Anita's M&M Cookies

2 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 sticks (1 1/4 cup) unsalted butter, softened

1 3/4 cup dark brown sugar

1/4 cup sugar

2 large eggs, at room temperature

2 tsps pure vanilla extract

2 cups M&M's - I used the mini baking ones

1. Sift the flour, baking powder, baking soda and salt into a large bowl.
2. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour. 
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.  
4. Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 (I was able to do 8 as my baking sheets are huge!) dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake until the cookies are golden around the edges but still soft in the middle, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

 

Anita's Deviled Eggs

 

• 12 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon creamy horseradish sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika for dusting

• Slice hard boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
• Use a fork to mash egg yolks. Stir in mayonnaise, Dijon mustard, sweet pickle relish, horseradish, and pepper until well combined. Taste and add salt if necessary. 
• Spoon filling into the centers of the whites. Dust with paprika and serve cold. 

Anita's Chicken and Dumplings

2 tbsp oil

2 lbs. Boneless, skinless chicken breast, cubed

1 C diced onion

1 C sliced carrot

3 cloves minced garlic

1 tsp salt

5 tbsp. Unsalted butter

6 tbsp. All-purpose flour

6 C chicken broth

1/2 C heavy cream

1/2 tsp dried thyme

1 1/2 C frozen peas

4 tbsp. Fresh parsley, minced

 

DUMPLINGS:

2 C bisquick

1 tbsp. baking powder

1/2 tsp salt

1/2 tsp pepper

1 1/3 C heavy cream

 

In 6-quart dutch oven, heat oil over medium heat.  Add the chicken and cook until browned on both sides.  Remove from the pot and set aside.  Add carrot and onion and cook until tender, about 3 minutes.  Add the garlic and stir for another minute, until fragrant.  Reduce the heat to medium low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.  Add the chicken and any accumulated juices back to the pot.  Add chicken broth, cream, thyme, and bring to simmer.  Add the frozen peas, cover and cook for 15 minutes. 

In a large bowl, combine the bisquick, baking powder, salt, pepper, and cream.  Stir until the mixture comes together into single mass of dough.  Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch in diameter.  Place the dough balls into the simmering soup, add the parsley, and cover.  Let the soup simmer for 15 minutes, or until the dumplings are cooked through.

 

Anita's Best Snickerdoodle Cookies

1 cup butter, softened

1 1/2 cup sugar

2 large eggs

1 tsp vanilla

1 3/4 cup all purpose flour

2 tsps cream of tarter

1 tsp baking soda

1/4 tsp salt

3 Tbsp sugar

3 tsps cinnamon

• Preheat oven to 350°F.
• Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
• Combine flour, cream of tartar, baking soda and salt in a separate bowl.
• Blend dry ingredients into butter mixture.
• Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
• Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
• Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
• Coat by gently rolling balls of dough in the sugar mixture.
• Place on chilled ungreased cookie sheet, and bake 10 minutes.
• Remove from pan immediately.

Anita's Potato Soup

 

• 6 cups cubed Yukon Gold potatoes

• 4 cups Chicken broth, 1 cup chicken broth from container mixed with water

• 2 cups chopped onions

• 1/2 cup chopped celery

• 1/2 cup thinly sliced carrots

• 1/4 cup butter, cubed

• sprinkled chicken bouillon granules

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 can (12 ounces) evaporated milk
• 
  

• 3 tablespoons parsley

• Tarragon, just sprinkled

Anita's Bran Muffins

1 1/2 cups all bran cereal
1 cup buttermilk

1/3 cup coconut oil, melted or buy the liquid type

1 large egg

2/3 cup light brown sugar

1/2 tsp vanilla

1 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 450 degrees.  Line a muffin tin with muffin papers.

In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.

Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.  

Divide the batter equally among the 12 muffin cups, filling almost all the way full.

Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.