Cookies for Spring

You can't beat Chocolate Chip Cookies any time of year! I have a favorite recipe that I change  depending on the season, so when I found a new spring-like product, pastel white baking chips, my tried-and-true recipe had another version.
These cookies were featured in the Dec. 18, 2011 blog, but it is always a favorite. I've changed the recipe  by using different pudding mixes; chocolate pudding mix with white baking chips is especially good. This recipe uses the pastel white baking chips and coconut with coconut cream pudding mix.

Spring Time Cookies               

(adaptation of Chocolate Chip Oatmeal Cookies)
1 cup butter, softened (½ cup butter, ½ cup stick margarine)
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut flavoring (or vanilla extract)
3 cups quick-cooking oats
1 ¾ cups all-purpose flour
1 package (3.4 oz) instant coconut cream pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup pastel baking chips
¾ cup flaked cocoanut

In a large mixing bowl, cream butter, margarine, and sugars. Beat in eggs and vanilla or coconut flavoring. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in baking chips and coconut.
Drop by rounded teaspoonfuls 2-inch apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.                        (originally from Taste of Home 2008)

Chicken for 100 - more or less

Our Community LinC group is now serving 2 meals a month, free to anyone in the community. The mission  is to bring people together to share food, fellowship, and connections in a faith-based event.  (LinC = Love in the name of Christ). We are regularly serving 130-150 meals each time and planning can be as challenging (and rewarding) as the preparations.
For last week's meal, the menu was Chicken Tetrazzini, Sunflower Crunch Salad, green beans, garlic bread, Jello salads, and cake. Volunteers bring salads and cakes, the rest is prepared in the church kitchen. Our recipe for Chicken Tetrazzini was a big hit. We selected it from "Food for Fifty", which made planning easier than when we've started with a family size recipe. Here I've adapted the recipe to serve 8, more of a home-style meal size.

Chicken Tetrazzini                 

                  
1 ½ - 2 pounds chicken (pre-cook and dice or shred)
Mix chicken with:
2 oz. pimiento
1 ½ teaspoon parsley flakes
Cook 12 - 16 ounces of spaghetti as directed on the package, with a small amount of salt and vegetable oil.
Saute in a skillet:
1 tablespoon butter
½ onion
½ green pepper
1 small can (4.5 oz) mushrooms
Add to vegetables and cook until thickened:
2 ½ cups chicken broth
Combine cooked spaghetti, chicken, and sauce. Sprinkle 1 ½ cup shredded Cheddar cheese over top. Bake at 350 degrees for 30-40 minutes or until internal temperature reaches 180 degrees and cheese is bubbly. 
You could also add 1 10-oz package of frozen peas when combining ingredients.

Sunflower Crunch Salad            

1 medium head cabbage (or coleslaw mix)
2 green onions, minced
5 Tablespoons sunflower seeds
1 cup toasted almonds
2 packages chicken-flavored Ramon noodles (break into small pieces)
Dressing:
¾ cup sunflower oil
6 Tablespoons red wine vinegar
2 teaspoons salt (optional)
½ teaspoon pepper
2 flavor packets from Ramen noodles

Mix salad ingredients (except noodles). Add dressing and chill. Just before serving add noodles.  Serve immediately. Serves 10-12.

Multi Tasking!

The cakes always look and taste delicious.

Pie to-go, German Chocolate Pie

I needed a quick and easy 'easy-as-pie' recipe! I like to make pumpkin pies when I need a fool-proof and quick pie to take to a church dinner, but April didn't feel like pumpkin season. So as I searched, I found this German Chocolate Pie recipe, and it truly is as easy as a pumpkin pie. I used a ready-made crust in a foil pan, and there was a bit of filling left for custard cups we enjoyed at home. This will also be a stay-at-home pie recipe. 

GERMAN CHOCOLATE PIE

1 pkg (4 oz) German sweet chocolate

¼ cup butter

1 can (12 oz) evaporated milk

1 ½ cups sugar

3 tablespoons cornstarch

⅛ teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 unbaked deep-dish pastry shell (9 inch)

½ cup chopped pecans

1 ⅓ cups flaked coconut

In saucepan, melt chocolate and butter over low heat, stirring to mix well. Remove from the heat and gradually blend in milk, set aside.

In a bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla. Gradually stir in the chocolate mixture. Pour into pastry shell. Combine pecans and coconut; sprinkle over filling.

Bake at 375 degrees for 45-50 minutes or until puffed and browned. Cool 4 hours. Chill (filling will become firm as it cools).

Strawberry Muffin Tops

A sure sign of Spring! Its Strawberry time. Strawberries are the first fruit to ripen in the spring, and even with today's global market which makes most foods available almost year-round; the appearance of fresh strawberries in the grocery store is a sure sign of spring. Strawberries have been enjoyed for centuries, in medieval times it was believed strawberries represented peace and prosperity.

Here's a recipe from the Kansas Wheat Commission that makes a good addition to breakfast, brunch or snack time. This 'muffin top' is something like a cross between muffins and biscuits. It is best fresh and warm from the oven, with the topping of strawberry jam there is no need to add anything more.

Strawberry Muffin Tops
Ingredients:
1 ¾ cup plus 2 Tbs. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
⅓ cup sugar
4 Tbs unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
1 cup buttermilk
1 ½ cup sliced strawberries
4 tsp. strawberry jam or preserves
Directions:
Preheat oven to 425 degrees F.
Measure flour and other dry ingredients; add to large mixing bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the egg, buttermilk and the berries. Using a wooden spoon, turn and cut the dough until it forms a slightly sticky ball.
Prepare baking pans; either spray with non-stick cooking spray or line with parchment paper. Scoop the dough onto the baking pans leaving at least 1 ½ inches between each muffin top. (recipe makes about 12 muffin tops) Gently press a thumb size indentation into the center. Drop a generous rounded teaspoon of the strawberry preserves into the indentation.
Bake for about 18 minutes or until golden brown. Cool slightly and serve.

"Doubtless God could have made a better berry, but doubtless God never did". - Dr. William Butler, 17th century writer