Hot Chorizo and Cheese Dip
(melskitchencafe.com)
*Note: if you aren’t familiar with chorizo, it is a pork sausage that is usually cured and requires cooking prior to eating. The outer casing is easily (and should be!) removed prior to cooking. Chorizo is usually located by the other sausage-type meats in the meat section of the grocery store and it can range from mild to spicy so choose the flavor that suits your taste buds best! In a pinch, I’m guessing that another spicy-ish pork sausage would work in place of the chorizo.
*Makes about 2 cups
1 tablespoon butter1/2 cup minced yellow onion8 ounces chorizo, casings removed and diced2 tablespoons all-purpose flour1 1/2 cups milk8 ounce cream cheese, softened1 1/2 cups (6 ounces) medium cheddar cheese, grated1 small can diced green chiles1/2 teaspoon salt
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 2-3 minutes. Add the diced chorizo and cook, breaking up the chorizo into smaller pieces if you like, until it is cooked through, about 5 minutes. Pour off all but one tablespoon of fat from the pan. Add the flour and stirring constantly, cook for 1-2 minutes. Gradually whisk in the milk and combine well. Cook over medium heat until the sauce is thick, about 4 minutes. Add the cream cheese to the pot in tablespoon-size pieces and stir to combine as the cream cheese melts. Reduce the heat to low and add the cheese 1/4 cup at a time, stirring until each addition is melted before adding more. Stir in the green chiles and the salt.
Serve warm in a bread bowl or with tortilla chips.
Monday, January 31, 2011
Sunday, January 30, 2011
Some much needed inspiration . . .
"God expects you to have enough faith, determination and trust in Him to keep moving, keep living, keep rejoicing. He expects you not to simply face the future, he expects you to embrace and shape the future - to love it, rejoice in it and delight in your opportunities. God is eagerly waiting for the chance to answer your prayers and fulfill your dreams just as He always has. But He can't if you don't pray and He can't if you don't dream. In short, he can't if you don't believe."
-Elder Jeffrey R. Holland
Believe Kate . . . just believe. . .
-Elder Jeffrey R. Holland
Believe Kate . . . just believe. . .
Sunday, January 23, 2011
Quote
"Take Care of This Moment"
One of my goals for this new year is to 'take care of this moment' - to live in the present without anxiety for the future, fear of the unknown, or regrets of the past. I want to take advantage of this moment, this opportunity, to live - to love - to be loved . . . I hope to remember this as I explore new paths, cultivate friendships, and strive to achieve my dreams.
One of my goals for this new year is to 'take care of this moment' - to live in the present without anxiety for the future, fear of the unknown, or regrets of the past. I want to take advantage of this moment, this opportunity, to live - to love - to be loved . . . I hope to remember this as I explore new paths, cultivate friendships, and strive to achieve my dreams.
Kate's Chicken Enchiladas
1 pkg. chicken breasts
1 lg. can cream of chicken soup (family size)
16oz tub of sour cream
2 cans diced green chilis (drained)
1 med. yellow onion
1 lg. pkg. cheese (monterey/colby jack)
1 tbs. butter
Chili powder
8 flour tortillas
Boil chicken and shred with forks
Sautee finely diced onion in butter until translucent
When onion is almost translucent, add approx. 1 tbs. chili powder and stir well.
Set onion/chili powder aside
In lg. bowl mix can of cream of chicken soup with sour cream.
In a 9x13 glass baking dish - spread thin layer of cream soup/sour cream mixture
Remove approx. 2 cups of cream soup/sour cream mixture and put it in another bowl (This is used for the top)
With the remaining cream soup/sour cream mixture - add shredded chicken/diced green chilis and onion/chili powder + 1 more tbs. chili powder and 1 cup of cheese - mix thoroughly.
Evenly divide the chicken into 8 flour tortillas (placing the fold at the bottom of the pan)
Cover enchiladas with cream soup/sour cream mixture and cover 'heavily' with cheese *** that's how you like it :)
Bake for approx. 1 hr at 350 - until you can see cheese is melted - becoming golden brown - and enchiladas are bubbly.
1 lg. can cream of chicken soup (family size)
16oz tub of sour cream
2 cans diced green chilis (drained)
1 med. yellow onion
1 lg. pkg. cheese (monterey/colby jack)
1 tbs. butter
Chili powder
8 flour tortillas
Boil chicken and shred with forks
Sautee finely diced onion in butter until translucent
When onion is almost translucent, add approx. 1 tbs. chili powder and stir well.
Set onion/chili powder aside
In lg. bowl mix can of cream of chicken soup with sour cream.
In a 9x13 glass baking dish - spread thin layer of cream soup/sour cream mixture
Remove approx. 2 cups of cream soup/sour cream mixture and put it in another bowl (This is used for the top)
With the remaining cream soup/sour cream mixture - add shredded chicken/diced green chilis and onion/chili powder + 1 more tbs. chili powder and 1 cup of cheese - mix thoroughly.
Evenly divide the chicken into 8 flour tortillas (placing the fold at the bottom of the pan)
Cover enchiladas with cream soup/sour cream mixture and cover 'heavily' with cheese *** that's how you like it :)
Bake for approx. 1 hr at 350 - until you can see cheese is melted - becoming golden brown - and enchiladas are bubbly.
White Chicken + Bean Soup with Lime
WHITE CHICKEN + BEAN SOUP with LIME
(recipes and more)
3 chicken breasts, cooked + cubed
2 (40z) cans green chilies
1 can hominy
1 can great northern beans
1 can white kidney beans
1 1/2 t. lime pepper or lemon pepper
1 t. cumin
1 clove garlic
1 cup chopped onion
2 T. olive oil
4 T. lime juice, plus one lime for garnish
1 can chicken stock
1 1/2 cups water
1 can white shoepeg corn
In small saucepan fill with water, drop chicken in + cook. In large pot saute the onion in the oil until translucent. Add the spices + garlic + stir. Add all canned ingredients, plus the water + stock. Bring to a boil then lower to simmer. When chicken is cooked, take out and cube then add to soup. Just before serving add the fresh lime juice and stir well.
Garnishes :: {any or all}
:: Sour cream :: Salsa :: Avocado :: Cilantro :: Crushed tortilla chips ::
Side dish ::
Flour tortillas brushed with a little EVOO, sprinkled with salt + pepper toasted in a skillet on both sides fill them with lots of cheese, tomatoes, cilantro + fresh {cooked} corn on the cob, cut them in wedges, serve with soup.
(recipes and more)
3 chicken breasts, cooked + cubed
2 (40z) cans green chilies
1 can hominy
1 can great northern beans
1 can white kidney beans
1 1/2 t. lime pepper or lemon pepper
1 t. cumin
1 clove garlic
1 cup chopped onion
2 T. olive oil
4 T. lime juice, plus one lime for garnish
1 can chicken stock
1 1/2 cups water
1 can white shoepeg corn
In small saucepan fill with water, drop chicken in + cook. In large pot saute the onion in the oil until translucent. Add the spices + garlic + stir. Add all canned ingredients, plus the water + stock. Bring to a boil then lower to simmer. When chicken is cooked, take out and cube then add to soup. Just before serving add the fresh lime juice and stir well.
Garnishes :: {any or all}
:: Sour cream :: Salsa :: Avocado :: Cilantro :: Crushed tortilla chips ::
Side dish ::
Flour tortillas brushed with a little EVOO, sprinkled with salt + pepper toasted in a skillet on both sides fill them with lots of cheese, tomatoes, cilantro + fresh {cooked} corn on the cob, cut them in wedges, serve with soup.
White Texas Sheet Cake
WHITE TEXAS SHEET CAKE
(recipes and more)
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t. almond extract
1 t. baking soda
1 t. salt
FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 t. almond extract
1 cup sliced almonds
Preheat oven to 350. In large saucepan, bring butter + water to boil. Remove from heat, stir in sugar, eggs, sour cream, almond extract, flour, baking soda + salt. Pour into large greased sheet pan. Bake for 20 minutes or until golden. Cool 20 minutes or more.
for frosting: In a large saucepan, combine butter + milk. Bring to boil. Remove from heat, stir in sugar + extract. Spread over cake. Sprinkle almonds over top.
:: have someone to share it with :: it's a GIANT sheet cake :: guarantee it will be GONE in 2 days or less...
(recipes and more)
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t. almond extract
1 t. baking soda
1 t. salt
FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 t. almond extract
1 cup sliced almonds
Preheat oven to 350. In large saucepan, bring butter + water to boil. Remove from heat, stir in sugar, eggs, sour cream, almond extract, flour, baking soda + salt. Pour into large greased sheet pan. Bake for 20 minutes or until golden. Cool 20 minutes or more.
for frosting: In a large saucepan, combine butter + milk. Bring to boil. Remove from heat, stir in sugar + extract. Spread over cake. Sprinkle almonds over top.
:: have someone to share it with :: it's a GIANT sheet cake :: guarantee it will be GONE in 2 days or less...
Sour Cream Waffles
Sour Cream Waffles
(recipes and more)
1 3/4 cups flour
1 T. sugar
1 T. baking powder
1 t. salt
3 eggs
1/2 cup sour cream
1 cup milk
1 stick butter, melted
Whisk together dry ingredients, add eggs, sour cream and milk stir until combined. Stir in the butter. Cook. Enjoy! * Put applesauce on top.
(recipes and more)
1 3/4 cups flour
1 T. sugar
1 T. baking powder
1 t. salt
3 eggs
1/2 cup sour cream
1 cup milk
1 stick butter, melted
Whisk together dry ingredients, add eggs, sour cream and milk stir until combined. Stir in the butter. Cook. Enjoy! * Put applesauce on top.
Ooey Gooey Chocolate Melt in your mouth Butter Cookies
Oooey Gooey Chocolate Melt in your mouth Butter Cookies
(recipes and more)
1 stick room temp butter
1 egg
1 t. vanilla
1 block (8 oz) cream cheese, room temp
1 box dark chocolate Geradelli Chocolate Brownie mix
powdered sugar in a bowl
Oven 350. In a bowl with a hand mixer, mix together the butter + cream cheese. Add in the egg + vanilla and beat until incorporated. Add in the brownie mix + mix. Roll the cookie size drops of dough into the powdered sugar + place on parchment paper lined cookie sheet. Bake for 12 to 13 minutes. They should look cracked and just a little but gooey in the middle. Let cool completely...even better the next day!
(recipes and more)
1 stick room temp butter
1 egg
1 t. vanilla
1 block (8 oz) cream cheese, room temp
1 box dark chocolate Geradelli Chocolate Brownie mix
powdered sugar in a bowl
Oven 350. In a bowl with a hand mixer, mix together the butter + cream cheese. Add in the egg + vanilla and beat until incorporated. Add in the brownie mix + mix. Roll the cookie size drops of dough into the powdered sugar + place on parchment paper lined cookie sheet. Bake for 12 to 13 minutes. They should look cracked and just a little but gooey in the middle. Let cool completely...even better the next day!
Cottage Cheese Enchiladas
Cottage Cheese Enchiladas (allrecipes.com)
1 T. vegetable oil
1 small pkg chicken tenders (or 2 skinless, boneless chicken breasts) boiled + shredded.
1/2 c. chopped onion
1 pkg taco seasoning mix
1 cup sour cream (1/2 cup sour cream)
1 cup cottage cheese (1 1/2 cups cottage cheese)
1 t. salt
pinch ground pepper
10-12 flour fajita size (corn) tortillas
2 cups shredded cheddar (monterey jack) cheese
1 can red enchilada sauce
To make meat mixture: Heat oil in med skillet over med high heat. Add onion + saute, add chicken + green chilies, stir and add taco mix along with 1/2 cup of water, simmer on low for 5 min.
To make cheese mixture: In med bowl, mix sour cream + cottage cheese + season with the salt + pepper.
Preheat oven to 350. Heat tortillas on a plate in the micro for 30-40 seconds until soft. Spray a 9x13 with nonstick spray. In each tortilla do the following, a scoop or two of meat, a scoop or two of cheese mixture and a little of the shredded cheese on top...roll it up, place in dish. Repeat. I think I got 10 or so out of it. Open the can of enchilada sauce and pour over all. There will most likely be left over meat and cheese mixture + some shredded cheese, spread + sprinkle these over the top of the sauce. Uncovered bake for 20-25 minutes.
I made Spanish rice for the side and some buttery corn (my kid's favorite). It was such a hit!
1 T. vegetable oil
1 small pkg chicken tenders (or 2 skinless, boneless chicken breasts) boiled + shredded.
1/2 c. chopped onion
1 pkg taco seasoning mix
1 cup sour cream (1/2 cup sour cream)
1 cup cottage cheese (1 1/2 cups cottage cheese)
1 t. salt
pinch ground pepper
10-12 flour fajita size (corn) tortillas
2 cups shredded cheddar (monterey jack) cheese
1 can red enchilada sauce
To make meat mixture: Heat oil in med skillet over med high heat. Add onion + saute, add chicken + green chilies, stir and add taco mix along with 1/2 cup of water, simmer on low for 5 min.
To make cheese mixture: In med bowl, mix sour cream + cottage cheese + season with the salt + pepper.
Preheat oven to 350. Heat tortillas on a plate in the micro for 30-40 seconds until soft. Spray a 9x13 with nonstick spray. In each tortilla do the following, a scoop or two of meat, a scoop or two of cheese mixture and a little of the shredded cheese on top...roll it up, place in dish. Repeat. I think I got 10 or so out of it. Open the can of enchilada sauce and pour over all. There will most likely be left over meat and cheese mixture + some shredded cheese, spread + sprinkle these over the top of the sauce. Uncovered bake for 20-25 minutes.
