World’s Best Chocolate Chip Cookies

INGREDIENTS:

3/4 c. sugar
1 c. brown sugar
1 c. butter
1 tbsp. vanilla
2 eggs, slightly beaten
3 c. flour
3/4 tsp. baking soda
3 c. semi-sweet chocolate chips
1 c. nuts (optional)

DIRECTIONS:

Preheat oven to 350 degrees. In a large bowl, combine sugars. Add butter and cream together. Add vanilla and eggs, mix. In separate bowl sift the dry ingredients and add to creamed mixture. Mix well. Dough will be stiff. Add chips and nuts. Drop dough by tablespoons onto cookie sheet. Bake 10 to 12 minutes.

Alex’s Chocolate Chip Cookies

INGREDIENTS:

2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
18 oz. semi-sweet chocolate chips
1 c. butter
1/2 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs

DIRECTIONS:

Preheat oven to 350 degrees. Mix flour, soda, and salt in small bowl. Beat eggs, butter, sugars, and vanilla in large bowl until creamy. Add flour mixture to large bowl and mix well. Stir in chips. Sample some chips to make sure they are yummy. Put giant globs on ungreased cookie sheets. Bake 8-10 minutes until golden and melt chips.

Be sure to have a kid close by to gobble them all up!

Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

DRY:

2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. chocolate chips

WET:

1 c. butter (soft, not melted)
1 egg
1/2 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla

Mix dry and wet in separate bowls. Make sure butter is soft but not melted. Pour dry into wet bowl while mixing. Drop 1 1/2 inch drops onto ungreased cookie sheet. Cook until tops aren’t shiny and edges are light brown (8 minutes or so). Immediately take from oven and transfer from sheet to cooling rack. Do not overcook (this is the secret).

Bonnie’s Best Chocolate Chip Cookies

INGREDIENTS AND DIRECTIONS:

Preheat oven to 375 degrees.

Beat together:

1/2 c. butter
1/2 c. solid shortening
1/2 c. granulated sugar
1 c. finely packed brown sugar
1 tsp. vanilla

Add 2 eggs, beating until fluffy and light. Gradually beat in:

1 3/4 c. unsifted flour
1/2 tsp. salt
1 tsp. baking soda
2 c. Old-Fashioned rolled oats

Add 1 cup walnuts and 6 oz. package of chocolate chips. Drop by teaspoonfuls onto cookies sheet and bake 8-10 minutes or until browned. Cool on rack. Yield: 6-7 dozen.

Chewy Chocolate Cookies

INGREDIENTS:

1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. all purpose flour
3/4 c. Hershey’s cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. Reese’s peanut butter chips or Hershey’s semi-sweet chocolate chips

DIRECTIONS:

Heat oven to 350 degrees. In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend. Stir in baking chips. Drop onto ungreased baking sheet. Bake about 9 minutes; do not over bake. Cookies will be soft. They will puff while baking and flatten while cooling.

Makes about 4 1/2 dozen.

Easy Chicken Pot Pie

INGREDIENTS:

1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

DIRECTIONS:

Drain chicken and vegetables. In a large bowl, mix the first five ingredients.

Place mixture into pie crust and top with second.

Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.

Beer Cracker Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Shell:

2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter

Crust:

2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes

Filling:

1-2 lbs chicken sliced 1″ cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)

Crust:

In a 4×9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.

Chicken:

Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks “golden brown”. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.

Crust:

Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8″ thin.

Baking:

Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.

Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.

Chicken Pot Pie

INGREDIENTS:

2 c. chicken, cubed
Pastry for 9-inch pie crust
1/2 c non-dairy creamer
2 T. butter
2 T. flour
10 oz. frozen peas and carrots
1 tsp. salt
1 onion, chopped
Pepper

DIRECTIONS:

Preheat oven to 425F.

Line pie pan with pastry and refrigerate until ready.

Melt butter, and saute onions until golden.

Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.

Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.

Pour into pastry-lined pan. Cover with pastry top, and seal edges.

Bake 35-40 minutes or until golden brown.

Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

This recipe substitutes more vegetables for the dumplings. A regular prepared pie crust is very good, but the puffy pastry is elegant and delicious.

