Recipes

Parmesan Roasted Red Potates

If you are looking for a great potato dish then these are for you.  These potatoes are roasted and the Parmesan cheese adds the perfect touch.  They are Crispy and delicious, perfect along any meal!

3 pounds of size B red potatoes

1 TBS olive oil

3 TBS butter

2 tsp salt

1 tsp pepper

4 garlic cloves, Minced

1/2 cup freshly grated Parmesan Cheese

Clean the red potatoes and cube into 1 inch cubes.  Put into a large bowl that has a lid.  Add olive oil, salt, pepper and garlic.  Put lid on and shake well.  Put potatoes in a single layer on a large sheet pan.  Cut up butter and sprinkle over potatoes.  Roast potatoes at 400 degrees for 30 minutes or until tender.  Sprinkle with cheese and roast another 3-5 minutes.  Serve. 

Sesame Stir Fried Green Beans

This side dish is one of my all time favorite dishes.  It is so easy and very delicious!

1/2 pound green beans

2 TBS olive oil

1 tsp Lawry's seasoning

1/2 tsp salt 

1/2 tsp pepper

In a large stock pot bring water to boil.  Add beans and blanch about 4-5 minutes or until tender.  Drain and put into ice water to stop the cooking process.  Take out of ice water and drain on kitchen towel.  Get as much water off the beans as possible.  In a large skillet heat your oil until smoking and add your drained and cooled beans.  Add seasonings and stir fry for about 4-5 minutes.  

Vegetable Lasagna

1 package lasagna noodles

8 oz. frozen spinach (thawed and well drained)

1 TBS olive oil

1 small zucchini, sliced

1 small yellow squash, sliced

5 mushrooms, sliced

1 large container of ricotta cheese

1 egg

3/4 cup fresh Parmesan cheese

1 1/2 cups mozzarella cheese

2 TBS fresh basil

2 tsp. fresh oregano

3 TBS softened butter

1 quart of your favorite spaghetti sauce

Cook the lasagna noodles according to the package.  Make sure you do not over cook. 

In a bowl combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, 1 TBS basil, 1 tsp oregano and spinach. (Drain as much water as you can out of the spinach.  I take a paper towel and blot it until it is dry.  If you do not do this your lasagna will be runny!) Set aside.

In a saute pan put the olive oil.  When the oil is hot saute the squash and zucchini for about 3-5 minutes.  Then add mushrooms and saute for another 3 minutes.  Then add the spaghetti sauce and warm through.  Set aside.

Once the noodles are done, drain and rinse with cool water.  In a 9x13 pan spread 1/2 cup of the spaghetti mixture.  Then put down a layer of the lasagna noodles.  Followed by a layer of the cheese mixture and then start over with the spaghetti sauce.  Finish the top layer with the lasagna noodles and top with the remaining spaghetti sauce.  Then top with the remaining Parmesan cheese, mozzarella cheese, basil and oregano.  Once this is drop small pieces of butter over the top of the lasagna.  This makes the cheese topping really yummy. Cover with tinfoil and bake at 375 degrees for 45 minutes.  Remove the tinfoil and bake uncovered for another 15 minutes.  Let sit for at least 20 minutes.  If you don't do this your lasagna will fall apart.

Baby Back Ribs

All of you who know me, know that I am an advocate of making things from scratch. But, in this case I have made an exception. I am going to show you the easiest way possible to make some yummy baby back ribs!

The first think you need to do is prep you meat. On the back side of your ribs there will be a thin membrane that needs to be removed. This is very important in you final outcome!

Once the membrane is removed flip them over and season your meat with salt, pepper, onion powder and garlic powder. Then you are going to place them (meat side up) on a cookie sheet and put them under your broiler set on high. You will want to keep them under the broiler until they are a deep rich brown color and the outside skin is a little crispy.

Once this is done. You will transfer your ribs into a tinfoil lined pan. A 9x13 pan usually works, unless you have a big rack. Once in the pan you can use a store bought BBQ sauce. I know, it almost pains me to say it but yes, store bought BBQ sauce. My favorites are Baby Rays and KC Masterpiece, but what ever your favorite sauce is will work just fine. Cover the ribs generously with the sauce and then cover loosely with more tinfoil. Bake them in the over on 325 degrees for 2 1/2 to 3 hours. When the meat starts falling off the bone you know they are ready.

