"All that I am or ever hope to be, I owe to my angel Mother."-- Abraham Lincoln
Mr. Abe, I couldn't agree with you more.
Love You Mom!
Tuesday, February 8, 2011
Wednesday, February 2, 2011
Ruth's Mile High Biscuits
Ruth's Mile High Biscuits
12 oz enriched flour (by weight)
1½ t salt
1 T sugar
1½ t baking powder
3 oz butter
¾ buttermilk
1 egg
¼-½ C water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder, and margarine until crumbly. Mix in buttermilk, egg, and just enough water to make a workable dough. Roll dough onto a floured cutting board about 1 inch thick. Cut with a 2-inch biscuit cutter. Place on a baking sheet and bake 12-15 minutes or until golden brown.
12 oz enriched flour (by weight)
1½ t salt
1 T sugar
1½ t baking powder
3 oz butter
¾ buttermilk
1 egg
¼-½ C water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder, and margarine until crumbly. Mix in buttermilk, egg, and just enough water to make a workable dough. Roll dough onto a floured cutting board about 1 inch thick. Cut with a 2-inch biscuit cutter. Place on a baking sheet and bake 12-15 minutes or until golden brown.
Cheesy Garlic Bread Swirls
Cheesy Garlic Bread Swirls
(ourbestbites)
Okay, so have you ever just had those moments of epiphany, when you're just sitting there and some perfectly-formed idea pops into your brain? For days, I had been mulling things over--French bread dough...garlic butter...cheese--but I just could NOT figure out the logistics of it all. And then one day, it just came to me and I couldn't make them fast enough. And they were even better than I imagined.Don't get me wrong, this is no health snack--I mean, we're talking butter AND cheese here (my dietitian friend Emily should probably just avert her eyes now). But oh. My. Gosh. these are so good. And one perk is that one is pretty much enough, so all you have to do is find enough people to help you eat them so you don't have any leftovers and it's not TOO bad of a nutritional train wreck!Cheesy Garlic Bread SwirlsRecipe by Our Best Bites French Bread Dough:1 Tbsp. yeast1 1/2 c. warm water1 1/2 Tbsp. sugar1 tsp. salt4-5 1/2 c. flour3 Tbsp. vegetable oil1 egg yolkGarlic Butter:1/2 c. (1 stick) of real butter, no substitutions1 1/2 Tbsp. garlic bread seasoningShredded mozzarella cheeseCombine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.While dough is rising, combine butter and garlic bread seasoning. Set aside.Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes.
You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Pull these out of the oven and eat 'em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip 'em in some luscious, veggie-filled pasta sauce.
(ourbestbites)
Okay, so have you ever just had those moments of epiphany, when you're just sitting there and some perfectly-formed idea pops into your brain? For days, I had been mulling things over--French bread dough...garlic butter...cheese--but I just could NOT figure out the logistics of it all. And then one day, it just came to me and I couldn't make them fast enough. And they were even better than I imagined.Don't get me wrong, this is no health snack--I mean, we're talking butter AND cheese here (my dietitian friend Emily should probably just avert her eyes now). But oh. My. Gosh. these are so good. And one perk is that one is pretty much enough, so all you have to do is find enough people to help you eat them so you don't have any leftovers and it's not TOO bad of a nutritional train wreck!Cheesy Garlic Bread SwirlsRecipe by Our Best Bites French Bread Dough:1 Tbsp. yeast1 1/2 c. warm water1 1/2 Tbsp. sugar1 tsp. salt4-5 1/2 c. flour3 Tbsp. vegetable oil1 egg yolkGarlic Butter:1/2 c. (1 stick) of real butter, no substitutions1 1/2 Tbsp. garlic bread seasoningShredded mozzarella cheeseCombine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.While dough is rising, combine butter and garlic bread seasoning. Set aside.Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes.
You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.
Pull these out of the oven and eat 'em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip 'em in some luscious, veggie-filled pasta sauce.
