Mom's Chocolate Chip Cookies

Found this on a scrapbooking website.....These are supposed to stay fat and moist, not spread out flat.

MOM'S CHOCOLATE CHIP COOKIES

2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips

Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.

I just finished baking a batch. They are definitely best when baked on a stone. They taste great!!! I was once again practicing with my convection oven. Baked 3 trays at once. The ones on the stones turned out best. The ones on the bottom are too brown on the bottom. The middle ones were on the cookie sheet and they flattened out more (I did spray the pan and that could be the problem). The ones on the top still needed to be baked some more, but turned out great after a little more baking. I only got 50 cookies out of a batch, so I obviously made a larger cookie. I did put a tray in the freezer to bake later. I think I will only bake one tray at a time in the future.

For the record.....I have found that I can successfully bake 3 Home Town pizzas at once using the convection setting and they turn out great. I bake them about 18 minutes and take out the bottom one first, by the time I have it cut the middle one is ready to come out and be cut, and after that I take out the top one.

Buttermilk Pancakes and Butter Syrup

Was looking for a handout for my YW lesson tomorrow....and I found this instead....It looks really yummy....especially the syrup!!!

BEST BUTTERMILK PANCAKES (Makes nine 6-inch pancakes)
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 1/2 cup ladle, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in 175 degree oven. Serve warm.

"The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter."

---

And here's a perfectly complimentary -- and equally healthy (ha!) -- recipe to top those pancakes.

BUTTER SYRUP

1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda

Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.

Chocolate, Carmel or Strawberry Cake Filling

Marcia was asked to fill some wedding sheet cakes with chocolate, carmel and strawberry. As we talked about how to do it, I suggested she make it kinda like a mousse, light and fluffy by using whipped cream. This is what she came up with.
Everyone loved it!!!

HOT FUDGE SAUCE/FILLING
converted into cake filling with the addition of whipped cream

2 cup sugar
6 T. cocoa
1/2 t. salt
1/2 cup flour

whisk together, add

1/2 cup butter
1 can evaporated milk

Boil over med heat, reduce heat and cook 5-8 mins, til thick like pudding.

Add 1 t vanilla

Blend til smooth. Chill. Whip 1 pint of whipping cream (no sugar or vanilla) and fold in when ready to spread on cake.

Carmel Filling
Same as above except, use brown sugar instead of white sugar; and omit the cocoa.

Strawberry Filling
Thaw 1 quart of strawberries and drained off the juice (you need about 2 cups,add water if needed). Mix the juice with 1/2 c. cornstarch and cook until thickened. Add about 1 c. sugar to the berries and pulse in food processor or blender. Then stir together the berries and thickening. Chill. Then whip 1 pint of whipping cream (no sugar or vanilla) and mix in when ready to spread on cake.

"I added enough real whip cream to each to be able to smooth easily. Yum Yum. Good to eat by themself too." Marcia McCormick

Chocolate Chip Cheesecake Bars

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired, may add 1 t. vanilla instead
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Chewy Chocolate Peanut Butter Bars

Pillsbury Bake off 2000 recipe......
Hints: Pour over the milk mixture and smooth carefully with a spatula or you may want to allow cookie to cool before spreading the milk mixture and then finish baking. Try using peanut butter cookie dough. May want to refrigerate overnight or at least 3 hours.

Chewy Chocolate Peanut Butter Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
1 cup JIF® Extra Crunchy Peanut Butter
1 teaspoon vanilla
3 egg yolks
1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.
2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.
3. Bake 20 to 25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Ooey Gooey Turtle Bars

A Pillsbury 2008 Bake off recipe.....by Gretchen Wanek

Ooey Gooey Turtle Bars
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef's Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
1 cup graham cracker crumbs (16 squares)

DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Mini Ice Cream Cookie Cups

This is the 2010 Pillsbury Bake Off Million Dollar Winner!!!! A sweet treat by Sue Compton of New Jersey.

I'm going to make them with my own cookie dough....

