Monday, December 31, 2007
Saturday, December 8, 2007
So here's my idea: Let's have an virtual cookie swap! I'm going to post a bunch of my favorite cookie or Christmas treat plate recipes below. Then this is what I want YOU to do: click here to post your favorite cookie/treat recipe, and as I get them I will add it to my page (credited to you, of course). That way, everyone can see each other's recipes and get some new ideas for their own plates this year. Or, even if you don't give out plates--who doesn't want a bunch of yummy treat recipes? Hello??? It's Christmas!
We'll see how this works--hope to hear from you soon :o)
Heather Heather Heather... where do I start? Again, we were at Ohio State together--GO BUCKS! Heather is my hero because she has always been thoughtful of others, even though she had three girls under 3 and a husband trying to finish up school, interview for residency, take boards, etc. I have lots of wonderful memories with Heather, but probably my favorite is the night after Book Club when we sat under the tree in her front yard and just talked and talked... until her husband finally came out looking for her :o) Heather is so honest and optimistic... I LOVE MY FRIENDS! Merry Christmas, everyone!!!
Peppermint Chocolate Cookies
1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon peppermint extract
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
mini chocolate chips
a few candy canes, smashed
Cream butters and sugar. Add egg and vanilla. Add flour, cocoa powder, soda, powder, and salt. Don't over mix. Add chocolate chips to your liking. Bake at 350 for 12 minutes on a parchment paper lined cookie sheet. When fresh out of the oven, sprinkle with crushed candy canes for a festive look and let cool on pan for a few minutes, then transfer to wire rack to cool completely.
1 lb. white chocolate
3 bags popped popcorn
1 peppermint candy cane (crushed)
Melt chocolate (go by package directions). Stir in the crushed candy cane. Pour over the popped popcorn and stir until evenly coated. Let it dry on a cookie sheet--YUM!
Elisa says: "We have the tradition of making Gingerbread Men around Christmas time. Here is the recipe. You add more flour until it is barely sticky and then roll it out and do the cut out shapes!"
4 C flour
1/2 tsp ginger
2 tsp cinnamon
3 tsp baking soda
1 tsp salt
1 C shortening or margarine
2 C sugar
1/2 C molasses
Cream together margarine, sugar and eggs. Mix together remaining ingredients. Mix everything together. Bake at 350 for 8-10 minutes.
2 C sugar
1 1/3 C Karo
1/8 tsp salt
2 tsp vanilla
2 C cream
3/4 C evaporated milk
4 T butter
Bring sugar, syrup, 1 C cream, and salt to boiling point, stirring occasionally. Add remaining cream and evaporated milk gradually so candy does not cease to boil. Cook until candy thermometer reaches 240 degrees (soft ball stage). Add butter and continue stirring constantly until mixture forms a hard ball under cold water. Remove from heat and add vanilla. Pour mixture into buttered pan. When cool, cut into squares and wrap in wax paper.
*Cooling takes several hours or overnight. Place in refrigerator for faster results.
Top Secret Recipes' Mrs. Fields' Chocolate Chip Cookies
Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips.
With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9-10 minutes or just until edges are light brown. Makes two dozen cookies.
2 eggs, beaten
1 cup sugar
¾ cup butter or margarine
2 cups mini marshmallows
1 cup chopped walnuts (optional)
2 ½ cups graham cracker crumbs (about 32 crackers)
1 6-oz pkg butterscotch chips
2 Tbsp smooth peanut butter
Combine eggs, sugar, and butter in saucepan. Bring to a rolling boil and cook for 2 min, stirring constantly. Remove from heat and cool. Add marshmallows, nuts, and graham cracker crumbs. Pat mixture into 9x13 pan. In saucepan, melt butterscotch pieces over very low heat; stir in peanut butter, mix well. Spread over crumb mixture in pan. When set, cut into 1x1” pieces.
½ lb butter
2 cups light corn syrup
2 cups sugar
2 14-oz cans sweetened condensed milk
½ cup flour (mixed with about ½ cup of the condensed milk)
2 tsp vanilla
Measure and set out all ingredients before you start. Have a spatula and a long handled wooden spoon or scraper handy.
Melt butter in large, heavy saucepan/pot (non-stick works best). Add corn syrup and sugar. Bring to a boil on medium heat, stirring constantly, and boil for 5 minutes. Take pan off burner (don’t turn it off) and stir in 1 ½ cups of the milk, then add the flour/milk mixture. Stir well and return pan to burner. Boil over medium heat, stirring constantly until mixture darkens and reaches a medium hard ball (240). Remove from heat, stir in vanilla. Turn into buttered 9x13 glass pan. Cool. Cut into bite-sized pieces with buttered knife. Wrap in small pieces of wax paper.