Cafe Rio Ranch Dressing
Creamy Lime-Cilantro Ranch Dressing
(ourbestbites)
1 pack (1oz) Hidden Valley Ranch Dressing Mixignore directions on the packet1C mayo1/2 C milk1 lime2 cloves garlic, roughly chopped1/2 C roughly chopped cilantro1/4 C green salsa*hot sauceThis is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. There's no way I could put the whole 1/4 C in my dressing like the recipe calls for (but then again, I'm a wuss.) I like to buy La Costena (pictured below) because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!I use this on salads, and also as a dip for things like chicken fingers, veggies and steak fries.
(ourbestbites)
1 pack (1oz) Hidden Valley Ranch Dressing Mixignore directions on the packet1C mayo1/2 C milk1 lime2 cloves garlic, roughly chopped1/2 C roughly chopped cilantro1/4 C green salsa*hot sauceThis is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. There's no way I could put the whole 1/4 C in my dressing like the recipe calls for (but then again, I'm a wuss.) I like to buy La Costena (pictured below) because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!I use this on salads, and also as a dip for things like chicken fingers, veggies and steak fries.
Taco Chicken
Taco Chicken
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)A couple of juicy limesA splash of red wine vinegar2-3 cloves garlic, pressed or coarsely chopped1 tsp. chili powder1/2 tsp. cumin1/2 tsp. Kosher salt1/2 tsp. black pepperJuice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
1 lb. chicken breasts or thighs (I can tell you right now that I'm a breast girl and Sara prefers thighs.)A couple of juicy limesA splash of red wine vinegar2-3 cloves garlic, pressed or coarsely chopped1 tsp. chili powder1/2 tsp. cumin1/2 tsp. Kosher salt1/2 tsp. black pepperJuice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Isn't raw meat disgusting-looking?Grill about 7 minutes per side.
Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
(ourbestbites)
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic, or garlic powder3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)kosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.Dip 'em in salsa, sour cream, guacamole, or this dressing.Makes 12-16
(ourbestbites)
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic, or garlic powder3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)kosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.Dip 'em in salsa, sour cream, guacamole, or this dressing.Makes 12-16
Tuesday, February 1, 2011
Chicken and Vegetable Dumpling Soup
Chicken and Vegetable Dumpling Soup
(melskitchencafe.com)
The ultimate in comfort food, this soup was our solace for being trapped in the house far too long with subzero temperatures raging outside (oh, spring, wherefore art thou??). My Aunt Marilyn sent me the recipe and I was hooked on trying it when I knew she had been making it and loving it for years and also has used it as a wonderful take-in meal with great results.
The soup is a delicious and unique twist on traditional chicken noodle soup and the overall flavor of this soup is out of this world (not to mention the way my house smelled while cooking it – crazy good). Slightly creamy and chock full of vegetables and tender chunks of chicken, this soup is elevated to a whole new level by the addition of steamed morsels of dumplings. Soft and delicate, the dumplings complimented every bite of this tummy-warming soup.
Talk about a hit with my kids. Fighting over dumplings ensued big time, which led to the realization that this soup will definitely be made again and again at my house. A little more work (and the use of one or two more bowls) than a quick fix dinner, this soup is worth it, I promise.
One Year Ago: Lemon and Garlic Grilled ChickenTwo Years Ago: Super Moist Fudge Bundt Cake
Chicken and Vegetable Dumpling SoupPrintable VersionPrintable Version with Picture
*Serves 6
Chicken and Broth:4 cups chicken broth4 cups water2-3 chicken breasts (about 1 1/2 pounds)
Vegetables:1 1/2 tablespoons olive oil2 stalks celery, chopped2 large carrots (6-7 baby carrots), chopped1 onion, chopped1 ½ teaspoons salt1 teaspoon dried thyme1/4 teaspoon pepper1/2 cup frozen peas
Dumplings:1 cup flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon dried thyme or sage1/2 cup sour cream1/2 cup milk1 tablespoon vegetable or canola oil
In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.
