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Cookbook 7/19/21

Homemade Fortune Cookies (
Servings: 36
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Fill these Homemade Fortune Cookies with your own personal fortunes for a fun and delicious crafty treat!

3 large egg whites
3/4 cup sugar
1/2 cup butter melted
1/4 tsp vanilla extract
1/4 tsp almond extract
3 tbsp water
1 cup all purpose flour (5 oz by weight)


Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.
With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape .
Place the cookie in a muffin tin to let it cool and hold its shape.
Repeat with the remaining batter and enjoy!

Chicken Salad
1 package of spiral pasta cooked and drained
4 cups cooked chicken cubed
1 20-oz can pineapple tidbits
1 1/2 cups chopped celery
3/4 cup sliced green onions
1 cup red grapes (sliced in half)
1 cup green grapes (sliced in half)
1 5 oz pkg dried cranberries
1 cup ranch salad dressing
3/4 cup mayo
2 cups of cashews

Mix eight ingredients, whip next two. Pour over the mix, cover and refrigerate. Put cashews on top when ready to eat.

Grilled Cheese Dogs (
4 hot dog buns
2 tbsp. butter, softened
1/4 tsp. garlic powder
1/4 tsp. onion powder
4 hot dogs, split lengthwise (be careful not to cut all the way through)
3 c. shredded cheddar
4 Green onions, sliced


Flatten hot dog buns with a rolling pin. In a small bowl, stir together butter, garlic powder, and onion powder. Spread all over outsides of buns.
In a large skillet over medium heat, sear hot dogs (working in batches if necessary) until charred, 2 minutes per side. Set aside.
Place a bun buttered-side down in skillet and top with 1/2 cup of cheddar cheese, a hot dog, a little more cheddar cheese, and 1/4 of green onions.
Cover and cook over medium heat until cheese melts, then use a spatula to close the bun. Repeat with remaining ingredients to make 4 cheese dogs total.

Easy Mango Salsa Recipe (

Prep Time: 20 minutes Cook Time: 0 minutes Yield: 4 1x


2 ripe mangoes
¼ large red onion (or ½ small onion)
2 large handfuls cilantro (2 tablespoons chopped)
1/2 jalapeño pepper
1 lime
Kosher salt


Chop the mangos into small cubes. Finely mince the onion. Chop the cilantro. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then finely dice the pepper. Juice the lime.
Mix together mango, red onion, cilantro, jalapeño, lime juice, and kosher salt. Taste and adjust flavors as desired to balance the sweetness of the mango with the sour lime and spicy pepper. For best results, let sit at room temperature for about 15 minutes to allow the flavors to meld. Serve with homemade tortilla chips.

Tequila Lime Flaming Cheese Dip (
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Becky Hardin – The Cookie Rookie

2 tablespoons sugar
1/4 cup lime juice
1 teaspoon chili powder
12 ounces Queso Chihuahua Cheese cut into ½ inch cubes
1 4.5 ounce can Old El Paso Green Chiles, fully drained
½ cup fresh pico de gallo
¼ cup fresh cilantro chopped
1.5 ounces 1 shot tequila
Tortilla chips or warmed Old El Paso Tortillas for serving

Preheat oven to 350F
Spray a small casserole dish with nonstick spray and set aside
In a small saucepan, heat sugar, lime juice, and chili powder. Stir to combine.
Bring mixture to a boil and then reduce heat to simmer. Allow to simmer for about 10 minutes, stirring occasionally. Turn off the heat and set aside.
Place one layer of cubed cheese into the bottom of the casserole dish
Pour on pico and green chiles. Pour on the chili lime reduction.
Top with the remaining cheese. Sprinkle with cilantro.
Place casserole dish in the oven and cook for 15-20 minutes or until cheese is fully melted and bubbly. Remove from the oven and stir to make sure everything is mixed together. If necessary, pat the top dry with a paper towel.
Immediately pour tequila over the cheese and light to set on fire. (BE CAREFUL! The tequila can light relatively quickly. Take caution when lighting it, I recommend using a long armed lighter) The flame should burn out pretty quickly, you can light more than once if desired. Once its charred to your liking, serve immediately with chips or warmed tortillas.

10-Minute Homemade Hot Fudge (
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

2/3 cup heavy cream (I used half-and-half)
1/2 cup light corn syrup
1/3 cup dark brown sugar, packed
1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it)
1/4 teaspoon salt, optional and to taste
6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

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