Chocolate Chip Cookies:

Prep: 10 minutes       Oven: 375 degrees      Yield: about 5 dozen

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (opt.)

Preheat oven to 375 degrees.

Combine flour, baking soda and salt in a small bowl. Beat both sugars with vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

Notes: You can use an ice cream scoop and put on ungreased cookie sheets about 2 inches apart, but you will have to bake a little longer. Cookies should be lightly browned and done around the edges. One other variation is to grease a 15x10 inch jelly roll pan. Spread dough in prepared pan and bake for 20-25 minutes or until golden brown. Cool in pan on wire rack.

Its about that time again. I had a beautiful 11 1/2 lb. turkey that i decided to do with mashed potatoes, gravy and corn.  I usually baste my turkey several times and will add directions at end of recipe.

Roasted Turkey:

Prep: 5-10 minutes      Oven: 325 degrees     Bake time: 15-20 minutes a pound


10-12 pound turkey, thawed and( giblets etc) removed.
1 apple
1 onion
1 tsp. minced garlic
Lawrys seasoning salt
pepper
garlic powder
2 sticks butter (1 cup)

1. Rinse turkey and sprinkle inside of cavity with all seasoning liberally. Place in roasting pan on a rack with the legs up. Chop apple into 6-8 pieces, removing the seeds and stem. Place inside turkey cavity. Then do the same with the onion and garlic. Melt 1 stick of butter and pour over turkey. Season well with the Lawrys, pepper and garlic powder.

2. Place in preheated oven and set timer for 1 hour. When timer goes off, take out turkey, pour the 2nd stick of melted butter over the turkey and put back in oven for 30 minutes.  Remove turkey, baste with juices and cover completely with foil. Set timer for another hour and let bake. Baste a couple more times at about 30 minute intervals, recovering with the foil everytime.  Depending on what size your turkey is will depend on the length of time you bake it.

3. Turkey is done when the joints move easily, the skin is browned nicely and has pulled back slightly from the bones. Remove from oven and let sit 15-20 minutes covered with the foil before carving.

4. Whisk about 4 Tbsps of flour into 1/2 cup cold water, set aside. Bring drippings to a boil and whisk in the flour/water mixture. Whisk about 3-4 minutes and serve.


Notes: Rinsing the cavity of the turkey with warm or hot water helps with the cooking time as it warms up the inside, especially if you're stuffing it.  You can baste less if your worried about the cooking time. I usually turn up my oven to 350 for the last 20-30 minutes to be sure on the time as I baste a lot.

Mashed Potatoes:

5-6 medium potatoes
1 stick butter
4 oz. cream cheese
salt
pepper

1. Peel and chop potatoes, place in 3qt. or bigger pot and cover with water. Bring to a boil and cook till they are tender, about 20-25 minutes. Drain water and add stick of butter and cream cheese, let stand about 3-4 minuteswith lid on, till butter is partially melted and cream cheese has softened. Using a handmixer, beat in butter and cream cheese till potatoes are whipped. Season to taste with salt and pepper. If potatoes are too thick, add a tbsp or 2 of milk or sour cream.

The best biscuits ever!!!! I've used biscuit mixes and other recipes before, but this particular one, beats them all! I've served them with all kinds of meals and usually don't have leftovers!

Awesome Biscuits Supreme:

Prep: 20 minutes   Bake: 10 minutes  Oven: 450 degrees farenheit   Makes: 10 biscuits

3 cups all-purpose flour
4 tsps. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening (see notes)
1 1/4 cups buttermilk or 1 cup milk (see notes)

1. In a large bowl stir together the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough, about 4-6 strokes or until dough holds together. Pat dough out till its about 3/4 of an inch thick. Cut the dough with a 2 1/2 inch biscuit cutter.

3. Place biscuits 1 inch apart on an ungreased cookie sheeet. Bake at 450 degrees for 10-12 minutes or until golden. Remove biscuits from cookie sheet and serve immediately.


Notes: I always use all butter and buttermilk. The flavor is unmatched. Don't overmix as that can make your biscuits tough. I usually double the batch, the leftovers are so good for breakfast with chocolate or  egg, cheese and sausage (jimmy dean). Of course honey, butter and jam as staples.

Chocolate Syrup:

1 1/2 cups sugar
3 Tbsps. cocoa
1 1/2 cups water

In a small saucepan, mix the sugar and cocoa with a whisk. Add water and bring to a boil. Lower heat to medium, stirring constantly. Cook about 5 minutes.

Serve over hot buttered biscuits for a tasty treat!

Amazing Buttermilk Pancakes

My family's favorite breakfast are my buttermilk pancakes. It's so easy to make a variety of flavors with this pancake recipe.  I can add blueberries, chocolate chips and pecans to suit each persons tastes. Served with my hot homemade syrup, it's delicious!

Buttermilk Pancakes:

prep: 10 minutes    cook: 4 minutes per batch   makes: 8 standard size or 30 dollar size pancakes

1 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk or (sour milk) see note at end of recipe
2 Tablespoons cooking oil
1 cup fresh or frozen blueberries (opt.)
1 cup chocolate chips (opt.)
1 cup chopped pecans (opt.)

1. Combine the flour, sugar, baking powder, baking soda, salt and any fruit, nuts or chocolate chips at this point and mix well. Make a well in center of flour mixture: set aside. Combine the egg, buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.

2. For standard-size pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a lightly greased skillet or heavy skillet. For dollar-size pancakes, pour or spread about 1 Tablespoon batter into a 1 inch circle onto a lightly greased griddle or skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.

Notes: Always add any fruit, nuts or chocolate chips to the dry ingredients as that prevents them from sinking to the bottom. Adding any kind of fruit etc. usually adds volume to the batter and it makes more. I double the recipe for my family, but for 2-3 people, its usually perfect. I spread the 2 TBSPS. of oil onto my hot griddle (375 degrees) or heavy skillet about medium. Buttermilk makes this recipe amazing, but in a pinch you can make sour milk.

Sour Milk: For each cup of sour milk needed, place 1Tbsp. lemon juice or white vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid: stir. Let mixture stand for 5 minutes or more before using.

Hot Homemade Syrup:

1 cup backed light brown sugar
1 cup white sugar
1 cup water
1/2 tsp. Mapleine flavor

1. Put all ingredients into a small saucepan on medium high and stir. When hot and bubbly, let simmer for 5 minutes till all the sugars have dissolved. Remove from stove and add Mapleine extract flavoring. (most stores sell it).