While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.
In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix, it is ok if there are a few dry spots of flour here and there).
Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don’t make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.
When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.
(melskitchencafe.com)
The ultimate in comfort food, this soup was our solace for being trapped in the house far too long with subzero temperatures raging outside (oh, spring, wherefore art thou??). My Aunt Marilyn sent me the recipe and I was hooked on trying it when I knew she had been making it and loving it for years and also has used it as a wonderful take-in meal with great results.
The soup is a delicious and unique twist on traditional chicken noodle soup and the overall flavor of this soup is out of this world (not to mention the way my house smelled while cooking it – crazy good). Slightly creamy and chock full of vegetables and tender chunks of chicken, this soup is elevated to a whole new level by the addition of steamed morsels of dumplings. Soft and delicate, the dumplings complimented every bite of this tummy-warming soup.
Talk about a hit with my kids. Fighting over dumplings ensued big time, which led to the realization that this soup will definitely be made again and again at my house. A little more work (and the use of one or two more bowls) than a quick fix dinner, this soup is worth it, I promise.
One Year Ago: Lemon and Garlic Grilled ChickenTwo Years Ago: Super Moist Fudge Bundt Cake
Chicken and Vegetable Dumpling SoupPrintable VersionPrintable Version with Picture
*Serves 6
Chicken and Broth:4 cups chicken broth4 cups water2-3 chicken breasts (about 1 1/2 pounds)
Vegetables:1 1/2 tablespoons olive oil2 stalks celery, chopped2 large carrots (6-7 baby carrots), chopped1 onion, chopped1 ½ teaspoons salt1 teaspoon dried thyme1/4 teaspoon pepper1/2 cup frozen peas
Dumplings:1 cup flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon dried thyme or sage1/2 cup sour cream1/2 cup milk1 tablespoon vegetable or canola oil
In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.
While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.
In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and the reserved chicken and cook, stirring gently for one minute.
For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix, it is ok if there are a few dry spots of flour here and there).
Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don’t make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.
When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.
Savory Spiral Stuffed Rolls
Savory Spiral Stuffed Rolls
(melskitchencafe.com)
*Makes 12-16 Rolls
1 recipe roll dough (that yields about 12 rolls) I used this recipe for roll dough
12 oz cream cheese, softened (let's be honest, I only used 8 oz)
1/4 C (1/2stick) butter, softened
2 C chopped ham (leftover ham or deli ham works great - I used deli)
1 1/2 C finely chopped broccoli
2 C shredded cheese (used cheddar)
1 C freshly grated parmesan cheese
1 C finely chopped green onions
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2 inch thick.
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/ cream cheese mixture. Top with ham, broccoli, cheese, parmesan cheese and green onions. Roll the dough up (think like cinnamon rolls), pinching the seam to seal (hint, that step is important, I kind of forgot and that was a mistake). Slice the roll into about 1 inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 dgs for about 20 minutes, until lightly browned and bubbly. [Note: I thought I was special and didn't need to let the rolls rise a second time, not so! Let them rise and life will be better - the second batch that had to rise turned out a lot better).
This was great and delicious and easy, just remember to start early enough so your dough can rise twice before you are hoping to eat!
(melskitchencafe.com)
*Makes 12-16 Rolls
1 recipe roll dough (that yields about 12 rolls) I used this recipe for roll dough
12 oz cream cheese, softened (let's be honest, I only used 8 oz)
1/4 C (1/2stick) butter, softened
2 C chopped ham (leftover ham or deli ham works great - I used deli)
1 1/2 C finely chopped broccoli
2 C shredded cheese (used cheddar)
1 C freshly grated parmesan cheese
1 C finely chopped green onions
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2 inch thick.
