Monday, January 11, 2010

Auntie Ann's Royal Chocolate Chip Cookies

Makes about 9 doz. cookies

4 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. brown sugar
1 c. shortening (plain)
1 c. shortening (butter flavored)
2 tsp. vanilla
2 tsp. squeezed orange juice
2 T. finely grated orange peel
4 eggs
2 c. pecans
1 pkg. chocolate chips (12 oz.)

Combine flour, soda, and salt. Set aside. In separate bowl, combine sugars, shortening, vanilla and juice. Beat until mixture is creamy. Beat in eggs. Add flour mixture 1/2 cup at a time, mixing well after each addition. Stir in chocolate chips, nuts, and grated orange peel. Refrigerate dough several hours or overnight.

Preheat oven to 350°.

Lightly grease insulated cookie sheet (wipe off excess). Drop the dough by teaspoonfuls onto cookie sheet and bake for 10-12 minutes. Allow cookies to cool 2-3 minutes before removing from sheet.

Marcy Rice's Chicken Tortilla Soup

Makes about 8 servings. Great for a crowd.

3 cans chicken broth (14 ½ oz. cans)
1 lb. boneless skinless chicken breasts
2 T uncooked rice
1 lg. tomato, chopped
½ c. chopped onion
¼ c. finely chopped cilantro
tortilla chips
½ c. shredded cheese

Heat chicken broth to boiling.
Add chicken and cook until opaque.
Remove chicken and cut into bite-size pieces. (Marcy chops chicken before cooking) Add rice and cook 15 min. or until tender.
Return chicken to the broth.
Just before serving, stir in tomato, onion and cilantro.
2 ½ tsp. tobasco green pepper sauce (or 1 T chili powder)
Crush chips into bowl.
Pour soup over chips.
Top with cheese, avocado or guacamole, and sour cream.

Friday, January 8, 2010

Fresh Apple Cake

Submitted by Brittany Lyons (2009): This recipe belongs to my Grandma Faye who passed away last year - she was an amazing cook.


1 cup cooking oil
2 eggs
2 cups sugar
1 tsp salt
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups Granny Smith apples
1/2 cup chopped nuts

Mix all the ingredients except apples and nuts. Add apples and nuts last. Bake in a 9x13x2 oblong pan for 50 minutes at 325 degrees.


1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
1 stick butter

Mix together in a saucepan and boil for 3-4 minutes. Beat and cool. Add 1 tsp of vanilla. Pour over cake while still warm.

*special notes - 1. cook icing exactly right or it will be too thin or too thick

Brittany's Granola

Recipe provided by Brittany Lyons

Makes 16 cups

4 cups toasted whole grain cereal (such as Muesli)
3 cups old-fashioned oats
1 cup chopped walnuts
1 cup sliced almonds
1/4 cup chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/3 cup dried blueberries
1/3 cup dried sweetened cranberries
1/3 cup golden raisins
1 tsp ground cinnamon

Preheat oven to 275. Mix cereal, oats, walnuts, almonds and hazelnuts in large bowl. Bring honey and oil just to boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit over. Sprinkle cinnamon over and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.