Jeff’s Favorite Chocolate Chip Walnut Cookies

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Ingredients

2 ¼ Cups Flour

1 tsp Baking Soda

½ Tsp Salt

1 Stick of Butter

1 Cup Crisco Shortening

¾ Cup Sugar

¾ Cup Brown Sugar

2 tsp Vanilla Extract

2 Eggs

2 Cups Milk Chocolate Chips

1 Cup Walnuts

Directions

Preheat the oven to 350 Degrees F.  Stir flour with baking soda and salt.  In mixing bowl beat sugar, with brown sugar at medium speed until creamy.  Add vanilla extract and eggs.  Mix until incorporated.

Gradually blend dry mixture into the creamed mixture.  Add chocolate chips and walnuts, mix together.

Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Makes approx. 3 dozen cookies

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Grandmas Festive Jell-O Cookies

Jello-Cookies

 

My mom used to make these cookies for Christmas with cherry and lime jello.  This is a sugar cookie recipe with a box of Jell-O added into the mix.  You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies.  You can have fun with this recipe and change it out for whatever the occasion.

 

Ingredients

1/4 cup butter

1/2 cup vegetable shortening

1/2 cup sugar

1-3 oz pkg Jell-O

2 large eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

Directions

Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.

The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.

Pre-heat oven to 400°F.

Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.

Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.

Blackberry Pudding Cake

Blackberry Pudding Cake 

Ingredients:

1 tablespoon butter

eggs

1 cup granulated sugar, divided

1 tablespoon Cherry extract

1 teaspoon lemon zest (rind)

1 tablespoon freshly-squeezed lemon juice

1 1/4 cups all-purpose flour

1 1/2 cups milk

2 to 4 cups blackberries (fresh or frozen), divided

Powdered sugar (confectioner’s sugar), for dusting

Directions:

Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).

Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.

In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.

Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

Sprinkle with powdered sugar over the top with a sieve.

Serve warm with a scoop of vanilla ice cream.

Butter Pecan Kringle

Butter Pecan Kringle

Ingredients

1/2 cup butter, cut into pats

1 cup King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt*

1/4 cup cold water

*Reduce salt to 1/4 teaspoon if you use salted butter.

Pastry topping

1 cup water

1/2 cup butter

1/2 teaspoon salt*

1 cup King Arthur Unbleached All-Purpose Flour

3 large eggs, at room temperature

1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious

*Reduce salt to 1/4 teaspoon if you use salted butter.

Pecans and caramel

12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped

2 cups pecan halves, toasted in a 350°F oven till golden brown

*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.

Glaze

1 cup confectioners’ or glazing sugar

2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze

1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good

pinch of salt

Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that’s at least 18″ x 13″; or a 14″ round pizza pan.

Directions

Wet your hands, pick up the dough, and shape it into a 12″ x 8″ oval ring on the sheet pan; or a 10″ ring in the pizza pan. This will be messy going, but just keep wetting your fingers and pushing it into a ring.

Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide; basically, it’ll look like a train or NASCAR track.

To make the pastry topping: Place the water, butter, and salt in a saucepan, and heat over medium heat till the butter is melted and the mixture is boiling.

Transfer to a mixing bowl, and immediately add the flour, beating until the mixture is cohesive and starts to form a ball.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the flavor at the end, if you’re using it.

Spread the pastry along the ring, covering it completely; you’ll now have a much wider ring, though it won’t be completely closed in the center; it should still look like a ring.

Bake the kringle for 50 to 60 minutes, till it’s a deep golden brown. If you haven’t yet toasted your pecans, this is a good opportunity to do so; they’ll need about 9 to 11 minutes in the oven. When they’re golden, remove them from the oven and cool. When the kringle is done, remove it from the oven, and allow it to cool completely on the pan.

To add the pecans and caramel: First, have the pecans all ready beside the pan of kringle; you’ll be sprinkling them atop the caramel as soon as you pour it on.

Place the caramel in a microwave-safe spouted cup, if you have one; it’s not necessary, but makes it easier to pour. Melt the caramel till its bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave.

Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely.

To make the glaze: Stir together the confectioners’ sugar, salt, flavor (if you’re using it), and enough milk or cream to make a pourable glaze. Drizzle it over the kringle.

To serve, cut the kringle in 2″ slices. Yield: one large (12″ x 16″ oval, or 14″ round) kringle, about 2 dozen servings.

CORNBREAD SALAD

Cornbread Salad

INGREDIENTS 

1 cup milk

1 /2 cup shortening

2 tablespoons brown sugar

1 egg (beaten)

1 cup flour

1 cup cornmeal

1 teaspoon baking soda

1 /2 teaspoon salt

Bake at 350.  Cool. Crumble and put half of it in a bowl.

DRESSING  

1 1/2 cup mayonaise

1 cup sour cream

1 /2 package Ranch dressing mix

Mix and spread half of this dressing over the cornbread.  Then in separate bowls have all of the following ingredients prepared:

1 /4 cup pinto beans

1 1/2 cup corn

1 cup tomatoes, diced

1 /4 cup onion, chopped

1 /2 cup pepper, chopped

1 cup bacon

1 cup cheese

Spread half of each ingredient over dressing.

