Pumpkin Chocolate Chip Cookies

Prep time:  15 minutes

Cook:  11 minutes

Servings:  30 cookies

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds,
•  set aside.  In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown
•  sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl
•  as needed (batter will be pretty wet). 
• With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
• Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with
•  Silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they 
• soften throughout).

Notes

• Use canned pumpkin for consistent results.
• Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

VANILLA CREAM PIE

8-INCH

     8-inch Baked Pie Shell

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, slightly beaten

1 tablespoon margarine or butter, softened

1 tablespoon vanilla

   Sweetened Whipped Cream

9-INCH

     9-inch Baked Pie Shell

2/3 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups milk

4 egg yolks, slightly beaten

2 tablespoons margarine or butter, softened

1 tablespoon plus 1 teaspoon vanilla

  Sweetened Whipped Cream

Bake pie shell.  Mix sugar, cornstarch and salt in 1 1/2-quart saucepan.  Stir in milk gradually.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in margarine and vanilla.  Pour into pie shell; press plastic wrap onto filling.  Refrigerate at least 2 hours but not longer than 48 hours.  Remove plastic wrap; top pie with whipped cream.

Banana Cream Pie:  Prepare 9-inch pie as directed except--press plastic wrap onto filling in saucepan; cool to room temperature.  Slice 2 large bananas into pie shell; pour filling over bananas.  Refrigerate until serving time; top pie with whipped cream an garnish with banana slices.

Butterscotch Cream Pie:  Prepare 9-inch pie as directed except--substitute 1 cup packed brown sugar for the sugar; decrease vanilla to 1 teaspoon.

Chocolate Cream Pie  Prepare 9-inch pie as directed except--increase sugar to 1 1/2 cups and cornstarch to 1/3 cup.  Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk or stir in 2 envelopes (1 ounce each) premelted chocolate with the vanilla.  Omit margarine.

Coconut Cream Pie:  Prepare 9-inch pie as directed except--decrease vanilla to 2 teaspoons and stir 3/4 cup flaked coconut into pudding.  Sprinkle whipped cream with 1/4 cup flaked coconut.

SWEET CORN MUFFINS

1 cup flour

1/2 cup yellow corn meal

1/2 cup sugar

1/2 cup melted butter

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon corn syrup (optional)

Mix first 6 ingredients.  Combine eggs, milk and corn syrup in separate bowl.  Add flour mixture to egg mixture and blend well.  Spoon batter into greased muffin tins, filling each cup half full.  Bake at 450 degrees for 9 to 12 minutes.  Yield:  1 to 1 1/2 dozen large muffins.

 Hot Tomato Beverage

2 cans Campbell's Consume

1 can Tomato Juice

Heat

Beverages

Recipes from Josephine Savage Jones - Grandmother and Great-grandmother

Beverages

Hot Tomato Beverage

2 cans Campbell's Consume

1 can Tomato Juice

Heat

***********

Punch

1 cup water

2 cups sugar

1 can frozen lemonade

2 cans frozen orange juice

1 tsp. vanilla

1 tsp. almond extract

Combine

 ************

1 large (46 0z.) can pineapple juice

1 quart vanilla ice cream

1 pint orange sherbert

1 large bottle Sprite or Seven-up

Mix with mixer.  

Serve with cookies.

***********

Zora's Grapefruit Cocktail

1 small can crushed pineapple

3 grapefruit - pulp only

1 cup sugar

1/2 cup lemon juice

Mix all in electric mixer

Freeze to a slush

Serve with 7-up or gingerale

Top with a cherry

**********

Spiced Grape Juice

Make a good lemonade

Add grape juice

1 stick cinnamon

Simmer four hours.

**************

Graham Cracker Monster Cookies

These cookies are similar in taste to the Hello Dollies bar recipe, but are in a cookie form.  Delicious!

1  1/2 cups graham cracker crumbs (about 10 whole crackers, crushed)
3/4 cup all-purpose flour
2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup chopped walnuts (optional)
1 cup flaked coconut

Preheat oven to 350 degrees F.  Coat baking sheets with nonstick cooking spray.

In a medium bowl, mix together graham cracker crumbs, flour. and baking powder; set aside.  In a large bowl beat the sweetened condensed milk and softened butter with an electric mixer until smooth.  Add vanilla.  Stir in reserved crumb mixture until smooth.  Add choclate chips, walnuts, and cocnut and stir until mixed in.  Roll dough into 1-1/2-inch balls and place on prepared baking sheets.  Bake 12 to 13 minutes or until lightly browned.  Cool 5 minutes on baking sheets, then move to a wire rack to cool completely!

Makes 3 dozen cookies.

