Fronies Chocolate Syrup

I have no idea of the story behind the name of this recipe. I don't know if it is a brand name and this is a copycat version. All I know that it is another family favorite from many years ago. This is not quite as thick as the Fudge Sauce recipe previously posted, but it is smooth and delicious.

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1 1/2 (1-oz) squares unsweetened chocolate

1 tbsp butter

1/2 cup dark or light Karo corn syrup

1/2 cup granulated sugar

1/4 cup whipping cream

pinch of salt

1 tsp vanilla extract

In a saucepan, melt together the unsweetened chocolate and the butter. Add in the corn syrup, sugar, whipping cream, and salt. Bring to a boil and boil for one minute. Add the vanilla and stir well. Let cool and store in the refrigerator. Serve warmed or cold over ice cream.

Fudge Sauce

I'm not a big eater of ice cream ... it's just not something I crave, but I do like the fudge sauce that is drizzled over ice cream. It's all chocolate, so how can you go wrong? I'll be posting four different versions of chocolate sauce. This first one is a reprint of an old post on this blog. 

This recipe came from an old friend of my mom's. It is decades old, but has been a family favorite for just as long. It is worth doubling the recipe. 

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1 ounce square unsweetened chocolate

2 tbsp butter

1 cup granulated sugar   **See Note below**

1 (5-oz) can evaporated milk

1 tsp vanilla extract

In a saucepan, melt together the chocolate and butter over low heat until all has melted. Stir in the sugar until well-combined. Add the evaporated milk and increase the heat Cook rapidly and bring to a rolling boil, stirring constantly. Let boil for 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Let cool completely, and then store in the refrigerator. The sauce will thicken as it cools. When cold, it will be a very thick sauce perfect for eating off of a spoon, or served over ice cream. 

**Note**

If you can get the C&H Baker's ultrafine sugar, all the better...otherwise you can whirl regular, granulated in a blender to make it ultrafine. If you don't want to bother, it is just fine as is, it is just a little grainy once it is cold, but still delicious nonetheless. 

Brownies Deluxe II

Printable Recipe

This is a reprint from an old post.

I suppose no one can really have too many brownie recipes. This is the one has been a family favorite. They are not too fudgy, not too cakey, but right in between. They're just right! This recipe does get half of its chocolate flavor in the brownies themselves, from semi sweet chocolate chips. If you would prefer not to use the chocolate chips, double the amount of unsweetened chocolate.

2 (1-oz) squares unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
2 tsp vanilla
1  1/3 cups flour
3 tsp baking powder
1 tsp salt

2-3 cups semi sweet chocolate chips

Melt together the chocolate and shortening in a saucepan over low heat. Remove from heat and cool slightly. Stir in the sugar. Stir in the eggs, one at a time, then add the vanilla. Add the flour, baking powder and salt. Stir in the chocolate chips. pour into a greased 9x13" pan. Bake 350 degrees for 30-35 minutes.

Chocolate Frosting

2 tbsp butter
2 (1-oz) squares unsweetened chocolate
3 cups powdered sugar
5 tbsp milk
2 tsp vanilla

Melt the butter and chocolate together. Beat in the powdered sugar, milk and vanilla until smooth. Spread on brownies.

Chocolate Wafer Icebox Cake

 

Photo courtesy of Butter Your Biscuit 

My mom used to make this simple, yet delicious dessert. We never added sliced almonds to the top of it, but often would crush some extra of the chocolate wafers and sprinkle over on top. Make this ahead of time, because it needs time for the wafers to soften before serving. You can easily adjust the amounts of the ingredients, to make as much or as little of this dessert as you'd like.

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1 pint (2 cups) whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

1-2 (9-oz) packages of Nabisco Famous Chocolate Wafers

Whip the whipping cream until soft peaks form, using an electric mixer. This will not take very long. Beat in the powdered sugar and vanilla.

In a pretty glass dish, spread some of the sweetened whipped cream onto the bottom of the dish (to prevent the wafers from sliding). Then spread about 1-2 tbsp of the whipped cream between the wafers, setting them up on their side. Spread additional whipped cream on the outside of the "side-stacked" wafers to pretty it up. If you have any leftover wafers, you may crush them and sprinkle over the top. Cover the dish with plastic wrap and chill for up to 8 hours, or overnight. 

