Saturday, August 21, 2010

Coconut Chocolate Delights

Coconut Chocolate Delights
Courtesy of
Yield: 20 cookies

3/4cup Fisher® Roasted and Salted Almonds
1 1/2  cups coconut
1/2cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3cup Hershey’s® baking cocoa
1/3cup Hershey's® milk chocolate baking chips

Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.

Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.

For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.

Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.
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Sunday, August 8, 2010

The Best Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies

1 cup Crisco Butter Flavor Shortening (1 stick)
1 cup Sugar
1 cup Light Brown Sugar (firmly packed)
3 eggs
2 tablespoons Milk
1 1/2 teaspoons Vanilla Extract
1 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 cups Quick Cooking Oats
1 cup Chocolate Chips
1 cup Pecans (or Walnuts)

Heat oven to 375 degrees F.  In a large bowl (we use the Kitchen Aid mixer), blend the Crisco with the sugars, adding the sugar gradually.  Add the eggs (one at a time), milk and the vanilla; beat well until mixture looks somewhat fluffy.  I use the paddle mixer on the Kitchen Aid for this - not the whisk.  In a small bowl, mix together your flour, salt and baking soda. Add the dry ingredients to the wet mixture in the bowl 1/2 c. at a time; beat well.  Add the oats 1/2 c. at at time.  If you are using a Kitchen Aid or any other heavy duty stand mixer - this is the reason you will want to use the paddle attachment.  Otherwise, if you are using a hand mixer, you will want to mix the oats and the remainder of the ingredients in by hand.  Once the oats are incorporated, add your chocolate chips and finally your nuts (pecans or walnuts).  Drop by rounded tablespoonfuls, about 2 inches apart onto ungreased cookie sheets.  Back for 13 to 15 minutes or until golden brown.  Be very careful to not let the cookies brown too much or they will be very crisp after cooling - especially the next day.  Remove the cookies and let stand for 5 minutes.  Transfer cookies to a plate or some other surface to finish cooling.  Of course make sure to taste one while they are still hot and gooey - YUM!

Makes about 42 cookies
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Sunday, August 1, 2010

Slow Cooker Chicken Marsala

I made this last Sunday, but completely forgot to take a picture of mine - because I wasn't feeling very well. 

Slow Cooker Chicken Marsala
Courtesy of

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 ounces) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth (I used 1/2 a cup of each)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Spray 4-5 quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over everything.

Cover; cook on low heat setting about 5-6 hours.

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to high; cover and cook about 10 minutes or until sauce is thickened slightly.

Return chicken to cooker. Cover and cook on high heat setting 5 minutes longer or until chicken is hot.

To serve, spoon mushrooms mixture over chicken breasts and sprinkle with parsley.

In the photo - they served it over white rice, but we chose to have ours over egg noodles instead. This makes a simple easy dinner when served with a salad.
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