Best EVER soft chocolate chip cookies

Chocolate Chip Pudding Cookies
~Hull Cookbook - pg 81~

yummm

... and the side of RICE

I found this packet in the ethnic aisle at the grocery store. Just follow the instructions on the back! I don't add all the ingredients to the rice. I just add soy sauce and eggs. SO GOOD!

Finally found THE one!!

After many sweet and sour chicken recipes we finally found one that was SO good!! It is in the Hull cookbook on pg 309. (there is also a sweet & sour chicken recipe on pg 297, that one doesn't rank)

This makes a HUGE recipe so I always half it for the husband and I.

Sweet & Sour Chicken

1 1b of chicken tenders, marinated in soy sauce

2 T olive oil

1 bag of Frozen Stir Fry Vege's

1 (20 oz) can of pineapple tidbits, drained (reserve juice)

1/2 cup brown sugar

2 T cornstarch

1/4 cup vinegar

1 T soy sauce

1/2 tsp salt

Combine pineapple juice, brown sugar, salt, cornstarch, vinegar and soy sauce. Set aside. Heat oil in deep frying pan. Cube chicken and cook quickly in hot oil. Add vege's and stir-fry until tender-crisp. Add pineapple and pineapple mixture. Simmer on low heat until sauce is thick.

Serve over rice.

Mexican or Italian?

This is a tasty Mexican dish!! Enjoy!!

I had a picture of this casserole, but it turned out terrible since there is no sunlight at night this time of year. Next time I make it I will try for a better photo.

Tortilla Lasagna

1 lb ground beef
1 cup water
1 envelope taco seasoning
1/2 tsp garlic powder
1/4 - 1/8 tsp cayenne powder
1 1/2 cups sour cream
1 1/2 tsp chili powder
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 T cornmeal
10 flour tortillas (6 inch)
1 cup salsa
1 small onion, chopped

In large skillet, cook beef; drain. Stir in water, taco seasoning, garlic powder and cayenne. Bring to boil. Reduce heat; simmer, uncovered, for 10 mins.
Meanwhile, in small bowl combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into greased 9 x 13 pan. Arrange five tortillas, overlapping, (I cut my tortillas if 4ths, it makes it easier) in bottom of the dish; spread with 1/2 cup salsa. Layer with half of meat mixture, onion and sour cream mixture. Sprinkle with 1 1/2 cup of cheese mixture. Repeat layers.
Bake, uncovered, at 375 for 40 mins. Sprinkle with remaining cheese mixture. Bake 10 mins longer or until cheese is melted.

Lettuce Salad

This is a delish lettuce salad for the winter. I also LOVE this poppy seed dressing recipe and will be using it for other recipes as well.
Recipe credits go to Pillsbury (Christmas 2008 cookbook)

Winter Fruit Salad with Lemon Poppy Seed Dressing

Dressing:
1/2 cup sugar
1/3 cup lemon juice
1 tsp of dried minced onion
1 tsp dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 T poppy seed

Salad:
1 large head of romain lettuce, torn into bite size pieces (about 10 cups)
1 cup shredded swiss cheese
1 cup cashews
1/4 cup sweetened craisins (dried cranberries)
1 apple, cubed
1 pear, cubed

In blender or food processor, place sugar, lemon juice, dried onion, mustard and salt. Cover; blend until smooth. With machine running, add oil in slow, steady stream, blending until thick and smooth. Add poppy seed; blend a few seconds to mix.

In large serving bowl, toss all of the salad ingredients together. Pour dressing over the salad; toss salad to coat.

1-800-amazing

Here is another wonderful appetizer from Jeff's B-day Party! Yummy!

Sausage Wonton Wraps

1lb Sausage
red onion
Green pepper
1 bag Mozzarella cheese
½ to 3/4 bottle Hidden Valley Ranch the brand is important!
Wonton Wrappers

~Cook, drain sausage
~Mix all ingredients together
~Fill wontons and fold all four edges. Hint - use water along edges to help hold
~You can put them on a cookie sheet or use mini muffin pan
~Bake 350 for 10-13 mins or until they are crispy like you want

a few changes to the view.

Hey girls, just playing around with the blog. Feel free to make changes. I think we need some photos on our header but i don't have very many.

gone in ... approx ... 60 seconds!

I made these for our sisters/mom Christmas gift exchange and we decided to be sophisticated adults and eat around Sar-sister's kitchen counter, rather than be like the unsophisticated and take portions on a plate or sit around a table. These little pretzel poppers were gone before I could blink. It all started with Sar-sister grabbing like 18 (notice the use of the 8), so there were about 8 left, next thing I saw were hands flying at this platter grabbing them until they were gone! They must have been pretty good!! :)

Recipe credits to go AVO, a friend at church. This calls for a bread maker, but if you research enough online I am sure you can find a way to make the dough without a bread maker.

Soft Pretzel Bites

1 1/8 cup warm water

3 T corn syrup

3 Cups Flour

dash of salt

1 1/2 tsp yeast

2 quarts of water

1/2 Cup baking soda

Sea Salt

Put first 5 ingredients in Bread Maker in order given. Set to dough setting. Check after 5 mins and add water or flour if needed. When it is done, boil water with baking soda. Take dough out, put on lightly floured area. Cut into 8 large chunks, roll each chunk out into a long skinny roll. Cut them as big as you want. When one chunk is cut up, put in boiling water for approx 30 seconds, take out and put on a superly greased baking sheet. Do that to the rest of the dough chunks. Sprinkle with Sea Salt. Put in oven at 425 for 8-10 mins. Serve with Con Queso cheese dip!!

more Candy!

