chip chocolate cookies

My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 3/4 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa, unsweetened
• 1 cup chopped walnuts, optional
• butterscotch, white chocolate, or chocolate chips, optional

Preparation:

Cream shortening, butter and sugar; beat in egg. Stir in buttermilk and vanilla. Into another bowl, sift together the flour, baking soda, salt, and cocoa. Stir into the first batter. Stir in walnuts and/or chips if using. Chill for an hour; drop by teaspoonfuls onto lightly greased baking sheets about 2 inches apart. Bake at 350° for 8 to 12 minutes, or until no imprint remains when lightly touched with finger. Makes about 3 to 4 dozen chocolate cookies, depending on additions.

tater tot casserole

1 lb. ground beef
1/2 cup chopped onion
4 cups frozen tater tots
1 can Cream of Celery soup
1/4 tsp. garlic powder

Brown ground beef and onion; drain. If beef is very lean, add 1 tsp. olive oil for best browning results.

Transfer meat mixture into a shallow 2 quart baking dish. Cover meat with undiluted soup. Top with a single layer of tater tots.

Bake at 375°F for 45 minutes.

pizza crust

Ingredients: 2 cups warm water, 1 Tbsp each sugar & dry yeast, 1/2 Tbsp salt, 2 Tbsp olive oil and 5 to 6 cups flour.
Dissolve yeast and sugar in warm water and let stand until yeast is very bubbly (called proofing the yeast). Put the flour into a large bowl and make a well in the center. Add the salt and oil to the yeast and pour in the well in the flour. Mix in as much flour as you can with a wooden spoon. Put some extra flour on counter-top or bread board and dump the dough out and knead until it is smooth and elastic, about 5 minutes. oil a clean bowl and place dough in bowl turning over so all the dough is oiled. Cover and let rise in a warm draft free place until double in size (30-45 min.)
Preheat oven to 450 degrees F. Punch down dough and divide either in half or into individual sizes. Fatten into a circle and place on a sheet pan or pizza pan that has been sprayed with non stick spray. Brush on olive oil then top as desired. Can use spaghetti sauce or pizza sauce. We like spaghetti sauce, ham, pineapple, black olives, and a mixture of mozzarella and cheddar cheeses. As to the toppings, use your imagination or whatever you like. When topped, bake for 15 minutes or until cheese is melted and bubbly. Pray and enjoy!!!

chocolate chunk oatmeal cookies

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2/3 cup rolled oats
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cranberry Hootycreeks-double recipe

2 1/4 c. flour
1 c. rolled oats
1 c. softened butter
2 eggs
2 t. vanilla
1 t. baking soda
1 t. salt
2/3 c. packed brown sugar
2/3 c. sugar
1 c. dried cranberries
1 c. white chocolate chips
1 c. chopped pecans

Preheat oven to 350*. Grease a cookie sheet or line with parchment paper.
In a lg. bowl beat together butter, eggs and vanilla until fluffy.
Add remaining ingredients and mix by hand until well blended. Drop by heaping spoonfuls onto prepared baking sheets.
Bake 8-10 minutes or until edges start to brown. Cool on baking sheets or remove to cool on wire racks.

Maple brown rice pudding

• 1 1/2 cups cooked brown rice
• 1/2 cup 1% low-fat milk
• 3 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 4 tablespoons sliced almonds

1. Combine rice, milk, maple syrup, and cinnamon in a microwave-safe bowl.

2. Microwave at HIGH 6 to 8 minutes, stirring occasionally, until most of milk is absorbed. Top with almonds.

Sour cream lemon pie

1 c. sugar
1/2 c. flour
1/2 t. salt
2 c. milk
1/2 c. sour cream
3 egg yolks
1/4 c. butter
1 1/2 t. lemon zest
1/4 c. lemon juice
1 (9 inch) pie crust
whipped cream

In saucepan, combine sugar, flour and salt.
Gradually stir in milk. Cook and stir on med. heat until thickened and bubbly. Reduce heat, and cook stir for 2 more minutes. Remove from heat.
Beat yolks slightly. gradually stir 1 c. of mix into egg yolks. Return yolk mixture to sauce pan and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, peel and juice. Gently fold in sour cream.
Pour filling into baked pie shell and cool. Top with a dollop of whipped cream if desired.

