Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe!! The BEST I've found YET!!!

1 c (2 sticks) butter - no substitutes
3/4 c packed light brown sugar (not the cheap stuff)
1/2 c granulated sugar
1/4 c light corn syrup
1 egg
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) semi-sweet chocolate chips (or as Marnee suggested, cubed snicker pieces can be substituted, makes them gooey and sticky so just let them cool before eating)

Whip the butter until light and fluffy. Add sugars, syrup, vanilla, soda and salt. Beat the egg separately and add. Add the flour and chocolate chips. SECRET: the less mixing the better. Just enough to combine the ingredients.

Bake at 350 for 8-12 minutes (I take them out early so they will be soft and chewy)

The Machine Shed's Baked Potato Soup

The Machine Shed's Baked Potato Soup

2 1/2 pounds baby red potatoes, quartered
1/2 pound raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish

Boil potatoes in water to cover 1 minute. Drain; set aside.

In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. Drain grease and return bacon, onions and celery to pot.

Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil.

In heavy, large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.

Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.

Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions. Makes 6 to 8 servings.

Crusty Soup Bread Bowls

Crusty Soup Bread Bowls (Makes 4 bowls)

2 Tbsp yeast
2 c warm water
1 Tbsp sugar
2 tsp salt
5 c flour
cornmeal

Dissolve yeast in warm water. Add sugar, salt and 3 cups of flour. Beat 3 minutes, gradually adding remaining flour to make a stiff dough. Knead until smooth and elastic. Place in greased bowl and cover. Let rise until it doubles in size. Punch down and dived into 4 pieces. Form each piece into a smooth ball and place on cookie sheet that has been sprinkled with cornmeal. Cover and let rise until it has doubled in size. Bake at 375 for 25 minutes. Cool. Cut off tops and scoop out bread. Use scooped bread for dipping.

Roman Salad

Roman Salad

4 tsp. toasted sesame seeds
1 c. slivered almonds toasted
(To toast, bake for 5 minutes at 350 degrees)

4 cooked chicken breasts (2 cups)
1 16oz bag cole slaw mix
6 stalks green onions sliced thin
6 stalks celery sliced
2 pkgs chicken flavored top roman noodles (uncooked and crumbled)

Combine all above ingredients in a large salad bowl. Mix salad dressing and pour over cole slaw mixture.

Dressing:

4 Tbs. Vinegar
1/2 c oil
4 tsp. sugar
1 1/2 tsp salt
2 pkgs chicken flavored top roman seasoning

Beat or whip for 1 minute.