Wednesday, February 2, 2011
Tuesday, February 1, 2011
Mexican Cornbread
Jiffy cornbread mix ( or any you prefer just follow instructions on box )
1 cup mexican blend cheese
1 can of Rotel
half a package of taco seasoning
Mix cornbread according to directions, add in cheese and rotel and seasoning and bake. I bake mine in muffin tins :)
You can add anything you want. I often do just a can of green chilis. You can also do mozerlla cheese and scallions. All kinds of things. It's your blank slate so add what you would like ;)
1 cup mexican blend cheese
1 can of Rotel
half a package of taco seasoning
Mix cornbread according to directions, add in cheese and rotel and seasoning and bake. I bake mine in muffin tins :)
You can add anything you want. I often do just a can of green chilis. You can also do mozerlla cheese and scallions. All kinds of things. It's your blank slate so add what you would like ;)
Beef Fajita Stew
I was bored with the usual stew so I decided to change it up. Family loved it!
Beef Fajita Stew
1 lb ground sirloin, stew meat or even flank steak whichever you prefer
1 small onion
1 small green bell pepper
1/2 cup your favorite salsa
1 can or bag of mixed veg tables, don't drain
1 small can tomato sauce
1 cup water
1 package fajita seasoning
worchershire sauce (two turns of the pan)
Brown beef with onion and bell pepper, add worchershire sauce and fajita seasoning and stir. Add remaining ingredients and simmer for 15 to 20 minutes.
Serve with Mexican cornbread :)
Great topped with sour cream, scallions and Monterrey jack cheese.
Beef Fajita Stew
1 lb ground sirloin, stew meat or even flank steak whichever you prefer
1 small onion
1 small green bell pepper
1/2 cup your favorite salsa
1 can or bag of mixed veg tables, don't drain
1 small can tomato sauce
1 cup water
1 package fajita seasoning
worchershire sauce (two turns of the pan)
Brown beef with onion and bell pepper, add worchershire sauce and fajita seasoning and stir. Add remaining ingredients and simmer for 15 to 20 minutes.
Serve with Mexican cornbread :)
Great topped with sour cream, scallions and Monterrey jack cheese.
HoneyBun Cake
TO DIE FOR!!!!!!!!!
HoneyBun Cake
•1 box (18.25 Oz. Box) Yellow Cake Mix
•4 whole Eggs
•1 cup Sour Cream
•¾ cups Vegetable Oil
•1 cup Light Brown Sugar
•2 teaspoons Cinnamon
•2 cups Powdered Sugar
•6 Tablespoons Milk
•1 teaspoon Vanilla Extract
Preheat your oven to 325 degrees.
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature
HoneyBun Cake
•1 box (18.25 Oz. Box) Yellow Cake Mix
•4 whole Eggs
•1 cup Sour Cream
•¾ cups Vegetable Oil
•1 cup Light Brown Sugar
•2 teaspoons Cinnamon
•2 cups Powdered Sugar
•6 Tablespoons Milk
•1 teaspoon Vanilla Extract
Preheat your oven to 325 degrees.
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature
Cheeseburger Soup
Cheeseburger Soup
1 pound ground beef
1/2 chopped chopped onion
1/2 green bell pepper
1 teaspoon dried basil
1 teaspoon dried parsley flakes
season salt
black pepper
cumin
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion and bell pepper in 1 tablespoon butter until tender. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
1 pound ground beef
1/2 chopped chopped onion
1/2 green bell pepper
1 teaspoon dried basil
1 teaspoon dried parsley flakes
season salt
black pepper
cumin
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion and bell pepper in 1 tablespoon butter until tender. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Chicken Enchilada Soup
Almost like chilli's!