I am all about good food and I guarantee you will love these. This is one shortcut I am willing to take when I am in a hurry. If you are not a fan of the store bought, just substituteyour favorite homemade BBQ sauce. ENJOY!

Cinnamon Rolls

This recipe comes from my mom. I have vivid memories of watching her make these early in the morning. I loved to sit and watch her. So many people have asked for this recipe. I hope you all love it as much as I do. Enjoy!

3 TBS Yeast

1 3/4 C. Warm Water

1/2 C. Melted Butter

1/3 C. Sugar

2 Beaten Eggs

1/2 TBS Salt

5 1/4 C. Flour

Melted Butter, Brown Sugar and Cinnamon for the inside!

In a small bowl dissolve the yeast in the warm water and let bloom. Then pour the yeast water into your mixing bowl. Add the melted butter and sugar and mix slightly. Then add your eggs and salt, followed by your flour. Knead in your mixer until the dough looks smooth and shiny. (This step is very important. If you do not mix it long enough your dough will not turn out.) Cover the dough with a towel and let rest for 15 minutes. Pour the dough out onto a floured surface and divide into 2 equal balls. Roll out each ball of dough to measure approximately 12 inches x 18 inches x 1/2 inch thick. Melt 1/2 cube of butter and pour directly onto dough. (Pour enough butter to just cover the whole thing). With your hand spread the melted butter all over the dough. Then sprinkle generously with brown sugar. (This will take several hand fulls. Make sure it covers the entire dough) After this sprinkle with cinnamon. Roll the dough tightly and cut into 2 inch circles. Place cinnamon rolls onto a lightly sprayed pan. Cover and let rise until double or about 1 hour. Bake at 400 for 10-12 minutes or until a nice golden brown.

While the cinnamon rolls are cooking make your glaze. In a sauce pan melt 1 cube of butter. Once it is melted remove it from the stove top. Add 1 lb of powdered sugar, 1 tsp vanilla, a dash of salt and 1-3 TBS of canned milk. Pour the glaze over the cinnamon rolls as soon as they come out of the oven. Enjoy!

***This dough is a great dough recipe. You can be creative with it. I have made apple walnut cinnamon rolls and orange rolls from this dough. Have fun with it!***

Pumpkin Chocolate Chip Cookies

I know that it is nearing Summer but I love pumpkin chocolate chip cookies year round.  This is by far my favorite recipe.  They are super soft and have great flavors!

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 cups semi-sweet chocolate chips
• Nonstick cooking spray or parchment paper

DIRECTIONS

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Cool on a cooling rack.

Fried Chicken

INGREDIENTS

• 1/2 quart buttermilk
• 2 pounds chicken, (my kids love legs)
• 2 cups all-purpose flour
• 1/2 tablespoon sweet paprika
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• vegetable shortening or vegetable oil for frying

DIRECTIONS

In a bowl cover the chicken with the buttermilk and refrigerate.  If you want some heat add 1 TBS hot sauce to the buttermilk and refrigerate overnight. 

In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken.

Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F.

Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature.

Potato Salad

INGREDIENTS

• 3 pounds small red potatoes
• Kosher salt
• 1/2 cup mayonnaise
• 1/2 cup salad dressing
• 1 TBS apple cider vinegar
• 2 tablespoons mustard
• 3 chopped green onions
• 1/2 cup chopped fresh dill
• 1/4 cup chopped celery
• 4 hard boiled egg
• paprika

DIRECTIONS

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, salad dressing, mustard, apple cider vinegar, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Dice 3 of the hard boiled eggs and add them to the bowl.  Leave one egg to slice and lay on top. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and green onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Arrange remaining sliced eggs on top of the salad and sprinkle with paprika.  Serve cold or at room temperature.

Spinach Salad with Poppy Seed Dressing

This recipe is one that I get asked about all the time.  The dressing is a favorite and really adds to the flavor of this super yummy salad!

