Wednesday, April 24, 2013
Saturday, September 24, 2011
Luckily, I have found a new site to play with while I whittle my time away here. Pinterest.com I have found many a recipe I'd like to try from there. If you want to see my boards, look here. It's fun!
Anyhow, if you try this dish from Cook's Country, you are SURE to enjoy it! Recipe below on my printable key ingredient card.
Monday, September 5, 2011
Begin by mixing your dry ingredients in a bowl and setting aside. Beat your butter and sugars in an electric mixer. Beat in the eggs and vanilla. Mix all together. Stir in your chocolate chips. Portion out onto cookie sheets. I used a 2 tablespoon scoop, as I wanted bigger cookies. Bake in a preheated 375 oven for 8-10 minutes. Cool on rack 1 minute. Remove. Admire. Decide which one to try. Eat. Enjoy. Crisp edges, chewy center. More than a hint of vanilla. Scrumptious!
Thursday, September 1, 2011
Let's get right to this one! Begin by combining your butter, brown sugar, 2 cups flour, oats, baking soda and salt in a bowl. Press half of the mixture in a 9x13 pan. Bake at 350 for 10 minutes and remove from oven. Meanwhile combine your chocolate chips, finely chopped pecans, and remaining flour in another bowl. Toss to combine, and set aside. In a medium saucepan, over medium low heat, combine the caramels and milk, stirring frequently until the caramels are melted and the mixture is smooth. Sprinkle the chocolate chip nut mixture over the warm crust. Pour the melted caramel over the chocolate chip nut mixture. Sprinkle, or flatten the remaining crumb mixture over the top of the caramel. Return to the oven and bake an additional 15 minutes. Store the completely cooled bars in the refrigerator. These were devoured quickly by the kids and their friends. The ones I saved for the FFH to bring to the firehouse were gone quickly as well. Try them. One can never have too many cookie recipes in her arsenal.
Wednesday, August 31, 2011
Begin by creaming your butter, sugars and vegetable oil in the bowl of an electric mixer fitted with the paddle attachment. Beat till smooth. Add in your eggs, mix to combine. Add in your cinnamon, nutmeg, salt, baking powder, baking soda , and vanilla. Blend. Now its time for your flour and milk. Add them in alternately beginning and ending with the flour. Scoop them into paper lined cupcake tins (standard size) Fill almost to top as you want them to dome so you can glaze them. Bake at 425 for 14-17 minutes, or until a cake tester inserted in center comes out clean. Cool slightly on rack. Prepare your glaze with melted butter, confectioners sugar, hot water, and vanilla. Whisk till smooth. Dip the crown of the muffins into the glaze. Let harden. Repeat the dip if you so desire, I did. Look how pretty. They were wonderful. The delicate flavor along with the slightly sweet glaze makes them irresistible. Originally found here, on My Baking Addiction, it is also below on my key ingredient printable recipe card.
Tuesday, August 30, 2011
To begin, all you have to do is grab these ingredients (pineapple juice, molasses, olive oil, brown sugar, garlic powder, low sodium soy sauce, cider vinegar)for the marinade.(If you happen not to have pineapple juice, you can use the juice from a can of crushed pineapple or pineapple chunks... and then if you do not know what to do with the extra pineapple chunks, make sweet and sour kielbasa, see here, or crushed pineapple .. make pineapple pecan cake with cream cheese frosting, see here)
Whisk all those ingredients together. Place chicken breasts in a Ziploc, pour marinade over chicken and marinade 6-8 hours. Remove chicken, discard marinade, and grill as per directions. Oh nice grill marks , FFH(firefighter husband). Slice the juicy, flavorful chicken. And enjoy. Thumbs up from all the picky kids and from the FFH.
Saturday, August 27, 2011
Simple to make, a treat worth trying. Have available the makings of a smores. You're going to cream together butter and sugar, beat in your egg and vanilla. Now combine the dry ingredients. Add to the butter mixture. Pat half of this mixture into a greased 8x8 pan. Layer your king sized Hershey milk chocolate bars in one layer. You will need two. Then spread a layer of marshmallow fluff. Flatten your remaining dough and place on top. Bake at 350 for 30-35 minutes. Cool slightly. Cut into 16 squares. Look at those gorgeous layers. These were a HUGE hit in my home! Sure to be repeated.