Favorite Recipes

This is where you can find my favorite recipes.

Chocolate Chip Cookies
Prep Time:  15 minutes  Cook Time:  60 minutes  Servings:  4 dozen


½ cup butter, unsalted and softened
½ cup butter flavored shortening
1¼ cup light brown sugar, packed
2 teaspoons milk
1 tablespoon vanilla
1 egg
2½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ to 2 cups chocolate chips

Heat the oven to 350°F.

Combine flour, baking soda, baking powder, and salt in a medium bowl.  Set aside.

Combine butter and shortening until creamy.  Add brown sugar, milk, and vanilla.  Beat at medium speed with an electric mixer until well blended.  Beat an egg into the creamed mixture

Add the dry ingredients to the creamed mixture ½ cup at a time until blended.  Add the chocolate chips by hand.

Drop dough onto ungreased cookie sheet using a small scoop about 3 inches apart.  Roll dough into balls by hand.  Bake one sheet at a time on middle rack for 12 to 15 minutes until cookies are light brown on top.

Cool two minutes on cookie sheet, then remove cookies to foil or a cooling rack to cool completely.

20 Minute Pizza Crust

Prep Time:  20 minutes   Cook Time: 15 minutes with toppings  Servings:  One large pizza


1 cup warm water
2 teaspoons yeast
1 teaspoon sugar
3 cups flour
1 teaspoon salt
2 tablespoons olive oil


Preheat the oven to 425°.

In the bowl of a kitchen mixer combine water, yeast, and sugar with a fork.  Let stand for five minutes.

Next add the remaining ingredients, and mix with a dough hook until all ingredients are well blended, 3 to 5 minutes.  Cover the bowl with plastic wrap, and let sit in a warm place 10 minutes.

Press dough onto a lightly oiled pizza pan, or cookie sheet (the oil gives the crust extra crunch and prevents sticking) and top with your favorite toppings.  Bake for 15 minutes or until desired doneness.

Chicken and Dumplings

Prep Time:  15 minutes  Cook time:  30 minutes  Serves: 4


2 Tablespoons olive oil
2/3 cup onion, diced
½ cup celery, diced
1 cup carrots, diced
½ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
2 cups chicken, precooked and shredded*
6 cups water
6 bullion cubes
2 cups Bisquick
2/3 cup milk

Preparation Instructions

In a large sauce pan heat the olive oil over medium heat.  Add the onions and cook until they become translucent.  Add the celery and cook for two minutes.  Add the carrots, salt, pepper, bay leaf, and chicken and cook for 2 to 3 minutes until all the seasonings are well incorporated. 

Pour the water and bullion cubes into the pan, and increase heat to bring the soup to a slow boil.  Once the soup is boiling, reduce heat and place a lid on the pan and simmer for 10 minutes.

While the soup simmers, combine Bisquick and milk in a medium size bowl. Drop dough into the boiling soup 2 tablespoons at a time to form dumplings.  Once all the dough is in the pot, cover and cook an additional 10 minutes over low heat.  Stir dumplings occasionally.  Enjoy.

* Each week I prepare 3 or 4 boneless, skinless chicken breast in my crock pot to shred and have on hand for recipes later in the week.  Season the breast with salt and coarse ground black pepper, then place them in the crock pot with 2 cups of chicken stock, and cook on low for 8 hours.

Sweet Lemon Salmon

4 salmon fillets, 4 oz. each
juice from one large lemon
8 Tbs. brown sugar
salt and pepper

Preheat oven to 400°F.  In a small glass baking dish place the salmon fillets skin side down.  Season the fillets with lemon juice, salt, and pepper.  Place 2 Tbs of brown sugar on each fillet, then mash down.  Bake for 10 to 15 minutes or until salmon has cooked through.  Drizzle each fillet with some of the sauce before serving. 

Garlic and Rosemary Spiced Skillet Potatoes

3 medium red skin potatoes, quartered and sliced
2 Tbs olive oil
2 cloves of garlic, chopped
1 Tbs fresh rosemary
1/4 tsp cayenne pepper
kosher salt and pepper to taste

Preheat oven to 400 degrees.  In a large cast iron skillet heat the olive oil over medium high heat.  Add the garlic and saute until light brown.  Add the potatoes, rosemary, salt and pepper.  Stir to coat the potatoes, then allow them to brown in the skillet for two minutes before stirring a second time.  Add cayenne and allow the potatoes to brown another two minutes.  Place the skillet into the oven and bake for ten minutes. Give the potatoes a good stir, then cook an additional five to ten minutes more.


Crock Pot Ham and Potato Soup
From Kimberlee Edwards 

3-1/2 cups peeled, diced red potatoes
1/3 cup chopped celery
1/3 cup finely chopped onion
¾ cup diced ham
3-1/4 cups water
6 chicken bullion cubes
½ tsp. salt
1 tsp. pepper
5 Tbs. flour
5 Tbs. butter
2 cups milk

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes. 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick. Stir mixture into crockpot. Let cook 15-20 minutes more.

Top with shredded cheddar, sour cream, bacon, and chives.


Rosemary Pizza
From Your Homebased Mom

1 large lemon grilled chicken breast, thinly sliced
1/2 red onion, thinly sliced
1/2 cup sun-dried tomatoes packed in olive oil
2 cups shredded mozzarella cheese, divided
2 garlic cloves, pressed
1/4 cup fresh parsley, chopped (or 1 Tbsp. dried)
1 Tbsp. fresh rosemary, chopped (for 1 tsp. dried)
1/2 tsp. Kosher salt
1/4 tsp. ground pepper

A batch of your favorite pizza dough

Toss all ingredients together with 1 1/2 cup cheese.  Spread mixture over dough and sprinkle with remaining 1/2 cup cheese.  Bake at 400 for approximately 20 minutes until golden brown.  let rest for several minutes then cut into wedges and serve!

Lemon Grilled Chicken

2 chicken breasts
juice of one lemon
1 Tbsp. oil
1 tsp. minced garlic
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano

Marinate chicken overnight or for several hours.

Curried Sweet Potatoes and Brown Rice

1 medium sweet potato, skinned and chopped
1/2 medium sweet onion, chopped
1 Tbs. olive oil
1 tsp curry paste (I use Patak's Mild Curry Paste)
1/4 cup water
1/4 cup sweet peas
1/4 cup green lentils, cooked and drained
1/4 cup black beans, cooked and drained
1 1/2 cups cooked brown rice
salt and pepper to taste

In a medium skillet heat olive oil and add the onion.  Let the onions cook for 2 minutes, stirring frequently until they begin to soften.  Add the sweet potatoes to the skillet and brown.  Mix in the curry paste and allow to cook for 1 to 2 minutes.  Add water to the skillet, mix, put on a lid,  and allow the potatoes to simmer for about 5 minutes or until soft.  Remove lid, and mix in the remaining ingredients.  Cook over medium heat until all ingredients are warm