Debbie's Best Cookies

1/2 c. shortening
1 c. butter
3/4 c. sugar
1 1/2 c. brown sugar
3 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1(3 oz) box instant jello vanilla pudding
4 c. flour
1 bag milk chocolate chips

Cream together shortening, butter and both sugars. Add eggs and vanilla, mix well
Blend in baking soda, salt, and pudding. Add flour, combine, then add chocolate chips and mix well.
Drop on greased cookie sheet and bake at 375 for 8-10 minutes.

Try: Nigel Slater’s Coq au Riesling

http://simply-delicious.co.za/2013/06/26/nigel-slaters-coq-au-riesling/

Wild Rice Soup

Recommendation from Tiffany

Notes:

I used the flour, even though it is crossed off
I used 1% milk instead of cream or half and half
I used 2 (4.6 oz) boxes of rice a roni wild rice
I cooked the chicken separate and added at the end

"PERFECTLY CHOCOLATE" Hot Cocoa

"PERFECTLY CHOCOLATE" Hot Cocoa

https://www.hersheys.com/recipes/recipe-details.aspx?id=5672

Prep Time:

2 Minutes

Ingredients

• 2 tablespoons sugar
• 2 to 3 teaspoons HERSHEY'S Cocoa
•  Dash salt
• 1 cup milk
• 1/4 teaspoon vanilla extract

Directions

Mix sugar, cocoa and salt in large mug.

Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.

Gradually add hot milk to cocoa mixture in mug, stirring until well blended.

Stir in vanilla. 1 serving.


VARIATIONS:

Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.

Total Calories: 240

	Amount Per Serving	%DV *
Saturated Fat	3.5g	18%
Cholesterol	20mg	7%
Sodium	150mg	6%
Total Carbohydrate	39g	13%
Sugars	37g
Calcium	0mg	30%
*Percent Daily Values are based on a 2,000 calorie diet.

Stove Top Mac-n-Cheese

Ingredients:
~Noodles
 ~2T butter
 ~2 Egg Whites
 ~1/2 cup milk
 ~1/2T dijon
 ~6 oz shredded sharp(mixed?) cheddar.

Directions:
 -Boil pasta, drain.
 -Melt butter in pot.
 -In a bowl combine egg whites, milk, mustard, s&p (to preference).
 -Pour into pot with butter.
 -Stir and add cheese.
 -Stir until creamy & add noodles.
 -Enjoy!

Hearty Whole Grain Crescent Rolls

3/8 C warm water
3/4 C buttermilk
1 T melted butter
1.5 T honey
.5 T sugar
1 tsp salt

1.5 C hard white wheat flour (normal whole wheat flour would probably work just fine)
1 T vital wheat gluten
1-1.5 C bread flour (I used all-purpose without any problems and without adding extra gluten)

.5 T yeast

1.5 T flax seed, divided
1.5 T unsalted, shelled sunflower seeds, divided
1.5 T sesame seeds, divided 
1 t poppy seeds, divided

1 egg white
1 T cold water
1 T uncooked oats

1. Combine warm water, sugar and yeast in a bowl and let yeast proof.

2. While yeast is proofing, combine 1 T each of flax, sunflower, and sesame seeds and 1/2 t of poppy seeds in a small skillet, reserving the remainder to top the rolls. Toast over meduim heat, stirring frequently, until fragrant and the sesame seeds start to turn a light golden color. 

3. Combine buttermilk, melted butter, honey and salt of the bowl of a heavy-duty mixer. Combine hard white wheat flour, vital wheat gluten and toasted seeds in a separate bowl and then add to yeast mixture and mix well. Add bread flour, 1/2 C at a time, until dough pulls away from the sides of the bowl and it barely sticks to your finger. At that point, mix in mixer for 5 minutes.

4. Spray a large glass or metal bowl with nonstick cooking spray. When dough is kneaded, turn dough into bowl and cover with a clean dish cloth. Allow to rise in a warm place until doubled, about1 hour. 

5. Lightly flour a work surface (or spray with nonstick cooking spray). Grease 2 cookie sheets.

6. When dough has risen, transfer to work surface and divide in half. Roll each half into a circle about 12 inches in diameter and about 1/4-1/2 inch thick. Using a piza wheen, cut the dough into 12 equal wedges. **this made for rolls on the bigger side. I think even dividing the dough into three equal portions and then cutting those into 12 wedges each would make for a normal, maybe slightly small, roll.** Starting with the wide edge of each wedge, roll down to the point. Place on baking sheet andd form into a slight crescent. Repeat with remaining dough pieces. Cover and allow to rise until doubled, about 45 minites. When the dough has ten minutes left to rise preheat oven to 375.

7. Whisk together the egg white and water. Mix reserved seeds and oats in a small bowl. When the rolls are done rising, carefully brush tops of each with egg white mixture. Sprinkle evenly with seeds and bake 13-15 minutes or until barely golden on top. If possible, serve warm with butter.

Spinach-Stuffed Tilapia with Lemon-Chive Sauce

4 4-oz tilapia fish fillets, rinsed and patted dry
1 10-oz package frozen chopped spinach, thawed
1 beaten egg
1 C herb-seasoned stuffing mix, slightly crushed
2 T slivered almonds (I used cashews crunched into pieces)
Garlic Powder- maybe 1/2 tsp?
         Sauce Ingredients
1/3 C sour cream
1/3 C mayo
1 tsp dried thyme
1/2 tsp garlic powder
1 tsp lemon juice
1/2 tsp prepared mustard
1 T fresh chives
 
1. Thaw fish, rince and pat dry with paper towels. For filling, drain spinach; squeeze out excess liquid. In a medium bowl, combine spinach, egg, stuffing and nuts.
 
