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I am a really big eater of chocolate chip cookies and the ones at Boston Chicken are great to eat and huge. This recipe does not actually include a cookie dough recipe but I am sure you can drum up one of those.

Categories: Desserts, Cookies
Yield: 1 servings

Ingredients
4 oz Nestle’s Milk Chocolate bars
4 oz Baker’s german sweet chocolate
4 oz Dove milk chocolate
Cookie dough - use your our recipe

Directions

Melt 3 chocolates, stirring until smooth.

Pour into greased 9″ metal pie pan and refrigerate until hard.

Hammer into pea-sized bits.

Store refrigerated until ready to use.

Use 1/3 c cookie dough, flattening to a 3-1/2 to 4″ round. Bake at 375 for 16 to 18 minutes or until golden brown but not overbaked or cookies will be hard as rocks when cooled.

The cookies will look almost “RAW” at the end of 16 minutes if you make them big enough and will continue to bake in their own heat as they cool on the sheets a few minutes.

Now dig in!

Categories: Polkadot, Menarea, Ground meat, Beef
Yield: 1 Servings

1 lb Ground sirloin (not ground
-chuck)
3 oz Jar of strained beef or
-veal baby food
2/3 c Canned clear beef broth
1/4 c Dry minced onion
1/4 c Hot water
1 pk Regular hot dog buns

Mush together beef, baby food, and broth. Refrigerate, tightly
covered, for a couple of hours. Roll meat into small balls, flatten
and fry in pan on stovetop. Mix together onion and water. Place
approx. 1 tbsp of onion/water mixture in the bottom of the pan. Flip
burger on top of this mixture. Serve immediately after they are
finished cooking. For buns, cut a hot dog bun into pieces that are
the same size as the hamburgers.

Categories: Cookies, Chocolate
Yield: 6 servings

————————–COOKIE————————–
18 oz Devils food cake mix
2 tb Water
2 tb Cooking oil
1/4 c Bitter cocoa powder

————————–FILLING————————–
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
hands place in cookie sheet bake 350 for 10 to 15
minutes let cool and put in filling.

Categories: Rice, Copycat, Wrv
Yield: 6 servings

-patdwigans fwds07a
1/4 c Raw Rice-shaped pasta
3/4 c Minute rice
1 tb Pimiento; chop fine
1/2 ts Dry minced celery leaf
1 ts Dry minced parsley
1/4 ts Dry mustard
14 oz Can chicken broth
1/4 c Olive oil
1/2 ts Salt

In a 2-qt saucepan combine all ingredients. Stir often
and bring to a bol. Cover and remove from heat. Let
stand 15 minutes. Fluff rice with a fork occasionally.
Salt and pepper to taste if desired. Keep warm in top
of double boiler, over simmering water, to serve
within an hour. Refrigerate leftovers covered. Rewarm
Gently i 3 to 4 days. Do not freeze.

Everyone likes those fluffy floury Kentucky Fried Chicken buns. I think you can eat 5 Kentucky Fried Chicken buns at one sitting without any trouble. Here is a great recipe to make those buns at home

Ingredients for Kentucky Fried Chicken buns
1 cup shortening
1 cup sugar
1 cup mashed potatoes
1 quart milk
1 cake yeast
10 to 12 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Directions for Kentucky Fried Chicken buns
1. Preheat oven to 400ºF.

\2. Cream shortening and sugar until light and fluffy.

3. Add potatoes and cream again.

4. In separate pot, heat milk to lukewarm, and dissolve yeast.

5. Pour milk mixture into shortening, sugar and potatoes.

6. Add enough flour (about 4 cups) to make like cake dough consistency.

7. Stir in salt. Cover.

8. Let rise 2 hours, stir in balance of flour (about 6 to 7 cups), baking soda and baking powder to make like biscuit dough–knead.

9. Cover and refrigerate 1/2 hour, make into rolls.

10. Let rise until double in size.

11. Bake about 15-20 minutes.

Refrigerate Kentucky Fried Chicken buns and use over 5 or 6 days.

Makes 24 rolls.