I made Spanish rice for the side and some buttery corn (my kid's favorite). It was such a hit!
Applesauce Muffins
Applesauce Muffins
(recipes and more)
A family favorite, such a great one to have on hand for after school snacks.
3/4 cup sugar
3/4 t. kosher salt
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/2 t. allspice
1 1/2 t. cinnamon
1 1/2 c. flour
1 c. applesauce
1/2 c. oil (or you can substitute for more applesauce)
1 t. vanilla
Oven 375.
So easy, in no specific order throw everything in a med to large bowl together and stir with a whisk. Put in reg or mini size muffin tin using a cookie scoop works best. Makes 1 pan of either perfectly. Regular size muffins cook for 18 min. Minis cook for 15.
(recipes and more)
A family favorite, such a great one to have on hand for after school snacks.
3/4 cup sugar
3/4 t. kosher salt
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/2 t. allspice
1 1/2 t. cinnamon
1 1/2 c. flour
1 c. applesauce
1/2 c. oil (or you can substitute for more applesauce)
1 t. vanilla
Oven 375.
So easy, in no specific order throw everything in a med to large bowl together and stir with a whisk. Put in reg or mini size muffin tin using a cookie scoop works best. Makes 1 pan of either perfectly. Regular size muffins cook for 18 min. Minis cook for 15.
Almond Coconut Pancakes
Almond-Coconut Pancakes
1 (12oz) can light evaporated milk (you can use light coconut milk instead)
2 T. sugar
1 t. almond extract
1/3 cup flour
3 cups sweetened shredded coconut
1/2 t. kosher salt
2 t. baking powder
3 large eggs, lightly beaten in bowl
1/4 cup brown sugar
In med bowl stir together milk, sugar + extract. Add the eggs. In another bowl mix flour, coconut, salt + baking powder. Mix the dry into the wet until combined. Rub the skillet with butter each batch. Add a 1/4 cup of batter per pancake. Sprinkle the uncooked side with brown sugar. When golden turn over and cook until cooked through + golden. Spread butter + drizzle with syrup.
1 (12oz) can light evaporated milk (you can use light coconut milk instead)
2 T. sugar
1 t. almond extract
1/3 cup flour
3 cups sweetened shredded coconut
1/2 t. kosher salt
2 t. baking powder
3 large eggs, lightly beaten in bowl
1/4 cup brown sugar
In med bowl stir together milk, sugar + extract. Add the eggs. In another bowl mix flour, coconut, salt + baking powder. Mix the dry into the wet until combined. Rub the skillet with butter each batch. Add a 1/4 cup of batter per pancake. Sprinkle the uncooked side with brown sugar. When golden turn over and cook until cooked through + golden. Spread butter + drizzle with syrup.
Autumn Wild Rice
Autumn Wild Rice
(always a huge hit)
2 (6oz) pkgs long grain + wild rice mix
1 med. red or green apple, unpeeled + diced
1 green onion, minced
1/4 cup dried cranberries or golden raisins (I always use craisins)
1/4 cup minced fresh parsley
1/4 cup sliced almonds, toasted (in skillet until slightly golden)
1/4 cup butter, melted (I use about 1/2 of that)
2 t. poppy seeds
1 t. grated lemon rind
1/2 tsp cinnamon
1 T. apple juice
In med sauce pan, cook rice according to pkg directions. In a large serving bowl, combine apple, onion, cranberries, parsley + almonds. Add cooked rice + toss. In a small bowl, combine melted butter to apple juice with whisk. Pour over rice mixture + toss to combine. Serve immediately.
(always a huge hit)
2 (6oz) pkgs long grain + wild rice mix
1 med. red or green apple, unpeeled + diced
1 green onion, minced
1/4 cup dried cranberries or golden raisins (I always use craisins)
1/4 cup minced fresh parsley
1/4 cup sliced almonds, toasted (in skillet until slightly golden)
1/4 cup butter, melted (I use about 1/2 of that)
2 t. poppy seeds
1 t. grated lemon rind
1/2 tsp cinnamon
1 T. apple juice
In med sauce pan, cook rice according to pkg directions. In a large serving bowl, combine apple, onion, cranberries, parsley + almonds. Add cooked rice + toss. In a small bowl, combine melted butter to apple juice with whisk. Pour over rice mixture + toss to combine. Serve immediately.
Tortellini Soup
Tortellini Soup
(gotta try it, it's soooo good)
1 pound mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
2 cans beef broth
1/2 cup apple juice
3 carrots, sliced
1 (28oz) can crushed tomatoes
1 t. basil
1 t. oregano
1 cup zucchini (optional)
4 T. parsley, chopped
1 green bell pepper, chopped
8 oz cheese tortellini (I like the baritolli kind that you can buy next to the noodles on the shelf, but the refrigerated or frozen kind works as well)
fresh grated Parmesan cheese
In a large soup pan, brown sausage. Drain fat + add chopped onion + garlic + cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley + green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving + cook until tender, but not soggy. Garnish with parm.
(gotta try it, it's soooo good)
1 pound mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
2 cans beef broth
1/2 cup apple juice
3 carrots, sliced
1 (28oz) can crushed tomatoes
1 t. basil
1 t. oregano
1 cup zucchini (optional)
4 T. parsley, chopped
1 green bell pepper, chopped
8 oz cheese tortellini (I like the baritolli kind that you can buy next to the noodles on the shelf, but the refrigerated or frozen kind works as well)
fresh grated Parmesan cheese
In a large soup pan, brown sausage. Drain fat + add chopped onion + garlic + cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley + green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving + cook until tender, but not soggy. Garnish with parm.
Homemade Cider
Cider Drink
(recipes and more)
Cinnamon Syrup
1 cup water
1 cup sugar
Dissolve the sugar in the water on medium heat. Once dissolved add 5 cinnamon sticks, bring to a boil and then simmer on medium-low for 40 minutes. Remove sticks, store in jar.
1 gallon apple juice
1/2 cup cinnamon syrup
Mix these together and put in crockpot on high until ready to serve.
Whip up some real whip cream.
Put cider in mugs.
Top with the following toppings:
whip cream
carmel sauce
cinnamon syrup
(recipes and more)
Cinnamon Syrup
1 cup water
1 cup sugar
Dissolve the sugar in the water on medium heat. Once dissolved add 5 cinnamon sticks, bring to a boil and then simmer on medium-low for 40 minutes. Remove sticks, store in jar.
1 gallon apple juice
1/2 cup cinnamon syrup
Mix these together and put in crockpot on high until ready to serve.
Whip up some real whip cream.
Put cider in mugs.
Top with the following toppings:
whip cream
carmel sauce
cinnamon syrup
Gingerbread Pinwheel Cookies
Gingerbread Pinwheel cookies:
Outstanding
Notes: This cookie is a spin on traditional pinwheels, in which plain and chocolate doughs are swirled together. Store cookies airtight at room temperature up to 3 days; freeze to store longer.
Yield: Makes about 50 cookies
Ingredients
· For gingerbread dough:
· 3/4 cup (3/8 lb.) butter, at room temperature
· 3/4 cup firmly packed brown sugar
· 1/4 cup light or dark molasses
· 2 large egg yolks
· 2 1/4 cups all-purpose flour
· 2 teaspoons ground ginger
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground cloves
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· For plain dough:
· 1 cup (1/2 lb.) butter, at room temperature
· 1 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla
· 3 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
Preparation
1. Make gingerbread dough: In a bowl, with a mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).
Make plain dough: In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill as directed above.
2. With a lightly floured rolling pin on a lightly floured sheet of waxed paper, roll out gingerbread dough into an approximately 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough and chill both doughs until slightly firmer, about 10 minutes.
3. Carefully invert gingerbread dough over the plain dough, lining up edges as evenly as possible. Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles. Transfer one of the rectangles to another sheet of waxed paper. Let stand about 10 minutes to soften slightly.
4. Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder. Repeat to roll other rectangle. Wrap rolls in plastic; freeze until firm, about 30 minutes.
5. Unwrap rolls and slice crosswise into 1/2-inch-thick rounds. Lay cookies flat, 1 inch apart, on buttered 12- by 17-inch baking sheets.
6. Bake cookies in a 325° regular or convection oven until edges just begin to brown, 15 to 20 minutes. If baking multiple sheets in one oven, switch positions halfway through baking. Transfer pinwheels to racks to cool.
Outstanding
Notes: This cookie is a spin on traditional pinwheels, in which plain and chocolate doughs are swirled together. Store cookies airtight at room temperature up to 3 days; freeze to store longer.
Yield: Makes about 50 cookies
Ingredients
· For gingerbread dough:
· 3/4 cup (3/8 lb.) butter, at room temperature
· 3/4 cup firmly packed brown sugar
· 1/4 cup light or dark molasses
· 2 large egg yolks
· 2 1/4 cups all-purpose flour
· 2 teaspoons ground ginger
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground cloves
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· For plain dough:
· 1 cup (1/2 lb.) butter, at room temperature
· 1 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla
· 3 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
Preparation
1. Make gingerbread dough: In a bowl, with a mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).
Make plain dough: In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill as directed above.
2. With a lightly floured rolling pin on a lightly floured sheet of waxed paper, roll out gingerbread dough into an approximately 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough and chill both doughs until slightly firmer, about 10 minutes.
3. Carefully invert gingerbread dough over the plain dough, lining up edges as evenly as possible. Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles. Transfer one of the rectangles to another sheet of waxed paper. Let stand about 10 minutes to soften slightly.
4. Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder. Repeat to roll other rectangle. Wrap rolls in plastic; freeze until firm, about 30 minutes.
5. Unwrap rolls and slice crosswise into 1/2-inch-thick rounds. Lay cookies flat, 1 inch apart, on buttered 12- by 17-inch baking sheets.
6. Bake cookies in a 325° regular or convection oven until edges just begin to brown, 15 to 20 minutes. If baking multiple sheets in one oven, switch positions halfway through baking. Transfer pinwheels to racks to cool.
Chocolate Almont Toffee
Chocolate-Almond Toffee
(recipes and more)
2 disposable pie tins
6 oz bag sliced almond (or more depending on how much you like)
6 Hershey chocolate bars
2 sticks butter
3 T. water
1 c. sugar
In the two tins sprinkle a handful of almonds in each to spread across the bottom. In each tin break apart 1 1/2 bars and sprinkle over almonds.
In a large saucepan/pot, melt the sticks of butter, add the sugar & water. Stir with wooden spoon until you feel like your arm is just about to fall off and then right when you think nothing is going to happen (about 5-6 min) it will start turning light brown. Let it continue to darken until it is a little darker (light paper bag brown) and then pour half the mixture in each tin. Immediately break apart another 3 Hershey bars and put 1 1/2 on top of one and 1 1/2 on the other, when it starts to melt (only a few seconds) spread the chocolate with a knife evenly across the toffee. Sprinkle the rest of the almonds on top, cover with foil, refrigerate for one hour or until chocolate is set. Take out and stab with knife until it breaks into several large chunks.
(recipes and more)
2 disposable pie tins
6 oz bag sliced almond (or more depending on how much you like)
6 Hershey chocolate bars
2 sticks butter
3 T. water
1 c. sugar
In the two tins sprinkle a handful of almonds in each to spread across the bottom. In each tin break apart 1 1/2 bars and sprinkle over almonds.
In a large saucepan/pot, melt the sticks of butter, add the sugar & water. Stir with wooden spoon until you feel like your arm is just about to fall off and then right when you think nothing is going to happen (about 5-6 min) it will start turning light brown. Let it continue to darken until it is a little darker (light paper bag brown) and then pour half the mixture in each tin. Immediately break apart another 3 Hershey bars and put 1 1/2 on top of one and 1 1/2 on the other, when it starts to melt (only a few seconds) spread the chocolate with a knife evenly across the toffee. Sprinkle the rest of the almonds on top, cover with foil, refrigerate for one hour or until chocolate is set. Take out and stab with knife until it breaks into several large chunks.
Rolo Cookie Recipe
ROLO Cookies
(recipes and more)
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 t. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 t. vanilla
48 ROLOS
2 T. sugar
Combine flour, coca & soda and set aside. Beat sugars and butter until well blended; add eggs & vanilla. Add dry mixture & blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheets at 350 degrees for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.
(recipes and more)
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 t. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 t. vanilla
48 ROLOS
2 T. sugar
Combine flour, coca & soda and set aside. Beat sugars and butter until well blended; add eggs & vanilla. Add dry mixture & blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheets at 350 degrees for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.
Deep Pantry Chili
My "dig deep in the pantry" Chili
2 t. olive oil
1 (4 oz) can chopped green chilies
1 medium onion, chopped
dash garlic powder
3 T. tomato paste
1 1/2 T. cumin
1/2 T. chili powder
1 pound browned ground beef
1 (28 oz) can petite diced tomatoes
1 can red kidney beans
1 can white kidney beans
Shredded cheddar cheese
In a large pot put in the oil and the onion. Saute until translucent. Add the chilies, garlic powder, spices & stir. Add the beef, tomatoes & beans. Simmer for 10-15 min.
Preheat the oven to 350. See how much chili you have in comparison to the potatoes. A half and half proportion is best. Reserve the chili in container if there is more than half of the potatoes. Spoon chili into baking dish, spread evenly. Take the potatoes and spread evenly over top. Sprinkle with the cheese. Put in the oven for 15 minutes or until cheese is completely melted on top.
