*can also make this with hickory nuts or black walnuts.
1 c. sugar
1 TBSP. flour
3 eggs
1 c. light corn syrup
1 tsp. vanilla
dash of salt
3 TBSP> butter, melted
1 c. pecan halves
1 pie crust, unbaked
Combine the sugar and flour; add the eggs to the sugar mixture and beat well. Add the corn syrup, vanilla and salt, mixing well. Pour in the melted butter and blend.
Arrange the nuts in the pie crust, pour the mixture over them and bake 10 minutes in a 450 oven. and 35 minutes in a 350 degree oven. Pie should be firm and not move when shaken. Serves 6-8.
Wednesday, November 26, 2008
Holiday Sweet Potatoes..
6 cups sweet potatoes, cooked
4 tsp. pumpkin pie spice
1 tsp. cloves
4 TBSP. butter
6 TBSP. brown sugar
1 cup to 1 & 1/2 c. mini marshmallows (whatever your preferance)
1 cup chopped nuts (walnuts, hickory nuts or pecans)
Beat the potatoes and brown sugar , spices and butter until light and fluffy. Spread half the potatoes in a buttered baking dish, sprinkle with small amount of brown sugar, marshmallows and nuts. Top wiht second half of the potatoes and more brown sugar, marshmallows, and nuts. Bke in a 375 degree oven for 10-15 minutes or until marshmallows are melted.
*May add 1/8 cup rum or bourbon to the potatoe mixture when beating.
4 tsp. pumpkin pie spice
1 tsp. cloves
4 TBSP. butter
6 TBSP. brown sugar
1 cup to 1 & 1/2 c. mini marshmallows (whatever your preferance)
1 cup chopped nuts (walnuts, hickory nuts or pecans)
Beat the potatoes and brown sugar , spices and butter until light and fluffy. Spread half the potatoes in a buttered baking dish, sprinkle with small amount of brown sugar, marshmallows and nuts. Top wiht second half of the potatoes and more brown sugar, marshmallows, and nuts. Bke in a 375 degree oven for 10-15 minutes or until marshmallows are melted.
*May add 1/8 cup rum or bourbon to the potatoe mixture when beating.
Friday, November 21, 2008
Indian Tacos...
*A true delicasy where I live; I grew up with these! Churches and schools even have "Indian Taco Sales" to raise money! They are just that GOOD!! :)
Fry Bread
(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder
Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!
Beans:
If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!
*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)
Fry Bread
(what you place your taco meat, beans, etc. on top of)
2 eggs
1 cup milk
4 c. flour
3/4 tsp salt
2 tsp baking powder
Beat eggs and milk. Stir in flour, salt and baking powder; mix well. Pinch off a small amount, pat out flat, poke holes in it with a fork. Fry in oil until lightly brown. Drain. Put aside and keep warm.gound beef (app. 1 lb.)taco seasoningsaltpepperpinto beansshredded lettucediced tomatoesGrated cheddar or colby/jack or mexican blend cheeseCook meat, salt and pepper and taco seasoning as if you were making regular tacos. In center of each fry bread, put 2 TSP pinto beans, taco meat sauce, lettuce, tomatoes, shredded cheese. Can add sour cream if you wish, you can also serve with salsa.We do the works and add sliced black olives, too! YUM!
Beans:
If you don't know how to cook beans, I will share my tips with you. I never presoak. I have before but I don't see any difference in the taste and it's much quicker if you just rinse in warm water. So, I rinse the beans two or three times. Place in large cooking pot. Add enough water to completely cover the beans, I like to add two or three more cups of water. Add salt, pepper and I put meat tenderizer in mine. (You can also use chili powder, garlic salt, garlic powder, onion powder , just whatever suits your taste!) Cover pot with the lid slightly tilted, cook on med/high heat until beans come to a rolling boil. Turn heat down slightly and simmer for app. 2 hours. checking every 20 minutes (app) to see if the beans need water. You can not let them boil dry! That's it; they are done when tender!
*Most good southerners put bacon or salt pork in their beans when you first cover them with water. They are also good without the pork (my Dad will not eat beans with pork in them) I've had them either way, it is better with but I can live without it!Usually a pot of beans will make us at least two meals and I use the leftovers to make burritos (refried beans) or nachos or just whatever I can add beans to! They are a great way to stretch your budget! I hope you enjoy your indian tacos! (Thanks Wilma)
Laura Bush's Cowboy Cookies (perfect for a cookie exchange!)
Ingredients
3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Directions
Prep Time: 25 minutes
Bake Time: 17 to 20 minutes
Yield: About 3 dozen cookies (see note below)
1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in 350 F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Copyright 2000, Laura Bush
3 cups all-purpose flour
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Directions
Prep Time: 25 minutes
Bake Time: 17 to 20 minutes
Yield: About 3 dozen cookies (see note below)
1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in 350 F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Copyright 2000, Laura Bush
Tuesday, November 18, 2008
Butternut Squash with glaze...
