Chocolate Chip Cookies

This recipe is actually from Melissa. So I cannot take credit for it.  But I love it. It's so simple!

2 C firmly packed brown sugar

1 C unsalted butter, softened (I actually use salted butter)

2 eggs

1 and 1/2 tsp. real vanilla

1 tsp. baking soda

1 heaping tsp. salt

3 C flour

12 oz. semi-sweet chocolate chips

Preheat oven to 350.

Cream brown sugar and butter.  Add eggs and vanilla.

In a separate bowl, combine flour, baking soda and salt.  Add to creamed mixture.  Then add chocolate chops, mix just until blended.

Drop balls of dough onto cookie sheet.  Bake 11-13 minutes.

Yum!

Green Peppers and Onions fried ever so slightly in butter to make them warm and just crunchy. Eggs whipped with a little bit of milk so they are light and fluffy. Scrambled. Just before done tomatoes go in and then topped with cheese, salt and pepper! Yum!

**::~::**Bath Salts and Bubble Bath**::~::**

Bath Salts
*2 C. Epson's salts
*1 C. Sea salt, rock salt (ice cream salt) or coarse salt
*Food coloring
*1/4 tsp. Glycerin
*Essential oil for fragrance, such as vanilla, lavender, citrus or peppermint

**Combine salts in bowl and mix well. Add a couple drops of food coloring and mix well. Add glycerin and essential oil (4 or 5 drops) and mix well. Spoon salts into jars and close them. Make a gift tag with the scent (if you used one) and suggest using 1/3 to 1/2 C. in the bath. Makes 3 C. of bath salts.

Bubble Bath
*2 C. soup flakes or grated soap (two 4.5 oz. bars)
*1 Gallon water
*1/4 - 1/2 C. Glycerin
*2 C. shampoo or liquid dish washing detergent
*Scented oil of your choice

**Mix the soap flakes, water and 2 Tab. of Glycerin in a pot and set over low heat, stirring occasionally until the soap has dissolved (this liquid soap can be stored in a covered container and used as an all-purpose soap or hand soap in the kitchen). In a bowl, add 2 C. of this mixture to the rest of the glycerin (4 to 6 Tab. glycerin), shampoo and add a few drops of your scented oil. Put into a quart container and store covered at room temperature. When you're ready to bathe add about 1 C. to your tub as it's filling. If the soup or bubble bath turns into a gel simply put in pan and melt again on the stove.

***My notes: I didn't use scented oil in the bubble bath, because generally the shampoo I use is already scented. However, for a stronger scent I would add essential oil.

Classic Oatmeal Cookies

* 3/4 C. butter, softened
* 1 C. packed brown sugar
* 1/2 C. granulated sugar
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon (optional)
* 1/4 teaspoon ground cloves (optional)
* 2 eggs
* 1 teaspoon vanilla
* 1 1/2 C. all-purpose flour
* 2 C. rolled oats

**Preheat oven to 375F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt, and if desired cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Let stand for 1 minute on cookie sheet. Trnasfer to wire rack; cool.

*** I really like the taste of the cinnamon and cloves. It gives it a "christmas-y" flavor. However, they are just as good without the cinnamon and cloves. :) ENJOY!

Pasta Nests and Vegetables

Makes 12 servings
::~4 cups fresh cauliflower, broccoli and carrots, cut into small pieces
::~4 tablespoons butter or margarine
::~3 tablespoons all-purpose flour
::~1 teaspoon finely shredded lemon peel
::~1/2 teaspoon salt
::~Dash of pepper (Dash - Less than 1/8 teaspoon)
::~1 1/2 cups milk
::~2 8-ounce cartons dairy sour cream
::~1 12-ounce package dried fettuccine, cooked and drained
::~2 beaten eggs
::~1/2 cup grated Parmesan cheese

