Chipotle Chocolate Chili
Meagan Darbous
1 lb. lean ground turkey or beef
1 large onion, chopped
1 red bell pepper, minced (I have also used green before)
2-3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Chipotle sauce (from the can of chipotle chilies) sometimes this is hard to find, so in that case use chipotle chili powder, to taste
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (use to taste as needed; be careful because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese
Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground meat until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a can of chipotle chilies (or about a tsp. or two of chipotle chili powder if you are going that route). Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (usually about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add some more red wine vinegar to cut the sweetness of the chili (although I like it sweet and sometimes even add more brown sugar). You can play around here a little with the flavors.
When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.
Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup
Heather Ashby
1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.
Heather Ashby
1. Boil 3 chicken breasts in unsalted water. Cool and dice chicken. Reserve broth and add enough water to make 1 ½ quarts of liquid.
2. Add 2/3 cup diced celery and 1 finely chopped carrot. Bring to a boil.
3. Add ½ cup instant rice and 2 TB dehydrated onion. Simmer for 10 minutes.
4. Add 1 can (12 oz) evaporated milk and ¼ cup butter. Simmer for 5 minutes.
5. Mix and add the following slowly to the soup (stirring constantly) until thickened:
1 ½ TB cornstarch
¼ cup chicken soup base
Pepper to taste
6. Add diced chicken and simmer 3-5 minutes.
Note – I always double this recipe.
Southern Corn Casserole
Southern Corn Casserole
Fawn Crist
1 can corn
1 can creamed corn
1 cup sour cream
1 box jiffy corn mix
2 eggs
1 cup butter
Combine all ingredients. Bake in greased 13x9 pan at 350 degrees for 35 mins. Optional, top with cheese. I recommend doubling the recipe.
Fawn Crist
1 can corn
1 can creamed corn
1 cup sour cream
1 box jiffy corn mix
2 eggs
1 cup butter
Combine all ingredients. Bake in greased 13x9 pan at 350 degrees for 35 mins. Optional, top with cheese. I recommend doubling the recipe.
Shredded Chicken Filling
Shredded chicken filling
Tiffany Dougher
2 pounds cooked, shredded chicken breast meat
1 pound tomatillos
7 oz. green chilies, diced
2 cloves garlic
1 tsp salt
1 Tbs. vegetable oil
1 c. chopped onion
2 tsp. chopped fresh cilantro (I use more!)
Combine tomatillos, chiles, garlic and salt in a food processor or blender, process 1 minute or until mixture is smooth. Heat vegetable oil in a large skillet over medium high heat. Add onion; cook, stirring occasionally for 1-2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally for 4-5 minutes or until heated through. Remove from heat and stir in cilantro. Use filling in burritos, tacos, enchiladas,or tamales.
Tiffany Dougher
2 pounds cooked, shredded chicken breast meat
1 pound tomatillos
7 oz. green chilies, diced
2 cloves garlic
1 tsp salt
1 Tbs. vegetable oil
1 c. chopped onion
2 tsp. chopped fresh cilantro (I use more!)
Combine tomatillos, chiles, garlic and salt in a food processor or blender, process 1 minute or until mixture is smooth. Heat vegetable oil in a large skillet over medium high heat. Add onion; cook, stirring occasionally for 1-2 minutes or until onion is tender. Stir in tomatillo mixture and chicken. Cook, stirring occasionally for 4-5 minutes or until heated through. Remove from heat and stir in cilantro. Use filling in burritos, tacos, enchiladas,or tamales.
Brown Rice and Chickpea Salad
Brown Rice and Chickpea Salad
Kim Hamilton
3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves
Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.
Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.
Kim Hamilton
3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves
Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.
Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.
Cream Cheese Potato Soup
Cream cheese potato soup:
Emily Vasica
6c water
3 ck bouillon cube (6 sm)
2 pkg cream cheese 8oZ cubed
4c thinly sliced potatoes (skins on)
1pkg Jimmy dean sausage - browned
1/2 c onion chopped fine
1tsp garlic powder
1tsp dill weed
In large pot combine water, ck bouillon & cream cheese
Bring to a boil & cook until cheese melts.