Salad

6 ounces baby spinach, rinsed

1/3 cup of red onion, julienned

1/3 cup of thinly sliced button mushrooms

4 ounces of Swiss cheese, julienned

1/3 cup cooked and crumbled bacon

1/4 cup candied almond slices

For the salad combine all of the above ingredients.  To make the candied almonds put the almonds and 1 TBS of sugar in a small saute pan over medium low heat.  Stir continually until the sugar turns to a liquid substance and the almonds are lightly browned.  Remove from pan and cool.  For the bacon I cook around 4 pieces of bacon and then crumble.

Dressing

3/4 TBS poppy seeds

1/3 cup white vinegar

3/4 cup oil

1/3 cup sugar

1/4 cup grated onion

3/4 tsp salt

2 TBS prepared mustard

In a small bowl combine the poppy seeds and vinegar.  Slowly whisk in the oil.  If you add the oil to fast your dressing will separate.  Once you have done this add the rest of the ingredients and stir well.  Refrigerate until you are ready to use. You can toss the dressing with the salad but if you may have some left over serve on the side so that it does not get soggy.

Smoky Chicken Fettuccine

6 slices of bacon

1/2 cup diced onion

6 large garlic cloves, peeled

1/2 cup chopped bell pepper

1/2 cup smoked provolone cheese, grated

8 ounces fettuccine noodles

1 cup frozen peas

2 cups diced cooked chicken

1 cup half and half

1/2 tsp salt

2 TBS snipped parsley

In an 8 quart stockpot bring water to boil for pasta.  While the water is heating cut bacon into 1/2 inch pieces and cook in a large skillet until crisp.  Drain the bacon on a paper towel and set aside.  Drain the grease from the bacon but do not wipe clean.

Dice the onion and thinly slice the garlic cloves.  A mandolin is great for this if you have one.  Coarsely chop the pepper and grate the cheese.  In the skillet you cooked the bacon, add the onion, garlic and bell peppers.  cook for 2-3 minutes or until tender.  Remove skillet from heat and set aside. 

Now, cook the pasta according to the package.  Add peas to the stockpot for the last 30 seconds of cooking the pasta.  Carefully drain the peas and pasta in a drainer.  Add the pasta and peas to the skillet.  Then add bacon, cheese, chicken, half and half, black pepper and salt.  Toss well to coat the pasta.  Cook and stir until sauce is slightly thickened.  Sprinkle with parsley and serve immediately.

TIPS:  If your pasta sauce gets too thick, save some pasta water to add to it as needed.

Chocolate Peanut Butter Sandwich Cookies

These cookies are my husbands all time favorite cookie.  They take a little more time so when he gets them they are truly a treat.  There is something about chocolate and peanut butter that makes my mouth water. YUMMO!  This recipe makes A LOT of cookies.  So you may want to half it! 

2 cups butter

1/4 cup shortening

2 cups baking cocoa

1 cup chocolate syrup

1/2 cup peanut butter

6 eggs

5 cups sugar

5 tsp vanilla

5 cups all-purpose flour

3 tsp baking soda

1 tsp salt

FILLING:

1/2 cup butter softened

1 cup peanut butter

1 cup milk

2 tsp vanilla

11 cups of powdered sugar

In a saucepan melt butter over low heat.  Remove from heat and stir in the cocoa, chocolate syrup and peanut butter until it is smooth. Set aside and cool.

In a large mixing bowl beat eggs and sugar until lemon colored.  Beat in the chocolate mixture and vanilla.  Combine the flour, baking soda and salt in a separate bowl and slowly add to the chocolate mixture.  Using a small or medium cookie scoop drop onto an ungreased baking sheet 2 inches apart.  Flatten with a glass dipped in sugar.  Bake at 350 degrees for 10-12 minutes or until surface starts to crack.  Cool for 2 minutes before removing to wire racks.

In another mixing bowl, beat butter and peanut butter until smooth.  Beat in milk and vanilla. Gradually add powdered sugar.  Spread on the bottom half of a cookie and top with a remaining cookie, making a sandwich.  

