Jason Lewis Endorsed for US Senate by MNGOP Zoom Convention

MNGOP Endorsed US Senate Candidate Jason Lewis

Former CD2 Rep Jason Lewis was endorsed by the Delegates and Seated Alternates of the MNGOP to be your next US Senator on May 30, 2020.  Amid the turmoil and vacuum of responsible leadership in St Paul & Minneapolis shown in the last few days Jason has taken the lead in holding elected leaders accountable.

We had the pleasure of welcoming 2 of the 3 Candidates for the US Senate here in our Neighborhood Party Unit prior to the Wuhan Virus lockdown. Rob Barrett Jr visited with us in July 2019, and Jason Lewis in January 2020 at John’s Pizza Cafe. Both candidates were very easy to like. We hope Rob Barrett & Forest Hyatt will help Jason Lewis in words and in action.

Jason Lewis visited with us on January 16, 2020

We Will be Helping Jason too

Convention Cookie Recipes

Initially when I started posting recipes here it was to help people turn down the stress level they were facing. A high stress level will actually weaken one’s immune system.

Here are the recipes I’ve posted so far and the links are here so you don’t have to rummage through the posts to find them.

Have a Happy Convention!

–Tom Polachek HD 66B Republicans Chair

(Click on the title for the recipe link)

Double Chocolate Chip Snack Cake


Healthified Chocolate Chip Cookies


Oatmeal Raisin with Molasses Cookies


Chewy Chocolate Chocolate Chip Cookies


Peanut Butter with Reese’s Peanut Butter Chip Cookies

Shared Recipes: Peanut Butter & Reese’s Peanut Butter Chip Cookies

Our Chair, Tom Polachek, has an older brother who is allergic to peanuts. His brother carries a shot to save his life if he should ever eat something with peanuts in it. So growing up Tom never really had anything with peanut butter in it until his brother went off to college when Tom started 7th grade.

This recipe seems to have a lot less peanut butter in it than others. The Reese’s Peanut Butter Chips are great. One thing I don’t do from the recipe is I don’t roll the sugar on the dough as the instructions say to do.


Ingredients

A. 1 cup packed brown sugar

B. 1/2 cup peanut butter

C. 1/2 cup butter softened

D. 1 egg

E. 1 1/4 cups Gold Medal® all-purpose flour

F. 3/4 teaspoon baking soda

G. 1/2 teaspoon baking powder

H. 1/4 teaspoon salt

J. 1 cup peanut butter chips

K. Granulated sugar (optional)


Directions

1. In a large bowl, beat A, B, C, and D with electric mixer on medium speed until creamy, or mix with spoon.

2. Stir in E, F*, G*, and H.

3. Stir in with mixing spoon J.

4. Heat oven to 375°F and prepare cookie sheets. Roll 1 1/2 inch dough into white sugar and drop on ungreased cookie sheet.

5. Bake cookies 9 to 10 minutes or until light brown.

6. Cool 5 minutes; remove from cookie sheet to wire rack.

* Many Recipes have either Baking Soda or Baking Powder in them, not both. You might wonder what is the difference and what do they do separately and together. It may be a good separate post. Briefly they are used as leavening agents and they deal with acid in the recipe. For now Click on the highlighted link Baking Soda & Baking Powder together.


Directions with Photos

1. In a large bowl, beat together A-D.

Add Peanut Butter (B)

Add Softened Butter (C)

Beat together add 1 egg (D)

2. Stir in E, F*, G*, and H. (You can sift these ingredients together before adding to the mixture)

Stir Flour in (E). I keep my flour in an old Nesquick Canister.

Add Baking Soda (F)

Add Baking Powder (G)

Add Salt (H)

3. Stir in with mixing spoon J.

Sampling some chips

I snapped my old mixing spatula so I had to use “Woody” to finish

4. Heat oven to 375°F and prepare cookie sheets.

I like using the SILPAT Baking Mat on the right. The one on the left, the blue one I got to test for Cooking Club of America. It’s okay, but I like the SILPAT better.

