By Kim Moore
1 cup white sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2tsp salt
3 cups flour
chocolate chips
Cream butter and sugars. Beat egg one at a time until fluffy. Add vanilla and eggs. Mix in flour, soda, salt then stir in chocolate chips. Bake at 350 for 10-14 mins. Do not over bake, take out a little early when the top cracks. Delicious ENJOY!!
Monday, May 3, 2010
Moms German Pancakes
1/4 cup butter (melt in pan)
Blend:
1 1/2 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 tsp salt
Preheat oven to 400. Melt butter in dish, turn up oven to 450. pour rest of batter into dish. Cook for 20min, then lower oven to 350 and tin up foil on the top for 8 min more of baking. Top with syrup and powdered sugar or strawberries and whip cream with brown sugar.
Blend:
1 1/2 cup milk
3/4 cup flour
1/3 cup sugar
3 eggs
1/4 tsp salt
Preheat oven to 400. Melt butter in dish, turn up oven to 450. pour rest of batter into dish. Cook for 20min, then lower oven to 350 and tin up foil on the top for 8 min more of baking. Top with syrup and powdered sugar or strawberries and whip cream with brown sugar.
Red Wine Vinegar Salad
1/4c Red onion
1 c sugar
2 tsp dry mustard
1 1/2 tsp salt
1/2 c red wine vinegar
Blend the above ingredients then add 1 cup of canola oil
Add
Red, green, romaine lettuce
bacon
mozzarella cheese
1 c sugar
2 tsp dry mustard
1 1/2 tsp salt
1/2 c red wine vinegar
Blend the above ingredients then add 1 cup of canola oil
Add
Red, green, romaine lettuce
bacon
mozzarella cheese
Tuesday, April 27, 2010
Pesto Ravioli with Chicken
Pesto Ravioli with Chicken
2 tsp. olive oil
1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese
In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.
2 tsp. olive oil
1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth
1 package of cheese ravioli
3 small zucchini's, cut into thin slices
1 large red bell pepper, thinly sliced and de-seeded
1/4 cup basil pesto
fresh Parmesan cheese
In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)
Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.
Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.
Saturday, April 17, 2010
Spinach Artichoke Tortellini Bake
Spinach Artichoke Tortellini Bake
from the Rachael Ray Show
Serves 6
2 pounds fresh or frozen ricotta-filled tortellini
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan
1/2 cup mozzarella cheese
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
from the Rachael Ray Show
Serves 6
2 pounds fresh or frozen ricotta-filled tortellini
salt
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups milk
a few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 13.75 oz can artichoke hearts, or 1 10-ounce box frozen quartered artichoke hearts, defrosted
ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmesan
1/2 cup mozzarella cheese
Preheat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.
Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
Grandma Yvonne’s Soft Gingersnap Cookies
Grandma Yvonne’s Soft Gingersnap Cookies
Amber Herzog
1 ½ Salad Oil
1 cup granulated sugar
1 cup brown sugar
½ cup molasses
2 eggs
Cream together all the above.
4 cups flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
4 tsp. baking soda
Sift together dry ingredients and add to the moist ingredients. Roll dough into balls. Roll balls into sugar. Bake at 375 degrees for 6 minutes. They may not look done at 6 minutes, but they are.
Amber Herzog
1 ½ Salad Oil
1 cup granulated sugar
1 cup brown sugar
½ cup molasses
2 eggs
Cream together all the above.
4 cups flour
1 tsp. ground cloves
1 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt
4 tsp. baking soda
Sift together dry ingredients and add to the moist ingredients. Roll dough into balls. Roll balls into sugar. Bake at 375 degrees for 6 minutes. They may not look done at 6 minutes, but they are.
Cranberry Coffee Cake
Cranberry Coffee Cake
Lindsay Moore
This coffee cake is one of my absolute favorite
things! Perfect for Christmas morning, or anytime. (From my mother's
kitchen, of course!)
1 t baking powder
1 t baking soda
2 c flour
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c sour cream
1 t almond extract
17 oz. can whole cranberry sauce
half to one c chopped nuts (to taste)
Preheat oven to 350 degrees. Grease and flour a tube pan.
Combine dry ingredients and set aside. Cream butter and sugar, then
add eggs and mix well. To creamed mixture, add dry ingredients
alternately with sour cream. Add almond flavoring.
Using about 1/3 of the batter, spread a layer in the pan, then layer
half the cranberry sauce, then the next 1/3 of batter, then the
remaining 1/2 of the cranberry sauce, then the final 1/3 of the
batter. Evenly sprinkle chopped nuts.
Bake in 350 degree oven for 55-60 minutes. Cool 5 minutes then frost
with glaze of 3/4 c powdered sugar, 2 T warm water and 1/2 t almond
extract. (Glaze will run down inside the pan.) Cool completely before
carefully removing from the pan.
