Easy Chicken and Dumplings
From: swampbear
4 to six chicken breast halves, deboned (or legs or thighs or an combination of white and dark you desire)
6 cups of water
1 ten ounce can of cream of chicken soup
One-half cup of water
1 13.5 ounce package of flour tortillas
Cover the chicken with water and boil until tender. Remove the chicken and cut into bite sized pieces. Set aside. Cut the tortillas into one inch squares or into strips. Bring the broth to a boil and drop the tortillas, one at a time, stirring frequently to keep the tortillas from sticking together. They will be done in just a couple of minutes. Combine the soup and the one-half cup of water. Add to dumplings. Return chicken pieces to the pot.
This recipe can be halved (still use all the soup though) or doubled or tripled...whatever! If you double, triple, whatever, use two cans of cream of chicken soup and three-fourths of a cup of water. It's the soup and water that thickens the chicken and dumplings.
Wednesday, April 9, 2008
Artichoke Chicken Casserole
Artichoke Chicken Casserole
From: SpazCat
Sun-Dried Tomatoes (reconstitute in H2O & chop)*
Artichoke Hearts (coarsely chopped--canned is fine)
Italian dressing (enough to coat)^
Cheese +
Penne/Rotini pasta (whichever you prefer)
Chicken breast**
Boil pasta.
Mix artichokes, sundried tomatoes, chicken, and italian dressing and pasta.
Cover with cheese
Bake at 350 until cheese is bubbly. (10-15 min)
*I leave the tomatoes out because they make me gag. YMMV.
^Play with the amount with this. Too much is overpowering but you need enough to give it some zest.
+The recipe calls for mozzerella, but I used sharp white cheddar last time and it was declared Eaten by the Roommates.
**I get the pre-roasted kind because I HATE handling slimy raw chicken.
From: SpazCat
Sun-Dried Tomatoes (reconstitute in H2O & chop)*
Artichoke Hearts (coarsely chopped--canned is fine)
Italian dressing (enough to coat)^
Cheese +
Penne/Rotini pasta (whichever you prefer)
Chicken breast**
Boil pasta.
Mix artichokes, sundried tomatoes, chicken, and italian dressing and pasta.
Cover with cheese
Bake at 350 until cheese is bubbly. (10-15 min)
*I leave the tomatoes out because they make me gag. YMMV.
^Play with the amount with this. Too much is overpowering but you need enough to give it some zest.
+The recipe calls for mozzerella, but I used sharp white cheddar last time and it was declared Eaten by the Roommates.
**I get the pre-roasted kind because I HATE handling slimy raw chicken.
Cheese Straws
Cheese Straws
From: swampbear
A southern delicacy. As I understand it, no southern marriage is legal unless cheese straws are served at the reception.
2 cups of all purpose flour
One-half teaspoon of salt
2 cups of grated extra sharp cheddar cheese (that's one 8 ounce package of cheese)
Cayenne pepper to taste
1 stick and two tablespoons of butter or (if you must) margarine, softened
Cream cheese and margarine together. I prefer my hands but a mixer will do. Combine the flour, pepper and salt and add to the cheese mixture a little at a time, mixing with your hands until you get a smooth consistency. Place mixture in a cookie press and use the star or bar press to push out into one to one and a half inch strips. Bake at 300 degrees until firm and the straws begin to brown, usually 12 to 15 minutes depending on the oven. Watch closely.
From: swampbear
A southern delicacy. As I understand it, no southern marriage is legal unless cheese straws are served at the reception.
2 cups of all purpose flour
One-half teaspoon of salt
2 cups of grated extra sharp cheddar cheese (that's one 8 ounce package of cheese)
Cayenne pepper to taste
1 stick and two tablespoons of butter or (if you must) margarine, softened
Cream cheese and margarine together. I prefer my hands but a mixer will do. Combine the flour, pepper and salt and add to the cheese mixture a little at a time, mixing with your hands until you get a smooth consistency. Place mixture in a cookie press and use the star or bar press to push out into one to one and a half inch strips. Bake at 300 degrees until firm and the straws begin to brown, usually 12 to 15 minutes depending on the oven. Watch closely.
