Monday, August 31, 2009

Outback Macaroni & Cheese (Mac-a-Roo & Cheese)

1 12 oz pkg rigatoni pasta
3 T butter
2 T flour
1 1/2 cups milk
1/4 t salt
1/8 t paprika
1/2 lb velvetta, cubed
Prepare rigatoni using package instructions.  Drain and set aside.
in large saucepan on medium heat melt butter, add flour, stirring constantly.  Mixture will thicken, when the four thickens, add milk, salt, paprika,and cheese cubes.  Stir constantly until the cheese is melted and the sauce thickens and is smooth.  If the sauce is to thick, just add a bit more milk.  Pour in the drained cooked pasta.

Christmas Scent

This makes excellent gifts.  Make sure that you make some for yourself too, because it really smells wonderful!  Note: you need to use whole cloves, ground cloves are much stronger and will overwhelm the other scents.  If you aren't a fan of cloves....leave then out!!  I do sometimes.
2 - 4 T whole cloves **optional
2-4 cinnamon sticks
4 bay leaves
1/2 orange sliced
1/2 lemon sliced
Add orange and lemon slices to dry mixture of spices.  Put in a small saucepan or potpourri pot with 4  cups water.  Simmer on low to release the fragrance.  IF you simmer for a few hours, you will need to add more water occasionlly so it doesn't boil dry.  Stor in refrigerator when not in use, to prevent molding.  It can be simmered over and over again, just add more water (4 cups) before each use.
To Give as A Gift:
Put ingredients  in a quart size decorative jar.  Add enough water to fill jar and add a few drops of red food coloring.  Close securely and give with a gift tag listing directions for use. 

Sunday, August 30, 2009

Spicy Pecans II

2 T - 1/2 cup margarine
1 lb whole pecans
season salt
garlic powder
2 T worcestersire sauce

Toss the pecans in ingredients.  Bake @ 300 degrees 20 minutes, stirring very often.

Glazed Pecans

1 lb shelled pecans (whole)
1/2 cup butter
1/4 cup light corn syrup

Scatter butter evenly over nuts, drizzle syrup over nuts.  Bake 1 hour at 250 degrees stirring every few minutes.  Drain on a brown paper bag.  Sprinkle with salt.

Spicy Pecans

1/4 cup butter
2 T chili powder
1/2 t. ground cumin
1/2 t. salt
1/2 t. turmeric
3 cups whole pecans
pinch cayenne pepper

Combine all ingredients in a skillet except pecans.   When butter is melted and hot, add pecans.  Stir gently to coat.  Spread on a paper towel lined baking sheet.  Bake at 300 degrees 20 minutes.  Sprinkle with salt.

Pizza Suprise

2 8oz cream cheese
1 can tiny shrimp
1 cup shrimp sauce (cocktail sauce)
1 cup chopped green onion
1 cup chopped bell pepper
1 cup chopped black olives
1 cup shredded mozarella cheese

Allow cream cheese to come to room temp.  Spread into the bottom of pie plate.  Shape the edges up the sides like you would a pie crust.  Spread shrimp sauce (cocktail sauce) over the cream cheese.  Spread tiny shrimp over the shrimp sauce, layer remaining ingredients ending with the cheese.  Serve with crackers

Pineapple Almond Cheese Spread

2 cans 8oz crushed pineapple (drain well)
1 8oz softened cream cheese
4 cups shredded sharp cheddar cheese
1/2 cup mayo
1 T soy sauce
1 cup chopped almonds
1/2 cup green pepper
1/4 cup minced onions

**Reserve some of the almonds and cheese to roll cheese ball in

Mix together well and roll in cheese and almonds.  Serve with crackers

Instant Cocoa Mix

2 3/4 cups Instant non-fat dry milk powder
1 1/2 cups instant cocoa mix (kind for milk)
1/2 cup non dairy coffee creamer
1/2 cup powdered sugar
1 cup minature marshmellows

Combine in a large bowl and mix well.  Stor in an airtight container. 

To Serve:  1/3 cup mix to 1 cup boiling water.

To give as give, use decorative jars and ribbon to decorate!

Spinach Tortilla Rollups

2 (10 ounce) packages frozen chopped spinach, thawed and sqeeze
8 oz cream cheese
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/2 cup bacon bits
3- 4 chopped green onions
10 (12 inch) flour tortillas

Mix all ingredients, spread a couple of spoonfuls onto a flour tortilla and roll up.  Wrap in saran wrap and chill.  Slice into pinwheels before serving.

