Thursday, July 29, 2010

Chocolate Chip Oatmeal Cookies

This is a recipe that my mom is famous for!  She said that she got the recipe from her mom (my grandma).  I think it is the BEST chocolate chip cookie recipe I have ever tasted (and I have tasted a LOT of them!).  Give it a try.

Chocolate Chip Oatmeal Cookie

from Ruth Naylor

1 c butter flavored shortening

¾ c brown sugar

¾ c granulated sugar

2 eggs

1 tsp baking soda dissolved in 1 tsp warm water

(I have no idea why this is done, but I always do it – my daughter just puts the baking soda into the flour and she says it works fine. I am just an obedient child I guess! If the recipe says to do it – I do it!)

1 tsp salt

1 tsp vanilla

1 ¾ c flour

2 c quick oats

1 bag milk chocolate chips

½ c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. In a mixer, cream sugars and shortening until light and fluffy. Add eggs one at a time and mix well. Add soda/water mixture, vanilla and salt and mix well. Next , mix in the flour. Stir the oatmeal, chocolate chips and nuts in by hand. Scoop cookie dough onto a cookie sheet sprayed with Pam and bake for 7-8 minutes. (These are best when they are not overcooked).

It's Cookie Time!

For the next month, I will be sharing some of my favorite cookie recipes.  I hope you will enjoy them!  I thought it might be a good time for cookies, with school starting in a month or so.  I have wonderful memories of coming home from school on that first day and smelling the yummy smells of hot cookies greeting me at the door.  It was a great time to sit down and share how our day went.  I did this with my kids, and my daughter is carrying on the tradition.

I don't make a lot of cookies these days, because there are only the two of us living here now.  I was talking to my daughter, who also deals with this problem, and she told me that when she makes a batch of cookies, she bakes a few, and then forms the rest into logs, wraps them in plastic wrap - then foil, then freezes them.  Later, when she wants a few hot homemade cookies, she simply pulls a log out, slices off a few cookies, and bakes them.  (You just bake them a little longer because they start out frozen)  I love this idea!  Now we can have cookies without fearing that we will eat the entire batch at once!


My friend Melinda commented on my blog about how she freezes the dough.  She said that she forms the cookies, freezes them on cookie sheets, then when frozen she puts them in a zip-lock bag and can pull them out one at a time - all ready to bake!
You can put them close together on the cookie sheet to freeze
In the zip lock bag- ready to go in the freezer.
Thanks Melinda!

Monday, July 19, 2010

Wedding Ice Cream

At our Young Women's camp many years ago, we had a "leaders' siesta" one hot afternoon midway through the week.  The Stake YW presidency sat us in chairs, with our feet in tubs of warm soapy water, gave us the YUMMIEST ice cream treat ever to eat, and massaged our shoulders or gave us foot rubs!  It was heaven!!!!  This ice cream tasted like homemade ice cream with fruit in it.  When I found out how simple it was to make and that it didn't take an ice cream maker, salt and ice to create, I was SO excited!  I have made this many times since, and it is always a big hit.  I don't know why it is called wedding ice cream, but I assume someone served it at a wedding at one point - it would be perfect.  I serve it with a little cookie, like a Pepperidge Farm Pirouette to make it look fancy.
I am bringing 4 batches of this ice cream to a family party on Friday, and the raspberries in my garden are coming on like gangbusters, so I went out and picked these this morning and it was enough to make 3 of the 4 batches! (I used a bag of frozen raspberries for the other batch)  I love summer!!!
This ice cream only has 3 ingredients.  Pineapple sherbet, raspberries and bananas.

Cut the bananas in half, lengthwise, then in half again to make quarters.

Next, slice them into little pieces.

This is what the ice cream looks like when made with the frozen raspberries.  It will turn more pink as the raspberries thaw a little and the juices flow!

This is what the ice cream looks like made with the fresh raspberries.  This picture is taken before it is put in the freezer.  A beautiful pink color - you would never know it is made with pineapple sherbet.

 Wedding Ice Cream
from Melanie

1/2 gallon pineapple sherbet
3 ripe bananas
1 bag of frozen raspberries or a generous 2 c of fresh raspberries

Leave the sherbet out at room temperature for about 1/2 hour to soften.  Put the sherbet into a large bowl and stir until smooth.  Stir in raspberries.  Slice and quarter bananas and add to ice cream.  Stir well and freeze.   (Let it thaw a little before serving to soften.)

Monday, July 12, 2010

Mini Blueberry Turnovers

For our book group last month, my friend Kris made these blueberry turnovers.  I ate one and immediately wanted more!  They are delicious!  They were fun and easy to make.

The puff pastry box had 2 sheets in it, so I doubled the recipe and we had plenty for our dessert for Sunday Dinner.

I have only used puff pastry sheets one other time, but I  can't believe how easy they are to work with and how fluffy and yummy they turn out.

Lay the puff pastry sheet out on the counter and cut it into 9 squares.

