Spinach Salmon Bake

Ingredients:

• 1 cup instant brown rice
• 2 cups water
• 1 - 14.75oz can Pink Alaskan Salmon, finely smashed
• 1 bag frozen spinach, thawed & torn to small pieces
  
• 1/4 block of Velveeta cheese, cut into 1/4in cubes
  
• 1 T chopped garlic (about 4 cloves)
• 1 tsp salt

In a 1.5 quart baking dish add all ingredients, mix thoroughly.

Bake for roughly 45minutes to 1 hr, until bubbly.

Serve while hot!


I just threw this all together the other night. It wasn't bad, but I'm sure it still has room for improvement, so if you have any suggestions, or any variations, please do leave me a comment with your ideas!

Texas Style Lasagna

Ingredients:

• 1 1/2 lbs lean ground beef
• 2 cups (16oz) small-curd cottage cheese
• 2 eggs
• 1 1-oz packet taco seasoning mix
• 1 14.5oz can diced tomatoes, undrained
• 1 15oz can tomato sauce
• 1 4oz can chopped green chilies
• 5 flour tortillas cut into 1 inch strips
• 4 cups (16oz) shredded Monterey Jack cheese

In a large skillet, brown the meat.

Combine the cottage cheese & eggs in a small bowl.

Drain the browned meat of excess fat & add taco seasoning, tomatoes, tomato sauce, and chilies; mix well. Simmer, uncovered, for 15 minutes.

In a 13x9x2-in baking dish treated with non-stick cooking spray, layer half of the meat sauce, half the tortillas, half of the cottage cheese mixture, and half of the Monterey Jack cheese, in that order.

Repeat the layers with remaining portions.

To Serve:
Bake uncovered, in preheated 350°F oven for 40 minutes, or until bubbly. Let stand for 10 minutes before serving.

To Freeze:
Cover with heavy duty aluminum foil, label, and freeze. I like to use my pans that have lids so that after putting the aluminum foil I just place the lid and then can stack other dishes on top of it, in the freezer.

Beef Pot Roast

Ingredients:

• 3lbs beef chuck roast
• Salt & Pepper to taste
• 1 ½ tsp chopped Garlic
• 3 T Balsamic Vinegar
• ¼ cup Soy Sauce
• 2 T Worcestershire sauce
• ¼ cup Dijon mustard

Poke holes in the roast and rub it with salt, pepper, and garlic.

In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.

To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.

To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.

Serves 6-8

Upside-Down Fettucini Bake

Ingredients:

• 1/2lb Italian sausage
• 1/4 chopped onion
• 8oz fettucini
• 1 - 14.5oz can diced tomatoes
• 1 tsp dried oregano
• 1/2 cup (2oz) shredded mozzerella cheese
• 1/2 cup grated Parmesan cheese
• 3 slightly beaten eggs
• 2 T melted butter
• 2 T parsley flakes
• 1/2 tsp chopped garlic

Brown the sausage in a medium skillet. Add the onion during the last few minutes. Drain off excess fat.

Meanwhile cook the fettucini according to package directions.

Add tomatoes and their liquid to the sausage mixture. Add the oregano, bring to a boil.

Reduce the heat and simmer, covered, about 20 minutes, stirring occasionally.

Stir in the mozzarella cheese. Sprinkle 1/4 cup of the Parmesan cheese over the tomato mixture.

Mix the eggs, 1/4 cup Parmesan cheese, butter, parsley and garlic together in a medium bowl. Toss the noodles with the mixture.

Spread the noodle mixture in a 10-in quiche dish or cake pan. Pour the sausage mixture on top.

To serve:

Bake uncovered in a preheated 350°F over for about 25 minutes or until bubbly. Cut and serve.

To freeze:

Cover with heavy duty aluminum foil, label, and freeze.

Serves: 6

Macaroni & Cheese with Ham

Ingredients:

• 1 8oz package of elbow macaroni
• 2 cups (8oz) shredded mild cheddar cheese
• 2 cups (16oz) small curd cottage cheese
• 1/3 lb diced ham
• 1/4 cup chopped onion
• 1 large egg
• 1 cup (8oz) sour cream
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup dry bread crumbs
• 1/4 tsp paprika
• 2T butter, melted

Cook the macaroni according to package directions until al dente. Drain well and set aside. In a large bowl, combine all of the ingredients expect the breadcrumbs, paprika, and butter.

