Pepper.

2 tablespoons Olive Oil.

2 tablespoons Vegetable Oil.


Guy Fieri Chipotle Salsa

Directions

Mise en place
Set up in a line on your counter space small bowls with the following: Lettuce, Tomatoes, Chiles, Salsa and Cheese. Add Sour Cream and Cilantro if you wish.

Rice
In a large pot, bring 2 1/2 cups Water to boil.

When boiling, add 2 tablespoons Olive Oil and contents of Rice.

Stir for 1 minute, reduce to low, cover and cook for 20-25 minutes.

Meat
In a skillet on medium heat, add 2 tablespoons Vegetable Oil.

When hot, add Ground Beef and Onions.

Season meat with Kosher Salt and Black Pepper.

Brown Beef, drain and return to skillet.

Add Taco Seasoning Mix and 3/4 cup Water.

Heat until thickened, stirring often.

Beans
In a small pot, heat Refried Beans on low until hot.

Tortillas
Take up to 4 Flour Tortillas and wrap in a moist paper towel.

Microwave on high for 45 seconds, until soft and heated.

Place warm Tortillas on a plate covered in kitchen towel until ready to serve.

To make the Tortillas, I placed Refried Beans as the first layer, followed by Rice, Beef, Lettuce, Tomatoes, Chiles, Salsa and Cheese. Tuck in the ends and roll Tortilla tightly. Add more Salsa and Cheese on top.

Enjoy!

:)

Sophia/Two Frys

Spicy Chorizo Pasta

Spicy Chorizo Pasta

Spicy Chorizo Pasta

Here is another 20 minute meal that is huge on taste and a little on the spicy side. My hubster has been growing an indoor urban garden and the cilantro was ready so I used some for this meal. The freshness of the cilantro goes great with this recipe since it is also one of the ingredients in the sauce. I had a can of Rotel and Chorizo sausage and thought making it with Elbow Pasta would work, so I came up with this recipe. I think it may be one of Allen's new favorite pasta dishes.

Ingredients

1 package (1 pound) Elbows (I use Barilla).

1 10 oz ROTEL Mexican Lime & Cilantro Diced Tomatoes With Lime Juice & Cilantro.

1 tablespoon Tomato Paste.

1 package (5 links) Chorizo Sausage.

1 yellow Onion, chopped.

1/2 cup Monterey Jack Cheese, freshly grated.

1 cup + more to top pasta Grated Parmesan Cheese.

2 teaspoons Vegetable Oil.

1 teaspoon Olive Oil.

2 tablespoons Butter.

2 tablespoons + more for sprinkling on top Cilantro, roughly chopped.

1 teaspoon Mexican Oregano.

1 teaspoon for Chorizo + 2 teaspoons for Pasta Kosher Salt.

Directions

Chorizo

Take Chorizo sausages and remove them from casings.

Chop Onion.

In a skillet on medium heat, add Vegetable Oil and when hot add Onions and Chorizo.

Add Kosher Salt, Mexican Oregano and Tomato Paste and stir until combined.

Use potato masher to crumble meat up however large or small you want it. I like it in big chunks.

Cover and cook until brown, about 12-15 minutes.

When Chorizo is cooked, add Sauce and stir. Add to Pasta (see below).


Cilantro grown by Allen indoors - yay!

Sauce

Place ROTEL Tomatoes in medium size pot and use immersion blender until smooth. (You can use a food processor or standard blender as well).

Cover and simmer on low while Chorizo and Pasta cook.

Pasta

In a large pot, boil Water.

Season with Kosher Salt.

When boiling, add Olive Oil.

Cook Elbows one minute shy of Al Dente.

Before you drain, reserve 1/2 cup Starchy Cooking Liquid.

Drain. Return Elbows to pot.

Add Butter and stir until melted.

Add Monterey Jack Cheese and combine.

Add Chorizo and Sauce and combine.

Add Cooking Liquid and combine.

Add Grated Parmesan Cheese and combine.

Add Cilantro and fold in gently.

Serve.

Top with more Grated Parmesan Cheese and Cilantro.

If you wish, serve with side salad.

