Bill's Cowboy Cookies

This recipe was in Race Day Grub: Recipes from the NASCAR Family By Angela Skinner. This cookbook, was givento me by my in-laws. This is now officially, my favorite chocolate chip cookie recipe, EVER!!!!!!! The dough is also amazing. So be careful ;-) I use a small ice cream scoop to portion them out, and freeze the rest. During the holidays I add M&Ms and they become so amazing! 

Makes 8 to 9 dozen cookies. 

Ingredients: 

½ pound (2 sticks) butter, softened at room temperature (this is important)
2 large eggs 
1 cup brown sugar 
1 cup sugar 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
½ teaspoon baking powder 
2 cups oatmeal 
1 small package semisweet chocolate chips 
½ cup chopped nuts (optional)

Directions: 

1. Preheat the oven to 350 degrees F. 
2. Cream the butter, eggs, sugars, and vanilla until fluffy. 
3. Sift the flour, baking soda, baking powder, and salt together and stir into the butter mixture. 
4. Add the remaining ingredients and drop by teaspoonfuls onto a cookie sheet. 
5. Bake for 12 minutes. Note: This varies for me depending on the weather, size of my cookies, etc. Just keep watch during you're first small batch. 

"Jennie's" Candy Cane Chocolate Chip Cookies

These cookies were pulled by Jennie from a magazine.  They're probably a bit more suited for the holiday season, however those with a particular affinity for candy canes likely disagree.

Ingredients:

• 2 cups plus 2 tbsp. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 lb (2 sticks) salted butter, at room temperature
• 1 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 2 large eggs, at room temperature
• 1 tsp. vanilla
• 1 tsp. water
• 2 cups (12 oz.) semi-sweet chocolate chips
• 1 cup crushed candy canes or peppermint chips

Directions:

1. Preheat oven to 325 degrees
2. Line 2 large baking sheets with parchment paper
3. Whisk together flour, baking soda and salt
4. Beat butter, sugar and brown sugar with an electric mixer (or energetic 2 year old) just until combined
5. Mix in chips and crushed candy
6. Using 2 tbsp. per cookie, drop dough 3 inches apart
7. Bake until cookies are golden brown (approx. 20 minutes)
8. Cool for 5 minutes
9. Transfer to rack
10. Cool completely
11. Repeat with remaining dough on cooled sheets

Brianne's Beef Stew

I am an unusual person in the fact that I dislike tomatoes in my beef stew. I therefore created this simple recipe to my liking. Mom recently made it since as Dad shares my distaste. They both really enjoyed it! It's easy and can be adjusted in so many ways.

Ingredients:

• 1 lb. beef stew meat
• 4-6 potatoes, peeled and cubed (I use red or yukon, but you can use russet)
• 1 md. onion, cut into bite sized pieces
• 1 lg. (handful of small) carrots, cut into bite sized pieces
• Flour (any type should work: All purpose, whole wheat, rice, etc. You want this to thicken your stew.)
• 2-3 cans chicken broth
• Salt
• Pepper
• Olive oil

Directions:

1. Combine a handful of flour with salt and pepper. Coat each piece of meat in this mixture.
2. Heat pan with olive oil. Brown all sides of coated meat.
3. Add meat to large pot. Take some of the broth and get the yummy crusty parts left on the meat pan. Add this to the stew pot.
4. Add onion and chicken broth and salt/pepper. There should be enough broth to cover the meat and then some. Cook for 2-3 hours. The meat should be tender at this point. If not, continue to cook until tender. Be sure there is enough liquid. If not, add more broth or water.
4. Add potatoes and carrots. Cook under vegetables are tender.  The soup should be decently thick at this point.
5. Serve and enjoy!

Note: I add green peas at the end to just heat through.  You can add so many things.

Note 2: You can also do this in the Slow Cooker, just add everything up front. Be sure to brown the meat first though!

Konnie's Tomato and Beef Macaroni Meal

This is another recipe of Dad's that I have called several time during the beginning of my marriage. I love it, and in turn Adam has learned to love it too! It's so easy to make and so easy customize. It's also SO much better than any goulash that I've had. I'm almost insulted to compare it to goulash. I'm going to give amounts of items, but this is so easy to customize, that it's just a guideline.

Ingredients:

• 1/2-1 lb. ground beef
• 1 md. onion
• 14.5 oz. can diced tomato (I prefer petite diced), including the juice
• 2-3 11.5 oz. can tomato juice
• 1/2-1 lb. pasta, elbow or bow tie (I prefer petite bow tie)
• Margarine/butter
• Salt
• Pepper

Directions:

1. In a large pot, brown the ground beef and onion. Salt and pepper to taste. Drain part of the fat (dad doesn't drain it since it adds flavor).
2. At the same time, cook pasta until only paritially cooked. You want this considerably under al dente, as it will finish cooking later. Drain the pasta. This is supposed to be slightly soupy. Trust me, the pasta will absorb the juice.
3. In the large pot, add tomatoes and tomato juice. You should have enough juice to come above the meat. Heat mixture until simmering.
4. Add pasta and cook until pasta is almost done. Add a spoonful of margarine/butter. Melt and stir through.
5. Serve and enjoy!

