Recipe courtesy of Barefoot Contessa
Ingredients:
3 pounds small red or white potatoes
1/4 cup good olive oil
1-1/2 tea. kosher salt
1 tea. freshly ground black pepper
2 Tble. minced garlic (6 cloves)
2 Tble. minced fresh parsley
Directions:
Preheat oven to 400 degrees.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Friday, January 30, 2015
White Chicken Chili
Recipe courtesy The Neelys
Ingredients:
2 (14.5-ounce) cans white beans
1 Tble. canola oil
1 medium jalapeno pepper, seeded and minced (leave seeds if you want hot version)
2 medium poblano peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 Tble. ground cumin
1-1/2 tea. ground coriander
1 tea. ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 c. chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onion, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add cumin, coriander and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.
Ingredients:
2 (14.5-ounce) cans white beans
1 Tble. canola oil
1 medium jalapeno pepper, seeded and minced (leave seeds if you want hot version)
2 medium poblano peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 Tble. ground cumin
1-1/2 tea. ground coriander
1 tea. ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 c. chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onion, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add cumin, coriander and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.
Homemade Bread Crumbs and Croutons
Homemade bread crumbs and croutons are a great way to us the unwanted heels of your bread and they are much more nutritious and have less additives than store bought varieties. I always save up my bread heels and then, once I've got a full gallon size bag of heels, I bake all my croutons in one sitting, which saves time and money.
Cut bread into cubes and place on a baking sheet. Bake at 190 degrees** for 2-3 hours. Making sure to check them at least every half hour or so. Then turn off the oven and let the bread cubes remain in the oven until cooled or overnight.
Once the bread cubes are completely cooled and dried out, place them in batches into your food processor or Vitamin and process into bread crumbs. Or place dried cubes in heavy gallon-size ziplock baggie and use a heavy wood rolling pin to crush into bread crumbs. (Four bread heels make approximately 1-1/2 cups of bread crumbs.)
For seasoned bread crumbs you can simply add some Italian Herb Seasoning and a bit of sea salt to the breadcrumbs. Mix well to combine. I generally leave my bread crumbs plain, as I can easily season them if needed for a recipe.
Place bread crumbs in a freezer-safe container and store in the freezer. Due to their very low moisture content, they will not "freeze" so there's no need to thaw, just use them straight out of the freezer in your favorite recipes.
Use Plain Croutons for Stuffing
If you are going to make stuffing, just save the plain dried croutons in a freezer-safe container in the freezer until ready to use.
Making Seasoned Croutons for Soups & Salads
If you want to make seasoned croutons for salads or soups, simply season the bread cubes prior to drying them out in the oven. Add some olive oil and melted butter (or coconut oil) and your favorite seasonings, like dried Italian herbs, parsley, garlic powder and salt. Mix well to combine. Then add your bread cubes and toss until well coated with the olive oil mixture. Place seasoned bread cubes onto a parchment-lined baking sheet and dry out in oven as outlined above. Once cool, transfer to a freezer safe container and store in freezer.
**If your oven doesn't go as low as 190 degrees, simply raise your rack to highest level (away from bottom heat source) and place your oven on its lowest setting (this would be for an electric stove). Make sure to check the croutons at least every half-hour to ensure you do not over cook. You don't want them to browned, just dried out.
Cut bread into cubes and place on a baking sheet. Bake at 190 degrees** for 2-3 hours. Making sure to check them at least every half hour or so. Then turn off the oven and let the bread cubes remain in the oven until cooled or overnight.
Once the bread cubes are completely cooled and dried out, place them in batches into your food processor or Vitamin and process into bread crumbs. Or place dried cubes in heavy gallon-size ziplock baggie and use a heavy wood rolling pin to crush into bread crumbs. (Four bread heels make approximately 1-1/2 cups of bread crumbs.)
For seasoned bread crumbs you can simply add some Italian Herb Seasoning and a bit of sea salt to the breadcrumbs. Mix well to combine. I generally leave my bread crumbs plain, as I can easily season them if needed for a recipe.
Place bread crumbs in a freezer-safe container and store in the freezer. Due to their very low moisture content, they will not "freeze" so there's no need to thaw, just use them straight out of the freezer in your favorite recipes.
Use Plain Croutons for Stuffing
If you are going to make stuffing, just save the plain dried croutons in a freezer-safe container in the freezer until ready to use.
