Original Nestle Tollhouse Chocolate Chunk Cookies

A classic around our house!  These never last long.

ORIGINAL NESTLE TOLLHOUSE CHOCOLATE CHUNK COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
11.5 oz. package Nestle Toll House Chocolate Chunk Morsels
1 cup chopped nuts

• Preheat oven to 375-degrees.
• Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla 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 cookie sheets (I used parchment paper).
• Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

YIELD: 5 dozen cookies

SOURCE: Nestle Tollhouse Chocolate Chunk Morsels package

Cake Mix Oatmeal Cookies

Light and crunchy, these are delightful and easy!


CAKE MIX OATMEAL COOKIES
1 (18.25-ounce) package yellow cake mix
2 cups quick-cooking oats, uncooked
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup chopped pecans or walnuts
1 1/2 teaspoons vanilla extract

• Combine first 3 ingredients in a large bowl. Combine oil and eggs; add to dry ingredients, stirring well. Stir in pecans and vanilla.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350-degrees for 12 minutes or until lightly browned. Remove to wire racks to cool.

YIELD: 5 dozen

SOURCE: Oxmoor House Cake Mix Miracles: 50 Delicious Recipes Made Supereasy With Cake Mixes (2003)

Corn Sausage Chowder

Tasty. Smoky flavor. Good-for-you chowder.


CORN SAUSAGE CHOWDER
1 pound cooked smoked turkey sausage, halved length-wise and cut into 1/2" slices
3 cups loose-pack frozen diced hash brown potatoes with onion and peppers
2 medium carrots, coarsely chopped
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can condensed golden mushroom soup
2 1/2 cups water

• In a 4-5 quart slow cooker, layer sausage, frozen potatoes and carrots.
• In a medium-size bowl, stir together corn, soup, and water. Add to slow cooker.
• Cover; cook on low-heat setting or 8-10 hours or on high heat for 4-5 hours.

YIELD: 6 servings

SOURCE: Better Homes & Gardens Slow Cooker Favorites (2005)


Pair this chowder with Buttery Bread Machine Rolls pictured above for a satisfying homemade meal.

Buttery Bread Machine Rolls

This is my latest melt-in-your-mouth favorite!  This recipe has a variety of uses from holiday feast to soup night. The rolls are also great as a sweet treat when drizzled with honey.

BUTTERY BREAD MACHINE ROLLS

NOTE: Allow three hours to prepare from start to finish.
1 cup warm milk (70-80-degrees)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons (1 package) active dry yeast

• Place all ingredients in a bread machine pan.
• Select dough cycle and start. 
• When the cycle is complete, turn dough onto a lightly floured surface.
• Divide dough into 24 portions and shape into balls (I make generous golf ball size portions).
• Place dough balls in a greased 9" x 13" baking pan.
• Cover to rise in a warm place (about 15 minutes).
• Bake at 375-degrees for 13-16 minutes or until golden brown.

YIELD: 24 rolls

SOURCE: www.recipezaar.com # 65340

Ham and Bean Soup

Easy and yummy! Serve with a tossed salad and your favorite crusty rolls, oyster crackers or breadsticks.


HAM AND BEAN SOUP
3/4 pound cooked ham, cubed
1 medium onion, chopped
2 garlic cloves, minced
2 Tablespoons butter
2 (16 ounce) cans great northern beans, rinsed and drained
3 cups chicken broth
2 cups water
2 cups potatoes, peeled and diced
3/4 cup carrots, diced
3/4 cup celery, diced
1/4 teaspoon pepper
1/2 cup frozen peas
2 Tablespoons fresh parsley

• In a 3-quart saucepan, saute ham, onion and garlic in butter until onion is tender.
• Add the next seven ingredients.
• Cover and simmer for 30 minutes or until vegetables are tender.
• Add peas and cook for 5 minutes longer.
• Add parsley, stir and serve.

YIELD: 8 servings

SOURCE: Bush Beans

Weight Watchers Pumpkin Muffins

Tasty, filling, satisfying! Follow directions exactly below for a delicious cake-like muffin that is good for you!


WEIGHT WATCHERS PUMPKIN MUFFINS
1 box Duncan Hines spice cake mix
1 small can Libby pumpkin

• Mix these two ingredients together (nothing more!) until batter is moist and thick.
• Spoon into muffin pan.
• Bake according to directions on box.
• Turn to a wire rack to cool.

