MAM'S MEALS

Want to know the easiest way to cook corn on the cob?  Throw it in the oven at 350° for 25-30 minutes. That’s it.  Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.  The husk and silk will peel away easily once it’s cooked.  C ut off the large end and it slides right out with no silk.

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...

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Homemade Vanilla Cream Puffs: (Makes just about 24 cream puffs) 1 ½ cups water 9 tablespoon butter ¼ tablespoon salt 1 ½ cups sifted all-purpose flour 6 eggs 2 boxes vanilla pudding (prepare using ¼ cup less milk for both boxes) 9 tablespoon powdered sugar Preheat oven to 350 degrees. Heat water, butter and salt in a medium size sauce pan, bring to a boil. Reduce heat, and add flour (all at once). Stir mixture constantly until it forms a ball. Remove saucepan from heat and beat in eggs one at a time until you form a smooth batter. Lightly grease cookie sheet using two small spoons make a medium size mounds placing each about 3” apart.  Bake for 30 minutes or until golden brown, let cool on a cooling rack and then cut off top half way and fill with pudding and top with powdered sugar.   Chill in icebox for an hour and enjoy

1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: •2 cups powdered sugar •1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil on high. Oil is ready when a little dough thrown in floats to top.  Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.