Hamburger Soup

This is a small tribute to my beautiful grandma who passed away on Saturday. We all loved her cooking. When I was a new bride and was just learning how to cook, she taught me this recipe and it instantly became my new husband's favorite dish. It's got all the meat and potato things guys enjoy, especially after a long day on the farm like my Grandpa had. I love this soup because all the ingredients are always on hand. You can pretty much just throw in anything you want to, and it will still taste great.

Grandma Lill's Hamburger Soup

Recipe from Lillian Rydalch

1/4 c chopped onion

4 1/2 c water 

1 c diced carrot

1 c diced potato

1 c diced celery

1/2 Tbsp salt to taste

1/2 tsp pepper

1 beef bouillon cube

1 bay leaf

1 can kidney beans (drained and rinsed)

1 1/2 Tbsp chili powder

1 28 ounce large can tomatoes (un-drained)

handful macaroni noodles (1-2 cups to your liking)

Brown hamburger with the onion and drain.

Add all ingredients except tomatoes, noodles and beans; cover and bring to boil.

Turn down heat and simmer for 20 minutes.

Add tomatoes, noodles, and beans and simmer until noodles are tender. If you use a lot of noodles you may need to add more water. Salt and pepper to taste.
Serve with some crackers or bread and enjoy!

Lion House Dinner Rolls

I love these rolls and I'll be honest I have bought them at least a dozen times from our local Deseret Bookstore just so I don't have to do the work. I do still love making rolls from scratch though and wanted my girls to learn this method so we made them for Easter. These instructions are the traditional Lion House rolls where they are rolled up. This takes a bit of practice so just play with it until you find what works. Just make sure you line them all up on the pan the same with the edges all facing the same side. It just helps when they bump into each other rising and baking. MMMmmm MMMmmm!

Lion House Dinner Rolls

Yields 2 dozen

2 tablespoons active dry yeast or instant w/no proofing

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (unless you are using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way.  Then slice the dough into five or six strips across so you end up with 12 small rectangles. I use my hand to measure. Using your left hand make a "L" with your thumb and pointer. This is about how big you want each roll piece to be. As wide as your thumb and as long as your finger. Use that as a judge when you cut your dough. Then roll each small rectangle up like a snail (butter on the inside) and place in a lightly greased 9x12 glass with the roll resting on it’s open edge. (If you don't have 2 glass dishes you can also use a greased rimmed baking sheet.) Repeat with the second portion of dough. Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Chicken and Swiss Salad

This salad is so divine. I still remember years ago when my friend made it for a little luncheon we did to reunite our little college group of friends. I'm not sure why I haven't posted it yet! I'm trying to incorporate more vegetables in our family meals, and since summer is coming I would like some of our dinners to be hearty salads. This is perfect for that! Some notes when I make this: I don't do the onion because my kids balk at onions. I also use bagged bacon pieces because it's just easier. I also like to half the dressing because not all my kids like sweet dressings and I prefer not to mix the dressing in so I can keep it fresh and divide it out in meal prep containers for the week. If you want to mix it all together with the salad I would suggest the full serving. :) 

Chicken and Swiss Salad

Recipe slightly adapted from my friend Lyndsie Field

1 head romaine lettuce

1 bunch spinach

1/2 red onion (optional)

8 ounces swiss cheese, shredded

1 pound bacon, cooked and shredded (or pre-bought in the bag)

3-4 chicken breasts, cooked and shred *see note

1/2 cup candied almonds

Poppyseed Dressing:

1 cup sugar

2 tsp dry mustard

2 tsp salt

2/3 cup red wine vinegar

1 1/2 cup oil (I use canola)

3 Tbsp poppyseeds

Poppyseed Dressing-Halved:

1/2 cup sugar

1 tsp dry mustard

1 tsp salt

1/3 cup red wine vinegar

3/4 cup oil (I use canola)

1 1/2 Tbsp poppyseeds

Combine dressing ingredients and whisk together. Pour over salad before serving

*Super easy shredded chicken: Toss some frozen chicken breasts in the crockpot and cook on high for a few hours. I add a splash of chicken broth at the end along with some salt and pepper before shredding it up.

Cereal Bars

I've been making these a bunch lately. I don't always drizzle white chocolate over them, they are just as good without it. My kids love these. We like them better staying chilled until we eat. I have a bar mold, but you could also form them into bars or try pressing into a pan and cutting them once they are set. 