Spicy Crackers

1 box of saltine crackers
1 pkg ranch dressing mix
1 1/4 cup oil
1 1/4 T red pepper flakes

Mix all together and pour over crackers.  I place my crackers in a 2 gallon zip lock bag and turn to coat evenly.

Christmas Scent

3 sticks cinnamon
16 whole cloves
30 whole allspice
1 - 2 T pickling spice
Mix with 1 quart of water and simmer.
Makes Great Gifts!

Cinnamon Christmas Ornaments

6 T warm applesauce
10 T cinnamon

** (For a larger group use 3 cups applesauce to 3 cups cinnamon)

Place in a gallon zip lock bag.  Knead until crumbly and form into a ball.

Sprinkle cutting board with cinnamon and  roll dough to 1/4" thick.  Cut w/cookie cutters (trace your child's hand every year at Christmas...great way to see how they grow from year to year!)

Air dry ~ turning over daily...Or dry in a 150 degree oven 6 hrs w/ door ajar.

Makes: 5 2" ornaments or 8 1" ornaments

Chicken Cheese Ball

1 5oz can chicken (drain)
1 pkg Ranch Salad Dressing Mix
2 8 oz cream cheese
1 cup pecans

Combine chicken, ranch dressing, and cream cheese.  Beat at medium speed with electric mixer.  Shape into a ball and roll in pecans.

Cover and chill

Makes 1 ~ 4" ball

Cheese Candles

1 8 oz cream cheese
1 roll of garlic cheese (cut up)

Add: splash of tabasco, 2 t. worcestershire, 3 cups grated cheddar cheese.  Mix well and refrigerate 1 hour.

Roll into logs, then roll in pecans.  To make candle, stand cheese log up and top with a cherry (for the flame)

Layered Taco Dip

1 can refried beans
3 ripe avocados
2 T lemon juice
1/4 t. salt, pepper, garlic
1 8 oz sour cream
2 T mayo
1 1/2 pkg taco seasoning mix
2 tomatoes (chopped)
1 bunch green onions (chopped)
1 pkg cheddar, or cheddar jack cheese
1 can black olives (chopped)
picante sauce
Tortilla chips
Spread beans on a 9 x 13 pan.  Mash avocado with salt, pepper and garlic.  In seperate bowl, combine sour cream, mayo, and taco seasoning mix.  Spread avocado over beans.  Spread sour cream mixture over avocado.  Layer rest of ingredients.  Picante can be spooned over tomatoes.  Top with jalapenos for garnish

Nacho Dip

2 lbs ground chuck
1 large onion

Saulte and drain, place in a crock pot and add:

1 can rotel
1 can chili w/beans
1 can chili beans
2 lbs Velvetta
1 8 oz sour cream

Cook on low 2-3 hours

Serve w/ chips

Frozen Punch

3 pkg Jello (color you want for punch)
9 cups boiling water

Mix together until Jello dissolves, set aside

Mix in large sauce pan:

4 cups sugar
4 cups boiling water

Mix together and continue to boil until sugar dissolves.  Add to Jello mixture.


1 6 oz lemon juice
1 46 oz pineapple juice
1 46 oz orange juice

Freeze in containers that it will be easy to remove from in a frozen state.  When ready to serve, place frozen mixture in punch bowl and cover with ginger ale.

Tuna Cream Cheese Spread

1 6 oz can tuna (drain)
1 8 oz soft cream cheese
1/2 cup mayo
1/2 cup pecans
2 T lemon juice
1/2 cup black olives (chopped)
Black Pepper to taste

Mix together well, use as a spread with crackers or on bread as a sandwich spread

Fruit Dip

16 0z pkg of cream cheese
1 large jar of marshmellow cream

Mix well, Serve w/fruit

Hawaiian Fruit Dip

1/2 cup sour cream
1 cup milk
1 pkg vanilla pudding (3.4 oz instant)
1 8 oz can crushed pineapple
1/3 cup coconut

Wisk together sour cream,  milk and pudding until smooth. Add pineapple and coconut.   Refrigerate 30 minutes, serve in the center of a canteloupe.  Serve with fruit

Chip Beef Cheese Ball

3 large pkgs of cream cheese
1 can black olives (chopped)
1 can mushrooms (chopped)
1 bunch green onions (chopped, tops and stems)
1 jar dried beef (chopped)
3 t accent

