Giant Oatmeal Chocolate Chip Cookies

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 Tbs vanilla extract
2 c flour, lightly spooned into measuring cups and leveled with a knife
1 c quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 c chocolate chips (18 oz.) (I use 2 c milk chocolate, 1 c semi-sweet)


Preheat oven to 325.  Beat butter and sugars together until light and fluffy.  Add the egg and egg yolk and vanilla and mix until combined.  In a separate bowl combine the dry ingredients (except the chocolate chips!).  Add to the butter/sugar mixture and mix until combined.  Add the chocolate chips and mix until just combined.

Using a 1/4 c ice cream scoop, drop the dough by the scoopful onto cookie sheets.  You should be able to fit 6 cookies per sheet.  Bake in a preheated oven 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack.  Makes 18 large cookies.


From Our Best Bites

Simple Beef Stroganoff

1 lb. ground beef
1 medium onion, chopped
1/4 c butter
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1 tsp garlic salt or 1 garlic clove, minced
8 oz. mushrooms, stems & pieces, drained (optional)
1 can cream of chicken soup
1 c sour cream
hot buttered noodles (I use egg noodles) or rice

Brown beef with butter and onions.  Stir in flour, salt, pepper, garlic, mushrooms, cook 5 minutes, stirring constantly.  Remove from heat.  Stir in soup, simmer uncovered, 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.


From Patrice Bentley

World's Best Dinner Rolls

2 c whole milk (2% will do, but nothing less)
1/2 c sugar + 1 Tbs sugar, divided
5 1/3 Tbs butter
2 tsp kosher salt
4 1/2 tsp yeast
2/3 c warm water
8-9 c flour
3 beaten eggs

Combine milk, 1/2 c sugar, butter, and salt in a medium saucepan.  Heat over medium heat until butter melts.  Remove from heat and allow to cool to lukewarm.  (You can rub ice cubes along it or put the pan in a sink full of ice water to hurry this process along.  If the mixture is too hot it will kill the yeast, though, so this is important!)

Proof the the yeast and 1 Tbs of sugar in warm water for 10 minutes.

In a large mixing bowl, combine 3 c of flour and milk mixture.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Add yeast mixture and beat on high for three minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to make a soft dough.  (Dough should be very soft-- it will come away from the sides of the bowl, but it will stick to your fingers).  Place bowl in a warm place and cover with a clean towel, let rise 1 hour.

Punch dough down.  Turn out onto a lightly floured surface.  Divide in half.

Spray 2 9X13 pans with cooking spray.  Roll first portion of dough into a rectangle and cut into 12 equal size pieces.  Shape each piece into a ball and place in prepared pan.  Repeat with remaining dough in second pan.

Cover with a clean cloth and allow to rise in a warm place for 30 minutes.  After 15 minutes, preheat oven to 375.  Bake 15-18 minutes.  Rub a stick of cold butter over the tops of rolls when they're finished.


From Our Best Bites

Amish Fudge Cake

1 c flour
2 tsp baking powder
1/4 tsp salt
1 c unsweetened cocoa
1 c sugar
about 1/2 c milk
2 Tbs shortening, melted
1 tsp vanilla

Sauce:
1 1/2 c brown sugar
5 Tbs cocoa
1 3/4 c hot water

Vanilla ice cream


Mix together dry ingredients, then stir in milk, melted shortening, and vanilla.  Mixture will be very stiff.  Spread in an 8" or 9" square pan.

Sprinkle brown sugar and cocoa over batter.  Pour hot water over all.  Bake at 350 for 45 minutes.  Serve warm with ice cream.


From Experience Ohio Amish County

Katherine's Pasta Salad

1 lb. penne pasta
3/4 c feta cheese, crumbled
3/4 c pesto
1/2 bag baby spinach
4+ tomatoes, chopped
1 c ranch dressing
1/4 c milk
Extra options: cooked chicken, chopped olives, etc.


Cook pasta and drain briefly, not giving it time to cool down too much.  Mix with feta cheese and pesto until well mixed.  Add spinach and tomatoes and stir gently, allowing spinach to wilt slightly.  Mix ranch and milk in a separate bowl and then add to pasta and mix again.

Chill for 2-3 hours.

*This recipe is super forgiving-- nothing needs to be measured too carefully.



From Rachael Aveytua

Vegetable Pot Pie with Biscuit Topping

Filling:
3 Tbs butter
1 onion
3 Tbs flour
1 c whole milk
1/2 tsp salt
1/4 tsp thyme
1/4 tsp sage
1/4 tsp pepper
1 c vegetable broth
1 lb frozen mixed vegetables (I use something that has carrots, corn, and green beans)


Cheddar Biscuit Topping
4 c flour
2 Tbs baking powder
12 Tbs cold butter
1 tsp salt
2 c shredded cheddar
4 Tbs chopping chives (optional)
2 c milk


Dice the onion and add it to a deep, oven safe skillet (I just use my Dutch oven) with the butter.  Saute the onion until soft and transparent.  Add the flour and continue to saute for 2 minutes.  Whisk in the milk until no lumps remain.  Add the seasonings.  Allow the milk to come to a simmer, whisking often, until it thickens.

Whisk in the vegetable broth and allow is to come to a simmer again.  The sauce should be thick and creamy.  Add the frozen vegetables and stir to combine.  Turn the heat down to low and allow the mixture to heat through, stirring occasionally while you prepare the biscuits.

Preheat the oven to 425.  In a large bowl stir together the flour, baking powder, and salt until well combined.  Cut the butter into several chunks, add to the flour mixture and then use a pastry cutter to cut the butter into the flour until it resembles damp sand.  Stir in the cheddar and chives.  Add milk and stir until a dough forms.  Add a dusting of flour if it seems to sticky to work with your hands.

Turn the dough onto a lightly floured surface and press down into a 3/4 inch circle, then cut biscuits out of it (gather up the scraps and reshape to make more).  Place 6+ biscuits over top of the vegetable pot pie mixture in the skillet, put the rest on a baking sheet.

Bake all in preheated oven 18-20 minutes.  Serve hot.


From Budget Bytes

Chipotle Taco Salad

Salad: 
4 c chopped Romaine lettuce
2 c chopped grilled chicken (optional)
1 c cherry or grape tomatoes, washed
1/3 c vertically-sliced red onions
15 oz. black beans, rinsed and drained
8 3/4 oz. can of corn, rinsed and drained
1 avacado, cubed

Dressing:
1/3 c chopped fresh cilantro
2/3 c sour cream
1 1/2 tsp adobo sauce from canned chipotle chilies
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Tortilla strips (optional, but yummy!)



Rinse all the salad ingredients that need it and gently toss together (except the avacado!).  Mix dressing ingredients in a small bowl, set aside.  Fry up tortilla strips if using, allow to cool.  When ready to serve, add avacado, tortilla strips, and dressing.  Gently combine and serve.


From Our Best Bites