Cereal Bars

Recipe from Pampered Chef

2 1/4 cups cheerios

2 Tbsp creamy peanut butter

1/4 cup honey

1/2 cup freeze-dried strawberries

1/2 cup yogurt chips or white chocolate morsels

Combine the cereal and strawberries in a large mixing bowl.

Microwave the nut butter and honey in a  small microwave-safe bowl for 1 minute, or until bubbling. Pour over the cereal mixture and mix well to combine.

Scoop the mixture into wells of a  bar maker (or pan) and press down with a spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until the bars are set.

Heat the yogurt chips/white chocolate in a microwave-safe bowl until they've melted and drizzle over the bars. Let the bars set in the refrigerator or on the counter.

Teriyaki Stirfry

This teriyaki is by far the best! I won't try another recipe again. Bonus, its gluten free too! 

Teriyaki Chicken Stirfry
Recipe adapted slightly from cleanmondaymeals.com

3 1/2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
Ground black pepper
1 medium zucchini, diced into half moons and quartered
1 1/2 cups shredded carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice, cooked


Teriyaki Sauce
1/2 cup soy sauce OR coconut aminos/GF soy sauce
1/2 cup water
3 Tbsp packed light brown sugar
3 Tbsp honey
3 cloves garlic, minced (1 Tbsp)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch


For the chicken-
I cook my chicken in a fry pan with some olive oil. Remove to a plate and use that same pan for my veggies and then add the chicken back in. Or you can bake it in a 350 degree oven. Cube.

For the teriyaki-
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender.

Throw in the sauce along with the chicken and give it a good stir and serve over rice. Or you can assemble into bowls instead and even put them in the fridge for later in the week: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops. Sprinkle with sesame seeds if you'd like

Baked French Toast

This recipe is the best baked french toast out there. And given that its from The Pioneer Woman you shouldn't just take my word for it. I only bake it once a year for special occasions just for the not-so healthy factor, but I really need to make it at least in the monthly rotation because it's amazing. And plus it bakes while I'm at the gym early in the morning and breakfast is ready for the family when I walk in the door. Another reason why I'm going to have to start making it more often is because this time I used all my extra crusts and ends from when I was making my bimonthly uncrustables and it worked like a charm. So that was a huge win because I always feel bad throwing away so many crusts. Okay back to the recipe. Make sure you top it with Mom's butter syrup while you're at it! Heaven!

Baked French Toast

Recipe by The Pioneer Woman

1 loaf french bread (or day old bread clippings to the equivalent)

8 whole eggs

2 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tbsp vanilla

Topping:

1/2 cup flour

1/2 cup packed brown sugar

1 tsp cinnamon

1/4 tsp salt

1 stick cold butter, cut into pieces

syrup and berries for serving

For the french toast: Grease a 9x13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. (Should fill up the pan to the top). Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed. (overnight preferably). Or you can make it and bake it right away. 

For the topping: Mix the flour, brown sugar, cinnamon and salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the over to 350 degrees. Remove casserole from fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture, or for 1 hour-plus or more for a firmer, crisper texture (that's how I like it). Scoop out individual portions and top with berries and a drizzle of syrup.

BBQ Chicken Salad

This has been one of my favorite salads since Brook shared it with me last year! Probably the only salad I crave to make at home :) I usually just mix the barbecue with the ranch and let people put it on their salads. So yummy!! 

Oh my other hint is that I like to make this salad after I have made barbecued chicken of some sort like Dad's squirt chicken. I just cook extra and use the leftovers for this salad. 

BBQ Chicken Salad

Recipe from damndelicious.net

1 Tbsp olive oil

2 chicken breasts

salt and pepper

6 cups romaine lettuce

1 roma tomato, diced

3/4 cup canned corn kernels, drained

3/4 cup canned black beans, drained and rinsed

1/4 cup diced red onion

1/4 cup shredded monterey jack cheese

1/2 cup shredded cheddar cheese

2 avocados, diced

1/4 cup ranch dressing

1/4 cup BBQ sauce

1/4 cup tortilla strips

Heat olive oil in medium skillet over medium high heat. Season chicken with salt and pepper to taste. Add to skillet and cook until done. Let cool then dice into bite-size pieces (could also use leftover chicken breasts cut into bite sized pieces). In a big bowl place romaine lettuce in a large bowl with chicken, tomato, corn, beans, onion and cheeses. Mix the barbecue and ranch together and pour over salad. Top with tortilla strips

Chicken Salad Croissants

These yummies are a must have when our mom and dad take us all out to the lake. So delish! I had a friend today request for me to come to her house and make these for her birthday lunch so she could get the recipe. I told her I hardly needed to demonstrate these are so easy! Super easy to throw together and soooo yum! If you can't find the smaller sized croissant rolls you can always get the jumbo ones and cut them in half. That's what we did for our son's baptism luncheon. 

