Thursday, October 18

Fruity Sherbet

Soften slightly the ice cream and sherbets
1/2 gallon Raspberry Sherbet
1/2 gallon Pineapple Sherbet
1/2 gallon Vanilla Ice Cream
Fold gently together the above ingredients.
Then fold in the fruit and nuts below:
1-2 packages frozen raspberries
2 diced bananas - not too ripe
12 oz. can drained crushed pineapple
1 1/4 cups coarsely chopped pecans
Small jar chopped cherries
1 1/2 Cups blueberries, frozen are fine
Place the above back into the ice cream/sherbet containers and freeze.

Cranberry Chip Cookies

1/2 Cup butter
1/2 Cup Shortening
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 Cup flour
1 tsp baking soda
1/2 tsp salt
1 Cup chocolate chips
1 Cup vanilla chips
1 Cup craisins
1 Cup chopped pecans

Bake at 350 for 9-11 minutes
This recipe is from Suzanne Hix - she would bring these to the ward when she would visit.  DELICIOUS
Picture courtesy of Taste of Home

M & M Cookies

1 Cup shortening
1 Cup Brown Sugar
1/2 Cup white sugar
Beat until fluffy - 2 to 3 minutes
Add 2 tsp vanilla
2 eggs
2 1/4 Cup white flour
1 tsp baking soda
3/4 tsp salt
Then add 1 Cup M & M's
Drop by spoonful unto ungreased cookie sheet.  Decorate with more M & M's pressing them slighthly into the dough so they won't fall off.
Bake at 375 for 10 minutes.
Photo courtesy of 24/7 moms.

Minestrone Soup

Recipe adapted by Our Best Bites
1 lb. Italian sausage
1 medium onion, diced
4 cloves minced garlic
4 c. water
2 stalks celery, diced
2 large carrots, diced
1-2 small zucchini, quartered and chopped
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes
1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper
1/8-1/4 tsp. red pepper flakes

Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.
Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

4 high-quality ciabatta or focaccia rolls or 8 slices high-quality sandwich bread (like sourdough)
Creamy Chipotle-Lime Dressing (recipe below)
8 1-ounce slices Provolone or pepperjack cheese (or half Provolone and half pepperjack)
1/2 cup guacamole
2 portabello mushrooms, cut into 1/2″ slices
1 small red onion, sliced
1/2 pound fresh asparagus, tough ends snapped off
1/2 cup (approximately) roasted red peppers
Creamy Chipotle-Lime Dressing
1 cup mayonnaise
1/2 cup buttermilk
1 1-ounce package Hidden Valley Ranch dressing mix
3-4 cloves garlic
Juice of 1 lime
1/4 cup adobo sauce (from a can of chipotle chilies)
1/2 cup roughly chopped cilantro (about 1 handful)
To prepare the dressing, place all the ingredients in a blender and blend until combined. Refrigerate for at least 30 minutes before serving.
Preheat oven to 450. Line a baking sheet with aluminum foil. Place washed and snapped asparagus, sliced portabellos, and sliced onion on the baking sheet. Drizzle with 2-3 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to evenly distribute the the oil and salt and pepper (you may need a little more on the mushrooms because they tend to absorb it). Roast for 15 minutes or until veggies are tender.
While the veggies are roasting, spread both sides of each piece of bread with the Creamy Lime-Chipotle Dressing. Place a slice of cheese on the bottom. Add 1/4 of the roasted red peppers.
Spread the top with guacamole and then place another slice of cheese on top of the guacamole.
When the veggies are done roasting, divide them among the sandwiches (on the bottom half). Top each sandwich and cook in a panini press (or on a skillet with a heated pan pressed on top of the sandwich). Allow to stand 2-3 minutes before cutting in half and serving. Makes 4 large sandwiches.
Picture and recipe courtesy of  Served this at Rachel's Wedding - amazing.

