Ranger Cookies

There is a lot of confusion about the name of these cookies. Some call them Lone Ranger cookies, cowboy cookies, Texas Ranger cookies, or just plain old ranger cookies. I chose to call them Lone Ranger cookies, because that is how I learned it. This recipe makes a lot of cookies, so cut it in half if you don't want a large batch. Some people omit the chocolate chips, but I wouldn't!

Lone Ranger Cookies

In an extra large bowl, cream together:
2 cups shortening
2 cups brown sugar
2 cups white sugar

Add 5 eggs, one at a time.

Mix in:

4 cups flour
2 tsp. baking soda
2 tsp. salt
1 cup nuts (optional)
1 package chocolate chips
1 - 2 cups coconut
4 cups oatmeal
2 tbsp. vanilla

Mix all together. Drop walnut-sized spoonfuls on a baking sheet lined with parchment paper or lightly greased. Bake at 350 degrees for 12 minutes.

Ginger-Soy Salmon and Baked Asparagus with Balsamic Butter Sauce

Oooheeeee! I am so happy I tried these recipes. So tasty! My mother and I are practicing eating better, so I used low-sodium soy sauce and replaced the brown sugar with Splenda's Brown Sugar Blend. I also didn't have fresh ginger on hand, so I used ground ginger (3/4 tsp) and it was fine. I really do recommend using the optional cilantro to top the salmon with. It really adds a fresh taste.

Ginger-Soy Salmon

1/4 cup sesame seeds

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon each sesame oil,

brown sugar and grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 teaspoon cornstarch

1/2 teaspoon freshly ground black pepper

1-1/4 pound center-cut salmon fillet, cut into 4 pieces

1/4 cup chopped fresh cilantro (optional)

Preheat oven to 400 degrees. Line a baking sheet with foil and coat it with cooking spray.
If your sesame seeds are not toasted, in a small saucepan stir them over medium heat until they are lightly toasted, about 4 minutes. Transfer to a plate to cool.

Sprinkle the top-side of each salmon piece (not the skin side) with 1 tablespoon of the sesame seeds. Set the salmon, seeded-side down, on the prepared baking sheet. Bake the salmon for 7 minutes.

While the salmon is baking, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, crushed red pepper flakes, cornstarch, and black pepper in a small saucepan. Stir the glaze over medium heat until simmering and thickened, about two minutes.

Remove baking sheet from oven and turn the fillets over. Top each one with about 2 tablespoons of the glaze. Continue baking for another 7 minutes or so, or until the fish is just opaque in the center. Pull off and discard the skin from each fillet. Sprinkle with cilantro, if using.

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus

salt and pepper

2 tbsp. butter

1 tbsp. soy sauce

1 tsp. balsamic vinegar

Preheat oven to 400 degrees. Arrange asparagus a baking sheet and coat with cooking spray. Season with salt and pepper. Bake for 12 minutes or until tender.

Melt the butter in a small dish in the microwave. Stir in soy sauce and balsamic vinegar. Pour over the baked asparagus and serve.

Salsa Picada

This recipe is put on here specially for my Uncle Glen. He requested a salsa recipe months ago, and I'm just now putting it up. Sorry it took me so long!

Salsa picada is a bit different than regular salsa because the ingredients are chopped and minced instead of blended, making a very chunky salsa. My favorite! It tastes delicious as a tortilla chip dip or on top of your favorite taco or fajita.

Please forgive the measurements. I just make it by sight. Try a little of each ingredient at first, mix and taste. If you think it needs more, add more.

Salsa Picada

I always include:

8 - 10 Roma tomatoes

1/2 white onion

1 clove garlic, put through a garlic press or minced

juice of 1 lime

1/2 of a small jalepeno or serrano (That's all the heat I can handle. I am a wimp!)

10 stems of cilantro leaves

salt

Sometimes I add:

diced avocado

chopped cucumber

chopped radish

Chop or dice it all and mix together. You can use it right away, but it tastes 100% better after it sits in the fridge for a day or so and all the flavors mix.

Enjoy!

Big Chewy Chocolate Chip Cookies

This is a new recipe for me. I just tried it out tonight for the first time and thought I would share. Please use whatever your favorite chip is. I used a mix of semi-sweet and vanilla chips. The vanilla chips are colored orange for Halloween! These cookies are very rich and buttery and much like the cookies you would find at a coffee shop or deli. The options to change things are endless! You can add some chopped nuts (walnuts would be delicious!) and vary the amount of chips you add. I like a few bites without chips in my cookies, so I only added a cup.

