4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese
INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.
Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.
Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.
Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.
Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.
(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)
Tuesday, October 18, 2016
Wednesday, October 5, 2016
Poppy Seed Dressing
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
(Source: http://ourbestbites.com/2010/01/poppy-seed-dressing/)
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
(Source: http://ourbestbites.com/2010/01/poppy-seed-dressing/)
Tuesday, October 4, 2016
Beefy Baked Tacos
Ingredients
1½ pounds lean ground beef
3 Tablespoons taco seasoning (homemade recipe here)
1 (15 oz) can black beans, rinsed and drained
6 ounce tomato sauce
20½ ounce refried beans
10 small corn taco shells (I like stand and stuff)
2 cups shredded monterey jack cheese
Optional toppings:
cilantro
diced avocados
sliced olives
sour cream
diced tomatoes
Instructions
Preheat oven to 350 degrees. In a medium sized skillet brown the ground beef and drain. Add taco seasoning, black beans and tomato sauce. Let simmer for about a minute.
Layer the taco shells in a 9x13 inch baking dish. Add about 2 tablespoons of refried beans to the bottom of the shells. Add the ground beef mixture and divide evenly among the taco shells. Top with cheese.
Bake for 15 minutes until lightly brown and heated throughout. Top with favorite toppings.
(Source: http://therecipecritic.com/2016/09/beefy-baked-tacos/)
1½ pounds lean ground beef
3 Tablespoons taco seasoning (homemade recipe here)
1 (15 oz) can black beans, rinsed and drained
6 ounce tomato sauce
20½ ounce refried beans
10 small corn taco shells (I like stand and stuff)
2 cups shredded monterey jack cheese
Optional toppings:
cilantro
diced avocados
sliced olives
sour cream
diced tomatoes
Instructions
Preheat oven to 350 degrees. In a medium sized skillet brown the ground beef and drain. Add taco seasoning, black beans and tomato sauce. Let simmer for about a minute.
Layer the taco shells in a 9x13 inch baking dish. Add about 2 tablespoons of refried beans to the bottom of the shells. Add the ground beef mixture and divide evenly among the taco shells. Top with cheese.
Bake for 15 minutes until lightly brown and heated throughout. Top with favorite toppings.
(Source: http://therecipecritic.com/2016/09/beefy-baked-tacos/)
Homemade Bread
Ingredients:
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 TB salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 TB shortening
1 TB butter (to top bread)
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
(Source: http://www.iheartnaptime.net/homemade-bread/)
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 TB salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 TB shortening
1 TB butter (to top bread)
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
(Source: http://www.iheartnaptime.net/homemade-bread/)
White Bean Chicken Soup
2 cans white beans, rinsed & drained
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste
Place chicken, carrots, celery, onion and garlic in slow cooker.
Add beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.
Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.
Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.
Use two forks to shred chicken, then serve hot and enjoy!
(Source: http://12tomatoes.com/sc-bean-chicken-soup/)
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste
Place chicken, carrots, celery, onion and garlic in slow cooker.
Add beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.
Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.
Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.
Use two forks to shred chicken, then serve hot and enjoy!
(Source: http://12tomatoes.com/sc-bean-chicken-soup/)
Monday, September 26, 2016
Zucchini Bread
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(Source: http://allrecipes.com/recipe/6698/moms-zucchini-bread/)
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(Source: http://allrecipes.com/recipe/6698/moms-zucchini-bread/)
Monday, September 19, 2016
Raspberry Cream Cheese Danish Braid
RASPBERRY SAUCE
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
Fluffy Buttercream Frosting
Ingredients
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
White Cake
Ingredients
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
Friday, August 26, 2016
Kentucky Butter Cake
Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
INSTRUCTIONS
Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
(Source: http://cookiesandcups.com/kentucky-butter-cake/)
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
INSTRUCTIONS
Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
(Source: http://cookiesandcups.com/kentucky-butter-cake/)
Samoa Dip
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
Friday, August 19, 2016
Soft & Chewy M&M Cookies
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
Asiago Cheese Dip
16 ounces cream cheese, softened
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
Chocolate Sheet Cake
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
Wednesday, May 11, 2016
Smokey BBQ Chicken Chili
1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
Monday, May 9, 2016
Brown Butter Cinnamon Crinkle Cookies
10 tablespoons butter, sliced
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
Homemade Lemonade
2 cups sugar
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
Saturday, April 30, 2016
Pineapple Fried Rice
2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish
Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.
(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish
Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.
(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)
Granola
3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
2 Tbls maple syrup
1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey, oil, and maple syrup in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. Store in airtight container for up to a week.
(Source: http://www.epicurious.com/recipes/food/views/everyday-granola-359317)
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
2 Tbls maple syrup
1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey, oil, and maple syrup in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. Store in airtight container for up to a week.
(Source: http://www.epicurious.com/recipes/food/views/everyday-granola-359317)
Monday, April 18, 2016
Soft Batch Cream Cheese Chocolate Cookies
1/2 cup unsalted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
3/4 cup light brown sugar, packed
1/4 cup confectioners sugar
1 large egg, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup milk chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees F.
In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.
With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute. With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated. Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.
Remove bowl from mixer. Using a cookie scoop, scoop batter out onto cookie sheet. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.
Bake for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown. Allow cookies to cool for 5-10 minutes before moving to cooling rack.
(Source: (adapted slightly) http://iambaker.net/soft-batch-cream-cheese-chocolate-chocolate-cookies/)
1/4 cup (2 oz.) cream cheese, room temperature
3/4 cup light brown sugar, packed
1/4 cup confectioners sugar
1 large egg, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup milk chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees F.
In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.
With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute. With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated. Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.