*** These cookies are recommended to be served with a large cold glass of milk***

White Chocolate Brownie Cups

If you are really looking to impress your guests, these will be sure to do the trick. There is something about being able to eat dessert with your hand that is always appealing.  There are some great shortcuts in this recipe and these are great for when you are entertaining.  I hope you enjoy them as much as I do.  If you can't already tell, I have a huge sweet tooth.

1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)

2 squares of white baking chocolate

2 TBS whole milk

1 package of softened cream cheese

1/4 cup powdered sugar

1 cup of whip cream

 (you can substitute frozen whipped topping but I prefer the real stuff)

1 pint of berries 

(In the picture I have blackberries but I have used raspberries and strawberries)

Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray.  Prepare your brownies according to the package for cake-like brownies.  Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full.  Bake 14 minutes or until edges start to set.  Do not over bake!

Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press.  Let them cool in pan for 15 minutes.  Loosen the edges and gently remove from the pan.  Let them cool completely.

In a microwaveable safe bowl place your chocolate and milk.  Microwave in 30 second intervals; stirring completely between each time.  Do this until the chocolate is completely melted.  In a separate bowl combine cream cheese and powdered sugar.  Mix well.  Gradually stir in the white chocolate mixture until smooth.  Then fold in your whipped cream.

Fill a piping bag with your white chocolate mixture.  Pipe your mixture into the cooled brownie cups.  Place your berries on top and serve.

***Your brownies can be made a day in advanced and stored in a airtight container*** 

Peanut Blossom Cookies

This recipe comes from the kitchen of my mother.  These were and always has been a favorite around our house. My mom is the one that taught me most everything I know when it comes to cooking.  She is a wonderful woman and inspiration to me.  Thanks mom for all of your hard work over the years.  I love you!

Cream Well Together:

1 cup all vegetable shortening

1 cup peanut butter

1 cup brown sugar

1/2 cup granulated sugar

Then Add:

2 eggs

4 TBS milk

2 tsp. vanilla

Then Blend In:

3 1/2 cups shifted flour

2 tsp soda

1 tsp salt

Make into golf ball size balls and roll in granulated sugar.  Place on ungreased cookie sheet 2 inches apart.  Bake at 375 degrees for 8 minutes.  Remove from oven and place a Hershey kiss in the center.  Bake 2 more minutes.   Remove from oven and cool on a cooling rack.

Horseradish Crusted Halibut with Wild Rice

I have a brother that takes his boys on an Alaskan fishing trip when they turn 16.  The Grandpa's are always invited to go and my dad has gone twice.  My dad came home with beautiful Salmon and Halibut.  It was sitting in his freezer and when I asked him about it he said he did not even like the fish.  My jaw about hit the floor.  I convinced him to give a large quantity of the fish to me.  I got the perk of fresh Alaskan fish without seeing my pocket book get smaller!  Thanks Dad!

This recipe is one of my favorite Halibut recipes.  I love food with a nice kick.  If you do not like horseradish then this is not for you, but if you do you will really enjoy this combination.  The bread crumb topping adds a little crunch for texture.  So, happy cooking!! 

If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise

1 TBS prepared horseradish

1/2 cup fresh bread crumbs

1 tsp freshly snipped flat leaf parsley

1/4 cup freshly grated Parmesan cheese

2 boneless, skinless (4-6 ounce) fish fillets

salt and pepper to taste

1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.


Wild Rice Recipe:

• 2 cups cooked wild rice
• 1 tablespoon unsalted butter
• 1 tablespoon small diced celery
• 1 tablespoon small diced onion
• 1 tablespoon small diced red bell pepper
• 2 tablespoons small diced crimini mushrooms
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped Italian parsley leaves

DIRECTIONS

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Snickerdoodle

These are the greatest Snickerdoodles. They are moist and super soft!!! These are cookies that are great when baking with little hands around. Have your little ones wash their hands and have them roll the balls of dough in the cinnamon sugar coating! I hope you enjoy them as much as my family does!


