Tracie's Chocolate Chip Cookies

Yes, you read right this is MY recipe. Like I said, I love to bake.

Chocolate Chip Cookies

Tracie Tolman Turner

2/3 c. shortening (I like the butter flavored)                      3 c. flour

2/3 c. butter or margarine                                                1 t. soda

1 c. sugar                                                                        1 t. salt

1 c. packed brown sugar                                                 1 c. chopped nuts (opt.)

2 eggs                                                                             12 oz semi-sweet

1 t. vanilla                                                                             chocolate chips

Heat oven to 375. Mix thoroughly shortening, butter, sugar, eggs, and vanilla. Blend in the remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from cookie sheet. Yield about 7 dozen cookies.

I like to use the this to scoop the cookies, it makes them nice and round. The dough will be moist still, it may look like there is not enough flour but you want it to be a little sticky, it makes for a softer cookie.

Enjoy!



Breadsticks

This is my mom's breadstick recipe. They are great additions to the soups from yesterday or any other foods that might require dipping. Again it can be changed by adding different  spices.

Breadsticks

Donna Tolman

1 c. hot water                                6 T. shortening

2 T. yeast                                      1 egg

3 1/2 c. flour                                  1 t. salt

Dissolves yeast in hot water. Add remaining ingredients.Add the flour in 1/2 c. at a time, you may not need the whole 3 1/2 c. Dough should pull away from the sides of bowl. Knead for 6 minutes. Roll out and cut into strips. Twist and place on lightly buttered cookie sheet. Brush with melted butter or margarine and sprinkle with garlic salt, Salad Supreme, or Parmesan cheese. Let rise until double. Bake at 425 for 12 min.

I like to add a little sugar to the hot water and yeast to help it "grow". Be sure that the water is very warm but not to hot or you will kill the yeast. My mom also taught me to add the salt with the last cup of flour so it will not kill the yeast. I use a bosch and absolutely love it, it makes the work so much easier.

Enjoy!

Chicken Noodle Soup AND Navy Bean Soup

Today's Main dish Monday is Chicken Noodle Soup AND Navy Bean Soup. This is my mom's recipe but I like to add a few different things. This is my kids favorite recipes so give it a try and tell me what you think! We like to eat ours with breadsticks.

My kids bowls of Chicken Noodle soup



Chicken Noodle Soup

Donna Tolman and Tracie Turner

1 large can 49 oz. chicken broth

6 c. water

2 T. instant chicken bouillon or 6 bouillon cubes (I like the herb chicken flavor)

1 large onion chopped

4-5 carrots chopped fine (I cut these round so my Hubby could pick them out)

3-4 c. cooked chicken, torn into bite size pieces (I like to sprinkle mine with poultry seasoning)

Opt. celery slices

Combine broth, water, and bouillon in a 6 qt pan. Add vegetables and cook until tender. Add 12 oz. of dry noodles and chicken. Simmer until noodles are done.  Be careful not to over cook the noodles.

Navy Bean Soup: Combine ingredients as directed above, but omit chicken and noodles and add ham hocks, or cut up cooked ham ( I have added bacon too and it was AMAZING) and 3-4 c. navy beans softened over night or canned navy beans. Cover and simmer until beans are tender.

The great thing about soups is you can add ingredients and make it a whole different soup or change the flavor just a little. I like to add poultry seasoning to the broth to kick up the flavor a little on the chicken soup.
I also have added more bouillon and broth before to make flavor stronger, just play with it and see what you like.

Enjoy! 

Chocolate Eclair Cake

If you love Eclair's this is for you!

This is a picture of my SIL Jody's piece of cake at our latest family BBQ. She was kind enough to let me take a quick picture before she and her bun in the oven enjoyed it. It was the only reason she came. Well maybe not but it was high on her list. This is one of my mom's recipes again, however it is one that I get requested to make often, especially at Alex's family functions. It is super easy to make and must be done a day ahead of time so if you are planning a party it is the perfect dessert.

