Mrs. Field's Cookies
2 c. brown sugar
2 c. white sugar
1 lb butter (2 c.)
4 eggs
1-2 tsp. vanilla
2 tsp. baking soda
1 1/2 tsp salt
6 1/2 c. flour
3 c. nuts (optional)
4 c. chocolate chips (2 bags)
Oatmeal Cookie Variation
4 c. flour
5 c. oatmeal
3 c. nuts
3 c. raisins
Cream butter & sugars together. Add eggs & vanilla. Mix soda, salt, & flour together & add to mixing bowl. When the dry ingredients are almost mixed in, add chocolate chips & nuts; mix. Drop by spoonfuls onto a greased baking sheet. Bake at 375 for 10 minutes. Cool on pan for 2 minutes; then transfer to a cooling rack.
Note: Recipe can be cut in half.
Wednesday, August 24, 2011
Sunday, August 14, 2011
Mountains (German Pancakes)
Mountains (German Pancakes)
1 c. milk
5 eggs
1 c. flour
1 T sugar (optional)
1/2 t salt
Mix well & pour into a well greased large cookie sheet (or a 9x13 pan).
Bake for 15-20 minutes at 450.
Note: The more lumps your batter has, the more "mountains" you will get.
1 c. milk
5 eggs
1 c. flour
1 T sugar (optional)
1/2 t salt
Mix well & pour into a well greased large cookie sheet (or a 9x13 pan).
Bake for 15-20 minutes at 450.
Note: The more lumps your batter has, the more "mountains" you will get.
Banana Bread
Banana Bread
1/2 c. butter or margarine
1 c. sugar
2 eggs, well beaten
1/2 tsp. baking soda
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. mashed bananas
1/3 c. chopped nuts (optional)
1 tsp. vanilla
cinnamon to taste (optional)
chocolate chips (optional)
Cream butter & sugar.
Add eggs, banana, & dry ingredient, nuts, & vanilla.
Put in waxed paper lined or greased loaf pan.
Bake at 350 for 1 hour or until toothpick tests done.
1/2 c. butter or margarine
1 c. sugar
2 eggs, well beaten
1/2 tsp. baking soda
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. mashed bananas
1/3 c. chopped nuts (optional)
1 tsp. vanilla
cinnamon to taste (optional)
chocolate chips (optional)
Cream butter & sugar.
Add eggs, banana, & dry ingredient, nuts, & vanilla.
Put in waxed paper lined or greased loaf pan.
Bake at 350 for 1 hour or until toothpick tests done.
Crock-Pot Baked Potatoes
Crock-Pot Baked Potatoes
Wrap the washed & poked potatoes in foil. Cover and cook on low 8 to 10 hours. High 2 1/4 to 4. No need to add water. If you want to get fancy you can rub them with melted butter or olive oil & sprinkle with seasonings. Enjoy!
Wrap the washed & poked potatoes in foil. Cover and cook on low 8 to 10 hours. High 2 1/4 to 4. No need to add water. If you want to get fancy you can rub them with melted butter or olive oil & sprinkle with seasonings. Enjoy!
Granola
Granola
10 Cups old fashioned rolled oats
1 cup wheat germ
½ pound shredded coconut (optional)
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination (I love pumpkin seeds too.)
1 ½ cups brown sugar, packed
1 ½ cups water
1 ½ cups vegetable oil
½ cup honey
½ cup molasses
1 ½ teaspoon salt
2 teaspoons cinnamon
3 teaspoons vanilla
Raisins or other dried fruits, if desired
In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil.
Pour syrup over dry ingredients and stir until well coated. Spread into five 13 by 9 inch baking pans, or cookie sheets with sides. (I cut the recipe in half & used one cookie sheet & one 9x13)
Bake 20 to 30 minutes in a 300 degree oven, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool.
Add raisins or other dried fruit if desired.
Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months
Makes about 20 cups of Granola Mix.
10 Cups old fashioned rolled oats
1 cup wheat germ
½ pound shredded coconut (optional)
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination (I love pumpkin seeds too.)
1 ½ cups brown sugar, packed
1 ½ cups water
1 ½ cups vegetable oil
½ cup honey
½ cup molasses
1 ½ teaspoon salt
2 teaspoons cinnamon
3 teaspoons vanilla
Raisins or other dried fruits, if desired
In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil.
Pour syrup over dry ingredients and stir until well coated. Spread into five 13 by 9 inch baking pans, or cookie sheets with sides. (I cut the recipe in half & used one cookie sheet & one 9x13)
Bake 20 to 30 minutes in a 300 degree oven, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool.
Add raisins or other dried fruit if desired.
Put in airtight containers. Label. Store in a cool, dry place. Use within 6 months
Makes about 20 cups of Granola Mix.