Note: I buy the small cans of tomato juice, just for this meal. I also use it to add a bit more to my leftovers to ensure they don't dry out.

Konnie's Potato and Green Bean Soup

This is the soup mentioned in Emily's potato soup. This is a family favorite. So much so, that once I was married and on my own, I would call dad every so often to walk me through this recipe. I didn't give specific amounts for anything but the bouillon cubes.

Ingredients:
Potatoes, peeled and cubed (russet, Yukon or red all work. I prefer red or Yukon)
Green beans, canned (drained) or fresh
2-4 Chicken bouillon cubes
1-2 Beef bouillon cubes
Onion
Water
Salt
Pepper
Bacon
Margarine or butter

Directions:

1. Fill a large pot with enough to cover (and a bit more) potatoes and onions. Add bouillon cubes (I usually add 2-3 chicken and 1 beef).
2. Add bacon (I leave this whole as I don't eat it in the end product, but you can cut up for eating).
3. Cook until potatoes are almost done and add green beans and cook to heat through/cook. Salt and pepper to taste. At the very end, add a drop of margarine and melt.

Note: I usually use 5-6 Red potatoes, 1/2-1 lbs of green beans or two cans, 2 strips of bacon, 1 medium onion, and a spoonful of country crock. I love lots of black pepper in this, and rarely add salt due to the bouillon cubes.  I always have left overs!!
Note: unfortunately this does not freeze well.

Mom and Dad will have to add their comments on how they make it.

Emily's Potato Soup

Matthew and Emily Young are friends of ours from our small group in Winston-Salem.  We have been getting together with them, the Pattersons and the Hatchers every year or two, but that rate, thankfully, may be increasing as they're moving to Raleigh in the near future!  With that said, Emily gave us her Potato Soup recipe a few years back.  I can't remember if we've made any alterations, though I do know we use our own milk rather than the evaporated milk.  At some point, I'm going to have to track down my father's potato soup recipe as well as it's very good and, I believe, healthier as it contains green beans and is not cream-based.  Regardless, this is really good and is great for a group dinner as everyone can alter/top the soup to their tastes (think bible studies, etc.).

Ingredients:

• 6 large potatoes
• 1 medium onion, diced
• 1 can cream of chicken soup
• 1 can evaporated milk (or regular milk, or fat-free evap, or half and half)
• Sea salt, pepper, paprika, and pinch of garlic  -- to taste

Directions:

1. Slice/chunk the potatoes and boil them with the onion.
2. Cover with water, and add the milk, cream of chicken soup, and spices.
3. Simmer over very low heat for an hour or until ready to eat.

Emily serves it with shredded sharp cheddar cheese, crumbled bacon, and sour cream.

Jenny's Alamo Beef and Bean Soup

Per Jenny: If you are ever in the mood for chili with a Mexican twist, try this crock pot soup on a cold night:

Ingredients:

1 lb lean ground beef

¾ cup diced yellow onion

1 package of Old El Paso taco seasoning mix

1 can (16 oz) pinto beans, drained and rinsed

I can (16 oz) red kidney beans, drained and rinsed

1 can (15 oz) crushed tomatoes, UNdrained

2 cans (4.5 oz each) chopped green chiles

1 cup Thick n’ Chunky salsa

1 ½ cups chicken broth

1 ½ cups frozen corn

1 teaspoon dried minced garlic

½ teaspoon salt

½ teaspoon pepper

TOPPINGS: tortilla chips, sour cream, cheddar cheese, chopped avocado

Directions:

    1. In skillet, cook beef and onion; drain. 

    2. Spray slow cooker with Pam.

    3. Add all ingredients (except toppings!) and stir well.

    4. Cook on low for 6 to 8 hours.

    5. Garnish with toppings.

Jo's Green Drink

From Josie.  Note: good for either breakfast or a healthy snack

Ingredients:

1 small container (11 oz) coconut water, or 1/3 container of the 33 oz. carton of coconut water (or low sugar orange juice, or blueberry/pomegranate juice, or almond milk, or just plain water)

1 small handful of wheatgrass

2 sprigs (handful) fresh mint

2 handfuls of fresh spinach

1-2 handfuls of fresh kale or arugula

½ peeled lemon (but leave the white rind on)

Several pieces of fresh pineapple, or frozen mango (or one banana)

½  organic apple (do not peel)

½ serving of unsweetened Vanilla flavored Whey Protein Powder (optional)

Fresh figs (when in season)

Crushed ice

Directions:

Place everything in a blender and BLEND on a high setting

This makes enough for two servings.  I refrigerate one serving for the next day’s breakfast.