Soft and Chewy Chocolate Chip Cookies

My favorite chocolate chip cookie recipe!

Soft and Chewy Chocolate Chip Cookies

1 ¼ C sugar

1 ¼ C brown sugar

1 ½ C butter

2 tsp vanilla

3 eggs

4 ¼ C flour

2 tsp baking soda

½ tsp salt

2 pkg. Chocolate chips

Cream together sugars and butter. Beat in vanilla and eggs, then add four, baking soda and salt. Stir in the chocolate chips. Bake on ungreased cookie sheet at 375* for 8-10 min.

Courtesy of Pillsbury

Sloopy Joe Casserole

Who doesn't love a sloppy joe?  I mean they're ooey gooey goodness.  Of course there is that sloppy part, but well worth it for the taste.  Until now that is!  I came across a recipe that took your sloppy joe and transformed it into a casserole of sorts.  Perfect!  The ooey goodness without the sloppy.  The original was gluten free, but swap out the gluten free biscuit mix for regular and you're good to go.  I also followed one of the comment recommendations and halved the bread topping.  We loved it!

1 lb lean ground beef

1 med onion chopped

1 can sloppy joe sauce

1 cup shredded cheddar cheese

1 egg

1/2 cup milk

1/2 cup baking mix (Bisquick)

Preheat oven to 400* and grease the bottom only of a 2-qt baking dish.  In skillet cook the beef and onion.  Stir in sauce and cheese.  Spoon into dish.  In bowl combine egg, milk, and baking mix.  Pour over beef.  Cook for 30min or until golden brown.

Simple and good.  Can't beat it.

Pumpkin Muffins

Why have I not shared these before?  Really you have got to try them.  Just a note of warning they are not meant to be a diet food although I do feel okay letting my kids eat them because of the pumpkin. :)

And to give credit where it is due, I received this from a friend at church.  Thanks Sis. Mitchell

The only change I've made was to cut 1/2 cup of sugar out.  Next time I plan on a full cup and see how it tastes.

3 cups canned pureed pumpkin

1 1/2 cup oil

3 1/2 cup sugar

6 eggs

4 3/4 cup flour

1 1/2 tsp each: baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves

1-2 cup butterscotch chips

In large bowl mix pumpkin, oil, sugar, and eggs.  In separate bowl mix rest of dry ingredients.  Add to wet mixture, stir until well blended.  Stir in chips.  Scoop into greased muffin tins.  Bake at 350* for 18-20 min.  This makes a large batch!

Note:  Instead of canned pumpkin I use whatever orange colored hard squash I have either fresh and cooked or frozen and thawed.

This is linked to Eat At Home

Curried Winter Squash Soup

I'm not real sure what to title this soup recipe.  The original was titled:  Golden Squash or Pumpkin Soup and while it explains what is in it this title just doesn't seem to do it justice.  Maybe Curried Winter Squash Soup?  Still not sure but whatever you call it it is delicious.  I received the original from a friend at church and have changed it just a bit.  The curry flavor is very mild even after adjusting, so if you want more then add more.  For my kids (a little on the whimpy side when it comes to spicy foods) it was perfect.

1 chopped onion

1 Tbsp olive oil

1/4 cup flour

5 cup milk

1 1/2 winter squash puree

1 tsp salt

1/2 tsp curry powder

1/4 tsp white pepper

1 tsp chopped fresh parsley

1-2 cup chopped chicken or turkey

Saute the onion in the oil.  Blend in flour.  Add milk.  Cook over low heat until thickened.  Remove from heat and gently blend in the squash and seasonings.  Stir in the chicken.  Heat through, but do not boil.  Just before serving sprinkle with parsley. 

This can be eaten as is or over cooked rice.



Cookin' up Christmas

I had 9 days before Christmas and had just started my Christmas baking.  What was I thinking?!?  Usually I start right after Thanksgiving, but not this year.  I still have presents to make so of course I've procrastinated.  Well, I'm happy to say that most of my baking/candy making is done with only a couple things left.  I still have to finish presents, but I'm almost done with one then the others will go easier (I hope). 

I thought I would include some of my traditional candy recipes.  Treats that must be made every year.  Hope you take the time to try them.

This fudge recipe is in a previous post.

