Snickerdoodles

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

2 teaspoons ground cinnamon

Preheat oven to 400

Cream together butter and 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

coconut Cake

Oh my! This was so good an moist, I made it the might before and let it chill over night. yum, Yum. yum!!! YUM! It was so quick and easy also.







1 (16 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 small container of heavy whipping cream whipped

1 package flaked coconut

           

Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.

In a small bowl combine cream of coconut and condensed milk. 

Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped cream and sprinkle coconut over cake.

Serve chilled.

Autumn Stew

This is a Rachael recipe. I have never made a recipe of hers that was bad. My boys did not care for the potatoes and said there was something different about them. I did not tell them there was parsnips mixed with them, I just said there was cheese in it. :o)









2 bulbs garlic
Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) I did not use bacon in mine.
1 stick butter, divided I only used 1/4 of a stick and a little more olive oil
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle I wished I used more
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg I did not add nutmeg
1/4 cup chives, finely chopped I added parsley on top of mine.


Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.

Serve stew in shallow bowls with potatoes alongside.

Fondue

Fondue Night

 

I think I will start with dessert, I mean how can you go wrong with dessert. :o)











32 ounces milk chocolate, chocolate chips
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot coffee

In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the vanilla extract, sugar, and hot coffee. Continue to heat, stirring frequently, until the mixture is smooth.

Cheese

3/4 cups milk
1 (8 ounce) packages cream cheese, cubed
3/4 cups grated Parmesan cheese
1/4 teaspoon garlic salt
1 (1 pound) loaf French bread, cube


In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes

Artichoke & Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Not sure what I thought about this one. I made it in the crock pot, maybe it would be better if I baked it.
Preheat oven to 350
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Chili Bowl

I grabbed(as in bought, don't want anyone to think I grabbed them and left. LOL) some french bread bowls before leaving work and I am going to brush the top with garlic butter and roast it in the over to get nice and crispy and hot. Then I will hallow it out and pour in the chili. Chili is simmering and in about 90 more minutes it will be dinner time and then bed time. Bad thing about getting up at 1:45am is I have to go to bed early.





2 pounds ground beef chuck
1 pound bulk Italian sausage
1 Pound hot Italian sausage
3 (15 ounce) cans chili beans
1 (15 ounce) pinto beans drained and rinse
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
2 Jalapeno peppers, seeded and chopped
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (8 ounce) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, chile peppers, bouillon, . Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne and paprika, Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

My favorite Granola

My son who is in the Air-Force has asked for some granola. This is one of my favorite granolas. I added walnuts, rasins, cranberries, banana chips, dried apricots, dried pineapple and dried mango that I chopped up.




3 cups rolled oats
1 cup blanched slivered almonds
1/4 cup wheat germ
1/4 cup oat bran
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt


Preheat the oven to 250  Lightly grease a cookie sheet with sides, or a large pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.

Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature

Add your favorites. I love different dried fruits.

Granola

I really like this granola. If you like more clumps in your granola then only stir a few times during cooking.

3 cups rolled oats

1 cup slivered almonds

1 cup walnuts

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup dried cranberries

Preheat oven to 250 degrees

In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add cranberries and mix until mix well.

Oatmeal Cookies

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 tea cinnamon
1 tea nutmeg
3 cups quick-cooking oats
1 cup Raisins
1 dried Cranberries
Preheat the oven to 325 degrees
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt cinnamon, nutmeg; stir into the creamed mixture until just blended. Mix in the quick oats, raisins and cranberries, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
So I made the top recipe for all those who do not like nuts...I mean how can you not like nuts. anyhow, I added a bag of white chocolate chips, 1 cup coconut, a small bag of trail mix, 1 cup walnuts...yep lots of nuts! I also doubled the recipe.

I said smile for Mommy

Buddies


Someone loves his Uncle

Chicken Scampi

1/2 cup butter

1/4 cup olive oil

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano

6 cloves garlic minced

3/4 teaspoon salt

1 lemon juice and zest

4 boneless chicken breast halves, sliced lengthwise into thirds    

     

In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice and zest.

Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

Banana Custard Caramel Chocolate pie

How is that for a title for a pie? I have been sick for a few days so I figure the best way to get over it would be to make a pie. Well not sure it will help me get over it but I just thought it would be nice to make a pie.

1 1/2 cups heavy cream
1/2 cup milk

1/4 cup white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract      

Graham Cracker crust

Heavy Whipping cream that has been whipped. (You can use cool whip if you like)  

Hot Fudge sauce

Caramel sauce 

4 bananas

In a heavy saucepan, stir together the cream,milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk mixture comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and gets very thick, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Let cool a little. This mixture will be thick.
On the bottom of the crust add some of the hot fudge sauce that has been heated so it will be easy to spread, add some sliced bananas, custard, then drizzle some caramel sauce on top of custard. Then another layer of bananas, custard and on top of this layer add both fudge and caramel sauce on top. Top with whipped cream and chill.

Chicken With Apples

http://cookiesxo.blogspot.com/2012/03/secret-recipe-club-reveal.html

Saint Patrick's Day cake.

I make this every year, this is the fist time I have not made it round and I will be the first to admit it looks better round. But I figure it would save some time this way.
This is a really good cake and super easy but it does take some time waiting to the jello to set up to put on top of the cake. I do not have a recipe for this but I will write it down as best and I can.

1 box white cake mix.  + what the box says you need to bake the cake.
1 large box lime jello
1 large can crushed pineapple, drained but save juice
1 cup chopped walnuts
Heavy whipping cream
1/2 cup powder sugar
1 tsp vanilla

Bake cake as directed on box for round cake. While the cake is cooking make the gelatin  by pouring 1 1/2 cups boiling water into a large bowl, mix very well until gelatin is dissolved. Add reserve pineapple juice and water to measure 1 3/4 cups pour into gelatin and stir, add drained crushed pineapple and stir to mix in. Put in the fridge for about 20 minutes, add walnuts and put back in fridge until almost set. After cake has cooled line pans with plastic wrap and put cake back into pans. spoon gelatin mixture on top, half on each cake round. (This is a tricky mixture to get out of the pan that is why I made a long one this time.) put back in fridge and chill overnight. Use the sides of the plastic wrap to take cake out of pan, the bottom layer will be easy to put on a serving plate, putting the second layer on top of the first is the hard part. Whip Cream with powder sugar and vanilla until it holds together and solid enough to frost cake. Keep chilled until ready to serve. I like to color a little left over cream green and make a four leaf clover on top.

Green Jello

I have to work on Saint Patrick's Day so we will be celebrating tomorrow. I love Saint Patrick's Day!! My husband made a remark that some people act like it is a official holiday. I think any chance you get to celebrate with family and enjoy good food should be considered an official holiday. I just happen to be Irish so of course I'm going to go all out.

2 (15 ounce) cans pear halves

1 (3 ounce) package lime flavored gelatin mix

1 (8 ounce) package cream cheese, softened

2 tablespoons milk

1 (8 ounce) container frozen whipped topping, thawed

           

In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside. 
In a blender, blend pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours. 

Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Danny's 13th Birthday

March 18 will welcome my youngest son into the realm of teen-hood. For some reason this is making me feel kind of old. I guess as long as you have a little one still it helps you think you are young. Well he is having a sleep over with a few friends tonight and has decided on pizza and a sleepover. Jessica is one of the cake decorators at my job. She does a wonderful job and I am always telling her she needs to start her own business. She did a wonderful job on my 16 year olds Doctor who cake, I asked her at the last minute if she could make me a Manga cake. She did a wonderful job. Daniel has not seen it yet and I can't wait. He is going to love it!

DIY Cake Mix

http://www.alighterjourney.com/2012/02/20/cake-mix-diy/

Bake Beans

2 cups navy beans
1 pound bacon
1 onion, finely diced
4 tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours, until beans are soft. Drain and reserve the liquid.
Preheat oven to 325
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Red Beans and Rice

Okay, I have to admit here I really do not like beans. I try to but I just can't do it. So I am not sure if it is me or if something is just missing in this recipe.
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 tablespoons minced garlic
2 stalks celery, chopped
5 cups water
1 teaspoon cayenne pepper
1 tablespoon dried parsley
2 teaspoon Cajun seasoning
1 teaspoon Tabasco Sauce
1 pound andouille sausage, sliced


Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning and Tabasco . Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.





