Famous Chocolate Chip Cookies

Ingredients:

1/2 cup sugar

1 cup brown sugar

1 cup shortening

2 eggs

2 cups and 1/2 TSP of flour (sifted)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

1 cup oatmeal

1/2 cup to 1 cup of chocolate chip ( all depends on how many chocolate chips you like.)

Directions:

Put the sugar and brown sugar together and mix. Then add the shortening and mix that all together good. Then add the eggs and mix really good together. (Builds good muscles) Then sift in the flour, baking soda and salt. Mix, Mix, Mix. Then add the vanilla and mix again. Then add the oatmeal and chocolate chips and mix AGAIN. I swear all this mixing makes these the best. :)Bake at 350 for 10 minutes. Until light golden brown. Let them sit on the rack for about a hour before eating. If you eat one before they will seem like they are not done. Just be patient.

The Results:

The Best Chocolate Chip cookies. They are always chewy and never let me down. I have made these cookies since I was probably 8 years old. I was well known around the neighborhood for these cookies. I was also the only one that could make them ever turn out. The trick is to only leave them in for 8-10 minutes and take them out even though they don't look that done. They will be done after they sit for about a hour. YUMMY!

Quick Weeknight Asian Turkey Lettuce Wraps

Ingredients:

2 Tablespoons extra virgin olive oil

1 Cup finely chopped onion

1 lb ground turkey breast

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic salt (I used Lawry’s)

1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)

1 small can drained water chestnuts

½ Cup Yoshida’s Teriyaki Sauce

1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)
Directions:

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.
2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

The Results:

This was good. I had never used broccoli slaw so I was interested in using it. I used iceberg lettuce. We had some watermelon when we were done. Dillon chose to have that fruit with dinner.

I got the recipe from http://www.pickypalate.blogspot.com/ Can you tell I love trying her recipes? :)

Bruschetta Chicken Bake

Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.

The Results:
I love this dinner. It is so yummy and super easy to put together. I've heard people adding salt and pepper to the chicken and it is totally not needed. We obviously had a salad and a fruit salad along the side with it.
* I got the recipe from www.kraftfood.com

Sinful Sundae

Love
Love
More Love
and Marriage.

So this is one of our favorite dessert. Inspired by Outback Steakhouse's Sydney Sinful Sundae. One night we were craving Outback's sundae and I said "Well geez I can make that." So I used my mom's hot fudge sauce recipe and toasted up some coconut and cut up some strawberries and wham bam here it is my Sinful Sundae. Oh and it is soooo good and with every bite you will just roll your eyes with delight.

Ingredients:

Hot Fudge Sauce (recipe below)

8 Strawberries ( cut up)

vanilla ice cream

1/2 cup of toasted coconut

Directions:

Put the ice cream in the bowl. Add the strawberries and toasted coconut. You toast the coconut in a pan for about 5 minutes. Making sure you don't toast it too much. Then add the YUMMY Hot Fudge sauce. Now Enjoy every bite.

The Results:

This is the BEST. Lip smacking GOOD.

Hot Fudge Sauce

(The spoon should have a thick coating of chocolate on it after it is done. )

Ingredients:

1 Tbs butter

2 squares of unsweetened chocolate

1 cup sugar

1/2 cup evaporated milk

dash of salt

1 tsp. vanilla

Directions:

Turn the stove on low heat.

Put the butter and unsweetened chocolate in a saucepan and let them melt together. After they have melted together add the sugar and mix. Then add in the evaporated milk and mix together for about 5-8 minutes. STIR, STIR, STIR. You can NOT walk away from this because you do not want it to boil. Once it is all come together it should have a thick consistency. It is definitely worth the wait.

This is what it looks like done after it has sat for about 5 minutes.

The RESULTS:

This is the BEST Hot Fudge Sauce. We use to have this every Sunday after dinner. Love it!

Rolls

Ingredients:

1 cup water

1 cup butter

3/4 cup sugar

2 tsp. salt

1 cold cup of water

2 pkgs. yeast ( or I used 4 1/2 teaspoons)

1/2 cup warm water

4 eggs (beaten)

7 1/2 cups flour

butter for the tops

Directions:

In a 6 quart pan bring 1 cup of water to a boil then add the 1 cup of butter, sugar and salt to the pan. Take it off the heat and add 1 cold cup of water. Dissolve yeast in 1/2 cup of warm water. When the first mixture is luke warm you add the yeast mixture and eggs. Stir for a second. Then add the flour. Stir together. Cover pan and refrigerate over night.