2 t. olive oil
1 (4 oz) can chopped green chilies
1 medium onion, chopped
dash garlic powder
3 T. tomato paste
1 1/2 T. cumin
1/2 T. chili powder
1 pound browned ground beef
1 (28 oz) can petite diced tomatoes
1 can red kidney beans
1 can white kidney beans
Shredded cheddar cheese
In a large pot put in the oil and the onion. Saute until translucent. Add the chilies, garlic powder, spices & stir. Add the beef, tomatoes & beans. Simmer for 10-15 min.
Preheat the oven to 350. See how much chili you have in comparison to the potatoes. A half and half proportion is best. Reserve the chili in container if there is more than half of the potatoes. Spoon chili into baking dish, spread evenly. Take the potatoes and spread evenly over top. Sprinkle with the cheese. Put in the oven for 15 minutes or until cheese is completely melted on top.
Mashed Potatoes
Mashed Potatoes
5-6 large butter or Yukon Gold potatoes
1/4 cup sour cream
1/4 butter
2 T. heavy cream
salt and pepper to taste
Peel potatoes & chop into equal size pieces. Put in pot and cover with cold water. Boil until fork tender. Drain. Put back in pot. Add sour cream to s&p. Stir. Set aside.
5-6 large butter or Yukon Gold potatoes
1/4 cup sour cream
1/4 butter
2 T. heavy cream
salt and pepper to taste
Peel potatoes & chop into equal size pieces. Put in pot and cover with cold water. Boil until fork tender. Drain. Put back in pot. Add sour cream to s&p. Stir. Set aside.
Peppermint Marshmallow
peppermint marshmallow recipe
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
Peppermint Marshmallow
peppermint marshmallow recipe
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
(recipes and more)
I didn't have the candy canes but I did have peppermint extract so at the stage of adding everything together before letting it whip up for 15 minutes I added 1/2 to 3/4 t. extract. Then I couldn't find red food coloring, but I did find some red sanding sugar so I just sprinkled it on the fronts + backs. First time making them and it WON'T be the last! It was so easy. Looks so gourmet swimming in a hot bath of chocolate. I think next time we'll have to try chocolate marshmallows! Just substitute cocoa for the powdered sugar and dust them with the cocoa too. We have really, REALLY long winters...what's a girl to do but dream up stuff like this?
1/2 c. powdered sugar
1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt*Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. Put your bag on a sturdy cutting board and use a hammer to smash them into a powder. The finer the powder, the better.1. Into a small bowl, sift together powdered sugar and cornstarch. Line a 9x13" pan with foil and spray with non-stick cooking spray.2. Sift 2 Tbsp. of the powdered sugar mixture into pan and tilt to coat all sides. Leave excess in pan.3. Place 2/3 c. water in a large bowl and sprinkle with gelatin. Let soften 5 minutes.4. In medium, heavy-bottom saucepan, heat sugar, corn syrup, candy cane, and salt over medium heat until completely dissolved (about 7 minutes).5. Pour into bowl with gelatin mixture and beat on high speed with electric mixer until light and fluffy (10-15 minutes).6. Spread evenly into prepared pan. Smooth top and dush with powdered sugar mixture. Let sit at room temperature for 2 hours.7. Lift from pan with foil. With a small, wet cookie cutter, cut shapes and dip sides in sugar mixture. Cut up remaining marshmallows into small, irregular pieces (these are the ones I let my kids and husband eat!). Or, using a wet knife, cut into 6 large squares and dip sides into powdered sugar mixture. Then cut each of those squares into 9 pieces and dip in sugar mixture.8. Store at room temp, loosely covered.
Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. These are perfect with regular, dark chocolate, or chocolate mint hot cocoa. I love the way my star cookie cutter makes them just the right size to fill up my mug! But I find it hard to make them last long enough for more than one cup of cocoa. I can't stop eating them straight out of the bowl!P.S. Thanks to my dearest Checketts for this recipe--you changed my life when you gave me a bowl of these so many years ago! Miss you!
Amish White Bread
Amish White Bread
(recipes and more)
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
(recipes and more)
Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Oreo Pudding Pie
Oreo Pudding Pie
(makes 2 pies or can be made into one 9x13)
2 pie pans or 1 9x13 glass dish
30 oreos, crushed mixed with 1 stick of melted butter
16 oz. tub of cool whip, separated
8 oz. pkg cream cheese, soft
1 cup powdered sugar
1 small pkg chocolate pudding
1 small pkg vanilla pudding
3 cups milk
Crush Oreos and mix with butter, press into pie pans or bottom of 9x13. Mix together HALF of the cool whip, all of the cream cheese and sugar. Divide in half and put in bottoms of both pies or evenly all of it in the 9x13. Mix puddings and milk together, let sit until thick, stir again and then do the same as above. Layer the rest of the remaining cool whip on top of the pudding layer. Crush up 2 Oreos for the top. Refrigerate until ready to eat.
(makes 2 pies or can be made into one 9x13)
2 pie pans or 1 9x13 glass dish
30 oreos, crushed mixed with 1 stick of melted butter
16 oz. tub of cool whip, separated
8 oz. pkg cream cheese, soft
1 cup powdered sugar
1 small pkg chocolate pudding
1 small pkg vanilla pudding
3 cups milk
Crush Oreos and mix with butter, press into pie pans or bottom of 9x13. Mix together HALF of the cool whip, all of the cream cheese and sugar. Divide in half and put in bottoms of both pies or evenly all of it in the 9x13. Mix puddings and milk together, let sit until thick, stir again and then do the same as above. Layer the rest of the remaining cool whip on top of the pudding layer. Crush up 2 Oreos for the top. Refrigerate until ready to eat.
Cheesy Bread
best cheesy bread. ever.
Your family will devour.
I don't think I can make plain garlic bread ever again. This is our new favorite.
Cheesy Bread
(simplyrecipes.com)
8 oz. shredded mozzarella cheese
8 oz. sharp cheddar cheese
1/2 to 1 cup chopped green onion, optional
1/2 c. mayo
2 T. sour cream
3-4 cloves garlic, minced
1 stick unsalted butter, soft
1 loaf french or ciabatta style bread, cut horizontally.
Preheat broiler.
In medium bowl, mix together mayo, sour cream, butter + garlic. Add cheeses and onion. Spread mixture over each 1/2 of the bread. Place on cookie sheet and under broiler for 3-5 minutes. Remove - let sit for 5 minutes. Slice into 1-2 inch strips.
Your family will devour.
I don't think I can make plain garlic bread ever again. This is our new favorite.
Cheesy Bread
(simplyrecipes.com)
8 oz. shredded mozzarella cheese
8 oz. sharp cheddar cheese
1/2 to 1 cup chopped green onion, optional
1/2 c. mayo
2 T. sour cream
3-4 cloves garlic, minced
1 stick unsalted butter, soft
1 loaf french or ciabatta style bread, cut horizontally.
Preheat broiler.
In medium bowl, mix together mayo, sour cream, butter + garlic. Add cheeses and onion. Spread mixture over each 1/2 of the bread. Place on cookie sheet and under broiler for 3-5 minutes. Remove - let sit for 5 minutes. Slice into 1-2 inch strips.
Killer Chocolate Cake
Killer Chocolate Cake
(recipes and more)
1 chocolate cake mix
1 small pkg chocolate pudding
1 cup milk
1/2 c. sour cream
4 eggs
2 c. semi sweet chocolate chips
Preheat oven to 350. Mix everything together. Make sure you butter + flour your bundt pan. Cook 55-60 min or until toothpick comes out clean. Cool.
Glaze:
1 bar semi sweet baking chocolate or 1 1/4 cups semi sweet choco chips
1 1/2 cups powdered sugar
3 T. butter
2 T. water
1 t. vanilla
Melt chocolate + butter in glass measuring cup for 30 seconds, stir. Melt again + stir until completely melted. Add 1/2 the sugar and 1 T. of the water + stir. Repeat. Add vanilla. Pour over cake.
-Enjoy!
(recipes and more)
1 chocolate cake mix
1 small pkg chocolate pudding
1 cup milk
1/2 c. sour cream
4 eggs
2 c. semi sweet chocolate chips
Preheat oven to 350. Mix everything together. Make sure you butter + flour your bundt pan. Cook 55-60 min or until toothpick comes out clean. Cool.
Glaze:
1 bar semi sweet baking chocolate or 1 1/4 cups semi sweet choco chips
1 1/2 cups powdered sugar
3 T. butter
2 T. water
1 t. vanilla
Melt chocolate + butter in glass measuring cup for 30 seconds, stir. Melt again + stir until completely melted. Add 1/2 the sugar and 1 T. of the water + stir. Repeat. Add vanilla. Pour over cake.
-Enjoy!
Chocolate Crumb Pie Crust
Homemade Chocolate Crumb Pie Crust:
(recipes and more)
25 chocolate wafer cookies
1/2 cup pecans
4 Tbsp melted butter
Set oven to 375 degrees. Spray a pie plate with non-stick spray and set aside.
In the bowl of a food processor, add chocolate cookies and pecans. Pulse until cookies are crumbs. Add the butter and process until everything is moistened.
Pour the moistened crumbs into the prepared pie plate. Press the crumbs evenly over the bottom of the plate. Bake for 8-10 minutes until the crust is fragrant and slightly firm. Remove the oven and let cool completely.
(recipes and more)
25 chocolate wafer cookies
1/2 cup pecans
4 Tbsp melted butter
Set oven to 375 degrees. Spray a pie plate with non-stick spray and set aside.
In the bowl of a food processor, add chocolate cookies and pecans. Pulse until cookies are crumbs. Add the butter and process until everything is moistened.
Pour the moistened crumbs into the prepared pie plate. Press the crumbs evenly over the bottom of the plate. Bake for 8-10 minutes until the crust is fragrant and slightly firm. Remove the oven and let cool completely.
Chocolate Truffle Pie
Chocolate Truffle Pie
2 cups semi-sweet chocolate chips1 1/2 cup heavy cream, divided2 egg yolks1 tsp pure vanilla extract1 chocolate crumb pie crust, from the grocery store or homemade (homemade recipe in Rookie's Notes at the end)3 Tbsp powdered sugarCocoa powder, for dustingIn a double boiler over simmering water, add chocolate chips. Melt, stirring occasionally. In two parts, add 1 cup heavy cream, stirring well to incorporate. Turn heat down to medium low. Add egg yolks and vanilla extract. Cook, stirring often, for 5 minutes, until chocolate is warm and slightly thickened.Pour into chocolate pie crust. Refrigerate for 3 hours or overnight. When serving, whip the remaining 1/2 cup heavy cream in a medium bowl with a hand mixer on high. Add powdered sugar gradually. Serve whipped cream on top of the pie. Dust with cocoa powder.Rookie's Notes: After I made this, I thought of a few variations. Before pouring the chocolate into the crust, line the bottom of the crust with raspberries. Then pour the chocolate on top. Chocolate raspberry truffle pie. OR, add 1/2 tsp to 1 tsp peppermint extract AND THEN Chocolate mint truffle pie.
2 cups semi-sweet chocolate chips1 1/2 cup heavy cream, divided2 egg yolks1 tsp pure vanilla extract1 chocolate crumb pie crust, from the grocery store or homemade (homemade recipe in Rookie's Notes at the end)3 Tbsp powdered sugarCocoa powder, for dustingIn a double boiler over simmering water, add chocolate chips. Melt, stirring occasionally. In two parts, add 1 cup heavy cream, stirring well to incorporate. Turn heat down to medium low. Add egg yolks and vanilla extract. Cook, stirring often, for 5 minutes, until chocolate is warm and slightly thickened.Pour into chocolate pie crust. Refrigerate for 3 hours or overnight. When serving, whip the remaining 1/2 cup heavy cream in a medium bowl with a hand mixer on high. Add powdered sugar gradually. Serve whipped cream on top of the pie. Dust with cocoa powder.Rookie's Notes: After I made this, I thought of a few variations. Before pouring the chocolate into the crust, line the bottom of the crust with raspberries. Then pour the chocolate on top. Chocolate raspberry truffle pie. OR, add 1/2 tsp to 1 tsp peppermint extract AND THEN Chocolate mint truffle pie.
Chocolate Chocolate-Chip Sour Cream Banana Bread
Chocolate-Banana Bread.
****
Start saving up those brown bananas, THIS is a MUST make!
Chocolate Chocolate Chip Sour Cream Banana Bread
1 cup butter, soft
2 cups sugar
2 t. vanilla
4 eggs
2 1/2 cups flour
1/2 cup baking cocoa
2 t. baking soda
1 t. salt
4 ripe bananas, mashed
1 cup sour cream
1 cup milk chocolate chips
Cream butter, sugar & vanilla.
Add eggs & mix well. Mix all dry ingredients together. Mix bananas and sour cream together. Add the dry to the butter mixture. Mix in banana mixture. Stir in chocolate chips. Grease & lace with cocoa powder or flour 3 loaf pans. Bake at 350 for 55 minutes to 1 hour. Test with toothpick.
****
Start saving up those brown bananas, THIS is a MUST make!
Chocolate Chocolate Chip Sour Cream Banana Bread
1 cup butter, soft
2 cups sugar
2 t. vanilla
4 eggs
2 1/2 cups flour
1/2 cup baking cocoa
2 t. baking soda
1 t. salt
4 ripe bananas, mashed
1 cup sour cream
1 cup milk chocolate chips
Cream butter, sugar & vanilla.