Fudge Krispies

Photo is courtesy of the Kellogg's website. Recipe can be found here.

I've been posting old family favorites, many of which I have not made in years, but I wanted to preserve here. This simple recipe is a nice alternative to the traditional Rice Krispie Bar. This version was one of my son's favorites.

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1 (12-oz) package milk chocolate chips

1/2 cup butter

1/2 cup light corn syrup

2 tsp vanilla extract

1 cup powdered sugar

4 cups Rice Krispies cereal

In a large saucepan or skillet. over low heat, melt together the chocolate chips, butter, and corn syrup until everything has melted and is smooth. Remove from heat and stir in the vanilla, and powdered sugar until well mixed. Stir in the Rice Krispies cereal and mix thoroughly. Spread in a buttered 9x13" pan. Let cool and set before cutting into bars. 

Neiman Marcus Chocolate Chip Cookies

Photo is courtesy of the NY Times website.

I'm sure everyone has hear about or read the story behind this recipe. A quick Google search will bring it up. I don't know if any of it is true, but I guess it really doesn't matter. I've made these cookies a few times when I was in my 20s or 30s. You definitely do not want to skip the step of grinding the oatmeal to a fine powder. I do remember that these were very good, but they seemed to dry out more quickly than regular chocolate chip cookies. Therefore, you might want to underbake them a bit, or you can cut the recipe in half so you can eat them before they do dry out. I have a note written at the bottom of the card suggesting to store these in the freezer in an airtight container between sheets of waxed paper. That should help, as well.

Though these seem like a lot of work, they are worth it.

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1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup brown sugar (You may use either light or dark)

2 eggs

1 tsp vanilla extract

2 1/2 cups oatmeal, processed in a blender or food processor to a fine powder*

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups semi sweet chocolate chips

4 ounces of a 7-ounce large Hershey's milk chocolate bar, grated (May use a box grater or a microplane)

Directions

*Place the oatmeal into a blender or food processor and process to a fine powder. Set aside. 

Cream the butter and sugars until light and fluffy. Add the eggs, beating in one at a time, then add the vanilla, beating until well mixed. In another bowl, combine the oatmeal, flour, baking soda, baking powder and salt and add to the creamed mixture in thirds, mixing well. Sir in the chocolate chips and grated chocolate. Roll into balls and place 2 inches apart onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes. 

Pillsbury Rocky Road Fudge Bars

 

Photo is courtesy of the Pillsbury website.

I found this recipe in one of those small paperback cookbooks that were sold by the cash registers in grocery stores MANY years ago (I'm talking like over 40 years ago). After doing a little research, I found that this recipe won a $5,000 prize in the Pillsbury Bake Off Contest in 1972. If you want a little bit nostalgia, you can find a list of the contest winners from 1949 through 2019, here. 

Unfortunately, those cookbooks are not as abundant now, as they were back then. I had a roomate at the time that made these bars, all the time. She said they were THE BEST. Over the years, I've forgotten this recipe, and I don't think I have ever personally made them, but would like to do so, soon. The recipe seems a little putsy, but I've read a lot of positive reviews on them. The recipe can be found online, here. 

If desired, the recipe can be divided in half and baked in an 8x8" pan. 

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Bars

1/2 cup butter, softened

1 ounce square of unsweetened chocolate, chopped

1 cup all-purpose flour

1 cup granulated sugar

1 tsp baking powder

1 tsp vanilla extract

2 eggs

2/3 cup chopped nuts, optional

Filling

1 (8-ounce) package cream cheese, reserving 2 ounces for the Frosting

1/4 cup butter, softened

1/2 cup granulated sugar

2 tbsp all purpose flour

1/2 tsp vanilla extract

1 egg

1/4 cup chopped nuts, optional

1 cup semi sweet chocolate chips

2 cups miniature marshmallows

Frosting

1/4 cup butter, softened

1/4 cup milk

1 ounce square of unsweetened chocolate, cut up

Reserved 2 ounces of cream cheese

3 cups powdered sugar

1 tsp vanilla extract

To Prepare the Bars

1. Preheat oven to 350 degrees. Grease and flour a 9x13" pan, set aside.

2. In a large saucepan, melt 1/2 cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat.

3. In a separate bowl, stir together the flour, sugar, and baking powder, and set aside. 

4. Stir the sugar, eggs and vanilla into the chocolate mixture, then add the flour mixture and stir until blended. Pour and spread into the prepared pan. 

