Lisa's Random Recipes

[bunkie68]

I thought I'd share some of my favorites here! :) Some are tried and true, some are things I haven't tried but that sound really tasty. And if you're looking for low-fat or healthy, forget it - most of this stuff is just good ol' comfort food. Enjoy!

[bunkie68]

Here's a little invention I came up with when DH and I were low-carbing faithfully - he loved it!

Chicken a la Maillet

4 boneless skinless chicken breasts
1 bell pepper, chopped
Chopped onion
Minced garlic
1 large can sliced mushrooms, drained
1 14-oz. can diced tomatoes, drained
1 4-oz. can diced green chilies
1 1/2 C. heavy cream
1+ cup shredded Monterey Jack cheese
Salt and pepper to taste

In a nonstick skillet, cook chicken breasts in a small amount of olive oil; remove from heat when done and set aside. In a large saucepan (I used a 3 quart saucepan), sauté onions, bell pepper, and garlic in a small amount of olive oil until fragrant. Add tomatoes, mushrooms, and green chilies, and sauté for a few minutes longer. Add heavy cream and cheese; stir frequently until cheese is melted. Add salt and pepper to taste. Heat until sauce is bubbly. Pour sauce over chicken in skillet; heat until sauce thickens slightly, stirring frequently.

NOTE: I have since made this recipe without the green chilies and find that I like it better that way.

[bunkie68]

Here's an easy and yummy chicken recipe - experiment with different flavors of salsa to see what you like best (I found that raspberry salsa was quite tasty)!

Easy Picante Chicken

4 boneless, skinless chicken breasts
3/4 cup sour cream
3/4 cup salsa
1 cup mozzarella, shredded
pepper, to taste
salt, to taste

1. Preheat oven to 375 degrees.
2. Place thawed chicken in bakeware and lightly salt/pepper, if desired.
3. Bake chicken for 30 minutes and remove.
4. Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken).
5. Take picante/salsa and spread over chicken.
6. Bake another 10-15 minutes (time varies depending on amount of chicken used).
7. After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute.

[bunkie68]

The recipe as written makes a rather large amount, and any leftovers will freeze well.

Pepper Steak

3 pounds stew meat (I use extra lean and cook it a long time)
1 onion, diced
1 green bell pepper, diced
2 cans diced tomatoes (undrained)
Minced garlic to taste
Red wine to taste (optional)
Seasonings to taste (I use salt, garlic pepper, Tony’s Creole seasoning, Tabasco garlic basting sauce, and Italian seasoning)

Cook stew meat until brown in a little olive oil in a nonstick skillet. Add onion, bell pepper and garlic; sauté until vegetables are soft. Add tomatoes, red wine and seasonings, and enough water to make the stew the desired consistency. Cover and simmer over medium-low heat until meat reaches desired tenderness.

Serve over hot cooked rice (can skip the rice if you're doing a low-carb diet).

[bunkie68]

There are never any leftovers when I make this! :)

Stuffed Mexican Pie

2 lbs. ground meat, cooked & drained (use ground sirloin, lean ground pork, or ground white meat turkey or a combination of any two.)
½ cup chopped onions
¼ cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
½ teaspoon garlic powder
½ cup + 1 tablespoon sour cream
1 egg white, beaten stiff

Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease the pan). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes.

Serves 6. 5 carbs per serving.

From Low Carb Luxury (http://www.lowcarbluxury.com)

[zennifer]

That sounds good. :eating: DH and i would just use veggie crumbles insted of meat. ;)

[bunkie68]

I came up with this when I was trying to think of high-protein things to eat for breakfast.

Swiss Scrambled Eggs
butter or olive oil
2 eggs
1/8 cup milk
1 (3/4 oz.) wedge soft spreadable cheese, diced (I use Laughing Cow Original Creamy Swiss)
salt and pepper to taste

Heat butter or olive oil in a medium skillet over medium-high heat. While skillet is heating, beat eggs and milk together until foamy. When skillet is hot, pour eggs into skillet and scramble until just beginning to set. Add cheese to eggs and continue cooking eggs to desired doneness. After the eggs are done, put them on a plate and continue to stir until the cheese is completely melted.

Serve immediately.

Serves 1; probably very easy to multiply it for more! :)

[bunkie68]

This is a recipe I found in my recipe files - I've had it for ages.

1 egg, slightly beaten
1/4 cup sugar
1/2 cup orange juice
2 tablespoons salad oil or melted shortening
2 cups biscuit mix
1/2 cup orange marmalade
1/2 cup chopped pecans
1/4 cup sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter or margarine

1. Combine first four ingredients.
2. Add biscuit mix and beat vigorously for 30 seconds.
3. Stir in marmalade and pecans.
4. Grease muffin tins or line with paper baking cups.
5. Fill muffin tins 2/3 full.
6. Combine sugar, flour, cinnamon and nutmeg.
7. Cut in butter until mixture is crumbly.
8. Sprinkle over muffin batter.
9. Bake at 400 degrees for 20 to 25 minutes.

[bunkie68]

I found this in the Waco Tribune-Herald several years ago. The title is 100% accurate!

Nonstick cooking spray
1/2 cup unsalted butter
4 ounces unsweetened chocolate, broken in pieces
1 3/4 cups dark brown sugar
1 pinch salt
2 teaspoons vanilla extract
3 eggs
1 cup all-purpose flour
3/4 cup semisweet chocolate chips

1. Preheat oven to 375 degrees.
2. Coat a 9-inch-square baking pan with nonstick cooking spray.
3. In a large, heavy-bottomed saucepan over medium heat, begin melting the butter.
4. When it is half melted, add the chocolate.
5. Remove from heat and stir until the butter and chocolate are completely melted.
6. Stir in the sugar, salt, vanilla and eggs until smooth.
7. Stir in the flour until well-combined.
8. Mix in the chocolate chips.
9. Pour and scrape the batter into the prepared pan.
10. Bake for 20-25 minutes, until the top is dry but the center is still damp.
11. Do not overbake.
12. Remove from the oven and cool on a rack until the brownies are cool and firm, about 30 minutes

[bunkie68]

Yummy!!! :)

1 can niblet corn
1 can cream-style corn
1 cup cubed cheese (I use Velveeta)
3/4 cup uncooked tiny alphabet pasta

1. Cook pasta and drain.
2. Mix with 1/2 stick butter, seasonings to taste, corn and cheese.
3. Bake in buttered baking dish at 350 degrees for 30 minutes.

