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.
Saturday, February 25, 2012
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
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