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Wednesday, July 18, 2012
Monday, July 16, 2012
Peanut Butter Cookies
Peanut Butter Cookies
1 1/2 cups All-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup firmly packed brown sugar
1/2 tsp vanilla
1 large egg
1/2 cup plus 2 tablespoons creamy or chunky peanut butter
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Sift together the flour, baking soda, and salt into a bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until smooth and uniform.
4. Drop by scoopfuls onto parchment paper, criss cross with a fork or use a meat mallet. Bake for 10-12 minutes or until turning a light brown. Cool on cookie sheet for a few minutes before removing to a wire rack to cool.
1 1/2 cups All-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup firmly packed brown sugar
1/2 tsp vanilla
1 large egg
1/2 cup plus 2 tablespoons creamy or chunky peanut butter
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Sift together the flour, baking soda, and salt into a bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until smooth and uniform.
Monday, February 13, 2012
Sloppy Joes
I was hungry for sloppy joes and needed a new recipe, my old one was just.. eh.. so I checked out The Pioneer Woman's site and found this recipe. It does call for butter but you could leave that out and probably never notice the difference.
Pretty darn good!! Will definitely be making them again.
Pretty darn good!! Will definitely be making them again.
Sunday, January 29, 2012
I tried this recipe for dinner tonight. It was ok, in it's defense I didn't have any soy sauce so it was lacking that. Also, I think I cooked it to long and it was dry. Pork is easy to overcook even in a crockpot. The flavor was pretty good tho..
Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
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 thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
Recipe adapted from Everyday Tastes
Slow Cooker Parmesan Honey Pork Roast Recipe
Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
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 thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
Recipe adapted from Everyday Tastes
Wednesday, January 18, 2012
Applesauce Muffins with Cinnamon Streusel Topping
My son made these tonight and they are delicious!!
Applesauce Muffins with Cinnamon Streusel Topping
- YIELD: Makes 1 dozen
- HANDS-ON:15 Minutes
- TOTAL:48 Minutes
- COURSE: Breads, Breakfast/Brunch, Snacks
Ingredients
- 4 cups all-purpose baking mix
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 2/3 cup chunky applesauce
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- Cinnamon Streusel Topping
Preparation
1. Preheat oven to 400°. Whisk together baking mix, sugar, and cinnamon in a large bowl; make a well in center of mixture.
2. Whisk together applesauce and next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle Cinnamon Streusel Topping over batter.
3. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
2. Whisk together applesauce and next 3 ingredients in a small bowl; add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle Cinnamon Streusel Topping over batter.
3. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
Southern Living JANUARY 2012
Tuesday, November 29, 2011
Tuesday, June 14, 2011
Layered Taco Salad
Layered Taco Salad
Gourmet | August 2003
Active time: 45 min Start to finish: 45 min
Yield: Makes 6 servings
Ingredients
For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips
Preparation
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
Gourmet | August 2003
Active time: 45 min Start to finish: 45 min
Yield: Makes 6 servings
Ingredients
For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips
Preparation
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.
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