Chocolate Eclair Cake

Donna Tolman

MUST BE MADE AHEAD 24HRS.

2 small pkgs vanilla instant pudding

3 1/2 c. milk (this is 1/2 cup short of what the box says)

8 oz. Cool Whip

Graham crackers

Mix pudding with milk as directed on package. Fold in Cool Whip. Line a 9x13 pan with whole graham crackers. Pour half the pudding mixture over crackers. Layer whole graham crackers over pudding layer. Layer other half of pudding over graham crackers. Top with another layer of whole graham crackers. Spread chocolate glaze carefully over crackers. Refrigerate 24hrs (so graham crackers will be soft).

Chocolate Glaze:

1/3 c. margarine, 1/3 c. cocoa, 1/3 c. water, 3 c. powdered sugar. Combine margarine, cocoa, and water in a small saucepan and bring to boil. Pour over powdered sugar and beat with an electric mixer until smooth. Mixture will be thin. Spread quickly as glaze will begin to set.   (We usually use this on a doubled recipe but can be used on 9x13 and chocolate layer will be a little thicker.)



Here it is in the pan, the glaze didn't turn out quite right this time. I know the picture isn't the best but I was fighting off a crowd of people who where just waiting to dig in!



Anyway, hope you take the time to try it and let me know what you think!

Enjoy!

Cereal Treats

If you love peanut butter you will love this recipe! There is only 4 ingredients and are super fast to make.

Cereal Treats

Donna Tolman

1 c. light corn syrup                                 1 c. peanut butter (crunchy or smooth)

1 c. sugar                                               6 c. Cheerios, Corn Flakes, or Rice Krispies

Bring sugar and corn syrup to boil over medium heat. Remove from heat. Add peanut butter and mix until creamy. Pour over cereal. Mix thoroughly. Press into lightly buttered 9x13 pan. Cool completely.

So this is the original recipe. I like to use the creamy peanut butter when I make it but Alex prefers the chunky. Also the longer it takes to reach boiling the more flavorful and soft they stay . You want to bring it just to a rolling boil and then take it off, the longer it boils the harder the candy. Alex like a harder texture so he cooks his on high. We prefer to make it with Cheerios. My mom has made it with Corn Flakes and they are still good. I don't recommend using Rice Krispies, they become very compacted and hard to cut/eat.
We also like to double the recipe and put it in a 15x9 pan.

This is Alex's favorite recipe we hope you Enjoy it!

French Breakfast Puffs

This was a favorite of mine growing up as a kid and my kids love them too, they are very light and very delicious! You will want to eat them while they are warm because they melt in their mouth, but they are delicious cold too.

French Breakfast Puffs

(muffins)

Donna Tolman

2/3 c. shortening                                         1 t. salt

1 c. sugar                                                   1 c. milk

2 eggs                                                        1 c. sugar

3 c. flour                                                    2 t. cinnamon

3 t. baking powder                                     1 c. melted butter 

1/2 t. nutmeg

Heat oven to 350. Grease 12-15 muffin cups. Mix shortening, 1 c. sugar and eggs with electric mixer until smooth. Combine flour baking powder, nutmeg, and salt in a separate bowl. Add to creamed mixture alternately with milk. Fill muffin cups 2/3 full. Bake 20-25min. Mix 1 c. sugar and 2 t. cinnamon. Dip tops of muffins in melted butter, then roll in sugar mixture.  (It is best to dip them while they are warm, let them sit in pan a few minutes before removing it will make them easier to get out)

Enjoy!

Main Dish Monday/ Barbequed Meat Loaf

So I have decided that Monday's should be Main Dish Monday's.

This recipe is for my Mom's meat loaf. It is AMAZING!

Meat Loaf

Donna Tolman



1 1/2 lbs ground beef

1 med. onion, chopped

1 1/2 t. salt

1/2 can (8 oz) tomato sauce

1/2 c. bread crumbs or 6-8 crushed salting crackers

1 egg

1/4 t. pepper

Combine, and mix well. Shape into loaf and put in pan.