[bunkie68]

This is a quick easy recipe, and a nice change from the usual cheese-based Rotel dip! :)

1 lb. bulk sausage
2 (8.00 ounces) packages cream cheese
1 can Rotel, with liquid drained out

1. Brown sausage in skillet; drain excess grease.
2. Add cream cheese and cook over medium heat until melted.
3. Add Rotel and mix well.
4. Serve warm with chips.

[bunkie68]

I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.

3/4 cup unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 1/2 cups firmly packed light brown sugar
4 cups raspberries, fresh or frozen (no need to thaw if using frozen)
1 cup semisweet chocolate chunks or semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. Melt the butter in a 9" x 13" baking pan.
3. In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
4. Pour half of the batter directly into the hot buttered pan.
5. Add 3 cups of the raspberries and the chocolate chunks.
6. Pour the remaining batter over the berries, then top with the last cup of berries.
7. Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
8. Let cool at least 10 minutes before serving.

[bunkie68]

A tasty, easy party favorite.

1 cup Rice Krispies
1 cup peanut butter crunch cereal
1 cup salted peanuts
1 cup small marshmallow
1/2 package white almond bark, melted

1. Mix all ingredients together.
2. Drop onto waxed paper by spoonfuls.

[bunkie68]

12 ounces cream cheese, softened
1 (8.00 ounces) container Cool Whip
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 prepared graham cracker crumb crust (I use the "two extra servings" size)
1 can blueberry pie filling

1. In medium-sized mixing bowl, beat cream cheese until well softened.
2. Add sugar, vanilla and lemon extract and mix well.
3. Fold in Cool Whip.
4. Pour mixture into prepared crust and spread evenly.
5. Top with blueberry pie filling and refrigerate until ready to serve.

[bunkie68]

A holiday favorite in our family.

1 (3.50 ounces) box pistachio pudding mix
1 (15.25 ounces) can crushed pineapple, drained
1 cup small marshmallow
8 ounces Cool Whip
1 cup pecans, chopped

1. Mix all ingredients together.
2. Refrigerate before serving.
3. Can be doubled for a crowd.

[bunkie68]

This has been a potluck standby for me for years - it's always been a big hit.

2 bunches broccoli, chopped into small pieces (I usually buy two bags of the precut broccoli florets)
10 slices bacon, cooked and crumbled
3/4-1 cup raisins
1 bunch green onion, chopped
1 cup mayonnaise
3 tablespoons milk
3 tablespoons red wine vinegar
1/4 cup sugar

1. Prepare this salad 24 hours before you plan to serve it.
2. Mix broccoli, bacon, raisins and green onions together.
3. In a separate bowl, mix mayonnaise, milk, red wine vinegar and sugar together; blend until smooth.
4. Pour mayonnaise mixture over broccoli mixture and stir until well combined.
5. Refrigerate for 24 hours; stir mixture 5 times during the 24 hours and stir again just before serving.

[bunkie68]

2 lbs. carrots, sliced into rounds and cooked until just crisp
1 (10.00 ounces) can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 small onion, chopped
1 green bell pepper, cut into strips
2 tablespoons Worcestershire sauce

1. Mix all ingredients together and refrigerate for several hours.
2. Serve cold.

[bunkie68]

This soup is served at a local restaurant called Lucky's Cafe. I believe it was originally served at Good Eats, which is no longer in business and seems to have transmogrified itself into Lucky's. The recipe was originally published in the Dallas Morning News in 1996. I'm guessing at the preparation time as I've never made this recipe at home - I've only had the soup in the restaurant. And boy, is it good!!!

3 boneless skinless chicken breasts (about 16 ounces)
2 teaspoons oil
1 medium onion, sliced 1/4 inch thick
1 poblano pepper
2 tablespoons butter
3 cloves garlic, minced
2 cups mushrooms, sliced
8 ounces frozen whole kernel corn
1 quart water
1 lb. processed American cheese, cut into cubes
4 tablespoons cornstarch
Salt & freshly ground black pepper

1. Rinse the chicken breasts, pat dry, and brush with oil.
2. Season with salt and pepper.
3. Slice onion into rings 1/4 inch thick, but don't separate the rings.
4. Rinse the poblano pepper and pat dry.
5. Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
6. Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
7. Chop the onion, pepper and chicken into bite-size pieces.
8. Melt butter in a large heavy pot over low heat.
9. Saute garlic and mushrooms in the butter for 5 minutes or until softened.
10. Add the chicken, onions, pepper, corn and 2 cups of water.
11. Mix and simmer for 5 minutes.
12. Add cubed cheese and simmer until the cheese has melted.
13. DO NOT allow the soup to boil.
14. In a separate bowl, mix the cornstarch with 1/2 cup water.
15. Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
16. Cook over low heat until thickened, stirring constantly.

[bunkie68]

I got this recipe on a cooking segment of the local news. The recipe was created by Dean Fearing, chef at The Mansion on Turtle Creek here in Dallas. It's easy and tasty, too!

