These cookies have been in my family for about 40 years. Maybe a little longer. My Mom copied the recipe from a neighbor, and Mom is convinced she must have copied it wrong because the cookies never turned out the way our neighbors did. In mine and my families opinion, they came out BETTER!
2 cups butter flavored crisco
2 cups brown sugar
1 cup white sugar
4 eggs
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons vanilla
5 cups of flour
1 bag semi sweet chocolate chips
1. Cream crisco and sugars together until light and fluffy.
2. Add eggs one at a time, mix well
3. While mixer mixes, add salt, soda and vanilla
4. While mixer continues doing it thing....add flour one 1/2 cup at a time, once flour is incoperated, add chips let mix for just a couple seconds.
5. Chill dough for an hour or so. Bake cookies about 9 minutes at 375 degrees
6. Can bake into bars...place in large greased jelly roll pan and bake at 325 for 20-30 minutes
Tuesday, March 8, 2011
Friday, February 18, 2011
Blue Moose Queso
THANK YOU very much Melissa for this yummy recipe!!
Blue Moose Spinach Queso
2 packages Velveeta Pepper Jack Cheese
1 tomato, chopped
1 onion, chopped
16 oz. sour cream
½ cup milk
1 small can jalapeños, drained (I omitted these)
1 block spinach, thawed and squeezed
Blue Moose Spinach Queso
2 packages Velveeta Pepper Jack Cheese
1 tomato, chopped
1 onion, chopped
16 oz. sour cream
½ cup milk
1 small can jalapeños, drained (I omitted these)
1 block spinach, thawed and squeezed
Friday, January 21, 2011
Pasta and sausage
Here is something I made up tonight....I don't have measurements, but it was a hit all around so I don't want to forget what I did
2T butter
1lb ground sausage (cooked and drained)
onion chopped
white wine, or cooking wine
fresh spinach (handful) chopped
cream or whole milk
llbfun shapped pasta (cooked, drained)
Melt butter in skillet, add onions ans saute. When tender, add approximately 1 c of wine, add sausage...heat. Add spinach and about 1/2 c (or more, until it looks creamy and yummy) Add pasta, remove from heat, toss, sprinkle with paremesean cheese. Enjoy!
2T butter
1lb ground sausage (cooked and drained)
onion chopped
white wine, or cooking wine
fresh spinach (handful) chopped
cream or whole milk
llbfun shapped pasta (cooked, drained)
Melt butter in skillet, add onions ans saute. When tender, add approximately 1 c of wine, add sausage...heat. Add spinach and about 1/2 c (or more, until it looks creamy and yummy) Add pasta, remove from heat, toss, sprinkle with paremesean cheese. Enjoy!
Saturday, April 17, 2010
Sunday, February 28, 2010
Boiled Chocolate Frosting
6 tablespoons milk
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
6 tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla extract
Directions
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Irish Soda Bread
Thank you Camille for finding, testing, and sharing this recipe with me!
Authentic Irish Soda Bread Begin by preheating the oven to 350 degrees Fahrenheit so that it is ready for your bread straight away. You will need the following ingredients to make authentic
Irish Soda Bread
4 1/2 cups of flour
1 egg
¼ cup of sugar
3 teaspoons of baking powder
½ a teaspoon of baking soda
¼ teaspoon of salt
1 stick of softened butter (about ¼ of a pound)
2 cups of buttermilk
1 cup or so of raisins (you can use regular or golden raisins)
* Butter a cookie sheet (or some flat pan) and lightly flour it.
* Mix together in a large mixing bowl the flour, sugar, baking soda and baking powder.
* Cut in softened butter into the flour mixture.
* Stir in raisins.
* In a separate bowl lightly beat the egg into the buttermilk.
* Add the egg and butter milk mixture into the flour mixture by hand, mixing in a little at a time and being careful to avoid over mixing.
* Turn out on a lightly floured board and briefly knead to form a smooth dough.
* Shape into a high, round ball.
