Friday, December 23, 2011

Chewy Gingerbread Bars



recipe from: 

Time: 15 minutes hands on + 15-20 minutes baking

Yield: One 9x9 pan full, cut as small or as large as you like
Recipe from the lovely and talented Jen Willahan

***Note: If you would like to double this recipe, use a large jelly roll pan (I used a 11 1/2 by 16 inch pan while experimenting) and bake at 350 for 20-25 minutes. Allow the bars to cool, then frost and refrigerate for at least 30 minutes before cutting.
 
Gingerbread Bars:
3/4 C butter, melted
1 C sugar
1/4 C molasses
1 egg
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt
1/2 t ginger
1/2 t cloves
 
Cream Cheese Frosting:
4 ounces cream cheese (half a brick), softened
2 T butter, softened
2 C powdered sugar
1 T milk
1/2 t vanilla
dash salt

1. Pour the melted butter, sugar and molasses into your stand mixer, or large mixing bowl. Beat until well combined. 
2. Add the egg and beat until smooth. 
3. In a separate bowl toss together all of the dry ingredients. 
4. Pour the dry ingredients into the mixer and beat, just until combined. 
5. Spray a 9x9 pan with cooking spray and press the dough into it. 
6. Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean...remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour...this will also help the bars to set up and not be too doughy. 
7. Mix all frosting ingredients together in your stand mixer. Beat until nice and smooth.
8. Spread the frosting over the top of the cooled bars. Refrigerate for one hour, cut and serve!
Store leftover bars in the fridge, or freezer. 
 
Enjoy!!!

Monday, November 21, 2011

Cornbread (with cakemix)

1 yellow cake mix
2 C Yellow cornmeal
2 cup flour
6 T sugar
2T Baking powder
2 t salt
2/3 c butter
2 eggs
2 cup milk

Make cake mix as directed. Mix rest of ingredients and add together. Pour into grease and flour pans into 2 9X 13 pans.

Grease and flour pans.Bake at 350 20-25 minutes or until center bounces back

Friday, November 18, 2011

Cheese Fondue

8 oz. cream cheese
1 c milk
2 c shredded cheese (something melty, like cheddar or a jack blend)
1/2 t garlic salt

Optional***:
Half of a 4-oz. can of green chilies, blended until smooth.
splash or two of green Tabasco
2 T mayo

Blend the cream cheese and milk in a blender until smooth. Add cheese and garlic salt, then microwave or put in a crock pot until hot and creamy. Serve with cubed French bread, cooked chicken and vegetables.

***The optional ingredients give it a little kick (just add them before you heat the fondue), but the original is great too.

Monday, November 7, 2011

Caramel Apple Cider

3/4 C. brown sugar
3/4 C. heavy cream
Bring those two to a boil, stirring frequently.

Add 9 cups apple juice. Heat until warm.

For topping:
Whip heavy cream and add some powdered sugar and vanilla (to make whipped cream.)
Add toffee bits or crushed up skor bar on top.

Thursday, October 27, 2011

Caramel Dip - for apples

2 sticks butter
dash of salt
1 can sweetened condensed milk
1 tsp vanilla
2 1/4 C brown sugar
1 C light corn syrup

Melt butter and salt.  Add sugar.  Stir in vanilla.  Heat.
Mix in syrup and add milk.  Whisk together and cool slightly before serving.

Saturday, September 17, 2011

Lemon Drop Cookies

Serving size 48
2 cups of sugar
1 cup butter-flavored Crisco
½ cup of butter
3 eggs- add one at a time

4 cups of flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt

3 tsp. lemon juice
Zest of one lemon
6 ounces crushed lemon heads- put lemon heads in plastic bag and hit with a hammer

Glaze
1 cup of powdered sugar
Juice of one lemon

Directions:
Preheat oven to 375 degrees.
Cream sugar, shortening, butter, and eggs. Add lemon juice.
Mix dry ingredients lemon zest, and crushed lemon heads.
Fold dry ingredients into creamed mixture.
Roll into balls, and bake on parchment lined cookie sheet for 10-12 minutes. They will collapse after you take them out of the oven. Do not over bake.
Let them sit on pan 10-12 minutes, then brush lightly with glaze and cool completely.
This is a soft cookie, it keeps well.

(Got this recipe from a co-worker...haven't made them myself, but the ones she made were sooo good...if you like lemon, citrisy type desserts.)

CHOCOLATE CHIP ZUCCHINI BREAD

3 c. flour
1/2 c. white sugar
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs
2 c. grated zucchini, unpared
3/4 c. oil
3 tsp. vanilla
1/2 c. chopped walnuts
6 oz. chocolate chips

Mix all dry ingredients together; then mix eggs, oil, vanilla and zucchini in a large bowl. Add dry ingredients to wet mixture and mix well. Add nuts and chocolate chips.

