Chocolate Chip Cookies
1 c. butter (2 sticks), softened
3/4 c. sugar
3/4 c. brown sugar
2 eggs2 t. vanilla
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
2 c. chocolate chips (I used white and milk chocolate chips)
Cream butter and sugars together. Add eggs and vanilla. Mix dry ingredients and add to creamed mixture. Stir in chocolate chips. Bake at 375 for 9 to 11 minutes. (I melted some extra white and milk chocolate chips and drizzled the cookies after they were cool.)
-Krysten Wood
Sunday, December 6, 2009
Mom's Sugar Cookies
Cookie Recipe:
1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Directions:Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 375ºF. Lightly grease cookie sheet. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Mom's White Butter Frosting:
1/2 stick butter (hard)
1/3 stick veggie flavored crisco
1/2-1 tsp almond extract
1/2 tsp vanilla
1 or more boxes of powdered sugar
1 tsp salt
1 Tbsp. milk (add more if needed to make smooth)
Put in mixer and mix it up.
1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Directions:Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Heat oven to 375ºF. Lightly grease cookie sheet. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
Mom's White Butter Frosting:
1/2 stick butter (hard)
1/3 stick veggie flavored crisco
1/2-1 tsp almond extract
1/2 tsp vanilla
1 or more boxes of powdered sugar
1 tsp salt
1 Tbsp. milk (add more if needed to make smooth)
Put in mixer and mix it up.
Tuesday, September 8, 2009
Macaroons
(recipe from Paula Deen)
3 Cups shredded sweetened coconut
1 tsp almond extract or vanilla
1/8 teaspoon salt
2/3 Cup sweetened condensed milk
1 teaspoon cream of tartar
2 egg whites beaten stiff
1/2 Cup chocolate chips melted for drizzling
1. Preheat oven to 350. Mix coconut, almond extract, salt, milk and cream of tarter in a large bowl until combined. Fold in egg whites. With a large cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 13-16 minutes or until edges and tops of cookies are golden brown. Let cool completely. Drizzle melted chocolate over cookies. I put the chocolate in a ziplock, snip the edge and drizzle it.
3 Cups shredded sweetened coconut
1 tsp almond extract or vanilla
1/8 teaspoon salt
2/3 Cup sweetened condensed milk
1 teaspoon cream of tartar
2 egg whites beaten stiff
1/2 Cup chocolate chips melted for drizzling
1. Preheat oven to 350. Mix coconut, almond extract, salt, milk and cream of tarter in a large bowl until combined. Fold in egg whites. With a large cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 13-16 minutes or until edges and tops of cookies are golden brown. Let cool completely. Drizzle melted chocolate over cookies. I put the chocolate in a ziplock, snip the edge and drizzle it.
Carmelized Onion & Goat Cheese Pizza
1 tablespoon olive oil
1 red onion, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.
Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula (try spinich). Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles
1 red onion, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.
Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula (try spinich). Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles
Carmelized Onion & Goat Cheese Pizza
1 tablespoon olive oil
1 red onion, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.
Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles
1 red onion, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.
Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles
Pizza Dough
Combine:
1 cup & 2 Tbsp Water
1 Tbsp yeast
1 package yeast (or 2 1/4 tsp yeast)
- Let it sit for about 5 min.
Add:
1 1/2 tsp salt
1 1/2 Tbsp Olive Oil (or other oil)
2 1/2 cup flour
Let it rise for about 10 minutes
Roll it out and add pizza sauce, cheese, and desired toppings.
Sprinkle Italian seasoning if desired.
Cook at 350 for about 25 min or until preferred doneness.
Other Pizza Idea:
1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 portobello mushrooms, thinly sliced
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
Add sundried tomatos to taste.
4 ounces goat cheese, crumbled
3 tablespoons balsamic vinegar
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown
1 cup & 2 Tbsp Water
1 Tbsp yeast
1 package yeast (or 2 1/4 tsp yeast)
- Let it sit for about 5 min.
Add:
1 1/2 tsp salt
1 1/2 Tbsp Olive Oil (or other oil)
2 1/2 cup flour
Let it rise for about 10 minutes
Roll it out and add pizza sauce, cheese, and desired toppings.
Sprinkle Italian seasoning if desired.
Cook at 350 for about 25 min or until preferred doneness.
Other Pizza Idea:
1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 portobello mushrooms, thinly sliced
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
Add sundried tomatos to taste.
4 ounces goat cheese, crumbled
3 tablespoons balsamic vinegar
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown
Wednesday, April 15, 2009
Blackberry Cream Cheese Muffins With Sweet Berry Drizzle
Blackberry Cream Cheese Muffins With Sweet Berry Drizzle (adapted from Better Homes and Garden Nov. 1997)
10 oz fresh blackberries
2 Tablespoons sugar
1 stick softened butter
8 oz softened cream cheese
1 Cup sugar
1 Tablespoon orange zest
2 eggs
1 teaspoon vanilla
1 Cup all purpose flour
¾ Cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1/3 Cup heavy cream
Heaping ¼ Cup powdered sugar
1 teaspoon milk
1. Preheat oven to 350 degrees F. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
2. In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.
3. Place the flour, wheat flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half cream, then remaining flour, then remaining cream until just combined.4. Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been greased or sprayed with cooking spray. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.5. In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins and enjoy!
10 oz fresh blackberries
2 Tablespoons sugar
1 stick softened butter
8 oz softened cream cheese
1 Cup sugar
1 Tablespoon orange zest
2 eggs
1 teaspoon vanilla
1 Cup all purpose flour
¾ Cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1/3 Cup heavy cream
Heaping ¼ Cup powdered sugar
1 teaspoon milk
1. Preheat oven to 350 degrees F. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
2. In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.
3. Place the flour, wheat flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half cream, then remaining flour, then remaining cream until just combined.4. Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been greased or sprayed with cooking spray. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.5. In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins and enjoy!
Picky Palate
Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle
Lemon Poppy Seed Muffins With A Sweet Lemon Drizzle
3 cups of all-purpose flour
1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest
Glaze
2 Tbsp fresh lemon juice
1 cup confectioner's sugar (powdered sugar)
1 Adjust the oven rack to the middle-lower part of the oven.
1. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5. Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins. Best eaten fresh and warm.
Recipe- Picky Palate
3 cups of all-purpose flour
1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest
Glaze
2 Tbsp fresh lemon juice
1 cup confectioner's sugar (powdered sugar)
1 Adjust the oven rack to the middle-lower part of the oven.
1. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
5. Use a standard 12-muffin muffin pan, or Texas size muffin tin. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
Makes 12 muffins. Best eaten fresh and warm.
Recipe- Picky Palate
Mediterranean Pasta
Cooked pasta noodles
Sun-dried tomoatoes- sliced
Red onion
Marinated Artichoke Heart
Feta Cheese and/or Parm. cheese
Rosted Pine Nuts
Optional:
Olives
Cucumber
Balsamic Vinegar to taste
Olive oil to taste
Sun-dried tomoatoes- sliced
Red onion
Marinated Artichoke Heart
Feta Cheese and/or Parm. cheese
Rosted Pine Nuts
Optional:
Olives
Cucumber
Balsamic Vinegar to taste
Olive oil to taste
Lemon Ricotta Crepes
Lemon Ricotta Crêpes with Blueberries and Fresh Bananas
Serves 4
Ingredients
Crêpes
1 1/3 cups all-purpose flour
1 large pinch salt
1 3/4 cups milk
2 large eggs
10 tbsp
(1 3/4 sticks) unsalted butter, melted
plus a little more for cooking crêpes
1 (15-oz.) container ricotta cheese
1 (15-oz.) container ricotta cheese
Finely grated zest of 1 lemon
1/4 cup confectioners' sugar
1 large egg
2 tbsp unsalted butter
2 tbsp unsalted butter
2 pints blueberries
3/4 cup granulated sugar
1 tsp cornstarchjuice of
1 lemon
2 ripe bananas, quartered lengthwise into long spears
Directions
In a blender, combine flour, salt, milk and eggs. Blend on medium speed until batter is smooth. Pour in melted butter and blend for just one second. Batter should be shiny. Pour it through a fine sieve into a bowl to get of any lumps. Refrigerate 2-3 hours.
In a blender, combine flour, salt, milk and eggs. Blend on medium speed until batter is smooth. Pour in melted butter and blend for just one second. Batter should be shiny. Pour it through a fine sieve into a bowl to get of any lumps. Refrigerate 2-3 hours.
Put 8" crêpe pan or nonstick skillet over medium heat; brush lightly with melted butter. Pour 1/4 cup batter into pan and swirl so it just covers pan bottom; pour any excess back into bowl (a good crêpe should be paper thin). Cook 30-45 seconds until batter just sets and edge turns golden brown. Bang edge of pan with wooden spoon to loosen crêpe, then flip it and cook another 30 seconds to brown other side. Remove crêpe, then repeat process until all batter is used. Cover crêpes with plastic wrap to keep them from drying out
For filling, stir together ricotta, sugar, lemon zest and egg in a bowl. Cover and chill.
Preheat oven to 400°F. Put crêpe on cutting board. Spoon about 1/4 cup cheese filling along lower third of crêpe. Fold bottom edge to just cover filling, then fold 2 sides into the center. Roll crêpe over and away from you to make a package, seam side down. Continue to fill and roll all crêpes.
Melt a little butter in medium skillet over medium heat. Put half of filled crêpes into pan and cook 2 minutes on each side until crisp and golden. Brown rest of crêpes, then transfer all into a baking dish and place in oven. Bake 10 minutes to firm filling.
While crêpes are in oven, combine butter, blueberries, sugar, cornstarch and lemon juice in small saucepan to make sauce. Cook over medium-high heat until berries burst and sauce glistens, 3-5 minutes.
To serve, put 2 crêpes on each plate. Drizzle with warm sauce and garnish with 2 banana spears.
Italian & Swiss Chicken
Marinate and Cook Chicken in Fat Free Italian Dressing
Once Chicken is cooked- top with ham & swiss cheese.
Broil until cheese is melted.
- Serve with brown rice
Once Chicken is cooked- top with ham & swiss cheese.
Broil until cheese is melted.
- Serve with brown rice
Fruit Dip
1 container cream cheese
Powerdered Sugar to taste
Jam to taste
Mix and fold in Cool Whip to taste
Powerdered Sugar to taste
Jam to taste
Mix and fold in Cool Whip to taste
Thursday, February 26, 2009
Potato Rolls
1 package yeast
1 1/2 cup warm water
3/4 cup sugar
Combine the yeast, water, and sugar.
Let the yeast dissolve (bubbling).
Add:
2 eggs
3/4 cup dry potatoes
2 1/4 cup milk
1 Tbsp salt
7 cups flour (Add flour until it pulls away from the bowl)
Let it rise in the bowl for and hour to 1 1/2 hours
Then flatten and divide into 4 equal parts
With each part make it into a ball and roll it out- cut like a pizza- then roll them up.
Let the rolls rise for about 30min -1 hour before putting them into the oven.
Bake at 375 for about 12 min - depending on how soft you want them.
When the get out of the oven glaze butter over the top.
1 1/2 cup warm water
3/4 cup sugar
Combine the yeast, water, and sugar.
Let the yeast dissolve (bubbling).
Add:
2 eggs
3/4 cup dry potatoes
2 1/4 cup milk
1 Tbsp salt
7 cups flour (Add flour until it pulls away from the bowl)
Let it rise in the bowl for and hour to 1 1/2 hours
Then flatten and divide into 4 equal parts
With each part make it into a ball and roll it out- cut like a pizza- then roll them up.
Let the rolls rise for about 30min -1 hour before putting them into the oven.
Bake at 375 for about 12 min - depending on how soft you want them.
When the get out of the oven glaze butter over the top.
Saturday, January 24, 2009
Black Bean Salsa
1 can black beans (drained)
1 can kidney beans (drained)
2 cans corn (drained)
1/2 red onion
1/2 -1 green pepper
4-5 small avocado's cut
4-5 Roma tomato's cut
1 bunch of cilantro
1 package Italian seasoning
1 can kidney beans (drained)
2 cans corn (drained)
1/2 red onion
1/2 -1 green pepper
4-5 small avocado's cut
4-5 Roma tomato's cut
1 bunch of cilantro
1 package Italian seasoning
Tuesday, January 13, 2009
Baked Ziti
Cheesy Stuffed Baked Ziti
1 lb ziti pasta noodles
2 Tablespoons extra virgin olive oil
1 small bell pepper of choice, finely chopped
½ medium onion, finely chopped
1 lb ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 26oz jar Classico Pasta Sauce
1 15 oz container Ricotta Cheese
1 Cup shredded mozzarella cheese
½ Cup grated Parmesan cheese
Pinch salt, pepper
2 Cup shredded mozzarella cheese
1. Cook pasta noodles according to package directions. Drain and set aside.
2. Place olive oil in a large pot over medium heat. Saute bell pepper and onion until softened, about 5 minutes. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.
3. Place ricotta, mozzarella, parmesan, salt and pepper into a large bowl. Stir until well combined. 4. Place ½ pasta into a 9x13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
8 servings
1 lb ziti pasta noodles
2 Tablespoons extra virgin olive oil
1 small bell pepper of choice, finely chopped
½ medium onion, finely chopped
1 lb ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 26oz jar Classico Pasta Sauce
1 15 oz container Ricotta Cheese
1 Cup shredded mozzarella cheese
½ Cup grated Parmesan cheese
Pinch salt, pepper
2 Cup shredded mozzarella cheese
1. Cook pasta noodles according to package directions. Drain and set aside.
2. Place olive oil in a large pot over medium heat. Saute bell pepper and onion until softened, about 5 minutes. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.
3. Place ricotta, mozzarella, parmesan, salt and pepper into a large bowl. Stir until well combined. 4. Place ½ pasta into a 9x13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
8 servings
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