2 c. butter, softened
1 & 1/4 c. white sugar
2 c. brown sugar
3 eggs
3 Tbsp. vanilla
4 tsp. baking soda
1 tsp. salt
6 c. flour
1-2 c. chocolate chips
Cream butter and sugars. Add eggs, vanilla, baking soda, and salt. Add flour and then chocolate chips. Scoop onto ungreased baking sheet. Bake at 350' F for 8-10 minutes.
Makes about 50 cookies.
1 c. milk
1 c. flour
6 eggs
1 tsp. salt
5 Tbsp. butter
While oven is preheating to 400', place butter (cut up) in 9x13 pan and put in oven. Mix together all other ingredients. Pour batter into buttered pan and bake for 20 minutes. Serve with syrup, fruit, jam, or powdered sugar.
1/2 c. warm water
1 tsp. yeast
3/4 c. warm milk
1/4 c. shortening or butter, melted
1/4 c. sugar
1 egg
1 tsp. salt
5-6 c. flour
Add water & yeast into mixing bowl. If not using instant yeast, allow yeast to sit and "bloom". Add sugar, milk, shortening, salt, egg & 2 c. flour. Mix until smooth. Add flour 1/2-1 c. at a time until the dough pulls away from the sides but is still slightly sticky. Allow to rise until about double. Roll out dough. Use a pizza cutter to cut dough into strips. Leave as strips or twist. Brush with butter and put garlic salt on. Place on sheet to rise. Bake at 350' for 10-14 min.
2 c. flour
3/4 c. sugar
3 & 1/2 tsp. baking powder
2 lg eggs, separated
1 & 1/2 c. milk
1 c. butter, melted
1 tsp. vanilla
In a bowl combine flour, sugar, and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter & vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in preheated waffle iron.
(makes 10 waffles)
1 c. rice, uncooked
2 c. water
2 c. milk
1/2 tsp. salt
1 Tbsp sugar
2 oz. butter
Rinse rice & put in small pot. Add water. Bring rice to a boil and cook til almost all the liquid boils out. Add milk, salt, & sugar. Stir & bring to a boil. Cook for 3 minutes. Take off stove & add butter. Cover and let sit for 20 minutes. Serve.
16 oz. uncooked elbow macaroni
4 c. chicken broth
2 Tbsp butter
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
2 c. cheese (mix it up)
1 c. mozzarella cheese
1/2 c. shredded parmesan cheese
1/2 - 1 c. milk
meat (optional)
peas (optional)
1. Add pasta, chicken broth, butter, hot sauce, garlic powder, pepper, & salt to Instant Pot. (optional, add meat at this stage; ham cubes, bacon, chicken, sausage, etc.)
2. Place lid on pot & set to sealing. Cook on manual function, high pressure for 5 min. Then do a quick release.
3. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth & creamy. Add optional peas.
Note: If you don't have an Instant Pot, do Step 1, and cook in a pot on the stove until pasta is cooked (about 10 minutes). Skip step 2, and go to Step 3.
1 Tbsp yeast
1/2 Tbsp salt
1.5 Tbsp sugar
1/4 c. olive oil
3-4 c. flour
Mix yeast in water until it's nice & bubbly.
Mix salt & sugar in 1 c. warm water.
In a mixer, slowly mix in olive oil, flour, yeast mixture, & sugar mixture.
Cover & let rise for an hour.
Punch down, form into a loaf. Cut 3 slits on top & brush with either melted butter or beaten egg. Let rise for an hour.
Bake at 400' for 20 min. Check at 16 min. & pull out when the top is lightly browned.
6 c. potatoes, peeled & diced
1 med. onion, chopped
2 c. chicken broth
1 (8 oz) package of cream cheese, softened
1 c. shredded cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 (1 oz) packet ranch seasoning mix
1/2 c. bacon, cooked & crumbled (plus extra for garnish)
salt & pepper to taste
green onions, chopped, for garnish
Prep the potatoes & onion.
Place the diced potatoes & chopped onion in the crockpot.
Add the liquids & seasoning.
Add the chicken broth, cream of chicken soup, ranch seasoning mix, & half of the crumbled bacon to the crockpot.
Cook on LOW for 6-7 hrs, or until potatoes are tender.
Add the cream cheese & cheese. About 30 min. before serving add cream cheese & cheese.
Stir, season with salt & pepper, garnish, & serve!
(with Roasted Root Veggies)
9 cloves of garlic
3 Roma tomatoes
*2 T. Tuscan Heat Spice
6 chicken breasts
16 oz. Linguine pasta
6 T. cream cheese
1 1/2 c. fresh, shredded, Parmesan cheese
6 T butter
olive oil
salt and pepper, to taste
1. Cook pasta, 9-11 minutes, or until al dente. Reserve 1 1/2 cups of pasta water for later.
2. While pasta is cooking, dice tomato and crush or finely chop garlic, reserving 3 cloves for later.
3. Put chicken in medium bowl, add a large drizzle of olive oil, chopped garlic, half the Tuscan Heat Spice, salt, and pepper. Turn chicken thoroughly to coat.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins to brown too quickly, lower the heat!) Turn off heat, transfer chicken to cutting board. Once cool enough to handle, thinly slice, crosswise.
5. While chicken is cooking, melt 6 T. butter, add garlic; cook, stirring, until fragrant, 1 minute. Add tomatoes, remaining Tuscan Heat Spice, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.
6. Stir cream cheese, half the Parmesan, and half the reserved pasta water into pan with tomatoes. Bring to a simmer, then stir in drained pasta. (If needed, stir in more pasta water a splash at a time until pasta is coated in a creamy sauce.). Turn off heat; taste and season with salt and pepper.
7. Serve the pasta and chicken side by side.
* Tuscan Heat Spice consists of basil, oregano, rosemary, marjoram, sage (or Italian Seasoning), thyme, garlic powder, fennel seeds, and red pepper flakes, mixed together.
2 cans cream of mushroom or chicken soup
1/2 pkg. (4 oz) cream cheese
1/2 pkg. Italian dressing
1 - 1 & 1/2 c. milk
3 lg. or 4 med. chicken breasts
Mix the milk, soup, dressing, and cream cheese together (you will need to soften the cheese) in a small bowl. Pour a small layer into the bottom of your crock pot. Layer chicken them in your crock pot, alternating gravy and chicken. Cook on high for 4 hours, or low for 7-8 hours. Shred or cut up the chicken and mix altogether. Eat over rice or pasta.
