Wednesday, November 16, 2011

My Favorite Chocolate Chip Cookies

3 2/3 c. minus 2 tbsp. (17 oz) flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks (1 1/4 c.) butter
1 1/4 c. (10 oz) light brown sugar
1 c. plus 2 tbsp. (8 oz) granulated sugar
2 large eggs
1 tsp.  vanilla extract
2 c. milk chocolate chips
Sea salt

Sift flours, baking soda, baking powder and salt together, set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and mix just to until they are incorporated. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop onto baking sheet. Slightly flatten each mound of dough. Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-12 minutes.

Audrey's little note: I've looked for a long time, and these are my favorite classic choc-chip cookies by far! They come out crisp/chewy on the outside & soft in the middle.

adapted from: The Sisters Cafe

Saturday, November 12, 2011

Pumpkin Spice Glazed Cupcakes

Cupcakes:
1 spice cake mix
1 15 oz. can pumpkin puree

Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.

Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider

Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.

from: Amy M.

Sunday, October 16, 2011

Jennie's Southwestern Salad

2 1/2 cups corn chips
1/2 head iceberg lettuce, torn
1 cup Mexican blend shredded cheese
1 (15oz) can pinto beans, drained
1 small tomato chopped
1/4 -1/2 cup ranch dressing
2 T chopped green chilies
1 small avocado

Toss all ingredients together except avocado. Top with avocado. Serves 6-8.

P.S. I add olives and jalapenos once in a while. It's pretty versatile. Whatever your taste :) I sometimes use different kinds of lettuce as well. It's more colorful.

from: Jennie

Sunday, September 25, 2011

Baby Back Ribs

4 pounds Pork Ribs
¾ cups Brown Sugar
1 teaspoon Salt
1 Tablespoon Pepper
1 Tablespoon Garlic Powder
2 cups Sweet Baby Ray BBQ Original Sauce

Preheat oven to 300 degrees F.

Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Lay ribs on two layers of foil shiny side of the foil facing out and meaty side of the rib face down. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal them. Place the foil-wrapped ribs on a baking sheet and bake for 2 – 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven and pull ribs out of the foil packages. Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs each. Arrange the ribs on a broiler pan, bony side up. Brush on sauce. Broil under broiler for 1 or 2 minutes until sauce is cooked on and bubbly. Turn ribs over, brush on the sauce and broil that side for 1 or 2 minutes until sauce is cooked on and bubbly.

Audrey's little note: this BBQ sauce recipe is awesome with these ribs!

from: Cammi

Saturday, September 24, 2011

Roasted Sweet Potatoes

Peel and cube sweet potatoes, throw in a ziploc bag. Drizzle with olive oil and add the seasonings of your choice--I like seasoning salt with parmesan, I think I'll try brown sugar next time.

Arrange the potatoes on a foil-lined cookie sheet, place on the center rack of the oven. Cook under the broiler for 11-13 mins, turn, cook for another 11-13 minutes until golden.

Cheesesteak Subs

2 T. butter or olive oil
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 t. dried oregano
2 T. A-1 steak sauce
1 T. Worcestershire sauce
1 c. beef broth
2 T. flour mixed with 2 T. cold water - for thickening
1 lb deli roast beef, cut into 2-inch strips (or 1 lb ground beef, browned)
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese

In a large skillet, melt the butter. Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce, W sauce, broth and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Stir in the flour/water mixture. Cook until the meat is heated through & the sauce thickens. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

adapted from: My Kitchen Cafe & The Comfort of Cooking

Grilled Island Chicken

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

from: My Kitchen Cafe

Tuesday, August 23, 2011

Southwestern Bean Salad

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed 
1 tomato, chopped 
1 small hass avocado, diced 
1/4 cup red onion, chopped 
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Audrey's little note: perfect with Baked Creamy Chicken Taquitos!

from: Skinnytaste

Baked Creamy Chicken Taquitos

1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
Nonstick cooking spray
2 tablespoons vegetable oil (optional)
Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 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, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.