1 2 lb butternut squash
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted
Peel, seed and slice the squash. Place on a rack in a pot with tight fitting cover, and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/4 teaspoon nutmeg
3 tablespoons butter, melted
Peel, seed and slice the squash. Place on a rack in a pot with tight fitting cover, and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400ºF.
Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash.
Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.
Roast Turkey..
1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325. Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Pumpkin Gooey Butter Cake..
Pumpkin Gooey Butter Cake
1 package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 teaspoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
COMBINE cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 13-by-9-inch pan, which has been lightly coated with vegetable spray.FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350 degrees
1 package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 teaspoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
COMBINE cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 13-by-9-inch pan, which has been lightly coated with vegetable spray.FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350 degrees
Monday, November 17, 2008
Julie's Pumpkin Bread..
2 c. sugar
1 c. oil
3 eggs
1/2 c. water
2 c. canned pumpkin or 1 15 oz. can
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. double acting baking powder (if you just have regular, that is fine, too)
1 tsp baking soda
1 tsp cloves1 tsp cinnamon1 tsp nutmeg
ground nuts (optional)
(you can substitute 3-4 tsp of pumpkin pie spice for the spices, I do that a lot).
Heat oven to 325. In bowl, mix at med. speed the suar and oil until blended. Add eggs; beat until light and fluffy then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, and spices.Add to creamed mixture alternately with water. Beat at low speed until well blended. Bake 1 hour. Cool in pans on wire rack 10 minutes. Makes 2 loaves.*Oh yes, I forgot to tell you my secret ingredient! VANILLA (Pure is the best) add 1 tsp to your sugar,egg and oil mixture before you mix in the pumpkin.
1 c. oil
3 eggs
1/2 c. water
2 c. canned pumpkin or 1 15 oz. can
3 c. sifted flour
1/2 tsp. salt
1/2 tsp. double acting baking powder (if you just have regular, that is fine, too)
1 tsp baking soda
1 tsp cloves1 tsp cinnamon1 tsp nutmeg
ground nuts (optional)
(you can substitute 3-4 tsp of pumpkin pie spice for the spices, I do that a lot).
Heat oven to 325. In bowl, mix at med. speed the suar and oil until blended. Add eggs; beat until light and fluffy then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, and spices.Add to creamed mixture alternately with water. Beat at low speed until well blended. Bake 1 hour. Cool in pans on wire rack 10 minutes. Makes 2 loaves.*Oh yes, I forgot to tell you my secret ingredient! VANILLA (Pure is the best) add 1 tsp to your sugar,egg and oil mixture before you mix in the pumpkin.
Hash
Hash
6 slices leftover roast (I make my roast in the crockpot with a can of cream of mushroom soup and a pkg. of onion soup mix and enough water to cover the roast; makes amazing gravy without any work!)
3 or 4 Tbsp. roast gravy
4 baked potatoes, cubedcarrots, cubed , optional
3 or 4 shakes of dried, minced onionsolive oil or canola oil
ketchup
Heat oil in large skillet. Slice roast and cube. Place cubed roast and potatoes and carrots into hot skillet. Add roast gravy and onions. Cook until warm and serve with ketchup. Also can warm hash without gravy and warm gravy seperately serve over toast. Can also substitute brown gravy mix for roast gravy if you make your roast in the oven. The crockpot makes its own gravy.
6 slices leftover roast (I make my roast in the crockpot with a can of cream of mushroom soup and a pkg. of onion soup mix and enough water to cover the roast; makes amazing gravy without any work!)
3 or 4 Tbsp. roast gravy
4 baked potatoes, cubedcarrots, cubed , optional
3 or 4 shakes of dried, minced onionsolive oil or canola oil
ketchup
Heat oil in large skillet. Slice roast and cube. Place cubed roast and potatoes and carrots into hot skillet. Add roast gravy and onions. Cook until warm and serve with ketchup. Also can warm hash without gravy and warm gravy seperately serve over toast. Can also substitute brown gravy mix for roast gravy if you make your roast in the oven. The crockpot makes its own gravy.
chocolate delight
Chocolate Delight
first layer:1 c. flour1 c. chopped pecans1 stick butter, melted
second layer:1 large cool whip 1 8 oz. pkg. cream cheese, softened1 c. powdered sugar
third layer:1 large pkg. instant choc. pudding, 1 large pkg. instant vanilla pudding5 cups milk (whole or 2 percent works best)
topping:cool whip and grated Hershey's bar
Preheat oven to 325. In a 13X9 dish, combine flour, nuts, butter. Use your hands to press mixture out into the pan. Bake for 20 minutes. Cool completely, then chill while preparing 2nd layer.Combine large cool whip, cream cheese, and powdered sugar (beat until smooth). Spread over crust., allow to chill while preparing third layer.Combine puddings and milk. Beat until mixture is thick. Spread over the 2nd layer, then chill until ready to serve. Top with cool whip and grated Hershey's bar when ready to serve.
