Why don't I make Chocolate Chip Cookies more often?

They are so easy to make and taste so much better than packaged dough. . .

Andrea’s Everyday Chocolate Chip Cookies

It’s the one my mom used, tweaked by me!

INGREDIENTS:

• 3/4 cup butter flavor vegetable shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups AP flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet, white, or milk chocolate chips (1 cup) or any combination thereof
• 1 cup coarsely chopped pecans or walnuts (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP: If nuts are omitted, add an additional handful of chocolate chips.

If they make it past the cooling rack, store them tightly sealed for a couple of days (they won't last that long. . .)

5 Places to Get Free eBooks and Audiobooks

As Christmas approaches and the Nook, Kindle, SonyPocket Reader, and iPad find their way under YOUR tree or the tree of someone you love, check out this great article about where to find FREE books for eReaders.

Also of note, even if you don't have the actual reader for these devices, many have the software downloadable for the computer, smartphone, or tablet at no charge.

5 Places to Get Free eBooks and Audiobooks - Techlicious

Check out this second list (from the Amazon.com website) that lists even more free eBooks!

Herbal Remedies

Herbal Remedies

By Leanne Ely, C.N.C.

Dear Friends,

I love how nature provides us with the tools we need to help keep our bodies strong and healthy. Herbs are one of those tools. For thousands of years people have depended on fresh herbs to heal everything from heart burn to cancer. Most all of the expensive prescriptions we get from our local pharmacy are derived from the ancient wisdom passed down from herbalists.

So why all the hype and mixed messages in the media about herbs? Simple. Follow the money honey. Now, don't get me wrong. Modern medicine certainly has its place and you know I am a firm believer in taking your medicine. But for some common ailments and some preventative measures herbs are just what the doctor ordered. A word of caution, many herbs do have drug like qualities and should be avoided if you are taking certain medications or planning surgery. Talk with your doctor or pharmacist to be on the safe side.

When it comes to herbs fresh is best. Growing your own is a fun and fulfilling way to insure that your herbs are the highest quality and organic. Here are some common herbs and a list of the of the medicinal qualities that may help:

- Cayenne Pepper -- may relieve stomach aches and gas, possible cancer fighting benefits
- Cinnamon -- may help level blood sugar, reduce triglycerides, LDL cholesterol, lower pain
- Cloves -- anti-inflammatory, anti-bacterial, antioxidant, relieve some asthma symptoms
- Garlic -- immune system booster, antibiotic affect
- Ginger -- eliminates gas, controls intestinal tract issues, alleviates motion sickness
- Nutmeg -- may control anxiety, joint pain, lower blood pressure, improve concentration
- Oregano -- antioxidant, pathogen inhibitor
- Peppermint -- ease stomach problems, heartburn, indigestion, nausea
- Turmeric -- anti-inflammatory, antioxidant

This is just a small list. There are herbs that may relieve menstrual pain, or headaches, strengthen bones, and fight arthritis. But remember, just like with any foods, some people can be sensitive or allergic to certain herbs. Watch for side effects. With a little research and some common sense I think you'll enjoy experimenting with herbs and using what nature has provided to help keep us healthy.

Speaking of experimenting, finding a good way to use these herbs isn't hard. The obvious answer is cooking with them but you can also make your own essential oils, use them in teas, and even eat them fresh. A sprig of peppermint after a spicy dish is a great way to fight that late night heartburn.

One of my favorite herbs is garlic. It's easy to cook and is full of natural immunities to help keep the seasonal onslaught of flu and colds at bay. Roasted garlic can be used in a thousand different ways from spreads to salads to seasoning up almost any dish. Here's a great recipe on how to roast your own garlic.

Roasted Garlic

Remove outer peel from garlic cloves and place in a baking dish. Drizzle each garlic clove with olive oil, sprinkle with thyme, black pepper and some sea salt. Cover and bake for one hour at 350 degrees. Uncover and bake for about 15 more minutes. You can do a huge batch then store in a sealed container in your fridge for use later.

Love,
Leanne, Your Dinner Diva

Saving Your Dinner since 2001,

http://savingdinner.com

Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

Small 2011 Printable Calendars

Are you always looking for a calendar? Digging through your purse or pocket, trying to figure out what day October 3rd falls on this year? Check out the following sites for very compact printable calendars that you can carry with you anywhere.

I saw these first on Lifehacker.

Compact Calendar 2011

The Small Calendar 2011

Cheesy Chicken Rolls

I made these for supper last night.

They are absolutely wonderful.

Doubled the recipe.

All gone.

No leftovers for lunch. :(

Cheesy Chicken Rollups

• 1 pkg (8ct) Crescent Rolls
• 1 can cream of chicken soup
• 2-3 chicken breasts (cooked & cubed)
• 1/2 cup milk
• 1 cup shredded cheddar cheese

1. Cook chicken till tender and cube.
2. Heat soup, milk, & cheese in saucepan, stir till smooth.
3. Pour soup mixture into 9x13 casserole dish.
4. Unroll Crescent Rolls in to 8 triangles.
5. Put 1 spoonful of chicken on each roll.
6. Roll from large end and seal.
7. Place rolls filled with chicken on top of mixture.
8. Bake at 350 for 20-30 min till brown.