To Prepare the Filling

1. In a medium-sized bowl, beat together the 6 ounces of cream cheese, 1/4 cup of softened butter, 1/2 cup sugar, 2 tbsp flour, 1/2 tsp vanilla, and 1 egg. 

2. With an electric mixer, beat on medium speed for one minute, until smooth and fluffy. Stir in the nuts, if using. 

3. Spread mixture over the chocolate layer and sprinkle evenly with the chocolate chips. 

4. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.

5. Remove from the oven and immediately sprinkle on the 2 cups of miniature marshmallow. Return to the oven and bake another two minutes.

To Prepare the Frosting

1. In a large saucepan, combine the 1/4 cup butter, 1/4 cup milk, 1 ounce unsweetened chocolate, and reserved 2 ounces of cream cheese.

2. Cook over low heat, stirring until well blended. 

3. Remove from the heat and stir in the 3 cups of powdered sugar and 1 tsp vanilla. Stir until well combined and smooth.

4. Immediately pour over the puffed marshmallows and lightly swirl with a knife to marbelize. Let cool.

5. Refrigerate for one hour to firm up before cutting into bars. Store leftovers in the refrigerator. 

Grape Nut Apple Caramel Pudding

This recipe came from my grandmother on my mom's side. It is more like an apple crisp rather than a pudding, so I don't know how it got its name. But since that is what my grandmother called it, I am keeping the title. 

It is a bit unusual in that it calls for Grape Nuts cereal in the topping, instead of the traditional oatmeal. I do remember my mom really liking this and serving it warm or cold, drizzled with whipping cream. She did not whip up the cream first, but just poured it out of the carton. Just a little. It is very good. 

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Filling

5 medium apples (Such as Honeycrisp, Gala, or Granny Smith) peeled and thinly sliced

1/2 cup water

1 tsp cinnamon (The recipe calls for just 1/2 tsp, but with that many apples, it probably needs more)

Topping

1/2 cup butter, softened to room temperature

1 cup brown sugar

1/2 cup flour

1/4 tsp salt

1 cup Grape Nuts cereal

Optional

Heavy whipping cream

Directions

Place thinly sliced apples in a well-greased 1-quart glass casserole dish (This is about the equivalent of a smaller sized loaf pan. See here for a comparison chart on casserole dishes and baking pans.) Sprinkle cinnamon over the apples, and then pour the water on top.

In another bowl, combine the butter, brown sugar, flour, salt, and Grape Nuts cereal. Mix together well until resembles coarse crumbs. Sprinkle over the apples. 

Bake at 350 degrees for about 30 minutes, or until apples are tender and topping is a golden brown. 

Best served warm, drizzled with heavy cream (You could whip up the cream, if desired, or serve with ice cream.)

Applesauce Raisin Spice Bars

I remember bars like these being served at a small private school I went to for a couple of years when I was very, very young. I think everything was made homemade on site, and I remember right, the parents would rotate coming to the cafeteria to help serve lunch to the students. I always really liked those bars, and years later, I found this recipe that is probably very similar to what was served in school. 

I haven't made these since my own kids were very young, so I don't exactly remember how they turned out, but I have written on the recipe card that they were Real Good, and my goal here is to post old family favorites. If you make them, please come back here and let me know how they turned out for you. 

Note: You can add more of the spices, if you like a spicier bar. 

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Bars

1/4 cup Crisco shortening

2/3 cup sugar

1 egg

1 cup applesauce

1 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

1/2 cup raisins, optional 

(These are best made with the darker raisins. You may plump them up by placing them in a bowl and pouring just enough boiling water to cover. They should plump up in just a few minutes. Drain very well before adding to the batter.)

