Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

Milk Chocolate Chip Cookies with Caramel Bits and Walnuts

1 stick butter

1 stick of margarine or 1/2 cup butter shortening

3/4 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

3 cups all purpose flour

1/2 tsp. salt

3/4 tsp. baking soda

1 bag of milk chocolate chips

1/2 bag of caramel bits

1/4 pound chopped walnuts

Preheat oven to 350 degrees

Put parchment paper down on your cookie sheets (this eliminates greasing the sheet)

Cream together room temperature butter, margarine and both sugars until creamy and fluffy.

Add the eggs beat for a minute until mixed in well.

Add the dry ingredients (flour,salt and baking soda) which have been sifted together.

Mix together until smooth.

Add milk choc. chips, caramel bits and walnuts.

Mix until these are distributed evenly throughout the batter.

Use a spoon to measure and drop on your cookie sheet.

Space about an inch or more apart.

Bake for 8-9 minutes at the 350 degree temp.

When removed from oven immediately place cookies on wire rack, unless you like crispy throughout cookies.

In that case let them cool on your cookie sheet.

My lil sis Adriana sent me the basic recipe, I tweaked it a little and this is what I got..

Enjoy!!

Lemon Sheet Cake with Lemon Glaze

1 cup melted butter

1/2 cup lemon juice

1/2 cup water

2 cups flour

2 cups sugar

2 eggs

1/2 cup sour cream

1 t. salt

1 t. baking powder

1/4 t. baking soda

1 1/2 lemon oil or lemon extract

preheat oven to 375 degrees and grease 15 inch x 10 inch baking sheet

Mix butter, lemon juice, water together.

Add flour, sugar, salt, baking powder, baking soda and mix.

Then add eggs, sour cream and lemon extract.

Mix until smooth, about 3 min on my kitchen-aid.
Pour into greased baking sheet.

Bake for 18-22 min or until toothpick comes out clean.

Glaze:

1/2 stick butter

1/2 cup half and half

2 1/2 cups sifted powdered sugar

1/2 t. lemon extract

Scald half and half in saucepain, add butter until melted.

Add powdered sugar and lemon extract and mix until smooth.

It will be thin and runny.

Spread over warm cake and let completely cool.

Keep covered with saran wrap until it has been eaten.

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

Dr. Pepper Chocolate Mayonnaise Cake with Cream Cheese Frosting

2 cups flour
1 cup sugar
2 teaspoons of baking soda
1/4 teaspoon salt
6 Tablespoons cocoa powder
1 cup Mayonnaise (note: Miracle Whip is not mayo)
1 cup Dr. Pepper
1 1/2 teaspoons vanilla extract

Preheat oven at 350 degrees, grease 9x13" baking dish.
Mix your flour, sugar, baking soda, salt and cocoa powder until well blended.
Add Dr. Pepper, Vanilla and Mayo and mix for 4 minutes with beaters or kitchen aid.
Pour batter into baking dish and bake for 35-40 degrees, give or take depending up on your altitude and oven.

Let completely cool.

Frost with Cream Cheese Frosting

Keep in Fridge covered in Saran Wrap until it is all eaten. This keeps it moist.

Cream Cheese Frosting

1 8 ounce package of room temperature cream cheese
1 stick of salted butter room temperature
3 cups of powdered sugar (give or take more, depending upon how thick you like your frosting)
1 teaspoon vanilla

Beat cream cheese, butter and vanilla together until smooth and well mixed.
Add your powdered sugar a half cup at a time until you get the consistancy you like.
Beat until smooth and has a sheen to it..
Store whatever you may not use in tupperware in fridge and use on other goodies like cinnamon rolls, cupcakes, graham crackers..

Apple Blueberry Walnut Crisp

• 

4 cups sliced peeled tart apples (I like granny smith or pink ladies)

2 cups blueberries (fresh or frozen or even dehydrated)

2 tablespoons sugar

1cup of flour (white lily is my fav!)

3/4 cup brown sugar

· 1/2 teaspoon salt

· 1/2 teaspoon ground cinnamon

· 1/4 teaspoon ground nutmeg

1 cup quick cooking oats

1 stick salted butter, melted

Grease 9x13”baking dish then

Add the apples

Next add the the blueberries.

Mix sugar and 2 tablespoons flour; sprinkle over fruit.

Combine brown sugar, oats, salt, cinnamon, nutmeg and remaining flour.

Stir in melted butter with a fork until mixture is crumbly.

Sprinkle over fruit;

Top with walnuts . Bake at 350° for 55-60 minutes or until apples are tender.

Serve warm.

Vanilla Ice Cream is an excellent topping for it!

Angel Biscuits

ANGEL BISCUITS

1 1/2 t. active dry yeast 1/2 cup warm water 5 cups all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 cup butter flavor shortening 1 3/4 cups buttermilk Preheat oven to 400°F. Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening. Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times. Do not overmix or the biscuits will be tough. Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles. Place on greased cookie sheets with biscuits just touching each other, closely spaced. Brush with melted butter or cream. Bake at 400°F for 11-12 minutes or until lightly golden

Chicken Curry Casserole

Ingredients

2 cups cubed, cooked chicken breast

3 cups cooked jasmine rice

2 cups fresh or frozen broccoli

2 cups of grated sharp cheddar cheese

1 can of cream of mushroom soup

1/2 cup mayo

1/2 cup sour cream

1 1/2 teaspoons curry

1/2 t kosher salt

1T lemon juice

Preheat oven at 350 degrees

In a greased 9x13" baking dish assemble the casserole.

Cooked rice on bottom

Chicken on rice

Broccoli on chicken

Mix the soup, mayo, sour cream, curry, salt and lemon juice in a bowl, until smooth

Pour curry mixture over the broccoli, chicken, rice

top the casserole with the cheese.

You can also sprinkle paprika over the cheese for color if you like

Cover with tin foil and bake for 50-60 min.

Chicken and Steamed Dumplings

4 chicken breasts , cooked and cubed
2 carrots, peeled and diced
4 Idaho russet potatoes, peeled and diced
3 stalks of celery, chopped
1/2 bag frozen peas
1/2 bag of frozen corn

Broth

16 ounce can of chicken broth
1 can of cream of chicken soup
1/2 heavy cream
1 teaspoon fresh chopped rosemary

Dumplings

1 1/2 cup White Lily self rising flour
1/2 teaspoon cracked black pepper
a dash of salt
3/4 cup Buttermilk

Boil carrots, potatoes and celery until fork tender. Drain and add peas, corn and cubed chicken.

Mix broth and then put in veggies and chicken. mix well

Mix your dumplings and then take a Tablespoon worth of dough and drop onto the top of the broth-chicken-veggie mixture. Don't stir anymore. Continue to top with the dumpling dough until top is covered.

Bake at 400 degrees until dumplings are done.