Chicken and Pork Marinade
Chicken and Pork Marinade
From: swampbear
1 egg
One-half cup of vegetable oil
1 cup of cider vinegar
2 teaspoons of salt
1 teaspoon of dried thyme
One-half teaspoon of black pepper
1 finely chopped medium sized onion
Put all ingredients in a blender until well blended, usually two to three minutes.
Pour over chicken or pork to marinate for two hours before cooking. It's also good to brush on the chicken or pork, if you're grilling.
From: swampbear
1 egg
One-half cup of vegetable oil
1 cup of cider vinegar
2 teaspoons of salt
1 teaspoon of dried thyme
One-half teaspoon of black pepper
1 finely chopped medium sized onion
Put all ingredients in a blender until well blended, usually two to three minutes.
Pour over chicken or pork to marinate for two hours before cooking. It's also good to brush on the chicken or pork, if you're grilling.
Chicken and Dressing
Chicken and Dressing
From: swampbear
Cornbread:
2 cups of self rising corn meal 2 tablespoons of cooking oil
2 eggs Three-fourths to a cup of buttermilk
Combine all ingredients. Use enough buttermilk to make it soft. Pour into a hot greased iron skillet or baking pan and bake at 475 degrees for about 20 minutes, until brown. Turn out onto a plate and let cool.
Chicken:
One large baking hen
One quart of water (cover chicken)
salt to taste
Wash the chicken and place into a large boiler, then add the water and salt. Boil for about one hour until tender. Baking hens usually come with giblets (the neck, liver, gizzard, and heart). You can boil those with the hen or separately, but you'll need the giblets. Drain the chicken, but save the broth, and allow the chicken to cool. Pull or chop the chicken when cooled.
Dressing:
Cooled cornbread
Sage to taste (never too much IMO)
Chicken broth 4 eggs, beaten
1 finely chopped onion Salt and pepper to taste
1 cup of chopped celery Pulled or chopped chicken
Crumble the cornbread into a large mixing bowl; add enough chicken broth to make it real soupy. If you don't think you have enough, use some canned broth. Let it stand to soak up the broth. Add onion, celery, sage, eggs, salt and pepper and chicken. Use more broth if the mixture looks too dry. Bake in a long casserole dish or pan at 400 degrees for one hour or until brown on top.
Giblet Gravy:
Giblets Salt and pepper to taste
2 boiled eggs 2 cups of chicken broth
One-half stick of butter or (if you must) margarine One-third cup of flour
Chop the giblets. Chop the boiled eggs. Melt butter in a small boiler; add the flour, salt and pepper. Stir well and add the broth. Add the chopped giblets and boil until thickened over a medium heat. Turn on low heat after it's thickened and add the chopped eggs. More broth can be added if it is too thick. Serve warm over dressing.
NOTE: Although this is the traditional dressing served with turkey at Thanksgiving in the south, there's enough chicken for it to be a main course also. I sometimes do this. Also, if you desire not to use the chicken, that's ok too. Make you some chicken salad!
From: swampbear
Cornbread:
2 cups of self rising corn meal 2 tablespoons of cooking oil
2 eggs Three-fourths to a cup of buttermilk
Combine all ingredients. Use enough buttermilk to make it soft. Pour into a hot greased iron skillet or baking pan and bake at 475 degrees for about 20 minutes, until brown. Turn out onto a plate and let cool.
Chicken:
One large baking hen
One quart of water (cover chicken)
salt to taste
Wash the chicken and place into a large boiler, then add the water and salt. Boil for about one hour until tender. Baking hens usually come with giblets (the neck, liver, gizzard, and heart). You can boil those with the hen or separately, but you'll need the giblets. Drain the chicken, but save the broth, and allow the chicken to cool. Pull or chop the chicken when cooled.
