My Favorite Recipes

These cookies won first prize at my boyfriend's family reunion last summer, out of about 30 entries. In fact, he made them. They are chewy and oh so yummy.

3/4 c shortening
1 c sugar
2 eggs
2 T milk
1 t vanilla

Cream above ingredients together in a large mixing bowl, using medium speed of electric mixer. Add the following ingredients and mix.
2 1/4 c flour
1/2 t salt
2 t baking powder
3/4 c Maraschino cherries, cut up
1 c chopped walnuts
1 c date pieces (optional)

Drop dough by ice cream scoops onto greased cookie sheets, two inches apart. Bake at 375 degrees for 10-11 minutes. Place on wire rack to cool.

Frosting:

1 (8 oz) pkg cream cheese
2 T butter
1 box powdered sugar
1 t vanilla
1/4 t almond extract
few drops of red food coloring to make pinki

Combine ingredients in medium mixing bowl and beat well with electric mixer.
Frost cooled cookies. Place frosted cookies on wax paper and allow icing to get firm.

I found this recipe in Williams-Sonoma July 2008 magazine, page 2. The official name is Poulet Nicoise, but don't let that scare you. It's really easy to make and tastes delicious.

3 lb chicken, cut in serving pieces
salt and pepper to taste
1/4 c olive oil
1 yellow onion, diced
2 garlic cloves, minced
3 yellow squash, quartered and sliced 1/4"thick
3 T chopped fresh flat-leaf parsley
3 t chopped fresh tarragon
5 plum tomoates, seeded and quartered
1/4 c dry-cured black olives, pitted
1 1/4 c chicken stock

Season chicken with sal and pepper. Warm oil in a 5 1/2 quart Dutch oven over medium-high heat. Add chicken; brown on all sides, about 7 minutes total. Transfer to plate.

Reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, cook 2 minutes more. Add squash, wine, 2 T parsley and 2 t tarragon. Cook, stirring occasionally, until squash is soft but not browned, about 5 minutes.

Return chicken to pan; add tomatoes, olives and stock. Bring to a gentle simmer; reduce heat to low. Cover and simmer until chicken is cooked throught, 25-30 minutes. Stir in 1 T parsley and 1 t tarragon. Serve immediately. Serves 4.

Tip: If you can't find fresh tarragon, just buy tarragon off the spice rack in your grocery store and if you can't find flat-leafed parsley, just use regular parsley. I bought cooking white wine and eliminated the salt. You can use canned black olives instead of dry-cured. Noodles go well with this dish.

This is a great fudge recipe to make when your craving something rich and chocolate.

3 c sugar
2/3 c cocoa
1/8 t salt
1 1/2 c milk
1/4 c butter
1 t vanilla extract

Butter a square pan, 8x8x2 or 9x9x2 inches; set aside. In a heavy 4-quart saucepan combine sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil, without stirring to 234 degrees (soft-ball stage) or until syrup, when dropped into a small bowl of very cold water, forms soft ball which flattens when removed from water. Remove pan from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110 degrees. Beat fudge until it thickens and loses some of its gloss. Quickly spread into prepared pan and cool. Cut into squares. Makes about 3 dozen fudge pieces.

Tip: For a richer fudge, use light cream in place of regular milk.

Variation: Add 1 cup broken pecans or walnuts before pouring into pan to cool.

Frozen Margaritas go great with tortilla chips and salsa. You can mix up a pitcher full in no time using this recipe.

Lime wedge
salt
1 (6-0z) can frozen limeade concentrate, thawed and undiluted
3/4 cup tequilla
1/4 cup Triple Sec or other orange-flavored liqueur
Ice Cubes
Lime slices

Rub rim of margarita glasses with wedge of lime. Pour salt into saucer; spin rim of each glass in salt. Set aside.

Combine limeade, tequilla, and Triple Sec in blender container; blend well. Add ice cubes to fill blender; blend well.

Pour into a glass pitcher, then into a prepared margarita glass and garnish with a slice of lime.

Pina Coladas are always a favorite and easy to make.

1 (9-oz) can cream of coconut
1 (8-oz) can crushed pineapple, undrained
1/4c light rum
1/4 c milk
1 T powdered sugar
Ice cubes

Combine ingredients, except for ice cubes, in blender container; blend until smooth. Gradually add ice to make mixture measure 4 to 5 cups in blender; blend until smooth and thickened.

Pour into a glass pictcher and serve.

This is a quick and yummy recipe when your craving cheesecake. It's the first cheesecake recipe I ever made.

1 (8oz) pkg cream cheese
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1/3 c reconstituted lemon juice such as Realemon
1 t vanilla
1 graham cracker pie crust
1 can cherry pie filling, chilled

In medium mixer bowl, beat cream cheese until light and fluffy with electric mixer. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into graham cracker crust and chill for 3 hours or until firm. Top with cherry pie filling before serving. Refrigerate leftovers.

3/4 c cocoa
1/2 t baking powder
2/3 c butter
1/2 c boiling water
2 c sugar
2 eggs
1 1/2 c flour
1 t vanilla
1/4 t salt

Preheat oven to 350 degrees. Grease a 13x9-inch baking pan and set aside.
Combine cocoa and baking soda in a mixing bowl. Blend in 1/3 cup melted butter. Add boiling water and stir until mixture thickens. Add sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend well. Pour into prepared pan and bake at 350 degrees for 30-35 minutes. Cool completely and cut into bars. Makes about 2 dozen brownies.

1 1/4 c graham cracker crumbs
1/4 c granulated sugar
2 T melted butter
5 (8-oz) pkgs cream cheese, softened
1 1/2 c granulated sugar
3 T flour
Dash of salt
1 t vanilla
1 1/2 t lemon juice
5 eggs
2 egg yolks
1/4 c whipping cream

Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium mixing bowl. Press crumb mixture into the bottom of a 10-inch springform pan and chill in the refrigerator. Preheat oven to 425 degrees. Place softened cream cheese into a large mixer bowl and beat on high speed of an electric mixer until light and fluffy. Add 1 1/2 cups sugar, flour, salt, vanilla and lemon juice. Beat 5 minutes on medium speed. Add eggs and egg yolks, one at a time, beating well after each addition. Add cream and mix well. Pour into prepared springform pan and bake at 425 degrees for 10 minutes. Reduce temperature to 250 degrees and continue baking for 1 hour and 15 minutes. Do not open oven during baking time. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator for 8 hours or longer. Makes 12 servings.