WARING! These make excellent mini-muffins too but they are easy to pop in your mouth, so if you are watching your intake beware of this potential hazard! :o)

Zippy Weight Watchers Potato Soup

This is an old-time Weight Watchers recipe that never goes out of style.


ZIPPY WEIGHT WATCHERS POTATO SOUP
32 ounce package frozen southern hash brown potatoes
32 ounce box reduced-sodium chicken broth
- Mix together in a large saucepan until mixture boils.


1 envelope peppered country gravy mix
1 cup HOT tap water
- mix to dissolve
- combine all ingredients and simmer 10 minutes or longer.


Add diced ham, bacon or sausage if desired.

Hearty Chicken Casserole

Good hot, meal - and good for you!


HEARTY CHICKEN CASSEROLE
2 celery ribs, chopped
1 small onion, chopped
1 1/2 teaspoons olive oil
3 cups cooked chicken, cubed
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 Tablespoon chili powder
2 teaspoons ground cumin
1 can no-salt-added diced tomatoes, undrained
1 can reduced-fat cream of mushroom soup
1 cup (4 ounces) shredded cheddar cheese
Salt and pepper to taste

• In a large skillet coated with cooking spray, saute celery and onion in oil until tender.
• Stir in chicken, beans, chili powder and cumin, heat through.
• Transfer to a shallow 2.5 quart baking dish sprayed with cooking spray (I use a 9" x 13" glass Pyrex dish).
• Combine tomatoes and soup in a separate bowl; power over chicken mixture.
• Bake, uncovered, at 350-degrees for 20 minutes.
• Sprinkle with cheese and bake 5-10 minutes longer or until cheese is melted.

YIELD: 6 hearty servings

SOURCE: Light & Tasty Magazine - March 2008 issue

Easy Chicken Pot Pie

Two words: so yummy!


EASY CHICKEN POT PIE
1 can Campbells Cream of Potato soup
3/4 cup milk, divided
1/8 teaspoon ground black pepper
1 can mixed vegetables (or 1 cup frozen mixed vegetables, thawed)
1 1/2 cups cooked chicken, cubed
1 egg
1 cup all-purpose baking mix (like Bisquick)

• Preheat oven to 400-degrees.
• Mix soup, 1/4 cup milk, vegetables, and chicken in a pie plate.
• Mix remaining milk, egg and baking mix in a small bowl and pour over chicken mixture.
• Bake 30 minutes or until hot and bubbly, and the top is golden.
• For a different taste, replace Bisquick with a box of Jiffy prepared corn muffin mix.

SOURCE: Campbells Cream of Potato Soup can label

Yield: 4-6 servings

Green Bean Chicken Casserole

This handy recipe makes two casseroles. Make one for dinner tonight and give the other one away or freeze it for a busy weeknight meal.


GREEN BEAN CHICKEN CASSEROLE
1 (6 oz.) package long grain and wild rice mix, prepared
4 cups cooked chicken, cubed
1 3/4 cups frozen French-style green beans
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1 (10.75 oz.) can condensed cream of chicken and broccoli soup, undiluted
1 (4 oz.) can mushroom pieces, drained
2/3 cup chopped onion
1 envelope onion soup mix
3/4 cup colby shredded cheese
ADDITIONAL: 2/3 cup French's french-fried onions (per casserole)

• Prepare rice according to package directions.
• Stir in rest of ingredients (except cheese and fried onions).
• Spoon mixture into two greased 1.5 quart baking dishes (I use a disposable aluminum pan to freeze the second casserole in).
• Sprinkle casseroles with cheese.
• Cover and freeze one dish up to three months.
• Cover and bake the second dish at 350-degrees for 25-30 minutes or until heated through.
• Uncover, sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden brown.

To use frozen casserole:

- Completely thaw in the refrigerator.

- Remove from refrigerator for 30 minutes before baking.

- Cover and bake at 350-degrees for 60-65 minutes or until heated through.

- Uncover, sprinkle with French-fried onions, bake 5 minutes longer or until onions are golden brown.

YIELD: 4-6 servings per casserole

SOURCE: Quick Cooking Magazine - January/February 2001 issue

Sloppy Joes

This is one of my favorites. It makes a great meal any time of year. This recipe never gets old!


SLOPPY JOES
2 pounds lean ground beef, cooked and drained
1 large onion, chopped (1 cup)
1/4 cup water
3 Tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon red pepper sauce (I use a hot sauce packet from Taco Bell)
1 (12 oz.) bottle Heinz chili sauce
10 sandwich buns

• Mix all ingredients (except buns) in the slow cooker.
• Cover and cook on low 4-6 hours.
• Serve on buns.
• Also great on tortilla chips, hot cooked rice or pasta.
• Freeze leftovers in a freezer container for up to four months. To thaw, place the container in the refrigerator for 8 hours or defrost in the microwave. Heat over stove.

