Ingredients:
2 sticks (1 cup) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 T vanilla
2 1/4 cups flour
1 t baking soda
1/2 t salt
1 (4 oz) box instant chocolate pudding
1 (10 oz) bag peanut butter chips
1 cup miniature Reese's peanut butter cups (I have also used big Reese's chopped up into small pieces)
Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Beat butter and sugar together until fluffy. Add in eggs and vanilla, mix until combined.
Put flour, baking soda, and salt into a separate bowl and mix together. Add wet ingredients to dry ingredients. Add in pudding (do not prepare pudding, add it to mix in powder form). Fold in peanut butter chips and Reese's and mix until just combined (don't over-mix it).
Place heaping tablespoonfuls onto cookie sheet and bake for 9-10 minutes (don't overbake). Let cookies cool for about 10 minutes before removing them from the cookie sheet.
These taste amazing straight out of the oven and after they have cooled down
From six siters stuff
Thursday, March 8, 2012
Honey Lime Enchiladas
Honey Lime Enchiladas
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
Recipe from Sisters Cafe
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas
Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.
Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.
Recipe from Sisters Cafe
Sunday, March 4, 2012
Peanut Butter Pretzel and Toffee Bonbons
*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
*Makes about 10-12 dozen bonbons
INGREDIENTS:
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
DIRECTIONS:
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.
Refrigerate the bonbons until ready to serve.
From mel's kitchen cafe
I dipped half of the bon bons in milk chocolate with a handful of semi sweet choc late chips and half in white chocolate chips. we like the one's dipped in white chocolate chips better.
*Makes about 10-12 dozen bonbons
INGREDIENTS:
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
DIRECTIONS:
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets.
Refrigerate the bonbons until ready to serve.
From mel's kitchen cafe
I dipped half of the bon bons in milk chocolate with a handful of semi sweet choc late chips and half in white chocolate chips. we like the one's dipped in white chocolate chips better.
Freezer Biscuits
4 cups flour
2 TBs. baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup butter
16oz sour cream
3-5 tsp water
Mix dry ingredients in a bowl. Cut in butter until there are small well blended pieces. Add sour cream and water, mix well. Knead and roll out to 1 inch thick. Cut with biscuit cutter. Freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15-17 minutes or until top is golden. makes 16-20.
2 TBs. baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup butter
16oz sour cream
3-5 tsp water
Mix dry ingredients in a bowl. Cut in butter until there are small well blended pieces. Add sour cream and water, mix well. Knead and roll out to 1 inch thick. Cut with biscuit cutter. Freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15-17 minutes or until top is golden. makes 16-20.
Saturday, February 25, 2012
Ham and Cheese Sliders
Ham and Cheese Sliders
Printer-Friendly Version
Ingredients:
For the sandwiches:
24 slider rolls
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise
For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling
Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
Source: annie's eats
Printer-Friendly Version
Ingredients:
For the sandwiches:
24 slider rolls
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise
For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling
Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.
To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.
Source: annie's eats
Turkey Pesto Sliders
Turkey Pesto Sliders
Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted
Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.
Source: Annie's eats
Ingredients:
6 slider buns
6 slices of turkey deli meat
6 slices of provolone cheese
3 tbsp. pesto
3 tbsp. mayonnaise
2 tbsp. butter, melted
Directions:
Preheat the oven to 400˚ F. Line a baking sheet with foil or a silicone baking mat. Split the slider buns and lay a folded slice of turkey on the bottom half of each bun. Layer each with a slice of provolone. In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches. Brush the tops of the buns lightly with melted butter. Bake 10 minutes or until the cheese is melted and the sandwiches are warmed through.
Source: Annie's eats
Polka Dot Cookies
Chocolate cookies with green mint chips as polka dots
2 cups (12 oz) semisweet chocolate chips
½ cup butter
1 ½ cups unsifted all-purpose flour
½ tsp baking soda
1/8 tsp salt
3 large eggs
½ cup sugar
2 tsp vanilla
2 cups (12 oz) guittard green mint chips
Preheat oven to 350 degrees
In top of double boiler over low heat, melt the semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl combine flour, baking soda and salt, set aside.
In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes; cookies will be soft in centers but will harden as they cool.
2 cups (12 oz) semisweet chocolate chips
½ cup butter
1 ½ cups unsifted all-purpose flour
½ tsp baking soda
1/8 tsp salt
3 large eggs
½ cup sugar
2 tsp vanilla
2 cups (12 oz) guittard green mint chips
Preheat oven to 350 degrees
In top of double boiler over low heat, melt the semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl combine flour, baking soda and salt, set aside.
In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Chicken Sauce for Hawaiian Haystacks
*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, celery,shredded sharp cheddar cheese, green onions, mandarin oranges or pineapple and chow mein noodles.
