Sunday, April 17, 2011

Marsha's Monster Cookies

1 1/2 c sugar
2 1/4 c brown sugar
1 c butter
3 c peanut butter
6 eggs
2 t vanilla
9 c oatmeal
4 t baking soda
2 c chocolate chips
1 c chopped nuts
3 c raisins

Mix the first 6 ingredients thoroughly. Add the oatmeal and soda. Mix well. Add c.chips, nuts, and raisins, again mixing well.

Drop by Tablespoonfuls onto cookie sheet (makes large cookies). Bake at 325 degrees for 20 minutes.

Chocolate Chip Cookies

1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 t vanilla
2 eggs
2 1/4 cups flour
1 t baking soda
1 t salt
2 cups semi-sweet chocolate chips

Beat butter, sugar, brown sugar and vanilla until creamy. Add eggs and beat again. Add flour, baking soda, and salt. Beat. Stir in chocolate chips.

Drop by teaspoon onto cookie sheet. Bake at 375 degrees 10-12 minutes. Remove from cookie sheet onto waxed paper to cool.

Option: Bake dough in a greased 15"x10" baking pan, 20 minutes at 375 degrees. Cool and cut into 2" squares.

Wednesday, April 13, 2011

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked
4-6 flour tortillas
1 can (or 1 1/2 cups homemade) refried beans
1 cup salsa, divided
1 1/2 cups cheese, divided
1 can Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Pretty spicy, so use less salsa, if desired. Add chopped green chilies and/or sliced olives for added flavor.

Sunday, April 10, 2011

Crock-Pot Yogurt

8 cups organic whole milk (2% also works but you get more whey)
1/2 cup organic live/active plain yogurt

Optional: 2-3 T vanilla for a slightly vanilla-y flavored yogurt

1. Pour milk into the Crock-Pot. Add vanilla, if desired. Cover and cook on low for 4 hours.

2. Leave the cover on and unplug the Crock-Pot. Let it sit for 5 1/4 hours.

3. Scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 12 hours in a warm room.

4. Strain the yogurt in a fine sieve (or use a teatowel, cheesecloth, or 2 layers strong paper towels, ie Viva) for one hour to get the whey, and thus a thicker yogurt. You should get 1-2 cups of whey for this amount of yogurt. Store the yogurt and whey for up to two weeks in the frig.

The yogurt is yummy with a little organic brown sugar, or with fruit in a smoothie. Use the whey to thin smoothies if the fruit you add makes it too thick.

If your Crock-Pot is big enough, this recipe is easily doubled, using the same amount of time in each step.

(Original recipe from Jamie. Thanks!)