SMALL BATCH CHOCOLATE CHIP COOKIES THAT ARE YUMMY!!

original recipe here

Ingredients 

• 1/2 cup shortening
• 1/4 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together shortening, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
3. Bake for 8 minutes in the preheated oven, until the edges are light brown.

chicken fried rice using better

Ingredients

• 2 cups instant white rice
• 2 cups water
• 2 tsp Better Than Bouillon Chicken Base
• 2 eggs
• 1 tbsp soy sauce (or to taste)
• 1 tbsp butter
• 1 tbsp sesame oil
• 1 cup cooked chicken, chopped
• 1 cup onion, chopped
• 1 tbsp water
• 1/2 tsp ground black pepper

Instructions

1. Follow instructions indicated on Instant Rice package for 2 cups of rice. Add Better Than Bouillon Chicken Base when cooking. Set aside. Beat eggs in a small bowl. Add 1 tbsp water. In a large skillet, melt butter. When melted, add egg. Stir for 1 minute. Remove from skillet and set aside. 

2. In the same skillet, add sesame oil. When hot, add onions and sauté until desired doneness is reached. Add rice, soy sauce, pepper and chicken. Heat for about 5 minutes and add egg back into skillet. Serve hot.

sugar cookie bars with almond extract

Sugar Cookie Bars

By Lil' Luna

• Cuisine: American
• Course: Dessert
• Skill Level: Easy

The soft and yummy bar version of the ever popular Sugar Cookies!

INGREDIENTS

 Print This Recipe

• 1 1/2 cups sugar
• 1 cup butter
• 8 oz. cream cheese softened
• 1 egg
• 1 tsp. almond extract
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 2 1/2 cups flour
• 1/2 cup butter softened
• 4 oz. cream cheese softened
• 4 - 4 1/2 cups powdered sugar
• 3-5 TB milk
• 1 tsp. vanilla
• food coloring
• sprinkles

INSTRUCTIONS

1. Beat 1 cup butter, 1 1/2 cups sugar, egg and 8 oz. cream cheese until well blended and a bit frothy.
2. Add the 1 tsp. vanilla and 1 tsp. almond extract and mix well.
3. In a separate bowl mix flour, baking powder - mix well.
4. Add flour mixture to the butter mixture and beat for a few minutes.
5. Pour into a large jelly roll pan and bake at 350 for 20 minutes.
6. Once cake is cool. Make frosting. To make, beat 1/2 cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies. ENJOY!

Lemon Cream Pie

From Welcome Home :

As promised earlier, here is my Mom's Lemon Cream Pie. I just put up the whole pie in the last post, but thought you might want to see a slice. I have been wanting to make this for quite some time. I'm just sorry I didn't make it years ago. This pie will be my favorite from this day forward. An awesome creamy...almost velvety pie with a custard like filling and just a hint of tartness that goes beautifully with the whipped cream. I added a special garnish of white chocolate curls that made this pie the best pie I have ever eaten!

Mom's Lemon Cream Pie

Pie Shell: I made my Mom easy pie shell recipe, but you can buy a ready made frozen pie shell if you need to save time.

4 cups flour
1 tablespoon sugar
1 tablespoon salt
1 3/4 cup Crisco Shortening
1 tablespoon vinegar
1 egg
1/2 cup water

This recipe makes 4 pie dough rounds. One for now and three to freeze for later. Mix flour, sugar, and salt. Cut-in the shortening with a fork or cutting tool. In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. Use one now for your pie and freeze the others for future use.

Flour your surface and roll the crust starting from the middle and moving out, till it’s about 2 inches larger than the size of your pie dish. Try to work quickly and handle it as little as possible so it doesn't get tough. Gently roll your dough around your rolling pin and lay it in the pan. Then unroll the crust, and gently fit it in-place–don’t pull or tug on the crust. Use a knife to trim the uneven edges, leaving about a 1-inch overhang. Tuck the overhang under on the edge of your pan. Then use your fingers to pinch the edges for a decorative finish. Bake at 350 until golden brown. Cool completely before adding filling.

Lemon Cream Filling

1 cup sugar
3 ½ tablespoons cornstarch
1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
1 cup whole milk
¼ cup frozen butter
1 cup sour cream

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in sauce pan, and cook over med heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and Pour into pie cooked shell.

Whipped Cream and White Chocolate Topping:
1 cup whipping cream
2 tablespoons powdered sugar
Shaved White Chocolate Curls

Right before you are ready to serve your pie, place the whipping cream and powdered sugar in a large bowl (or stand mixer) and beat with an electric mixer until stiff peaks form and you have whipped cream. Dollop the cream on top of the pie. Shave the white chocolate to garnish top...I used a cheese slicer. Serve and enjoy!

