Chocolate Chip Cookie Pretzel Bars

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips (I also use part semi-sweet chocolate chips)
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)

Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.

Spinach Salad

Spinach Salad
(adapted by Lauralyn)
Salad:
1 bunch Romaine lettuce
1 LARGE bunch Spinach
1 pint fresh strawberries

Wash above and toss together. Serve with spinach salad vinaigrette dressing and sugared pecans.

**For large crowds:
1 large carton of spinach (can be purchased at Costco or Sam’s Club and it’s prewashed).
When using a large container of spinach, add 1 clamshell of strawberries (the large containers strawberries are sold in at Costco or Sam’s).
(Most ALL of the time, I skip the romaine and just use spinach as our family prefers it that way).

Dressing:
1/2 cup mayonnaise
3 TBPS vinegar
3 TBPS sugar
1/3 cup milk
1 tsp poppy seeds
Mix together and toss over salad RIGHT before serving

Carmelized Pecans:
½ cup sugar
½ cup butter
½ cup orange juice
1 ½ tsp salt
1 ¼ tsp cinnamon
Ground pepper to taste
1 lb. pecans

Preheat oven to 325. Line baking sheet with foil and spray with cooking spray generously! Heat butter, juice, sugar and spices in skillet until sugar is dissolved and mixture is hot and barely bubbly. Add pecans and stir well. Pour onto baking sheet and bake for about 15-20 minutes. STIR EVERY 5 MINUTES AND WATCH CAREFULLY AS THE LAST FEW MINUTES THEY CAN BURN QUICKLY. The sauce will thicken as they bake and you will be able to tell when they are done. Remove from baking pan and spread onto parchment or wax paper to cool. Break into small pieces for the salad.

TRY NOT TO EAT THE NUTS BEFORE GETTING THEM ON THE SALAD AS THEY ARE SO DANG YUMMY!!

I do not know where I got this recipe (probably from Kim) but I have adapted it from the original and changed the dressing. I do know, it is my most requested recipe and every time I serve it, it is requested. That's okay, cuz we love to share recipes!!

Barbara’s Brownies

Blend together
1 cup butter melted
2 cups sugar
2 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
Then add when cool:
4 eggs wisk then blend in
2/3 cup cocoa powder
1 cup flour
1 ½ cup chopped walnuts
1 bag semi sweet chocolate chips.
Bake in 9 by 13 metal pan at 350 for 25-30 minutes
Can under bake so you have to watch.

Martha Stewart’s Macaroni and Cheese

Cook 1 lb. Macaroni (I used a little more than 1 lb.)
Melt 2 Tbsp butter
6 slices white bread torn into pieces. Toss the butter and bread together and set aside.
Melt 6 Tbsp butter
Stir in ½ cup flour
Bring 5 ½ cup milk to a boil.
Stir in the butter and flour mixture with a wire whisk until thickens
Add:
¼ tsp nutmeg
½ tsp salt
¼ tsp cayenne pepper
¼ tsp black pepper
Add 3 cups grated cheese
Add macaroni to the cheese mixture
Pour into a dish and sprinkle the top with grated parmesan cheese and bread mixture.
Bake in oven at 375 for 45 minutes or until warm. (I just stuck it in the oven and melted the cheese)

*** I didn’t add as much cayenne as called for and added some garlic and onion powder.
I use a mixture of cheese like cheddar and mozzarella or Colby jack and use the fresh grated parmesan cheese for on top that you buy (not the kind in the green container from Kraft). I also just took some seasoned croutons and smashed them up in a baggie and placed on top of the macaroni instead of the bread and butter mixture.

Two Yummy Brownie Recipes!

Mom’s Brownies
(Grandma Lois’ -the brownie that is similar to BYU's)
2/3 cup butter
½ cup cocoa
2 cups sugar
1 tsp salt
1 tsp vanilla
4 eggs beaten well
1 ½ cups flour
***Can add 1 cup chopped nuts.

Melt the butter. Add cocoa, sugar and mix well. Beat the eggs and add to the sugar and cocoa mixture. Add the salt, vanilla and flour. Mix together. This does not need a lot of beating with a mixer. I don’t even use a mixer, just the pan I use to melt the butter in!
Pour into greased 9x13 pan and bake at 350 for 20-25 minutes. Watch! When cool, frost.

Helen Beck’s Mint Brownie
Given to me by Joy Alldredge who I taught school with in Utah
2 ¼ cup sugar
2 oz. honey
1 tsp salt
1 tsp vanilla
2 oz. cocoa
2 oz. unsweetened cocoa (melted)
1 ½ cups shortening
2 ½ cups cake flour (1 cup cake flour = ¾ cup flour + 2 TBSP cornstarch if don’t have cake flour)
1 cup eggs plus 2 more eggs
Chopped nuts (opt)

Mix dry ingredients, add shortening, honey, melted cocoa. Mix until blended, adding eggs last. Bake at 350 for 20-25 minutes. This makes a large cookie sheet pan.

Helen Beck’s Mint frosting:
1 lb powdered sugar
1/4 cup water
½ heaping cup pure vegetable shortening
1/2 scant tsp salt
Peppermint or mint flavoring,
**These brownies are so GOOD!!-very moist and just like the BYU brownie. Joy was a wedding caterer for years before she taught school .