Enjoy!

-Sophia/Two Frys

Avocado Pie

Avocado Pie


Avocado Pie

Allen received a nifty Avocado Cutter to review from the Hass Avocado Team at Avocado Central that cuts, slices and scoops out the avocado. I used the Avocado Cutter for all three uses and was very easy to handle. I will use it everytime we make avocado recipes. Another plus to the Avocado Cutter is the compact size and sleek design. Please visit http://www.avocadocentral.com/ for information about Hass Avocado. To order the Avocado Cutter, go to: http://avocadocutter.com/ and tell them you heard about their product from Two Frys. 


Avocado Cutter

For this recipe, I used Hass Avocados (Product of Chile). The Avocado Pie is silky smooth and refreshing. The lemon really gives the pie a nice taste. If you love avocado, you should make this recipe. 


Keebler Ready Crust Graham

Ingredients

2 ripe Hass Avocados, seeded, peeled, and mashed.

1/2 cup freshly squeezed juice from 2 Lemons.

1 teaspoon Lemon Zest.

1 14 oz can Sweetened Condensed Milk.

1 9-inch Prepared Graham Cracker Pie Crust (I used Keebler Ready Crust Graham).

Whipped Cream to garnish.


Avocado Pie ready to go in fridge to set

Directions
Blend (I used a handheld mixer) Avocado, Lemon Juice, Lemon Zest and Sweetened Condensed Milk until smooth, for about 5 minutes.

Pour mixture into Prepared Graham Cracker Pie Crust.

Cover and place Avocado Pie in the refrigerator for 4 hours to set.

Slice and add a generous dollop of Whipped Cream on top.

Enjoy!

The original name of this recipe is California Avocado Pie from the California Avocado Commission. You can view the recipe at: http://www.avocado.org/recipes/view/31487/california-summer-avocado-pie.

-Sophia/Two Frys

Nutella Swirl Pound Cake

Nutella Swirl Pound Cake


Nutella Swirl Pound Cake (almost looks like a smiley face)

If you love the Hazelnut spread Nutella you will go nuts over this pound cake. It is very rich, dense and moist like a pound cake should be. I came across this recipe in the October 2009 Food & Wine issue in one of my cake scrapbooks. I used less Nutella than the original recipe. For that recipe, go to: http://www.foodandwine.com/recipes/nutella-swirl-pound-cake. 
Ingredients

1 1/2 cups All-Purpose Flour, plus more for dusting.

4 Extra Large Eggs, at room temperature.

2 teaspoons Pure Vanilla Extract.

3/4 teaspoon Baking Powder.

1/4 teaspoon Salt.

2 sticks Unsalted Butter, softened.

1 1/4 cups Sugar.

1/2 cup Nutella.

9-by-5-inch Loaf Pan (I used a glass one).

Directions

Preheat oven to 350°.

Lightly grease with Unsalted Butter and Flour loaf pan. Tap out excess Flour.

In a small size bowl, lightly beat Eggs with the Vanilla Extract.

In a medium size bowl, whisk Flour, Baking Powder and Salt.

In a large bowl, using a handheld mixer, beat the Butter and Sugar at medium-high speed until fluffy, about 3-4 minutes.

With the mixer on medium-low speed, gradually beat in the Egg mixture until fluffy, about 1-2 minutes.


Nutella Swirl Pound Cake just out the oven.

Add Flour mixture in 3 batches, beating at low speed between additions to prevent flour from flying all over the place. Beat until incorporated and then for 30 seconds longer.
Spread half the batter in pan, then spread Nutella on top. Add the rest of the batter on top. Lightly swirl the Nutella using a butter knife. Do not over mix.

Bake cake for 1 hour and 15 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Let cake cool in pan on cooling rack for 15 minutes.

Take another cooling rack and place parchment paper over it.

Invert cake onto parchment paper cooling rack and ever so gently turn it right side up.

Let cake cool completely for 2 hours.

Enjoy!

