White Chocolate Chip Cookies

White Chocolate Chip Cookies

1 c. softened butter
1.5 c. sugar
1 c. packed brown sugar
2 room temperature eggs
1.5 tsp vanilla extract
3 c. flour
1/2 tsp. baking soda
1 tsp. salt
2 c. (1 bag) Ghiradelli white chocolate chips
1/3 c. cocoa powder

Preheat oven to 350.  Cream butter and sugars until fluffy (about 3 minutes).  Add vanilla and eggs, one at a time, and beat well.  Blend in mixture of flour, cocoa powder, baking soda & salt.  Stir in white chocolate chips.  Baked for 10-12 minutes.

Monster Cookies

Monster Cookies

 

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Big, chewy peanut butter cookies loaded with sweet chocolate chips, M&M candies, and oats!

Author: Liz Fourez

Recipe type: Dessert

Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup brown sugar
• ½ cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1 cup M&M candies

Instructions

1. Preheat oven to 350ºF and line baking sheets with parchment paper. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
2. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand.
3. Measure out ¼ cup balls of dough (ice cream scoop) and place them on the baking sheets. Bake the cookies for 11-13 minutes until the edges are just starting to brown and the top still looks slightly undercooked. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

Rhubarb Crisp

Rhubarb Crisp

6 c. diced rhubarb
1.5 c. sugar
6 T. flour
1 c. brown sugar
1 c. oatmeal
3/4 c. flour
1 tsp. cinnamon
1/2 c. melted butter

Combine rhubarb with sugar & 6 T. flour.  (I shake it in a Ziplock bag until covered).  Place in a 9x13 pan.  Combine the remaining ingredients and sprinkle over rhubarb.  Bake at 375 degrees for 40-45 minutes.


Variation:  Sprinkle 3/4 c. raisins over rhubarb before adding crumbs.

Spicy Sausage Dip

-1 lb. Spicy Breakfast Sausage, crumbled/browned/drained
-2 bricks Cream Cheese
-1 can Rotel

Brown and drain the sausage, mix together with softened cream cheese and Rotel.  Let sit in fridge overnight.  Serve warm and with tostitos.

Butterscotch Confetti aka Canadian Crack

INGREDIENTSNutrition

SERVINGS 12UNITS US

• 1cup butterscotch chips
• 1⁄2cup peanut butter
• 1⁄4cup hard butter
• 8ounces coloured mini marshmallows

DIRECTIONS

1. Heat the butterscotch chips, peanut butter, and butter.
2. Stir until smooth. Watch it; peanut butter burns quickly!
3. Cool a wee bit.
4. Stir in marshmallows.
5. Pat into a greased 8x8-inch pan and chill.
6. Cut into squares.

Pound Cake

1 pound butter, softened 

3 cups sugar 

6 large eggs 

4 cups all-purpose flour 

3/4 cup milk 

1 teaspoon almond extract

1 teaspoon vanilla extract 

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.


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Almond Glaze

• 2 cups confectioners' sugar
• 2 Tablespoons milk

• 1 Tablespoon almond extract

Birthday Cheesecake Dip

Cheesecake Cake Batter Dip 

Ingredients:
8 oz package of cream cheese, room temperature
½ cup sour cream
½ cup white cake mix
1 cup powdered sugar
1 tsp vanilla extract
¼ cup sprinkles
Graham Crackers for dipping

Instructions:
Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
Serve cold with graham crackers, pretzels, or fresh fruit slices. Enjoy

Christen's Spinach Artichoke Dip

20 oz frozen spinach, thawed
2 cans artichoke hearts, quartered 
1 jar of alfredo sauce  - either garlic flavored or as many cloves of roasted garlic as you like
2 cups mozzarella, shredded
1/2 to 3/4 cup grated parmesan cheese (more=thicker dip)
1 oz softened cream cheese

Mix first 5 ingredients together, then dot with cream cheese. Bake at 350 for 30-45 minutes. I usually stir once to incorporate the cream cheese throughout. Serve with tortilla chips.

