Luncheon Recipes (Campbell)

Chocolate Chip Cookies

¾  cup butter

¼ cup butter flavor Crisco

1 cup packed brown sugar

½ cup sugar

¾ tsp baking soda

½ tsp salt

2 eggs

1 tsp vanilla

2 ½ cups flour

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

Preheat oven to 375. Cream together butter and Crisco for 30 seconds.  Add sugars and beat until combined.  Add eggs and vanilla and beat on medium high until light and fluffy (about 2 minutes).   Add dry ingredients and mix until incorporated.  Add chocolate chips and mix until combined.  Drop by tablespoonful’s onto a greased cookie sheet.  Bake for 8-9 minutes. Makes 4 ½ dozen.  Let sit on cookie sheet for a minute or two before moving to a cooling rack.

White Chocolate Macadamia Nut

¾  cup butter

¼ cup butter flavor Crisco

1 cup packed brown sugar

½ cup sugar

¾ tsp baking soda

½ tsp salt

2 eggs

1 tsp vanilla

2 ½ cups flour

1 cup white chocolate chips

1 cup Craisins

1 cup macadamia nuts

Preheat oven to 375. Cream together butter and Crisco for 30 seconds.  Add sugars and beat until combined.  Add eggs and vanilla and beat on medium high until light and fluffy (about 2 minutes).   Add dry ingredients and mix until incorporated.  Add chips, nuts, and Craisins and mix until combined.  Drop by tablespoonful’s onto a greased cookie sheet.  Bake for 8-9 minutes. Makes 4 ½ dozen.  Let sit on cookie sheet for a minute or two before moving to a cooling rack.

Double Chocolate Peanut Butter Swirl

1 cup creamy peanut butter

2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips

1 cup cocoa powder

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. Place peanut butter into the freezer until firm, about 30 minutes.

3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined. Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Makes 3 dozen cookies

 Lemon Ricotta Cookies

Cookies:

2 sticks unsalted butter, room temperature

2 cups sugar

2 large eggs

1 lb ricotta cheese

¼ cup lemon zest

1 Tbl lemon juice (freshly squeezed)

2.5 cups all purpose flour

1 Tbl baking powder

1 Tbl kosher salt

1. Cream butter and sugar until fully incorporated.

2. Add eggs one at a time until mixed, then add ricotta, lemon zest and juice until fully incorporated. About 1-2 minutes.

3. In the meantime, combine flour, baking powder, salt in a separate bowl.

4. Slowly add flour mixture to wet ingredients just until mixed.  Don’t overwork the dough.

5. Scoop by teaspoon fulls on tray and freeze until cold through and firm.

6. Remove from freezer (cookies must be baked while cold and firm so they don’t melt, but not while frozen completely)

7. Bake at 300 degrees for about 20 minutes or until edges become slightly browned. Allow to cool completely before icing.

Makes 3 Dozen 3

Icing:

¼ lb unsalted butter, room temperature

3 cups powdered sugar

¼ cup freshly squeezed lemon juice

Combine butter and sugar with hand mixer, add lemon juice and allow to mix for thirty more seconds. Icing should be room temperature to ice smoothly. Cookie should be covered ¾ of the way with the icing.

 Bran Muffins

1 ½ cups wheat bran

1 cup buttermilk (or 1 tbs vinegar mixed with milk)

Mix and let sit for 10 minutes

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

½ tsp vanilla extract

1 cup flour

1 tsp baking soda

1 tsp baking powder

½ tsp cinnamon

½ tsp salt

½-1 cup raisins

1.     Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2.     Mix together wheat bran and buttermilk; let stand for 10 minutes.

3.     Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins.

4.     Prepare muffin tins with liners and spoon batter evenly into 12 muffin cups.

5.     Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Tuscan Lemon Muffins

1 3/4 all-purpose flour 

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup part-skim ricotta cheese

1/2 cup water

1/4 cup olive oil

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 large egg, lightly beaten

Cooking spray

2 tablespoons turbinado sugar

1.     Preheat oven to 375°.

2.     Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

3.     Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over each muffin. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Cesar Pasta Salad

Adapted From http://www.abountifulkitchen.com/2011/08/caesar-pasta-salad.html

1 lb Radiatore Pasta cooked al dente (or your favorite pasta)
1 Package Dry Italian Dressing Seasoning

1 tbsp. olive oil
2 cups grape or cherry tomatoes, halved
2 large Romaine lettuce, washed, chopped into 1 inch pieces
4 cups Italian Seasoned croutons

1 cup grated Parmesan cheese
1 16 oz bottle (or less) of Cardinis Original Caesar Dressing

1.     The night before, cook pasta al dente (this is important so the dressing doesn’t make it soggy overnight).  Drain and add olive oil and Italian seasoning and mix until evenly coated.  Add about ½ cup of the Cesar dressing and toss until well coated.  Transfer to a Ziploc bag or airtight container and allow pasta to marinade overnight (or for a few hours if you are in a pinch). 

2.     Remove the pasta from the refrigerator and add lettuce.  Toss with remaining dressing.

3.     Add cheese, tomatoes, and croutons.  Toss and serve. 

**Note- This pasta is great served warm. It is also great served warm substituting Kale with a bit of lemon juice in place of the Romaine lettuce.  Enjoy!

Apple Feta Walnut Salad

16 ounces Salad Greens

2 whole Apples, Cored And Sliced Very Thin
1/2 cup Walnut, halved or chopped
1/2 cup Dried cranberries
6 ounces feta cheese, crumbled
1 1/2 Tbsp. (heaping) Dijon Mustard
3 Tbsp. Maple Syrup
1 Tbsp. teaspoons Apple Cider Vinegar
1/4 cup Olive Oil
Salt And Pepper, to taste

Mix together salad greens, apples, walnuts, cranberries, and feta in a large salad.  In a separate bowl, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to desired taste.

Chicken Salad

1 Large rotisserie chicken (at least 4 cups)

3 Tbsp. lemon juice

1 tsp salt

½ tsp pepper

1/3 cup green onions diced

¼ cup sliced roasted almonds

1/3 cup mayonnaise

1 cup chopped celery

1 cup green grapes cut in quarters

Pull all chicken off bone.  Chop into small pieces.  Chop remaining ingredients and add to chicken and stir.  Salt and pepper to taste.  Best served on yummy croissants!