Yummy Pretzel Rods
1 pkg. long, thick pretzel rods
melted white chocolate
melted milk chocolate
Optional toppings: coconut, crushed candy canes, toffee bits, chopped-up M&Ms, chopped peanuts or almonds, whatever tastes good to you!
Dip pretzel rod in one melted liquid, then lay on cookie sheet covered with greased parchment paper. Sprinkle with desired topping(s) and refrigerate till hardened.
One of our favorites is the pretzel rod first dipped in caramel, then let sit till hardened. Then dip into milk chocolate and sprinkle with toffee bits.
Other combinations: white chocolate with candy cane chunks, milk chocolate with white chocolate drizzled on top, etc. etc. etc. The possibilities are endless!
1 1/2 cups chopped toasted pecans or almonds, divided
1 cup sugar
1 cup butter
1 Tbsp light corn syrup
1/4 cup water
1 cup semisweet chocolate morsels
Spread 1 cup pecans/almonds into a 9-inch circle on a lightly greased baking sheet.
Bring sugar, butter, corn syrup and water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290 to 310 degrees (about 15 minutes). Pour sugar mixture over nuts on baking sheet.
Sprinkle with chocolate morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup nuts. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
Paula Deen's Peppermint Bark
1 1/2 cup crushed candy canes
2 lbs. white chocolate
Peppermint flavoring (optional)
Red food coloring (optional)
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Melt the chocolate in a double boiler, or in the microwave in VERY short increments, stirring in between, so you don't burn it. Stir 1 cup candy cane chunks into chocolate, and add peppermint flavoring at this point, if desired.
Pour mixture onto a cookie sheet layered with parchment or waxed paper. Drop 2-3 drops of red food coloring in different places on chocolate mixture; use a toothpick to "marble-ize" for a red-and-white swirled look. Sprinkle remaining candy cane chunks on top, and place in the refrigerator for 45 minutes or until firm.
Click here for Heather's Gooey Chex Mix--it has craisins and white chocolate chips and would look so pretty. You could probably just do a huge batch, wrap it in cute cellophane with a ribbon, and pass that out on its own. SO GOOD!
Also, my sister-in law Ashlee requested my recipe for Magical Mint Kisses. When they are straight out of the oven, they are literally to-die-for.... I told you I love anything mint! Click here for that recipe.
Sunday, November 25, 2007
Anyway, I will try to do a better job. Does anyone even check this, or am I having feelings of guilt over nothing???? Let me know...
Wednesday, September 26, 2007
Sunday, July 15, 2007
So I have decided to take requests... Is there anything you would like to see? Please take a minute and comment back to me on what kinds of recipes you'd like me to compile, or if you have specific recipes you'd like to know more about--that's fine, too. Just let me know! Now that we have reliable internet (cross your fingers for us), I should be able to respond pretty quickly. I will post my answers below, so keep checking back!
Can't wait to hear from you!!!
- Good Seasons Italian dressing--you buy the dry packets and make it up yourself; it's really the only salad dressing we have, we love it so much! Try soaking your chicken in it, too.
- Have you ever tried Sprite or 7up? The carbonation is a great tenderizer--I've heard that Coke works too, but I've never done it.
- Lawry's makes a whole line of good marinades. Just go down the aisle and see what pops out at you--we've had lots of success with the baja lime one.
- My friend Jennie makes an awesome Teriyaki Chicken, this is the marinade she uses: equal parts ketchup, soy sauce, and brown sugar. Make up as much as you need to cover the amount of chicken you have, and you will not be disappointed. I make a lo mein stirfry dish to go with this chicken, and it's amazing. I will try to remember and put it up soon.
- You can always try something new on your own! Experiment by doing something like olive oil and lemon juice, throw in fresh minced garlic and some Parmesan cheese. Sometimes simple is incredible--basting a steak with butter, then a dash of kosher salt and fresh ground pepper right on it while it's grilling is my dad's specialty. Be creative!
Peanut Butter Cookies (from BH&G)
1/2 C butter
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1 1/4 C all-purpose flour
In a large mixing bowl, beat the butter and peanut butter with mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and baking powder. Beaet till combined, scraping sides of bowl occasionally. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle.
Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake at 375 degrees for 7-9 minutes or till bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
***You can also add the Hershey kisses to these, of course.
Magical Mint Kisses
1 C butter, softened
2/3 C sugar
1 tsp. vanilla extract
2 C all-purpose flour
1/4 C cocoa
About 48 Hershey's Mint Kisses
Heat oven to 350. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon of dough around each Hershey's Mint Kiss, covering completely. Shape into balls. Place on ungreased cookie sheet.
Bake 8-10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. Yield: about 48 cookies.