first layer:1 c. flour1 c. chopped pecans1 stick butter, melted
second layer:1 large cool whip 1 8 oz. pkg. cream cheese, softened1 c. powdered sugar
third layer:1 large pkg. instant choc. pudding, 1 large pkg. instant vanilla pudding5 cups milk (whole or 2 percent works best)
topping:cool whip and grated Hershey's bar
Preheat oven to 325. In a 13X9 dish, combine flour, nuts, butter. Use your hands to press mixture out into the pan. Bake for 20 minutes. Cool completely, then chill while preparing 2nd layer.Combine large cool whip, cream cheese, and powdered sugar (beat until smooth). Spread over crust., allow to chill while preparing third layer.Combine puddings and milk. Beat until mixture is thick. Spread over the 2nd layer, then chill until ready to serve. Top with cool whip and grated Hershey's bar when ready to serve.
Jiffy Popcorn Mix
Jiffy Popcorn Mix:
3/4 c. honey
1/2 c. butter
6 c. popped popcorn (or a little less than 2 bags, I use both bags)
1 c. salted peanuts (we use about 2)
Heat honey and butter until blended. Mix popcorn and peanuts in a large bowl. Stir in honey butter mixture. Spread mixture into 2 large pans. Bake for 10 minutes at 350. * The popcorn can be plain or butter flavored or extra butter, whatever you have. Either way is good. Just can't use kettle corn or flavored popcorn!
3/4 c. honey
1/2 c. butter
6 c. popped popcorn (or a little less than 2 bags, I use both bags)
1 c. salted peanuts (we use about 2)
Heat honey and butter until blended. Mix popcorn and peanuts in a large bowl. Stir in honey butter mixture. Spread mixture into 2 large pans. Bake for 10 minutes at 350. * The popcorn can be plain or butter flavored or extra butter, whatever you have. Either way is good. Just can't use kettle corn or flavored popcorn!
Rotini with two cheeses (fancy mac & cheese)
*Rotini with Two Cheeses
12 oz. rotini pasta
1 & 1/2 Tbsp. salt
1/4 c. butter
1/4 c. all p. flour
1 Tbsp. seasoned salt
2 tsp. dry mustard (I use spicy mustard)
1/4 tsp. white pepper
3 & 1/2 c. milk
1/2 lb. mushrooms, sliced
4 green onions, sliced
1 Tbsp. Worcesteshire sauce
4 oz. Swiss cheese, shredded
4 oz. cheddar cheese, shredded
1. Add rotini and salt to large pan of boiling water; cook, stirring occasionally until almost but not quite tender.6 to 7 minutes. Drain.
2. Melt butter in med. saucepan over med. heat. Stir in flour, salt, mustard and pepper until smooth; cook and stir until bubbly. Gradually whisk in milk; cook and stir until mixture thickens and bubbles for 1 minute.
3. Add mushrooms, 3 of the onions and worcestershire sauce to saucepan; mix well. Add swiss and cheddar cheeses; cook and stir over med.-low heat until cheeses are melted.
4. Combine rotini and cheese sauce in large bowl; mix well. Transfer to greased 2 qt. baking dish. Bake in preheated oven for 45 minutes (350 degrees). Garnish with remaining green onions.
12 oz. rotini pasta
1 & 1/2 Tbsp. salt
1/4 c. butter
1/4 c. all p. flour
1 Tbsp. seasoned salt
2 tsp. dry mustard (I use spicy mustard)
1/4 tsp. white pepper
3 & 1/2 c. milk
1/2 lb. mushrooms, sliced
4 green onions, sliced
1 Tbsp. Worcesteshire sauce
4 oz. Swiss cheese, shredded
4 oz. cheddar cheese, shredded
1. Add rotini and salt to large pan of boiling water; cook, stirring occasionally until almost but not quite tender.6 to 7 minutes. Drain.
2. Melt butter in med. saucepan over med. heat. Stir in flour, salt, mustard and pepper until smooth; cook and stir until bubbly. Gradually whisk in milk; cook and stir until mixture thickens and bubbles for 1 minute.
3. Add mushrooms, 3 of the onions and worcestershire sauce to saucepan; mix well. Add swiss and cheddar cheeses; cook and stir over med.-low heat until cheeses are melted.