Mix all ingredients together and form into ball.  Make 1 large or 3 small cheese balls.
Serve w/crackers

Spinach Dip

1 pkg spinach (thaw and squeeze out water)
1 can  water chestnuts (chopped fine)
6 green onions (tops and stems)
1 pkg Knorrs Veg Soup Mix
1 cup sour cream
1 cup mayo

Mix well, Serve with veggies

**Presentation Idea:**
Scoop out a bread bowl, (I like to use Hawaiian Bread.  Put the spinach dip in the bread bowl...Set the bread bowl on a large platter, and place crackers around bread bowl.

Saturday, August 29, 2009

Outback Steakhouse Ranch Dressing

1 t. Hidden Valley Ranch Dressing Mix (buttermilk recipe)
1 cup mayo
1/2 cup buttermilk
1/4 t course ground black pepper
1/8 t paprika
1/8 t garlic powder

Combine all ingredients in a medium bowl.  Mix well.  Cover bowl and chill dressing for at least 30 minutes before serving

Makes: 1 1/2 cups

Sandwich Slaw

2 cups shredded cabbage
2 T minced onion
2 T white vinegar
2 T mayo
1 clove garlic, minced
2 t sugar
1 t black pepper
1/2 t salt

Mix all ingredients together and refrigerate for at least 1 hour.

BBQ Coleslaw

1 large head of cabbage (about 3 lbs)
1 lb shredded carrots
1 chopped bell pepper
1 chopped sweet onion
2/3 cup vegetable oil
1 cup cider vinegar
1 t celery seed
1 t salt
1 t dry mustard
1 cup sugar

Shred cabbage into a large bowl, toss with bell pepper, carrots, and onion.

In saucepan bring to a boil, vegetable oil, vinegar, celery seed, salt, dry mustard, and sugar.  Stir to dissolve sugar.  Let cool slightly and then pour over cabbage mixture while still warm.  Stir well and refrigerate over night.

This slaw is great with BBQ!!

Whole Hog Cafe Potato Salad (maybe Cross-Eyed Pig)

3 1/2 lbs red potatoes
1 t. garlic powder
1 t. black pepper
1 t. dry parsley
1 t. salt
1 T sugar
1 t dry ranch dressing
1/3 cup chives
1/2 cup green onions
1 cup bacon
2 cups sour cream
2 cups mayo
splash of vinegar

1.  Bake potatoes (for medium size should take about and hour)
2.  Let cool slightly then cut into cubes
3.  Mix in spices one at at time
4.  Add bacon, onion and chives, mix again
5.  Add in sour cream and mayo and mix again
6.  Cover and refrigerate ~ THE LONGER THE BETTER!

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon (I like maple flavored pepper bacon)
1 cup sour cream
1/2 cup milk
4 T butter
1/2 t salt
1/2 t pepper
1 cup shredded cheddar cheese
8 green onions, sliced and divided

1.  Preheat oven to 350
2.  Bake potatoes in preheated oven for 1 hour
3.  Meanwhile fry bacon until crispy
4.  When potatoes are done, allow to cool for 10 minutes.  Slice the potatoes in half and scoop out the center of the potato into a large bowl.  Saving the skins for re-stuffng.
5.  Add the rest of the ingredients, reserving 1/2 of the green onion and 1/2 cup of the cheese.
6.  Spoon the mixture back into the potato skins.  Top with reserved green onions and cheese.
7.  Bake another 15 minutes.

Sweet Pineapple Bourbon BBQ Sauce

2 T butter
1 small onion, minced
1 clove garlic, minced
3 T red wine vinegar
1 cup chili sauce
1 cup pineapple juice
1/2 cup crushed pineapple
1/4 cup brown sugar
2 T lemon juice
2 T worcestershire sauce
2 t dry mustard
pinch of pepper
2 T hot pepper sauce
1 hababero pepper, seeded and chopped
1/2 cup bourbon whiskey

Melt butter in a large saucepan over medium heat.  Add onions, and saute until they are transparent.  Stir in the garlic, wine vinegar, chili sauce, pineapple juice, pineapple, brown sugar and lemon juice.  Season with the worcestershire sauce, dry mustard, pepper, hot pepper sauce and hababero pepper.   Bring to a boil, reduce heat and simmer for 20-25 minutes. 

