A Pox! A blessing or a curse?!

Well I know that ChickenPox is a childhood disease but even though my darling daughter is 14, she has come down with a mild case of it! What to do when you don't feel good? Why, you make chicken soup of course! And since you're already feeling so crappy and low, how about a compost cookie for dessert? Compost Cookie?! Yep, apparently Anderson Cooper thinks that the Compost Cookie at Momofuku's Milk Bar in NYC is all the rage so I had to investigate it. Afterall, I am a faithful composter of all organic matter that can help fertilize my yard and veggies in the summer.

My search revealed a mixed review of this concoction but it basically comes down to this, a really good cookie dough with all the junk you crave crammed into a single cookie. No, it is not pretty but it is mighty tasty! My other kids decided it was a garbage cookie because compost is a good thing and there was no way this cookie could be good for you. It was way too delicious! here's my version of the Compost Cookie but remember, so long as you have a good dough, you can add whatever saltysweetcrunchygooeychocolatey things that you like! Enjoy!

Compost/Garbage Cookie

For the dough:
3 sticks butter@ room temp 2t. vanilla
2c. brown sugar 2 whole eggs plus 2 yolks
1c. white sugar 1T. corn syrup

4c. all purpose flour
4t. Baking Powder
2t. Baking Soda

2c. of your favorite baking mix-ins such as Raisinettes, mini chocolate chips, peanut butter chips, toffee chips, Rollos, Reese's pieces (you get the idea)

2c. of your favorite snack food such as potato chips, pretzels, mini cookies, gold fish, Fritos, nuts (stay with me, you still have to bake the cookies!!)

Cream together the butter and sugar for about 2 minutes on medium speed. Add the eggs and vanilla and then continue to mix on medium to med-high for approximately 7-10 minutes (yes I said minutes! It will be really fluffy!)

While that's mixing, sift together the dry ingredients. Set the mixer on low and add the dry ingredients a little at a time until all of it is just mixed in. Do not over mix!

Take the bowl off the mixer and get a sturdy spoon or spatula. Add your yummy goodies all at once and blend in by hand making sure to get it all incorporated into the dough. (If you're thinking that this does not look so good then you're almost there!)

I used a 3/4oz. cookie scoop and non-stick pans. Generously scoop 6 mounds onto your pan and leave plenty of room because they will spread. You will need to refrigerate this for about an hour OR you can refrigerate the whole bowl of dough for about 1 1/2 hrs. until well chilled (the dough will be more difficult to scoop but the results will be the same).

Bake at 400 degrees for approximately 9-11 minutes. The edges should be browned and the center just a bit lighter. DO NOT OVER BAKE! Cookies will continue to bake for a a few moments after they come out of the oven. Let them set on the cookie sheet for 2 minutes before you try and remove them. Let them completely cool on a wire rack.


This recipe makes about 3 dozen or so. I can't be exact because it all depends on the size of the scoop you use and how generously you scoop. They do spread though, so leave plenty of room on the pan!

Oh, right, what about the chicken soup? Chicken soup has got to be the easiest thing in the world to make. I'm not talking about taking a whole chicken and cooking and straining and cooling and Yeesh! I'm not Julia Child! I make a really good quickie chicken soup that you can have on the table in 45 minutes or so.

Chicken soup:

2-3 boxes/cartons of your favorite chicken broth(32 oz size)
2c. water+1 dissolved cube of Telma Vegetable Boullion(found in the Kosher section of your supermarket)OR 1-14 oz can vegetable broth
1 whole onion, peeled
Carrots, peeled and sliced or use those little baby guys and add as many as you like
Celery-not everyone likes celerey! But the soup will not taste the same without it! If you don't like to eat it, then add 2 stalks cut in big hunks so you can fish it out before serving. If you like celery, I encourage you to use the best part which is the young , leafy center with all of the best flavor!
Chicken-I usually use about 6 boneless/skinless chicken thighs because I hate looking for the bones etc. Chicken Breasts tend to be dry. Chicken legs are good too but then you have to skim off the fat and you wanted quick and easy. I leave it up to you!


Pour all the liquid in the pot. Add the veggies and the chicken. Put the lid on it and heat it on medium high until it begins to boil. Simmer for about 30 minutes more until chicken is cooked and veggies are soft. You can turn it off at that point or keep it on low for a few hours. The longer it cooks, the better it tastes!

With your basic chicken soup, you can change it up a little. Add some fresh spinach, a handful of rice, some chopped mushrooms and dried tortellini. Top with Parmesan cheese. For Italian Wedding soup, add some chopped fresh escarole, and some little pre-made meatballs. Scramble a fresh egg or 2 with 1/2c. Parmesan cheese. Slowly pour into the simmering soup while stirring the soup with your other hand to make lots of little, beautiful egg threads. Cook a little Acini de Pepe or Ditalini (tiny little Italian pastas) in a separate pot to add to each bowl. Or if you feel a little spicy, add some salsa, a can of Fiesta corn and a handful of rice. Top with shredded cheese (Fontina is lovely), crushed tortilla chips and a wedge of lime. OLE!