Frosting

1/2 cup butter, softened to room temperature

3 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp milk, or enough to reach desired consistency

Directions

To make the Bars:

Beat together the sugar and shortening until smooth. Add the egg and applesauce, mix well. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir into the applesauce mixture. Stir in the raisins. Spread in a greased 9x13" pan. Bake 350 degrees for 25-30 minutes. Cool, then frost.

To Make the Frosting:

Using an electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla. Add enough of the milk (more or less than what called for, to reach the desired consistency) beating until everything is smooth.

Brownies Deluxe I

This recipe is very, very old. I got it from a lady who I used to babysit for, so I would have been in my early teens. It's been forever since I made them, but another that has gone on my Must Make Soon, list.

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Brownies

2 (one-ounce) squares of unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
1sp vanilla extract
2/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

Frosting

1 (one-ounce) square unsweetened chocolate
1 tbsp butter
1 1/2 cups powdered sugar
1 tsp vanilla
2 1/2 tbsp milk

To Prepare the Brownies: 

In a large saucepan, over medium-low heat, melt together the unsweetened chocolate and shortening, stirring until everything has melted. Using a wooden spoon, stir in the sugar until well blended. Remove from the heat and stir in the eggs and vanilla extract, beating well. Lastly, stir in the flour, baking powder and salt, just until blended. Spread into a greased 8" square pan and bake 350 degrees for 30 minutes, or until set. Let cool completely.

To Prepare the Frosting: 

Melt together the unsweetened chocolate and butter in a medium-sized saucepan over medium-low heat. Stir in the powdered sugar, vanilla and milk, beating until smooth. Spread over the brownies. Cut into bars. 

Gourmet Mint Brownies

These bars are a little fancier than the other mint brownie recipe that I have on the blog. They are more of a dense brownie, since there is no leavening in them and they have a nice mint flavor. They are very good. Original recipe can be found here on the Pillsbury website.

Photo courtesy of the Pillsbury website

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Brownies

1 cup butter, softened to room temperature
4 ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar
2 tsp vanilla extract
1 cup flour

Filling

1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp mint extract
4 drops of green food coloring

Frosting

2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 ounces unsweetened chocolate
1 tsp vanilla
1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan and set aside. 

To Prepare the Filling: In a small bowl, combine the cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, the mint extract and food coloring. Mix well and set aside.

To Prepare the Brownies: In a large saucepan, melt 1 cup butter and 4 ounces unsweetened chocolate over very low heat, stirring constantly until the butter and chocolate have melted. Remove from heat and cool for 15 minutes, or until slightly cooled. Stir in the 2 cups sugar and 2 tsp vanilla. Add the 4 eggs, one egg at a time, beating well after each addition. Stir in the flour, and mix well. 

Spread in the prepared pan and carefully spoon the Filling over the brownie mixture. Lightly swirl the filling into the brownie mixture. Bake 350 degrees for 45-50 minutes, or until set. Let cool completely before frosting. 

To Prepare the Frosting: In a medium saucepan, combine the 2 tbsp butter, corn syrup, and water; bring to a boil. Remove from heat and add the 2 ounces of chocolate, stirring until melted. Stir in the 1 tsp vanilla and powdered sugar; and beat until smooth. Frost the cooled brownies and once the frosting has set, cut into bars.

NOTE: Because of the cream cheese mixture, these brownies should be stored in the refrigerator. 

Cherry Pastry Bars

Photo courtesy of The Country Cook 

This is a recipe I got from a coworker MANY years ago. I don't have a lot of notes written on the recipe, and I don't exactly remember the last time I made these, but I did write on there that it was very good. It resembles many of the recipes you can find online for cherry pastry/pie bars. You use canned pie filling, and can use any flavor of pie filling that you desire. 

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Cream together:

1 cup butter, softened to room temperature
1 3/4 cup granulated sugar

Add:

4 eggs, one at a time
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

Plus:

1 or 2 (20 -oz) can(s) cherry pie filling

Glaze (Combine all the ingredients until smooth.)