Stir in the bourbon and simmer for an additional 10 minutes.  Stor in the refrigerator.

Kansas City Style BBQ Sauce

1 cup ketchup
1/2 cup apple cider vinegar
3 T dark brown sugar
1 T plus 1 t worcestershire sauce
1 T cane syrup
2 t chopped garlic
1/2 t finely grated onion
1/2 t salt
1/4 t ground black pepper
1/4 t ground ginger
1/4 t ground allspice
1/4 t ground mustard
1/4 t cayenne pepper

Combine all ingredients, cooking over low heat until thickened.

Kansas City Style Rib Rub

1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 Tablespoons Essence (Emeril) **recipe follows
6 Tablespoons kosher salt
2 Taablespoons onion powder
1 Tablespoon garlic salt
1 Tablespoon fresh ground black pepper
1 Tablepsoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 tteaspoon cayenne pepper

Combine all ingredients in a medium bowl, stir to combine.  Be sure to crumble any lumps that may form with the sugars or the spices.  Use for meats and seafood to be grilled, or for making BBQ Sauce.  Stor in an airtight container.  Keeps 6 weeks.

Yield ~ 2 cups


2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all inqredients, mixing well.  Yield: 2/3 cup

Friday, August 28, 2009

Holiday Cutout Cookies

Cut out dough that is soft and easy to work with.  Extremeluy light and thin with a great almond flavor.  The cream of tarter give them a crispy snap.  Frost and decorate for all the special occasions from Valentines, Football, Basketball, Halloween , Thanksgiving, Birthdays, Christmas etc.....

Makes 8 Dozen

1 cup shortening (Crisco)
1 cup butter
2 cups sifted powdered sugar
2 teaspoons cream of tarter
2 teaspoons baking soda
4 cups all purpose flour
2 large eggs, room temp
1 teaspoon almond extract
1 teaspoon vanilla

Cream shortening and butter with powdered sugar til light and fluffy.  Add eggs one at a time until incorporated, micing well.  Add extracts until blended.  Sift flour, baking soda and cream of tarter in seperate bowl.  Stir with whisk until well blended.  Add dry mixture to batter, mixing justuntil incorporated and creamy.  Do not overbeat.  Chill in bowl for at least 4 hours or overnight.

Rollout on lightly floured board or between saran wrap sheets.  Cut out and transfer to lightly greaded cookie sheets.

Bake 350 for 8-10 minutes.  Do not over brown, edges should be light brown.  Leave on cookie sheet ONE MINUTE, before transferring to a cooling rack.  The cookie should have a crisp melt in your mouth texture.


I Love These!!
1/2 cup butter
1 teaspoon vanilla
1/4 cup powdered sugar
1 cup flour, enriched and sifted
1/2 cup finely chopped nuts
2 teaspoons cinnamon
2 tablespoons sugar
Preheat oven to 275
Place butter in mixing bowl, blend in powdered sugar and vanilla.  Add flour a little at a time and mix well.  Stir in nuts.
Mix the sugar and cinnamon on a piece of wax paper.
Shape the dough into small balls.  Roll balls in the cinnamon and sugar mixture.  Place on an ungreased cookie sheet. 1" apart. 
Bake 30 minutes

Soft Sugar Cookies

Rich Buttery Sugar Cookies that will melt in your mouth!!  Makes about 7 dozen
1 cup butter
1 cup cooking oil
1 cup sugar
1 cup sifted powdered sugar
2 eggs
1 t. vanilla
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1/2 teaspoon salt
Cream together butter amd sugars until light and fluffy.  Add eggs, one at a time, beating well after each.  Blend in the oil and vanilla.
Sift together flour, baking soda, creamof tarter and salt.  Gradually add dry ingredients to creamed mixture.  Mix well.  Chill dough in refrigerator 8 hours or overnight.
Shape dough into balls the size of a walnut.  Place balls about 2 ' apaprt on ungreased baking sheet. 
Bake 350 oven 10-12 minutes.  Remove from the baking sheet to cool on a rack

Sweet 'n Smoky BBQ Sauce

Makes 2 1/3 cups
2 teaspoons vegetable oil
1/4 cup onion
1 1/2 cups ketchup
3 T worcestershire sauce
2 T cider vinegar
1/2 cup honey
2 T BBQ seasoning
1 t. mustard
Heat oil in 3 qt. saucepan over medium heat, add onion.  Cook 2 minutes or until onions sweat and are tender.  Stir in remaining ingredients and bring to a boil.  Reduce heat to medium low.  Simmer covered 10 minutes. 
**Using basting brush, brush on sauce during the lasst 10-15 minutes of grilling to prevent burning. 
*** When getting ready to grill, portion out only the amount of sauce that you will need to BBQ your meat.  This way the sauce will not be contaminated by uncooked meat.
****Refrigerate unused sauce, covered up to two weeks.

