Chaing Mai Noodle (Kao Soy)

This was the partner dish for the Mango Sticky Rice last week!


INGREDIENTS
Deep fried egg noodles (enough to top the bowls)
boiled egg noodles
2 pieces of boneless chicken
2 tbsp oil
2 cups coconut milk
1 small onion
2 tbsp soy sauce
1 tsp sugar
1 tsp Indian curry powder
1 tbsp red curry paste
1 tbsp spring onion
1 lime

DIRECTIONS

1) Boil the egg noodles according to package directions.
2) Take approximately 1 cup cooked egg noodle and fry in hot oil until hard and crumbly.
3) Mix red curry paste with the Indian curry.
4) Place the wok over low heat. Fry the onion in oil until cooked.
5) Add curry paste and stir continuously until fragrant.
6) Add chicken and 1/4 cup of coconut milk and stir constantly until chicken is cooked.
7) Add remaining coconut milk and turn heat to medium.
8) Add soy sauce and sugar.
9) Once heated through, serve over egg noodles. Top with pickled cabbage, lime and spring onion.

Mango with Sticky Rice

This is another great Thai recipe from the culinary group. Didn't it smell awesome in the kitchen??

INGREDIENTS

1 1/2 kg cooked sticky rice
6 tbsp palm sugar (or brown sugar)
1 1/2 tsp salt
1 litre of coconut milk
mango

DIRECTIONS

1) Cook sticky rice according to directions.
2) Heat the coconut milk, add the sugar and salt. Stir well.
3) Add the sticky rice. Mix together. (Leave some coconut milk to pour on top of the rice.)
4) Turn to low heat and leave for 30 minutes.
5) Stir one more time. Rice should have absorbed the coconut milk to make a thick, sticky rice.
6) Serve with mango on top and drizzle with remaining coconut milk.

Gingerbread Dough and Royal Icing

Yummy... just in time for Christmas from the Culinary Group!
Gingerbread Dough
This recipe makes 4 houses!

1 1/2 cup sugar
1 1/4 cup brown sugar
1 cup shortening
4 eggs
2 tsp baking soda
1 tsp salt
1/3 cup molasses
2 tsp ginger
1 tsp cinnamon
4 1/4 cup cake flour
1 1/4 cup bread flour

DIRECTIONS
Mix white and brown sugar and cream with shortening. Add eggs and molasses. Mix well. Add dry ingredients. Roll out. Bake at 325 for at least 15 minutes.
**Hint: Add egg white if the dough is too dry. It won't affect the taste.


ROYAL ICING

2 large egg whites, room temperature (1/4 cup)
1/2 tsp cream of tartar
lemon juice
2 tsp water
1 pound of icing sugar

Quick Chicken Fried Rice

Thanks again, Carolynn!


Ingredients
*1 egg
* 1 tablespoon water
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 2 cups cooked white rice, cold
* 2 tablespoons soy sauce
* 1/2 teaspoon ground black pepper
* 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


If I don't have any pre-cooked chicken, i just take 1 or 2 chicken breasts, cut them up into strips, and quickly stir fried them in a little olive oil and just a pinch of salt. Once they were almost cooked through, I splashed on a little bit of soy sauce and set them aside.

If you are using freshly cooked rice, rinse it under cold water until it is cool.

You could also add some green onion to this dish,or some red pepper/ red pepper flakes.

Carolynn's Ham and Potato Soup

Thanks Carolynn for this yummy recipe!!

INGREDIENTS

* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 1 cup diced cooked ham
* 3 1/2 cups water
* 2 tablespoons chicken bouillon granules
* 2/3 cup corn/carrots/peas
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter (or margarine)
* 5 tablespoons all-purpose flour
* 2 cups milk (goat's milk or rice milk would also work)

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, corn, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Note: Some people add just peas or corn when making the soup and cheese when serving the soup. Also have used the recipe but changed out the veg and meat for different ones. If you have more time you can use ham on the bone and then de-bone it when you want to serve it.