Mini Ice Cream Cookie Cups
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
1/2 cup Hershey’s® semi-sweet chocolate baking chips
1/4 cup Smucker’s® Seedless Red Raspberry Jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS
1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Pumpkin.....in the freezer

Patricia Whiteley commented:

Hey Karla, Your mom had an awesome pumpkin pie recipe in her book! I made it with my frozen pumpkin yesterday, and it turned out wonderful! She is right when she said that she liked the double spices.......awesome! Thanks to all of you! Hugs.

Karla asked:
Pat, so glad you liked it!!! So what do you do when you freeze your pumpkin??? Would love to know???

Pat's reply:

"Wash, cut into large pieces, pressure cook, cool down, scrape from skin, drain off the water or squeeze with cheesecloth, mash it up, measure into 4 cup batches, put into freezer bags, pull the air out, double bag, then freeze. I just can't throw away a beautiful pumpkin!!! It's also ready for pumpkin bread, smoothie (healthy) and anything else needing pumpkin! You may want to cook it in the open to thicken up the puree. I don't, cause we like it as it is."

Cool Rise Rolls............cookbook correction

ooops......I think we messed up Mom's most famous recipe!!!
When I make Cool Rise Rolls I always use 1 1/2 t. salt. When I was getting ready for my class a few weeks ago I discovered that the recipe in the cookbook only calls for 1/2 t. salt. So I spent a little time trying to find out if anyone in the family had made them with only 1/2 t. salt. I didn't find anyone who did until today Alisha emailed to ask if the recipe really only called for 1/2 t. salt. She made them and said, "they tasted dull and they didn't rise too well". Anyway, I am concerned that we kinda ruined Mom's most famous recipe???? We really didn't mean to!!! The main purpose of salt is to enhance the flavor and it does affect the yeast as well. So I think you really do need 1 1/2 t. salt!!!
So I decided I would post it here so at least some of you will have it right!!!
Actually here is my whole handout from my class.

BREAKFAST, LUNCH OR DINNER? WITH ONE BASIC RECIPE!!
Class and recipes by Karla Kimball
This class is designed to teach you how to take the basic, “Cool Rise Roll” recipe and make just about anything made with bread dough by adding a few other ingredients.

Cool Rise Rolls - This recipe was my Mom’s creation (Evelyn Atkinson)
Place in Large Mixing Bowl in the order listed:
2 c. flour ( I use Bread flour)
2 T. dry Yeast
½ c. sugar
2/3 c. dry powdered milk
1½ t. salt
In a 2 cup measuring cup pour in ½ cup oil (I use canola oil) and 1 ½ cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth.
Add 2 eggs and 1 more cup of flour – Mix Well.
Add 2 more cups of flour and mix well. You may need to add ½ to 1 cup more of flour at this point – add about ¼ cup at a time. You want a soft smooth dough but not overly sticky.
* Sometimes Mom would add ¼ t. ginger & 1 c. of leftover mashed potatoes instead of the powdered milk.
Take a large piece of saran wrap (about 2 ft. long) and pour about 2-3 Tablespoons of oil on to it and smear it around on the saran wrap. Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes.

Punch the dough down and divide the dough into 3 even pieces. On a sprayed OR floured surface, roll each piece of dough into about a 10 inch circle (about ½ inch thick). Cut each circle into 8 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any way that you choose – crescent rolls are just my favorite shape.)

Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR you can let them rise for a few minutes while the oven preheats and bake them. Bake at 375 for 15-17 minutes. If you put them in the refrigerator to bake later; when you take them out of refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake.

Breakfast ideas
Cinnamon rolls, Orange rolls, Cinnamon Pull a Parts, Lemon Pull a Parts, Breakfast Pizzas, Cream Cheese Ring, French Toast Bundt Ring, Braided Berry Loaf, Coffee Cake, Domino Dots, etc. etc. etc.

I made up this recipe because I like really gooey cinnamon rolls.