(Source:  "Sweets & Treats with Six Sisters' Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family," pg. 51.)

Homemade Twix Bars

1/4 cup granulated sugar
1 1/4 cups all-purpose flour
2/3 cup butter, at room temperature

CARAMEL LAYER
1/2 cup (1 stick) butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

CHOCOLATE LAYER
2 cups chocolate chips
1 teaspoon vegetable oil

Preheat oven to 350 degrees F.  Coat a 9x9-inch pan with nonstick cooking spray.

In a small bowl, mix together sugar and flour, then cut in the butter with a fork or pastry cutter until mixture has formed into evenly-sized crumbs.  Press the mixture into the bottom of prepared pan and bake 20 minutes, until the edges start to turn a golden brown.

Remove from oven and let shortbread cool completely.

FOR CARAMEL LAYER:
Combine the cup butter, brown sugar, corn syrup, and sweetened condensed milk in a medium saucepan over medium-high heat.  Bring to a boil, stirring ocnstantly.  Continue stirring 5 minutes, and then remove from heat.  Stir an additional 2 to 3 minutes.

Pour caramel mixture over the shortbread crust.  Let caramel cool until it starts to firm up.

FOR CHOCOLATE LAYER:
In a microwave-safe bowl, melt together the choloate chips and vegetable oil on high power for 1 minute.  Stir.  Continue to heat and stir the chocolate mixture in 15-second intervals until it is completely smooth.

Pour chocolate over the caramel layer and let it cool.

Once the chocolate has hardened, cut into squares with a warm knife.  Makes 9 bars.

(Source:  Sweets & Treats with Six-Sisters Stuff--100+ Desserts, Gift Ideas, and Traditions for the Whole Family, pgs. 2,3.)

Korean Beef

1 Tablespoon sesame oil
1 pound lean ground beef (or ground turkey)
3 cloves garlic, minced
1/2 cup light brown sugar
1/4 cup soy sauce
1/4 teaspoon ground ginger
Salt and pepper, to taste
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you like it)
2 to 3 cups cooked white rice
1 bunch green onions, diced

Heat sesame oil in a large skillet over medium heat until shimmering.  Add ground beef and minced garlic and brown until no more pink remains.  Drain off most of the fat and add brown sugar, soy sauce, ginger, salt, pepper, and crushed red pepper.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.  Makes 6 servings.

(Source:  "Six Sisters Stuff--52 Menu Plans, Recipes, and Ideas to Bring Families Together," pg. 54.)

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

(Via http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html?m=1) 

Soft Sugar Cookies

Soft sugar cookies with butter and sour cream and vanilla.

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 3 1/4 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla*
• 1/2 cup sour cream

Preparation:

Into a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes. Add sour cream and half of the sifted dry ingredients; beat 1 minute. Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter. Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes. Store soft sugar cookies in an airtight container.
Makes about 6 dozen soft sugar cookies.
*Replace part of the vanilla with ground nutmeg, if desired.

Source:  (southernfood.about.com/od/sugarcookies/r/bl30626h.htm)

Easy Lasagna (You don't need to boil the noodles!)

1

lb.  ground beef

2-1/2

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese  (I used cottage cheese in place of ricotta cheese.)

1/2

cup  KRAFT Grated Parmesan Cheese, divided

1/4

cup  chopped fresh parsley

1

 egg, beaten

1

jar  (24 oz.) spaghetti sauce

1

cup  water

12

 lasagna noodles, uncooked

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Source:  (kraftrecipes.com/recipes/simply-lasagna-69196.aspx)

Taco Casserole

1 lb. ground beef
2 cups taco chips, crushed
1 cup sour cream
1 cup cottage cheese
2 cups medium picante sauce
1/2 cup onion, diced (optional)
1 1/2 cups shredded light cheese
1 to 2 cups shredded lettuce
1 cup tomato, chopped
1 (4.25 oz.) can black olives, chopped

Preheat oven to 350 degrees F.  Brown ground beef and drain.  In casserole dish, layer taco chips, ground meat, sour cream, cottage cheese, picante sauce, onions, and shredded cheese until the dish is almost full.  Cover with foil and bake for 30 minutes or until bubbly.  Top with shredded lettuce, chopped tomatoes, and chopped black olives.  Serves 6 to 8.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 134.)

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup flour
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs

Combine brown sugar, flour, and pecans.  Combine butter and eggs in separate bowl.  Stir into flour mixture.  Fill mini-muffin tins 2/3 full.  Bake at 350 degrees for 10-12 minutes.  Remove immediately.

Serves approximately 12.