Spoon 1 TBSP of the filling down diagonally and put the fresh blueberries into the cream cheese mixture.

Fold the sides into the center, wet the points with a little water and press to seal.  Brush with egg whites and sprinkle with sugar before baking.  One site I looked at said you can cover and refrigerate the turnovers at this point for up to 4 hours before baking - you just add a little more to the baking time.

Mini Blueberry Turnovers
makes 9 small turnovers

4 ounces cream cheese, softened
1 egg
1/4 c sugar plus extra for sprinkling
1 sheet puff pastry, thawed
1/2 pint blueberries (1 cup)

Preheat oven to 400 degrees.  Lightly coat a baking sheet with oil or cooking spray.

Place the cream cheese in a small bowl and stir until smooth.  Separate the egg yolk from the egg white.  Place the egg white in a small bowl and add the egg yolk to the cream cheese.  Add the sugar and stir until combined.

Lay the sheet of puff pastry on a flat surface and cut into 9 small squares.  Spoon 1 TBSP of the cream cheese mixture down the center of each square from one corner to the opposite corner.  Press the blueberries into the cream cheese mixture.  Fold the sides into the center, wet the points with a little water, and press tightly to seal. 

Place the turnover on the baking pan, brush with the egg white, and sprinkle lightly with sugar.  Bake 15-17 minutes until golden brown.

Wednesday, July 7, 2010

Honey of a Chicken Salad

Many years ago, I was at a girl's camp in the mountains and the leaders took turns planning the meals.  This was one of the lunches we had and it tasted SO GOOD to me!  I know that things always taste better when you are in the mountains, but this was especially good.  My friend Jodi gave me this recipe.  I love it. 

Some nights I don't have much time to cook dinner, so this is a great one that I can make during the morning and pull it out, put it in a pita pocket and dinner is ready.
These are the ingredients.  Don't forget to cut your grapes in half using this helpful tip
To toast your pecans, put them on a cookie sheet sprayed with Pam and bake at 350 degrees for about  5 minutes, or until they become fragrant (watch them closely so they don't burn)
You could buy deli chicken to use in this recipe, or it is so simple to just throw the chicken breasts in a pan with water (I throw them in frozen) with a little salt and pepper, some celery, and onion, and let them boil for about 20-30 minutes or until the chicken is cooked through, then cut up and cool in the refrigerator.

Honey of a Chicken Salad

4 c cubed, cooked chicken
1 1/2 c seedless grapes - sliced
1 c toasted pecan pieces
1/2 c mayonnaise
1/4 c vanilla yogurt
2 TBSP honey
1 tsp poppy seeds
1/4 tsp white pepper
1 TBSP fresh lime juice

In a large bowl, combine chicken, grapes and nuts.  In a small bowl, combine mayonnaise, yogurt, honey, poppy seeds, white pepper and lime juice.  Add to chicken mixture and gently toss to coat.  Serve on lettuce leaves or in a pita bread pocket.

Sunday, July 4, 2010


When I was growing up, we lived about 3 miles from where the city set off fireworks on the 4th of July and we found the best place to watch them was ON OUR ROOF!  I have such wonderful memories of climbing the ladder with my family and sitting on a blanket, in the dark, watching the fireworks and eating Scotcheroos.  To me- this is what the 4th of July tastes like.  My mom made them for us on the 4th (and only on the 4th), and I have made them for my kids, and now, they are making them for their kids.  A tasty and very easy tradition. 

I can always remember this recipe because it is 1 cup of everything except the cereal

1 cup corn syrup

1 cup sugar

1 cup peanut butter

6 cups Rice Krispies

1 cup milk chocolate chips

1 cup butterscotch chips
 Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies  cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in microwave, stirring every 30 seconds until melted.  Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.  (We would always put them in the refrigerator or freezer to speed up the process, and I can't tell you how often we ate them frozen - YUMMY!  but hard on the teeth!)

This recipe can be doubled and it fits just perfectly in one of those big cookie sheets.

Thursday, July 1, 2010

Amber's Salad

I first tasted this salad at a baby shower given by my niece Amber.  I loved it and asked for the recipe.  She told me how easy it was and I was even more excited! 

The ingredients are all either from bags, bottles,
cans or Costco (chicken).

I love the mix of the coleslaw in with the spinach and lettuce - a very tasty, healthy and pretty combination!

Amber's Salad (This is a corrected version - I forgot about the Parmesan cheese when I first posted this)

1 bag of Romaine Lettuce Salad
1 bag of Cole Slaw Salad
1 bag of Spinach
1 small bag of Craisins
1 small can of Honey Roasted Peanuts
1 Deli Chicken cooled and diced
1 cup fresh grated parmesan cheese (not powdered in a can)
1 bottle of Poppy Seed  Dressing

Place all ingredients except the dressing together in a large bowl and toss.  Add the dressing right before you serve it.  (You can vary the amount of dressing to your liking)  This makes a huge salad!
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