Sunday, September 11, 2011

Almond Joy Cookies

1/2 c. unsalted butter {soft}
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla

1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. flour {whole wheat white}
1/4 c. ground flaxseed
1 c. old fashioned oats {or quick}
1/4 c. almond meal
1/4 c. finely ground coconut {unsweetened}

1 1/2 c. semisweet chocolate chips

Cream butter, sugars, egg, vanilla. Scrape and mix well. On stir speed, add dry ingredients. Use a cookie scoop or drop by rounded tablespoon on parchment paper or silpat.

Bake at 375 degrees for 10 minutes.

*Note: I like to sneak in all kinds of good grains in my cookies, thus the flaxseed and oats. You can use whatever you have on hand or add more almond meal and coconut to get more of an almond joy taste!

From the kitchen of Jennifer Gibbs

USS Midway Chocolate Chip Cookies Recipe {1945}

My daughter went on a field trip to the USS Midway and brought me home this chocolate chip cookie recipe. My husband made them today and they are THE best cookies we've ever made. SOO good!! They're deLISH right out of the oven or frozen . . . Enjoy.

1 lb butter, cream well {that isn't a typo . . . one pound!}

2 cups granulated sugar and 2 cups brown sugar: add both to butter and cream together

2 eggs, 2 tsp. vanilla: add both to the mixture

2 tsp. baking soda, 1.5 tsp. salt, 4 cups and 8 Tbsp flour: combine these and then add to the mixture

1 bag chocolate chips {large}: stir into batter. 
{we didn't have a whole bag so we used about 1/4 bag of milk chocolate chips and 1/4 bag of white chocolate chips. In our opinion they turned out perfect!}

Spoon onto sheet and bake in preheated oven at 375 degrees for 8-10 minutes.

From the kitchen of Lyric Poulson

Wednesday, August 3, 2011

A Berry Splendid Afternoon

Our Menu:
Jen, Holly, Rachel & Tiffany hovering over the berry goodness!! Yum! {The berry desserts I mean, not the cute girls}
Look at this cute girl we're all lucky to know!!
 Tiffany & Rachel
 Ambyr with some of the kiddos
 Maria & Emilie
 And more cute!

Raspberry Summer Sensation

1 pt. (2 c.) raspberry sorbet, softened
1 c. cold milk
1 pkg. (4 serving size) Jell-O cheesecake flavor instant pudding
1 tub (8 oz) cool whip whipped topping, thawed.
1 c. raspberries.

Line 9 x 5 inch loaf pan with foil. Spoon sorbet into prepared pan and press firmly on bottom of pan to form even layer. Freeze for 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.

Freeze at least 3 hours. When ready to serve, invert pan onto serving plate and top with raspberries. Let stand 10 to 15 min. before cutting and serving in slices.

From the kitchen of Holly Wallin

Andrea's Yummy Berry Salad ;)

Lots of spinach or greens of your choice.
Feta cheese
Candied walnuts
Brianna's Strawberry Dressing {store bought}

Wash greens & berries, chop avocado, mix everything together & enjoy.

From the kitchen of Andrea Clawson

Raspberry Pretzel Salad

Pretzel Crust:
2 c. crushed pretzels
3/4 c. melted margarine
3 tsp. sugar
Melt butter in pan; then spread pretzels in pan then sprinkle sugar on top of pretzels. Cook at 400 degrees for 8 minutes. Cool completely.

Cream Cheese Layer:
1 c. sugar
8 oz. cream cheese softened
8 oz. cool whip
Mix together and refrigerate for 40 minutes; then add on top of cooled pretzel crust.

Jello Layer:
6 oz. jello {raspberry or you can substitute for strawberry too}
2 c. boiling water
Mix together until dissolved.

Add 12 oz. of frozen raspberries or strawberries - whichever jello you used. {I usually cut up the strawberries because they are so big}
Chill for 20 min. then pour on top of cream cheese layer. Chill for another hour or until serving.

From the kitchen of Rachel Camp

Berries on a Cloud

6 egg whites
1/2 tsp. cream of tartar
1 1/2 c. sugar

8 oz. light cream cheese, room temp
1/3 c. sugar
2 c. light blueberry yogurt
12 oz. light cool whip, room temp
Fresh or frozen berries
Whipped cream {optional}

Mix egg whites with cream of tartar, then slowly add sugar. Beat until peaks form, then spread in 9 x 13 greased baking dish. Bake at 275 for 1 hour. Turn oven off and let sit for 1 to 2 hours. Beat cream cheese with sugar until smooth, add yogurt. Fold in cool whip and put in refrigerator to chill. Top cooled meringue with cream cheese mixture and top with fresh strawberries and blueberries. If desired, top with a dollop of fresh whipped cream.

From the kitchen of Jen Gibbs