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/ cream cheese mixture. Top with ham, broccoli, cheese, parmesan cheese and green onions. Roll the dough up (think like cinnamon rolls), pinching the seam to seal (hint, that step is important, I kind of forgot and that was a mistake). Slice the roll into about 1 inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 dgs for about 20 minutes, until lightly browned and bubbly. [Note: I thought I was special and didn't need to let the rolls rise a second time, not so! Let them rise and life will be better - the second batch that had to rise turned out a lot better).
This was great and delicious and easy, just remember to start early enough so your dough can rise twice before you are hoping to eat!
Chocolate Banana Muffins
1 cup sugar1/4 cup butter, softenend (my mom uses 1/2 cup applesauce instead)1 2/3 cups ripe banana, mashed (about 3 medium bananas or 2 large ones)1/4 cup milk2 eggs2 cups flour1 teaspoon baking soda1/2 teaspooon saltPreheat oven to 350. Grease pan/ prepare muffin tin. Beat all ingredients well and pour into muffin tin. Bakes between 22-25 mins.
Salsa
My New Favorite Salsa
(casserolesnotincluded.blogspot.com)
Thank you so much to Sunshine for this recipe. It is so stinking easy and so delicioius, I think I will probably always have some in my fridge. I love that there is no chopping, and I love that it is not chunky {kind of like the salsa at Chiles Resturant}.3 cans 14 ½ oz. Tomatoes (I use 2 cans diced and 1 can Ro-tel diced with green chiles)½ bunch cilantro½ onionJuice of 1 lemon2 tsp. sugar1 serrano pepper (You can add more if you like up to 4 but that would be crazy hot)1 tsp. saltThrow all the ingredients in the blender and blend it up. It tastes best if you make it and let it refrigerate for a couple hours so the flavors can blend. So easy and so delicious!
(casserolesnotincluded.blogspot.com)
Thank you so much to Sunshine for this recipe. It is so stinking easy and so delicioius, I think I will probably always have some in my fridge. I love that there is no chopping, and I love that it is not chunky {kind of like the salsa at Chiles Resturant}.3 cans 14 ½ oz. Tomatoes (I use 2 cans diced and 1 can Ro-tel diced with green chiles)½ bunch cilantro½ onionJuice of 1 lemon2 tsp. sugar1 serrano pepper (You can add more if you like up to 4 but that would be crazy hot)1 tsp. saltThrow all the ingredients in the blender and blend it up. It tastes best if you make it and let it refrigerate for a couple hours so the flavors can blend. So easy and so delicious!
Oatmeal Chocolate Chip Peanut Butter Cookies
(casserolesnotincluded.blogspot.com)
So I think I'm going to start calling these the "Peacemaker Cookies" or the "Something for Everyone Cookies". I don't know, I'm still comming up with a good name! But it cracked me up when I read the comments before that said something like "Want to make some cookies, but don't know what kind you want? Try these, they have it all!" Totally true!
Ingredients1 cup (1/2 lb.) unsalted butter, at room temperature1 cup granulated sugar1 cup firmly packed light brown sugar3/4 cup creamy peanut butter2 large eggs1 teaspoon vanilla2 cups all-purpose flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/2 teaspoon salt2 cups chocolate chips (12 oz.)1 1/2 cups quick-cooking rolled oats1 cup unsalted roasted peanuts, chopped
Preparation1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Recipe from Sunset Magazine
So I think I'm going to start calling these the "Peacemaker Cookies" or the "Something for Everyone Cookies". I don't know, I'm still comming up with a good name! But it cracked me up when I read the comments before that said something like "Want to make some cookies, but don't know what kind you want? Try these, they have it all!" Totally true!
Ingredients1 cup (1/2 lb.) unsalted butter, at room temperature1 cup granulated sugar1 cup firmly packed light brown sugar3/4 cup creamy peanut butter2 large eggs1 teaspoon vanilla2 cups all-purpose flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/2 teaspoon salt2 cups chocolate chips (12 oz.)1 1/2 cups quick-cooking rolled oats1 cup unsalted roasted peanuts, chopped
Preparation1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Recipe from Sunset Magazine
Subscribe to:
Posts (Atom)