Ingredients:
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla
2/3 C. shortening
2 eggs
2 1/2 C. Flour
1 tsp. Baking soda
1 tsp. Salt
1 c. chocolate chips
Yield: about 4 dozen
Directions:
Preheat oven to 375*F. Combine sugars, vanilla, and shortening in mixer until creamy. Add egg to creamy mixture and beat 3 minutes. Blend together in a separate bowl-flour, soda, and salt. Add dry ingredients slowly to creamed mixture. Beat until well blended (about 2-3 minutes). Stir in chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 8-10 minutes.
Friday, February 18, 2011
Thursday, January 6, 2011
Easy Beef Pot Pie
This is so good. A really easy way to use up your left over roast beef.
1/2 cup chopped onion
2 TBS. butter
2 cups cooked beef, cut into 1/2 inch pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy
1/4 cup butter
1 1/2 cups flour
1 cup grated cheddar cheese
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk
In skillet over low heat, melt 2 TBS. butter; add onions and saute' until onions are tender, about 4 min. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350* oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended, Pour into baking dish then pour beef mixture over the batter. Do not stir, Bake the beef pie for 55-65 min. until crust is browned and filling is bubbly.
1/2 cup chopped onion
2 TBS. butter
2 cups cooked beef, cut into 1/2 inch pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy
1/4 cup butter
1 1/2 cups flour
1 cup grated cheddar cheese
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk
In skillet over low heat, melt 2 TBS. butter; add onions and saute' until onions are tender, about 4 min. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350* oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended, Pour into baking dish then pour beef mixture over the batter. Do not stir, Bake the beef pie for 55-65 min. until crust is browned and filling is bubbly.
Buttercream Frosting for Cinnamon Rolls
Cream together:
1 pound powdered sugar
6 Tbsp. Softened butter
3-4 Tbsp. milk
1 1/2 tsp. vanilla
1/8 tsp. salt
1 pound powdered sugar
6 Tbsp. Softened butter
3-4 Tbsp. milk
1 1/2 tsp. vanilla
1/8 tsp. salt
Mom's Cinnamon Rolls
Mix 3 cups flour, 1 cup powdered milk, 1 cup instant potato flakes, 1 cup sugar and 2 tsp. salt.
Add 2 eggs, 1/2 cup melted butter, 3 1/2 cups warm water and mix.
Add 2 Tbsp. instant yeast. Add 6-8 cups flour until your dough pulls away form the bowl.
Knead.
Spread 2 Tbsp. vegetable oil on the counter and let the dough rest on it for 5 minutes.
Divide the dough in 2 and roll it into 18 by 15" rectangle. Brush 2 Tbsp. softened butter onto dough then sprinkle cinnamon, sugar, and brown sugar.
Cut with floss and let rolls rise 30-45 minutes. Bake at 350 for 15-20 minutes.
Add 2 eggs, 1/2 cup melted butter, 3 1/2 cups warm water and mix.
Add 2 Tbsp. instant yeast. Add 6-8 cups flour until your dough pulls away form the bowl.
Knead.
Spread 2 Tbsp. vegetable oil on the counter and let the dough rest on it for 5 minutes.
Divide the dough in 2 and roll it into 18 by 15" rectangle. Brush 2 Tbsp. softened butter onto dough then sprinkle cinnamon, sugar, and brown sugar.
Cut with floss and let rolls rise 30-45 minutes. Bake at 350 for 15-20 minutes.
Thursday, December 30, 2010
Cowboy Cavier
1 pkg. good seasonings Italian dressing dry mix
1/3 cup apple cider vinegar
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1-4 oz. chopped green chili, drained
1/2 diced red onion
chopped cilantro to taste
5-6 tomatoes, chopped
3 avocado's chopped
lime juice to keep avocado's good
Mix together and serve with scoop tortilla chips
*can add a can of diced canned tomatoes
1/3 cup apple cider vinegar
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1-4 oz. chopped green chili, drained
1/2 diced red onion
chopped cilantro to taste
5-6 tomatoes, chopped
3 avocado's chopped
lime juice to keep avocado's good
Mix together and serve with scoop tortilla chips
*can add a can of diced canned tomatoes
Saturday, December 4, 2010
Oreo Bark
I haven't made this recipe yet but I saw it on a website and had to save it
Oreo Bark
Ingredients:
12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos
Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.
Oreo Bark
Ingredients:
12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos
Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.
Monday, November 1, 2010
Chicken Pot Pie
*This recipe makes 6 pot pies. I buy the cheap frozen Kroger brand pie crusts, 2 for $2. Then cut one and put it on the top. I didn't know that it made 6 so I separated it into ziploc bags and froze it, then I will put it into the crusts before baking.
Chicken Pot Pie
4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.
To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.
Chicken Pot Pie
4 cups cubed chicken (or ham, turkey, or beef)
4 medium potatoes, peeled and diced
2 cups sliced carrots
1 medium onion, chopped
1 cup (2 sticks) butter or margarine
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon dried thyme
1 teaspoon pepper
3 cups chicken broth
1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
pastry for two double-crust 9-inch pies, or use biscuit
baking mix to make crust
Reduce heat, cover, and simmer vegetables for 8-10 minutes. Boil potatoes and carrots in a large stockpot. Meanwhile, in another pot, boil cubed chicken for 8 minutes. Drain vegetables and chicken and set aside. In a large skillet, saute onion in butter until tender. Add flour, salt, thyme and pepper, stirring until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots. Remove from heat. Yield: two 9-inch pot pies (6-8 servings each).
Crust Option 1
Line two 9-inch pie pans with bottom pastry; trim even with edge of pan. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and style the edges. Bake one pot pie at 425ºF for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting.
Crust Option 2
Mix together 2 cups biscuit baking mix, 1 1/4 cups milk, 1 teaspoon garlic salt, and 1/2 teaspoon celery seed. (Mixture will be thin.) Spoon over top of chicken pot pie. Bake at 350ºF for 30-35 minutes or until crust is golden brown. Cover and freeze remaining pot pie for up to 4 months.
To Serve
Cover edges of frozen pot pie with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF and bake for 70-80 minutes longer, or until crust is golden brown.
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