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

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• 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.