::~::~Preheat the oven to 350. Cook the cauliflower, broccoli and carrot pieces in a small amount of boiling water for 5 to 10 minutes or until the vegetables are crisp-tender. Drain the vegetable mixture; set aside. In a saucepan, melt the butter or margarine. Stir in the flour, shredded lemon peel, salt and pepper. Add the milk, sirring constantly, until the ingredients are well blended and the mixture is smooth. Cook and stir until the mixture is thickened and bubbly. Stir the sour cream and vegetable mixture into the milk mixture. Bring the mixture almost to a boil; remove from heat. Spoon half of the vegetable-sauce mixture into a 3-quart rectangular baking dish. Place the cooked fettuccine in a large bowl. Add the beaten eggs and Parmesan cheese; toss until well coated. Using a long-tined fork, twirl several strands of the fettuccine around the tines (pictured left). Using a second fork, push the twirled pasta strands off into the baking dish (pictured right), arranging the strands to form a "nest." Repeat with the remaining pasta to make a total of 12 nests. Spoon the remaining vegetable-sauce mixture around the pasta nests. Loosely cover the baking dish with aluminum foil. Bake in the 350 oven for 20 to 25 minutes or until hearted through.

Tips from Our Kitchen:
::~::~You can substitute one 16-ounce package of loose-pack frozen broccoli, cauliflower and carrots for the fresh vegetables in this recipe. Cook the frozen vegetables according to the package directions until the vegetables are crisp-tender. Drain the vegetables and cut them into small pieces.

::~::~Half of a medium lemon yields about 1 teaspoon of shredded lemon peel.

Ana's tips:
::~::~I do use the frozen vegetables for this recipe although after they are cooked I don't cut them into small pieces and it still cooks just fine.

::~::~I don't use a 3-quart rectangular pan, I use a glass 9X13" pan ... then again, maybe they are the same thing. :)

::~::~ I honestly don't know how many nests I come up with. I just make the nests the size I want and put them in the pan until the noodles are gone. :) Maybe I come up with 12, I've never checked.

::~::~Once I twirl the pasta nests and put them in the pan I spoon the vegetable-sauce mix around and on top of the nests, just to keep them moist.

Pictures and recipe found in America's Best-Loved Community Recipes - Volume II

Snickerdoodles

Makes 2 1/2 dozen cookies

~*~ 1 1/2 cups plus 1 tablespoon sugar
~*~ 1 tablespoon ground cinnamon (or allspice)
~*~ 1 cup shortening (DO NOT use butter, the cookies will not be fluffy but flat and pancake-ish.)
~*~ 2 eggs
~*~ 1 teaspoon vanilla extract
~*~ 2 3/4 cups all-purpose flour
~*~ 1 teaspoon baking soda
~*~ 1/2 teaspoon salt
~*~ 2 teaspoons cream of tarter

~*~ ~*~ Preheat the oven to 400. Combine 1 tablespoon of the sugar and the cinnamon in a small bowl and set aside. Cream the shortening in a mixing bowl and gradually add the remaining sugar, beating well. Add the eggs and beat well. Stir in the vanilla. In a separate mixing bowl, combine the flour, baking soda, salt, and cream of tartar. Add this mixture to the sugar and eggs and beat well. Shape the dough into 1 1/2-inch balls, and roll each ball in the reserved sugar and cinnamon mixture. Place each ball 2 inches apart on a lightly greased cookie sheet. Bake for 8 minutes, until lightly browned. Allow the cookies to cool for 5 minutes before removing to wire racks to cool completely.

