the kitchen

Chewy. Coconut. Cookies. Coconut anything makes me smile, just so you know. Here's my own adaption from an online recipe. 1 c margarine 1 c brown sugar (packed) 1 c white sugar 2 eggs 1 tsp vanilla 2 tsp coconut extract (optional, but oh so good!) 1 1/2 tsp baking soda 1/2 tsp salt 3 c flour 3 c coconut Optional: 1-2 cup pecans Cream sugar and eggs and such. Add the dry stuff. Bake until golden brown (8-10minutes) at 375*. 4-5 dozen depending on size.

Adapted from LaRue Pack Named by Kyle Larsen 6-8 c Mixed Greens 2 cans Mandarin Oranges (drain well) 1/2 c Cranberries 1 c Grapes (sliced in half) 1/3 c Pecans 1/4 c Diced Red Onion Bacon- crumbled (optional) Dressing: 1/2 c Mayo 1/2 c Honey 1/4 c Orange Juice 2 TBS Orange Peel Zest

MIX WELL: 4 cups Shredded Apples (Peel if you wish, de-core first) 1 c Shredded Carrots 1 c Coconut 1-2 c "Raisens" {you can be very creative with this portion.  And it's very forgiving whether you use 1 cup or up to 2 cups....but some options for ingredients in an amount and combination are: craisins, raisins, flax seeds, sunflower seeds, walnuts, pecans, almonds, wheat germ, dried blueberries, or in my case, more coconut!  I have found that CHOCOLATE CHIPS, unfortunately, DO NOT taste so great with this recipe, but if you must, go for it. Just know you've been forewarned.} THEN ADD: 4 cups Flour (Wheat, White or a combination is fine.) 2 c Sugar 4 tsp Baking Soda (or 1 1/3 TBS) 1 tsp Salt 1 TBS Cinnamon 1TBS Cloves  AND LASTLY ADD: 1 1/2 c Oil 1/2 c Milk 1 TBS Vanilla 3 Beaten Eggs Fill greased or lined (reg or mini- although mini only bake for 12-14 min) muffin tins 3/4 full and bake at 350* for 20-25 minutes.

1.5 c Butter Flavored Crisco 2.5 c firmly packed Brown Sugar 1/4 c Milk 2 TBS Vanilla 2 Eggs 2 tsp Salt 1.5 tsp Soda 3.5 c Flour 2 c Semi-Sweet Chocolate Chips Mix  in order and mix well, then bake for 7 minutes at 375*. You can add a cup of Pecans if you wish, but cut back the Chips by 1/2 cup. Let the cookies cool/continue to cook on the cookie sheet for 2 min before transfereing them. I let them cool on a brown paper bag, instead of on cooling racks most of the time.  Trust me, it's smart.

I cheat lots of times.  My Cheddar Chicken recipe comes from a chef I totally admire: Jamie at jamiecooksitup! Crispy Cheddar Chicken Jamie's picture of dinner. www.jamiecooksitup.blogspot.com Time: 15 minute prep + 45 minutes baking Yield: 7 servings Recipe from adapted from What's Cookin' Chicago via Pinterest   In RED , is what I use or have adapted: Chicken: 4 -8 large chicken breasts Depends on size of chicken breast I guess! 2 Only 1 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk No Milk , I just rinse chicken well. 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   14 ounce can cream of chicken soup 2 T sour cream 2 T butter 1/4 c water   1. Cut each chicken breast into 3 large chunks.  2. In a small food processor grind up the ritz crackers.  3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the crac...

1 (12 oz) pkg wonton wrappers 1 lb pork sausage 2 cups shredded colby cheese 1 red pepper chopped 2 bunches green onions, sliced 1/2 c. ranch salad dressing Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.  In a large skillet, cook sausage over medium heat until no longer pink; drain, stir in the cheese, peppers, onions and salad dressing.  Spoon a rounded tablespoonful into each wonton cup.  Bake for 6-7 minutes or until heated through.  

4 limes (or apprx. 1/2 c Lime Juice) 1 cup sugar 6 cups cold water 1/3 c sweetened condensed milk Mix cold water and sugar very well.  Chill until ready to serve.  Squeeze all juice out of limes, if you're using fresh limes.  Mix with the sugar water.  Add milk.  Blend again.  Serve immediately with lots of ice.  This does not keep well,  so don't make in advance.  Served over Sonic Ice, and you're in heaven.