Grandma's soft sugar cookies

from favfamilyrecipes.com--tommy made these and they were FANTASTIC! 

Ingredients

• 2/3 c. shortening
• 1 c. sugar
• 2 eggs
• 1/3 c. milk
• 1 tsp. vanilla
• 3 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
Cream Cheese Frosting:
• 8 oz. cream cheese-softened
• 1/4 c. butter, softened
• 1 tsp. vanilla
• 1 to 1½ lbs powdered sugar

Instructions

• Preheat oven to 350 degrees
• Beat shortening and sugar together.
• Add eggs, milk and vanilla
• In separate bowl, combine flour, baking powder and salt.
• Slowing add dry ingredients to wet ingredients.
• Mix together until you can form a large dough ball.
• On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick.
• Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough.
• Place cookies on lightly sprayed cookie sheet.
• Bake about 10-12 minutes. DON'T OVERCOOK OR THEY WILL BE HARD!
• For frosting...beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.

teriyaki sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water
Directions:

1
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Read more at: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751?oc=linkback

pumpkin chocolate chip cookies

Pumpkin-Oatmeal Chocolate Chip Cookies

adapted slightly from Pumpkin Nook's Cookbook

1 c canned pumpkin

3/4 c sugar

1/4 c brown sugar

1/2 c butter, soft

1 egg, beaten

1 3/4 c rolled oats

1 c whole wheat flour

1/2 c white flour

1/2 tsp baking soda

1/4 tsp nutmeg

3/4 tsp cinnamon

1 tsp salt

1 1/4 c milk chocolate chips

Preheat oven to 375 degrees

1. In a mixing bowl, stir together flour, sugars, baking soda, nutmeg, cinnamon, and salt.
2. Add and mix in butter, mixing until crumbly.
3. Stir in egg and pumpkin. Then the rolled oats and chocolate chips.
4. Drop heaping spoonfuls onto baking sheet lined with parchment paper.
5. Bake 10-12 minutes. 

THE cookies

I think the main element of these cookies that distinguishes them is how long they're supposed to be cooked--about half the time of regular cookie recipes! we baked them for 8 minutes and they turned out great. Our friend who gave us this recipe also recommended buying the nice chocolate chips--Ghirardelli--just to make sure they turn out perfect. And yeah, they are REALLY, really good--very soft and perfectly chewy, even for days after you've made them.

 

1 c. butter, softened
1 c. brown sugar
1/2 c. white sugar
2 eggs
2 1/2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 heaping c. of non-instant oatmeal
1 1/2 c. choc chips (milk chocolate)

Cream butter and sugar together for 3 minutes. Add eggs and vanilla. Combine dry ingredients in separate bowl. Beat dry ingredients into creamed mixture. Add chips. Bake at 350 degrees for 6 to 8 mins. Take out a little early and bake for a few minutes on pan before moving to a wire rack. 

creamy corn soup

This recipe was just super easy--we got it off allrecipes.com. I wanted to save it so I didn't forget about it--it was really good too!

Ingredients

• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon margarine
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup chicken broth
• 2 (12 ounce) cans whole kernel corn
• 2 1/2 tablespoons cream cheese
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• ground cayenne pepper to taste

Directions

1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

mile-high raspberry pie

doesn't this just look AMAZING?

we made it, and it really IS amazing.

i'd recommend just making the crust in the pie plate, because i tried the crumbling-it-in method she suggests and it was literally just crumbs that we ended up just sprinkling on top of the pie when we scooped it out.

it's really easy though. definitely recommend this one!

jambalaya

it's been a while since i've posted anything on here... but we just made this jambalaya with dallin and it was really very good! i was really pleased with it. yum yum!

it's from allrecipes.com, and since it's a slow cooker recipe, it's SUPER easy. there's a little bit of prep, but other than that, it's quick.

we added maybe a teaspoon of salt and pepper to it as well, and were really pleased with it. you could probably do even a little bit less cayenne pepper, since it was a bit spicy, but i liked it.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Grandma Murphy's Chocolate chip/Oatmeal Cookies

As Rachael Ray would say...YUMMO!

1 cup shortening (I try to use non-hydrogenated shortening

or at least 1/2 cup Nucoa (buttery sticks) + 1/2 cup shortening

or 1 cup Nucoa or 1 cup "I can't believe it's not butter" (not using

any shortening changes the final results a bit - so experiment and

decide which you like best

3/4 cup brown sugar

3/4 cup white sugar or 1 1/2 c. brown sugar (I prefer the last)

2 eggs

1 tsp vanilla

1 tsp hot water

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

2 c. oatmeal (I use old fashioned)

1-2 cups chocolate chips

1 c. chopped nuts (Pecans are my choice)

but nuts are optional

Cream shortening, sugar, eggs, vanilla & water together,

add flour, baking soda, salt and mix well.

Add oatmeal and mix well.

Add chocolate chips and nuts and mix well.

(your choice if you spray your cookie sheets with

pam - sometimes they stick a little and some times

they don't)

Bake 350 8-12 min....they spread some as they

are baking so leave a little space between spoonfuls.

I prefer them a little soft-crispy than crisper - but in my

oven takes about 10-11 minutes. (higher elevation

could be the reason). I let them sit for a minute on

the cookie sheet before removing.

Have fun.......They freeze well..

Denice's Maple Granola

3 c rolled oats

1 c slivered almonds

1 c salted cashews (slightly chopped)

1 c. shredded sweet coconut

1/4 c plus 2 T dark brown sugar

1/4 c plus 2 T pure maple syrup

1/4 c veg. oil

1 c dried cranberries or any other dried fruit of your choice

Preheat oven to 250. In a large bowl combine oats, nuts and coconut. In a small saucepan combine maple syrup, oil and brown sugar. Heat just ot melt brown sugar and then pour over dry ingredients. Stir well. Spread into cookie sheet and bake for an hour or until dryness you like. Let cool. Add dried fruit and stir. Store in air-tight container.