To serve: Melt 2T butter. Toss the breadcrumbs with the paprika and mix with the butter. Pour the macaroni into an 11x7x2-inch baking dish treated with non-stick spray, and spread breadcrumb mixture on the top. Bake, uncovered, in a preheated 350°F oven for 40-50 minutes, or until the topping is golden.

Garnish with sliced cherry tomatoes & chopped fresh parsley.

To freeze: Pour the macaroni into a labeled 1-gallon freezer bag. Thaw when ready to use.

Serves: 6-10

Hamburgers Teriyaki

Ingredients:

• 1 1/2 lbs lean ground beef
• 3 T Teriyaki sauce
• 1 T honey
• 1 tsp salt
• 3/4 tsp ground ginger
• 1 tsp chopped garlic

Combine the ground beef, teriyaki sauce, honey, salt, ginger, & garlic.

Shape into 4 patties.

To Serve:

Grill or skillet grill until no longer pink in the middle. Best way to assure this is to allow the burgers to start turning brown on the top edges before flipping over.

Serve with lettuce, tomato, onion, on buns.

To freeze:
Wrap each patty in wax paper, then place in labeled 1-gallon freezer bag.

Chicken & Asparagus Risotto in a skillet

Ingredients:

• 1 T olive oil
• 1lb boneless, skinless chicken breasts - cubed
• 1/2 tsp salt
• 1/4 tsp pepper
  
• 1 can cream of chicken soup
• 1/2lb fresh asparagus spears cut into 1in. pieces
• 2 cups milk
• 1 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 2 pressed garlic cloves
• 1T lemon zest
• 2 cups uncooked instant long grain white rice*

Heat oil in a large skillet over medium heat for 1-3 minutes. Add chicken, 1/4 tsp salt & pepper. Cook chicken 4-5 minutes, until done. Remove chicken, set aside.

In the same skillet, add soup, asparagus, milk, onion, cheese, garlic, lemon zest, & remaining salt. Bring to a boil and simmer for 3 minutes. Stir in the chicken & rice, cover & let stand 5 minutes.

*Note: If you do not use the instant rice you will want to cook the rice most of the way before adding it to the dish. You will also only want to use half the rice. One cup of uncooked, non-instant rice equals two cups of cooked or instant rice. To cook the non-instant rice add one cup of rice to two cups of water, heat until boiling, then cover and simmer for about 15 -20 minutes.

Yes, making a dish with asparagus sounds gross, given the stigma of asparagus, but it really isn't as bad as people make it out to be. Kids and hubby all enjoyed this dish.

Ratatouille

Ingredients:

• 2 T olive oil
• 3 cloves garlic
• 2 tsp dried parsley
• 1 eggplant, cut into 1/2 inch cubes, salted
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

Preheat oven to 350°. Coat bottom & sides of a 2qt casserole dish with 1T olive oil.

Heat remaining 1T of olive oil in medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley & eggplant, sauté until eggplant is soft - about 10 minutes. Season with salt to taste.

Spread eggplant mixture evenly across the bottom of your prepared dish & sprinkle with a few tablespoons of Parmesan cheese.

Spread zucchini in an even layer over the top, lightly salt, & sprinkle again with a few tablespoons of Parmesan cheese. (notice a trend here)

Repeat the layering process :
onions
salt
cheese

mushrooms
salt
cheese

bell pepper
salt
cheese

tomatoes
salt
cheese

Bake for about 45 minutes, until tomatoes start to brown.

Serve as the main dish over buttered herb noodles or as a side dish to a tasty Italian sausage marinara pasta dish! YUM!!

Seriously. Both the guys here WHINE about having to eat veggies...I served the Ratatouille as a main dish over buttered herb noodles with some garlic bread. Keep in mind there's not one stitch of meat...BOTH of them ASKED for a second serving! SCORE!!!!

Crock Pot Taco Soup

Ingredients:

• 1 (16oz) can black beans
• 1 (16oz) can kidney beans
• 1/2 bag of frozen whole kernel corn
• 1 (11oz) can Rotel
• 1 (28oz) can diced tomatoes
• 1 (4oz) can green chilies
• 1 packet taco seasoning mix
• 1 packet Hidden Valley Spicy Ranch dip mix
• 1lb ground beef

Cook meat & drain.
Add all ingredients to your crock pot withOUT draining any of the juice from any of the cans.
Cook on high for 2hrs OR low for 4 hrs.

Garnish with sour cream, shredded cheese, chopped green onions, and/or tortilla chips.

VARIATIONS :

• Use shredded cooked chicken instead of ground beef.
• Substitute cans of beans of your choice - pinto, black, kidney, or white beans.
• Use regular Hidden Valley Ranch dressing mix instead of the spicy.
• Use an 11oz can of niblet corn instead of the frozen corn.