Recipe Source: My Kitchen Cafe
INGREDIENTS:
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth
DIRECTIONS:
In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, celery,shredded sharp cheddar cheese, green onions, mandarin oranges or pineapple and chow mein noodles.
Recipe Source: My Kitchen Cafe
Sunday, February 19, 2012
Salty Carmel Oat Bars
Ingredients
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt
Instructions
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil
3. With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
5. Set aside 1 cup of your batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle your coarse sea salt evenly over top.
10. Bake for 20-2 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool lift bars from pan with foil and cut.
Quick notes
makes 60 bars recipe from cookies and cups
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt
Instructions
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil
3. With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
5. Set aside 1 cup of your batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle your coarse sea salt evenly over top.
10. Bake for 20-2 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool lift bars from pan with foil and cut.
Quick notes
makes 60 bars recipe from cookies and cups
Tuesday, December 13, 2011
Kahlua Pork
1 pork roast
1/3 c soy sauce
2 tsp salt
1 tsp worcestershire sauce
1 tsp ginger
1 garlic clove, minced
1 tsp liquid smoke
1 1/2 c water
addt'l ingredients:
sweet potatoes
coconut milk (canned)
cooked rice
directions:
put roast in crock pot.
mix together: soy sauce, salt, worcestershire sauce, ginger, garlic, liquid smoke, and water
pour on top of roast and cook approx. 4-6 hours on high. Shred pork, removing any fat, return to crockpot and juices.
On stovetop cook sliced and peeled sweet potatoes in coconut milk, (no water). To serve put sweet potatoes and pork on cooked rice. Mmmmmmm!!!! It takes about 2 sweet potatoes to one can coconut milk.
I have never been a fan of sweet potatoes, (can't stand them) but I love this dish. The flavor combination of pork with sweet potatoes in coconut milk is really good. This is a recipe I received from my friend, Marci.
p.s. make sure you use canned coconut milk, not cream.
1/3 c soy sauce
2 tsp salt
1 tsp worcestershire sauce
1 tsp ginger
1 garlic clove, minced
1 tsp liquid smoke
1 1/2 c water
addt'l ingredients:
sweet potatoes
coconut milk (canned)
cooked rice
directions:
put roast in crock pot.
mix together: soy sauce, salt, worcestershire sauce, ginger, garlic, liquid smoke, and water
pour on top of roast and cook approx. 4-6 hours on high. Shred pork, removing any fat, return to crockpot and juices.
On stovetop cook sliced and peeled sweet potatoes in coconut milk, (no water). To serve put sweet potatoes and pork on cooked rice. Mmmmmmm!!!! It takes about 2 sweet potatoes to one can coconut milk.
I have never been a fan of sweet potatoes, (can't stand them) but I love this dish. The flavor combination of pork with sweet potatoes in coconut milk is really good. This is a recipe I received from my friend, Marci.
p.s. make sure you use canned coconut milk, not cream.
Friday, January 14, 2011
Pumpkin Bread with Streusel Topping
3 cups of canned pumpkin
1 ½ cup oil
4 cups sugar
6 eggs
4 ¾ cups flour
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 2 tsp ground cloves
Mix wet ingredients together, add the dry ingredients together and put into greased loaf pans.
Sprinkle the streusel topping on top of loafs and bake at 350 for 45 minutes to 1 hour. Makes 3 loaves.
Streusel topping
1 Tbsp flour
3 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Mix all ingredients until it is crumbly
1 ½ cup oil
4 cups sugar
6 eggs
4 ¾ cups flour
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 2 tsp ground cloves
Mix wet ingredients together, add the dry ingredients together and put into greased loaf pans.
Sprinkle the streusel topping on top of loafs and bake at 350 for 45 minutes to 1 hour. Makes 3 loaves.
Streusel topping
1 Tbsp flour
3 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Mix all ingredients until it is crumbly
Tuesday, January 11, 2011
Homemade Egg Rolls
Homemade Egg Rolls
1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up
In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.
1 Pkg egg roll wrappers
1 garlic clove minced fine
½ of a large head of cabbage
1 cup matchstick carrots
3 green onions, chopped
2 Tbsp teriyaki sauce
1 Tbsp Soy sauce
¼ tsp ground ginger
1 chicken breast, cooked and cut up
In medium bowl add chopped up cabbage, carrots, garlic, green onions, teriyaki sauce, soy sauce, ginger and chicken. Mix well. Place ingredients onto egg roll wrappers and fold up according to directions on the package. Fry in Hot Canola oil until browned. Serve with soy sauce.
Sunday, January 9, 2011
Cornmeal Biscuits
If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1¼ cups of milk and let it stand until slightly thickened, about 10 minutes. Avoid coarsely ground cornmeal, which makes gritty biscuits.
Makes 12 biscuits.
Ingredients
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Instructions
1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal,
buttermilk, and honey in large bowl; let sit 10 minutes.
