Chocolate Chocolate Chip Cookies

I have the wonderful job of baking cookies and cheesecakes for the Community Mennonite Church retreat this weekend. The weather isn't looking great, but the food will be amazing! For these wonderful women I have pulled out a recipe from my Camp Moose Lake kitchen help days. Cookies have always been my favourite (yes, I still spell the Canadian way sometimes) since I was a child. My mother would let my sister and I bake cookies whenever we wanted to, however she would abandon the kitchen promptly as we (I) spilled flour, sugar, and other things on the floor. Well, many years later I am still baking cookies, and still spilling things on the floor. I guess somethings never change!



Here is the recipe:

1 cup butter
2 eggs
1 1/2 cups sugar
2 tsp vanilla
3/4 pkg. chocolate chips (the recipe also says you can use peanut butter chips)
2/3 cup cocoa
3/4 tsp baking soda
1/2 tsp salt
2 cups flour

Cream butter, sugar, eggs, and vanilla till light and fluffy. Combine flour, cocoa, soda, salt and add to mixture. Stir in chips. Bake at 350F for 7-9 minutes.   Enjoy!

Halloween Bars

Jordan requested one if his favorite desserts before my last trip, usually made by his mom. I usually bake this too long and they get dry, but not this time! He ate almost the full 9x13 in 4 days. 

Here is the recipe, its so easy it barely counts as baking! 

1/2 cup margarine/butter (of course I used butter) 
1 1/2 cup graham cracker crumbs 
1, 14 oz can sweetened condensed milk 
1, 12 oz pack semi sweet chocolate chips 
1 cup peanut butter chips 

Preheat oven to 350F. 

In 9x13 pan melt butter in oven. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk over crumbs. Top with chips, press down firmly. Bake for 20 minutes, DO NOT over bake. Enjoy! 

Oh, I haven't blogged in a long time, so I guess I'm back, ready to share the best food that I make...

Mother's day quiche

This mother's day we celebrated with a lovely brunch. I made these mini quiches to satisfy everyone's preferences! Here is the recipe, from the more with less cookbook.

Preheat oven to 425.

Mix
3 tbsp oil
3 cups shredded potatoes

Press into a 9" pie pan, or 8 ramkins.

Bake for 15 minutes until slightly browned.










 Remove and layer on
1 cup shredded cheddar cheese
3/4 cup cooked sausage or bacon
1/4 cup onion(I left this out)
I also added mushrooms

Beat together:
1 cup rich milk(add some cream)
2 eggs
1/2 tsp salt
Dash of pepper

Pour egg mixture over other ingredients. Sprinkle with parsley flakes.

Bake at 425 for 30 minutes until lightly browned. Enjoy!

Triple Berry Cobbler

We make this cobbler every year at the annual FMC Youth Group Pork Dinner. The berries include raspberries, blueberries and blackberries!

You will want to scale this down since it makes a 11x15 pan!

1- 48oz bag triple berry frozen fruit

1/2 cup flour

1/4 cup sugar

dump all this into the bottom of the pan and mix

Using a food processor or a fork, combine the following till crumbly.

1 1/4 cups butter

2 1/4 cups oatmeal

2 1/4 cups brown sugar

2 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

Crumble over the fruit filling. Bake at 350 till fruit bubbles, around 30-45 minutes.

Another Cinnamon Roll Recipe

I've been making different cinnamon roll recipes lately, since Jordan has been eating them every morning (got to be better then doughnuts!). I have quite a few recipes that I like, but I tend to rotate through them. My favorite right now is the bun and cinnamon roll recipe from the Mennonite Girls Can Cook recipe book. It's easy, fast and always turns out for me!

You can find the recipe here: http://www.mennonitegirlscancook.ca/2010/02/buns-and-platz.html

and a few pics! No frosting since my picky husband won't eat them then...

Also, I will be heading the pork dinner at First Mennonite Church this week, where a favorite dessert is triple berry cobbler. I will post the recipe later this week.

Sausage Corn Chowder

This recipe is also from my mother-in-law, and is fantastic for a cold winter day (which we finally got a few of in Kansas!). Jordan's not a big fan of soup, but this is one that he will actually eat. It's also easy to make as you basically dump a few cans of things together, but who can complain about that....

Here it is:

1/2 lb italian sausage
1/2 cup chopped onion
2 tsp minced garlic
2 cups milk
10 3/4 oz can - cream of chicken soup
1 cup corn
1 medium tomato, chopped
1 - 4 oz can diced green chilies (I sometime substitute the tomato and green chilies for rotel)
1/4 cup chopped fresh cilantro
1/4 tsp cayenne pepper
1 cup shredded monterey jack cheese

Cook sausage, onion and garlic. Drain fat. Stir in milk, soup, corn, tomato, chilis, cilantro and pepper. Bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes. Stir often. Add cheese, cook until it melts. Makes 4-6 servings.

No Bake Peanut Butter Cookies

These no bake cookies are easy to make and wonderful to eat! This recipe is my mother-in-law's, and so she gets all the credit. I usually make them in muffin tins.

Here's the recipe:

1 stick margarine
1 1/2 cups sugar
1/2 cup milk
1/4 cocoa

Bring to a boil. Add:

3 to 3 1/2 cups quick oats
1/2 cup peanut butter
2 tsp vanilla

Mix well into boiled syrup. Using a cookie scoop, or a tablespoon, drop into muffin tins. Store in the fridge.

Enjoy!