Ultimate Chocolate Chip Cookies

Makes ~3 dozen cookies.

• ¾ cup (¾ stick) butter flavor shortening
• 1¼ cup firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1¾ cup all purpose flour
• 1 tsp salt
• ¾ tsp baking soda
• 1 cup coarsely chopped pecans (optional)
• If nuts are omitted, add additional ½ cup semi-sweet chocolate chips.

Heat oven to 375°.

Place sheets of foil on counter top for cooling.

Combine shortening, brown sugar, and vanilla in a large bowl.

Beat at medium speed with mixer until well blended.

Beat eff into creamed mixture.

Combine flour, salt, and baking soda.

Mix into creamed mixture just until blended.

Stir in chocolate chips and pecans.

Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet.

Bake 1 baking sheet at a time at 375° for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. DO NOT OVERBAKE.

Cook 2 min on baking sheet.

Remove cookies to foil to cool completely.

Lasagna

From: Stephanie Pedroza

• 1 lb Italian sweet sausage
• 1 heaping tbsp fresh, mined garlic
• 1 heaping tbsp parsley
• 1 heaping tbsp basil
• 1 large can chopped tomatoes
• 1 large can tomato paste

Brown meat, add above, and simmer 1 hour

• 1 box extra wide lasagna noodles

Cook in boiling salted water, drain, and cover in cold water

• 3 cups cottage cheese
• 2 beaten eggs
• 2 tbsp parsley flakes
• 1 cup Parmesan cheese

Mix above in bowl - let stand

Layers:

• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Noodles 
• Red sauce
• cottage cheese mix
• grated mozzarella
• Red sauce

Bake @ 375° for 30 min

Let stand 20 min

Salsa

From: Halee Webster

• 2 large tomatoes
• ½ large onion
• 1 fresh clove garlic
• ½ jalapeno
• juice of 1 lime
• 1 tbsp white vinegar
• salt/pepper to taste
• 8-10 cilantro leafy parts
• ½ large avocado

French Bread Dip

From: Sherrie Casto

• 1 loaf french bread
• 2 cups sour cream
• 1 cup mayo
• pastrami (wafer thin)
• 1 bunch green onions
• To taste:
• dill weed
• season salt
• red pepper (cayenne)
• garlic powder
• onion salt
• black pepper

Mix. Let stand and taste.

Cut loaf in half lengthwise

Hollow out

Serve dip in hollowed out half

Break remaining half into pieces

Dip bread.

Creamy Chicken Enchiladas

From: Mari Chambers

• 4 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 container sour cream
• 2 packs of shredded cheese (1 mexican, 1 cheddar)
• Chicken broth
• 2 cans diced green chilies

Boil chicken until cooked. Cut into cubes.

Mix soup, sour cream, cheese, chilies, and chicken in large bowl.

Add chicken broth for desired thickness.

Put mixture in tortillas, pour over top.
Bake at 400° for 20-45 minutes

Chicken Curry Rice

Source: Erika

• 2 tbsp turmeric
• 2 cups rice
• 2 cups water
• 2 cups chicken bullion cubes
• 4 tbsp butter
• ½ cup green onions
• ½ cup chopped celery
• ½ cup red bell pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 1 cup raisins
• 3 tbsp pine nuts
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 1 jar of chutney
• 2 lbs of chicken

Cook Rice:

Mix rice with turmeric and 2 tbsp butter until rice is the color of turmeric.

Crush 2 bullion cubes in 2 cups of water.

Add water to rice and stir.

Cook until done - set aside.

In another skillet

Add 2 tbsp butter, mix remaining ingredients.

Cook until chicken and veggies are done.

Serve over rice.

Chinese Cabbage Salad

• 1 head Nappa cabbage
• 4 chicken breasts cooked & diced
• 1 can water chestnuts drained & diced
• 3 oz pkg slivered almonds roasted 400° for a few minutes
• 1-3 bunches green onions chopped
• 2 pkg chicken flavor top ramen noodles crumbled up

Dressing:

• ½ cup veg oil
• 2 Tbs cider vinegar
• ½ tsp salt & pepper
• 1 Tbs sugar
• ramen noodle seasoning packet

mix and toss

Spinach Salad

From: Kelly Johannessen

1. spinach
2. red grapes - halved
3. candied walnuts - in saute pan, combine ¾ to 1 cup chopped walnuts and 2 Tbl sugar - heat and stir over med-high heat until sugar begins to liquefy - remove and put on a a piece of aluminum foil to cool
4. dressing - buy a bottle of Gernstein's salad dressing (either cheese & garlic Italian or Cheese Fantastico) heat desired amount of dressing in microwave for 30 sec and pour on salad when read to toss and serve.

