recipes that’ll be passed down

A month into quarantine, and it’s safe to say, I am bored out of my mind. Every day I am trying to come up with new ways to fill my free time. In the beginning, I did yard work and DIY projects, began watching all of the Marvel Avengers movies in chronological order, and made homemade banana ice cream, but I needed something more. As I looked around my room, something caught my eye, a recipe tin that I had purchased from Draper James last year. I gave myself a project to fill this tin with recipes that I’d enjoy making.

To begin this project, I searched through my recipe archives on my phone and computer. Years ago, I made a little recipe cookbook for myself with all the recipes that I needed regularly. These were a no brainer. Then I remembered that I had recipes in the Notes app on my phone. After pulling these together, I rummaged through the internet for the top recipes that people search the internet for. Once I had made all of my selections, I built cards in Adobe Indesign for every recipe and finished off the project by printing and laminating them.

Here are two of my favorite recipes:

Crockpot White Chicken Chili

Ingredients

  • 1 LB chicken 
  • two cans of northern beans
  • one can of white corn
  • one can cream of chicken soup
  • 1 small can of chopped green chiles
  • 1 pack of taco seasoning 
  • One small can of chicken stock
  • Half cup sour cream 

Instructions

  1. Add all ingredients to crockpot.
  2. Cook on low eight hours.
  3. Remove chicken and shred.
  4. Add chicken back.
  5. Stir well. 
  6. Let cool for another 30 minutes. 

My parents have used this recipe for years! It is one of my favorite crockpot recipes and has been a hit every time I’ve used it.

Ultimate Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped nuts, if desired

Instructions

  1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
  2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
  3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
  4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

I used this Betty Crocker recipe and made these cookies for my roommates last week. They were terrific! I highly recommend using an electric mixer. I don’t have an electric mixer, so mixing the ingredients was tough.

What are your favorite recipes?

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