Thursday, January 27, 2011
Saturday, January 22, 2011
2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate chips (I used Nestle chips from Costco)
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder (I used regular cocoa powder)
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first! Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat). Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes (I had to cook mine about 45 minutes). Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
Monday, January 17, 2011
**Photo from Pioneer Woman blog
It's Pioneer Woman, therefore it's great. enough said.
Crash Hot Potatoes
From Pioneer Woman
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation InstructionsBring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Friday, January 14, 2011
Amazing! Seriously, these were so good. I used dried cherries instead of cranberries and I really liked the flavor of them--more so than cranberries.
Cranberry Cream Cheese Snickerdoodles
From Real Mom Kitchen blog
- 1 (17.9 oz) pkg Betty Crocker Snickerdoodle cookie mix
- 1/4 cup butter, softened
- 4 oz light cream cheese, softened
- 1 Tbsp water
- 1 egg
- 1 cup dried cranberries
- In the bowl of a stand mixer, pour in cookie mix. Remove packet of cinnamon/sugar mixture and set aside.
- Add butter, cream cheese, water, and egg to cookie mix and blend until smooth.
- Fold cranberries into the dough and chill dough in refrigerator for 15 minutes.
- Place cinnamon/sugar mixture in a bowl. Scoop spoonfuls of dough into cinnamon/sugar mixture and coat with mixture.
- Place on an ungreased cookie sheet and bake at 375 for 8 to 9 minutes. These cookies will not go brown. Cool on cookie sheet for 1 minute.
- Place cookies on cooling rack and cool completely. Makes about 3 dozen cookies.
Monday, January 10, 2011
Sunday, January 9, 2011
3 chicken breasts
2-3 c. water
2 t. chicken bouillion
1 pkg. dry Knorr Vegetable Soup mix
1/4 c. chopped onion
3/4 c. chopped celery
onion salt, salt, pepper
Combine in crock-pot on low 5-6 hours. I throw in one cup chopped carrots midway through. Then add:
1 can cream of chicken soup
2-3 c. milk
Shred chicken and cook on low 1 more hour. Cook 1 (12 0z.) pkg. or "Grandma's Homemade Noodles" (in freezer section---also "Reames") as package directs in boiling water, then add to soup mixture.
For all of you sausage haters out there--repent! You've got to try this dish. It's fun to use sausage every now and then and this is a definite good one!
From Your Homebased Mom blog
1 16 oz. spaghetti – cook in salted water, Drain, & rinse in hot water (keep warm).
1 to 2 pounds polish sausage, sliced
6 Tbsps. olive oil
2 cloves garlic, pressed
1 red bell pepper, cut in cubes
1 medium onion, cut in wedges
3-4 small (hot dog size) zucchini, cut in strips
4 tsps. chicken bouillon granules;
2 tsps. basil
2 tsps salt (or less)
2 dashes cayenne pepper (I left this out)
Heat oil; add sausage and stir fry. Add onion & red pepper; spinkle in remaining spices & stir fry.
Add zucchini last so that it does not overcook. Onion and red pepper take a longer
time to cook. Toss with pasta. Serve warm.
Thursday, January 6, 2011
*Photo from YourhomebasedMom blog
White Chocolate Raspberry Bars
From YourHomebasedMom Blog
1/2 C butter
1 C vanilla chips
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans
Lightly grease a 9 inch square pan (I used an 8 inch) In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.
Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.
Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.
*I used frozen raspberries since I don't love the test of jam in desserts. It was delicious!
**I used the cookie crumb mixture for the top instead of pecans.
Wednesday, January 5, 2011
From Not So Idle Hands Blog
This is for 4 servings
14 oz capellini pasta (angel hair) or equivalent in another type
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped (also great with dried)
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste
- COOK capellini pasta according to package directions.
- MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
- DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
- SERVE immediately. (or put it in the fridge till your picnic :)
Tuesday, January 4, 2011
from J.D. Ethington
1/2 c lukewarm water
2 T yeast
2 T sugar
1 can evaporated milk (the bigger one, I think it's 8-10 oz)
1 can warm water (use evap milk can)
1/2 c melted butter
1/2 c sugar
1 T salt
10 c flour
Combine yeast mixture: 1/2 c luke warm water, 2 T yeast, and 2 T sugar. Set aside to bubble for 5 -10 min.
Combine: evap. milk, can warm water, butter, 1/2 c sugar, eggs, 1 T salt and mix well. Add yeast mix. Add 10 c flour and mix for 10 minutes. Raise til size doubles, shape, raise again until doubled. Bake at 350 for 15-20 min.