Better Bits o Brickle cookies

Better bits o Brickle cookies

1 c softened butter

1 c granulated sugar

1 c packed  brown sugar

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 eggs

3 1/4 cups all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

1 package HEATH BITS 'O BRICKLE Toffee Bits

Preheat oven to 375°.  Lightly grease cookie sheet or line with parchment paper. 

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Flatten slightly for a crispier cookie. 
Cookies are crispy on the outside and chewy on the inside. 😊

Bake 8 to 10 minutes, depending on oven or until lightly browned.

OMG Good Cookies

OMG these are good cookies

my own concoction/recipe.

3/4 cup softened butter NOT margarine

3/4 cup shortening

1 1/2 c brown sugar

1 1/2 c white sugar

1 Tbls. vanilla

2 eggs

3 1/2 c flour

2 tsp salt

2 1/2 tsp baking soda

16 ounces of chips ( I used partial bags of various chips, white and chocolates) or however many you like. I like a lot of chips in my cookies. 😀

Mix butter, shortening, vanilla, sugars well. Add eggs one at a time until well blended. Add flour, salt, soda and mix well. Then add your chips.

Using a small cookie scoop place dough at least 1 1/2 inches apart on greased cookie sheet or use parchment paper. They do spread. Pat down slightly if you like flat crispy cookies. Which is what I do. 

Bake at 375 for 10 to 11 minutes.
Let cool slightly on cookie sheet before removing them.

 Cool on wire rack, or waxed paper which is what I do. Then enjoy melt in your mouth cookies.

Makes over 6 dozen depending on how big you make them. This recipe can be cut in half. But it’s so good you really will wish you didn’t.

Cherry quick bread

2 cups flour

1 cup white sugar

3 tsp. baking powder

1/2 teaspoon salt

2 eggs

1/4 cup maraschino cherry juice

3/4 cup milk

3 Tbls. oil

1/4 tsp. almond flavoring

1 cup maraschino cherries

1/2 cup walnuts or pecans  (optional)

Grease and flour loaf pan.

Cut cherries in half and chops nuts.

Put dry ingredients in bowl, beat in eggs, milk, juice and oil and flavoring. Mix until smooth

Stir in halved cherries and chopped nuts. Pour into prepared pan.

 Bake at 350º for one hour.

Golden Corral Crab Salad

This recipe is every bit as good as the one served at the GC. I think it's even better. Last month I brought it to a pot luck and had nothing left in the bowl but the spoon. Oh so good and so simple to make. A great summer dish or anytime.

Golden Corral Crab salad

1+1/2 pound imitation crab meat

1/2 cup diced celery

1/2 cup diced green onions (both white and green parts)

1/4 cup diced green bell pepper

1/4 cup ranch salad dressing

1/4 cup mayonnaise

Directions:

Pat crab meat between two paper towels to remove excess moisture.

In a large bowl, break up crab meat. I like it shredded like GC does it.

Dice celery, green onions (white and green part) and bell pepper.

Add celery, onion and green pepper to crab meat.

Toss to blend.

Mix ranch dressing and mayonnaise.

Gently stir to coat.

Refrigerate for 1 hour before serving.