Crisco Chocolate Chip Cookies - Chips Ahoy

https://topsecretrecipes.com/nabisco-chips-ahoy-copycat-recipe.html

Sugar Cookies

Originally from: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe-1914697

Ingredients:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. 

Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Hot Mama Grade: A

Hot Mama Notes: These cookies came out good. I'm not a huge sugar cookie fan, but they were necessary since I was decorating them with royal icing with a friend. The dough rolled out nicely from the frig, and they have an as expected sugar cookie taste. They were moist despite being baked the day before. I would use this recipe again for Royal icing cookies. 

 

Pina Colada Recipe - Deb

Pineapple juice, coconut cream, fresh lime juice maybe get 3, rum, ice, and frozen pineapple chuncks

 And I get shredded coconut and toast it up a little and then put either honey or agave on the rim of the cup and dip it into the toasted coconut

 I squeeze about 1/2 a lime to a full lime depending on how sweet the pineapple is.

Biscuits with Eggs in the Cutouts

Originally from: http://www.myrecipes.com/recipe/ricotta-chive-biscuits-with-baked-eggs

Ingredients:

1/2 cups (about 11 7/8 oz.) soft winter wheat self-rising flour (such as White Lily), plus more for dusting

1/2 cup (4 oz.) salted butter, chilled and cut into cubes

3 tablespoons chopped fresh chives

3/4 cup whole buttermilk, chilled

1/4 cup ricotta cheese, chilled

4 large eggs

2 tablespoons salted butter, melted

1 tablespoon hot sauce (such as Cholula)

1 tablespoon chopped fresh flat-leaf parsley

Directions:

Step 1

Preheat oven to 475°F. Lightly dust a parchment paper-lined baking sheet with flour. Set aside.

Step 2

Place flour in a large bowl. Using a pastry cutter, cut cubed butter into flour until crumbly and mixture resembles small peas. Stir in chives. Chill 10 minutes. Whisk together buttermilk and ricotta. Using a fork, gently stir buttermilk mixture into flour mixture just until incorporated.

Step 3

Turn dough out onto prepared baking sheet. Press into a 10- x 6-inch rectangle. Fold in half so that short ends meet. Repeat procedure of pressing dough into a 10- x 6-inch rectangle and folding 3 times. Press dough into a 10- x 6-inch rectangle. Using a 2 1/4-inch round cutter, cut 4 evenly spaced circles from dough rectangle, leaving at least 1/2 inch between circles. Carefully remove dough rounds, leaving dough rectangle intact. Place dough rounds on edge of sheet pan beside dough rectangle. Bake in preheated oven until edges are lightly browned, 10 to 12 minutes.

Step 4

Break eggs into circles in biscuit rectangle. Return to oven, and bake until egg whites are set, 6 to 7 minutes.

Step 5

Brush biscuit rectangle and biscuit rounds evenly with melted butter. Drizzle evenly with hot sauce, and sprinkle with parsley.

Hot Mama Grade: TBD

Hot Mama Notes: I royally screwed up this recipe. I was substituting regular whole wheat flour for self-rising, but... Then I forgot to add the extra 1.5t baking powder per 1c of flour. And the salt. Oops. So basically, even thought this recipe looks amazing, it tastes awful. Like a brick. :(  Maybe next time. :/  I did successfully substitute for the buttermilk, 1T vinegar plus 1c regular milk.

Chocolate Waffles

Originally from: http://allrecipes.com/recipe/24141/chocolate-waffles-i/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

Ingredients:

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1 cup milk
2 eggs
4 tablespoons butter, melted

1 tablespoon butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon milk

Directions:

Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth.

To make the sauce: stir together softened butter, confectioners' sugar, vanilla extract and milk. Sauce should be fairly stiff.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with hard sauce.

Hot Mama Grade: B

Hot Mama Notes: These waffles are very heavy and a bit dry. The taste is okay.  Instead of making the sauce, we used maple syrup. I used self rising flour which includes 1.5t baking powder per cup of flour, so I only used an additional 0.25t of baking powder. I think I will look for a more moist and light recipe.