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Cake Decorating

http://chefany.blogspot.com/2010/07/cake-decorating-102.html

Cutout Cookies

1 1/2 cups butter, softened
1 cups sugar
1 cup powder sugar (more for rolling out cookies, I do not like to use flour)
4 eggs
1 tsp almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt



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

• I was going to frost these and make them look like sweet tarts but I was too tired. Now if I would jsut stop eating the dipped strawberries. :o)

   

Turkey Turnover

I use to make these all the time after Thanksgiving when my kids were young. I think the last time I made these was when we lived in Morgan Hill.













Heat oven 375
Pastry for 1 single crust pie crust.
2 Tablespoon soft butter
1 cup cooked turkey (diced or shredded)
1/3 cup chopped green onions
2/3 cup sliced celery
1/3 cup sour cream
Prepare pastry (I buy the box one) combine turkey, onion, celery and sour cream. Place mixture over half the dough and crimp edges. Brush with melted butter and bake until golden.
If I make my own pie crust I make small ones.
This turnover was thrown together really fast since I had just gotten home from work and everyone was asking what was for dinner.

FLAN

1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold
Put the sugar in non stick skillet and keep turning the pan until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the flan for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10

•  

 

Chicken in Coconut Milk

2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
2 teaspoons ground turmeric
2 teaspoons ground coriander
8 skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup olive oil
2 onion, chopped
2 tablespoons minced fresh ginger
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
6 tomatoes, seeded and chopped
2 (14 ounce) cans light coconut milk
Chopped fresh parsley for garnish

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
I served it with rice that I cooked up with some onions. I like cooking rice like this but with chicken broth and throwing slivered almonds and parsley in it. I just did this one with the onions and garlic
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

 

Chocolate Muffins

2 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Toffee pieces to sprinkle on top before baking.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.



This was taken with my cell phone so it is not a very good photo.

I am off work today and figure I would clean carpets (we have a new puppy, need I say more) make a turkey for dinner and some homemade bread. Well as the bread is rising and the turkey is in the oven so I thought I would make a sandwich for all of us for lunch. My 16 year old just ask that I put no avacado on his, my 12 year old did not want anthing to do with it and my husband ate two. He does not like a lot of things that I like so it always worries him when I make stuff I like. But it went over very good.
2 thick slices whole wheat bread
cream cheese, softened
slices cucumber
tablespoons alfalfa sprouts
tomato, sliced
leaf lettuce
ounce pepperoncini, sliced
avocado, mashed

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Enjoy

Cranberry Bliss bars

http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

Chocolate Cherry Toffee Cookies

I use to make these a lot when my girl's were teens and would send them to college for the girl's, i was just thinking about them. Once I make them I will post a picture.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Mexican Wedding Cookies

1 cup butter
1/2 cup powder sugar
1 tea vanilla
2 1/4 cups flour
1/4 tea salt
1 cup chopped pecans
powder sugar to roll warm cookies in
Cream butter until light and fluffy, add sugar, vanilla and nuts and mix well. Shape into walnut size balls. Place on a cookie sheet and bake on an ungreased cookie sheet in a 325 degree oven for 20-30 minutes (cakes muct not brown, do not over bake) Roll inpowder sugar, cool and roll again in powder sugar. I will add a photo once I make them.

Lemon Bread

1 1/2 cups flour
1 cup sugar
1 tea baking powder
1/2 tea salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 1/2 tea lemon peel
In a large bowl mix together the flour, sugar, baking powder and salt. In a small bowl beat together the eggs, milk, oil and lemon peel, add to the flour mixture and mix well. Pour into a greased and flour loaf pan. Bake at 350 for 45-50 minutes, until a tooth pick comes out clean. With a long skewer (while loaf is still in the pan) poke holes in loaf all the way through. while bread is hot, slowly drizzle hot glaze over bread and let sit in pan on a rack until cool about 15 minutes
Glaze
In a small pan combine
4 1/2 tablespoons lemon juice
1/3 cups sugar
Stir over a medium heat until sugar is dissolved.

