Tag: Easy Recipe

These cookies are so good.  I mean melt in your mouth, can’t stop eating them kind of good.  They have just the right blend of sugary peanut flavor. It’s been a while since I made them.  Things always tastes better when you haven’t made them recently.  Store in airtight container and they’ll stay soft.

1 cup butter-flavored Crisco
1 cup peanut butter, creamy or chunky
1 cup brown sugar, firmly packed
1 cup white granulated sugar
2 eggs
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons baking soda

Cream together shortening, peanut butter, brown and white sugars.  Add eggs, one at a time, mixing thoroughly after each egg.

Add flour, baking powder, salt and baking soda to the creamed mixture.  [If you want, combine dry ingredients in a separate bowl first.  I don’t waste my time with this step.  I sprinkle the teaspoon measurements, then dump in the flour and call it good.  Why get another bowl dirty?]

Preheat oven to 375°.  Chill dough slightly, about 15 minutes.  Chilled dough is easier to work with.  Form dough into 1 ¼” balls by briefly rolling in palms.  [I use a small scoop to grab the right amount of dough for uniform balls.]  Put about 3” apart on non-stick cookie sheet or lightly grease a cookie sheet if yours aren’t non-stick.  Dip a fork in white sugar and flatten the balls, making a crisscross pattern.

Bake in 375° oven for 8 minutes. Remove cookies sheet from oven and let the cookies finish cooking on the cookies sheet.  Transfer cookies to racks to finish cooling.

Makes about 6 dozen.

 

Chocolate Drizzle for Cookies
½ cup chocolate chips
1½ teaspoons Crisco*

To make a chocolate drizzle, melt chocolate chips along with Crisco in microwave for 20 – 30 seconds, then drizzle over cookies while warm. It may take more or less time depending on the wattage of your microwave.

*Don’t use any other type of oil, butter of lard. It needs to be Crisco to work.

 

 

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

These are absolutely the best oatmeal cookies.  As with most of my recipes, this makes 5 – 6 dozen medium-sized cookies.  I don’t worry about them getting stale since every time I make them, a couple dozen or so leave with my son and grandson.  Tightly covered, this recipe does keep well in the frig.  You can bake a couple dozen today and bake the rest in three or four days.  If refrigerated, let the dough warm slightly on the cookies sheets before baking.

1 cup butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white granulated sugar
1 teaspoon vanilla extract
2 large eggs
1¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking or regular rolled oats
1 cup chocolate chips*

*Or ½ cup chocolate chips and ½ cup chopped walnuts or pecans

*Or ½ cup white chocolate chips and ½ cup Craisins

*Or add ¼ teaspoon cinnamon when adding dry ingredients and 1 cup cinnamon chips at the end

Cream together butter, brown and white sugars until fluffy.  Mix in vanilla; then add eggs, one at a time, beating slightly after each addition. Do not over beat.

Add flour, salt and baking soda to the creamed mixture.  [If you want, combine dry ingredients in a separate bowl first.  I don’t waste my time with this step.  Why get another bowl dirty?  I sprinkle the salt and baking soda, then dump the flour and call it good.]  Mix well, then stir in chocolate chips.  Drop by teaspoonfuls about 2” apart on non-stick baking sheet.  [I actually use a small scoop instead of teaspoons.]  Flatten slightly with a fork.

Bake in 350° oven 8 to 9 minutes.  Remove from oven to let finish cooking. Cool cookies on racks.

This is a great recipe for a chilly day.  I’ve changed up an old favorite to scale down for two to three people.  Let’s face it.  Leftover dumplings just aren’t any good.  I use reduced-sodium chicken broth so the gravy doesn’t get too salty.  Generally, I add a good sprinkle of salt to my plate.  It’s easier to add a little salt rather than have the whole batch too salty.

2-3 boneless skinless chicken breasts
2 each, 14.5 oz. cans chicken broth
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
⅛ teaspoon black pepper
¼ teaspoon celery salt

1 cup milk
½ cup all purpose flour
Splash of Kitchen Bouquet

Put chicken in 5-6 qt. pan or stock pot.  Add broth, onion, celery, carrots and seasonings.
Bring to a boil.  Cover and reduce heat to medium low and simmer about an hour until chicken is tender.  If you use frozen chicken breasts, simmer about 1 ½ hours. Remove chicken from broth, put on plate.  Cover with the pan’s lid to keep warm.  Turn up the burner to medium high and bring the broth to a boil.  While it’s heating, put milk and flour in a pint jar and shake vigorously until mixture is smooth – no lumps.

Slowly add to the boiling broth.  Stir constantly with a whisk while returning it to a boil for 3 minutes.  Reduce heat to medium low and continue stirring for 5 minutes to cook the flour until the gravy begins to thicken slightly.  Add a generous splash of Kitchen Bouquet for a little flavor and to give the gravy a nice golden color. Stir well. Return chicken to the pan.

Chive Dumplings
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon dried chives
⅛ cup (2 tablespoons) shortening or butter
½ cup milk

Using a pastry blender, cut in the shortening until well blended.  Add milk and stir as little as possible to make dough.

Drop by tablespoons on top of the chicken pieces.  Simmer 10 minutes uncovered.  Put the lid on and simmer another 10-15 minutes or until dumplings are cooked and no longer doughy.  It may scorch a little, but don’t reduce the heat.  Otherwise, it will take forever to get the dumplings cooked.

Serve at once.

 

 

 

 

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

For the life of me, I can’t make brownies – from scratch or even with a mix!  The edges are dry and hard.  The center of the pan is gooey.  I’d given up until I came across this recipe.  As with all cookies, I bake the minimum time and let them finish cooking on the cookie sheet a couple minutes.

Preheat oven to 350°.
1 ¼ cup butter flavored Crisco
2 cups white granulated sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
2 cup chocolate chips (12 oz.)

Cream shortening and sugar together until fluffy. Stir in vanilla; then add eggs one at a time, beating well after each egg.

Stir together flour, cocoa, baking soda and salt. [or put the dry ingredients directly in the mixing bowl and you have one less bowl to wash.] Add to creamed mixture. Mix well. Stir in chocolate chips.

Drop by spoonfuls about 2” apart on cookie sheet. Don’t flatten.

Bake 8 to 9 minutes in 350° oven.

Makes a soft, brownie-like cookie.