Dressing:
Cooled cornbread
Sage to taste (never too much IMO)
Chicken broth 4 eggs, beaten
1 finely chopped onion Salt and pepper to taste
1 cup of chopped celery Pulled or chopped chicken
Crumble the cornbread into a large mixing bowl; add enough chicken broth to make it real soupy. If you don't think you have enough, use some canned broth. Let it stand to soak up the broth. Add onion, celery, sage, eggs, salt and pepper and chicken. Use more broth if the mixture looks too dry. Bake in a long casserole dish or pan at 400 degrees for one hour or until brown on top.
Giblet Gravy:
Giblets Salt and pepper to taste
2 boiled eggs 2 cups of chicken broth
One-half stick of butter or (if you must) margarine One-third cup of flour
Chop the giblets. Chop the boiled eggs. Melt butter in a small boiler; add the flour, salt and pepper. Stir well and add the broth. Add the chopped giblets and boil until thickened over a medium heat. Turn on low heat after it's thickened and add the chopped eggs. More broth can be added if it is too thick. Serve warm over dressing.
NOTE: Although this is the traditional dressing served with turkey at Thanksgiving in the south, there's enough chicken for it to be a main course also. I sometimes do this. Also, if you desire not to use the chicken, that's ok too. Make you some chicken salad!
Crispy Oat Cookies
Crispy Oat Cookies
From: swampbear
1 cup of butter or (if you must) margarine, softened
1 cup of sugar
1 cup of firmly packed light or dark brown sugar
1 egg
1 cup of vegetable oil
1 teaspoon of vanilla extract
Three and one-half cups of all purpose flour
1 teaspoon of baking soda
One-half teaspoon salt
1 cup of regular oats, uncooked
1 cup of crushed corn flakes
One-half cup of flaked coconut
One-half chp of chopped pecans or walnuts
Cream butter, gradually adding both sugars, beating well at medium speed on electric mixer.
Add the egg and beat well. Add the oil and vanilla, mixing well.
Combine flour, soda and salt; add to the creamed mixture, mixing well. Stir in oats and remaining ingredients.
Shape dough into one inch balls. Place on an ungreased cookie sheet and flatten with a fork.
Bake at 325 degrees for 15 minutes. Allow to cool slightly before removing from cookie sheets.
Yields about 10 dozen cookies.
From: swampbear
1 cup of butter or (if you must) margarine, softened
1 cup of sugar
1 cup of firmly packed light or dark brown sugar
1 egg
1 cup of vegetable oil
1 teaspoon of vanilla extract
Three and one-half cups of all purpose flour
1 teaspoon of baking soda
One-half teaspoon salt
1 cup of regular oats, uncooked
1 cup of crushed corn flakes
One-half cup of flaked coconut
One-half chp of chopped pecans or walnuts
Cream butter, gradually adding both sugars, beating well at medium speed on electric mixer.
Add the egg and beat well. Add the oil and vanilla, mixing well.
Combine flour, soda and salt; add to the creamed mixture, mixing well. Stir in oats and remaining ingredients.
Shape dough into one inch balls. Place on an ungreased cookie sheet and flatten with a fork.
Bake at 325 degrees for 15 minutes. Allow to cool slightly before removing from cookie sheets.
Yields about 10 dozen cookies.
Pineapple Casserole AKA Little Ol' Lady Casserole
Pineapple Casserole AKA Little Ol' Lady Casserole
2 tablespoons flour
pinch of salt
One-half cup of sugar
3 beaten eggs
One large can of pineapple chunks
2 slices of white bread
One-fourth stick of butter or margarine
Mix flour and salt together, then add the beaten eggs and pineapple.
Put in a lightly greased one quart casserole dish and top with two pieces of bread, torn into one inch cubes. Dot with margarine or butter,
Bake at 400 degrees for one hour. Serve warm.