Gooey Carmel Cinnamon Rolls
Gooey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20-30 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.
This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Lunch Ideas
Traditional Pizza, Garden Salad Pizza, Taco Pizza, Hamburger Buns, Bacon Cheese Bites, Weiner Roll Ups, Little Smokies, Sandwich rollups, Sloppy Joes, Open Faced Sandwiches, Meatball Muffins, etc. etc. etc.
Meatball Muffins
1/2 batch of Cool Rise Roll Dough
1/2 cup marinara sauce OR spaghetti sauce OR tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
½ c. grated mozzarella cheese, or cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce, if desired, and you may want to warm it
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1½ inch ball) into a 5-inch circle. Place 1-2 tablespoons sauce in the center of each circle. Top with 1 meatball and sprinkle with cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.
Pizza
For a 12” pizza crust use 1/3 of a batch of dough. Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread pizza sauce over the crust. Sprinkle with grated cheese, and whatever other toppings you like, sprinkle with a little more cheese. Bake at 350 for 12 to 15 minutes.
Hint: For a fresh fruit or fresh vegetable pizza cook the crust completely before adding toppings. Bake at 400 for 5 minutes. Remove from oven and gently press down all the bubbles. Return to oven for 10 to 15 minutes.

Dinner Ideas
Dinner rolls, Tuna Ring, Chicken Ring, Scones, Navajo Tacos, Chicken Pillows, Chicken Pot Pie, Chicken Puffs, Bread sticks, etc. etc. etc.
Tuna Ring
½ batch of Cool Rise Dough. Roll out and cut into 12 crescent rolls. Arrange crescent roll dough on 12” – 14” round baking stone in circle (arrange dough with points hanging off the edge of the edge of the stone).
For filling, mix together:

2 cans tuna, drained
2 eggs
½ c. Chopped celery
½ c. Grated cheese

Place this mixture on the dough and then pick up the point of the dough that is hanging over the edge of the pan and fold over the filling and tuck under the dough. Allow to rise for 20 minutes. Bake 375 for 20 minutes. Serve with white sauce or tuna gravy.
Chicken Ring Filling
Follow directions above only use this filling.

1 – 10 ¾ ounce can Cream of Chicken soup
2 c. cooked chicken, diced into small pieces
1 ½ c. Chopped broccoli
½ c. Chopped celery
2 T. grated onion
½ c. Grated cheese

Serve with chicken gravy or make gravy with 1 can of cream of chicken soup and ½ can of milk heated in the microwave.

A friend at the class also shared that she makes a Taco Ring by using refried beans, hamburger, taco seasoning and cheese. I think I'll try it!!

Anytime is Dessert Time -- Dessert Ideas
Apple Tart, Carmel Apple Pie, German Chocolate Pizza, Cream Cheese Fruit Torte, Coffee Cake, Cinnamon Streusel Bundt Rolls, Carmel Cashew Bars, Banana Cream Pizza, Cinnamon Knots, etc. etc. etc.
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
11/2 cups milk chocolate chips

Spray a 12 inch pizza pan and roll dough out on the pizza pan forming a ridge around the outside edge. Bake at 400 for 5 minutes. Spread about ½ (or less) of the can of sweetened condensed milk over the crust, sprinkle with nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

Resurrection Rolls

This recipe just came from my cousin, Eilleen. I am looking forward to trying it in preparation for Easter. I plan to use my Cool Rise Roll Dough, I'm sure it will work. If you want a fun Easter Story Cookie Recipe see pg. 162 in the Atkinson Family Cookbook.

HAPPY EASTER!
I received this recipe and the scripture activity that I have included and thought some of you might want to use it or pass it on. What a wonderful way to remember and celebrate Jesus Christ.
May you all have a blessed Easter and year.
Love,
Eilleen Whiteley Waddell


Resurrection Rolls
Yield 8 rolls

* 1 (10 ounce) can refrigerated crescent dinner rolls (or Rhodes
dinner rolls dough, thawed)OR Cool Rise Roll Dough
* 8 large marshmallows
* 1/4 cup melted butter
* 2 tablespoons ground cinnamon
* 2 tablespoons white sugar

1. Preheat oven to 400 degrees F Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar
mixture. Place marshmallow into the center of a dough triangle.
Carefully wrap the dough around the marshmallow. Pinch the seams
together tightly to seal in marshmallow as it melts. Place on a baking
sheet. Repeat. (If using Rhodes rolls, allow to rise. If you would
like, make these the night before and "seal" them in the oven
overnight to rise.)
5. Bake in a preheated oven until golden brown, about 15 minutes.

