Deep Fried Turkey Brine

Ingredients: 

6 quarts hot water

1 pound kosher salt

1 pound dark brown sugar

5 pounds ice

1 (13 to 14-pound) turkey, with giblets removed
5-gallon upright drink cooler or other container to brine.

Approximately 4 to 4 1/2 gallons peanut oil

Directions:(make sure you plan about 5 days in advance to defrost and brine the turkey)

1. Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 24-48 hours.
2. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
3. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

Chocolate Pudding Pie

Ingredients

• 1 (5 ounce) package Jell-O Cook & Serve Chocolate Pudding & Pie Filling
• 1 ounce unsweetened Baker’s Chocolate
• 3 cups milk (I used 1%, but 2% or whole milk will also work well)
• 1 prepared graham cracker crust (a store-bought crust is perfectly fine, but a homemade crust is easy and extra special!)
• Whipped cream or Cool Whip for serving

For a homemade Graham Cracker Crust:

• 12 full-size graham crackers crushed or processed into fine crumbs
• ¼ cup sugar
• 6 tablespoons butter melted

For a Homemade Graham Cracker Crust:

1. If you’re making your crust from scratch, combine graham cracker crumbs, sugar, and melted butter in a large bowl. Toss until all of the crumbs are evenly coated in butter. Set aside about 1-2 tablespoons of crumbs to garnish the top of your pie, if desired.
2. Press crumbs into a pie dish and bake at 375 degrees for 8-10 minutes, or until golden brown.
3. Allow pie crust to cool.

For the Pie Filling:

1. Stir together dry chocolate pudding mix, milk, and Baker’s Chocolate in a medium saucepan.
2. Bring to a full boil on medium heat, stirring constantly with a whisk. Make sure that all of the chocolate is completely melted and incorporated into the pudding. The mixture should be completely smooth.
3. Remove the saucepan from the heat. The filling will thicken as it cools, so wait about 5 minutes, whisking regularly so that the filling stays nice and smooth.
4. After about 5 minutes, the filling should have thickened nicely. Pour the filling into the prepared crust. Sprinkle with reserved graham cracker crumbs, if desired.
5. Refrigerate the pie for at least 3 hours, or until set. Slice and serve with whipped cream or Cool Whip on top.
   
   

Sheet Pan Chicken Fajitas

Ingredients:

1 tablespoon chili powder
2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded (or use frozen bell pepper onion mix)
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa, and sour cream, for serving

Directions:
1. Preheat the broiler to high. Line a rimmed baking sheet with foil.
2. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. 
3. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chili powder mixture and 1 tablespoon oil. 
4. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
5. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

My family would rate this 4 or 5 out of 5 stars.

Source: Food Network

Ultimate Pizza Dough Recipe

Ingredients

(Makes 1 sheet pan or two thin round pizzas)

• 1 cup warm water
• 2 1/4 teaspoons 1 normal sized packet active-dry or fast-acting yeast — see instructions for different baking directions
• 1/2 teaspoon granulated sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 2.5-3 cups all purpose flour — approximate, see notes for alternative flours
• Easy Homemade Pizza Sauce 
• 2 Cups Mozzarella Cheese 
• Favorite topping (Pepperonis, bacon crumbles, sausage, etc)

Instructions:

If using ACTIVE DRY YEAST:

1. Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.
2. Stand mixer preparation: add salt, oil, and 2 cups of flour to the mixing bowl. Attach the dough hook to the stand mixer. Stir the flour mixture gently while adding the proofed yeast mixture. Run the mixer on low speed until the mixture is combined and wet and then add the third cup of flour. The mixture should come together into a ball that is just a bit sticky.
3. By hand preparation: stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
   
   

   If using FAST-ACTING YEAST:

   • Mix 1 cup flour with salt, sugar, and yeast in the bowl of a stand mixer. Set aside. If doing this by hand, just mix it in a large bowl.
   • Measure warm water (between 120°-130°F) in a measuring cup. Add the oil. Add the liquid ingredients to the dry ingredients and mix with dough hook, scraping the sides of the bowl as needed, until a wet mixture forms. Add one more cup flour and continue mixing, then add as much flour as you need for the dough to come together in a ball (about 3/4 cup - 1 cup). If doing this by hand, use a wooden spoon until you can't anymore then get your hands in the bowl.
   • Turn out dough onto a floured surface. Knead for just a few minutes, or until the dough comes together and springs back when pressed with two fingers. Cover and let rest for 10 minutes.