1/4 cup vegetable oil
3 lbs. chickens, cut into serving pieces (about)
2 cups coconut milk
1 cup Shiner Bock beer (if you can't get Shiner Bock, any other dark beer would probably work)
1 medium onion, chopped
1 large bell pepper, chopped
Salt and pepper

1. Heat oil in large Dutch oven or saucepan.
2. Brown the chicken on both sides.
3. Take the chicken out of the pan and pour off all but 2 tablespoons of the drippings.
4. Return the chicken to the pan, add the coconut milk and beer, and bring to a boil.
5. Reduce heat, cover the pan and simmer until the chicken is almost tender, about 30 minutes.
6. Add the vegetables and season to taste with salt and pepper.
7. Simmer, uncovered, until the liquid has thickened to the consistency of gravy, about 15-20 minutes more.
8. If the liquid evaporates before then, add more beer.
9. NOTE: I used boneless skinless chicken breasts and a 12-ounce bottle of Shiner Bock when I made this, and it turned out great.
10. NOTE: You can also use cream of coconut instead of coconut milk (I did this by accident the first time I made it, not realizing that there was a difference!)- it still comes out tasting good, but the resulting dish is a lot sweeter than if it's made with coconut milk.

[bunkie68]

I got this recipe from a friend of mine. He calls them "Negative Cookies" because they're like a photographic negative of chocolate chip cookies.

1 1/4 cups butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 (11 ounces) package white chocolate chips

60 cookies

Preheat oven to 350°.
In a small bowl, cream butter and sugar.
Add eggs and vanilla and blend well (you can use a spoon or a hand mixer), until the mixture resembles paste.
In a larger bowl, mix flour, cocoa, soda, and salt (it may helpful to use a wire whisk to do this; be sure to mix to the bottom of the bowl).
When it is mixed it will look like a light cocoa.
Add the butter mixture to the flour mixture and mix the two together using a spoon; blend well.
The mixture will look very creamy and runny at first, but will thicken after about a minute.
Stir in white chocolate chips.
Place teaspoon-sized drops on an ungreased cookie sheet.
Bake in preheated oven for 8 to 9 minutes.

[bunkie68]

I got this recipe from a friend of mine. I thought it was unusual that the recipe didn't call for white sugar, but I figured, hey, I'll give it a shot. Best chocolate chip cookies I've ever eaten - they stay soft for days (if they last that long!).

2/3 cup margarine or butter, softened
2 cups brown sugar
2 tablespoons water
1 teaspoon vanilla
2 eggs
2 2/3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2-2 cups chocolate chips

60 cookies

In a medium bowl, mix the first 5 ingredients and then blend in the last 4 ingredients.
Add about 1 1/2-2 c. chocolate chips (can use other flavors of chips for variety).
Mix well and drop by teaspoonfuls on a nonstick cookie sheet or parchment paper.
Bake at 350 for 8-10 minutes.

[bunkie68]

I'm going through recipes I've collected over the years and posting ones that sound interesting here, so I'll be able to find them later! I don't even remember where this one came from.

1 9-inch frozen deep dish pie shell
1/2 lb bulk sausage, sage-flavored
1/4 cup yellow onions, chopped
3/4 cup dried cranberries
1 1/2 cups shredded monterey jack cheese
3 eggs, lightly beaten
1 1/2 cups half-and-half
parsley or sage leaves, as garnish

6 servings

Preheat oven to 400 degrees.
Let frozen pie shell stand at room temperature for 10 minutes.
Do not prick the shell.
Bake pie shell for 7 minutes.
Remove from oven and set aside.
Reduce oven temperature to 375 degrees.
Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
Drain off excess fat.
Remove from heat.
Stir in cranberries.
Sprinkle cheese on the bottom of the pie shell.
Top cheese evenly with sausage mixture.
Combine eggs and half and half in medium bowl.
Whisk until blended but not frothy.
Pour egg mixture over sausage mixture in pie shell.
Bake for 40-45 minutes or until knife inserted in center comes out clean.
Let stand for 10 minutes before serving.
Garnish with fresh parsley or sage.

[bunkie68]

I came up with this when I had a craving for Swedish meatballs. I thought it turned out surprisingly well. Add a salad and some garlic bread, and you've got dinner!

1 (39 ounces) package frozen meatballs (I used Rosina's homestyle)
1 (12 ounces) jar beef gravy
1 (10.75 ounces) can condensed golden mushroom soup
Milk
8 ounces sour cream

4-6 servings

Combine gravy, soup, and a soup can full of milk in a large saucepan.
Stir until mixed well.
Add meatballs and cook on medium-high heat until meatballs are heated through (about 20-30 minutes with the size of meatballs I used).
Reduce heat to medium-low; add sour cream and cook until heated through.
Serve over egg noodles.

[bunkie68]

I was looking at other smoothie recipes, but didn't seem to have everything for any of them. I came up with this using what I had on hand. Tasty, and a good high-protein breakfast that's portable - good for busy people on the go. And it's kid-friendly, too - Julian took a sip of this, and he liked it so much, he did a happy dance and asked for more! :rollingey

3/4 cup vanilla yogurt (I used fat-free)
1 cup milk (I used skim)
1/2 cup frozen raspberries
1/8 cup chocolate protein powder (I used Designer Whey from GNC)

1-2 servings

Put all ingredients into blender and blend until thoroughly mixed.
Pour into tall glass and drink immediately.

[bunkie68]

The Dove's Nest is one of my favorite local restaurants, and this recipe is from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." It is absolutely delicious, and one of my favorite things that they serve.

1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup butter
1 (10 ounces) can cream of potato soup
2 1/2 cups milk
1 tablespoon Worcestershire sauce
1 tablespoon chicken base
1 lb. bulk sausage, browned
2 (17 ounces) cans cream-style corn
1 teaspoon crushed red pepper flakes
2 cups shredded cheddar cheese
1/4 cup chopped cilantro

10-12 servings

Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender. Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
Simmer until the cheese is melted, stirring frequently. Ladle into soup bowls.

[bunkie68]

Another goodie from the Dove's Nest cookbook! :lick:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 cups chopped tomatoes or 2 (10 ounces) cans tomatoes and green chilies, chopped
6 tomatillos, chopped
1 medium jalapeno, seeded,minced
2 cups chicken stock
1 (7 ounces) can chopped green chilies
2 cups chopped cooked chicken
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 cup chopped cilantro
2 (19 ounces) cans cannellini or great northern beans
1 tablespoon fresh lime juice
salt and pepper
sour cream
shredded monterey jack cheese
fried corn tortilla strips

8-10 servings

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer. Do not brown. Add the tomatoes, tomatillos and jalapeno.
Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

[bunkie68]

I had a craving for soup the other night, and threw this together from what I had on hand. I was happy with the outcome - a cheesy, warm, comforting soup that was easy to fix.

