Happy Jay Jay Biscuits

Happy Jay Jay Biscuits

1 C. Love

2 C. Happiness

1 tsp. Sugar

1 tsp. Spice

1 Gallon Maple Syrup

1 Week Vacation...

Mix together and bake in the sun!  (See video for instructions)

Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

2 c  Butter
2 c  Sugar
2 c  Brown sugar
4    Eggs
2 ts Vanilla
4 c  Flour
5 c  Oatmeal flour*
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
3 c  Chopped nuts
8 oz Hershey bar(grated)


Preheat oven to 375 F. 
Cream butter, sugars, egg and vanilla together.
Add flour, oatmeal powder, salt, baking powder, and baking soda and combine.
Fold in chips, chocolate and nuts. 
Roll dough into golf-ball sized portions and place on ungreased cookie sheet 2 inches apart.
Bake for 6 minutes.
Makes 112 cookies.

*Oatmeal Flour - Pre-measure 5 cups oatmeal. Put in blender or processor, and grind until powdered.

Loaded Potato Salad

Courtesy: K. Greene

• Boiled Red Potatoes - Chopped
• 1 Red Onion - Chopped
• 1 c. Mayonnaise
• 3 oz. Red Bell Peppers - Chopped
• 3 oz. Green Bell Peppers - Chopped
• 4 oz. Shredded Cheddar Cheese
• 5 oz. Bacon - Chopped
• 1 c Sour Cream

Mix all ingredients together and refrigerate before serving. Add chive or green onion if desired.

Crunchy Granola

This recipe is great for making granola as a snack, to mix with yogurt, or as a breakfast cereal all by itself.

• 2 1/2 cups brown sugar
• 3/4 cup water
• 6 teaspoons pure vanilla extract
• 2 tablespoons honey
• 2 teaspoon salt
• 8 cups rolled oats
• 2 cup chopped peanuts

Preheat oven to 275 degrees F.

Line 2 cookie sheets with parchment paper and reserve.

Combine brown sugar and water in a microwave safe bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.

In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.

When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Fried Rice

• 4 cups cooked rice
• 1 cup frozen peas – thawed
• 2 tbsp finely grated carrot
• 2 eggs – beaten
• ½ cup diced onion
• 1½ tbsp butter
• 2 tbsp soy sauce
• salt
• pepper

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice
   into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
4. Melt 1½ tbsp of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Makes 4 servings.

French Onion Soup

• 3 tablespoons vegetable oil
• 6 medium white onions, sliced
• 8 cups beef broth (Swanson is best)
• 1 cup water
• 2 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 5 plain hamburger buns
• 10 slices provolone cheese
• 10 teaspoons shredded parmesan cheese

1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

Makes 10 servings.

Pico de Gallo

• 3 large tomatoes diced
• 1 large onion diced
• 2 Tbsp. diced Jalapenos
• 1/2 cup fresh cilantro (diced)
• 2 tsp. Salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 1 Tbsp. olive oil
• 1 Tbsp. white vinegar

Mix all ingredients together in large container until well blended. Allow to sit for at least 6 hours, it is better if allowed to sit overnight.