Every time I eat chocolate chip cookies, they bring back such great memories for me. Cooking with my mom or coming home from school and running for the cookie jar to grab fresh cookies and milk to relax. I have been making this recipe with my mom since I was little. It was always a hit with family and friends, and they never seemed to last very long. And while you should never eat raw cookie dough, it is always hard to get the cookies to the baking sheet without putting two or three spoonfuls of dough in your mouth first :) Enjoy!
Chocolate Chip Cookies
Original Recipe Betty Crocker Cookbook
Ingredients
2/3 cup shortening
2/3 cup butter or margarine - softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1 cup walnuts (optional)
2 cups or more chocolate chips
Directions
Preheat oven to 375 degrees F. In a large mixing bowl with the electric mixer, mix thoroughly, shortening, butter, sugars, eggs and vanilla. Stir in flour slowly and then stir in remaining ingredients.
Drop dough in spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes. Makes approximately 3 to 4 dozen cookies.
Sunday, April 1, 2012
Tuesday, February 28, 2012
Penne Vodka with Spicey Tomato Cream Sauce
Having company or just looking to spice up your dinner tonight? Here is a great recipe from a long time friend of mine, who has known me for almost my entire life. This is a great traditional pasta dish with a southwestern flare. Enjoy!
Penne Vodka with Spicey Tomato Cream Sauce
Shared by Carol Pintre Rose
Ingredients
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/2 tsp crushed red pepper flake
1-28 oz can crushed petite tomatoes
3/4 tsp salt
1 lb penne pasta
2 tbls vodka
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf italian parsley
4-5 italian sausage links (hot or mild)
Directions
In a large skillet, heat olive oil over medium heat. Remove casing on sausage and add meat to the pan. Cook, breaking up the sausage until brown. Add garlic and red pepper flake to the meat, cook and stir until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook penne until al dente. Drain. Put pasta in large serving bowl.
Stir vodka into heavy cream and then add to the sauce. Bring to a boil for 1 minute. Pour sauce over pasta, stir and garnish with parsley.
Serve with your favorite bread and wine.
Yields about 6-8 servings
Penne Vodka with Spicey Tomato Cream Sauce
Shared by Carol Pintre Rose
Ingredients
1/4 cup extra virgin olive oil
4 cloves minced garlic
1/2 tsp crushed red pepper flake
1-28 oz can crushed petite tomatoes
3/4 tsp salt
1 lb penne pasta
2 tbls vodka
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf italian parsley
4-5 italian sausage links (hot or mild)
Directions
In a large skillet, heat olive oil over medium heat. Remove casing on sausage and add meat to the pan. Cook, breaking up the sausage until brown. Add garlic and red pepper flake to the meat, cook and stir until garlic is golden. Add tomatoes and salt and bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, in a large pot of boiling salted water, cook penne until al dente. Drain. Put pasta in large serving bowl.
Stir vodka into heavy cream and then add to the sauce. Bring to a boil for 1 minute. Pour sauce over pasta, stir and garnish with parsley.
Serve with your favorite bread and wine.
Yields about 6-8 servings
Monday, February 27, 2012
Macaroni & Cheese
Macaroni and Cheese, a staple of any household. While making the box macaroni and cheese is quick and easy, it does not always make the grade. I find this recipe to be fairly easy and it always comes out great! My kids and my husband love my homemade macaroni and cheese, and while I am biased, it is the best mac and cheese I have ever had. Enjoy!