Tammy's Recipes... Great Resource!

http://tammysrecipes.com
Okay...sorry I forgot the recipes (royal icing and gingerbread) from the culinary group at the church this week... so I will post them later. But here is a link to a great site for awesome recipes! Go to www.tammysrecipes.com!!! It has a tonne of great recipes! I got this from the webpage simplemom.net (I posted this one under ideas). Simplemom.net also has some great recipes, tips and even a weekly menu (under food and drink). My little bakers and I just made the oatmeal squares and are making the cinnamon graham squares and pumpkin scones next! ENJOY!

Cinnamon Pecan Biscotti

Another great recipe from our kitchen wonder women! (Sorry.. just trying to say culinary group a new way!)

Ingredients
1/2 cup chopped pecans
2 cups flour
2 eggs
6 tbsp butter
3/4 cup sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
2 tsp sugar (topping)

Directions
1) Preheat oven to 350 F
2) Combine flour, baking powder, cinnamon. Set aside.
3) Beat butter, sugar and add eggs and vanilla.
4) Slowly add flour mixture.
5) Stir in pecans.
6) Divide into 2 and form each into a log.
7) Space logs 4 " apart and sprinkle with sugar.
8) Bake 30 minutes. Let cool 10 minutes.
9) Slice into diagonal slices and place back on tray.
10) Bake again for 20-25 minutes.

Mini Oreo Cheesecakes

More from the culinary group...seriously quick cheesecakes!



Ingredients
oreo cookies
muffin liners
2 pkg brick cream cheese (softened)
1/2 cup white sugar
2 eggs
1 tsp vanilla

Directions
1) Preheat oven to 350 F.
2) Place on cookie at the bottom of each liner in muffin tray.
3) Blend together cream cheese, sugar eggs and vanilla.
4) Fill muffin liners with cream cheese mixture on top of cookie.
5) Bake 20-25 minutes. Let cool.
6) Refridgerate for 3 hours or overnight.
7) Drizzle with chocolate and top with cool whip.

Starbucks Ginger Molasses Cookies

YUM!! Next time you wander into Starbucks for one of those $2.50 mega ginger cookies with crackled tops, remind yourself that you can make this same cookie right in your own kitchen!! And check it out! You can freeze the dough for slice and bake cookies for up to six months! Thanks culinary group!!
Ingredients
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice (optional)
1/2 teaspoon clove (optional)
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating cookie dough before baking)
vegetable oil cooking spray (for coating) (optional)
Directions
1) Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicon pan liners, or use aluminum foil (grease the foil with butter or shortening if using foil). Set aside.
2) Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
3) Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
4) Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
5) Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
6) Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
7) Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Chinese Spring Rolls

Another recipe from our great culinary group! Did you smell these last Thursday? Gotta try this out!

Ingredients
1 tbsp oil
6-10 mushrooms finely chopped
1 small carrot finely chopped
1 1/2 cup bean sprouts
1 cup shredded cabbage
1 small onion finely chopped
1/4 cup chicken broth
2 tbsp oyster sauce
2 tsp sugar
2 tsp cornstarch
1 pkg spring rolls or egg roll wrappers
4 cup oil for frying
plum sauce for dipping

Directions
1. Prepare filling:
a) Heat oil in wok. Stir fry vegetables until tender.
b)Combine chicken broth, oyster sauce, sugar and cornstarch. Add to wok and stir fry until sauce thickens.
c)Let filling cool before filling spring rolls. (can refridgerate to speed up)

2. Prepare spring rolls:
a) Position wrapper like a diamond with one point facing you.
b)Place 2 tbsp of filling in a log shape across the bottom, about 2 inches from the lowest corner. Fold the bottom corner over the filling and tuck it behind the filling. Roll the packet up once to secure the filling. Moisten the remaining 3 corners with egg. Fold the left and right corners to the centre and press down to seal, forming an envelope. Finish rolling up, sealing the top corner.

