Chocolate Chip Shortbread Cookies

Ingredients:
4 sticks unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons water
4 cups all-purpose flour, sifted (do NOT use self-rising)
1 teaspoon salt
1 12-oz package of mini semi-sweet chocolate chips
1/2 of a 12-oz package of Ghiradeli 60% chocolate chips for dipping (optional)

Directions:
In a large mixing bowl, combine the butter and sugar with a hand mixer. Beat until light and fluffy. Mix in the extracts and the water. Add the flour and the salt and mix until well blended. Stir in the chocolate chips.

Divide the dough into two portions. Form each into a disc and wrap in waxed paper. Chill 2-24 hours.

Preheat oven to 350 degrees.

Roll out the dough into 1/3 inch thickness onto a lightly floured surface. Cut with desired cookie cutter(s) and place on ungreased cookie sheets at least an inch apart (these cookies keep their shape very well and do not spread).

Bake approximately 14-18 minutes (depending on the size of your cookies) or until the edges are golden but the center of the cookie is still very pale. Remove from oven and place pan on a cooling rack. Let sit for 3 minutes before removing cookies to a cooling rack to cool completely.

Once the cookies are completely cooled, melt the dark chocolate chips. Cover cookie sheets with waxed paper. Dip each cookie halfway into the melted chocolate and place on wax-lined cookie sheets. Place cookie sheets in the refrigerator to set the chocolate. Store cookies in airtight containers.

Variation: You can also roll the dough into two logs instead of discs. Then, after chilling for 2-24 hours, slice and bake.

Submitted by: Caroline G.

Homemade Pretzels

I wanted to place this recipe link here as I want to make these yummy Homemade Pretzels:


http://heavenlyhomemakers.com/making-homemade-soft-pretzels

Cocanutty Bars

Ingredients:

Crust:

7 tablespoons butter, melted
1 egg
1 package chocolate fudge cake mix

Filling:

14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
7-oz bag flaked coconut, divided
12-oz bag semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray and set aside.

Instructions:

In a large bowl, combine the butter and the egg. Stir in the cake mix until well combined. (It will be dry.) Press into the bottom of your prepared pan.

In a large bowl, combine the sweetened condensed milk, the extracts, and the egg. When blended, stir in 2 cups of the coconut, the chocolate chips and the pecans. Spread the mixture over the crust. Sprinkle with the remaining coconut.

Bake for 45 minutes or until the coconut is golden brown. (The center will appear jiggly but it will set up as it cools.) Remove the bars from the oven and cool completely before cutting.

Store in a sealed container.

Submitted by: Caroline G.

Source: http://www.shecooks.org/

Candy Corn Pudding

Ingredients:

1 box (4-serving size) butterscotch instant pudding and pie filling mix
4 cups milk
20 drops red food color
25 drops yellow food color
1 box (4-serving size) banana cream instant pudding and pie mix
1 cup whipping cream, whipped
12 pieces candy corn

Directions:

Make butterscotch pudding as directed on box, using 2 cups of the milk.
Stir in 20 drops red food color and 25 drops of the yellow food color.
Refrigerate 30 minutes.
Make banana cream pudding as directed on box, using remaining 2 cups milk.
Stir in remaining 20 drops yellow food color.
Refrigerate until ready to use

To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) glasses. (Cover and refrigerate remaining banana cream pudding for another use.)

Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream.

Garnish with candy corn.

Source: www.pillsbury.com

Submitted by: Michelle G.

Michelle recommended making without the food coloring.

White Chocolate Gingerbread Blondies

Ingredients:

Makes about 4 dozen 2-inch squares

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

Directions:

1.Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

2.Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

3.Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Submitted by: Michelle G.

Source: www.marthastewart.com

Cranberry Chicken

Ingredients:

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Instructions:

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mix together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

Submitted by: Caroline G.

"I had a friend request this recipe and thought it was worth posting on here. This is a fabulous fall recipe and delicious".

Three Cheese Spaghetti

Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Instructions:

1. Cook spaghetti according to package directions (al dente).
Drain and return to pan (remove from heat though!).
Add butter and stir until butter is melted.
Add remaining pasta ingredients, stirring to combine.
Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.


2. Brown ground beef with the garlic and onion.
Drain grease and return to pan.
Add pepper, spaghetti sauce, sugar, and Italian seasoning.
Stir well and then pour over the pasta, spreading evenly.
Sprinkle cheese on top if desired.


3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Additional Notes:
*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

Preparation Time:
30-40 minutes

Cooking Time:
35 minutes

Submitted by: Caroline G.

Source: www.tammysrecipes.com

Rice Lasagna

Ingredients:

This recipe intrigued me as my family loves lasagna, however, I don't always have lasagna noodles on hand, but always have rice in my pantry.

1 bag Success® White or Brown Rice
2 eggs, slightly beaten
3/4 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese
1/2 cup cottage cheese
1 lb lean ground beef
1 jar spaghetti sauce
1/2 tsp garlic powder

Instructions:

Preheat oven to 375°F.
Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside.
Prepare rice according to package directions. Cool slightly.
Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl.
Mix well; set aside.
Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl.
Mix well; set aside.
Spray large nonstick skillet with nonstick cooking spray.
Add meat and brown over medium heat; drain off excess fat.
Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish.
Cover with one-half of cheese mixture.
Top with one-half of meat sauce.
Repeat layers.
Top with remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until thoroughly heated.

I prepared my rice in our rice cooker (one cup dry rice to two cups of water for this recipe). The dish was great the first night and super reheated too!

Bubbles!

Use the ingredients below to make bubble solution for a fun summer
activity with bubbles!

1 cup water
2 tablespoons light karo syrup or 2 tablespoons glycerin
4 tablespoons dishwashing liquid

Mix all ingredients in a flat pan and dip bubble wand in mixture.
Bubble Wands (be creative with what you have at home!)

Slotted spoon
Funnel
Fly swatter
Plastic strainer
Cookie cutters

Keep in mind that bubbles can make hard surfaces slippery very quickly
and using food coloring in bubbles could stain some household surfaces.
Substitute the soap in the recipe with baby shampoo for tear-free bubbles
around small children.

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

Ingredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Instructions:Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.

Note: I like to make the smaller loafs and give as gifts. They freeze well and are good to have on hand for company coming. Wonderful with a cup of tea or coffee.

Chewy Granola Bars

Ingredients:

1 cup melted butter
1/3 cup brown sugar
1 cup honey
1 teaspoon vanilla extract
4 cups oatmeal
1 cup rice krispie cereal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional. I don't use as I use salted butter)

Additions - select one of the following:

1/2 cup nuts
1 cup chocolate chips
1 cup raisins or other dried fruit

Instructions:

In one bowl combine melted butter, brown sugar, honey and vanilla extract. In second bowl combine oatmeal, rice krispie ceral, flour , baking soda, cinnamon and salt if using. Mix well. Add you additional selected item from list above and mix well.

Combine the two bowls together and mix well. Spread mixture in a 13 x 9 sprayed pan and bake at 325 degrees for 30 minutes. Remove and cool on the counter and then cut in bars and store in the fridge or freezer.

Submitted by: Caroline G.

"These are tasty and chewy"