Big Chewy Chocolate Chip Cookies

2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter flavored shortening
1 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2 eggs
1 to 2 cups chocolate chips

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. If you prefer, you can grease the cookie sheet instead, although I highly recommend parchment paper.

Sift together the flour, baking soda, and salt. Set aside.

Cream together shortening, brown sugar and white sugar until well blended. Beat in the eggs and vanilla until light and creamy. Mix in the dry ingredients just until blended. Fold in the chocolate chips by hand. Drop dough onto cookie sheet 1/4 cup at a time and be sure to place three inches apart. Yes, 1/4 cup! These are called Big Chewy Chocolate Chip Cookies for a reason!

Bake for 15 minutes. The edges should be lightly browned. Do not overcook or your cookies will not be chewy. Let cookies cool slightly before transferring to wire racks to cool completely. Store in an airtight container.

Pork Chop And Cheesy Potato Casserole

This is so delicious! Definitely comfort food. Before you know it, the weather will start changing and I think this dish is perfect for dinner in the Fall. Some options are to make it without the pork chops and use the cheesy potatoes as a side dish or replace the chops with another kind of meat, though I haven't tried that.

Pork Chop And Cheesy Potato Casserole

4 or 5 pork chops
1 .5 pounds of frozen hash brown potatoes
1 cup sour cream
2-10.75 oz. cans cream of mushroom soup (or cream of chicken or celery)
1 cup french fried onions
3/4 cup milk
1 cup shredded cheddar cheese
extra cheese and french fried onions, if desired

Preheat oven to 375 degrees. In a large frying pan, brown pork chops on both sides and set aside. In a large (big!) bowl combine the sour cream, soup and milk. Add the potatoes, cheese and french fried onions. Stir it all up to coat the hash browns. Spread it into a 13X9 baking dish and sprinkle with extra cheese, if desired. Place pork chops on top and sprinkle with extra french fried onions, if desired.

Bake for 50 minutes or until pork chops are fully cooked. If chops start to brown too much, cover the dish with foil and continue cooking.

Blueberry Muffins

My Mom was over this weekend and we used some fresh blueberries that I picked a few days ago at a U-Pick-em farm in North Bend. I like that these muffins are quick, easy, and don't have too much bad stuff in them. The original recipe I found had a third cup oil in it, but we switched that out for a third cup applesauce. If you are going to try this recipe, read it carefully. There is a crumb topping, so some ingredients are listed twice (once for the muffin and once for the topping). Enjoy!

Awesome Homemade Blueberry Muffins

1-1/2 c. flour (for the muffin)
3/4 c. sugar (muffin)
1/2 tsp. salt
2 tsp. baking powder
1/3 c. applesauce
1 egg
1/3 c. milk
1 c. fresh blueberries
1/2 c. sugar (topping)
1/3 c. flour (topping)
1/4 c. butter, softened
1-1/2 tsp. cinnamon



Preheat oven to 400 degrees. Grease muffin cups or use paper liners. Combine 1-1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place applesauce into a 1 cup liquid measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Carefully fold in blueberries. Fill the muffin cups right to the top and sprinkle with crumb topping mixture.

To make the crumb topping mixture, mix together 1/2 cup sugar, 1/3 cup flour, softened butter and cinnamon. Mix with fork.

Bake for 20-25 minutes.

Banana Bread

I recently purchased an oven thermometer and realized how important they are for great baking! I used to think this recipe was good, but now that I am baking it at the right temperature, it’s the greatest! The cream cheese keeps the bread moist, and the brown sugar mixture adds a sweet treat. Store this bread covered (I wrap it in plastic wrap) to keep it moist. This recipe makes two loafs, so if you only have one loaf pan, cut the measurements in half.


Teresa’s Favorite Banana Bread Recipe

Ingredients:
½ cup butter, softened, plus 1 tbsp. melted butter for topping
8 ounces cream cheese, softened
1-1/4 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla
2-1/4 cups flour
1-1/2 tsp. baking powder
½ tsp. baking soda
3 tablespoons brown sugar
3 tsp. cinnamon

Cream the butter and cream cheese. Gradually add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Add flour, baking powder and baking soda. Mix with a spoon until just moist. In a small bowl, mix brown sugar, cinnamon and 1 tbsp. melted butter. Divide half of the batter into two greased and floured loaf pans. Sprinkle half of the brown sugar mixture over batter. Put remaining batter on top and sprinkle with the rest of the brown sugar mixture. Bake at 350 degrees for 40 - 45 minutes.