Talk about how the marshmallow represents Christ's body. The butter
and cinnamon sugar can represent the oils and dressings that the body
was prepared with. Have the children wrap the marshmallows, but make
sure that you check that all of the seams are sealed, use a little
water for spots that aren't sticking well. Place them on a cookie
sheet and after you put them in the oven and shut the door, place a
piece of tape over the door to represent how the tomb was "sealed".
When the rolls come out of the oven they will be hollow inside, just
as the tomb where Christ was laid was found empty. Have a blessed
Easter.

The Savior's Last Week

Saturday- Raising of Lazarus Jn 11:1-46

Sunday (one week before Easter)- Christ's Triumphal Entry: Mt 21:1-11
Mk 11:1-10, Lk 19:29-44, Jn 12:12-19

Monday- Jesus cleanses the Temple: Mt 21:12-13, Mk 11:15-18

Tuesday- Jesus teaches in the Temple, is anointed: Mt 21:28 - 23:29,
Mk 12:1-44, Lk 20:9 - 21:4, Jn 12:2-11

Wednesday- Enemies plot against Jesus: Mt 26:14-16, Mk 14:10-11, Lk 23:3-26

Thursday- The Last Supper: Mt 26:17-29, Mk 14:12-25, Lk 22:7-20, Jn
13:1-38; Gethsemane: Mt 26:36-46, Mk 14:32-42, Lk 22:40-46; Jesus'
arrest and trial: Mt 26:47 - 27:26, Lk 22:22 - 23:25, Jn 18:2 - 19:16

Friday- Christ is crucified: Mt 27:27-56, Mk 15:16-41, Lk 23:26-49, Jn
19:17-30; Christ is buried: Mt 27:57-66, Mk 15:42-47, Lk 23:50-56, Jn
19:31-42

Saturday- Christ is in the Spirit World: D&C 138:12-19, 1 Peter 3:19

Easter Sunday- The empty tomb: Mt 28:1-10, Mk 16:1-8, Lk 24:1-12, Jn
20:1-10; Mary at the tomb: Mk 16:2-13, Jn 20:11-18; Jesus appears to
disciples: Mk 16:14, Lk 24:36-43, Jn 20:19-25

German Chocolate Pizza

On March 13, I have to teach a class at our Stake Women's Conference. The title is: "Breakfast, Lunch or Dinner? with one basic recipe!", just a fancy name for Cool Rise Rolls. It seems that if someone has never made rolls they don't think they ever can. So the title is to trick them into coming and finding out that they really can make rolls and much more. Do you think it will work? Here's a recipe I'll be using. It's easyand good!!!
German Chocolate Pizza
1/3 of a batch of Cool Rise Roll Dough
14 oz can sweetened condensed milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
1 1/2 cups milk chocolate chips
Spray a 12 inch pizza pan and roll dough out on the pizza pane forming a ridge around the outside elds. Bake at 400 for 5 minutes. Spread about 1/2 (or less) of the can of sweetened condensed milk over the crust, sprinkle on nuts, coconut, chocolate chips and drizzle the remainder of the sweetened condensed milk over the top. Bake at 350 for 12-15 minutes.

Meatball Muffins

Meatball Muffins
These muffins will surprise everyone! Great Italian taste and simple to make!
Steve says, this recipe is a keeper.

1/2 batch of Cool Rise Roll Dough
1/4 to 1/2 cup marinara sauce or spaghetti sauce or tomato sauce seasoned with Italian Seasoning
12 frozen cooked Italian style meatballs
1/2 c. grated mozazarella cheese, of cheese of choice
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
extra sauce for dipping, if desired, you may want to warm it up
Spray counter lightly with non-stick cooking spray. Roll out a piece of dough (divide dough into 12 pieces, a 1 1/2" ball) into a 5 inch circle. Place 1 tablespoon sauce in the center of each circle. Top with 1 meatball and sprinkle with grated cheese. Pull dough up around filling to completely enclose and pinch to seal. Place seam side down in a sprayed muffin tin, makes 12. Brush each one with butter and sprinkle with Parmesan cheese and Italian seasoning. Let rise for 20-30 minutes and bake at 350 for 20-25 minutes. Serve warm with or without extra sauce.