5. Bake cookies 9 to 10 minutes or until light brown.

6. Cool 5 minutes; remove from cookie sheet to wire rack.

ENJOY!

Shared Recipes: Oatmeal Raisin with Molasses Cookies

Our  Neighborhood Party Chair of MN HD 66B Republicans, Tom Polachek, is a US Army Veteran. Last year he did a temporary job at the VA Hospital in Bloomington, Minnesota. He tells the joy of working alongside fellow Veterans.

When he first started working there he didn’t know it at the time he would eventually fall into the habit of making homemade-from-scratch Cookies nearly every week. The ones posted here with the exception of the “Energy Bites,” he would make.

It was a morale booster and I was planting in the minds of my fellow workers to recommend me for permanent employment there.—Tom Polachek

His boss, Brett, had a favorite cookie usually supplied by one of the salesmen,  Best Maid Oatmeal Raisin Cookies. At first break Brett would share a cookie with Tom, and his workmate Pat K (see Healthified Chocolate Chip Cookies–Pat’s Favorite).

So on one of Brett’s weekly days off–Fridays, Tom took a look at the ingredients on the Best Maid bag. It had a bunch of ingredients one couldn’t buy at the store like Barley Flour (in some stores you might find it, not his) and one he could: Molasses. He had never used Molasses in a recipe before.

So he looked up Oatmeal Raisin Cookies on his Better Crocker App and I found a recipe that had molasses in it, and he made it.

At the store he noticed one thing: there are two choices in Molasses either strong or mild. He took the mild. Later when he was making the cookies the aroma of the mild molasses took his breath away. “I can’t imagine what the Strong smells like,” he said.

The batter with the molasses in is not something to sample a lot of, as it has a pungent flavor. Below is the recipe for Brett’s favorite Oatmeal Raisin Cookies.


Ingredients

A. 1 1/4 cups sugar

B. 1/2 cup butter or margarine, softened

C. 1/3 cup molasses*

D. 2 eggs

E. 1 2/3 cups Gold Medal® all-purpose flour (regular brand is fine)

F. 1 teaspoon baking soda

G. 1/4 teaspoon salt

H. 1 teaspoon ground cinnamon

J. 2 cups quick-cooking oats

K. 1 cup raisins

* I suggest mild flavor molasses. Your store might only have one type, so you don’t have a choice, but if there is a Mild then I suggest to go with it.

 


Directions

1. In a large bowl, stir together A-D.

2. Stir in E through H. (blending the flour in first and oats last after the other ingredients is wise. I like to put these F-H ingredients in with the flour so it’s not isolated in one spot as the oatmeal will make the batter thick)

3. Stir in J with mixing spoon. (The blender will have problems with the batter)

4. Stir in K (raisins).

5. Preheat Oven to 375 F.

6. Prepare your ungreased cookie sheets (I like to use SILPAT Baking Mats on my Airbake cookie sheets). Drop dough by rounded teaspoons, 2 inches apart.

7. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

 


Directions with Photos

1. In a large bowl, stir together A-D.

Start with the Sugar (A) and add the softened Butter (B)

Cream the A & B together

Add the molasses (C)

Add 2 eggs (D) and blend it

(I realize I’m not taking my own advice about adding the oatmeal last as the photos show…oh well take my advice)

2. Add E thru H

1 2/3 cups Gold Medal® all-purpose flour (regular brand is fine) (E)

Add 1 teaspoon baking soda (F)

Add salt (G)

Add Cinnamon (H)

3. Stir in J with mixing spoon. (The blender will have problems with the batter)

4. Stir in K (raisins).

5. Preheat Oven to 375 F.

6. Prepare your ungreased cookie sheets (I like to use Silpat baking mats on my Airbake cookie sheets). Drop dough by rounded teaspoons, 2 inches apart.

The SILPAT Baking Mat is excellent. It allows for even baking, cooling, and a non-stick surface.

7. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

ENJOY!