1/2 c. butter, softened
3 oz. cream cheese, softened
1 1/2 c. confectioner's sugar
1 egg
1/2 t. vanilla (or substitute other flavors if desired)
1 3/4 c. SR flour
table sugar
Preheat oven to 375. Line baking sheets with parchment paper. Cream butter and cream cheese. Slowly add confectioner's sugar. Beat until fluffy. Beat in egg and flavoring. Mix well. Chill dough at least 1 hour. Shape into 1" balls. Roll in table sugar. Place on baking sheets 1 1/2" apart. Slightly flatten before baking. Bake 8-10 minutes until edges are become slightly golden, but still look undercooked. Cool. Makes 2 dz. cookies. Store in air tight container.
Thursday, June 6, 2019
Wednesday, June 5, 2019
Peanut Brittle Cookie Sticks
2/3 c. softened butter
2/3 c. packed brown sugar
1 T. milk
1 1/3 c.SR flour
1 c. chopped salted peanuts
2/3 c. toffee bits
Line 9x13 pan with foil and extend over sides. Preheat oven to 350. Combine first 3 ingredients. Beat until creamy on medium speed. Reduce to low add flour. Beat until well mixed. Stir in chopped peanuts. Press into pan. Sprinkle with toffee bits. Bake 17 minutes or until golden brown. Cool 10 minutes. Lift out of pan using foil. Cut into 2x1 sticks. Cool completely.
2/3 c. packed brown sugar
1 T. milk
1 1/3 c.SR flour
1 c. chopped salted peanuts
2/3 c. toffee bits
Line 9x13 pan with foil and extend over sides. Preheat oven to 350. Combine first 3 ingredients. Beat until creamy on medium speed. Reduce to low add flour. Beat until well mixed. Stir in chopped peanuts. Press into pan. Sprinkle with toffee bits. Bake 17 minutes or until golden brown. Cool 10 minutes. Lift out of pan using foil. Cut into 2x1 sticks. Cool completely.
Crockpot Barbecue Chicken Pizza
1 lb. pizza dough, (homemade or store bought)
1/4 c. marinara
1/4 c. barbecue sauce
1/2 small red onion, sliced and cut into slivers or half moons
2 T. cilantro, chopped. optional
1 1/2 c. rotisserie chicken, shredded
6 oz. Italian 5-cheese blend or mozzarella, shredded
green onions
more bbq sauce
Line 6 qt oval crockpot with parchment paper, and then foil. The foil should come up the sides (you will use this to lift it from the crockpot when it's done). Spray the foil well with cooking spray. Roll out the dough to an 11x14 shape. Place in crockpot, making sure it covers the entire area. Fold over the dough 1" around the edges to create the raised outer crust. Combine the marinara and bbq sauce and spread over crust. Sprinkle on *red onions, cilantro, chicken, and cheese. Take a long sheet of paper towel and cover the top of the crockpot. It needs to fit the full length and width. Cover with lid and cook on high 2-2 1/2 hours, Crust should be puffed up and golden. Garnish with more cilantro, onions, and bbq sauce if desired.
*may use any ingredients you want
1/4 c. marinara
1/4 c. barbecue sauce
1/2 small red onion, sliced and cut into slivers or half moons
2 T. cilantro, chopped. optional
1 1/2 c. rotisserie chicken, shredded
6 oz. Italian 5-cheese blend or mozzarella, shredded
green onions
more bbq sauce
Line 6 qt oval crockpot with parchment paper, and then foil. The foil should come up the sides (you will use this to lift it from the crockpot when it's done). Spray the foil well with cooking spray. Roll out the dough to an 11x14 shape. Place in crockpot, making sure it covers the entire area. Fold over the dough 1" around the edges to create the raised outer crust. Combine the marinara and bbq sauce and spread over crust. Sprinkle on *red onions, cilantro, chicken, and cheese. Take a long sheet of paper towel and cover the top of the crockpot. It needs to fit the full length and width. Cover with lid and cook on high 2-2 1/2 hours, Crust should be puffed up and golden. Garnish with more cilantro, onions, and bbq sauce if desired.
*may use any ingredients you want
Rhubarb Compote with Yogurt
2 c, finely chopped rhubarb
1/3 c. water
1/4 c. sugar
3 c. plain Greek yogurt
2 T. honey
3/4 c. sliced almonds
1/8 t. cinnamon, optional
Place rhubarb, water and sugar in 6 qt electric pressure cooker. Lock lid. Close valve. Set to high 3 minutes. Let pressure release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a bowl. Refrigerate until cold. Whisk yogurt and honey until blended. Spoon into dishes. Top with compote. Garnish with almonds.