3. Fry
a)Heat 4 cup oil to 360 to 375 degrees. Deep fry the spring rolls, a few at a time, until crisp and golden.

Spring rolls may be prepared a few hours ahead and refridgerated, covered with a plastic wrap until ready to cook. Make sure they don't touch each other or they will stick together.

Apple Pork Tenderloin

Okay.. this sounds awesome! Simple to prepare and then just put it in the oven and forget about it!!!! Thanks, Shirley!

Ingredients:
1 pork tenderloin.
½ cup of apple juice.
¼ cup of apple cider vinegar.
3 tablespoons of brown sugar.
1 clove garlic, minced.
1 apple, cored and sliced into rings.

Preparation Instructions:
Place the tenderloin in a baking dish.

Combine the apple juice, cider vinegar, brown sugar and garlic; then pour over the pork tenderloin.

If desired, tenderloin can be marinated in juice mixture, for a few hours or overnight.

When ready to bake, preheat your oven to 350°F (175°C).

Top tenderloin with apple rings and cover dish.

Bake for 2 hours 45 minutes, or until tenderloin reaches internal temperature of 180°F (80°C) on meat thermometer.

Remove to platter and allow to cool for a few minutes before slicing.

Blueberry Blintzes

Yum! Did you smell the crepes cooking in the kitchen on Thursday??? And did you see they had a French "take home chef"!!! Here are the mouthwatering blueberry crepes they were making! Maybe not simple and calorie free... BUT YUMMY!

Ingredients:
For the Crepes
3/4 cup plus 2 tbsp whole milk
5 tbsp unsalted butter, melted
2 large eggs
1 cup plus 2 tbsp all-purpose flour
1/4 tsp coarse salt
3 tbsp canola oil
confectioners sugar, for dusting

For the Sauce
1 pint (2 cups) blueberries
6 1/2 tbsp sugar
1 tbsp unsalted butter
2 tbsp fresh lemon juice
1/2 tsp cornstarch
pinch of coarse salt

For the Filling
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tbsp sugar
1 vanilla bean halved lengthwise, seeds scraped, bean discarded
1/2 pint (1 cup) blueberries

Directions:
1. Make the crepe batter. Whisk together the milk, 1/2 cup of water, 2 tbsp melted butter, and the eggs. Whisk in flour and salt. Set aside.

2. Make the sauce. Stir in blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium low heat. Bring mixture to low boil. Reduce heat, simmer, stirring often until the berries break down and release juices. (about 10 min). Set aside.

3 Make the filling. Puree cottage cheese, cream cheese and sugar, vanilla seeds in food processor. Transfer to a medium bowl, stir in blueberries. Set aside.

4. Make the crepes. Stir together the remaining 3 tbsp of melted butter and oil in a small bowl. Reserve 1/4 cup for cooking. Heat an 8 inch non-stick skillet over medium heat. Lightly brush pan using butter-oil mixture. Pour in 1/4 cup batter into pan and swirl to form an even layer. Cook until bottom is browned. About 1 1/2 min. Using a heatproof spatula, flip crepe and cook another 30 seconds. Transfer to plate and repeat with remaining batter.

5. Transfer crepes to workable surface. Spoon 2 heaping tbsp filling onto crepe 1 inch from bottom and sides. Fold bottom of crepe up over filling. Fold in sides and roll up. Set aside, seam down. Repeat with remaining filling and crepes.

6. Heat the reserved oil-butter mixture in clean pan on medium heat. Working in batches of three, fry blintzes turning once until golden and crisp-- 2 to 2 1/2 minutes per side. Place 2 blintzes on each plate. Spoon warm sauce over top, and dust with confectioners sugar.

Recipe from Martha Stuart Living.(c 2007)

Gnocci

Here is the Gnocci recipe from our Culinary group!!