This soup also freezes wonderfully, so divide up the leftovers into serving size containers for use later! Don't forget to label and date it!

Peach Cobbler

I scored AWESOMELY today when I went to the store *just* to get some milk, eggs, and tortilla shells. I tripped over a box of peaches sitting on the floor in the produce area...I'd decided I also needed some bananas. Anyways, the box was labeled "soft box $3.00". Could it really be true? Indeed it was. Here was a 25lb box of PEACHES for ONLY $3. All of the peaches had at least one dime sized bruise or other deformity. I snatched that baby up! Then grabbed some cinnamon rolls and the other items on my list. I bring the box home proudly showing off my wonderful find to my husband...and boast that I'm going to peel and slice all these peaches, make a cobbler, some jam, and freeze what I don't use. So that's what I did today. Except I neglected to pick up the juice I need to make the jam with so that's put off for another day.

I also neglected to remember that I needed more white flour because of an incident involving an unlatched pantry and a beautiful 2 year old, so I had to make due with the little bit of flour I had in a canister and whole wheat flour. Oh, did I mention I've NEVER made a cobbler before? This is my delicious abomination of peach cobbler.

Ingredients:

Ingredients

• 8-10 fresh peaches - peeled, pitted and sliced into thin wedges
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoon fresh lemon juice
• 4 teaspoons cornstarch
  
  
• 1 1/2cup all-purpose flour
• 1/2 cup whole wheat flour
  
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 stick unsalted butter, chilled and cut into small pieces
• 1/2 cup boiling water
• 
  
• MIX TOGETHER:
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions:

*Preheat oven to 425°

*In a large bowl, combine peaches, 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x13 baking dish. Bake in preheated oven for 10 minutes.

*Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, 1/2 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

*Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

*Serve warm with ice cream!


***Oh, when spending all day peeling and slicing 25lbs of peaches, with a toddler in the area, be sure of one of these two things, at least: 1) You do all your peeling, slicing, etc out of the reach and sight of said toddler...they will do ANYTHING to munch on those peaches...ALL.DAY.LONG. 2) Because of #1 you will DEFINITELY want the toddler to be WELL potty trained...just trust me...THANKFULLY this HUGE milestone was met last week.

Guacamole & Salsa

*I started off with a BUNCH of tomatoes to use up from my garden. If you don't have a lot of tomatoes laying around you'll want to get at least 15 Roma Tomatoes. Roma Tomatoes are preferred due to the fact they're meatier than regular tomatoes.
*Two bunches of cilantro
*a very large red/purple onion
*6 very mushy Avocados - if you are not able to get some very soft ones from the grocery store you can put them in a brown paper bag on the counter overnight, they should ripen well.
*a large head of garlic, or two average size heads.
*Salt
*black pepper
*vinegar
*sour cream, at least 8 oz
*4 limes or a bottle of lime juice
*can of black beans, drained and rinsed
*olive oil
*jalapeno peppers, I used two for mild flavor


I started off making the guacamole first.

Mash the meat from all of the avocados in a large bowl - I mash it with a fork

Add in 8oz of Sour Cream - some folks prefer to omit the sour cream or add in mayo, but I've found this to retain the best flavor and color, and helps it go a little further.

I then add in roughly 2tsp of black pepper, 1T of salt, and just over 1/8 cup of lime juice - or the juice from one lime.

I use a tiny Black & Decker food chopper, for chopping everything else.
Add in 3 fine chopped or "processed" Roma Tomatoes - don't puree the tomatoes, you just want them small, not pure liquid...
1/3 of the large red onion - chopped finely
1/2 a bunch of the cilantro - chopped finely
1/2 seeded jalapeno - chopped finely
5 cloves of garlic, chopped finely
Add all to the bowl.


Mix all together.

If it comes out a bit too avocado tasting add in a bit more lime juice & salt - too limey add in some salt - too salty add in a little more sour cream or lime juice.

Makes roughly 3 pints, if I'm fixing it for just my family of 4 I separate it into two containers and throw one into the freezer for use at a later date. It keeps WONDERFULLY well in the freezer, but should be put in the fridge at least overnight to thaw.



Salsa
I chopped all of the remaining tomatoes, put them in a large bowl- roughly 2.5 pounds (same bowl I did the guac in, after washing it)

I also chopped the remaining 3/4 onion, 10 cloves of garlic, 1 1/2 seeded jalapeno, 1 1/2 bunches cilantro, added all of them to the tomatoes.