Add eggs & mix well. Mix all dry ingredients together. Mix bananas and sour cream together. Add the dry to the butter mixture. Mix in banana mixture. Stir in chocolate chips. Grease & lace with cocoa powder or flour 3 loaf pans. Bake at 350 for 55 minutes to 1 hour. Test with toothpick.
Peanut Butter Sandwich Cookies
Peanut Butter Sandwich Cookies
(recipes and more)
Prep Time 20 Minutes
Cook Time 8 Minutes
Difficulty Easy
Ingredients
2 sticks Unsalted Butter
1 cup Sugar
1 cup Brown Sugar
2 whole Eggs
1 cup Peanut Butter
1 teaspoon Vanilla
3 cups All-purpose Flour
2 teaspoons Baking Soda
¼ teaspoons Salt
FOR FROSTING:
½ cups Peanut Butter
4 Tablespoons Milk
1 teaspoon Vanilla
3 cups Powdered Sugar
Preparation Instructions
Preheat oven to 375F.
Cream together butter and sugars in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of peanut butter and 1 teaspoon vanilla.
Mix together flour, baking soda and salt. Stir into creamed mixture. Form dough in 1-inch balls. Place on a greased cookie sheet 2 inches apart. Flatten with a floured fork to make “hatches.” Bake for 8 minutes or until brown.
To make the frosting, mix 1/2 cup peanut butter, 4 tablespoons milk, 1 teaspoon vanilla and 3 cups powdered sugar.
Spread frosting on the bottom of a cooled cookie, then top with another cookie. There you have it – a peanut butter cookie sandwich!
(recipes and more)
Prep Time 20 Minutes
Cook Time 8 Minutes
Difficulty Easy
Ingredients
2 sticks Unsalted Butter
1 cup Sugar
1 cup Brown Sugar
2 whole Eggs
1 cup Peanut Butter
1 teaspoon Vanilla
3 cups All-purpose Flour
2 teaspoons Baking Soda
¼ teaspoons Salt
FOR FROSTING:
½ cups Peanut Butter
4 Tablespoons Milk
1 teaspoon Vanilla
3 cups Powdered Sugar
Preparation Instructions
Preheat oven to 375F.
Cream together butter and sugars in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of peanut butter and 1 teaspoon vanilla.
Mix together flour, baking soda and salt. Stir into creamed mixture. Form dough in 1-inch balls. Place on a greased cookie sheet 2 inches apart. Flatten with a floured fork to make “hatches.” Bake for 8 minutes or until brown.
To make the frosting, mix 1/2 cup peanut butter, 4 tablespoons milk, 1 teaspoon vanilla and 3 cups powdered sugar.
Spread frosting on the bottom of a cooled cookie, then top with another cookie. There you have it – a peanut butter cookie sandwich!
Sour Cream Coffee Cake Muffins
Sour Cream {or plain Greek yogurt} Coffee Cake Muffins
(recipes and more)
I've made this recipe, but only ever in the bundt.
After now, I'm a changed woman . . . muffins are the way to go!
1 cup butter, soft
1 1/4 c sugar
2 eggs
1 cup sour cream (or as I used this time plain Greek yogurt, I liked it even better than SC)
1 t vanilla
2 c flour
1 t baking powder
1/2 t baking soda
Topping:
2 T sugar
1/2 t cinnamon
Cream butter + sugar. Add eggs, sour cream + vanilla. Beat well. Add dry ingredients. In small bowl stir topping ingredients together. Grease/spray muffin tin. It should perfectly fill the tin. Fill each cup to the top with batter. Sprinkle generously with sugar/cinnamon. Bake 18 min or until golden.
(recipes and more)
I've made this recipe, but only ever in the bundt.
After now, I'm a changed woman . . . muffins are the way to go!
1 cup butter, soft
1 1/4 c sugar
2 eggs
1 cup sour cream (or as I used this time plain Greek yogurt, I liked it even better than SC)
1 t vanilla
2 c flour
1 t baking powder
1/2 t baking soda
Topping:
2 T sugar
1/2 t cinnamon
Cream butter + sugar. Add eggs, sour cream + vanilla. Beat well. Add dry ingredients. In small bowl stir topping ingredients together. Grease/spray muffin tin. It should perfectly fill the tin. Fill each cup to the top with batter. Sprinkle generously with sugar/cinnamon. Bake 18 min or until golden.
Pumpkin Pie Milkshake
Pumpkin Pie Milkshake
(ourbestbites.com)
1/3 C pumpkin, canned or homemade1/4 - 1/2 C milk1/4 t vanilla1/2 t cinnamon1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)1/16 t nutmeg2 T brown sugar2 C vanilla ice cream1-2 graham crackersPop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!YUM! I could seriously have this for every meal. I think I might start some kind of pumpkin pie milkshake diet. Would you guys purchase? What about if I split it up into 9 easy payments and threw in a free wall-hanging toothpaste dispenser? Something to think about...This makes one big ol' shake. For us, it's enough to put a little in a kiddie cup for my toddler while my hubby and I share the rest, and for everybody to give periodic bites to the 17-month-old who walks around with his mouth open saying, "Ah? Ah? Ah?" (Translation: feed me, feed me, feed me!)
(ourbestbites.com)
1/3 C pumpkin, canned or homemade1/4 - 1/2 C milk1/4 t vanilla1/2 t cinnamon1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)1/16 t nutmeg2 T brown sugar2 C vanilla ice cream1-2 graham crackersPop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!YUM! I could seriously have this for every meal. I think I might start some kind of pumpkin pie milkshake diet. Would you guys purchase? What about if I split it up into 9 easy payments and threw in a free wall-hanging toothpaste dispenser? Something to think about...This makes one big ol' shake. For us, it's enough to put a little in a kiddie cup for my toddler while my hubby and I share the rest, and for everybody to give periodic bites to the 17-month-old who walks around with his mouth open saying, "Ah? Ah? Ah?" (Translation: feed me, feed me, feed me!)
Ooey Gooey Pumpkin Cake
OOEY GOOEY PUMPKIN CAKE
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Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
(recipes and more)
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Pumpkin Pie Snickerdoodle Bars
susi's pumpkin pie snickerdoodle bars
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Pumpkin Pie Snickerdoodle BarsSnickerdoodle Layer3 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2 cups packed brown sugar1 cup butter, at room temperature2 eggs, at room temperature1 tablespoon vanilla extractPumpkin Pie Layer1 cup all-purpose flour1 cup white sugar1 stick butter, at room temperature1 teaspoons baking powder1 teaspoons salt1 teaspoon pumpkin pie spice2 eggs, at room temperature1 1/2 cups canned pumpkin2 tablespoons white sugar2 teaspoons cinnamon1 oz white chocolate, chopped1/4 teaspoon pumpkin pie spicePreheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out laterTo make snickerdoodle layer:Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
Yield: About 20 bars depending on how big you cut them.Would I Make This Again?Yes! I loved the way the house smelled after I baked them. I loved the texture and buttery flavor the bars had. Snickerdoodle and pumpkin just go together. Yumm!
(recipes and more)
Pumpkin Pie Snickerdoodle BarsSnickerdoodle Layer3 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt2 cups packed brown sugar1 cup butter, at room temperature2 eggs, at room temperature1 tablespoon vanilla extractPumpkin Pie Layer1 cup all-purpose flour1 cup white sugar1 stick butter, at room temperature1 teaspoons baking powder1 teaspoons salt1 teaspoon pumpkin pie spice2 eggs, at room temperature1 1/2 cups canned pumpkin2 tablespoons white sugar2 teaspoons cinnamon1 oz white chocolate, chopped1/4 teaspoon pumpkin pie spicePreheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out laterTo make snickerdoodle layer:Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick and cookiebatter-ish.)In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.Bake for 33-40 minutes (maybe more depending on your oven) or until a toothpick inserted into the *center* of the pan comes out clean. Let the bars cool completely (about an hour). They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as yummy.After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
Yield: About 20 bars depending on how big you cut them.Would I Make This Again?Yes! I loved the way the house smelled after I baked them. I loved the texture and buttery flavor the bars had. Snickerdoodle and pumpkin just go together. Yumm!
Candy Corn Kisses
Candy Corn Kiss Cookies
Bottom of Form
Ingredients
1-½ cup Flour
1 teaspoon Baking Soda
½ teaspoons Salt
⅓ cups Butter, Softened
½ cups Creamy SunButter (or Peanut Butter, If You're Not Allergic Like Me)
¾ cups Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
⅛ teaspoons Cardamom
Granulated Sugar, For Rolling In
10 ounces, weight Bag Of Hershey's Candy Corn Kisses
Preparation Instructions
Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together. Beat in the SunButter (or peanut butter) and then the egg and vanilla.
Add in the dry ingredients half at at a time, mixing until well-combined.
Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.
Bake the cookies for about 10 minutes, and then let cool. Top each cookie with a Hershey Candy Corn Kiss!
Bottom of Form
Ingredients
1-½ cup Flour
1 teaspoon Baking Soda
½ teaspoons Salt
⅓ cups Butter, Softened
½ cups Creamy SunButter (or Peanut Butter, If You're Not Allergic Like Me)
¾ cups Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
⅛ teaspoons Cardamom
Granulated Sugar, For Rolling In
10 ounces, weight Bag Of Hershey's Candy Corn Kisses
Preparation Instructions
Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together. Beat in the SunButter (or peanut butter) and then the egg and vanilla.
Add in the dry ingredients half at at a time, mixing until well-combined.
Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.
Bake the cookies for about 10 minutes, and then let cool. Top each cookie with a Hershey Candy Corn Kiss!
Candy Corn Jello
Candy Corn Jello
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Bottom of Form
Ingredients
1 box Orange Jello (3 Oz Size)
1 box Lemon Jello (3 Oz Size)
Whipped Cream For Topping
Preparation Instructions
Boil 1 cup water and stir in the box of orange jello. Stir until dissolved, then add 1 cup cold water. (I use my 4-cup Pyrex glass measuring cup. It’s nice to have the pouring spout!)
Stir well and divide between six 8 to 9-oz. triangular-shaped clear plastic cups (Solo brand has a good one).
Refrigerate for a couple of hours.
When the orange layer is firm, prepare the lemon jello in the same way. Let it cool, then pour over the orange layers. Chill overnight. Top with whipped cream before serving.
This is a fun thing to serve kids at a Halloween party or in their classrooms!
(recipes and more)
Bottom of Form
Ingredients
1 box Orange Jello (3 Oz Size)
1 box Lemon Jello (3 Oz Size)
Whipped Cream For Topping
Preparation Instructions
Boil 1 cup water and stir in the box of orange jello. Stir until dissolved, then add 1 cup cold water. (I use my 4-cup Pyrex glass measuring cup. It’s nice to have the pouring spout!)
Stir well and divide between six 8 to 9-oz. triangular-shaped clear plastic cups (Solo brand has a good one).
Refrigerate for a couple of hours.
When the orange layer is firm, prepare the lemon jello in the same way. Let it cool, then pour over the orange layers. Chill overnight. Top with whipped cream before serving.
This is a fun thing to serve kids at a Halloween party or in their classrooms!
Chocolate Muffins with Pumpkin Frosting
Chocolate Muffins with Pumpkin Frosting
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A rich chocolate muffin with a light pumpkin frosting, perfect for fall. And the cake recipe makes for one yummy chocolate pound cake.
Bottom of Form
Ingredients
Muffin Ingredients:
2 cups All-purpose Flour
1 cup Cocoa (I Recommend A Dark Cocoa, I Used Hershey's Special Dark Cocoa)
1 teaspoon Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
2 sticks (1 Cup) Unsalted Butter, Room Temperature
3 cups Sugar
5 whole Eggs
2 teaspoons Vanilla Extract
1 cup Buttermilk
_____
Pumpkin Frosting Ingredients:
1 stick Butter, Softened
8 ounces, weight Cream Cheese
3-½ cups Powdered Sugar
1 teaspoon Vanilla
1-½ teaspoon Cinnamon
¼ teaspoons Ginger
½ teaspoons Nutmeg
½ cups Pumpkin Puree
Preparation Instructions
Directions for muffins/cake:
Preheat oven to 325°F. Grease muffin pans or line with paper liners.
Sift together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, cream the butter, then add the sugar and beat until fluffy.
On medium speed, add one egg at a time to the butter sugar mixture. Don’t over-beat, just mix enough to blend well.
Add vanilla and mix.
Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
Fill muffin tins halfway.
Bake at 325° F for 15 to 18 minutes or until a toothpick inserted comes out clean. Be careful not to over-bake these.
Let muffins cool in the muffin pan for about 2 minutes and carefully remove to cool on a rack. (Go ahead and eat one while they’re hot. You need to test it anyway.)
(Note: This cake recipe also works well for 2 loaf pans. Split batter between 2 greased loaf pans and cook for approximately 65 minutes at 325° F or until a toothpick inserted in the middle comes out clean.)
Pumpkin frosting directions:
In a bowl, beat butter and cream cheese together until smooth.
Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.
(I refrigerated the frosting for about 10 to 15 minutes before icing the muffins, which I think helped the frosting to thicken up a tad.)
These muffins warmed slightly in the microwave are yum yum!
I hope you enjoy! Yea fall!
(recipes and more)
A rich chocolate muffin with a light pumpkin frosting, perfect for fall. And the cake recipe makes for one yummy chocolate pound cake.
