This one is from Kristi, who I visit teach:
My mom clipped this recipe out of a newspaper in like the 20's or something. It's the recipe we have always used and is, in my humble opinion, the best chocolate chip cookie out there (I am sure you all have the best chocolate chip cookie recipe as well).
Mom’s Chocolate Chip Cookies:
½ cup of white sugar
1 cup shortening
1 t vanilla
1 C brown sugar, well packed
2 eggs
2 ¼ cups of flour
1t baking soda
1 t salt
1 C choc chips
Cream together shortening, sugar, vanilla, eggs. Add salt and soda, mix well. Add 1 ¼ cups of the flour, mix well. Add the last cup of flour and mix by hand, add choc chips and mix by hand. Bake @ 350 for 7-10 minutes. The trick to these cookies is to not over bake them. Pull them out when they first start to crack on top or are just barely turning golden. You will not be disappointed. Well, if you over cook them you might be, so don't.
Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts
Tuesday, August 12, 2008
Dump Cake
Dump Cake by Luz L.
1 can cherry pie filling
1 can (14 to 16 oz) crushed pineapple (don't drain)
1 box yellow cake mix
1 stick butter or margarine (more if needed)
Mix cherry pie filling and crushed pineapple and spread in a 9x13 inch pan (ungreased). Sprinkle dry cake mix over the fruit, covering all of it. Slice the butter in thin slices and place on top of cake until entire surface is covered. If needed, use more butter. Bake at 350 degrees until brown. Serve with vanilla ice cream.
1 can cherry pie filling
1 can (14 to 16 oz) crushed pineapple (don't drain)
1 box yellow cake mix
1 stick butter or margarine (more if needed)
Mix cherry pie filling and crushed pineapple and spread in a 9x13 inch pan (ungreased). Sprinkle dry cake mix over the fruit, covering all of it. Slice the butter in thin slices and place on top of cake until entire surface is covered. If needed, use more butter. Bake at 350 degrees until brown. Serve with vanilla ice cream.
Hawaiian Haystacks
This is an old favorite that we brought back into the mix recently. Easy to double.
1/2 lb diced or shredded chicken
1 can cream of chicken soup
1 cup milk
1 cup chicken broth (or just a cup of water and one chicken bouillon cube)
2 tbsp butter
2 tbsp flour
salt and pepper to taste
Prepare chicken. (I boiled a frozen chicken breast, then shredded). In sauce pan over medium heat melt butter, add flour, mix well, then add broth, mix until thickened, then add soup and milk, salt and pepper and I like to add some parsley flakes. Heat until boiling for about 1 minute, it will thicken as it cools. Serve over steamed rice. Top with favorites. We like to have these various toppings available:
Diced celery
Diced green onion
Diced tomatoes
Diced green peppers
Pineapple tidbits
Shredded coconut
Shredded cheese
Dried chow mien noodles
Soy Sauce
1/2 lb diced or shredded chicken
1 can cream of chicken soup
1 cup milk
1 cup chicken broth (or just a cup of water and one chicken bouillon cube)
2 tbsp butter
2 tbsp flour
salt and pepper to taste
Prepare chicken. (I boiled a frozen chicken breast, then shredded). In sauce pan over medium heat melt butter, add flour, mix well, then add broth, mix until thickened, then add soup and milk, salt and pepper and I like to add some parsley flakes. Heat until boiling for about 1 minute, it will thicken as it cools. Serve over steamed rice. Top with favorites. We like to have these various toppings available:
Diced celery
Diced green onion
Diced tomatoes
Diced green peppers
Pineapple tidbits
Shredded coconut
Shredded cheese
Dried chow mien noodles
Soy Sauce
Thursday, July 24, 2008
Tortellini Soup
This is one I got from a recipe blog that my ward does. I've been kind of preoccupied with it so I haven't been posting to this one at all lately. But it's time to revive the Family Foods blog!
2 Tbsp butter
6 garlic cloves, chopped
4 cups chicken broth (I usually use 4 cups water with 4 bouillon cubes)
2 1/2 cups frozen or dry cheese tortellini
1 14 oz can diced tomatoes (with juice)
6 oz baby spinach leaves, coarsely chopped (frozen works too)
1/2 tsp. dried basil
optional: Parmesan cheese
Melt butter in medium saucepan over medium heat. Add garlic and saute about 1 1/2 minutes. Add broth and bring to a boil. Add tortellini and cook about 5 min. Add tomatoes and juice. Bring to boil again, reduce heat to low, cover, and simmer about 5 min. Stir in spinach and basil and heat until spinach is wilted. Serve sprinkled with Parmesan cheese.
2 Tbsp butter
6 garlic cloves, chopped
4 cups chicken broth (I usually use 4 cups water with 4 bouillon cubes)
2 1/2 cups frozen or dry cheese tortellini
1 14 oz can diced tomatoes (with juice)
6 oz baby spinach leaves, coarsely chopped (frozen works too)
1/2 tsp. dried basil
optional: Parmesan cheese
Melt butter in medium saucepan over medium heat. Add garlic and saute about 1 1/2 minutes. Add broth and bring to a boil. Add tortellini and cook about 5 min. Add tomatoes and juice. Bring to boil again, reduce heat to low, cover, and simmer about 5 min. Stir in spinach and basil and heat until spinach is wilted. Serve sprinkled with Parmesan cheese.
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