I then added in the can of black beans that had been drained and rinsed.

Now this is where it gets a bit tricky.
I add in just a "splash" of olive oil - roughly a tablespoon
about 1/2 cup of vinegar, but if the salsa tastes too much like just a lot of tomatoes, add in a bit more until you have a balanced taste to it.
I add in about 1/2 cup of lime juice - about 3 limes.
2T of salt
and about 1 1/2 tsp of black pepper


Again, like with the guacamole if its too salty add in a bit more lime juice, too tomato-y tasting add in more vinegar, too much lime add in more salt, or if you have a few more tomatoes add those in to help tone down the lime or salt taste.


You can also add in a couple of bell peppers if you like (I would of had I not forgotten to get some & hadn't ate the ones I'd picked out of my garden.) You can also add in a can of whole kernel corn that has been drained and rinsed, again, another thing I forgot while I was at the store, and didn't pull any out of my freezer (sheer laziness..lol). A lot of people tend to like to put chili powder in their salsa, I don't like it in mine, and that's just something you can experiment with testing out for your own salsa.

You can also add in more jalapenos or even hotter peppers if you want a hotter salsa...I have to keep in mind my ulcers & the kids' sensitivities to "hot" things, therefore the jalapeno is more just a flavor enhancer than a spice.

Allow both the guacamole and salsa to sit in the fridge for about an hour, at least, before serving for the full flavor to set, but if in a pinch it's still good immediately.

You can also freeze the salsa, but at times when you thaw it it will be a bit runny, just drain off some of the excess juice.

ENJOY!


***Pictures to Come...Eventually***

Peanut Butter Cake

1 1/4 cups butter
2 cups sugar
6 eggs
1/2 cup creamy peanut butter
2 cups flour
1/2 cup roasted peanuts(optional)

Cream butter and sugar, beat until light and fluffy.
Add eggs one at a time beating well after each one.
Blend in peanut butter, then flour.

Pour into 2 lightly greased 9x5 inch loaf pans.

Bake at 350* for 50-60 minutes or until center test done.

Spread a thin layer of peanut butter over it as soon as it comes out of the oven! Best when served warm with peanut butter!

Fresh Pumpkin Spice Bread

I start off the pumpkin recipe making season with purchasing a large pumpkin.

The absolute easiest way to prepare a pumpkin for baking use is :
Cut it in half.
Lay each half on a baking sheet, cut side down so that it creates a seal.
Bake in a 350* pre-heated oven for 30 minutes, or until pulp is soft.
Take out of the oven and let cool before moving on, remember it will be HOT and can burn you.
I then scoop the steamed pumpkin meat out of the rind, putting it into my blender then puree it.

Two cups of pureed pumpkin is equal to one can of pumpkin bought at the store.

I measure it out into 2 cup increments, into labeled freezer bags, then freeze whatever I am not going to be using immediately.



--------

Pumpkin Spice Bread

3 1/2 cups all purpose flour
2 1/2 cups sugar
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups (or 1 can) pumpkin puree (NOT pumpkin pie mix)
1 cup vegetable oil
4 large eggs

Grease & flour twp 9x5x3 inch loaf pans. Pre-heat oven to 350*.

In large mixing bowl combine flour, sugar, salt, baking powder, cinnamon, & nutmeg.

In a separate bowl stir together the pumpkin & oil. Beat in eggs one at a time, beating well after each addition.

Make a well in the center of the flour mixture. Add the pumpkin mixture, stirring just until the dry ingredients are moistened.

Pour batter into prepared pans.

Bake at 350* for 1 hour or until wooden pick or cake tester, inserted into the middle comes out clean.

Smoother with butter and enjoy!

Dill Shrimp Dip

1 cup Mayo
1 cup Sour Cream
1 cup shrimp, cooked, cooled, & shelled
1 tsp minced onions
1 tsp dill weed
1 tsp seasoning salt

Put all ingredients in blender & process until smooth.
Pour into either a serving bowl or storage container & cover.
Refrigerate 2-3 hours before serving.

Serve with buttery crackers.

Thank you Erin of Mama Cubed Creations.

Chiney's Homemade Stuffing & Dressing

3 - 9"x13" pans of cornbread
4-5 diced boiled eggs
full stalk of chopped celery
whole diced onion
4 cans of chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery
2 Tablespoons of sage
1/4 of a large block of Velveeta cheese, in small cubes
salt & pepper to taste

After the cornbread is cooled crumble in a large dish (I used a large stock pan)
Boil onion & celery in broth & water until tender, drain, save broth & water
Mix all ingredients except broth
Add broth until stuffing is the consistency of mashed potatoes
Bake at 400* until light brown on top

Add more broth & reheat if it dries out.