It always looks impressive, and tastes even better. ENJOY!
Lindsay Moore
This coffee cake is one of my absolute favorite
things! Perfect for Christmas morning, or anytime. (From my mother's
kitchen, of course!)
1 t baking powder
1 t baking soda
2 c flour
1/2 t salt
1/2 c butter
1 c sugar
2 eggs
1 c sour cream
1 t almond extract
17 oz. can whole cranberry sauce
half to one c chopped nuts (to taste)
Preheat oven to 350 degrees. Grease and flour a tube pan.
Combine dry ingredients and set aside. Cream butter and sugar, then
add eggs and mix well. To creamed mixture, add dry ingredients
alternately with sour cream. Add almond flavoring.
Using about 1/3 of the batter, spread a layer in the pan, then layer
half the cranberry sauce, then the next 1/3 of batter, then the
remaining 1/2 of the cranberry sauce, then the final 1/3 of the
batter. Evenly sprinkle chopped nuts.
Bake in 350 degree oven for 55-60 minutes. Cool 5 minutes then frost
with glaze of 3/4 c powdered sugar, 2 T warm water and 1/2 t almond
extract. (Glaze will run down inside the pan.) Cool completely before
carefully removing from the pan.
It always looks impressive, and tastes even better. ENJOY!
Friday, April 9, 2010
Parmesan Pork Roast
Parmesan Pork Roast
1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water
In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.
1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water
In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.
Ravoioli with Sun-dried Tomato Cream Sauce
Ravioli with Sun-dried Tomato Cream Sauce
This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.
Read more...
This one also came from a ward cookbook. I altered it a bit (the changes have an * by them)
2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. dry packed sun-dried tomatoes (I used from the jar with oil and they were fine)
1 c. whipping cream or 1/2 & 1/2 (*I used 2 c.)
*I also used 2 tsp. cornstarch (not in the original recipe)
8-12 oz. fresh or frozen ravioli, agnolotti or tortellini (I used 4 cheese ravioli- there wasn't a meat brand available- next time I will try the meat kind; but this was still super good)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream/half & half and bring to boil, stirring. Simmer over medium heat until sauce is thick enough (about 5 mins). ***At this point, it wasn't thick enough for me- I added another 1 c. of cream and about 2 tsp. of cornstarch to thicken it up. It was a better, thicker consistency. I stirred it until it was how I wanted it.
Cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix sauce with ravioli. And you're ready to go.
Read more...
Marie Humble French Apple Pie
Marie Humble's French Apple Pie
Crust: (for 9" pie)
1 1/2 c flour
1 1/2 t sugar
1 t salt
2 T cold milk
1/2 c oil
Mix the above with your hands and it will quickly form a dough. Pat it
into your pie pan, just trying to make it generally even.
Filling:
several granny smith apples, with each quarter sliced into 4. (The
number of apples depends on the size. I just keep going until I think
I have enough, then usually pour them into the pie dish just to be
sure. You want a nice, high mound because it will cook down.)
1 c sugar
3 T flour
2 t cinnamon
1/4 t nutmeg
squeeze of lemon juice
pinch of salt
Mix the above until the apples are thoroughly coated, then pour into
your crust.
Streusel Topping:
Combine 1/2 c flour, 1/2 sugar, 1/2 c COLD butter until crumbly.
Sprinkle evenly over apples.
Place inside a brown paper grocery bag, then fold the opening of the
bag closed. Place in 350 degree oven for about 1 hr 45 min. Beginning
checking at 1 hr 30 min; if the streusel is golden and the pie is
bubbling it's done.
Serve with whipped cream or ice cream. Enjoy!
Crust: (for 9" pie)
1 1/2 c flour
1 1/2 t sugar
1 t salt
2 T cold milk
1/2 c oil
Mix the above with your hands and it will quickly form a dough. Pat it
into your pie pan, just trying to make it generally even.
Filling:
several granny smith apples, with each quarter sliced into 4. (The
number of apples depends on the size. I just keep going until I think
I have enough, then usually pour them into the pie dish just to be
sure. You want a nice, high mound because it will cook down.)
1 c sugar
3 T flour
2 t cinnamon
1/4 t nutmeg
squeeze of lemon juice
pinch of salt
Mix the above until the apples are thoroughly coated, then pour into
your crust.
Streusel Topping:
Combine 1/2 c flour, 1/2 sugar, 1/2 c COLD butter until crumbly.
Sprinkle evenly over apples.
Place inside a brown paper grocery bag, then fold the opening of the
bag closed. Place in 350 degree oven for about 1 hr 45 min. Beginning
checking at 1 hr 30 min; if the streusel is golden and the pie is
bubbling it's done.
Serve with whipped cream or ice cream. Enjoy!
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