Kitchen Sink Homemade Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 2 cups semisweet chocolate chips
- 1 cup sweetened flake coconut
- 1 cup raisins
- 1 cup coarsely chopped walnuts
- Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
- In a large bowl with a wooden spoon, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, chips, coconut, raisins, and walnuts, and stir until well blended.
- Drop batter by heaping tablespoons or with a 1 ounce ice-cream scoop onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.
Larry Joe Mullins –Hillbilly Yummy Recipes
4 cups pecans whole
1 1/2 cups sugar
1 1/2 cups packed dark brown sugar…
1 cup heavy cream
3 tbsp dark corn syrup
1 stick butter
2 tsp vanilla extract
1 tsp maple extract
Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Remove from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside.
Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
In a saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans. Stir the fudge vigorously with a wooden spoon. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes. I have done this with the paddle on my mixer because if you do not stir long enough you will not have good results.
Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour. I like to place a whole pecan on top after I cut it.
given by Beulah Patrick
Old Kentucky Home Cooking
Fleshia Johnson – White northern bean chili chicken,
This recipe can be multiplied by 2. Leftovers are great!
Serve with Parmesan Squash. or Cole Slaw or Healthy Caesar Salad or Roasted Tomatoes or yellow Squash and Onions or Zucchini Salad
1 lbs white northern beans
2 quarts cold water
1 Tbsp canola oil
1 1/2 cup white onion (chopped)
2 cloves garlic (minced)
3 large russet potatoes (peeled and cubed)
2 cups low sodium chicken or vegetable broth
1 1/2 cups white wine
1 lb boneless skinless chicken breast (cubed)
2 tsp chili powder
1 tsp Tabasco sauce
2 tsp ground cumin
1 cup 1% milk
4 ounces reduced-fat white cheddar cheese (grated)
2 tsp non-fat sour cream (per serving)
2 tsp reduced-fat white cheddar cheese (per serving) (grated)
2 tsp chopped chives (per serving)
Place beans in a bowl and cover with cold water. Soak overnight.
Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown.
Add the beans, potatoes, 1 cup of the chicken stock and 1 cup of the white wine. Cook over medium-low heat, and then let it simmer for 30 minutes.
Add the cubed chicken, chili powder, Tabasco and cumin. Stir well and add the rest of the chicken stock and white wine.
Cook over low heat until the beans are soft (about one hour).
Add the milk and grated cheese, stir and heat through. Do not allow the chili to boil.
Serve with 2 teaspoons each non-free sour cream, grated reduced-fat white cheddar and chives as garnish.
Donna Hayes with Tammy Tout
Easiest fudge recipe in the world, can’t mess it up if you tried.
1 can Eagle brand condensed milk ( 14 oz )
1 1/2 bags of chocolate chips ( 11.5 oz bags is what I use) any flavor you wish…
1 cup chopped walnuts ( optional )
Toss all ingredients in to a microwave bowl, melt till creamy pour into a 8×8 baking dish, cool for 2 hours cut and serve.
Beef Stew ,
About a pound of stew beef cut in chunks, put in a cooker with water and slow cook for 2 hours then add potatoes, carrots and onions, 1 tsp minced fresh garlic and cook till potatoes are fork tender…then in a shaker or pint jar 1/2 cup water, 2 tbs flour, 1 tsp paprika, pinch of thyme, dash of pepper and a squirt of low sodium soy sauce, put lid on an shake until no lumps and add to the pot stirring as you pour, then let it finish cooking till veggies are done…. enjoy This is a heart healthy low sodium recipe
Danellle Crank —Crockpot Cube Steak and gravy
Cube steak (I used a family size pack) that would be 6 pieces
2 cans (10.75 ounce size) cream of mushroom soup…
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes. try rolling cube steak in flour then fry till golden brown. then add the rest of the stuff milk instead of water.
Louise Slone ~Millionaire Pie
1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained…
1 cup maraschino cherries, drained & chopped
1/2 cup chopped pecans
1 can sweetened (Eagle Brand) Sweetened Condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 1/2 cups whipped topping (plus extra for garnish if desired)
Follow Spend With Pennies on Pinterest for more great recipes!
In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
Gently fold in whipped topping. Pour into crust.
Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.