And sometimes I get sick of chocolate chip.
That is when I pull out this recipe. And I must say - it hasn't disappointed yet.
Reese's Peanut Butter cup Cookies
1/2 C. butter or margarine (softened)
1 egg, slightly beaten
1 t. vanilla
3/4 C. white sugar
1/2 C. packed brown sugar
1 -3/4 C. flour
1 t. baking powder
1/2 t. baking soda
8-10 Reese's Peanut Butter cups chopped (large ones)
Directions:
1. Mix together the butter, egg and vanilla.
2. Add the sugars. Mix.
3. Add the remaining ingredients. Mix in peanut butter cups lastly with your hands. (It's best if you have some large chunks - don't chop too much!)
4. Bake at 375 for 10 minutes. 5. Enjoy!!
(This is for you McKenzie!!) These are "The Famous Chocolate Chip Cookies" everyone always asks about. I brought these to multiple summer picnics, and they were voted "The Best Cookie" at several ones (even if Luke Webb was the only one who voted!) Anyhow, they are hands down the best chocolate chip cookie....they have 3 types of chocolate chips in them. I will warn you though, measuring the chocolate chips is IMPORTANT, otherwise your cookies will be too chocolatey....and gross. Just trust me.
Chocolate Chunk Cookies Yield: 16 1/2 c Butter, Softened (not in the microwave...let the butter sit on your counter) 1/2 c Sugar 1/2 c Brown Sugar, Firmly Packed 1 lg Egg 1/2 t Vanilla 3/4 c Flour 1/2 t Salt 1/2 t Baking Powder 1/2 t Baking Soda 1/2 c Rolled Oats 1 1/4 c Chocolate Chunks, Milk, Semisweet & White Chocolate Chip mixture
1--Preheat Oven to 350°. Lightly grease two large baking sheets. 2--Combine the butter and sugars in a large bowl. Beat with a wooden spoon or electric mixer set on medium speed until creamy. Beat in egg and vanilla. Set aside. 3--Sift the flour, salt, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks. 4--Spoon tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks.
We had crepes for dinner tonight. We love this recipe! The husband can't wait to get enough of them and he isn't even a big sweet eater. If you want to try something fun for breakfast or have breakfast for dinner this is a fun change and very easy!!!
CREPES
1 cup flour 1 Tbsp sugar 1/2 tsp. cinnamon 1 1/2 cups milk 2 eggs *Beat the above ingredients until well mixed. Spray Pam or cooking spray on frying pan and then pour about 1/4 cup of batter into the center. Tilt the pan so that batter covers the entire bottom of the frying pan like the picture below. Cook each crepe on low/med heat (my stove is set to about a 3 or 4 when cooking them). When the crepe starts to look dry on top it is ready to flip sides. (In the pic below the crepe is almost ready to flip you can see the right side is still slightly wet). Then prepare the filling.
Filling:
1/2 pkg of cream cheese softened
3/4 carton of cool whip
1/2 c. powdered sugar
*Combine and spread in the center of a crepe and then roll crepe up. Top with berries! Enjoy
1/2 to 1 teaspoon dried basil (I added a few extra shakes)
1/2 to 1 teaspoon paprika
1/8 to 1/4 teaspoon garlic powder (I added two extra shakes)
1 package (8 ounces) cream cheese, cubed
Directions:
In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.(I added the milk after I simmered because Milk and I don't get along and my recipes always separate if I simmer or heat it whatsoever)
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately. Yield: 8 servings (2 quarts).
PS: I served it with garlic bread and they went together perfectly
1 1/2 Tbsp. garlic bread seasoning (recipe further down the page if you want it)
Shredded mozzarella cheese
If you want the garlic bread seasoning recipe (I halved it and had some left over)
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!
Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Pull these out of the oven and eat 'em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip 'em in some luscious, veggie-filled pasta sauce.
1 medium sweet onion, chopped ( I only put a 1/4 of an onion and it was good)
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
I can't remember where I got this from but I think it is a mixture of a few recipes I saw The first time I made this I literally ate it everyday for 2 weeks NOT KIDDING, now we just eat it about once a week for lunch
1 can chicken (I get the stuff from Costco) 2-4 T Mayo 1-2 T Dijon Mustard 1/2 Granny Smith apple 1 Small Stalk Celery 1/2 C Craisens 1 T sugar (if you want it a little more sweet) a couple shakes of pepper Croissants or just really yummy white bread
In a large bowl shred the chicken Add mayo and mustard and mix Cut up apple and celery into small bite size pieces and add Add craisens and mix
Is really good right away but EVEN BETTER after it has sat for a few hours
PS you could even have it with some shredded cheese or some avocado
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com This is similar to a tortilla soup...but it's even better! I LOVE this soup!!! I got this recipe from my amazing mother! Whenever my mom makes this, seriously EVERYONE goes crazy! And it's easy! Can't beat that!
White Chicken Chili
1 32 oz Box Of Chicken Stock 3 cans White Beans, Undrained 5 c Cooked Chicken, Diced or shredded (I usually cook some chicken breasts in my crockpot for 4 hours on high, then shred or dice them) 1 16 oz Salsa 8 oz Pepper Jack Cheese, Grated 2 t Cumin 2 cloves Garlic, Minced Pepper, To Taste 1/2 c Corn Tortilla Chips, Finely Crushed-(To Thicken)
Place all ingredients except the corn chips in a crockpot. Cook on high until cheese is melted. May also be cooked on the stove top over medium high heat until cheese is melted. When Chili is ready, add crushed corn chips and simmer 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream.
