Barbara Bush's Chocolate Chip Cookies

Ingredients
2 cups all-purposeflour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large egg
2 teaspoons vanilla extract
1 (12 ounces) bag semisweet chocolate chips, preferably Valrhona
2 cups quick- cooking oats (not instant)

How to Make It

Heat oven to 350 degrees F. Sift together flour, baking soda, and salt onto waxed paper. Set aside.

Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy. Stir in flour mixture until well blended. Stir in oats and chocolate chips.

Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.

Bake at 350 degrees for 10 minutes, or until lightly browned. Transfer cookies to wire rack to cool.

Hearty Hamburger Soup

(from Allrecipes.com)

Ingredients

• 1 1/2 pounds ground beef
• 1 onion, minced
• 4 carrots, minced
• 3 celery ribs, thinly sliced
• 1/2 cup barley
• 1 (28 ounce) can diced tomatoes
• 2 cups water

3 (10 ounce) cans beef broth

• 1 (10.75 ounce) can condensed tomato soup
• 1 bay leaf
• 1 tablespoon parsley
• 1 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• ground black pepper, to taste
• 
  

Directions

1. Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
2. 
   
3. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Chicken and Stuffing Casserole

1 large chicken or 4 breasts
1 can cream of celery soup
1 can cream of chicken soup
1 stick of margarine
1 small onion, chopped
2 stalks of celery, chopped
1 8 oz. Pepperidge Farm Cornbread Stuffing Mix
2 cans chicken broth

Boil, bone, and cube chicken.  Spread in bottom of 9 X13 pan.  Stir in undiluted soups.  Salute onion and celery in margarine.  Toss with Stuffing mix and spread over chicken mixture.  Pour chicken broth over the top.  Bake at 350 degrees for 45 min.

Serves 8 -10

Spinach and Artichoke Dip

Ingredients

• 2 cups  parmesan cheese
• 1(10 ounce) box frozen chopped spinach, thawed
• 1(14 ounce) can artichoke hearts, drained and chopped
• 2⁄3cup  sour cream
• 1 cup  cream cheese
• 1⁄3cup  mayonnaise  and 2 tsp.  garlic- minced            
•  

• Directions

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.
6. 
   
7.  http://www.food.com/recipe/spinach-artichoke-dip-1209

CHOCOLATE CHOCOLATE CHIP COOKIES

2 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 sticks butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs, beaten

1 tablespoon vanilla

1/2 cup unsweetened cocoa

2 cups chocolate chips, 1 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled.

ITALIAN WEDDING SOUP

1/2 lb. extra-lean ground beef
1 egg lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. onion powder
5 3/4 cups chicken broth
2 cups thinly sliced spinach (without stems)
1 cup uncooked pasta (small stars)

In a medium bowl, combine meat, egg, bread crumbs, cheese, basil, and onion powder; shape into 3/4 inch balls. (balls swell when cooked - make small - I browned meat balls lightly in a frying pan, before adding to broth)

In a large saucepan, heat broth to boiling; stir in spinach, pasta, and meat balls.  Return to boil, then reduce heat to medium.  Cook at slow boil for 10 min., or until pasta is al dente.  Stir frequently to prevent sticking.

Trisha Yearwood's Pecan Tassies

Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped


Directions
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Trisha Yearwood's Sour Cream Cornbread

Ingredients
Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs


Directions
Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

Cucumber Salad

Ingredients:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

2 cucumbers (about 1 1/2 pounds) thinly sliced

Kosher salt  and black pepper

2 to 3 teaspoons granulated sugar (to taste)

1 medium red onion, thinly sliced (optional)

1 red pepper, thinly sliced

Directions

In a large bowl, whisk together 2 teaspoons of sugar and vinegar . 
Taste then add the additional teaspoon of sugar if needed.   
Add cucumbers, tomatoes, and red onion then toss.  
Refrigerate salad at least 1 hour and up to a day before serving.

Re-toss and serve salad with crusty bread for mopping up juices and oil.

Spring Rice Pilaf

3 tablespoons butter
2 cups uncooked regular long-grain rice
1/3 cup finely chopped onion (I used green onions)
1/2 tsp. salt
2 cans chicken broth (reduced sodium) - 14 oz. each
1/2 cup water
1 cup finely chopped carrots
1/2 cup frozen baby sweet peas
1/2 cup finely chopped red bell pepper
1/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Melt butter- medium high heat.  Cook rice, onion, and salt in butter 8 to 10 min. stirring frequently , until rice is golden brown.  Stir in broth and water.  Heat to boiling; remove from heat.

Spray inside of a 3 to 4 qt. slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice is under liquid and not sticking to side of cooker.

Cover and cook on low heat setting 2 - 2 1/2 hr.

Stir in peas and bell pepper.  Increase heat setting to high.  Cover and cook 15 to 20 min. or until hot. Sprinkle with almonds and parsley.  Rice will hold on low heat setting up to 2 hr., stir occasionally.

16 servings (1/2 cup each)

Chicken Enchilada Casserole

2 cups chopped, cooked chicken

1 tsp. sugar

1/2 cup Old El Paso Thick and Chunky Salsa

1 can (19 oz.) Old El Paso Enchilada Sauce

1 can whole kernel corn

2 cups coarsely broken tortilla chips

4 medium green onions, sliced

1 medium tomato, chopped, 3/4 cup

1 cup Mexican cheese mix

Heat oven to 350 degrees.  

In medium bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in ungreased 8 in. square glass baking dish.

Top with chicken mixture.  Sprinkle with onions, tomatoes, and cheese.

Bake 35 - 45 min. or until hot and bubbly.

If desired, arrange additional tortilla chips around edge of dish.

(Next time, I will add a can of  spicy chili beans, undrained.)

