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.
Wednesday, January 5, 2011
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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