Mom's Chicken Salad Croissants

Recipe from Melody aka Mom

2 cans of chicken

about 1 cup finely chopped celery

about 2 cups finely chopped red grapes

3/4-1 cup miracle whip dressing

salt and pepper to taste

In a large bowl, shred the chicken with a fork. Finely chop the celery and grapes and add to the chicken. Pour miracle whip over the top and mix everything together. You don't want this to be dry so add more dressing if needed. Start with a 3/4 cups and go from there. Salt and pepper to taste. Serve inside yummy croissant rolls! These stay good for several days in a ziplock bag or sealed container.

Lemon Rosemary Chicken

This dish was super easy to throw together and my kids were actually thanking me for the wonderful dinner and the sweet potatoes. What?! Crazy! That's a winner in my book! :)

Lemon Rosemary Chicken

recipe from www.bravoforpaleo.com

1/4 cup olive oil

4 chicken breasts

1 1/2 sweet potatoes, cubed (I used 2 for my family size)

1 large lemon, squeezed (or just squirt some lemon juice from the bottle ;)

1 large lemon, sliced

2 Tablespoons rosemary

5 garlic cloves, crushed

Salt and pepper, to taste

Preheat the oven to 400 degrees.

Add olive oil to a large cast iron skillet, and heat over medium-high heat. Sprinkle desired amount of salt and pepper over chicken breasts then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. Bake at 400 degrees for 30-35 minutes, or until the chicken is done. This varies for each oven.

Simple Baked Salmon with Avocado Salsa

This has been my favorite way to cook salmon lately. (Thanks mom!) My family's favorite recipe is the teriyaki salmon, but our family has been doing the whole 30 challenge this month and so sugar is out for us. This salmon is super easy and versatile. You can put whatever veggies you want, even frozen! We have been doing tons of zucchini and summer squash from our garden. Another obsession lately for my kids survival over this month (especially my almost 5 year old) is anything with avocados. Guacamole is the new ketchup around here! lol. This salmon is yummy just with a squeeze of lemon, but even better if you top it with this "avocado pico" as we called it tonight. Y-U-M!

Simple Baked Salmon

Salmon Fillet (about 1 1/2 pounds or as much as you need)

any veggies, fresh and cut up or frozen

garlic salt

pepper

olive oil

lemon slices

Preheat oven to 425. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on prepared baking sheet. Season the salmon with garlic salt and pepper. Arrange veggies around the salmon. Drizzle some olive oil over the veggies and season with salt and pepper. Arrange the lemon slices over the salmon and cover entire baking sheet with parchment paper. Bake in preheated oven until salmon and veggies are done, about 15-20 minutes. (The salmon will flake easily with a fork when it's done). Top it with the salsa below for extra flavor

Optional Avocado Salsa

1-2 avocados, diced

1/2 small red onion, chopped fine

juice from 2 limes (about 2-3 Tbsp)

3 Tbsp finely chopped cilantro

salt to taste

Mix all ingredients and chill until ready to use. Grill or broil the salmon to your preference. Top with avocado salsa and enjoy!

Steak Kabobs

These steak kabobs we made last night were heavenly and so simple to throw together too! Definitely going to be on our regular rotation. I might even have to throw my snow boots on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.

Steak Kabobs

Marinade:

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp salt

black pepper

Veggies (Choose what you like!)

summer squash

zucchini

red onion

mushrooms

anything!

Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)

Marinade the steak for 1 hour in a large ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1 more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes. Flip over and grill 3-5 more minutes. Enjoy!

Serve with some cauliflower rice for added nutrition! Separate a head of cauliflower and blend batches using a food processor (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".

Butter Garlic Potatoes

This is my favorite way to cook potatoes, and every time I do, I think about my best friend in Missouri! She is always cooking meals for families, and I can still remember when she brought us these with some pork chops. Mmmmm!! She came to visit me last summer and I made her make them for us again. Something about someone else making you food...it just tastes better than when you do it yourself! Am I right? 

