Fudgey Butterscotch Cookies or Fudgey Chocolate Chip Cookies

November 12, 2012

1 cup (2 sticks) butter or margarine, softened

2/3 cup sugar

2/3 cup packed brown sugar

1 tsp. vanilla

Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.

2 eggs

Add eggs one at a time, beating after each addition.

2 cups flour

3/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Add flour, cocoa, baking soda and salt.

11 oz. package of butterscotch chips or chocolate chips

Stir in butterscotch chips or chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Recipe Source: www.verybestbaking.com

FULL RECIPE WITHOUT PICTURES —

FUDGEY BUTTERSCOTCH COOKIES or FUDGEY CHOCOLATE CHIP COOKIES

1 cup (2 sticks) butter or margarine, softened

2/3 cup sugar

2/3 cup packed brown sugar

1 tsp. vanilla

2 eggs

2 cups flour

3/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

11 oz package of butterscotch chips or chocolate chips

Beat butter, sugar, brown sugar and vanilla in large bowl until creamy.

Add eggs one at a time, beating after each addition.

Add flour, cocoa, baking soda and salt.

Stir in butterscotch chips or chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 10 minutes. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Recipe Source: www.verybestbaking.com

Creamy Tomatoe Tortillini Soup

November 11, 2012

This is a delicious tortellini soup! Eric and Karen served this soup at a family party and we all just loved it! Served with crusty bread, this makes a very hearty meal.

2 whole large cloves of garlic, minced

2 T. olive oil

2 cans (10 3/4 oz.) condensed tomato soup

1/2 cup sun dried tomatoes, chopped or 2 T. Sun-dried tomato paste

1 1/2 cups milk

2 cups half and half

2 cups chicken stock

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

2 tsp. Italian seasoning

1 whole 9 oz. package of cheese-filled tortellini

1/2 cups shredded Parmesan cheese

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt.

When the garlic is done, add tomato soup, tomatoes, milk, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop noodles into the soup. Cook according to the package directions. Takes about 8 minutes.

After noodles are cooked, ladle soup into bowls and top with parmesan cheese.

Serve with crusty bread.

Hot Cream Cheese Crab Dip

November 11, 2012

A Baltimore Style Hot Cream Cheese Crab Dip Recipe

Our son Eric and daughter-in-law, Karen, made this for a family party. We all LOVED it!

For an extra special crunch on top, try adding crushed buttery crackers and Parmesan cheese the last five minutes of baking.

16 oz. crab meat, drained

8 oz. cream cheese, softened

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon seafood seasoning (Karen used McCormick for Fish)

1/2 teaspoon dry mustard

2 garlic cloves, minced

1/2 small white onion, minced

1 1/2 tablespoon lemon juice

In a large bowl, stir to combine all ingredients except crab meat. Gently fold in crab meat.

Pour into baking dish and bake at 350 degrees for 12-15 minutes or until lightly brown.

Can be served right from the baking dish or in a bread bowl.

Serve with crackers or chunks of french bread.

Recipe Source: appetite4appetizers.com (found on Pinterest)

Caramel Cheesecake Apple Dip

November 11, 2012

Our daughter-in-law, Karen, made this for a family dinner and everyone LOVED it!! This dip is caramel apples for grown-ups. It has all the things you like about a caramel apple layered between sweet cream cheese. It’s creamy, caramely, goodness with a little chocolate and toffee thrown in for good measure. This cheesecake dip looks pretty on a serving plate, which makes it a great to serve at parties.

12 ounces cream cheese, at room temperature

3 Tbs. heavy cream

1/4 cup powdered sugar

1/2 tsp. vanilla

Caramel sauce (recipe below) or store bought

Heath milk chocolate pieces

mini chocolate chips

2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve

Line a bowl with plastic wrap. Use enough plastic wrap to hang over the sides of the bowl about 2 inches.

Place softened cream cheese in a mixing bowl and beat on medium speed until smooth. Add the heavy cream and powdered sugar. Mix well, until smooth.

Place half of the cream cheese mixture in the lined bowl and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.)

Spoon on a layer of caramel.

Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier.

Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer.

Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight.

Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the bowl and the plastic wrap.

Spoon caramel sauce over the top of the cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.

*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.

CARAMEL SAUCE

1 cup sugar

1/4 cup water

8 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)

pinch of sea salt
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved.

Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes.

Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.

Remove pan from heat. Add butter and whisk, until all butter is mixed in.

Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.

If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.

Stir in vanilla and salt.

