I usually love a good excuse to try a new dessert, any dessert for that matter. Last night, I got the opportunity to try these cookies that I have been wanting to make for a while. I didnt love the reason last night...but that story is for another time.
So, here we go....
1 cup semi sweet chocolate chips
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped pecans
1/2 cup chocolate chips
miniature marshmallows
In a bowl, melt the 1 cup chocolate chips in microwave for 2 minutes, stirring every 30 seconds, or until melted. Set aside.
Beat butter and sugar till creamy with an electric mixer.
Add eggs, one at a time.
Beat in vanilla and melted chocolate.
Combine flour, salt, and baking powder; gradually add to chocolate mixture till well blended. Add pecans and chocolate chips.
Drop spoonfulls of batter on a cookie sheet. Place 3 marshmallows on top of batter.
Bake at 350 for 9 minutes, or until set.
Let cool on wire rack.
Thursday, February 21, 2008
Monday, February 18, 2008
The perfect steak
I have always been afraid of steak. I shouldnt be since we had cows growing up and always had meat in our freezer. My mother must have made it about 3 times a week...you think I would have picked up on it. So, I have not done it so much. I came across this easy recipe, it said that the loved one you make it for will fall even more in love with you. I think I fell in love with me!
1-2 ribeyes of good quality...dont go to Walmart...please!
1 tbsp Lawrey's seasoned salt
3 tbsp lemon pepper
Mix spices together and rub into the ribeye. Make sure you really rub them in there...dont just sprinkle it on top.
In a fry pan (I use my wonderful Green Pan that I recieved for Christmas...LOVE IT!) place 2 tbsp butter and 2 tbsp olive oil. Heat over med-high till nice and HOT.
Place the meat in the pan and let it do its work. Dont move it around, just leave it for about 2 minutes. Turn it over and do the same to the other side. Turn the heat down and let it cook for another 2 minutes. It should be nice and seared! Depending on how you like your meat done, cook it longer. I like mine medium/med-rare. So, after I seared it, I cooked it for another minute or two on each side. Take it out of the pan and let it rest for a few minutes. Then, let the love begin.
1-2 ribeyes of good quality...dont go to Walmart...please!
1 tbsp Lawrey's seasoned salt
3 tbsp lemon pepper
Mix spices together and rub into the ribeye. Make sure you really rub them in there...dont just sprinkle it on top.
In a fry pan (I use my wonderful Green Pan that I recieved for Christmas...LOVE IT!) place 2 tbsp butter and 2 tbsp olive oil. Heat over med-high till nice and HOT.
Place the meat in the pan and let it do its work. Dont move it around, just leave it for about 2 minutes. Turn it over and do the same to the other side. Turn the heat down and let it cook for another 2 minutes. It should be nice and seared! Depending on how you like your meat done, cook it longer. I like mine medium/med-rare. So, after I seared it, I cooked it for another minute or two on each side. Take it out of the pan and let it rest for a few minutes. Then, let the love begin.
Fried Corn
I have never heard of this until I watched Food Network over the weekend and decided to try it. Has anyone else? I didnt get the recipe written down, so this is my variation of it. The whole family ate it up and left them wanting more.
2 tbsp butter
2 cans sweet corn
3 tbsp honey
pinch of salt
pinch of pepper
1/4 cup milk
In a pan, melt the butter until nice and hot over med-high heat.
Add the rest of the ingredients and mix well.
Let simmer on med-high/med heat, stirring occasionally, for 20 minutes.
The liquids will evaporate and the corn will brown and caramalize.
Serve hot!
2 tbsp butter
2 cans sweet corn
3 tbsp honey
pinch of salt
pinch of pepper
1/4 cup milk
In a pan, melt the butter until nice and hot over med-high heat.
Add the rest of the ingredients and mix well.
Let simmer on med-high/med heat, stirring occasionally, for 20 minutes.
The liquids will evaporate and the corn will brown and caramalize.
Serve hot!
Roasted Garlic
Before we start, a little lesson in garlic. Garlic comes in heads, not to be confused with cloves. The cloves are the parts of the heads that you peel off. There are about 10 cloves to a head of garlic. When it comes to recipes, do not confuse a clove with a head...you will end up with a disaster. I have a cousin who once did this. Her recipe called for something like 10 cloves of garlic, so, she used 10 heads...thats like 100 cloves of garlic. Needless to say, their kitchen smelled pretty good!
OK, so, take one head of garlic and chop the top off so that the cloves are exposed. Dont do too much, or else you will lose most of the garlic.
Peel the excess peel off...but leave the cloves still in the peel...make sense?
Drizzle with a little olive oil.
Wrap in foil.
Place in 375 oven for 30-40 minutes, until browned. Thats it!
Now the good part. The cloves will be nice and tender and you can just squeeze out the garlic. Divine! Use it however you desire. Put it in mashed potatoes or on top of a baked potato. My favorite....take a piece of french bread, or a dinner roll, and squeeze it on their. It spreads like butter!
OK, so, take one head of garlic and chop the top off so that the cloves are exposed. Dont do too much, or else you will lose most of the garlic.
