Ingredients:
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar
Directions:
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.
Courtesy of http://allrecipes.com/Recipe/German-Pancake/Detail.aspx
Friday, May 20, 2011
Sour Cream Banana Bread
1 C sugar
1/2 C oil
2 eggs
1 C ripe bananas
1/2 C sour cream
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Grease and flour bottom of pans. Beat sugar and oil; add eggs, bananas, sour cream and vanilla. Stir in flour, baking soda and salt. Stir until dry ingredients are just moistened. I always do mini loafs - 350 for 45 min 50-60 min for 9x5.
Courtesy of Erica Hoffman
1/2 C oil
2 eggs
1 C ripe bananas
1/2 C sour cream
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
Grease and flour bottom of pans. Beat sugar and oil; add eggs, bananas, sour cream and vanilla. Stir in flour, baking soda and salt. Stir until dry ingredients are just moistened. I always do mini loafs - 350 for 45 min 50-60 min for 9x5.
Courtesy of Erica Hoffman
Becky's Banana Bread
3 Tbls Soft Margarine
1/3 C. Apple Sauce
1/2 C. Sugar
3/4 C. Mashed Bananas (2-4)
Combine and then add:
1 3/4 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
Bake 350 for 1 hour for 2 large loaves
Bake 350 45 min for 3 small loaves
Courtesy of Becky Draney
1/3 C. Apple Sauce
1/2 C. Sugar
3/4 C. Mashed Bananas (2-4)
Combine and then add:
1 3/4 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
Bake 350 for 1 hour for 2 large loaves
Bake 350 45 min for 3 small loaves
Courtesy of Becky Draney
Easy Mexican Rice
Ingredients:
2 tablespoons oil
1/4 of a medium onion*
1 1/2 cups rice
3 cloves finely chopped garlic *
2 1/2 cups chicken broth
1 cup plain tomato sauce*
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred salsa can also be decent substitutes.
Courtesy of http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm?p=1
2 tablespoons oil
1/4 of a medium onion*
1 1/2 cups rice
3 cloves finely chopped garlic *
2 1/2 cups chicken broth
1 cup plain tomato sauce*
4 heaping tablespoons of finely chopped parsley (optional)
Preparation:
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.
Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.
Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred salsa can also be decent substitutes.
Courtesy of http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm?p=1
Monday, May 16, 2011
Chex® Barbecue Snack Mix
Ingredients
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup barbecue sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
Directions
1. In large microwavable bowl, mix cereals, pretzels, crackers and peanuts.
2. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=33771&CategoryId=340
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup barbecue sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
Directions
1. In large microwavable bowl, mix cereals, pretzels, crackers and peanuts.
2. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=33771&CategoryId=340
Muddy Buddies
Ingredients
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=342
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=342
The Original Chex® Party Mix
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343
Corn Dog Recipe
1 cup milk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
Flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Popsicle sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.
Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.
If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.
If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kid’s parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.
Courtesy of: http://www.hillbillyhousewife.com/corndogs.htm
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
Flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Popsicle sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.
Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.
If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.
If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kid’s parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.
Courtesy of: http://www.hillbillyhousewife.com/corndogs.htm
Marshmallow Carmel Popcorn
1 bag micorwave popcorn - prepare according to directions OR
1/2 cup unpopped corn - pop in popcorn maker
Melt on Stove and poru over popcorn:
2 C. mini marshmallows (or 18-20 large)
1 C brown sugar
1 C butter
Use rubber scraper to stir the caramel and popcorn together.
Courtesy of Jamie Ward
1/2 cup unpopped corn - pop in popcorn maker
Melt on Stove and poru over popcorn:
2 C. mini marshmallows (or 18-20 large)
1 C brown sugar
1 C butter
Use rubber scraper to stir the caramel and popcorn together.
Courtesy of Jamie Ward
Slow Cooker Pulled Pork Barbecue
Makes 8 (1/2-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick® Grill Mates® Barbecue Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon McCormick® Mustard, Ground
1-2 teaspoons Liquid Smoke (I added this to recipe)
DIRECTIONS
*I like to put the pork on the grill for at least 30 minutes to get a crust on the outside and then I put it in the slow cooker.