Audrey's little note: yummy with Southwestern Bean Salad.

from: Our Best Bites via LDS Living

Sunday, June 12, 2011

Glazed Meatloaf Muffins

Meatloaves:
17-20 saltine crackers or breadcrumbs, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (can use a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a 12-muffin tin with nonstick cooking spray. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Divide meat mixture evenly into muffin tins & make a small well in the center of each meatloaf to hold the glaze.

Meanwhile, mix glaze ingredients together until smooth, then spoon the glaze over the top of each meatloaf. Bake for 20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer.

adapted from: My Kitchen Cafe

Sunday, June 5, 2011

Cheese Cake for a Crowd

1 box white cake mix
2 8-ounce packages cream cheese softened
2 TBS milk
4 cups powdered sugar
1 pint whipping cream (do NOT use cool whip)
1 package Danish dessert
2 pints frozen (or fresh) raspberries/strawberries/huckleberries, thawed

Make and bake cake mix. Whip together the cream cheese and milk. Then add powdered sugar and mix. In another bowl whip cream until stiff and add to the cheese mixture. Set aside.

Make the Danish Dessert recipe using 2 cups water and cool. Add berries to cooled Danish Dessert. Cool cake completely, spread cheese mixture on top of cake, then put fruit mixture on top. Refrigerate before eating.

If you don't have Danish Dessert mix on hand, you can make your own:

2 tablespoons cornstarch
2 cups water
1 cup sugar
1 package jello

Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry or raspberry depending on your berries) and stir until dissolved.

from: Renae

Monday, March 7, 2011

Whole Wheat Blender Pancakes

1 c. whole wheat
1 T. baking powder
1 ½ c. milk
2 T. sugar
½ c. vegetable oil
1 t. salt
1 egg

Blend 1 c. of milk with the wheat for 2 minutes on high; add the rest of the milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.

from: Kerma

Thursday, March 3, 2011

Roasted Asparagus

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

from: Ina Garten

Saturday, January 29, 2011

Wheat Bread: KitchenAid

In large bowl, combine:

5 c. fresh ground wheat flour (you can also mix white/wheat as desired)
1 1/2 T. SAF instant yeast
1/2 T. salt (heaping)
1/2 T. dough enhancer (heaping)

In KitchenAid mixer, combine:

2 1/2 c. warm water
1/4 c. oil
1/2 c. honey
1/2 T. lemon juice

Add flour mixture, turn mixer with dough hook on low speed and allow ingredients to combine. Add 1-2 c. additional flour as needed, until dough pulls away from the side of the bowl and stays together. Allow mixer to knead dough for 10 minutes.

Oil hand and counter, divide dough into 2 loaves, knead, form, and place in greased baking pans. Let rise until doubled (about an hour). Bake at 350 for 30-35 minutes (200 degrees internal).

adapted from: Bethany's Master Bread Recipe

Wednesday, January 26, 2011

Jennie's Winter Salad

Dressing:
1/2 c. sugar
1 T. poppy seeds
1/3 c. fresh lemon juice (bottled works fine too)
1 t. diced onion (okay to substitute with 1/2 t. onion powder)
1/2 t. salt
1 t. prepred dijon mustard
2/3 c. vegetable oil

Mix well and pour over salad just before serving (serve immediately):

1 head romaine lettuce
1 c. swiss cheese
1 c. cashews (or any kind of nut)
1/4 c. craisins
1 apple, cut into bite-size pieces
1 pear, cut into bite-size pieces

from: Jennie

Wednesday, January 12, 2011

Scotch-less Scotch-a-Roos

1 c. corn syrup
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips

Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.

Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!

Monday, January 3, 2011

Coleslaw

1 14-oz bag coleslaw cabbage mix
1/2 c. mayo
3 T. canola oil
1/4 c. sugar
1 T. cider vinegar
1/4 t. salt
1/4 t. celery seed
1 t. onion powder

Mix dressing ingredients together, add to cabbage and stir it all together. Cover and let sit in fridge for 1-2 hours for flavors to combine.

Audrey's little note: this salad is *excellent* with pulled-pork sandwiches...though I've got this yummy recipe on the blog, I've since discovered the 'McCormick Slow-Cookers BBQ Pulled Pork' seasoning mix, and it is even better: to-die-for good!