Weird sidenote from swampy:
There's a restaurant in my hometown that serves this as a side with everything. This is the place all the little blue haired ladies love to lunch, so we call it the Little Ol' Lady Restaurant. Thus, this dish carries the side name of "Little Ol' Lady Casserole."
2 tablespoons flour
pinch of salt
One-half cup of sugar
3 beaten eggs
One large can of pineapple chunks
2 slices of white bread
One-fourth stick of butter or margarine
Mix flour and salt together, then add the beaten eggs and pineapple.
Put in a lightly greased one quart casserole dish and top with two pieces of bread, torn into one inch cubes. Dot with margarine or butter,
Bake at 400 degrees for one hour. Serve warm.
Weird sidenote from swampy:
There's a restaurant in my hometown that serves this as a side with everything. This is the place all the little blue haired ladies love to lunch, so we call it the Little Ol' Lady Restaurant. Thus, this dish carries the side name of "Little Ol' Lady Casserole."
Baked Cabbage Casserole
Baked Cabbage Casserole
From: swampbear
1 medium head of cabbage
One-fourth cup milk
1 can of cream of celery soup
3 oz. of cream cheese
Italian bread crumbs
Chop cabbage coarsely. Boil approximately eight minutes and drain.
Heat the milk, soup and cheese together. Pour over the cabbage in a two-three quart casserole dish.
Top with the Italian bread crumbs (be generous).
Bake uncovered at 400 degrees for 40 minutes
From: swampbear
1 medium head of cabbage
One-fourth cup milk
1 can of cream of celery soup
3 oz. of cream cheese
Italian bread crumbs
Chop cabbage coarsely. Boil approximately eight minutes and drain.
Heat the milk, soup and cheese together. Pour over the cabbage in a two-three quart casserole dish.
Top with the Italian bread crumbs (be generous).
Bake uncovered at 400 degrees for 40 minutes
Hominy and Corn Casserole
Hominy and Corn Casserole
From: swampbear
2 cans hominy (15 ounce cans)
2 cans whole kernel corn (15 ounce cans)
1 cup sour cream
1 8 oz. package of shredded Mexican cheese
1 small can mild chilies
Spray casserole dish (two to three quart) with cooking spray
Drain hominy and corn.
Mix hominy, corn, sour cream and chilies together.
Pour one-half in the casserole and spread one-half of the cheese over it. Repeat with the rest.
Bake at 350 degrees for 30-35 minutes.
From: swampbear
2 cans hominy (15 ounce cans)
2 cans whole kernel corn (15 ounce cans)
1 cup sour cream
1 8 oz. package of shredded Mexican cheese
1 small can mild chilies
Spray casserole dish (two to three quart) with cooking spray
Drain hominy and corn.
Mix hominy, corn, sour cream and chilies together.
Pour one-half in the casserole and spread one-half of the cheese over it. Repeat with the rest.
Bake at 350 degrees for 30-35 minutes.
Sleazy-Ass Hot Dog/Hamburger Chili
Sleazy-Ass Hot Dog/Hamburger Chili
From: SmartAleq
In a fairly deep saucepan brown a pound of ground turkey--add a bit of oil because it needs a bit of grease. Add in half to one full finely chopped onion, chopped garlic and some grated carrot. Break the turkey up very fine, it needs to be nearly granulated to work right. When it's all browned, add a shitload of chili powder--we're talking like 3-6 tablespoons full or more, and 2-4 T of cumin. If you like it hot, also throw in a bunch of cayenne or crushed red pepper. Also mush up two or three chipotle chilis in adobo sauce and add those. Stir it all around, cook the chili powder a bit because that develops the flavor. If it gets too dry, add more oil. When it's all browned and the chili powder has darkened a bit, add enough corn meal muffin mix (or mixture of flour and corn meal) to absorb all the liquid and fat. Then add 2-3 cups of chicken broth, bring to a boil, then turn down and simmer for quite a while--the longer the better, stirring occasionally--don't let it stick to the bottom or you'll never get it off. If it gets too thick, add more broth or water. Add garlic salt to taste. Smother hot dogs or cheeseburgers and mack down. The advantage of this stuff is that it tastes like something that ought to bring your arteries to a crashing halt, but you'll notice it's quite fattily blameless especially if you use olive oil.
