Best Chocolate Chip Cookies

I found these on All Recipes - my sisters blog all about her cookies made me crave some. I really think these just might be the best chocolate chip cookies I have ever had! -janene cook

"Crisp edges, chewy middles."

RECIPE RATING:

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	1 Hr
Original recipe yield 4 dozen

INGREDIENTS:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Strait from Salt Lake to Pittsburgh - The Cafe Rio

I thought I would send a little love from Utah. If you have ever experienced The Cafe Rio food you know how good this is and just in case you are missing it here is something to bring back memories.
Enjoy!

Submitted by Janene Cook

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken bullion
1/2 bunch cilantro chopped
2 tsp cumin
2 small cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeño, seeds removed!

Rice Pilaf

Submitted by Jenny Pearson

1 square butter (about 2 tablespoons)

1 cup rice

1 cup celery, sliced thin

1 cup onion, chopped

2 ¾ cups water

1 package Lipton chicken noodle soup mix

Sage

Thyme

Salt

Pepper

Sauté butter, rice, celery, and onion in frying pan until onion and celery are clear. Add water and dry soup mix. Add sage, thyme, salt and pepper to taste. Cook until rice is tender. Let stand 10 minutes.

Mexican Rice

Submitted by Jenny Pearson

4 tablespoons vegetable oil

2 tablespoons butter

2 cups long-grain rice

2 cloves garlic, minced or pressed

1 teaspoon black pepper

½ teaspoon cumin, ground

1 (4 - ounce) can diced green chiles

2 medium tomatoes, peeled, seeded and crushed

4 cups chicken broth

¼ cup fresh cilantro, chopped (optional)

Heat oil and butter in a 4 to 6 quart pan over a medium flame. When the butter is melted, add the rice and cook, stirring until it is lightly golden (about 3 minutes).

Add the garlic, black pepper, chiles and cumin and stir for 3 minutes; then add the tomatoes and broth.

Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and the rice is tender; test the rice after about 20 minutes and add more liquid if necessary.

When the rice reaches desired consistency, remove from heat and stir in the cilantro.

Yield: 6 servings

Chili Chicken Enchiladas

Submitted by Jenny Pearson

¼ cup chopped onion

2 garlic cloves, minced

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 can (4 ounces) chopped green chilies

¼ teaspoon ground coriander

1/8 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided

½ cup sour cream

2 cups chopped cooked chicken

4 flour tortillas (8-inch)

Sliced ripe olives, chopped tomatoes and green onions, optional

In a small saucepan, sauté onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in ½ cup cheese and sour cream until cheese is melted. Combine chicken and ¾ cup sauce. Place about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-inch x 7-inch x 2-inch baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired.

Yield: 2 servings

Baked Ziti

Submitted by Jenny Pearson

12 ounces uncooked ziti or small tube pasta

2 pounds ground beef

32 ounces spaghetti sauce

2 eggs

1 carton (15 ounces) ricotta cheese

2 ½ cups (10 ounces) shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a bowl, combine the eggs, ricotta cheese, 1 ½ cups mozzarella cheese and Parmesan cheese.

Drain pasta; add to cheese mixture and toss to coat. Spoon a third of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 15 minutes before serving.

Pasta Mafalda Le Mont

Submitted by Jenny Pearson

1 pound penne pasta

2 cups heavy cream

3 cups marinara sauce

½ stick unsalted butter

1 cup Parmesan cheese, grated

2 whole eggs, slightly beaten

Black pepper, freshly ground

Cooked chicken, grilled or broiled and diced (optional)

Mushrooms, sautéed (optional)

Fresh parsley (optional)

Cook pasta until al dente and drain. Keep it warm in a strainer over hot water.

Warm the cream in a skillet and add the marinara. Simmer gently until sauce thickens slightly. Whisk in butter, cheese and eggs. Simmer for 2 more minutes. Be careful not to boil or eggs will curdle/scramble. Add cooked chicken and mushrooms, if desired.

Depending on preference, plate the pasta and add sauce on top, or combine the pasta and sauce. Garnish with parsley and serve.