Butter Garlic Potatoes

Recipe from Sarra Bauer

2 pounds (or more) potatoes 

6 Tbsp butter, plus or minus (I usually start with 1/2 a cube and add more if needed)

2 Tbsp roasted garlic and herb seasoning 

This recipe is really just whatever works for you. You can do any amount of potatoes, any amount of butter and any amount of seasoning. But this is about what I do for our family of 6. Wash and slice up your potatoes. I always cut them in half once lengthwise and then into slices about 1/4 or so thick. They can be thicker they will just take longer to cook. Start melting your butter in a really large skillet pan with a lid. Throw in the potatoes along with 1 Tbsp or so of the seasoning. As they cook down you can add more butter and more seasoning as needed. I usually throw in some salt at the end as well. I always get my roasted garlic and herb seasoning from Sams. It use to be a different brand, but now it's Weber brand. Whatever brand you use they are all pretty much the same. 

Mom's Fried Rice

My kids love the rice pilaf I make. They could eat it every day if they could. But it's kind of a pain to make. Not like mom's easy fried rice especially when you use minute rice! I didn't have any green onions, and I also only had brown rice, but it still turned out amazing! And bonus- this was the first time in my daughter's life she had a bite of an egg without upchucking. And she is 7 next month. So hurray for that!  

I actually had this leftover rice twice for breakfast this week with an additional egg. Yum!

Mom's Fried Rice

Makes around 2 1/2 cups

2 cups minute rice, white or brown

onion, chopped (1/2 cup-1 cup to your preference)

green onions, chopped (to your preference again)

2-3 Tbsp butter

2-3 eggs

salt and pepper, to taste

soy sauce, to taste

Cook he minute rice as directed. Brooke swears the minute rice it what makes this fried rice the bomb, but if you have leftover rice in the fridge I'm sure it would taste amazing too! While the rice is cooking, melt the butter in a big frying pan and saute the chopped onions until they are about done. Scoot them over to the corner of your pan and scramble 2-3 eggs. Once the eggs are done mix them up with the onions and add the cooked rice. If you need to add more butter go ahead and do so (I won't tell). Mix everything all together and add lots of salt and pepper. Then drizzle soy sauce over it but don't overkill. You don't want the rice to be brown unless it's brown rice. Less is usually more and you can add later if you need to. And it's done! Enjoy! 

Cheese-steak Sammies

Oh my heavens this was so yummy! And it only took about 15-20 minutes to throw together! (Even better) You use roast beef from the deli. I got mine at Sams Club I think its the Castle-wood brand. That's where I ran into a friend and she told me about this recipe. I am definitely going to keep it in my rotation. Too easy and tasty not to! I also used shredded mozzarella cheese because it's what I had on hand, but any sliced cheese will work.

Cheese-steak Sammies

Serves 4-6 (2 adults and 4 kids in my family)

1 pound deli roast beef slices

1 bell pepper, sliced* 

1/2 onion, sliced

mushrooms, sliced (optional-I left these out)

1/4 cup butter (1/2 a cube)

1 Tbsp Montreal Steak seasoning

cheese to top (mozzarella, provolone, cheddar etc.)

French bread 

Slice up deli meat into squares or strips (I just took the whole pile and did slices about 1/2 inch wide). Put the veggies and meat into a pan with the butter and seasoning. Cook down 10-15 minutes. Cut the french bread long-wise to open it up. Spread the meat mixture onto one half and top with cheese on top of the meat mixture as well as onto the top half. Leave it open faced and bake at 400 for 5 minutes. Close it up and cut into individual sammies. Enjoy!

*Just a note on bell peppers- Just in case you didn't know- bell peppers freeze really well. I get them when they are on sale or in stock in my garden, wash them and slice them up, then lay them on a cookie sheet in my freezer for about 30 minutes. After they are "flash frozen" dump them into a freezer ziplock, label and freeze. Perfect for quick dinners especially fajitas. 

Japanese Chicken

I am doubling up on this recipe since I just posted it on my dairy free blog, but I promised Brooke! I shared it with her last week and she said, "Ummm...I think you undersold that chicken!" If you are a fan of sweet and sour chicken, this one is just as tasty but less than half of the work. If you want the extra effort, I'm sure you can fry the chicken up first before you put it into the oven to make it more crisp. But to me what makes it so great is that you can throw it right into the oven with minimal prep work.

