Mrs. Fields’s Cookies

2 c. Brown sugar 

2 c. White sugar 

1 lb. Margarine (room temperature)

4 eggs 

2 tsp. Vanilla

3-4 c.. Semi sweet chocolate chips

4 c. Flour (*add cornstarch)

2 tsp. Baking soda 

2 tsp. Baking powder 

1 tsp. Salt

5 c. Oatmeal 

1 cup nuts (optional)

*(There's more water content in butter nowadays Add 1/2-1 tsp of cornstarch per 1 cup flour. Guaranteed your cookies will not be flat.)

Mix sugars, margarine, eggs and vanilla together. Mix dry ingredients together and add to creamed mixture. Add oatmeal, nuts, and chocolate chips. Bake for 6 minutes at 400* or 10 minutes at 350*.

Makes 100 cookies.

*My children love to eat the frozen dough *

Family Favorite!

Nougat Candy

1 Tbsp unsalted butter

1 10oz bag mini marshmallows 

1 bag white chocolate chips 

1 box Dots cut each one in half 

Microwave butter, marshmallows and chocolate chips 30 seconds then stir and do that again 4-6 times until it's smooth then add the dots. 

Pour in a Pyrex dish lined with parchment paper. I then take a little sandwich bag and grease it and push the mixture where it needs to go in the pan. Put in the refrigerator for 2 hours then cut it up and wrap in wax paper. 

Nana’s Chocolate Sauce

 Small (Pint size)

1 cup sugar 

1/2 cube butter (4 Tablespoons)

1 cup cream

1/4 cup unsweetened cocoa powder 

Mix all ingredients together and bring to a rapid boil. Remove from heat and serve.

Large (Quart size )

2 cups sugar

1 cube butter

2 cups cream

1/2 cup cocoa

Mix all ingredients together and bring to a rapid boil. Remove from heat and serve.

Egg Drop Soup

We halfed this recipe except for 1/4 cup water mixed with 1 1/2 tablespoon of corn starch 

6 cups water

Chicken bullion one teaspoon per cup of water

3 large eggs, beaten

3 tablespoons cornstarch, dissolved in ¼ cup water

Step 1

Bring water to a gentle boil; stir in bouillon.

Step 2

While stirring, add cornstarch and water mixture; stir to thicken the soup.

Step 3

Brooklyn style Pour beaten egg into soup with large spoon  flick gently back and forth spoonful by spoonful until eggs are used up. Mix if needed in folding action.

Easy Breakfast Casserole Recipe

 This Breakfast Casserole comes together in no time for a weekend breakfast! Combine eggs with sausage, frozen hashbrown potatoes, and cheese for the ultimate easy breakfast or brunch casserole!

Ingredients

1 pound Sausage

6 Eggs

2 cups Milk

1 teaspoon salt
1/2 teaspoon pepper

1/2 package Frozen Hashbrowns
15oz
2 cups Cheddar Cheese shredded - IR you can use your favorite

Instructions

-Preheat the oven to 350 degrees.

-Crumble sausage into a skillet on the stove and brown completely. Remove from heat.

1 pound Sausage

-In a large bowl, mix eggs and milk together and whisk well.

6 Eggs, 2 cups Milk

« Add salt and pepper to this mixture

and stir.

1 teaspoon salt, 1/2 teaspoon pepper

-To a 9×13 dish, add frozen hashbrowns, sausage, and cheese - stir together in the dish

1/2 package Frozen Hashbrowns,

2 cups Cheddar Cheese

-Pour the egg/milk mixture into the

dish.

-Bake at 350 degrees for 45 minutes

- covered with foil. Remove the foil and bake for about 10-15 minutes more until the dish is bubbly and

cheese is melted.

Notes

Make ahead: You can easily make this casserole the night before and bake in the morning. Just cover in the fridge and take out while your oven is preheating. You may need to increase the baking time by 10-15 minutes.

Baking Tip: This casserole is done when the edges are set and lightly brown and the center only jiggles slightly. Make sure there is no

"watery" eggs in the center before removing from the oven.

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Storage: Cover the entire casserole with foil or a lid to your baking dish and refrigerate for up to 3 days.

Reheat: Reheat in the microwave.

Freeze: This casserole can be frozen. First bake your breakfast casserole and once it has completely cooled, place in an airtight container or ziplock bag. When ready to warm up, place in oven and bake at 350 degrees until warmed through about 20 to 25 minutes.

Easy Potato and Bacon Breakfast Casserole

 4 c. Southern/country-style hash browns (cubes), I like the ones with peppers.

1 12-oz. package bacon

1 1/2 c. pepper jack cheese

1 1/2 c. cheddar cheese

1 bunch green onions, chopped (I don’t add if using peppers)

3 eggs

1 c. milk

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9x13" baking dish.Mix the cheeses together and sprinkle it over the potatoes.

When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they're tender and fragrant.

Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate

overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown.

Pumpkin Bread

 

2/3 c. shortening

3 1/3 c. flour

2 2/3 c. sugar

2 tsp. baking soda

4 eggs, beaten

1 1/2 tsp. salt

1 c. Libby's pumpkin1/2 tsp. baking powder

2/3 c. water

1 tsp. cinnamon

Heat oven to 350°. Mix shortening and sugar. Add beaten eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, and cinnamon. Pour into 2 greased loaf pans. Bake about 45-60 minutes.

