Desserts
Ultimate Chocolate Chip Cookies
1 cup Butter Flavor Crisco
1 1/2 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
2 1/4 to 2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chocolate chips
1 cup coarsly chopped pecans (optional)
Preheat oven to 375 degrees.
Combine Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Stir into creamed mixture just until blended. Stir in chocolate chips and pecans.
Drop by rounded tablespoonsful 3 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes at 375 for chewy cookies, or 11 to 13 minutes for crip cookies.
Cool 2 minutes on baking sheet. Remove to cooling racks. Cool completely.
Makes about 3 dozen.
1 1/2 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
2 1/4 to 2 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chocolate chips
1 cup coarsly chopped pecans (optional)
Preheat oven to 375 degrees.
Combine Crisco, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
Combine flour, salt, and baking soda. Stir into creamed mixture just until blended. Stir in chocolate chips and pecans.
Drop by rounded tablespoonsful 3 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes at 375 for chewy cookies, or 11 to 13 minutes for crip cookies.
Cool 2 minutes on baking sheet. Remove to cooling racks. Cool completely.
Makes about 3 dozen.
From Martha Clarke (Mom)
Raspberry Almond Cookies
1/2 cup butter
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg, separated
1 cup flour
3/4 cup finely chopped almonds
raspberry jam
powdered sugar frosting
Cream butter. Add sugar, sald, vanilla, and egg yolk. Beat until light. Add flour and stir.
Wrap in waxed paper and chill well (overnight).
Roll into very small balls. Dip in slightly beaten egg white, then in almonds.
Place on ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
Bake 20 minutes at 300 degrees. Let stand on cookie sheet for 1 minute.
Remove to a wire rack.
Frost with a dab of frosting when cool.
1/3 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 egg, separated
1 cup flour
3/4 cup finely chopped almonds
raspberry jam
powdered sugar frosting
Cream butter. Add sugar, sald, vanilla, and egg yolk. Beat until light. Add flour and stir.
Wrap in waxed paper and chill well (overnight).
Roll into very small balls. Dip in slightly beaten egg white, then in almonds.
Place on ungreased cookie sheet. Make an indent in center of each ball. Fill with jam.
Bake 20 minutes at 300 degrees. Let stand on cookie sheet for 1 minute.
Remove to a wire rack.
Frost with a dab of frosting when cool.
From Grandma Jeanne Kieffer
Orange Sugar Cookies
1 cup shortening, butter flavor
1 1/4 cup sugar
1 tsp. vanilla
2 tsp. orange extract
1 Tbsp milk
3 to 3 1/4 cup flour
1/2 tsp salt
2 1/2 tsp baking powder
Cream sugar and shortening. Add vanilla, orange, eggs, and milk. Mix until combined. Add salt, baking powder, and flour a little at a time.
Mix as much as you can with an electric mixer. Finish mixing by hand. Chill for at least one hour.
Roll to 1/8 inch thick. Cut out shapes.
Bake at 375 degrees for 6 to 8 minutes until edges are golden brown. Cool.
Frost and decorate.
1 1/4 cup sugar
1 tsp. vanilla
2 tsp. orange extract
1 Tbsp milk
3 to 3 1/4 cup flour
1/2 tsp salt
2 1/2 tsp baking powder
Cream sugar and shortening. Add vanilla, orange, eggs, and milk. Mix until combined. Add salt, baking powder, and flour a little at a time.
Mix as much as you can with an electric mixer. Finish mixing by hand. Chill for at least one hour.
Roll to 1/8 inch thick. Cut out shapes.
Bake at 375 degrees for 6 to 8 minutes until edges are golden brown. Cool.
Frost and decorate.
From Martha Clarke (Mom)
Chocolate Cherry Cookies
1 jar maraschino cherries
1/2 cup butter
1 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 tsp vanilla
1/2 cup unsweetened cocoa powder
1 1/2 cup flour
1 cup chocolate chips
1/2 cup sweetened condensed milk
Beat butter until smooth. Add sugar, baking powder, baking soda and salt. Beat in egg, and vanilla until combined. Beat in cocoa powder and as much flour as you can with a mixer. Stir in remaining flour.
Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased cookie sheet. Press your thumb into center of each ball.
Drain cherries, reserving juice. Place a cherry into center of each cookie.
For frosting, combine chocolate pieces and sweetened condensed milk. Microwave until chocolate is melted, 1 minute at a time. Stir in 4 tsp. reserved cherry juice. Spoon 1 tsp frosting over each cherry, spreading to cover. (Frosting may be thinned with cherry juice if necessary)
Bake at 350 degrees for 10 minutes or until edges are firm. Cool 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Makes about 4 dozen.
1/2 cup butter
1 cup sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 tsp vanilla
1/2 cup unsweetened cocoa powder
1 1/2 cup flour
1 cup chocolate chips
1/2 cup sweetened condensed milk
Beat butter until smooth. Add sugar, baking powder, baking soda and salt. Beat in egg, and vanilla until combined. Beat in cocoa powder and as much flour as you can with a mixer. Stir in remaining flour.
Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased cookie sheet. Press your thumb into center of each ball.
Drain cherries, reserving juice. Place a cherry into center of each cookie.
For frosting, combine chocolate pieces and sweetened condensed milk. Microwave until chocolate is melted, 1 minute at a time. Stir in 4 tsp. reserved cherry juice. Spoon 1 tsp frosting over each cherry, spreading to cover. (Frosting may be thinned with cherry juice if necessary)
Bake at 350 degrees for 10 minutes or until edges are firm. Cool 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Makes about 4 dozen.
From Martha Clarke (Mom)
Amaretto Berry Cheesecake
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3 Tbsp. almond-flavored liqueur
2 eggs
1 Graham Pie Crust (6 oz.)
2 cups mixed berries (blueberries, raspberries and sliced strawberries)
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add liqueur; mix well. Add eggs; beat just until blended.
