Leslie's Favorite Chocolate Chip Oatmeal Cookies

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
2 1/4 cups flour
2 cups old-fashioned oats
1 pkg milk chocolate chips

Cream together butter and sugar.  Add vanilla and eggs and mix well.  Add salt, soda, powder and flour; mix just until combined.  Stir in oats and chocolate chips.  Roll into balls with a cookie scoop and bake on ungreased cookie sheets for 10-12 minutes at 350 degrees.

I love to put 1/2 a package of chocolate chips, and 1/2 a package of M&M's in these scrumptious cookies!

Ricagna (Rice Lasagna) - Leslie sent this recipe home from her mission.

Ingredients:

1 cup rice, cook according to type; cool
1 egg, slightly beaten
1/4 cup +2 T. grated parmesan cheese
1 lb. ground beef
1 medium onion, chopped
1 can (16 oz) tomatoes
1 can (6 oz) tomato paste
1 tsp. oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
2 cups shredded mozerella
1 cup shredded swiss cheese
1/4 cup cottage cheese

Directions:

Preheat oven to 375 degrees.
Into cool rice stir egg, cottage cheese and 1/4 cup parmesan . Brown ground beef, add onion and cook until tender. Add tomatoes, tomato paste, seasonings; cover and simmer 30 minutes. Combine mozerella and swiss cheeses. Spoon 1/2 rice mixture onto bottom of 9x13 pan. Cover with half the cheese mixture. Spoon meat over the cheese. Repeat layers. Sprinkle top with remaining parmesan.

Bake uncovered about 20 minutes until hot throughout.          Serves 6-8

Use 2 cups rice for a large crowd or 3 cups to stuff shells.  When I do this, I add another egg to rice and increase the cottage cheese to 1/2 cup.

Crusty Bread

3 cups unbleached flour
1 3/4 tsp. salt
1/2 tsp. yeast
1 1/2 cups water

In large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Dad's Famous Chili

Ingredients:

1 lb. ground beef
1 medium onion, chopped
4 large ribs celery, chopped (reserve one for topping)
2 T. e.v.o.o.
2 cans pinto beans
2 cans black beans
2 cans red beans
2 cans white beans
2 cans kidney beans
2 cans crushed tomatoes
32 oz. V-8 juice
2 T. chili powder
2 tsp. black pepper
2-3 tsp. salt
1 bag Fritos

Directions:

In large frying pan, saute celery and onion in oil. Remove with slotted spoon and reserve.  Add ground beef to same pan; season with 2 tsp salt, 2 tsp pepper, and 1 T. chili powder.  When meat is browned, add vegetables back into pan. Then add 1 can tomatoes and half of the V-8. Simmer while heating beans.

To large pot, add all beans, 1 can tomatoes, the rest of the V-8 and 1 T. chili powder. Heat to boiling, reduce heat and simmer for 30 minutes. Add meat and vegetables to pot; stir until well mixed and simmer another 10 minutes.

Serving suggestions:  Put a handful of Fritos in soup bowl before adding chili. Top with fresh chopped celery.  Other toppings to taste.  Excellent over Navajo Tacos or Burritos.

Chili Verde

Ingredients:

1  1/2 lb. each: boneless beef chuck and boneless lean pork shoulder, cut in small cubes
3 T. e.v.o.o.
1 medium green bell pepper, seeded and coarsely chopped
1/2  medium onion, chopped
1 lg. clove garlic, minced or mashed
2 lg. cans tomatoes (or 3 soup size cans)
1 (7 oz.) can diced green chilis (or 2 four oz. cans)
1/3 cup chopped parsley (or 1 T. dried)
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1/4 cup lemon juice
3/4 cup beef broth (Wylers beef granules has no msg.)
salt & pepper to taste

Directions:

Brown about 1/4 of meat at a time on all sides in hot oil; season meat with salt and pepper as it cooks. Remove with slotted spoon and reserve.
In pan drippings saute pepper, onion and garlic until tender (add garlic last and watch to prevent burning). Add a little oil if needed. Again, season vegetables with sprinking of s&p as they cook.

In large pot, combine tomatoes, green chilis, parsley, seasonings, lemon juice and broth. Bring to a boil; reduce heat to simmer; add browned meat, sauteed vegetables and their juices. Cover and simmer 2 hours, stirring occasionally.

Remove cover; simmer another 45 minutes until sauce is desired thickness and meat is tender. Blend a little flour and water in a separate small bowl and add while stirring if sauce needs additional thickening at the end of cook time. Let it simmer for another minute after adding flour and water mixture. Season to taste.

Serve over bean and cheese burritos. Top with shredded lettuce, fresh salsa, sour cream, guacamole, grated cheese (all or any toppings are optional).