Lemon-Orange Orange Roughy

• 1 tablespoon olive oil
• 4 (4 ounce) fillets orange roughy
• 1 orange, juiced

• 1 lemon, juiced
• 1/2 teaspoon lemon pepper
  
  

1. Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

Red Velvet Puppy Chow

Ingredients

5 C. Rice Chex cereal

3/4 C. white chocolate melts or chips

1/4 C. chocolate melts or chips

2 oz cream cheese, room temp

1 1/2 Tbsp. milk

1 C. Red Velvet Cake mix

1/2 C. powdered sugar

Valentines colored M&M's or other candies

Heart sprinkles for extra decoration and cute-ness

Directions

1. Measure out Rice Chex cereal and place into a large bowl.

2. Place cake mix and powdered sugar into a large plastic bag or tupperware with a lid.

3. Melt chocolates together in the microwave or on the stove top. Careful not to burn and stir until smooth.

4. Stir in cream cheese and milk (the chocolate will get thicker, but it's okay)

5. Pour chocolate over Rice Chex cereal and stir until coated.

6. Dump cereal into the bag or tupperware with powdered sugar and cake mix. Shake, shake, shake until coated.

7. Dump onto a cookie sheet and let cool.

8. Mix with extra colorful candies and serve!

NOTE: Because of the cream cheese, keep in the fridge if you won't be eating them that day. You can also omit the cream cheese all together if you wish...if you do that, you don't need the milk either!

Trout

• Kosher salt
• Lemon pepper
• Garlic powder
• Onion powder
• 1 ounce fresh dill weed sprigs
• olive oil
• Sweet Hungarian paprika
  
  bake at 375 for 25ish minutes

Best Pork Chops Ever

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan

Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.

A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.

Hungarian Mushroom Soup

Hungarian Mushroom Soup

Ingredients:

2 cups onion, chopped

4 tablespoons butter, divided

12-16 ounces fresh mushrooms, sliced 

1 tablespoon tamari (can substitute soy sauce)

1 tablespoon Hungarian paprika

2 teaspoons dried dill weed

2 cups chicken stock or water, divided 

3 tablespoons flour

1 cup milk

2 teaspoons lemon juice (I like fresh lemon)

1 teaspoon salt

1/2 cup sour cream

Freshly ground pepper to taste

In a Dutch oven or small soup pot sauté onion in 2 tablespoons of the butter until onions are clear. Next add mushrooms, tamari, paprika, dill weed and 1/2 cup of chicken stock. Cover and simmer for 15 minutes.

Meanwhile, make a Bechamel. In small sauce pan melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook for several minutes. Next add milk. Cook, stirring frequently for about 5 minutes until mixture thickens. Stir into mushroom mixture and add remaining 1 1/2 cups of chicken stock. Cover and simmer for 15 more minutes.

Just before serving add lemon juice, sour cream, salt and pepper. (Note: Soup should only be gently heated once sour cream has been added, do not boil after this point).

Mexican Corn

Grill corn on the cob (or fry up in skillet) and slather the stuff right on the corn. 

Corn

Cojita cheese

Mayo

Lime

Chili pepper

Cilantro and/or green onions are both good options.

Serve cold.

Chocolate Fudge Buttercream Frosting

5 1/3 c. powdered sugar
2/3 c. cocoa powder
2/3 c. butter (10.5 Tbls.)
1/2 c. milk

Whip to appropriate texture.

Sugar Cookies

1.5 cups softened butter
3 cups sugar
2 tsp. vanilla
4 eggs
5 cups all purpose flour
2 tsp. baking powder
1 tsp. salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Monkey Squares from Janae

Monkey Squares

Ingredients

Banana Bread Bars:
• 1 ½ cups sugar
• 1 cup sour cream
• ½ cup butter, softened
• 2 eggs
• 1 ¾ cups (3 or 4) ripe bananas, mashed
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup chopped walnuts (optional)
Browned Butter Frosting:
• ½ cup butter
• 4 cups powdered sugar
• 1 ½ teaspoons vanilla
• about 3 tablespoons milk or half and half

Instructions

1. Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with parchment paper (for thicker bars use a 9x13 pan). Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm but not hot and frost with Browned Butter Frosting (recipe below).
2. For the Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

Banana Bread

1 c. sugar
1 stick room temp butter
2 large eggs
3 ripe bananas
1 Tb. milk
1 tsp. ground cinnamon
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat oven to 325 and grease loaf pan.