Copy Cat Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Add onions, garlic and remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Copy Cat Chicken Enchilada Soup
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Add onions, garlic and remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Monday, January 31, 2011
Nutella Rolls
Nutella Rolls
•2 cans (8 ounces) refrigerated crescent rolls
•1/2 or so cups chocolate hazelnut spread
Glaze
•1 cup Confectioners’ sugar, dash of milk, dash of mexican vanilla, teaspoon of nutella, mix until you get a thick glaze
1.Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375° for 11-13 minutes or until lightly browned.
Drizzle with glaze
•2 cans (8 ounces) refrigerated crescent rolls
•1/2 or so cups chocolate hazelnut spread
Glaze
•1 cup Confectioners’ sugar, dash of milk, dash of mexican vanilla, teaspoon of nutella, mix until you get a thick glaze
1.Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon hazelnut spread; Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
2. Bake at 375° for 11-13 minutes or until lightly browned.
Drizzle with glaze
Bacon Cheeseburger Meatloaf
Sort of combined my moms recipe, pioneer womans recipe and paula deens. :)
Bacon Cheeseburger Meatloaf
3/4 cup Whole Milk
4 slices White Bread
1 pound Ground Beef
1/2 cup (heaping) Freshly Grated Parmesan Cheese
1/4teaspoons Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
dash of garlic salt
1 cup shredded cheddar cheese
couple dashes of worchishire sauce
3 whole Eggs Beaten
8 slices Thin/regular Bacon
Sauce:
1 1/2 cup Ketchup
1/3 cups Brown Sugar
1 tbs apple cider vinegar
Tabasco To Taste
dash of black pepper
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Mix everything into bread mixture.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Bacon Cheeseburger Meatloaf
3/4 cup Whole Milk
4 slices White Bread
1 pound Ground Beef
1/2 cup (heaping) Freshly Grated Parmesan Cheese
1/4teaspoons Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
dash of garlic salt
1 cup shredded cheddar cheese
couple dashes of worchishire sauce
3 whole Eggs Beaten
8 slices Thin/regular Bacon
Sauce:
1 1/2 cup Ketchup
1/3 cups Brown Sugar
1 tbs apple cider vinegar
Tabasco To Taste
dash of black pepper
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Mix everything into bread mixture.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Homemade Beef Stroganoff
My hubby despises sour cream and so I had to come up with a way to get the creaminess minus the daisy :(
Homemade Beef Stroganoff
1 lb ground sirloin
1/2 bag of egg noodles (cook according to directions)
1 can fat free cream of mushroom soup
2 packages brown gravy mix
1 cup water
1 small can green chilis (can leave out if you want)
1/2 small onion, chopped
1/2 green bell pepper, chopped
Worcheshire sauce
Brown beef seasoned with dash of season salt, pepper, garlic salt, cumin. Add onion and bell pepper. Two turns of the pan of worcheshire sauce. When browned add brown gravy mix and water and cook until combined and slightly thickened. Add green chilis and soup and stir. Toss with egg noodles.
Easy Peasy!
Homemade Beef Stroganoff
1 lb ground sirloin
1/2 bag of egg noodles (cook according to directions)
1 can fat free cream of mushroom soup
2 packages brown gravy mix
1 cup water
1 small can green chilis (can leave out if you want)
1/2 small onion, chopped
1/2 green bell pepper, chopped
Worcheshire sauce
Brown beef seasoned with dash of season salt, pepper, garlic salt, cumin. Add onion and bell pepper. Two turns of the pan of worcheshire sauce. When browned add brown gravy mix and water and cook until combined and slightly thickened. Add green chilis and soup and stir. Toss with egg noodles.
Easy Peasy!
Monday, July 26, 2010
Hmm. Twinkies?
I am planning to try these, so look for my tweeks once I do. But I'm posting here to remind myself I do wanna try. Sounds yummy!
I normally do double of everything because they get eaten so fast!!
