MAM'S MEALS

Miller Haus Chocolate Chip Cookies   2-1/4 c. all-purpose flour (we like Robin Hood) 1 teaspoon ba king soda 1/2 c. butter 1/2 c. margarine 1/4 c. granulated sugar 3/4 c. brown sugar 1-1/2 teaspoon vanilla 1 pkg. (3.4 oz.) vanilla instant pudding 2 eggs 1-1/2 c. semi-sweet chocolate chips 1-1/2 c. milk chocolate chips 1-1/2 c. chopped walnuts Preheat oven to 375 degrees.  Combine flour and baking soda; set aside.  In a separate bowl, combine butter, margarine, sugars and vanilla. Be sure to scrape your mixing bowl at intervals while beating.  Add pudding mix. Beat again until smooth and creamy.  Beat in eggs one at a time.  Add flour mixture 1/2 cup at a time.  Stir in chocolate chips and nuts.  Drop on ungreased cookie sheets by the tablespoonfuls.  Bake for 12-14 minutes or until golden. 

Ingredients 2 cups  sugar 1 cup  canola oil 3 eggs 3 teaspoons  vanilla extract 2-1/2 cups  all-purpose flour 1/2 cup  baking cocoa 1 teaspoon  salt 1 teaspoon  baking soda 1 teaspoon  ground cinnamon 1/4 teaspoon  baking powder 2 cups shredded peeled zucchini Directions In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.  Yield:  2 loaves (12 slices each). Shred and freeze zucchini from my garden each summer so that I can make this bread all winter long.

Ingredients: 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes. Kitchen Notes: I have made this danish using low fat cream cheese and stevia (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of suga...