Add potatoes, onion, sausage & seasonings to soup
Simmer 45 minutes
Emily Vasica
6c water
3 ck bouillon cube (6 sm)
2 pkg cream cheese 8oZ cubed
4c thinly sliced potatoes (skins on)
1pkg Jimmy dean sausage - browned
1/2 c onion chopped fine
1tsp garlic powder
1tsp dill weed
In large pot combine water, ck bouillon & cream cheese
Bring to a boil & cook until cheese melts.
Add potatoes, onion, sausage & seasonings to soup
Simmer 45 minutes
Banana Bread
banana bread
Amy Richards
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.
Amy Richards
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with honey or serve with ice cream.
Easy Cheesy Lentil Bake
Easy Cheesy Lentil Bake
Lesley Ann Presbury
1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese
Heat oil in a fairly large pan and cook chopped onion and garlic.
After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.
Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.
Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.
This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.
The main dish freezes very well so just add the cheese once it has defrosted.
Lesley Ann Presbury
1 large or 2 small onions
2 tbs of olive oil
2 cloves of Garlic
1/2 tsp Mixed herbs
1 red and 1 yellow pepper
2-4 carrots depending on size
1/2 small can of tomato paste
1 can chopped tomatoes
1 and 1/3 cups of lentils
1 can sweet corn
1 pint of vegetable or chicken stock
Lots of grated cheese
Heat oil in a fairly large pan and cook chopped onion and garlic.
After a few minutes add the chopped peppers (you can have them as big or as small as you like I personally like them fairly small) and carrot (again cut them as you like, I grate mine). Cook on low heat for about 5 minutes.
Add the can tomatoes, tomato paste, stock, herbs and lentils and bring to the boil and simmer for about 20 minutes adding the corn at the end and cooking for a further 5 minutes.
Transfer to an oven proof dish and top with lots of grated cheese and place in a oven 400 or broil until the cheese is melted and bubbling.
This makes a good 8 servings and is great served over baked potatoes and is more yummy that it sounds I promise you.
The main dish freezes very well so just add the cheese once it has defrosted.
No Fail Rolls
Never Fail Rolls
Teressa Chappel
1/2 cup warm water
2 Tbs yeast
1 Tbs sugar
1/2 cup melted butter
1 Tbs salt
1 lg can evaporated milk
1 can warm water
1/2 cup sugar
4 eggs
10 cups flour
Mix yeast and 1 Tbs sugar with 1/2 cup warm water. Let sit 5 minutes. Add melted butter, salt, evaporated milk, water, 1/2 cup sugar, and beaten eggs. Add flour and mix well. Knead until smooth and elastic. Put in greased bowl and turn dough over. Cover with plastic or wet cloth and let rise until double. Punch down dough and divide into 4 equal sections. Roll out each section into a circle. Spread with melted butter. Cut into 12 wedges. Roll up into crescent rolls. Put onto greased baking sheets and let rise. Bake at 350 for 15-20 minutes. May butter as soon as they come out of the oven.
Teressa Chappel
1/2 cup warm water
2 Tbs yeast
1 Tbs sugar
1/2 cup melted butter
1 Tbs salt
1 lg can evaporated milk
1 can warm water
1/2 cup sugar
4 eggs
10 cups flour
Mix yeast and 1 Tbs sugar with 1/2 cup warm water. Let sit 5 minutes. Add melted butter, salt, evaporated milk, water, 1/2 cup sugar, and beaten eggs. Add flour and mix well. Knead until smooth and elastic. Put in greased bowl and turn dough over. Cover with plastic or wet cloth and let rise until double. Punch down dough and divide into 4 equal sections. Roll out each section into a circle. Spread with melted butter. Cut into 12 wedges. Roll up into crescent rolls. Put onto greased baking sheets and let rise. Bake at 350 for 15-20 minutes. May butter as soon as they come out of the oven.