Ingredients for the cake:
* Non-stick spray
* 4 egg whites
* 1 16-oz box of golden pound cake mix
* 2/3 cup of water
Ingredients for the filling:
* 2 tsp very hot water
* 1/4 tsp salt
* 2 cups marshmellow cream (or one 7 oz jar)
* 1/2 cup shortening
* 1/3 cup powdered sugar
* 1/2 tsp vanilla
What to do:
1. Pre-heat the oven to 325 degrees Fahrenheit.
2. Make the molds out of aluminum foil --take an oblong of foil and using a spice jar form it around it to make a twinkie shape mini pan. I often use just a regular cupcake pan, and they are just as good. You need 10 oblongs if you are making them yourself per batch.
3. Beat the egg whites until stiff . In a separate bowl combine the cake mix with water and beat until thoroughly blended (around 2 minutes). Then, pour the egg whites into the cake mix and slowly combine until blended.
4. Pour the batter into the molds so that it’s about 3/4 of an inch deep in each one. Bake in the pre-heated oven for around 30 minutes, or until the cakes are golden brown and a toothpick will come out clean.
5. To do the cream filling, first mix the salt into the bowl of hot water, and mix until the salt is dissolved. Let it cool.
6. Combine the marshmellow cream, shortening, powdered sugar, and vanilla in a bowl and mix, preferably with an electric mixer on high, until fluffy.
7. Now pour the salt water solution in and mix.
8. When the cakes are done, just use a chopstick and bag or pastry gun to inject the cream filling. Or cut them in half and spoon it in. I have done both and it tastes good either way.
I normally do double of everything because they get eaten so fast!!
Ingredients for the cake:
* Non-stick spray
* 4 egg whites
* 1 16-oz box of golden pound cake mix
* 2/3 cup of water
Ingredients for the filling:
* 2 tsp very hot water
* 1/4 tsp salt
* 2 cups marshmellow cream (or one 7 oz jar)
* 1/2 cup shortening
* 1/3 cup powdered sugar
* 1/2 tsp vanilla
What to do:
1. Pre-heat the oven to 325 degrees Fahrenheit.
2. Make the molds out of aluminum foil --take an oblong of foil and using a spice jar form it around it to make a twinkie shape mini pan. I often use just a regular cupcake pan, and they are just as good. You need 10 oblongs if you are making them yourself per batch.
3. Beat the egg whites until stiff . In a separate bowl combine the cake mix with water and beat until thoroughly blended (around 2 minutes). Then, pour the egg whites into the cake mix and slowly combine until blended.
4. Pour the batter into the molds so that it’s about 3/4 of an inch deep in each one. Bake in the pre-heated oven for around 30 minutes, or until the cakes are golden brown and a toothpick will come out clean.
5. To do the cream filling, first mix the salt into the bowl of hot water, and mix until the salt is dissolved. Let it cool.
6. Combine the marshmellow cream, shortening, powdered sugar, and vanilla in a bowl and mix, preferably with an electric mixer on high, until fluffy.
7. Now pour the salt water solution in and mix.
8. When the cakes are done, just use a chopstick and bag or pastry gun to inject the cream filling. Or cut them in half and spoon it in. I have done both and it tastes good either way.
Wednesday, July 21, 2010
What's For Supper?
Paula Deen's Baked Sketti, Fresh Steamed Broccoli, homemade garlic breadsticks AND peach upside down cake.. I will post my pics, recipe tweeks and review soon :)
http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe/index.html
http://www.cooks.com/rec/view/0,164,149172-249201,00.html
http://allrecipes.com//Recipe/peach-upside-down-cake-i/Detail.aspx
http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe/index.html
http://www.cooks.com/rec/view/0,164,149172-249201,00.html
http://allrecipes.com//Recipe/peach-upside-down-cake-i/Detail.aspx
Ham & Cheese Hasbrown Casserole
No pic, sorry :(
Ham & Cheese Hashbrown Casserole
1 bag frozen, Ore-Ida POTATOES O BRIEN
8 oz sour cream
1 can cream of mushroom soup ( i always add season salt, pepper and a few small cubes of velveeta but you dont have to)
3 to 4 chopped ham steaks (u need thicker ham so you can use left over ham or buy the ham cubes and use)
1 and 1/2 cups shredded mexican blend cheese or just plain cheddar is great too
Stir all the ingredients together. Make sure you season it as well. Salt and Pepper are a MUST! Spray a 9x13 with pam and bake at 400 for an hour or until browned and bubbly.
