This is one of new Favorite cookies!

ROLO COOKIES

INGREDIENTS:yield: 3 DOZEN COOKIES

cook time: 7-10 MINUTES

• 
  2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup cocoa
• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• Bag of Rolo candies, unwrapped
• Sugar (for rolling the cookie dough balls in)

(optional) 1 c. White Chips for melting and drizzling on cookies

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.
3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.
5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.
6. Melt 1 c. white vanilla chips in microwave and drizzle on cooled cookies.

Double Chocolate Zucchini Bread

I have been trying a few recipes for double chocolate zucchini bread. This is by far our favorite!

Double Chocolate Zucchini Bread

Preheat oven to 350°

Combine until smooth:

½ c. sugar

½ c. brown sugar

½ c. Crisco oil

2 eggs

1 teas. vanilla

Stir in:  1 ½ c. finely grated zucchini (squeeze out the moisture before adding)

In a separate bowl combine:

1 c. flour

½ c. cocoa powder

1 teas. Baking soda

¼ teas. Baking powder

½ teas. Salt

Add dry mixture to wet ingredients and stir until just combined. Pour into loaf pan sprayed with cooking spray.

Bake for 1 hour, 5 min. 

Julie's Egg Casserole

This is our new go to breakfast casserole. Easy and tasty too! Make great breakfast burritos!

 

Blend together

12 eggs

1/4 cup soft butter

1 cup milk

1/2 tsp salt

dash of pepper

squirt of mustard

 

Add:

2 cups grated cheese

2 cups diced ham (or whatever amount you want)

1 green onion diced

Green chili (Optional)

 

Pour into greased pan. I like to use a glass one because it looks so pretty.

 

Bake 350  40 minutes

Here is the link to my YouTube channel with E is for Eggs

https://youtu.be/CWgB905MByY

Vermont Apple Salad with Maple Dressing

                          

SALAD:

Romaine lettuce

Shredded Cheese

Cubed Granny Smith apples or your favorite VT. Apples

Craisins

Maple Glazed Walnuts * recipe below

DRESSING:

1 teas. Dijon mustard

½ tsp. basil

¼ cup balsamic vinegar

½ cup maple syrup

1 TBS. lemon juice

1 garlic clove minced

1 cup olive oil

1 tsp. salt

¼ tsp. pepper

*Maple Glazed Walnuts (also works for Pecans)

Preheat oven to 350.

 3 TBS. brown sugar

 2 TBS. maple syrup

 1 TB. butter

Microwave for about 30 second, then add 1/4 teas. vanilla, 1/8 teas. salt and stir in

2 cups walnuts coating.

Spread out on parchment paper on a cookie sheet. Bake for 6 min.; stirring after 3 min.

Cool until ready to use.

Cilantro-Lime Marinated Chicken Kebabs

INGREDIENTS

• 1/2 cup packed coarsely chopped cilantro leaves and tender stems
• 1/3 cup lime juice from about 6 limes
• 1/3 cup extra-virgin olive oil
• 4 medium cloves garlic, peeled
• 1 tablespoon dark brown sugar
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon crushed red pepper flakes
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes (see note above)
• 1 large red bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large green bell pepper, stemmed, seeded, and cut into 1 1/2-inch pieces
• 1 large white onion, cut into 1 1/2-inch cubes and separated into 3-layer segments
• Wooden skewers, soaked in water for at least 30 minutes prior to use

DIRECTIONS



1.


Place cilantro, lime juice, olive oil, garlic, brown sugar, salt, cumin, and crushed red pepper in the jar of blender. Pureé until smooth. Place chicken cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.


2.


Thread chicken onto skewers, alternating with pepper and onion squares.


3.


Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Extra Cookbook Recipes

Baked Parmesan Cottage Potatoes              Kristie, Lindsey and Chelsey Bush

We got this recipe from Eileen.  She works with Ken at the hospital and we are always exchanging recipes. This is one of our new favorite ways to eat potatoes!

6 thinly sliced red potatoes (leave the skins on)

1 small onion thinly sliced

1/2 stick of butter or margarine

1/8 tsp. garlic powder

1/8 tsp. pepper

Layer potatoes and onions in 13 X 9 cake pan lined with foil. Melt margarine, stir in garlic powder and pepper and drizzle over the potatoes. Bake in 425 oven for 25 minutes until lightly browned. Sprinkle Grated Parmesan Cheese on top until melts.

Death by Chocolate                                       Kristie, Lindsey and Chelsey Bush

This was Angie Kilpatrick’s recipe.  She lived next door and now lives in Salt Lake. She served it all her kid’s birthday parties and it is a favorite of the YM and YW!

1 chocolate cake mix (we like Betty Crocker Triple Chocolate Fudge) mix according to the directions on the box and bake.

Cool completely and cut into 1 inch squares.

Mix 3 boxes of instant chocolate pudding with 5 c. milk

You also need 1 bag of Heath Bar Crunch Milk Chocolate Toffee Bits (in the baking section by the chocolate chips)

2 tubs of Extra Creamy Cool Whip

(for a lighter version use Lite Cool Whip and Sugar Free Pudding)

Layer cake, ½ the pudding and then toffee bits and 1 tub of cool whip in a Trifle Dish or large glass bowl. Then repeat the layers but put the toffee bits on top of the Cool Whip this time. Refrigerate until serving time.

Chicken and Dressing Bake                                         Kristie, Lindsey and Chelsey Bush

This is one of Lindsey’s favorite recipes.

1 pkg. Stove Top Stuffing mix for chicken

4 boneless skinless chicken breasts

1 can cream of chicken soup

1 c. sour cream or milk (I always use sour cream)

Toss stuffing mix, seasoning packet and 1 2/3 c. water, set aside.

