Cherry - Chocolate Chip Cookie

2 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 stick butter

2/3 sugar

2/3 cup brown sugar

2 eggs

1 cup coarsely chopped dried cherries

8 oz. chocolate chips.

Pre-heat oven to 375. Using a mixer, beat the butter and sugars together. Add the vanilla and the eggs, one at a time and mixing thoroughly between additions. SLOWLY, add flour, baking soda, baking powder, and salt. Mix in cherries and chocolate chips. Drop onto a cookies sheet lined with parchment paper. Bake 10-12 minutes until golden. Makes 3-4 dozen YUMMIE cookies!

M & M Cookies

2 1/4 cup unsifted flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 - 2 cups M & M (Seasonal ones, if available)

In a large bowl, combine butter, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour, baking soda, salt, and mix well. Stir in M & Ms. Bake at 375 for 8-10 minutes until lightlly brown.

Beth's York Peppermint Patties

1 egg white

4 cups powdered sugar

1/3 cup light corn syrup

1/2 teaspoon Peppermint oil extract

cornstarch for dusting

1 - 16 oz. bag semi-sweet chocolate chips

In a medium bowl, beat the egg whites until they have stiff peaks. Add the powdered sugar a bit at a time with an electric mixer. Add the corn syrup and the peppermint oil or extract. Knead the mixture with your hands until it has the smooth consistency of dough.

Roll out LIGHTLY with a rolling pin non a flat surface dusted with cornstarch until it is 1/4 inch thick. Punch out circles with a biscuit cutter . Place them on plates or cookie sheets and allow them to set up for 45 minutes.

Melt the chocolate chips in a microwave , stirring halfway through the heating time. DO NOT OVERHEAT.

Drop each patty into the chocolate and coat completely. Using two forks, lift the patty from the chocolate, tapping off the excess chocolate, and lay flat on waxed paper to dry.

Chill patties until firm....about 45 minutes.

**I have messed around with this recipe a bit. Depending on humidity, use more or less powdered sugar. You just have to get to know the dough.

M & M Rice Krispies Treats

3 Tablespoons butter

1 package (10 oz) marshmallows

6 cups Rice Krispies

1-2 cups of seasonal M & M

In a large microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add Rick Krispie cereal and stir until well-coated. Using a buttered spatula, waxed papers, or damp, clean hands, press mixture evenly into a 9x13x2 pan coated with cooking spray. Cut into 2 inch squares when cool. Best if served the same day.

Neglect

Neglect. This site is suffering from neglect. I am picking up my blogging hobby again and hope to start publishing here the first of May, 2010. Be sure to check this out again in May. I am adding several new recipes. In the meantime, check out Tiffany's cooking blog. She has great detailed recipes. We like many of her dishes. Enjoy! http://eatsathomecooks.com

Two Hour Nut Roll

This is truly a two hour nut roll, but it is SO worth the effort. This bread is a sought after, much anticipated food of our family Christmas celebration. My mother introduced this bread into our family in the 1960's, and I have been making it for my own family since 1989.

Recipe:

6-7 cups flour

3 Tablespoons sugar

1 teaspoon salt

2 packages yeast

1 cup sour cream

1/2 cup water

1 cup margarine

3 eggs, room temperature

In a large bowl, mix 2 cups of flour, sugar, salt, and undissolved yeast. Combine sour cream, water, margarine in a saucepan and heat over a low heat until warm (120 -130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed. Add teh eggs and 1 cup flour. Beat 2 minutes on high. Add enough flour to make a soft dough. Turn onto foured board. Knead a few times to forma ball. Cover and let rest 10 minutes. Roll out 1/4 dough 14x12, add 1/4 nut filling (see below), rollup, seal edges. Place on greased cookie sheets, sealed side down. Let rise in warm, draft-free place until double. (1 hour)

Bake at 350 for 20-25 minutes. Cool on wire racks. When cool, drizzle with 1 cup powdered sugar and 1 Tablespoon of milk.

Nut Filling: Melt 1 cup butter on low. Stir in 1/2 cups sugar and 1/4 cup vanilla. Add 7 cups GROUND (not finely choppped, but GROUND) pecans.

Ultimate Pizza Pasta Salad

I love this pasta salad, and so do many others in my life. My sister-in-law looks forward to my making it. She is going to be surprised that I am bringing it to the Taylor Christmas gathering on Saturday!

Recipe:

In a large bowl, combine the following:

3-4 Roma tomatoes, chopped
1 medium red onion, chopped
8-12 white mushrooms, sliced
1 small RED or GREEN bell pepper, seeded and chopped
1 stick pepperoni (casing removed), diced
1 pound FRESH mozzarella (Fresh is key here. Look in the deli section cheeses.)
1 1/2 dozen basil leaves, torn (You may used dried basil instead, but it is not as good as the fresh for this salad.)
1 pound colored wagon wheel pasta, cooked al dente


Dressing:

Wisk together the following :
1 teaspoon garlic salt
1 teaspon dried oregano leaves
1 rounded table spoon tomato paste
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil


Pour the dressing over the salad to coat evenly. Refrigerate or serve immediately.