(Source:  Linda Evans Shepherd and Eva Marie Everson, "The Potluck Club Cookbook", pg. 32)

Peanutty-Chocolaty Bars

1 cup butter or margarine
1 cup brown sugar
1/2 cup dark corn syrup
3/4 cup chunk-style peanut butter
4 cups oatmeal
1 (12 oz.) package chocolate chips

Combine in saucepan:  butter, sugar and corn syrup.  Stir over low heat until butter melts.  Stir in oatmeal.  Spread and pat into lightly greased (10 x 15") jelly roll pan.  Bake at 350 degrees F. for 15 minutes.  Do not overbake.

While baking, combine chocolate chips and peanut butter in saucepan; stir over low heat until blended.  Spread on hot base.  Cool slightly and cut.  Amount:  32 bars.

Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
2 tablespoons flour
2 cups whole or evaporated milk
Salt and pepper to taste
3 tablespoons butter or margarine

In a 2-quart greased casserole dish, layer potatoes and onion.  In a jar, combine flour, milk, salt, and pepper.  Screw lid on tightly and shake well until smooth.  Pour milk mixture over potatoes, and dot with butter.  Bake uncovered at 350 degrees for 1 hour.  Makes 6 servings.

(Source:  Utah State Fare, pg. 145)

Sticky Coconut Chicken

INGREDIENTS

Chicken:
• 6-8 boneless, skinless chicken thighs
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.
Glaze:
• 3/4 cup rice vinegar
• 1/2 cup sugar
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

DIRECTIONS

1. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat!
2. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Recipe Source: from Leigh Anne with my slight adaptations

(She uses the extra coconut milk as part of the liquid when she cooks the rice.  Yummy!)

(Source:  Mel's Kitchen Cafe, http://www.melskitchencafe.com/2008/07/sticky-coconut-chicken.html)

Raspberry White Chocolate Muffins

Muffins Ingredients:

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips

Topping Ingredients:

1/4 cup butter, melted
1/4 cup sugar

Heat oven to 400 degrees F.  Combine milk, butter and egg in large bowl.  Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened.  Gently stir in raspberries and white baking chips.

Spoon into foil or paper-lined 12-cup muffin pan.  Bake for 24 to 28 minutes or until golden brown.  Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.

VARIATION:

Raspberry White Chocolate Coffee Cake:  Spread batter into greased 9-inch square baking pan.  Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar.  Bake at 375 degrees F. for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean.  Cool 10 minutes; cut into squares.

Nutrition Facts (1 muffin):  Calories 270, Fat 15g, Cholesterol: 50mg, Sodium: 440mg, Carbohydrates:  33g Dietary Fiber: 1g, Protein: 4g.

(Source:  Land O'Lakes)

Lemon Tea Cookies

for the cookies

¾ cup (1 1/2 sticks) unsalted butter
1 teaspoon lemon zest
1 tablespoon lemon juice
1 ¼ cup flour
½ cup cornstarch
1/3 cup confectioners’ sugar

for the frosting

¾ cup confectioners’ sugar, sifted
¼ cup unsalted cold butter, cut into 1/2 inch cubes
1 teaspoon lemon zest
1 teaspoon lemon juice

Divide in half. Shape each half into an 8×1 inch log and roll in plastic wrap. Refrigerate for 2 hours.for the cookies
Cream butter, lemon zest and juice until fluffy. In separate bowl, sift dry ingredients and mix into butter on low speed.

Cut into ¼ inch rounds. Bake at 350 F for 12 minutes. Cool and frost.

for the frosting
On low speed, mix the cold butter with electric mixer (use paddle attachment for a stand mixer) until smooth. Slowly add confectioners’ sugar until blended. Beat in the lemon zest and juice.

(Source:  http://mymadisonbistro.com/archives/lemon-tea-cookies)

Watermelon Lemonade Cooler

2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor

3 cups chopped seedless watermelon

1 cup ice cubes

Blend all ingredients in blender on high speed until smooth.  Serve immediately.


HOW TO PREPARE WATERMELON-FLAVORED ICE CUBES
Puree additional chopped watermelon in blender until smooth.  Pour into ice cube trays; freeze until firm.  Use in place of plain ice cubes to add flavor to, and chill, your favorite cold drink, such as ginger ale or fruit juice.

Source:  www.kraftrecipes.com/recipes/fruity-lemonade-cooler-106254.aspx

Oven-Fried Potatoes

I usually half this recipe for our family.

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Place potatoes in two large resealable plastic bags.  Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.  Pour oil into two 15-in. x 10-in. x 1-in. baking pans, pour potatoes into pans.  Bake, uncovered, at 375 degrees for 40-50 minutes or until tender.  Yield: 12-14 servings.