Ultimate Chocolate Chip Cookies (mom used to make these back in the day)

• Ultimate Chocolate Chip Cookies
• 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped pecans (optional)
• 1. HEAT oven to 375ºF.

1. 
   
   2.
   COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
2. 
   
   3.
   DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.


3. 
   
   4.
   BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.


4. 
   
   TIP
   * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.


5. 
   
   VARIATIONS


6. 
   
   BAR COOKIES


7. 
   
   1.
   HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.


8. 
   
   2.
   BAKE 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.

Teriyaki Sauce (is great on anything)

This makes a great marinade for chicken, burgers, salmon, steak, or just over rice or vegetables
 2/3 c. soy sauce
1/2 c. honey
3/4 tsp. ginger
1/2 cup oil
1-2 minced garlic cloves
1/2 c. chopped onion

Mix it all together.

It makes a lot!!

Lemon Squares (Moms recipe)

1/2 cup soft butter or margarine
1/4 cup powdered sugar
1 cup flour

Cream butter and sugar; add flour.  Spread in an 8X8-inch pan and bake at 325 degrees F. for 15 to 20 minutes.  While crust is baking, prepare next layer:

2 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
Grated rind of 1/2 lemon

Beat eggs slightly and add sugar, flour, lemon juice, and rind.  Mix well and pour over hot crust after it comes from oven.  Now bake for 15 to minutes at 325 degrees F.  Remove from oven and sprinkle with sifted powdered sugar.  Cool slightly before cutting into finger cookies.  This recipe, when doubled, fits just right into a jelly roll pan or is good in a 9X13.

I usually end up baking it a little longer --until the crust isn't wiggly anymore.

Coconut Rice

Coconut Rice

Cook 1 cup of white rice. Mix in 1/4 to 1/3 cup (to taste) of Coco Lopez or Coco
Real coconut cream. (It’s found in a can in the liquor section of the grocery store.)
Increase proportionately for more servings. That’s the whole recipe! (Some people
do add toasted almond slivers and bits of pineapple, too.)

Teriyaki Chicken

1 cup light soy sauce
1 cup water
1 cup brown sugar

Make above marinade. Cut 6 boneless, skinless chicken breasts into tenders.
Marinate over-night. Grill about 5 minutes on each side, or bake in a 350o oven for
about 20 minutes.)

Scrambled Eggs with Basil and Feta cheese

4 eggs lightly beaten
1/4 c. crumbled feta cheese
1 Tbs. dried basil
salt & pepper to taste
1 1/2 tsp butter
(1/2 c. of diced ham optional)

Place skillet over med heat. Place the lightly beaten eggs in a bowl;
stir in the feta cheese, basil, salt and pepper.
Melt butter on skillet. Pour in egg mixture. Cook and stir until cheese melted.

Servings 2

Chicken Enchiladas

10 tortillas
3 c. shredded chicken ( boil chicken)
16 oz. green chili salsa ( fire roasted is good)
1 tsp salt
2 c. whipping cream
2 c. Jack Cheese grated
1 can of 4.25 oz sliced black olives

Boil and shread 3 chicken breasts, mix chicken, salsa, salt and olives in a bowl.
Pat mixture on tortilla and wrap burrito style. Put each wrapped enchilada in a 9x13 pan.
Surround enchiladas with cheese, pour whipping cream all over enchiladas and in pan. Bake
45 min @ 350

Molasses Cookies

3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
1 egg
2 c flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cloves
1 tsp ginger
1 tsp cinnamon

Cream shortening, sugar, molasses and egg.
Add dry ingredients
Shape into balls
Roll in white sugar
Bake 375 until cookies crack
10 min

Chimichangas

1 lb of meat  Chicken, ground beef, roast, pork
1/3 cup onion chopped
1/2 t. oregano
1/2 can refried beans
1 cup jack cheese (i have also used other kinds)
1 cup picante sauce
3/4 t. cumin
1/2 cup butter or margarine
tortillas

add all ingredients, except cheese and tortillas
mix together, spoon about 2 tbs. of meat mixture and 2 tbs of cheese into each tortilla  Roll, and brush with butter.  Bake at 450 for 10 to 13 minutes  

We also make beef/chicken burritos this way now, we love them crispy.  Just add the meat, and cheese.  Then bake

chex mix

4	cups Corn Chex® cereal
4	cups Rice Chex® cereal
3/4	cup packed brown sugar
6	tablespoons butter or margarine
3	tablespoons light corn syrup
1/4	teaspoon baking soda
1/4	cup semisweet chocolate chips

1.	Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2.	In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3.	In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
High Altitude (3500-6500 ft): Microwave Directions: No change. Stove-Top Directions: After stirring in cereals, cook over medium heat.

Chicken Parmigiano

4 boneless chicken breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned bread crumbs
1/4 tsp. paprika
2 cups alfredo sauce
1 medium tomato, chopped
4 oz. fresh mozzarella cheese, thickly sliced
1/4 cup parmesan cheese
16 oz. pasta, cooked

Preheat oven to 400. Dip chicken in egg, then bread crumbs combined with paprika, coating well. In 9x13 baking dish, arrange chicken.
Bake 20 minutes. Evenly pour 1 cup alfredo sauce over chicken, then top chicken with tomato and cheeses. Bake and additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated, over pasta.

Peanut crusted Chicken

Peanut crusted Chicken
1 cup chopped fresh pineapple
2T chopped fresh cilantro
1T finely chopped red onion
1/3 cup unsalted dry roasted peanuts
1 ( 1 ounce) slice white bread
1/2 t salt
1/8 t black pepper
4 (4 oz chicken breasts)
1 1/2 t canola oil
cooking spray
cilantro sprigs

Combine first 3 ingredients in a small bowl, tossing well. Combine peanuts and bread slice in a food processor, process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the breadcrumb mixture. Heat oil in large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, cook 2 minutes on each side until done. Serve chicken with pineapple mixture. Garnish with cilantro sprigs if desired. You can substitute the stovetop cooking time for 20 minutes in the oven at 350 degrees.