Yield: 10 servings

Mom's Chicken Noodle Soup

My husband made this recipe over 10 years ago when we were expecting our first child. We've been making it ever since. It's super quick, easy and delicious in 30 minutes! Freezes well in individual portions.


MOM'S CHICKEN NOODLE SOUP
4 cans (14.5 oz. each) reduced-sodium chicken broth
2 cups cut-up cooked chicken
1 cup frozen green peas
1 teaspoon parsley flakes
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 cup uncooked wide egg noodles (2 ounces)

• Heat all ingredients except noodles to boiling in 3-quart saucepan.
• Stir in noodles.
• Heat to boiling; reducing heat.
• Simmer, uncovered, 10 to 15 minutes, stirring occasionally, until noodles and vegetables are tender.

SOURCE: Betty Crocker Soup & Crockpot Meals - January 1999

Yield: 6 servings

Super Hero Sandwich

Just found this tasty recipe from 2003 in the back of my recipe box. Tried it again tonight in preparation for our annual Superbowl party next month. It was a perfect sandwich for our Forkless Friday meal!


SUPER HERO SANDWICH
2 loaves of frozen bread dough, thawed
1/2-3/4 pound each of ham and hard salami
1 package each:
   Sliced provolone cheese
   Square of monterey jack cheese, sliced
   Shredded mozzarella cheese

• Roll out the thawed bread dough (1 loaf) to width
• Add meat and cheeses in layers
• Roll out second loaf of dough to fit top
• Mix these ingredients and brush over the top of the bread:

   3 Tablespoons olive oil
   2 minced garlic cloves
   1/2 teaspoon each thyme, basil, oregano
   Generous sprinkle of grated Parmesan cheese

• Let bread dough rise for 20 minutes in a warm place
• Bake in pre-heated oven at 400-degrees for 15-20 minutes
• Slice to serve

YIELD: 16 extremely generous slices (slice smaller or in half for smaller appetites).

Berry Mini Breads

This yummy recipe makes four small loaves. It's 'berry' good!


BERRY MINI BREADS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup whole-berry cranberry sauce
1 cup fresh or frozen blueberries

• In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
• Combine dry ingredients; add to the creamed mixture alternately with buttermilk.
• Stir in cranberry sauce and blueberries.
• Pour into four greased 5"x3"x2" loaf pans.
• Bake at 350-degrees for 25-30 minutes or until al toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Yield: 4 loaves


Source: Taste of Home Magazine - October/November 1999

Deliciously Light Banana Oat Bread

This has a wonderfully light flavor! Make one large loaf for yourself or three small loaves to share with friends.


DELICIOUSLY LIGHT BANANA OAT BREAD
1 1/2 cups flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup old-fashioned rolled oats 
1 teaspoon cinnamon
1 cup mashed banana (approximately 3 small)
1/3 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
Cooking spray

• Preheat oven to 350-degrees and spray and 8" x 4" loaf pan* with cooking spray.
• Combine dry ingredients together in a large bowl.
• Combine banana, buttermilk, oil, vanilla and eggs in a small bowl.
• Pour wet ingredients into dry just until dry ingredients are moistened. Spoon batter into pan and bake 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
• Cool on a wire rack in pan 15 minutes.
• Remove bread to rack to cool thoroughly.

YIELD*: 

to make 1 large loaf (8' x 4") follow directions above.

to make 3 small (5") loaves, bake for 40-45 minutes.

Source: www.momadvice.com

Four-Ingredient Peanut Butter Cookies

Quick, easy, tasty and gluten-free. Enjoy!

FOUR-INGREDIENT PEANUT BUTTER COOKIES
1 cup peanut butter
1 egg
1 cup sugar
1 teaspoon vanilla

• Lightly beat egg in a mixing bowl.
• Add the rest of the ingredients and mix well.
• Shape into 24 balls and place on ungreased cookie sheet.
• Use a fork to make a criss-cross pattern as you smash the dough into a cookie-shape.

Yield: 24 cookies

Source: www.delightfulcountrycooking.com

No-Knead 100% Whole Wheat Bread

I'm new to homemade bread baking and tried this recipe for the first time today. 
It's a keeper!


