Tia’s Chocolate Chip Cookies

These are our favorite chocolate chip cookies and the recipe comes from our neighbor and friend Tia. This time we didn't use M&M's or nuts but we always double the recipe.

Tia’s Chocolate Chip Cookies

1 cup shortening
½ cup sugar
1 cup brown sugar
2 eggs
2 tablespoons vanilla
1 teaspoon baking soda
2 ½ cup flour
1 bag chocolate chips
Chopped walnuts
2-3 handfuls of M&M’s
Preheat oven to 375 degrees

Cream shortening and sugars till fluffy. Add eggs and vanilla; mix well. Add flour, salt, and baking soda. Mix till blended. Add chocolate chips, nuts, and M&M’s. Spoon onto cookie sheets. Bake around 12 minutes.

Slow Cooker Buffalo Chicken Sandwiches

This was really easy. We left out the butter and used 5 chicken breasts but Dad and Michael still liked it. It was too hot for me. Michael put ranch dressing on his but Mom said bleu cheese would be good too.

Slow Cooker Buffalo Chicken Sandwiches

4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Oat Applesauce Muffins

It's Mom here; Sierra fell asleep before she got around to posting. Here's a recipe we tried out tonight for Sam's Kindergarten Fall Fiesta. We found it on Allrecipes.com. They're tasty and would probably make a quick breakfast. The recipe only makes 12 but we made 5 dozen in no time.

Oat Applesauce Muffins

1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup applesauce
1 egg

Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups.

Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Uglies

My brother (Kenny) wouldn't touch these. My mom made him eat one and now he loves them!




Uglies

1 pound ground beef chuck
1/2 cup of chopped onion
1/2 teaspoon garlic sauce
1 1/2 cups of barbecue sauce
1 (10 ounces) package refrigerated biscuit dough
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.

In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.

Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit almost to the top with the meat mixture; top with Cheddar cheese.

Bake n preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.

Lime Chicken Tacos

This is an easy crock pot meal. We made it without corn but we might try a can of black beans some time.



Lime Chicken Tacos

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken.
Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.

Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Pan de Muertos (Mexican Bread of the Dead)

Feliz Dia de los Muertos! This is a delicious bread for the Day of the Dead!

Pan de Muertos

1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add the warm water. The mixture should be around 110 degrees F (43 degrees C).

In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Aunt Marty's Pumpkin Roll

This recipe is from my Grandpa Ken's sister Marty. It's really good and not hard at all.





Aunt Marty’s Pumpkin Roll

Roll:

3 eggs
1 cup sugar
¾ cup flour
2/3 cup pumpkin
1 teaspoon baking soda
2 teaspoon pumpkin spice
1 teaspoon lemon juice

Filling:

1 package cream cheese
1 cup powdered sugar
¼ cup butter or margarine
1 teaspoon vanilla

Cream together filling ingredients. For the roll, cream eggs and sugar. Add all other ingredients. Blend well. Add flour and blend again. Pour mixture into greased jelly roll pan. Bake at 375 degrees for 15 -minutes. While waiting for the roll to bake, take a towel and lay out towel. Roll up lengthwise. Let cool. Once roll is cool, unroll and fill with filling. Reroll and place in refrigerator.