S: Cookie Exchange (and Soup) Cookbook
1: This Cookbook is inspired by all of the talented cooks in the family.
2: Mike Stalzer's Award Winning Chili | 3-1/2 lb. ground beef 1 (3 lb.) bag of onions - diced 1 head of garlic - diced 4 pkgs taco mix 4 pkgs chili mix 2 cans beef broth 4 (14-1/2 oz.) cans stewed tomatoes 2 (14 oz.) cans diced tomatoes (you can get tomatoes with chilies for hotter chili) 1 (6 oz.) can tomato paste 2 (8 oz.) cans tomato sauce 3 (15 oz.) cans red kidney beans 4 (15-1/2 oz.) cans Mexican chili beans Brown ground beef with diced onion and garlic. Add taco and chili mixes, and beef broth. Break up stewed tomatoes in a bowl and add beans, diced tomatoes, tomato paste, and tomato sauce. Let it simmer for 20 minutes. Let cool. It's better the following day - but then almost everything is.
3: Kris Stalzer's Classic Tortilla Soup (Serves 4) 1 teaspoon olive oil 1 onion 1 green bell pepper, chopped 2 garlic cloves, minced 1 tablespoon chili powder 2 teaspoons ground cumin 4 cups low-sodium chicken broth 1 (14-1/2 oz.) can stewed tomatoes | 1 tablespoon fresh lime juice 2 teaspoons grated lime rind 8 drops hot pepper sauce 1/4 cup chopped fresh cilantro 2 (6-inch) corn tortillas 1/4 cup shredded Monteray Jack cheese | 1. Heat a large nonstick saucepan over medium-high heat. Swirl in oil, then add onion, bell pepper and garlic. Cook, stirring occasionally, until veggies are tender, about 8 minutes. Add the chili powder and cumin. Cook 1 minute. 2. Stir in the broth and tomatoes and bring to a boil. Reduce heat and simmer, uncovered, 25 minutes. Remove from heat and stir in the lime juice, lime rind, hot sauce, and cilantro. 3. Meanwhile, spray a large nonstick skillet with Pam and set over medium high heat. Add the tortillas, cut into strips, and cook, turning occasionally, until crisp and golden, about 5 minutes. Stir the tortilla strips and cheese into the soup. Serve at once. Per serving (2 cups): 163 cal, 6 g. fat, 10 mg. cholesterol, 378 mg. sodium, 23 g. carbs, 4 g. fiber, 8 g. protein.
4: Mexican Chicken Corn Chowder (Nancy Stalzer) | 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons butter 2 cub es chicken bouillon 1 cup hot water 2/4 teaspoon ground cumin 2 cups half-and-half cream | 2 cups shredded Monterey Jack cheese 1 (14.75 oz.) can cream-style corn 1 (4 oz.) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped Fresh cilantro sprigs, for garnish (optional) | 1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. 2. Dissolve the bouillon in hot water. Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. 3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted.. Stir in chopped tomato. Garnish with cilantro. Note from Nancy: I made this for the Cookie Exchange, Little Tony's baptism, and Super Bowl, and everyone loved it. I think you could add a can of whole kernel corn also, but I made as the recipe is. The garnish of chopped tomato and cilantro isn't included, but it really doesn't need it.
5: Gulash Soup (Jan Teisinger) (Gulasova Polevka) 5-6 pieces bacon 2 sausages (German or Polish style) 3-4 medium onions 5-6 potatoes 1 bell pepper 4-6 cloves of garlic 3 tablespoons of paprika (Hungarian style sweet) 2 tablespoons of marjoram 1 teaspoon of black pepper 2 tablespoons of flour 1 teaspoon of salt In a large pot add bacon cut into small pieces and brown until all fat has separated. Add sausage cut into smaller half pieces and brown. Add onion cut into very small pieces and brown until golden. Ad marjoram, salt and black pepper and stir-fry for 1-2 minutes. Add paprika and stir-fry for 2 minutes. Add about 5 cups of water and stir well. Add potatoes cut into quarter pieces, chopped bell pepper and pressed garlic. Cook until potatoes are about done (10-15 min.) Mix flour and water to create paste and pour slowly into soup. Stir well. Cook for another 2-3 minutes while stirring. Note from Jan: Bon appetite! The soup tastes even better on the 2nd or 3rd day. This recipe can also be made with pork or beef instead of sausage. Substitute 1 tablespoon of oil or lard for bacon.