1 (10.75 ounces) can Fiesta nacho cheese soup
1 3/4 cups milk
1 lb ground beef
Diced onions
1 (14.5 ounces) can diced tomatoes, drained
1 (4 ounces) can diced green chilies
Seasoning to taste (I used salt, garlic powder, chili powder and cumin)

4-6 servings

In large saucepan, brown ground beef.
When meat is almost done, add onion and saute until soft.
Drain most of the fat off the meat.
Add soup and can of milk and stir until thoroughly mixed.
Add diced tomatoes, green chilies and seasonings.
Heat over medium heat until warmed through.
Serve immediately.

[peaches312004]

wow Lisa all of then sound great, I will have to try them and especailly the cookie one...

[bunkie68]

This is a vegetarian recipe I found on a website I frequent. I haven't tried it yet, but it sounds good, so I thought I'd write it down where I wouldn't lose it! :) And I'm not normally a big fan of tofu, but I've used it to make desserts before, and they've turned out really well, so I reckon this one is worth a try.

1 12-ounce package silken tofu, extra firm
1/3 C. honey
1/3 C. peanut butter
2 tsp. vanilla
1/8 tsp. salt
1/3 C. cocoa powder

1. In a blender, puree the tofu until it reaches a smooth consistency.
2. Add honey, peanut butter, vanilla and salt. Continue to blend until the mixture is thoroughly combined and the texture is smooth. Remove one cup of the mixture and set aside.
3. Add the cocoa powder to the remaining mixture in the blender and blend thoroughly.
4. Divide the chocolate mixture evenly among four dessert dishes. Layer the reserved peanut butter mixture over the chocolate mixture, dividing evenly among the four dessert dishes.
5. Cover the dishes with plastic wrap and chill for two hours.
6. Garnish with chocolate curls or chopped peanuts if desired and serve.

[bunkie68]

I can't take credit for the recipe or the name - just sharing a recipe that's wonderfully easy and sinfully gooooooooood! :lick:

INGREDIENTS:
1 cup butter
2 cup white sugar
4 eggs
2 tsp vanilla
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 tsp salt
1/2-1 cup semi-sweet chocolate chips (optional)


Preheat oven to 350 degrees. Grease and flour a 9x13” pan. In a large saucepan, melt 1 up butter. Remove from heat, and stir in sugar, eggs, and 2 teaspoon vanilla. Beat in 2/3 cup cocoa, 1 cup flour, and salt. If desired, add in semi-sweet chocolate chips and mix well. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overcook.

[bunkie68]

I've made this several times for potlucks, and it's always been a huge hit.

1 (14 ounce) can sweetened condensed milk
1 1/2 ounces triple sec
1 1/2 ounces tequila
1/4 cup fresh lime juice
2 cups whipping cream, whipped
Green food coloring
1 graham cracker crust (9-inch)
Whipped cream (for garnish)
Lime slices (for garnish)
Mint leaves (for garnish)

Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring. Fill crust with mixture. Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting. Garnish each slice with whipped cream, lime slice and mint leaves.

[pegbaden]

Sounds yummy! I can't wait to make it.

[bunkie68]

I got this from a recipe mailing list I was on several years ago. Dorothy, wherever you are, thanks for sharing. And don't knock it 'til you've tried it, OK? I took it to my team Christmas party at work - it was so good, they asked me if it had alcohol in it. :lol:

3/4 lb. Velveeta cheese, cubed
1 C. butter
6 oz. unsweetened chocolate
2 T. light corn syrup
2 lbs. powdered sugar, sifted
1 1/2 C. chopped pecans
1 tsp. vanilla

Heat Velveeta, chocolate, butter and corn syrup in a 3-quart saucepan over medium-low heat, stirring occasionally, until mixture is melted. Gradually add sugar to chocolate mixture, beating with electric mixer on medium speed until smooth. Stir in pecans and vanilla. Pour into a greased 9" x 13" pan. Smooth with spatula and cover. Refrigerate several hours and cut into squares. Makes 3 1/2 pounds.

[bunkie68]

I got this from a recipe mailing list I used to be on several years ago. I just made it for the first time tonight, and these are some gooooood cookies. I'll put the recipe down just as it came to me.

1 stick Crisco-bar or 2 sticks butter (16 tablespoons total)
1 teaspoon baking soda
1.5 cups brown sugar (may substitute white sugar)
a couple glops of honey or maple syrup
2 eggs
a gurgle of vanilla (2 tablespoons if you're picky)
a hefty sprinkling of cinnamon
optional nuts (I like walnuts)
a bunch of chocolate chips (half a bag? -- don't feel compelled to use as much as they suggest on the package -- they're just trying to sell chips)
2.5 or so cups of flour

In order to fully duplicate the experience of home-made Tom's cookies, you must also add a special *surprise* ingredient, which can be anything which seems like it might taste good. Options include: a squirt of root beer (add it right before the flour), a dash of ginger, ground nuts (peanuts, pecans, or whatever), .25 cups whole-grain cereal, a small handful of vanilla/butterscotch/mint chips, a heap of cocoa powder, etc. Be creative!

Melt Crisco in a large bowl. Add in everything but the flour (but don't add the chocolate chips in while the Crisco is still hot, or they'll melt). Mix. Add flour. Mix some more. Mixing may be accomplished with a contemporary wooden spoon or through the old-fashioned method of sticking your hands in and really working the dough (old method has the benefit of being able to lick your hands clean afterwards - wash hands thoroughly). Add extra flour until a few chocolate chips don't quite stick to the dough -- this will achieve the right consistency.

Drop little clumps of dough onto baking sheet (don't use a spoon or else you won't be able to lick the dough off your fingers afterwards; don't roll them into balls or else they won't have that homemade awkwardness of shape).