Cake Balls
Cake Balls
inspired by www.bakerella.com
1 box cake mix or 12 cups crumbs
(cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.) or 2 cups if you make your own
1 package chocolate bark (regular or white chocolate)
wax paper or parchment paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet. (I like to use a small cookie dough scoop.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra. Or stick them with a toothpick & dip that way.)
inspired by www.bakerella.com
1 box cake mix or 12 cups crumbs
(cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.) or 2 cups if you make your own
1 package chocolate bark (regular or white chocolate)
wax paper or parchment paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet. (I like to use a small cookie dough scoop.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra. Or stick them with a toothpick & dip that way.)
Veggie/Salsa Dip
Veggie/Salsa Dip (sometimes called Cowboy Dip)
Ingredients:
1 can Shoepeg corn (I've used frozen corn)
1 can black-eyed peas, drained & rinsed (or black beans - whatever's in the pantry)
2-3 diced green onions
2-3 diced roma tomatoes (or a can of diced tomatoes, drained - I've used Rotel tomatoes with green chilies for extra spice)
2-3 diced avocados
2-3 T. Zesty Italian dressing
chopped leaf cilantro to taste
black pepper to taste
Directions:
Toss lightly. Serve with corn or tortilla chips. Great on burgers too.
Ingredients:
1 can Shoepeg corn (I've used frozen corn)
1 can black-eyed peas, drained & rinsed (or black beans - whatever's in the pantry)
2-3 diced green onions
2-3 diced roma tomatoes (or a can of diced tomatoes, drained - I've used Rotel tomatoes with green chilies for extra spice)
2-3 diced avocados
2-3 T. Zesty Italian dressing
chopped leaf cilantro to taste
black pepper to taste
Directions:
Toss lightly. Serve with corn or tortilla chips. Great on burgers too.
Salsa Fever Soup
Salsa Fever Soup
3 c salsa (a big bottle) - my favorite is the WalMart brand Lime & Garlic.
6 c beef broth (I use water & bouillon)
1/2 c rice, uncooked (not Minute Rice)
Combine all ingredients in a greased (I never grease mine) 4 to 6-quart slow cooker.
Cover & cook on low heat 4-6 hours, or until rice is done. Do not overcook.
Makes 6-8 servings.
I usually add a few frozen chicken tenders in too. (Cook on high heat if you add the chicken – otherwise it takes forever!)
Just before serving I take the chicken out & shred with a fork.
We like to garnish with sour cream, shredded cheese, & sometimes we just eat it with tortilla chips instead of a spoon. =o)
I've also done it on the stove-top. Just boil with a lid on until the rice & chicken are done...about 20 minutes.
3 c salsa (a big bottle) - my favorite is the WalMart brand Lime & Garlic.
6 c beef broth (I use water & bouillon)
1/2 c rice, uncooked (not Minute Rice)
Combine all ingredients in a greased (I never grease mine) 4 to 6-quart slow cooker.
Cover & cook on low heat 4-6 hours, or until rice is done. Do not overcook.
Makes 6-8 servings.
I usually add a few frozen chicken tenders in too. (Cook on high heat if you add the chicken – otherwise it takes forever!)
Just before serving I take the chicken out & shred with a fork.
We like to garnish with sour cream, shredded cheese, & sometimes we just eat it with tortilla chips instead of a spoon. =o)
I've also done it on the stove-top. Just boil with a lid on until the rice & chicken are done...about 20 minutes.
Caramel Bars
Caramel Bars
1/2 cup butter (no substitutes)
32 caramels
1 can (14 oz) sweetened condensed milk
1 yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cup miniature semisweet chocolate chips
1 cup vanilla or white chips
1 heath candy bar chopped
Directions:
In a large saucepan combine the butter, caramels & milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar. Press three-fourths of this mixture into a greased 13 x 9 pan and bake at 350 for 15 minutes. Place on a wire rack to cool for 10 minutes.
Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto the caramel layer. Bake for 25 minutes or until edges are brown.
You can also make this with chocolate cake mix.
I like it better with 1 cup each of mini chocolate, white, & butterscotch chips rather than what it calls for. I also use toffee bits instead of the Heath bar...with a little extra sprinkled over the top. Yum!!!
1/2 cup butter (no substitutes)
32 caramels
1 can (14 oz) sweetened condensed milk
1 yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cup miniature semisweet chocolate chips
1 cup vanilla or white chips
1 heath candy bar chopped
Directions:
In a large saucepan combine the butter, caramels & milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar. Press three-fourths of this mixture into a greased 13 x 9 pan and bake at 350 for 15 minutes. Place on a wire rack to cool for 10 minutes.
Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto the caramel layer. Bake for 25 minutes or until edges are brown.
You can also make this with chocolate cake mix.
I like it better with 1 cup each of mini chocolate, white, & butterscotch chips rather than what it calls for. I also use toffee bits instead of the Heath bar...with a little extra sprinkled over the top. Yum!!!
