Gabrielle Studier submitted the winning recipe, Amish Chocolate Chip Cookies. She won $100 Chamber Bucks. To see other winners and the current contest, “Ugliest Holiday Sweater Contest,” go to AlbertLeaTribune.com/category/contests/.

 

Amish Chocolate Chip Cookies

This cookie recipe makes a large batch of large chocolate chip cookies with fewer chocolate chips than the traditional Nestle Tollhouse Chocolate Chip Cookie Recipe.

 

Ingredients:

2 cups (4 sticks) butter, softened

2 cups granulated sugar

2 cups firmly packed brown sugar

4 eggs, beaten

2 teaspoons vanilla extract

2 teaspoons baking soda

2 teaspoons hot water

5 cups all-purpose flour

2 teaspoons salt

1 (12-ounce) package chocolate chips

 

Directions:

Position one of the oven’s racks in the center and preheat the oven to 375 degrees Fahrenheit. Line cookie sheets with parchment paper or lightly grease them.

In a large bowl beat the butter and sugars together until smooth and creamy.

Add the eggs and vanilla and mix until well blended.

In a small bowl, dissolve the baking soda in the hot water.

In a separate bowl, stir together the flour and salt.

Add the baking soda mixture to the butter and sugar mixture, alternating with the flour and stir just until combined.

Stir in the chocolate chips.

Drop the cookie dough by teaspoonfuls, spaced 3 inches apart, onto the prepared cookie sheets.

Bake, one cookie sheet at a time in the center of the oven, for 10 to 12 minutes, until golden brown.

Remove from the oven and allow the cookies to cool for 5 minutes on the cookie sheets and then transfer them with a spatula to wire racks to cool completely.

This recipe makes about 5 to 6 dozen.

 

Caramel Pecan Turtle Bars – Submitted by Lisa Studier

Recipe: Crust Ingredients: Filling Ingredients:

3/4 cup flour 25 (5.5oz package) Werther’s

1/2 cup brown sugar chewy carmels

2 Tbsp. corn starch 2 Tbsp. butter

1/4 cup butter 2 Tbsp. heavy cream

1/2 cup chopped pecans 2 Tbsp. light corn syrup

1/2 cup semi-sweet chocolate

chips

 

Line an 8 by 8 inch pan with foil and spray with cooking spray:let foil overhang edge of pan by 2″.

Blend flour, brown sugar and corn starch in a large bowl. Cut in butter with 2 forks or pastry blender until crumbly. Stir in pecans. Press into prepared pan. Bake in preheated 350 degree oven for 11-13 minutes or until crust is lightly browned.

Heat unwrapped caramels, butter, cream and corn syrup in a large microwave-safe bowl on HIGH for 1-2 minutes, stirring frequently, until mixture is smooth. Carefully spread over baked crust. Bake for 11-13 minutes or until caramel is just starting to bubble. Remove from oven and place on wire rack.

Sprinkle bars with chocolate chips and let rest for 5 minutes until chocolate is melted. Carefully spread chocolate chips over the caramel using back of spoon for swirl effect, leaving portions of caramel exposed. Refrigerate for 2 hours or until chocolate is set. Remove from pan by lifting opposite ends of foil. Place on cutting board and peel away foil before cutting.

Christmas Salsa & Homemade Sugar and Cinnamon Chip – Submitted by Marilynn Borland

Recipe: Christmas Salsa & Homemade Sugar and Cinnamon Chips

3-4 Kiwis

½ cup Pomegranate seeds

¼ cup Strawberries

1 tsp Cinnamon Sugar mixture

1 tsp Fresh Cilantro

2 tsp finely diced sweet yellow onion

 

Directions

Peel skin off of the kiwi and chop it up

Hull and quarter cut strawberries

Mix everything together and refrigerate until ready to serve.

 

Chips

1 package of Aztec tortillas the very thin tortilla

Cinnamon & sugar shaker

Spray bottle with some water in it

 

Directions

Cut tortillas into 8ths so they look like triangles

Spray with water lightly and sprinkle with Cinnamon and Sugar

Place on Parchment paper on baking sheet

Bake at 425 degree for about 2 ½ – 3 minutes

Remove from oven and cool

Store chips in an air tight container.