   When you're ready to bake:

   1. Note: this pizza dough can make 1 thicker crust or 2 thin crust 10-12” pizzas, or 4-6 small personal sized pizzas. Can be placed on a cookie sheet.
   2. When ready to make pizza: turn out dough onto a lightly floured cutting board or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size.
   3. Cut parchment paper to fit the pan you’re using, hanging over just about an inch on all sides our circumference. Preheat oven to 500°F. Place pizza pan in the oven on second to bottom rack while the oven is preheating. Place your pizza dough on the sized parchment paper and top as desired. Once the oven is up to temperature, carefully transfer the pizza to the hot pan (be careful - pan is HOT). Cook until the cheese is melted and crust is slightly browned, 10-20 minutes depending on thickness, size, and toppings. Melt butter and baste the edges of the crust then sprinkle with garlic salt and enjoy!
      
      Doubled recipe:
      

      (Makes 2 sheet pan pizza's)

      •   2 cup warm water
      •   4 1/2 teaspoons 1 normal sized packet active-dry or fast-acting yeast
      •   1 teaspoon granulated sugar
      •   2 teaspoon salt
      •   6 tablespoons olive oil
      •   5-6 cups all purpose flour — approximate

      
      
      My family would rate this 5 out of 5 stars!
      
      Try this Chicken Bacon Ranch Pizza

Supreme: onions, peppers, pepperoni, black olives, sliced mushrooms

Source: Crazy for Crust
 

Easy Homemade Pizza Sauce

Ingredients

• 1 can 15 ounces diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 2 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon honey
• 1/4-1/2 teaspoon pepper flakes (1/2 tsp is a little spicy for kids)

Instructions

• Place all ingredients in a food processor and pulse until combined.
• Pour sauce into a fine mesh strainer and let the excess liquid drain out.
• Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
• This makes enough sauce for about 2 pizzas, depending on size.

Nutrition Information

Serving: 1tablespoon | Calories: 14kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 31mg | Sugar: 1g

 

My family would rate this 4-5 out of 5 stars (a little spicy for the kids)

 

Source: Crazy for crust

Perfect French Fries

 

Ingredients:

5 pounds russet potatoes

Vegetable or peanut oil, for frying

Sea salt

Directions

1. Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks. 
2. Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) 
3. When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them. 
4. Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels. 
5. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels. 
6. Sprinkle with sea salt and enjoy with ketchup.

Source: The Food Network

Biscuits

Ingredients:
2 c Flour (plus a bit extra for the counter)
1 tsp salt
1 tsp sugar
1 TB baking powder
1 stick of cold butter (plus more for the skillet)
¾ c plus 1 TB of milk (1% or more, but not enough fat in skim)

Directions:

1. Preheat your oven to 425.  While your oven is preheating, start by adding your dry ingredients to a mixing bowl.  Stir them together well.

2. Then add your stick of butter.  The colder, the better.  Cut your butter into your dry ingredients (you can use a pastry cutter like I have, or two butter knives, or even work it in quickly with your fingertips.  I say fingertips because you want the butter to be cold, and using your palms makes it too warm and melts it)

3. Once you have a dough ball, turn it out onto a well-floured counter. Then roll it out til it’s about ½” thick, and start cutting it out.

4. Smear a little butter on the top of each one, and then put them in the oven for 18-20 minutes.

Source: Mom of the South

Crispy Lemon Garlic Chicken

Ingredients:

• 1 large egg, beaten
• 2 Tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• ½ Tablespoon fresh parsley
• salt and pepper, to taste
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 4 boneless, skinless chicken breasts

Directions:

1. Preheat oven to 400 degrees F. Grease a large cookie sheet or baking tray. Set aside.
2. In a large bowl, combine egg, lemon juice, garlic, parsley and salt and pepper. Whisk together.
3. In a separate bowl, combine breadcrumbs and Parmesan cheese.
4. Dip each chicken breast into mixture egg mixture then dip into breadcrumb mixture. Fully coating each chicken breast. Lay coated chicken in the center of prepared pan.
5. Cook until chicken reaches 165 degrees.
6. Turn on broiler and broil until nice and golden about 2 minutes. (Stay and watch the entire time so you don't burn it!) Remove from oven and let stand a couple minutes. Serve warm and enjoy!

My family would rate this 3 or 4 out of 5.
Source: Life in the Lofthouse

Smothered Pork Chops

Ingredients:

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Directions:

1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
2. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. 

