Posts

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Pumpkin Chocolate Chip Cookies

  • 4 C flour
  • 2 C sugar
  • 1 C shortening (I use Crisco sticks)
  • 1 (15 oz) can pumpkin puree
  • 2 tsp vanilla
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 12 oz semisweet chocolate chips

Preheat the oven to 375.  Cream the sugar, shortening, pumpkin, & vanilla together.  Mix until well combined.  Mix the flour, baking soda, & ground cinnamon.  Stir the flour mixture into the creamed mixture & mix until combined.  Stir in the chocolate chips.  Drop by teaspoon onto an un-greased baking sheet.  Bake for 12 – 15 minutes or until set.  Cool on a rack.

 

from Jen Bergler

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Apple Dump Cake

  • 2 cans apple pie filling
  • 1 stick butter, melted
  • yellow cake mix

Pour apple pie filling in crock pot.  Mix cake mix & butter to form a crumble.  Top apples with crumble mixture.  Cover & cook on high 2 hours.  Serve warm with vanilla ice cream.

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Pub Pretzels

  • 1/2 C canola oil
  • garlic powder
  • pkt dry ranch seasoning
  • bag of pretzels

Mix together  first 3 ingredients.  Pour over pretzels.  Toss to cover.  Bake @ 270 for 20 minutes.  Let cool.

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Cheese ‘n Bacon Stuffed Mushrooms

  • 12 large mushrooms
  • 4 oz cream cheese, softened
  • 1 clove garlic, minced
  • 4 slices cooked bacon, crumbled
  • 1/2 C sharp cheddar cheese
  • 1 Tbsp fresh parsley, chopped

Heat oven to 350.  Remove stems from mushrooms; discard or reserve for another use.  Mix remaining ingredients; spoon into mushroom caps.  Place filled side up in a shallow baking dish. Bake 18-20 minutes or until heated through.

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Bacon Cheddar Ranch Pinwheels

  • 2 pkgs (8 oz each) cream cheese, softened
  • 1 1/2 C shredded cheddar cheese
  • 6 slices cooked bacon; chopped
  • 1 Tbsp dry ranch dressing
  • 2 Tbsp chopped fresh chives
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 5 flour tortillas for burritos (8″)

In a large bow, beat all ingredients except tortillas with an electric mixer on medium speed until well mixed.  Divide mixture evenly among the tortillas, spreading evenly.  Tightly roll up tortillas.  Cut into 1/2″ slices & serve.

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Banana Bread

  • 1 stick margarine
  • 1 C sugar
  • 2 eggs
  • 3 overripe bananas
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 3/4 C flour

Note: I usually freeze my bananas for future use.  Remove the skin/ peel before freezing.  Thaw in fridge the night before baking.

Mix ingredients together.  Bake @ 350 for 1 hour

Makes 1 regular loaf; 3 small loaves; 12 muffins

You can use the same recipe for apple muffins by replacing the bananas with 1-2 C applesauce.  Add cinnamon to taste.  You can also grate fresh apples in the mix, 3-4 depending on the size.  Nuts can also be added.

 

from Clara Schreck

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Soft & Chewy Gingersnaps

In a large bowl mix together

  • 1 C sugar
  • 3/4 C butter

Add

  • 1/4 C molasses
  • 1 egg

Beat until light & fluffy

Add in & mix with spatula until combined

  • 2 1/4 C flour
  • 2 tsp soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Cover with plastic wrap & put in fridge for at least 1 hour.

  • 1/2 C sugar
  • little cinnamon
  • little ginger

Put in small bowl & mix together.

Take cold dough & shape into 1″balls & roll in sugar mixture.  Put on parchment paper on a cookie sheet.  Bake @ 350 for 9-10 minutes (10-12 cookies per sheet).  Remove from over & let stand 1 minute.  Transfer to cooling rack & cool completely.

Prep time: 10 minutes

Chill: 1 hour

Bake:  9-10 minutes @ 350; makes 30 cookies

 

from Clara Schreck

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Crockpot Chicken Tortilla Soup

  • 2 boneless chicken breasts
  • 1 pkg taco seasoning
  • 15.5 oz black beans- drained and rinsed
  • 14.5 oz diced tomatoes- juices included
  • 15.25 oz corn- drained
  • 1 C heavy cream
  • 2 C mexican cheese
  • 4 C chicken broth
  • 6 corn tortillas or tortilla chips

Place frozen or thawed chicken breasts in bottom of slow cooker.  Sprinkle taco seasoning over chicken.  Spread black beans, tomatoes, & corn over chicken.  Slowly pour in chicken broth.  Cook on high 3-4 hours.  Remove chicken from soup & shred with 2 forks.  Return chicken to soup & add shredded cheese & heavy cream.  Cook an additional 30-60 minutes; stirring occasionally until cheese is fully melted & combined & the soup is thickened slightly.  You can add the tortilla chips directly to the soup along with the shredded cheese & cream; cooking for the final 30-60 minutes.  Serve with sour cream, cheese, and more chips.

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Mostaccioli (Pasta Salad)

  • box of mostaccioli (1 lb)
  • 2 Tbsp salad oil
  • cucumber
  • medium onion
  • 1/2 C green pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Accent seasoning
  • 1/2 C celery
  • 2 Tbsp chopped green olives
  • 1 C vinegar
  • 1 C sugar
  • 1/2 C salad oil
  • 2 tsp mustard
  • 1 tsp garlic powder

Cook pasta in salt water until tender, don’t overcook.  Drain.  Coat with salad oil.  Grate or chop cucumber, onion, green pepper, celery, and green olives.  Add to pasta.  Combine vinegar, sugar, salad oil, salt, pepper, Accent, mustard, and garlic powder in blender.  Pour over pasta.  Refrigerate for 24 hours, stirring occasionally.

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Lasagna

  • 1 large can tomato puree
  • 12 oz tomato paste
  • 2 C water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 C onion
  • garlic salt
  • 1 lb hamburger
  • 1 lb lasagna noodles
  • 1 lb ricotta cheese
  • 1- 1/2 lb mozzarella cheese
  • 1/2 C parmesan

Simmer first 5 ingredients in a pot.  Brown hamburger and onions in a frying pan.  Add garlic salt.  This is then added to the tomato mixture and simmer to thicken sauce.  Prepare noodles to package directions; rinse and dry.    Use a 9×13 pan.  Assemble lasagna; 1/3 sauce, layer of noodles (going the long way of the pan), 1/2 of each cheese (ricotta first, then mozzarella), layer of noodles (going the short way of the pan), 1/3 of sauce, layer of noodles (going the long way of the pan), rest of cheeses (ricotta first, then mozzarella), layer of noodles (going the short way of the pan), and balance of sauce.  Top with parmesan.  Bake @ 375 for 30 minutes.  Let stand for 15 minutes before cutting and serving.

 

from Clara Schreck