Bake 9-10 minutes at 375 degrees F. Don't overcook -- Tom's cookies should come out slightly undercooked for that delicious chewy texture.

This makes about 25-40 cookies depending on how big you make them.

My notes:
I used Crisco and didn't have to add any extra flour.
I used dark brown sugar, and it gave them a really nice flavor.
My secret ingredient was dried cranberries - yummy!

[bunkie68]

This recipe comes from an old church cookbook of mine. Natchitoches meat pies are a Louisiana specialty. I haven't made this recipe myself, but every Natchitoches meat pie I've had has been delicious!

Filling
1 lb ground beef
1 1/2 lbs ground pork
2 tablespoons flour
1 tablespoon shortening
2 large onions, chopped
6 green onions, chopped
3 tablespoons chopped parsley

Pastry
4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup melted shortening
Milk

18 pies

To make the filling:
Make a roux of shortening and flour.
Add all other ingredients and salt and pepper to taste.
Allow to cook thoroughly, and let cool before placing on dough.

To make the dough:
Sift flour, baking powder, and add shortening and then eggs.
Add enough milk to make a stiff dough.
Roll very thin, and use a saucer to cut a circle of dough the same size as the saucer.
Fill half of the circle with meat mixture, fold dough over, and press closed with a wet fork.
Fry in deep fat until golden brown.

[bunkie68]

This is something that I threw together with ingredients I had on hand. I thought it turned out pretty well - easy and tasty. Not fancy, but it's good comfort food!

1 lb ground beef
1 onion, chopped
Minced garlic
1 (14 1/2 ounce) can whole kernel corn, drained
1 (10 1/2 ounce) can Rotel, drained
4 ounces cream cheese
Asadero cheese, for topping (or other cheese of your preference)

4-6 servings

Brown ground beef in large saucepan.
Add onions and garlic; saute until onions are soft.
Add cream cheese; cook, stirring constantly, until cream cheese is melted.
Add corn and Rotel; cook until the mixture is heated through.
At this point I did add some Asadero cheese (a soft Mexican cheese, good for melting - Monterey Jack would probably work if you can't find the Asadero) to the mixture and let it melt.
Serve over mashed potatoes or Mexican rice.
Top with Asadero cheese and let melt (I microwaved mine to melt the cheese).

[bunkie68]

This is from the book Sugar Cookie Murder by Joanne Fluke. A murder mystery and yummy recipes, what's not to like? :) I haven't tried this yet, but I wanted to keep it on hand for later.

2 tablespoons amaretto liqueur
1/2 cup strawberry ice cream

1 serving

Use a blender to make these drinks.
Blend the ice cream and liqueur together until thoroughly blended.
Pour into a pretty glass and serve.

[bunkie68]

I got this recipe from my mother-in-law - she said it's very old, she thought she got it from a magazine in 1965. She said she'd probably add more dates and pecans the next time she made it, but I think I'll add more chocolate chips!

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
1 cup chopped pitted dates
1 cup sliced maraschino cherries
1 cup semisweet chocolate pieces
4 large eggs, beaten
1 cup sugar

Mix first three ingredients.
Add nuts, fruit and chocolate and mix lightly.
Beat eggs and sugar together and stir into first mixture.
Line a 9” x 5” x 3” loaf pan with brown paper; butter paper.
Pour in mixture.
Bake in slow oven (325°F.) about 1 hour and 15 minutes.
Turn out on rack to cool.
Bread is best if stored, well-wrapped, for a day or two before slicing.

[bunkie68]

Kevin's dad came up with this one. :lick:

Seasoning mix (onion, celery, red/green/yellow bell pepper - diced, as much as you like, but go easy, too much will overpower the seafood)
1 jar pimientos
1 lb shrimp (can use canned, frozen or fresh - peel fresh if using)
1 lb bay scallops (the small ones)
1 lb lump crabmeat
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Tony Chachere's Seasoning, to taste
Half-and-half
Breadcrumbs
Parmesan cheese
1 egg
Fresh parsley

28 pieces

Saute seasoning mix in a little good olive oil until clear.
Add shrimp, saute 5 minutes; add scallops, saute 2 minutes.
Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid).
Beat egg; add a little liquid from the pot to the egg, stir well and add mixture to seafood.
Add about 1/4 cup Parmesan cheese and 1/3 cup half and half.
Mixture may be a little soupy; add just enough bread crumbs to tighten it up.
Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat.
Serve in puff pastry shells baked according to package directions.

[bunkie68]

This is a potluck favorite.

1 can Mexicorn, well drained
1/2 cup green onions or jalapenos, chopped
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated cheddar cheese

Makes 3 cups

Mix all ingredients together. Serve or refrigerate overnight. Keeps well.

[bunkie68]

This is a recipe that's been in my family for years. We always had it for Christmas at my grandmother's house.

6 ounces butterscotch chips
1 cup Spanish peanuts
1 can chow mein noodles

Melt butterscotch morsels.
Add peanuts and chow mein noodles and mix well.
Drop by spoonfuls onto waxed paper.

[bunkie68]

This recipe comes from Suzanne Somers' book Eat, Cheat and Melt the Fat Away. I've ofteh served this sauce over steak, with caramelized onions and sauteed mushrooms - it's so good, I could eat it with a spoon!

4 shallots, chopped
1/2 cup red wine
1/2 cup red wine vinegar
4 tablespoons heavy cream
1 lb butter, cut into 1 inch cubes
Salt & freshly ground black pepper

1 1/2 cups (approximately)

Combine shallots, wine, and vinegar in a saucepan.
Bring to a boil, then reduce heat and simmer until almost all the liquid has evaporated and becomes thick and syrupy.
Add heavy cream and mix well.
Increase heat to high, but don't let the sauce boil.
Add the butter and continue to whisk until all the butter is incorporated.
Season with salt and pepper.
NOTE: Don't cook with any wine you wouldn't drink!

[bunkie68]

This is a recipe from an old church cookbook of mine. My mother used to make them all the time when I was younger.