1 1/2 cups powdered sugar
1 tsp vanilla extract (may also try 1/2 tsp each of vanilla and almond extracts) 

1 -2 tbsp milk

Directions:

Spread half of the batter in a greased 9 x 13" pan. Spread 1 can cherry pie filling evenly over the batter. Drop the remaining batter over the pie filling by spoonfuls, then gently spread. You can also just rop dollops of the batter on top, leaving some of the pie filling exposed. Bake 350 degrees for 35 - 45 minutes. Cool slightly, then drizzle the glaze over the warm bars. Cool completely. Store tightly covered. 

Fudgy Chocolate Brownies

I've decided that I am just going to post a bunch of old family favorites, most of which I have not made in many years. This first one is a brownie recipe that was a favorite of my oldest son, and one that he requested often. Sorry, there will not be any photos. 

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Bars:

1/2 cup butter
1 (12-oz) package semi sweet chocolate chips, divided
1 1/2 cups granulated sugar
1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla

Directions:

1. Heat oven to 350 degrees. Grease a 9 x 13" pan and set aside.

2. In a 3-quart saucepan, melt the butter. Turn off the heat and add 1 cup of the chocolate chips and stir constantly until the chips are melted. If you need to turn the burner back on, keep it on low heat. 

3. Stir in the sugar, flour, baking powder, and salt.

4. Stir in the eggs one and a time, and then the vanilla.

5. Stir in the remaining chocolate chips, then spread the batter in the prepared pan. 

6. Bake 350 degrees for 25-30 minutes, or until the center is set. Cool completely, then cut into bars. Store tightly covered.  

Crockpot Shredded Turkey in Gravy - Updated

This is my sister's recipe, and it is delicious! You start with a frozen boneless turkey breast, and add just a couple extra ingredients after the initial cooking. It is so simple to make and is absolutely fork-tender and delicious; you must give it a try! You can serve this as sandwiches, or over mashed potatoes. You could also make Hot Open-Faced Turkey Sandwiches: a slice of bread, topped with mashed potatoes and then topped with this Shredded Turkey in Gravy with Stuffing on the side. Yum!

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1 (2.75-lb) Jennie-O Oven Ready Home Style Boneless Turkey Breast, frozen (no need to thaw it, first)
1 (15-oz) can Swanson's Chicken broth
1 (1-oz) packet Lipton Onion Soup mix
Packet of gravy that comes with the turkey breast

Step 1 

• Remove frozen turkey from outer bag and place the packet of gravy to keep in the refrigerator while the turkey cooks. 
• Cut three 1/2-inch slits in the top of the bag, and place in the crock pot, making sure the pop-up timer is upright, on the top of the turkey (if it has one - they haven't used them in a number of years now). 
• Cover the crock pot and cook on HIGH for 4 to 4  1/2 hours, or so. 

Step 2

• Remove the turkey from the bag and put back in the crock pot, making sure to return any juices that have accumulated in the bag back into the crock pot. You can skim off any of the white stuff that accumulates and discard.
• In a large bowl, combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey in the crock pot.  
• Cover and now cook it on LOW, for 5 - 6 1/2 hours. 
• Check it after 5 hours. It should be tender enough, but if not, cook another hour to an hour and a half, until very tender. You don't want to dry it out, though. 

Step 3

• When done cooking, remove the turkey to a cutting board or platter and shred the meat and return to the crock pot. Stir into the gravy and mix well.
• If desired, you can thicken the gravy with a mixture of flour and water (or you can use milk)  or use cornstarch and water.
• At this point, you can either serve immediately, or refrigerate the meat until ready to serve. Just gently reheat the meat and gravy in a saucepan on the stovetop. 
• Serve on sandwich buns or over mashed potatoes.

Lasagna II

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9 sheets of regular lasagna noodles
1 pound hamburger
8 oz shredded Mozzarella cheese 
8 oz shredded Cheddar cheese 
1 (45-oz)  jar of your favorite pasta sauce 
1 (8-oz) container of ricotta cheese, set aside 1 tbsp for the sauce
salt, pepper, Italian seasoning, to taste
2 tsp sugar
parsley flakes for the topping

