Chunky Chocolate Walnut Cookies

• 1 cup butter or margarine, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 egg
• 2 & 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped walnuts
• 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla.  Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful's about 2 inches apart on ungreased cookie sheets.  Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool.  Makes about 4 dozen, or less if you make big cookies like I do.

Ham Pot Pie

• 1 lb new potatoes, coarsely chopped
• 10-oz package frozen cut broccoli or flowerets
• 2 tablespoons butter of margarine
• 1 cup chopped onion
• 10 & 3/4 –oz can cream of potato soup, undiluted
• 8-oz container sour cream
• 1 cup of sharp cheddar cheese, shredded
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2  & 1/2 cups chopped baked ham
• 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Extreme Chocolate Pie

• 1 package (5.9 oz.) chocolate instant pudding
• 1 and 1/2 cups cold chocolate milk
• 1 tub (8 oz.) chocolate whipped topping, thawed
• 6 (2.07 oz. each) chocolate snickers bars, chopped
• 1 Oreo Pie crust

Whisk pudding mix and milk for 2 minutes.  Stir in 1/2 of the whipped topping.  Mix in Snickers bars.  Spoon pudding mix into the crust.  Top with remaining whipped topping.  Add shaved chocolate on top (optional).  Refrigerate until ready to serve.

Jam Shortbread Bars

• 1 package yellow cake mix
• 1/2 cup chopped pecans or walnuts
• 4 tablespoons butter, softened
• 1 egg
• 8 ounces jam, any kind

Preheat oven to 350 degrees.  Grease and flour a 13X9 pan.  Line pan with parchment paper.  In a large mixing bowl, combine cake mix and chopped nuts.  mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended.  In a small bowl, slightly beat egg and add to mixture.  Beat at low speed until mixture begins to stick to side of mixing bowl.  Pour into prepared pan.  Spread jam over mixture in pan.  Bake for 20 – 25 minutes.  If desired, drizzle a glaze over warm bars and cut into small diamond shapes.

recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing Minnesota.

Coconut Muffins

 

INGREDIENTS:

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

2/3 cup milk

1/3 cup vegetable oil

1/2 teaspoon coconut extract

1/4 cup flaked coconut

TOPPING:

1/4 cup sugar

1/4 cup flaked coconut

1 tablespoon butter or margarine,

softened

1/2 teaspoon ground cinnamon

DIRECTIONS:

1.  In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, oil and extract; mix well. Stir into dry ingredients just until combined. Stir in coconut. Fill greased or paper-lined muffin cups two-thirds full.

2.  Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack

Chef John’s Banana Bread

From All Recipes.com

I made this recipe a few weeks ago and it was delicious!

INGREDIENTS:

cooking spray

3 ripe bananas

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup softened butter

1 cup white sugar

2 large eggs

1/4 teaspoon vanilla extract

1 tablespoon milk

1 cup chopped walnuts

1/3 cup semisweet chocolate chips

DIRECTIONS:

1.
Preheat the oven to 325 degrees F (165 degrees C).

2.
Grease a 9x4 inch loaf pan.

3.
Mash bananas in a bowl.

4.
Whisk together flour, salt, baking powder, and baking soda in another bowl.

5.
Beat butter and sugar with an electric mixer or spatula in a large bowl until smooth.

6.
Stir in mashed bananas.

7.
Add eggs to the butter mixture one at a time, fully blending in each egg before adding the next.

8.
Stir in vanilla extract and milk.

9.
Stir in chopped walnuts, chocolate chips, and flour mixture until just incorporated.

10.
Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.

11.
Bake in preheated oven for about 1 hour 10 minutes, or until an inserted wooden skewer comes out clean.

12.
Let the bread rest in the pan for 15-20 minutes. Remove from pan. Slice and serve.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta

• 10 slices bacon

• 1 cup mayonnaise

• 3 tablespoons dry ranch salad dressing mix

• 1/4 teaspoon garlic powder

• 1/2 teaspoon garlic pepper

• 1/2 cup milk, or as needed

• 1 large tomato, chopped

• 1 (4.25 ounce) can sliced black olives

• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Burst of Lemon Muffins

From Taste of Home Recipes

12 Servings Prep: 15 min. Bake: 20 min.

Ingredients

· 1-3/4 cups all-purpose flour

· 3/4 cup sugar

· 1 teaspoon baking powder

· 3/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup (8 ounces) lemon or vanilla yogurt

· 1 egg

· 1/3 cup butter, melted

· 1 to 2 tablespoons grated lemon peel

· 1 tablespoon lemon juice

· 1/2 cup flaked coconut

· TOPPING:

· 1/3 cup lemon juice

· 1/4 cup sugar

· 1/4 cup flaked coconut, toasted

Directions

· In a large bowl, combine the flour, sugar, baking powder, baking soda

· and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel

· and lemon juice until smooth; stir into dry ingredients just until

· moistened. Fold in the coconut.

·

· Fill greased muffin cups two-thirds full. Bake at 400° for 18-22

· minutes or until golden brown and toothpick inserted near the center

· comes out clean. Cool for 5 minutes before removing from pan to a

· wire rack.

·

· In a saucepan, combine the lemon juice and sugar; cook and stir over

· medium heat until sugar is dissolved. Stir in coconut. Using a

· toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture

· over muffins. Serve warm or cool to room temperature. Yield: 1

· dozen.

Easy Pierogi Casserole

Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

What You Need

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.

 

Basic Cookie Dough

A terrific all purpose dough that can be turned into a variety of cookies, rolled, dropped and shaped.

• 3 &  1/3  cups all purpose flour
  
• 1/2 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1 cup unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1/2 cup packed dark brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla

1. Sift flour, baking powder and salt onto wax paper.
   
2. Combine butter, sugar, and brown sugar and beat with a mixer until well combined.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until evenly blended.  Dough can be wrapped in plastic wrap and refrigerated up to 3 days.  Makes about 4 cups dough.

Peanut cookies:

• 2 cups Basic Cookie Dough
  
• 1 egg white
  
• 1 cup honey roasted peanuts finely chopped.

1. Preheat oven to 375 degrees 
   
2. Shape dough into 32 balls.
   
3. Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray.  Spread peanuts on waxed paper.   Working with a few balls at a time, roll in egg white and coat with peanuts.  Arrange 1 & 1/2 inches apart on cookie sheets.
   
4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack to cool completely.  Makes 32 cookies.