As I have stated before, I like reading Joanne Fluke’s Hannah Swensen mystery series. The books are fun and easy to read. The added bonus is the author provides recipes. I have found the recipes for watermelon cookies and pretzel chocolate chip cookies in her book. This is another one of her recipes found in the Lemon Meringue Murder.
I made these cookies once and I remembered people raved about their taste. They couldn’t believe the secret ingredient in these cookies. I do not know where I put my copy of the Lemon Meringue Murder so I lost the recipe. This week I decided to google the recipe and got lucky.
These cookies are addictive! I don’t know how many cookies I ate after I baked two cookie sheets worth. (The rest of the dough is in the fridge waiting to be baked.)
Stars of the recipe:
- 1/2 cup of butter, melted (2 stick)
- 3-1/2 cup of sugar
- 2 beaten eggs
- 1 can of condensed tomato soup (the secret ingredient)
- 2 tsp. ground cinnamon
- 2 tsp. ground nutmeg
- 2 tsp. baking soda
- 2 tsp. salt
- 2 cups of raisins (golden or regular)
- 2 cups chopped walnuts
- 4-1/2 cup of flour (does not need to be sifted)
- Melt butter in microwave.
- Add sugar and then let it cool.
- Mix in beaten eggs.
- Add tomato soup and beat together.
- Stir in cinnamon, nutmeg, baking soda, and salt.
- Add the raisins and walnuts.
- Add flour 1 cup at a time until it is incorporated.
- Let the dough rest for 10 minutes.
- Drop by teaspoons on a greased cookie sheet.
- Bake at 350 degrees for 8 to 10 minutes
- Cool slightly.
- Transfer to a wire cooling rack to finish cooling.
Makes around 10 dozen cookies.
I found this recipe right after hubby and I got married. It was in our regular main dish rotation for a few years. The ranch chicken legs were also a go to recipe for when I entertained family members. During the past few years, I have made it infrequently. So when I found chicken legs on sale, I decided to put it on our menu.
I love how simple this recipe is and how tasty the chicken is.
Ranch Chicken Legs
Stars of the recipe:
- chicken legs (I would try to have 2 legs per person)
- 1/2 cup of bisquick (More if needed ~ really depends on the number of chicken legs.)
- 1 package of dry ranch dressing mix
- 2 Tbsp. butter
- In a ziplock bag, place bisquick and ranch dressing. Mix well. Set aside.
- Preheat oven to 400 degrees.
- Place butter in a 9 by 13 baking dish. After the oven is done preheating, place the pan in the oven until the butter is melted.
- Once the butter is melted, pull the baking dish out of the oven.
- Dredge each piece of chicken in the bisquick-ranch mixture. Make sure each piece is coated. Place each chicken leg in the baking dish skin side down.
- Bake at 400 degrees for 20 minutes. Pull the baking dish out of the oven.
- Flip the chicken and then bake for an additional 15 minutes.
I had a coupon for the new Philadelphia cooking creme and they were also on sale this week so I decided to try them. Since I had never made a pot pie, I decided to try it using the cooking creme. It ended up being delicious. My hubby gobbled it up which is saying alot. The Wee One and the Imaginative One did not like it. They ate some of it but it was not their favorite.
Chicken Pot Pie
Stars of the Recipe:
- 2 cups of cooked chicken
- 2 cups of frozen mixed veggies
- 1 small tub of cream cheese
- 2 Tbsp. milk
- 1/2 to 1 Tbsp. garlic powder
- 1 ready to bake pie crust
- Mix the veggies, chicken, and cooking creme together in a bowl.
- Place mixture in a 9 inch pie pan.
- Place the pie crust over it. Score the pie crust.
- Place in a 400 degree oven for 30 minutes.
I’m not endorsed by Philadelphia Cooking Creme. I just enjoyed this product.
Updated on June 21, 2016 – The Philadelphia Cooking Creme has been discontinued so I looked up how to make the cooking creme. I’ve update the recipe with the ingredients needed to make the savory garlic cooking creme.
Last week, I found deals on red potatoes, roast, chicken legs, and steak. Since the red potatoes were on sale for a dollar for 3 pounds, I decided to change up when I’m going to make the Italian chili and beef stew. Wednesday is suppose to be rainy (again) so I’m going to make the stew then. This week’s deals are on ground chuck and chicken breasts.
Monday – spaghetti with homemade sauce, corn, and crescent rolls
Tuesday – White Castle burgers, potatoe chips, and cucumber slices
Wednesday – beef stew with biscuits
Thursday – apple cinammon pancakes, eggs, and bacon
Friday – cheddar brats, fried potatoes, veggies
Saturday – leftovers