Secret Family Recipies

NYC Style Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips

Instructions

• Preheat your oven to 375°F (190°C).
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined.
• Add the eggs, one at a time, beating well after each addition.
• Gradually add the flour mixture to the butter mixture, mixing until just combined.
• Stir in the chocolate chips.
• Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.
• Bake for 8-10 minutes, or until the edges are lightly golden.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Peanut Butter Bars

Ingredients

• 10 tablespoons butter room temperature, divided
• 1 1/2 cups brown sugar
• 1 3/4 cups powdered sugar
• 1 1/2 cups peanut butter
• 1 cup semi-sweet chocolate chips or milk chocolate chips

Instructions

• Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray.
• In a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.
• In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment.
• Pour over peanut butter filling and spread evenly.
• Chill until completely firm, at least 3 hours or overnight.
• Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.

Nana Dopakowski's Perogie Dough Recipe

Ingredients

• 2 1/2 c. Flour (I used 3 c.)
• 1/2 tsp. Salt
• 1/2 pint +2 TBS (1 cup +2 TBS) sour cream
• 1 egg (room temp)

Instructions

• Roll the dough as thin as paper.
• Cut out 3 inch circles and fill with 1/2 tsp. Filling.
• (Keep dough covered in bowl while rolling out other dough).
• Lightly wet edges of circles with water and fold over and press together with fingers, then use fork tines to seal.
• Lastly, prick the tops of dough before boiling.
• Drop about 4-5 in hot simmering water at a time.
• Remove when they float to top (2-3 minutes) and emerse in cold water.
• Take out and drain.
• Pat with paper towel.

3-STEP Mini Cheesecakes

Ingredients

• 2 packages (8 ounces each) Cream Cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 12 OREO Chocolate Sandwich Cookies

Instructions

• PREHEAT oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add eggs, 1 at a time, beating on low speed after each addition just until blended.
• PLACE 1 cookie in bottom of each of 12 medium paper-lined muffin cups.
• Fill evenly with batter.
• BAKE 20 minutes or until centers are almost set.
• Cool. Refrigerate 3 hours or overnight.

Disney Floridian Hotel Chocolate Chip Cookie Recipe

Ingredients

• 2 1/2 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 10 Tablespoons Butter, Softened
• 1 Cup Brown Sugar
• 3/4 Cup Powdered Sugar
• 2 Eggs
• 2 Teaspoons Vanilla
• 12 Ounce Bag Chocolate Chips

Instructions

• 1) Mix Together the flour, baking soda and salt in a mixing bowl. Set Aside.
• 2) Use a stand mixer or hand beaters to cream the butter, brown sugar and powdered sugar until light and fluffy.
• 3) Beat in the eggs one at a time, then mix in the vanilla.
• 4) Combine the flour mixture with the butter mixture.
• 5) Stir in the Chocoate Chips.
• 6) Use a 2-Tablespoon cooke scoop to scoop the dough onto a parchment paper-lined baking sheet.
• 7) Bake at 350 degrees for 13 minutes.
• 8) Allow the cookies to rest for 1 minute then transfer to a cooling rack.

Oat Pancakes

Ingredients

• 1 c flour
• 2/3 c oatmeal
• 1 tbsp. baking powder
• 2 tbsp. sugar
• 1/2 tsp. salt
• 3 tbsp. melted butter or veg. oil
• 1 1/2 c. milk (soy)
• 1 egg

Instructions

• Blend together flour, oatmeal, baking powder, sugar & salt.
• Beat milk & egg together.
• Pour this mixture & butter over dry ingredients.
• Blend only enough to mix.
• Don't over mix.

Party Potatoes

Ingredients

• 8-10 medium Russet potatoes
• 1 (8 oz.) package cream cheese
• 1 cup sour cream
• Garlic salt to taste
• Butter
• Paprika

Instructions

1. Peel, cook, and drain the potatoes.
2. Beat the cream cheese and sour cream together.
3. Add the mixture to the potatoes and beat until fluffy. (You can add a little milk to achieve your desired consistency.)
4. Season with garlic salt.
5. Transfer to a casserole dish.
6. Brush with melted butter and sprinkle with paprika.
7. Bake at 350°F for 30 minutes.

Cheese-Lovers Pasta Roll-Ups

Ingredients

• 1 egg, beaten
• 1 (15 oz.) container ricotta cheese
• 2 cups Kraft Italian Three Cheeses
• 1 tbsp. Italian seasoning (I use a little less)
• 1 (26 oz.) jar spaghetti sauce - divided
• 16 lasagna noodles - cooked
• 1/4 cup grated Parmesan cheese

Instructions

1. Mix first 4 ingredients together until well blended.
2. Spread each noodle with 3 tbsp. of cheese mixture - roll-up.
3. Spread 1/2 of sauce in bottom of 13x9 pan.
4. Place pasta rolls seam down in pan.
5. Top with remaining sauce & Parmesan cheese.
6. Cover with foil.
7. Bake 40-50 mins in 375° oven.
8. Uncover last 10 mins.