Kale Soup

*3 slices bacon, cut up
*4 large onions, sliced (6 C.)
*4 C. water
*1 quart tomatoes (2 C.)
*8 C. washed, trimmed and cut up Kale (approx. 8oz.)
*8 oz. linguisa sausage or Kielbasa, thinly sliced
*4 C. finely chopped potatoes (1 1/2 lbs.)
*1 15 1/2 oz can kidney beans
*1 tsp. vinegar
*1/2 tsp. salt
*1/4 tsp. pepper
*Dash of bottled hot pepper sauce (2 drops tobasco sauce)

**In a Dutch oven, cook the bacon and onions until onions are tender. Add water, tomatoes, Kale and sausage or Kielbasa. Bring mixture to a boil and reduce heat. Gently boil, covered, for 15 minutes. Add potatoes and undrained kidney beans. Bring to a boil. Cover and boil gently for 15 minutes more. Stir in vinegar, salt, pepper, and hot pepper sauce. Cover and simmer soup for 30 minutes.

Tips:
***Kale is most abundant in grocery stores during winter. Look for small bunches with no yellow or limp leaves. Wash leaves in cold water, pat dry, remove the stems and trim bruised leaves. Store Kale in a paper towel-lined plastic bag in the refrigerator up to 3 days. Longer storage may cause the leaves to take on a bitter taste.

***Linguisa is an uncooked, smoked sausage of Portuguese origin. Kielbasa is a cooked, smoked sausage also known as Polish sausage.

Chicken and Dumpling Soup

~~~~Soup~~~~

****Seasonings****
*1 (4 pound) whole chicken
*6-8 cups of water or chicken broth
*3 teaspoons (cubes) chicken bouillon
*1 pinch poultry seasoning
*1 pinch dried thyme
*1 dash garlic powder
*1 pinch dried sage
*1 teaspoon salt
*1/8 teaspoon ground black pepper
****Vegetables****
*1 onion, chopped
*1 1/2 cups chopped celery
*1 cup chopped carrots
*1 potatoes, cubed
*1/4 cup chopped green bell pepper
*1/4 cup chopped tomatoes

**In a large pot over medium heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage, and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer until chicken is done. (Never boil chicken when cooking, it will get hard and dry. Simmering it will keep it moist and tender).

**Remove chicken, debone and take of skin, chop meat and return to pot.

**Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender.

~~~~Dumplings~~~~

*1 cup flour
*2 teaspoons baking powder
*1/2 teaspoon salt
*1/2 cup milk
*2 tablespoons vegetable oil

**Put dry ingredients together in a bowl and mix well. Put liquid ingredients together in a separate bowl and mix. Mix dry and liquid ingredients together just until moist. Drop by spoonfuls onto soup. Cover, let simmer (not boil) for 12 -15 minutes. You may uncover for last few minutes. DO NOT STIR!

NOTE:
**If desired add a teaspoon of basil to the chicken when it is cooking.

**I was in a hurry to make this for dinner this morning and didn't have time to simmer the chicken. So I thawed the chicken, deboned it, cut it into bite sized pieces and sauteed it in a little bit of oil. Then I added the water and the seasonings. I chopped the onion, celery and carrots up and sauteed them in oil before adding them and the other veggies to the soup. I didn't have any green bell peppers, but if I did I would use more then a 1/4 of a cup and more tomatoes as well, probably one medium sized bell pepper and one medium tomato (around one cup).

**I changed this recipe to my liking, to see the original recipe click here.

**Pinch:A small amount of dry ingredient, generally around 1/16 of a teaspoon. It's about as much as can be held between the tip of the thumb and the forefinger.

**Dash:Less than an 1/8 of a teaspoon.

**Saute:To cook quickly in a pan on top of the stove until the food is browned. Sauteeing is often done in a small, shallow pan called a saute pan.

**For more Cooking and Food terms click here.

-X- Spoons -X-

Here is my spoon "up-date". I tried a spoon in my coffee, it was so wonderful, just a hint of chocolate in my coffee. :) It was yummy. However, I tried a spoon (Okay, that sounds really weird, to "try" a spoon. :) Anyway.) in some black tea. That didn't taste so swell. I've come to the conclusion that if you want to use spoons for tea then white chocolate would be the route to go rather then brown. I also thought, maybe if you want to use your spoons for tea, melt white chocolate and put a couple drops of mint flavoring (or any other flavoring you would like) in the chocolate and then mix and dip. I think tea with a mint, white chocolate flavor would taste pretty good. :) Anyway, there is my up date. :) Anybody try the spoons yet?

