Original Chipits Cookies

 Butter and Sugar

                                                                      Beat in Egg

                                                                     Chocolate Chips!!

                                                                       Drop of dough

                                                            Cooking in the oven

Chocolate Chip Cookies

From: HERSHEY'S Chipits



Ingredients & Directions

1. Cream together 1 cup shortening or soft butter, 1 cup packed brown sugar and 1/2 cup granulated sugar. Beat in 2 eggs and 1-1/2 tsp vanilla.

2. Combine 2 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp salt. Gradually blend into creamed mixture.

3. Stir in 1 package HERSHEY'S Chipits semi-sweet chocolate Chips and 1 cup chopped nuts (optional).

4. Drop dough by tablespoonfuls onto ungreased cookie sheet. Bake at 375 degrees F for 10 to 12 minutes. Makes about 4 dozen.

 COOKIES !!

Report and Comments:

Every thing went well. I have made these cookies before so I new what to do. My sister loved the cookies and my brother had a friend over that said they were delicious! This is a great tasting and easy recipe to make.

Cream of Potato Soup

 Potatoes fresh from the garden!

 Boiling Potatoes

 Boiling potatoes and onions with fresh water

 Crispy Bacon!

Mashing Potatoes together

Cream of Potato Soup

from: Out of Old Nova Scotia Kitchens

 Ingredients:
6 good sized potatoes                              1/8 teaspoon celery salt
1 large onion                                            Grate of nutmeg (optional)
1 tablespoon flour                                    2 cups rich milk or thin cream
1/8 teaspoon white pepper                       1 tablespoon minced parsley   
1 teaspoon salt
Directions:
Peel and slice potatoes and onion; cover with cold water and bring to the boil. Drain off water and add fresh. boiling water, cook until soft, then press through sieve. Rub butter and flour together and stir into soup until well blended. season to taste with white pepper; salt, celery salt and nutmeg. In a separate pan heat the milk and add the potatoes. Bring to the boiling point and serve. Garnish with parsley.

Enjoy!

Report and comments:
This was my first time making this soup, and every thing went well. Instead of peeling the potatoes I felt the skin on and it tasted just as good. We had relatives over that night and they all said it was Delicious. My Uncle Tom even went for seconds.

Thanksgiving

Spicy Pumpkin Fudge

It's a delicious Autumn recipe,

 its also great for gift giving.

Bringing the fudge to a boil

                                     

                                                            Butterscotch Chips!

Letting the butterscotch chips melt

Stirring all the ingredients together

Pouring the fudge into the 9x13

                                                  

SPICY PUMPKIN FUDGE

from allrecipes.com

Ingredients

• 1 cup almonds (I used pecans)
• 3 cups white sugar
• 1 cup butter
• 1 (5 ounce) can evaporated milk
• 1/2 cup canned pumpkin
• 1 teaspoon pumpkin pie spice
• 2 cups butterscotch chips
• 1 (7 ounce) jar marshmallow creme
• 1 teaspoon vanilla extract

Directions

1. Butter a 9x13 inch pan and set aside.
2. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3. In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.

Fudge!!

 ENJOY!!

Report and Comments:
Everything went great! It went very smoothly. There are some things I did differently in this recipe. I prefer pecans over almonds so I used pecans instead. I also didn't have a candy thermometer so after it came to a boil, I put the timer on for 10 minutes and it still turned out great. My brother loved the fudge so much that he brought some to college. I shared some with my friends too, they all thought it was delicious. My family and friends thought it was great!