Draper Chocolate Chip Cookies

Draper Chocolate Chip Cookies

Cream:

2 c butter, softened

4 eggs

1 1/2 c brown sugar

1/2 c sugar

2 tsp vanilla

Beat in:

4 1/2 c flour 

2 sm packages instant vanilla pudding

2 tsp baking soda

1/4 tsp salt

Stir in:

1 bag choc chips (Guittard brand is my favorite)

Bake at 350 8-10 min. 

Yields ~70 cookies

ENJOY!!!

Courtesy of Heidi Draper 

Hot Fudge Sauce

3/4 C. Semisweet chocolate pieces

1/4 C. Butter

2/3 C. Sugar

1 5-ounce can (2/3 C.) evaporated milk

In a heavy saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 min. Stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream. Chill any leftovers up to 3 days and reheat 15 to 30 seconds on high power in microwave. 

Crockpot Tomato Basil Parmesan Soup

2 (14 oz) Cans Diced Tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 C fresh basil
4 cups chicken broth
1/2 bay leaf


1/2 C flour
1 C Parmesan Cheese
1/2 C butter
2 cups half and half
1 tsp salt
1/4 tsp black pepper


DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

From Pinfoody

Mandolyn's Corn Bread

1 C Milk
1/4 C butter, melted
1 egg
1 1/4 C yellow, white or blue cornmeal
1 C all-purpose flour
1/2 C sugar
1 T baking powder
1/2 t salt

Beat milk, butter and egg until well mixed. Stir in cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan.

Bake @ 400 degrees in greased 8 inch square pan until golden brown (toothpick should come out clean). Serve warm.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

(sugar/gluten/soy/peanut/grain/dairy-free, vegan)

Ingredients:

• 2 bags brussels sprouts (I usually get the Trader Joe’s bags; around 25 sprouts per bag)
• 1/2 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 2-3 t. salt
• 3 t. freshly ground black pepper

Preparation:

1. Preheat oven to 375 degrees F.
2. Wash the brussels sprouts and dry them thoroughly. It is crucial that you dry the sprouts as well as possible. The drier they are, the crunchier they will end up!
3. Cut every sprout in half vertically so you have two symmetrical halves from each one.
4. In a large bowl, toss the sprouts with the olive oil and balsamic vinegar. I use a rough estimate of the above amounts but add enough so that all the sprouts have an even coating of both liquids. Add some salt and freshly ground black pepper and toss again.
5. Distribute the brussels sprouts evenly onto two large sheet pans. The more spread out you can make them, the better it will be so they will be crunchier!
6. Place both pans in the oven. Every seven minutes, using a wooden spoon, mix the sprouts around a bit.
7. Keep cooking until the outsides of the brussels sprouts are browned (about 25 minutes total) and crunchy and the sprouts are soft to a fork prod.

Serves 4. Adjust amount of ingredients based on your family and preferences!

courtesy of:

http://sugarfreefairy.com/balsamic-brussels-sprouts/

Red Lobster Pina Colada Dipping Sauce

Red Lobster Pina Colada Dipping Sauce

Author: CopyKat.com

• Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, CopyKat Recipes, Dips/Sauces
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 10

This sauce is so yummy!

Ingredients

• Ingredients
• 1 cup piña colada mix (preferably Major Peters)
• 5 tablespoons water
• 2 tablespoons drained crushed pineapple
• 4 teaspoons sweetened flaked coconut
• 3 tablespoons + 1 teaspoon confectioners’ sugar
• 1 1/2 teaspoons cornstarch

Instructions

Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Courtesy of: http://www.copykat.com/2009/02/13/red-lobster-pina-colada-dipping-sauce/

Natalie's Old School Buttercream Icing

1/2 C shortening
1/2 C butter
1/2 tsp vanilla
5 C powdered sugar
3 T milk