Cheesy Potato Soup
2 cans cream of chicken soup
1 package ranch seasoning
sprinkle of garlic granules
sprinkle of pepper
8 oz cream cheese, softened and cubed
8 oz. grated cheddar cheese
1/4 cup bacon bits
32 oz. chicken broth
2 pounds frozen hash browns (cubes)
Mix all ingredients together in a crock pot. Cook on Low for 6-8 hours or High for 3-4.
BEST CHOCOLATE CHIP COOKIES
1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp. vanilla extract
2 eggs
3 cups + 2 T. of flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 cups chocolate chips (12 oz.)
Preheat oven to 375 degrees.
Cream together butter and sugars until combned.
Beat in eggs and vanilla until light in color (about 1 minute)
Add flour, baking soda, baking powder and salt.
Add chocolate chips.
Bake for 9 minutes. Take them out when they are just barely starting to turn brown. Let them sit on the baking sheet for at least 5 minutes before removing to a cooling rack.
Recipe Source – revised from Joy Food Sunshine
CEASAR PARMESAN CHICKEN
2 chicken breasts
3/4 cup parmesan cheese, divided
1/2 cup Caesar salad dressing
1/4 cup sour cream
1/4 cup crushed Caesar croutons
Heat oven to 375 degrees.
Line pan with foil.
Pound chicken to 1/2 inch.
Place chicken in pan and sprinkle with 1/2 cup parmesan cheese.
Mix Caesar dressing with sour cream – spoon over the top of the chicken.
Sprinkle remaining 1/4 cup parmesan cheese on top.
Bake for 30 mins.
Optional: Broil for 2-4 minutes until cheese is toasty – watch carefully.
CLAM SAUCE
4 T. butter
1/3 cup chopped onion
2 T. flour
1 cup milk
1 – 8 oz. can minced clams, undrained
1 – 8 oz. can mushrooms
2 tsp. lemon juice
1.2 tsp. garlic salt
½ tsp. seasoned salt
¼ tsp. pepper
Melt butter.
Sauté onions.
Mix in flour – cook on medium heat until thick and bubbly.
Add in milk – cooking until thick.
Add remaining ingredients.
Serve over noodles.
ANONA’s CHOCOLATE CREAM CHEESECAKE
CAKE:
1 chocolate box cake with the pudding in the mix
1 cup mayonnaise
1 cup water
3 eggs
Mix together and put in a greased/floured 9 x 13 pan.
FILLING:
2 large blocks cream cheese
2 eggs
½ cups sugar
Mix together and drop in spoonfuls on top of cake batter.
Bake according to the directions on the box
Test with a toothpick – DO NOT over cook.
RUSSIAN TEA COOKIES (Mexican Wedding cookies)
1” balls yields 25 cookies
1 cup butter, softened
½ cup powdered sugar
1 tsp. vanilla
2 ¼ cups sifted flour
¼ tsp. salt
¾ cup chopped nuts – I used dry roasted almonds. I rinsed the salt off of them first.
Cream together butter and powdered sugar until light and fluffy.
Stir in vanilla.
Whisk together flour and salt – add gradually to butter mixture.
Stir in chopped nuts. Chill dough if it seems too soft.
Form dough into balls and place onto parchment-lined or ungreased baking sheet.
Bake at 400 degrees for 11 minutes. Remove from oven and allow to cool slightly.
While cookies are still warm (but not hot) remove them from baking sheets and roll in powdered sugar until evenly coated.
Cool cookies completely on wire racks. Cookies may be rolled in powdered sugar a second time once cooled to room temperature.