Loaded "Baked Potato" Soup
Loaded "Baked Potato" Soup
2 med. baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth (I use 1 3/4 c. water & chicken bouillon)
1 c. milk
3 slices bacon, cooked & crumbled
3/4 c. shredded cheddar cheese
2 T. sliced green onions
1/4 c. sour cream
Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth & milk in large microwavable bowl. Microwave on high 6 min. Slightly crush potatoes with a potato masher.
Reserve 2 T. each of the bacon & cheese & 1 T. of the onions for topping; set aside. Add remaining bacon, cheese, & onions to soup.
Serve soup topped with reserved bacon, cheese, onions & sour cream. Makes 4 servings, about 1 cup each. Even better the next day.
http://www.kraftrecipes.com/recipes/loaded-baked-potato-soup-94649.aspx
2 med. baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth (I use 1 3/4 c. water & chicken bouillon)
1 c. milk
3 slices bacon, cooked & crumbled
3/4 c. shredded cheddar cheese
2 T. sliced green onions
1/4 c. sour cream
Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth & milk in large microwavable bowl. Microwave on high 6 min. Slightly crush potatoes with a potato masher.
Reserve 2 T. each of the bacon & cheese & 1 T. of the onions for topping; set aside. Add remaining bacon, cheese, & onions to soup.
Serve soup topped with reserved bacon, cheese, onions & sour cream. Makes 4 servings, about 1 cup each. Even better the next day.
http://www.kraftrecipes.com/recipes/loaded-baked-potato-soup-94649.aspx
Hot Chocolate Cookies
Hot Chocolate Cookies
3/4 c. butter, softened
1/2 sugar
2 eggs
1/4 c. milk
1 t. vanilla
1 3/4 c. flour
1 c. instant milk chocolate hot cocoa mix
1 t. baking soda
24 large marshmallows, cut in half crosswise
Heat oven to 350 degrees. Combine butter & sugar in large bowl. Beat until creamy. Add eggs, milk, & vanilla. Continue beating until mixed well. Add flour, cocoa & baking soda & beat on low until mixed well. (I would recommend alternating wet & dry ingredients. The cold milk separated the butter into chunks.) Drop by rounded teaspoonfuls onto ungreased cookie sheets. (I used parchment paper. The cookies are kind of gooey & hard to transfer until they cool.) Bake 8-9 minutes. Remove from oven; top each cookie with marshmallow half, cut side down. Return to oven & bake 2 minutes more or until marshmallows begin to puff. Remove to cooking rack. Meanwhile prepare glaze.
Glaze
6 T butter
1/4 c. milk
2 T unsweetened cocoa
1 3/4 c. powdered sugar
In saucepan combine butter, milk, & cocoa. Cook over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat & cool 5 minutes. Add powdered sugar, beat until creamy. Spoon over cooled cookies. I like to sprinkle with crushed candy canes for the holidays. Store in refrigerator, loosely covered. Makes 3-4 dozen.
3/4 c. butter, softened
1/2 sugar
2 eggs
1/4 c. milk
1 t. vanilla
1 3/4 c. flour
1 c. instant milk chocolate hot cocoa mix
1 t. baking soda
24 large marshmallows, cut in half crosswise
Heat oven to 350 degrees. Combine butter & sugar in large bowl. Beat until creamy. Add eggs, milk, & vanilla. Continue beating until mixed well. Add flour, cocoa & baking soda & beat on low until mixed well. (I would recommend alternating wet & dry ingredients. The cold milk separated the butter into chunks.) Drop by rounded teaspoonfuls onto ungreased cookie sheets. (I used parchment paper. The cookies are kind of gooey & hard to transfer until they cool.) Bake 8-9 minutes. Remove from oven; top each cookie with marshmallow half, cut side down. Return to oven & bake 2 minutes more or until marshmallows begin to puff. Remove to cooking rack. Meanwhile prepare glaze.
Glaze
6 T butter
1/4 c. milk
2 T unsweetened cocoa
1 3/4 c. powdered sugar
In saucepan combine butter, milk, & cocoa. Cook over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat & cool 5 minutes. Add powdered sugar, beat until creamy. Spoon over cooled cookies. I like to sprinkle with crushed candy canes for the holidays. Store in refrigerator, loosely covered. Makes 3-4 dozen.
Parfait Fruit Salad
Parfait Fruit Salad
1 large or 2 small vanilla instant pudding boxes
1 large vanilla yogurt
1 large cool whip, thawed
1-2 packages frozen strawberries, raspberries & blueberries OR fresh fruit as desired.
I like fresh strawberries & a bag of frozen mixed berries.
Mix cool whip & yogurt with dry pudding mix. Add fruit as desired. Refrigerate until set. Leftovers (if there are any) make great popsicles.
1 large or 2 small vanilla instant pudding boxes
1 large vanilla yogurt
1 large cool whip, thawed
1-2 packages frozen strawberries, raspberries & blueberries OR fresh fruit as desired.
I like fresh strawberries & a bag of frozen mixed berries.
Mix cool whip & yogurt with dry pudding mix. Add fruit as desired. Refrigerate until set. Leftovers (if there are any) make great popsicles.
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