1. Place pork in slow cooker.
2. Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Tips
Test Kitchen Tip: For spicy pulled pork, add 1/2 teaspoon McCormick® Crushed Red Pepper to seasoning mixture.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Courtesy of http://www.mccormick.com/Recipes/Slow-Cooker/Slow-Cooker-Pulled-Pork-Barbecue.aspx
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick® Grill Mates® Barbecue Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon McCormick® Mustard, Ground
1-2 teaspoons Liquid Smoke (I added this to recipe)
DIRECTIONS
*I like to put the pork on the grill for at least 30 minutes to get a crust on the outside and then I put it in the slow cooker.
1. Place pork in slow cooker.
2. Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Tips
Test Kitchen Tip: For spicy pulled pork, add 1/2 teaspoon McCormick® Crushed Red Pepper to seasoning mixture.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Courtesy of http://www.mccormick.com/Recipes/Slow-Cooker/Slow-Cooker-Pulled-Pork-Barbecue.aspx
CHICKEN TACO SOUP RECIPE
2-3 large chicken breasts cooked or rotisserie chicken
8 to 12 oz of sour cream (I start with 8 and add a little more if needed)
Grated cheddar cheese 2 - 3 cups, depends on how cheesy you want it
1 can of pinto beans (don’t drain liquid)
1 can of kidney beans (don’t drain liquid)
2 cans of corn (don’t drain liquid)
1 packet of taco seasoning
Mix it all together and heat it up! You can do it in a crock pot or in a pot. Then you can serve it with tortilla chips and make it like a dip.
Courtesy of Ambree Kimball
8 to 12 oz of sour cream (I start with 8 and add a little more if needed)
Grated cheddar cheese 2 - 3 cups, depends on how cheesy you want it
1 can of pinto beans (don’t drain liquid)
1 can of kidney beans (don’t drain liquid)
2 cans of corn (don’t drain liquid)
1 packet of taco seasoning
Mix it all together and heat it up! You can do it in a crock pot or in a pot. Then you can serve it with tortilla chips and make it like a dip.
Courtesy of Ambree Kimball
Ambree's Creamy Potato Soup
Ambree got this from Joy & Shauna Harker
6 cups peeled and diced potatoes
Cook until just tender in 4 cups water w/ 1 tsp. salt.
In another pan, combine:
1 cup (2 cubes) butter, melt
Add 1 cup finely chopped onion, sauté
Add ¾ cup flour, stir
Add 1 cup warm water w/4 tsp. or 4 cubes chicken bouillon stirred into it. Stir, bring to boil, and then add 4 cups heavy whipping cream
Stir and thicken. Stir often so it doesn’t scorch.
Add grated cheese to taste, about 2 cups.
Add 1 to 2 cups frozen corn to the pan of cooked potatoes.
Pour ingredients in these two pans into one pan.
Add 1 tsp. Worcestershire Sauce
Salt and pepper to taste
Just before serving, add about ½ to 1 cup sour cream.
Garnishes put in side dishes to add to each bowl or soup served:
Pre-cooked bacon, cut up and slightly micro waved
Grated cheese
Chives
Courtesy of Ambree Kimball
6 cups peeled and diced potatoes
Cook until just tender in 4 cups water w/ 1 tsp. salt.
In another pan, combine:
1 cup (2 cubes) butter, melt
Add 1 cup finely chopped onion, sauté
Add ¾ cup flour, stir
Add 1 cup warm water w/4 tsp. or 4 cubes chicken bouillon stirred into it. Stir, bring to boil, and then add 4 cups heavy whipping cream
Stir and thicken. Stir often so it doesn’t scorch.
Add grated cheese to taste, about 2 cups.
Add 1 to 2 cups frozen corn to the pan of cooked potatoes.
Pour ingredients in these two pans into one pan.
Add 1 tsp. Worcestershire Sauce
Salt and pepper to taste
Just before serving, add about ½ to 1 cup sour cream.
Garnishes put in side dishes to add to each bowl or soup served:
Pre-cooked bacon, cut up and slightly micro waved
Grated cheese
Chives
Courtesy of Ambree Kimball
Red's Ultimate M&M's Cookies
Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped nuts (optional)
Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container
Courtesy of http://www.mms.com/us/baking/recipes/cookies/recipe.jsp?id=52§ion=classiccookies
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped nuts (optional)
Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container
Courtesy of http://www.mms.com/us/baking/recipes/cookies/recipe.jsp?id=52§ion=classiccookies
Snowball Cookies
These are amazing...I could eat them all myself.
