MONSTER COOKIES

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1 c (2 sticks) butter, softened

1 c granulated sugar

1 c packed brown sugar

3 lg eggs

1/2 tsp vanilla

1/2 tsp corn syrup

2 tsp baking soda

1 1 /2 c creamy peanut butter

4 1/2 c quick-cooking rolled oats

2 c chocolate chips

2 c plain m&m’s

Preheat the oven to 350 degrees.

In a lg bowl, cream the butter and sugars. Add the eggs, one at a time and mixing between each addition, the vanilla, corn syrup, baking soda, and peanut butter. Mix well until smooth. Add the oats and mix well, scraping the sides of the bowl. Add the chocolate chips and mix until they are evenly distributed throughout the batter. Then add the m&m’s and mix well.

Drop the batter by the tablespoon 2″ apart onto ungreased baking sheets. Bake until the edges are golden brown, 10-12 minutes. Let cool on baking sheets for about 3 minutes before transferring to cooling racks.

Makes 6 dozen cookies

 

 

CHICKEN TORTILLA SOUP

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1 c (1 lg) chopped green sweet pepper

1 (1 lg) c chopped onion

1 tbs cooking oil

2 tsp chili powder

1/2 tsp ground cumin

4 med skinless, boneless chicken breast halves, cut into bite-size pieces

1-2 fresh serrano chile peppers, seeded and finely chopped

2 (14 oz) cans chicken broth

1 c water

2 (14 1/2  oz) cans diced tomatoes, undrained

1 (10 oz) can diced tomatoes and green chiles, undrained

1 c (4 oz) shredded Monterey jack cheese

tortilla chips, broken

In a 4 qt dutch oven, cook sweet pepper and onion in hot oil over med-high heat about 4 minutes or until onion is tender. Stir in chili powder and cumin. Cook and stir for 1 minute more. Add chicken and chile peppers to dutch oven. Cook and stir for 2 minutes. Add chicken, broth, water, undrained tomatoes, and undrained tomatoes and chiles to dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Top servings with cheese and tortilla chips.

Makes 8 servings

CRYBABY COOKIES

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3/4 c shortening, softened

1 c sugar

2 lg eggs, beaten

1 c molasses

4 c flour

3/4 c strong cold coffee

1 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

Preheat the oven to 350 degrees. Grease baking sheets.

In a lg bowl, mix all of the ingredients together until the dough forms a very thick batter. (This does not lend itself well to an electric mixer because it is so thick.) Stir this vigorously with a wooden spoon. Use the spoon to mash the mixture against the side of the bowl if there are any bits of shortening not dissolved into the batter.  Then resume stirring until all is mixed evenly. Drop by the teaspoon 2″ apart onto the baking sheets.  Bake until the edges are firm and slightly darker than the rest of the cookie, 10-15 minutes. Cool the cookies on a wire rack or plate.

Makes about 3 dozen cookies

 

WILD RICE SOUP

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3 (14 oz) cans beef OR chicken broth

2 c water

1 1/3 c uncooked wild rice, rinsed and drained

2 med carrots, chopped

2 tbs dried minced onion\

2 cans condensed cream of chicken and/or potato soup

1 c chopped cooked ham (optional)

green onions, slivered (optional)

In a 5 or 6 qt Dutch oven, combine broth, water, uncooked rice, carrots, and dried onion. Bring to boiling; reduce heat. Simmer, covered, for 40-50 minutes, or until rice is tender. Stir in chicken soup and, if desired, ham; heat through. If desired, garnish servings with green onions.

6-8 servings

 

CREAMY CHICKEN CASSEROLE

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8 boneless skinless chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

2 c sour cream

3/4 c white wine

1 c onion, minced

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp poultry seasoning

1/2 tsp black pepper

1 c mushrooms, sliced

Mix soups, sour cream, white wine, onion, seasonings, and mushrooms together and pour over chicken breasts.

Pour entire casserole into a slow cooker and cook for 4-6 hours on LOW or place in a casserole dish and bake at 350 degrees for 1-2 hours.

Serve over noodles or rice.