Overnight Rolls

OMG!! Can I Tell You How Much I LOVE Rolls!!  This recipe will make around 24 rolls....
1 package dry yeast
1/2 cup melted butter
1 cup warm milk
1 teaspoon salt
1/2 cup sugar
4 cups All purpose flour
2 beaten eggs
In a large, bowl mix together yeast, milk and sugar then let stand 30 minutes.  Mix eggs, butter and salt into yeast mixture.  Mix in flour 2 cups at a time. Cover with wax paper.  Let dough stand at reem temp overnight.  In the morning divide dough in half and roll each half into a 9" round circle.  Cut wach round in  12 pie shape wedges.  Roll up each wedge, starting from wide end to the tip.  Place on a greased cookie sheet.  Let stand until ready to bake then bake at 375 for 15 minutes.

Egg Salad

Another sandwich recipe for the Brown Bagger...

8 large eggs, boiled
1 stalk of celery finely diced
2 Tablespoon yellow sweet onions, finely diced
4 Tablespoon mayonnaise
3 Tablespoon sweet pickle relish
1 Tablespoon EVOO (extra virgin olive oil)
1 Tablespoon mustard
1 teaspoon Italian Salad Dressing Mix
1 teaspoon cider vinegar
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried dill
1/2 teaspoon turmeric
1/2 teaspoon worcestershire sauce
1/4 teaspoon white pepper


Halve the eggs and seperate the yolks fromthe whites.  Chop the whites (set them aside).  In a medium mixing bowl mash the yolks. 

To the finely mashed yolks, add all of the ingredients except for the chopped whites, savign the mayo for last.  Stir as you add each tablespoon of may to make sure it does not get to thin.  Use only what you need of the 4 tablespoons.

Add the chopped whites to the mix and fold them in carefully.

Refrigerate for at least one hour before serving.

Homemade Bread

This recipe is not intended to use in a bread machine...It makes two loaves.  It can be used as a basic bread to make other breads such as Cinnamon Raisin, Herb, Sundried Tomato Basil, Calamata Olives and Three Cheese Bread. 
If you used other ingredients just add to your own taste:  such as 1/2 cup olives chopped and pitted and 3-4 ounces of three cheese blend cheese (Parmesan, Asiago, and Romano...don't be afraid to experiment!

1/4 oz dry yeast (1 small pkg)
1/4 cup water
2 cups milk
2 T sugar
2 t. salt
1 T shortening
6-7 cups bread flour (sifted)
Sprinkle dry yeast in warm (110 degree) water.  Scald milk (150 degrees) in sauce pan, then remove from heat.  Add sugar, salt and shortening to the milk.  Cool to lukewarm.  Add yeast/water mixture and 2 cups of the sifted flour, beat with a hand mixer on lowest speed.  Stir in 2-3 more cups of flour,  (using wooden spoon). 
When the dough becomes to stiff to stir, turn out on a well floured surface.
Knead until smooth and satiny and "blisters" start to appear (approx 10 minutes).  During this step, keep the kneading surface well floured to prevent the dough from becoming sticky.  Depending on the temp/humidity more or less flour becomes incorporated into the dough....this is fine.  The dough seems to know how much it needs.  When the dough has enough flour it stops "taking it in".   It will become very smooth and elastic.
Shape into a ball.  Put in a greased bowl, turning to coat the entire surface.  Cover with a warm damp towel, then place another towel over that.  Put in the (cold) oven with the light on.  Let rise until doubled in size (about 1 1/2 hours.
Punch down, (this step is just a light knead in the bowl)
Let rise again until doubled (about 45 minutes)
Divide the dough into 2 pieces and shape each into a ball placing on a floured surface.  Cover and let the dough rest for 10 minutes. 
Grease 2 loaf pans (8 1/2 x 4 x 2 1/2) glass pans
Flatten balls, one at a time into long rectangles about 8 x 16 inches.  Roll up lengthwise shaping into loaves to fit pan.  Cover and let rise again until double.  (About  1 hour)
Bake in a preheated oven (400) for 35-40 minutes.  Covering with foil for the last 20 minutes.  When bread is done, remove from pans at once.  Place on a wire rack to cool.  For soft crust, brush with butter and cover with a damp cloth.