(remove meat from carcass & reserve 2 c. of the broth)
1/4 c. (1/2 stick)
butter 6 tbsp. all-purpose flour
1 c. milk
1 tbsp. fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. poultry seasoning
1 tbsp. fresh parsley, minced fine
1 tsp. salt
1/4 tsp. white pepper
2 c. cooked carrots, sliced into 1/4″ rounds
2 c. cooked green garden peas
1 recipe for prepared pastry shell or 1 lg. sweet prepared puff pastry
1 egg yolk, mixed with 1 tbsp. cold water as a glaze

Place the chicken in a large pot and cover with water. You may wish to add some fresh herbs, an onion and a carrot for enhanced flavor. Bring the pot to a boil and turn the heat down to medium. Continue cooking until chicken meat is tender, about 1 hour. Remove chicken from the pot, reserving 2 cups of the strained broth. After chicken has cooled remove meat and giblets and set aside.

Preheat the oven to 425 degrees. Melt butter in a saucepan over moderate heat; blend in the flour, add milk and broth. Continue to heat, stirring constantly until sauce is thickened. Add the chicken meat and all seasonings, cover, and simmer about 10 minutes, stirring occasionally. Mix in cooked carrots and peas, and turn the entire mixture into an ungreased 2 1/2 quart casserole dish.

Prepare the pastry and roll into a circle about 3 inches larger than the rim of the casserole dish. Make 3 steam slits near the center of the pastry. Dampen the rim of the dish, fit the pastry dome over the top, roll the overhanging edges under, and crimp to seal. Brush the top of the pastry with the egg glaze.

Bake the pot pie about 30-40 minutes or until top is browned and the pie is bubbly. If you use the puff pastry crust, the cooking time will be about 25 minutes. (You may wish to place the casserole dish on top of a cookie sheet or jelly roll pan to avoid spills.) To serve, cut wedges of the pastry and ladle the chicken mixture on top.

Serves 6.

Mom’s Chicken Pot Pie

INGREDIENTS AND DIRECTIONS:

Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough

Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.

Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.

Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.

Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.

Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!

Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.

Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.

Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.

Reese’s Peanut Butter Pie

INGREDIENTS:

8 graham cracker squares
2 tbsp. diet butter
1 pkg. chocolate low-cal pudding (cooked kind)
6 tbsp. peanut butter

DIRECTIONS:

Mix graham cracker crumbs and melted butter. Line 8 inch pie pan. Bake at 350 degrees for 8 minutes. Cool.

Prepare filling according to directions. Mix in peanut butter while warm. Pour into crust. Chill 3 hours.

Striped Chocolate Peanut Butter Pie

INGREDIENTS:

3/4 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. graham cracker crumbs
1 (4 serving size) pkg. sugar free vanilla pudding
3 c. skim milk
1 (4 oz.) chocolate pudding mix
1 (4 oz.) reduced calorie whipped topping

DIRECTIONS:

Heat 1/2 cup peanut butter and butter until smooth. Stir in cracker crumbs. Press into 9″ pie plate. Chill.

In a saucepan combine vanilla pudding. Mix with 1 1/2 cups milk; cook and stir to a full boil. Stir in remaining peanut butter. Spoon into a crust; chill.

Combine chocolate pudding and remaining milk, cook and stir to a full boil, stir in vanilla. Spoon over peanut butter layer; chill.

To Serve: Spread whipped topping over pie. Yield: 8 slices; Serving Size 1/8 pie; 312 calories; 24 grams carbohydrates; 12 gr protein; 20 gr fat; 157 mil sodium. Exchanges: 1 1/2 starch/bread; 3 fat; 1 med. fat meat.

Chocolate Peanut Butter Pie

INGREDIENTS:

1 3/4 c. chocolate wafer cookie crumbs
3 tbsp. sugar
5 tbsp. melted butter
8 oz. softened cream cheese
1 c. creamy peanut butter
1 c. sugar
2 c. heavy cream, divided
6 oz. semi-sweet chocolate chips

Blend cookie crumbs, sugar and butter. Press into bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes; let crust cool.

