Chocolate Chip Icecream bowls

1/4 c. brown sugar
1/2 c. sugar
1 egg
1/4 c. butter
1/4 c. butter flavored shortening
1 1/8 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/4 cup semisweet chocolate chips

1. To make the cookie cups, beat together the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined.

2. In a separate bowl, sift together the salt, baking powder, and flour, then gradually stir them into the batter. Stir in the chocolate chips.

3. Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.

4. Heat the oven to 375°. Turn two 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's some space between them).

5. Unwrap 1 disk of dough, place it between 2 sheets of waxed paper, and roll it out to a 1/8-inch thickness. Cut out 4-inch circles of dough and place each one over a cup bottom, smoothing out any cracks. Repeat with the other disk, rerolling and reusing any scraps.



6. Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream. Makes about 9-10.

Crispy Coconut Chicken Fingers

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces


Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.


Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...


then dip in egg...


And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.


Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.


Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Li'l Cheddar Meat Loaves

1 egg
3/4 cups milk
1 cup shredded cheese
1/2 cup quick cooking oats
1/4 cup crushed doritos (optional for flavor)
1/2 cup chopped onion
1 tsp salt (omit if you add Doritos)
1# lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp mustard

In bowl beat egg and milk. Stir in cheese, oats, onion, and Doritos (or salt). Add beef and mix well. Shape into eight loaves. Place in greased 13x9 baking dish. combine ketchup, brown sugar, and mustard. Spoon over loaves. Bake uncovered at 350 degrees for 4 minutes to an hour.

Cream Cheese Mashed Potatoes

2 cups mashed potatoes, whipped with milk and butter
1 8oz pkg philadelphia cream cheese, at room temp
1 sm. onion, chopped very fine
2 well beaten eggs
2 Tbs Flour
salt and pepper to taste
1 pkg french fried onion rings

You may substitute 1 1/2 Tbs minced onion soaked in water for 15 minutes for the chopped onion. Mix all ingredients together. Put in an open baking dish. Top with 1 pkg french fried onion rings, spread evenly over the top. Bake at 300 degrees for 30 minutes.

These are so yummy! The kids love them!

Our favorite Chicken Enchiladas

3 cans cream of chicken soup
1 large carton of sour cream
1 small can green chopped chilies (mild)
6 green onions, chopped
1 cup grated yellow colby or longhorn cheese
1 cup grated jack or mozzarella cheese
4 cups chicken breasts, in chunks
12 flour tortillas, medium

Mix all ingredients together. Place 2 tortillas at a time in the microwave for 15 seconds to soften. Place 2 rounded tablespoons of filling in each tortilla; wrap loosely. Place enchiladas in a greased 9x13 inch baking dish, seam side down. Spread the remaining sauce over the enchiladas. Cover with foil. Bake at 350 degrees for 30 minutes.

My favorite Pork Dish

Give this pork dish a try...you'll love it!

6 boneless pork chops (I prefer pork loin)
1 cup plain yogurt
2 cup ritz crackers, crushed
1/3 cup Parmesan, grated (cheddar works well too)
2 teaspoon garlic salt

Combine cracker crumbs, parmesan, garlic salt, and sage in a gallon size food storage bag. Set aside. Coat pork chops in yogurt, then place in bag with cracker mixture, one at a time. Bake at 350 for about 45 minutes in a greased baking dish.

Lemon Ice Box Cake

1 white or yellow cake mix
1 small pkg of lemon instant jello
1 small pkg vanilla instant pudding
1 Cup milk
4-6oz cool whip

Bake cake as directed and cool. Poke holes ½ inch apart all over cake. Dissolve lemon jello in 1 cup of boiling water, then add ½ cup cold water. Pour jello over cake and put in fridge. Cover and Refrigerate 1 hour or until set. Mix 1 package of vanilla pudding with one cup milk. Mix cool whip into pudding and frost cake.

The Best Big Fat Chewy Chocolate Chip Cookies

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, melted
1 c packed brown sugar
1/2 c white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi sweet chocolate chips

Preheat oven to 325 degrees. Grease cookie sheet or use parchment paper. Sift together flour, baking soda and salt. Set aside. In medium bowl, cream together melted butter, brown and white sugar until well blended. Beat in vanilla, egg and egg yolk until light and creamy. Mix in dry ingredients until just blended. Stir in chocolate chips by hand. Drop cookie dough a 1/4 cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart. Bake for 15-17 minutes or until the edges are lightly toasted. Cool on baking sheet for a few minutes before transferring to rack to cool completely. These are awesome for ice cream sandwiches!

Mimi's Cafe Corn Chowder

Ingredients
1/4 cup butter(1/2 a stick)
6 tablespoons chopped onion
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper, or black
3 tablespoons flour
1 quart half and half cream

Directions
Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

The best Sloppy Joe Mix

1 1/2 lbs hamburger
1/2 onion (or to taste) chopped
1 8 oz can tomatoe sauce
1 can chicken gumbo
1/2 cup catsup
1 1/2 tsp dry mustard
hamburger buns

Brown burger and onion. Drain. Add remaining ingredients. Simmer 30 minutes. Serve on hamburger buns.

Mexican stack-ups

1 pound hamburger
1 chopped onion
1 can enchilada sauce, mild 10 oz
1 40 oz can of Nalley's chili w/ beans
Catsup and sugar to taste
Frito corn chips
Shredded cheese
tomatoes
lettuce
ranch dressing and/or taco sauce

Directions: Cook hamburger with onion. Add enchilada sauce and chili with beans. Add catsup and sugar to your taste. Let simmer until warm.

How to serve:
stack in order: frito chips, meat sauce, cheese, tomatoes, lettuce, dressing.

My family loves this...even the kids. Its like a quick taco salad.

Paprika Chicken with Sour Cream Gravy

1/2 cup flour
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can 10 3/4 oz condensed cream of chicken soup
1/4 cup sliced green onions
1 container (8oz) sour cream

Mix flour, paprika, black pepper, red pepper in a bowl. Coat chicken.

Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.

Good served over rice.

Warning: This has a bit of a spicy kick...but its good.

Easy Cinnamon Knots

Ingredients:
12 Rhodes Texas Rolls, thawaed but still cold
1 tsp cinnamon
1/2 cup sugar
1/4 cup butter, melted

Icing:
1 cup powdered sugar
1 Tbs butter melted
2-3 Tbs milk
1 tsp vanilla

Mix cinnamon with sugar. Roll each roll into a 9 inch rope. Tie in a loose know. Roll each knot in melted butter and then cinnamon/sugar mixture. Pace in a sprayed muffin tin. Cover with sprayed plastic (I just cover mine with a dish towell) and let double in size. Remove wrap (or towell). Bake at 350 for 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm.