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.