Melanie's Famous Sugar Cookies
Melanie's Famous Sugar Cookies
Melanie Passey
1/2 c. shortening
1/2 c. butter
1 c. sugar
3 eggs
3-1/2 c. flour
1 t. baking soda
2 t. cream of tartar
1 t. vanilla
Cream shortening, butter and sugar. Add eggs and vanilla. Add dry ingredients all at once and mix well. Refrigerate dough for at least an hour. Roll on to a floured surface until 1/4 to 1/8" thick and cut. Add a little more flour if dough is too sticky. Bake at 350 for 10 min. Remove from pans immediately. They will seem a little crumbly after they are first baked. They are best after they have been frosted and have sat for a few hours. Store in an airtight container. Use wax paper if you have to layer them. These are great because they stay fresh tasting for up to a week!
Here is my favorite frosting recipe:
Buttercream Icing
4 c. powdered sugar
1/2 c. butter
1/2 c. shortening
1 t. vanilla
4-1/2 t. milk
Melanie Passey
1/2 c. shortening
1/2 c. butter
1 c. sugar
3 eggs
3-1/2 c. flour
1 t. baking soda
2 t. cream of tartar
1 t. vanilla
Cream shortening, butter and sugar. Add eggs and vanilla. Add dry ingredients all at once and mix well. Refrigerate dough for at least an hour. Roll on to a floured surface until 1/4 to 1/8" thick and cut. Add a little more flour if dough is too sticky. Bake at 350 for 10 min. Remove from pans immediately. They will seem a little crumbly after they are first baked. They are best after they have been frosted and have sat for a few hours. Store in an airtight container. Use wax paper if you have to layer them. These are great because they stay fresh tasting for up to a week!
Here is my favorite frosting recipe:
Buttercream Icing
4 c. powdered sugar
1/2 c. butter
1/2 c. shortening
1 t. vanilla
4-1/2 t. milk
Jeansoyke's Cinnamon Loaf
jeansoyke’s cinnamon loaf
Beth Anne Service
2 cups of sugar
1 cup of oil
mix really well
4 eggs, 1 at a time, mixing the whole time
alternate mixing
3 cups flour and 1 tablespoon baking power
1 cup of milk
into 2 sprayed bread pans put a ½ inch of the batter into the pan.
sprinkle a mixture of cinnamon sugar on top then another ½ inch of batter
do both pans at the same time so that they are equal in size
cook at 350 degrees for 45-50 minutes
Ginger Snap Cookies
Gingersnap Cookies
Kelsey Richards
Mix until smooth:
1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
1/2 tsp salt
Add & Mix well:
5 c flour
2 1/2 tsp baking soda
2 tsp each cinnamon, cloves & ground ginger
Roll into balls, dip in sugar
Bake at 350 degrees for 10 minutes
Kelsey Richards
Mix until smooth:
1 1/2 c butter
2 c sugar
2 eggs
1/2 c molasses
1/2 tsp salt
Add & Mix well:
5 c flour
2 1/2 tsp baking soda
2 tsp each cinnamon, cloves & ground ginger
Roll into balls, dip in sugar
Bake at 350 degrees for 10 minutes
Favorite Pizza Recipe
Summer Miller
Thin Crust Pizza Dough
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. saltpizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Thin Crust Pizza Dough
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. saltpizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
White Sauce like Papa Murphys
1 cup ranch dressing
1 T. minced garlic
Thai Chicken in Spicy Peanut Sauce
Thai Chicken in Spicy Peanut Sauce
Cyndie Call
3 chicken breasts- cubed
1 medium onion, diced
2 tbsp canola oil
1 can cream of chicken soup
3/4 can of water
3 tbsp peanut butter (I usually add more. We like it super peanutty)
1 tsp chili powder
1/8 tsp ground cayenne pepper
salt & pepper to taste
In a large skillet, sauté chicken and onions in oil until chicken is cooked through and onions are transluscent. Add soup, water, peanut butter, chili powder, cayenne pepper, and salt & pepper. Stir until smooth. Heat through and serve over rice.
*We usually add more chili powder and cayenne pepper because we like spicy. If you add more, just know that the spice builds as it cooks, so a spiciness that is perfect may end up too spicy by the time you eat it. Speaking from experience...
Cyndie Call
3 chicken breasts- cubed
1 medium onion, diced
2 tbsp canola oil
1 can cream of chicken soup
3/4 can of water
3 tbsp peanut butter (I usually add more. We like it super peanutty)
1 tsp chili powder
1/8 tsp ground cayenne pepper
salt & pepper to taste
In a large skillet, sauté chicken and onions in oil until chicken is cooked through and onions are transluscent. Add soup, water, peanut butter, chili powder, cayenne pepper, and salt & pepper. Stir until smooth. Heat through and serve over rice.