Marbled Pumpkin Cheesecake

Crust :
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

Preheat oven to 350*.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" spring form pan, that has been lined with wax paper along the bottom.
Bake crust for 10 minutes in the pre-heated oven. Set aside to cool.

Filling:
2 - 8oz packages of cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
3 eggs
1 cup pumpkin mash (For directions on making fresh pumpkin mash look here.)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

In a medium bowl mix together the cream cheese, 1/2 cup sugar & vanilla, just until smooth.
Mix in eggs, one at a time, blending well after each addition.
Set aside one cup of the mixture.
Blend 1/4 cup of sugar, pumpkin, cinnamon, & nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust and drop the plain batter onto the top, by the tablespoon, sporadically over the pumpkin batter.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the pre-heated oven or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.

Chill for at least 4 hours before serving.

Homemade Spaghetti Sauce

Homegrown Ingredients :
7-8lbs pureéd tomatoes - a great variety of what I had in my garden...Roma is best, but I only had 2 this time
LARGE head of garlic - equal to about 15 cloves diced
10 small green bell peppers diced
15 small carrots chopped
handful of chopped parsley leaves
handful of chopped oregano leaves
medium red onion
two twigs of celery - yes! I FINALLY have some celery ready in my garden...its only taken 9 months since starting it from seed. :D

Ingredients I did not grow :
1/2 cup of red wine vinegar
3 T - white sugar
1 T each of ground - Marjoram, Thyme, Bay Leaves, Sage, Rosemary, Basil, black pepper, and salt
1/2 of a 46oz bottle of veggie juice - for thicker sauce also use some tomato paste - around 24oz
1 lb package of mushrooms sliced & chopped

Put all ingredients into a large pot. Simmer on low for about an hour, long enough for some of the liquid to cook down a little & release the flavors. After simmering pour into a slow-cooker, leave uncovered, or just covered with a towel, for at least 6 hours on low. Cover and continue on low for up to 8 more hours, until the sauce is thickened to your desire. Separate into containers with lids...if canning you must can it in a pressure cooker, I don't have a pressure cooker, so froze mine...I left it on the counter to cool overnight before transferring it into my freezer.

Enjoy!

This made 4 jars of spaghetti sauce - I re-used the jars I'd saved from buying my spaghetti sauce in the past.

Orange Creamcicle Fudge

3/4 cup butter, no substitutions
3 cups sugar
3/4 cup whipping cream
1 pkg. (10 - 12 oz.) vanilla chips
1 jar (7oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring

Butter a 9x13 pan. In a heavy saucepan, combine the sugar, cream and butter. Cook and stir over low heat until the sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from heat; stir in chips and marshmallow creme until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Makes about 2 1/2 pounds.

**Side Notes : Can be modified to make Strawberries & Cream (substitute the Orange Extract for Strawberry extract, and just use the red food coloring, make the same way otherwise) or Candy Cane (substitute the orange extract for mint extract, add green food coloring instead of red & yellow, for just green & white, or add some red food coloring to the swirled in "white" section) for a two-toned fudge.

****Pictures to come...Eventually****

Thanks again to Erin of Mama Cubed Creations.

Apple Crisp

Butter an 8" square baking pan
Preheat oven to 350*

5 cups peeled and sliced apples
1 cup sugar
1 cup flour
1 teaspoon cinnamon
1 stick of butter...or 1/2 cup ...or 1/4 pound

Put apples in the baking dish.
In a medium bowl mix together the sugar, flour, & cinnamon.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Sprinkle the topping over the apples.
Bake for 30 minutes until the topping is crisp.
Serve warm with vanilla ice cream.

Brown Sugar Cookies

1 1/4 cups light brown sugar, firmly packed
1/4 cup water
3 teaspoons honey
1 egg
1 cup coarsely ground pecans
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon all spice

Pre-heat oven to 375*.

In a large mixing bowl combine sugar, water, honey, and egg. Beat with mixer on high speed until well combined.

In a separate bowl, combine flour, pecans, cinnamon, baking soda, and all spice; mix well. Add to sugar mixture and mix well.

Drop by teaspoons onto greased cookie sheet 1 1/2 inches apart.

Bake about 12 minutes, until cookies are lightly browned on edges.

Remove from oven at once.

Makes about 3 dozen.
Store in an airtight container.