Chile Verde

4 lb pork roast.
Boil 3-4 hours - cool & dice.
Place cooked diced pork in a little oil in fry pan.
Season w/salt & pepper.

Add 2-3 cans of diced green chilies.
oregano
cumin
Add 2-3 cans of water
Add 2 jalapeno peppers
Simmer for a few minutes
Thicken w/flour & water.
onion salt
cilantro
garlic
pepper
chicken bouillon

Beef Roast

• Put roast in slow cooker, slice an onion and place on top of and around roast.
• Put in a can of sliced mushrooms as well.
• Pour in 1 can of cream of mushroom soup and 4 beef bouillon cubes in the bottom with water (4 cups).
• Add salt and pepper to taste.
• Cook on low 8-10 hours or high 5-6 hours.

Potato Salad

2 lbs small yellow, red, or white potatoes
1 tbs apple cider vinegar
1/2 cup sour cream
1/4 cup mayo
1 tbs yellow mustard
1/2 cup red onion
1/2 cup chopped celery
1/3 cup dill pickle
2 hard boiled eggs
1/4 cup fresh parsley & dill
salt & pepper

Yams

Peel and boil with salt until soft
Mash
Butter to taste (6 yams ~½ stick)
Brown sugar to taste (½ cup)
1/2 cup Walnuts or pecans
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Just before, 1 layer of big marsh mellows (warning they expand)
Bake 150° to 200° until melted

½ yam per person is plenty

Homemade Mac and Cheese

Ingredients

• 8 ounces uncooked elbow macaroni

• 2 cups shredded sharp Cheddar cheese

• 1/2 cup grated Parmesan cheese

• 3 cups milk

• 1/4 cup butter

• 2 1/2 tablespoons all-purpose flour

• 2 tablespoons butter

• 1/2 cup bread crumbs (or ritz crackers)

• 1 pinch paprika

Directions

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Cut up leftover hotdogs for extra credit.

Marie's Chili

Ingredients

• 1 8oz can tomato sauce
• 2 tbsp tomato paste
• 2 28oz cans stewed tomatoes, crushed
• 2 yellow onions, chopped
• 1 tbsp cumin
• 2 tbsp chili powder
• 2-3 jalapeños diced
• 2 tbsp minced garlic
• 4 15oz cans kidney beans, drained and rinsed
• 5 pork chops (~2 lbs)

Directions

Cube and fry pork chops in garlic with olive oil until brownish. Add remaining ingredients into a big pot with kidney beans. Let simmer for a couple hours.

Brown Butter and Sea Salt Cookies

Ingredients

• 1 1/2 sticks unsalted butter
• 1/2 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• sea salt for sprinkling (preferably fleur de sel)
• optional: chocolate chips (I used semi-sweet)

Directions

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

In a saucepan over medium heat, melt butter until it starts to caramelize. It should smell nutty and you will see brown bits at the bottom of the pan. Be careful not to burn the butter - in which case you will have to start over. Pour browned butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl, whisk flour and baking soda. Add flour mixture to butter mixture until combined. Let cool to room temperature. Using a tablespoon or small scoop, drop dough onto cookie sheet. Sprinkle with sea salt and lightly press into top of cookies. Bake 15 minutes or until lightly golden. Don't overcook, or cookies will be too dry and crumbly.

Flour-less Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 cup brown sugar
• 1 cup peanut butter
• 1 egg
• 1 tsp baking soda
• 1 cup chocolate chips (we like semisweet)

Directions:
Mix together and scoop onto ungreased cookie sheet.  Bake at 350 for 10-12 minutes. 

Smoked Bourbon Chicken

From Cook's Country | August/September 2014

WHY THIS RECIPE WORKS:

Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves allowed the skin and meat to have maximum exposure to… read more

SERVES 4

Use a bourbon you’d be happy drinking. Use all the basting liquid in step 5.

INGREDIENTS

• 1 1/4 cups bourbon
• 1 1/4 cups soy sauce
• 1/2 cup packed brown sugar
• 1 shallot, minced
• 4 garlic cloves, minced
• 2 teaspoons pepper
• 2 (3 1/2- to 4-pound) whole chickens, giblets discarded
• 1 cup wood chips
• 4 (12-inch) wooden skewers

INSTRUCTIONS

1. Bring bourbon, soy sauce, sugar, shallot, garlic, and pepper to boil in medium saucepan over medium-high heat and cook for 1 minute. Remove from heat and let cool completely. Set aside 3/4 cup bourbon mixture for basting chicken. (Bourbon mixture can be refrigerated up to 3 days in advance.)