5 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons sugar
1 cup shortening
2 cups buttermilk
1 package yeast
1/4 cup warm water

Dissolve yeast in water and set aside.
Sift all dry ingredients and cut in shortening.
Add buttermilk and yeast and mix well.
Pour onto floured board and knead.
Then roll out to 1/4 or 1/2 inch thickness and cut.
Put into greased baking pan and let rise to double size (about 1 1/2 hours).
Bake at 400 degrees for 15 minutes.
This dough will keep in a refrigerator for a week if covered tightly.
After cutting the biscuits out, they can be frozen on the pan and then placed in a plastic bag.
They will not stick together.
Take out as many as necessary and let them rise from one to two hours.
Then bake.

[bunkie68]

This is another favorite from my favorite Waxahachie restaurant, The Dove's Nest. The recipe comes from their cookbook. This salad will keep in the refrigerator for several days.

Dressing
1/2 cup vegetable oil
1/2 cup chopped onions
1/4 cup white wine vinegar
1/4 cup honey
2 teaspoons Tabasco sauce
Salt and pepper

Salad
8 ounces smoked turkey, cubed
2/3 cup crumbled blue cheese
2/3 cup coarsely chopped pecans, toasted
1 cup red seedless grapes

To make dressing, combine the oil, onion, wine vinegar, honey and Tabasco sauce in a blender container.
Process until smooth.
Season with salt and pepper.
To make salad, combine turkey, bleu cheese, pecans and grapes in a salad bowl and mix gently.
Add the dressing, tossing to coat.

[bunkie68]

This is a variation on a recipe I got from a friend of mine. Julian was scarfing it down when he was just about 19 months old.

2 (14 1/2-ounce) cans whole kernel corn
1 (8-ounce) package cream cheese
1 (4-ounce) can diced green chilies
1 cup shredded colby-monterey jack cheese
Seasoning to taste (I used garlic powder and Tony Chachere's Creole Seasoning)

In a medium saucepan, combine corn, cream cheese and green chiles.
Heat over medium high heat until the cream cheese is melted and smooth.
Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.

Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.

NOTE: I drained one can of corn and did not drain the other can.
You may prefer to drain both cans if you want less sauce.

[bunkie68]

1 lb. sausage (can use regular or hot)
1 8-oz. package cream cheese, softened
1 C. Bisquick
1 C. shredded cheddar cheese

Mix all ingredients together. Roll into balls and bake at 400 degrees for approximately 20 to 25 minutes until browned.

[bunkie68]

Here's the pie we'll be having for dinner tonight - I'll come back with the verdict after Brian's tried it. (I had to eat some of the filling, and I thought it was pretty darned tasty.)

Raspberry Lemonade Pie

1 12-oz. can frozen raspberry lemonade concentrate, thawed
[Note: Original recipe called for a 16-oz. can of pink lemonade concentrate, thawed - I didn't have a 16-oz. can of raspberry lemonade, so I added a couple of slugs of regular lemonade concentrate to the raspberry]
1 cup sweetened condensed milk
1 8-oz. carton Cool Whip
1 9-inch graham cracker crust

In a medium bowl, mix together the lemonade, condensed milk, and Cool Whip until smooth and creamy. Pour into graham cracker crust and chill several hours before serving.

NOTE: The pie tasted really good, and looked like it set up well. But when I cut it, it was runny. Still tasty, just had to eat it with a spoon instead of a fork. :lol: There are other lemonade pie recipes out there with ice cream or cream cheese in them, so I may give one of those a try to see if they come out any firmer.

[bunkie68]

Chocolate Stuff

This is from The Sweet Potato Queens' Book of Love by Jill Conner Browne, and it's the best stuff EVER. If this doesn't help you feel better when you're having a bad day, I don't think there's any hope for you! :lol: (I'd also recommend all of her books for some good reading when you're feeling down.)

2 eggs
1 C. sugar
1/2 C. flour
1/4 tsp. salt
8 T. (one stick) butter
2 heaping T. Hershey's cocoa (it has to be Hershey's in the brown box, or it will mess things up)
1 generous tsp. vanilla
Chopped nuts (optional, and to taste)

Beat eggs with sugar and flour. Add salt. Melt cocoa and butter together in the microwave; add butter-cocoa mixture to the other stuff. Add vanilla and mix well. Pour into a greased loaf pan, put the loaf pan in a pan of water, and bake at 300 degrees for 40-50 minutes. Chocolate Stuff should be crunchy on top and gooey underneath.

Don't bother trying to cut it or putting it on a plate - just grab a spoon and start eating. :lick:

[bunkie68]

Sausage and Grits

From The Lady and Sons Savannah Country Cookbook by Paula Deen.

1 C. uncooked grits
1 lb. ground sausage
1 onion, chopped
2 4 1/2-ounce cans diced green chilies
8 T. (one stick) butter
2 eggs, beaten
2 C. grated Cheddar cheese
10 dashes Tabasco
1 tsp. paprika
1/4 C. chopped fresh parsley

Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute sausage, breaking it into small pieces. Saute onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnish with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.

[bunkie68]

Brazen Martini

This is from one of my little cocktail books, Atomic Cocktails.

2 ounces well-chilled vodka
1/3 ounce Parfait Amour (violet liqueur)
6 ice cubes

Pour vodka and violet liqueur over ice cubes in shaker. Strain into martini glass. Garnish with an orange twist if desired. Drink. :drink:

[bunkie68]

I found this little gem on Recipezaar, posted by Galley Wench. It is FABULOUS. :lick: Don't let the chile pepper disturb you - you don't so much taste it, it just gives the chocolate a boost.


Ancho Chile Fudge Pie

1 cup butter
2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup walnuts, toasted
1/2 cup pecans, toasted
1 cup semi-sweet chocolate chips
3/4 teaspoon ground ancho chili pepper (see note)
1 (9 inch) pre-baked pie crust

Preheat over to 350 degrees.

Melt butter and allow to cool to room temperature.

In a medium mixing bowl, beat eggs until well blended.