Place chicken in 13 X 9 baking dish. Mix sour cream and soup; spread over chicken. Spoon stuffing evenly over the top.

Bake at 375 for 35 minutes or until chicken is cooked through.

Soft Oreo Cookies-                                                       Kristie, Lindsey and Chelsey Bush

These were Elder Huskinson’s favorite cookies and after I made them they suddenly became all the Elder’s favorites.

2 pkgs. of Devil's Food or Chocolate Fudge cake mixes

4 beaten eggs

3/4 c. oil

Mix by hand. Use cookie scoop or roll into balls. Bake at 350 on ungreased cookie sheet for

(8 minutes = soft) or (10 minutes = crunchy)  Cool

Frosting

Stir until desired consistency

1  8 oz. cream cheese

3-4 c. powdered sugar

2 teas. vanilla

Place generous amounts of frosting between two equally sized cookies.

Can make ice cream sandwiches instead:)

Kristie, Lindsey and Chelsey Bush

Chocolaty Raspberry Crumb Bars               Kristie, Lindsey and Chelsey Bush

(from the Cookie Bible)                               
1 c. (2 sticks) unsalted butter, softened
2 c. flour
1/2 c. packed light brown sugar
1/4 teas. salt
2 c.(12 ounce package) Nestle Tollhouse chocolate chips, divided in 1/2
1 can(14 ounces) sweetened condensed milk
1/2 c. chopped nuts(optional)
1/2 c. seedless raspberry jam

Beat butter in large mixing bowl until creamy. Blend in flour, sugar, salt, until crumbly.  With floured fingers, press 1 3/4 c. of crumb mixture into the bottom of 13 x 9 baking pan sprayed with PAM; reserve remaining mixture.

Bake 10 minutes at 350 degrees or until edges are golden brown.

Microwave 1 c. morsels and sweetened condensed milk in medium, uncovered bowl on high for one minute. STIR.  If necessary microwave in 10-15 second intervals until fully melted. Spread over hot crust.

Drop teaspoonfuls of raspberry jam over chocolate layer.  Sprinkle crumb mixture over chocolate layer.  Spread the rest of the chocolate chips on top.

Bake for another 25-30 minutes or until center is set.

Kristie, Lindsey and Chelsey Bush

Potato Cheese Soup                                                   Kristie, Lindsey and Chelsey Bush

I got this recipe from my niece Wendy. We used to love Marie Calendar’s potato cheese soup but this better!

8 potatoes peeled and diced

1 medium onion chopped finely

4 diced carrots

1 c. chopped celery

Cover with water in large pot and cook until soft about 10-15 minutes.

Add 6 chicken bouillon cubes

2 TBS. dried parsley

2 dashes of dill weed

Salt and pepper to taste

Make a batch of white sauce:

Melt:  4 TBS. butter or margarine

Stir in:3 TBS. flour

Add:   1 c. milk and 1 c. half and half

Cook over medium heat until thickens. Add ½ of a large brick of Velvetta cheese, cut in cubes and stir into the white sauce and 1 c. cheddar jack cheese shredded. Stir into veggies and heat till ready to serve or put in a crock pot and keep warm.

Easy and Quick Cracker Candy                               Kristie, Lindsey and Chelsey Bush

 (from the Southern Living Cookbook)

I made these for the November 2006 Craft Day

1 sleeve of Club crackers

Line a 15 x 10 cookie sheet with foil and lay crackers next to each other  covering the surface.

Bring to boil:

¾ c. butter

¾ c. firmly packed brown sugar

Stir constantly for 3 minutes. Pour over crackers and bake in oven 5 minutes at 350.

Turn off oven and remove the crackers.  Sprinkle 2 c. semi-sweet chocolate chips over the crackers and put back in the oven just long enough to melt the chocolate (about 3 minutes) Remove from the oven and spread chocolate out and sprinkle with chopped nuts if desired. (You can also sprinkle with ½ c. white chocolate chips for a marbled effect.) Cool completely before breaking apart into pieces. Store in refrigerator, in a tightly sealed container.

.

Olive Gardenâ Alfredo Pasta                              Kristie, Lindsey and Chelsey Bush

Melt:

½ c. butter

Stir in:

2 c. heavy cream                      1/8 tsp. garlic powder

1/8 tsp. black pepper

Simmer for 10-12 minutes or until thick; stirring occasionally. Stir in ¼ c. grated parmesan cheese.

Cook 16 oz. fettuccine while sauce is cooking.

Stir fry shrimp and or chicken breast strips separately to serve with the pasta.

* Mom had a cookbook of famous restaurant recipes so I tried this and it is one of our favorites too.

Texas Two Step Corn Medley

TOTAL TIME: Prep/Total Time: 20 mi

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter
• 2 medium yellow summer squash, sliced
• 2 garlic cloves, minced
• 2 tablespoons canned chopped green chilies 
•  ( I used fresh roasted from our garden)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (11 ounces each) Mexicorn, drained
•  ( I use just frozen corn)
• 3/4 cup shredded Colby-Monterey Jack cheese

Directions

• 1. In a skillet, saute onion in butter until tender. Add the 
• squash,garlic, chilies, salt and pepper. Saute until squash is crisp-tender, 
• about 5 minutes. Add corn; cook and stir for 2 minutes. 
• Sprinkle with cheese; cover and let stand until the cheese
• is melted. 
• Yield: 4 servings.

Nutritional Facts

1 serving (1 each) equals 273 calories, 18 g fat (12 g saturated fat), 49 mg cholesterol, 841 mg sodium, 23 g carbohydrate, 5 g fiber, 8 g protein.

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