*If you don't have a pressure cooker, you can place the sugar, water, rhubarb, and cinnamon in a saucepan over medium heat and cook until rhubarb is tender and sugar is dissolved. Continue with the rest of the recipe.
1/3 c. water
1/4 c. sugar
3 c. plain Greek yogurt
2 T. honey
3/4 c. sliced almonds
1/8 t. cinnamon, optional
Place rhubarb, water and sugar in 6 qt electric pressure cooker. Lock lid. Close valve. Set to high 3 minutes. Let pressure release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a bowl. Refrigerate until cold. Whisk yogurt and honey until blended. Spoon into dishes. Top with compote. Garnish with almonds.
*If you don't have a pressure cooker, you can place the sugar, water, rhubarb, and cinnamon in a saucepan over medium heat and cook until rhubarb is tender and sugar is dissolved. Continue with the rest of the recipe.
Tuesday, June 4, 2019
Ginger Cookies
3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. SR flour
2 t. ground ginger
3/4 t. cinnamon
1/2 t. ground cloves
additional sugar for rolling
Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, ginger, cinnamon, & cloves. Add to creamed mixture and mix well. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on baking sheets. Bake at 350 for 10-12 minutes, until puffy and browned. Cool.
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. SR flour
2 t. ground ginger
3/4 t. cinnamon
1/2 t. ground cloves
additional sugar for rolling
Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, ginger, cinnamon, & cloves. Add to creamed mixture and mix well. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on baking sheets. Bake at 350 for 10-12 minutes, until puffy and browned. Cool.
Crockpot Irish Soda Bread
2.5 c. bread flour
2 T sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 T. butter, unsalted
1 c. buttermilk
Combine all dry ingredients and stir well. Use a pastry cutter, or a fork, to blend butter in to the dough. Add 1/2 the buttermilk and mix into dough by hand. Add remaining buttermilk and knead the dough for 2 minutes (longer if it's lumpy) Set the dough into a small 3 qt. crockpot and cook on high for 2 hours. Serve with Irish butter, stew, or soup.
2 T sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 T. butter, unsalted
1 c. buttermilk
Combine all dry ingredients and stir well. Use a pastry cutter, or a fork, to blend butter in to the dough. Add 1/2 the buttermilk and mix into dough by hand. Add remaining buttermilk and knead the dough for 2 minutes (longer if it's lumpy) Set the dough into a small 3 qt. crockpot and cook on high for 2 hours. Serve with Irish butter, stew, or soup.
Shrimp Fettuccini
3/4 lb. fettuccini pasta, uncooked
1 lb. shrimp
1 T. oil
1 small onion, diced
2 T. butter
1 garlic clove, minced
1/3 c. cooking wine
2 c. heavy whipping cream
1/3 c. parmesan
salt & pepper
1 T. red pepper flakes, optional
1/4 t. paprika
Cook pasta as directed. Do not rinse, but drain well. Set aside. In a small bowl. add shrimp and mixture of paprika, pepper, and salt. Place oil in large skillet and cook shrimp for 1 minute on each side. remove shrimp Add onion, butter, garlic. Cook 2 minutes, Add wine. Cook 3 minutes. Add whipping cream and let it come to a boil, Add parmesan. Stir until dissolved, Add shrimp and pasta back to skillet and cook another 3 minutes. Season to taste. Garnish with parsley, basil, paprika, and red pepper flakes if you like it spicy.
1 lb. shrimp
1 T. oil
1 small onion, diced
2 T. butter
1 garlic clove, minced
1/3 c. cooking wine
2 c. heavy whipping cream
1/3 c. parmesan
salt & pepper
1 T. red pepper flakes, optional
1/4 t. paprika
Cook pasta as directed. Do not rinse, but drain well. Set aside. In a small bowl. add shrimp and mixture of paprika, pepper, and salt. Place oil in large skillet and cook shrimp for 1 minute on each side. remove shrimp Add onion, butter, garlic. Cook 2 minutes, Add wine. Cook 3 minutes. Add whipping cream and let it come to a boil, Add parmesan. Stir until dissolved, Add shrimp and pasta back to skillet and cook another 3 minutes. Season to taste. Garnish with parsley, basil, paprika, and red pepper flakes if you like it spicy.