My family would rate this 4 out of 5

Source: Food Network

Sunrise Fruit Salad

Ingredients:
14.5 oz can no sugar added sliced pears, save juice
15 oz can no sugar added mandarin oranges, drained
10 oz can no sugar added pineapple tidbits, save juice
3.4 oz box of sugar free instant lemon pudding (can use vanilla or cheesecake pudding)
8 oz thawed sugar free cool whip
1-2 bananas sliced
1 container of strawberries sliced

Directions:
In large bowl mix together the instant lemon putting and juice from the pairs and the pineapple to your liking. Set aside. 
Slice your bananas and strawberries. Add them to your bowl of pudding mix. Fold in the whip cream. If not enjoy immediately place in refrigerator.

Autumn Chopped Salad

Ingredients

• 8 cups chopped Romaine lettuce
• 2 cups Spring Mix lettuce
• 2 small Red delicious or Gala apples, chopped or sliced thin
• 1 cup dried cranberries
• 1 cup chopped pecans
• 8 slices bacon, crisp-cooked and crumbled or hormel crumbles
• 4 ounces Feta cheese, crumbled
• Creamy Poppy Seed salad dressin

Instructions

1. In a large bowl, add chopped romaine lettuce, Spring Mix lettuce, apples, cranberries, pecans, bacon and Feta cheese. Toss well to combine.
2. Divide salad among individual salad bowls. Top with desired amount of creamy poppy seed dressing. Serve and enjoy!

Source: Life in the Lofthouse

Bisquick Substitute

Ingredients:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 TBS Butter

Directions:
Sift flour into a bowl; add baking powder and salt and whisk until fully incorporated. Cut butter into flour mixture using a pastry cutter until evenly combined.

Pulled Pork

Ingredients

• 3-4 lb pork butt
• 2 tbsp kosher salt
• 1/3 cup liquid smoke
• barbecue sauce (optional)

Instructions

1. Rub your pork butt generously with the salt.
2. Place your pork in you crock pot and pour liquid smoke over it.
3. Cook on low for 8-10 hours or until pork easily shreds off.
4. Serve alone or on hamburger buns with barbecue sauce.
   
   My family would rate this 3-4 of 5 since my husband is not a big fan of crockpot meat.

Best BBQ Ribs

Ingredients:

1/4 cup brown sugar

2 tablespoons chili powder

1 TBS Kosher salt

1tsp black pepper

1 teaspoon dried oregano

1/4 or 1/2 teaspoon cayenne pepper (the kids like less)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 racks baby back ribs

1 cup low-sodium chicken broth

2 tablespoons apple cider vinegar
(optional 1 Cup BBQ sauce)

Directions:

1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
2. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
3. Preheat an outdoor grill to medium high. Put the ribs on the grill baste with juices from the pan and cook about 5 minutes on each side, until browned and slightly charred. (If you don't want to use the grill turn the oven on broil for about 3-4min)
4. If adding BBQ sauce cut the ribs between the bones and toss them in a large bowl with the sauce mixed with pan drippings. Serve hot. 

My family would rate this 4 or 5 out of 5 stars. (It was a little spicy for the kids so I reduced the cayenne pepper to 1/4 tsp)
 
Source: Food Network

Deep Fried Oreos

Ingredients

• oil (for deep fryer or deep pan) + 2 tsp oil
• Oreos (your favorite variety)
• 1 1/2 cups pancake mix
• 1 egg
• 1 cup milk
• powdered sugar

Instructions

1. Heat oil in fryer to 375 degrees.
2. In a medium bowl, whisk oil egg and milk together. Stir in pancake mix and mix until there are no more clumps.
3. Dip Oreos in batter with a fork and then place in hot oil. Fry until golden brown (it took about 2 minutes).
4. Place Oreos on paper towel lined plate, sprinkle with powdered sugar and ENJOY!
   
   My family would rate this 4 or 5 out of 5 stars. We made it for Father's Day
   
   Source: lilluna 

Chicken Tacos

Ingredients

• 8 corn tortillas
• 2 cups chicken shredded
• 1 4 oz. can green chiles
• 1 cup Mexican cheese
• salt and pepper
• vegetable oil

 

Instructions

1. Prep chicken by adding shredded chicken, green chilies, cheese, salt and pepper to a bowl - and mix. 
2. Add vegetable oil to your pan and turn to LOW/MEDIUM heat. If using raw Tortilaland tortillas place the tortilla in the oil until it start to bubble remove onto a paper towel then Add some chicken to the middle of your corn tortilla and fold. Then grab with your tongs to place back in the oil. Rock back and forth when the oil is ready until the taco can lay down without opening up.
3. Take out taco when both sides are cooked and lay on a plate with paper towel on it to help drain the oil.
4. Add any toppings such as sour cream, shredded lettuce, tomatoes, and extra cheese.
   
