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EASY CHOCOLATE CHIP COOKIES
Ingredients:
1 12oz package of chocolate chips
3/4 white sugar
3/4 cup brown sugar firmly packed
1 cup of softened butter or margarine
2 eggs
1 teaspoon of vanilla extract
3 3/4 cups of off brand pancake mix
Preparation:
Preheat oven to 375.
Mix brown sugar, white sugar, eggs, butter or margarine and vanilla in a large mixing bowl until creamy.
Add pancake mix 1/2 cup at a time till very thick. Stir in chocolate chips. Drop spoonfuls onto greased cookie sheet. Bake for 8-12 min.
MAPLE RICE PUDDING
1 qt Skim milk
2 c Cooked long-grain white rice
1/3 c Maple syrup; PLUS:2 tb Maple syrup
1 ts Grated orange rind
1/3 c Broken walnuts
Combine the milk and rice in a large saucepan. Cook, stirring, over medium-low heat until the mixture boils and thickens, about 25 minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature. Meanwhile, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes. Drizzle with remaining 2 tablespoons maple syrup. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the puddings.
SUGAR-FREE CHEWY COCONUT BARS
2 eggs
7-1/4 teaspoons Equal® for Recipes or 24 packets Equal® Sweetener or 1 cup Equal® Spoonful
1/4 teaspoon maple flavoring
1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened coconut,* finely chopped
1/2 cup chopped walnuts (optional)
1/2 cup raisins
Beat eggs, Equal® and maple flavoring in medium bowl; mix in margarine and vanilla. Combine flour, baking powder and salt in small bowl; stir into egg mixture. Mix in coconut, walnuts, and raisins. Spread batter evenly in greased 8-inch square baking pan. Bake in preheated 350ºF oven until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack; cut into squares. Makes 16 bars.
*Unsweetened coconut can be purchased in health food stores. Or, substitute sweetened coconut and decrease amount of Equal® to 5-1/4 teaspoons Equal® for Recipes or 18 packets Equal® Sweetener or 3/4 cup Equal® Spoonful.
FUDGE DROPS
11 1/2 oz Pkg milk chocolate morsels
1 1/4 c Granola cereal
1 c Salted peanuts
Garnishes: candied cherries, Candy-coated chocolate pcs
Place milk chocolate morsels in a microwave-safe bowl, and microwave at MEDIUM (50% power) 2 minutes. Stir in cereal and peanuts. Drop by teaspoonfuls onto wax paper-lined cookie sheets. Garnish, if desired. Chill until firm.
ANOTHER MOUNDS CAKE
Ingredients:
1 Box of dark chocolate cake mix(I used a chocolate fudge cake mix)
1 Cup of sugar
14 oz coconut
1/2 Cup of milk
1 1/2 Cups of chocolate chips
1 Cup of milk
24 large marshmallows
1 1/2 Cups of sugar
1 stick oleo or butter
Preparation:
Prepare and bake cake mix according to directions on box. Bake in a large 12 / 15 inch or 9 x 13 inch sheet pan.
Heat 1-cup milk, 1-cup sugar, marshmallows, and coconut until dissolved over medium heat. Pour over cake while hot.
Heat slowly until its boiling, 1 1/2 cup sugar, 1/2-cup milk, oleo and chocolate chips. Stir until melted and pour on top of coconut mixture.
Let cool and serve.
FIRECRACKERS(LITTLE CAKES)
1 pound boxed cake mix (16-ounce)
1 can (16-ounce) prepared vanilla frosting
1 bag (16-ounce) "M&M's"® Brand Chocolate Candies
1 bag STARBURST® Red Fruit Twists
Waxed paper
Butter or solid shortening
8 6-ounce aluminum juice cans
What To Do:
1. From the waxed paper, cut 8 4-inch x 6 ½-inch rectangles and 8 2-inch circles.
2. Liberally brush the inside of the juice cans with the butter.
3. Line the cans with the waxed paper, beginning by first pressing the circles into the bottom and then lining the inner sides with the rectangles.
4. Prepare the cake mix and fill the juice cans.
5. Bake in a preheated oven at 350 degrees for 30 minutes.
6. Once baked, cool the cakes for 10 minutes and then remove and unmold them. Cool the cakes completely before decorating.
