Chocolate Chip Pudding Cookies

This is a recipe that my mom makes and I think it was originally from a back of a Jello pudding box.

2 1/4 cup flour

1 tsp baking soda

1 cup butter, softened

1/4 cup sugar

3/4 cup light brown sugar, firmly packed

1 pkg (4 0z) pudding mix (I usually use vanilla or chocolate)

1 tsp vanilla

2 eggs

12 oz package chocolate chips (I also have used peanut butter chips or a 1/2 and 1/2 mixture of peanut butter and chocolate chips)

1 cup chopped walnuts, optional

Preheat oven to 350 degrees. In a small bowl, mix flour with baking soda. In a large bowl, combine butter, both sugars and pudding mix. Beat until smooth and creamy. Beat in eggs and vanilla. Gradually add flour mixture, then stir in chips and nuts. The batter will be stiff.

Drop rounded teaspoon sized batter onto ungreased baking sheets about 2 inches apart. Bake for 8 -10 minutes or until golden brown.

Green Bean & Artichoke Casserole

A twist on a traditional recipe. From the December 2008 issue of Everyday Food.

1 pound green beans, trimmed and cut into 2 inch lengths
4 Tbsp butter

3 Tbsp flour

2 garlic cloves, minced

2 cups milk (I used skim milk - while the recipe calls for whole milk)

1 can (14 oz) artichoke hearts in water, drained, squeezed dry and quartered lengthwise

cayenne pepper

salt

ground black pepper

6 slices bread, crusts removed, coarsely chopped

Preheat oven to 425 degress. In a large pot of boiling salted water, cook green beants until tender, 4 - 6 minutes. Drain and set aside.

In a large saucepan, melt butter over medium heat. Transfer 2 tablespoons to a medium bowl and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook whisking 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce and simmer; cook until sauce has thickened, 2 -3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper and pinch of cayenne pepper. Transfer to a shallow 2-quart baking dish.

Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 -15 minutes.

Pumpkin Swirl Bread

I'm not sure where I found this recipe from, but it was really good and reminded me of pumpkin roll.

Filling:

1 pkg (8 oz) cream cheese, softened

1/4 cup sugar

1 egg, beaten

Batter:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1 cup pumpkin puree

1/2 cup butter, melted

1 egg, beaten

1/3 cup water

Preheat oven to 350 degrees. Blend cream cheese, sugar and egg in a small bowl. Set aside.

Combine flour, sugar, baking soda, salt and spices together in a medium sized bowl and set aside. In a large bowl, combine pumpkin, butter, egg and water. Add the flour mixture to the wet mixture and mix until just moistened. Reserve 2 cups of the batter.

Pour the remaining batter into a greased and floured 9x5 loaf pan. Pour cream cheese mixture over the pumpkin batter and top with the reserved batter. Cut through the batter several times with a knife for a swirl effect.

Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then remove from pan to cool completely.

French Onion Pork Chop Skillet

I saw this recipe in the Holiday 2008/Winter 2008 Kraft Food & Family magazine.

6 boneless pork chops (1/2 inch thick)
2 onions, thinly sliced
2 Tbsp worcestershire sauce
1 pkg Stove Top stuffing mix for chicken
1 cup shredded mozzarella cheese

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions, cook 10 minutes or until done. Remove chops and stir onions for 5 more minutes or until golden brown.

Stir in Worcestershire sauce. Return chops to skillet; top with onion mixture.

Mix stuffing mix and 1 1/2 cups hot water; spoon around edge of skillet. Top with cheese and cover. Cook for 5 minutes or until cheese is melted.

Cheesy Rice, Broccoli & Chicken Casserole

I found this receipe on Allrecipes.com, but changed it slightly.

2 cups uncooked instant brown rice
1 3/4 cups water
1 lb chicken, cooked and cubed
1 can cream of chicken soup (or any cream soup)
1/2 cup milk
12 oz frozen broccoli (I used a frozen steamer bag and only partially cooked it in the microwave)
1 small onion, chopped
6 oz shredded cheddar cheese

Make rice according to package. Cook chicken in skillet seasoned with salt and pepper. Cube when slightly cooled.

In a 9x13 baking dish or deep dish pie pan, mix all ingredients together. Bake at 350 degrees for 30 minutes or until cheese is melted and broccoli is fully cooked. Stir halfway through baking to help the cheese melt evenly.

Nutmeg Blueberry Muffins

I told you I love making muffins. Here's another yummy recipe. Originally from the June/July 2008 issue Taste of Home.

1/2 cup butter, softened
1 cup pluse 1 Tbsp sugar, divided
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen unsweetened blueberries (if frozen, do not thaw before adding to batter)
1/4 tsp ground nutmeg

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.

Bake at 375 degress for 25-30 minutes or until toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.