Divide it into 3rds. Roll it out into a circle and cut with a pizza cutter into triangle for croissants or make whatever shape you want. Butter the cookie sheets. Then let them rise for 4 hours and top with melted butter.

Place them on baking sheets. 12 rolls per sheet.

Now pop them in the oven for 400 * degrees for 10 minutes.

The Results:

YUMMY! These were so good. They are going to be perfect with Easter dinner.

* I got the recipe from my little sister.

Testing Something New

Well the other day I picked up the Fire Roasted Tomato and Olive Oil Triscuits and I am totally addicted now. These are so good. Just thought I would share my love for these crackers with everyone. :)

Tempting Shredded Chicken Taquitos

Ingredients:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas
Directions:
1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

The Results:
These were AWESOME. They were so yummy and even better with the gucamole that I made to go along with it. I served this with a salad.
* I put a little cheese in my taquitos but they didn't even need it.
* Also I only had about 1 1/2 cups of shredded chicken so they aren't as full as they should be.
* I got this recipe from http://pickypalate.blogspot.com/search/label/taquitos

Marlboro Man's Favorite Sandwich

Ingredients:

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized

1 large onion OR 2 small/medium onions

4 French/Deli rolls

Butter

Lawry’s Seasoned

Salt

Worcestershire Sauce

Tabasco
Directions:

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

-Slice cube steak against the grain. Season with Lawry’s.

-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.

-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.

-Butter halved French rolls and brown on skillet.

-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!And go get on the Stairmaster. Now.

The Results:

**this is where I got the recipes http://thepioneerwomancooks.com/2007/06/marlboro_mans_f.html

** Oh My Goodness. I thought this sandwich was great. Not for those on a diet. But so good.

** I added mushrooms in with my onions and put monterey jack cheese on it. Don't put too much Tabasco sauce on either.

* I didn't get to take a picture because we ate it up too quick. It looks just like how my sandwich looked though.

Skillet Noodle Lasagna

Ingredients:
1/2 pound wide egg noodles
1 container (1 pound) cottage cheese
1 package (10 ounces) frozen creamed spinach, thawed
1 jar (32 ounces) extra-meaty pasta sauce ( *Use whatever sauce you want)
1 package (8 ounces) shredded pizza cheese blend (mozzarella and cheddar)
1/4 cup grated Parmesan cheese
Directions:
1. Cook noodles for 8 minutes, following package directions. Drain.
2. Meanwhile, in small bowl, mix together cottage cheese and spinach.
3. Spread 1 cup pasta sauce over bottom of large (12-inch) skillet. Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 cup cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.
4. Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.
5. Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes. Makes 8 servings.
The Results:
** This meal is so fast and easy. I got it out of Family Circle magazine in 2003. I use to make this all the time when I came home from work. It was quick, easy and good. I served it with a salad and garlic bread of course.

Mini Meatball Soup

Ingredients:

2 TBS. olive oil

2 carrots, peeled & chopped

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves

salt & pepper

1 pound ground beef

1 egg beaten

2 cloves garlic, minced

1/2 cup grated Parmesan/Romano cheese

1/2 cup plain bread crumbs

1/2 tsp. ground nutmeg

6 cups chicken stock or broth

2 cups water

1 1/2 cups dried pasta (rings,broken fettuccini, or other shape)

1 pound washed fresh spinach,coarsely chopped

** I top the soup with either mozzerella cheese or paramesan**

Directions:

In a deep pot over medium heat add oil, chopped carrots, celery, onions, & bay leaves. Season with salt & pepper. Cover pot & cook veggies 5 - 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, & nutmeg. Uncover your soup pot & add broth & water to the pot. increase heat to high & bring soup to a boil. When soup boils, reduce heat a bit & start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup & stir. Cover & simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted in the soup, the soup is done & ready to serve. Adjust your seasonings.

The Results:

This soup is also so good. My husband loves it with mozzerella cheese in it. This is really tasty.

* from 30 Minute Meals with Rachael Ray

Caramel Popcorn

Ingredients:

3 or 4 bags of Natural favor popcorn (microwave) or air popped

2 1/4 cups of brown sugar

1 cup butter

1 cup karo (light)

1 cup sweetened condensed milk

Directions:

Melt butter in pan add rest of ingredients and stir together. Use temp. thermometer to soft ball stage (235-240 F*). Lay the popcorn down on a cookie sheet pan and take the kernels out. Spread the popcorn around and then spoon the caramel on once done. Butter up your hands and toss the caramel popcorn together. YUM-O

The Results:

I made this all through Christmas and even after Christmas. It is the best caramel popcorn ever. YUMMY!