Bottom of Form
Ingredients
Muffin Ingredients:
2 cups All-purpose Flour
1 cup Cocoa (I Recommend A Dark Cocoa, I Used Hershey's Special Dark Cocoa)
1 teaspoon Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
2 sticks (1 Cup) Unsalted Butter, Room Temperature
3 cups Sugar
5 whole Eggs
2 teaspoons Vanilla Extract
1 cup Buttermilk
_____
Pumpkin Frosting Ingredients:
1 stick Butter, Softened
8 ounces, weight Cream Cheese
3-½ cups Powdered Sugar
1 teaspoon Vanilla
1-½ teaspoon Cinnamon
¼ teaspoons Ginger
½ teaspoons Nutmeg
½ cups Pumpkin Puree
Preparation Instructions
Directions for muffins/cake:
Preheat oven to 325°F. Grease muffin pans or line with paper liners.
Sift together the flour, cocoa, baking powder, baking soda and salt.
In a separate bowl, cream the butter, then add the sugar and beat until fluffy.
On medium speed, add one egg at a time to the butter sugar mixture. Don’t over-beat, just mix enough to blend well.
Add vanilla and mix.
Alternate adding flour/cocoa mixture and buttermilk until combined. Mix well on medium speed for about 30 seconds until smooth.
Fill muffin tins halfway.
Bake at 325° F for 15 to 18 minutes or until a toothpick inserted comes out clean. Be careful not to over-bake these.
Let muffins cool in the muffin pan for about 2 minutes and carefully remove to cool on a rack. (Go ahead and eat one while they’re hot. You need to test it anyway.)
(Note: This cake recipe also works well for 2 loaf pans. Split batter between 2 greased loaf pans and cook for approximately 65 minutes at 325° F or until a toothpick inserted in the middle comes out clean.)
Pumpkin frosting directions:
In a bowl, beat butter and cream cheese together until smooth.
Add all other frosting ingredients and mix together on medium speed. Add more powdered sugar or cream cheese for a thicker consistency if desired.
(I refrigerated the frosting for about 10 to 15 minutes before icing the muffins, which I think helped the frosting to thicken up a tad.)
These muffins warmed slightly in the microwave are yum yum!
I hope you enjoy! Yea fall!
Minnesota Turkey Crock Pot Recipe
The turkey recipe:
Buy a frozen turkey breast (the kind with the bone in, usually around 7 or 8 #'s, it will need to fit in a 6 qt crock pot)
Defrost the breast
Rub the skin with McCormicks Montreal Chicken Seasoning
Put in crock pot breast side up
Add 1 can of swansons chicken broth or use chic bouillion cubes dissolved in hot water to equal the amount of broth
Cook on high for 6 to 8 hours.
When done remove turkey, pull all the skin, bones and etc. away and discard. Take two forks and pull the meat apart with the grain.
(I strain the juice) Clean the pot, return turkey and juice to the pot to serve.
Eat or keep warm, with the juice and turkey together. Great stuff for company, you can keep it warm for along time. So you can prepare other things after it is done.
If not eating it then, just heat what you need with a little juice added to the meat. Do not heat all of it over and over.
When using a crock pot you shouldn't take the cover off to peek. You lose about and hour of cooking time so they say.
Enjoy!!!
PS Send this to Eric, he really liked it, Good thing for busy Mom's to prepare.
Buy a frozen turkey breast (the kind with the bone in, usually around 7 or 8 #'s, it will need to fit in a 6 qt crock pot)
Defrost the breast
Rub the skin with McCormicks Montreal Chicken Seasoning
Put in crock pot breast side up
Add 1 can of swansons chicken broth or use chic bouillion cubes dissolved in hot water to equal the amount of broth
Cook on high for 6 to 8 hours.
When done remove turkey, pull all the skin, bones and etc. away and discard. Take two forks and pull the meat apart with the grain.
(I strain the juice) Clean the pot, return turkey and juice to the pot to serve.
Eat or keep warm, with the juice and turkey together. Great stuff for company, you can keep it warm for along time. So you can prepare other things after it is done.
If not eating it then, just heat what you need with a little juice added to the meat. Do not heat all of it over and over.
When using a crock pot you shouldn't take the cover off to peek. You lose about and hour of cooking time so they say.
Enjoy!!!
PS Send this to Eric, he really liked it, Good thing for busy Mom's to prepare.
Minnesota Chicken Salad
Chicken Salad
2 c. cooked chicken
1 t. minced onion
1 tsp. Salt
1 c. green grapes (½)
1/3 c. slivered almonds
1 ½ c. chopped celery
1 can mandarin oranges
1-7 oz. Macaroni rings- cooked
1 ½ c. miracle whip
1 c. whipped cream
Combine Chicken, onion, and salt. Refrigerate several hours. Add all but whip cream. Mix and refrigerate. When ready to serve, fold in whipped cream
2 c. cooked chicken
1 t. minced onion
1 tsp. Salt
1 c. green grapes (½)
1/3 c. slivered almonds
1 ½ c. chopped celery
1 can mandarin oranges
1-7 oz. Macaroni rings- cooked
1 ½ c. miracle whip
1 c. whipped cream
Combine Chicken, onion, and salt. Refrigerate several hours. Add all but whip cream. Mix and refrigerate. When ready to serve, fold in whipped cream
Minnesota Taco Bean Soup
Taco Bean Soup:
1 lb. Gr. Beef
1 chopped onion
*browned
Add:
2 cans black beans (drain )
1 can corn (drain )
2 cans Rotel tomatoes (mild )
1 can crushed tomatoes
1 can water
1 taco seasoning pack (Spicy Old El Paso worked great!)
1 package hidden valley ranch dressing mix
Mix and simmer 20 minutes
Top with sour cream, cheese, green onion, tortilla chips . . .
1 lb. Gr. Beef
1 chopped onion
*browned
Add:
2 cans black beans (drain )
1 can corn (drain )
2 cans Rotel tomatoes (mild )
1 can crushed tomatoes
1 can water
1 taco seasoning pack (Spicy Old El Paso worked great!)
1 package hidden valley ranch dressing mix
Mix and simmer 20 minutes
Top with sour cream, cheese, green onion, tortilla chips . . .
Minnesota Cheesy Potatoes
Grandma’s famous ‘Cheesy Potatoes’:
2# chunk hash browns (thawed )- or shredded
½ c. melted butter
1 tsp. Seasoning salt
1 c. cream soup
8 oz. Shredded cheese
8 0z. Sour cream
*Topping: 3 tbsp. Butter (melted )
1 ½ c. crushed corn flake crumbs
Mix together - 9x 13 pan greased
Bake 350 degrees for 90 minutes
2# chunk hash browns (thawed )- or shredded
½ c. melted butter
1 tsp. Seasoning salt
1 c. cream soup
8 oz. Shredded cheese
8 0z. Sour cream
*Topping: 3 tbsp. Butter (melted )
1 ½ c. crushed corn flake crumbs
Mix together - 9x 13 pan greased
Bake 350 degrees for 90 minutes
Saturday, January 22, 2011
Minnesota Key Lime Pie
Key Lime Pie:
1 reduced fat graham cracker crust
1 pkg. (4 serving ) sugar - free lime jello
¼ c. boiling water
2 containers (6 oz. ) lime yogurt - light
1 ( 8 oz. ) fat free cool whip - thawed
Dissolve jello in boiling water. Stir in yogurt w/ wire wisk. Fold in cool whip w/ wooden spoon. Spread in crust. Refrigerate at least 2 hrs.
May use: Strawberry
Lemon
Orange
Raspberry
Peach
1 reduced fat graham cracker crust
1 pkg. (4 serving ) sugar - free lime jello
¼ c. boiling water
2 containers (6 oz. ) lime yogurt - light
1 ( 8 oz. ) fat free cool whip - thawed
Dissolve jello in boiling water. Stir in yogurt w/ wire wisk. Fold in cool whip w/ wooden spoon. Spread in crust. Refrigerate at least 2 hrs.
May use: Strawberry
Lemon
Orange
Raspberry
Peach
Minnesota Chocolate Chip Cookies
Chocolate Chip Cookies:
1 c. Crisco ( ½ c. marg. ½ c. short.)
½ c. white sugar
1 c. brown sugar
1 tsp. Vanilla
1 tsp. Soda
1 tsp. Salt
2 eggs
2 ¼ c. flour
1-12 oz. Bag chocolate chips ( Guittard )
Cream white sugar and shortening until light and fluffy.
Gradually add brown sugar and cream again until light and fluffy. Add eggs one at a time and beat well. Add vanilla, soda and salt. Gradually add flour and fold in choc. chips.
Drop by heaping teaspoon on un-greased cookie sheet and bake at 375 degrees 10-15 minutes.
1 c. Crisco ( ½ c. marg. ½ c. short.)
½ c. white sugar
1 c. brown sugar
1 tsp. Vanilla
1 tsp. Soda
1 tsp. Salt
2 eggs
2 ¼ c. flour
1-12 oz. Bag chocolate chips ( Guittard )
Cream white sugar and shortening until light and fluffy.
Gradually add brown sugar and cream again until light and fluffy. Add eggs one at a time and beat well. Add vanilla, soda and salt. Gradually add flour and fold in choc. chips.
Drop by heaping teaspoon on un-greased cookie sheet and bake at 375 degrees 10-15 minutes.
Minnesota Sour-Cream Chocolate Drops
Sour-Cream Chocolate Drops:
(Grandpa's Favorite :))
1 ¼ c. Flour
½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Ground cinnamon
¼ tsp. Salt
½ c. ( 1 stick ) butter
3 (1-oz.) squares unsweetened chocolate
¾ c. granulated sugar
½ c. firmly packed brown sugar
1 egg
1 tsp. Vanilla extract
½ c. sour cream
¾ c. chopped pecans
Chocolate sprinkles (optional)
In a bowl, stir together flour, baking powder, baking soda, cinnamon and salt to combine thoroughly; set aside.
Preheat over to 350 degrees. In a heavy, 2-quart saucepan, combine butter and chocolate. Place over low heat until both are melted, stirring occasionally.
Remove chocolate mixture from heat; stir in sugars. Add egg and vanilla; beat well. Add flour mixture alternately with sour cream, mixing until smooth after each addition. Stir in pecans.
Drop by tablespoons, about 1 ½ inches apart, onto lightly greased or nonstick baking sheets. Decorate with chocolate sprinkles, if desired. Bake until cookies feel firm when touched lightly (12 to 14 minutes ). Cool on wire racks.
(Grandpa's Favorite :))
1 ¼ c. Flour
½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Ground cinnamon
¼ tsp. Salt
½ c. ( 1 stick ) butter
3 (1-oz.) squares unsweetened chocolate
¾ c. granulated sugar
½ c. firmly packed brown sugar
1 egg
1 tsp. Vanilla extract
½ c. sour cream
¾ c. chopped pecans
Chocolate sprinkles (optional)
In a bowl, stir together flour, baking powder, baking soda, cinnamon and salt to combine thoroughly; set aside.
Preheat over to 350 degrees. In a heavy, 2-quart saucepan, combine butter and chocolate. Place over low heat until both are melted, stirring occasionally.
Remove chocolate mixture from heat; stir in sugars. Add egg and vanilla; beat well. Add flour mixture alternately with sour cream, mixing until smooth after each addition. Stir in pecans.
Drop by tablespoons, about 1 ½ inches apart, onto lightly greased or nonstick baking sheets. Decorate with chocolate sprinkles, if desired. Bake until cookies feel firm when touched lightly (12 to 14 minutes ). Cool on wire racks.
Minnesota Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
3 eggs well beaten 1 c raisins 1 tsp vanilla
Add these three ingred and cover and let sit 1 hour
1 c Margarine softened
1 c packed brown sugar
1 c white sugar
Cream together
Add the following ingredients - mix only until well blended
2 1/2 C flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 C old fashioned oatmeal (not quick)
Bake 350 for 12 min until golden brown
14 min if using insulated pan
3 eggs well beaten 1 c raisins 1 tsp vanilla
Add these three ingred and cover and let sit 1 hour
1 c Margarine softened
1 c packed brown sugar
1 c white sugar
Cream together
Add the following ingredients - mix only until well blended
2 1/2 C flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 C old fashioned oatmeal (not quick)
Bake 350 for 12 min until golden brown
14 min if using insulated pan
Minnesota Meatloaf
Meatloaf
*****
1 envelope onion soup mix
2 pounds ground beef
3/4 c bread or cracker crumbs
2 eggs
3/4 c water
Ketchup for topping
In large bowl combine all ingredients, mix well with hands. Shape into loaf.
Bake in uncovered greased oven safe pan for 1 hour 350 degrees (I use a fry pan that has a cover) After 1 hour, add a little water (just to cover the bottom)to the pan and bake 1/2 hour longer with the cover on the pan. This makes the meat loaf a little more moist.
Hint: Bake potatoes take one and half hour at this temp. So dinner is all ready at the same time. Don't wrap them in foil. Just wash good and poke the skin several times with a fork so they don't explode in the oven.
*****
1 envelope onion soup mix
2 pounds ground beef
3/4 c bread or cracker crumbs
2 eggs
3/4 c water
Ketchup for topping
In large bowl combine all ingredients, mix well with hands. Shape into loaf.
Bake in uncovered greased oven safe pan for 1 hour 350 degrees (I use a fry pan that has a cover) After 1 hour, add a little water (just to cover the bottom)to the pan and bake 1/2 hour longer with the cover on the pan. This makes the meat loaf a little more moist.
Hint: Bake potatoes take one and half hour at this temp. So dinner is all ready at the same time. Don't wrap them in foil. Just wash good and poke the skin several times with a fork so they don't explode in the oven.