Ham & Cheese Hashbrown Casserole
1 bag frozen, Ore-Ida POTATOES O BRIEN
8 oz sour cream
1 can cream of mushroom soup ( i always add season salt, pepper and a few small cubes of velveeta but you dont have to)
3 to 4 chopped ham steaks (u need thicker ham so you can use left over ham or buy the ham cubes and use)
1 and 1/2 cups shredded mexican blend cheese or just plain cheddar is great too
Stir all the ingredients together. Make sure you season it as well. Salt and Pepper are a MUST! Spray a 9x13 with pam and bake at 400 for an hour or until browned and bubbly.
Chocolate Cheesecake Heavenly
Chocolate Cheesecake Heavenly Dessert
--------------------------------------------------------------------------------
1 box crushed Nilla wafers, used a rolling pin to crush in course chunky pieces
1 eight-ounce package softened cream cheese
3/4 cup powdered sugar
1 large cntr creamy cool whip (even lite cool whip works but you know me, why bother)
3 cups milk
2 small boxes instant pudding mix, one chocolate, one cheesecake
In a medium mixing bowl, cream together powdered sugar and softened cream cheese.
Fold in one half container whipped cream.
Spread over nilla wafers
Beat 1.5 cups milk with chooclate pudding until thick
Beat 1.5 cups milk with cheesecake pudding until thick
Spread chocolate pudding mixture over cream cheese layer
Spread cheesecake pudding mixture over chocolate layer
Top with remainder of coolwhip and drizzle chocolate syrup over the top. Refrigerate for a couple of hours or if your incredibly impatient like me and my family, pop in freezer while eating supper and then serve :)
A great variation is to replace the cheesecake pudding with butterscotch pudding and then top with crushed pecans for a turtle dessert.
You can use SO many different combos! This is just a base for you to decide what sounds/looks good and you can change it up anyway you like.
Its wonderful with fresh fruit folded into a vanilla pudding layer as well.
--------------------------------------------------------------------------------
1 box crushed Nilla wafers, used a rolling pin to crush in course chunky pieces
1 eight-ounce package softened cream cheese
3/4 cup powdered sugar
1 large cntr creamy cool whip (even lite cool whip works but you know me, why bother)
3 cups milk
2 small boxes instant pudding mix, one chocolate, one cheesecake
In a medium mixing bowl, cream together powdered sugar and softened cream cheese.
Fold in one half container whipped cream.
Spread over nilla wafers
Beat 1.5 cups milk with chooclate pudding until thick
Beat 1.5 cups milk with cheesecake pudding until thick
Spread chocolate pudding mixture over cream cheese layer
Spread cheesecake pudding mixture over chocolate layer
Top with remainder of coolwhip and drizzle chocolate syrup over the top. Refrigerate for a couple of hours or if your incredibly impatient like me and my family, pop in freezer while eating supper and then serve :)
A great variation is to replace the cheesecake pudding with butterscotch pudding and then top with crushed pecans for a turtle dessert.
You can use SO many different combos! This is just a base for you to decide what sounds/looks good and you can change it up anyway you like.
Its wonderful with fresh fruit folded into a vanilla pudding layer as well.
Sunday, March 21, 2010
Blackberry Pancakes with warm blackberry compote on top
My husbands all time favorite anything is blackberry and we just happen to buy some very hi priced blackberries and I wanted to use them in a special way. So I smashed a few with a work, folded them into my pancake batter and then made a yummy warm compote for the top. This is also amazing on vanilla ice cream!