Ingredients:
4 medium potatoes
(can do half and half sweet potatoes and white potatoes
or you can do half cooked vegetable blend and potatoes)
4 eggs
flour

Directions:
1. Boil potatoes, strain, keeping 3 cups of water on reserve.
2. Mash potatoes, adding water as needed until smooth.
3. Place potatoes in fridge to cool down. This will make them easier to work with.
4. Mix up 4 eggs (use less if you want the gnocci softer)
5. Add eggs to potato mixture.
6. Add flour to make a workable texture.
7. Flour counter and keep mixing more flour into potato mixture on counter.
8. Roll out with rolling pin (add more flour if it won't roll)
9. Cut into pieces. (keep them well floured)
10. Boil a pot of water. Add pieces and when they rise they are done.
11. Strain and add to a tomato sauce.

Pumpkin Cream Cheese Frosting

Here is the Pumpkin Cream Cheese Frosting, too!

Ingredients
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) pumpkin purée
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cups of confectioners sugar, sifted

Directions:
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.

Recipe from Country Living

Pumpkin Cupcakes

Thanks to Laura for those great pumpkin cupcakes a few weeks ago!! Here is the recipe from Martha Stuart Living.

Ingredients
Makes 18
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions
1.Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3.Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

From Halloween 2004, Special Issue 2004

Chocolate Chocolate Chip Pound Cake

This is kind of a combination of a few recipes put together! This is soooo moist and quick, too! I usually serve it with cut strawberries arranged on the slices and then on the plate and a little chocolate sauce drizzled over it and the berries. It looks fabulous!

Ingredients:

1 package of Duncan Hines Moist Deluxe Chocolate Cake Mix
1 package of instant pudding (4 serving size)
4 eggs
1 1/4 cup milk
3/4 cup vegetable oil
1 cup crushed chocolate chip pieces (or mini chips)

Directions:
1. In a mixing bowl, combine cake and pudding mixes, milk,oil and eggs. Beat on low speed until moist. Beat on medium for 2 minutes. Stir in chocolate chips and pour into a greased and floured 10 inch fluted tube pan.
2. Bake at 350 F for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack.

You can also serve this topped with whip cream and little chocolate chips and raspberries,or powdered sugar sprinkled on top ... or I have made a chocolate drizzle and drizzled it on top.

Seriously.. the Best Big Soft Ginger Cookies

Okay... these are exactly what they say they are!! These are yummy, big soft ginger cookies. I make a double batch on convection and end up 6 trays...72 cookies!

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe from "Tried and True Favorites" allrecipes.com

Banana Flax Muffins

Thanks Jacqueline for this yummy recipe!


Flax Banana Muffins

1 cup ground flax seed
3/4 cup whole wheat flour*
3/4 cup all purpose flour *
1/2 cup granulated sugar
1 T baking powder
1/2 tsp. baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1 cup raisins or craisins ( I have used blueberries and currants too)
1 cup buttermilk (or regular milk with 2 T vinegar added)
3 T canola oil
2 eggs
1 cup mashed banana (3 bananas)
(3/4 cup chocolate chips) * I add this for fun sometimes and sometimes not
* if adding fresh fruit you will need to increase this flour amount to counter the moisture increase. I sometimes add about a whole cup extra between the 2 flours. I'll measure it the next time I make them and let you know.

Hot Fudge Pudding Cake

This one is soooo quick. And the temperture setting is good for when you make a roast pork, too! Soooo chocolatey and great with ice cream (so I'm told!!).

Hot Fudge Pudding Cake
1 1/2 cups sugar (divided into 1 cup and 1/2 cup)
1 cup flour
7 tablespoons cocoa powder (divided into 3 tbsp and 4 tbsp)
2 teaspoons baking powder
1/4 tsp salt
1/2 cup milk (I use rice milk)
1/3 cup margarine, melted
2 tsp vanilla
1/2 cup lightly packed brown sugar
1 1/2 cups hot water

Preheat oven to 350 F. In a medium mixing bowl, combine the 1 cup of sugar, flou, 3 tbsp of cocoa, baking powder and salt. Blend in milk, melted margarine and vanilla. Beat until smooth. Pour batter into 8 or 9 inch square pan. In a small bowl combine the remaining 1/2 cup sugar, brown sugar, and 4 tbsp of cocoa. Sprinkle evenly over batter. Pour hot water over the top, but do not stir. Bake for 40 minutes or until the centre is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from the bottom of the pan over the top.
Decadently chocolatey!

