Chocolate Chip Cookies (again, ha ha)

1 ¼ C Firmly Packed Brown Sugar
¾ Stick of Crisco
2 TBsp Milk
1 TBsp Vanilla
1 Egg
1 ¾ C Flour
1 tsp Salt
¾ tsp Baking Soda
1 ½ C Chocolate Chips (you can half these with dark and milk chocolate)

Preheat oven 375. Cream brown sugar, shortening, milk and vanilla, until light and fluffy. Then beat in egg. Then stir in flour, salt, and baking soda. Mix into until just blended. Stir in chocolate chips. On an ungreased cookie sheet, drop rounded tablespoonful’s of dough 3 inches apart. Bake 8-10 minutes, cool a couple of minutes on the cookie sheet then moved to a wire cooling rack.

Peanut Butter Cookies

¾ C Crunchy Peanut Butter
½ Stick of Crisco
1 ¼ C Firmly Packed Brown Sugar
3 TBsp Milk
1 TBsp Vanilla
1 Egg
1 ¾ C Flour
¾ tsp Baking Soda
¾ tsp Salt

Preheat oven 375. Cream peanut butter, shortening, brown sugar, milk and vanilla, then add egg and beat until just blended. Combine flour, baking soda, and salt, mix until just blended. Drop rounded tablespoons 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes until just beginning to brown. Cool a couple of minutes and then move to a wire cooling rack.

after cooled 'ice' with nutella... SO good!

Bagels

Mix and let double in size

1 lbs Flour

1 TBsp Yeast

2 ½ C Warm Water

Then add:

1 lbs Flour

1 TBsp Salt

1 TBsp Olive Oil

Pot of Boiling Water

With dough hook attached, mix for 10 minutes. Then let dough double in size. (I used my oven with the light on, warm but not hot, and undisturbed.) This will take about an hour. Cut dough into 3-4 ounce size pieces, round into ‘bagel’ balls. Let rest for 20 minutes and then cut holes into the center of each ball. Bring a pot of water to a boil. Place each bagel into the pot for approximately 45 seconds- 1 minute per side. Then place on a wire rack for a few minutes. Then place on a cookie sheet lined with parchment paper, cook at 400 degrees for at least 25 minutes. Start checking the bagels after 25 minutes and adjust cook time accordingly. Mine took 30-35 minutes.

Notes: - Depending on weather and elevation you may need more flour or water. If dough is too dry add water a tablespoon at a time, if dough is too wet add flour a tablespoon at a time.

             -I put the bagel holes into the dough as I make the balls. To me it was easier to already have a hole in it, rather than cutting it out later.

              -these didn’t look super pretty, but they were really good. They only keep about one or two days though. 

Tomato Soup

Ingredients

1/3 cup Extra Virgin Olive Oil

8 oz Carrots peeled and chopped (be sure to weigh!)

8 oz Yellow Onion chopped (be sure to weigh!)

1 Tablespoon Dried Basil

3 28 oz cans San Marzano Tomatoes in Purée Italian style

1 cup Chicken Stock/Broth

1-1.5 cup(s) Heavy Whipping Cream or Half & Half

2 teaspoons Kosher Salt or 1 tsp Sea Salt

1 teaspoon Freshly Ground Black Pepper

2 Tablespoons Fresh Basil leaves cut into fine ribbons

Instructions

Chop up the carrots and onions

Select Sauté or Browning on your Pressure Cooker cooking pot and allow to full heat.

Add oil and then add carrots, onions and dried basil. Sauté for 4 minutes, or until vegetables start to caramelize and the onions become a bit translucent.

Add canned tomatoes and chicken broth.

Lock on Lid and close Pressure Valve.  Cook at High Pressure for 5 minutes.

When Beep is heard, allow a full Natural Pressure Release.

Turn Pressure Cooker off and Select Sauté or Browning.  Using an immersion blender and blend until soup is smooth.  Add cream and allow to heat through.  Add salt and pepper to taste.

Grandma Stone/Secretan's Raisin Cookies

I feel a bit cheated finding out about the recipe of these cookies.
Every year for Christmas Dad would ask Grandma Stone for a bucket of these cookies, and every year she filled a huge bucket of these for him. They would sit in our deep freeze tempting me for weeks. I would sneak them and eat them in the bathroom, but because I didn’t like raisins I would pull out the raisins and throw them in the garbage, I was busted every time! Well, I thought they were some secret family recipe, turns out they are, just not our family! They were my best friend, Karmyn’s Grandma’s recipe!! They are so good, and I now like the raisins in them!!! These are super yummy! I always have to plan on giving them away because I will literally eat them all!

Stuff You Will Need
2 Cups Raisins
1 Cup Water
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp Vanilla
1 Cup Chopped Nuts
4 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 ½ tsp Cinnamon
1 ¼ tsp Nutmeg
1 ¼ tsp Allspice

Method
Combine raisins and water, boil for 5 minutes. Cool. Cream butter and sugar. Add eggs, and beat well. Add vanilla, cooked raisin mixture and nuts. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Add raisin mixture and blend. Drop by teaspoonsful onto a greased cookie sheet. Bake at 350 degrees for 12-14 minutes.

Alisha Squire's Italian Soda

had this at a favorite's party one night. I miss Alisha. This stuff is SO good though! Who would have thought?

2 oz (4 TBsp) Flavoring Syrup

Ice

1 C Club Soda

1-2 oz (2-4 TBsp) Heavy Whipping Cream

Measure out 2 oz of favorite flavoring syrup, then place in as much ice as you will want in your cup, then add your club soda, and fill to the brim with cream…. You can add whip cream to the top, but for me it’s a bit of an overkill…. SO FREAKING GOOD!!! 

Gingerbread Men Cookies

Ingredients

3 cups flour

2 teaspoons Ginger

1 teaspoon Cinnamon

1 teaspoon baking soda

1/4 teaspoon Nutmeg

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1 teaspoon Pure Vanilla Extract

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

Kate Hulet's Trio Seasoning

Ingredients
2 TBsp Italian Seasoning
2 TBsp Season Salt
2 TBsp Garlic Powder

Mix them up well, and use on pizza crust, or even on the pizza itself! Yum!

Momma Roe’s Sugar Cookies

I basically grew up on these. If mom had a day off, we knew we were getting her sugar cookies. I can’t remember if it was this recipe or her brownies, but Kamdon once made the batter and then proceeded to eat the dough and not cook any of it! Ha ha!

4 ½ C Flour

1 tsp Salt

3 Eggs

2 tsp Baking Soda

1 ½ C Sugar

1 tsp Almond Extract

½ lbs Butter softened

Blend sugar, butter, vanilla and eggs. Then add dry ingredients. Bake at 350 until edges are just starting to turn brown. 

Karla's Coconut Crack

This stuff is SO good!!

½ Box Corn Chex Cereal 12oz

½ Box Golden Grahams 12oz

2 C Coconut Flakes

1 Small PKG Sliced Almonds

1 C Light Karo Syrup

1 C Sugar

½ C Butter

Mix first 4 ingredients, and set aside. Boil remaining ingredients for 2 minutes and pour over dry ingredients, mix well… try not to eat it all in one sitting…

 I LOVE coconut!