From: SmartAleq
In a fairly deep saucepan brown a pound of ground turkey--add a bit of oil because it needs a bit of grease. Add in half to one full finely chopped onion, chopped garlic and some grated carrot. Break the turkey up very fine, it needs to be nearly granulated to work right. When it's all browned, add a shitload of chili powder--we're talking like 3-6 tablespoons full or more, and 2-4 T of cumin. If you like it hot, also throw in a bunch of cayenne or crushed red pepper. Also mush up two or three chipotle chilis in adobo sauce and add those. Stir it all around, cook the chili powder a bit because that develops the flavor. If it gets too dry, add more oil. When it's all browned and the chili powder has darkened a bit, add enough corn meal muffin mix (or mixture of flour and corn meal) to absorb all the liquid and fat. Then add 2-3 cups of chicken broth, bring to a boil, then turn down and simmer for quite a while--the longer the better, stirring occasionally--don't let it stick to the bottom or you'll never get it off. If it gets too thick, add more broth or water. Add garlic salt to taste. Smother hot dogs or cheeseburgers and mack down. The advantage of this stuff is that it tastes like something that ought to bring your arteries to a crashing halt, but you'll notice it's quite fattily blameless especially if you use olive oil.
Mustard Chicken
Mustard Chicken
From: SmartAleq
This is THE quintessential potluck dish--it's cheap, yummy and endlessly expandable/contractable depending on the number of people expected. I've made this stuff big enough to feed twenty five people by itself as a main dish and it's really no more difficult than cooking it for four.
Goes like this:
Chicken thighs--if you get them skinless/boneless to start out they will be even easier, at the least take the skins off before cooking. Place in a baking pan in a single layer. Figure 1-2 thighs per person. Sprinkle a nice amount of thin sliced onions over the top.
Mustard sauce: Melt some butter, margarine or heat olive oil in a saucepan. Add a bunch of mustard--for this you'll probably want just a brown mustard like Gulden's, nothing fancy. Put in something for a spice, oregano or tarragon is what I usually use, maybe some sage along with it; some fresh chopped garlic is also nice. Fresh herbs is best. Stir until nicely blended, then spread evenly but thinly over the chicken. Bake at 350-400 degrees about a half hour/45 minutes until the chicken is done.
Remove pan from oven, remove the thighs to a plate, scraping off the browned mustard and onions on the top back into the pan. Heat the pan over a medium burner until the chicken fat and mustard sauce is bubbling, then stir in enough flour to make a nice smooth roux. Brown it a bit, scraping every bit of crunchy stuff off the sides and bottom of the pan. Then add water a bit at a time, stirring constantly to make a nice smooth, fairly thick gravy. Pull the chicken into chunks and add back to the pan, heating all the way through. Serve over a massive bed of rice--the genius of this dish is that if there's even a smidgen of the gravy on the rice it will get eaten up even if there's no actual chicken involved, which is why it's such an evilly perfect potluck dish. It's also really easy to break the chicken into very small pieces so it goes further.
From: SmartAleq
This is THE quintessential potluck dish--it's cheap, yummy and endlessly expandable/contractable depending on the number of people expected. I've made this stuff big enough to feed twenty five people by itself as a main dish and it's really no more difficult than cooking it for four.
Goes like this:
Chicken thighs--if you get them skinless/boneless to start out they will be even easier, at the least take the skins off before cooking. Place in a baking pan in a single layer. Figure 1-2 thighs per person. Sprinkle a nice amount of thin sliced onions over the top.