Pumpkin Chocolate Chip Cookies
pumpkin chocolate chip cookies, but these by FAR are the BEST I've tried
*****
(recipes and more)
...I'm thinking maybe it's the TABLESPOON of vanilla extract?!
Yum...
1 cup pumpkin
1 cup sugar
1/2 cup brown sugar
1/2 c butter
1 egg
2 cups flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) I added them, so good!
Combine soft butter and sugars. Beat till fluffy. Add in egg. Stir together dry ingredients. Add milk and vanilla to wet. Slowly stir in dry. Fold in cc and walnuts. Bake at 350 for 10-12 minutes. (I thought just over 11 was perfect in my oven)
*****
(recipes and more)
...I'm thinking maybe it's the TABLESPOON of vanilla extract?!
Yum...
1 cup pumpkin
1 cup sugar
1/2 cup brown sugar
1/2 c butter
1 egg
2 cups flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) I added them, so good!
Combine soft butter and sugars. Beat till fluffy. Add in egg. Stir together dry ingredients. Add milk and vanilla to wet. Slowly stir in dry. Fold in cc and walnuts. Bake at 350 for 10-12 minutes. (I thought just over 11 was perfect in my oven)
Barbeque Meatloaf
Barbeque Meatloaf
(Paula Dean)
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Cook's Note: Try serving as a sandwich with mayonnaise
(Paula Dean)
Ingredients
1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.
Cook's Note: Try serving as a sandwich with mayonnaise
Chicken-Bacon Stuffed Pizza Rolls
Chicken-Bacon Stuffed Pizza Rolls
I'd like to tell you about my new best friend. Her name is Gisela. She likes Harry Potter, U2, and hot teen vampires. Okay that's really about all I know. And I may or may not have learned it from reading her blog profile. There's also a good chance she thinks I'm psycho for sending her half of my broken heart BFF necklace seeing as we've never actually met. Or spoken. Or emailed. Or even twittered (gasp!) However, dear Gisela did make a big impact in my life when she uttered 3 little words in the comment section of my Stuffed Pizza Rolls post: Chicken. Bacon. Ranch. I haven't stopped thinking about those 3 words since. I've spent my days just imagining how good it would be and wondering how on earth smarty-pants Gisela thought of it before I did. I finally got around to trying it out today and it was soooo worth it. I actually like them way better than the marinara version. I know tons of you have tried and loved the stuffed pizza rolls, so peeps- put this stuff on your grocery list NOW! And thanks a ton for a great idea Gisela. I'll stop sending you flowers now.This is a great way to use up leftover rotisserie/fauxtisserie chicken. You know when you pick all of the meat off the bones and then the next day your kids won't eat it because they say it looks icky? Well once it's slathered in cheese, bread, and ranch dressing, the only thing they'll be saying is, Mom you're freakin' rad.Chicken-Bacon Stuffed Pizza RollsPrint Recipe Text Only1 roll refrigerated pizza dough* (or make your own)1 packet Hidden Valley Ranch Dressing mix2 T grated Parmesan cheese1 T olive oil or melted buttersharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)8 slices bacon, cooked and crumbledabout 1 C shredded, cooked chicken.3/4 C mayo3/4 C milkFirst take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.Place cheese and desired toppings on each square.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.Okay, back to our regularly scheduled programming. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.Serve them warm with a side of freshly made ranch dressing for dipping.I'm serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can't. You just can't.The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.
I'd like to tell you about my new best friend. Her name is Gisela. She likes Harry Potter, U2, and hot teen vampires. Okay that's really about all I know. And I may or may not have learned it from reading her blog profile. There's also a good chance she thinks I'm psycho for sending her half of my broken heart BFF necklace seeing as we've never actually met. Or spoken. Or emailed. Or even twittered (gasp!) However, dear Gisela did make a big impact in my life when she uttered 3 little words in the comment section of my Stuffed Pizza Rolls post: Chicken. Bacon. Ranch. I haven't stopped thinking about those 3 words since. I've spent my days just imagining how good it would be and wondering how on earth smarty-pants Gisela thought of it before I did. I finally got around to trying it out today and it was soooo worth it. I actually like them way better than the marinara version. I know tons of you have tried and loved the stuffed pizza rolls, so peeps- put this stuff on your grocery list NOW! And thanks a ton for a great idea Gisela. I'll stop sending you flowers now.This is a great way to use up leftover rotisserie/fauxtisserie chicken. You know when you pick all of the meat off the bones and then the next day your kids won't eat it because they say it looks icky? Well once it's slathered in cheese, bread, and ranch dressing, the only thing they'll be saying is, Mom you're freakin' rad.Chicken-Bacon Stuffed Pizza RollsPrint Recipe Text Only1 roll refrigerated pizza dough* (or make your own)1 packet Hidden Valley Ranch Dressing mix2 T grated Parmesan cheese1 T olive oil or melted buttersharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)8 slices bacon, cooked and crumbledabout 1 C shredded, cooked chicken.3/4 C mayo3/4 C milkFirst take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.Place cheese and desired toppings on each square.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.Okay, back to our regularly scheduled programming. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.Serve them warm with a side of freshly made ranch dressing for dipping.I'm serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can't. You just can't.The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.
Stuffed Pizza Rolls w/ Pizza Sauce
Stuffed Pizza Rolls
(recipes and more)
We sometimes call this "Inside-Out" pizza too. They're garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you'd put on a pizza. To eat, just pop one off and dunk it in marinara sauce. Don't you love finger food? And don't you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. Must be the dunking factor. You can pick your own fillings. We love Canadian bacon and pineapple, or Italian turkey sausage and chopped tomatoes. Pepperoni and cheese is always a hit and you could easily make these vegetarian as well. This makes great party food or a fun appetizer, but in our house we often pair it with a salad and call it dinner. It works especially great for little fingers so my boys love 'em!hmm...looks like I forgot garlic in this picture. Have you noticed that I forget at least one ingredient about 97% of the time??Stuffed Pizza Rolls(I don't really measure, so you get what you get here!)print recipe text only1 roll refrigerated pizza dough* (or make your own)marinara/pizza sauce (click here to make your own)2 T grated Parmesan cheese (sorry, I don't know how to make that)1 T olive oil or melted butter1/2 t garlic powder1 t dried Italian seasoningmozzerella cheesePizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. For these ones pictured I used a teaspoon each of cheese, canadian bacon, and pineapple.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.Serve warm with warmed marinara sauce on the side for dipping.The outsides are like garlic bread and the insides are full of oozing cheese. This might just be a perfect food.
Monday, June 23, 2008
Pizza Sauce
Who the heck doesn't love pizza? There must be some of you out there, but I'm pretty sure that pizza is one of the most versatile, universally-loved food out there. You can get the down-home, crowd-pleasing Chicago deep dish supreme or a fancy-schmancy thin-crusted Italian Margherita.
I've been married for 7 years and have spent the better part of that time trying to perfect homemade pizza. No matter what I did, it always came out a little doughy and underdone with a weird aftertaste and it would take me straight back to horrible flashbacks of homemade pizza made from a boxed mix when I was a kid. I guess I can get how people hate pizza, especially homemade pizza, if that's all they've ever known.About a year ago, I finally got it right. The sauce, too. This week, we'll be doing the first of two homemade pizza cooking classes. Think of this as Pizza 101--the basics; versatile sauce, versatile crust, baked in an oven. In a few weeks, we'll follow up with something a little more advanced.There are lots of recipes for pizza sauce out there, but most of them are pretty work intensive. Quite honestly, if I'm going through the trouble to make homemade pizza, I don't want to have to cook the sauce, too. Also, a lot of them are chunky and I don't like chunky pizza sauce. And a lot of them are cooked with quite a bit of oil, so when you add the cheese, the pizza is all heavy and greasy.I like this recipe because in addition to being super-yummy, it comes together in just a few minutes and uses ingredients you'll probably have in your cupboard, anyway. Also, it's a great dipping sauce for breadsticks! Ready, Freddy?Pizza Sauceprint recipe text only1 6-oz. can tomato paste6 oz. water (just use the empty tomato paste can)3 Tbsp. garlic bread seasoning1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)3/4 tsp. onion powder1/4 tsp. red pepper flakes (optional)
Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.
(recipes and more)
We sometimes call this "Inside-Out" pizza too. They're garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you'd put on a pizza. To eat, just pop one off and dunk it in marinara sauce. Don't you love finger food? And don't you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. Must be the dunking factor. You can pick your own fillings. We love Canadian bacon and pineapple, or Italian turkey sausage and chopped tomatoes. Pepperoni and cheese is always a hit and you could easily make these vegetarian as well. This makes great party food or a fun appetizer, but in our house we often pair it with a salad and call it dinner. It works especially great for little fingers so my boys love 'em!hmm...looks like I forgot garlic in this picture. Have you noticed that I forget at least one ingredient about 97% of the time??Stuffed Pizza Rolls(I don't really measure, so you get what you get here!)print recipe text only1 roll refrigerated pizza dough* (or make your own)marinara/pizza sauce (click here to make your own)2 T grated Parmesan cheese (sorry, I don't know how to make that)1 T olive oil or melted butter1/2 t garlic powder1 t dried Italian seasoningmozzerella cheesePizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.*You can use regular pizza dough, or thin crust. I used thin crust when taking these pictures.Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?)Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You guys are smart, right? Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind. For these ones pictured I used a teaspoon each of cheese, canadian bacon, and pineapple.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute this garlic bread seasoning.)Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.Serve warm with warmed marinara sauce on the side for dipping.The outsides are like garlic bread and the insides are full of oozing cheese. This might just be a perfect food.
Monday, June 23, 2008
Pizza Sauce
Who the heck doesn't love pizza? There must be some of you out there, but I'm pretty sure that pizza is one of the most versatile, universally-loved food out there. You can get the down-home, crowd-pleasing Chicago deep dish supreme or a fancy-schmancy thin-crusted Italian Margherita.
I've been married for 7 years and have spent the better part of that time trying to perfect homemade pizza. No matter what I did, it always came out a little doughy and underdone with a weird aftertaste and it would take me straight back to horrible flashbacks of homemade pizza made from a boxed mix when I was a kid. I guess I can get how people hate pizza, especially homemade pizza, if that's all they've ever known.About a year ago, I finally got it right. The sauce, too. This week, we'll be doing the first of two homemade pizza cooking classes. Think of this as Pizza 101--the basics; versatile sauce, versatile crust, baked in an oven. In a few weeks, we'll follow up with something a little more advanced.There are lots of recipes for pizza sauce out there, but most of them are pretty work intensive. Quite honestly, if I'm going through the trouble to make homemade pizza, I don't want to have to cook the sauce, too. Also, a lot of them are chunky and I don't like chunky pizza sauce. And a lot of them are cooked with quite a bit of oil, so when you add the cheese, the pizza is all heavy and greasy.I like this recipe because in addition to being super-yummy, it comes together in just a few minutes and uses ingredients you'll probably have in your cupboard, anyway. Also, it's a great dipping sauce for breadsticks! Ready, Freddy?Pizza Sauceprint recipe text only1 6-oz. can tomato paste6 oz. water (just use the empty tomato paste can)3 Tbsp. garlic bread seasoning1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)3/4 tsp. onion powder1/4 tsp. red pepper flakes (optional)
Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.
Brown Sugar Oatmeal Pancakes
Brown Sugar Oatmeal Pancakes
2/3 c. MINUS 1 T. quick oats {weird, I know... just do it}
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt
1/3 c. packed brown sugar
1 egg
2 T. vegetable oil
1 cup buttermilk
In a small bowl combine the oats, flours, soda, salt + sugar.
In another bowl combine the egg, oil + buttermilk.
Stir the wet into the dry and stir just until moist.
{I had to add a couple more T. of buttermilk to mine}
:: today we were out of syrup ::
just as good with butter + cinnamon/sugar on top
2/3 c. MINUS 1 T. quick oats {weird, I know... just do it}
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt
1/3 c. packed brown sugar
1 egg
2 T. vegetable oil
1 cup buttermilk
In a small bowl combine the oats, flours, soda, salt + sugar.
In another bowl combine the egg, oil + buttermilk.
Stir the wet into the dry and stir just until moist.
{I had to add a couple more T. of buttermilk to mine}
:: today we were out of syrup ::
just as good with butter + cinnamon/sugar on top
Buttermilk Waffles
Buttermilk Waffles
(by three sister's cafe)
1 stick butter, melted
2 cups flour
1/4 cup brown sugar
1 t. baking soda
1 1/2 t. baking powder
1/2 t. cinnamon
1/2 t. salt
3 lg eggs
2 cups buttermilk (milk is fine to substitute. You can also "make" buttermilk by measure just a smidge under 2 cups and filling the rest up with vinegar and letting it sit before stirring in)
1 t. vanilla
First beat the eggs.
Stir in the rest of the ingredients until smooth.
We do eat other things besides breakfast foods! In fact, tonight we tried out a meal that everyone raved about and in order to not turn this into a food blog I won't be posting it, but you can get the recipe here. Served with southern style baked beans and corn. Prep and cook time only about 20 minutes!
(by three sister's cafe)
1 stick butter, melted
2 cups flour
1/4 cup brown sugar
1 t. baking soda
1 1/2 t. baking powder
1/2 t. cinnamon
1/2 t. salt
3 lg eggs
2 cups buttermilk (milk is fine to substitute. You can also "make" buttermilk by measure just a smidge under 2 cups and filling the rest up with vinegar and letting it sit before stirring in)
1 t. vanilla
First beat the eggs.
Stir in the rest of the ingredients until smooth.