Deep Dish All-American Pizza

Ingredients:
Sauce:
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon garlic salt
1/4 teaspoon black pepper
Crust:
3 to 31/2 cups all-purpose flour, divided
1 package RED STAR Active Dry Yeast or Quick Rise Yeast
1 1/2 teaspoons salt
1 cup warm water
3 TBS oil
Toppings:
1 cup sliced fresh mushrooms
1/2 cup of olives
2 cups (8 ounces) shredded cheddar cheese
Directions:
Preheat oven 425Cook and stir beef, onion and green pepper in skillet until meat is lightly browned: drain if necessary. Add ketchup, Worcestershire sauce, mustard, garlic salt, and black pepper. Simmer 15 minutes.In large mixer bowl, combine 1 1/2 cups flour yeast and salt: mix well. Add very warm water (120 to 130 F) and oil to flour mixture. Blend at low speed until moistened: beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a firm dough.Knead 3 to 5 minutes on floured surface. Lightly flour surface and roll dough into 16 inch circle or 15 X 11 inch rectangle. Place in greased 14 inch round deep dish pizza pan or 13 X 9 inch baking pan, pushing dough halfway up sides of pan. Cover; let rise in warm place about 15 minutes.Spread sauce over dough. Put mushroom on top of sauce and olives. Sprinkle with Cheese . Bake 20 -25 minutes until edge is crisp and golden brown and cheese melted.
The Results:
* I used a 13 X 9 inch baking dish.
* I also used mozzerella and cheddar cheese
* It looks like alot but it was really easy to put together
* Serve with a side salad
* I should have taken a picture of it on a plate but I didn't. It still was good.

Jimmy's Mexican Pizza

INGREDIENTS
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
The Results:
** This was so good. Instead of jalapeno peppers I used roasted green chile peppers. It would have been good with jalapeno peppers though. Served it with guacamole, sour cream and lettuce. So yummy!
** I also added about 1/4 cup - 1/2 cup of salsa to the ground beef mixture.
** I got this recipe off of allrecipes.com

Sausage Tortellini Soup

Ingredients:

1 pound of sausage (sweet sausage, pork sausage..whatever)
1 small onion (chopped)
2 cloves garlic (minced)
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon of parsley
48 oz box of chicken broth
1 cup of water
2 carrots (chopped)
3 stalks of celery (chopped)
1 can of diced tomatoes (drained)
a batch of spinach ( *you could also use zuchinni)
8oz frozen cheese tortellini
salt and pepper to taste
** Top with mozzerella or parmesan cheese**
Directions:
Cook the sausage, onion and garlic and drain off the grease. Add the oregano, basil and parsley. Then add the broth, water, carrots, celery and diced tomatoes. Bring all of this to a boil and add the tortellini and let it cook for 2 minutes and then add the spinach till wilted in soup. Now it's all ready to eat.

The Results:
**I made this up tonight so I hope it turns out good for you. It was good to us. Serve it with garlic bread and whatever else you want.:) It kinda taste like the mini meatball soup. They are both good though.

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

Ingredients:
2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper
½ Cup sour cream
¼ Cup packed fresh cilantro leaves
Directions:
1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.
2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

The Results:
This was quick and easy. This was ok and the cilantro crema gave it a different taste. Would be good with cornbread. I served it with the cilantro crema, pepperjack and cheddar cheese. Also I added about a 1/2 cup of corn to the soup.

* I got the recipe from http://www.pickypalate.blogspot.com/

Oatmeal Carmelitas

Ingredients:

2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine or butter, softened (I used butter)

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)

1 cup semisweet chocolate chips (I used 1/2 cup Milk chocolate and 1/2 cup semisweet chocolate chips)

1/2 cup chopped nuts (I usually use Walnuts but omitted nuts this time)

Directions:

Heat oven to 350°F.Grease 13x9-inch pan.Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.Bake for 10 minutes or until light brown. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.Remove partially baked crust from oven; sprinkle with chocolate chips and nuts.Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.Return to oven; bake an additional 18 to 22 minutes or until golden brown.Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set.Cut into bars.

The Results:

I had less then 3/4 cup of caramel so they weren't as caramely as I would have liked. But they still turned out yummy. Now if I had a full cup of caramel they would have been awesome. Also I would bake them for 16 to 18 minutes. 19 minutes was just a little to long.