Remove bowl from mixer. Using a cookie scoop, scoop batter out onto cookie sheet. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.
Bake for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown. Allow cookies to cool for 5-10 minutes before moving to cooling rack.
(Source: (adapted slightly) http://iambaker.net/soft-batch-cream-cheese-chocolate-chocolate-cookies/)
Wednesday, April 13, 2016
Amish Style Bake Oatmeal
2 cups old-fashioned rolled oats (not instant)
3/4 cup light brown sugar
1 cup walnuts or pecans, divided
1/2 cup raisins
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, peeled and cut into 1/2-inch chunks (about 2 cups)
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
(Source: http://www.onceuponachef.com/2014/03/amish-style-baked-oatmeal-with-apples-raisins-walnuts.html)
3/4 cup light brown sugar
1 cup walnuts or pecans, divided
1/2 cup raisins
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, peeled and cut into 1/2-inch chunks (about 2 cups)
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
(Source: http://www.onceuponachef.com/2014/03/amish-style-baked-oatmeal-with-apples-raisins-walnuts.html)
Monday, March 21, 2016
Swig Sugar Cookies
Wet ingredients:
2 sticks (salted) butter (1 cup), room temperature
¾ cup vegetable oil
1¼ cup sugar
1 cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla
Dry Ingredients
6 cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tarter
For the Icing:
1 stick (salted) butter, room temperature
⅓ cup sour cream
¼ teaspoon salt
2-3 tablespoons milk
4 cups powdered sugar
¼ teaspoon vanilla
1 – 2 drops red food coloring
Preheat oven to 350 degrees F.
In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter. Dip it into the sugar and press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
Bake the cookies for only 8 minutes. Don't over bake. Let them cool right on the pan
For the Icing:
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.
(Source: http://www.nobiggie.net/swig-sugar-cookie-recipe/)
2 sticks (salted) butter (1 cup), room temperature
¾ cup vegetable oil
1¼ cup sugar
1 cup powdered sugar
2 tablespoons water
2 eggs, room temperature
1 teaspoon vanilla
Dry Ingredients
6 cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tarter
For the Icing:
1 stick (salted) butter, room temperature
⅓ cup sour cream
¼ teaspoon salt
2-3 tablespoons milk
4 cups powdered sugar
¼ teaspoon vanilla
1 – 2 drops red food coloring
Preheat oven to 350 degrees F.
In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
Using a 1½inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter. Dip it into the sugar and press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
Bake the cookies for only 8 minutes. Don't over bake. Let them cool right on the pan
For the Icing:
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great.These cookies are served chilled because of the sour cream in the pink frosting.
(Source: http://www.nobiggie.net/swig-sugar-cookie-recipe/)
One Skillet Mexican Rice Casserole
1 pound lean ground beef
1 1/2 teaspoons kosher salt, divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 (15 ounce) can low sodium black beans, rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes with garlic
1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
1 (4 ounce) can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped
Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Add spices (chili powder, cumin, paprika, onion powder, 1 teaspoon salt and 1 teaspoon pepper) to beef. Stir to combine.
Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
Cook 15 minutes or until rice is cooked through, remove cover half way through, stir well unsticking any stuck bits on the bottom of the pan.
Remove from heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
(Source: http://www.theslowroasteditalian.com/2016/02/one-skillet-mexican-rice-casserole-recipe.html)
1 1/2 teaspoons kosher salt, divided
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 (15 ounce) can low sodium black beans, rinsed and drained
1 (14.5 ounce) can fire roasted tomatoes with garlic
1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
1 (4 ounce) can fire roasted diced jalapenos
1 cup jasmine rice
2 cups water
8 ounces Colby jack cheese, shredded
optional garnish: fresh cilantro, chopped
Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Add spices (chili powder, cumin, paprika, onion powder, 1 teaspoon salt and 1 teaspoon pepper) to beef. Stir to combine.
Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
Cook 15 minutes or until rice is cooked through, remove cover half way through, stir well unsticking any stuck bits on the bottom of the pan.
Remove from heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
(Source: http://www.theslowroasteditalian.com/2016/02/one-skillet-mexican-rice-casserole-recipe.html)
Thursday, March 17, 2016
Cheesy Chicken Broccoli Shells
8 oz pasta shells
12 oz broccoli florets
1 pound chicken breast, cooked and cut into bite sized pieces
2 tablespoons butter
¼ cup flour
2 cups milk
2 cups grated sharp cheddar cheese (extra sharp would be even better)
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
Instructions
In a large pot bring water to a boil and add the pasta. Cook according to package directions. Add the broccoli to the boiling water the last 3 minutes of cooking. Drain and set aside.
In the same pot, add the butter and melt over medium heat. Whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the milk and cheese and bring to a boil over medium high heat until it starts to thicken.
Add in pasta shells, broccoli, and chicken and toss to coat in the sauce. Serve immediately.
(Source: http://therecipecritic.com/2016/02/cheesy-chicken-broccoli-shells/)
12 oz broccoli florets
1 pound chicken breast, cooked and cut into bite sized pieces
2 tablespoons butter
¼ cup flour
2 cups milk
2 cups grated sharp cheddar cheese (extra sharp would be even better)
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
Instructions
In a large pot bring water to a boil and add the pasta. Cook according to package directions. Add the broccoli to the boiling water the last 3 minutes of cooking. Drain and set aside.
In the same pot, add the butter and melt over medium heat. Whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the milk and cheese and bring to a boil over medium high heat until it starts to thicken.
Add in pasta shells, broccoli, and chicken and toss to coat in the sauce. Serve immediately.
(Source: http://therecipecritic.com/2016/02/cheesy-chicken-broccoli-shells/)
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