Cream sugar and butter until light and fluffy.  Add eggs one at a time, beating well after each addition.

In small bowl, mash bananas with a fork.  Mix in milk and cinnamon.

In another bowl, mix flour, baking soda, baking powder and salt.

Add the banana mixture to the creamed mixture and stir until combined.  Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 60-70 minutes.  

Pineapple Chili

ingredients

• 1
  pound ground pork or beef
• 1
  16 ounce jar pineapple salsa
• 1
  15 ounce can red kidney beans, rinsed and drained
• 1
  8 ounce can tomato sauce
• 1
  tablespoon chili powder
• Pineapple slices (optional)
  
  
  
  
  
  
  
  
  directions

  1.In 3-quart saucepan brown pork; drain. Stir in salsa, beans, tomato sauce, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Serve with pineapple slices.

  
  

  
  

  
  

  Test Kitchen Tip:

  • If you can't located pineapple salsa, use regular salsa and add 1/3 to 1/2 cup crushed pineapple.

South of the Border Pork Chops

4 Tablespoons olive oil
2 medium onions cut into 1/2 inch slices
2 medium red bell peppers, seeded and cut into 1/2 inch slices
2 yellow bell peppers, seeded and cut into 1/2 inch slices
1 tsp. ground cumin
1 tsp. sugar
1 tsp. salt
1/2 tsp. black pepper
one 28-32 oz can crushed tomatoes with juice
1 tsp. ancho chile powder
six 1-inch thick pork loin chops

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add onions, bell peppers, cumin, sugar, salt and pepper and saute until the onions start to turn translucent, about 10-12 minutes.  Add the tomatoes and stir to combine.  Transfer to crock pot and set on low.

Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat.  Sprinkle the chile powder evenly over the chops and add to the skillet.  Brown the chops on all sides and transfer to crock pot.  Submerge them as much as you can in the pepper/onion mixture.

Cover the crock pot and cook on low for 6-8 hours, until the pork is tender.

Serve the pork chops with the sauce.

Publican Waffles

http://chicago.grubstreet.com/2009/10/drown_your_olympic_sorrows_in.html

The Publican’s Waffes With Honey Butter  Recipe adapted from Becky Broeske
Makes 8 cups of batter (10 to 16 waffles)

4 large eggs
1 3/4 cups warm water
2 teaspoons kosher salt, plus a pinch for the honey butter
4 cups all-purpose flour
2 tablespoons sugar
2 cups whole milk, heated to 100°F
1/2 packet active dry yeast
3 sticks unsalted butter, 1 stick softened
1/4 cup honey
Pearl sugar (you can substitute chopped sugar cubes)
Powdered sugar, for dusting

1. In a large bowl, whisk the eggs with the warm water and salt. Add the flour and 2 tablespoons sugar in four additions, whisking a&er each addition until smooth. Whisk in 1 3/4 cups warm milk.
2. Pour the remaining 1/4 cup warm milk over the yeast and let sit for 10 minutes before adding to the batter. Melt 2 sticks butter, let cool to room temperature and whisk into the batter.
3. Pour the batter into a container at least twice its size. Let rest at room temperature for 30 minutes, then cover and refrigerate overnight.
4. Make the honey butter: Blend the softened stick of butter with the honey and a pinch of salt.

5. Heat a waffle iron and add the batter. Sprinkle the batter with a small handful of pearl sugar and cook according to manufacturer’s directions. Sprinkle the waffle with a dusting of powdered sugar

Almond Crusted Tilapia

INGREDIENTS:

2 eggs 1 teaspoon lemon pepper 1 teaspoon garlic pepper 1 cup ground almonds 1 cup freshly grated Parmesan cheese 8 (6 ounce) tilapia fillets

1/4 cup all-purpose flour for dusting 6 tablespoons butter salt to taste 1 cup freshly grated Parmesan cheese 8 sprigs parsley 8 lemon wedges

DIRECTIONS:

1.	Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
2.	Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
3.	Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.