(Recipe from "Dairy Free Cookbook" by Jane Zukin)

Super Easy Pepper Steak (on a budget!)

Hmmm.. Our steak days have gone since discovering our little one's serious allergy... but I loved this steak!! My early days working at the butcher shop through school helped develop this one! I usually buy an eye of the round roast on special and then slice it into steaks myself...but you can also buy eye of the round steaks in club packs.

Pepper Steak

Take your sliced eye of the round steaks and using a couple of forks repeatedly (like 20 times?) pierce each one to break down the meat tissue (like going through a tenderizing machine!). Get a large baking dish and place a layer of Italian Salad dressing across the bottom. Lay the steak a single thickness in the dish and cover with more dressing. Allow the meat to marinade overnight.
When ready to barbeque roll the edge of the steak in crushed peppercorns or Montreal Steak Spice. YUM!!! Enjoy!

Turkey or Roast Chicken: cooking tip

Thanksgiving has me thinking turkey... but actually with our beef allergy we cook a lot of chicken and turkey.
My best tip for cooking turkey and chicken is this.... rub it with olive oil. It keeps it very moist!!

Roast Pork with Rosti Potatoes

Well here is my quickest roast and potatoes!
It is a snap and all you need is a vegetable!
For the roast:
Heat the oven to 350 F on convection. On one cookie sheet place a pork tenderloin (or two) fat side up. Sprinkle with Montreal Steak Spice.

Potatoes:
Cut up potatoes into little chunks. Pour olive oil over them and then sprinkle in pepper and salt and thyme. Stir to coat.. I go by looks... Cover a cookie sheet with foil and spray or grease with olive oil. Spread the potatoes out. If they look like they need more salt or pepper sprinkle more on the tray.

Place both in the oven for 45 minutes. YAY!! A great meal in under an hour! Add an apple crisp and you have desert cooking in the same oven!!

Turkey Chili

Here you go, Shirley... This one is for you!
This is my Grandma's Chili recipe...with a few of my own additions and adapted for my son who is allergic to beef!
I usually make a double or triple batch in a huge pot and then freeze containers to pull out quickly. And I have discovered that margarine containers are the perfect one bowl size if you fill them up and freeze the chili in them.



Grandma's Chili
1 1/2 lbs ground turkey (or beef)
1 large onion (chop in processor)
1 1/2 green peppers (chop in processor)
2 TBSP flour
1 large tin of canned tomatoes (I use frozen)
8 oz tomato sauce
1 tsp garlic powder
3/4 tsp oregano
1 tsp salt
1/4 tsp pepper
4 tsp chili powder
1 tbsp vinegar
1 tsp brown sugar
2 15 oz cans of dark red kidney beans
1 can of mushrooms

Use large soup pot. Add turkey in onion and brown lightly. Sprinkle with flour and mix lightly. Add tomatoes, tomato sauce, pepper, garlic powder, 2 1/2 cups of water. Add remaining ingredients and simmer gently for 1 hour, stirring occasionally.

Best Ever Chocolate Chip Squares

Okay... seriously... these are the best. And because you just spread them on the pan they are also the quickest. With 6 in the family, I make a double or even triple batch and then bake them all at once on convection on two or three racks and freeze them. Thanks to Elvera for the recipe a few years ago!!! Cath

Quick! Chocolate Chip Squares

2 1/4 cups of flour 1 cup margarine
1/2 tsp baking soda 3/4 cup brown sugar
1 tsp salt 3/4 cup white sugar
1 tsp vanilla 2 eggs
1 or 1 1/2 cups of chocolate chips

Cream together the margarine, sugar, eggs and vanilla. Add dry ingredients and then chocolate last. Spread on ungreased cookie sheet. Bake at 375 F P.S. I use P.C. Celeb Lactose free margarine and decadent chocolate chips and this is also dairy free!