6: Gulas (Jan Teisinger) | 1.5 lb. pork shoulder or other cuts with bits of fat 4 slices of bacon 2 onions (cut very fine) 2 tablespoons of Hungarian paprika (or Spanish will do) 1 tablespoon of tomato paste or cooked/crushed tomato 1 tablespoon of marjoram 1/4 tablespoon of caraway seed, grind (optional but it adds good flavor) 1-2 bay leaves 3-4 all-spice balls (also optional) 1/4 teaspoon of salt or more Pepper and small amount of cayenne 1/2 cup of bread crumbs to thicken Cut bacon into small pieces and fry until lard is cooked off. Then use it to cook onion for a short while until foamy (2-3 min.). Add pork, cut into small cubes, and saute for 5-10 min. with the onion (drain and save liquid if it's getting too soggy). Reduce heat and add paprika and marjoram and mix well and saute for a short while (3 min. or so) (make sure paprika is not getting burned, as it will turn bitter). Add saved liquid or add 1 cup of water. Add caraway, bay leaves, tomato paste, all-spice, salt, peppers and mix well. Ensure water is about 2/3 the way around the meat. Cover and cook for about 1 hour until meat is tender (stir occasionally and add water). When meat is done, add water, enough to double the volume in the pot (or more). Stir and add bread crumbs to thicken (2-4 spoons - depends on how thick you want it). Mix very well while stirring in (flour can be used instead of bread crumbs). Cook for another 15-20 min. It's best to let the Gulas rest for about an hour before serving. But it is even better the next day or even the 3rd day. Usually the people in the CZ cook it the day before it's eaten. How to warm it up: The dumplings are steamed for 3-4 min. Use a steamer tray or a strainer over pot of water works too. If too complicated the microwave will do too. Here is how it is normally served: Cut a piece of dumpling with a fork and sauce it up with some meat and sauce. Naturally, it's a perfect mate for a Pilsner.
7: Ya-Ya-Licious Black Bean Soup (Kathy Kubik) Prep 10 Min, Cook 45 Min. 1 Tablespoon Olive Oil 1 Tablespoon Cumin - both ground and seed 1 Bottle of Regular Beer Pinch of garlic and garlic powder 1/4 oz. can of mild diced green chiles 1-1/2 cups of College Inn Chicken Broth 3 30 oz. cans of black beans 1 cup of onions, chopped 1 cup of jalapeno peppers, chopped 1 cup roasted red pepper chopped 1/'2 cup of carrots, chopped 1. In a large pot over medium heat add minced garlic, about 1-2 tablespoons, or 6 cloves of fresh garlic. Add cumin seed and roast the garlic. Tip: Add 1 tablespoon of olive oil to this so that it doesn't burn the pan. 2. Drain and add TWO of the cans of black beans. Take the other cans of black beans and mush up as many of the beans as you can. You can use a potato masher for this, a hand blender, or even a fork. This thickens the soup. Add to pot. 3. Season as desired with garlic salt, ground cumin, salt and pepper. 4. Add one can or bottle of beer. For this batch I used "Miller Chill" which is a fine-flavored beer. 5.; Add can of mild diced green chiles. Also add jalapenos, carrots, red pepper and onions. 6. Add 1-1/2 cups of the chicken broth. Also add 1-1/2 cups of water. 7. Put on simmer for approximately 30-45 minutes. You can top the soup with cilantro, green onions and a dollop of sour cream. For a treat, add 1 tablespoon of real bacon bits. Yield: Makes approximately 10 3-cup servings (which yields 3 quarts). Calories 387.2; total fat: 3.1 g; cholesterol 0 mg; sodium: 306.0 mg; total carbs : 66.4 g.; sugars: 0.5 g.; protein: 23.8 g.