Making Seasoned Croutons for Soups & Salads
If you want to make seasoned croutons for salads or soups, simply season the bread cubes prior to drying them out in the oven. Add some olive oil and melted butter (or coconut oil) and your favorite seasonings, like dried Italian herbs, parsley, garlic powder and salt. Mix well to combine. Then add your bread cubes and toss until well coated with the olive oil mixture. Place seasoned bread cubes onto a parchment-lined baking sheet and dry out in oven as outlined above. Once cool, transfer to a freezer safe container and store in freezer.
**If your oven doesn't go as low as 190 degrees, simply raise your rack to highest level (away from bottom heat source) and place your oven on its lowest setting (this would be for an electric stove). Make sure to check the croutons at least every half-hour to ensure you do not over cook. You don't want them to browned, just dried out.
Candied Coconut Sweet Potatoes
Ingredients:
4 C. mashed sweet potatoes (4 med. sweet potatoes or 2 large sized cans)
6 Tble. sugar
6 Tble. butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 tea. vanilla
Topping:
1 C. packed brown sugar
1-1/2 C. sweetened coconut flakes
1/2 to 1 C. large chopped pecans
6 Tble. melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking. If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily.
You could mash it all up by hand, but an electric mixer works great. You can also us a potato masher. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a greased 9X13 pan.
For the topping, combine brown sugar, coconut and pecans. Pour melted butter over and combine.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you increase the topping mixture. The top should be nice and browned and bubbly so just keep an eye on it.
4 C. mashed sweet potatoes (4 med. sweet potatoes or 2 large sized cans)
6 Tble. sugar
6 Tble. butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 tea. vanilla
Topping:
1 C. packed brown sugar
1-1/2 C. sweetened coconut flakes
1/2 to 1 C. large chopped pecans
6 Tble. melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking. If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily.
You could mash it all up by hand, but an electric mixer works great. You can also us a potato masher. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a greased 9X13 pan.
For the topping, combine brown sugar, coconut and pecans. Pour melted butter over and combine.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you increase the topping mixture. The top should be nice and browned and bubbly so just keep an eye on it.
Tempura Batter
Ingredients:
1 egg
1 C. ice water/very cold water
1 C. all purpose flour, sifted
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Whisk with beaten egg. Add sifted flour in the bowl and whisk lightly. Be careful not to over mix the batter. Place bowl of mixture into a larger bowl with ice water if not using right away to keep it chilled.
Good for battering fish and vegetables such as zucchini.
1 egg
1 C. ice water/very cold water
1 C. all purpose flour, sifted
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Whisk with beaten egg. Add sifted flour in the bowl and whisk lightly. Be careful not to over mix the batter. Place bowl of mixture into a larger bowl with ice water if not using right away to keep it chilled.
Good for battering fish and vegetables such as zucchini.
Shepherd's Pie
Ingredients:
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
Chef John's Mushroom Gravy
Ingredients:
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
Salted Caramel Cookies
Ingredients:
1 cup butter, softened or slightly melted
1 large egg
1 tea. vanilla extract
1 package Pillsbury Sugar Cookie Mix
3/4 cup finely crushed salted pretzels
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tea. kosher or coarse sea salt
Decorator sprinkles
Instructions:
Heat oven to 350 degrees. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon dough for each (you can use a small cookie scoop if you have one). Place on ungreased baking sheets 2 inches apart. Dip bottom of glass into flour and flatten balls to 1-1/2 inch diameter.
Bake 10-12 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.
MICROWAVE sweetened condensed milk in 3-quart microwave-safe glass bowl (use this size as it boils up high in the bowl when microwaving) on HIGH 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on MEDIUM-LOW (30%) an additional 12 to 16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot). Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorator sprinkles, if desired. Let stand until set.
1 cup butter, softened or slightly melted
1 large egg
1 tea. vanilla extract
1 package Pillsbury Sugar Cookie Mix
3/4 cup finely crushed salted pretzels
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 tea. kosher or coarse sea salt
Decorator sprinkles
Instructions:
Heat oven to 350 degrees. Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and pretzels on medium speed until evenly blended. Form into 36 balls using a rounded 1 tablespoon dough for each (you can use a small cookie scoop if you have one). Place on ungreased baking sheets 2 inches apart. Dip bottom of glass into flour and flatten balls to 1-1/2 inch diameter.
Bake 10-12 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely.
