Monster Cookies

In addition to the six-in-one oatmeal cookies I made a few days ago, I found this monster batch of monster cookies and it seemed like a great way to use up a lot of things in my house — brown sugar, eggs, m & ms, etc. — and it seemed like a great recipe to keep ready to bake.  I don’t know anyone who doesn’t love a monster cookie — unless they have a peanut allergy.  This monster batch of monster cookies also came from the Moss Heaven cookbook.

Monster Cookies

Monster Cookies

2 lbs brown sugar
4 c sugar
1 lb butter or margarine
12 eggs
8 tsp baking soda
1/4 c vanilla

Cream the above together in a large roaster pan.

Add:
1 lb M&Ms
1 lb chocolate chips
3 lb peanut butter

Mix in, with a wooden spoon.  Add:

18 c oatmeal

Mix in with your hands.  Bake on an ungreased cookie sheet at 350 degrees.  To make monster cookies, drop with an ice cream scoop and bake for 15-20 minutes.  To make normal size cookies, drop from a tablespoon and bake 10-12 minutes.

 

Chocolate Chip Blizzards

Despite a lack of snow on the ground this winter — we had tornado warnings in Iowa on March 6 — this recipe for Chocolate Chip Blizzards looked intriguing when I found it in a community cookbook (Trail Blazers: Favorite Recipes of the Sierra Cedar-Wapsie Group) a few weeks ago.  What makes this recipe different?  There is a can of condensed cheddar cheese soup in the cookies.  Seriously.  Did that used to be a thing people did?  I don’t see recipes that call for this frequently.  But, I had to try it.  My first question was, did two recipes get stuck together, and therefore I was mixing up a recipe that should never have been?  But, the recipe ingredients AND the directions gave mention to the soup, so it had to be planned.  I wondered…will I be able to taste the cheese?  How does that affect the consistency?  When I take them into work, will people notice?  And the answer is, for the most part, folks didn’t notice.  These are a moister and chewier cookie than most.  But, nothing that raised the red flag in terms of tasting cheese in them.  I don’t know that they were so over the top that I’ll make them again, but I enjoy being able to talk about that one time I made cookies with cheese in them and nobody knew…

Chocolate Chip Blizzards

Chocolate Chip Blizzards

2 c dark brown sugar (packed)
1 c shortening
2 eggs
2 tsp vanilla
11 oz can cheddar cheese soup
2 1/2 c flour
2 tsp baking soda
1/2 tsp nutmeg
3 c oatmeal
1 c chocolate chips
1 c chopped walnuts

Cream sugar, shortening, eggs, and vanilla.  Stir in soup.  Add dry ingredients sifted together.  Mix in oatmeal.  Stir in chocolate chips and walnuts.  Drop by tablespoons onto a greased cookie sheet.  Bake at 350 degrees for 10-12 minutes.

S’more Chippers

I was looking for a really easy cookie recipe a few weeks ago that I could make without having to put in a lot of effort.  I didn’t really feel like making a mess and measuring out a bunch of ingredients.  Some days I’m just not about the cooking.  I imagine most folks, even professional chefs and bakers, have a day or two when they want to slow down and enjoy life a little differently.  I began flipping through some different cookbooks, looking for an easy recipe and came across this one for s’mores cookies in the Pillsbury Best-Loved Holiday cookbook.  While I’m sure people could be more complicated and use their homemade cookie recipe, in this instance, I went for full-on ease.  I bought the packaged chocolate chip cookie dough and put the cookies together.  They look complicated, but were easy to assemble and easy to eat afterwards!

S'more Chippers.jpg

S’mores Chippers

1 roll refrigerated chocolate chip cookies
18 large marshmallows
Chocolate candy wafers

Heat oven to 350°F. Shape cookie dough into 36 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.  Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.  Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.  Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.

Honey, Peanut Butter & Oatmeal Cookies

I was walking through a used bookstore and came across a cookbook from the Amana Colonies.  Since the Amanas are a local delight, I had to pick it up.  Oma’s (Grandma’s) Family Secrets: Generations of Amana Cooking was a cookbook I needed in my collection.  There are a number of recipes in here which look delightful, and a few that I’m not sure I need to make (like one for squirrel), but part of what is great about the recipes in this book is that they are all handwritten.

I knew I needed to make these cookies because I had all of the ingredients for them, and I was thinking about the holidays coming up and wanted to try a few more recipes out in preparation for the days.  These were nice because they were super chewy cookies, and they weren’t overly sweet.

honey-oatmeal-and-peanut-butter-cookies

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Never Fail Cookies

Every once in awhile, I find a cookbook that makes me believe that I will find a gazillion recipes within it.  The Bachman Employee Club Cookbook, entitled “A Family A-Fare” was easily one of these.  How could you not love this cookbook:

Bachman Cookbook

The pages are color-coded orange, yellow, and tan, and put together very simply.  And yet, each of these recipes look like something that should be brought to a potluck or made when company comes over.

