Double-Rich Chocolate Cookies (Brooke makes these)

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Double-Rich Chocolate Cookies adapted to Brooke's recipe 

Mrs. Fields Double-Rich Chocolate Cookies are the ultimate cookie treat. 

Ingredients

• 3 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda (changed from 1/2)
• 1/4 teaspoon salt
• 1 cup dark brown sugar, packed
• 3/4 cup white sugar
• 1 cup salted butter, softened
• 3 large eggs
• 2 teaspoons pure vanilla
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven 350 degrees
2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk together until well-combined and set aside.
3. In a large bowl,  beat the brown sugar and white sugar using an electric mixer at medium speed until blended.
4. Add butter and beat for about 1 to 2 minutes or until the mixture forms a grainy paste. 
5. Scrape down sides of the bowl. Add eggs and vanilla and beat at medium speed 1 to 2 minutes or until light and fluffy.
6. Add flour mixture and chocolate chips. Blend at low speed just until combined, making sure not to overmix.
7. Drop dough cookie by rounded tablespoons onto ungreased cookie sheets at about 1 1/2 inches apart. Bake for 9 minutes.

Apple Crisp (Homemaking Night Greenwood Village Ward 1986)

6 T brown sugar
6 T sugar
1/2 c. flour
3/4 c oatmeal
1/3 c. melted butter
1 t. cinnamon
1/2 c. water

Peel and slice 5 medium apples.  Place in glass 8 x 8 pan and top with oatmeal mixture  Pour 1/2 water evenly over the Top  Bake uncovered 30 to 35 minutes or until apples are tender.  Cherries or peaches may be substituted for apples but omit the water.  Serves 6-8.  Double for 9 x 13 pan. 

https://www.onceuponachef.com/recipes/sweet-potato-casserole.html?recipe_print=yes

Sweet Potato Casserole with Pecan Streusel

Servings: 6-8

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/8 teaspoon ground nutmeg
• 2 large eggs, lightly beaten

For the Topping

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup flour
• 1 teaspoon ground cinnamon
• 1 cup pecans, coarsely chopped

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
3. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
4. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
5. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
6. Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Information

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• Per serving (8 servings)
• Calories: 489
• Fat: 22 g
• Saturated fat: 8 g
• Carbohydrates: 70 g
• Sugar: 35 g
• Fiber: 7 g
• Protein: 6 g
• Sodium: 348 mg
• Cholesterol: 77 mg

Copyright © Once Upon a Chef
https://www.onceuponachef.com/recipes/sweet-potato-casserole.html

Shelley's Sugar Cookies

1 cup sugar
1 cup butter
2 eggs
2 t. cream of tartar
1/2 tsp salt or 1 t. if using unsalted butter
1 t. baking soda
3 c. flour
1 t. vanilla

Cream sugar and butter and then add eggs.  Then add rest of the ingredients.  Don't have to be refrigerated.  Add vanilla at the end.

Frost with buttercream frosting using almond flavoring

Bruschetta one pan chicken and potatoes dinner

https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/

Apple Cider Sauce (for pancakes)

1 c. sugar
3 T. Bisquick
1/4 t. cinnamon
1/2 t. nutmeg

Mix together in heavy saucepan.  Stir in 2 cups of apple cider and 2 T. lemon juice

Cook over medium-high heat.  Stir constantly until it boils.  Continue stirring and let the mixture boil 1 minute.  Remove from heat.  Stir in 1/4 c. butter.  Serve

Sheila Mackay's Salsa

25 tomatoes -- blanch and peel
3 onions
2 green pepper
2 red pepper
1 jal pepper
1 c. vinegar
4 T pepper
4 T garli salt
4 T. salt
3 T. corn starch
12 oz. tomato paste

After all ingredients are well mixed and boiling -- Cook at least 20 minutes

Mississippi Mud Bars from Chris Osterle

2 c. sugar
1 c. butter
2 T cocoa 
Mix together
Add 4 eggs and mix into above plus 1 t. vanilla

Add 1 1/2 c. flour
1 c coconut
1 c. nuts

Put batter in a 9 x 15 jelly roll size pan and bake at 350 degrees for 20 minutes.  Immediately after removing from oven spread with 7 oz of marshmallow creamer.  Top with miniature marshmallows (cover) Let melt a little and spread a bit.

Frosting
6 T. butter
6 T. milk
1 1/2 c. sugar
1/2 c. chocolate chips

Brig first 3 ingredients to a rolling boil.  Pour into mixer-bowl and add the chocolate chips.  Turn on mixer to medium and then to high.  Keep beating until thick.  It will take a while.

Pour and spread on bars over the marshmallows.  It will look lumpy like Mississippi mud.

(Chris made them, and they were delicious.  She would sometimes take her family to the Mississippi and let them dangle their feet in the water and eat Mississippi Mud Bars.

Mary Alice's Banana Cookies

Ingredients:

3 cups flour

2 cups sugar

1 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

11/2 tsp cinnamon

1 1/2 cups shortening

2 eggs

2 cups mashed bananas

3 1/2 cups oats

1-2 cups chocolate chips

Instructions

Mix dry ingredients and cut in shortening. Add eggs and bananas. Mix well. Add oats and chocolate chips to taste (one or two cups). Bake for 8-10 minutes at 375 degrees.

These are great frozen! Try it and see.

Ramekin Frozen Fruit Cobblers

Total: 1 hr 10 min Prep: 20 min Inactive: 15 min Cook: 35 min Yield: 4 individual crisps Level: Easy Ingredients Directions Preheat oven to 350 degrees F.

12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine.

Divide the mixture evenly between 4 (7 to 8- ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping: 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups

Individual Berry Crisps Recipe courtesy of Alton Brown Show: Good Eats | Episode: Cobbled Together

Alton Brown

Martin's Sugar Cookies

2 cups butter
2 cups sugar
6 eggs
2 T. vanilla
Add 7 cups of lour
Add 2 tsp baking powder

Cream together butter and sugar and add eggs.  Add vanilla and then flour and baking powder.  Chill.  Bake at 375 degrees for abt l0 minutes    If large cookies bake at 300 degrees for 20 minutes.