2. With chickens breast side down, using kitchen shears, cut through bones on both sides of backbones; discard backbones. Flip chickens over and, using chef’s knife, split chickens in half lengthwise through centers of breastbones. Cut 1/2-inch-deep slits across breasts, thighs, and legs, about 1/2 inch apart. Tuck wingtips behind backs. Divide chicken halves between two 1-gallon zipper-lock bags and divide remaining bourbon mixture between bags. Seal bags, turn to distribute marinade, and refrigerate for at least 1 hour or up to 24 hours, flipping occasionally.

3. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Remove chicken halves from marinade and pat dry with paper towels; discard marinade. Insert 1 skewer lengthwise through thickest part of breast down through thigh of each chicken half.

4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

4B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burners. (Adjust primary burner as needed to maintain grill temperature between 350° to 375°.)

5. Clean and oil cooking grate. Place chicken halves skin side up on cooler side of grill with legs pointing toward fire. Cover and cook, basting every 15 minutes with reserved bourbon mixture, until breasts register 160° and thighs register 175°, 75 to 90 minutes, switching placement of chicken halves after 45 minutes. (All of bourbon mixture should be used.) Transfer chicken to carving board, tent loosely with foil, and let rest for 20 minutes. Carve and serve.

Tamales

Mole

Pork tenderloin

Olive oil

Salt, pepper, garlic salt

170 degrees

75% California chili powder

25% New Mexico chili powder

Toast flour

1:1 flour

Toast flour/chili combo

Add roast drippings

Stir, add water, repeat

Add "Better Than Bouillon" (chicken & pork) to water

Bring to a boil

Add meat

Stir, add water, repeat

Bring to a boil

Lower to a simmer, stir occasionally

Simmer for hours

Cornmeal

Basically to recipe

Soak in water for 30 min

Heat water with bouillon

Add light olive oil (1 tbsp for 2 cups) - may use bacon grease

Bring to boil

Add cornmeal

Stir to cook evenly

Will thicken

Eclair Cake

Eclair Cake

Ingredients:
4 eggs
1 cup flour
1 cup water
1/2 cup butter
1 package Jello Instant Vanilla Pudding
Cool WHip
Magic Shell Chocolate


- Preheat over to 400 degrees
- Boil 1 cup water with 1/2 cup butter and 1 teaspoon salt
- Mix in 1 cup flour
- Mix in eggs 1 at a time

- Grease 9x13 pan
- Pour mixture in pan
- Bake for 15 minutes at 400 degrees, reduce to 375 bake 10-15 minutes

- Pour pudding on crust
- Add Cool Whip
- Drizzle Chocolate over the top
- Refrigerate


Blair and Jamie Rhodehouse

Korean Beef

Korean Beef

Ingredients
1 lb lean ground beef
1/3 c brown sugar
1/4 c soy sauce
1 tbs sesame oil
4 cloves garlic, minced
1/4 tsp ground ginger
1/2 - 1 tsp crushed red peppers
1 bunch green onions, thinly sliced

- Whisk
  brown sugar
  sesame oil
  garlic
  ground ginger
  red pepper

- In large skillet over medium-high heat
  - brown & crumble ground beef, drain if necessary
  - stir in soy sauce mixture, simmer until most liquid reduce, stirring frequently about 2-3 minutes

- Server over steamed rice.
- Top with thinly sliced green onions

Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken

Ingredients:
- 6 lbs. boneless, skinless chicken breasts
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder

Directions:

Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)

Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.

**I almost always use frozen chicken when I make big batches of slow cooker shredded chicken like this. And the chicken has always released LOTS of extra juices while cooking, making plenty moist. Some of that extra liquid may be from the chicken breasts being a little icy and frozen. But if you are worried about chicken being dry, feel free to add in a little liquid while cooking.

Lasagna Cupcakes

Lasagna Cupcakes

24 wonton wrappers

1 3/4 c Parmesan Cheese, Grated

1 3/4 c Mozzarella Cheese, Shredded

Pasta Sauce

Filling:  Sausage, veggies, etc.

Basil (for garnish)

1.  Preheat oven to 375, spray muffin tin with cooking spray

2.  Layer your cupcakes:  wonton wrapper, parmesan, mozzarella, "filling", sauce.  

3.  Repeat layers

4.  Top with parmesan and mozzarella cheeses

5.  Bake for 18-20 minutes or until edges are brown.

7.  Remove from oven and let cool for 5 minutes.

8.  Garnish with Basil and serve.