Dark chocolate oat clusters

PMS + Diet.......Not good! But I found this recipe that doesn't have so much sugar but still calmed my cravings! Just enough for me though! Sorry kiddos!

• 2 tablespoons peanut butter
• 2 tablespoons 1% low-fat milk
• 1/4 cup semisweet chocolate chips
• 3/4 cup old-fashioned rolled oats

Preparation

1. Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.

2. Stir in oats. Remove from heat.

3. With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.

Caramel apple pork chops

4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
salt, to taste
black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans-optional

Heat skillet over medium-high heat. Saute chops, 5-6 minutes, turning occasionally, until internal temperature on a thermometer reads 160 degrees F. Remove; keep warm.

In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans if desired.

Grandma's BBQ sauce

1 c. cider vinegar
1 c. ketchup
1/3 c. spicy brown mustard
1/2 c. packed brown sugar
1/2 c. minced white onion
2 T. butter
1/4 t. chili powder
dash of worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste

Place all the ingredients in a small saucepan and bring the mixture to a boil over high heat. Allow sauce to cook at a rolling boil, stirring occasionally, for 3-4 minutes until the sauce is reduced by 1/3.
Remove the sauce from the stove and season with salt and pepper.
Refrigerate until ready to use.

Sailor's special

1 lb. extra-lean ground beef-or venison, ground turkey or tuna

1 pkg. (7-1/4 oz.) Macaroni & Cheese Dinner

1 can (14-1/2 oz.) stewed tomatoes-do not drain

1 cup frozen peas

1 cup milk

1 cup mozzarella-or any cheese you have on hand

BROWN meat in lg. skillet on med-high; drain. Return to skillet.

STIR in Macaroni, Cheese Sauce Mix, tomatoes, peas and milk. Bring to boil; cover. Simmer on med-low heat 12 min. or until macaroni is tender, stirring occasionally.

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Italian stuffed mushrooms

12 to 18 mushrooms, nice large “stuffing” size
2 tablespoons butter
1 medium onion, finely diced
garlic powder, to your taste
1 teaspoon Italian seasoning
4 ounces finely diced pepperoni
1/4 cup pizza sauce
1/2 cup Italian seasoned bread crumbs
6 tablespoons grated Parmesan
6 to 8 slices of mozzarella cheese, cut in squares to fit the tops of mushrooms
Grated Parmesan cheese for sprinkling over tops of mushrooms


Gently wipe any dirt from the mushrooms and remove the stems. Finely dice the stems. Melt butter in skillet, add stems, onions, seasonings, pepperoni. Sauté until veggies are tender. Add pizza sauce, bread crumbs and Parmesan.

Cook until just heated through and liquid is reduced. Place mushrooms on a lightly buttered baking sheet -- fill mushrooms with the cooked filling mixture.

Top filling with a piece of mozzarella cut to just fit over the top of the mushrooms. Sprinkle grated Parmesan over the tops.

Bake at 325* degrees about 20 minutes. Let cool a few minutes before serving as filling will be very hot!

coctail smokies

These are super easy and surprisingly tasty!

2 packages Lil Smokies
1 can of Classic Coke
ketchup (enough to cover Lil Smokies)

In a Crock-Pot, add 2 packages of Little Smokies.
Cover with enough ketchup to suit, and then for the surprise, pour 1 can of Classic Coke over the Smokies and ketchup mixture.
Cook on high for 2-3 hours.
At this point, taste them.
If sauce is too soupy for your liking, you can add brown sugar and store brand bbq sauce(I usually add some thick and spicy sweet baby Rays sauce, because I like them a little spicy)
Simmer on low for an additional 30 minutes.