Peanut Butter Ritz Candy

1 box Ritz Crackers

1 jar Peanut Butter

1 jar Marshmallow Cream

Dipping Chocolate – white and brown

Colored sprinkles optional (red and green)

Spread one cracker with peanut butter and another with marshmallow cream. Put two crackers together to make a sandwich and then cover with melted chocolate. You can decorate the tops while still “wet” with sprinkles or when “dry” with opposite colored chocolate.

English Toffee

½-¾ C finely chopped nuts (usually walnuts, but whatever you have will work)

1 cup sugar

1 cup butter

5 TBSP water

Hershey candy bars to fit the bottom of a pie tin/plate

Place chopped nuts in bottom of pie tin and lay the candy bars on top. In saucepan place sugar, butter and water cooking on high for 5-8 min until color is of a dark caramel. Stir constantly or mix will burn.

Uncle Dean's Sweet Mix

1 ½ cups corn syrup

1 ½ cups sugar

2 cups butter

½ teaspoon vanilla

1- big box Honey Grahams*

1- big box Rice Chex*

1 package slivered almonds*

1 cup (+/-) coconut*

Pour cereals, almonds, and coconut into a big bowl.

Over medium/medium-high heat stir together sugar, syrup and butter. Bring to a boil and boil for 2 min. Add the vanilla and pour over the cereal mix.

Spread out on 2-3 greased cookie sheets. Cool then eat.

* Nuts and amount of coconut are up to your tastes. You can use two boxes of Chex cereal but the contrast is best.

Jam Tarts

Why is it I've never made tarts before?  Maybe it has something to do with the fact that I don't have a tart pan or maybe I'm just lazy and thought making them was too much effort.  Whatever the reason I'm glad I made these.

The original recipe was found here: http://stolenmomentscooking.com/pecan-tartlets

I was so happy to be able to use some of the more unique jams (like raspberry mango and orange peach) that I have canned to make these, but any jam would work.

Jam Tartlets

For the pastry:

6 oz. cream cheese

1 c. butter

2 c. flour

1/8 t. salt

For Filling:

Favorite jam

Place cream cheese and butter in a mixing bowl and beat until creamy, about 2-3 minutes. Add flour and salt and beat until dough comes together and forms a ball

To assemble:

1. Roll out dough on a lightly floured surface. Using a 2-inch round cookie cutter or glass, cut out circles. Press into mini muffin tins, going all the way up the sides of the cups.

2. Spoon in jam to 2/3 full

3. Bake at 350 degrees for about 15 minutes, until lightly golden brown and filling is set.

Sprinkle with powdered sugar when completely cooled.

linked to eatathomecooks.com

Baked Pumpkin French Toast

I came across this recipe on a blog I follow and all I can say is YUMMM!  This is so good and delicious.  Original recipe was found at www.dana-made-it.com/2010/11/baked-pumpkin-french-toast.html

Baked Pumpkin French Toast

1 loaf french bread

2 1/2 cups lowfat milk

1 Tbl flour

1 1/2 tsp vanilla extract

1 Tbl sugar

3/4 cup pumpkin puree (canned or fresh)

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

2 large eggs

1 cup packed light brown sugar

1/2 cup light-colored corn syrup

1/4 cup butter (half a stick)

2 Tbl sugar

1 tsp Cinnamon

Cut the bread loaf into thick slices.

Combine and whisk the next set of ingredients from the milk down to the eggs

In a saucepan, combine the butter, corn syrup, and brown sugar. Cook over medium heat, stirring constantly till bubbly (about 5 minutes)

Grease a 9x13 pan and you're ready to combine all the ingredients

Pour the caramel mixture in the bottom of the pan.

Place the bread slices, in a single layer over the caramel syrup. Squish them in; it's okay to crowd

Pour the milk/egg/pumpkin mixture over the top

Place plastic wrap over the top and refrigerate for 8 hours or overnight

When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and sprinkle Cinnamon/Sugar mixture over the top (2 Tbl sugar, 1 tsp cinnamon).

Bake for 50 minutes and let it stand for 5 minutes before serving. It will be big a puffy at first and slowly settle down.

Serve with syrup if you want, but we thought it great without and really do my kids need more sugar?  Cool Whip topping would also be great.  Enjoy.