Pudding Cookies

My friend Sue told me that she had found the best chocolate chip cookie recipe ever! And of course I had to have the recipe for my biggest chocolate chip cookie fan ever!

I didn’t have vanilla pudding or chocolate chips, but I couldn’t wait… My first batch had chocolate pudding mix and Heath bar pieces. They were fantastic, moist and chewy cookies!

I can’t wait to make chocolate chip cookies!!!

1 cup butter or marg. softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4oz) instant van. pudding mix (or chocolate)
2 eggs

1 tsp vanilla

2 ¼ cups flour

1 tsp soda

2 cups chocolate chips

Cream butter, sugars and pudding mix together. Mix in eggs, one at a time. Stir in vanilla. Slowly add dry ingredients and mix until combined. Fold in chips.

Bake at 350 on ungreased cookie sheet for 8-10 minutes

Crock Pot Yogurt

I didn’t want to post this one until I was sure that it worked. It does and it’s really good, too! I am now sure that you can make ANYTHING in the crock pot!!! It takes most of the day to make it, but is so easy and totally worth it!

First put 8 cups of cold whole milk in your crock pot. Turn it on low and let cook for 2 1/2 hours.

Then unplug the crock pot and let it sit for 3 hours. Don’t open it! Just unplug it and let it sit!

Then remove 2 cups of the warm milk and place in a bowl. Whisk in 1/2 cup of plain yogurt with active cultures into the 2 cups of milk in the bowl. You can also whisk in an envelope of unflavored gelatin to make it thicker. (I’ve also heard that 1/2 cup of powdered milk with work to thicken it.)

Stir the “starter” back into the remaining milk in the crock pot.

Put the lid back on the crock pot and wrap the entire thing in 2-3 large bath towels. Let this sit undisturbed for 8 hours.

  When the 8 hours are done, you will have an entire crock pot full of plain yogurt.

I put it into a bowl to chill and then into quart canning jars.

   The yogurt will last 7-10 days in the fridge. Be sure to save a 1/2 cup for the starter for your next batch!

Flavor the yogurt with fresh fruit, honey or jam (that’s our favorite!). It’s also great with homemade granola or muesli!

Asian Beef and Noodles

This is such an easy dish, it hardly even counts as cooking. It’s my version of Hamburger Helper, only cheaper, and in my opinion, better. :o)

1 pound ground beef

2 packages of ramen noodles

1 bag frozen stir-fry veggies

1/4 tsp ginger

2 tbsp sliced green onion

Brown ground beef in large skillet and season with flavor packets from ramen noodles.

Add 2 cups water, crushed ramen noodles, veggies, and ginger. Bring to a boil and then reduce heat. Cover and simmer 3-5 minutes.

Garnish with green onion and serve.

just before putting the cover on the skillet

 

all done in only 4 minutes!

Ladies’ Tea Recipes

This is a post with links to some of the recipes from this year’s Ladies’ Tea at church. Thanks to everyone for the VERY yummy food!

Devonshire Cream

 

Mini Quiches

This is actually just a recipe for Bisquik’s Impossible Pie that I made in muffin pans instead of a pie plate. They baked in only about 15 minutes and I think I like them this way much better!

Cranberry Almond Chicken Salad

(Sorry, I don’t have a picture of this one either) :o( But it was really yummy Jan!

Chocolate-dipped Strawberries

For this one, all you do is melt 1 cup of chocolate chips with 1 Tbsp shortening in the microwave. Dip in the berries. Easy!

Bon-bons  (thanks Theresa!)

Impossible Pie

This is such an easy recipe! And you can put whatever you like best in it: bacon, ham, sausage, cheese, any veggies. Wonderful!

Beat 5 eggs, 2 cups milk, and 1 cup Bisquik in large bowl.

Stir in 2 cups shredded cheese, 1 cup meat (bacon, sausage, ham), and chopped veggies. Add salt and pepper to taste.

Pour into well greased glass pie plate. Bake at 400 for 45-50 minutes or until knife comes out clean.

Cranberry Almond Chicken Salad

This is the chicken salad that my friend Jan made for our Ladies’ Tea at church. It was delicious!

It makes about 2+ quarts for 64 tea sandwiches  Reduce proportionately for smaller quantities.

4 lb bag frozen chicken breast tenders, thawed but still chilly
fresh tarragon, about 2 tsps, chopped 
1/2 of large onion, in chunks
salt and pepper to taste
2-3 cups Best foods Mayonaise
5 ribs celery, finely chopped
5 green onions including some green, thinly sliced
juice of 1 lemon
1 6 oz pkg Sunsweet Craisins/Raisins mixture
3/4 pkg Almond Accents Honey Roasted Almonds
16 buns Oroweat whole wheat thin buns
1. Cut chicken into 2" chunks.  Place onions and tarragon across the bottom of large frying pan. Arrange chicken chunks in one layer over onions.  Barely cover with water.  Bring to a quick boil, then cover and simmer about 20 min untill all the chicken is done.  Remove chicken to platter and chill. Discard juice, onions and taragon.
2. When chicken is cool, chop chicken and put into a large tupperware bowl.  Salt and pepper to taste. You can add some fresh tarragon if you like.  (a little goes a long way) Keep chicken chilled while preparing the onions and celery.
3. Prepare celery and onions.  For small sandwiches chop finely. Mix celery, onions, mayonaise, lemon juice, craisins/raisins together and refrigerate, covered, overnight.  Add the almonds near serving time.
4.  Lay out the bottom halves of 16 buns. You could add a leaf of attractive lettuce if you like. Use a heaping ice cream scoop to divide the chicken salad among the buns. (some will be leftover)  Pat the salad with a large spoon to cover each bun adding some from the bowl as needed. Cover with top bun.  Cover with plastic wrap. Chill until serving.  Cut with a sharp, heavy knife into fourths to make 64 sandwiches.  You can be more generous and make fewer bigger sandwiches.
Options - Use raisin bread, regular bread or pitas or serve as a salad rather than sandwiches. Or serve open face with a bit of garnish on top. Might try with tsp of curry mixed with the mayonnaise.