I made apple crisp this past weekend....and boy was it delicious!!
The key to making this dessert perfect---- is using a wide variety of apples. I used:
Granny Smith
Golden Delicious
Gala
Johnny Gold
10 cups of apples, peeled, cored and sliced
1/2 cup white sugar
1 T. flour
1 t. cinnamon
1/4 t. nutmeg
1/2 cup of water
1 cup quick-cooking oats
1 cup flour
1 cup brown sugar
1/4 t. baking powder
1/4 t. baking soda
1/2 cup melted butter
Preheat oven to 350 degrees F.
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 T. flour, and cinnamon and nutmeg together, and sprinkle over the apples. Pour water evenly over all. Combine oats, 1 cup flour, brown sugar, baking powder, baking soda, and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees (covered) for about 50 min or until top is golden brown.
We made these tasty little treats last month for the holiday's.....and man are they addicting! Even if you don't necessarilylove black licorice---I am betting that you will like these!
1 cup butter 2 cups white sugar 1 (14 ounce) can sweetened condensed milk 1 cup corn syrup 1/8 teaspoon salt 1 teaspoon anise extract (licorice) black food coloring
Line a 9x9 inch dish with buttered foil. In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours. To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.
I got this off of Studio 5. Made it for Thanksgiving. PERFECT! I'd half the recipe next time because it makes way more than needed! I also used mini loaf pans and had 2 loaves leftover. Also I threw away half the whipping cream. So yeah, half the recipe. Enjoy!
Ingredients:
•1 loaf Pumpkin bread, cubed (recipe below)
•Caramel ice cream topping
•Toffee bits
•1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla
Method:
Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.
Pumpkin Bread Recipe
Ingredients:
•3 1/3 cups sifted flour
•4 tsp. Pumpkin pie spice
•2 tsp. Baking soda
•1 tsp. Baking powder
•1 ½ tsp. Salt
•2/3 c. cooking oil
•2 2/3 c. sugar
•4 eggs
•1 (1 lb.) can mashed pumpkin (about 2 cups)
•2/3 c. water
Method:
Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternately to your sugar mixture, beating well after each addition. Pour batter into 2 greased 9x5x3-inch loaf pans. Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves
This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!
2 eggs 1 1/2 cups egg nog (I used light and it worked perfectly) 1 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 cup flour
Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!
6 Week Bran Muffins This recipes makes a TON: 5 1/2 dozen. So it's best to cut the recipe in half.
5 cups flour 1 tsp salt 4 cups all bran cereal (looks like twigs) 2 cupsbran flakes cereal (you can use generic store brand) 2 C. raisins (or dried berries of your choice, optional) 2 cups boiling water 5 tsp baking soda 2 cups sugar 1 cup butter 4 eggs 1 quart (4 cups) buttermilk
In large bowl mix together flour and salt. Stir in all bran and bran flakes. Add raisins. Set aside. Mix boiling water and bakin soda. Set aside to cool. In large bowl (with lid, ice cream buckets work great) cream butter and sugar. Stir in eggs one at a time. Beat well with hand mixer. Stir in buttermilk and soda/water mixture. Sitr in bran/flour mixture. Cover tightly with lid. Refrigerate for 12 hours (or more) before baking. When ready to bake, drop by spoonfuls into muffin papers. DO NOT stir mixture. Bake at 375 degrees for 15-20 minutes or until lightly brown on top.
The mixed, uncooked batter is good in your refrigerator for up to 6 weeks. These are delicious and packed with fiber!!!!!
I found these recipes a couple of years ago on the Studio 5 (anyone from Utah will know what this means) website. It is my FAVORITE potato soup recipe.
French Bread Soups Bowls
Ingredients: 2 ½ cups warm water 3 tablespoons sugar 2 packages dry active yeast (4 1/2 tsp) 1 tablespoon salt 5 tablespoons oil 6 cups all-purpose flour
Method: Preheat Oven to 400 degrees. In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and half of the flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 8 to 10 equal parts, depending on size of bowls desired. Form into large balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup. Makes 8 to 10 bowls.
Creamy Potato Soup Ingredients: 3 14 oz cans beef broth 1 cup minced onion 1 cup chopped celery 5 potatoes, peeled and diced 2 large carrots, peeled and chopped 4 cups cream or milk (cream works best) ½ cup butter ½ cup all-purpose flour ¼ cup white cooking wine 2 teaspoons seasoned salt ¼ cup chopped Italian parsley Created Parmesan or cheddar cheese, for garnish
Method: In a large soup pot, bring broth to a boil over medium-high heat. Add onion, celery, potatoes, and carrots. Boil, covered, for about 10 minutes, until vegetables are tender. Stir in the cream. In a separate bowl, melt butter in the microwave on high power. Add flour and stir to make a roux. Once roux is mixed well, add slowly to hot soup, stirring vigorously with a wire whisk until roux is gone. Bring to a slow rolling boil over medium heat. Soup will thicken to a nice creamy texture. Add cooking wine, seasoned salt, and parsley. Let simmer for about 20 minutes. Garnish with grated cheese.
Serves 8 to 10 Jill McKenzie - Author "52 Weeks of Proven Recipes for Picky Kids"
Hi friends! Most everyone loves getting and/or sharing favorite recipes! We do too! If you want to be added to our list of contributors, shoot me an e-mail and I will add you as an author so you can share your favorite recipes too!! mindy@stromberg.us THANKS!
I love a good cookie.
5. Enjoy!!
5. Enjoy!!
