No-Fail Chocolate Chip Cookies

This has been our go to chocolate chip cookie recipe for awhile now and I think the corn-starch is what makes them consistently work out every time. Will asked me when I was going to make "real cookies" one day after Randy had made no bake cookies and I found out these chocolate chip cookies are what Will refers to as the "real" kind of cookie. We usually double the recipe and keep most of them frozen as cookie dough balls so we can quickly bake cookies when we need them. 2 1/2 cubes butter 1 1/4 c dark brown sugar 1 c granulated sugar 2 eggs 2 tsp vanilla 3 2/3 c flour 2 T. corn starch (I use about 3/4 that amount so I do 3 T. when I double it) 1 1/4 tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp salt 2 c semi-sweet chocolate chips 1 c milk chocolate chips (I usually skip this part because I rarely have these on hand because we eat them all before they make it into cookies) Cream butter and sugars. Beat in eggs and vanilla. Add dry ingredients and combine. Stir in chocolate chips. Chill the dough before baking (I skip this part most of the time). Bake at 350 degrees for about 12 minutes . I found the recipe at barefootinthekitchen.blogspot.com/2009/02/ive-never-been-good-at-baking-chocolate.html?m=1

Robin's Tuna Casserole

14 - 15 oz tuna (3 small cans) 16 oz noodles 2 cans cream of chicken soup 16 oz sour cream 1 tsp salt 1 tsp onion powder 1 to 1 1/2 c shredded cheese Optional: 1 small package of frozen peas or some steamed broccoli can be added to sneak some veggies in Cook noodles and drain. Mix together the tuna, cream of chicken soup, sour cream, salt, and onion powder in a large bowl and then add the noodles and optional veggies. Pour into a large casserole dish and top with the cheese. Cook for 20 min at 350

Skillet Chicken Parmesan (Flat Chicken)

1/3 c breadcrumbs 1/3 c grated parmesan cheese 1/2 tsp dried oregano 1/4 tsp garlic salt 1 large egg 4 boneless, skinless chicken breats (about 1 lb) 1 Tbsp olive oil 3/4 c jarred marinara sauce 3/4 c shredded mozzarella cheese (3 oz) 1 - In a shallow bowl mix together the breadcrumbs, parmesan cheese, oregano, and garlic salt. In another shallow bowl beat the egg until frothy 2 - Wrap the chicken breasts in plastic wrap and place on a cutting board. Gently pound each breast with a mallet to an even thickness (about 1/2 in). Dip each chicken breast into the beaten egg to coat and then roll in the breadcrumb mixture. 3 - Heat the oil in a large skillet over medium - high heat. Add the chicken and cook for 4 - 5 min on each side or until the chicken is well browned and just cooked through. 4 - Spoon the marinara sauce evenly on top of the chicken and sprinkle the mozzarella on top. Cover the pan, reduce heat to low and cook for 3 more minutes, or until the cheese melts. *I usually use 3 big chicken breasts and cut them each into 3 pieces so I have 9 total pieces. I just make sure the parmesan cheese and breadcrumb mixture is 1/2 and 1/2 so I don't really measure it's total volume and use 2 - 3 eggs for dipping. 1 jar of marinara sauce is perfect. I usually serve it over noodles and the kids scarf it down.

No Bake Cookies

2 c sugar 1/4 c cocoa 1/2 c milk 1/2 c butter or margarine (1 stick) Combine above ingredients in a large sauce pan and stir while at a ROLLING boil for 1 min Remove from heat and add: 1 tsp vanilla 1 pinch salt 1/2 c peanut butter 3 c quick oats Mix well and quickly spoon out into blobs on a sheet of wax paper and let cool 1 hr our until hardened. We like to put them in the floppy mini muffin tin for uniform and easy to serve portions.

Tonna's Orange Jello Salad

2 big boxes sugared orange jello (6 oz ea so 12 oz total) big container of whipped topping (16 oz?) kind of softened in the fridge big container of cottage cheese (24 oz?) 3 small or 2 big cans of mandarine oranges Heat 14 oz of water to boiling in the microwave and stir in jello until completely dissolved. Slowly add ice cubes to bring total volume up to 4 c total but stop if it starts to get thick and syrupy. Put in the fridge for a little bit (watching closely) if it didn't start to thicken with just ice cubes and you're already up to 4 c. Stir jello into whipped topping in a large bowl. Fold in cottage cheese. Drain mandarine oranges then fold them in and let stiffen in the fridge to your liking. You can use sugar free jello but you'll have to play it by ear the amount of ice cubes or cold water to add before it starts to thicken. It will be less than 4 c.

