Contributor: Cresta Peterson
2002 Cowley Cookbook
2 cups butter-flavored Crisco
3/4 cups brown sugar
1 cup white sugar
2 tsp salt
2 tsp baking soda
2 tsp vanilla
4 eggs
5 cups flour (add more as needed)
2 cups chocolate chips or mini kisses
Bake for 13 minutes at 375 degrees.
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Showing posts with label Cresta Peterson. Show all posts
Showing posts with label Cresta Peterson. Show all posts
Saturday, September 7, 2013
Brownies
Contributor: Cresta Peterson
2002 Cowley Cookbook
1 cup cocoa
3 1/2 cubes margarine
5 eggs
3 cups sugar
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tsp vanilla
Melt cocoa and margarine. Cool for a few minutes. Add the other ingredients. Mix well. Place on greased 11 x 28" cookie sheet. Bake at 350 degrees for approximately 30 minutes.
Chocolate Frosting:
1 cube of butter
3/4 cup cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk (add more if needed)
Mix ingredients until smooth. Frost brownies.
Printable Version
2002 Cowley Cookbook
1 cup cocoa
3 1/2 cubes margarine
5 eggs
3 cups sugar
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tsp vanilla
Melt cocoa and margarine. Cool for a few minutes. Add the other ingredients. Mix well. Place on greased 11 x 28" cookie sheet. Bake at 350 degrees for approximately 30 minutes.
Chocolate Frosting:
1 cube of butter
3/4 cup cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk (add more if needed)
Mix ingredients until smooth. Frost brownies.
Printable Version
Death by Chocolate
Contributor: Cresta Peterson
2002 Cowley Cookbook
1 chocolate cake mix
1 chocolate jello pudding mix
1 (16 oz) Cool Whip
6 Skor bars, crushed
chocolate sauce*
Bake cake according to directions. While warm, poke holes in cake and drizzle chocolate onto cake. Let cake cool, then cut into squares. Place half of the cake into a large mixing bowl. Spread on top of cake 1/2 of pudding, then 1/2 of whip cream. Spread 1/2 of crushed Skors onto top of whip cream. Drizzle some more chocolate. Then repeat the above procedures. After placing the remaining Skors bars onto the top, drizzle chocolate sauce on top.
"Quantity of chocolate depends upon your chocolate fetish...we use a lot. :) This recipe is great doubled for a larger crowd."
Printable Version
2002 Cowley Cookbook
1 chocolate cake mix
1 chocolate jello pudding mix
1 (16 oz) Cool Whip
6 Skor bars, crushed
chocolate sauce*
Bake cake according to directions. While warm, poke holes in cake and drizzle chocolate onto cake. Let cake cool, then cut into squares. Place half of the cake into a large mixing bowl. Spread on top of cake 1/2 of pudding, then 1/2 of whip cream. Spread 1/2 of crushed Skors onto top of whip cream. Drizzle some more chocolate. Then repeat the above procedures. After placing the remaining Skors bars onto the top, drizzle chocolate sauce on top.
"Quantity of chocolate depends upon your chocolate fetish...we use a lot. :) This recipe is great doubled for a larger crowd."
Printable Version
Monday, December 31, 2012
Chicken Enchiladas
Contributor: Cresta Peterson
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
2002 Cowley Cookbook
6 chicken breasts, cooked, de-boned and diced
2 cans enchilada sauce (mild or medium, as to preference)
1 can diced green chilies (optional)
burrito-sized, soft-shell tortillas
Shredded cheese and other toppings
Oil for deep fat frying heated to 350 degrees (in deep fat fryer if you have one)
Mix cooked chicken and enchilada sauce. (May need 3 or more cans, depending on quantity of chicken.) Place approximately 1/4 cup of chicken mixture onto the middle of tortilla. Fold envelope style and close with toothpick. Place into oil using tongs. Cook until brown, turn over and cook until that size is brown.
Place on plate and serve with favorite toppings (lettuce, tomatoes, onions, etc.)
Printable Version
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