7. Ice the cakes. Decorate the sides and top with "M&M's"® Brand Milk Chocolate Candies.
8. Cut STARBURST® Fruit Twists into thin, 1-inch long pieces and insert as a fuse. Makes 8 Firecracker cakes.
FOURTH OF JULY FLOAT
Drop a few chopped SNICKERS® Miniatures in a blender. Add ice cream and milk and blend until smooth. Pour the sweet mixture into tall red and blue plastic cups with fun straws and streamers!
PANDA EXPRESS ORANGE FLAVORED CHICKEN
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup plus 1 teaspoon lemon juice
1 teaspoon minced water chestnuts
1/2 teaspoon minced fresh ginger
1/4 teaspoon minced garlic
1 rounded teaspoon chopped green onion
1/4 teaspoon crushed red pepper flakes
5 teaspoons cornstarch
2 teaspoons arrowroot
3 tablespoons water
Chicken:
4 chicken breast fillets
1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups unsifted cake flour
2 to 4 cups vegetable oil
1. Combine all of the sauce ingredients - except the cornstarch, arrowroot, and 3 tablespoons of water - in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat and allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite-size chunks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable plastic bag or other container which allows the chicken to be completely covered with the marinade. The chicken should marinate for at least a couple hours. Cover the remaining sauce and leave it to cool until the chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine cornstarch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add 3/4 cup of the flour and stir with a fork just until the flour in blended into the mixture. The batter should still be lumpy.
7. Sprinkle another 1/4 cup of flour on top of the batter and mix with only one or two strokes. Most of the new flour will still floating on top of the mixture. Put the remaining flour (1/2 cup) into a separate medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to 1/2 of the chicken pieces at a time for 3 to 4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.Serves four.
MRS. FIELD'S CHOCOLATE CHIP COOKIES
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.Makes 30 cookies.
ANOTHER SHRIMP STIR-FRY
Ingredients:
1 teaspoon. Salt & 1/2 teaspoon. cayenne pepper, mixed
1 lb. medium raw shrimp, peeled and de-veined
2 tablespoon Canola Oil
3 large garlic cloves, minced
3/4 cup sliced green onions
1 1/2 cups (5 oz.) pea pods, strings removed
4 cups assorted vegetables
1 1/2 tablespoon of chicken broth
Preparation:
Toss shrimp with salt and pepper mixture to coat.
Heat oil in large non-stick skillet.
Add shrimp and stir over high heat 2 to 3 minutes. Remove to a side dish with slotted spoon.
Add garlic and green onions to skillet and stir over medium heat one minute.
Add pea pods, assorted vegetables and chicken broth to pan and stir over medium heat 3 to 4 minutes, or until the vegetables are "crisp tender."
Return shrimp to pan and cook, stirring 1 to 2 minutes.
Season to taste and garnish with your favorite fresh herb sprigs.
Serve over rice.
CRACKER BARREL HASH BROWN CASSEROLE
1 pkg.frozen shredded hash browns - (2 lbs)
1-1/2 t. Salt
1/4 t. black pepper
16 oz sour cream
1 can Cream of chicken soup
1 stick butter (cubed in to small pieces)
1/2 cup chopped onion
2 cups Shredded sharp Cheddar cheese
Place potatoes in a greased 9- by 13-inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together with sour cream and cream of chicken soup. Mix with potatoes, then mix in cheese. Spread butter cubes evenly over top. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
Note: Place potatoes in pan frozen. Pan will seem pretty full, but it will cook down.
ANOTHER BREAD PUDDING WITH RAISINS
4cups stale, firm white sliced sandwich bread,cut into1-inchsquares(about 7oz.)
3cups of milk
3 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
12 tablespoons (1 1/2 Sticks) butter,melted
1/2 cup raisins
Directions:
Preheat oven to 350 f Lightly butter a 12x8-inch(2 1/2 quart) baking
dish.
In a large bowl, gently mix the bread and milk. Let stand for 5 minutes.
In another large bowl mix the eggs, sugar, vanilla, and cinnamon. Gradully stir in the melted butter. Add the bread with its milk and the raisins, and mix gently. Pour into prepared dish. Bake until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes. Serve hot, warm or at room temperature.