We do eat other things besides breakfast foods! In fact, tonight we tried out a meal that everyone raved about and in order to not turn this into a food blog I won't be posting it, but you can get the recipe here. Served with southern style baked beans and corn. Prep and cook time only about 20 minutes!
Mud Hen Bars
MUD HEN BARS
1/2 c. butter, soft
1 c. white sugar
3 eggs, separated
1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped nuts (opt)
1/2 c. chocolate chips
1 c. mini marshmallows
1 c. brown sugar
Preheat oven to 350. Cream the butter and white sugar. Beat in 1 egg + 2 yolks. Mix flour, baking powder + salt together. Stir dry into the wet ingredients. Spread into a 9x13 glass dish. Sprinkle with nuts, chips + marshmallows. Beat remaining 2 egg whites until STIFF, fold in the brown sugar carefully. Spread over top of cake. Bake for 30-40 minutes.
1/2 c. butter, soft
1 c. white sugar
3 eggs, separated
1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped nuts (opt)
1/2 c. chocolate chips
1 c. mini marshmallows
1 c. brown sugar
Preheat oven to 350. Cream the butter and white sugar. Beat in 1 egg + 2 yolks. Mix flour, baking powder + salt together. Stir dry into the wet ingredients. Spread into a 9x13 glass dish. Sprinkle with nuts, chips + marshmallows. Beat remaining 2 egg whites until STIFF, fold in the brown sugar carefully. Spread over top of cake. Bake for 30-40 minutes.
Baked French Toast Casserole with Maple Syrup
Baked French Toast Casserole with Maple Syrup
Great with butter syrup above!
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole
Great with butter syrup above!
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole
Best Sugar Cookies
The Best Sugar Cookies EVER!
(recipes and more)
These are perfect!
SOFT, but don't crumble when you frost them, not to mention super delish...
Amanda's Amazing Sugar Cookies II
(pwrecipes)
1 1/2 cups butter
2 c. sugar
2 whole eggs
2 yolks
2 t. almond extract
4 t. vanilla extract
4 cups all purpose flour
1 t. salt
1 t. baking powder
Beat butter and sugar together (2min). Add eggs and yolks one at a time. Add in extracts. Stir together dry ingredients. Add in 1 cup at a time, mix JUST until incorporated. DO NOT OVER MIX!!! Wrap in clear wrap and place in fridge for one hour.
When ready to bake, bring dough out, let it sit for a minute to warm up a bit, LIGHTLY flour counter, roll out and cookie cut away.
Parchment line your sheets and bake at 350 for 6-8 min. You want them to remain practically blond in color when you take them out.
The ICING you should use:
So easy! Can't remember where I got the recipe, but I've adjusted it a bit.
1 cup powdered sugar
2 T. half and half
1 1/2 T. corn syrup (I used BUTTER SYRUP I made from scratch, recipe to follow)
1/4 t. almond extract
Stir. Frost. Let dry.
And for me butter syrup is my NEW favorite!
Make it the next time you make waffles/pancakes/or the overnight french toast in the Christmas post below (Paula Deen, foodnetwork) or just dip with graham crackers (a must try!).
You can also drizzle it on Brown Sugar Bacon Waffles, I made those for dinner tonight- YUM!
BUTTER SYRUP
1 c butter
2 c sugar
1 c buttermilk
1 t vanilla
1/2 t. baking soda
Bring butter, sugar + buttermilk to a boil, stir constantly. Remove from heat + add extract. Sir in baking soda. It will fizz up, keep stirring until cool. Set aside and let it cool until it's a comfortable temp for eating.
(recipes and more)
These are perfect!
SOFT, but don't crumble when you frost them, not to mention super delish...
Amanda's Amazing Sugar Cookies II
(pwrecipes)
1 1/2 cups butter
2 c. sugar
2 whole eggs
2 yolks
2 t. almond extract
4 t. vanilla extract
4 cups all purpose flour
1 t. salt
1 t. baking powder
Beat butter and sugar together (2min). Add eggs and yolks one at a time. Add in extracts. Stir together dry ingredients. Add in 1 cup at a time, mix JUST until incorporated. DO NOT OVER MIX!!! Wrap in clear wrap and place in fridge for one hour.
When ready to bake, bring dough out, let it sit for a minute to warm up a bit, LIGHTLY flour counter, roll out and cookie cut away.
Parchment line your sheets and bake at 350 for 6-8 min. You want them to remain practically blond in color when you take them out.
The ICING you should use:
So easy! Can't remember where I got the recipe, but I've adjusted it a bit.
1 cup powdered sugar
2 T. half and half
1 1/2 T. corn syrup (I used BUTTER SYRUP I made from scratch, recipe to follow)
1/4 t. almond extract
Stir. Frost. Let dry.
And for me butter syrup is my NEW favorite!
Make it the next time you make waffles/pancakes/or the overnight french toast in the Christmas post below (Paula Deen, foodnetwork) or just dip with graham crackers (a must try!).
You can also drizzle it on Brown Sugar Bacon Waffles, I made those for dinner tonight- YUM!
BUTTER SYRUP
1 c butter
2 c sugar
1 c buttermilk
1 t vanilla
1/2 t. baking soda
Bring butter, sugar + buttermilk to a boil, stir constantly. Remove from heat + add extract. Sir in baking soda. It will fizz up, keep stirring until cool. Set aside and let it cool until it's a comfortable temp for eating.
Ditzy Blonde Cake
(recipes and more)
I would suggest making it the morning of and then pouring the sauce on top about an hour or so before serving...
This is really one of the yummiest creations I've ever had. The picture doesn't do it justice. Best way to describe it is buttery yellow cake covered in melty marshmallow goo swimming in butterscotch syrup. Best of all it's something different than the usual, it's fun to make + eat - we give it 5*'s!
(warning: this is SOOOO super sweet)
Ditzy Blonde Cake
1 box yellow cake mix
3 whole eggs
1 cup milk
1 stick melted butter
1 t. vanilla
1 bag mini marshmallows
2 cups brown sugar
1 cup evaporated milk
3 T white corn syrup
5 T butter
1 t. vanilla
Preheat oven to 350. Spray 9x13 glass pan with nonstick spray. Mix the first 5 ingredients (cake - vanilla) on low until dry is incorporated. Then increase to medium and mix a min or two. Pour batter in pan. Bake 25 minutes. When done take out of oven and cover with mini marshmallows (not the entire bag, but close!) Put back in the oven for 3-5 minutes depending on your oven...you want the marshmallows soft and melty with just the faintest bit of brown on top of most. Cool completely. Then make the butterscotch: Put in glass bowl brown sugar-butter and microwave for 1 min at full power. Stir. Microwave for 1 minute at 50% power. Stir. Microwave at 50% power again for 1 minute. Stir. Add in 1 tsp vanilla extract.
Pour butterscotch over top of cake allowing it to completely cover the top. There will be some sauce (or A LOT!) left over. Serve cake with the additional butterscotch.
I would suggest making it the morning of and then pouring the sauce on top about an hour or so before serving...
This is really one of the yummiest creations I've ever had. The picture doesn't do it justice. Best way to describe it is buttery yellow cake covered in melty marshmallow goo swimming in butterscotch syrup. Best of all it's something different than the usual, it's fun to make + eat - we give it 5*'s!
(warning: this is SOOOO super sweet)
Ditzy Blonde Cake
1 box yellow cake mix
3 whole eggs
1 cup milk
1 stick melted butter
1 t. vanilla
1 bag mini marshmallows
2 cups brown sugar
1 cup evaporated milk
3 T white corn syrup
5 T butter
1 t. vanilla
Preheat oven to 350. Spray 9x13 glass pan with nonstick spray. Mix the first 5 ingredients (cake - vanilla) on low until dry is incorporated. Then increase to medium and mix a min or two. Pour batter in pan. Bake 25 minutes. When done take out of oven and cover with mini marshmallows (not the entire bag, but close!) Put back in the oven for 3-5 minutes depending on your oven...you want the marshmallows soft and melty with just the faintest bit of brown on top of most. Cool completely. Then make the butterscotch: Put in glass bowl brown sugar-butter and microwave for 1 min at full power. Stir. Microwave for 1 minute at 50% power. Stir. Microwave at 50% power again for 1 minute. Stir. Add in 1 tsp vanilla extract.
Pour butterscotch over top of cake allowing it to completely cover the top. There will be some sauce (or A LOT!) left over. Serve cake with the additional butterscotch.
Orange Poppyseed Bread
ORANGE POPPYSEED BREAD
3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
3 eggs, beaten
1 1/8 c. canola oil
1 1/2 c. milk
2 t. poppyseeds
1 1/2 t. vanilla
1 1/2 t. almond extract
2 t. butter extract
Prepare two 9x5 bread pans with butter + flour. Beat together the wet ingredients. Stir together the dry (including the sugar). Mix all together. 350 for 50-55 min or until toothpick comes out clean.
Glaze:
I mixed the sugar + oj on low on the stove so that the sugar would melt and not be all grainy, once dissolved take off heat, let cool, then stir in extracts. Immediately coat both loaves while in their pans. Cool them completely then release.
3/4 c. sugar
1/4 c. orange juice
1 t. butter extract
1/2 t. almond extract
1/2 t. vanilla extract
3 c. flour
2 1/2 c. sugar
1 1/2 t. salt
1 1/2 t. baking powder
3 eggs, beaten
1 1/8 c. canola oil
1 1/2 c. milk
2 t. poppyseeds
1 1/2 t. vanilla
1 1/2 t. almond extract
2 t. butter extract
Prepare two 9x5 bread pans with butter + flour. Beat together the wet ingredients. Stir together the dry (including the sugar). Mix all together. 350 for 50-55 min or until toothpick comes out clean.
Glaze:
I mixed the sugar + oj on low on the stove so that the sugar would melt and not be all grainy, once dissolved take off heat, let cool, then stir in extracts. Immediately coat both loaves while in their pans. Cool them completely then release.
3/4 c. sugar
1/4 c. orange juice
1 t. butter extract
1/2 t. almond extract
1/2 t. vanilla extract
Chocolate Surprise Cookies
Surprise Cookies
(recipes and more)
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting for Surprise Cookies
Ingredients
Makes 1 cup
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
(recipes and more)
Makes about 2 dozen
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Chocolate Frosting for Surprise Cookies
Ingredients
Makes 1 cup
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
1. Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
Peanut Butter Pie
Peanut Butter Pie
*****
(recipes and more)
Ingredients1 (8-inch) graham cracker pie crust1 (8 oz.) package cream cheese, softened1/2 cup sugar1 teaspoon vanilla1 cup peanut butter1 (8 oz.) tub frozen whipped topping, thawedDirectionsWith an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.Let's DishI made this peanut butter dip recently, and kept thinking how, with a few adjustments, it would make a great pie filling. So I decided to give it a try, and it came out beautifully! This is so easy! Not to mention, smooth and creamy and peanut buttery. I thought it was best after setting up overnight, but it is hard to wait that long to eat it. Light or low-fat cream cheese doesn't usually set up well in a pie like this, but I have successfully used light whipped topping. Enjoy!
*****
(recipes and more)
Ingredients1 (8-inch) graham cracker pie crust1 (8 oz.) package cream cheese, softened1/2 cup sugar1 teaspoon vanilla1 cup peanut butter1 (8 oz.) tub frozen whipped topping, thawedDirectionsWith an electric mixer, beat cream cheese and sugar until smooth. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon mixture into prepared pie crust. Refrigerate at least 4 hours, or until firm.Let's DishI made this peanut butter dip recently, and kept thinking how, with a few adjustments, it would make a great pie filling. So I decided to give it a try, and it came out beautifully! This is so easy! Not to mention, smooth and creamy and peanut buttery. I thought it was best after setting up overnight, but it is hard to wait that long to eat it. Light or low-fat cream cheese doesn't usually set up well in a pie like this, but I have successfully used light whipped topping. Enjoy!
Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes...
1 cup flour
1/2 t. baking powder
1/4 t. baking soda
pinch salt
1/2 c. sugar
1/4 c. vegetable oil
2 egg whites
1/4 c. thawed lemonade concentrate
1/4 c. buttermilk
1 t. vanilla
Oven 350. Line 12 muffin cups with liners (makes 12). In small bowl, mix flour through salt. In large bowl, combine sugar through concentrate. Alternately mix in flour mixture with buttermilk into the large bowl. Beat until smooth. Fill muffin cups 3/4 way. Bake 20 min or until toothpick comes out clean. Let cool completely.
I used my favorite strawberry frosting...it's from SPRINKLES CUPCAKES.
Sprinkles Strawberry Frosting
about 3-4 large strawberries (either frozen or fresh)
2 sticks unsalted butter, firm + slightly cold
pinch of salt
3 1/2 c powdered sugar
1/2 t. vanilla
Put strawberries in food processor. Process until smooth. Beat butter + salt. Slowly beat in sugar + stir in vanilla. Add 3 T. of the strawberry puree. Mix well. Chill if needed for a minute then frost cooled cupcakes.
1 cup flour
1/2 t. baking powder
1/4 t. baking soda
pinch salt
1/2 c. sugar
1/4 c. vegetable oil
2 egg whites
1/4 c. thawed lemonade concentrate
1/4 c. buttermilk
1 t. vanilla
Oven 350. Line 12 muffin cups with liners (makes 12). In small bowl, mix flour through salt. In large bowl, combine sugar through concentrate. Alternately mix in flour mixture with buttermilk into the large bowl. Beat until smooth. Fill muffin cups 3/4 way. Bake 20 min or until toothpick comes out clean. Let cool completely.
