Jane Journal

Oct 212011
 
1 cup chopped green pepper 1/2 teaspoon dried thyme
1/2 cup chopped onion 1/4 teaspoon ground red pepper
1/4 cup chopped parsley 1 clove garlic, minced
1 Tablespoon vegetable oil 2 (16 ounce) cans peeled tomatoes, drained and chopped
chopped parsley for garnish chips for dipping

Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.

Sep 262011
 
1 cup butter or margarine, softened 2 eggs
1 cup packed brown sugar 2 cups flour
1 package chocolate instant pudding 1 teaspoon baking soda
1 package (6 squares) white chocolate, chopped
  1. Heat oven to 350.
  2. Cream butter and sugar in large bowl with mixer until light and fluffy.  Add dry pudding mix and beat until blended.  Add eggs and mix well.  Gradually add flour and baking soda, beating until well blended.  Stir in chocolate.
  3. Drop tablespoons of dough 2 inches apart onto cookie sheets.
  4. Bake 10 to 12 minutes or until edges are lightly browned.  Cool 1 minute on cookie sheets, then remove to wire racks.  Cool Completely.

Makes about 3 1/2 dozen

Sep 212011
 
1 cup butter or margarine, softened 2/3 cup sugar
1 teaspoon vanilla extract 1 2/3 cups all-purpose flour
1/4 cup cocoa 1 cup finely chopped pecans
9 ounce package chocolate kisses Powdered sugar
  1. In large bowl beat butter, sugar and vanilla until light and fluffy.
  2. Stir together flour and cocoa.  Stir into butter mixture.  Add pecans.  Beat on low until well blended.
  3. Chill dough about 1 hour or until firm enough to handle.  Heat oven to 375.
  4. Mold tablespoon of dough around each unwrapped chocolate kiss, covering kiss completely.  Shape into balls and place on ungreased cookie sheet.
  5. Bake 10 to 12 minutes or until set.  Cool slightly and remove from cookie sheet to wire rack to cool completely.
  6. Roll in powdered sugar.  Roll in powdered sugar again before serving, if desired.

Makes about 4 1/2 dozen cookies.

Sep 172011
 
1 (14 ounce) can sweetened condensed milk 1 cup peanut butter
1 egg 1 teaspoon vanilla extract
2 cups biscuit baking mix sugar
  1. Preheat oven to 350.
  2. In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.  Add biscuit mix and mix well.  Chill at least one hour.
  3. Shape into one inch balls and roll in sugar.  Place two inches apart on ungreased baking sheets.  Flatten with fork.  Bake 6 to 8 minutes or until lightly browned.  Do not overbake.
  4. Cool.  Store covered at room temperature.

Makes about 5 dozen.

For a change, do not flatten and press a chocolate kiss in the center of each cookie immediately after baking to make Peanut Butter Cookie Kisses.

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