Author Archives: Yumolicious

BANANA DOUBLE CHIPPERS

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2 cups flour*

1 cup butterscotch chips

1/2 cup firmly packed light brown sugar

1/4 cup applesauce

4 tbs butter, softened

1 lg egg

3/4 cup chopped banana

1 tsp baking soda

1 cup rolled oats

1 cup chopped walnuts

1 cup shredded unsweetened coconut

1 cup white chocolate chips

preheat oven to 340 degrees. grease baking sheets.

combine flour and butterscotch chips in a food processor or blender. process until butterscotch chips are finely chopped.

combine brown sugar, applesauce, butter and egg in a large bowl. beat with an electric mixer set at medium speed until light and fluffy. beat in banana and baking soda. add flour mixture and mix well.

add oats, coconut and white chocolate chips and mix well.

drop the dough by heaping tsp onto prepared baking sheets. bake cookies until golden, about 12-14 minutes. cool on baking sheets for 1 minute. transfer cookies to wire racks to cool completely.

*YOU CAN SUBSTITE WHOLE WHEAT FLOUR FOR HALF OF THE A.P. FLOUR

makes 5 dozen cookies

GARLIC FRIED CHICKEN

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2 tsp garlic powder, or to taste
1 tsp ground black pepper
1 tsp salt
1 tsp paprika
1/2 cup seasoned bread crumbs
1 cup flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves, pounded thin
1 cup oil, for frying, or as needed

in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.

heat the oil in an electric skillet set to 350 degrees. dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and serve.

4 servings

ELEGANT WILD RICE SOUP

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1 cup wild rice
3 cups water
6 tbs butter
1 tbs minced onion
1/2 cup flour
3 cups chicken broth
3/4 cup minced cooked ham
1/2 cup shredded carrots
3 tbs slivered almonds
1 cup half-and half

in a pot, bring the wild rice and water to a boil. reduce heat to low, cover, and simmer 45 minutes.

in a separate pot, melt the butter over medium heat, and sauté the onion until tender. blend in the flour until smooth, and gradually stir in the chicken broth. stirring constantly, bring the mixture to a boil. reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. continue to cook and stir about 5 minutes, until heated through. thoroughly blend the half-and-half into the soup just before serving.

6 servings

ROB’S BANGIN’ CHEESEBURGER SOUP

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1 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
4 tbs butter, divided
3 cups chicken broth
4 cups peeled & diced potatoes
1/4 cup flour
16 oz velveeta cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream

brown the ground beef in a 3 qt saucepan. drain and set aside.

in the same saucepan, melt 1 tbs butter and add onion, shredded carrots, and celery. sauté until tender.

add the broth, potatoes and ground beef and bring to a boil. reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

in a small skillet, melt remaining 3 tbs butter and add the flour. cook and stir for 3-5 minutes or until bubbly. add to the soup and bring to a boil. cook and stir for 2 minutes. reduce heat to low.

stir in the cheese, milk, salt and pepper. cook and stir until the cheese melts. remove from heat and blend in sour cream.

8 servings

BAKED PIZZA DIP

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1 (8 oz) pkg cream cheese, softened
1 (14 oz) jar pizza sauce
1/3 cup chopped onion
1 1/2 cups shredded mozzarella cheese
1 (6 oz) can sliced black olives
2 oz sliced pepperoni
corn chips

press cream cheese in the bottom of a 9″ glass pie plate. spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. bake at 350 degrees for 25 minutes. serve with corn chips or your favorite crackers.

serves 8-10

THE BEST COOKIES

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1 cup butter OR margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 large egg
1 cup vegetable oil
1 cup uncooked regular oats
1 cup cornflakes, crushed
1/2 cup flaked coconut
1/2 cup chopped pecans OR walnuts
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. add egg; beat well. add oil; beat until smooth. stir in oats, cereal, coconut, and pecans. combine flour, baking soda, and salt; add to butter mixture, mixing until well blended. stir in vanilla.

shape dough into 1″ balls, and place 2″ apart on ungreased cookie sheets. flatten cookies in a crisscross pattern with a fork. bake at 350 degrees for 10-12 minutes or until lightly browned. cool 2 minutes on cookie sheets; remove to wire racks to cool.

makes 6 1/2 dozen

COCONUT SCOTCHIES

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1/2 cup butter OR margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz) butterscotch morsels
1/2 cup chopped pecans
1 1/2 cups flaked coconut

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add eggs and vanilla; beat well.

combine flour, baking soda, and salt; add to butter mixture, and beat well. stir in butterscotch morsels and pecans.

place flaked coconut in a shallow dish. drop dough by rounded teaspoonfuls into coconut, rolling to coat dough with coconut while shaping dough into balls. place balls on greased cookie sheets. bake at 350 degrees for 10 minutes. immediately remove to wire racks to cool.

makes 4 dozen

PEANUT BUTTER CHOCOLATE DESSERT

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20 chocolate cream-filled chocolate sandwich cookies, divided
2 tbs butter, softened
1 (8 oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups 10x sugar, divided
1 (16 oz) carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9 oz) pkg instant chocolate fudge pudding mix

crush 16 cookies; toss with butter. press into an ungreased 9″ square dish; set aside.

in a large bowl, beat the cream cheese, peanut butter and 1 cup 10x sugar until smooth. fold in half of the whipped topping. spread over crust. sprinkle with peanut butter cups.

in another large bowl, beat the milk, pudding mix and remaining 10x sugar on LOW speed for 2 minutes. let stand for 2 minutes or until soft-set. fold in remaining whipped topping.

spread over peanut butter cups. crush remaining cookies; sprinkle over the top. cover and chill for at least 3 hours.

12-16 servings

STARLIGHT MINT SURPRISES

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1 cup butter, softened
1 cup sugar
1/2 cup firmly packed brown sugar
2 lg eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 (4.67 oz) pgs chocolate mint wafer candies (such as andes)

beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add eggs, 1 at a time, beating until blended after each addition. stir in vanilla.

combine flour, baking soda, and salt; add to butter mixture, beating well.

drop dough by teaspoonfuls 2″ apart onto ungreased cookie sheets. press 1 candy on top of each mound of dough; cover with 1 teaspoonful dough. bake at 375 degrees for 11 minutes or until golden. immediately remove to wire racks to cool.

makes about 4 dozen

OLD-FASHIONED HOLIDAY GLAZED HAM

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1 spiral-sliced half ham
1 (20 oz) can pineapple slices, juice reserved
15-20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tbs yellow mustard

preheat the oven as directed on the ham package and follow the instructions for baking the ham. remove the ham from the oven about 30 minutes before the end of the warming time.

decoratively arrange the pineapple slices on top of the ham with whole cloves, if using, or toothpicks. place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

in a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. spoon the glaze over the ham and bake for the remaining 30 minutes. remove the ham from the oven, transfer to a cutting board and carve.

12 servings