Peel the excess peel off...but leave the cloves still in the peel...make sense?
Drizzle with a little olive oil.
Wrap in foil.
Place in 375 oven for 30-40 minutes, until browned. Thats it!
Now the good part. The cloves will be nice and tender and you can just squeeze out the garlic. Divine! Use it however you desire. Put it in mashed potatoes or on top of a baked potato. My favorite....take a piece of french bread, or a dinner roll, and squeeze it on their. It spreads like butter!
Thursday, February 7, 2008
Frito Taco Salad (or Pimaladas)
We have tacos at least once a week here in our house. Easy dinner, everyone likes them. Sometimes I like to change it up so it doesnt get boring and I make taco salad. Or, I make this dinner. It is all in the sauce. And, the sauce is easy to make.
2 tbsp taco seasoning
2 tbsp flour
mix in a sauce pan and slowly add 24 oz tomato juice. Heat and stir occasionally. If it is too thick, just add more juice!
To make the dinner, start with a plate of Fritos and pile on whatever toppings you want....
ground beef
lettuce
cheese
tomatoes
avacado
onions
sour cream
olives
whatever else you can think of that you would want...the world is your oyster (but I wouldnt recommend them)
Now, the good part, after your plate is full of all the yummy goodness it can handle, pour the sauce on top of it...just lay it on there. The sauce will melt all the cheese and make it gooey and yummy and messy! It is divine! And, it is so versitile! Great for a big crowd. You can easily make the sauce to serve more. Just add equal amounts of flour and taco seasoning and add more tomato juice!!
2 tbsp taco seasoning
2 tbsp flour
mix in a sauce pan and slowly add 24 oz tomato juice. Heat and stir occasionally. If it is too thick, just add more juice!
To make the dinner, start with a plate of Fritos and pile on whatever toppings you want....
ground beef
lettuce
cheese
tomatoes
avacado
onions
sour cream
olives
whatever else you can think of that you would want...the world is your oyster (but I wouldnt recommend them)
Now, the good part, after your plate is full of all the yummy goodness it can handle, pour the sauce on top of it...just lay it on there. The sauce will melt all the cheese and make it gooey and yummy and messy! It is divine! And, it is so versitile! Great for a big crowd. You can easily make the sauce to serve more. Just add equal amounts of flour and taco seasoning and add more tomato juice!!
Monday, February 4, 2008
Edit
I had previously posted on the 2nd best dessert and realized that I made a mistake in the ingredients. I fixed it, but in case some of you wrote it down, make note of the change. 2 packages of cream cheese, not one. Sorry!
Friday, February 1, 2008
Crummy Chicken
Well, not crummy like it sucks, but "crumby" like it has bread crumbs on it! That is just what the girls call it. My mom used to make this for me growing up, and I started it years ago. Now, its about the only chicken Maddison will eat, as long as she can dip it in her baked beans. And, let me tell you...she can eat it! I make it once a week, just so I know she is eating something....Bryan is a little tired of it!
Here we go!
1 lb chicken tenders (I use the tenders instead of breasts...they cook so much nicer and even and the kids like having a little chicken finger on their plate!)
1 stick butter
1 cup italian style bread crumbs
1 cup parmesean cheese (I just use the grated Kraft)
Make an assembly line with the chicken, bowl of the melted butter, and another bowl with the bread crumbs and cheese mixed together. Take a piece of chicken and dunk it in the butter, then cover it with the crumb/cheese mixture and then put it in a 13x9 pan. I like to get them covered good...pat those suckers down with those crumbs! A little secret...sometimes, after all the chicken is in the pan, I drizzle the leftover butter on top...so healthy, I know! And, sometimes, if I am feeling real fiesty, I will add 1 tbsp of dijon mustard to the butter before the bread crumbs. Adds a little flavor and kick to it. The girls dont like that so much.
Bake it at 350 for 30-35 minutes, till the chicken is cooked through. Tonight, we are serving ours with baked beans and curried cauliflower (recipe to come tomorrow!).
Here we go!
1 lb chicken tenders (I use the tenders instead of breasts...they cook so much nicer and even and the kids like having a little chicken finger on their plate!)
1 stick butter
1 cup italian style bread crumbs
1 cup parmesean cheese (I just use the grated Kraft)
Make an assembly line with the chicken, bowl of the melted butter, and another bowl with the bread crumbs and cheese mixed together. Take a piece of chicken and dunk it in the butter, then cover it with the crumb/cheese mixture and then put it in a 13x9 pan. I like to get them covered good...pat those suckers down with those crumbs! A little secret...sometimes, after all the chicken is in the pan, I drizzle the leftover butter on top...so healthy, I know! And, sometimes, if I am feeling real fiesty, I will add 1 tbsp of dijon mustard to the butter before the bread crumbs. Adds a little flavor and kick to it. The girls dont like that so much.
Bake it at 350 for 30-35 minutes, till the chicken is cooked through. Tonight, we are serving ours with baked beans and curried cauliflower (recipe to come tomorrow!).
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