Recipe Source: Half-bakedbaker.blogspot.com

Garbage Cookies

November 1, 2012

While cleaning out my craft room I came across a small recipe box that I had not looked through in years. I found this recipe for Garbage Cookies that my Dad made all the time when I was growing up. They are basically an oatmeal cookie with peanuts, chocolate chips and raisins added. He called them Garbage Cookies because he said that he just cleaned out the cupboards and threw everything in the cookies! After I was married and moved away, I remember asking him to send me his recipe. You will notice that he simply cut the Oatmeal Cookie recipe off of the cardboard oatmeal canister and added his variation at the bottom. My Dad passed away in 1992 so when I saw this recipe tucked away in that box, it brought tears to my eyes and a flood of memories. My Dad packed my school lunch every day. I remember sitting on the bench at school taking these cookies out of the small wax paper bag that was used to pack all of our lunch food in. You see, zip lock plastic bags were not invented yet!

I was so excited to make these cookies and they were just as good as I always remembered them.

My Dad and I at the beach (a long time ago!)

1 1/4 cup margarine

3/4 cup brown sugar

1/2 cup sugar

Beat together margarine and sugars until light and fluffy.

1 egg

1 tsp. vanilla

Beat in egg and vanilla.

1 1/2 cups flour

1 tsp. baking soda

(If you are not adding the salted peanuts, add 1 tsp. salt)

Add flour and baking soda – mix well.

3 cups oats (quick or regular)

Add oats – mix well.

1 cup salted peanuts

1 cup chocolate chips

1 cup raisins

Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).

Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.

Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.

Store in an air tight container.

Recipe Source: Dick Oakford (my Dad)

FULL RECIPE WITHOUT PICTURES —

GARBAGE COOKIES

1 1/4 cup margarine

3/4 cup brown sugar

1/2 cup sugar

Beat together margarine and sugars until light and fluffy.

1 egg

1 tsp. vanilla

Beat in egg and vanilla.

1 1/2 cups flour

1 tsp. baking soda

(If you are not adding the salted peanuts, add 1 tsp. salt)

Add flour and baking soda – mix well.

3 cups oats (quick or regular)

Add oats – mix well.

1 cup salted peanuts

1 cup chocolate chips

1 cup raisins

Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).

Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.

Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.

Store in an air tight container.

Recipe Source: Dick Oakford (my Dad)

Rancher’s Chili

November 1, 2012

Rancher’s Chili

This is an easy, throw-together comfort meal to be enjoyed on a cold winter night. Using turkey makes it a healthy delicious meal.

(These pictures are shown using lean hamburger)

1 pound 97% fat free ground turkey or lean hamburger

season to taste – I used garlic granules, chili powder, season salt, pepper

Brown turkey or hamburger – season to taste. Put in a crock pot or large pot.

2 (15 oz.) cans Ranch Style Beans

1 (14.5) can diced tomatoes, drained slightly (I used bottled tomatoes from our garden)

1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)

Add Ranch Style beans, tomatoes, and salsa.

8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)

Add chopped mushrooms, if wanted.

Mix all ingredients. Cook on low for 4 – 6 hours. Taste chili after an hour or so and season as necessary.

Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.

Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/

FULL RECIPE WITHOUT PICTURES —

RANCHER’S CHILI

This is an easy, throw-together comfort meal to be enjoyed on a cold winters night. Using turkey makes it a healthy delicious meal.

1 pound 97% fat free ground turkey or lean hamburger

2 (15 oz.) cans Ranch Style Beans

1 (14.5) can diced tomatoes

1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)

8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)

season to taste – I used garlic granules, chili powder, season salt, pepper

Brown turkey or hamburger. Season while cooking.

Mix all ingredients. Place in crock pot and cook on low for 4 – 6 hours.

Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.

Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/

Avocado Salsa

October 21, 2012

This salsa will be the hit of the party – Everyone loves it!! It can even be called a “meal” on a hot summer night. So good!

This picture shows home canned tomatoes but I really prefer petite cut tomatoes.

3 cans (14 – 15 oz.) petite cut tomatoes – drain most of the juice

1 can (11 oz.) white shoepeg corn – drain

1 can (4.25 oz.) chopped olives

1/2 bunch cilantro, chopped fine

4 green onions – finely chopped

juice from 3-4 limes (I always buy an extra in case one is not juicy enough)

1 packet Good Seasons Italian dressing mix (dry)

2-3 fresh avocados – cut into bite-size pieces

Combine all ingredients, adding the avocados last. Chill.

Serve with tortilla chips.