DIRECTIONS:

With electric beater, mix peanut butter and cream cheese until smooth. Beat in sugar. In a chilled bowl, beat 1 1/2 cups cream until it holds soft peaks. Fold 1/4 of cream into peanut butter mixture to lighten. Then fold in the remaining cream. Mound filling in the crust. Cover and chill at least 4 hours or overnight.

In a small heavy saucepan, bring 1/2 cup cream to a boil and remove from heat. Stir in chocolate until smooth. Let cool 15 or 20 minutes. Pour evenly over the pie and chill for 30 minutes or until topping is set.

Chocolate Peanut Butter Pie

INGREDIENTS:

1 stick plus 1 tbsp. butter
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip

DIRECTIONS:

Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes.

In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour.

In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!

Chocolate Peanut Butter Pie

INGREDIENTS:

CRUST:

1 1/2 c. crushed pretzels
1/4 c. melted butter
1/4 c. sugar

FILLING:

3/4 c. peanut butter
1 (4 oz.) container Cool Whip
1 qt. chocolate ice cream, softened

DIRECTIONS:

Mix pretzels with melted butter and sugar. Press firmly against bottom and sides of buttered 9 inch pie pan. Bake 10 to 12 minutes and cool. Fold peanut butter and whipped topping into ice cream and spread evenly over crust. Cover and freeze until firm.

Banana Orange Bread

INGREDIENTS:

2 c. flour
1 tsp. soda
1 tsp. baking powder
1 to 2 tsp. pumpkin pie spice
2 ripe bananas
1 can (6 oz.) frozen orange juice
2 eggs
1 c. raisins
1 c. nuts

DIRECTIONS:

Sift flour, baking soda, baking powder and pumpkin pie spice together. Set aside.

Put bananas in blender. Add frozen orange juice and eggs, blend well.

Add to flour mixture. Stir in raisins and nuts. Mix until well blended.

Place in 9×4 inch greased loaf pan. Bake in oven at 350 degrees for 35 minutes or until done.

Banana Pudding Cake

INGREDIENTS:

1 or 2 sm. ripe bananas
1 pkg. 2 layer size yellow cake mix
1 pkg. 4 serving size Jello brand banana cream or vanilla instant pudding and
pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 c. finely chopped nuts (optional)

DIRECTIONS:

Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into well greased and floured 10 inch tube or bundt pan. Bake at 350 degrees for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Note: Cake can be baked in a 13 x 9 inch pan for 50 to 55 minutes.

Banana Pudding

INGREDIENTS:

1 sm. box instant vanilla pie mix
8 oz. sour cream
1 lg. carton Cool Whip
Vanilla wafers
Bananas

DIRECTIONS:

Mix instant pie filling as directed on box. Fold in sour cream and Cool Whip. Layer, alternately with wafers and bananas. Refrigerate overnight or at least for several hours.

Blair Banana Pudding

INGREDIENTS:

1 packet BLAIR vanilla or banana pie mix, prepared & cooled
2 1/2 doz. vanilla wafers
1 c. non-dairy topping, thawed (opt.)
2 to 3 lg. bananas, sliced

DIRECTIONS:

Prepared and cool pie mix, fold in 1 cup dairy topping. Arrange a layer of vanilla wafers in bottom of a 2 quart baking dish. Place a layer of banana slices over wafers in dish. Spoon a layer of pudding over bananas, continue alternating wafers, banana slices and pudding, ending with pudding. Reserve 2 to 3 egg whites from preparation of pie mix and prepare meringue using electric mixer at medium speed.

Beat egg whites with dash of salt. Gradually beat in 1/3 cup sugar and 1 teaspoon BLAIR colorless vanilla flavoring. Continue beating at high speed until mixture forms stiff, shiny peaks. Lightly pile meringue on pudding, sealing edges well. Bake in preheated 425 degree oven for 5 to 10 minutes until meringue is lightly browned. Serve warm or chilled.

Creamy Banana Pudding

INGREDIENTS:

1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk
1 1/2 c. cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. (1 pt.) whipping cream, whipped
36 vanilla wafers
3 med. bananas, sliced and dipped in lemon juice

DIRECTIONS:

In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart round glass serving bowl. Top with 1/3 each of the vanilla wafers, bananas, and pudding. Repeat, layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.