Here's what I did: I just cut up all different-colored peppers, fresh mushrooms, yellow squash, pre-boiled red potatoes, and an onion (red or yellow), tossed them with some olive oil, kosher salt, and fresh-ground pepper, threw them in my little basket and put the basket on the grill next to my chicken. It's that easy! Just turn the veggies a couple times and cook them till they look right to you. You can also toss in some minced garlic and/or parmesan cheese, if that's more of what you're in the mood for. Just experiment and have fun!
Summer Veggie Bake
2-3 large tomatoes, sliced
2-3 green bell peppers, sliced into rings
1-2 large yellow squash, sliced
1 red onion
3-4 T butter, cut into small pieces
salt & pepper to taste
Spray the inside of an 8x8 or 9x13 glass pan (depending on how much you want to make). Layer it kind of like lasagna--one layer of each vegetable, then sprinkle on a little salt, pepper, butter, and parmesan cheese. Repeat as many times as you need until the dish is full. Then sprinkle some mozzarella cheese on top, cover it with foil and bake at 375 for about 40 minutes. For the last 10 minutes or so, take off the foil and allow the cheese to brown.
***Feel free to use other large vegetables--whatever you have that will go well together. The point is to keep it colorful and make it taste good. Good luck!
Sunday, June 3, 2007
Anyway, here are a bunch of good ones to make up for the last couple months. Enjoy!
Thai Red Curry Chicken
1 14-oz. can coconut milk
½-1 tsp red curry paste (depending on the heat level you’re going for)
¼ cup fish sauce (smells awful, but you can’t taste it in the dish—I promise!)
2 T sugar
2-3 boneless skinless chicken breasts, cut into bite-size pieces
1-2 fresh tomatoes, diced
1 small can pineapple chunks or tidbits
½ green pepper, thinly sliced
5-8 Kaffir lime leaves (optional)
1/4 cup fresh basil leaves (optional)
Combine ½ the can of coconut milk with red curry paste in large skillet. Add chicken, fish sauce and sugar. Bring to a gentle boil and cook until chicken is done. Add remaining coconut milk, tomatoes, pineapple, and green pepper (and lime and basil leaves if you have them). Heat through and serve over rice.
2-3 lbs chicken pieces
1 ½ cups plain yogurt
2 T lemon juice
2 T fresh minced ginger
1 T minced garlic
1 tsp ground cumin
1 tsp ground turmeric
½ tsp ground coriander
2 T chopped fresh cilantro
In a bowl, combine yogurt with lemon juice and spices. Add chicken and toss to coat well. Cover and refrigerate for at least 1 hour. Lightly oil grill and preheat for 5-10 minutes (or preheat broiler). Place marinated chicken on grill or broiler pan. Cook chicken 8-10 minutes per side, basting occasionally with juices. Serve over cooked rice sprinkled with cilantro (basmati rice is best!).
Kay Curtiss Salad
Green pepper, sliced
Broccoli slaw (by bagged lettuce)
Cooked chicken, cubed
Red grapes, sliced in half
Peppercorn Ranch dressing
Just toss everything in this one together to your liking, and enjoy!
Kristin Farnsworth’s Las Vegas Ward Salad
chopped Romaine lettuce and spinach
1-2 gala or fuji apples, sliced and diced
Toasted pecan pieces (or sliced almonds or pine nuts)
**Optional—crumbled Feta cheese
Dressing: Make up one Good Seasons Italian salad dressing packet according to directions. Add ½ tsp sugar and ½ tsp. rosemary; shake it up well, pour over salad, and toss!
BBQ Ranch Chicken Salad
2-4 boneless skinless chicken breasts
small corn tortillas
Grill (or broil) chicken with some BBQ sauce on it—keep basting it on during cooking. Meanwhile, cut up lettuce, avocado, tomatoes and cilantro. Slice corn tortillas into long strips and fry in a little oil till crispy, then remove from oil to a paper towel and salt them a bit if desired. When chicken is done, cut up into strips and serve on bed of lettuce with all the toppings. For dressing, combine BBQ sauce and Ranch dressing till it tastes good to you. Pour on the goodness, and enjoy!
Pesto Chicken Pasta
3-4 boneless skinless chicken breasts, sliced into bite-size pieces
about 12 oz. basil pesto (homemade or storebought)
1 small can marinated sun-dried tomatoes, drained
1 small can marinated artichoke hearts, drained
about ½ cup toasted pine nuts
1 package uncooked bowtie or penne pasta
Fresh grated Parmesan cheese
Cook pasta according to directions; drain and set aside. In a large skillet, brown chicken in a little bit of olive oil (or some of the pesto sauce). Add sun-dried tomatoes and artichoke hearts; mix together. Add pasta to skillet, along with the pesto sauce and pine nuts, then toss to coat everything. Sprinkle Parmesan cheese generously on top, put lid on skillet for a few minutes to let cheese melt, and dig in!