*We usually add more chili powder and cayenne pepper because we like spicy. If you add more, just know that the spice builds as it cooks, so a spiciness that is perfect may end up too spicy by the time you eat it. Speaking from experience...
Pumpkin Cake
Pumpkin Cake *
Courtney Graves
Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!
Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice
Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.
Bake at 350 degrees for 1 hour. Top with cool whip or icecream
**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**
Courtney Graves
Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!
Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice
Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.
Bake at 350 degrees for 1 hour. Top with cool whip or icecream
**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**
White Chocolate Chip Cookies
Oh my goodness these are yummy!
White Chocolate Chip Cranberry Cookies (like Kneaders)...Summer Miller
1 cup butter, softened at room temp 1 cup packed brown sugar
1 cup white sugar 2 eggs
1TBSP vanilla 3 cups all-purpose flour
1 tsp baking soda 1.5 cup white chocolate chips
1.5 cup dried cranberries I add a hint of orange extract
Directions
Bake 375F for 10-12 minutes, and cool on cookie sheet for 5 min. Makes 36 cookies.
White Chocolate Chip Cranberry Cookies (like Kneaders)...Summer Miller
1 cup butter, softened at room temp 1 cup packed brown sugar
1 cup white sugar 2 eggs
1TBSP vanilla 3 cups all-purpose flour
1 tsp baking soda 1.5 cup white chocolate chips
1.5 cup dried cranberries I add a hint of orange extract
Directions
Bake 375F for 10-12 minutes, and cool on cookie sheet for 5 min. Makes 36 cookies.
Peanut Butter Chocolate Chip
Peanut Butter Chocolate Chip - Gluten Free
Courtney Graves
Ingredients
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda
Preparation
350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes
(I would say get them out at 10 minutes for sure, even if they look a little gooey, otherwise they burn fast!)
Courtney Graves
Ingredients
1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda
Preparation
350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes
(I would say get them out at 10 minutes for sure, even if they look a little gooey, otherwise they burn fast!)
Chocolate Chip Cookies
This is my mom's cookie recipe:
Chocolate chip cookies
Kesley Richards
Cream: 1 c butter
3/4 c sugar
3/4 c brown sugar
Add: 2 eggs
1 t vanilla
1 t baking soda
1 t salt
Mix well
Add 3 c flour. Mix. Then add 1 package milk chocolate chips.
Bake 350 for 9-11 minutes
Tips: Here in SLC with the high elevation I bake them for only 8 minutes. Or you can bake them at 325 degrees for 10-12 minutes. I will also double the recipe and use a pkg. of white chocolate chips and a pkg. of toffee bits.
Chocolate chip cookies
Kesley Richards
Cream: 1 c butter
3/4 c sugar
3/4 c brown sugar
Add: 2 eggs
1 t vanilla
1 t baking soda
1 t salt
Mix well
Add 3 c flour. Mix. Then add 1 package milk chocolate chips.
Bake 350 for 9-11 minutes
Tips: Here in SLC with the high elevation I bake them for only 8 minutes. Or you can bake them at 325 degrees for 10-12 minutes. I will also double the recipe and use a pkg. of white chocolate chips and a pkg. of toffee bits.
GingerSnaps
Ginger Snaps
Terrah Anderson
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 cup flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour (I don't). Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet. Bake at 375 for 8-10 minutes.
Terrah Anderson
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 cup flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour (I don't). Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet. Bake at 375 for 8-10 minutes.
Artichoke Dip
Artichoke dip
BethAnne Service
2 cup freshly grated Parmesan cheese
2 cup Mayo
2 cans of artichoke hearts
2 clove of garlic
Bake in casserole at 350 for 20-25 minutes
Serve with French Bread
BethAnne Service
2 cup freshly grated Parmesan cheese
2 cup Mayo
2 cans of artichoke hearts
2 clove of garlic
Bake in casserole at 350 for 20-25 minutes
Serve with French Bread
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