1. Preheat the oven to 350 degrees.

2. Boil the lasagna noodles according to package directions, drain.

3. Brown the hamburger and drain the grease. Season with salt, pepper.

4. Add the pasta sauce and add the Italian seasoning to taste, sugar and 1 tbsp of Ricotta cheese.

5. Simmer, covered, for 20-30 minutes.

6. In a greased 9x13" pan, spread a thin layer of meat sauce, then layer 3 noodles.

7. On top of the noodles, spread a thin layer of the ricotta cheese.

8. On top of the ricotta cheese, spread a layer of the meat sauce.

9.  In a large bowl, mix together the mozzarella and cheddar cheeses.

10. On top of the meat mixture, spread a layer of the mozzarella and cheddar cheeses.

11. Repeat layers: Pasta / Ricotta / Meat Sauce / Cheese(s) until you end up with a final layer of mozzarella and cheddar cheese on top.

12. Sprinkle liberally with parsley flakes, and Italian seasoning, if desired.

Bake at 350 degrees for about 40 minutes until heated through, is bubbly, and the cheese is melted and browned.

Tortellini Soup (aka) Creamy Chicken Noodle Soup

 I got this recipe from work. It is excellent, and very versatile. You can use most any type of pasta, whether it is tortellini or egg noodles, or another type of pasta. I use egg noodles, but cheese tortellini is also very good.

Based upon a recipe found here.

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6 cups water
1 (32-oz) carton low-sodium chicken broth
2 (10-3/4 oz.) cans cream of chicken soup (may add an additional can, of desired)
2 cups (about 4 breasts) boneless, skinless chicken breasts cooked chicken, cut up - I use a rotisserie chicken
small amount of chopped onion, optional
2 large peeled carrots, diced
1/2 tsp basil leaves, or to taste
1/2 tsp oregano leaves, or to taste
12-oz package extra-wide (or dumpling) egg noodles, cooked in a seperate pot and drained

1. In a large soup pot, combine the water, chicken broth, cream of chicken soup, onions, carrots, basil and oregano.

2. Bring to a boil and simmer, covered, for 30 minutes.

3. Add the chicken and cooked pasta and simmer, covered, for another 15 minutes, or until heated through. Adjust seasonings to taste.

Notes
1. I add a tub of Knorr Chicken Homestyle Stock.
2. If the soup is too thick, add additional water or chicken broth, or may add the additional can - or just a portion - of cream of chicken soup.
3. May add other seasonings such as thyme, poultry seasoning, and/or ground sage.

Crockpot Chicken Pot Pie

It appears that spring is not quite ready to make an appearance, so this comforting meal is perfect for these cooler days. I recently found this recipe and only wish I had found it sooner. If you are a fan of chicken pot pie, then this is the dish for you. This filling can quickly be put together and placed in the crockpot in the morning, and dinner should be ready by the end of the day. This recipe calls for canned biscuits, but I thought it would be really nice to try baking up some packaged puff pastry, cut into squares, and there you have your top crust. This was made where I work, and everyone loved it. The first time I made this, the gravy was somewhat thin, so I thickened the gravy with a slurry of flour and half milk/half water, which gave the gravy an extra richness. The second time I made this, it was not necessary to do so. You may also add some heavy whipping cream for a creamier gravy. See recipe below for directions.

The original recipe can be found at https://pipandebby.com/pip-ebby/the-best-slow-cooker-chicken-pot-pie/ I made a few changes, which I'll spell out in the recipe below.

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4 boneless, skinless chicken breasts, cut into cubes
yellow or sweet onion (Vidalia onion), chopped (The original recipe calls for a whole onion, but I only had half an onion, plus, I normally cut back on the amount of onion called for in most recipes.)
1 1/2 cups chopped carrots
1 1/2 cups sliced celery
1/4 cup flat leaf parsley (I used 1 tbsp dried parsley)
1 tsp paprika
1 tsp dried oregano
1 tsp salt (I used 1/2 tsp)
1 tsp black pepper (I found this to be too peppery, and I love pepper, so I cut down to 1/2 tsp the 2nd time I made this.)
8 ounces low sodium chicken broth
2 (10.5-ounce) cans cream of chicken soup
1 1/2 cups frozen peas (Canned peas can be used if that is all you have on hand.)
1 1/2 cups frozen corn (I did not add the corn.)
16.3 ounce can of refrigerated biscuits (As noted in the notes above, you can bake up some puffed pastry, but the biscuits are good, too.)