Photo property of ©Welcome Home 2013

no bake energy bites

Lunch Box Snack: No-Bake Energy Bites

 

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If you want to make these into “bars” mix all ingredients and pour in a 9×9 baking dish. Let chill. Cut into 9 3×3 rectangles (or smaller).

Author: MOMables

Cuisine: Snacks

Ingredients

• 1 Cup Rolled Oats
• 1 Cup Coconut Flakes
• ½ Cup Ground Flaxseed
• ½ Cup Mini Chocolate Chips
• ½ Cup Raisins
• ½ Cup Peanut Butter (or other nut/non-nut butter)
• ⅓ Cup Honey
• 1 tsp Vanilla

Instructions

1. In a medium bowl, add oatmeal, coconut flakes, flax seed, mini chocolate chips and raisins.
2. In a small bowl, whisk peanut butter, honey and vanilla.
3. Pour wet mix into dry bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.NoNo

Quick easy strawberry cheesecake bites

Strawberry Cheesecake Bites

 

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Author: MOMables

Cuisine: Treats

Serves: 16

Ingredients

• 8oz tub whipped cream cheese
• 1 cup powdered sugar
• 2-3 Tablespoons graham cracker crumbs
• 16 medium-large strawberries

Instructions

1. In a food processor, combine cream cheese and powdered sugar.
2. Put the combined cream cheese and powdered sugar mixture in a bowl.
3. Put the graham cracker crumbs into another bowl.
4. Dip the widened end of the strawberry in the cream cheese mixture, then roll it around in the graham cracker crumbs.

almond joy popcorn (from momables)

Almond Joy Popcorn

 

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Author: MOMables

Cuisine: Snacks

Ingredients

• 5-6 cups popcorn, popped (about 1 bag if using microwave bags)
• ½ cup Dark Chocolate Almonds
• ½ cup shredded coconut
• ¾ cup white chocolate chips

Instructions

1. Pop popcorn in microwave, stovetop or air popped.
2. Spread popcorn on a cookie sheet.
3. On a cutting board, roughly chop dark chocolate almonds. Sprinkle almond chunks over popcorn.
4. Follow by sprinkling shredded coconut on top.
5. Melt white chocolate chips in a microwave safe bowl at 20-second increments, stopping to stir, until completely melted (be careful not to burn chocolate!)
6. Using a fork, drizzle melted white chocolate over popped corn.
7. Allow 30 minutes to 1 hour to harden.
8. Break into chunks, serve in a bowl or store in an airtight container.

Pumpkin Pancakes (freeze ahead for breakfast or lunch)

Pumpkin Pancakes

 

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8-10 regular sized pancakes or 24 mini pancakes

Author: MOMables

Cuisine: Breakfast

Ingredients

• 1¼ cups all-purpose flour
• 2 tbsp. brown sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. pumpkin pie spice
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tbsp. vegetable oil or melted butter

Instructions

1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In a separate bowl, mix together the milk, pumpkin puree, egg and oil or butter. Mix until there are few to no lumps left.
3. Add the wet ingredients to the dry ingredients and whisk together just until combine.
4. Over low-medium heat skillet. When skillet is hot, spoon batter into the skillet.
5. When pancake starts to bubble slightly, carefully flip over.
6. Serve with whipped cream and maple syrup.

Decently healthy chocolate peanut butter smoothie

Chocolate Peanut Butter Smoothie

 

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yields 3-4 cups

Author: MOMables

Cuisine: Drinks

Ingredients

• 2 cups ice
• 1 cup chocolate milk, dairy or nondairy (we use chocolate almond milk)
• ½ cup plain greek yogurt
• ¼ cup creamy, natural peanut butter or other nut butter
• 2 tablespoons maple syrup or honey (optional)

Instructions

1. Place all ingredients in a blender, blend until smooth. Add more milk for a thinner consistency if desired.

Homemade Chicken Nuggets

Homemade Chicken Nuggets

 

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Ingredients for about 24 nuggets:

Author: MOMables

Cuisine: Lunch

Ingredients

• 1 lb ground chicken
• ¼ cup old-fashioned oatmeal
• ¼ cup grated Parmesan cheese, divided
• 1 tsp Zatarain’s Creole Seasoning, divided (optional) sub paprika
• ½ tsp garlic powder
• ¼ tsp black pepper
• ¾ cup breadcrumbs

Instructions

1. In large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or paprika) (1/2 tsp), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tbsp of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain’s seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. –At this point you can freeze– or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking – don’t overcook! These baked nuggets will not really brown (unless you pan fry in oil) – if browning is desired, place under broiler for a couple of minutes at the end of cooking.

MOM tip:  These nuggets don’t have to be baked right away; you can freeze the breaded nuggets on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer until you’re ready to bake as few or as many as you like for up to 3 months. Add about 3-5 minutes to your usual cooking time if baking from frozen.

campfire eclairs

CAMPFIRE ECLAIRS

These are another easy foolproof but delicious dessert - with three ingredients: crescent roll dough in the tubes; chocolate pudding; whipped cream from a spray can.

