Ranger Cookies!!

I got this recipe from my mom who got it from an old cookbook written by a woman who cooked a lot in the 'good ol days'.  As I compared different recipes online (and they were all almost the exact same), I found out that this recipe is from the 20's or 30's.  I love the idea of baking things that people from different generations have baked.  I also love the idea of carrying on tradition..so here are the Ranger Cookies..rice krispies, coconut, oats and all!  Mmmm...!

Ranger Cookies
1 c. shortening
2 tsp. vanilla
1 c. sugar
1 c. brown sugar
2 c. flour
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. quick oats
2 c. rice krispies
1 c. coconut

Blend shortening and sugars until fluffy.  Add eggs and vanilla; beat well.  Sift together the flour, soda, baking powder, and salt.  Add to the creamed mixture and mix well.  Stir in the oats, rice krispies and coconut.  Scoop dough with a medium scoop or a rounded tablespoon and place 2 inches apart on an ungreased cookie sheet.  You might want to pat them down a little before baking.  Bake at 350 for 8-9 minutes or until brown around the edges.

Lemon Chicken Soup

Now that the cooler weather is here, it is soup time!!  Plus, it's also time for something savory instead of sweet!  This is one of the most requested soups around here..we all love it.  The lemon is sooo good!

Start by chopping up the carrots and onion. Then mince one clove of garlic.

Sautee carrots, onion and garlic until carrots are softened some.

Next, zest one lemon...with this handy dandy microplaner.  I love this tool!

Look at that beautiful lemon zest!  So much flavor here

 

Now juice 2 lemons.  You could use bottled lemon juice, but the zest makes such a difference it's best to buy lemons for the zest and juice.

Stir into the carrots - lemon zest, juice, cream of chicken soup, chicken broth, and black pepper.  Bring to a boil.  Once boiling, stir in rice (I am using basmatti rice...my favorite!!)

Reduce heat. Cover and simmer for 15-20 minutes or until rice is tender.
With about 5 minutes of cooking time left, add chopped cooked chicken.  I like to buy a lemon-pepper rotisserie chicken for this.  It's so quick and easy...and yummy!

Best enjoyed with a fresh baked batch of garlic cheese biscuits!

adapted from The Pampered Chef: It's Good For You cookbook
Lemon Chicken Soup
2 c. chopped cooked chicken
2 medium carrots, coarsely chopped
1/2 c chopped onion
2 lemons (zest of 1)
2 TB snipped fresh parsley
1 garlic clove, pressed
1 (10 3/4 oz) can Healthy Request Cream of Chicken soup
3 cans (14 1/2 oz each) chicken broth
1/2 tsp. ground black pepper
2/3 c uncooked long-grain white rice
  Dizzle bottom of a dutch oven with olive oil.  Sautee carrots, onion and garlic until carrots are softened.  Stir in lemon juice, zest, soup, broth, and black pepper; bring to a boil.  Stir in rice; reduce heat.  Cover; simmer over low heat 15-20 minutes or until rice is tender.  Add chicken, heat through.  Remove from heat; stir parsley into soup just before serving.  Yield: 8 servings

Peanut butter chocolate-chip cookies

These would rank right up at the top as my husband's favorite cookie.  They aren't anything really special...they are just really good!

First off you cream the butter, sugars, and peanut-butter

Next you add the eggs and vanilla, beat well

Now comes the dry ingredients.  Mix well then add the milk chocolate chips

Scoop out cookies (I use a medium scoop)

Scoop them onto a baking sheet a few inches apart

Bake at 350 for 9-10 minutes or until slightly browned around edges.

Grab a glass of milk and enjoy!

Peanut Butter Chocolate-Chip Cookies
3/4 c. butter
1 c. sugar
1 c. packed brown sugar
1/2 c. creamy peanut butter
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 (12oz) pkg. milk chocolate chips

Beat butter, sugars and peanut butter in large bowl till fluffy.  Blend in eggs and vanilla.
Mix in flour, baking soda and salt.  Stir in chocolate chips.  Drop on cookie sheet by
medium scoop or rounded tablespoon.  Bake at 350 for 9-10 minutes or till brown on edges. 
Makes approx. 3 dozen

Monster Chip Cookies

Okay, so these cookies are sooooo good and impressively big!  No calorie obsessing allowed.  Everyone knows you can't eat just one cookie...this one just saves you a trip!

Here is what you will need:



First off, you start by creaming the butter, shortening, and sugars until light and fluffy, about 5 minutes.  I know its seems like a long time but definitely do it.  It will look like this:

Mmmm...ain't it purty?

Add the eggs one at a time then add the vanilla and lemon juice.  Combine the flour, oats, baking soda and salt.  Add to creamed mixture and mix well.  Stir in chocolate chips and pecans.

So, this makes a big batch and a spoonful or two won't be missed from the bowl.  It's all about quality control.  It is this same commitment to quality that requires me to have a warm cookie straight out of the oven.  I also need to try one once they have cooled off..you know.. just to make sure the texture is right.  This cookie making is serious business!

Now, time to get them on the cookie sheet.  I use parchment paper on my cookie sheet, but it's not a must.  You will use a 1/4 cup cookie dough for each cookie.

Yep..1/4 cup.  I only manage to get 6 on my cookie sheet at a time.  *Did you notice my Tupperware measuring cup?  From the set that I got at my wedding shower 18 years ago.  Thanks Mary Anna!

Since these will just be a blob, you will want to pat them down a little so that they cook evenly and if you just poke them some, then they will look more homemade.

Okay, into the oven they go...350 for 10-12 minutes.  Just until the edges start to brown.  In this house, an overdone, crunchy cookie is not welcome!

Oh my goodness!!  Good things are happening!!

Once they are done, let them cool in the pan for 2 minutes and then transfer them to a cooling rack.  Then get a big glass of milk and enjoy!

Oh, and just for reference...here is the size of one cookie.  This recipe makes 28 cookies.  Now I might should mention that I don't have very big hands, but these are still nice big cookies.  Great for gifts too.

Monster Chip Cookies

1 cup shortening

1/2 cup butter, softened

1 -1/3 cups sugar

1 cup packed brown sugar

4 eggs

3 tsp vanilla extract

1 tsp lemon juice

3 cups all-purpose flour

1/2 cup quick-cooking oats

2 tsp baking soda

1- 1/2 tsp salt

1 (12oz) pkg semi-sweet chocolate chips

1 (12oz) pkg milk chocolate chips

2 cups chopped pecans

In a mixing bowl, cream shortening, butter and sugars until light and fluffy, about 5 minutes.  Add eggs, one at a time, beating well after each.  Add vanilla and lemon juice.  Combine flour, oats, baking soda and salt.  Add to creamed mixture; mix well.  Stir in chips and nuts.  Drop by 1/4 cupfulls 3 in. apart onto lightly greased baking sheets (or parchment lined).  Bake at 350 for 10-12 minutes or until lightly browned on edges and center is set.  Cool for 2 minutes before removing to wire racks.  Yield: about 28 cookies.