Chicken Enchiladas

Ingredients

• 1 whole chicken, cooked & deboned
• 16 oz. sour cream
• 6 oz. shredded cheddar cheese
• 2 cans cream of chicken soup
• 5-6 scallions, cut-up

Instructions

1. Mix above ingredients all together.
2. Spread onto tortilla shells and roll up. (I use flour tortillas; 12 total).
3. Place seam down in pan.
4. Set aside 1/2 of mixture to spread on top.
5. Sprinkle with additional cheese.
6. Bake at 350° for 25-30 mins.

Hashbrown Casserole

Ingredients

• 2 pkgs. hash browns
• 1/2 c. melted butter
• 1 tsp salt
• 1/4 tsp. pepper
• 1 can cr. of chicken soup
• 2 c. sour cream
• 2 c. shredded cheddar chse

Instructions

1. Mix together & put in 3 qt. casserole.
2. Cover & bake at 350° for 1 hr.

No Bake Cookies

Ingredients

• 2 c. white sugar
• 1/2 c. milk
• 3 tblsp. cocoa
• 1/4 c. butter or margarine
• 1/2 c. peanut butter
• 3 c. quick oatmeal

Instructions

1. Cook first 4 ingredients to a rolling boil for 3 mins.
2. Remove from heat, stir in p.b. & oats.
3. Spoon & drop onto wax paper.
4. Let cool.

Ingredients

• 1/2 cup butter melted
• 2 eggs
• 1 can whole corn drained
• 1 can cream style corn
• 1 cup sour cream
• 1 box corn bread

Instructions

1. Mix butter, eggs, corns & sour cream w/ corn bread.
2. Bake @ 350° for 35-40 m.

Sweetie Pie's Mac N Cheese

Ingredients

• 1 pound elbow macaroni
• 1 cup whole milk
• 2 can (12 oz.) evaporated milk
• 3 eggs
• 1 cup butter cut into small pieces
• 1/2 pound Colby cheese shredded
• 1/2 pound Monterey Jack cheese shredded
• 1/2 pound sharp cheddar cheese shredded
• 1 pound Velveeta cheese cubed
• Salt and pepper to taste
• 1 tablespoon white pepper
• 1 tablespoon sugar
• 1 cup shredded American mild cheddar cheese

Instructions

1. Heat oven to 350°.
2. Bring a large pot of lightly salted water to boil.
3. Cook pasta.
4. Drain and transfer pasta to a 9x13 in casserole dish.
5. Set aside in large bowl combined whole milk, evaporated milk, and eggs.
6. Mix with fork until combined.
7. Add butter, Colby, Monterey Jack, sharp, and Velveeta cheese to pasta.
8. Pour egg and milk mixture over pasta.
9. Season with salt and pepper and toss.
10. Sprinkle the top of pasta with American or cheddar cheese.
11. Bake for 30 to 45 mins or until lightly golden brown.

Long John Silver's Cole Slaw

Ingredients

• 8 cups finely chopped cabbage
• 1/4 cup shredded carrot
• 2 tbsp minced onion
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tbsp white vinegar
• 2 1/2 tsp lemon juice

Chicken and Bows

Ingredients

• 1 pkg bow tie pasta
• 2 pounds boneless skinless breast cut into strips
• 1 cup butter cubed
• 2 cans 10 3/4 ounces condensed cream of chicken soup undiluted
• 2 cups frozen peas
• 1 1/2 cup milk
• 1 teaspoon garlic powder
• 1/4 to 1/2 tsp salt
• 1/4 tsp pepper
• 2/3 cup grated Parm cheese

Instructions

• Cook pasta to package.
• Meanwhile in Dutch oven cook chicken and pepper in butter over medium heat for 5 to 6 minutes or until chicken is no longer pink.
• Stir in the soup, peas, milk, garlic powder, salt and pepper.
• Bring to boil. Reduce heat.
• Simmer uncovered for 1-2 mins until heated thru. Stir in cheese.
• Drain pasta - toss w/ chicken mix.

Orchette "Little Ears" Pasta with Wild Mushroom Cream Sauce

Ingredients

• 12 ounce orchette pasta
• 2 tablespoon olive oil
• 1 pound assorted mushrooms wiped clean and trimmed of stems thinly sliced.
• 1/4 cup chopped shallots (1 shallot)
• 1 tablespoon chopped garlic
• 2 teaspoon thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 tablespoons butter
• 2 cups or more of heavy whipping cream
• 1/2 cup parm cheese
• 2 tablespoon chopped chives

Instructions

• Boil pasta per pkg.
• In large saute pan heat olive oil over medium high heat, add mushrooms and cook stirring until almost cooked.
• Add shallots garlic thyme salt and pepper and cook stirring until fragrant (2 mins).
• Add cream increase to high heat and bring to a boil Reduce the heat and simmer until sauce thickens enough to coat the back of a spoon about 5 mins
• add parm and adjust the seasoning to taste.

Cookie TIPS

Take any recipe and modify it!

Flour

• Cake Flour = Softer
• Bread Flour = Chewier
• Less Flour = Lacey
• More Flour = Doughier

Sugar

• White Sugar = Crispy
• Brown Sugar = Moist

Butter

• Warm / Melted = Chewy
• Creamed = Light & Firm
• Extra = Tenderness

Leavener

• Baking Powder = Cakey
• Baking Soda = Coarse

SPICE TIPS

SUGAR TIPS