Best served Hot!

Serves 4

EASY Baked Potato Soup

Baked Potato Soup Ingredients 1/4 cup (1/2 stick) butter 1/4 cup chopped onion 1/4 cup all-purpose flour 1 can chicken broth 1 can (12 fl. oz.) Evaporated Milk 2 large or 3 medium baking potatoes, baked or microwaved Directions Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. This is great topped with all those baked potato toppers you like

Crockpot Enchilada Casserole

Crockpot Enchilada Casserole from Carrie's Cooking Ingredients 15 ounce can tomato sauce 1/2 cup water 2 teaspoon Tabasco sauce 5 flour tortillas (taco size) 1 cup grated cheese (cheddar or Monterey Jack) 1/2 onion, diced 1 pound lean ground beef Directions Mix the tomato sauce, water, and Tabasco sauce in a bowl. Pour half of the sauce mixture into a slow cooker. Layer a tortilla, 1/4 of the cheese, then 1/4 of the onions and meat in the cooker. Continue adding the layers until all of the cheese, onions, and meat are used. Top with a tortilla. Cover the tortilla with the other half of the tomato sauce mixture. Cover and cook on low for 4 hours.

How to Create Your Own BlackBerry Cradle

Click here to see an article about creating your own BlackBerry cradle from IkeaHacker.

Free Dinner Menu for Family Day 2009

Family Day: A Day to Eat Dinner with Your Children™
September 28, 2009

National Family Day is one day set aside to celebrate your family and strengthen the bonds between you. It is in the family where children are molded into the adults they become. Families are a source of love, inspiration and strength. There is no substitute in an individual’s life for the powerful impact of the family. But the staggering reality is that most families are caught up in their own activities and distractions, are tossing family dinner time out the window as an imposition on their schedule and time.

Click here for your Free Dinner Menu for Family Day 2009

To Die For Pot Roast Sandwiches

I think the name says it all. . .

With only 5 ingredients, this recipe is a keeper.

Click here to head over to Mom Advice for the complete scoop!

Best (and Easiest) Muffins EVER

Preheat oven to 375.

Mix together:

• 1 box cake mix (yellow, spice, carrot, chocolate)
• 1 can pumpkin (NOT pumpkin pie mix)

Mix well. The batter will be thick. Spoon into muffin pans that have been sprayed with non-stick cooking spray. Mini-muffins bake in about 7 minutes. Regular size muffins take a bit longer.

Tip: The Pampered Chef sells "Sweet Cinnamon Sprinkle" that we sprinkle over the tops of the batter. It gives the muffins a streusel like texture without the calories of traditional streusel.

Yep. That's it! Low fat, moderate calories, high in fiber. And the kids like 'em too (at least the chocolate version!)

The flavor cake mix you choose will determine the flavor of your muffins. Our favorites are carrot and chocolate. There are tons of variations to this recipe; mini chocolate chips, nuts, etc. Just be creative and enjoy!

Scones for Tea Recipes-Yummy!

Follow this link for Scone Recipes from Brenda at Old Fashioned Living.

Instant Oatmeal Muffins

It seems like we always have three or four packets of instant oatmeal left in the box. It's usually the ones that no one likes! Here's a creative recipe that will help you clean out your pantry!

I can't remember where I found this one, but it sure does sound delish.

Instant Oatmeal Muffins

• 1 cup Self Rising Flour
• 3/4 sugar
  
• 1 teaspoon baking powder
• 1 egg
• 1 stick butter, melted
• 3 packets instant oatmeal, any flavor will do
  
• enough boiling water to the wet ingredients and blend into a thick paste
  

1. In one bowl mix the flour, sugar and baking powder.
   
2. In another bowl gently whisk the egg and then add in the melted butter. Stir that together.
   
3. In the third bowl add enough boiling water to the 3 packets of instant oatmeal that it is a thick consistency of oatmeal.
   
4. Once the oatmeal is mixed well add it to the wet ingredients and stir them until blended. Then add the wet to the dry and mix them well. The batter will be thick.
5. Grease a muffin pan and add the batter.
   
6. Bake 15-18 minutes on 350.
   

This recipe will make 1 dozen regular sized muffins

Peach Streusel Crisp

Peach Streusel Crisp--a great way to use up those over-ripe peaches!

• 9 ripe peaches
• 1/2 cup sugar
• 1 t. cinnamon
• 1/4 t. vanilla
• 2 T. flour

Topping:

• 1 stick cold butter
• 1 cup flour
• 2/3 cup sugar
• 1 t. cinnamon

Preheat oven to 350.