4. Combine rotini and cheese sauce in large bowl; mix well. Transfer to greased 2 qt. baking dish. Bake in preheated oven for 45 minutes (350 degrees). Garnish with remaining green onions.
Italian sandwiches
Italian Sandwiches
1 jar mild pickled Italian peppers (peperoncini) undrained (Greek will work, too)
1 medium onion, thinly sliced
Submarine or Italian rolls (8 in. long) split
1/3 c. butter at room temp.
Spicy mustard
German Bologna, thinly sliced
Muenster cheese
Hard Salami
Pepperoni
Olives, sliced & drained
Lettuce & tomato (if you like)
Vinegar & oil (if you like)
Combine peppers, onions & olives in bowl; toss to mix. Spread cut sides of rolls with butter, then with mustard. For each sandwich, layer bologna, cheese, salami & pepperoni. Sprinkle with italian herbs (parsley, tarragon & chives) optional. Drain peppers, olives & onions. Pat dry with paper towel. Arrange on top of meat, cheese & herbs. Drizzle with small amount of vinegar & oil. Cover with tops of rolls; cut sandwiches crosswise into halves or thirds to serve
1 jar mild pickled Italian peppers (peperoncini) undrained (Greek will work, too)
1 medium onion, thinly sliced
Submarine or Italian rolls (8 in. long) split
1/3 c. butter at room temp.
Spicy mustard
German Bologna, thinly sliced
Muenster cheese
Hard Salami
Pepperoni
Olives, sliced & drained
Lettuce & tomato (if you like)
Vinegar & oil (if you like)
Combine peppers, onions & olives in bowl; toss to mix. Spread cut sides of rolls with butter, then with mustard. For each sandwich, layer bologna, cheese, salami & pepperoni. Sprinkle with italian herbs (parsley, tarragon & chives) optional. Drain peppers, olives & onions. Pat dry with paper towel. Arrange on top of meat, cheese & herbs. Drizzle with small amount of vinegar & oil. Cover with tops of rolls; cut sandwiches crosswise into halves or thirds to serve
crescent roll chicken...
Crescent Roll Chicken
4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.
Mix all together, set aside.
2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!
4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.
Mix all together, set aside.
2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!
Creamy Crock pot Chicken...
*Cheesy Creamy Crockpot Chicken
4 or 5 boneless skinless chicken breasts
1 block cream cheese, cut into chunks
1 can cream of mushroom soup
1 envelope Good Seasons Dry Italian seasoning mix
1 small can of sliced mushrooms,drained
Place chicken in crockpot. Combine cream cheese, soup and 1 can of milk. Stir in Italian seasoning. Pour over chicken. Add mushrooms. Cook on low for 6-8 hrs. (may be done before, just watch it)
4 or 5 boneless skinless chicken breasts
1 block cream cheese, cut into chunks
1 can cream of mushroom soup
1 envelope Good Seasons Dry Italian seasoning mix
1 small can of sliced mushrooms,drained
Place chicken in crockpot. Combine cream cheese, soup and 1 can of milk. Stir in Italian seasoning. Pour over chicken. Add mushrooms. Cook on low for 6-8 hrs. (may be done before, just watch it)
Charlie's Homemade Pizza..
Charlie's Homemade Pizza
3/4 c. water (110-115 degrees)
1 tsp. sugar
2 TBSP. butter (melted or very soft)
2 & 1/2 c. flour (ap)
1 TBSP. yeast or 1 packet
1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
pepperoni, fried hamburger, fried sausage, canadian bacon,optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese
Instructions:
1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.
If making dough by hand, mix water, butter, and sugar in mixing bowl.
Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead for 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*(I use my Kitchen Aid Mixer and knead for only a couple of minutes or so. 6-8 is too long if using a stand mixer).
2. After dough has risen the first time, punch down and knead until air bubbles are removed.
3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.
4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.
5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn't burn; every oven is different!)
6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.
3/4 c. water (110-115 degrees)
1 tsp. sugar
2 TBSP. butter (melted or very soft)
2 & 1/2 c. flour (ap)
1 TBSP. yeast or 1 packet
1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
pepperoni, fried hamburger, fried sausage, canadian bacon,optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese
Instructions:
1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.
If making dough by hand, mix water, butter, and sugar in mixing bowl.
Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead for 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*(I use my Kitchen Aid Mixer and knead for only a couple of minutes or so. 6-8 is too long if using a stand mixer).
2. After dough has risen the first time, punch down and knead until air bubbles are removed.
3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.
4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.
5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn't burn; every oven is different!)
6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.
Tortilla Soup...
