Preheat oven to 375 deg. In a medium bowl, whisk together
1 3/4 cup flour
3/4 cup cocoa powder*
1/2 tsp baking soda
1/2 tsp salt
set aside
In separate bowl cream together 1/2 cup butter and 1 cup sugar with electric mixer until light and fluffy. Then add
1 large egg
1/2 cup milk
1tsp vanilla
beat until well combined. Add reserved flour mixture mix on low until well combined
Using a tablespoon drop dough onto baking sheets. Bake until cookies begin to spread and become firm (10-12 minutes)
Remove baking sheet from oven and place cut large marshmallow** in center of cookie pressing down slightly. Return to oven for 2 more min (until marshmallow starts to melt)Transfer cookies to rack to cool completely before frosting.
Spread chocolate frosting over the marshmallow. YUMM!
* I didn't have cocoa powder so I melted some semi sweet baking chocolate instead worked great!!!
**Next time we make these we want to try putting a caramel in under the marshmallow or instead of
Sunday, January 24, 2010
Wednesday, November 25, 2009
Pie crust~ Jessica Steed
Double crust pie
2 cups flour
15 TBSP Butter
pinch of salt
Use COLD butter cut into flour till pea sized pieces
add water 1 TBSP at a time (Use ice cold water)
Either roll out right away and bake or if you are getting filling ready flatten out a little and refrigerate till ready to roll out and put in pan. (keep the dough, butter, and water cold!
2 cups flour
15 TBSP Butter
pinch of salt
Use COLD butter cut into flour till pea sized pieces
add water 1 TBSP at a time (Use ice cold water)
Either roll out right away and bake or if you are getting filling ready flatten out a little and refrigerate till ready to roll out and put in pan. (keep the dough, butter, and water cold!
Carmel Chocolate Pie~ Jessica Steed
Start with a chocolate crumb crust (buy one or make one with oreos or other chocolate cookies)
1/2 cup pecans sprinkled on the crust
Melt 3/4 cup carmels and 1/4 cup evaporated milk pour over pecans
melt
1 1/2 cup semi sweet chocolate chips
1 cup heavy whipping cream
3 TBSP butter
pour over carmel and top with either whipped cream or a few more pecans YUMMM!
1/2 cup pecans sprinkled on the crust
Melt 3/4 cup carmels and 1/4 cup evaporated milk pour over pecans
melt
1 1/2 cup semi sweet chocolate chips
1 cup heavy whipping cream
3 TBSP butter
pour over carmel and top with either whipped cream or a few more pecans YUMMM!
Friday, September 18, 2009
Special Occasion Stuffed Crown Pork Roast
7 pounds crown pork roast
2 cups chopped cranberries
1/2 cup white sugar
1/2 cup butter
2 onions chopped
2 cups chopped celery
2 tsp salt
1/4 tsp pepper
8 cups white bread cubes
2 apples peeled cored and chopped
1/2 cup apple juice
1 egg
1 tsp poultry seasoning
Directions: Preheat oven to 375 deg
Season pork roast with salt and pepper to taste then place on rack in an open roasting pan, rib ends down.
Mean while in a medium bowl combine cranberries and sugar and mix well: Set aside. melt butter in large skillet over med heat. Add onions and celery and saute until tender. (about 10 minutes). Add cranberry mixture, 2 tsp salt 1/4 tsp pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well
After the two hours remove roast from oven Turn rib ends up and fill cavity with cranberry/ apple stuffing.
Return stuffed roast to oven and continue roasting at 375 deg for about 1 1/2 hours.
To serve: place roast on warm platter and let stand for 15 minutes for easier carving.
2 cups chopped cranberries
1/2 cup white sugar
1/2 cup butter
2 onions chopped
2 cups chopped celery
2 tsp salt
1/4 tsp pepper
8 cups white bread cubes
2 apples peeled cored and chopped
1/2 cup apple juice
1 egg
1 tsp poultry seasoning
Directions: Preheat oven to 375 deg
Season pork roast with salt and pepper to taste then place on rack in an open roasting pan, rib ends down.
Mean while in a medium bowl combine cranberries and sugar and mix well: Set aside. melt butter in large skillet over med heat. Add onions and celery and saute until tender. (about 10 minutes). Add cranberry mixture, 2 tsp salt 1/4 tsp pepper, bread cubes, apples, apple juice, egg and poultry seasoning. Toss well
After the two hours remove roast from oven Turn rib ends up and fill cavity with cranberry/ apple stuffing.
Return stuffed roast to oven and continue roasting at 375 deg for about 1 1/2 hours.
To serve: place roast on warm platter and let stand for 15 minutes for easier carving.
Southwestern Chimichangas~ Allison Bevans
2 chicken breast shredded (or canned chicken)
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice
1 can black beans
1 can corn (or frozen)
2 cups shredded cheese (cheddar, pepper jack or Monterrey)
1 cup fresh spinach chopped (or frozen)
1 green or red bell pepper chopped
1/4 cup chopped cilantro
4 TBSP chili powder
2 TBSP cumin
1 TBSP lime juice
1 tsp salt
Tortillas
For faster prep time put everything but the chicken beans corn and cheese in the food processor. Add chicken, beans, corn, and cheers. Mix well and roll into flour tortillas. Shallow fry them till brown on both sides (use a toothpick to hold them together if needed) You can also broil them in the oven till crisp.
Dipping sauce:
Avocado- Ranch Sauce
1 avocado
1 cup ranch
2 tsp lime juice
Chocolate Caramel Candy (snickers in a pan!) ~ All recipe's.com
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla
1 1/2 cup chopped salted peanuts
1)14 oz package caramels
1/4 cup heavy whipping cream
1 cup milk Chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13x9 pan
To make base combine: 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly over low heat until melted and smooth. Spread into the bottom of the prepared pan and refrigerate until set.
To make filling: In a heavy sauce pan melt the butter over med- high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To make caramel layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until set.
To make the Frosting layer: In another sauce pan combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour cut into 1 inch squares, store in refrigerator
Chicken Parmesana~ Denise Gatherum
Italian Bread crumbs
Parmesan cheese powder
garlic powder
seasoning salt
Dip chicken in coating and brown in pan on both sides in butter. Once browned place in oven and cook until chicken is done. Add spaghetti sauce and cook until hot. serve over noodles.
Parmesan cheese powder
garlic powder
seasoning salt
Dip chicken in coating and brown in pan on both sides in butter. Once browned place in oven and cook until chicken is done. Add spaghetti sauce and cook until hot. serve over noodles.
Subscribe to:
Posts (Atom)