Orzo Salad

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 TBS extra virgin olive oil
1 clove garlic, minced
2 TBS fresh parsley,minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Placed blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano. 
This can be served warm, room temperature or cold.
Picture courtesy of For the Love of

Kathleen Magnusson's Creamy Chicken Soup

Use 3 - 14 1/2 oz or 1 - 49 oz can of Chicken Broth or make your own chicken broth by boiling bones and skin from a rotisserie chicken.  Cup up your favorite vegetables and cook until tender in chicken broth.  (The vegetables I like to use are:  Potatoes, onions, celery, green pepper, carrot.)  In another sauce pan, melt 1/2 Cup butter.  Add 1/3 Cup cornstarch, 3 Cups milk, 1 Cup cream.  Heat until thick.  Add milk mixture to vegetables.  Add cup up chicken from rotisserie chicken, or canned chicken, or cooked chicken tenders.  Add 1/2 tsp pepper, 1 tsp salt and 1 TBS dried parsley flakes. You can also add other seasoning such as Mrs. Dash.

Ooey Gooey Chex Mix

1/2 Box Rice Chex
1/2 Box Golden Grahams
1 Cup almonds
1 Cup pretzels
1 Cup coconut

Melt 3/4 Cup butter
Add 1 Cup Sugar and 1 Cup karo Syrup
Boil 2 minutes and pour over cereal mix.
Photo Courtesy of The Recipe Critic

Twix Bar Cookies

  • 2 C plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter melted and cooled until warm
  • 1 C packed brown sugar
  • 1/2 C sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla
  • 2 C coarsely chopped Twix Bars
  1. Preheat oven to 325 degrees
  2. Chop your Twix bar into 1/4 inch chunks
  3. Cut each bar in half lengthwise and then chop into 1/4 inch pieces width wise
  4. In a bowl combine flour, soda and salt
  5. Set aside
  6. In your mixer blend butter and sugars together until combined
  7. Beat in egg, egg yolk and vanilla
  8. Add in dry ingredients and beat until just combined
  9. Fold in Twix Bar chunks
  10. Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft
  11. Do not over bake
  12. Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove (Use Silpat)
    Recipe and picture from Your Home Based Mom

Caramel, Pretzel, Chocolate Chip Cookies

  • 1 C butter flavored shortening or butter
  • 3/4 C white sugar
  • 3/4 C brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/4 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 C milk chocolate chips
  • 1 C caramel bits
  • 1/2 C broken pretzel pieces
  1. Preheat oven to 350 degrees.
  2. In your mixer cream together shortening/butter with brown sugar and white sugar until light and fluffy.
  3. Add in the eggs and beat until combine.
  4. Add in vanilla.
  5. Add flour, baking soda and salt and stir until combined.
  6. Do not over mix.
  7. Add in chocolate chips, caramel bits and pretzels.
  8. Drop by spoonful onto a prepared cookie sheet and bake for 8-10 minutes or until light brown. Cool on sheet for five minutes and then move to a wire rack.
  9. Makes 3 dozen.
    Picture and recipes from Your Home Based Mom

Fish Tacos with Lime-Cilantro Crema


  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish fillets (such as halibut, tilapia, red snapper, etc.)
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage


Preheat oven to 425 degrees. To prepare crema, combine the first eight ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Dulce De Leche Cupcakes


  • 1 and 3/4 cups  cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup  unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract2
  • seeds scraped from 1/2 of a vanilla bean
  • 1/2 cup  full-fat sour cream at room temperature
  • 1/2 cup whole milk at room temperature


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. 
  5. Pipe in some dulce de leche after the cupcake is cooled and frost with vanilla buttercream frosting and drizzle with more dulce de leche.

     Vanilla Buttercream


    • 1 cup unsalted butter, softened to room temperature
    • 4 - 5 cups  confectioners' sugar
    • 1/4 cup  heavy cream
    • 2 teaspoons pure vanilla extract
    • salt, to taste


    1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
    2. Cover tightly and store for up to 1 week in the refrigerator.