* I got the recipe from http://bakingblonde.blogspot.com/

Beef Pot Roast Tostada

Ingredients:
3 TBS vegetable oil
4 corn tortillas
1/2 cup refried beans
leftover pot roast
1/4 tsp. garlic salt
lettuce
cheese
tomatoes
avacado

Guacuamole
1 avacado
1 TBS sour cream
1TBS Pace Salsa
couple leaves of cilantro
4-5 drops lemon juice
salt and pepper to taste

Directions:
Put the avacado cut up in the bowl and smash it up. Then add about 1 TBS of sour cream. 1 TBS of salsa, a couple leaves of cilantro 4-5 drops of lemon juice and salt and pepper to taste. Yummy!
Directions for Tostada:
Shred up your pot roast and put it into a pan. Heat it up and season it up with garlic salt and some pepper. Then place some oil in the pan and heat it up. Add the tortilla in the pan and fry the tortilla till it is crisp. Take it out and dab off the oil. Then start adding up your ingredients on your tostada.
The Results:
* Leftover night was so yummy. It really was really good.

Cinnamon Cheesecake Swirled Blondies

Ingredients:

6 TBS butter, melted

1 cup brown sugar

1 egg

1 tsp. vanilla extract

1/4 tsp salt

1 cup flour

1/4 tsp baking powder

1/8 tsp cinnamon

1/2 cup Hershey's Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl

5 oz cream cheese, softened

1/4 cup sugar

1/4 tsp cinnamon (more or less to taste)

2 TBS flour

1 tsp pure Vanilla

1 egg yolk

Directions:

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.Preheat oven to 350.Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.Mix in Cinnamon Chips and/or nuts or other chips (if using)Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.Run a knife through the blondie and cheesecake layers to create a pattern or swirls.Bake in preheated oven for 25-30 minutes or until set in the middle. (I baked for 27 minutes)Cool on rack before cutting.

The Results:

* These were so yummy with ice cream and caramel on top.

* I got this recipe off of http://bakingblonde.blogspot.com/search/label/Blondies

Beef Pot Roast

Ingredients:

1 (12-ounce) bag frozen onions

1 (8-ounce) bag frozen baby carrots

1 (8-ounce) package sliced mushrooms

1/2 pound small new potatoes, halved

4 pounds beef chuck roast, rinsed and patted dry

Salt and pepper

2 tablespoons canola oil

1 (10.75-ounce) can condensed cream of celery soup

1 packet onion soup mix

1 cup low-sodium beef broth

1/4 cup steak sauce

Directions:

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

The Results:

* This picture doesn't do it justice. It was good and even better that it was done in the crock pot.

* I got the recipe off of foodtv.com Sandra Lee Semi Homemade

Apple Dumplings

Ingredients:

2 Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoons vanilla

cinnamon

1 small can Mountain Dew

Directions:

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

The Results:

** Oh Mercy this is the best dessert ever. I've died and gone to heaven. I loved this appley buttery goodness so much.

** I halved the recipe though because it was just Brach and I eating it.

** I got the recipe from http://thepioneerwomancooks.com/ the recipe is in the middle of the page. You can look at every step she does. Good stuff though. YUMMY!

Toffee Crunch Cookies

Ingredients:

1 cup real butter, softened

1 Cup brown sugar, light

1 Cup white granulated sugar

1 teaspoon vanilla

2 eggs

2 Cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 10 oz bag toffee candy bits (I used the Heath brand that was chocolate covered)

1 Cup chocolate chips
1 Cup oatmeal

1 Cup sweetened flake coconut

1 Cup chopped almonds

Directions:

1. Preheat oven to 350. Cream the butter, sugar and vanilla. Beat the eggs slightly then add to butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix well. Mix in toffee bits, chocolate chips, oatmeal, coconut and nuts until just combined.

2. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 10-12 minutes or until edges are just golden brown.

The Results:
These were good. They were really good with a tall cup of milk. My husband loved them.

* I got the recipe off of http://pickypalate.blogspot.com/search/label/cookies

* I didn't put the almonds in and some people suggested using parchment paper (not wax paper) underneath the cookies because they kinda stick to the cookie sheet a little.

Amish White Bread

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour ( I used all purpose flour and it worked fine)

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

* I got the recipe from http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx

The Results:

This is the best bread ever. If you want bread that isn't so sweet just add 1/3 cup of sugar instead of 2/3 cup. Whatever the sugar is this bread is so good.