8: White Chili Soup (Missy Simek) | 3 15 or 15-1/2 oz. cans Great Northern pinto or white kidney (cannellini) beans, rinsed and drained (I use a mixture for variety) 2-1/2 cups chopped cooked chicken 1 cup chopped onion (1 large) 1-1/2 cups chopped red, green or yellow sweet pepper (2 medium. Again, I use all for variety) 2 fresh jalapeno chili peppers, seeded and chopped 2 cloves of garlic, minced 2 teaspoons ground cumin 1/2 teaspoon salt 1/2 teaspoon dried oregano, crushed 3-1/2 cups chicken broth 1. In a 3-1/2 or 4 quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt and oregano. Stir in chicken broth. 2. Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours. Ladle soup into bowls. Tip: To make this soup truly complete, cut up corn tortillas into long strips and fry. Top each serving with strips and shredded Monterey Jack cheese - YUM! Per Serving: 422 cal., 6 g. total fat, 52 mg. cholesterol, 109 mg. sodium, 54 g. carbohydrates, 13 g. fiber, 18 g. protein. .
9: Colorful Chicken 'n' Squash Soup (Jim Kubik) Prep: 25 Min; Cook: 1-1/2 Hours 1 broiler/fryer chicken (4 pounds) cut up 13 cups water 5 pounds butternut squash, peeled and cubed (about 10 cups) 1-1/4 pounds fresh kale,, chopped 6 medium carrots, chopped 2 large onions, chopped 3 teaspoons salt 1. Place chicken and water in a soup kettle. Bring to a boil. 2. Reduce heat; cover and simmer for 1 hour or until chicken is tender. 3. Remove chicken from broth. Strain broth and skim fat. 4. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. 5. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. 6. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. 7. Add chicken and salt to soup; heat through. Yield: 14 servings (5-12 quarts)
10: 4 cups chicken broth 1 cup water 1 cup half-and-half 4 oz. shredded cheddar cheese 1/2 cup all-purpose flour 1/2 teaspoon dried onion flakes 1/4 teaspoon ground black pepper 4 cups broccoli florets (Note: I puree all but 1 cup -- cut that and some cooked carrots into small pieces and add on top) 1. In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps. 2. Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender. (Note: If too thin, mix in some potato flakes.) Salt to taste | Broccoli Cheese Soup (Chris Simek) Prep Time: 10 Min, Cook Time: 30 Min.
11: Leniwe Pierogi (Lazy Pierogi) 1 lb. of Farmer's Cheese 2 eggs (mash above 2 ingredients together with potato masher) and then add: 2 cups flour (You will have to use more flour because of the consistency. You do not want the dough to be moist.) Roll into thin roll and cut into small pieces. Roll pieces to make dumpling shapes. Boil water and drop cut dumplings into the boiling water. When they reach the top they are done. (Leave them in a little while longer to make sure they're done.) Melt 2 sticks of butter in pan and add bread crumbs. Keep stirring the butter with the bread crumbs. Pour over dumplings and serve. You can double the recipe by adding 2 lbs. of Farmer's Cheese, 4 eggs and 4 cups of flour.
12: "There is no love sincerer than the love of food." ~George Bernard Shaw | 1-1/2 lbs. ground beef 1 medium sized onion, chopped 1/2 teaspoon each of salt and pepper (or to your own taste) 1 clove garlic, crushed 1 medium head of raw chopped cabbage 3/4 cup raw rice (not instant) 1 can tomato soup 1 can recipe ready diced tomatoes 1 small chopped green pepper (optional) Brown beef, onion, salt, pepper and garlic. Drain off the fat. Grease 9 X 13 pan. Mix raw rice with cooked beef mixture. Place cabbage in bottom of pan. Top with beef and rice mixture. mix soup with 1 can of water and tomatoes in sauce pan. Bring to a boil. Pour boiling soup mixture over the cabbage mixture and cover well with foil. Bake at 350 degrees for 1-1/2 hours. ENJOY | Lazy Man's Cabbage Rolls (Mary Rociola)
13: 6 or 8 large potatoes, peeled | Kugli (Mama/Gram) | Dorothy Keller | 1 onion, finely minced | 6 tablespoons of butter | 3 eggs well beaten | 1 cup hot milk | 2 teaspoons salt | Peel potatoes and set aside. Cook onion in butter until transparent. Beat eggs and add to the cooled | butter and onion. Add hot milk and salt slowly, stirring constantly and set aside. Grate potatoes quickly | to prevent darkening and press out excess fluid. Add to the custard mixture and pour into a well- | buttered baking dish about 7" by 12" in size, and bake in a 350 degree oven about 1 hour, or | until the mixture is set and brown, and crisp at the edges. Serve very hot.