Reesa's Chicken Salad

2 lbs chicken breast, cooked and shredded* or rotisserie chicken
Chicken broth to cook your chicken in (if using a slow cooker)
1 apple, diced of your choice; (we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste

1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours or use rotisserie chicken.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve.

Charro Beans

Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.


  • 16 oz uncooked pinto beans
  • 5 slices bacon cut into smaller pieces
  • 3 beef franks cut into cubes
  • 1 cup ham cut into cubes
  • 1 pound Mexican chorizo
  • 2 tomatoes diced
  • 1/2 bunch of cilantro chopped
  • 1/2 onion diced
  • jalapeƱo if desired
  • 1 more chipotle peppers depending on how spicy you want it
  • 1 clove garlic chopped
  • pepper oregano, paprika, cumin, and salt to taste.


To Cook the Pinto Beans - Stove top

  1. Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
  2. Let boil for about 1.5 hours, checking often to make sure that there is still enough water.

To Cook the Pinto Beans - Slow Cooker

  1. Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
  2. Turn the slow cooker on to high and heat for 3 hours.

To Make The Charro Beans

  1. Add the bacon to a large pot and cook for about 5 minutes.
  2. Add the chorizo and continue cooking until cooked through.
  3. After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
  4. Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
  5. Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
  6. If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
  7. Serve hot as a side dish or on its own.
    Recipe and picture from

Dad's Chocolate Chip Cookies

1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar
1 eggs
1/2 tsp vanilla
1 Cup flour
1 3/4 Cup oats
1/2 tsp baking powdered
1/2 tsp baking soda
1/4 tsp salt
chocolate chips.

Mix butter and sugars.  Add egg and vanilla.  Mix dry ingredients separately and add to wet ingredients slowly.  Bake at 350 for 10 minutes.
This recipe of from Trista Ogilvie

Caramel Apple Dip

  • 1 x8oz brick cream cheese, softened
  • 1 container prepared caramel dip (approx. 16 oz)
  • ½ - 1 package heath bits
  • 8-10 granny smith apples, cored and sliced
  1. thoroughly combine the softened cream cheese and 2 big spoonfuls of the prepared caramel dip. spread across the bottom of a glass pie plate.
  2. spread the remaining prepared caramel dip as the second layer.
  3. sprinkle heath bits all over the top. chill in fridge for a couple of hours.
  4. serve with sliced granny smith apples
  5. Recipe from

Burrito Bowl


3 cups cooked white rice
2 tablespoons chopped fresh cilantro
1 tablespoon orange zest
2 cups cooked black beans
1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
2 cups Pork Carnitas, recipe follows
1 cup shredded Cheddar
1/2 cup sour cream
2 green onions, chopped
Easy Pico de Gallo:
Pinch of sugar
2 medium tomatoes, seeds removed, and chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro
Pork Carnitas:
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil


  1. In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.

Easy Pico de Gallo:

  1. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.

Pork Carnitas:

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.  Serve
REcipe courtesy of Melissa d'Arabian

Roasted Red Pepper Raviloli

  • 3 red bell peppers
  • 2-3 Tbsp onion
  • 2 Tbsp minced garlic
  • 1/4 C fresh basil
  • 3 Tbsp olive oil
  • 1- 1 1/2 C half and half
  • 1 tsp cornstarch
  • 1/3 C grated Romano or Parmesan Cheese
  • 2 Tbsp butter
  • salt and pepper to taste


  1. Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
  2. Remove the skin from the peppers and cut into small pieces.
  3. In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
  4. Mix corn starch and half and half together well, no lumps.
  5. Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency.
  6. Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency.
  7. Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.
Roasted Red Pepper Ravioli was originally written by Leigh Anne Wilkes