ANOTHER BBQ RIBS
2 full slabs pork spareribs (about 6 lbs. total)
3/4 cup Dry Rub for Barbecue (recipe follows)
2 3-inch wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups Barbecue Sauce (recipe follows)
1. Rub both sides of ribs with dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap rubbed ribs in double layer of plastic and refrigerate for up to 1 day.
2. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork tines to create about six holes to allow smoke to escape.
3. Meanwhile, light about 40 charcoal briquettes in chimney Transfer coals from chimney to one side of kettle grill piling them up in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents completely, and cover, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and position ribs over cool part of grill. (Initial temperature will be about 350 degrees and will drop to 250 degrees after 2 hours
4. Barbecue, turning ribs every 30 minutes, until meat starts to pull away from ribs and has rosy glow on exterior, 2 to 3 hours. Remove ribs from grill and completely wrap each slab in foil. Put foil-wrapped slabs in brown paper bag and crimp top of bag to seal tightly. Allow to rest at room temperature for 1 hour.
5. Unwrap ribs and brush with barbecue sauce if desired or serve with sauce on side.
ALTERNATELY-for Gas Grill
If working with a small grill, cook the second slab of ribs on the warming rack.
Follow recipe for Barbecued Ribs, making the following changes: Place foil tray with soaked wood chips on top of the primary burner. Turn all burners to high and preheat with lid down until chips are smoking heavily,about 20 minutes. Turn primary burner down to medium, turn off burner(s) without chips, and clean grill with wire brush. Position ribs over cool part of grill. Barbecue, turning ribs every 30 minutes, until done, 2 to 3 hours.
(Temperature inside grill should be constant 275 degrees; adjust lit burner as necessary.) Wrap, rest, and brush ribs with barbecue sauce as directed in charcoal recipe.
Dry Rub:
Makes about 1 cup
4 T sweet paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T dried oregano
1 T granulated sugar
1 T ground black pepper
1 T ground white pepper
1-2 t cayenne pepper
Mix all ingredients in small bowl. (Can be stored in airtight
container for several weeks.)
BBQ Sauce
makes about 3 cups
2 T vegetable oil
1 medium onion, minced
1 cup tomato sauce
1 28-ounce can whole tomatoes with their juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 T molasses
1 T sweet paprika
1 T chili powder
2 t liquid smoke (optional)
1 t salt
2 t ground black pepper
1/4 orange juice
1. Heat oil in large, heavy-bottomed saucepan over medium heat. Add onion and saute until golden brown, 7-10 minutes. Add remaining ingredients.
Bring to boil, reduce heat to lowest possible setting, and simmer, uncovered, until thickened, 2 to 2 1/2 hours. Cool slightly.
2. Puree sauce, in batches if necessary, in blender or workbowl of foodprocessor. (Sauce can be refrigerated in airtight container for up to 2 weeks.)
FAVORITE CHUCK ROAST
Take a nicely marbled (boneless or bone in, 7 bone etc.) chuck roast, season with salt and pepper and sear in a pan on the stove with a little oil. When it is brown on both sides put it in a pan that has been sprayed with pam.
Cover with a can (undiluted) of cream of mushroom soup (Campbell's is the best for this). Spread it all over the roast, trying to keep it all ON the roast, not down the sides to the pan. Cover tightly with foil and put in the oven and turn the oven to the very lowest setting, about 175 or 200°. Don't open the oven, and definitely don't peak under the foil for at least 8 hours.
The smell coming from your oven will drive you wild, but leave it alone.
After 8 hours, take it out, skim off the fat from the top (if you wish) and use a spoon to serve the meat and gravy over cooked noodles.
TEMPURA FRIED VEGETABLES
Ingredients:
Broccoli, cut into florets
Cauliflower, cut into florets
Eggplant, sliced 1/4" thick
Green pepper, sliced into rings
Button mushrooms, left whole
Yellow squash, sliced 1/4" thick
Batter:
1 cup ice water
1 Tbs. vegetable oil
1 egg yolk
1 cup sifted flour
1 Tbs. cornstarch
1 tsp. baking powder
1 tsp. salt
Mix all together, keep cool.
Directions:
Heat oil to 350 degrees (at least 2" deep if using a skillet). Using tongs, dip each piece of vegetable until submerged in batter, quickly shake off excess batter and drop in hot oil. Vegetables are cooked when they float to the surface.