Makes approximately 7 cups

Recipe Source: Laraine E.

Ken’s Homemade Chicken Noodle Soup

October 17, 2012

1 whole fryer

garlic – dash

seasoned salt – dash

italian seasoning – dash

Cover fryer adequately with water (about 8 cups) and simmer with above seasonings until chicken is cooked and falls off the bone. (We used chicken breasts this time around.)

Remove chicken from pot, cool until you are able to handle it. Pull chicken off and tear in bite-size pieces. Put chicken pieces back in the pot.

1 1/2 – 2 cups sliced carrots

3/4 – 1 cup of diced celery

1 tsp. Mrs. Dash Original Blend

1/2 tsp. seasoned salt

1 tsp. garlic granules

1/2 tsp. pepper

1/2 tsp. onion powder

1 cup sliced or quartered mushrooms (optional)

1 – 16 oz. package of Grandma’s Egg Noodles – (these can be found in the freezer section of the grocery store)

Add carrots, celery, mushrooms, seasonings and noodles to broth.

Add 99% fat-free chicken broth to cover ingredients at least 3 inches.

Simmer on medium to medium/low for 1 hour – stirring occasionally.

After 30 minutes of simmering, taste the broth and season accordingly.

Check noodles. When they are done – ENJOY!

Recipe Source: Ken A.

FULL RECIPE WITHOUT PICTURES –

KEN’S HOMEMADE CHICKEN NOODLE SOUP

1 whole fryer

garlic – dash

seasoned salt – dash

italian seasoning – dash

Cover fryer adequately with water (about 8 cups) and simmer with above seasonings until chicken is cooked and falls off the bone. Remove chicken from pot, cool until you are able to handle it. Pull chicken off and tear in bite-size pieces. Put chicken pieces back in the pot.

1 1/2 – 2 cups sliced carrots

3/4 – 1 cup of diced celery

1 tsp. Mrs. Dash Original Blend

1/2 tsp. seasoned salt

1 tsp. garlic granules

1/2 tsp. pepper

1/2 tsp. onion powder

1 cup sliced or quartered mushrooms (optional)

1 – 16 oz. package of Grandma’s Egg Noodles – (these can be found in the freezer section of the grocery store)

Add carrots, celery, mushrooms, seasonings and noodles to broth.

Add 99% fat-free chicken broth to cover ingredients at least 3 inches.

Simmer on medium to medium/low for 1 hour – stirring occasionally.

After 30 minutes of simmering, taste the broth and season accordingly.

Check noodles. When they are done – ENJOY!

Recipe Source: Ken A.

Chocolate Chip Gooey Bars

October 12, 2012

Preheat oven to 350 degrees.

1 yellow cake mix

¾ cup nuts (optional)

1 stick (1/2 cup) butter or margarine

Mix together cake mix, nuts, and butter. (This will be very dry and crumbly looking.)

Press into a sprayed 9 x 13 pan.

1 pound (4 cups) powdered sugar

8 oz. cream cheese

1 egg

Mix together powdered sugar, egg, and cream cheese. Blend thoroughly and spread over bottom layer.

¼ – ½ bag (3 – 6 oz.) mini chocolate chips

Sprinkle top with chocolate chips.

Bake at 350 for 35 minutes or until golden brown.

Chilling the bars in the frig makes them easier to cut.

Recipe Source: Revised from 101 Things to Do with a Cake Mix

FULL RECIPE WITHOUT PICTURES —

1 yellow cake mix

¾ cup nuts (optional)

1 stick (1/2 cup) butter or margarine

1 pound (4 cups) powdered sugar

8 oz. cream cheese

1 egg

1 cup mini chocolate chips

Preheat oven to 350 degrees.

Mix together cake mix, nuts, and butter. (This will be very dry and crumbly looking.) Press into a sprayed 9 x 13 pan.

Mix together powdered sugar, egg, and cream cheese. Blend thoroughly and spread over bottom layer.

Sprinkle top with chocolate chips

Bake at 350 for 35 minutes or until golden brown.

Chilling the bars in the frig makes them easier to cut.

Recipe Source: Revised from 101 Things to Do with a Cake Mix

Apple Crisp

October 7, 2012

This Apple Crisp is one of my most favorite desserts – especially in the fall. Served with a dollop of whipped cream, or even better – a scoop of vanilla ice cream, this makes a delicious dessert that everyone will love. The recipe came from an old Pillsbury cookbook that my Dad gave me when I got married. We have been enjoying it ever since.