* Place onto a baking pan.
* Slash a cross or x shape across the top of the dough.
* Bake at 350F 50 to 60 minutes.
* It is done when it is nicely browned. Tap to see if it sounds hollow if so it is done.
*** The only thing I really changed on here was the flour. It was SO sticky it clearly needed more. So it was 4 cups. I'm guessing I added about 1/2 cup more. I just did it until I could actually get a "smooth" ball.
Authentic Irish Soda Bread Begin by preheating the oven to 350 degrees Fahrenheit so that it is ready for your bread straight away. You will need the following ingredients to make authentic
Irish Soda Bread
4 1/2 cups of flour
1 egg
¼ cup of sugar
3 teaspoons of baking powder
½ a teaspoon of baking soda
¼ teaspoon of salt
1 stick of softened butter (about ¼ of a pound)
2 cups of buttermilk
1 cup or so of raisins (you can use regular or golden raisins)
* Butter a cookie sheet (or some flat pan) and lightly flour it.
* Mix together in a large mixing bowl the flour, sugar, baking soda and baking powder.
* Cut in softened butter into the flour mixture.
* Stir in raisins.
* In a separate bowl lightly beat the egg into the buttermilk.
* Add the egg and butter milk mixture into the flour mixture by hand, mixing in a little at a time and being careful to avoid over mixing.
* Turn out on a lightly floured board and briefly knead to form a smooth dough.
* Shape into a high, round ball.
* Place onto a baking pan.
* Slash a cross or x shape across the top of the dough.
* Bake at 350F 50 to 60 minutes.
* It is done when it is nicely browned. Tap to see if it sounds hollow if so it is done.
*** The only thing I really changed on here was the flour. It was SO sticky it clearly needed more. So it was 4 cups. I'm guessing I added about 1/2 cup more. I just did it until I could actually get a "smooth" ball.
Monday, February 15, 2010
Molten Lava Cake
I stole this right from my friend Camille's blog (with her permission :D ) It is soooooo yummy! It will cure any chocolate craving you have!
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted ( 1 1/3 full cups of chips)
Confectioners' sugar, for dusting
Whipped Heavy Whipping Cream (to top with when you eat. you could do ice cream or something of course)
Preheat to 400 degrees.
Take a 6 cup muffin tin (or use a 12, just do this to 6 and put a little water in the other 6 to avoid scorching during baking), coat them in the extra butter, then liberally coat each cup in sugar. (Don’t skip this part. It gives a delightful outer crust to the cake!)
Now mix until fluffy the butter and the sugar. Add the eggs – one at at time and blend thoroughly after each egg. On low, add the flour and salt until blended. Now slowly added the melted chocolate (do this by hand) and just folded it in until combined.
Split the batter between the 6 cups, bake for 8-10 minutes.
*Note – if you cook these too long they will not be ruined. They won’t be lava cakes anymore. They will be rich dense cupcakes.
Turn them upside down, dust with powdered sugar, and top with a dollop of whipped cream.
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted ( 1 1/3 full cups of chips)
Confectioners' sugar, for dusting
Whipped Heavy Whipping Cream (to top with when you eat. you could do ice cream or something of course)
Preheat to 400 degrees.
Take a 6 cup muffin tin (or use a 12, just do this to 6 and put a little water in the other 6 to avoid scorching during baking), coat them in the extra butter, then liberally coat each cup in sugar. (Don’t skip this part. It gives a delightful outer crust to the cake!)
Now mix until fluffy the butter and the sugar. Add the eggs – one at at time and blend thoroughly after each egg. On low, add the flour and salt until blended. Now slowly added the melted chocolate (do this by hand) and just folded it in until combined.
Split the batter between the 6 cups, bake for 8-10 minutes.
*Note – if you cook these too long they will not be ruined. They won’t be lava cakes anymore. They will be rich dense cupcakes.
Turn them upside down, dust with powdered sugar, and top with a dollop of whipped cream.
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