Grease pans. This batter can be poured into 2 loaf pans or 4 to 5 mini loaf pans, or into muffin pans (about 24). Bake at 350 degrees. Large loaves take about 50 to 60 minutes; mini-loaves about 30 minutes; and muffins about 15 to 20 minutes.

(I usually leave out the nuts...great as muffins or bread!)

Saturday, August 13, 2011

Teriyaki Marinnade

Teriyaki Marinnade (allrecipes.com)
  • 1 (6 ounce) can pineapple juice
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves

Directions

  1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the oven broiler.
  3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.


Thursday, June 16, 2011

Rocky Road Popcorn

This is a recipe from Better Homes and Gardens: Snack Attack. SO yummy!

12 ounces chocolate flavor candy coating, chopped
2 tablespoons peanut butter
7 cups plain popped popcorn
2 cups peanuts
1 cup rice cereal
1 cup miniature marshmallows

Melt chocolate and peanut butter over low heat. Stir constantly until melted. While this is melting, pop popcorn. Put popcorn, peanuts, cereal and marshmallows in a bowl. Pour chocolate and peanut butter mixture over popcorn and stir until popcorn mixture is coated. Let cool and enjoy!

Saturday, May 14, 2011

An easy salsa

28 ounces canned tomatoes
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano (but I leave this out)
1-2 cloves garlic (or 1/2 tsp garlic salt)
1 can diced green chiles (7 oz)
4 green onions chopped
1 tsp jalapenos (optional)

Mix in a food processor and enjoy!

Sunday, April 17, 2011

Grilled Chicken with Lemon Basil Pasta

Great SPRING dinner! -  recipe and photos from thepioneerwoman.com

TPW_6708

Ingredients
  • 4 whole Grilled Chicken Breasts, Sliced
  • 1 pound Penne Pasta, Cooked Until Al Dente
  • ½ sticks Butter
  • 3 whole Lemons, Juiced
  • ¾ cups Heavy Cream
  • ¼ cups Half-and-half
  • 1-½ cup Grated Parmesan Cheese (or Romano)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Posted by on July 21 2010

Stuffed Pizza Rolls

This has become a favorite at our house.  Homemade pizza dough really is best but refrigerated dough is so quick!  Yum!
Recipe and photos from OurBestBites 1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. 

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?) 

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.  (In lieu of the Parmesan, garlic, and Italian seasoning you could  substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Baked Creamy Chicken Taquitos

Recipe and photos from www.ourbestbites.com

My kids gobbled these up!  They are really yummy served with homemade cafe rio dressing.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
.Dip ‘em in salsa, sour cream, guacamole or cafe rio type dressing.  Make it a meal by serving with black beans, a small salad and lemonade.
Makes 12-16

Sunday, April 3, 2011

Dutch Baby

2 tablespoons oil
1 cup flour
1/4 cup cornstarch
1/2 teaspoons
3 eggs
1 1/4 cup milk
2 teaspoons lemon juice
1 tablespoon melted butter


Pour oil in an oven safe skillet. Place in 450 degree oven until it's hot. Beat eggs. Add dry ingredients and mix well. Add milk, lemon juice, and melted butter. Pour into heated skillet. Bake 15-20 minutes. Serve with raspberry syrup, butter cream syrup, or any yummy topping. (Like a german pancake)

Grandma's recipe (Country Kitchen Cookbook)

Ooey Gooey Butter Pecan Bars

1 butter pecan cake mix
3 cups powdered sugar
1 package (8 oz) cream cheese
2 cubes butter
3 eggs
1 1/2 cups chopped pecans

Heat oven to 350. Lightly grease 9x13 pan. Mix cake mix, 1 cube butter melted, and 1 egg. Press mixture into pan. In bowl, mix cream cheese, sugar, other cube butter (melted) and 2 eggs. Blend and stir in pecans. Pour over top of cake mixture. Bake 45 minutes or until golden brown. If using a dark pan, cook less. Cool completely and enjoy!

Lisa's recipe

Creamy Fudge Frosting

4 semi-sweet chocolate baking squares
1 2/3 cups confectioners sugar
3/4 cup heavy whipping cream
2 teaspoons vanilla
6 tablespoons butter, softened, cut up (no substitutions)

Heat chocolate, sugar and cream, stirring constantly, in saucepan over medium heat until smooth. Remove from heat. Stir in vanilla. Transfer to mixer bowl, and place in large bowl of ice water. Let stand, stirring occasionally, until cold and thick. Remove from ice bath. Gradually beat in butter at high speed; beat until fluffy and stiff enough to hold its shape.

Grandma's recipe (from some Woman's Magazine)