Bacon and waterchestnut wraps

These are Easy, a little time consuming, but VERY addictive!

3 cans whole water chestnuts, drained
1 lb. bacon, cut into thirds
1 1/2 c. ketchup
1 1/2 c. brown sugar

Wrap bacon around chestnuts and secure with toothpicks. Bake at 350 degrees uncovered for 45 minutes. Drain.

Combine sugar and ketchup to make sauce. Pour over appetizers. Bake at 350 degrees covered for another 45 minutes.

Salsa bites

1 (8 oz.) pkg. cream cheese-softened
1/3 cup thick and chunky salsa (+additional for topping-optional)
2 eggs-lightly beaten
1/2 cup shredded cheddar cheese
2 T. chopped olives
1 T. chopped green onion
1 clove garlic-pressed

Preheat oven to 350*
In lg bowl, beat cream cheese until smooth.
Blend in salsa and eggs.
Stir in cheddar, olives, onions and garlic.
Lightly spray 24 mini-muffin cups with veg. oil spray; fill with cream cheese mixture.
Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes.
Remove from pan; cool on wire rack.
Top with additional salsa just before serving, if desired.

Maple glazed carrots

1 lb baby carrots
2 T. butter
2 T. maple syrup-try Dee's in-a-pinch maple syrup :)
1/4 cup golden raisins-optional

Boil carrots in salted water until tender; drain.
In lg skillet heat butter and syrup over med. heat.
Add carrots; cook 5 minutes, stirring frequently.
Add raisins, if desired.
Cook stirring frequently, 5 min. or until carrots are lightly browned and glazed.

p.s. that should earn an extra point for advertisement, Dee :)

BBQ potatoes

2 T. butter
1 T. chili powder
1 T. honey
1/4 t. garlic powder
1/4 t. pepper
2 lbs. med. sized red potatoes-quartered

Preheat oven to 400*
In a lg bowl, combine all ingredients, except potatoes; mix well.
Add potatoes; toss to coat.
Spoon potatoes into greased 11x17 inch baking dish.
Bake 40-50 minutes until potatoes are tender.

Potato salad

This recipe can also be made with dill pickles, but our family likes the sweet ones. Also, these measurements are approximate because I have never written down the recipe I just watched my mom make it many times and learned from experience so if it isn't creamy enough just add a little more mayo. then try it. Then season to your liking.
6-10 potatoes-boiled, peeled and cut into 1/2"-3/4" chunks
6 eggs-hard boiled, peeled and chopped
3-4 sweet pickles-chopped
3 green onions-diced
1 cup mayo
2 T. mustard
1/4 t. celery salt
salt & pepper-to taste

Put the potatoes, eggs, pickles, and onions in lg. bowl. mix.
In a small bowl; combine remaining ingredients, mix well.
Pour it over potato mixture and stir well. Taste and season.

Baked squash and apples

The kids love this one! Even my husband who doesn't think he likes squash, eats a serving of this one! Very fattening but Oh SO Yummy!!

winter squash-any size for your squash lovers
a few pared apples
1/2 cup melted butter
1 1/2 cup brown sugar
1 T. flour
1 tsp. salt
1/2 tsp cinnamon(+ or - to your liking, I like more!)

Peel the squash and cut into 1/2 inch thick slices.
Place in an ungreased 8x10 baking pan.
Cut pared apples in 1/2 inch thick slices and layer on top of the squash pieces.
Mix together remaining ingredients and sprinkle over the squash and apples.
Cover with foil and bake at 350* for 50-60 minutes.

BBQ Green Beans

3 cans green beans, drained
1 can water
1 onion- chopped
6 slices uncooked bacon, cut into pieces
1 cup ketchup
1 cup brown sugar

Brown the bacon and onion.
When brown, add the ketchup and sugar.
Simmer until dark brown, the sugar will caramelize.
Put the green beans in a baking dish with the water from 1 can of the green beans.
Pour the hot mixture over the beans.
Bake at 325* for 1 hour.