Warm Blackberry Compote
Ingredients
1/2 cup orange juice
2 tsp cornstarch
1 cup freshblackberries
1/4 cup granulated sugar
Pinch cinnamon
Pinch of salt
In a small bowl, combine 1 tbs of the orange juice with the cornstarch.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and salt. Bring to a simmer for 1 minute.
Stir the cornstarch mixture and add it to the compote. Simmer, stirring, until thickened, about 3 minutes.
Warm Blackberry Compote
Ingredients
1/2 cup orange juice
2 tsp cornstarch
1 cup freshblackberries
1/4 cup granulated sugar
Pinch cinnamon
Pinch of salt
In a small bowl, combine 1 tbs of the orange juice with the cornstarch.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and salt. Bring to a simmer for 1 minute.
Stir the cornstarch mixture and add it to the compote. Simmer, stirring, until thickened, about 3 minutes.
Saturday, March 20, 2010
Grr.
I know these last 3 posts have huge pics. I will correct that so it doesn't happen in the future. Thanks for inviting me back!!!!!!!!!
ChocoCocoRoons
So husband loves soft chewy coconut macaroons. Mama loves chocolate so thought we would have both. Adapted from 2 different recipes.
ChocoCocoRoons
1/2 cup flour
3/4 cup granulated sugar
pinch of salt
sprinkle of cinnamon (very very little or its overpowering)
3 egg whites
2 tsp vanilla
1/2 cup chocolate chips (i use milk chocolate ghiradelli)
Mix with hands until coorporated and drop by rounded mini scoop (as you will see in my must haves post) on parchment or your silpat lined baking sheet.
Bake @300 for 20 mins on the dot. You only want them to be brown on the edges and barely brown on the bottom to maintain chewiness.
pulling out of oven
bottom
see the edges?
ChocoCocoRoons
1/2 cup flour
3/4 cup granulated sugar
pinch of salt
sprinkle of cinnamon (very very little or its overpowering)
3 egg whites
2 tsp vanilla
1/2 cup chocolate chips (i use milk chocolate ghiradelli)
Mix with hands until coorporated and drop by rounded mini scoop (as you will see in my must haves post) on parchment or your silpat lined baking sheet.
Bake @300 for 20 mins on the dot. You only want them to be brown on the edges and barely brown on the bottom to maintain chewiness.
pulling out of oven
bottom
see the edges?
My Must Haves
Mini Scoop from pampered chef!! Oh and I have the large one too. Perfect for cookies big and small!
Roulpat, AMAZING for rolling out pastries! Or used here for cooling cookies when your racks are being used elsewhere.
The Perfect Brownie Pan
AMAZING!
https://www.perfectbrownie.com/
Roulpat, AMAZING for rolling out pastries! Or used here for cooling cookies when your racks are being used elsewhere.
The Perfect Brownie Pan
AMAZING!
https://www.perfectbrownie.com/
Yep, I cheated! And its sooo good too!
Double Choco Chunk Turtle Brownies
2 packages betty crocker fudge brownie mix
Smuckers caramel sundae topping
1/2 cup choco chips ( i use milk chocolate ghiradelli )
1/4 cup chopped walnuts
Follow instructions on back of package of brownie mix, obviously double since your using two packets. Stir in the chips and nuts.
Pour into you FANTASTICLY AWESOME "Perfect Brownie Pan"
Squeeze caramel into 8 to 10 lines on the brownie mix. With a butter knife make the marble swirly shape.
Bake according to directions and viola!
2 packages betty crocker fudge brownie mix
Smuckers caramel sundae topping
1/2 cup choco chips ( i use milk chocolate ghiradelli )
1/4 cup chopped walnuts
Follow instructions on back of package of brownie mix, obviously double since your using two packets. Stir in the chips and nuts.
Pour into you FANTASTICLY AWESOME "Perfect Brownie Pan"
Squeeze caramel into 8 to 10 lines on the brownie mix. With a butter knife make the marble swirly shape.
Bake according to directions and viola!
Subscribe to:
Posts (Atom)