While these recipes will continue to be accessible here on my wordpress blog, I will now be adding recipes to my new blog: raiasrecipes.blogspot.com. Some of the recipes found here will move with me, but only the ones my family and I can take credit for (not the ones I use a lot, but came from another source). Happy cooking & baking! :o)
Favorite Chocolate Chip Cookies
Cream in bowl:
1/2 c. softened butter (one stick)
1/2 c. oil
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 t. vanilla
Add:
2 c. flour
1 t. baking soda
1 1/2 c. chocolate chips
Mix well. Bake on ungreased cookie sheet at 375 for 9 minutes. Cool on cookie sheet for 2 minutes before removing to plate to cool completely.
Super Oatmeal Chocolate Chip Cookies
Mix in large bowl:
8 c. quick oats
1 t. salt
2 c. oil
Let sit for 4 or more hours.
Beat in medium bowl:
4 eggs
1 lb. dark brown sugar (2 c.)
1 t. vanilla
Pour over oatmeal. Add:
1 package chocolate chips (12 oz.)
3/4 c. chopped nuts (optional)
Bake on greased pan for 13 minutes. Remove immediately. Makes 100.
Note: for high altitude reduce sugar to 3/4 lb. and oil to 1 1/2 cups.
Aunt Helen’s Gingersnaps
Combine in large bowl:
1 c. brown sugar
3/4 c. oil
1/4 c. molasses
1 egg
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/2 t. cloves
1 c. whole wheat flour
Beat until well mixed. Add:
1 1/4 c. white flour
Mix well. Shape into 1-inch balls and roll in granulated sugar. Bake on ungreased cookie sheet at 375 for 8 minutes, or until tops are cracked. Cool.
Pryaniki (Russian Spice Cookies)
Cream together in large bowl:
4 T. butter
½ c. sugar
1 c. honey
Beat in:
2 eggs
Add:
1 t. vanilla
Combine in small bowl:
1 ½ t. baking soda
½ t. cardamom
½ t. cloves
½ t. allspice
a pinch of nutmeg
Add to honey mixture and mix well. Add:
4 c. flour
Dough will be soft. Cover and refrigerate for about 1 hour.
Take a heaping teaspoonful of dough and roll into a ball with well floured hands. Place balls on greased or non-stick cookie sheet and bake at 350 for 10-20 minutes, or until golden.
Meanwhile, mix well in small bowl:
1 c. powdered sugar
4 T. water
A little water may be added to get to spreadable consistency.
As soon as the cookies come out of the oven, dip each one into the glaze and spread the glaze evenly over the tops using your fingers. After it is glazed, place cookie on a cool, dry surface. When finished glazing the tops, turning them over and glaze the bottoms. Completely cover the cookie with glaze, it will keep the cookie soft longer. Serve with tea or coffee.
Fudgy Mint Banana Bread
Preheat oven to 350. Grease 2 loaf pans. In large bowl, combine:
1/4 c. oil
1/2 c. butter, melted
1 c. sugar
3 eggs
3 bananas, mashed
2 t. vanilla
Mix well until creamy. Sprinkle on top:
2 t. baking soda
Do not mix. Add:
3 c. flour
1 Hershey bar, diced
12 Keebler Grasshopper cookies, diced
Mix well. Pour into greased loaf pans and bake for 45-50 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove and cool completely.
Quick ‘n Easy Mac ‘n Cheese
Cook 2 c. macaroni noodles according to package directions. Drain and return noodles to pot.
Add:
1/4 c. butter
Stir until melted.
In small bowl combine:
1/4 c. flour
3/4 c. milk
Stir until flour is dissolved. Stir into buttered noodles.
Add:
1 – 1 1/2 c. shredded cheddar cheese (6-8 oz. un-shredded)
Stir until melted. Serve!
Baked Chicken with Sour Cream Sauce
Preheat oven to 400. In skillet, over medium heat add:
3 T. oil
4 boneless, skinless chicken breasts
Lightly salt and pepper chicken and brown on both sides. Remove chicken and place in 9×9 inch baking dish.
Add to skillet:
2 T. flour
Mix until well combined.
Add:
1 c. milk
Stir until thickened. Remove from heat and add:
1 T. red wine vinegar
1/2 c. sour cream
salt and pepper to taste
1/2 t. dill
Stir to combine and pour over chicken.
Top with:
1/4 c. shredded parmesan cheese
Bake for 20 minutes, or until thickest part of chicken is no longer pink. Serve with boiled potatoes and steamed broccoli.
Open-Faced Chicken Gravy Sandwiches
Place in medium saucepan:
2 boneless skinless chicken breasts
Barely cover with water. Add:
2 T. butter
1/2 t. chicken base or bouillon
1/2 t. onion powder
1 1/2 t. parsley
salt and pepper to taste
Bring to boil and cover, turning chicken every so often until thoroughly tender (about 1/2 hour). Remove chicken and set aside.
In small bowl combine:
1/4 c. flour
1 c. milk
Stir until dissolved and add to boiling broth. Stir until thickened and remove from heat. Shred chicken and add to gravy. Serve over slices of wheat bread.
Baked Chicken Soup and Biscuits
Place in pot in this order:
4-5 small potatoes, diced
1 large carrot, diced
1 boneless skinless chicken breast
Add:
4 c. water, or enough to just cover chicken
Boil until chicken is white through. Remove chicken and set aside.
Add:
1 clove garlic, minced
1/2 small onion, thinly sliced, or 1/2 t. onion powder
1 T. parsley
1/2 t. dill
1 t. chicken bouillon
1 t. salt, or to taste
1/4 t. pepper, or to taste
2 T. butter
Boil until potatoes and carrots are tender. Meanwhile preheat oven to 350 and shred cooled chicken.
In small bowl, mix:
1/2 c. flour
1 c. cold milk
Mix until flour is dissolved. Pour into boiling soup, stirring until thickened. Add chicken to soup. Mix. Pour soup into a 3 or 4 quart casserole dish. Bake for 15 minutes, or until bubbly.
Meanwhile, in medium bowl, mix:
2 c. flour
3 t. baking powder
1/2 t. salt
Cut in:
1/4 c. butter
When mixture is crumbly, add:
3/4 c. milk
Mix until ball forms. Knead lightly until smooth and well mixed. Divide dough into 10 balls and flatten with hand. When soup is bubbly, remove from oven and place biscuits side-by-side on top. Return to oven and bake for 10 more minutes, or until biscuits are golden. (If biscuits don’t all fit, bake extras separately on ungreased baking sheet until golden.)