Meagan's Sloppy Joes

Ingredients:

2 lbs lean ground beef
1/4 c chopped onion
1/2 t garlic powder
~3 T Dijon mustard
1/2 c ketchup
1/2 c BBQ sauce
3 t brown sugar (optional)
salt to taste
black pepper to taste

Directions:

Brown ground beef and drain. Mix all other ingredients together and stir into the browned meat. Voila!

Hot Mama Grade: A

Hot Mama Notes: This is a nice and easy sloppy Joe recipe. I added a little more to it, as my friend uses only Ketchup, BBQ sauce, and mustard, eyeballed.  I think the other items are a good addition. I consulted the below all recipes recipe. I used dried onions and garlic. 

http://allrecipes.com/recipe/24264/sloppy-joes-ii/

NYT Beef Stew (non-crockpot)

Originally from: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew

Ingredients:

¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Directions:

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Hot Mama Grade: B+

Hot Mama Notes: I needed a non-crockpot recipe for beef stew, since it was 3p when I realized I needed to cook stew meat (oops). This recipe is very highly rated. I have to say, it's rather a lot of work. Much more than I'm used to given that I usual do beef stew in a crockpot. The advantages of this recipe are that vegetables come out much better than in a crockpot (not mushy) and that you don't have to start cooking it in the morning. The disadvantage is that that it is a lot of cooking. Lot of browning of meat (I don't usually do that, and it is messy and takes a while since I used 2 lbs of meat). I had to set timers to remember to put in the different vegetables at different times. I thought it was good, but not fantastic. Some of that probably had to do with me not having the correct ingredients and having to substitute (double oops). But, I needed to cook the stew meat on that day, so I was stuck. I didn't have any red wine (I used a dry white) or beef broth (I used a bit more wine and water instead). That is probably why it didn't taste great, only good. The meat was a little bland, so I needed to use more seasoning. I also didn't directly double the recipe since I didn't have the correct ingredients anyway. I'm not sure I would make this again as I think a crockpot is much easier (set it and forget it!), despite really enjoying the better texture of the vegetables. Still, this recipe helped me out of a bind, and it is tasty despite the lackluster substitutions I had to make!

Overnight Frig Oatmeal Yogurt Parfait

Originally from: http://fruits.com/tropical-overnight-oatmeal/
As originally seen in the Costco Connection magazine.

Ingredients:
•⅔ cup old fashion oats, uncooked
•⅔ cup non-fat milk
•⅔ cup non-fat Greek yogurt
•⅛ tsp ground allspice
•1 cup fresh Del Monte Gold® Extra Sweet pineapple chunks
•1 medium Del Monte® banana, sliced
•2 Tbsp sliced almonds

Directions:
Mix oats, milk, yogurt and allspice in two bowls or glass jars. Cover and refrigerate overnight. Just before serving, add pineapple, banana and almonds.

Hot Mama Grade: B-

Hot Mama Notes: I made this recipe with a cream & yogurt mixture that I had leftover from Pioneer Woman's Blueberries & Cream Yogurt recipe. I think it will be even more delicious since that recipe is made with heavy whipping cream, plain yogurt, and brown sugar. I halved this recipe to make sure I liked it. My trial will be ready tonight! :) I plan on putting in strawberries, blueberries, and slivered almonds, since that is what I have available. I don't care for bananas much, but fresh pineapple would undoubtedly be delicious. Next time! This sounds like an amazing yogurt parfait.

Updated: I do not love oatmeal.  I keep trying, but I just don't love it! :/  

Yogurt Cream & Berries

Originally from:
http://thepioneerwoman.com/cooking/yogurt-cream-and-berries/

Ingredients:

1-1/2 cup Plain, Unflavored Yogurt
1-1/4 cup Heavy Cream
1/2 cup (to 3/4 Cup) Brown Sugar
Blueberries (or Other Fruit Of Your Choice)

Directions:

First, pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.

Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.

When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top.

Hot Mama Grade:

Hot Mama Notes:

Mom's Pork Chops

I buy the thin cut.  

Whip eggs

Put in pork chops

Then coat both sides in Italian bread crumbs.

Fry both sides until browned then bake on 325 for about an hour