Extraordinary Chocolate Chip Cookies (Amounts in parenthesis are for half the recipe)
1 ½ cups butter or margarine, softened (3/4 cups)
1 ¼ cups granulated sugar (1/2 cup plus 2 Tbsp.)
1-¼ cups packed brown sugar (1/2 cup plus 2 Tbsp)
1 T vanilla (I keep this the same)
2 eggs (1 egg)
4 cups all-purpose flour (2 cups)
2 tsp baking soda (1 tsp)
1 tsp salt (1/2 tsp)
1 package (24 ounces) semisweet or milk chocolate chips – 4 cups (2 cups)
Heat oven to 350 degree. Mix butter, sugars, vanilla and eggs in large bowl using mixer.
Mix in flour, baking soda and salt, Stir in chocolate chips.
Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Deluxe home-baked Macaroni & Cheese (from Kraft Foods)
I pkg. (14 Oz.) Kraft Deluxe Mac & Cheese or Velveeta Mac & Cheese
1/4 tsp. ground red pepper or black pepper
1 1/2 cups shredded cheese (divided)
I cup of sour cream
1/4 cup crushed ritz crackers (about 6)
1 tbsp. butter (melted)
Whisk 2 1/4 cups of hot water, cheese sauce from pouch and pepper in 1 1/2 quart casserole dish. Stir in dry pasta and 1 cup of the cheddar cheese; cover with lid.
Crush crackers and mix them in the melted butter.
Bake at 375 for 30 minutes. Uncover; stir in sour cream.
Sprinkle remaining 1/2 cup of cheese, cracker & butter mixture on the mac and cheese. Bake an additional 10 minutes, uncovered. Let stand for 5 minutes before serving.
Enjoy! This tastes better than homemade!
Ice Cream Cake (www.cooks.com)
25 Oreos (crushed in food processor)
3/4 teaspoon melted butter
1/2 Gallon of Vanilla Ice Cream
1 Jar Fudge Sauce (Hershey’s Hot Fudge Sauce, Smucker’s Hot Fudge Sauce or Mrs. Richardson’s – They all taste great)
1 (12 oz) Cool Whip
Depending on what you want to use for the topping: I usually crush up the remaining oreos then add peanut butter cups (crushed up or broken up) and mini m&m’s. You can add whatever you like!
Spread the melted butter on the bottom of a 13 by 9 pan (I use a pan that has a lid since I’m putting it in the freezer). Crush 25 Oreo’s in the food processor and press the crumbs to the bottom of the pan. Or you can melt the butter and add it to the crushed oreos and press them to the bottom of the pan (it seems like it’s not enough butter but trust me, it works).
Add Ice Cream. I usually let the ice cream soften a bit before I add it. I take my large serving spatula and cut the ice cream in to 4 or 5 rectangular sections and put each over the crushed oreos. I spread the ice cream evenly over the crust.
Then I spread the fudge sauce evenly over the ice cream (sometimes I put it in the microwave for a few seconds to make the sauce spread easier). Put cover over pan and put in the freezer (until the ice cream is solid). Make sure the cool whip is thawed in the fridge (it will be easier to spread). Spread cool whip over top. Then add crushed candy. Put ice cream cake in the freezer until it’s ready to be served.
I try to make this the night before I serve it. You should be fine if you make it 3 hours before you serve it.
This is my favorite ice cream cake (I think it’s better than Dairy Queen and Abbott’s).
Ingredients: 1 Pound Italian Sausage (I use Hot Turkey Sausage), 2 Large Russet Baking Potatoes (I use at least 7 – slice them in half and then into 1/4 inch slices), I large Onion (chopped), 1/2 can of Real Bacon Bits, 2 Cloves of Garlic (minced), 2 Cups of Kale (or Swiss Chard – chopped), 2 Cans of Chicken Broth, 1 Quart of Water, 1 Cup Heavy Whipping Cream (Light Whipping Cream works too).
Method: Cook Sausage in a 300 degree oven for 1/2 hour. Drain on paper towels and cut into slices. You could also just push Sausage out of its casing and cook in a skillet. Place Onions, Potatoes, Chicken Broth, Water, and Garlic in a pot and cook on medium heat until Potatoes are done. Add Sausage, Bacon, Salt and Pepper to taste, and simmer for another 10 minutes. Turn heat to low and add Kale and Cream. Heat through and serve.
I think this tastes better than Olive Garden’s version! EnJOY! Let me know what you think!
Turkey & Cheese Sliders
Ingredients: (I usually cut this recipe in half)
For the sandwiches:
24 slider rolls (mini Hawaiian rolls are perfect for these)
24 slices honey turkey (or ham)
24 small slices provolone cheese (I use regular slices of cheese and cut them in half)
For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling (I don’t add these)
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of turkey to fit on each slider bun, and top with a slice of provolone cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
This was incredible! We loved it and it’s so easy! I made mine meatless and it turned out great! I had to break my noodles up in order for them to fit. I’m thinking of making this with pepperoni! Yum! You won’t regret making this! EnJOY! 🙂 I used the new Kraft Cheese with a touch of Philly. It was delish!
- 1 pound (16 ounces) ground beef
- 1/2 cup diced white onion
- 1 teaspoon minced garlic
- 1 (24 ounce) jar spaghetti sauce
- 1/2 cup water
- 1 (15 ounce) container ricotta cheese
- 2 cups mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 whole egg
- 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
- 6 uncooked lasagna noodles (or a few more if you like noodles)
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
- Add spaghetti sauce and water and simmer for about 5 minutes.
- Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
- Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.
- Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
- Do not overcook and don’t try to speed up the process by cooking it on high.
- Works best with a 4 to 6 quart size slow cooker.
This is excellent! It’s just as good as Chinese takeout!
*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.
Recipe Source: http://www.melskitchencafe.com/2008/07/sweet-and-sour-chicken-updated.htm and My Kitchen Cafe