Stephenie's Corn Bread

1 c milk 1/4 c melted butter 1 egg 1 1/4 c corn meal 1 c flour 1/2 c sugar 1 Tbsp baking powder 1/2 tsp salt Heat oven to 400. Grease an 8 x 8 pan. Beat milk, butter, egg in a bowl. Stir in remaining ingredients. Bake 20-25 min

Potato Rolls

Description:
I got this recipe from Katie's friend, Kathy Glass

Ingredients:
2 ½ Tbsp. or 4 pkg. Rapid Rise Yeast
3 cups warm water
½ cup sugar
1 ½ Tbsp. salt
2/3 cup oil
1 cup mashed potatoes *
8-9 cups all purpose flour

Directions:
Combine yeast, water, and 1 tsp. sugar in bowl & set aside. *
Make instant potatoes by combining 1 cup boiling water, 1 Tbsp.
margarine, 1/8 cup milk & ¼ tsp. salt. Add scant ¾ cup instant
potatoes. Combine sugar, salt, & oil in Bosch or equivalent mixer.

Add mashed potatoes. Add yeast mixture when foamy. Add 4
cups flour, mix well, then add 1 cup flour @ a time until dough is
no longer extremely sticky. Knead in machine for 3 minutes.
Place dough in Pam’d bowl. Turn over, coating both sides. Cover
with towel & let rise until doubled (appx. 45 min. –  1 hr.) Turn out

onto floured surface (I use a pastry sheet.) With floured hands,
form dough into a little bigger than golf balls. Place on Pam’d
cookie sheet, placing 4 across. Cover & let rise until doubled in
size (appx. 45 min.) Bake in pre-heated 400 degree oven for 10-
15 min. or until medium brown. They have to get brown enough
to cook the inside of the rolls or else they’ll be doughy. Cool on
cooling racks. These rolls freeze very well. Just thaw rolls, then
bake @ 375 degrees appx. 5 minutes.

Yield: Appx. 3 dozen rolls

Fruit Salsa with Baked Cinnamon Chips

Description:
Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

Ingredients:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
 
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar
(I doubled the chips and put 2 Tbsp of cinnamon in 1 c sugar and it was a perfect amount)

Directions:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

This makes a lot of salsa compared to the amount of chips so double the chips.   It also tastes great with cinnamon graham crackers which might be cheaper and definitely are easier & faster then making the cinnamon chips.

WONDERFUL tips to make it easier on the original recipe athttp://allrecipes.com/Recipe/Annies-Fruit-Salsa-and-Cinnamon
-Chips/Detail.aspx

Smooth Southwestern Black Bean Soup

1 cup (1/2 pound) dried black beans, cooked or 2 cans black beans
2 tsp lime juice (or more if you want it limier)
1 clove garlic, crushed
1 1/2 tsp cumin
16 oz salsa
1-2 tsp red pepper flakes (or to your desired heat level)
1/2 cup sour cream
chicken broth until the consistency you like
1 pound cooked, shredded chicken
shredded cheddar cheese, sour cream, avocado slices, cilantro (all optional)

Combine cooked beans, lime juice, garlic, cumin, salsa, red pepper flakes and sour cream and blend with an immersion blender or put in a blender in batches (please be careful since this is HOT if you just cooked your own beans). Put in sauce pan and add chicken broth until it’s the right consistency for you. We like ours thicker, so I didn’t add hardly any broth. Stir in chicken (or serve grilled chicken on the side). Add garnishes to individual bowls and serve.

Whole Wheat Pancake Mix

8 Cups whole wheat flour                                                       

4 tsp salt

1/3 Cup baking powder

½ Cup sugar

1 ½ Cups powdered milk

1 Cup olive oil

Mix dry ingredients together in kitchen aid or with hand mixer, as mixing slowly add 1 cup olive oil.  Keep mixing until lump free.  Keep in refrigerator.  For pancakes add 1 cup mix to 1 egg + ½ - ¾ cup water. Can also be used for waffles.

Chewy Granola Bars

2 cups rolled oats
1 cup whole wheat flour ¾ cup dried fruit (craisins, raisins, bananas, strawberries, blueberries, mangoes, apples, etc.)
½ cup flax seeds, flax meal or wheat germ
½ cup crispy rice or your choice of nuts
1 tsp salt (I cut it down to ½ tsp)
½ tsp cinnamon
¼ cup brown sugar

½ cup canola oil
½ cup honey
2 tsp vanilla extract

Preheat oven to 350°. Spray a 9×13 pan with Pam, or double the recipe and put on a jelly roll pan. In a large bowl, stir together oats, flour, brown sugar, dried fruit, flax seeds, salt, cinnamon, and crispy rice/nuts. In a liquid measuring cup or bowl, thoroughly blend oil, honey, and vanilla; pour into oat mixture, and mix with spoon until the mixture is evenly coated. Press evenly into the prepared baking pan. Bake 25-30 minutes in the oven (it will still be very soft coming out of the oven). Cool completely in pan before turning out onto a cutting board and cutting into bars.  (If you turn it out while it’s warm, the mixture will fall apart, and you’ll get granola, or very misshapen bars.)