Water (Tea) Kettle

 How to remove the hard residue from your tea kettle.

2-4 strips of potato peals 

egg shell 

White vinegar 1/4 cup to 1/2 cup

Water 2 cups or just covering the stain 

Boil and rinse out 

Crock Pot Carnita Tacos

Ingredients:

* 2-3 pound pork shoulder roast
* 1 medium onion
* 3-5 cloves garlic
* Salt and pepper to taste
* 1/2-2 teaspoons Italian seasoning
* Corn tortillas
* Shredded cheese
* Shredded lettuce
* Jalapeno or chili peppers, seeded, sliced
* Diced tomatoes
* Cilantro
* Sour cream
* Salsa
* Avocado, peeled, pitted, sliced

Method:

Carnita is Mexican for small meat. Crock pot pork is perfect for shredding, creating small meat.

Spray crock pot with non-stick spray (or use slow cooker liners). Place roast in crock pot; peel and quarter onion, peel garlic cloves; place garlic and onion on top meat. Cover and cook on high 1 hour, reduce heat to low and continue to cook 6-8 hours or until meat falls off bone.

Discard garlic and onion. Remove meat from crock pot, remove bone and shred meat by pulling part with forks. Season meat juices to taste with salt, pepper, Italian seasoning (or other seasonings of choice); return meat to juices.

Serve with shredded pork in warm tortillas with shredded cheese, lettuce, peppers, tomatoes, sour cream, etc.

Crock Pot Cooking Tips
1. Use a less lean, bone-in cut of meat (fat & bone provide flavor which can be removed later) shoulder, butt, chuck roast, etc
2. Add seasoning at the end of cooking (less salt is needed; long cooking times drain herbs of their flavor)
3. Cook meats with onion and fresh garlic cloves placed on top of meat
4. Food should touch sides of crock pot and other pieces of food
5. Fill crock pot at least 1/2 full - preferable 3/4 full
6. Don't peak - every time the lid is lifted it allows steam and heat to escape, which will increase cooking time by 15-30 minutes
7. To ease clean up A) fill crock pot with hot water immediately after removing food; B) spray inside of cock pot with non-stick spray; or C) use slow cooker liners

From KSL

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• Recipes
• Chick-fil-A Chicken Salad

Chick-fil-A Chicken Salad

• Time:

  30-45 MIN

• Difficulty:

  Easy

• Serves:

  6

Ingredients

• 4 Chick-fil-A Chicken Sandwich filets, diced large

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• 1 ½ stalks celery, diced large
• ⅓ cup sweet pickle relish
• ½ cup mayonnaise
• 2 hard-boiled eggs, cooled and peeled

In a food processor, add chicken, celery, mayonnaise and relish. Pulse 6-7 times.

With the food processor on, add eggs one at a time and let process up to 10 seconds or until desired consistency is reached.

Cajun Chicken Pasta

 1 Box - penne pasta 

1 can - Four cheese Alfredo (Classico brand)

2 chicken breasts (cut into bite sized pieces)

1  Killbasa Sausage (sliced)

pre-cooked shrimp (if desired)

1- red bell pepper

1 - green bell pepper

½ - onion

1 Tbs minced garlic 

½ cup sour cream 

Butter 

Cajun Spice 

★ we cook this a large electric skillet ★

1- Brown chicken. Add butter, onion, garlic,

Sausage, Shrimp & sautee until onion is almost soft.

 Add peppers & cajun spice (to taste) cook all this until veggies are soft 

2- add Alfredo sauce, sour cream, and simmer for about 10 minutes. (if sauce is is too thick thick, add a little milk)

3- add cooked penne to sauce and stir well 

4- garnish with shredded Parmesan cheese, diced tomato and green onions

-Ryan and Allison Andrew 

Broccoli Soup

 1/2 cup butter

1 whole onion, diced

1/3 cup flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli cut into florets

Dash of salt, plus more as needed

Freshly ground black pepper, to taste

3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)

2 cups chicken broth, if needed for thinning

Directions

1

In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then SPRINKLE the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half (I used one cup whole milk and one cup  heavy whipping cream. Add the nutmeg, then add the broccoli, a dash of salt (easy on the salt...plenty in cheese and chicken broth.), and plenty of black pepper.

2

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 

3

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. Enjoy

Churro Snack Mix

 

INGREDIENTS

  

• 5 cups Honeycomb cereal
• 2/3 cup brown sugar
• 1/2 cup butter 1 stick
• 1/3 cup corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup granulated sugar
• 1 1/2 teaspoons cinnamon

INSTRUCTIONS

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• Pour the cereal into a large bowl and set aside.
• In a medium saucepan, combine brown sugar, butter, and corn syrup. Bring the mixture to a boil, stirring constantly, then continue to cook for an additional minute.
• Remove the pan from heat and stir in the vanilla and baking soda. Be prepared for some bubbling as it foams up.
• Pour the caramel mixture over the cereal, stirring to coat everything evenly.
• In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture over the cereal, tossing until everything is coated.
• Spread the coated cereal onto your prepared baking sheet and bake for 8 minutes, stirring halfway through for even crisping.
• Let the snack mix cool completely before breaking it into clusters. Store any leftovers in an airtight container.

Spanish churro chocolate:

 1/2 cup whipping cream

1 cup semi sweet or dark chocolate

Mix on stove until melty and hot.