550 cal. per serving

4 servings (1 1/2 cup each)

APPLE PIE BITES

1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon and sugar
Roll up
Bake for 11-13 minutes at 350 degrees.

Apple Butter

from The Fannie Farmer Cookbook (c. 1965)

A general rule.  Vary the spices to suit your taste.  Make other fruit butters from fresh apricots, peaches, plums, or the pulp in the jelly bag after making jelly.  Crush the fruit and add just enough water (not cider or vinegar)  to keep it from sticking.  

Cut into pieces.  Do not peel or core.
4 pounds tart apples

Cover with
2 cups cider, mild cider vinegar or water

Cook until soft.  Put through a sieve.  Measure.  
Add
1/2 cup sugar for each cup of pulp
Few grains of salt
2 teaspoons of cinnamon
1 teaspoon of clove
1/2 teaspoon of allspice
1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves.  Uncover and cook quickly until thick and smooth when you spoon a bit onto a cold plate.  Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn.

Makes about ten 6-ounce glasses.

Real Simple's Spinach, Feta, and Sun-Dried Tomato Omelet

2 large eggs
kosher salt and black pepper
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried
tomatoes, chopped
2 tablespoons crumbled Feta
country bread, for serving

Directions
1. In a medium bowl, beat the eggs with a
pinch each of salt and pepper.
2. Melt the butter in a medium nonstick
skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3
minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
Transfer to a plate and serve with the bread.
Tip
To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded
omelet from the skillet, then slide it directly onto the plate.
Nutritiona

Nutritional Information
Calories 276; Calories From Fat 194; Fat 22g; Sat
Fat 10g; Cholesterol 455mg; Sodium 518mg; Protein 16g; Carbohydrate 5g; Sugar 2g; Fiber 1g; Iron 3mg; Calcium 169mg

M & M Cookies

Ingredients

1 cup butter, softened (2 sticks)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped nuts (optional)


Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.
MAKES ABOUT 50 COOKIES


Nutrition
Calories 90
Total fat 4.5g
Saturated fat 3g
Trans fat 0g
Cholesterol 15mg
Protein 1g
Total carbohydrate 10g
Sugar 6g
Fiber 0g
Sodium 25mg

Paula Deen's Sweet Potato Praline Crunch Pie

INGREDIENTS:

All-purpose flour, for dusting

One 9-inch unbaked prepared piecrust

1 ¾ cups mashed cooked sweet potato

1 cup packed light brown sugar

½ cup sour cream

4 tablespoons (1/2 stick) butter, melted

2 large eggs

2 tablespoons bourbon (optional)

1 ¾ teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

Topping

1 cup pecan halves

2 tablespoons packed light brown sugar

¼ teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 375°F. Bake piecrust according to package directions, usually about 10 minutes.

While the piecrust is in the oven, whisk together the sweet potato, brown sugar, sour cream, melted butter, eggs, bourbon (if using), cinnamon, ginger, and salt. Pour the filling into the piecrust.

To make the topping: In a small bowl, stir together the pecans, brown sugar, and cinnamon. Sprinkle over the surface of the pie. Bake until the filling is set, 35 to 40 minutes. Let cool before slicing serving up.

Serve with fresh whipped cream.

Holiday Sweet Breakfast Casserole

What You'll Need:

1 loaf (16oz.) Cinnamon Swirl Bread, cut into cubes
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half or milk
2 teaspoons vanilla
Cinnamon sugar
Whipped butter
Maple Syrup

Directions:

Place bread cubes and cranberries in a 9` x 13` x 2`-inch baking dish that has been sprayed with a nonstick cooking spray.

Mix eggs, half-and-half and vanilla. Pour evenly over bread cubes. Cover and refrigerate 1 hour or overnight.

Uncover and bake at 350 degrees for 45 minutes or until golden brown and set in center.

Sprinkle with cinnamon-sugar. Serve with butter and syrup. Serves 8.

From WTVR.com

Tuna Walnut (or Pecan) Salad

( I use pecans)

Walnuts and a touch of cinnamon dress up your everyday tuna salad. It's tastier when the walnuts are toasted, but I don't always take the time.

Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 6 oz. can tuna fish
l large stalk celery, chopped
1/4 cup chopped walnuts (toasted if desired, it really is much better)
pinch of cinnamon
3 T mayonnaise (or to taste)
Salt and pepper

Preparation:
Mix it all up.

Nutritional Analysis:Each of two servings has 1.5 grams carbohydrate plus 1.5 grams fiber, 23 grams protein, and 350 calories


http://lowcarbdiets.about.com/od/soupsandsalads/r/tunawalnut.htm

Corn Bread

Sift together.

3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt

Mix in

1 cup milk (I use water when I don't have any milk in the house)
1 egg, well beaten
2 tablespoons melted shortening

Spoon into shallow buttered pan (or just spray with Pam) - i inches square. Bake 20 min. at 425 degrees.

Mozzarella Stuffed Homemade Meatballs

2 tablespoons extra virgin olive oil

1 pound lean ground beef

1 large egg

1/2 cup finely chopped white onion

1/2 cup Panko bread crumbs

1/2 cup fresh grated parmesan cheese

1/4 cup milk

2 tablespoons minced garlic

1 tablespoon Worcestershire sauce

1 tablespoon yellow mustard

1 teaspoon hot sauce, like Tabasco

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic salt

Ten 1-inch Mozzarella balls

1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.

2. Place beef, egg, onion, bread crumbs, Parmesan, milk, garlic, Worcestershire, mustard, hot sauce, salt, pepper and garlic salt into a large mixing bowl, stirring until just combined. Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese ball. Place cheese in middle then with hands enclose the cheese with the beef, making sure the cheese is completely covered. Place meatballs into prepared baking dish and bake for 30 to 35 minutes, until cooked through.

3. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.