Chocolate Raspberry Cheesecake

This one is for Kasey's next birthday.....maybe we will try it before then?? Whenever we come across a cheesecake recipe we always think of Kasey. He loves cheesecake. I can get him to do about anything for me if I promise him cheesecake. Anyway Lisa found this recipe and left it on my desk with a note that said, "KASEY'S BIRTHDAY CAKE PLEASE!!!" So before I lose it in this mess of papers I am going to post it so I can find it when the time comes to make it.

July 2010 - Well I did actually make this for Kasey's Birthday this year. It was a hit!!! Lisa actually made 2 boxes of his all time favorite boxed Jello Cheesecake just to make sure he got enough cheesecake. Much to her dismay....the graham crackers or something was rancid and she had to throw it all away. And NO they were not old, she just bought them the week before. So it was a good thing I had made this Cheesecake and that it was good.

I think this recipe has lots of possibilities!! It is a definite keeper!! Baking the cheesecake in water really made it creamy and wonderful. Before when I have baked cheesecakes I felt like the texture was weird and dry...not this one!!

Chocolate Raspberry Cheesecake
1 1/2 c. cream filled chocolate sandwich cookie crumbs
2 T. melted, butter
4 - 8 oz. pkgs. cream cheese, softened
1 1/4 c. sugar
1 c. sour cream
1 t. vanilla
3 eggs, lightly beaten
9 oz. semi-sweet chocolate pieces (1 1/2 c.)
1/2 c. raspberry jam
TOPPING - (AKA: Ganache)
6 oz. semi-sweet chocolate pieces (I prefer milk chocolate - 1 c.)
1/3 c. heavy whipping cream (I added 1 T. corn syrup & 1/2 t. vanilla)
optional: fresh raspberries & whipped cream OR make a raspberry sauce
Place a greased 9 in. springform pan on a double layer of heavy duty foil. Securely wrap foil around pan.
Combine cookie crumbs and butter, press into bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, beat on low just until combined. Set aside 1 1/2 cups of batter and pour remaining batter over crust.
In a microwave bowl melt chocolate on 50% power stirring every minute until melted. Stir in jam until well blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter - do NOT swirl. (NEXT TIME I THINK I WILL SWIRL IT) Place springform pan in a large baking pan and fill large outer pan with 1inch of hot water.
Bake at 325 for 65 to 75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
For topping place, chocolate pieces in small bowl. In a saucepan heat cream just to a boil. Pour over chocolate, whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream and serve.
HaPpY BirThDay KaSeY!!!!!!!!

August 2010 - I made it again.  This time I did swirl in the chocolate.  Just make sure you swirl carefully so as not to disturb the crust.  I also made a raspberry sauce to pour over it.  I used milk chocolate this time and it didn't melt as good as the semi-sweet and it wasn't pretty and shiny like before.....but it was yummy!!

Pork Linguine

Here's a new one from Laurie Charley.
Laurie says, "This was the second time I made this recipe. I made some notes last time and made a couple changes. My whole family loved it! I doubled the recipe to be sure I would have leftovers for my lunch."

Asian Pork Linguine
6oz uncooked linguine
2 tsp. cornstarch
1/2 c. water
2 T. honey
2 T. soy sauce
1/8 tsp. ginger
1/8 c. creamy peanut butter
1 lb. pork loin, cubed
3 tsp. sesame oil (I love sesame oil!)
2 med carrots, sliced
1 med onion halved and sliced
2 cloves garlic, minced
Cook linguine. Sauce:cornstarch, water, PB, soy sauce, honey, ginger, blend and set aside.
Stir fry pork in 2 tsp. oil until no longer pink. Remove from pan. Stir fry carrots,onion,garlic in 1 tsp oil until tender. Add sauce, bring to boil cook and stir 2 min until thickened. Add pork, drained linguine. Stir to coat.

Cheddar Potato Chowder

This recipe came from Laurie Charley. Laurie is my daughter that I share with Marcia. I am Mom #2. Laurie is a wonderful cook. Laurie said, "This soup is one of my families favorites! I found this recipe while doing Weight Watchers so I use low fat cheese to keep the points low. We invited friends for dinner after church tomorrow and this is what I am going to serve, with crescent rolls. I will put all the veggies in the crock pot to cook while at church and then just make the cheese sauce when I get home so it will be quick to serve."
I can't wait to try this one!!!

