Peanut Butter Chocolate Chip Cookies
Cream together (Blend at high speed for 4 minutes)
1 c. sugar
1 c. brown sugar
1 c. shortening
1 c. peanut butter (creamy or chunky)
Add the following, and blend in, the go to high speed for 1 minute
1 tsp. vanilla
Mix the following ingredients in a separate bowl and mix well. Then add to creamed mixture:
2 ½ cups flour
1 ½ tsp. baking soda
1 tsp. baking powder
½ teaspoon salt
Blend in slowly. Then mix for about 1 minute.
1 ½ to 2 cups of semi-sweet chocolate chips
Mix until dough comes cleanly off the sides (should be less than 1 minute). Spoon into rounds onto a baking pan. Smash lightly with a fork. Cook at 350 degrees for 12 minutes (bottom of cookies should not brown). Makes 4 dozen cookies.
Wednesday, December 15, 2010
Peanut Butter Chocolate Chip Cookies
Monday, November 8, 2010
2 lbs. ground beef
1 large onion
6 tsp. chili powder
2 tsp. allspice
1 tsp. cinnamon
2 tsp. cumin
2 cans tomatoes (diced)
5 bay leaves
1 tsp. ground red pepper
1 ½ tsp. garlic powder
46 oz. tomato juice
6 dashes Tabasco sauce
6 dashes Worcestershire sauce
3 cans kidney beans
Brown ground beef with onion. You can also use 1 lb ground beef and add an extra can of kidney beans. Combine all ingredients and simmer. (We normally put this in the crock-pot all day)
Tuesday, October 19, 2010
Iceberg, Romaine, and Red Leaf lettuce, torn in pieces
½ cucumber, sliced
2 cans mandarin oranges, drained (or sliced strawberries)
2 avocados, chopped
¾ C sliced almonds
Red onion rings (optional)
Crisp Chinese noodles
¾ C sugar
1 tsp. salt
1 C salad oil
1 Tbsp. poppy seeds
1 tsp. dry mustard
Dash of onion juice
½ C white vinegar
Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time. Shake well before adding to greens, right before serving.
Friday, August 6, 2010
In a large soup pot, boil a whole chicken for 1 hour. (While chicken is cooking, prepare dumplings. Combine dough and roll out VERY thin. Cut into 1 inch squares. Allow to dry slightly.) Remove chicken from pot and allow to cool enough to handle. Meanwhile, strain liquid and return to pot, skimming fat if you need to. (Remove chicken from bones and reserve to add during last 5 minutes of cooking time.) Add chicken bouillon to taste (5-6 cubes). Add one onion, chopped, and about 1 lb. of carrots, chopped (3/4 c.). Boil until vegetables are soft. 45 minutes to 1 hour before serving, add dumplings a few at a time. Cook covered for 45 minutes, adding chicken for last 5 minutes of cooking time.
1/3 c. milk
3 T. butter
¼ tsp. salt
3 c. flour
Sunday, May 2, 2010
Tuesday, March 2, 2010
1 lb tomatillo tomatoes
5 to 7 serrano peppers (Remove seeds after cooking if you don't want it too spicy)
2 cloves of garlic
1 cube of chicken boullion
1 whole chicken
3 roma tomatoes
1 ½ medium-sized white onion
15 corn tortillas
¼ lb of panela cheese
For the sauce
Start boiling the tomatillos, the peppers, ¼ of the onion and the clove of garlic. Once the tomatillos have taken a yellowish color, they are done. Drain ingredients and add to blender (remove seeds from the peppers if you don't want it too spicy). Blend everything together until completely pureed.
Put a little oil in a pan, only to season the sauce(about 1 tbsp.). Add the content of the blender and bring it to a boil for approximately 2 minutes.
For the chicken
Boil the chicken in a large stock pot with 1/4 of an onion, garlic, and chicken boullion. Cook until done, about an hour. Shred the chicken. Chop the rest of the tomato and the rest of the onion into little squares. Place them in a pan over medium heat until the onion turns out to be transparent and the tomato has extracted all its juice. Then, add the shredded chicken and simmer.
When the sauce and the chicken is ready to serve, submerge the tortillas in the sauce (first, fry them in oil quickly to prevent tearing). Put chicken inside the tortillas and wrap or fold the tortillas neatly on a plate and put chicken on top. Add cream and cheese as desired.
Saraplicious gave me this award, because I shared a recipe collection with her. So what are the requirements for this award?
a) I must brag about it.
b) Display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)
c) I share 10 things about myself.
d) pass the award to other fellow bloggers by visiting their site.
I am not going to tag anyone specifically, but I will tag all of my faithful readers (all 3 of you). Have fun with this!
Ok, 10 things I want to share about myself...(I am theming this around the kitchen and my family, since that is where (and with who) I spend a lot of my time, and it's the theme of this blog!)
1. I am a stay at home mom to three great kids.
2. Call me old fashioned, but I love being able to have a wonderful meal ready on the table when my husband walks in the door after a long day of work.
3. I am a brand snob. I really think that the no-name brands of food actually taste different.
4. I am cooking something new all the time. I love trying new recipes.
5. I don't like baking nearly as much as I enjoy cooking. Baking is too precise, and you can't experiment quite as much with it.
6. I have almost every appliance known to man.
7. I have a HUGE kitchen and lots of cupboards, but they are all over-flowing.
8. I have quite the "staples stash" in my pantry. You will find a lot of the basic staples in there at any given time. I don't let myself run out.
9. My kitchen is almost never 100% clean - I am using way too much!
10. I am a military wife
4 Tbsp. butter
2 Tbsp flour
1 tsp. dried rosemary or 1 Tbsp. Fresh rosemary
1 C heavy cream
1 C milk
1/2 C parmesan cheese (or italian cheese blend)
1/8 tsp nutmeg
2 Tbsp. Parsley
Salt and Pepper to taste
In a medium saucepan, melt butter over medium low heat. Stir in flour with a whisk and let cook for 1-2 minutes to create roux. While stirring constantly, slowly add in milk and cream. Cook until thickened. Add remaining ingredients. Serve over cooked pasta. Serves 4.
Friday, January 29, 2010
Butternut squash soup
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken broth
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Monday, January 4, 2010
• 6 cups frozen shredded hash browns
• 1 can (10 ¾ oz.) cond. cream chicken soup
• 1/2 soup can milk
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup grated onion (optional)
• salt and pepper to taste
• 4 tablespoons butter, melted
• 1 1/4 cup corn flake crumbs
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 2-3 quart casserole dish or a 9x13 casserole dish.
Combine soup, milk, sour cream, cheese, and onion and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.