Karyn’s Cookbook Recipes

1. Karyn’s Cookbook Recipes 4th Period

2. Chocolate Chip Cookies • Ingredients: • 2 cups + 3 Tablespoons all-purpose flour3/4 teaspoon baking soda3/4 teaspoon salt3/4 cup (1 1/2 sticks) butter, softened to room temperature* 1 Tablespoon milk1 cup packed light brown sugar1/2 cup white sugar 1 large egg1 large egg yolk2 teaspoons vanilla extract1 1/2 cups (9 ounces) semisweet chocolate chips** • *melt the butter if you prefer chewier textured cookies • **increase to 2 cups (12 ounces) if you like a lot of chips in each cookie (this will also increase the overall sweetness of the cookies) • Directions: • 1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. • 2. Sift together the flour, salt, and baking soda, set aside. • 3. Using a mixer; cream together the butter, milk, brown sugar, and white sugar until thoroughly blended. • 4. Add in the egg, the egg yolk, and vanilla and mix until well blended and smooth (about 1 minute). • 5. Slowly blend in the flour mixture and mix until just combined. Do not overbeat. • 6. Add the chocolate chips, and mix until they are evenly distributed throughout the batter (about 30 seconds). • 7. Drop by rounded 2 Tablespoons (use a cookie scoop or combine 2 Tablespoons of dough into a rounded drop) onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used. • 8. Bake for 9 to 11 minutes in the preheated oven. The cookies should have golden brown edges and soft centers. • 9. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely. • http://www.momswhothink.com/cookie-recipes/chocolate-chip-cookie-recipe.html

3. Peanut Butter Cookies • 1/2 cup granulated sugar • 1/2 cup packed brown sugar • 1/2 cup peanut butter • 1/4 cup shortening • 1/4 cup butter or margarine softened • 1 egg • 1 1/4 cups Gold Medal® all-purpose flour • 3/4 teaspoon baking soda • 1/2 teaspoon baking powder • 1/4 teaspoon salt • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm. • Heat oven to 375ºF. • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar. • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack. • http://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d

4. Blueberry Cheesecake • Ingredients • 1 cup graham cracker crumbs • 2 tablespoons white sugar • 1/4 cup melted butter • 2 (8 ounce) packages cream cheese, softened • 1 cup sour cream • 3/4 cup white sugar • 1 teaspoon vanilla extract • 2 tablespoons all-purpose flour • 4 eggs • 2 cups frozen blueberries, dry pack • 1/3 cup blueberry jelly • Directions • Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch spring form pan. • Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time. • Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch. • Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve. • http://allrecipes.com//Recipe/blueberry-cheesecake/Detail.aspx

5. Tacos Ingredients • 1lb ground beef • chili powder • 1 jar of taco sauce • Lettuce • Tomatoes • Hard/soft shell taco shells Instructions • Brown the ground beef • Add chili powder and half taco sauce • Cut lettuce and tomatoes

6. Chicken quesadillas • Ingredients: • 1 Tablespoon Oil • 250 grams Oaxaca Cheese (or mozzarella or string cheese as a substitute) • 4 Corn Tortillas • Directions: • Place a skillet over medium-heat and add the oil. Once heated, place a tortilla in the skillet. Shred some cheese, and add the desired amount on top of the tortilla. • Fold the tortilla in half, forming a half moon shape. When you see that the cheese is melting, flip the quesadilla over so the other side gets warm, too. This process should only take a minute or two. As soon as you see that the tortilla is getting crispy, remove it from the skillet and place it on a plate. Keep the quesadilla warm while you repeat the same process with the other tortillas. Add sour cream and salsa if desired. • Remember, you can add whatever filling you want. So, along with the cheese, add mushrooms, rajas, chorizo with diced potatoes, or shredded chicken or beef. Enjoy! • http://mexicofoodandmore.com/appetizers/easy-quesadilla-recipe.html

7. Pancakes Ingredients • 1 cup all-purpose flour • 1 tablespoon sugar • 2 teaspoons baking powder • 1/2 teaspoon salt • 1 egg • 3/4 cup milk • 1/4 cup shortening, melted Directions • In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened. • Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. • http://allrecipes.com//Recipe/fluffy-pancakes/Detail.aspx

8. Taco soup • Ingredients: • 2 pounds ground beef • 1 large onion, chopped • 1 can pinto beans • 1 can whole kernel corn ,drained • 1 can stewed tomatoes - Mexican style • 1 can Rotel tomatoes • 1 pkg. taco seasoning mix -(opt.) • 1 pkg. original hidden valley ranch dressing(dry) • 2 1/2 cups water or more, to make soup broth • Preparation: • Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too. • http://southernfood.about.com/od/soupandstew/r/bl30414v.htm