-Sophia/Two Frys

Corn On The Cob Bacon Salt Style

Corn On The Cob Bacon Salt Style


Corn On The Cob with Bacon Salt Applewood Bacon Flavored Seasoning Salt

We love Corn On The Cob and it reminds me summer weather is fast approaching. Sometimes Corn with just Butter on it can be a bit boring. If you liberally rub in Bacon Salt Applewood Bacon Flavored Seasoning Salt over melted Butter, Corn is taken to a new level. Allen loved how the Applewood Smoked Bacon Salt added a nice flavor to the sweetness of the Corn.

Ingredients

Corn on the Cob (we had 4 cobs).

Butter, softened.

Kosher Salt.

Bacon Salt Applewood Bacon Flavored Seasoning Salt.

To make Corn, I always use the recipe in The Fannie Farmer Cookbook by Marion Cunningham.

Bacon Salt Applewood Bacon Flavored Seasoning Salt

Directions

Before cooking, husk the Corn and pull off the silky threads.

Heat a large pot and boil water.

Add Kosher Salt.

Place Corn in boiling water.

Cover pot and let water return to a boil.

Turn off the heat, and keep pot covered.

After 5 minutes, turn off heat and keep pot covered.

You can wait another 10 minutes or serve with Butter and rub in Bacon Salt if you have some.

Allen purchased Bacon Salt Applewood Bacon Flavored Seasoning Salt as well as some other Bacon Salt products online.

To order Bacon Salt and for further information, go to: http://www.baconsalt.com/

-Sophia and Allen/Two Frys

Cheese

Cheese


Edam Cheese (From Holland), Wisconsin Medium Sharp Cheddar,
Smoked Gouda Product of Holland and Domestic Swiss

 My husband and I like to shop at our local food market, Garden Gourmet in Riverdale. Today, we bought some meats and vegetables and ended up buying 4 cheeses (see picture). Allen picked out Edam Cheese (From Holland), Wisconsin Medium Sharp Cheddar, Smoked Gouda Product of Holland and Domestic Swiss. If you are in the Riverdale area of the Bronx and are looking for a variety of  cheese, Garden Gourmet is the perfect place to go. We will certainly enjoy eating our cheese.

-Sophia/Two Frys

Lemon Cake

Lemon Cake


Lemon Cake

I came across a Lemon-Cream Cake recipe in the July/August 2011 issue of Sandra Lee Semi-Homemade and used the cake portion to make the cake since I had a Duncan Hines mix in the pantry. To see the recipe for Lemon-Cream Cake, go to: http://www.semihomemademag.com/article.asp?id=502&t=1. I made a different frosting from one of my favorite cookbooks, Southern Cakes Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott, Lemon Frosting (pg. 146). I bought Lemon Curd for the filling and made Candied Lemons to top the cake. I made this cake for my family Easter dinner and it was a hit.
Cake

Ingredients

1 box Duncan Hines Lemon Supreme Premium Cake Mix.

2/3 cup Whole Milk.

2/3 cup Sour Cream.

1/3 cup Vegetable Oil.

3 Extra Large Eggs.

1 tablespoon freshly squeezed juice from Lemon.

I also added to the recipe ½ teaspoon Lemon Zest.

Directions

Preheat oven to 350°.

Lightly spray 2 (9-inch) round cake pans with nonstick baking spray with flour.

In a large bowl, add cake mix; break up any lumps with a whisk.

Add Milk, Sour Cream, Oil, Eggs, and 1 tablespoon Lemon Juice.

Beat at low speed with an electric mixer for 30 seconds.

Then, increase speed to medium, and beat scraping bowl occasionally for 2 minutes, or until well blended.

Divide batter between prepared 2 pans.

Bake for 28-30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes.

Place parchment or wax paper on wire racks and invert.

Cool completely for about 1 hour.


Lemon Cake layers out the oven to cool

Lemon Curd Filling
Ingredients

12 oz Lemon Curd.

I use Mackays 100% Natural Fruit Lemon Curd (from Scotland). For further information on Mackays, go to: http://www.mackays.com/.

Directions

Reserve 3 tablespoons of Lemon Curd for the Lemon Frosting.

Once cake layers have cooled, place 1 cake layer on a cake plate or cake turntable top side down.