Repeat layers. Refrigerate.

Grandma’s Chocolate Cake

Rich Chocolate Cake

 

Ingredients

3 c flour

1 1/2 c. sugar

2 t baking soda

1 t baking powder

1 t salt

6 T cocoa

3 eggs

1/2 c vegetable oil

2 T vinegar

2 t vanilla

2 c cold water

Directions

In a medium bowl, mix dry ingredients; add vegetable oil, eggs, vinegar, vanilla and water. Pour into greased 9 x 13 pan or 2 – 8″ greased cake pans and bake at 350 for 25 minutes.

Chocolate Buttercream Frosting

Ingredients

1 cup unsalted butter softened (but not melted!)

3½ cups confectioner’s sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream

Directions

Cream butter for a few minutes on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Pot Luck Cowboy Tater Tot Casserole

Cowboy Tater Tot Recipe

Ingredients

1/2 pound lean ground beef (90% lean)

1 can (8-3/4 ounces) whole kernel corn, drained

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup shredded cheddar cheese, divided

1/3 cup 2% milk

2 tablespoons sour cream

3/4 teaspoon onion powder

1/4 teaspoon pepper

2 cups frozen Tater Tots

Directions

Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until bubbly.

Potluck Casserole

Potluck Casserole

Ingredients

1/2 pound boneless pork, cut into 3/4-inch cubes

1 cup sliced celery

1/4 cup chopped onion

2 tablespoons water

2 cups cooked noodles

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup frozen peas

1/4 teaspoon salt, optional

1/8 teaspoon pepper

3 tablespoons seasoned or plain dry bread crumbs

Directions

In a large skillet coated with cooking spray, brown pork over medium-high heat on all sides 2-3 minutes or until lightly browned. Add celery, onion and water; cover and simmer 20-25 minutes or until vegetables are tender. Meanwhile, preheat oven to 350°. Remove skillet from heat; add noodles, soup, peas, salt if desired and pepper. Transfer to an ungreased 11×7-in. baking dish; sprinkle with bread crumbs. Bake, uncovered, 20-25 minutes or until meat is tender. This recipe serves 2, triple this recipe for a potluck.

Pot Luck Ham and Scalloped Potatoes

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Ingredients

3 Cups cooked and chopped ham

2 Cups Monterey Jack cheese, shredded

1 Cup Parmesan Cheese, shredded

1 ½ Cups Heavy Cream

1 ½ Cups Milk

2 Pounds Russet Potatoes, scrubbed

1 Onion, chopped

1/3 Cup Flour

4 Tablespoons unsalted Butter

Salt & Pepper to taste

Directions

Melt butter in pan adding chopped onions and cook for a few minutes until onions are soft.

Sprinkle flour over onions stirring and cooking until all are golden brown.

Add heavy cream and milk whisking until well mixed continuing to whisk until it has reduced to a thick sauce.  Remove from stove.

Peel (if desired) and either slice potatoes very thin or use a mandolin – I use a mandolin. Place in a bowl of cold water.

Drain water from potatoes and then place on paper towels to take excess water out.

Butter a 9×13 or two 9×9 pans thoroughly.

Put half the potatoes in the bottom of the pan.

Spread out half the chopped ham on top of potatoes.

Pour in half the sauce and try to spread it around a bit.

Sprinkle half the Monterey Jack cheese on top.

Then follow with another layer of potatoes, ham, sauce, Monterey Jack cheese finally sprinkling the Cup of Parmesan cheese on top of that.

Cover with foil and bake for 40 minutes in a pre-heated 375F oven.

Remove foil and bake for another 30 minutes allowing cheese to brown.

Set dish out of oven, loosely recover with the foil and allow it to sit for about 10 minutes and then serve.

Dark Chocolate Hazelnut Pie Bars

Ingredients

Crust:

½ cup + 2 tablespoons unsalted butter, softened

½ cup brown sugar

1½ cups all-purpose flour

¼ cup unsweetened dark cocoa powder

⅛ teaspoon salt

Filling:

¾ cup granulated sugar

¾ cup corn syrup

2 tablespoons unsalted butter, melted

1½ teaspoons vanilla

3 large eggs

2 tablespoons unsweetened dark cocoa powder

⅛ teaspoon salt

1 (12 oz.) bag dark chocolate chips

2 cups hazelnuts

Directions

Preheat oven to 325 degrees F. Spray 13×9 inch baking dish with nonstick spray. Line pan with parchment paper if desired, then spray paper with nonstick spray.

In a large bowl mix together softened ½ cup + 2 tablespoons butter and brown sugar until well combined. Stir in flour, ¼ cup cocoa powder, and ⅛ teaspoon salt until just combined. Press dough down into bottom of pan. Bake crust about 10-12 minutes or until slightly browned around edges.

Meanwhile, mix together granulated sugar, corn syrup, melted 2 tablespoons butter, vanilla, eggs, 2 tablespoons cocoa powder, and ⅛ teaspoon salt until well combined. Stir in chocolate chips and hazelnuts. Place cookies back in oven for another 25-30 minutes or until slightly browned and crackly on top. Cool completely.