14: Finger Lickin Chicken (Barb Bazel) | 1 pkg. Shake "N" Bake mix 7 teaspoons pancake mix Dash tarragon Dash salt Dash pepper Dash paprika Dash sage Dash thyme Dash sweet basil Dash oregano 1/2 cup milk 3 egg whites 4 teaspoon lemon juice Combine wet ingredients well. Dip chicken pieces in wet ingredients. Combine all dry ingredients and roll chicken pieces into dry mix. Pan fry 3 strips of bacon over medium heat. Add 2 cups peanut oil,l then remove bacon strips and place chicken parts in pan. Fry over slightly higher than medium heat, turning often to avoid burning the chicken. When chicken is brown, remove and place in an open pan and oven bake at 350 degrees for 20-40 minutes.
15: 1 frying chicken cut up 1 onion, chopped Salt, Pepper 1-1/2 can cream of mushroom soup 2 cans cream of chicken soup 1/2 can water Few pats of butter Tarragan Oregano Sage Basil Garlic powder Paprika Poultry seasoning Wash chicken. Place all pieces in a baking pan. Put three or four pats of butter over chicken. Add chopped onion to the pan. Sprinkle with salt, pepper, and all other spices, just sprinkling as much as you think you would like, over the chicken. In a large bowl mix the cans of soup, stirring until well blended. Then, very slowly, add the water, stirring continuously and adding water very little bit at a time.. This mixture should now be real creamy. Pour over the chicken and make sure all chicken is covered, using spoon to cover parts that did not get covered. Do not cover this pan. Put in a 350 degree oven for about 2 hours, until the chicken is nice and brown. Every once in a while, take a large spoon and spooon some of the sauce over the chicken. Serve this over white rice. | Barb's Chicken Over Rice (Barb Bazel)
16: Joe Keller's Old Italian Family Spaghetti Sauce Recipe 1 medium onion 2 cloves of garlic - fry together, combine 1 large can of tomatoes (1 lb., 12 oz.) 1/2 teaspoon basil 1/2 teaspoon oregano Cook above 1 hour. Add the following: Fresh sprigs of parsley 2 cans of tomato paste and 2 cans of water with each can of paste 2 pounds neck bones 1/2 teaspoon oregano and 1/2 teaspoon basil Cook for 6 hours. Put meatballs in 45 minutes before done: Meat Balls 2 lbs. ground beef About 15 sprigs of parsley cut up 2 tablespoons of grated cheese 1/2 teaspoon basil 1/2 teaspoon oregano 1/8 teaspoon garlic salt 1/8 teaspoon Accent 1 teaspoon salt 1/8 teaspoon pepper 4 eggs 1 cup bread crumbs Fry until brown before putting in sauce.
17: Ma's Turkey Stuffing | Cooking Time 1-1/2 to 2 hours 2 loaves of bread (day old) 2 onions, cut up 2 pounds pork sausage 1 stalk celery, chopped 2 eggs 1 can of chicken broth (no water) Milk Poultry Seasoning Fry sausage until brown. In a separate pan brown the celery with the onion. Then combine the sausage, onion and celery. Add the bread, all chopped up. Add the eggs, the chicken broth. Add just enough milk until it feels all gooey. Add poultry seasoning until it smells good -- sometimes you won't add all of it. Add a little salt and pepper. Put in a covered casserole pan, cover it and bake at 350 degrees for 1-1/2 to 2 hours. Or, stuff into a turkey and cook until turkey is done.