OPTIONAL:
For a creamy version, you may add 1/2 to 1 cup of heavy whipping cream


1.  Place the cut chicken breasts and sprinkle with the parsley, paprika, oregano, salt and pepper in the liner of the crockpot. in the liner of a crockpot. Add onion, carrots, and celery. In a large bowl or saucepan, combine the chicken broth and cream of chicken soup and pour over the chicken. Give it a stir and cover. Set crockpot to LOW and cook for 8 hours on low or 4 hours on high.

2.  Thirty minutes before the end of cooking time, add the peas and corn, mix well. If you want to make a creamy version of this, this is the time to add it. Cook, covered, for another 30 minutes. (I have not added the whipping cream when I've made this.)

3.  Bake the biscuits or puffed pastry and serve over the pot pie filling.

Pizza Sliders

I made these tasty and easy sandwiches for work. Everyone loved them. You can easily make whatever sort of adjustments to the recipe that you'd like. I added some chopped ham over the pepperoni that needed to be used up. You can add or substitute browned Italian sausage, and drained pineapple bits, for a Hawaiian flair, or for more variety, add chopped onion, green pepper and sliced mushrooms.Though not necessary to line the pan with foil, if you do, just be sure to either use Easy Release foil, or spray it with cooking spray, because the sandwiches will stick.  I found the original recipe here at Rachel Cooks.

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1 package (12-count) King's Hawaiian buns
1/2 cup (or more) pizza sauce
1 1/2 cups shredded Mozzarella cheese
sliced pepperoni

1/4 cup butter, melted
1/2 tsp garlic powder
1 tsp parsley flakes
1/2 tsp dried oregano leaves, or Italian seasoning
1/2 cup grated or shredded Parmesan cheese

1.  Preheat oven to 350 degrees.

2.  Spray a glass (11 x 8 inch)n pan with cooking spray. Cut entire sheet of rolls in half widthwise, separating the tops from the bottoms, being careful to keep the rolls connected. Place the bottom half of the rolls in the baking dish.

3.  Spread the pizza sauce over the rolls and layer on the pepperoni over the sauce. Sprinkle on the Mozzarella cheese and place the top half of the rolls over the pepperoni.

4.  In a small bowl, combine the melted butter, garlic powder, parsley flakes, dried oregano leaves, and Parmesan cheese and mix well. Pour evenly over the sandwiches. Spray a piece of foil with cooking spray to prevent sticking and cover the dish.

5.  Bake the sandwiches covered, at 350 degrees for 20 minutes.

6. Uncover and bake for another 5-10 minutes until the Parmesan cheese is melted and lightly browned.

7.  Cut and separate the sandwiches and serve.

Scalloped Potatoes

This is an excellent recipe for Scalloped Potatoes from an old Betty Crocker Cookbook that I've been making for decades. It's my go-to recipe, and I don't think I've made any other recipe, other than to use a box mix. (Those box mixes are good, but don't come close to the real thing!) You can also find the recipe online, but the online recipe calls for one more tablespoon of butter in the sauce than the one listed in the cookbook. Here is the online version of Betty Crocker Scalloped Potatoes.

Scalloped Potatoes are simply potatoes baked in a white sauce without the addition of cheese. While this recipe calls for chopped onion, I do not add it. It's just a personal preference, is all. You can easily adjust the oven temperature and baking times. I will list that at the end of the recipe. This will come in handy if you are baking something else at the same time, such as a ham, or a meatloaf.


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2 pounds potatoes (about 6 medium, or about 4 cups of thinly sliced potatoes) I use Russet potatoes
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1/4 tsp black pepper
2 1/2 cups milk
1 small onion, finely chopped (about 1/4 cup) I do not add
an additional tbsp of butter for the top


You can either peel the potatoes or leave the skins on. If you are leaving the skins on, scrub them and remove any "eyes". Cut them into quarters or eighths and thinly slice them, measuring about 4 cups. Place them in a bowl of cold water while you are doing this to prevent them from browning while you prepare the white sauce.