Lauralyn’s frosting:
1 ½-2 cubes butter, depending on your taste
5-6 cups powdered sugar, & dash salt
2 tsp REAL vanilla
¼ cup cocoa
3-4 TBSP milk or canned milk
Mix the butter, sugar and milk to the right consistency. Divide the frosting BEFORE adding the cocoa. To half the frosting, add mint flavoring and green food coloring. To the other half, add the cocoa and vanilla. Mix each half well. Frost brownies first with the green frosting and then the chocolate frosting.

Kim's Chicken Spaghetti

Chicken Spaghetti

Boil 8 chicken breasts, cool, debone and cut into bite size pieces. Save the broth!

You can also use chicken breasts with the skin and bone on. Place chicken skin side up on a cookie sheet and coat with olive or canola oil and generously season with salt and pepper. Bake for 35-50 minutes in a 350 degree oven until juices run clear. You will not have the broth from this method, but the chicken is MUCH more tender and juicy! If using this method, you will need to make your own broth using chicken boullion (follow package directions) or canned or packaged chicken broth.

Either of the above methods work fine.

Cook 2 pounds spaghetti and drain

Sauté:
1 chopped onion in butter.

Add:
1 can cream of mushroom soup
1 can cream of celery soup
2 cans cream of chicken soup
2 cups of the reserved chicken broth

To the spaghetti add the onion and soups, 1 1/2 lbs grated cheddar cheese and the cooked cubed chicken. Salt and pepper to taste. If spaghetti is too dry, add enough chicken broth until very moist. Put in 2 large baking dishes and cover top with shredded cheese. Bake 25 minutes at 375. THIS MAKES A VERY LARGE AMOUNT and is great for large crowds!

Ginger Crinkles and Soft Ginger Cookies

Ginger Crinkles
The favorite and best Molasses Cookie!
(It stays soft and moist)

2 ½ cups oil
4 cups sugar
4 eggs
1 cup molasses
8 tsp baking soda
2 tsp salt
4 tsp cinnamon
4 tsp ginger
8 cups flour

Roll out golf ball size. Bake at 350 for 10 minutes.



Soft Ginger Cookies
This one stays soft too but is best for ice cream sandwiches

3/4 cup shortening
1 cup sugar
¼ cup molasses
¼ tsp salt
2 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger

Cream shortening & sugar. Add molasses, eggs and beat well. Add soda, salt, spices, and flour. Refrigerate 2 hours. Roll into balls and bake at 375 for 10 minutes.

**These are great for ice cream sandwiches. When cool, put a scoop of ice cream between two cookies and wrap in saran wrap and freeze.

Pumpkin Pie Squares

Pumpkin Pie Squares

Mix together and pat evenly in 9x13 sprayed with cooking spray baking pan:

· 1 cup flour
· 1/2 cup oats
· 1/2 cup brown sugar
· 1/2 cup butter

Bake at 325 for 10 minutes.

Mix:

· 1 large can (3 ½ cups) pumpkin
· 1 can evaporated milk
· 4 eggs
· 1 1/2 cups sugar
· 1 tsp salt
· 1 tsp cinnamon
· 1 tsp ginger
· 1/2 tsp cloves

Pour above mix onto crust. Bake at 350 for 20 minutes.

Add:

· 3/4cup chopped nuts (opt)
· 1/2cup brown sugar
· 2 TBSP butter

Mix above three ingredients with a fork and hand sprinkle onto the baked pumpkin . Continue baking at 325 for 30-35 minutes til filling is set. KEEP A WATCHFUL EYE on Pumpkin Squares!

Peanut Butter Fingers

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter, creamy
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flour
1 cup instant oats
1 6-ounce package milk chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter, creamy
1 1/2 tbsp milk

Cream butter and white and brown sugar. Blend in egg, 1/3 cup peanut butter, baking soda, salt and vanilla. Stir in flour and oatmeal. Pour into greased 9 by 13 baking pan and bake for 350 degrees for 20-25 minutes.
While bars are cooking prepare topping: Cream powdered sugar, 1/4 cup peanut butter, and enough milk to make mixture spreading consistency. Remove pan from oven and sprinkle bars with chocolate chips. Let stand 5 minutes, then spread like frosting. With knife of spatula, swirl peanut butter frosting over chocolate topping. Cook thoroughly, then cut into bars. We like to double this recipe.

Bran Muffins

1 cup 100% All Bran
1 cup raisins
Combine and pour over 1 cup boiling water then set aside
Cream together
1 ½ cup sugar
½ cup shortening
2 eggs add one at a time
Then add
2 ½ cups flour
½ tsp salt
2 ½ tsp baking soda
2 cup buttermilk
Add raisin and bran mixture to above ingredients
Then add 2 cups all bran cereal

Grease muffin tins or use cupcake liners. Bake at 400 degrees for 20 minutes.
Remaining batter can be stored in refrigerator for up to 5 weeks
Note: When I make this we never add the raisins
You can use half whole wheat flour and half all pourpose flour.