Add flour and sugars, mix until smooth.

Add cooled butter and mix well.

Fold in nuts, chocolate chips and ground ancho chili pepper.

Pour mixture into prepared pie crust.

Bake 30 to 40 minutes until pie tests done.

Serve warm, topped with fresh whipped cream.

Note: Ancho peppers are available whole. To grind, soften peppers in water for 30 minutes, Drain and grind in a blender. DO NOT SUBSTITUTE CHILI POWDER.

My note: I found ancho chile powder in the spice section - I'm too lazy to grind peppers myself. :lol: Just make sure the label specifies that it's ANCHO chile powder and not just plain ol' chili powder.

[bunkie68]

Italian Chili

I came up with this, trying to duplicate a dish I had at Johnny Carino's.

2 lbs. Italian sausage (I used 1 lb. hot and 1 lb. sweet)
2 15-oz. cans navy beans, drained
4 cans diced tomatoes
1 can water
Onion to taste
Bell pepper to taste
Minced garlic to taste
Black pepper to taste
Italian seasoning to taste

Brown sausage in large Dutch oven. Cook until no longer pink. Add onion and bell pepper and cook until vegetables are soft. Add minced garlic, beans, tomatoes, water and seasonings. Simmer for approximately 1 hour on medium-low heat. Ladle into bowls; top with shredded mozzarella cheese and serve immediately.

NOTE: As written, this makes a huge amount. I had a lot to put in the freezer.

[bunkie68]

Sausage Bread

This came from a recipe list I was on years ago - shared by Syndi Cardwell. Thanks, Syndi, wherever you are!

3 loaves frozen bread dough, thawed
1 lb. mild bulk sausage
1 lb. hot bulk sausage
8 oz. Mozzarella cheese, shredded
8 oz. sharp Cheddar cheese, shredded
Parmesan cheese

Cook sausage and drain well; shred cheeses. Roll out bread dough, one loaf at a time. Spread each portion of dough with about 1/3 of the sausage and cheeses. Sprinkle with Parmesan cheese. Roll up the bread dough and close the ends. Brush the top with melted butter. Wrap in foil and bake about 45 minutes at 350 degrees or until brown.

You can freeze the prepared loaves and cook later (I've never done this, so I'm not sure how much that might increase the baking time).

Yummy! :lick:

[bunkie68]

Egyptian Meat Pie

I got this from a recipe list I was on years ago.

1 package of phyllo dough
1 pound ground meat (can be all beef or a combination of beef and lamb)
1 large onion, minced
1 green bell pepper, minced
Minced garlic to taste
2 T. melted butter or oil
Salt, pepper and cumin to taste

Preheat oven to 350 degrees.

Saute onions, bell pepper and garlic in a little butter or oil until soft. Add meat and cook until no longer pink. Add spices and mix well. Remove from heat and drain excess fat.

Prepare a rectangular baking dish (recipe said 12 x 6, I used 9 x 13) by lightly brushing the bottom and sides with melted butter or oil. Layer the phyllo dough in the prepared pan, brushing each second or third sheet with butter or oil. When half of the phyllo dough has been placed into the pan, spread the meat filling over the dough. Continue layering the phyllo dough over the meat filling, making sure to brush the top layer with a bit of extra butter or oil to ensure a nice golden color.

Before baking, cut through the pie with a sharp knife to make squares or diamonds.

Bake at 350 degrees until golden. (If I remember correctly, I baked it for about 25-30 minutes.)

Note: I topped the meat mixture with feta cheese before putting the remaining phyllo in the pan.

Note: The original recipe says it can be made vegetarian by using spinach and feta cheese rather than the meat mixture as the filling.

[bunkie68]

Crab Dip

Kevin's mom makes this, and it is goooooood. :lick: The last four ingredients are just to taste.

8 ounces cream cheese
1 can crabmeat
1 can small shrimp, deveined
1/2 C. mayonnaise
Liquid smoke
Tony Chachere's Creole seasoning
Lemon juice
Garlic powder

Mix all ingredients together. Refrigerate for several hours. Serve with crackers.

[bunkie68]

Cheree's Crock Pot Potatoes

One of my co-workers brought this for a potluck, and was kind enough to share the recipe with me. It's yummy! She says you can modify the recipe to make as much or as little of it as you want. These are the measurements she gave me.

Small serving:
6 medium potatoes
1/2 lb. bacon
1 medium onion
1/2 C. apple cider vinegar
1/2 cube of beef bouillon
Salt and pepper to taste

Large serving:
1 5-lb. bag of potatoes
1 lb. bacon
1 large onion
1 C. apple cider vinegar
1 cube of beef bouillon
Salt and pepper to taste

Boil potatoes until they are soft and the jackets peel off. Cut the potatoes up and put in a crock pot. Fry bacon crisply and let drain. Chop onion in small pieces and sauté in bacon grease. After sautéing a few minutes pour the apple cider vinegar and bouillon cube into the onions and simmer for a few minutes. Salt and Pepper the potatoes. Pour the onion and vinegar mix over the potatoes and crumble the bacon on the top. Leave on low in crock pot until ready to serve. I normally try to let it be at least a couple of hours because I think it tastes better. If you cook the potatoes the night before and mix the next morning you might need to turn the crock pot up a bit to warm the potatoes up before eating.

[bunkie68]

Nancy's Corn Salad

Another potluck goodie from a co-worker. I'm writing the recipe exactly as she gave it to me.

Canned whole kernel corn, drained - use however many cans you need for the number of people you're feeding (I used three for the potluck, can use a combination of white and yellow)
1 bell pepper (red or green, to add color), chopped
1 bag shredded cheese (I use the Mexican mix)
1 small onion, chopped fine
Salt and pepper to taste (I only use pepper)
Hellman's mayo (it must be Hellman's or Mary Kay Ash will haunt you from her grave. It's her recipe)

Mix all together, refrigerate until right before you serve.

Crunch up a bag of chili cheese Fritos and pour into mixture and mix in.