Pumpkin Pie Cake

Pumpkin Pie Cake

Crust:

1 yellow cake mix (reserve out 1 c. cake mix)

To remainder of cake mis add:

1 cube butter

1 egg

Mix well and press into bottom of a 9x13 pan

Filling:

1 large can pumpkin

3/4 c sugar

1 t. cinnamon

1/4 t. ground cloves

2/3 c. evaporated milk

1/2 t.  salt

1/2 t. ginger

Mix well and pour over cake batter

Topping:

1 c. reserved cake mix

1/2 c. sugar

1 t. cinnamon

3 T. butter

Cut butter into dray ingredients until crumbly. Sprinkle over filling.

Bake at 350 degrees for 60 minutes. Serve chilled with whipped cream. It is also great warm with ice cream. Serves 12-15

Chicken Pot Pie

Chicken Pot Pie

2 pie crusts

4-5 c. cooked vegetables ( I usually do carrots, celery, and potatoes)

2 c. cooked chicken

1/2 c butter

1/2 c flour

1/2 c onion 

1/2 t. salt

1/4 t pepper

 2 c. chicken broth

1 c milk

Melt butter. Saute onion in butter for 1-2 minutes. Add flour, salt and pepper. Cook 2-3 minutes. Add broth--let thicken. Add milk--let thicken. Add vegetables and chicken. Pour into deep dish pie shell cover with second crust. Cut slits in top. Bake at 425 degrees 30-35 min. 

*I double this recipe and can get 3 regular size pies. Freezes beautifully (:

Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

4 whole chicken breasts, skinned, boned and split

1/2 c. whole berry cranberry sauce

salt and pepper

1/2 c. flour

2 eggs well beaten

1/2 c. flaked coconut, finely chopped

1 c. dry bread crumbs

1/2 c. clarified butter

Pound chicken breast until 1/2 inch thick. Top each breast with 1 T. cranberry sauce. Turn on sides and roll, enclosing cranberry sauce. Sprinkle rolls with salt and pepper. Dip rolls into flour, then into eggs, and then into coconut mixed with crumbs. Place rolls in a shallow baking dish that has been greased with some of the clarified butter. Spoon remaining butter over rolls. Bake at 350 degrees for 35-40 minutes or until golden brown.

Red Sauce Enchiladas

Red Sauce Enchiladas

1 1/2 c. shredded chicken

1 1/2 c. cheddar cheese, divided usage

1/2 c. chopped onion 

1 can cream of mushroom soup

1 can tomato soup

1 can Old El Paso mild enchilada sauce

12 corn tortillas

Combine chicken, 1/2 c cheese and onion; set aside. Combine soups and enchilada sauce. Dip tortillas in hot oil to soften. Top each tortilla with one heaping tablespoon of meat mixture; roll up. Place seam side down in a  13x9 baking dish. Pour sauce over  and top with remaining cheese. Bake at 350 degrees for 25-30 minutes. Makes 6 servings.

Tortilla Soup

Tortilla Soup

1 1/2 lbs cooked chicken (shredded)

1 can (15 oz) diced tomatoes

1 10oz can enchilada sauce

1 med. onion chopped

1 4oz. can chopped green chilies

1 clove garlic, minced

2 cups water

1 can (14 oz) chicken broth

1 t. cumin

1 t. chili powder

1 t salt

1 bay leaf

1 can of corn

1 T dried chopped cilantro

Grated Jack Cheese

Tortilla Chips

In crockpot, combine shredded chicken, tomatoes, enchilada sauce, onion, green chilies, garlic, water, broth, cumin, chili powder, salt, and bay leaf. Stir in corn and cilantro. Cook on low for 4-6 hours.

Serve with diced tomatoes, diced avocados. sour cream, shredded Jack Cheese, and tortilla chips.

Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

4-5 boneless, skinless chicken breasts

salt and pepper to taste

1 can cream of mushroom soup

1/2 c water

2 T butter melted

2 T dry Italian dressing mix

2 packages (3 oz each) cream cheese cut in cubes

1 T onion chopped

Rinse and dry chicken. Brush with butter. Sprinkle with salt and pepper. Place in crockpot. Sprinkle with dry salad mix. Add 1/2 c water to crockpot. Cover and cook on low 4-5 hours. About 3/4 hour before serving, mix soup, cream cheese. water and onion in a small sauce pan.  Cook until smooth. Pour over chicken in pot. Cover and cook for 30 min. Serve over rice. 