Charlie & Julie's Chicken Tortilla Soup (a knock-off of Papa Pablano's)
6 chicken breasts, boiled and shredded (or whole chicken; cooked, deboned & shredded)(reserve all broth)
3 stalks celery, minced
1/2 c. chopped onion
2 cloves garlic, minced
1 can Rotel (diced tomatoes & green chillies)
1 can diced tomatoes
1 tsp. cumin
1 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 c. sliced zucchini, optional
water to make soup consistency that you want
1/2 c. shredded cheese
sour cream
tortilla chips
Cook chicken breasts or whole chicken. Reserve broth. In dutch oven, saute onion, garlic and celery in 1 Tbsp. olive oil. Add rest of ing. except cheese, tortilla chips and sour cream. Bring to a boil and simmer for 1 hr. In bowls, place chips, sprinkle with cheese. Ladle soup over chips and cheese. Top each with sour cream and avacado and more cheese if desired.
6 chicken breasts, boiled and shredded (or whole chicken; cooked, deboned & shredded)(reserve all broth)
3 stalks celery, minced
1/2 c. chopped onion
2 cloves garlic, minced
1 can Rotel (diced tomatoes & green chillies)
1 can diced tomatoes
1 tsp. cumin
1 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 c. sliced zucchini, optional
water to make soup consistency that you want
1/2 c. shredded cheese
sour cream
tortilla chips
Cook chicken breasts or whole chicken. Reserve broth. In dutch oven, saute onion, garlic and celery in 1 Tbsp. olive oil. Add rest of ing. except cheese, tortilla chips and sour cream. Bring to a boil and simmer for 1 hr. In bowls, place chips, sprinkle with cheese. Ladle soup over chips and cheese. Top each with sour cream and avacado and more cheese if desired.
Sausage gravy..
or sausage Gracey, as Claire calls it!! :) Serve with hot biscuits!!
1 (12 oz. pkg.) Sausage (pork only) We use Hot or Sage
.3 Tbsp. Butter
1/4 c. a.p. flour, more or less
3 c. whole milk or 2%
salt & pepper to taste
Put sausage in large, deep skillet. Cook over med/high heat until brown. Remove with slotted spoon. Stir butter into drippings. Add flour, stir until smooth. Reduce heat, cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Stir in sausage. Simmer for 10-15 minutes. If gravy is to thick, stir in a little more milk.
1 (12 oz. pkg.) Sausage (pork only) We use Hot or Sage
.3 Tbsp. Butter
1/4 c. a.p. flour, more or less
3 c. whole milk or 2%
salt & pepper to taste
Put sausage in large, deep skillet. Cook over med/high heat until brown. Remove with slotted spoon. Stir butter into drippings. Add flour, stir until smooth. Reduce heat, cook until light brown. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Stir in sausage. Simmer for 10-15 minutes. If gravy is to thick, stir in a little more milk.
Bourbon Pecan Cake...
2 & 1/2 c. sugar
1 c. butter, room temp.
6 large eggs
3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 c. sour cream
1/2 cup plus 1 tbsp. bourbon
1 & 1/2 c. coarsely chopped pecans
2 c. sifted powdered sugar
1 to 2 tbsp. water
Pecan halves for garnish.
Beat sugar and butter in largemixer bowl until light and fluffy. Add eggs, 1 at a time beating well after each.
Mix flour, baking powder, salt and nutmeg in medium bowl. mix sour cream and 1/2 c. of the bourbon in small bowl.
Add 1/3 of the flour mixture at a time to butter mixture, alternating with sour cream mixture, beating well after each addition. Stir in chopped pecans.
Pour batter into greased 10 inch tube or Bundt pan. Bake in preheated 325 degree oven until toothpick inserted in center comes out clean, about 1 & 1/2 hrs. Test cake frequently after first hour and 15 minutes.
OH, SO GOOD!!! :)
1 c. butter, room temp.
6 large eggs
3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 c. sour cream
1/2 cup plus 1 tbsp. bourbon
1 & 1/2 c. coarsely chopped pecans
2 c. sifted powdered sugar
1 to 2 tbsp. water
Pecan halves for garnish.
Beat sugar and butter in largemixer bowl until light and fluffy. Add eggs, 1 at a time beating well after each.
Mix flour, baking powder, salt and nutmeg in medium bowl. mix sour cream and 1/2 c. of the bourbon in small bowl.
Add 1/3 of the flour mixture at a time to butter mixture, alternating with sour cream mixture, beating well after each addition. Stir in chopped pecans.
Pour batter into greased 10 inch tube or Bundt pan. Bake in preheated 325 degree oven until toothpick inserted in center comes out clean, about 1 & 1/2 hrs. Test cake frequently after first hour and 15 minutes.
OH, SO GOOD!!! :)
Dressing...