Pour into crust.
Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with berries just before serving. Store leftover cheesecake in refrigerator.
1/2 cup sugar
1/2 tsp. vanilla
3 Tbsp. almond-flavored liqueur
2 eggs
1 Graham Pie Crust (6 oz.)
2 cups mixed berries (blueberries, raspberries and sliced strawberries)
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add liqueur; mix well. Add eggs; beat just until blended.
Pour into crust.
Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with berries just before serving. Store leftover cheesecake in refrigerator.
From www.kraftfoods.com
Easy Cheesy Lemon Bars
1 package lemon cake mix
1/2 cup melted butter
1 egg, slightly beaten
TOP:
1 8-oz cream cheese, softened
1 16-oz container lemon frosting
1 egg
1 tsp. lemon juice
Bottom: Combine cake mix, butter, and egg. Mix with fork until moistened. Set aside 1 cup of mix. Grease bottom only of 9x13 pan. Pat mix into it.
Top: Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice. Beat 3 to 5 minutes. Spread over cake mixture.
Bake at350 degrees for 30 to 40 minutes or until lightly browned. When cool, spread top with remaining frosting. Store in refrigerator. Bars cool easier when chilled.
Makes about 35 bars.
1/2 cup melted butter
1 egg, slightly beaten
TOP:
1 8-oz cream cheese, softened
1 16-oz container lemon frosting
1 egg
1 tsp. lemon juice
Bottom: Combine cake mix, butter, and egg. Mix with fork until moistened. Set aside 1 cup of mix. Grease bottom only of 9x13 pan. Pat mix into it.
Top: Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice. Beat 3 to 5 minutes. Spread over cake mixture.
Bake at350 degrees for 30 to 40 minutes or until lightly browned. When cool, spread top with remaining frosting. Store in refrigerator. Bars cool easier when chilled.
Makes about 35 bars.
From Martha Clarke (Mom)
Main Dishes
Meat Loaf
1 1/2 lb ground chuck
3/4 cup quick oats
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 cup tomato juice
1 egg, beaten
Combine all ingredients thoroughly. Pack into ungreased loaf pan. Bake 1 hour 15 minutes at 350 degrees. Let stand 5 minutes.
3/4 cup quick oats
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 cup tomato juice
1 egg, beaten
Combine all ingredients thoroughly. Pack into ungreased loaf pan. Bake 1 hour 15 minutes at 350 degrees. Let stand 5 minutes.
From Joanie Millard (Mom)
Swiss Chicken Casserole
4 - 5 boneless, skinless chicken breasts
1 can cream of mushroom soup
1/2 can of milk
baby swiss cheese
herb suffing mix
1/2 to 1 cup butter
Cook chicken (bake, or in crock pot). Shread checken and mix with the soup and milk. Pour into 9x13 pan. Layer slices of baby swiss on top. Pour herb stuffing mix on top. Use enough to cover the chicken to about one inch thick. Melt the butter and drizzle over the top of the casserole.
Bake at 350 degrees for 30 minutes.
1 can cream of mushroom soup
1/2 can of milk
baby swiss cheese
herb suffing mix
1/2 to 1 cup butter
Cook chicken (bake, or in crock pot). Shread checken and mix with the soup and milk. Pour into 9x13 pan. Layer slices of baby swiss on top. Pour herb stuffing mix on top. Use enough to cover the chicken to about one inch thick. Melt the butter and drizzle over the top of the casserole.
Bake at 350 degrees for 30 minutes.
From Unknown - tell me if this is from you!!!
Honey Mustard Chicken Cordon Bleu
4 chicken breasts
4 slices swiss cheese
4 slices ham
1/2 cup honey
1/2 cup dijon mustard
1 cup bread crumbs
1/4 cup parmesan cheese
Pound Chicken Flat. Combine honey and mustard in one bowl and bread crumbs and parmesan cheese in another. Dredge chicken in honey mustard and breat crumbs. Place in greased baking pan and top with one slice ham and one slice cheese. Fold sides in and flip over. Bake 30 minutes at 400 degrees or until chicken is cooked. Top with honey mustard sauce.
4 slices swiss cheese
4 slices ham
1/2 cup honey
1/2 cup dijon mustard
1 cup bread crumbs
1/4 cup parmesan cheese
Pound Chicken Flat. Combine honey and mustard in one bowl and bread crumbs and parmesan cheese in another. Dredge chicken in honey mustard and breat crumbs. Place in greased baking pan and top with one slice ham and one slice cheese. Fold sides in and flip over. Bake 30 minutes at 400 degrees or until chicken is cooked. Top with honey mustard sauce.
From Theresa Clarke
Cheese and Chicken Enchiladas
1 onion, chopped
1 1/2 cups cooked, shredded chicken breast
3/4 chip shredded cheddar cheese
1 jar salsa
1/2 an 8-oz package cream cheese
8 flour tortillas
Preheat oven to 350 degrees. Spray large nonstick pan with cooking spray. Add onion. Cook over medium-high heat until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat until cheeses are melted.
Spoon into tortillas and roll up. Place in 9x13 pan. Drizzle with salsa. Sprinkle with cheese. Bake for 15 minutes.
1 1/2 cups cooked, shredded chicken breast
3/4 chip shredded cheddar cheese
1 jar salsa
1/2 an 8-oz package cream cheese
8 flour tortillas
Preheat oven to 350 degrees. Spray large nonstick pan with cooking spray. Add onion. Cook over medium-high heat until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat until cheeses are melted.
Spoon into tortillas and roll up. Place in 9x13 pan. Drizzle with salsa. Sprinkle with cheese. Bake for 15 minutes.
From www.meals.com