2 Cups All-Purpose Flour
2 Cups Finely Chopped Pecans
1/4 Cup Granulated Sugar
1 Cup Softened Butter (1/2 LB) DO NOT MELT!
1 Tsp Vanilla
Powdered Sugar - For Rolling.
Directions:
Pre-Heat Oven to 325 Degrees.
In Large Mixing Bowl Combine - Flour, Pecans, Granulated Sugar, Butter, and Vanilla.
Mix @ LOW Speed, Scraping Bowl Often Until Well Mixed (3-4 Minutes).
Shape Rounded Teaspoonfuls Of Dough Into Well Rounded 1 Inch Balls.
Place On Ungreased Cookie Sheets.
Bake For 18-25 Minutes, Or Until Very Lightly Browned.
Remove Immediately And Roll In Powdered Sugar While Cookies Are Still Hot.
Place On Cooling Racks.
Roll In Powdered Sugar Again Once Cooled.
Makes About 3 Dozen! Make a Double Batch! They will go FAST!!!!
Courtesy of http://cookeatshare.com/recipes/snowball-cookies-538064
2 Cups All-Purpose Flour
2 Cups Finely Chopped Pecans
1/4 Cup Granulated Sugar
1 Cup Softened Butter (1/2 LB) DO NOT MELT!
1 Tsp Vanilla
Powdered Sugar - For Rolling.
Directions:
Pre-Heat Oven to 325 Degrees.
In Large Mixing Bowl Combine - Flour, Pecans, Granulated Sugar, Butter, and Vanilla.
Mix @ LOW Speed, Scraping Bowl Often Until Well Mixed (3-4 Minutes).
Shape Rounded Teaspoonfuls Of Dough Into Well Rounded 1 Inch Balls.
Place On Ungreased Cookie Sheets.
Bake For 18-25 Minutes, Or Until Very Lightly Browned.
Remove Immediately And Roll In Powdered Sugar While Cookies Are Still Hot.
Place On Cooling Racks.
Roll In Powdered Sugar Again Once Cooled.
Makes About 3 Dozen! Make a Double Batch! They will go FAST!!!!
Courtesy of http://cookeatshare.com/recipes/snowball-cookies-538064
Kaylene's Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies
Neal Loved this cookie.
Ingredients:
1 c. (2 sticks) soft margarine or butter (or half of each).
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
1 c. peanut butter
2 c. and 2 T. flour
2 t. baking soda
1 t. salt1 1/3 c. oatmeal (not instant)
1 bag chocolate chips
Directions:Preheat oven to 375 degrees. Blend butter with sugar and brown sugar. Add eggs, vanilla, and peanut butter, mixing well. Add salt and baking soda. Add flour and blend well. Add oatmeal and chocolate chips. Bake for 9-11 minutes or until lightly browned.The recipe makes tons of cookies.
Courtesy of http://everydaydinners.blogspot.com/2008/11/kaylenes-chocolate-chip-peanut-butter.html
Neal Loved this cookie.
Ingredients:
1 c. (2 sticks) soft margarine or butter (or half of each).
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
1 c. peanut butter
2 c. and 2 T. flour
2 t. baking soda
1 t. salt1 1/3 c. oatmeal (not instant)
1 bag chocolate chips
Directions:Preheat oven to 375 degrees. Blend butter with sugar and brown sugar. Add eggs, vanilla, and peanut butter, mixing well. Add salt and baking soda. Add flour and blend well. Add oatmeal and chocolate chips. Bake for 9-11 minutes or until lightly browned.The recipe makes tons of cookies.
Courtesy of http://everydaydinners.blogspot.com/2008/11/kaylenes-chocolate-chip-peanut-butter.html
Michelle’s Broccoli Soup
1 cube butter (no margarine!)
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste
Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.
*The key is to use a whisk until it is not lumpy and stir constantly!!!
Courtesy of Michelle Powell
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste
Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.
*The key is to use a whisk until it is not lumpy and stir constantly!!!
Courtesy of Michelle Powell
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