We always have "dressing" at Thanksgiving and we bake it separately in a roasting pan. We do not stuff the turkey with it, however, I don't see why you couldn't if you wanted to. This dressing is unique because it calls for 1/2 cornbread and 1/2 buttermilk biscuits. No white bread. This is good ol' Southern dressing. This is the basic recipe. It's hard to give a specific recipe for dressing because everyone has a different idea of what they are looking for. I will tell you that this dressing is moist but not soggy and it has a taste that's out of this world! Enjoy!
6 cups crumbled corn bread (recipe to follow)
4 cups crumbled biscuits (recipe to follow)
4 cups chicken stock
1 & 1/2 c. onion, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. rubbed sage
4 c. additional chicken stock
4 eggs, beaten
1/4 c. butter
*Thanks Misty, I forgot the boiled eggs (we add 2 or 3 chopped up fine)Combine the corn bread and crumbs in a large bowl. Set aside. Cook the onions in 4 cups of chicken stock until the onions are tender; let cool slightly and pour onto the crumb mixture. Add the seasonings, mixing well. Using the additional stock, moisten the crumb mixture, making sure the dressing is moist, not wet. Place the dressing in a greased baking dish and pour the beaten eggs and butter on top of the dressing, stirring only slightly, letting most of the liquid remain near the top. Bake uncovered in a low oven (325 degrees) until crisp about 1 hour. Serves 10-12
Cornbread:
1/4 c. bacon drippings (or if you must, use veg.oil)2 c. cornmeal1 tsp. baking soda1 tsp. salt2 eggs, slightly beaten2 c. buttermilkHeat oven to hot (425) Put the drippings in a cast iron skillet and place in the oven to heat.Meanwhile, combine the dry ingredients; mixing well. Add the beaten eggs and buttermilk. Stir until smooth.Take the skillet with the hot drippings out of the oven. Pour the hot drippings into the batter and mix well. Pour the batter back into the hot skillet and bake until golden brown. (about 25 minutes)
Biscuits:
2 & 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. butter, cold
3/4 c. milk
ix flour, baking powder, and salt in med. bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Add milk; stir with fork until dough just holds together.
Gently knead dough on a lightly floured surface 6 to 8 ties. Roll or pat out dough until 1/2 in. thick. Cut out dough with a 2 & 1/2 in. round cutter. Reroll dough scraps and cut out.
Place biscuits on ungreased baking sheet. Bake in a preheated oven 450 until golden about 12 to 15 minutes. Serve hot or crumble for dressing.
6 cups crumbled corn bread (recipe to follow)
4 cups crumbled biscuits (recipe to follow)
4 cups chicken stock
1 & 1/2 c. onion, chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. rubbed sage
4 c. additional chicken stock
4 eggs, beaten
1/4 c. butter
*Thanks Misty, I forgot the boiled eggs (we add 2 or 3 chopped up fine)Combine the corn bread and crumbs in a large bowl. Set aside. Cook the onions in 4 cups of chicken stock until the onions are tender; let cool slightly and pour onto the crumb mixture. Add the seasonings, mixing well. Using the additional stock, moisten the crumb mixture, making sure the dressing is moist, not wet. Place the dressing in a greased baking dish and pour the beaten eggs and butter on top of the dressing, stirring only slightly, letting most of the liquid remain near the top. Bake uncovered in a low oven (325 degrees) until crisp about 1 hour. Serves 10-12
Cornbread:
1/4 c. bacon drippings (or if you must, use veg.oil)2 c. cornmeal1 tsp. baking soda1 tsp. salt2 eggs, slightly beaten2 c. buttermilkHeat oven to hot (425) Put the drippings in a cast iron skillet and place in the oven to heat.Meanwhile, combine the dry ingredients; mixing well. Add the beaten eggs and buttermilk. Stir until smooth.Take the skillet with the hot drippings out of the oven. Pour the hot drippings into the batter and mix well. Pour the batter back into the hot skillet and bake until golden brown. (about 25 minutes)
Biscuits:
2 & 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 c. butter, cold
3/4 c. milk
ix flour, baking powder, and salt in med. bowl. Cut in butter until mixture resembles coarse crumbs; make a well in center. Add milk; stir with fork until dough just holds together.
Gently knead dough on a lightly floured surface 6 to 8 ties. Roll or pat out dough until 1/2 in. thick. Cut out dough with a 2 & 1/2 in. round cutter. Reroll dough scraps and cut out.
Place biscuits on ungreased baking sheet. Bake in a preheated oven 450 until golden about 12 to 15 minutes. Serve hot or crumble for dressing.
Mamaw's Fresh Apple Cake
1 & 1/2 c. wesson oil
2 c. sugar
3 c. fresh apples, sliced
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
2 Tbsp. vanilla
1 c. pecans
Bake for 1 & 1/2 hrs. at 350 in a greased tube pan. (This is my Mamaw's best recipe; yummy!)
