SOFT CHOCOLATE CHIP COOKIES

"Everybody wants this recipe when I take them in for a carry-in. 

Ingredients

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

DESSERT CREPES

"Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit."

Ingredients

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

Directions

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

COWBOY CAVIAR

Serve with tortilla chips. Very addicting!"

Ingredients

• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup Italian-style salad dressing
• 1/2 teaspoon garlic salt

Directions

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

TACO SEASONING

"Depending on how spicy you and your family like your dishes, use as little or as much as you want."

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

FRUIT SALSA WITH CINNAMON CHIPS

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

BAKED SOY LEMON CHOPS

"These pork chops are light but very tasty! The longer you marinate your pork, the better it tastes. And it's baked, so a lot of the pork fat is baked right off! Serve with a fresh garden salad and mashed potatoes for a terrific meal."

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 4 pork chops

Directions

1. In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.

GENERAL TSAO'S CHICKEN

Ingredients

• 4 cups vegetable oil for frying
• 1 egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 pinch white pepper
• 1 cup cornstarch
•  
• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup white sugar
• 1/4 teaspoon ground ginger
• 3 tablespoons chicken broth
• 1 tablespoon rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
•  
• 2 teaspoons cornstarch
• 1/4 cup water

Directions

1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

SPINACH SAUSAGE AND FETA QUICHE

INGREDIENTS

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2

cup finely crushed garlic and butter croutons

1

cup shredded Cheddar cheese (4 oz)

4

oz smoked turkey sausage, sliced

1

box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and chopped

2

tablespoons finely chopped onion

1

cup crumbled feta cheese (4 oz)

4

LAND O LAKES® Eggs

1 1/2

cups half-and-half

1/4

teaspoon salt, if desired

1/8

teaspoon pepper

8

cherry tomatoes, cut into quarters

DIRECTIONS

• 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate or quiche pan as directed on box for One-Crust Filled Pie.
• 2Cover bottom of pie crust with crushed croutons; sprinkle with Cheddar cheese. Layer sausage slices on cheese; top with spinach, onion and feta cheese.
• 3In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended; slowly pour into pie crust.
• 4Bake 45 minutes. Cover crust edge with strips of foil. Bake 5 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Garnish with tomatoes.