from the kitchen of Carol
2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water
Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.
Wednesday, February 9, 2011
Tuesday, February 8, 2011
Peanut Butter Chocolate Chip Cookies
from the kitchen of Shawnalyn
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips
Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.
Cracked Cookie
from the kitchen of Brandi
Ingredients
1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
confectioners' sugar
Directions
1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.
Ingredients
1/2 cup sugar
1 egg
2 tablespoons vegetable oil
1 (1 ounce) square unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
confectioners' sugar
Directions
1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.
Vanishing Chocolate Butterscotch Cookies.
from the kitchen of Natalie
1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.
1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.
Chocolate Mint Cookies
from the kitchen of Brionna
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints
Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.
Coconut Chicken Curry
from the kitchen of Brionna
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
1 lb boneless, skinless chicken breast (about 2 large breasts)
1 ½ tablespoons vegetable oil
2-3 tablespoons curry powder (depends on how spicy you want it)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk (NOT light)
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste
Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.
Soft Sugar Cookies
from the kitchen of Marissa
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour
Frosting
1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency
Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.
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