Classic Hershey Choc. Chip Cookies with a Twist

Beat:

3/4 c. granulated sugar
1 c. butter, softened
3/4 c. brown sugar

Add and beat till smooth and creamy:

2 eggs, beaten

Mix and add to wet ingredients:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Once mixed together, add

2 c. choc. chips
(or) 1 1/2 c. raisins
1/2 c. chopped pecans

Bake on ungreased cookie sheet
Bake at 375 F for 8-10 minutes
Makes 5 doz. cookies

Mrs. Martin's White Cake

Mix: 2 eggs
1 c. white sugar

Add: 1 c. white flour
1 tsp. baking powder

Bring to a boil and add to the flour and sugar mixture:
1/2 c. milk
2 T. butter
1/2 tsp. vanilla

Bake in greased and floured 8x8 in. pan @ 360F for 25 min.

Comments: This is the easiest, delicious, no-fail white cake. It consistently comes out beautiful, light and soft. Icing isn't necessary but I like to serve it with a scoop of sliced strawberries or a coconut topping.

Coconut topping:
Heat in a saucepan till boiling
1/2 c. brown sugar
1/4 c. butter
1/4 c. milk
1/2 c. coconut
1/4 c. crushed pecans
1/2 tsp. vanilla

After the cake is cooked, pour topping on slightly cooled cake and place under broiler for 2-5 min. till slightly browned. Prop door slightly open and watch carefully that the topping doesn't burn. Cool before serving.

Savory Pumpkin Soup

...made by my sweet chef

Ingredients:
1 med. white onion, chopped
2 Tbsp. butter or margerine
2 (14.5 ounces) cans chicken broth
2 cups sliced peeled potatoes
6 cups cooked/canned pumpkin
2 cups milk/soy milk
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup sour cream (opt.)
1 Tbsp chopped fresh parsely
3 bacon strips, cooked and crumbled (opt.)

Instructions:
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, pumpkin; cook till potatoes are tender, about 15 minutes. Remove from heat and puree in a blender or food processer until smooth. Return to the saucepan. Add milk, nutmeg, salt and pepper; heat through.
Combine sour cream and parsley. Spoon soup into bowls and top with a dallop of sour cream, sprinkle with bacon.

Serves:6


Comments:
This soup has a complex flavor; smooth and savory with a contrast of sweet'n spicey nutmeg, drawn together by the creamy touch of sourcream.


found on www.allrecipes.com

Lamb Chops with Saute'd Carrots and Baked Potato

4 lamb chops

1Tbsp freshly chopped mint leaves

Salt and Pepper

Olive oil for frying

Pat lamb chops till dry with a paper towel. Season with salt and pepper on both sides. Place in skillet and sprinkle with mint leaves. Fry about 5 minutes on each side for medium rare meat.

2 carrots, sliced

1 Tbsp lemon juice

1 Tbsp water

2 tsp. sugar

1 Tbsp finely chopped fresh mint leaves

Slice carrots and saute till tender. Mix lemon juice, water, sugar, and mint. Add to carrots, mix and heat 1 minute, till bubbling.

2 medium potatoes
3 tsp. butter
3 tsp. fresh onion greens finely chopped


Wash potatoes and puncture with a fork all around. Rub skins with margerine and bake in oven at 375 F for approx 1hr. or until you can easily insert a fork. Cut potatoes in half length-wise and cut out the potaoto. Mash potato with butter till fluffy and smooth, add fresh onion, and salt and pepper to taste. Fill potato skins with the mashed potato. Keep in warm oven till ready to serve.

Comments:

Can be prepared in 1 hr. 15 min

Serves 2

Potato & Corn Chowder

Ingredients:
1 pkg. bacon, chopped
5 cups potatoes, cubed
2 1/2 cups corn
2 1/2 cups onion, minced
3 cloves garlic, minced
2 1/2 cups celery, diced
2 1/2 cups carrots, diced
10 cups whole milk
1 3/4 cup butter/margerine
1 3/4 cup flour
1 cube chicken boullion
Salt and Pepper to taste

1. In large skillet fry bacon till just crispy. Drain and save drippings.
2. In same skillet with bacon drippings fry onions, garlic, and celery till translucent.
3. Place into a large skillet the onions, celery, garlic, corn, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
4. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until thick and smooth. Stir into vegetables. Add bacon. Heat through, but do not boil.
5. Season with salt, pepper, and chicken boullion (Cubes can be melted in a few tablespoons of boiling water).


Notes: I made this recipe at work with several of my students. It was a HUGE hit.