Japanese Chicken

Recipe from Worldwide Ward Cookbook by Deanna Buxton

Note: This is halved from what the recipe says. I made 2 chicken breasts and 1 pound of chicken thighs with the below amounts. Even with this halved the sauce is plentiful. I even saved the leftover sauce and used it with some frozen popcorn chicken another night.

1 egg

1/2 cup flour

3 Tbsp sesame seeds

4 chicken breasts (or thighs worked wonderful for me!)

1/4 + 2 Tbsp soy sauce (or 6 Tbsp)

1 cup vinegar

half of a 1/3 cup water (just eyeball it)

2 cups sugar

Whip egg in a bowl. In a separate bowl, combine flour and sesame seeds. Dip each chicken breast in the egg , then roll evenly and heavily in the flour mixture. Arrange chicken breasts in a greased 9 x 13 inch pan. Mix soy sauce, vinegar, water, and sugar; pour over chicken breasts. Bake uncovered at 350 degrees for 40-45 minutes. Serve with rice.

Roasted Zucchini Pitas

These were soo yummy and healthy and you can add whatever you want to it! 

Roasted Zucchini Pitas:

by: Aubrey Vick

Ingredients: 

Zucchini

Cooked Shredded Chicken

Feta Cheese

Hummus (your favorite kind)

a bag of spinach

Some greek yogurt dill dressing (if you have it)

-Cut 2 large zucchinis into about 1/2 inch or less pieces 

Bake them with olive oil and salt in the oven at 400 degrees for 35 min until they were browned and soft (you can flip them halfway if you want) 

while they were baking saute a whole bag of spinach with some pepper and garlic salt 

Then you warm up your pita bread, spread some yummy hummus on it, add the roasted zucchinis, shredded chicken, sprinkle some feta cheese, sauteed spinach and the dressing. SOOOO YUMMY! 

Taco Chicken Tinfoil Dinners

I can't believe I have never posted this, I have been making it since college. Super easy- you just throw all the ingredients together into a tinfoil packet and into the oven it goes. Sometimes I will throw extra things in there like corn, etc. but it's perfect by itself served with a salad or some veggies. I love the sour cream after it comes out of the oven-don't forget that part!

Taco Chicken Tinfoil Dinners

Recipe from Nicole 

4 boneless skinless chicken breast halves

4 tsp taco seasoning

2 cups thinly sliced peeled potatoes

1-2 cup mexican style shredded cheese

1/2 cup salsa

1/2 cup sour cream

Preheat oven to 375  and spray 4 sheets of tinfoil with nonstick spray. Sprinkle chicken evenly with taco seasoning on both sides (1 tsp each). Layer everything onto separate tinfoil packs:

1/2 cup potatoes, chicken with 1 tsp season, 1/4-1/2 cup cheese, 2 Tbsp salsa. Bring up the sides and double fold top to seal. Place on top baking pan for spills. Bake at 375 for 30 minutes or until chicken is cooked and potatoes are tender. Remove from oven and rut slits in foil to release steam. Top with sour cream.

Choco-Wakka Cookies

I take my kids to the library to pick out books and my daughter Arianna picks out cookbooks full of treats. lol So we decided to try one of the recipes she was begging me to do, and they were super super yummy! I didn't see how many cookies it made, so be aware that this is a big batch. But no fear- just stick the leftover cookies in a ziplock in the freezer and they will be perfect for school lunches! You can always half it too if you were worried

Choco-Wakka Cookies

Recipe from Cool Cookies and Bars-Easy Recipes for Kids to Bake (Pam Price)

Makes about 4 dozen

2 cups plus 2 Tbsp flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/4 cups butter, softened

2 cups sugar

2 eggs

1 Tbsp vanilla extract

12 ounces semisweet chocolate chips (I did 1 cup milk and 1/2 cup semi)

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream the butter and sugar until it is light and fluffy. Beat in the eggs one at a time. Then beat in the vanilla. 

Stir in the dry ingredients and then the chocolate chips. 

Using dinner spoons, drop the cookie dough onto an ungreased cookie sheet. Space the cookies about 2 inches apart. Bake for about 8 minutes. Let the cookies cool on the pan for 2 minutes. Then transfer then to the cooling rack with a spatula.