Mustard sauce: Melt some butter, margarine or heat olive oil in a saucepan. Add a bunch of mustard--for this you'll probably want just a brown mustard like Gulden's, nothing fancy. Put in something for a spice, oregano or tarragon is what I usually use, maybe some sage along with it; some fresh chopped garlic is also nice. Fresh herbs is best. Stir until nicely blended, then spread evenly but thinly over the chicken. Bake at 350-400 degrees about a half hour/45 minutes until the chicken is done.
Remove pan from oven, remove the thighs to a plate, scraping off the browned mustard and onions on the top back into the pan. Heat the pan over a medium burner until the chicken fat and mustard sauce is bubbling, then stir in enough flour to make a nice smooth roux. Brown it a bit, scraping every bit of crunchy stuff off the sides and bottom of the pan. Then add water a bit at a time, stirring constantly to make a nice smooth, fairly thick gravy. Pull the chicken into chunks and add back to the pan, heating all the way through. Serve over a massive bed of rice--the genius of this dish is that if there's even a smidgen of the gravy on the rice it will get eaten up even if there's no actual chicken involved, which is why it's such an evilly perfect potluck dish. It's also really easy to break the chicken into very small pieces so it goes further.
Pecan Pie Bars
Pecan Pie Bars
From: Dolores Reborn
Ingredients:
2 cups all purpose flour
½ cup sugar
1/8 teaspoon salt
¾ cup butter, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
½ cup butter
4 large eggs or 5 medium lightly beaten
2 ½ cups chopped pecans
1 tsp vanilla extract
Combine flour, sugar and salt in large mixing bowl. Cut in ¾ cup of butter thoroughly w/ pastry blender until mixture resembles very fine crumbs. Using a piece of plastic wrap, press mixture evenly into a greased 13 X 9 inch pan. Bake at 350 for 17 – 20 minutes or until lightly brown.
Combine brown sugar, corn syrup and ½ cup butter in saucepan. Bring to boil over medium heat stirring gently. Remove from heat. Stir slowly ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 30 – 35 minutes or until set. Cool completely in the pan on a wire rack. Cut into bars yield about 16 large bars.
From: Dolores Reborn
Ingredients:
2 cups all purpose flour
½ cup sugar
1/8 teaspoon salt
¾ cup butter, cut up
1 cup firmly packed brown sugar
1 cup light corn syrup
½ cup butter
4 large eggs or 5 medium lightly beaten
2 ½ cups chopped pecans
1 tsp vanilla extract
Combine flour, sugar and salt in large mixing bowl. Cut in ¾ cup of butter thoroughly w/ pastry blender until mixture resembles very fine crumbs. Using a piece of plastic wrap, press mixture evenly into a greased 13 X 9 inch pan. Bake at 350 for 17 – 20 minutes or until lightly brown.
Combine brown sugar, corn syrup and ½ cup butter in saucepan. Bring to boil over medium heat stirring gently. Remove from heat. Stir slowly ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 30 – 35 minutes or until set. Cool completely in the pan on a wire rack. Cut into bars yield about 16 large bars.
Crockpot Chicken or Pork
Crockpot Chicken or Pork
From: Dolores Reborn
½ bag baby peeled carrots
8 oz sliced mushrooms
1 15 oz can diced tomatoes
1 15 oz can cannelini beans (white kidney beans)
1 lb boneless skinless chicken breasts or thighs, or boneless pork chops
Salt and pepper
1 tsp poultry seasoning
1 can cream of potato soup (or cream of anything) (you can also add in diced potatoes with the veggies)
2 tbs Dijon mustard
1 tbs tomato paste, or a splash of tomato sauce, or ketchup
3 tbs dry sherry, or any white wine (optional)
Combine carrots, mushrooms, tomatoes and beans in the bottom of a slow cooker. Season with salt and pepper.
Season meat with salt, pepper and poultry seasoning. Place in pot on top of veggies.
In a small bowl, mix together cream soup, Dijon mustard, tomato paste, and sherry.