Cheddar Potato Chowder
2 cups water
2 cups red potato, diced
1 cup carrots, diced
¼ cup onion, chopped
½ cup celery, diced
1 tsp salt
¼ tsp pepper
¼ cup flour
2 cups skim milk
8 ounces reduced fat cheddar cheese, shredded
1 cup lean ham, diced
Combine first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 10-12 min. Place flour in sauce pan whisk in milk, bring to a boil over med. heat; cook and stir until thickened. Remove from heat, add cheese, stir until melted. Stir in ham and cheese mixture into undrained vegetables.
1 c.=4 pt. in Weight Watchers

For the instant pot I cooked the first 7 ingredients on high pressure for 8 minutes and do a quick release of pressure.  Whisk together the flour and milk.  Turn to Saute and stir in the milk mixture.  Cook until thickened.  Stir in the cheese and ham.  

Savory Leek & Ham Quiche

This recipe was sent to me by Laurie Charley. She found this recipe online and changed it up a bit to her liking (this is the changed version). When she was Relief Society President she had a Birthday bash every other month to celebrate those sisters who had birthdays in those months. It was on Saturday and brunch was served. This recipe went over so well, the sisters started spreading the word, and many were looking forward to their birthday month so they could try it.

SAVORY LEEK & HAM QUICHE
1 Tbsp. oil
2 leeks halved lengthwise, cut into 1/4-inch-thick slices
3/4 cup chopped OSCAR MAYER Smoked Ham
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
1 cup cheddar cheese
6 eggs
1-1/2 cups half-and-half
PREHEAT oven to 375°F. Heat oil in large skillet on medium heat. Add leeks; cook and stir 8 to 10 min. or until tender. Stir in ham. Remove from heat; set aside.PREPARE pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle half of the cheese evenly onto bottom of crust. Top with leek mixture and remaining cheese. Beat eggs and half-and-half with wire whisk until well blended; pour over ingredients in crust.
BAKE 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Need a NEW Main Dish??? here's a couple to try...

I sent these recipes to Loralyn and I thought you might like them too. I got them off of Realmomkitchen.com. Alisha

Thank you Alisha!!!

South-of-the-Border Chicken & Pasta Skillet
2 cups medium-size pasta
1 chicken breast, cubed
2 cups salsa
4 oz.Cream Cheese, cubed
2 cups corn
1/4 tsp. ground cumin
1 cup Cheese, divided
Cook pasta as directed on package. Cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add salsa, cream cheese, corn and cumin; simmer on medium-low 6 min. or until corn is heated through and cream cheese is melted, stirring occasionally. Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.


Applesauce BBQ Sauce Shredded Pork
1 pork loin (around 3 pounds)
some apple juice, if desired
Applesauce BBQ Sauce
1 cup applesauce
1/2 cup BBQ sauce or ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Place pork loin in crock pot and cook on low for 8 hours. Add a little apple juice, if desired. Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce: In a medium saucepan over medium heat, mix applesauce, BBQ Sauce OR ketchup, brown sugar, lemon juice, ground black pepper, salt, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat. (Also good with chicken)

The recipe calls for ketchup, but when Alisha made it she said, "I accidently put in BBQ sauce and we loved it". Since the recipe has BBQ in the title, I was just thinking BBQ sauce. Kinda funny! A lot of good recipes come from mistakes.
So with that....you choose which way you prefer to make it!??!?!?!?

Hawaiian Bread

This is a new bread machine recipe that I want to try...
HAWAIIAN BREAD
1/4 cup milk
1 egg, beaten
1/4 cup margarine
1/2 cup crushed pineapple with juice
1 tsp coconut extract
1/2 cup mashed banana
1/3 cup sugar
1/2 tsp salt
1/2 cup instant potato flakes
3 cups flour
1 1/2 tsp yeast
Add ingredients to a bread machine in order given. Bake on sweet bread cycle, light setting.

Notes: If you want something different for your bread machine, this is it.

Number of Servings: 10

Mousse & Parfait Recipes

I found these online and want to try these but haven't yet. So I will file them here until I do....

