I know this seems like a no-brainer, but these are my all-time favorite cookies. There is just something special about them. It obviously makes a TON so I usually half the recipe. I have had a lot of friends asking me for this recipe lately, so I thought I would share it with all of you as well. I hope you like them as much as I do!
Ingredients:
2 cups Shortening 2 2/3 cups flour
4 Eggs 4 cups Quick Cooking Oats
2 cups White Sugar 2 tsp. Salt
1 cup Brown Sugar 2 tsp. Soda
4 tsp. Vanilla 1 package chocolate chips
To make:
Mix the 1st collumn... shortening, eggs, white and brown sugar, and vanilla... Add remainder of ingredients... flour, oats, salt and soda... Mix... then finally the chocolate chips. Bake on an ungreased cookie sheet at 350 degrees for 8-10 minutes. Take them out just before they look done and they will be perfect.
Friday, March 27, 2009
Chicken Puffs
I know there is already a recipe with the same name, but this is a little easier to make and quite a yummy one. This was the first real recipe I ever got from my mom when I was in college because I missed them so much. I haven't met anyone who hasn't liked them!
Ingredients:
1 package of chicken breasts (usually 3 chicken breasts)
8 oz package of cream cheese
2-3 Tblsp of butter
2 packages of cresent rolls
To make:
Cook the chicken in a pan of boiling water. Once cooked, shred and set aside. In a large bowl blend the cream cheese and butter. Add chicken and stir. Open cresent roll packages and spread apart individual rolls. Stretch them until just before they break. The softer they are the farther they will stretch. Place a spoonful of chicken mixture onto each roll dough and fold corners over to create the puff. Bake according to the directions on the cresent roll package. I think it says to bake at 350 degrees and I usually do 325 degrees. Watch them and take them out when they are light brown on top.
**I usually cut the chicken into small pieces before I cook them and they cook faster. Plus, they are easier to shred when they are already in small pieces. Just a thought**
Ingredients:
1 package of chicken breasts (usually 3 chicken breasts)
8 oz package of cream cheese
2-3 Tblsp of butter
2 packages of cresent rolls
To make:
Cook the chicken in a pan of boiling water. Once cooked, shred and set aside. In a large bowl blend the cream cheese and butter. Add chicken and stir. Open cresent roll packages and spread apart individual rolls. Stretch them until just before they break. The softer they are the farther they will stretch. Place a spoonful of chicken mixture onto each roll dough and fold corners over to create the puff. Bake according to the directions on the cresent roll package. I think it says to bake at 350 degrees and I usually do 325 degrees. Watch them and take them out when they are light brown on top.
**I usually cut the chicken into small pieces before I cook them and they cook faster. Plus, they are easier to shred when they are already in small pieces. Just a thought**
Friday, February 20, 2009
Mom's famous spaghetti
Ok, this is one of my mom's classic recipes. And anyone who has tried knows that there isn't a marinera sauce out there that can beat it. I asked her for the recipe not too long ago and she didn't even have it! She had to make the sauce and write down what she was doing because she usually just throws the ingredients in. One day I hope to be able to cook in that way! Just throw things in without a recipe! Well, here you go... it is really yummy!
Ingredients:
2 bottles Newman Marinera Sauce
1/2 cup ketchup
2 packets of McKormick Thick & Zesty Spaghetti Sauce mix
1/4 cup sugar
Ground Beef
Directions:
Brown the ground beef in a large, deep skillet. Add remainder of ingredients and stir until mixed well. Cook in skillet for 15 minutes and serve.
**As you can see this makes a TON of sauce. I have halfed the recipe and it is still delicious. I usually make this when I am taking a meal to another family and there is enough to feed mine as well!
Ingredients:
2 bottles Newman Marinera Sauce
1/2 cup ketchup
2 packets of McKormick Thick & Zesty Spaghetti Sauce mix
1/4 cup sugar
Ground Beef
Directions:
Brown the ground beef in a large, deep skillet. Add remainder of ingredients and stir until mixed well. Cook in skillet for 15 minutes and serve.
**As you can see this makes a TON of sauce. I have halfed the recipe and it is still delicious. I usually make this when I am taking a meal to another family and there is enough to feed mine as well!
Baked Macaroni & Cheese
I found this recipe on All Recipes.com It says it feeds five, but Steve, Reagan & I ate most of it with just one serving left over. (Steve could have been extra hungry, but keep that in mind).
Ingredients:
2 slices of bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
1. Preheat oven to 350 degrees
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and bacon with sauce. Pour into a 2 quart casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, about 15 to 20 minutes. Serve warm.
**You will love the flavor of the sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Ingredients:
2 slices of bacon
8 ounces penne pasta
1 onion, chopped
1 clove garlic, minced
3 cups shredded cheddar cheese
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
Directions:
1. Preheat oven to 350 degrees
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and bacon with sauce. Pour into a 2 quart casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
Bake uncovered in preheated oven until cheese on top is melted and brown, about 15 to 20 minutes. Serve warm.
**You will love the flavor of the sauteed onion, garlic and bacon in this rich and creamy macaroni and cheese bake. The secret to the cheese sauce is constant stirring over low heat. Add the milk just a bit at a time and keep stirring!
Sunday, January 11, 2009
Artichoke Heart Dip
- 1- 14oz can of artichoke hearts
- 8oz softened cream cheese
- 1/3 cup shredded Parmesan cheese (the fresh kind that usually comes in a bag, NOT the stuff in the green can)
- 1- 4oz can of chopped green chilles (If you want a hot and spicy dip, you can add 2 cans. I am a wimp and prefer only one can)
- 1 cup shredded Monterey Jack cheese
- 1 cup mayonnaise
Drain and chop artichoke hearts into small bite size pieces. Mix all ingredients together in a bowl until well blended. Pour mixture into a greased 8X8 inch glass or ceramic pan. Bake at 350 degrees for 20 minutes. Serve while still warm with tortilla chips.
Friday, November 21, 2008
Christmas Cranberry Salad
Anya -- Tammy Phillips
**You'll need to start this the night before**
1 package raw cranberries washed and chopped (I use a food processor)
1 1/2 c. sugar
1 large bag of mini marshmallows
--Stir together and chill overnight--
2 bananas sliced
2 cups apples sliced
1 large can pineapple tidbits
1 pint whipping cream
Whip whipping cream and add vanilla and sugar to taste. Add cranberry mixture and fruit together just before serving.
Phillips family tradition for Turkey Day and Christmas Day dinner's! Love...
Sunday, November 16, 2008
Roasted Potato Medley
2 sweet potatoes or yams
4 russet potatoes
8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.
2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer onto a large baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.
Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!
(Recipe from Great American Recipes)
4 russet potatoes
8 baby red potatoes
1/4 cup olive oil
1 teaspoon Italian blend seasoning
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 425. Peel and cube the sweet potatoes or yams, and the russet potatoes. Scrub the baby red potatoes and cut all of them into cubes.
2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer onto a large baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with the seasonings. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.
Serve with Crispy Ranch Chicken or any meat dish for a fun and tasty potato variation!
(Recipe from Great American Recipes)
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