   My family would rate this 4 or 5 out of 5 stars.
   
   Source: Liluna 

Guacamole

Ingredients

• 3 avocados halved, peeled and seeded
• 1 tbsp lime juice
• 1/2 tsp Kosher salt
• 1/2 tsp cumin or 1/4 for less spicey
• 1/2 tsp cayenne or 1/4 for less spicey
• 1/2 onion diced (optional)
• 1/2 jalapeno pepper seeded and minced
• 2 Roma tomatoes seeded and diced
• 2 tbsp cilantro chopped
• 1 tsp garlic minced

Instructions

1. Place avocado and lime juice in a large bowl and mix until coated.
2. Add salt, cumin, and cayenne and mash and mix avocado mixture using a potato masher or back of spoon.
3. Fold in onions, tomatoes, cilantro and garlic. Add additional lime juice at end to help keep guacamole from browning.

White Chicken Chili

Ingredients

• 4 c chicken broth
• 4 - 15.5 oz cans Great Northern Beans drained and rinsed
• 2 c shredded chicken salted and peppered
• 1 small can diced green chilis
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• dash of pepper
• 1 c sour cream
• 2 c shredded cheese Monterrey jack or Mexican blend

Instructions

1. In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano, and pepper. Simmer on medium-low heat for 20-30 minutes, or until it is heated through.
2. Right before serving, stir in sour cream and cheese until it is all blended and melted. ENJOY!
   
   My family would rate this 4 or 5 out of 5 stars
   Source: Liluna 
   

Creamy Sausage Penne Bake

Ingredients

• 12 oz mini penne pasta
• 2 tsp olive oil
• 1 lb mild Italian sausage
• 1/2 cup heavy cream
• 15 oz tomato sauce
• 14.5 oz tomatoes diced Cooked with sausage
• 6 oz tomato paste (optional for deeper color)
• 4 oz cream cheese
• 1 tsp garlic salt
• 1/2 tsp oregano
• 1/2 tsp basil
• 8oz cottage cheese (optional)
• 2 cups mozzarella cheese

Instructions

1. Preheat oven to 350.
2. Cook pasta as directed on box. Drain and set aside.
3. In a large pan, heat oil and cook sausage until brown. Add heavy cream, tomato sauce, diced tomatoes, tomato paste, cream cheese, cottage cheese, and spices. Simmer for 10 minutes.
4. Add cooked pasta to the sausage/tomato mixture and toss to coat. Pour into a greased 9x13 baking dish.
5. Sprinkle with mozzarella cheese and bake for 18-20 minutes.
   
   My family would rate this 4 or 5 out of 5 stars
   Source: Liluna

Creamy Refried Beans

Ingredients

• 30 oz Can Refried Beans
• 1/4 cup crisco
• 2/3 cup milk
• 1-2 cups cheese

Instructions

1. Combine Beans, crisco and milk in a pot over medium heat. Stir vigorously with fork or wire whisk until silky smooth. Add cheese and let melt before serving. Enjoy with warm tortillas or tortilla chips.

Spanish Rice

Ingredients

• 2 cups long grain rice
• 1/4 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instructions

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.
    
   Recipe halved:
   • 1 cup long grain rice
   • 1/8 cup oil
   • 4oz tomato sauce
   • 3stems cilantro (optional)
   • 1/2 tsp salt
   • 1/2 tsp minced garlic
   • 2 cups water
   • 1/2 cube chicken flavored bouillon
   • dash cumin
   • dash garlic pepper

    
    
   Source: Liluna

Pesto Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 shallot, minced
• 1/2 c panko breadcrumbs
• 1/4 c grated parmesan
• 1/4 c basil pesto fresh or store-bought
• 1 egg
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, set aside.
2. In medium mixing bowl, combine ground chicken, shallot, breadcrumbs, parmesan, pesto, egg, salt and pepper. Using a spatula or your hands, mix until combined.
3. Roll mixture into balls about 1 1/2 inches in diameter. Place onto prepared baking sheet and lightly spray with oil (I prefer using pure avocado oil). 
4. Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with your favorite pasta dish or steamed veggies.
   
   Source: Liluna

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Juicy Hamburger Patties

Ingredients:
1lb ground beef
1 beaten egg
3/8 cup bread crumbs
1 1/2 TBS milk
1 TBS Worcestershire sauce
1 garlic clove
seasoning salt to taste
Montreal steak seasoning

Directions:
Combine all ingredients in a bowl then separate into desired patties. Grill on the BBQ. Butter and garlic salt the hamburger buns and toast them on the grill.

My family would rate this 4 out of 5 stars