Monday, February 12, 2018

Penuche Frosting

This recipe is from my Nanna. 
1/2 cup of butter
1 cup brown sugar
1/4 cup of milk
1 3/4-2 cups of powdered sugar

Melt the butter in a saucepan. Then add the brown sugar. Boil and stir over low heat for two minutes. Add the milk and bring back to a boil stirring constantly. Then cool to lukewarm. Gradually add the powdered sugar while beating with an electric mixer. Then spread on a cooled cake. Makes enough to frost the top of a 13x9 cake
(Best on spice or carrot cakes) 

Mrs. Fields Chocolate Chip Cookies

This recipe was given to my mom by a close family friend. Here is the story it came with:

"A woman from the American Bar Association called Mrs. Fields Cookies and asked for the recipe. She was told there was a "two-fifty" charge for the recipe. She assumed it was $2.50, and charged it to her Visa. When she received her statement and discovered that it was indeed "two-fifty"; Two HUNDRED and Fifty dollars. In order to get her money's worth she is passing it on to everyone. Make a copy and give it to a friend with a blessing." 

Mrs. Fields Cookies

Cream Together:
2 cups Butter
2 cups Sugar
2 cups Brown Sugar

Add: 
4 eggs
2 teaspoons of vanilla 

Mix Together: 
3 1/2 cups flour
7 cups oatmeal (put small amounts into a blender and blend until it turns to powder. Measure first, then blend)
2 teaspoon salt
3 teaspoon baking powder
3 teaspoon baking soda

(Add, if needed splash of milk, if mixture is dry)

2 12oz bags of chocolate chips 

Cream butter and sugars
Add eggs and vanilla 
Add dry ingredients gradually (adding milk if needed) 
Stir in chocolate chips 

Drop by 1oz balls (2 tablespoons) about 2 inches apart on  parchment paper lined baking sheets and bake for 12-15 minutes until lightly browned around the edges. 

Let set on sheet for 1 minute and the move to cooling rack, repeat
Makes about 60 cookies 

Chicken Rice Casserole

Chicken Rice Casserole 
4-6c cooked rice
22.6 oz can of cream of mushroom soup 
2-3 cups cooked shredded/diced  chicken 
3/4 c of each diced onion and diced celery
1 cup green olives with pimentos, diced (optional)
1 c of mayonnaise 
1 c of panko breadcrumbs
2-3 tablespoons of melted butter 

Preheat oven to 375
Combine Panko with melted butter, set aside 
Combine the soup, mayonnaise, rice, onion, celery and olives (if using) in a bowl and stir together
Stir the shredded chicken into the rice mixture
Pour into a greased 13x9 casserole dish 
Top with the buttered Panko breadcrumbs
Bake for 30-45 minutes or until warmed through and breadcrumbs browned

Serve and enjoy 
Note: if u don't have Panko breadcrumbs you can crush potato chips up and put them on top as well