MICROWAVE sweetened condensed milk in 3-quart microwave-safe glass bowl (use this size as it boils up high in the bowl when microwaving) on HIGH 3 minutes. Milk will boil and rise in bowl during cooking. Microwave on MEDIUM-LOW (30%) an additional 12 to 16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot). Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften. Sprinkle each cookie immediately with a pinch of salt and decorator sprinkles, if desired. Let stand until set.
Chili Rellenos
Ingredients:
4 large poblano peppers (I used 6-8 Anaheim chiles depending on how big they are)
4 eggs, yolks and whites separated
1/4 c. all-purpose flour
Kosher salt and freshly ground black pepper
1-1/2 c. shredded jack cheese (I used Oaxaca cheese; mexican mozzarella cheese)
1/2 c. fresh corn (or frozen if unavailable; thawed)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
Chile Relleno Tomato Sauce:
1 Tble. olive oil
1/2 yellow onion, chopped
1 tea. ground cumin
1/4 tea. cayenne pepper
2 cloves garlic, sliced
1/2 c. chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included) (I used 14 0z. can diced fire roasted tomatoes)
1 Tble. fresh cilantro leaves
1 tea. white wine vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
Preheat Broiler.
Place the peppers on a baking sheet and broil until skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with you hands (caution: may want to use latex gloves).
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 Tble. flour and 1/2 tea. salt. (Reserve 2 remaining yolks for another use). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. (if using your hands you might want to wear gloves). Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together. When using Oaxaca cheese just cut into 3-4 inches long by 3/4-1 inch wide chunks as it is a soft cheese and hard to shred).
Heat 1-1/2 inches of oil (I used coconut oil) in large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes or so...I did this). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
Add the olive oil to a medium sauce pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, about 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1-2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
Yield: 2 cups
Recipe courtesy Melissa d'Arabian, Food Network
.
4 large poblano peppers (I used 6-8 Anaheim chiles depending on how big they are)
4 eggs, yolks and whites separated
1/4 c. all-purpose flour
Kosher salt and freshly ground black pepper
1-1/2 c. shredded jack cheese (I used Oaxaca cheese; mexican mozzarella cheese)
1/2 c. fresh corn (or frozen if unavailable; thawed)
Vegetable oil, for frying
Chile Relleno Tomato Sauce, for serving, recipe follows
Chile Relleno Tomato Sauce:
1 Tble. olive oil
1/2 yellow onion, chopped
1 tea. ground cumin
1/4 tea. cayenne pepper
2 cloves garlic, sliced
1/2 c. chicken stock
One 14-ounce can whole tomatoes, roughly chopped (juice included) (I used 14 0z. can diced fire roasted tomatoes)
1 Tble. fresh cilantro leaves
1 tea. white wine vinegar
Kosher salt and freshly ground black pepper to taste
Directions:
Preheat Broiler.
Place the peppers on a baking sheet and broil until skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with you hands (caution: may want to use latex gloves).
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 Tble. flour and 1/2 tea. salt. (Reserve 2 remaining yolks for another use). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. (if using your hands you might want to wear gloves). Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together. When using Oaxaca cheese just cut into 3-4 inches long by 3/4-1 inch wide chunks as it is a soft cheese and hard to shred).
Heat 1-1/2 inches of oil (I used coconut oil) in large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes or so...I did this). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
Add the olive oil to a medium sauce pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, about 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1-2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
Yield: 2 cups
Recipe courtesy Melissa d'Arabian, Food Network
.
Mrs. Field's Chocolate Chip Cookies
Cream together:
2 c. softened butter
2 c. sugar
2 c. brown sugar
Add:
4 eggs
2 tea. vanilla
Sift together:
4 c. flour
5 c. oatmeal (after measuring, put into blender and blend until powder)
1 tea. salt
2 tea. baking powder
2 tea. baking soda
Mix all ingredients together and add 24 oz. bag of chocolate chips & 3 c. chopped nuts (I use walnuts).
Bake on ungreased cookie sheet 2 " apart at 375 degrees for 8-10 minutes.
NOTE: This is a HUGE recipe. I usually make 1/2 which is still 6-7 dozen.
2 c. softened butter
2 c. sugar
2 c. brown sugar
Add:
4 eggs
2 tea. vanilla
Sift together:
4 c. flour
5 c. oatmeal (after measuring, put into blender and blend until powder)
1 tea. salt
2 tea. baking powder
2 tea. baking soda
Mix all ingredients together and add 24 oz. bag of chocolate chips & 3 c. chopped nuts (I use walnuts).
Bake on ungreased cookie sheet 2 " apart at 375 degrees for 8-10 minutes.
