Sunday, February 27, 2011
-Make sure you cream your butter and sugar to start until is light and creamy. This can take up to 3-5 minutes folks. When you taste it, it should taste whipped and airy.
-Add the eggs and vanilla and beat ANOTHER several minutes. If you aren't diligent about this, your cookies will fall flat on their faces.
-You have to be spot on with your flour. I like to measure, but I always scant on every recipe. I beat the flour and then feel the texture between both fingers. If it's extremely sticky and sticks to both fingers, you need to add more flour. Obviously if it's crumbly, you've added too much. It's a fine science really. The perfect texture is when it's very tender so you can handle it, but it's not sticking to your hand if you roll it into a ball. So I usually add flour till I get this texture.
-DON'T skimp on the chocolate chips!!! They are the heart and soul of the cookie. If you're not going to go big, just don't even make them:)
-Cook them till they are BARELY brown on top. There is a fine line between undercooked and over cooked. You don't want them all over brown. As soon as you see a tiny bit of color coming to the top or sides of the cookie, take them out.
I swear if you follow these rules your cookies will come out perfect every time! With the right recipe of course...
Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 t vanilla
2 1/2 cups flour (or until the perfect texture is achieved)
1/2 t salt
1 t baking soda
1 1/2 t baking powder
2 1/4 cups chocolate chips
Preheat oven to 350 degrees. Cream butter, sugar and brown sugar until light and fluffy (about 3-5 minutes). Add eggs and vanilla and beat another several minutes until very airy. Add baking soda, baking powder, salt and flour and beat until well incorporated. Stir in chocolate chips. Batter should be thick. Drop onto a cookie sheet and bake for 9-11 minutes depending on your oven. Remove immediately from the cookies sheet to a cooling rack. Enjoy!
* Adapted from Savory Sweet Life
Monday, February 21, 2011
1 lb Jimmy Dean Regular Sausage (you can use hot if you like)
8 oz sharp cheddar cheese, shredded
Combine Bisquick and sausage until well incorporated. Add cheese. Roll into 1 inch balls. Bake at 375 degrees for 15 minutes. ENJOY!!
Thursday, February 17, 2011
1 lb. shaved roast beef deli meat
1 green pepper, diced
1 small onion, diced
2 cloves garlic, minced
8-10 deli rolls, toasted
1 T butter
1 T flour
2 cups milk, heated
1 cup grated sharp provolone cheese (I found a wedge at Walmart)
1/4 cup shredded parmesan cheese
salt and pepper to taste
Sunday, February 13, 2011
1/2 cup semisweet chocolate chips
1 stick butter
1 t vanilla
2/3 cup whipping cream
2/3 cup cocoa (optional see instructions)
3-5 cups powdered sugar
In a medium microwave safe bowl, melt the two chocolates and the butter for about a minute. Stir. Continue to melt at 30-second intervals until almost, but not quite liquid. Stir periodically until the retained heat melts the rest. To the chocolate mixture, add the vanilla extract and whipping cream. Beat on low to mix in, then switch to high for 30 seconds. Reduce speed. If using cocoa, sift it with 1 cup powdered sugar. (The cocoa will result in a darker icing. If you want a lighter chocolate icing, omit the cocoa.) Add the cocoa/powdered sugar mixture, mixing well on low speed. Gradually add more powdered sugar, beating after each addition, until you reach the desired consistency. A very stiff consistency - too thick to spread - can be used in a pastry bag to pipe truffle-style "kisses" onto the top of a cake or cupcakes, while a thinner consistency lets you spread the icing traditionally. Either way is delicious!
* From the book, "Chocolate Never Faileth" by Annette Lyon
Friday, February 4, 2011
1/2 t baking soda
1 t baking powder
1/2 t salt
1/4 c. margarine
1 c. sugar
1 c. buttermilk
2 tsp. vanilla
3 T brown sugar
1 T cinnamon
*From Mandy's Recipe Box
Tuesday, February 1, 2011
1 cup finely chopped pecans
1 stick (8 T) butter, melted
9 graham crackers (usually 1 package), crushed
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 (14oz) can sweetened condensed milk
Preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
Spread the coconut and pecans on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
Combine melted butter with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Use a sharp knife to cut into squares.
*Adapted from Brown Eyed Baker
8 oz dry pasta + 1 cup reserve pasta water
1 (14.5 oz) can petite diced tomatoes
4 T taco seasoning
4-5 oz cream cheese
1/2 cup sour cream
cheddar cheese (optional for an extra creaminess)
Bring a large pot of salted water to boil and cook pasta according to directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream and cheddar cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.
* From Delish