Dec. 18, 2008 - HOMEMADE POTATO CHIPS

 1 unpeeled baking potato (weighing about 1/2 pound)
 2 T fat-free Italian Dressing (bottled)
 salt if desired

*1 potato per person

Preheat your oven to 500 degrees. Lightly spray a cookie sheet with vegetable cooking spray OR use a very light coating of cooking oil.

Slice the potato crosswise into very thin slices. Put the slices in a bowl, add the dressing, and toss the slices around until evenly coated. Arrange the potato slices in a single layer on the pre-greased cookie sheet.

Bake about 10 minutes on one side, turn each slice over and bake about 10 minutes more. Potato chips should be lightly browned on both sides. Watch carefully, removing slices as they brown and placing them on a large sheet of aluminum foil to cool. If you want salt, it's best to add it immediately after removing the potato chips from the oven.

Dec. 7, 2008 - Christmas Giveaways on The Homeschool Lounge - Week 2

Cookie Mix #2
8 cups all-purpose flour
2 1/2 cups granulated sugar
2 cups packed brown sugar
4 teaspoons salt
1 1/2 teaspoons baking soda
3 cups vegetable shortening

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups COOKIE MIX.

Heres the cookie recipes (long)

Chocolate-Chip Cookies (Cookie Mix #2)
3 cups Cookie Mix #2 -- (see recipe)
3 tablespoons milk -- (or more if needed)
1 teaspoon vanilla extract
1 egg
1/2 cup chopped nuts -- OR
coconut
1 cup chocolate chips

Preheat oven to 375 F. Grease baking sheets. In a large bowl, combine Cookie Mix, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips. Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.

Yield:
"2 dozen"

Banana-Coconut Delights (Cookie Mix #2)
2 cups Cookie Mix #2 -- (see recipe)
1 cup coconut flakes
1 medium banana -- mashed
1 teaspoon vanilla extract
1 egg -- beaten
1/2 cup chopped nuts
1/2 cup rolled oats

Preheat oven to 375 F. Lightly grease baking sheets. In a medium bowl, combine Cookie Mix, coconut, banana, vanilla and egg. Beat well. Stir in chopped nuts and oats. Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 12 minutes, until edges are browned. Makes about 36 cookies.

Yield:
"3 dozen"

Peanut-Butter Cookies (Cookie Mix #2)
3 cups Cookie Mix #2 -- (see recipe)
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chunky peanut butter

Preheat oven to 375 F. Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1" balls Place on prepared baking sheets and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Makes 30 to 36 cookies.

PEANUT-BUTTER & JELLY COOKIES: On baking sheets, make indentation with thumb in center of balls. Do not flatten. Fill with grape jelly.

Yield:
"2 1/2 dozen"

Snickerdoodles (Cookie Mix #2)
2 1/2 cups Cookie Mix #2 -- (see recipe)
1/4 teaspoon baking soda
1 teaspoon cream of tartar
1 egg
2 tablespoons sugar
1 teaspoon ground cinnamon

Preheat ovne to 400 F. In a medium bowl, combine Cookie Mix, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish. Shape dough into 1 1/2" balls. Roll in sugar-cinnamon mixture and place 2" apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not overbake. Makes about 24 cookies.

Yield:
"2 dozen"

Tropic Macaroons (Cookie Mix #2)
2 cups Cookie Mix #2 -- (see recipe)
2 egg yolks
8 1/2 ounces crushed pineapple -- drained
1 1/4 cups coconut shreds
Maraschino cherries -- for garnish

Preheat oven to 350 F. Lightly grease baking sheets. In a medium bowl, combine Cookie Mix, egg yolks, pineapple and coconut. Stir until well blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.

Yield:
"2 1/2 dozen"

Sweet and Spicy Cookies (cookie mix #2)
2 c. basic cookie mix ½ t. ginger
4 T. molasses ½ t. cinnamon
`/2 t. vanilla ½ t. allspice
1 egg, beaten sugar

Preheat oven to 375 degrees. Lightly grease baking sheets. In a medium bowl, combine basic cookie mix, molasses, vanilla, egg, ginger, cinnamon and allspice. Stir until blended. Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Flatten with the bottom of a glass dipped in sugar. Bake 8 to 10 min, until edges are browned. Makes about 24 cookies.

Very Vanilla Cookies (cookie mix #2)
3 c. basic cookie mix 1 egg
3 T. milk sugar or frosting if desired
1-1/2 t. vanilla

Preheat oven to 375 degrees. Lightly grease baking sheets. In a large bowl, combine basic cookie mix, milk, vanilla and egg. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Sprinlk with sugar, if desired. Bake 10 to 15 min. until edges are golden. Frost if desired.

Variations
Spice Vanilla Cookies: Add 2 t. pumpkin pie spice and ½ c. nuts to dough
Cocoa cookies: Add 2 T. cocoa and increase milk to 2 T.. frost if desired
Holiday Pinwheels: Divide dough in half. Color half green and half red. Cover each half wit wax paper and roll out to rectangles of equal size. Remove wax paper. Place one rectangle on top of the other and roll like a jelly roll. Chill 2 to 3 hours. Cut into 1/8 inch slices.

Nov. 24, 2008 - Friendship Casserole

Nov. 22, 2008 - Potato Soup

Ingredients:

            1 tablespoon butter

      1 large onion, chopped

      6 cups mashed cooked potatoes

      2 (14.5 ounce) cans chicken broth

      1/2 cup milk

1. Saute onions in butter until tender.
2. Stir in mashed potatoes, then slowly add chick broth.
3. Stir in the milk.
4. Cook until done.
5. Season with Mrs. Dash and pepper

Today, I used beef broth from our roast yesterday instead of the chicken broth. Also, I add potato chunks. It was delicious!!

Perfect to warm the bones!!

Aug. 21, 2008 - Meat Loaf in Crock Pot

Meat Loaf

2 lbs. ground beef

1/2 lb. sausage

2 med. onions, finely chopped

1 clove of garlic, chopped

2 tsp. salt

1/2 tsp. pepper

1 c. sour cream

1 can cream of mushroom soup

1 1/2 c. bread or cracker crumbs

1 1/2 c. milk

Soak bread or cracker crumbs in milk. Mix meat, seasonings, and soaked crumbs thoroughly. In a separate bowl, mix sour cream and mushroom soup. Make meat mixture into loaf and pour the sour cream-soup mixture over top. Bake in crock pot 10 to 12 hours on low.

Aug. 14, 2008 - Crock Pot Chicken Parisienne

6 med. chicken breasts

1 can cream of mushroom soup

4 oz. mushrooms, sliced

1 c. sour cream, mixed with 1/4 c. flour

Salt and pepper

Paprika

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix soup and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.