Chocolate Drop Cookies Recipe

You Need:

1. 1 c sugar
2. 2/3 c margarine or butter
3. 1 egg
4. 1/2 c cocoa
5. 1/3 c buttermilk, milk, or water
6. 1 tsp vanilla
7. 1 3/4 c flour
8. 1/2 tsp baking soda
9. 1/2 tsp salt (optional)
10. 1/2 to 1 bag chocolate chips

Directions:

Cream together butter, sugar, egg, vanilla. Add cocoa and liquid. Mix together flour, soda and salt. Add to butter mixture and mix well. Add chocolate chips. Drop by spoonfuls onto cookie sheet. Bake in 400°F oven for 8 to 10 minutes

Chicken Gumbo

Saute in large pot:

1. 1/4 c. butter
2. 1/4 onion, chopped
3. 1/4 bell pepper
4. 2 tbsp. flour

Saute until bubbly and tender.

Add:

1. 2 cans stewed tomatoes
2. 1 can okra or 1 c. frozen okra
3. 3 chicken bouillon cubes
4. 3 tsp. Worcestershire sauce
5. 1/2 tsp. chili powder
6. 1 tbsp. salt
7. 1/4 tsp. pepper
8. 1 can tomato soup or sm. can tomato sauce
9. 4 c. chicken broth

Simmer 45 minutes

Add 2 or 3 cups cooked chicken after simmering, heat. Boil 1 cup rice; add to soup with chicken.

3 Cheese Manicotti Recipe

Ingredients: 2 cups ricotta cheese (15 ounces), preferably fresh 1 cup shredded mozzarella (about 6 ounces) 2/3 cup coarsely chopped basil Salt 1/2 teaspoon freshly ground pepper 1 cup all-purpose flour 1 cup water 4 large eggs, lightly beaten Unsalted butter 3 cups tomato sauce, preferably homemade 2 tablespoons freshly grated Parmesan cheese

Directions:
In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.

Heat an 8-inch crêpe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crêpe is dry and the bottom is lightly golden, about 1 minute. Flip the crêpe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crêpe to a large plate and repeat with the remaining batter to make a total of 16 crêpes.

Preheat the oven to 375°. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crêpes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crêpe. Loosely roll up the crêpes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot.

Great Idea: Make Ahead
The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.

Recipe - Jello Shots

Making Jello shots is pretty much like making regular Jello, except with some alcohol added instead of cold water. There are a few things to be mindful of or else the gelatin won't set!

Here is a great recipe To make approximately 40 1oz. shots or 20 2oz. jello shots:

Ingredients:
16 ounces (2 cups) boiling water
6 oz. package of gelatin
6 ounces cold water (3/4 cup)
12 ounces chilled alcohol (1 1/2 cup) (vokda is my favorite, rum is second)
Depending on the proof of alcohol you use, adjust the proportions of alcohol to cold water to ensure that the shot still sets. Use the following ratios:
13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water
10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water
6 ounces 150-200 proof alcohol to 10 ounces cold water
chill alcohol at least one hour prior (not in the freezer, unless the alcohol is over 80-proof; anything else might freeze and break the bottle)

Steps:
Bring water to a rolling boil, then remove from heat.
Stir together boiling water and powdered gelatin in a mixing bowl. Stir constantly until gelatin is completely dissolved.
Stir in cold water and alcohol.
Spray the inside of the cups with cooking spray, so the Jello easily slides out of the cups during use. Adding spoons, if you have enough of them, can help, too. Popsicle sticks can serve as a cheaper alternative.
Pour mixture into shot glasses, individual shot-size (1oz-2oz) plastic cups, or cups manufactured specifically for this purpose. (EZ-Squeeze Jello Shot Cups recommended)

Although shot glasses look prettier and allow you to see the vibrant colors of the Jello, paper cups allow for easier Jello shot consumption as they can be turned inside out.

To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.

Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.

Recipe For Sausage Cheese Biscuits - Sausage balls

One of my favorite snacks!

You need:

2 cups of shredded cheddar cheese
2 cups of bisquick
1 package of Jimmy Dean sausage

Directions:

Preheat oven to 300 degress
Brown the sauage in a frying pan
In a bowl, mix cheese, bisqck and cooked sausage
Place aluminum foil over (or grease) a baking pan
Form sausage mix into hushpuppie sized circles
Back for about 10 minutes
If these are not done enough for you, place in broiler until tops are lightly browned