Fudge Crinkles

Fudge Crinkles

1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls.
Roll in powdered sugar and place on greased cookie sheet.
Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.
** dust them with powdered sugar again if needed.

*has been devoured at Crop Nights!

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

1 cup butter softened
2 eggs
2 tsp vanilla
½ sugar
1 cup packed brown sugar

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt

1 ½ cups semi sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Preheat oven to 375
Beat butter in large bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add dry ingredients together. Stir into butter mixture until well blended.
Drop dough onto ungreased cookie sheets, 3 inches apart.
Bake 12-14 minutes or until edges are set and light brown.
Cool 1-2 minutes on cookie sheet: transfer to wire rack. Enjoy!


* Recipe from "Cookies in a Jar" activity

Cream of Broccoli Soup

Cream of Broccoli Soup


1 can cream of celery soup
1 can cream of mushroom soup
1 Tbs. bouillon (chicken or beef)
3 – 4 cups of water
4 or more handfuls of fresh broccoli florets
3 medium-large potatoes
1/3 cup minced onions
1 tsp. garlic


Boil until everything is tender. Just before serving, throw in ½ stick of cream cheese (optional), mix and serve. Make sure to have cheese on hand to put on top of everyone’s bowl

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup


6 carrots, cut into ½ inch pieces
4 celery ribs, cut into ½ inch pieces
¾ cup finely chopped onion
1 tablespoon parsley
¼ teaspoon pepper
¼ teaspoon cayenne pepper
1 ½ teaspoons mustard seed
2 garlic cloves, peeled and halved
2 boneless chicken breasts
2 boneless chicken thighs
6 can chicken broth
½ pound linguine


In a 5-qt. slow cooker, combine the first six ingredients. Place mustard seed and garlic in spice ball. Place in slow cooker. Add chicken and broth. Cover and cook on high for 5-6 hours or until chicken juices run clear.

Take out spice ball. Remove chicken; cool slightly. Cut chicken into pieces and return to soup. Cut linguine into thirds, stir linguine into soup; cover and cook for 45 minutes or until tender.

Yield 12 servings (3 quarts).

Cauliflower and Ham Chowder

Cauliflower and Ham Chowder


1 cup thinly sliced celery
2 cups sliced fresh or frozen cauliflower
1 can (14 ½ oz.) chicken broth
1 cup half-and-half or evaporated milk
1 can (10 ¾ oz.) cream of potato soup, undiluted
¼ cup water
2 tablespoons cornstarch
1/8 teaspoon white pepper
2 cups diced cooked ham
½ cup shredded cheddar cheese


In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. Place potato soup in a bowl; gradually stir in half-and-half (or milk). Blend water, cornstarch and pepper. Stir into soup mixture; add to cauliflower. Stir in ham. Simmer over low heat for 10 minutes. Just before serving, stir in cheese.

Old Fashioned Blonde Brownies

Old Fashioned Blonde Brownies


2 2/3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup butter
2 ½ cups packed brown sugar
3 eggs
1 cup chopped walnuts
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. Grease a 15 x 10 x 1 inch baking pan. Sift flour, baking powder and salt together and set aside. In a large pan, melt butter and stir in brown sugar. Let this cool for about 10 minutes, then add eggs one at a time. Beat well after each egg. Add flour mixture, nuts and chips and blend well. Spread in greased pan. Bake 25-30 minutes or until edges begin to pull away from the sides.
Makes 32 decent sized pieces.

Macaroon Brownies

Macaroon Brownies


1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups all-purpose flour
½ cup baking cocoa
½ teaspoon cream of tartar
½ cup chopped walnuts

MACAROON FILLING:
1 pkg. (14 oz.) flaked coconut
1 can (14 oz.) sweetened condensed milk
2 teaspoons vanilla

FROSTING:
¾ cup sugar
¼ cup milk
2 tablespoons butter or margarine
1 cup miniature marshmallows
1 cup (6 oz.) semisweet chocolate chips
1 teaspoon vanilla


In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13 x 9 x 2 baking pan. Combine coconut, condensed milk and vanilla; carefully spread over chocolate layer. Top with the remaining chocolate mixture. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.
Makes about 4 dozen.
* Served at the Soup-er Saturday

Harvest Pumpkin Brownies

Harvest Pumpkin Brownies

1 can (16 oz.) pumpkin
4 eggs
¾ cup vegetable oil
2 teaspoons vanilla
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

FROSTING:
6 tablespoons butter or margarine
3 oz. cream cheese, softened
1 teaspoon vanilla
1 teaspoon milk
1/8 teaspoon salt
1 ½ - 2 cups powdered sugar


In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20 – 25 minutes or until brownies test done with wooden pick. Cool. In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in refrigerator.

Makes 5-6 dozen.
* Served at the Soup-er Saturday