Neiman Marcus Cookie Recipe

 

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free. Ingredients 1/2 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons granulated sugar 1 egg 2 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-3/4 cups flour 1-1/2 teaspoons instant espresso powder, slightly crushed 8 ounces semisweet chocolate chips Directions 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract. 3. Combine the dry ingredients and beat into the butter mixture.     Stir in the chocolate chips. 4. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for     8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large     cookies.

References:

• Original - https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
• Wayback Machine (2003.06.18) - https://web.archive.org/web/20030618172700/https://neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

Ohio Shredded Chicken Sandwich

Ingredients 

3 lbs chicken breast

2 cans cream of chicken 

1 cup chicken stock

1 sleeve crushed Ritz butter crackers, about 1-1/4 cup

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

salt, to taste

Instructions 

For Instant Pot

Add chicken breast, chicken stock, and condensed soup to the pot of an Instant Pot.

Place the lid on the Instant Pot, close to lock, and make sure the vent is one the "sealed" position.

Place on "manual" for 10 minutes of high pressure.

When fully cooked, manual release the Instant Pot to release the steam and unlock the lid. Leave the Instant Pot on the "warm" setting.

Remove the chicken from the Instant Pot (leave the juice in the pot) and shred. Add the shredded chicken back to the Instant Pot.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Let the mixture set up for 20 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

Scoop onto a bun and enjoy hot and juicy!

For Slow Cooker

Add chicken breast, 1/4 cup chicken stock, and condensed soup to the slow cooker.

Cover, place on "low" and let cook for 4 hours.

After 4 hours, remove the chicken, shred, and add back to the slow cooker.

Stir in your crushed Ritz butter crackers, dried parsley, garlic powder, and black pepper. Taste, and add kosher salt if needed.

Cover, and let the mixture cook for another 30 minutes. If it's still thinner than desired you can add more crushed crackers to help thicken the mixture. If it's too thick thin out with chicken stock.

For Stovetop

In a large high-sided 12-inch skillet or 5 quart pot, set over medium-high heat, add condensed soup, 1 cup chicken stock, and seasonings. Stir to combine.

Once warmed, add in 2.5-3 pounds of shredded leftover chicken, or rotisserie chicken and stir to combine.

When the meat is warmed, add in the crushed crackers to help thicken the mixture. If it's too thick, thin out with chicken stock, or if it's too thin, you can thicken it with more crushed crackers.

Carrot Cake (Grandmas Recipe)

Carrot Cake

Ingredients:

Carrot Cake:

2 1/2 cups flour

1 tsp cinnamon

1 tsp salt

1 1/4 cup oil

4 eggs

1 tsp soda

1 tsp Baking Powder 

2 cups sugar

3 cup grated carrots

3/4 cup apple sauce (if dry add another 1/4 cup apple sauce)

 Frosting: 

8 oz cream cheese

2-3 tablespoons softened butter

4-6 cups powder sugar

(add a little dash of milk if more moisture is required)

Directions: 

Combine flour, soda, cinnamon, baking power, salt, and sugar. Mix in oil, carrots, and eggs. Put in greased and floured pan. Bake at 350 for 40-45 minutes. Let cool completely. Whisk together frosting ingredients and smooth onto cake. 

Tater Taco Casserole

Serves 6 with leftovers 

Ingredients:

2 lbs Tater Tots 

2 package taco seasoning

Ranch dressing

Cheese

1 package ground beef

Instructions:

Mix together ingredients in a bake dish until combined. Cheese is used to hold the ingredients together and should be used generously. Add enough ranch to make sure all taco seasoning is wet and ingredients are starting to stick together.   

Spread mix into small layer for faster cooking. Separate in multiple containers if doing a larger batch. 

Cook dish in oven at 425 for 20-30 minutes until cheese is melted and tots are hot. Add additional ranch as desired to individual dishes.