Almond Crunch

saltine crackers
1 cup butter, cubed
1 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 teaspoon shortening
1 cup slivered almonds, toasted

Line a 15-in. x 10-in. x 1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in pan; set aside.
In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour.
Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.

Cookie dough in a truffle??? What more can you ask?

When baking cookies are you always snooping bites of the dough before it bakes (Sar-sister)? If you LOVE cookie dough, you will love this truffle!

Guess where this recipe is from?? You will never guess, let me tell you! TASTE OF HOME!!

This is a SUPER easy truffle to make.

Cookie Dough Truffles

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped (I used a bag of Milk Choc chips, b/c I don't like dark chocolate, mixed with a bit of shortening.)

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Salty & Sweet Candy!

Another taste of home recipe. For this recipe I used 1 lb chocolate squares for the bottom and then for the top I used a bag of milk choc chips with a Tablespoon of shortening added. A money saver since chocolate squares are pricey.

Caramel Cashew Clusters

2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Line baking sheets with waxed paper and butter the paper; set aside. In a heavy saucepan, melt 1 pound of candy coating. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.

super super sweet tooth sweet

Recipe complements of Taste of Home!! (love them) This recipe can be made with any Kool-aid flavor for any time of the year. I love black cherry, and it is the color of christmas, but anything goes with this recipe!

Black Cherry Swirl Fudge

1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix (kool-aid)

Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. (This hardens really fast, so you have to be super speedy for the next few steps!) Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl. (Breathe, you are done with the super speedy part!)
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.

Tomato Bacon Cups

This is one of the goodies that was at Jeff's 30th Birthday Party. They were amazing...ask Betsy!
There will be another good one coming, just waiting for the recipe from Missy. This way, those of you who did not make it to the party, can enjoy some of the amazing food his sisters make! :)

1 small tomato
1/2 cup Mayonnaise
1/2 cup real bacon bits
1/2 cup shredded swiss cheese
1 small onion (Betsy – the ones at Jeff’s party did NOT have onion in them)
1 teaspoon dried basil
1 tube (12 ounces ) refrigerated buttermilk biscuits, separated into 10 biscuits

In a small bowl, combine the tomato, mayo, bacon, cheese, onion, and basil, set aside.
Split each biscuit into three pieces: press each into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 for 8-10 min. or until golden brown.
Serve warm. Yield 2 1/2 dozen

Note: the dough does not have to cover the entire muffin cup, just get the bottom coated the dough will rise up the sides.

Yummy Christmas Cut-Out’s

Molasses Christmas Cookies…Ensink Family Recipe

1 1/4 C shortening
1 1/4 C sugar

3/4 C molasses
1/4 C hot water

1 egg
2 tsp soda

2 tsp cinnamon
2 tsp ginger

1 1/4 tsp salt
1 tsp vanilla

1/4 tsp baking powder
5 1/4 C flour

Cream shortening with sugar. Mix molasses with hot water and add. Add rest of ingredients, be sure to mix well. Chill dough covered at least 4 hours, overnight is best. Roll dough to desired thickness. Cut with cookie cutters. Bake in preheated 425 degree oven 5 to 7 minutes on greased sheets. Frost and decorate at desired. Makes 6 - 7 dozen cookies.

Note - to keep batter from becoming sticky refrigerate unused dough while rolling and cutting out shapes. Be generous with flour while rolling out.

Thanksgiving Sweets

Pumpkin Cookies

1 cup oleo
1 cup sugar
Cream together.

Then add:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix and then add:1 cup cooked pumpkin
1 egg
1 tsp. vanilla.

Mix well and add 3/4 bag mini choc. chips.
Bake at 350 degrees for 12-15 min.
Cool and frost with cream cheese frosting.

mmm... OREO's

Here is the dessert I made on Sunday!

NUTTY COOKIES and CREAM DESSERT

1 pkg. oreos

1/2 cup butter, melted

1/2 gallon cookies and cream ice cream, softened

1/2 cup salted peanuts

1 jar of hot fudge sauce

2/3 cup caramel ice cream topping

1 carton (8 oz.) cool whip

Combine the cookie crumbs and butter; set aside 1 cup. Press remaining into a 9x13 dish. Spread ice cream over crust. Sprinkle peanuts over ice cream. Layer hot fudge, caramel topping and cool whip; sprinkle with reserved crumbs. Cover and freeze until firm.

Remove from freezer 15 mins before serving.

It's been awile.

Mom asked for this one so here goes. I believe it originated in Taste of Home.

Cracker Dip
(great name, huh?)

1 8oz. pkg. cream cheese
1 1/2 c. shredded cheddar
1/2 c. sour cream
5 oz. dried beef
1/2 c. chopped green onions
1/2 c. pepper rings (canned)
2 t. Worchestershire sauce
a loaf of unsliced bread

Mix everything but bread. Hollow out bread to make a bowl. Spoon mix into bowl. Replace the piece of crust that you cut out. Wrap with tinfoil. Bake at 350 for 60-70 min.
(If you use low fat cream cheese and sour cream, it's not to bad for you. :)