i just tried this really awesome chocolate chip cookie recipe today and everyone loved it! thought i would share with you ladies!
1 cup shortening
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
i found a new recipe that emily and i had tonite and both loved!! hopefully you girls, and yer children, will like it also! to make it even better, i got it from a "healthy family cookbook" that a family friend gave to me...
Tuna Noodle Casserole
8 oz. egg noodles
1 tbsp veg. oil
1 celery stalk
1 small carrot, chopped
1 small onion, chopped
1/2 tsp pepper or more to taste
1 (10 oz) can of cream of mushroom soup
1/2 cup milk
2 cans (6oz) tuna, drained
1/4 grated cheddar cheese
1. put large pot of water to boil. cook the egg noodles according to package directions. drain in a colander. rinse under cold water and set aside.
2. in the same pot, heat the veg. oil, saute the veggies and pepper for 3-5 mins. until crunchy. romvoe from the heat.
3. return noodles to the pot with the veggies. add the cream of much. soup and the milk. stir. add the tuna and gently mix the ingredients together.
4. pour the mixture into a medium sized baking dish which has been lightly greased.
5. sprinkle grated cheddar cheese evenly over the top. bake for 1/2 hr. or until heated through.
Preheat the oven to 350 degrees F (175 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
Cabbage roll casserole
1 lb. lean ground beef
1 diced onion
1 Tbsp. Worcestershire sauce
2c tomato sauce (I make ours homemade from canned tomatoes, garlic, onion & olive oil)
1/2c V8 juice
1/2c brown rice
3 cups chopped cabbage
onion powder & garlic powder to taste
salt & pepper to taste
Brown ground beef. Add onion, salt, pepper, onion powder, garlic powder and Worcestershire sauce and cook until golden. Drain excess fat. Stir in cabbage, tomato sauce, V8 juice and rice. Place in a casserole dish. Cover and bake for 1 hour at 350F (until cabbage is tender and sauce is fairly well absorbed).
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste.
Prepare the egg noodles according to package directions and set aside.
In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
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