18: Barb Bazel | 1 3 lb. chicken 5 cups water 3/4 cup chopped onion 3/4 cup chopped celery 3/4 cup chopped carrot 1 tablespoon chicken bouillon granules 1-1/2 teaspoon poultry seasoning 1/2 teaspoon black pepper 1/2 pkg medium noodles 1 teaspoon salt In a 4 quart casserole, arrange chicken with bony pieces in center and meaty pieces to outer edges. Add water. Stir in onion, celery, carrot, chicken bouillon granules, salt, pepper and poultry seasoning. Cover and microwave at full power (high) for 25 minutes, or until beginning to boil. Rearrange chicken pieces. Stir in noodles, being sure noodles are under broth. Cover. Microwave at 30% (medium low) for 30 minutes or until noodles and chicken are tender, stirring several times and giving dish a half turn once. Remove chicken pieces from soup and skim excess fat from soup. Remove bones and skin from chicken and discard bones and skin. Cut up chicken and return to soup. Microwave soup at full power (high) for another 6 minutes, or until heated through. If not soupy enough, you can add a can or more of chicken broth and heat. Note: I do not add chicken wings, but will add 1 boneless, skinless chicken breast instead. | Home-Style Chicken Noodle Soup (Barb Bazel)
19: Ben Esparza's Homemade Tamales Meat Filling Day 1: Make filling 7 lb. pork butt roast, prefer boneless and trimmed of fat 96 oz. chicken broth Whole garlic cloves, crushed slightly Peppercorn Bay Leaves (to taste) 1 onion (quartered) 2 heaping tbs. garlic powder 1 tsp. salt Fill the stock pot with the chicken broth and add the garlic cloves, peppercorns, bay leaves and onion into quarters and add to the pan. Heat to boiling then cover and simmer on low while you cut up the pork. Cut the pork into 1 inch cubes. Trim as much fat off as you can. I prefer chucks of tender pork in my tamales recipe instead of shredded pork. You can do it either way. Add the cut up pork to the boiling broth. Partially cover and simmer on low for 2 hours or until pork is real tender. When the pork is done and very tender; remove from broth and set aside. Now make the green tomatillo salsa recipe below: Green Tomatillo Salsa 11 medium to large tomatillos 4 large jalapenos (or less depending on how spicy you want it) Put ingredients in boiling salted water in medium saucepan and boil for 10 minutes or until everything gets soft. Add whole peeled garlic to liquid and boil for last few minutes. Take the vegetables out of the pan, and put into a blender. Add a little bit of the cooking liquid to be able to blend, and add more if it is too spicy. Mix this salsa in with the reserved pork, and let sit overnight in the fridge. Day 2 - Tamales Recipe: If you are making tamales over two days, now is the time to take the pork filling out of the refrigerator. Soak the corn husks in warm to hot water in a bowl for 30 minutes or until they become pliable. Gently separate the husks so as not to tear them. If some are torn you can use two husks and over lap them before putting masa on them. Putting the Tamales Together: Now we're ready for the fun part of the tamales recipe. The corn husks should be soft and pliable. Take a few out. Make masa according to instructions on package. Spread masa on the corn husk, leave the pointy end of the corn husk without masa so you can fold it over. Place several chunks of pork down the center of the masa. Fold the masa over so the ends meet. The idea is to put just enough meat so that you can encase it in masa and not leak out. Now roll'er up. After you roll the tamale up, fold over the end. Continue to make tamales and when you are done place them in a steamer with the open end pointing up. You can put a layer of husks on the bottom of the steamer to help keep the tamales from getting wet. Steam those tamales: Place the damp cotton towel over the top of the tamales and cover with the lid. Make sure you add just enough water to the bottom of the pan so the water doesn't touch the tamales. Check it often so the water doesn't run dry. Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy. If need be, cook a little longer and check every 15 minutes until done.
