I got this recipe from a friend of my wife's by the name of Annie Walden. These are probably the best Choclate Chip cookies I have ever had. This recipe makes 24 cookies with my cookie scoop, which is a little larger than a teaspoon.
Ingredients
1 cup flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla
1 cup chocolate chips
Directions
1. Mix dry ingredients (flour, oats,soda, powder and salt). Set aside.
2. Mix softened butter, sugars, peanut butter on medium speed.
3. Add egg and vanilla to butter mixture.
4. Combine dry ingredients with butter mixture.
5. Add chocolate chips. Drop by teaspoon onto ungresaed cookie sheet.
6. Bake at 375 degrees for 10-12 minutes
Sunday, October 24, 2010
Mexican Beef Skillet
I made this the other night for dinner. We liked better as a left over, but either fresh or left over it is good.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Ingredients
1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)
Preparation
1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.
2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.
3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.
4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.
Friday, October 8, 2010
Pigs In A Blanket (Cresent Dogs)
We were at my mom and dads house a short time ago and my mom made a pig in the blanket for my grandson. This brought back memories of when I was small and mom would make a bunch of these and we would go to the drive in movie as a family. We would also take along popcorn and as my dad called it swamp water. Swamp water was a mix of purple and green kool aid and lemonade. It made for great times.
The recipe come from the Pillsbury site.
Ingredients
The recipe come from the Pillsbury site.
Ingredients
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) cresent rolls
Directions
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
1 Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 Bake at 375°F. for 12 to 15 minutes or until golden brown.
Sunday, August 22, 2010
Lemon Meringue Pie
Ingredients
1 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar
Directions
Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust.
Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.
Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.
Lion's Den Dip
This recipe comes from a restaruant that was located in out town. It closed down about a year ago and was a sad day. It was done in an old english theme. When you ordered you got the whole meal. From appetizer to dessert. They served this dip with carrots, celery, radishes and zucchini.
Ingedients
8 Tablespoons chopped spinach
4 Tablespoons frozen chives
1/2 cup sour cream
1/2 cup mayonnaise
salt, pepper and accent to taste
Directions
Mix well in a blender or by hand. Refrigerate 24 hours before serving.
Ingedients
8 Tablespoons chopped spinach
4 Tablespoons frozen chives
1/2 cup sour cream
1/2 cup mayonnaise
salt, pepper and accent to taste
Directions
Mix well in a blender or by hand. Refrigerate 24 hours before serving.
Cherry Chocolate Ice Cream
I got this recipe from my dad. I am not sure where it came from, but it is good.
Ingredients
3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 10 oz. jar maraschino cherries, drained and chopped
3 1.05 oz. bars milk chocolate, chopped
1 Tablespoon vanilla
Directions
In large bowl combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. Makes about 3 quarts.
Ingredients
3 eggs, slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate-flavored syrup
1 10 oz. jar maraschino cherries, drained and chopped
3 1.05 oz. bars milk chocolate, chopped
1 Tablespoon vanilla
Directions
In large bowl combine the eggs, milk, whipping cream, sugar, chocolate-flavored syrup, cherries, chopped chocolate bars, and vanilla. Pour mixture into ice cream freezer can. Fit can into freezer. Adjust dasher; cover. Prepare ice cream according to ice cream freezer manufacturer's directions. Makes about 3 quarts.
Saturday, August 14, 2010
Healthy Tex Mex Pizza
I got this recipe from the Sept. 2009 Ladies Home Journal Magazine. I added chicken and olives to the ones I made. Vickie said this is a keeper, but put less filling on each tortilla so she could have more tortillas.
Ingredients
4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro
Directions
Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.
Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.
Ingredients
4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro
Directions
Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.
Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.
Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.
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