Brownie Bites

Little Brownie Bites
Farm Journal
Country Fair Cookbook
copyright 1984

1 cup of butter
1 3/4 cup of sugar
1 cup of creamed cottage cheese
(use a mini food chopper)
2 eggs
2 1/2 cup of flour
1/2 cup cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup pecans or walnut or add mini chocolate chips

In a large mixing bowl cream the butter and sugar. Using a mini food processor, pulse the cream cheese to get it to a smooth paste. Add the creamed cottage cheese, and one egg at a time and mix well. Add the dry ingredients and mix. Stir in nuts. These can be baked on your greased cookie sheet about 2 inch apart and bake for 10-12 minutes. Or I used a mini muffin tin pan that has 24muffins per sheet. I sprayed this and using my small ice-cream scoop put one scoop per muffin tin. I got 6 dozen mini brownie bites. Frost with a creamy frosting and decorate if desired.

Beef & Romaine Stir-Fry

I cut the recipe in half and one night I made using the beef and the next night I used the chicken.  Its a very nice tasting meal, Use a little extra garlic-chili sauce for a little kick in your dish.  A must try recipe, bit of work doing the prep but cooks in no time.

Beef and Romaine Stir-Fry
paula Deen Quick and Easy Meals 2009 Magazine issue

1 pound of 1/4 inch sliced flank Steak
2 tbsp cornstarch
1 teaspoon salt
1 teaspoon black pepper
2 tbsp oil
2 tbsp minced garlic
1/4 cup of water
3 tbsp soy sauce
1 tbsp garlic-chili sauce add more if want add some kick to your dish
1 teaspoon sugar
1 tbsp sherry
2 red peppers
1 romaine heart sliced in 1/4 inch slices
1 (6) ounce package of rice stick noodles
1. In a small bowl combine the beef with the cornstarch and salt and pepper
2. In a small dish combine the water, soy sauce, garlic-chili sauce, sugar, and sherry.
3. using another bowl, cut the peppers in slices about 1/4 inch, and cut the lettuce 1/4 inch
4. In another bowl about 10 minutes before needed add the noodles and cover with hot tap water to soften. when ready drain the noodles.
5. In your wok or large skillet add the oil and heat to med high add the garlic and the meat and cook for about 3 minutes
6. Add the ingredients in step 2 stirring for 2 minutes
7. Add the ingredients from step 3 and using tongs keep turning this mixture over to combine. This will heat and wilt down
8. Add the drained noodles and keep tossing until all is blended.
                      Chicken version

DOUBLE CHOCOLATE CHIP PECAN COOKIES

Morgan, my daughter who lives in Texas suggested I try these cookies, She saw the magazine at HEB her local grocery store.  And I was surprised because I get the posting from Anna "CookieMadness" every week.  Anna is a food blogger from Austin, TX.  I had seen these cookies on her blog.

This recipe has been cut in half, so you could double it and get more cookies.  I made the dough the night before and covered the bowl with plastic wrap and placed them in the refrigerator.  I baked them the next morning.  Just not able to wait any longer.  Very chocolate, gooey and good.  I got about 23 cookies. After scooping them on the baking sheet I pressed them down just a little to help with spreading. Do watch the baking time. I baked them at 350 degrees  

Double Chocolate Chip Pecan Cookies
recipe from HEB "My texas Life"heb Texas-Chocolate-Chip-Pecan-Cookies
cookie madness

 print recipe
 heb- Texas-Chocolate-Chip-Pecan-Cookies

one cup plus 2 tbsp flour
3 tbsp baking cocoa
1/2 teaspoon baking soda
1/4 tsp salt
1/2 cup light olive oil
6 tbsp white sugar
6 tbsp light brown sugar
1/2 tsp vanilla
1 large egg plus 2 tbsp of another beaten egg
1 1/4 cup semi-sweet chocolate chips
1/2 cup pecan chopped

Chill dough for 24 hours if possible. Using your mixing bowl add the sugars and oil. Mix then add the egg. Then by hand add the remaining ingredients. Cover bowl and place in the refrigerator for at least 24 hours. Preheat oven to 350 degrees. Line baking sheet with parchment paper and scoop your dough and bake in the center of oven for 10-12 minutes. Makes 2 dozen cookies.

Cheesey Scalloped Potatoes & Ham

I cut this recipe in half and is very tasty.  I had leftover ham from christmas that was frozen and needed to use it.  Very tasty dish.

Cheesy Scalloped Potatoes & Ham

Land of Lakes Comfort Classics

1 cup whipping cream
1/2 cup chicken broth
1/4 cup finely chopped onion
2 tbsp flour
salt and pepper
2 pounds of potatoes peeled and sliced thinly
about 6 cups
1 cup of 1/2 inch cubed ham
1 cup or 4 ounces of shredded cheddar cheese
1 cup or 4 ounces of shredded monterey jack cheese
1 (9 ounce) package of chopped broccoli
Preheat oven to 375. In a saucepan heat the whipping cream, chicken broth, onion, flour and salt and pepper over low heat. Stirring until the mixture thickens about 4 to 5 minutes.

Peel and thinly slice your potatoes. Grease your casserole dish 13x9 then layer half the potatoes and top with the ham, and half of the cheddar and 1/2 of the monterey jack cheese. Cover with the remaining potatoes and then pour the hot cream mixture over the top. Bake covered for 50-60 minutes or until the potatoes are almost tender. Then uncover your dish and sprinkle with the broccoli and the rest of the cheese, Put back in oven for about 10-15 minutes or until your potatoes are fork tender and the cheese is melted.