2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)
1. For softer crumb without too much cornmeal grit, soak cornmeal in buttermilk.
2. Transfer dough to lightly floured surface and knead briefly before patting into 9-inch circle.
3. Use biscuit cutter to cut dough into rounds, dipping cutter into flour between cuts.
Source: Cooks Country
Makes 12 biscuits.
Ingredients
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Instructions
1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal,
buttermilk, and honey in large bowl; let sit 10 minutes.
2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.
3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.
4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)
1. For softer crumb without too much cornmeal grit, soak cornmeal in buttermilk.
2. Transfer dough to lightly floured surface and knead briefly before patting into 9-inch circle.
3. Use biscuit cutter to cut dough into rounds, dipping cutter into flour between cuts.
Source: Cooks Country
Wednesday, January 5, 2011
Buttermilk Dressing
3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika
Source: My sisters Cafe
I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed
Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate and remaining dressing.
*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika
Source: My sisters Cafe
I made this dressing and put it over some cooled pasta with quartered cherry tomatos, peas, and olives.
Sunday, January 2, 2011
Levain Copycat Chocolate Chip Cookies
Levain Copycat Chocolate Chip Cookies
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Homeade Shepard's Pie
Homemade Shepherd’s Pie
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
_______
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
_____
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
***I just used left over mashed potatoes that I had and added some garlic salt into my meat.
2 1/2 lbs peeled diced potatoes
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
1 Cup milk
______
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
1 lb ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 Cups green beans
_______
Sauce
3 Tablespoons butter
3 Tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Cup chicken broth
_____
1 Cup shredded cheddar cheese
1. Place peeled and diced potatoes into a large pot of water. Bring to boil and boil for 13-15 minutes or until potatoes are fork tender. Drain and transfer to the bowl of a stand or electric mixer. Mix in butter, salt, pepper and garlic salt. Slowly add milk until nice and creamy. Keep tasting potatoes to see if you need more seasonings. When done to your liking, set aside for a few minutes.
2. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onions until translucent, about 5 minutes. Add garlic, beef, salt and pepper; cook until browned. Stir in green beans then reduce heat to low.
3. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper then slowly add in chicken broth until thick and creamy. Add sauce to meat mixture then transfer to bottom of a 9×13 inch baking dish. Pour mashed potatoes over meat mixture then top with shredded cheese. Bake for 20-25 minutes or until cheese is melted through.
8 servings
***I just used left over mashed potatoes that I had and added some garlic salt into my meat.
Broccoli Cheddar Soup
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded ( I like to use the Matchstick Carrotts that you buy in the produce department)
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions: In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Source
¾ cup onion, chopped
1 cup carrot, chopped or shredded ( I like to use the Matchstick Carrotts that you buy in the produce department)
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions: In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Source
Monday, September 20, 2010
Granola Cookies
These are very soft, moist, chewy, AND … are flourless!
Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil
Let sit for at least several hours but it’s best if you have time, to let sit overnight.
ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract
Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.
Bake at 325 for 11 – 15 minutes.
A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.
A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!
Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil
Let sit for at least several hours but it’s best if you have time, to let sit overnight.
ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract
Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.
Bake at 325 for 11 – 15 minutes.
A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.
A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!
Thursday, June 24, 2010
Homeade Taco seasoning mix
Mix 1/4 cup salt free chili powder ( I just used regular chili powder and it had a little salt in it)
1 Tbsp each of dried oregano and ground cumin
1/2 tsp. garlic powder
store in an airtight jar
For taco's and Chili: Use 2 1/2 Tbsp per lb. of ground beef or turkey
*When I add the seasoning to the meat I also add 1/2-1 cup water and let it cook on high until most of the liquid is absorbed.
As a rub or for fajitas: use 1 tbsp per lb of steak, chicken or pork
Recipe #2
Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions:
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)
1 Tbsp each of dried oregano and ground cumin
1/2 tsp. garlic powder
store in an airtight jar
For taco's and Chili: Use 2 1/2 Tbsp per lb. of ground beef or turkey
*When I add the seasoning to the meat I also add 1/2-1 cup water and let it cook on high until most of the liquid is absorbed.
As a rub or for fajitas: use 1 tbsp per lb of steak, chicken or pork
Recipe #2
Ingredients:
4 tbsp. chili powder
3 tbsp. plus 1 tsp. paprika
3 tbsp. ground cumin
1 tbsp. plus 2 tsp. onion powder
1 tsp. garlic powder
¼ tsp. cayenne pepper
Directions:
Combine all ingredients in a bowl, and mix well to blend. Store in an airtight container until ready to use.
To prepare taco meat, use 2 heaping tablespoons in place of a package of taco seasoning (cook approximately 1 lb. of beef or chicken, add 1 cup of water with the seasoning, and simmer until the liquid is almost completely gone.)
Easy one pot Brownies
1 12-ounce bag chocolate chips (use the kind you prefer I used Hershey's special dark)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
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