Cover and cook on low 6-10 hours. Serve over rice. If sauce is too thin, thicken with a mixture of 2 tbs corn starch and ¼ cup of water.
From: Dolores Reborn
½ bag baby peeled carrots
8 oz sliced mushrooms
1 15 oz can diced tomatoes
1 15 oz can cannelini beans (white kidney beans)
1 lb boneless skinless chicken breasts or thighs, or boneless pork chops
Salt and pepper
1 tsp poultry seasoning
1 can cream of potato soup (or cream of anything) (you can also add in diced potatoes with the veggies)
2 tbs Dijon mustard
1 tbs tomato paste, or a splash of tomato sauce, or ketchup
3 tbs dry sherry, or any white wine (optional)
Combine carrots, mushrooms, tomatoes and beans in the bottom of a slow cooker. Season with salt and pepper.
Season meat with salt, pepper and poultry seasoning. Place in pot on top of veggies.
In a small bowl, mix together cream soup, Dijon mustard, tomato paste, and sherry.
Cover and cook on low 6-10 hours. Serve over rice. If sauce is too thin, thicken with a mixture of 2 tbs corn starch and ¼ cup of water.
Pecan Chews
Pecan Chews
From: taxi78cab
Source: Chocolate Chip Cookie Murder by Joanne Fluke
Can cut this recipe in 1/2 although I found that they aren't as chewy for some reason. Go ahead... make the whole recipe and put some in the freezer. Or treat your coworkers. I find that our IT staff is a lot more responsive to my requests than to other people's since I started bribing them with food!
1 cup butter, softened (2 sticks)
3 cups brown sugar*
4 eggs, beaten
1 tsp salt
1 tsp baking soda
3 tsp vanilla
2 cups finely chopped pecans
4 cups flour
Preheat oven to 350.
Cream together butter and sugar. Add beaten eggs and mix. Add salt, soda, vanilla and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.
Form dough into balls about the size of a walnut with fingers. Place on a greased cookie sheet. Press down slightly with a fork.
Bake at 350 for 10-12 min.
*Brown sugar can be made with 3 cups white sugar and 1/8 cup molasses.
From: taxi78cab
Source: Chocolate Chip Cookie Murder by Joanne Fluke
Can cut this recipe in 1/2 although I found that they aren't as chewy for some reason. Go ahead... make the whole recipe and put some in the freezer. Or treat your coworkers. I find that our IT staff is a lot more responsive to my requests than to other people's since I started bribing them with food!
1 cup butter, softened (2 sticks)
3 cups brown sugar*
4 eggs, beaten
1 tsp salt
1 tsp baking soda
3 tsp vanilla
2 cups finely chopped pecans
4 cups flour
Preheat oven to 350.
Cream together butter and sugar. Add beaten eggs and mix. Add salt, soda, vanilla and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.
Form dough into balls about the size of a walnut with fingers. Place on a greased cookie sheet. Press down slightly with a fork.
Bake at 350 for 10-12 min.
*Brown sugar can be made with 3 cups white sugar and 1/8 cup molasses.
Mango-Black Bean salad
Mango-Black Bean salad
From: IvoryTowerDenizen
2 cans black beans, rinsed and drained
1-2 ripe mangos, diced
half purple onion, diced
1-2 ripe avocado, chunked
cilantro, chopped
1-2 plum tomatos, chopped
juice of 1-2 limes
drizzle of olive oil
salt, pepper
Mix all ingrediants gently to avoid mushing and let sit for an hour or so.
From: IvoryTowerDenizen
2 cans black beans, rinsed and drained
1-2 ripe mangos, diced
half purple onion, diced
1-2 ripe avocado, chunked
cilantro, chopped
1-2 plum tomatos, chopped
juice of 1-2 limes
drizzle of olive oil
salt, pepper
Mix all ingrediants gently to avoid mushing and let sit for an hour or so.
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