Dill Pickles

Yummy ~ Homemade Dill Pickles takes me right back to being a kid!  Aunt Eunice and Aunt Ada canned everything and it was so GOOD!!

7 wide-mouth quart jars, lids, & rings
Bunch of Fresh Dill (heads, and several inches of stems)
Cucumbers (washed and scrubbed)
1 garlic clove (or more) for each jar


8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt



Wash jars in hot soapy water, or in dishwasher, rinse and fill with HOT water.  Set aside.

Fill canning lettle half-full with HOTTEST tap water and set on your burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water and bring to a simmer.  In a large saucepan, bring water, vinegar and salt to boil.  Turn off the heat and set aside.


Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cucumbers into the jar to the neck of the jar.  Squeeze the cucumbers into the jars TIGHT.  It works best if they are all fairly the same size.  Add a few tiny sprigs of dill at the top. 

Once the jars are loaded, pour the brine in the jar, leaving 1/2 " head space at top.  Add lids and rings to each jar, and tighten evenly.

Place jars into the canner with water just to the necks of the jars.  Bring water almost to a boil, then remove to a dish towl on the kitchen counter.  Cover with another dish towel let cool.  Check for seal indentions, label jars or lids.  Stor in a cool dark place. 

** When washing the cucumbers, seperate in piles of similar size.  This will be helpful when packing the jars and looks nicer too!

Sugar Cookies

1/2 cup butter room temp (do not substitute)
1 cup sugar
2 eggs
2 cups flour, sifted
1 t. baking powder
1/4 t. salt
1-2 T grated orange or lemon rind (finely grated)
In a large bowl, cream butter and sugar until well mixed.  Add 2 eggs to the creamed mixture and mix well.
In another large bowl, mix sifted flour, baking powder, and salt together.  Add to creamed butter mixture and mix well.
Add in grated orange/lemon and mix well. 
Make into a large ball and chill in the bowl covered with saran wrap, for at least 2 hours.
Preheat oven to 350
With a floured rolling pin, roll the dough to about 1/4 thick on a very lightly floured surface. 
Cut into shapes with cookie cutters (dip cookie cutter in flour before cutting for cleaner edges).  Place cookies on a ungreased cookie sheet about 2 inches apart.  Bake for 8 minutes Cool on a wire rack.
Decorate as desired and stor in a airtight container or cookie tin

Chocolate Chip Cookies

ooh...I love warm chocolate chip cookies ~ doesn't everyone!!

2 1/2 cups all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 t. vanilla
2 cups semi-sweet chocolate chips (12 oz)


Preheat oven to 300

In a medium bowl combine flour, baking soda, and salt.  Mix well with a wire whisk.  Set aside.

In a large bowl with an electric mixer blend brown and white sugar at medium speed.  Add butter and mix to form a grainy paste, scraping the sides of the bowl.  Add eggs and vanilla, mix at medium speed just until blended.  DO NOT OVERMIX!!

Add the flour mixture and chocolate chips, blend at low speed just until mixed.


Drop by rounded tablespoons onto a ungreased cookie sheet, 2 inches apart.  Bake 22-24 minutes or until golden brown.  Transfer immediately to a cooling rack. with a spatula

Sugar Cookies

Most sugar cookie recipes are tricky, they have a tendency to be tasteless and sometimes dry.  These come out good and are great for decorating!  Makes 24 or so depending on the size cookie cutter that you use.
1 cup margarine
1 1/2 cups confectioners sugar
1 egg
1 t. vanilla
1/2 t. almond extract
2 1/2 cups flour
1 t. baking soda
1 t. cream of tarter
Preheat oven to 350 ~ Mix margarine and sugar and beat until fluffy.  Add egg and flavorings, mis in soda and cream of tarter, then add flour.  Wrap in a disc and chill for at least an hour. (no more than 24 to prevent drying out)
Roll to 1/4' thick and cut with cookie cutters.  Leave room between cookies on baking sheet for spreading (I like to use parchment paper).  Bake 8 minutes until set but not brown.
Frost with cream cheese frosting and decorate with sugars or decorations.