Give the gift of spoons this season. :)

^*^A Yummy Fun Idea^*^

It has been snowing all day today and I was looking through my cookbook to find something yummy to make for dinner and I came across a fun thing I've been wanting to try. I did find something to make for dinner, but fear not, this was not it. :)

Since it is snowing and rather cold who wouldn't drink hot tea, coffee, cider, etc.? So here's what I tried. :) Spoons dipped in chocolate and sprinkled with yummy-ness. :) I'll let you know how they turn out. They have to finish drying before I use them. :)

If you try it, let me know how your's turned out and what you did with them. For instance: white chocolate in stead of brown, different sprinkles, no sprinkle, etc. I'd really love to know! Maybe I'll make a post about different ways to make dipped spoons if I get enough replies with ideas *hint, hint*. :) You could also give them as gifts. Dip plastic spoons and when they dry put plastic wrap around them and tie it on with a ribbon or string.

The snow outside my house. :) So cozy!

Golden Crescent Rolls

*~*1 Package (1/4 ounce) active dry yeast

*~*6 Tablespoons warm water (110 to 115 degrees)
*~*1/4 Cup sugar
*~*3 Tablespoons butter, softened, divided
*~*1 Tablespoon shortening
*~*1 Egg
*~*1/2 Teaspoon salt
*~*2 to 2-1/2 Cups all-purpose flour
*~*Additional butter, melted, optional

(Left corner) I was freezing the rolls on the cookie sheet, do not place them that close when baking.

*~* *~*In a large mixing bowl, dissolve yeast in water. Add sugar, 2 tablespoons butter, shortening, egg, salt and 1 cup flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning one to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
*~* *~*Push dough down gently. Turn onto a lightly floured surface. Roll into a 12-inch circle. Melt remaining butter; brush over the dough. Cut into 12 wedges. Roll up wedges from the wide end and curve to from crescents. Place pointed side down 2-inches apart on a greased baking sheet. Cover and let rise until doubled, about 45 minutes.
*~* *~*Bake at 375 degrees for 8-10 minutes or until golden brown. Remove to a wire rack. Brush with additional melted butter if desired. Yield: 1 dozen.

(Below) Picture of rolls in basket is courtesy of W. Thank you W for letting me use your wonderful picture. Your picture looks like something you'd see in a magazine.

~Flavorful Herb Bread~

~1 Cup warm milk (70 to 80 degrees)
~1 Egg
~2 Tablespoons butter or margarine, softened
~1/4 Cup dried minced onion
~2 Tablespoons sugar
~1 - 1/2 Teaspoons salt
~2 Tablespoons dried parsley flakes
~1 Teaspoon dried oregano
~3 - 1/2 Cups bread flour (or all-purpose flour)
~2 Teaspoons active dry yeast
~~In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 Tablespoons (or more if needed) of water or flour if needed). Yield: 1 loaf (2 pounds). Editor's Note: Use of the timer feature is not recommended for this recipe.

~*~ Hot Chocolate ~*~

Okay, yes, I am aware of the fact that my post is called "hot chocolate" and the picture in this post is called "coffee." But we're just looking at the cup, not the name of the picture or the name on the cup ... just the cup. :)

*~ 1# 9.6 oz. box of powdered milk (10 &1/2 cups)
*~ 3 oz. coffee mate (3/4 cups)
*~ 3/4 cups powdered sugar
*~ 1# nestle quick (3 & 1/2 cups)
*~*~ Mix and store in sealed container. Mix 1/3 C. to 8 oz. hot water. Or stronger if desired. I like mine rather strong.

I really like the recipe because even though you make it strong it just gets creamier, not syrupy and thick like the stuff from the store. :)