To prepare the white sauce, in a heavy saucepan, heat 3 tbsp of butter over low heat, stirring constantly until melted. Stir in the flour, salt, and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Stir in the milk. Increase the heat and heat to boiling, stirring constantly. Boil and stir for one minute.

Drain the potatoes in a colander and spread in a greased 2-quart casserole or a greased 9 x 13" pan. Pour the sauce over the potatoes and cut the additional tablespoon of butter into small pieces and spread over the potatoes. Cover pan with foil and bake in a preheated oven 325 degrees for 40 minutes. Uncover, and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand for 5-10 minutes before serving.


NOTE:

Alternatively, you may choose to bake in a 350 degree oven for 30 minutes covered, and then uncover and bake another 60 - 70 minutes, or until the potatoes are tender. Let stand 5-10 minutes before serving.

Alison Roman's Salted Shortbread Chocolate Chip Cookies

I stumbled upon this recipe touted as "The cookie that broke the internet". Intrigued, I decided I'd give it a try, as I like shortbread, and I've been intending to make chocolate chip cookies lately. So given these are a combination of the two, why not test it out with the rest of the world? I'd never heard of Alison Roman before, but it seems that everyone else has. I found a video of her making the cookies on Youtube. I watched it a few times, and found it helpful.

It looks like she only uses 2 cups of flour in the video, while the recipe on the NY Times website calls for 2 1/4 cups. Her dough looked softer than what mine turned out to be. I don't actually own her cookbook, so I just followed the recipe found on the NY Times website (you can find it elsewhere, too). 

Here are some of the changes I made:

I used:
- Godiva 51% semi sweet chocolate chips, instead of chopping bittersweet chocolate, because that is what I had on hand
- Turbinado raw sugar, instead of Demerara sugar, because that is what I had on hand
- coarse sea salt, rather than flaky sea salt

It makes for a crispy cookie that is a nice combination of salty and sweet. I think it will become a favorite that will be made often. You need to chill the dough for a couple of hours, so plan accordingly.


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Ingredients

1 cup plus 2 tbsp (255 grams total) of salted butter (2 1/4 sticks), COLD butter if using a stand mixer, room temperature if using a hand-held mixer, cut into 1/2" pieces

1/2 cup (100 grams) granulated sugar

1/4 cup (55 grams) light brown sugar

1 tsp vanilla

2 1/2 (325 grams) all-purpose flour

6 ounces (170 grams) semi-sweet or bittersweet dark chocolate, chopped (not too fine, you want chunks, not little shards)

1 large egg, beaten (this is brushed on the outside of the cookie dough, not actually put into the dough itself)

Demerara sugar, for rolling

Flaky sea salt, for sprinkling (I used coarse sea salt)

Directions

1)  Line two rimmed sheet pans with parchment paper. Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat the butter, both sugars and vanilla on medium-high until it's super light and fluffy, (3-5 minutes for a stand mixer or 6-8 minutes for a hand-held mixer). Using a spatula, scrape down the sides of the bowl and with the mixer on low, slowly add the flower, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough by hand to ensure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour. 


2)  Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic wrap over so that it covers the dough and prevents your hands from getting sticky. Form the dough into a log shape; rolling it on the counter will help smooth it out. Each log should be about 6" long and 2 to 2 1/4" in diameter. Chill the dough until totally firm, about 2 hours.

3)  Heat the oven to 350 degrees. Brush the outside of the dough with the beaten egg and roll in the demerara sugar (this will make for really crisp edges)

4)  Using a serrated knife, carefully cut each log into 1/2" thick rounds. If you hit a piece of chocolate, slowly saw back and forth through the chocolate. If the cookies break or fall apart, just piece it back together - the dough is very forgiving. Place the cookies on the prepared baking sheets, about 1" apart (they won't spread much). Sprinkle with desired amount of sea salt. Bake 350 degrees just until the edges are beginning to brown. about 12-15 minutes. Let cool at least 10 minutes on the cookie sheets before removing to cool thoroughly on a wire rack. 


Other Notes:

1.  The cookie dough can be rolled into logs and made ahead of time and tightly wrapped in plastic and refrigerated for up to one week, or in the freezer for one month.

2. Store baked cookies in plastic wrap in an airtight container for up to 5 days.