20: Boudin Bakery Tuna Salad (Kris Stalzer) 5 cans white albacore tuna, packed in water Hellman's mayonnaise Lawry's seasoning salt (or Aldi brand is fine too) Fresh lemon juice White pepper Dried parsley flakes Chopped celery (I like to chop mine pretty fine, but chop it to your liking) Drain off the tuna and put into a bowl. I usually start off with approximately 1 cup of mayo (per 5 cans tuna), a teaspoon of the seasoning salt, white pepper, and parsley flakes, and probably about 1/8 of a cup of the lemon juice. Mix it together and taste it. Then I add more of whatever I think it needs (including the mayo) until it tastes right and then I add the celery. Once the celery is added, refrigerate. This is a very easy recipe, but you have to use the ingredients listed above, the tuna especially is very important. This recipe Kathy and I discovered while working at Boudin Bakery, our first "real" job, and those are the ingredients they used. We loved working there, and the other sandwiches I'm listing are others from that same bakery. I know everyone made their own concoctions at the party, but in case you want to try these, they are very good. Hope you enjoy them... here goes: Boulevard Tower serves 1 Oven roasted turkey ( I used butterball) Hellman's mayo Bacon, fried, 2 slices ( I used turkey bacon) Romaine lettuce leaf 1 or 2 slices havarti cheese Croissant Split the croissant and spread mayo on both halves. Put a slice of cheese over the mayo, and build the sandwich, adding the lettuce, turkey, and bacon. Turkey and Havarti Sandwich This one is a no brainer, but it's Kathy's and my favorite. If you haven't tried a turkey sandwich without Russian dressing, it's very good. serves 1 Oven roasted turkey ( I used butterball) Russian dressing Romaine lettuce leaf 1 or 2 slices havarti cheese 2 slices white sourdough bread Build the sandwich by putting Russian dressing on both sides of the bread. Add the havarti cheese, lettuce, and turkey. Enjoy! :)
21: Irish Soda Bread (Mike Stalzer) | 8 cups flour 2 cups sugar 2 teaspoons of cream of tartar 2 teaspoons of baking soda 2 tablespoons of baking powder 2 cups of raisins 3 eggs, well beaten 3/4 cup melted butter 1 quart buttermilk Use wooden spoon Mix dry ingredients. Stir in raisins. Stir in butter and eggs. Add buttermilk and mix together. Grease 3 bowls or bread pans. Add batter (not to top). Cook at 350 degrees for 1 hour and check. If not done, check every 5 minutes until done.
22: Garlic Chicken Kiev (Kris Stalzer) | 3 tablespoons reduced-fat margarine - softened 1 tablespoon snipped fresh chives or parsley 1/8 teaspoon garlic powder 6 small skinless boneless chicken breast halves (about 3 pounds) 2 cups corn flakes - crushed (about 1 cup) 2 tablespoons chopped fresh parsley 1/2 teaspoon paprika 1/4 cup buttermilk OR 1/4 cup skim milk Heat oven to 425 F. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast. Fold long sides over margarine; fold up ends and secure with wooden pick. Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flake mixture. Place chicken breasts, seam sides down, in square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray. Bake uncovered until chicken is done, about 35 minutes. Microwave Directions: Prepare chicken as directed. Arrange coated chicken breasts, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5 minutes. Serves 6
24: Martha Stewart's Soft and Chewy Chocolate Chip Cookies (Kara Stalzer) 2-1/4 cups of all-purpose flour 1/2 teaspoon of baking soda 1 cup (2 sticks) of unsalted butter, room temperature 1/2 cup granulated sugar 1 cup of packed light brown sugar 1 teaspoon of coarse salt 2 teaspoons of pure vanilla extract 2 large eggs 2 cups semisweet or milk chocolate, or a combination (about 12 ounces) 1. Preheat oven to 350 degrees F. Whisk together flour and baking soda in a bowl. Put butter and sugars in the bowl of an electric mixer fitted with paddle attachment*. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix well until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips. 2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are soft, 10 to 12 minutes. Let cool on sheets on wire racks; let cool completely. Cookies can be stored between two layers of parchment in airtight containers at room temperature up to 1 week. * Of course I don't have electric mixer fitted with paddle attachment and they still turned out amazing. Enjoy! Kara
25: Store bought peanut butter cookie dough Chocolate chips Pretzels Cherries (dried or fresh) Cook cookie dough per package instructions. When it comes out of the oven, decorate to make reindeer face with pretzels for ears, chocolate chips for eyes and cherries for mouth. | Reindeer Cookies (Missy Simek)
26: Chocolate CrackerToffee 1 cup butter (2 sticks) 1 cup brown sugar Club crackers 1 pkg semi-sweet chocolate chips Finely chopped nuts of your choice (optional) Arrange the club crackers on a cookie sheet (with edges!). In a saucepan, mix the butter and brown sugar and cook on low heat. Pour butter/brown sugar mixture over Club Crackers and bake at 400 degrees for 5 minutes. Remove from oven and let sit a few minutes until sugar mixture stops bubbling. Sprinkle the top of the crackers with the chocolate chips. Wait a few minutes until the chocolate chips start to melt. Once the chips have melted, spread them evenly over the top of the toffee. If you like, sprinkle the top with finely chopped nuts. Cool in the refrigerator for at least one hour. Once the toffee has cooled, remove it from the refrigerator and break into pieces (I used a pizza cutter to break into larger pieces and then used my hands to break down into smaller pieces). Store the toffee in the refrigerator.