Monday, October 15

French Toast Casserole

MAKES 2   9 x 13's
4 Croissant rolls
4-5 slices of 2 different types of bread - potato, white, french
1 pound of butter
1 - 8 oz cream cheese
1 cup maple syrup
1 dozen beaten eggs
3 cups 1/2 and 1/2
1 TBS vanilla

Break all bread into bite-sized pieces and put into two 9 x 13's and let them sit overnight.  They are better if the bread is a little stale.  In one bowl, put 1 pound of butter, cream cheese and maple syrup.  Don't mix but put it in the refrigerator.  In another bowl, beat eggs with 1/2 and 1/2 and vanilla.  Put that in the frig.  In the morning microwave the first bowl until butter is melted.  There can be chunks of cream cheese.  Pour over bread in dish.  Whisk the second bowl and pour in the baking
dish.  Sprinkle with cinnamon.  Bake at 375 for 35-45 minutes.

Eggs Florentine

12 eggs
2 Cups cottage cheese
1 Cup grated Swiss or Jack cheese
4 oz Feta cheese, cubed
4 oz cream cheese,cubed
10 oz. frozen chopped spinach, thawed and drained
1/2 tsp. nutmeg
Beat eggs lightly.  Stir in spinach and nutmeg.  Add cheese and mix.  Pour into 2 greased pie plates.  Bake at 375 for 40 minutes or until knife in center comes out clean.  Allow to cool 5 to 10 minutes before cutting.

Friday, October 12

Magy's Chicken Salad

1 boneless chicken breast
3 cans of mixed vegetables, carrots, mexican squash
1/2 a head of lettuce
sour cream
1 can of jalapenos
1 bag of tostadas
1 onion
tomato bouillon with chicken flavor

1.  Add TBS of vegetable oil to a pan and apply medium heat.
2.  Add 1 cup of rice and cook until it is light brown.
3.  Then add a couple of pieces of onion for flavor
4.  Add 2 cups water
5.  Add 1 TBS of tomato bouillon
6.  (After adding tomato bouillon, taste the mixture of water.  If you think it needs more tomato bouillon
, add more)
7.  As water starts to evaporate, you will want to add more water until rice is fully cooked.

1.  Cook the chicken in salt water for 1 hour and a half (add as little or as much salt as as you like).
2.  After its done cooking, let it cool.
3.  Then shred the chicken by hand.
4.  Add 3 cans of mixed vegetables (without the water with the shredded chicken in a bowl).
5.  Chop 1/2 of head of lettuce into fine pieces and add to bowl
6.  Add sour cream, mayonnaise and mustard as much as you'd like
7.  Also, add a small amount of jalapeno juice from the can
8.  Mix everything together.

Monday, October 8

Decadent Brownies

Take one brownie mix for a 9 x 13 size pan. Mix according to package. Put half of mix in greased 9 x 13. Place large Symphony Almond and Toffee bars on batter, then top with the remainder of the batter. Bake according to package directions. Picture courtesy of Food Fanatic

S'mores Cookies

  • 11 Tablespoons unsalted butter , softened
  • 1 cup brown sugar , packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • optional 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 regular sized Hershey’s bars , broken into pieces
  • 1-2 packages graham crackers , broken into squares


  1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
  2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
  3. Add the flour mixture to the butter mixer and combine on low speed.
  4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
  5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
  6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
  7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
  8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
  9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
    Picture and Recipe courtesy of The Girl Who Ate Everything

Thursday, October 4

Jiffy Cornbread with Creamed Corn

2 boxes Jiffy corn muffin mix
1 Cup sour cream
3 beaten eggs
1/2 Cup melted butter
1 tsp salt
16 oz can creamed corn
Mix all ingredients together and pour into greased 9 x 13 baking dish.  Bake at 375 degrees for 35 minutes or until lightly brown.

Honey Butter

½ Cup butter
1/4 tsp vanilla
1 egg yolk
½ Cup honey
whip softened butter.  Add vanilla and egg yolk.  Add honey gradually while whipping.  Makes 1 cup.