I used my favorite strawberry frosting...it's from SPRINKLES CUPCAKES.
Sprinkles Strawberry Frosting
about 3-4 large strawberries (either frozen or fresh)
2 sticks unsalted butter, firm + slightly cold
pinch of salt
3 1/2 c powdered sugar
1/2 t. vanilla
Put strawberries in food processor. Process until smooth. Beat butter + salt. Slowly beat in sugar + stir in vanilla. Add 3 T. of the strawberry puree. Mix well. Chill if needed for a minute then frost cooled cupcakes.
Honey Lime Chicken Enchiladas
Honey Lime Enchiladas
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
*****
(melskitchencafe.com)
The recipe comes from The Sisters’ Cafe and Brittany (one of the sisters who posted this recipe) is my brother’s wife’s sister, if that kind of, sort of makes sense. Thanks, Brittany! You absolutely cannot go wrong with these enchiladas. And as a sidenote, I think I have every single recipe on The Sisters’ Cafe bookmarked to try. Amazing food!
Trade Secrets: I followed Brittany’s recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that’s what my lime produced! Next time (because there WILL be a next time), I might saute some onions and garlic and add that to the chicken mixture.
Honey Lime Chicken EnchiladasPrintable Version
6 tablespoons honey5 tablespoons lime juice (1 large lime)1 tablespoons chili powder1/2 teaspoon garlic powder1 pound chicken, cooked and shredded (I used 3 small chicken breasts)8-10 flour tortillas1 pound monterey jack cheese, shredded16 ounces green enchilada sauce1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.
Pasta Factory Szechuan Chicken Pasta
Oriental Pasta
(justcookalready.com)
1 pkg. linguine pasta1 lb. chicken breasts (sliced into thin strips)1-2 c. broccoli florets4 carrots (sliced diagonally)1 medium-sized zucchini (sliced diagonally)2 medium-sized squash (sliced diagonally)1/2 red onion (sliced thin)1/2 c. sliced mushrooms (optional)1 bottle Yoshida's saucered pepper flakes (to taste)Boil linguine (with a little salt) to a little less than al dente (about 7 minutes). Put a little Yoshida's sauce into a large wok or skillet and saute chicken until cooked through. Add a little more sauce, then add all the vegetables. When the vegetables are cooked through and soft, add the pasta and the rest of the sauce. Toss until all the pasta is covered in sauce. Add red pepper flakes, then toss some more. Let sit in the skillet on low heat for about 5 minutes on low to allow all the flavors to combine and enhance.
(justcookalready.com)
1 pkg. linguine pasta1 lb. chicken breasts (sliced into thin strips)1-2 c. broccoli florets4 carrots (sliced diagonally)1 medium-sized zucchini (sliced diagonally)2 medium-sized squash (sliced diagonally)1/2 red onion (sliced thin)1/2 c. sliced mushrooms (optional)1 bottle Yoshida's saucered pepper flakes (to taste)Boil linguine (with a little salt) to a little less than al dente (about 7 minutes). Put a little Yoshida's sauce into a large wok or skillet and saute chicken until cooked through. Add a little more sauce, then add all the vegetables. When the vegetables are cooked through and soft, add the pasta and the rest of the sauce. Toss until all the pasta is covered in sauce. Add red pepper flakes, then toss some more. Let sit in the skillet on low heat for about 5 minutes on low to allow all the flavors to combine and enhance.
Nick's Italian Spaghetti Recipe
Olive oil2-3 carrots, peeled, chopped1 small onion, finely chopped1 lb. ground beef (if you want to do it Nick’s way, you would do ½ lb.pork, ½ lb ground beef)3 cans diced tomatoes (imported plum tomatoes are the best, or 1 ½ lbs cherry tomatoes, half the tomatoes and sautรฉ until they are softened and have started to release their juices, about 3-4 minutes)4 basil leaves (fresh), or 1-2 tsp. dried basilDash sugarDash saltDash pepper1 lb. spaghettiHeat oil on medium heat. Add carrots and onion. Saute a couple minutes, then add beef. Brown beef, then add tomatoes, basil, sugar, salt and pepper. Cover and simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the better (ideally, 2+ hours). In a large pot, cook spaghetti to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered. Serve immediately.
Bowtie and Asparagus Pasta
Anniversary Bowtie & Asparagus Pasta
(justcookalready.com)
1 pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)2-3 cloves garlic, minced3/4 c. grated Parmesan cheese1-2 chicken bouillon cubes1 pint heavy creamsalt & pepper to taste10-15 spears asparagus, blanched1/2 c. bacon, crumbled1/4 c. toasted pinenuts (or to taste)Parsley, to tasteParmesan cheese, to tasteBoil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.
(justcookalready.com)
1 pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)2-3 cloves garlic, minced3/4 c. grated Parmesan cheese1-2 chicken bouillon cubes1 pint heavy creamsalt & pepper to taste10-15 spears asparagus, blanched1/2 c. bacon, crumbled1/4 c. toasted pinenuts (or to taste)Parsley, to tasteParmesan cheese, to tasteBoil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.
Cinnamon Swirl Bread
BEST CINNAMON SWIRL BREAD
1 c. (whole) milk
1/3 c. butter (which is 5 1/3 t.)
3/4 c. water
In a small saucepan combine these 3 and let simmer until butter is completely (or almost completely) melted. Let cool until it is warm, but not hot.
In mixer bowl add:
6 c flour
7 T. sugar
4 t. yeast
1 1/2 t. salt
5 T. vital wheat gluten (this is not required, but so a must now, it's night + day for me!)
3 eggs
I add all the dry + stir with whisk, then with the hook attachment of your blender start stirring low while adding the 3 eggs. Add the lukewarm liquid from above. Let mix until all flour is incorporated. If the dough is sticking to the sides add a 1/2 cup flour at a time until the sides pull away. The last time I added a 1/2 c., today I didn't. Everyday can be different! Don't worry if you add up to 1 1/2 cups!
Let the dough rise in bowl, covered, for 40 min or until doubled.
In the meantime, make the Filling/topping below + melt 3-4 T butter.
Take dough out of bowl on lightly floured surface. Cut the dough in half. Roll out one at a time into a rectangle. About 9x14 should do it.
Filling/topping:
1/2 c. sugar
1/4 c. light brown sugar
3 T. cinnamon
Mix.
Preheat oven to 375. (Although I think my oven runs hot so I set mine to just over 350)
When rolled out about 1/4 to 1/2 in thick, spread half the melted butter over top. Sprinkle about 1/3 of the filling mixture over top. Roll the dough (I tuck in the sides as I go) + set in Pam flour sprayed pan. Repeat with other dough + sprinkle remaining sugar over top of both breads.
Bake 35 minutes.
1 c. (whole) milk
1/3 c. butter (which is 5 1/3 t.)
3/4 c. water
In a small saucepan combine these 3 and let simmer until butter is completely (or almost completely) melted. Let cool until it is warm, but not hot.
In mixer bowl add:
6 c flour
7 T. sugar
4 t. yeast
1 1/2 t. salt
5 T. vital wheat gluten (this is not required, but so a must now, it's night + day for me!)
3 eggs
I add all the dry + stir with whisk, then with the hook attachment of your blender start stirring low while adding the 3 eggs. Add the lukewarm liquid from above. Let mix until all flour is incorporated. If the dough is sticking to the sides add a 1/2 cup flour at a time until the sides pull away. The last time I added a 1/2 c., today I didn't. Everyday can be different! Don't worry if you add up to 1 1/2 cups!
Let the dough rise in bowl, covered, for 40 min or until doubled.
In the meantime, make the Filling/topping below + melt 3-4 T butter.
Take dough out of bowl on lightly floured surface. Cut the dough in half. Roll out one at a time into a rectangle. About 9x14 should do it.
Filling/topping:
1/2 c. sugar
1/4 c. light brown sugar
3 T. cinnamon
Mix.
Preheat oven to 375. (Although I think my oven runs hot so I set mine to just over 350)
When rolled out about 1/4 to 1/2 in thick, spread half the melted butter over top. Sprinkle about 1/3 of the filling mixture over top. Roll the dough (I tuck in the sides as I go) + set in Pam flour sprayed pan. Repeat with other dough + sprinkle remaining sugar over top of both breads.
Bake 35 minutes.
Easy Peach Cobbler
Easy Peach Cobbler
(justcookalready.com)
You could make any cobbler with fresh, canned or frozen fruit out of this recipe:)
Ingredients:
3 32 oz. cans of sliced peaches (or 96 oz. of frozen or fresh peaches)
lemon juice
cinnamon
1 1/2 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 cube butter
Directions:
Grease a 9x13" baking dish. Drain and discard syrup from canned peaches and distribute the peaches evenly at the bottom of the dish. Lightly sprinkle lemon juice over the peaches. Liberally sprinkle cinnamon over the peaches as well. In a mixing bowl, combine flour, sugar and eggs. Hand knead until the dough is crumbly. Pour dough evenly over the peaches. Evenly place pads of butter on top of the dough. Bake at 375ยบ for approx. 40 minutes or until crust is golden brown. Eat with vanilla ice cream:)
(justcookalready.com)
You could make any cobbler with fresh, canned or frozen fruit out of this recipe:)
Ingredients:
3 32 oz. cans of sliced peaches (or 96 oz. of frozen or fresh peaches)
lemon juice
cinnamon
1 1/2 c. self-rising flour
1 1/2 c. sugar
2 eggs
1 cube butter
Directions:
Grease a 9x13" baking dish. Drain and discard syrup from canned peaches and distribute the peaches evenly at the bottom of the dish. Lightly sprinkle lemon juice over the peaches. Liberally sprinkle cinnamon over the peaches as well. In a mixing bowl, combine flour, sugar and eggs. Hand knead until the dough is crumbly. Pour dough evenly over the peaches. Evenly place pads of butter on top of the dough. Bake at 375ยบ for approx. 40 minutes or until crust is golden brown. Eat with vanilla ice cream:)
Oatmeal Peanut Butter Cookies
Oatmeal Peanut Butter Cookies
(justcookalready.com)
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. I cooked mine for 8 minutes so they'd be nice and soft.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
(justcookalready.com)
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
Directions
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. I cooked mine for 8 minutes so they'd be nice and soft.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Peach Cobbler w/ Berries
Peach Cobbler
(justcookalready.com)
{i added mixed berries to this batch}
for the filling:15 cups frozen peaches (about seven 10-ounce bags), thawed and drained1 1/2 cups granulated sugar1/4 cup packed brown sugar3 tablespoons all-purpose flour1/2 rounded teaspoon cinnamon1/2 teaspoon nutmeg3/4 cup peach juice (the juice drained from the frozen peaches is fine)1/4 cup (1/2 stick) butter, cut into small pieces
for the crust:2 cups all-purpose flour1 teaspoon salt2/3 cup crisco shortening1/4 cup (1/2 stick) butter, cut into small pieces1/3 to 1/2 cup ice water
directions:1. heat the oven to 375 degrees. lightly coat a 9x13-inch baking pan with cooking spray.2. to make the filling, arrange the peaches in an even layer in the prepared baking pan. set aside.3. in a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. whisk in the peach juice until smooth. pour the mixture over the peaches. sprinkle the butter over the top. set aside.
4. to make the crust, in a medium bowl, whisk together the flour and salt. add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.5. slowly add the water, adding enough and mixing only until the dough holds together. do not over mix.
6. place the dough between 2 sheets of parchment paper. roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.7. remove the top sheet of parchment paper. the dough then can be cut into strips and woven into a crust over the cobbler.
8. for an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. trim the crust to fit just inside the edge of the pan and make a couple of slits in the top.9. bake for 50 minutes to 1 hour, or until the crust is golden brown. let stand 10 minutes before serving.
(justcookalready.com)
{i added mixed berries to this batch}
for the filling:15 cups frozen peaches (about seven 10-ounce bags), thawed and drained1 1/2 cups granulated sugar1/4 cup packed brown sugar3 tablespoons all-purpose flour1/2 rounded teaspoon cinnamon1/2 teaspoon nutmeg3/4 cup peach juice (the juice drained from the frozen peaches is fine)1/4 cup (1/2 stick) butter, cut into small pieces
for the crust:2 cups all-purpose flour1 teaspoon salt2/3 cup crisco shortening1/4 cup (1/2 stick) butter, cut into small pieces1/3 to 1/2 cup ice water
directions:1. heat the oven to 375 degrees. lightly coat a 9x13-inch baking pan with cooking spray.2. to make the filling, arrange the peaches in an even layer in the prepared baking pan. set aside.3. in a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon and nutmeg. whisk in the peach juice until smooth. pour the mixture over the peaches. sprinkle the butter over the top. set aside.
4. to make the crust, in a medium bowl, whisk together the flour and salt. add the shortening and butter, then use a pastry blender or gloved hands to work them into the dry ingredients until the mixture forms pea-sized lumps.5. slowly add the water, adding enough and mixing only until the dough holds together. do not over mix.
6. place the dough between 2 sheets of parchment paper. roll out the dough into a rectangle slightly large than the baking pan and about 1/4 inch thick.7. remove the top sheet of parchment paper. the dough then can be cut into strips and woven into a crust over the cobbler.
8. for an easier crust, invert the crust onto the baking pan and carefully peel off the parchment paper. trim the crust to fit just inside the edge of the pan and make a couple of slits in the top.9. bake for 50 minutes to 1 hour, or until the crust is golden brown. let stand 10 minutes before serving.
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