RASPBERRY FILLED COOKIES

Filled Cookies
1/2 cup shortening (melted) not butter, not oleo
1 cup sugar
1 egg
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cups flour
1 tsp salt
1 tsp soda
1 tsp "Bakewell" cream of tartar

Combine the egg and sugar and then add the melted shortening. Add flour and the remaining ingredients and mix well. Roll dough out on a lightly floured pastry board and roll about 1/8 inch thick. Cut with biscuit cutter. Place this on the prepared cooking sheet lined with parchment paper then place a small amount of favorite jelly, or date filling in the center of each cookie. Place another cookie on top seal the edges with the tines of a fork. Bake at 375 degrees for about 10-12 minutes. Watch closely these cookies will puff up while baking but will not get very brown. Makes about 2 1/2 dozen depending on the size of the cookie or biscuit cutter. these cookies remind me of a filled cookie from the "cookie Jar" in Cape Elizabeth, Maine


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Beer Spice Cupcakes with Cream Cheese Frosting

Beer Spice Cake
2 cups light brown sugar
1 cup shortening
2 eggs

2 cups beer

3 cups flour

1 tsp cinnamon

1/2 tsp all-spice

1 tsp cloves

1/2 cup water
2 tsp baking soda
2 cups raisins
1 cup walnuts in batter or sprinkle on top
grease two round cake pans with butter and floured. Bake at 350 degrees for 20-25 minutes. To make cupcakes use paper liners and adjust the baking time.


Cream Cheese Frosting
1 (8 ounce) package of cream cheese softened
2 sticks of butter room temperature
2 tsp vanilla
2 1/3 cups of confectionary sugar

Spinach Enchilada Casserole

Spinach Enchilada Casserole
Creme' de Colorado Cookbook
copyright 1987

1 1/2 pounds lean ground beef
1 clove garlic
1/2 cups chopped onion
salt and pepper
2 tomatoes, chopped
8 ounces tomato sauce
2 (4) ounces cans diced green chiles
juice of 1/2 lime
1 tbsp of sugar
1 (10) ounce package chopped spinach thawed and squeezed dry
10 6 -inch corn tortillas
1/2 cup melted butter
3 cups shredded monterey Jack cheese
1 cup sour cream



Serves 8
In large skillet, cook ground beef with garlic, onion, salt and pepper until beef is cooked and no longer pink. Add tomatoes, tomato sauce, green chiles, lime juice, sugar and spinach. Mix well. Cover and simmer for 5-10 minutes.
Cut tortillas into quarters. Cover bottom of greased 9x13 inch baking dish with half the tortilla quarters, overlapping slightly. Using your pastry brush, brush them with the melted butter. Spoon half of beef mixture over tortillas. Sprinkle with half of the cheese. Arrange rest of the tortilla quarters over cheese, and brush with the remaining melted butter. Spread with sour cream and spoon the remaining beef mixture over sour cream. Sprinkle with the remaining cheese. Cover with foil bake at 350 degrees for 30 minutes. Serve with additional sour cream and salsa. 

OATMEAL DATE COOKIES BY FARM JOURNAL

Oatmeal Date Cookies
Farm Journal
Country Fair cookbook
Copyright 1984

1 cup shortening
1 cup light brown sugar
1 cup sugar
3 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups quick cooking oats
1 1/2 cups cut up dates
1 cup flaked coconut
1/2 cup chopped nuts

Mix the shortening and sugar together. Add the eggs one at a time and mix well. Sift the flour, baking powder, baking soda and salt. Add to the creamed mixture and blend. Mix by hand and add the oats, nuts, dates and coconut. I used my medium size ice cream scoop and placed them about 2 inches apart on baking pan lined with parchment paper. Then using a glass dipped in granulated sugar press each cookie slightly to flatten. Bake at 375 degress for 8-10 minutes.

Panko Chicken Salad

Oven-Fried Chicken Salad
Paula Deen Jan/Feb magazine 2011



Seasoned chicken:
1 cup of Panko crumbs I used the Italian seasoning
1/3 cup flour
2 egg whites, lightly beaten
2-3 boneless chicken breast
salt
Rinse the chicken breast in cool water then place on a dinner plate, Cut the chicken if desired into smaller pieces. salt the chicken, mix the egg whites in a small bowl, then using a small plastic bag I placed the flour. Dip all the chicken in the egg white then in the plastic bag with the flour. Mix this around so the the chicken is well coated with the flour. Then I added the 1 cup of panko crumbs to the plastic bag and mix all the chicken so it is well coated with crumbs. Then adding about 1 tbsp of olive oil to a big skillet I cooked each chick piece for a few minutes on each side. Then I placed all the chicken pieces on a small baking sheet and baked for about 15-20 minutes at 350 degrees. Depending on how thick your slices are.
Prepare your salad to your liking and place slices of the chicken on each serving. Serve with your favorite dressing. Enjoy

Pineapple Oatmeal Bars by Farm Journal

Pineapple Oatmeal Bars
Farm Journal Country Fair Cookbook

Copyright 1984

1/2 cup packed light brown sugar    

1 1/4 cup quick oats

1/2 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup soft butter
In mixing bowl combine all the above, cut in butter until mixture is crumbly. Press into a greased 11x7x1 1/2 in pan.

Using a saucepan combine the following ingredients and cook over medium heat until thick. This only takes a few minutes.

1 (1lb 4oz) can crushed pineapple ,drained
1 tbsp cornstarch
1/2 cup sugar
1/2 cup light cream
1 egg yolk
Pour this over the crust and bake at 375 degress for about 25-30 minutes. Cool in dish and then cut to desired size. I saved a few crumbs and sprinkled over the top.