1/2 can (8 oz) tomato sauce

1 1/2 T. vinegar

1 1/2 T. brown sugar

1 T. prepared mustard

1 t. Worcestershire sauce

Combine and pour over meat loaf.

Bake at 350 for 1 hr and 15 min. Let sit 10-15 min. before slicing.

Enjoy!

7-Up Chicken with Lemon Butter Sauce

Here is one of my favorite main dishes, the recipe says to cook it on the grill but I have also baked it in the oven and it still turns out great.

7-Up Chicken with Lemon Butter Sauce

2 c. 7-Up

1 c. oil

1 c. soy sauce

1 t. horseradish

1/2 t. garlic powder

Combine all ingredients. Marinate chicken in mixture 12-24 hours. Cook on Grill. Serve with Lemon Butter Sauce.

Lemon Butter Sauce: Combine 1 c. melted butter and 3 T. lemon juice. ( I like to add more lemon juice than it calls for because we like an extra lemony flavor.)

Enjoy!

Mint Brownies

These are my moms most requested brownie for a family get together, blessings, baptisms, work parties, and pretty much any get together you can imagine. They have just the perfect amount of flavor. This recipes can also be used for cherry chocolate brownies and I have been tempted to try a orange chocolate brownies but haven't yet.  Per Sara's request here is the recipe. Let me know how they turn out!

Mint Brownies

Donna Tolman

2 c. flour                               1/3 c. cocoa

2 c. sugar                              1/2 c. buttermilk  

1 t. baking soda                     2 beaten eggs 

2 cubes margarine                  1 t. vanilla

1 c. water 

Combine dry ingredients and set aside. In a small saucepan, combine margarine, water, and cocoa. Bring to boil, then pour over dry ingredients and mix thoroughly. Add eggs, buttermilk, and vanilla and beat with a spoon until smooth. Pour into a lightly greased and floured backing sheet. Bake at 400 for 15-20 min. Frost with mint frosting and chocolate glaze. Yield apx. 48 brownies.

Mint Frosting

2 c. powdered sugar, 1/2 c. melted butter or margarine, 1 T. cream or milk, 1 t. vanilla, 1/2 t. peppermint extract, 3-4 drops green food coloring. Whisk together all ingredients until smooth. Spread quickly on warm brownies. Cool completely. Then frost with chocolate glaze.

Chocolate Glaze

1/3 c. margarine, 1/3 c. cocoa, 1/3 c. water, 3 c. powdered sugar. Combine margarine, cocoa, and water in a small saucepan and bring to boil. Pour over powdered sugar and beat with an electric mixer until smooth. Mixture will be thin. Pour glaze over mint layer and spread quickly as the glaze will begin to set. Be careful not to disturb the mint layer. Cool completely.

Cherry Chocolate Brownies

Substitute 1 t. almond extract and 3 drops red food coloring for peppermint extract and green food coloring. (The color on this is perfect for a baby girl shower and taste divine.)

I am out of peppermint extract or I would post a picture, I will get one up soon.

ENJOY!

Carmel Corn Pops

This is my all time favorite snack.

Carmel Corn Pops

Donna Tolman

1 large bag (15 oz) Barrel O Fun corn pops

4 c. brown sugar packed (I like the C&H brand )

1 lb butter ( no substitutes)

1 c. white Karo Syrup

2 T. water

1 t. baking soda

Combine sugar, butter, Karo and water in large quart pan. Cook over medium low heat until rolling boil. Boil for 3 minutes. (The longer it takes to reach boiling the richer the flavor, you can cook on higher heat if you would like.) Remove from heat; add soda. Stir until mixed well. Pour over puffs in a large bowl. Stir until thoroughly coated. Pour onto parchment paper (can use wax paper but they tend to stick to it) and separate puffs. Return to bowl when thoroughly cool or place in Ziploc baggies.

These are a chewy, carmely, goodness. ENJOY!