Yield: 6 servings

(I found this recipe in the Pittsburgh Post-Gazette and added in chicken and mushrooms. I love Mary Stock’s spaghetti sauce recipe and use it as the marinara sauce (without the meat). With the chicken and mushrooms, it tastes similar to the signature dish at Bravo.)

Cookies Galore - To search for any cookie recipe

Submitted by Kris and Pat Hughes


http://pghcookbook.googlepages.com/cookiesgalore

Almond Macaroon Brownies

Submitted by Kelly Smith

Ingredients:

1 brownie mix for 9x13” pan

2 pkgs. Cream cheese

½ tsp almond extract

½ cup butter

2 Tbs. flour

¾ cup sugar

1 pkg. coconut

2 eggs

1 cup coarsely chopped almonds

1 tsp vanilla

Directions:

Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in greased 9x13” pan. Beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350 F for 45-60 minutes until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.

**Sometimes I cook this in 2 8x8" pans because the center sets quicker this way.

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Andes Peppermint Cocoa Cookies

Submitted by Alisa Ringger

I’m so glad I tasted these cookies, now I can die happy.

Ingredients:

1 cup unsalted butter

1 ½ cup packed dark brown sugar

2 large egg yolks

1 tsp. vanilla extract

2 ½ cups all purpose flour

½ tsp. baking soda

½ tsp. salt

½ cup special dark cocoa

2 cups Andes Peppermint Crunch Baking Chips

Directions:

-Preheat oven to 350.

-In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).

-Add the yolks and vanilla extract.

-Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.

-Add the Andes Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.

-Bake 10 minutes. Let cool.

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Angel Lush with Pineapple

Submitted by Leanndra Ferreira

Ingredients:

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 small fresh strawberries

Directions:

MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in whipped topping. Let stand 5 min. until thickened. CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

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Apple Berry Salsa with Cinnamon Crisps

Submitted by Amy Clark

4 flour tortillas (10 inch)
2 TBS sugar
2 TBS cinnamon

Heat oven to 475°. Brush tortillas with water. Sprinkle with cinnamon/sugar mixture. Cut each tortilla into 8 wedges, place on cookie pan and bake for 4-5 minutes or until lightly browned. Watch first batch of wedges carefully to get accurate cooking time.

1 Granny Smith Apple
1 cup strawberries
1 Kiwi
1 Small Orange, will use zest
2 TBS apple jelly
2 TBS brown sugar

Peel, core and chop apple into small pieces. Add the peeled and chopped kiwi, juice and zest from the orange, brown sugar and jelly. Mix well. Serve with the cinnamon crisps.

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Apple Pie / Pie Crust

Submitted by Connie Bodily

Apple Pie/ Pie crusts

First make pie crusts:
3 c. flour

1 t. salt

1 1/3 c. shortening

Mix and then add:
5 T. water

1 egg

1 t. vinegar

Mix well and then roll it out in between 2 sheets of saran wrap on a damp counter. This recipe makes 4 crusts.

Apple pie:

5-7 apples--peeled and sliced thinly

Combine:
3/4 c. sugar

2 T flour

1 1/8 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

Mix the apples with the sugar mixture and put in pie shell. Dot with 2 T. butter. Put on top crust, make slits in it, and bake for about 30-40 minutes at 400.

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Apple Spice Cake

Submitted by Kate Lawrence

Ingredients:

1 ½ stickes butter or margarine
1 ½ cupes sugar
3 extra large eggs, well beaten
2 ¼ cups unsifted flour
1 ½ tea soda
¼ tea salt
1 ½ tea cinnamon
1 tea cloves
¾ cup cold coffee
1 ½ cups coarsely chopped peeled apples (about 1 ½ medium to large cooking apples)
1 cup whole raisins or coarsely chopped
1 cup coarsely chopped nuts
Boiled iceing

Directions:

Cream together butter and sugar. Add eggs. Mix thoroughly. Sift together flour, soda, salt, cinnamon and cloves. Add flour mixture to creamed mixture alternately with coffee. Thoroughly blend in apples, raisins and nuts. Pour batter into well greased baking dish, 7 ½ X 11 inches. Bake in over preheated to 350 degrees about 1 hour. If using a metal pan increase temp to 375. While cake is still warm frost with boiled icing. If desired, it may be served with whipped cream instead of iceing.