For today’s recipe, I knew I had to make a recipe that was called Never Fail Cookies.  I was intrigued by the name, intrigued by the ingredients, and decided it was time to make them to help us start the academic year.  I don’t think I’ve made a recipe that used butter and shortening ever.  What impressed me about these is how well they held their shape.  I ended up baking a batch of them and then freezing the rest so that when guests come over or someone wants a cookie, I can quickly bake a couple of them at a time.

Never Fail Cookies.jpg

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Chocolate Chip Bars

There are some recipes which have a history with family.  When I was younger and learning to bake, the very first recipe I learned was for chocolate chip bars.  It’s a recipe I don’t go back to often enough, but it is tasty and just complicated enough that I need to pay attention when making it.  A couple weeks ago I needed to take some bars to work to say thank you to my colleagues for their hard work and efforts, so I looked at the ingredients I had readily accessible.  This recipe quickly met the needs for what I could do.

I took the pan to work and gave it to them there, so I didn’t get after photos of the bars, but here’s what they looked like going in:

 

Chocolate Chip Bars

Part A:

2 c flour

2 c brown sugar

1/2 c margarine

Mix “A” ingredients and reserve 1 cup.  Add to mixture Part B:

1 tsp soda

1/2 tsp salt

1 tsp vanilla

1 c milk

1 egg

Mix and pour into greased 9×13 pan.

Add 1 c chocolate chips to reserve cup of “A.”  Sprinkle over batter.  bake at 325 degrees for 35 minutes.

Chicken Wild Rice Soup and Cookies that taste like Christmas

Winter has completely arrived in Minnesota. It seems that once I returned from Thanksgiving, everything has been running full speed ahead. Whether it’s trying to make sure my papers are done for class, reading for class, finishing quilt blocks and items for exchanges, or other things, life has been buuuuusy. And blogland has taken a backseat. I haven’t even found the time to take photos of most of the stuff I’ve been working on. Instead, I’ve just been trying to get stuff done.

However, I brought lunch for the office today and took a not-so-great photo of it quickly. It’s Chicken Wild Rice Soup. My favorite recipe, also from Cooking Light several years ago. If you’re looking for a relatively easy, but also delicious Chicken and Wild Rice Soup, I highly recommend it. (I also had the added benefit of everything being on sale at the grocery store this week that was needed). Back when I was first living on my own, off-campus, I started subscribing to Cooking Light. And I haven’t turned back yet. Every issue has at least one, if not twenty, recipe I cannot wait to try. I like to think there’s the added bonus of being relativley healthy, and this is it.

It’s reheating in the crockpot waiting for lunch today, but made it last night on the stovetop.

Roasted Chicken with Wild Rice Soup

Ingredients

  • 1  (6-ounce) box long-grain and wild rice mix (such as Uncle Ben’s)
  • 1  tablespoon  olive oil
  • 1 1/2  cups  chopped red onion
  • 1  cup  chopped celery
  • 1  cup  chopped carrot
  • 2  garlic cloves, chopped
  • 1  (8-ounce) package mushrooms, halved
  • 1/4  cup  all-purpose flour
  • 1/2  teaspoon  dried tarragon
  • 1/4  teaspoon  dried thyme
  • 2  cups  water
  • 2  tablespoons  dry sherry
  • 2  (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 1  (12-ounce) can fat-free evaporated milk
  • 3  cups  shredded roasted skinless chicken

Preparation

Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

The other item I made and gave away in the last few weeks was Cookies that Taste Like Christmas. I started looking through my cupboards, trying to find what I needed to use up during the Christmas holiday baking season and found I had several half-used bags of chips of different varieties from making items this fall. So, it called for none other than a giant batch of Chocolate Chip Cookies. However, I also added a whole bunch of other stuff. When I finally bit into one of the cookies, it tasted like Christmas in my mouth. A few folks have asked for the recipe, and while I don’t have a picture of the cookies, they went like hotcakes wherever I took them. Enjoy!

Christmas Chocolate Chip Cookies

2 c Butter
2 c Sugar (granulated, white)
2 c Brown sugar (dark brown)
4 lg Eggs
2 t Vanilla extract
4 c Flour (sift before measuring)
5 c Rolled oats (oatmeal), powdered finely
1 t Salt
2 t Baking soda
2 t Baking powder
18 oz chocolate chips
12 oz white chocolate chips
6 oz butterscotch chips
6 oz cinnamon chips

1. Preheat oven to 350 degrees F. Cream together the butter and the sugars. Use a food processor to turn oatmeal into a fine powder, similar to your flour.

2. Sift together flour, oatmeal, salt, baking soda, baking powder. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. I’m a fan of using Creme Bouquet, which can be found at www.kitchenkrafts.com because it adds a few flavors folks can’t quite pick up on and makes your cookies truly unique. Mix chocolate chips into mixture.

3. Drop by onto ungreased cookie sheet in small drops. Bake 8-12 minutes, depending on how done you like your cookies to be.