Spread the rest of the Lemon Curd over cake layer.

Lemon Cake slice, Photo Credit: Eddy Diamantis

Lemon Frosting
Ingredients

3 tablespoons Lemon Curd.

1 stick Unsalted Butter, softened.

1 1-pound box Confectioners’ Sugar.

I use Domino Confectioners’ Sugar.

¼ teaspoon Salt.

2 tablespoons Whole Milk.

Directions

Using your mixer, beat Butter at medium speed until creamy and smooth.

Add Confectioners' Sugar and Salt, and beat for 1 minute.

Add Lemon Curd and Milk, and beat well on high speed, stopping often to scrape down the bowl.

Beat until frosting is smooth and creamy.

Top remaining cake layer top side down.

Spread entire cake with a crumb coat.

Spread Lemon Frosting over cake and decorate as you wish.

Garnish with 2 Lemon Slices (see below) on the top center of cake and serve immediately.

If not serving right away, store covered in refrigerator for up to 2 hours and garnish just before serving.

Candied Lemon Slices

Ingredients

1 Lemon.

(I just used 2 Lemon slices to garnish my cake. If you want more just double recipe accordingly).

2 tablespoons Sugar.

Directions

Preheat oven to 275°.

Line baking sheet with parchment paper.

Cut 1 Lemon into thin slices.

Arrange in baking sheet and sprinkle with Sugar on both sides.

Bake for 45-55 minutes or until Lemons are almost dry and covered with a sugary glaze.

Remove Lemon slices while they are warm from parchment paper to prevent sticking.

Cool Lemons completely on wire rack.

Garnish on cake right before you are ready to serve.

-Sophia/Two Frys

Easter Eggs

Easter Eggs

Every year Allen and I like to decorate some eggs for Easter. We have a lot of fun doing this and our fingers end up dyed with different colors. We bought a Speckled Egg Coloring Kit at our local Deals for $1 and colored 6 eggs. We first dipped the eggs in yellow using the coloring dye packet with vinegar and water. After the eggs were dry, we used purple, green, pink and blue dye and speckling sponges for each color to make our zany designs. It's just two of us so we did not do more than 6 eggs since Allen will eat them within the next few days. I think our egg designs came out lovely, spacey and psychedelic. Happy Easter!

-Sophia and Allen/Two Frys

Penne with Sausage and Tomato Basil Sauce

Penne with Sausage and Tomato Basil Sauce

Last night, I did not have time to make my own sauce but I always have jarred sauce in the pantry for quick dinners like this. The trick to sauce tasting as if you spent hours making it, is adding a few ingredients to enhance and bring out the flavor. Ina Garten taught me this. This dinner was hearty and a hit with the hubster. I hope you try it.

Ingredients

Penne Rigate pasta.

Sweet Italian Sausage.

Tomato & Basil Sauce.

Onion.

Garlic.

Bay leaf.

Italian Seasoning.

Olive oil.

Butter.

Fresh Mozzarella Cheese.

Grated Parmesan Cheese.

Parsley.

Directions

Sausage

I used Sweet Italian Sausage but use what you like. I use Johnsonville.

Heat skillet to medium and add 3 tablespoons water.

Add Sausage links.

Cover.

Cook for 10-12 minutes turning links frequently.

Remove cover.

Continue cooking for 15-17 minutes, turning links to make sure all sides are golden brown.

Let Sausage links rest on cutting board for 5 minutes, slice and add to sauce to blend together for a few minutes.

Tomato and Basil Sauce

In a medium size pot, heat 2 tablespoons of olive oil and when hot, add 1/2 chopped Onion.

Cook for a few minutes until translucent being mindful not to burn.

Add 2 cloves finely minced Garlic.

After a few minutes add Sauce.

I used Newman's Own Tomato and Basil Bombolina.

Stir together.

Add 1 Bay Leaf.

Add 2 tablespoons Italian Seasoning.

I use Badia Gourmet Blends Italian Seasoning. Ingredients: Marjoram, Oregano, Thyme, Rosemary, Savory, Basil and Sage.

Stir and Cover.