Trisha's Braided Bread

Description:The tastiest bread ever!
Ingredients:2 pkg dry yeast
1 1/4 c warm water
1/4 c soft butter
1 tsp salt
1 4 serving pkg. egg custard mix (about 1/2 cup, Jello brand found at Albertsons in Utah)
3 1/2 to 4 cups flour
Directions:Soften yheast in water in large bowl.   Add butter, salt, and dry custard mix stirring until dissolved.   Gradually add flour mixing well and knead dough until it's nice and soft.   Divide into 6 portions and roll them all out into long strips.   Braid 3 strips together for each loaf.   Place on a greased cookie sheet to rise for about 1 hour.   Bake at 350 for 20 - 25 min.   Tastes the best when served warm with honey butter.

Number Of Servings:2 loaves

Preparation Time:1 hour 15min

Pizza Dough

Ingredients:3 c warm water
1 Tbsp yeast
1 Tbsp salt
2 Tbsp olive oil
7 c four
2 - 3 cloves garlic
Directions:Mix about 4 c flour, salt and yeast in large bowl.   Add water and stir.   Add the rest of the flour a cup at a time and knead.   Cover and let rise until it doubles.   Chop up garlic and let it soak in the olive oil.   After rising, roll dough out on pan/stone.   Put topings on and then rub the garlicy oil all over the crust.

Number Of Servings:1 big cookie sheet size pizza

Alfredo Sauce

Description:Great for chicken broccoli alfredo or for a chicken alfredo pizza.
Ingredients:1/2 c butter
3 c heavy cream
salt / pepper to taste
3/4 c grated fresh parmesean
3/4 c grated fresh romano
2 Tbsp cream cheese
3 egg yolks
2 cloves garlic
Directions:Whisk egg yolks and a little bit of the cream in a small bowl.   Chop up the garlic and saute it in the butter with the salt and pepper.   Add the cream and let thicken over medium high heat stirring often.   Add the cheeses a little at a time and turn down the heat.   When it looks nice and thick slowly pour in the egg yolks and stir like crazy so they mix into the sauce rather than just cook as soon as you pour them in.

If using the sauce for a pizza pour it over the dough on a big cookie sheet.   Sprinkle on some bite size pieces of chicken that have been seasoned with a little italian seasoning and cover with about 3 c motzarella cheese.   Cook at 450 degrees for 10 - 15 min.

Number Of Servings:a big cookie sheet size pizza

Gazpacho

Description:Cold veggie soup served with chips.
Ingredients:1 46 oz. can tomato or V-8 juice
1 16 oz can chicken broth
2 Tbsp salsa
2 Tbsp olive oil
3 Tbsp lemon juice
½ tsp crushed basil leaves
¼ tsp cumin
1 tsp sugar
1 each red, yellow, and green bell peppers
2 medium cucumbers
5 or 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2 c fresh tomatoes (preferably cherry or grape)
4 to 6 avacados
Directions:Combine first 8 ingredients in a gallon jar.   Chop vegetables and add to juice mixture.   Refrigerate.   Serve cold with crackers or chips.  

Tips:   This is a delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar

Number Of Servings:Serves 8 –  10

Ginger Bread Man Mix

Description:This is the recipe Shauna's friend Amy uses when making houses with her preschool kids so it must be a good one.   :)
Ingredients:½ c butter at room temp.
¾ c packed brown sugar
2 eggs
¾ molasses
4 ½ c flour
1 ¼ tsp soda
2 Tbsp cinnamon
2 tsp ginger
½ tsp all spice
Directions:Cream butter and sugar.   Beat them for 2 min or until light and fluffy.   Add eggs one at a time.   Beat in molasses then set aside.   Combine all dry ingredients and slowly add to wet.   Finish adding by hand.   Divide in half, wrap in plastic wrap and flatten.   Refrigerate 30 min to 2 hours then roll out with flour and cut into shapes.   Bake at 350 for 10 –  15 min (easy to over cook).  