Mazatlan Madness

1 pound ground beef

1 medium onion

16 oz. can refried beans

4 oz. can green chilies diced and drained.

½ cup shredded Monterey Jack cheese

¾ cup taco sauce

1 medium avocado mashed

1 cup sour cream

¼ cup chopped green onion

8 oz. can pitted ripe olives, sliced

Tortilla chips.


Cook meat and drain,
spread the beans in a microwave safe dish, top with meat, layer with chopped chilies,
cheese and taco sauce microwave on high
for five minutes.


Combine the avocado and sour cream and spread over heated
mixture. Garnish with green onions and olives. Serve with tortilla chips.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

 

 

Jam Kolaches

1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/4 cups all-purpose flour

1/4 cup strawberry jam

1/4 cup sifted confectioners' sugar           

Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.

Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.

Place 2 inches apart on greased cookie sheet. Bake at 375 for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

Caramel Toffee Pecan Fudge

This recipe is so easy. I am not a fudge person but I figure anything with caramel and toffee has got to be good. :o)













3 cups Milk chocolate chips
1 can sweetened condensed milk
7 OUNCES Kraft's Caramels ( Used the caramel bits) (1/2 BAG), I melted in microwave with 1T. heavy cream!!!
1/2 cup, coarsely chopped pecans (I TOASTED them in the oven 350 for a couple of minutes!!! ADDS AWESOME FLAVOR!)
1/2 cup toffee bits
1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth.

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge. Scoop some of the fudge from the bottom on top of the caramel so it's mixed well from top to bottom.

4. Add chopped pecans and toffee bits. I swirled them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy

Candy Cane Fudge

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring

Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Marshmallow on a stick

Disneyland has something like this and I love them. When I seen these on Danielle page I knew I was going to have to give them a try. So I figure I would make them for Christmas.
http://cookiesxo.blogspot.com/2011/07/here-we-go-step-1-push-3-marshmallows.html



HERE WE GO! STEP
1-PUSH 3 MARSHMALLOWS ON A LOLLIPOP STICK OR SKEWER,

WHATEVER U HAVE ON HAND! REPEAT TO USE ALL YOUR

MARSHMALLOWS! MELT A BAG OF CARAMELS AND A SPLASH OF HEAVY

CREAM. (MICROWAVE WORKS WELL 4 THIS!) BRUSH THE CARAMEL ONTO

THE MARSHMALLOWS WITH A SILICONE BRUSH. LAY THEM ON A VERY

HEAVILY GREASED SILPAT OR VERY HEAVILY GREASED WAX PAPER AND

CHILL!STEP 2....MELT YOUR CHOCOLATES AND DIP THE MARSHMALLOW

SKEWERS IN!!! LET EXCESS DRIP OFF AND ADD YOUR PATRIOTIC

SPRINKLES OR WHATEVER KIND YOU HAVE ON HAND!!! LET CHILL ON

YOUR GREASED SURFACE UNTIL SET!

STEP 3 IS OF COURSE, OPTIONAL! ATTACH A DECORATIVE CANDY WITH

SOME MELTED CHOCOLATE! KIDS WILL LIKE THIS!!!

 
MY SON HAS ALREADY SCOPED HIS OUT!!! SO, WHICH ONE FOR

YOU????????

Doctor Who

Today is my son Jacob's 16th birthday and he is big into Doctor who. So much so he is taking acting classes so he can be the next Doctor Who. One of the cake decorators (Jessica) where I work made this cake for him. She did such a wonderful job. She even put his red high-tops on the cake.  This has got to be the best cake ever!! Thanks Jessica!

Autumn Beef Stew

This is a Rachael recipe. I have never made a recipe of hers that was bad. My boys did not care for the potatoes and said there was something different about them. I did not tell them there was parsnips mixed with them, I just said there was cheese in it. :o)


2 bulbs garlic
Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) I did not use bacon in mine.
1 stick butter, divided I only used 1/4 of a stick and a little more olive oil
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle I wished I used more
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg I did not add nutmeg
1/4 cup chives, finely chopped I added parsley on top of mine.


Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.

Serve stew in shallow bowls with potatoes alongside.