You will need some wooden dowels, about 2 inches in diameter is best. Then, soak them for a few hours before using them.

Wrap some crescent roll dough around the soaked part of the dowels.

Then, just hold them over the fire until the dough cooks. Don't hold them too close to the fire, or the dough will burn before it cooks through.

Then, fill with chocolate pudding. I like to put the pudding in a zip top bag and then cut one corner out and squeeze the pudding into the crescent roll tubes. Then, top with whipped cream.

These are yummy while the dough is warm but the pudding is cool.

toasted angel food cake with warmed berry topping--camping dessert

TOASTED ANGEL FOOD CAKE WITH WARMED BERRY TOPPING

This is another super easy dessert that tastes amazing when you're gathered around a cozy campfire.

You just hold slabs of angel food cake on sticks over a fire - so easy that kids can do their own, just like s'mores.

Then, you slice some berries and add them to an aluminum foil packet with some brown sugar and toss the packet on the fire. Again, really. Be Brave! It won't burn. Just leave it for a minute on each side and then remove. The berries turn out warm and sweet and delicious.

For more recipe ideas, visit aprongstrings.com

Zucchini bread

Mom's Zucchini Bread
My mom's zucchini bread is chock full of zucchini, coconut, pecans, and pineapple. It's like an old-fashioned zucchini bread married a pineapple upside-down cake.Don't be surprised if you find your family fighting over the last slice.  

Makes 2 (9 X 5) loaves (see below directions for 1 loaf conversion--I need it now that my other stoneware loaf pan broke!)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 large eggs
2 cups sugar
1 cup canola oil
3 teaspoons pure vanilla extract
1 cup chopped nuts, preferably walnuts or pecans
2 cups shredded zucchini, with the skins
1 cup crushed pineapple, drained
3/4 cup shredded sweetened coconut

1. Place oven rack in center of oven, and preheat to 350 degrees F. Coat 2 (9 X 5) loaf pans with cooking spray.

2. In a large bowl combine flour, salt, baking soda, baking powder, and cinnamon.
3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and vanilla, and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in nuts, zucchini, pineapple, and coconut.
4. Divide batter evenly between two pans. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Recipe from Food Blogga's Mom. http://foodblogga.blogspot.com

Half recipe for 1 loaf pan

1.5 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon cinnamon

1.5 large eggs 1 whole with 1 white)

1 cups sugar

1/2 cup canola oil

1 1/2 teaspoons pure vanilla extract

1/2 cup chopped nuts, preferably walnuts or pecans

1 cups shredded zucchini, with the skins

1/2 cup crushed pineapple, drained

3/8 cup shredded sweetened coconut

Seasoning for Hamburger Patties (Half this recipe for 1 pound)

Rated: Submitted By: staceywatts Photo By: soupy Prep Time: 5 Minutes Ready In: 5 Minutes Servings: 8

"This seasoning mixture for hamburgers uses some common spices to make a tasty improvement to a plain hamburger."

INGREDIENTS:

1 tablespoon paprika 1 1/4 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon brown sugar

1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon ground cayenne pepper

DIRECTIONS:

1.	Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses.

lemonade brownies

Lemonade Brownies

Ingredients:

• 1/2 cup lemonade powder mix
• 1/3 cup granulated sugar
• 3/4 cup real butter, softened
• 3 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1/2 teaspoon baking powder
• Zest from one fresh lemon
• 3-4 tablespoons fresh lemon juice
• 1 1/2 cups powdered sugar
• Mint leaves, lemon curls and fresh blueberries, optional garnish

Method:

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray (optional – line sprayed pan with parchment paper); set aside. Finely grate the outer peel from one lemon, set zest aside.

Beat together lemonade powder, sugar and butter; add eggs and vanilla whisk until smooth; stir in flour, baking powder and lemon zest. Spread in prepared pan. Bake 18-20 minutes or until center is cooked. Cool 15-20 minutes.

Squeeze the juice from one lemon (tip: microwave lemon 10-15 seconds then firmly roll on counter to release as much juice as possible from lemon). Add 2-3 tablespoons lemon juice to powder sugar and stir until smooth; add additional lemon juice to create desired consistency. Spread glaze on partially cooled Lemonade Brownies; cool completely and allow glaze to set up (NOTE: Lemonade Brownies may be eaten warm, but they will cut easier when cold). Cut into approximately 36 squares garnish with lemon curls, fresh mint leaves and a fresh blueberry.

Notes: Lemonade Brownies are as refreshing as the name implies! They are a breath of fresh Spring. This delightful substitute for traditional chocolate brownie will wow your guests. Makes 36 squares