DOUBLE CHOCOLATE CINNAMON MINI CUPCAKES

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CUPCAKES:

1/2 c sugar

1/4 c land o lakes cinnamon sugar butter spread

1/4 c buttermilk*

1 (1 oz) square unsweetened chocolate, melted

1 egg

1 tsp vanilla

1 c flour

1 tsp baking soda

1/4 tsp salt

1/4 c boiling water

FROSTING:

1/3 c land o lakes cinnamon sugar butter spread

1 (1 oz) square unsweetened chocolate, melted

2 c powdered sugar

2 tbs unsweetened cocoa

1/3 c whipping cream

decorator sprinkles, if desired

Heat oven to 350 degrees. Place foil or paper baking cups into 30 (1 1/4″) muffin pan cups. Set aside

Combine sugar and 1/4 cup cinnamon sugar butter spread in large bowl; beat at med speed until well mixed. Add buttermilk, 1 oz melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to LOW; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth.

Spoon about 1 tbs batter into each prepared muffin pan cups. Bake for 10-12 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/3 cup cinnamon sugar butter spread and melted chocolate in med bowl. Beat a med speed, until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy.

Pipe or frost each cupcake with about 1 tbs frosting; sprinkle with decorate sprinkles, if desired.

Yield: 30 mini cupcakes

BROILED SIRLOIN

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3 lbs sirloin OR round steak (about 1″ thick)

1 med onion, chopped

1/2 c lemon juice

1/4 c vegetable oil

1 tsp garlic salt

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp celery salt

1/2 tsp pepper

2 tbs butter OR margarine, melted

With a meat for, pierce holes in both sides of steak.

Place in a shallow glass container or large resealable bag.

Combine onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper.

Pour over meat.

Cover and refrigerate for 6 hours or overnight.

Discard marinade.

Place steak on a broiler pan.

Broil 6″ from the heat for 8 minutes.

Brush with butter and turn.

Broil 6 minutes longer or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees, well-done, 170 degrees).

8 servings

 

SPICY MEAT LOAF

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1 egg, slightly beaten

3/4 c (18 crackers) crushed ritz crackers

1/3 c salsa verde

2 tbs snipped fresh cilantro

1 tbs snipped fresh parsley

8 oz lean ground pork

8 oz lean ground beef

3/4 c sour cream

1/4 c salsa verde

1/2 c (1 med) chopped tomato

In a lg bowl, combine egg, crackers, 1/3 cup salsa, cilantro, and parsley. Add pork and beef; mix well. Lightly pat meat mixture into an 8″x4″x2″ loaf pan.

Bake in a 375 degree oven about 40 minutes or until internal temperature registers 160 degrees. Spoon off any fat.

Meanwhile, in a small bowl stir together sour cream and 1/4 cup salsa; spread over meat. Bake for 5 minutes more. Let stand for 10 minutes before serving. Sprinkle with tomato.

6 servings

PINEAPPLE COOKIES

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1 c packed brown sugar

1 c granulated sugar

2 lg eggs

1 c crushed pineapple, drained

1 tsp salt

3 tsp baking soda

1 tsp baking powder

4 c flour

Preheat the oven to 350 degrees.

In a lg bowl, combine all of the ingredients together until smooth. Drop by the tablespoon 2″ apart onto ungreased baking sheets and bake until the edges are golden brown, 15-20 minutes.

Makes 3 dozen cookies

EASY ITALIAN BEEF SANDWICHES

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1 (14 oz) can beef broth

1 (.07 oz) pkg Italian salad dressing and recipe mix

2 (3-3 1/2 lb) boneless beef chuck roasts

1 (16 oz) jar mild OR hot pepperoncini salad peppers, undrained

20 crusty French-style rolls OR hamburger buns, split and toasted, if desired

tomato slices, red onion slices, cucumber slices (optional)

In a 6-7 qt slow cooker, combine broth and salad dressing mix. Add meat, cutting to fit if necessary; top with pepperoncini. Cover.

Cook on LOW heat setting for 12 hours or on HIGH heat setting for 6 hours or until meat is very tender.

Remove meat with a slotted spoon. Shred meat with two forks. Skim fat from cooking liquid; stir enough cooking liquid into meat to moisten or serve as au jus.

Spoon meat onto rolls. If desired, serve with tomato, onion, and cucumber.

Makes 20 servings