Tortellini Pasta Salad
20 oz. fresh cheese tortellini, cooked and drained
¼ cup minced fresh parsley
¼ lb. salami or ham, cubed
¼ lb. havarti, mozzarella or swiss cheese, cubed
1 red or green pepper, chopped
½ cup black olives, sliced
2 green onions sliced
3 T red wine vinegar
¼ tsp black pepper
1 tsp dried basil
1 clove garlic, minced
1 tsp Dijon mustard
½ cup olive oil
¼ tsp salt
Blend dressing ingredients in food processor or blender till well-mixed. Then combine ingredients and toss with dressing. Let chill for at least 2-3 hours.
½ cup butter
2 large onions, chopped
2-3 garlic cloves, minced
1 ½ inches fresh ginger, minced
1 tsp ground coriander
3 lbs carrots, chopped
2 pints vegetable stock (chicken broth works too)
1 large bunch cilantro, chopped
Melt butter in large pot. In butter, sauté chopped onions and garlic. When onions are tender, add ginger and coriander. Add the chopped carrots and vegetable stock to the sautéed veggies and cook until carrots are tender. Put mixture in blender and puree; return to pot. Stir in chopped cilantro just before serving.
**Optional garnish: small dollop of sour cream on top.
1 ¼ cup chicken broth (or vegetable broth if vegetarian)
1 cup uncooked couscous
1 T butter
½ cup olive oil
3 T lemon juice
1 tsp salt
½ tsp ground coriander
½ tsp prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup chicken, cooked & diced (omit for vegetarian)
1-2 spring (green) onions, chopped
½ cup celery, chopped
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool. In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well. In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. Don't use all of the olive oil mixture if it looks like it's going to be too oily...
Monday, April 16, 2007
Garlic Lime Chicken
1 tsp salt
1 tsp pepper
¼ tsp cayenne pepper
¼ tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp thyme
6 boneless skinless chicken breasts
2 T butter
2 T olive oil
½ cup chicken broth
4 T lime juice
In a bowl, mix together all the spices. Sprinkle mixture on both sides of chicken. In a skillet, heat butter and olive oil together on medium high heat. Saute chicken until golden brown on each side, about 5 minutes each or until chicken is no longer pink inside.
Remove chicken and add chicken broth and lime juice, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to pan to thoroughly coat and serve.
1 envelope Good Seasons Italian salad dressing mix
1 16-oz. can black beans, drained and rinsed
1 10-oz. package frozen white corn, thawed
1 cup chopped ripe mango
½ cup chopped red pepper
1/3 chopped red onion
1/3 cup chopped cilantro
¼ cup lime juice
Mix all ingredients until well blended; cover and refrigerate for at least one hour.
Saturday, April 14, 2007
This is the best crockpot recipe I've got! We have church from 3-6pm right now, so I'm all about the crockpot... We come home from church and want to eat the walls of our house—it smells so good!
1 beef chuck roast
2 cups water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
1 bay leaf
3-4 whole peppercorns
Split hoagie or dinner rolls
Put all in crockpot (except rolls, of course). Cover and cook on high 5-6 hours or till beef is tender. About 30 minutes before it's done, add 1 large onion, sliced into rings and let soften. When done, remove meat from broth; shred with fork & keep warm. Strain broth and skim off fat--make sure you get the peppercorns out!
When serving, put shredded meat and onion on rolls and use the broth for dipping sandwiches.
Friday, April 13, 2007
Gooey-but-oh-so-good Chex Mix
1 cup butter
1 cup light Karo syrup
1 cup sugar
6 cups Rice Chex
6 cups Golden Grahams
1 cup chopped almonds
1 cup cashew halves
1 cup coconut
1 cup Craisins
1 cup white chocolate chips
Stir butter, Karo syrup, and sugar in a pan and bring to a boil for 3-4 minutes. Pour over the top of combined remaining ingredients. Mix well. Spread mix on wax paper and let sit for 1 hour or longer--if you have some self-control :o)
***You can mix and match the last 5 ingredients to your liking--for example, I did 2 cups of almonds and no cashews. Don't mess with the butter/syrup/sugar combination, though.
Yellow Curry Chicken
1 bottle Trader Joe's Yellow Curry Sauce
2 boneless skinless chicken breasts, cut into bite-size pieces
1/2 of one green bell pepper, thinly sliced
1/2 of one small onion, thinly sliced
1 1/2 cups uncooked rice (preferably Jasmine)
a few springs cilantro, finely chopped
Cook the rice according to directions. While rice is cooking, pour entire bottle of curry sauce into large skillet and start simmering on medium heat. Add chicken, green pepper and onion and cook until chicken is fully cooked. When rice is done, fold cilantro into it, and serve chicken over rice immediately.
**This recipe's got a little kick to it, so be prepared :o)