INGREDIENTS:
1 cup butter, melted
1 cup white sugar
1 1/4 cup brown sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips (I like Ghiradelli or Guittard)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish (best size for the moist brownies). Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. (If you don't like "bursts of chocolate" in your brownies, you can melt the chips and then mix the chocolate into the batter for a more evenly distributed taste . . . either way is delicious!) Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
From: Amanda Wilkinson
Sunday, January 25, 2009
Wednesday, January 21, 2009
Orzo Salad
All I can say is "Wow!"
1/2 lb box Orzo pasta, cooked (10 min.) & rinsed
1/4 C red onion, finely chopped
1 (3.5oz) bag sliced dry sun dried tomatoes (or 7oz jar sun dried tomatoes in oil, drained), chopped
2 T capers, rinsed, drained & chopped
6 oz. feta cheese, crumbled (one container)
1/2 bag fresh baby spinach, stems removed, chopped small (6oz total)
4 T pine nuts, toasted lightly
Dressing:
1/2 tsp crushed garlic in jar (or 1 clove)
1/2 tsp salt
1/4 tsp black pepper
1/4 C olive oil
2 limes juiced
You can use a food processor to chop onion, sun dried tomatoes & capers, then add baby spinach. Mix all of the above, then add dressing. Chill.
From: Ann Santini
1/2 lb box Orzo pasta, cooked (10 min.) & rinsed
1/4 C red onion, finely chopped
1 (3.5oz) bag sliced dry sun dried tomatoes (or 7oz jar sun dried tomatoes in oil, drained), chopped
2 T capers, rinsed, drained & chopped
6 oz. feta cheese, crumbled (one container)
1/2 bag fresh baby spinach, stems removed, chopped small (6oz total)
4 T pine nuts, toasted lightly
Dressing:
1/2 tsp crushed garlic in jar (or 1 clove)
1/2 tsp salt
1/4 tsp black pepper
1/4 C olive oil
2 limes juiced
You can use a food processor to chop onion, sun dried tomatoes & capers, then add baby spinach. Mix all of the above, then add dressing. Chill.
From: Ann Santini
Thursday, January 15, 2009
Egg Rolls
Green cabbage (chopped small), carrots (chopped samll), sprouts and your favorite stir fry sauce. Stir fry in a pan, scoop about 1/4 cup into egg roll wrapper, fold like a diaper, fry in HOT oil on all sides.
From: Jessica Whilhelm
From: Jessica Whilhelm
Saturday, January 10, 2009
Chocolate Shake
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil (I used vegetable oil)
plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
From: http://www.hillbillyhousewife.com/index1.htm
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil (I used vegetable oil)
plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings.
From: http://www.hillbillyhousewife.com/index1.htm
Sunday, January 4, 2009
Crock pot Apple Crisp
1 cup flour, whole wheat or all purpose
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
3/4 cup rolled oats (not instant)
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
8 medium sized Granny Smith apples, cored and sliced apples
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350F. Remove the crock pot bowl (the porcelain insert) from your crock pot and spread the apples evenly along the bottom. Set aside.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Set aside.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 8 to 10 minutes. Pour evenly over apples. Cover apples with crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden. Let it cool, uncovered on the counter or place the crock pot bowl back into the crock pot housing. When its completely cool, cover.
About an hour or so before you're ready to serve, turn the crock pot on its lowest setting until you see condensation form on the lid - about 1/2 an hour - and turn it off (or use the "hold warm" setting if you have one). Every crock pot is different but mine gets hot even on the lowest setting. The idea is to use the crock pot to reheat the apple crisp, not cook it, so be sure to keep an eye on it as it will burn. Serve with fresh whipped cream, vanilla ice cream, or plain.
From: Dozen Flours
Saturday, January 3, 2009
Italian Christmas Cookies
1 cup butter, softened
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
From: Taste of Home
2 cups sugar
3 eggs
1 carton (15 ounces) ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
FROSTING:
1/4 cup butter, softened
3 to 4 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Colored sprinkles
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. Yield: 8-1/2 dozen.
From: Taste of Home
Butter Cream Popcorn
2 c butter
1 1/2 c sugar
1/2 c corn syrup
Boil all ingredients for 60 seconds. Mix into 3 bags of microwave popcorn.
From: Cynthia Moffitt
1 1/2 c sugar
1/2 c corn syrup
Boil all ingredients for 60 seconds. Mix into 3 bags of microwave popcorn.
From: Cynthia Moffitt
Subscribe to:
Comments (Atom)