27: Potato Chip Cookies (Barb Bazel) | 1 pound of butter (do not use margarine) 1 cup of sugar 2 teaspoons of vanilla extract 1 cup of crushed potato chips 3-1/4 cups of flour Soften the butter and mix well with sugar and vanilla. Add the crushed potato chips until well blended. Slowly add the flour, in about 3 batches, stirring until smooth after each batch. Drop by teaspoons onto non-greased cookie sheet. Bake for 15 minutes at 350 degrees. If you have a cooler oven, you may have to leave in for 20 minutes. They are done when the edges start to turn a little brown.
28: 911 Chocolate Emergency Cookies (Jim Kubik) 6 oz semi sweet chocolate chips 6 oz bittersweet chocolate (can use dark chocolate), broke into large pieces 1 stick unsalted butter, softened and divided 1 1/2 cup flour 1/3 cup unsweetened cocoa 1 1/2 tsp baking powder 1/2 tsp salt 3/4 cup brown sugar 3/4 cup granulated sugar 3 large eggs 1 1/2 tsp vanilla Directions 1. Melt chocolates and 1/2 stick butter (in microwave). Cool briefly. 2. Sift flour, cocoa, baking powder and salt. Set aside. 3. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistency of wet sand. 4. Add the eggs and vanilla and mix. 5. Mix in chocolate mixture, beating only until combined. 6. Stir in flour mixture, only until combined. 7. Chill for 1 hour. 8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet. 9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake. 10. Cool 2 minutes on pan before moving to cooling racks. Number of Servings: 48
29: Cake Baking Instructions for Lamb-Shaped Mold (Grandma (Lee) Bazel) | Prepare 1 lb., 1 oz. box of Dromedary Pound Cake Mix, according to label directions. Pour 2-3/4 cup batter into generously greased and floured face half of lamb-shaped mold. Cover with other greased and floured half, being sure the edges lock. Pour remaining batter into greased cupcake pan, filling cups half full. Place in a pre-heated moderate oven (350 degrees). Bake lamb mold 50-55 minutes or until the top springs back when lightly touched. Bake cupcakes 15-20 minutes. Cool in pan 10 minutes. Loosen edges with spatula. Turn out on rack. Cool, frost and decorate as you desire.
30: Snickers' Taffy Apple Salad (Kim Rociola) 1 large tub of Cool Whip, thawed 1 large package of vanilla instant pudding 1 cup of milk 6 snickers bars, cut in bite size pieces, or 1 bag of Snickers miniatures or 3 super size snickers bars 4-6 medium size Granny Smith apples or other tart apple, cut up into small chunks In a large bowl, combine milk and pudding, then mix in the cool whip. (Note, do not make the pudding according to the package directions, you will be using much less milk). Chop the snickers into small bite-sized pieces. Mix into the pudding, milk and cool whip mixture. Note: Cut the apples after you have mixed the other ingredients so that they aren't brown when you add them. I have also tossed them with a little bit of lemon juice and it keeps them from going brown. Chill for 2 hours and enjoy. Best served the same day.
31: Snicker Surprise Peanut Butter Cookies (Kim Rociola) | Prep Time: 20 mins; Total Time: 35 mins Serves: 24, Yield: 2 dozen About This Recipe: "I found this recipe next to a Snickers coupon. It is absolutely fabulous. The Snickers is hidden inside the cookie so it makes for a nice surprise when you bite in. This cookie works perfectly as part of a Xmas cookie platter. If you are a Snickers fan, you are in for a real treat." Ingredients 1 cup butter, softened 1 cup creamy peanut butter 1 cup brown sugar 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 24 Snickers miniature candy bars Directions Preheat oven to 300F. In a medium bowl, sift together flour, baking soda, and salt. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. Add eggs and vanilla and combine thoroughly. Then mix in flour mixture. Cover and chill dough 2-3 hours. To form cookie, scoop a tablespoon of chilled dough and flatten. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. Place on a greased cookie sheet. Bake for 10-20 minutes. Cool cookies on a rack. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.