2. Spoon 1/4 of the filling onto the widest end of each fillet. Roll up, securing rolls with toothpicks. Bake in a 350 oven for 30-35 minutes.
 
3. Meanwhile, for sauce, in a small saucepan combine sour cream, mayo, thyme, lemon juice and mustard. Cook and stir over low heat until heated through (do not boil). Remove from heat. Fold the 1 T chives into the mixture and serve immediately over fish. 

Brussels Sprouts with Balsamic and Cranberries

Ingredients

• .5 pounds Brussels Sprouts
• 2 T Olive Oil
• Salt And Pepper
• 1/4 cup Balsamic Vinegar
• 1 t Sugar
• 1/4 cup Dried Cranberries

Preparation Instructions

1. Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
2. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
3. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Sour Cream Coffee Cake

Steusel
4 T butter
1/2 Cup brown sugar
1/2 cup flour
2 t cinnamon (to taste)

Cake batter
3 cups flour
1 1/2 cups sugar
3 t baking powder
1 t baking soda
       Mix together the dry ingredients.

1 cup soft butter
1 cup sour cream
1 t vanilla
      Add and thoroughly mix. Batter with be thick.


3 eggs
     Mix until just combined.


Put half batter into a greased 13 x 9 pan. Sprinkle with half of the streusel. Pour over the rest of the batter and top with the rest of the streusel.


Bake 350 for 50-60 minutes.

Banana Bread (dense recipe)

From Kelly

• 1 c sugar
• 1/4 c butter softened
• 1 2/3 c bananas (3)
• 1/4 c milk
• 1/4 c sour cream
• 2 eggs
• 2 c flour
• 1 t baking powder
• 1/2 t salt

sprinkle with sugar, maybe nuts.

350 for 1 hour. Two loaves.

Biscotti

Courtesy of Mom

Yield: 1 loaf or about 20 slices

Ingredients

• 1 C sugar
• 1/2 C butter
• 1 T brandy extract
• 1 T almond extract
• 1 T vanilla
• 2 t water (as needed for texture)
• 1 C chopped almonds
• 3 eggs
• 2.5-3 C flour
• 1.5 t baking powder
• .25 t salt

Instructions

1. Cream everything except the last three ingredients, and then add the last three.
2. Form into a wide, flat loaf on a greased cookie sheet. 
3. Cook 20-30 minutes at 350 degrees.
4. Slice the loaf. Put slices back on the cookie sheet on their sides.
5. Cook 15 minutes at 350 degrees, until turning golden brown.
6. Flip and cook 15 minutes at 350 degrees, until turning golden brown.

Chimichangas

Original recipe from here.

Ingredients

• 1 pound lean ground turkey
• 3/4 cup chopped onion
• 1 large diced bell pepper
• 1 can whole kernel corn
• 1 teaspoons chili powder
• 1 teaspoon garlic salt
• 2 teaspoon ground cumin
• 2 cups taco sauce
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• Shredded cheese
• 1 tablespoon butter, melted, or cooking spray

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground meat in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, corn and spices. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture (less than you think) down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown.

Hamburger Buns

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 5 1/2 cups all-purpose flour
• 1 (.25 ounce) envelope active dry yeast
• 1 egg yolk
• 1 tablespoon water

Directions

1. Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2. In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3. Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4. Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5. Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.

Cilantro Ranch Dressing

1 packet Ranch mix (not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Mix all ingredients together in the blender.

Sweet Pork

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Seasoned Chicken

• 2-3 Chicken Breasts
• 1 tablespoon  dried parsley, crushed
• 2 teaspoons of dried rosemary
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground pepper

 Cook chicken with seasonings. Shred if using on tzatziki sandwiches.

Tzatziki Sauce

Courtesy of Epicurious

• 3 cups plain yogurt (do not use low-fat or nonfat)
• 1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
• 3 tablespoons finely chopped fresh dill
• 1 large garlic clove, minced
• 1 large tomato, quartered, seeded, thinly sliced

Apple Crisp

2 C flour
2 C oats
1.5 C brown sugar
1 tsp baking soda
1 1/4 C melted butter
Mix these ingredients and press half of the mixture into a 15x10" jelly roll pan (cookie sheet that has sides works too). Set aside the remaining to add to topping.

2 1/2 C apple slices
I put a lot more apples on than this because I was trying to use up some soft apples, just go with what ever you have. You'll need to bake it a little longer if you add extra apples.

1 1/2 C Carmel ice cream topping
1/2 C flour
Whisk together, heat to thicken a little. Pour over apples.

1/2 C craisens
1 C chopped nuts (pecans were great)
Add these to the topping you held back and that's the last layer.

Bake 350 degrees for 25 - 35 minutes or until the apples are soft or it's looking brown enough. Basically you just want to crisp up the topping.

Snickerdoodle Dessert Hummus

http://www.thewannabechef.net/2011/01/17/snickerdoodle-dessert-hummus/

Peanut Butter Chocolate Chip Dessert Hummus

http://www.thewannabechef.net/2011/01/11/peanut-butter-chocolate-chip-dessert-hummus/