December 23, 2016

Jan’s Chocolate Chip Cookies

Jan’s Chocolate Chip Cookies

Ingredients


  • 1 cup (2 sticks) butter, softened
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 ½ cups flour
  • 1 t. baking soda
  • ½ t. salt
  • 3 cups Quaker Oats
  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups chopped walnuts


Directions


1. Heat oven to 350 degrees
2. Beat butter and sugars together until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, and salt; mix well
5. Stir in oats, chocolate chips, walnuts; mix well
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 12-15 minutes or until golden brown
8. Cool 1 Minute on Cookie Sheet; remove to wire rack.


Makes about 3.5 - 4 dozen cookies, enjoy!


What's cookin' at your house?,

December 2, 2016

The best bar cookies, they've been called "crack on a plate"!



These are wonderful bar cookies. When I take them to work, for the break room, they disappear before lunch.  One of the booksellers calls them "Crack on a Plate."!  I took it as a compliment.


JP's Peanut Candy Bar
  • 1 (18.25 ounce) package yellow cake mix
  • 1/3 cup melted butter
  • 1 egg
  • 1 package semi-sweet chocolate chips
  • 2/3 cup light corn syrup
  • 1/4 cup butter
  • 2 teaspoons vanilla extract
  • 2 cups Reese’s Peanut Butter chips
  • 2 cups salted peanuts
  • 1 1/2 cups crisp rice cereal

    DIRECTIONS:

    Preheat oven to 350 degrees
    Mix together the cake mix, 1/3-cup butter and the egg. Press into the bottom of one 9x13 inch pan and bake at 350 degrees for 12 to 15 minutes. Remove from oven, pour chocolate chips evenly over top of cake. Return to oven for 2 minutes. Remove from oven and spread to cover, allow to cool.

    In a saucepan, over medium heat, cook corn syrup, 1/4-C. butter, vanilla and peanut butter chips until melted. Remove from heat and stir in the cereal and peanuts. Spoon mixture evenly over top of cake and spread to cover. Cool before serving. Cut into small pieces, it's very rich.

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July 3, 2016

Easy Three Bean Salad


This recipe is very easy to double, for a crowd.

Easy Three Bean Salad

Ingredients

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1/2 red onion, chopped fine (about 3/4 cup), soaked in ice water to take the edge off the onion
3 celery stalks, chopped fine (about 1 cup)
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 teaspoon fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/4 cup granulated sugar (more or less to taste)
3 Tbsp olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Assembly

· 1 In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

· 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

· 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

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