Sunday, December 23, 2007
Big Fat Chewy Chocolate Chip Cookies
From Now That's What's Cooking
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Layer ingredients in the order given into a wide mouth
Attach gift tag with cooking directions.
Bring 10 cups of water to a boil in a large soup pot. Add the Chicken Noodle Soup Mix. Add chicken, breaking it up well with a fork. Bring to a boil, lower heat and simmer uncovered for 12-15 minutes or until noodles are tender.
Tuesday, December 18, 2007
Mom's French Chocolates
From My Mom
1 bag semi-sweet chocolate chips (can also use dark chocolate or mint)
1 can sweetened condensed milk
Sprinkles, powdered sugar, or cocoa for topping
Melt the chocolate chips in a bowl, add the sweetened condensed milk and stir well. Refrigerate until completely chilled. Scoop out into small balls and roll between into nice round balls. Roll in choice of topping(sprinkles, powdered sugar or cocoa). Allow to set and harden, keep refrigerated.
Super Sugar Cookies
From Carrie's Cooking Adventure
3/4 cup margarine
1 cup granulated sugar
1 teaspoon real vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1. Cream margarine and sugar well.
2. Add vanilla and eggs; combine well.
3. In separate bowl, sift the baking powder, salt and flour. Add to wet ingredients slowly until thoroughly combined.
4. Cookie dough must be chilled until firm, or overnight.
5. Remove dough from fridge and roll out to a 1/4-inch thickness.
6. Preheat oven to 400 degrees.
7. With cookie cutters or rim of drinking glass, cut out cookies.
8. Place cookies on an ungreased cookie sheet and bake in preheated oven for 8-10 minutes, depending on oven. Check often to prevent over cooking or burning. Cool on baking rack when done.
Saturday, December 15, 2007
Monday, December 10, 2007
Source: Better Homes and Gardens
Makes about 36 cookies
Prep: 25 minutes
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.
Tuesday, November 27, 2007
1-2 tsp. Water
3/4 C. White Sugar
1 Tbsp. Pumpkin Pie Spice
1/2 tsp. Salt
2-2 1/2 C. Plain Dry Roasted Peanuts
Preheat oven to 325 degrees.
In a medium bowl, whisk together egg white and water until good and foamy.
Fold in the sugar, pumpkin spice, and salt. Blend until consistent.
Stir in peanuts to coat.
On a cookie sheet, pour out the coated peanuts in a flat layer. Any remaining glaze should be poured on the nuts.
Bake for 25 minutes.
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup (I used light)
2 tablespoons butter OR margarine, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350°F.
Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.
Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Monday, November 26, 2007
Bacon, Cheese & Potato Chowder
Prep Time: 20 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled (I used pre-cooked bacon to make it faster)
1/4 cup thinly sliced green onions (I didn't have any on hand so I omitted them)
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
Ladle into six soup bowls.
Top evenly with the cheese, bacon and onions.