Frosting to make into a house

6 egg whites –  beat to soft peaks
Slowly add 1 tsp cream of tartar
Add a 2lb bag of powedered sugar and beat until stiff

Beef Barley Soup

Description:Connie Bitner (originally from Taste of Home magazine, Feb/March 2008 with a few modifications)
Ingredients:2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon vegetable oil
7 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon parsley flakes
½ teaspoon salt
¼ teaspoon pepper
1 cup quick-cooking barley
Directions:(This recipe was originally cooked on the stove, but I prefer to do it in the crock pot) In a large pot, brown meat in oil. Cook until beef juices are reduced around meat. Add the cooked meat, water, celery, carrots, onion, tomatoes, tomato paste, bouillon, and seasonings to the crock pot. Cook on High for several hours. Add quick-cooking barley a couple of hours before you want to eat so it will be tender. Makes about 8-10 servings. (I freeze the leftovers in individual servings to have for an easy lunch or dinner when defrosted in the microwave.)

Hot and Sour Soup

12 ounce package extra firm tofu
8 C chicken broth
2 tsp chile paste
1/4 C soy sauce
2 C chopped mushrooms
1/2 tsp black pepper
1/4 C white vinegar
1/2 C banboo shoots, cut into julienne strips
1/2 C sliced water chestnuts, diced
1/2 C snow peas, chopped
3 Tbsp cornstarch
1/3 C cold water
2 eggs, beaten
2 tsp sesame oil
5 breen onions, thinly sliced
Directions:Remove tofu from package.   Place block of tofu between several layers of paper towels and place a dinner plate on top to press out excess moisture.   After 15 minutes, dice tofu into 1/4 inch cubes.   Set aside.   Bring chicken broth to a boil.   Add chile paste, soy sauce, and mushrooms and simmer for 10 minutes.   Add pepper, vinegar, bamboo shoots, water chestnuts, snow peas, and tofu, and simmer for 10 more minutes.   Mix cornstarch with cold water until smooth, then stir into soup.   Bring up to a simmer.   Pour beaten eggs over the simmering surface in a very thin stream.   Let stand for 15 seconds, then stir in sesame oil and green onions.   Taste and correct seasonings, if neceessary.

Best Ever Meatloaf

Description:I used to hate meatloaf until I tried out this recipe from a friend in St. Maarten that made the best cinnamon rolls EVER
Ingredients:2 eggs
2/3 c milk
3 slices bread, torn into pieces
1/2 c chopped onion
1/2 c grated carrot
1 c shredded cheddar or mozzarella cheese
1 tsp salt
1 tsp dried basil
1 tsp dried parsley
1/4 tsp pepper
1 1/2 lbs lean ground beef

TOPPING:
1/2 c tomato sauce
1/2 c packed brown sugar
1 tsp prepared mustard
Directions:Beat eggs in a large bowl.   Add milk and bread and let stand a few minutes.   Stir in the onion, carrot, cheese, herbs, and seasonings.   Add beef and mix well.   In a shallow pan shape beef mixture into a loaf.   Bake at 350 for 45 min.   Combine the topping ingredients and spoon some over meat loaf.   Bake an additional 30 min occasionally spooning some of the remaining topping over loaf.   Let stand 10 min before serving.

Chickpea n Gluten Nuggets

Description:A food storage substitue for chicken nuggets
Ingredients:1 c cooked chickpeas
2 tbsp olive oil
1/2 c vital wheat gluten (dry powdery stuff)
1/2 c bread crumbs (I used Italian bread crumbs)
1/4 c vegetable broth (or water)
2 tbsp soy sauce (or Worcestershire sauce)
1/2 tsp lemon zest (I didn’t have this and just squirted in a bit of lemon juice.)
1/2 tsp thyme (used a little less)
1/2 tsp paprika
1/4 tsp sage (used a little less)
¼ - ½ tsp garlic powder
additional oil for frying or bakingDirections:Step one Mash the chickpeas with the oil until there’s no identifiable chickpea matter left.
Step two Combine the rest of the dry ingredients in a bowl and stir through.   Add this to the mashed chickpeas.   Then add the wet ingredients and stir well to combine.   Knead the mixture in the bowl until the gluten strands begin to form and hold everything together (about three minutes, don’t do it too long or the nuggets will be chewy).
Step three Divide the dough into little chunks and form them into little balls (16), then flatten into nugget shapes.   Rub a bit of olive oil on both sides (I used about 1 Tbsp TOTAL) of the nuggets and place them on a baking sheet.
Step four Bake for 20 minutes on 200 C (ABOUT 400 F).   Flip nuggets and bake for an additional 8-10 minutes OR Heat up a thin layer of olive oil (about 2 Tbsp) in a 10″ cast iron skillet over medium-low to low heat. Add the nuggets, and cook for about 5-7 minutes on each side, or until golden brown

There is a version of this recipe but using 2 c raw gluten (wheat meat derived from whole wheat flour) at http://www.pennilessparenting.com/2010/02/wheat-meat-chickpea-cutlets-and-how-to.html