Saturday, June 1, 2019
Rich Chocolate Brownies
1 c. sugar
2 eggs
1/2 t. vanilla
1/2 c. butter, melted
1/2 c. SR flour
1/3 c. cocoa
Frosting
3 T. cocoa
3 T. butter, melted
2 T. warm water
1 t. instant coffee granules, optional
1 1/2 c. confectioners sugar
Preheat oven to 350. Beat sugar, eggs, and vanilla. Beat in butter. Combine flour and cocoa. Gradually add to batter and mix well. Pour into sprayed 8" pan. Bake for 25-30 minutes, or until toothpick comes out clean. Combine cocoa and butter for frosting. Combine water and coffee (omit water if not using coffee). Add to cocoa mixture. Stir in sugar until smooth. Frost brownies.
2 eggs
1/2 t. vanilla
1/2 c. butter, melted
1/2 c. SR flour
1/3 c. cocoa
Frosting
3 T. cocoa
3 T. butter, melted
2 T. warm water
1 t. instant coffee granules, optional
1 1/2 c. confectioners sugar
Preheat oven to 350. Beat sugar, eggs, and vanilla. Beat in butter. Combine flour and cocoa. Gradually add to batter and mix well. Pour into sprayed 8" pan. Bake for 25-30 minutes, or until toothpick comes out clean. Combine cocoa and butter for frosting. Combine water and coffee (omit water if not using coffee). Add to cocoa mixture. Stir in sugar until smooth. Frost brownies.
Conversion Chart for Herbs
As a general rule 1 T. fresh is equal to 1 t. dried/ground. Fresh herbs contain up to 80% water and dried herbs are 3-4x more potent than fresh.
HERB FRESH DRIED/GROUND
Basil 2 t. 1 t. dried
Bayleaf 1 leaf 2 leaves, dried
Cilantro 3 t. 1 t. dried
Cinnamon 1 stick 1/2 t. ground
Cumin 4.5 T. seed 4 T. ground
Dill 3 t. 1 t. dried
Garlic (large) 1 clove (1.5 t. minced) 1/2 t. powder
Garlic (small) 1 clove (1/2 t. minced) 1/8 t. powder
Ginger 1 T. grated 3/4 t. dried
Onion 1 medium onion 1 t. powder
Oregano 1 T. 1 t. dried
Parsley 2 t. 1 t. dried
Rosemary 1 T. 1 t. dried
Sage 7 leaves 1 t. dried
Thyme 1 T. 3/4 t. ground
HERB FRESH DRIED/GROUND
Basil 2 t. 1 t. dried
Bayleaf 1 leaf 2 leaves, dried
Cilantro 3 t. 1 t. dried
Cinnamon 1 stick 1/2 t. ground
Cumin 4.5 T. seed 4 T. ground
Dill 3 t. 1 t. dried
Garlic (large) 1 clove (1.5 t. minced) 1/2 t. powder
Garlic (small) 1 clove (1/2 t. minced) 1/8 t. powder
Ginger 1 T. grated 3/4 t. dried
Onion 1 medium onion 1 t. powder
Oregano 1 T. 1 t. dried
Parsley 2 t. 1 t. dried
Rosemary 1 T. 1 t. dried
Sage 7 leaves 1 t. dried
Thyme 1 T. 3/4 t. ground
Cheese Pie
2 eggs
1 c. milk
1 c. flour (plain)
3/4 c. shredded mozzarella cheese
3/4 c. sharp cheddar cheese, shredded
1 t. salt
1/2 t. pepper
Heat oven to 400. Spray 9" pie pan and set aside. Add eggs to bowl and beat with a whisk. Add milk & flour. Whisk until well combined. Stir in all of cheese, salt, and pepper. Pour into pan. *Bake 20-30 minutes until golden brown. Let cool 5 minutes before slicing. Enjoy!
*May also cook in skillet on medium heat. Place cover on top and cook 3-4 minutes each side.
1 c. milk
1 c. flour (plain)
3/4 c. shredded mozzarella cheese
3/4 c. sharp cheddar cheese, shredded
1 t. salt
1/2 t. pepper
Heat oven to 400. Spray 9" pie pan and set aside. Add eggs to bowl and beat with a whisk. Add milk & flour. Whisk until well combined. Stir in all of cheese, salt, and pepper. Pour into pan. *Bake 20-30 minutes until golden brown. Let cool 5 minutes before slicing. Enjoy!
*May also cook in skillet on medium heat. Place cover on top and cook 3-4 minutes each side.
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