This is my Mom's recipe and I've been making it for years. I love them right out of the oven, though they're pretty good once cooled off too- just as long as they aren't overdone, so don't forget to set the timer!
1/2 butter
1/2 cup shortening
12 tbsp. brown sugar
12 tbsp. white sugar
1 tsp. vanilla
2 eggs
2 1/4 cups
1 tsp. salt
1 tsp. baking soda
2/3 a bag of chocolate chips
Cream butter, shortening, and sugars together (I love my kitchenaid for this). Add vanilla and cream. Add eggs and cream. Add chocolate chips and mix well. Add flour, soda, and salt and mix thoroughly. Test dough for consistency- it needs to be just past the sticky gooey mess stage, but firm enough to form into soft balls. I use my cookie scooper to scoop out even sized cookie dough balls. Place on a cookie sheet and bake 10-12 minutes at 365 degrees until slightly golden in color.
Monday, February 23, 2009
Saturday, February 21, 2009
The Very Best Cheeseball
This is seriously the very best cheeseball I've ever had. I just love it and it's always a hit when I take it somewhere with me! I got this delicious recipe from my mother-in-law Derra Ball.
2 8 oz. Packages cream cheese
1/4 tsp. bon appetit
1/4 tsp. garlic salt
1/4 tsp. celery salt
1/4 tsp. dry mustard
1/2 bunch finely chopped green onions
Mix ingredients together in mixer. Roll cheeseball in crushed pecans or grated cheese. Refrigerate.
Makes one large cheeseball or two small cheeseballs.
2 8 oz. Packages cream cheese
1/4 tsp. bon appetit
1/4 tsp. garlic salt
1/4 tsp. celery salt
1/4 tsp. dry mustard
1/2 bunch finely chopped green onions
Mix ingredients together in mixer. Roll cheeseball in crushed pecans or grated cheese. Refrigerate.
Makes one large cheeseball or two small cheeseballs.
Olive Garden Zuppa Toscana Soup
Katie also makes this soup and it is delicious. I haven't actually made it myself...yet. I plan to soon. I'm not real into super spicy things, so I need to find a good sausage with a little spice, but not too much.
SERVES 6-8
Ingredients
* 1 lb. spicy sausage
* 4 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 1/4 cup onion, diced
* 1/2 cup REAL bacon bits
* 1/4 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water (or substitute water and base for 2 cans chicken broth )
* 1/3 cup heavy cream
MY NOTES: I buy about a half to 3/4 a pound of mild Italian sausage for this recipe and I don't use the bacon bits.
Directions
1. If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, set aside.
3. In soup pot, saute onion and garlic cook 1 minute.
4. Add chicken base, water, and potatoes; simmer 15 minutes.
5. Add crumbled bacon, sausage, kale and cream.
6. Simmer 5 more minutes, then serve.
SERVES 6-8
Ingredients
* 1 lb. spicy sausage
* 4 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 1/4 cup onion, diced
* 1/2 cup REAL bacon bits
* 1/4 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water (or substitute water and base for 2 cans chicken broth )
* 1/3 cup heavy cream
MY NOTES: I buy about a half to 3/4 a pound of mild Italian sausage for this recipe and I don't use the bacon bits.
Directions
1. If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, set aside.
3. In soup pot, saute onion and garlic cook 1 minute.
4. Add chicken base, water, and potatoes; simmer 15 minutes.
5. Add crumbled bacon, sausage, kale and cream.
6. Simmer 5 more minutes, then serve.
Tuesday, February 3, 2009
Salsa Chicken Soup
Even my kids love this recipe. I got it from my sister-in-law Katie who is always making something yummy. I love that I can make this in under 45 minutes!
2 chicken breasts
2-3 garlic cloves
1/4 cup onions
salt
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder (I leave this out- I don't care for chili powder)
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
1 can corn drained
1/2- 1 cup salsa
Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.
I usually just boil my chicken in a separate pot first, then add it to the soup once it's completely cooked and chopped up instead. Just my personal preference.