Classic Crockpot Chicken Tacos

                                                               Classic Crockpot Chicken Tacos

4 boneless, skinless, chicken breasts
1/2 c. chicken broth
1 4 oz can chopped green chilies
1 tsp cumin
1 T chili powder
2/3 c salsa
1 15 oz. can  chili beans

Combine all ingredients and cook on low for 4-5 hours. Shred chicken and serve on tortillas with taco garnishes of your choice.

Martha Stewart's Pasta Sauce

Martha Stewart's Pasta Sauce

3 cloves garlic

1 14.5 oz. can Italian stewed tomatoes

fresh basil

2 T. olive oil

salt and pepper to taste

pinch of sugar

Thinly slice, do not crush, garlic cloves and set aside. Heat skillet to medium heat and add oil. saute garlic until transparent. One by one, lift tomatoes out of can and squeeze  to remove excess liquid and add to skillet. Stir until tomatoes start to break down into a sauce. If the sauce becomes too dry, add liquid from tomato can. Tear basil into small pieces  and add to sauce. Add salt, pepper, and sugar. Simmer 1-2 minutes. Add to cooked spaghetti and mix thoroughly.

Garden Pilaf

Garden Pilaf

2 3/4 c. water

1/4 c. butter 

2 T. instant chicken bouillon

1/4 tsp. salt

pinch pepper

1 clove garlic, minced

1 1/4 c. uncooked long grain rice

1/3 c. finely chopped carrots

1/2 c. toasted almonds ( to toast: bake 20 min. @ 250 degrees)

1/4 c chopped pressed parsley

1 T. sliced green onions

optional 3/4 c golden raisins

In a 2 qt pan, bring water, butter, chicken bouillon, salt, pepper, and garlic to a boil. Add rice and carrots. Return to a full boil, cover and reduce heat to low and simmer until rice is tender (25-30 min.)

Stir in remaining ingredients.

Chewy Gingersnaps

Chewy Gingersnaps

1 cube butter                                                                                      1/2 tsp. salt

1 c. sugar                                                                                            1 tsp. ground ginger

1 egg                                                                                                   3/4 tsp. cinnamon

1/4 c molasses                                                                                     1/2 tsp. cloves

2 c. flour                                                                                              2 tsp. soda

Cream butter with sugar, then add all other ingredients. Roll into balls and place on ungreased cookie sheet. Gently press down one time with a fork. Bake for 6-8 minutes at 350 degrees. Let cool on cookie sheet.

Paper Bag Apple Pie

Paper Bag Apple Pie

Crust:

1 1/2 c flour                                                                                1/2 c salad oil

1 1/2 tsp. sugar                                                                            2 T. milk

1 tsp. salt

Combine all ingredients. Mix until well blended. Pat in bottom and sides of 9 inch pie pan. Do not roll out.

Filling:

4 c sliced apples                                                                          1/2 tsp. nutmeg

1/2 c sugar                                                                                   1/2 tsp. cinnamon

2 T. flour

Combine filing ingredients and pour into crust.

Topping:

1/2 c flour                                                                                       1/2 c sugar

1/2 c margarine or butter

Combine topping ingredients until crumbly. Sprinkle over top of pie.  Place pie in a paper bag and seal or fold end under so it is sealed. Bake at 350 degrees for 1 hour 45 minutes. No peeking!

Norwegian Pancakes

Norwegian Pancakes

2 c. milk

8 eggs                                                                                          1 t. salt

1 c. flour                                                                                      1 cube melted butter

1/4 c. sugar

Mix or blend in blender. Fry like crepes. Serve with sugar or syrup. My Grandpa Nilsen made these for us for breakfast every time they came to visit. So good!

Pudim de Leite

Pudim de Leite

(Brazilian-Style Flan)

1 c. sugar                                                                                         

1 can sweetened condensed milk                                              

equal volume of regular milk (use the can to measure

3 eggs 

1 8-inch ring mold

Place 1 to 2inches of water in a roasting pan. Place the pan in the oven and preheat to 325 degrees.

Put the sugar in the ring mold. Place the mold directly over the medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful it is hot! Let the mold cool.

Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator for at least 6 hours.

Just before serving run a knife around the ring mold to loosen. Place a deep platter over the mold and invert. The pudim should slide out easily. Spoon caramel sauce over the top and serve. Yummy! Serves 10.

Raspberry Cream Cheese Pie

Raspberry Cream Cheese Pie

1 (8oz.) pkg. cream cheese softened                                             1 tsp. vanilla

1/2 c. powdered sugar                                                                   1/2 pt. whipped cream

1 can raspberry pie filling ( or any berry flavor you like)              1 graham cracker pie crust

Mix cream cheese with sugar and vanilla, then fold whipped cream into cheese mixture. Scoop into crust and chill. When ready to serve spread pie filling on top.