Boiled Iceing:

Ingredients:

1 cup firmly packed brown sugar
¼ cup whipped cream, unwhipped
2 tablespoons butter
1 cup flaked coconut

Directions:

Combine brown sugar, cream and butter. Bring to full boil, stirring constantly. Cook at full boil one minute, stirring constantly. Remove from heat. Add coconut. Mix well. Cool icing slightly. While iceing is still quite hot, spread it on top of cake which should be still warm.

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Best Sugar Cookies

Submitted by Connie Bodily

3 1/4 c. sifted flour

2 1/2 t. baking powder

1/2 t. salt

1 1/2 sticks butter

1 1/2 t. vanilla

1 1/2 c. sugar

2 eggs

1 T. milk

Sift together flour, baking powder, and salt. Set aside. Cream butter, add vanilla and sugar; beat well. Beat in eggs, one at a time, then add milk. On low speed, add flour mixture. Beat only until well blended. Chill dough in waxed paper. Roll out on floured surface and cut into shapes, or roll into a long roll and slice. Bake on unbuttered cookie sheet at 400 for about 10 minutes--depends on the thickness you choose. You can sprinkle them with sugar before you bake, or frost them with buttercream frosting after they have cooled.

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Big Soft Oreo Cookies

Submitted by McKenna Nobbs

Cookie:

1 Devil’s Food Cake Mix
¾ cup shortening
2 eggs
Mix and bake at 350 for 8 minutes

Filling:

4 oz. Cream cheese
½ cup butter
1 ½ - 2 cups powdered sugar
1 tsp. Vanilla

Brown Sugar Squares

Submitted by Shayla Hannon

Ingredients:

1 c. butter or margarine 2 c. flour
1c. brown sugar (packed) 1/4 tsp. salt
1 egg yolk 3-5 Hershey chocolate candy bars
1 tsp vanilla 1/2 c. chopped nuts (optional)

Directions:

* Heat oven to 350. Grease bottom of 9x13 pan.
* Mix butter, sugar, egg yolk and vanilla.
* Add sifted flour and salt until well blended.
* Spread in pan leaving 1" around edges.
* Bake 20-25 minutes or until edges are golden. Crust will be soft.
* Immediately place broken pieces of candy bar on top of crust.
* Spread to "frost" and sprinkle on nuts. Cut while warm.

Butter Cream Frosting

Submitted by Sharyn Sadler

Buttercream Frosting:

1 1/2 C. shortening 1/2 C. flour
1/2 C. butter or margarine (not spread) 2 tsp. vanilla
1 C. milk 2 1/2 C. powdered sugar
Put all ingredients into a large bowl and beat 10 minutes or until fluffy.



Richer Buttercream Frosting:

2/3 C. shortening 2 C. powdered sugar
1/3 C. butter or margarine (not spread) 1 tsp. vanilla
1/4 C. evaporated milk 1/8 tsp. salt
Beat all ingredients together until it reaches spreading consistency.

Frosting/Filler between layers:

Cook together:
2 Boxes cooking style pudding 2 C. milk
Immediately cover with plastic wrap placed directly on the surface of the pudding and let cool.
Cream together:
2 C. shortening 2 C. granulated sugar
Beat both mixes together until smooth and fluffy and the grittiness of the sugar disappears.

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Butterscotch bars

Submitted by Alise Ringger

1 pkg. butterscotch chips

½ c. margarine/butter

2 c. crushed graham crackers

8 oz. cream cheese

8 oz. sweetened condensed milk

1 egg

1 tsp. vanilla

Crush graham crackers into fine bits. Melt margarine/butter and butterscotch chips in pan on low heat. Stir in graham cracker crumbs. Press half of graham cracker mixture firmly into bottom of greased 9x13 inch pan. Set other half aside. Cream together cream cheese, sweetened condensed milk, egg, and vanilla. Pour cream cheese mixture over graham cracker crust in pan. Sprinkle remaining graham cracker mixture over cream cheese. Bake in 350 degree oven for 20 to 25 minutes. Chill before serving.

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Buttery Decorator Icing

Submitted by Jenny Pearson

Ingredients:

½ cup butter, softened
¼ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk

Directions:

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. Makes 3 cups.