2 c. sugar
3 c. fresh apples, sliced
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
2 Tbsp. vanilla
1 c. pecans
Bake for 1 & 1/2 hrs. at 350 in a greased tube pan. (This is my Mamaw's best recipe; yummy!)
Thursday, November 6, 2008
Mexican chicken filling
I use this for tacos, burritos, enchiladas, anything! Best of all, you just throw it all in the crockpot and 6-8 hrs. later all you have to do is warm tortillas and place toppings on the table! *Love* my slow cooker!
2 lbs. chicken breasts or thighs, or combo
1 cup (I use On the Border) mild Salsa
1/2 can Old El Paso Green Chilli Enchilada Sauce
Salt, Pepper, (dash of these)
1 tsp. chili powder
1/2 tsp. cinnamon
1 tsp. cumin
1 lime cut in half, (remove lime with slotted spoon before serving)
*Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on low for 6-8 hrs. or on high for 4 & 1/2 hrs. Serve warm with flour tortillas, shredded cheese, sour cream, guacamole, salsa and limes.
2 lbs. chicken breasts or thighs, or combo
1 cup (I use On the Border) mild Salsa
1/2 can Old El Paso Green Chilli Enchilada Sauce
Salt, Pepper, (dash of these)
1 tsp. chili powder
1/2 tsp. cinnamon
1 tsp. cumin
1 lime cut in half, (remove lime with slotted spoon before serving)
*Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on low for 6-8 hrs. or on high for 4 & 1/2 hrs. Serve warm with flour tortillas, shredded cheese, sour cream, guacamole, salsa and limes.
Monday, November 3, 2008
Oatmeal breakfast cookies
~Oatmeal Breakfast Cookies~
2 small or 1 large very ripe banana
1 c. whole wheat flour
1 c. ap flour
3/4 tsp. baking soda
1/2 tsp. nutmeg
3/4 c. raisings
walnuts
2 c. unsweetened applesauce
3 Tbsp. margarine (smart balance)
2 eggs
2 tsp. vanilla
2 c. oatmeal
1/2 tsp. cinnamon
Preheat oven to 350. Combine bananas, applesauce, margarine, eggs and vanilla. In large bowl, mix together oatmeal, flours, baking soda, salt, spices and currants or raisins. Add combined fruit mixture to dry mixture until just blended. Drop by rounded Tbsp. onto ungreased cookie sheets. Bake for 25 minutes or until light golden brown.
2 small or 1 large very ripe banana
1 c. whole wheat flour
1 c. ap flour
3/4 tsp. baking soda
1/2 tsp. nutmeg
3/4 c. raisings
walnuts
2 c. unsweetened applesauce
3 Tbsp. margarine (smart balance)
2 eggs
2 tsp. vanilla
2 c. oatmeal
1/2 tsp. cinnamon
Preheat oven to 350. Combine bananas, applesauce, margarine, eggs and vanilla. In large bowl, mix together oatmeal, flours, baking soda, salt, spices and currants or raisins. Add combined fruit mixture to dry mixture until just blended. Drop by rounded Tbsp. onto ungreased cookie sheets. Bake for 25 minutes or until light golden brown.
Julie's easy beef stew...
6 slices leftover roast, cubed
Roast gravy (app. 2-3 cups)(make gravy by cooking your roast with 1 can cream of mushroom soup; 1 packet onion soup mix and water to cover roast; cook in crockpot all day on low)
minced garlic (1 Tbsp)
4 baked potatoes, cubed
olive oil
1 small bag of frozen peas & carrots
1 tsp. tarragon leaves
1 bay leaf
3-4 shakes of Worchestire Sauce (season as you like; this is a key ingredient)
Lawry's seasoned salt (to season as you like)(about 2 shakes for us)
Red pepper (season as you like) (about 2 shakes for us)
In dutch oven over med. heat saute garlic, onion and potatoes in olive oil for just a few minutes. Add cubed roast and gravy, worchestire sauce, bag of peas and carrots, tarragon, bay leaf, seasoned salt and red pepper. Add water to make stew thickness you desire. Bring to a boil and then turn to low. Cook until peas and carrots are done. You can simmer on low until ready to eat. I usually start this around 5 and we eat at about 6:30.