Peppermint Mousse
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup milk
4 ounces chocolate-covered peppermint patties
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Fresh mint and additional peppermint patties, optional
In a large saucepan, sprinkle gelatin over water; let stand for 1 minute. Add milk and peppermint patties; stir over low heat for 5 minutes or until candies and gelatin are dissolved. Add vanilla and salt. Pour into a large bowl; place in freezer for 15-20 minutes, stirring frequently until mixture is cooled and thickened. Beat for 1 minute or until fluffy. Fold in whipped cream. Spoon into serving dishes. Garnish with mint and peppermint patties if desired. Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 239 calories, 17 g fat (11 g saturated fat), 60 mg cholesterol, 141 mg sodium, 18 g carbohydrate, trace fiber, 4 g protein.

Peppermint Parfaits
24 large marshmallows
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/4 teaspoon peppermint extract
5 to 8 drops red food coloring
2 cups whipped topping
Crushed chocolate wafers
In a saucepan over low heat, melt marshmallows with milk. Remove from heat; stir in vanilla, salt, extract and food coloring. Chill for 10 minutes; fold in whipped topping. Spoon into individual dishes. Chill until ready to serve. Garnish with chocolate wafers. Yield: 4 servings.

Strawberry Mousse Parfait
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed, undrained
1 tablespoon plus 2 teaspoons cornstarch
1 can (14 ounces) sweetened condensed milk
2 tablespoons orange juice
1/8 teaspoon red food coloring, optional
2 cups heavy whipping cream, whipped
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled.
Set aside 1/2 cup strawberry mixture. Add the condensed milk, orange juice and food coloring if desired to the remaining mixture; stir until blended. Fold in whipped cream.
Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving. Yield: 12 servings.

Peppermint Mousse
1 small box (1 ounce) sugar-free instant white chocolate pudding
2 cups nonfat milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring
2 cups nonfat whipped topping
5 crushed peppermint candies (optional) regular or sugar-free
In a medium bowl, mix pudding with milk, peppermint extract and food coloring.
Stir constantly with a wire whisk for 2 minutes.
Refrigerate for 5 minutes.
Add whipped topping and mix well.
Spoon into 5 parfait glasses and serve as is or topped with crushed peppermint candies or a candy cane. .

Gourmet Cupcakes

Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. These recipes came as an e-mail from LDS Living so it is ok to post them as long as you post where they came from too. However, they really do take longer than 10 minutes to make!! Or else I am just really slow!!!!! OR maybe she meant 10 minutes to make the batter???
I haven't made all of these yet; but I want to.
A few hints. When making the Peanut Butter Cup Cupcakes, when adding candy to the center of the cupcake don't push it in, leave it kind of on top of the batter. The batter will rise when baking to cover it. If you push it in there will be no batter on the bottom and the candy sticks to the cupcake liner and isn't nearly as good.
I made a double batch and added Rolos to half of them and then frosted them with Chocolate Ganache. However I used my chocolate Ganache recipe found in the Atkinson Cookbook on page 85. When making Ganache I have found that my family likes it best when I use MILK CHOCOLATE. Ganache goes along way. With one batch I frosted 3 cakes and 16 cupcakes. It keeps well in the refrigerator and then just heat it in the microwave for about 20 to 30 seconds and it is ready to spread again. The other half with the peanut butter cups in them were frosted with the peanut butter frosting and they were yummy. (See photo above)
Chocolate Cream Cupcakes
Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.
1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.
Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.
Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.

Frosting suggestion: Chocolate Ganache
1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips (I prefer Milk chocolate, I actually used my Ganache recipe on Page 85 of the Atkinson Cookbook))
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pour it over your cakes warm, or allow to cool slightly and be spread like frosting.

Chocolate Peanut Butter Cup Cupcakes
My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.
1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Frosting suggestion: Peanut Butter
1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.
Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Gingerbread Cookie Cupcakes
Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.

Frosting suggestion: Orange Cream Cheese
8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

Candy Cane Cupcakes
Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.
1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown.. Remove from oven and cool completely on a wire rack.
Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.

frosting suggestion: Vanilla Buttercream
1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.
Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.