NOTE: This is a HUGE recipe. I usually make 1/2 which is still 6-7 dozen.
Pressure Cooker BBQ Ribs
Ingredients:
1 slab baby back or St. Louis Style Pork Ribs (I use Country Style Pork Ribs w/or w/o bone)
1 tea. salt
1 c. BBQ sauce, divided
3/4-1 c. water
Instructions:
1. Slice rib slabs to fit in the pressure cooker and add with salt, 1/2 BBQ sauce and the minimum amount of water your cooker needs to reach pressure. Close and lock the lid of the pressure cooker. Bring the cooker to high pressure and cook for 15 minutes for stove top or 18-22 electric/non-standard cookers.
2. When time is up, open the pressure cooker with the Natural release method-move the cooker off the burner and wait for pressure to come down on its own (about 10 minutes). For electric pressure cookers, either un-plug or let "keep warm" mode go for about 10 minutes. Then, release the rest of the pressure using the valve.
3. Remove the ribs and bring to the pre-heated BBQ. Coat with the remaining 1/2 c of BBQ sauce or use more for your liking. Grill about 5 minutes per side.
4. Serve immediately.
1 slab baby back or St. Louis Style Pork Ribs (I use Country Style Pork Ribs w/or w/o bone)
1 tea. salt
1 c. BBQ sauce, divided
3/4-1 c. water
Instructions:
1. Slice rib slabs to fit in the pressure cooker and add with salt, 1/2 BBQ sauce and the minimum amount of water your cooker needs to reach pressure. Close and lock the lid of the pressure cooker. Bring the cooker to high pressure and cook for 15 minutes for stove top or 18-22 electric/non-standard cookers.
2. When time is up, open the pressure cooker with the Natural release method-move the cooker off the burner and wait for pressure to come down on its own (about 10 minutes). For electric pressure cookers, either un-plug or let "keep warm" mode go for about 10 minutes. Then, release the rest of the pressure using the valve.
3. Remove the ribs and bring to the pre-heated BBQ. Coat with the remaining 1/2 c of BBQ sauce or use more for your liking. Grill about 5 minutes per side.
4. Serve immediately.
Cheri's Easy Pound Cake
Ingredients:
2 c. sugar
2 c. flour
1/2 c. milk
2 sticks butter
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. lemon, almond or vanilla extract
5 large eggs
Instructions:
Put all of above ingredients in a large mixing bowl. Beat for 10 minutes. Pour into a 12 cup Bundt pan that has been greased & floured.
Bake in preheated 325 degree oven for 50-60 minutes until toothpick inserted in middle comes out clean. Cool 10 minutes. Then loosen edges before taking out of pan.
Glaze:
2 c. powdered sugar
1/4 c. lemon juice
2 Tble. butter softened
1 Tble. lemon zest
Beat until well combined, pour half on cake while warm. Then use other 1/2 when cake is cooled.
2 c. sugar
2 c. flour
1/2 c. milk
2 sticks butter
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. lemon, almond or vanilla extract
5 large eggs
Instructions:
Put all of above ingredients in a large mixing bowl. Beat for 10 minutes. Pour into a 12 cup Bundt pan that has been greased & floured.
Bake in preheated 325 degree oven for 50-60 minutes until toothpick inserted in middle comes out clean. Cool 10 minutes. Then loosen edges before taking out of pan.
Glaze:
2 c. powdered sugar
1/4 c. lemon juice
2 Tble. butter softened
1 Tble. lemon zest
Beat until well combined, pour half on cake while warm. Then use other 1/2 when cake is cooled.
Chocolate Banana Bread or Muffins
Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, softened
- 2 large eggs, lightly beaten
- 2-3 medium bananas, mashed (just a little over 1 cup)
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup milk chocolate chips
- Chopped nuts (optional)
Instructions
- Preheat oven to 350 degrees.
- Grease a 9"x5" loaf pan and set aside.
- In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set bowl aside.
- In a separate bowl, beat sugar and butter together until creamy. Add 2 eggs and mix well. Add in bananas, vanilla, and milk and stir until completely incorporated.
- Add the wet banana mixture to the dry ingredients and mix until just combined. Fold in chocolate chips and nuts (optional). Spoon batter into prepared baking pan.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove bread from oven and let cool on a wire rack for at least 30 minutes. Remove from pan and enjoy.
FOR MUFFINS: fill lined cups 3/4 full. Bake 18-20 minutes.
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