Macaroni & Cheese
Original Recipe by Martha Stewart
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
1/2 cup of butter
1/4 cup of flour
1/4 tsp nutmeg
2 cups of milk
1 to 1 1/2 lbs of cheese ends from the deli
Salt and Pepper
12 oz of Macaroni (cooked and drained)
20 Ritz crackers crushed
Directions
Preheat oven to 400 degrees F. Cook macaroni according to directions on packaging. In microwave safe bowl melt 1/4 cup of butter and then blend in the flour and nutmeg. Cook in microwave for 1 minute. Add milk slowly and stir constantly until well blended. Cook for 4 to 6 minutes in the microwave, stopping and stirring at 2 minute intervals. Cut up cheese ends into small chunks and then blend into the roux sauce, stirring until cheese is all melted (may need to put in the microwave for a few minutes to melt some of the harder cheeses). Add salt and pepper to taste.
Place macaroni into an oven safe bowl or casserole dish. Pour cheese sauce over the macaroni and stir until sauce is well blended with macaroni. In another microwave safe bowl, melt 1/4 cup of butter and then mix in the crushed crackers. Place cracker mixture over the top of the macaroni and distribute evenly. Bake in the oven for 25 minutes.
Variations: For a different flavor I add a clove of crushed garlic in place of the nutmeg. You could also add cooked bacon, ham chunks or even broccolli to the macaroni and cheese before baking.
I hope you all enjoy as much as I do! Recipe yields about 6-8 servings.
Macaroni & Cheese
Original Recipe by Martha Stewart
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
1/2 cup of butter
1/4 cup of flour
1/4 tsp nutmeg
2 cups of milk
1 to 1 1/2 lbs of cheese ends from the deli
Salt and Pepper
12 oz of Macaroni (cooked and drained)
20 Ritz crackers crushed
Directions
Preheat oven to 400 degrees F. Cook macaroni according to directions on packaging. In microwave safe bowl melt 1/4 cup of butter and then blend in the flour and nutmeg. Cook in microwave for 1 minute. Add milk slowly and stir constantly until well blended. Cook for 4 to 6 minutes in the microwave, stopping and stirring at 2 minute intervals. Cut up cheese ends into small chunks and then blend into the roux sauce, stirring until cheese is all melted (may need to put in the microwave for a few minutes to melt some of the harder cheeses). Add salt and pepper to taste.
Place macaroni into an oven safe bowl or casserole dish. Pour cheese sauce over the macaroni and stir until sauce is well blended with macaroni. In another microwave safe bowl, melt 1/4 cup of butter and then mix in the crushed crackers. Place cracker mixture over the top of the macaroni and distribute evenly. Bake in the oven for 25 minutes.
Variations: For a different flavor I add a clove of crushed garlic in place of the nutmeg. You could also add cooked bacon, ham chunks or even broccolli to the macaroni and cheese before baking.
I hope you all enjoy as much as I do! Recipe yields about 6-8 servings.
Sunday, November 6, 2011
Slow Cooker Chicken Cordon Bleu
Here is another recipe by another great cook in my life, who has taught me so much, my mom. I love chicken cordon bleu but never have the time to make it. She shared this recipe with me shortly after I gave birth to my third son, Samuel. My family loves it and it is easy to put together when short on time. Enjoy!
Chicken Cordon Bleu
Original recipe by Author Unknown
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
6 boneless chicken breasts
4 oz sliced Swiss cheese
4 oz sliced ham
1 can cream of chicken soup
1-8oz package of herbed stuffing
1 cup of milk
1/4 cup butter - melted
Directions
Mix together soup and milk in a small bowl. Pour enough of the soup into the crock pot to cover the bottom. Layer the chicken breasts over the soup and cover with the ham and cheese. Pour the remaining soup over the layers to distribute evenly through the layers. Sprinkle stuffing over the top and drizzle the butter over the stuffing. Cook on low for 4-6 hours.
Serve with your favorite vegetables.
Note: The ham and cheese I use, I buy from the deli and have them cut 4 - 1/4" thick slices of each to use in the recipe. Another trick I learned from my sister, Coleen, is to place the chicken in plastic bag and pound it out with a meat mallet, so that the chicken cooks more evenly and comes out more tender and juicier.