It's really good and everyone has seconds! Serve with hot buttered cornbread or cornmuffins, yum!yum
Roast gravy (app. 2-3 cups)(make gravy by cooking your roast with 1 can cream of mushroom soup; 1 packet onion soup mix and water to cover roast; cook in crockpot all day on low)
minced garlic (1 Tbsp)
4 baked potatoes, cubed
olive oil
1 small bag of frozen peas & carrots
1 tsp. tarragon leaves
1 bay leaf
3-4 shakes of Worchestire Sauce (season as you like; this is a key ingredient)
Lawry's seasoned salt (to season as you like)(about 2 shakes for us)
Red pepper (season as you like) (about 2 shakes for us)
In dutch oven over med. heat saute garlic, onion and potatoes in olive oil for just a few minutes. Add cubed roast and gravy, worchestire sauce, bag of peas and carrots, tarragon, bay leaf, seasoned salt and red pepper. Add water to make stew thickness you desire. Bring to a boil and then turn to low. Cook until peas and carrots are done. You can simmer on low until ready to eat. I usually start this around 5 and we eat at about 6:30.
It's really good and everyone has seconds! Serve with hot buttered cornbread or cornmuffins, yum!yum
old timey sugar cookies..
You do not frost these. You sprinkle them with sugar. My granny NEVER frosted her sugar cookies and I have never been a fan of frosted ones, I guess for that reason! These have an amazing flavor and they are so good straight out of the oven. The old timers used a whisky bottle to roll out their dough. We don't but I have used a glass jar. My granny also used a snuff lid to cut out her biscuits and sugar cookies. Maybe that's why mine don't have quite the same taste. Anyway, here you go, my all time FAVORITE cookie, ever!
1 & 1/2 c. sugar
3/4 c. butter
2 eggs
1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 & 1/2 to 3 c. flour
2 tbsp. milk
Sugar for sprinkling
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. stir in vanilla.Combine the dry ingredients and add them alternately to the butter mixture with the milk. Turn out the dough onto a floured board and knead lightly. Roll out and cut into circles. Place on an ungreased baking sheet, sprinkle lightly with sugar, and bake in a moderate oven (350) until light brown (about 8-10 minutes). Makes approximately 2 dozen large cookies.Yummy Yummy! Enjoy!
1 & 1/2 c. sugar
3/4 c. butter
2 eggs
1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
2 & 1/2 to 3 c. flour
2 tbsp. milk
Sugar for sprinkling
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well. stir in vanilla.Combine the dry ingredients and add them alternately to the butter mixture with the milk. Turn out the dough onto a floured board and knead lightly. Roll out and cut into circles. Place on an ungreased baking sheet, sprinkle lightly with sugar, and bake in a moderate oven (350) until light brown (about 8-10 minutes). Makes approximately 2 dozen large cookies.Yummy Yummy! Enjoy!
Really good (almost perfect) choc. chip cookies
Perfect Chocolate Chip Cookies(yes, they REALLY are)
1 c. butter flavored shortening (highly recommend using ONLY this; it's what makes the cookies perfect)
3/4c. sugar
1 c. brown sugar
2 & 1/4 c. cake flour (Julie's tip: if using all purpose instead, subtract 2 T for every cup of flour)
1 t salt
1& 1/2 t baking powder
2 eggs
1 & 1/2 t. vanilla
2 c. chocolate chips
chopped nuts (optional)
Heat oven to 375. Cream shortening, sugars in mixing bowl. Cream until light and fluffy.Sift together flour, salt, and baking powder. Set aside.Add eggs 1 at a time to creamed mixture. Add vanilla. Mix well until well combined.Slowly add dry ingredients to the shortening mixture. Mix well. (on low speed)Stir in chocolate chips. Chill the dough app. 1 hour. (less if you don't have the time and sometimes we skip this step; patience is not the order of the day with a two yr. old and a hungry husband! lol)Bake for 13 minutes or until golden brown and puffy. Check cookies after 5 minutes. Rotate for even browning. Cool and eat (or don't cool, whatever you like to do; I also eat the dough but that's another post entirely :o)
Julie
1 c. butter flavored shortening (highly recommend using ONLY this; it's what makes the cookies perfect)
3/4c. sugar
1 c. brown sugar
2 & 1/4 c. cake flour (Julie's tip: if using all purpose instead, subtract 2 T for every cup of flour)
1 t salt
1& 1/2 t baking powder
2 eggs
1 & 1/2 t. vanilla
2 c. chocolate chips
chopped nuts (optional)
Heat oven to 375. Cream shortening, sugars in mixing bowl. Cream until light and fluffy.Sift together flour, salt, and baking powder. Set aside.Add eggs 1 at a time to creamed mixture. Add vanilla. Mix well until well combined.Slowly add dry ingredients to the shortening mixture. Mix well. (on low speed)Stir in chocolate chips. Chill the dough app. 1 hour. (less if you don't have the time and sometimes we skip this step; patience is not the order of the day with a two yr. old and a hungry husband! lol)Bake for 13 minutes or until golden brown and puffy. Check cookies after 5 minutes. Rotate for even browning. Cool and eat (or don't cool, whatever you like to do; I also eat the dough but that's another post entirely :o)
Julie
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