Fluffy Chocolate Chip Cookies

This is the recipe I usually make using butter for half the shortening.  You have to have butter in chocolate chip cookies!  So, you have to adjust the flour or the cookies will be flatter than a pancake. I also a mix semi-sweet and milk chocolate chips – I just love milk chocolate!

3 cups flour (instead of the orig recipe’s 2-1/4 C)                              

 ¾ cup brown sugar

1 tsp baking soda                                                                             

1 tsp vanilla extract

1 tsp salt                                                                                             
2 eggs

½ cup shortening (orig recipe calls for 1 C shortening)     

12 oz package chocolate chips (I use half milk and half semi-sweet chocolate chips – a cup each; white chips are good too!)

½ cup butter (a must)   

¾ cup granulated sugar                                                                 

1 cup chopped nuts (optional)                                                                                                                 

                                                                                               

In small bowl combine, flour, baking soda and salt.  Set aside.  Combine shortening, butter, sugars and vanilla; beat until creamy.  Beat in eggs.  Gradually add flour mixture.  Stir in chocolate chips.   Stir in nuts if used.  Drop by teaspoonful (or use your handy-dandy cookie dough scooper) onto ungreased cookie sheet.   (Or use parchment paper; it’s slick!)  Bake at 375 degrees for 9-11 minutes.  Do not over bake.

Note from original recipe:  “I like this recipe with different flavor combinations like butterscotch chips, chopped pecans and coconut or chocolate and peanut butter chips with or without nuts.)”  Go Wild!

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 c. butter
1 c. brown sugar
 1/2 c sugar
 1 egg
 1 tsp. vanilla
 1 tsp. salt
 1 tsp cinnamon
 1 tsp. baking soda
 1/2 tsp. clove
 1-2 c. flour
 3 c. oats
 1 c. mashed bananas

 Mix butter, eggs sugars and bananas. Then add dry ingredients. Bake at 350 degrees for 10-12 minutes.

Carmelitta Bars

Carmelitta Bars

1 c. butter
 2 c. brown sugar
 2 eggs
 1 tsp. vanilla
 1 tsp. baking soda
 1 tsp. salt
 2 1/2 flour
 3 c. oats
 chocolate chips
 Litehouse Carmel Apple Dip

 Mix butter, sugar, eggs, vanilla, soda, salt flour and oats together. Add in about a cup or more of chocolate chips. Spread 3/4 of the cookie mixture on a greased 12*9 baking dish. Then spread the Carmel dip over the cookie batter and place the remaining cookie batter on top. Your fingers are going to get a little messy, but don't worry you can lick them right off.

 Bake at 350 degrees for 20 minutes.

Best Sugar Cookies Ever

Sugar Cookies

1 c. shortening
2 c. sugar
3 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp vanilla
4 to 5 c. flour

Mix all ingredients together in order as listed. I like to refrigerate the dough for a little while, but it is not necessary. Roll dough out and cut into shapes. Bake at 350 degrees for 6 minutes.

Stromboli

Stromboli

 1 loaf of Rhodes Bread
 Mustard
 Cheese
 Pepperoni
 1 Pkg. Dry Italian Dressing Mix

 Let bread thaw out and rise. Roll out the dough into long rectangle. Spread half of the dough with a thin layer of mustard. Place cheese and pepperoni on top of the mustard(or any pizza toppings you like) Fold the top half over and then using your fingers pinch the 2 sides together, sealing the stromboli. Sprinkle the top with a little water and then sprinkle 1/2 the Italian seasoning on top.

 Bake at 350 degrees for 20-25 minutes or golden brown. Cut into pieces and dip into your choice of pizza sauce.

Bulgogi (Korean Beef)

Bulgogi (Korean Beef)

Marinade

5 Tbsp Soy Sauce
4 Tbsp Sugar or Honey
2-3 cloves fresh minced Garlic
5 stalks green onion, chopped finely (you can also use dried onion)
2 Tbsp. sesame seeds
1 Tbsp. black pepper
2 Lbs. Beef sirloin, sliced paper thin

 Slice beef into paper thin pieces. Mix all ingredients together and put in a ziploc bag. Let the meat marinate for at least 1/2 hour, taste better if it can marinate longer. Cook meat on the stove top in a Wok or frying pan and then serve over rice.

Chicken and Rice

Chicken and Rice

2-3 Chicken Breast
1 can of Cream of Chicken Soup
2 1/2 Tbsp. dried onions
1 Tbsp. parsley
1 tsp. Salt
1/8 tsp. Thyme
1/2 tsp. celery flakes
1 2/3 cups water
2 cups Minute Rice

Brown Chicken. Place all other ingredients in a pot and bring to a boil. Place 2 c. minute rice in 12*9 baking dish and stir in soup mix. Add the chicken on top and sprinkle with paprika. Cover with foil and bake for 30 minutes @ 350 degrees.