Chicken Cordon Bleu
Original recipe by Author Unknown
Shared by Susan Clough
Adapted by Rins Recipes
Ingredients
6 boneless chicken breasts
4 oz sliced Swiss cheese
4 oz sliced ham
1 can cream of chicken soup
1-8oz package of herbed stuffing
1 cup of milk
1/4 cup butter - melted
Directions
Mix together soup and milk in a small bowl. Pour enough of the soup into the crock pot to cover the bottom. Layer the chicken breasts over the soup and cover with the ham and cheese. Pour the remaining soup over the layers to distribute evenly through the layers. Sprinkle stuffing over the top and drizzle the butter over the stuffing. Cook on low for 4-6 hours.
Serve with your favorite vegetables.
Note: The ham and cheese I use, I buy from the deli and have them cut 4 - 1/4" thick slices of each to use in the recipe. Another trick I learned from my sister, Coleen, is to place the chicken in plastic bag and pound it out with a meat mallet, so that the chicken cooks more evenly and comes out more tender and juicier.
Chocolate Peanut Butter Snacks
This recipe comes from one of the best cooks I know, my grandmother. I often wonder if this is where my love of cooking and cooking for other people comes from. She is a wonderfully strong and incredible woman. When I set out on my own in college, she gave me a collection of all her recipes and gathered recipes from friends, neighbors and relatives. I love to peruse through them just to find something unique that I have never made before and that is where I came across this recipe. Enjoy!
Chocolate Peanut Butter Snacks
Original recipe by Adeline Clough
Adapted by Rins Recipes
Ingredients
1/2 cup corn syrup
1/2 cup semi-sweet chocolate chips
1/4 cup sugar
1/2 cup peanut butter
3 cups rice crispies (I used cornflakes and I am sure you could use any of your favorite cereals)
Directions
Line a cookie sheet with wax paper
Combine corn syrup, chocolate chips, and sugar in a medium sauce pan. Cook over medium heat, stirring consistently until mixture comes to a boil. Remove from heat. Stir in the peanut butter till well blended. Stir in cereal till all is evenly coated. Drop by spoonfuls onto wax paper. Chill.
Store in an air tight container in the refrigerator.
Yield: Approximately 2 dozen cookies
Variations: Add in mini marshmallows and/or nuts at the same time as the cereal. The mixture can also be placed into a 13x9 pan, patted down, chilled and cut into squares.
Chocolate Peanut Butter Snacks
Original recipe by Adeline Clough
Adapted by Rins Recipes
Ingredients
1/2 cup corn syrup
1/2 cup semi-sweet chocolate chips
1/4 cup sugar
1/2 cup peanut butter
3 cups rice crispies (I used cornflakes and I am sure you could use any of your favorite cereals)
Directions
Line a cookie sheet with wax paper
Combine corn syrup, chocolate chips, and sugar in a medium sauce pan. Cook over medium heat, stirring consistently until mixture comes to a boil. Remove from heat. Stir in the peanut butter till well blended. Stir in cereal till all is evenly coated. Drop by spoonfuls onto wax paper. Chill.
Store in an air tight container in the refrigerator.
Yield: Approximately 2 dozen cookies
Variations: Add in mini marshmallows and/or nuts at the same time as the cereal. The mixture can also be placed into a 13x9 pan, patted down, chilled and cut into squares.
Tuesday, October 25, 2011
Jack O' Lantern Stew
Happy Halloween! I came across this recipe several years ago and I look forward to pumpkin season every year just to make Jack O' Lantern Stew. This is such a fun and hearty recipe. It makes a great center piece for a Halloween party or just a great meal for a cool fall night. Enjoy!
Jack O' Lantern Stew
Original Recipe found on www.foodnetwork.com
Adapted by Rins Recipes
Ingredients
1 (9-12 inch) pumpkin
1 large onion, chopped
1 green pepper, cored and diced
1 red pepper, cored and diced
4 medium carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup
Directions
Preheat the oven to 350 degrees F.
Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well and oil the outside of the pumpkin with olive oil. Bake the pumpkin shell for 30 minutes. (I find it easier to handle the pumpkin if you place it on a cookie sheet)
While the shell is baking; saute the onion, green and red peppers, carrots, celery and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. In the same pan, brown the ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to allow the flavors to blend together.
Remove the pumpkin from the oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place mixture into the pumpkin. Put back in the oven for 20 minutes. Serve on a platter.
Note: If you are short on time, you can always forgo the face carving; or if you are really short on time, you can forgo the pumpkin. Without the pumpkin, you will need to heat through the soup and tomatoes upon adding them to the meat mixture. You lose a little bit of flavor by not baking it in the pumpkin, but it is still fantastic. This recipe will yield about 6-8 servings.
Jack O' Lantern Stew
Original Recipe found on www.foodnetwork.com
Adapted by Rins Recipes
Ingredients
1 (9-12 inch) pumpkin
1 large onion, chopped
1 green pepper, cored and diced
1 red pepper, cored and diced
4 medium carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup
Directions
Preheat the oven to 350 degrees F.
Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well and oil the outside of the pumpkin with olive oil. Bake the pumpkin shell for 30 minutes. (I find it easier to handle the pumpkin if you place it on a cookie sheet)
While the shell is baking; saute the onion, green and red peppers, carrots, celery and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. In the same pan, brown the ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to allow the flavors to blend together.
Remove the pumpkin from the oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place mixture into the pumpkin. Put back in the oven for 20 minutes. Serve on a platter.
Note: If you are short on time, you can always forgo the face carving; or if you are really short on time, you can forgo the pumpkin. Without the pumpkin, you will need to heat through the soup and tomatoes upon adding them to the meat mixture. You lose a little bit of flavor by not baking it in the pumpkin, but it is still fantastic. This recipe will yield about 6-8 servings.
Tuesday, October 18, 2011
Easy Chicken Pot Pie
By request I have been asked to post my chicken pot pie recipe and it is so easy! This recipe is so good on a cold day and is good comfort food.
Chicken Pot Pie
Recipe by Rins Recipes
Ingredients
2-3 cups cooked chunky or shredded chicken (I use left over chicken from a baked whole chicken)
1 can cream of chicken soup
1 1/2 cups of frozen mixed vegetables
Salt and Pepper as desired
2 - 9" pie crust (I use the pre-made Pillsbury Pie Crust)
Directions
In a medium sized bowl mix chicken, cream of chicken soup, vegetables, salt and pepper.
In a pie plate roll out one 9" pie crust, place chicken mixture into the pie crust. Lay the other 9" pie crust on top and seal the edges. Place in the oven at 425 degrees F for 35 minutes. Enjoy!
Note: I usually use left over chicken from a whole baked chicken as I think it adds great flavor to the recipe, depending on what you use for spices in your baked chicken. I have, however, used 3 boneless chicken breasts, parboiled them, and then shredded them, which works just as well.
Chicken Pot Pie
Recipe by Rins Recipes
Ingredients
2-3 cups cooked chunky or shredded chicken (I use left over chicken from a baked whole chicken)
1 can cream of chicken soup
1 1/2 cups of frozen mixed vegetables
Salt and Pepper as desired
2 - 9" pie crust (I use the pre-made Pillsbury Pie Crust)
Directions
In a medium sized bowl mix chicken, cream of chicken soup, vegetables, salt and pepper.
In a pie plate roll out one 9" pie crust, place chicken mixture into the pie crust. Lay the other 9" pie crust on top and seal the edges. Place in the oven at 425 degrees F for 35 minutes. Enjoy!
Note: I usually use left over chicken from a whole baked chicken as I think it adds great flavor to the recipe, depending on what you use for spices in your baked chicken. I have, however, used 3 boneless chicken breasts, parboiled them, and then shredded them, which works just as well.
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