2 chicken breasts
2-3 garlic cloves
1/4 cup onions
salt
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder (I leave this out- I don't care for chili powder)
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
1 can corn drained
1/2- 1 cup salsa
Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.
I usually just boil my chicken in a separate pot first, then add it to the soup once it's completely cooked and chopped up instead. Just my personal preference.
Monday, February 2, 2009
Vegetable Dilly Dip
This is a fantastic vegetable dip. It makes those boring carrots and broccoli taste oh so much better!
1 cup sour cream
1 cup mayo (I don't often have mayo on hand, so I usually just use 16 oz. of sour cream and no mayo--still tastes great)
2 tsp. dry dill
2 tsp dry minced onion (I've used 1 tsp. onion powder as well)
2 tsp. Bon Appetite
Mix together well and serve well chilled.
1 cup sour cream
1 cup mayo (I don't often have mayo on hand, so I usually just use 16 oz. of sour cream and no mayo--still tastes great)
2 tsp. dry dill
2 tsp dry minced onion (I've used 1 tsp. onion powder as well)
2 tsp. Bon Appetite
Mix together well and serve well chilled.
Sunday, February 1, 2009
Basic Roll Dough
This is my go to roll recipe when I want a light, buttery, delicious roll. It takes 2-2 1/2 hours from start to finish (depending on the temperature in your kitchen) and these rolls turn out right almost every time.
1/2 cup warm water
1 1/2 Tbsp. yeast
1 tsp. sugar
1/2 cup margarine or butter
1/2 cup sugar
1 cup scalded milk
3 eggs, beaten
1/2 tsp. salt
5-6 cups flour
Dissolve sugar and yeast in water. In separate bowl combine margarine and sugar. Add milk and mix until well combined. Add eggs and yeast mixture. Stir. Add salt. Stir. Add flour, enough to make a soft dough that is just past sticky. Place dough in greased bowl and cover and rise until double. Shape and rise til double again (don't let over rise!). I like to shape into crescent shaped rolls. Bake at 350 degrees for 15 minutes or until golden brown. Brush with butter right as they come out of the oven and serve. They're best hot!
1/2 cup warm water
1 1/2 Tbsp. yeast
1 tsp. sugar
1/2 cup margarine or butter
1/2 cup sugar
1 cup scalded milk
3 eggs, beaten
1/2 tsp. salt
5-6 cups flour
Dissolve sugar and yeast in water. In separate bowl combine margarine and sugar. Add milk and mix until well combined. Add eggs and yeast mixture. Stir. Add salt. Stir. Add flour, enough to make a soft dough that is just past sticky. Place dough in greased bowl and cover and rise until double. Shape and rise til double again (don't let over rise!). I like to shape into crescent shaped rolls. Bake at 350 degrees for 15 minutes or until golden brown. Brush with butter right as they come out of the oven and serve. They're best hot!
Chocolate Crinkle Cookies
This recipe came from a dear friend of my Mom's named June Jerney. It's long been one of my favorite cookie recipes. This type of cookie is at its best once it's completely cooled.
Blend together...
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Then add...
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1/4 cup cocoa
Refrigerate overnight (I never do this- I simply don't plan far enough ahead!). Roll dough into nickel sized balls and roll each ball in powdered sugar. Flatten to 1/2 inch thick on a cookie sheet. Bake at 325 degrees for 8 minutes or until the edges fall down but the center is still puffed. Leave on cookie sheet to cool.
Blend together...
1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Then add...
1/2 tsp. salt
1 tsp. soda
2 1/2 cups flour
1/4 cup cocoa
Refrigerate overnight (I never do this- I simply don't plan far enough ahead!). Roll dough into nickel sized balls and roll each ball in powdered sugar. Flatten to 1/2 inch thick on a cookie sheet. Bake at 325 degrees for 8 minutes or until the edges fall down but the center is still puffed. Leave on cookie sheet to cool.
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