Chocolate Chip Cookies
Cream together:
2 cups shortening (if you like crispy cookies, use butter instead)
2 cups brown sugar
1 cup white sugar
4 eggs
2 tsp. vanilla
Mix together:
4 cups flour
2 tsp salt
2 tsp baking soda
Mix flour mixture into shortening mixture, then add 2 cups of chocolate chips and mix together. Bake at 325 for 11 minutes.
Mango Pudding
2 boxes (regular sized) peach jello mix
1 can sweetened condensed milk
1 can mango puree (you can find it at an Indian food store)
1 (regular sized) tub cool whip
Mix the jello with only the hot water called for (so the final product with only have half the water)
Add the mango puree and sweetened condensed milk
Once the mix is cooled, mix in the cool whip
Refrigerate at least 4 hours to firm up (I like to give it an overnight)
Very easy and yummy!
Stuffed Mushrooms
1lb. fresh mushrooms (you can use the smaller ones or the larger stuffing mushrooms)
1 8 ounce cream cheese, softened
1 c. grated Parmesan
1 t. Worcestershire sauce
1 t. dill weed
black pepper
Remove stems and wash caps in warm salted water. Drain on paper towels. Mix ingredients together. Stuff each cap with mixture. Place on a cookie sheet. Bake 20 minutes at 350.
I usually buy several containers of mushrooms and double the recipe so that I have plenty. They are even good left over and re-heated.
Corn Bread
1 box Jiffy Corn Mix
1 8 ounce container of sour cream
1 8 ounce can of cream style corn
4 eggs, beaten
1/2 c. vegetable oil
Mix all ingredients together and pour into greased 9×13 inch pan. Bake approximately 25 minutes in 350 oven. Cut in squares or strips and serve immediately.
Sausage-Vegetable Soup
3/4 lb bulk Italian Sausage (I use sweet)
1/2 c. chopped onion
3 c. beef broth
1 14 ounce can Italian Style Tomatoes, cut up
1 c. thinly sliced carrot
1 t. dried basil
2 cloves garlic
1/8 t. pepper
1 c. sliced zucchini
1 c. Rotini or small shell macaroni
1/4 c. grated Parmesan
In a large saucepan or Dutch Oven cook Italian Sausage and onion till sausage is no longer pink and onion is tender. Drain off fat. Add beef broth, tomatoes, carrot, basil, garlic and pepper.
Bring to a boil. Reduce heat and simmer, covered for 10 minutes. Stir in zucchini and Rotini.
Return to boiling. Reduce heat and simmer, covered for 10-15 minutes or until macaroni and vegetables are tender. Sprinkle each serving with Parmesan cheese.
Note-I used an Italian seasoning instead of the basil and garlic but you can do either. For Halloween, I tripled the recipe. It is great left over but sometimes you need to add a little more broth or water.
Ziti
I use 1 box of ziti
8-10 ounces of ricottia
pound of mozz cheese, if you like it really cheezy then use 1 1/2.
1 jar of ragu spagetti sauce, or flavor of your choice.
1 egg
some garlic
Cook the ziti not completly, mix the remaining items together and then mix in the ziti, place in pan, top with some sauce, mozz cheese and parm cheese. Bake at 350 for 45 minutes or until the center in hot.
Enjoy with some garlic bread!
Cheesy Spinach Quiche
½ c. butter, melted
1 (8 oz.) can green chilies, chopped
10 eggs
2 c. fine curd cottage cheese
½ c. unsifted flour
½ lb. shredded cheddar cheese
1 tsp. baking powder
½ lb. shredded Jack cheese
1 tsp. salt
1 (10 oz) pkg. frozen chopped spinach
Preheat oven to 400 degrees. Place butter in 9×13” pan in warm oven
to melt. Beat eggs in a large bowl; mix in four, baking powder, and salt.
Squeeze thawed spinach very dry and add to egg mixture along with melted
butter, chilies, and all 3 cheeses. Pour into pan and bake at 400 degrees for 15
minutes. Reduce heat to 350 degrees and bake an additional 35-40 mins. Let
stand 5 min. to set
Spinach and Artichoke Dip
1 10 oz. package frozen chopped spinach, thawed
1 14 oz. can quartered artichoke hearts, drained
1 5.5 oz. container garlic and herb soft spreadable cheese (like Alouette)
1 cup shredded Parmesan cheese
1 8 oz. container sour cream
1/2 cup mayonnaise
6 bacon slices, cooked and crumbled
Drain spinach well, pressing between layers of paper towels.
Stir together spinach and next 6 ingredients. Spoon into a lightly greased 11 x 7 inch baking dish.
Bake at 400 degrees for 20 minutes or until bubbly. Sprinkle with bacon. Serve with crackers or chips.
(I like it with Fritos scoops).
Chocolate w/ Peanut Butter Chips Cookies
1 cup butter
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups self-rising flour
2/3 cup Hershey’s cocoa
12 ounces Reese’s peanut butter chips
Melt or soften butter in microwave. Cream cocoa, sugar, eggs, and vanilla together. Add flour with mixer on low so flour doesn’t blow everywhere. Stir in peanut butter chips. Place by teaspoonfulls on cookie sheet w/ wax paper sprayed w/ Pam. Bake 8 - 10 minutes @ 350 degrees. Cool for 1 minute before removing.