1. Grease the bottom of an 8 x 8 pan or medium casserole dish. (Double recipe for a 9 x 13 pan!)
2. Peel and pit peaches, slice, and place in a bowl. Top with sugar, flour cinnamon and vanilla. Toss to coat and set aside while preparing topping.
3. Make streusel by cutting the butter into the flour, sugar, and cinnamon. This is easily done by hand, or use a pastry cutter, or by using two forks in a chopping motion until it has a course texture.
4. Put peaches in the pan, top with strusel, and bake for 30 minutes or until the topping is golden brown and peaches are bubbling.
5. Top with vanilla ice cream!

Very Berry Crumble Bars

I am not sure where I got this recipe, but it's super simple and oh so wonderful!

Ingredients:

• 1 pkg. yellow cake mix
• 2 cups oats
• 1/2 cup brown sugar
• 1 cup canola oil
• 1 egg
• 3/4 cup strawberry ice cream topping
• 3/4 cup blueberries

Directions:

1. Mix the cake mix, brown sugar and oats together.
2. Add the oil and the egg and mix well.
3. Pat half of the dough into a prepared 13 x 9-inch pan.
4. Spoon the strawberry topping over the dough, and top with the blueberries.
5. Crumble the rest of the dough over the topping and blueberries. B
6. ake at 350 degrees for 30 to 35 minutes.
7. Cool and cut into bars.

Slow-Cookin' Pulled Chicken (Guess what we're having for supper?)

Here's my submission for Tasty Thursday! Enjoy!

Slow-Cookin' Pulled Chicken

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g>POINTS. value 3*

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

from Hungry Girl 6/11/09

15 Ways to Eat More Local Food

From Tip Hero

I have heard a lot about the economical and environmental arguments for eating locally. But sometimes find it a bit overwhelming. This guide made it more 'digestible' and fun for me (pun intended): 15 Ways to Eat More Local Food

Heavenly Chocolate Chunk Cookies

Kim gave me a bag of these back in November and they were delish. I think the secret to the delightful flavor is the coffee. . .Thanks Kim!

Heavenly Chocolate Chunk Cookies

2 cups plus 2 tablespoons self rising flour

¾ cup margarine

2 tablespoons instant coffee granules

1 cup firmly packed brown sugar

½ cup granulated white sugar

1 large egg

1 egg yolk

1 (11.5 oz.) package semisweet chocolate mega-morsels

1 cup walnut halves, toasted

Combine first 3 ingredients; stir well.

Combine butter and coffee granules in a small saucepan or skillet. Cook over medium-low heat until butter melts and coffee granules dissolve, stirring occasionally. Remove from heat, and let cool to room temperature (don’t let butter resolidify).

Combine butter mixture, sugars egg, and egg yolk in a large bowl. Beat at medium speed of an electric mixer until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in mega-morsels and walnuts.

Drop dough be heaping tablespoonfuls 2” apart onto ungreased cookie sheets. Bake at 325º for 12 to 14 minutes. Let cool slightly on cookie sheets. Remove to wire racks to cool completely.

Variation: For holidays, substitute mega-morsels with red & green colored baking chips or plain M&M’s.

Sweet Potato Biscuits

I made these for the first time this week and my family RAVED about them! They are great served with pork and wonderful right out of the oven with a cup of coffee! Thanks Kim!

Sweet Potato Biscuits
From the Kitchen of Kim Carper

• 4 - 5 c. self-rising flour (start with 4 cups and add as needed)
• 4 c. cooked and mashed sweet potatoes (if canned, drained)
• 1 ½ c. butter-flavored Crisco
• ½ c. granulated sugar
• ½ c. light brown sugar
• 3 tsp. cinnamon
• Milk – if needed to moisten

Mix sweet potatoes, Crisco, sugars, and cinnamon.
Work in flour and knead until ingredients are blended. Add small amount of milk (1-2 tablespoons as needed) for lighter biscuits.
Pinch small amount of dough and roll into biscuits.
Roll ball of dough in flour as needed & pat flour onto hands to prevent sticking.
Bake at 425 degrees for 20-25 minutes.
Serve hot with butter.

Makes about 35 biscuits

Chocolate Chip, Oats 'n Caramel Cookie Squares

My dear friend Kim Carper sent this to me, along with several more recipes that I will post in the next few days. Thanks Kim!

Chocolate Chip, Oats 'n Caramel Cookie Squares

Ingredients

• 1 roll (16.5 oz) refrigerated chocolate chip cookie dough
• 1 cup quick-cooking oats
• Dash salt, if desired
• 2/3 cup caramel topping
• 5 tablespoons all-purpose flour
• 1 teaspoon vanilla
• ¾ cup chopped walnuts
• 1 bag (6 oz) semisweet chocolate chips (1 cup)

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.a
2. Bake 10 to 12 minutes or until dough puffs and appears dry.
3. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
4. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.

High Altitude (3500-6500 ft): Bake crust 12 to 14 minutes. After topping crust, bake 22 to 27 minutes