NO-KNEAD 100% WHOLE WHEAT BREAD
1 cup (8 ounces) lukewarm water
1/4 cup (2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces) (I used butter)
3 Tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces) (I used maple syrup from our friend's farm)
2 teaspoons instant yeast
1/4 cup (3/4 ounce) nonfat dry milk
3 cups (12 3/4 ounces) King Arthur Premium 100% Whole Wheat Flour
1 1/4 teaspoons salt

• Thoroughly grease an 8 1/2" x 4 1/2" pan. It's important to grease the pan well, as this bread tends to stick.
• Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. Scoop the soft dough into the prepared pan.
• Cover the pan with lightly greased plastic wrap, and let it rise for about 90 minutes; it'll become puffy.
• Bake the bread in a preheated 350-degree oven for about 30-35 minutes, tenting it with aluminum foil after 15 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers 195-degrees. Remove it from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before slicing.

Yield: 1 loaf

SOURCE: King Arthur Flour Company, Inc.

"If you've never baked yeast bread (but want to learn how), start here. Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. 90 minutes later, it's ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches."

Grandma Q's Oven Stew

A delicious third-generation recipe that I hope will become tradition in your home too.


GRANDMA Q'S OVEN STEW
2 pounds beef stew meat, cubed
2 Tablespoons minute tapioca
5-6 carrots, 1 1/2" cuts
5-6 stalks celery, 1 1/2" cuts (optional)
2-3 baking potatoes, peeled and cubed
1 onion, chopped
1 Tablespoon sugar (or less or none)
2 teaspoons salt
Black pepper to taste
3/4 cup tomato juice (I use 12 oz. can of V-8)

• Coat 9"x13" Pyrex baking dish with vegetable spray.
• Place meat and potatoes in the bottom of the dish.
• Add vegetables on top of meat and potatoes.
• Sprinkle with sugar, salt, pepper and tapioca.
• Pour tomato juice over all.
• Cover tightly with foil and bake 3 hours at 325-degrees.

Serving suggestion: simple dinner salad, applesauce and homemade whole wheat bread.

Heartland Chili

We've tried several chilis and the combination of corn, pinto beans and tomatoes make this one my favorite.  Leftovers are great too.

1 pound ground sirloin
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cans (16 oz. each) pinto beans, undrained
1 can (14 oz.) Rotel tomatoes with green chiles, undrained
1 can (11 oz.) Del Monte Summer Crisp corn, drained
1 can (6 oz.) tomato paste
1/2 cup water
2 Tablespoons chili powder (or to taste)
Salt to taste

• In a large saucepan or Dutch oven, cook beef, onion, green pepper until meat is browned. Drain.
• Add remaining ingredients; bring to a boil.
• Cover, reduce heat and simmer 30 minutes.

Yield: 6 servings

SOURCE: www.bushbeans.com

White Chicken Chili (Crock Pot Recipe)

One of my easiest no-brainer dump-'n-stir recipes, it's pantry-ready, inexpensive to make, takes about four minutes to assemble, and is a mid-winter favorite in our house.  It's is a classic Weight Watchers recipe - low in fat and high in fiber and protein. YUM!


WHITE CHICKEN CHILI
1 (48 oz.) jar Randall's Northern Beans, undrained
1 (16 oz.) jar salsa (we like medium spice)
1 (13 oz.) can chicken, drained and cut-up
1 teaspoon cumin (more or less to taste)

• Dump the beans (undrained), salsa, chicken and cumin in a 4-quart crockpot.
• Cook on low 3-4 hours or until heated through.
• Serve with tortilla chips, shredded cheese or a dollop of sour cream, if desired.

Yield: approximately 8 (1 cup) servings

An introduction...

I have enjoyed collecting and reading recipes for years.

From surfing the web for new ideas to saving recipes on Pinterest and recreating family favorites, my recipe collecting hobby has gotten out of control.

This is the year to whip these recipes into tip-top shape for easy organization and reference.

And this blog is the place to be for random favorites as well as trusty standbys.

I am a Certified Health & Lifestyle Coach and former Weight Watchers Leader so enjoy the challenge of combining healthy cooking while keeping my husband and boys satisfied.  I love to bake but reserve sweet-tooth recipes as an occasional indulgence to keep me on track and satisfied with a variety of foods, tastes and textures.   

I hope you will enjoy reading my recipes as much as I enjoy sharing them with you.  I'd love to hear what you thought of the recipe and any changes you made to appeal to your family.

Healthy Blessings,
Sara Beth