Moo Cooks

I don't know why, but if it isn't a recipe I have Moo help with I forget to post it. Over the last little bit Moo has cooked/baked several recipes from her New Junior Cookbook--sixth edition (Better Homes and Gardens). I am sharing the recipes below. I am not sharing all the directions that were listed in the cookbook as that was way more than I want to type right now. If you have a child and would like the detailed (down to the utensils used and such directions as "Turn off oven." and "Stop the mixer." ) directions I would be happy to share them with you.

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Masterpiece Muffins
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

shortening
2 Tbsp brown sugar
1/2 tsp cinnamon
1 Tbsp butter or margarine
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup cooking oil

Preheat oven to 400. Grease 10 muffin pan cups with shortening. For streusel topping - Put 2 Tbsp flour, 2 Tbsp brown sugar, and cinnamon in a mixing bowl. Stir with spoon to mix. Use pastry blender to mix in butter until the mixture is crumbly, set aside. Put 1 3/4 cup flour, sugar, baking powder, and salt in a medium mixing bowl. Stir with wooden spoon to mix. Crack egg into small mixing bowl. Beat with fork until mixed together. Add milk and oil. Beat with fork until ingredients are well mixed. Add egg mixture to dry ingredients. Stir with wooden spoon until dry ingredients are wet. Spoon some of the batter into each muffin cup. Sprinkle 1 rounded tsp of the streusel topping over each muffin cup of batter. Bake 20 minutes or until muffins are golden brown. Remove muffins from pan and cool on wire rack for 10 minutes. Serve.

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Lip-Smackin' Mac 'n' Cheese
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

1 cup shredded cheddar cheese
2 cups pasta (whatever you have on hand)
1/4 cup milk
dash pepper

Cook pasta in according to package directions. Drain pasta. Return pasta to saucepan. Use spoon to stir in cheese, milk, and pepper. Return to burner and cook for 4 to 5 minutes or until cheese is melted, stirring constantly. Serve

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Cosmic Caramel Corn
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

6 cups popped popcorn
3 Tbsp butter
1/4 cup light corn syrup
1 Tbsp molasses
1 cup dry roasted cashews or peanuts

Preheat oven to 325. Place popped popcorn in baking pan. Heat butter on low heat until melted then remove from heat. Using wooden spoon, stir in corn syrup and molasses. Slowly pour mixture over popcorn in baking pan. Toss the popcorn to coat evenly as possible with the corn syrup mixture. Bake for 15 minutes, stirring about every 5 minutes. Remove from oven. Pour caramel corn into a serving bowl. Stir in nuts. Let cool. Store in a tightly covered container at room temperature.

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Peanut Butter Chocolate Chip Cookies
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

1 cup shortening
1 cup peanut butter
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
chocolate chips

Preheat oven to 350. Beat shortening and peanut butter on medium speed until mixed. Add the granulated sugar, brown sugar, and baking soda. Beat until well mixed; scraping bowl when needed. Add the flour, 1/2 cup at a time. Beat until well mixed. Stir in chocolate chips. Bake for 10 to 12 minutes or until cookie edges are slightly brown.

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Fantastic Fudge
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

butter, softened
1 (1 lb) pkg. powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter
1/2 cup chopped nuts, optional

Line an 8x8 baking pan with foil letting the foil hang over the pan's edges. Grease foil with butter. Stir powdered sugar and cocoa powder together in a large mixing bowl. Stir together the dry milk powder, and water in a small saucepan until powder is dissolved. Add the 1/2 cup butter and cook on medium heat just until mixture boils stirring constantly. Remove pan from burner. Pour the melted butter mixture into the powdered sugar mixture in the mixing bowl. Stir until smooth. Add nuts if desire and stir until combined. Pour fudge into prepared pan, spreading evenly. While fudge is still warm, use a knife and ruler to mark the surface with 1-inch squares. Chill several hours or until fudge is firm. When fudge is firm, use the foil to lift it out of the pan. Using a sharp knife, cut fudge into squares. Store tightly covered in refrigerator.

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She has plans to make Champion Chili and Chocolate Puddle Bottoms Up Cake. When she does, I will post the recipes. She also made play dough for a project at school. Once I get that recipe I will share it as well.