NOTE: I have no idea how much mayonnaise was used - enough to get it to sort of bind together, I guess. I plan to just add it a heaping tablespoon at a time until I'm happy with it.

NOTE: I am not responsible for the editorial comments, just typing the recipe as it was given to me.

[bunkie68]

The Snowy Boulevard

Found this on Recipezaar (http://www.recipezaar.com), posted by CountryLady - it's a good warm-up on a cold winter night!

3/4 ounce vanilla vodka
3/4 ounce coffee liqueur
6 ounces hot cocoa
Homemade marshmallows or whipped cream

Pour vodka and liqueur into heatproof mug. Top with hot cocoa. Garnish with a homemade marshmallow or whipped cream.

NOTE: I don't have vanilla vodka, so I used regular - tastes great to me. :lick:

[pegbaden]

Hi Lisa, I made your crab dip not to long ago (before Thanksgiving) and it was YUMMY!! I'm making it again for tomorrow. I came back here to get the recipe printed and what do my eyes see???????? A yummy sounding vodka cocoa drink I'm going to try tonight, will go well with my cinnamon sugar bunuelos! I'll let ya know :)

[bunkie68]

Peg, how'd the drink go with the bunuelos? That sounds yummy! :lick:

[bunkie68]

I got these from a mailing list I was on several years ago.

Booze Brownies

1 21-oz. fudge brownie mix (or brownies made from favorite recipe)
1/4 cup bourbon
1 cup butter
3 tablespoons rum
2 cups powdered sugar
1 cup chocolate chips
1 tablespoon vegetable shortening

Bake brownies according to package directions. Drizzle brownies with bourbon as soon as removed from oven; refrigerate.

Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again.

When cold, melt chocolate chips and shortening together. Spread or drizzle quickly on top of brownies. Chill.

Note: Do not increase alcohol amounts, this will NOT make these brownies better!

[bunkie68]

I made this last night, and was so happy with the way it turned out, I thought I'd share! Brian gave me the tip about the dill.

Dilly Potato Soup

8 large potatoes, peeled and cubed (I used a combination of Klondike Rose and Klondike Gold potatoes, and I used about 11-12 small and medium potatoes - I'm estimating on the 8 large)
8 oz. cream cheese
2-3 T. butter
Chopped ham
Salt
Black pepper
White pepper
Dill

Boil potatoes in large pot with enough water to cover potatoes and have a little extra. (I used an eight-quart pot.) When potatoes are tender, drain about 2/3 of the water, leaving some in the pot. Add cubed cream cheese and butter. Cover and allow cream cheese and butter to soften. Combine with potatoes and remaining water, mashing some of the potato cubes to thicken the soup. Add chopped ham. Season with salt, black pepper, white pepper and dill to taste (I used about 1/2 T. dill, and found that that gave it a good flavor). Serve immediately.

[peaches312004]

They sound yummy Lisa, expecially the brownies!!!

[bunkie68]

They were giving out samples of this on Saturday when Brian and I went grocery shopping, and it was WONDERFUL. :lick: I'm writing it down so I don't lose the recipe!

Ancho Chili Dip

2 8-oz. packages cream cheese, softened
1 jar ancho chili red pepper jam (I bought this at HEB, not sure where else they might have it)
1 bag real bacon bits
1 bunch green onions, chopped (tops only)

Mix cream cheese with all other ingredients. Beat with a hand mixer until smooth and creamy.

Enjoy with Kashi crackers.

[bunkie68]

This is a recipe I got from my friend Denise. She says it's a "must-have" for Thanksgiving and Christmas at their house. :)

Frozen Cranberry Salad
Makes one 9" x 13" pan

2 cans cranberry sauce (either jellied or whole-berry)
1 large can crushed pineapple
2 T. lemon juice
1 bag mini marshmallows
1 tub Cool Whip
2 T. crushed walnuts (optional)

In a blender, mix pineapple (do not strain), cranberries and lemon juice until blended - chunky, not perfectly pureed. Pour mixture into a 9" x 13" pan and add marshmallows (mix a little so the marshmallows are coated with the cranberry sauce - it helps the topping stick later). The marshmallows will be floating on the top. Freeze until solid. Cover with Cool Whip, sprinkle with nuts, refreeze. Remove from freezer 10 minutes before serving to allow it to soften a little.

[bunkie68]

I found this on Noshings (http://noshings.blogspot.com), a food blog that I read. It purports to be very similar to the Lofthouse cookies you can buy at the grocery store - you know, the soft sugar cookies with the wickedly delicious frosting. I haven't tried it yet, but believe me, I will be doing so. :lol:

Ingredients:

1 French Vanilla cake mix (I used Duncan Hines Moist Deluxe brand)
1/2 c. flour + 3 T. flour (mix well into the cake mix)
3 eggs, large
1/3 c. oil (I used soybean)

Mix well with a handmixer or Kitchen Aid. The dough will be stiff, enough to roll into 1" balls. I placed them on a Silpat type baking sheet, these are lovely to keep your cookies from getting too brown. Flatten the balls with the heel of your hand to about 1/2" thick.

Bake these off at 325* for about 12-14 minutes. You will know they are done when they feel somewhat firm in the center.
Take them out of the oven and let them sit for at least 5 minutes to finish baking and let set up.
Transfer to a sheet of foil to cool completely. While they cool, start the icing.

Icing:

1 stick unsalted butter, room temp.
1/3 c. shortening
1 tsp. vanilla
3 Tb. half and half or milk (this varies somewhat depending on how thick you want your icing.)
4 c. confectioners sugar

Mix well with a hand mixer and either pipe on with a pastry bag or schmear on with a spatula. At this point, you MUST use sprinkles...if you don't, the sugar cookie faeries will come and take your cookies away, because you don't deserve them.

Store the cookies in a tupperware type container right after the icing has set. (This is supposed to be the secret to getting the texture right.) The cookies will get that dense, cakey texture after being stored in the air tight container overnight or for a few hours.

[peaches312004]

Oh Wow they do sound Yummy, I may have to attempt to make these myself... Thanks Lisa