Simmer on low for about 20 minutes.

When Sausage links are cooked and sliced, add and stir together.

Turn off heat.

Add to pot with Penne (as to when see below).

Penne Pasta

Fill a large pot of water and boil.

Add a generous amount of Kosher Salt.

When water is boiling add Penne. I use Barilla.

Add 1 teaspoon Olive Oil (optional).

Cook 1-2 minutes shy of Al Dente.

Reserve about 1/3 of starchy cooking water.

Drain.

Place Penne back in pot.

Add 2 tablespoons Butter and stir.

Add 1 cup (or more) of freshly grated Mozzarella Cheese.

Stir together well.

Add 1/2 cup Grated Parmesan Cheese.

Stir together well.

Add reserved starchy cooking water.

Add Sausage and Sauce.

Stir together well.

Serve.

Add more Grated Parmesan Cheese.

Sprinkle roughly chopped Parsley (or Basil) over pasta. I had Parsley on hand.
Serve with Salad.

Enjoy!

-Sophia/Two Frys

Atlantic City Rodeo

Atlantic City Rodeo
Friday, March 30, 2012


Atlantic City Boardwalk Rodeo

I am a NYC gal and have never been to a Rodeo before and told Allen I really wanted to attend the one in NJ. Allen graciously bought us tickets for the Atlantic City Boardwalk Rodeo Friday, March 30 at Boardwalk Hall and planned an entire weekend of events. Our weekend consisted of Cowboys, Cowgirls, horses, bulls, steers, great food, beautiful hotel room with an ocean view, and a team tournament.

On Friday, we had an early dinner at Caesars La Piazza and then headed over to the Rodeo. Our seats were great, comfortable and we had an excellent view. This was my first time in Boardwalk Hall and I was impressed by the place minus the manure smell. By the way, Madonna will be performing here in September. I got used to the smell after a few minutes and really enjoyed the Rodeo. I was not able to get great photos since I was using my old Canon PowerShot and the shutter speed sucks. Here are two photos from the Rodeo to give you an idea of our evening fun. To see photos of the Rodeo, go to the Altantic City Weekly: http://www.atlanticcityweekly.com/arts-and-entertainment/features/Atlantic-City-Boardwalk-Rodeo-Day-One-145382265.html.


Atlantic City Boardwalk Rodeo

The Rodeo was in town for three shows Friday, March 30 - Sunday, April 1, 2012. The Rodeo featured seven different events: Bareback Riding, Tie-Down Roping, Saddle Brone Riding, Team Roping, Barrel Racing, Steer Wrestling and Bull Riding. It was an action packed evening and I was so happy we went.

After the Rodeo, we went to Bally's Wild Wild West for a little while and watched The Vixen dancers at the Mountain Bar and got burgers and fries to enjoy in our lovely room at Caesars Centurion Tower. The view we had of the Atlantic City Boardwalk from our room at night was beautiful. We could see the Borgata, Harrah's and the Golden Nugget in the distance too.

Saturday, March 31, 2012

Allen and I had a very delicious lunch at Caesars Lounge and our server was wonderful. These are pics of the desserts we enjoyed. Allen was invited to play in a team tournament in the evening and we had a lot of fun. The spread consisted of a nice selection of wraps, paninis, pasta, salads, sliders, dumplings, desserts, and more... The dumplings had steak and shrimp and a delicious asian sauce and the sliders were great and cooked medium just the way I like them.


Chocolate Layer Cake

 

Chocolate Cherry Whipped Cream Dessert

Sunday, April 1, 2012
This was our last day in Atlantic City and we slept in since we had an extended checkout. Allen ordered room service for us and we loved our food. Allen got Dock Side Omelet with shrimp, lobster, and cheese with breakfast potatoes and hollandaise sauce with Old Bay Seasoning. I chose 3 ingredients for my omelet: mushroom, pepper and tomato with breakfast potatoes. What a yummy way to end our trip with room service watching the waves on the beach from our room.


Allen's Dock Side Omelet



My Mushroom, Pepper, Tomato Omelet

-Sophia and Allen/Two Frys