Cookies:
1 Cup Butter
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cup Flour
1 tsp Baking Soda
1/4 tsp Salt

Topping:
3 TBS Sugar
3 tsp Cinnamon

Preheat oven to 350 degrees. For cookie dough mix the sugar and butter until nice and fluffy. Add eggs one at a time and mix well. Combine flour, soda and salt in a separate bowl and slowly add to butter mixture. Chill dough for at least 30 minutes in refrigerator. In a separate bowl combine the topping ingredients. Once dough is chilled roll 1 inch balls in the cinnamon and sugar mixture and place on an ungreased cookie sheet. Cook 8-10 minutes making sure they do not over cook. Remove from pan and cool on a cooling rack.

MONDAY, APRIL 25, 2011

Coconut Dreams

If you know a lot about me it won't be a surprise that I have a huge sweet tooth. I have chocolate every day!! I am not ashamed, chocolate is a girls best friend. If you have never made these then now is the time!! My Coconut Dreams are absolutely heavenly and I am sharing my recipe with you. I hope you enjoy!

1/2 cup chopped pecans or walnut

1 cup peanut butter morsels

1 cup shredded coconut

1 cup semisweet chocolate morsels

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14-ounce) can sweetened condensed milk

First combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.

No Bake Cookies

This is the best no bake cookie recipe I have found.  I always go to these when I need something in a hurry!

1 cube butter

2 cups sugar

1/2 cup canned milk

1/3 cup cocoa

1 tsp. vanilla

3/4 cup peanut butter

3 cups quick oats

In a sauce pan melt the butter.  Then add the sugar, milk and cocoa.  Let it come to a soft boil.  Boil for one minute.  Remove from heat and add the vanilla and peanut butter.  Stir until the peanut butter is melted and then add your quick oats.  Drop onto wax paper and cool.  

These go great with a big glass of milk!!!

Chinese Low Mein

One very strong memory that I have of growing up is eating at Chinese restaurants.  If my mom and I were ever on a mommy-daughter date, this is were we would always end up.  So, any time I make this recipe it takes me right back to my childhood.  This lo mein recipe is the closest thing I have found to what I was use to eating as a youngster.  

Do not let it intimidate you.  It is actually really easy and does not take much time.  When I first started doing this I would always plan for too much time and we would end up eating dinner a little too early.  I hope you enjoy it as much as my family has.

Ingredients

2 packages of soft Chinese noodles 

1 large onion, chopped coarsely

1 pound of meat, cubed

2/3 cup carrots, shredded

3 celery sticks, cut diagonally

1 cup snow pea pods

1/3 cup peas

1/2 cup chicken broth

1 head of cabbage, shredded

1 bottle of stir fry sauce

vegetable oil

Step 1

In a 3 quart pot, bring water and 1 TBS bouillon to a boil.  Put in the noodles and boil for four minutes.  Then drain.

Step 2

In a stir fry pan heat 1 TBS of oil.  When the oil is hot, stir fry the noodles for a couple of minutes and then add 2 TBS of stir fry sauce.  Fry for another minute.  In a large bowl empty your noodles. (It will need to be big enough to fit all of the food.  I cover my bowl with a towel to keep heat in while I am cooking the rest of the vegetables and meat).

Step 3

Add another TBS of oil to your wok.  When the oil is hot, stir fry the chicken until it is almost all white.  Then add your onion, carrots, snow pea pods and celery.  Cook until meat is done.  Then add 1/4 cup of broth and 3 TBS of stir fry sauce.  Empty your meat and vegetables into the noodles and stir.

Step 4

Stir fry cabbage in another 1 TBS of oil until cabbage has wilted, about 4 minutes.  Then add the peas, 1/4 cup of broth and 3 TBS of stir fry sauce.  Stir fry for another minute.  Add to noodle mixture.

Add the rest of the stir fry sauce and stir well. 

Chicken and Portobello Panini

2 plum tomatoes sliced

1 TBS olive oil

1 TBS red wine vinegar

1/2 tsp Italian seasoning mix

1/2 tsp salt

1/4 tsp pepper

1 garlic clove minced

2 large portobello mushrooms

1 large white onion sliced 1/2 inch thick

1 cup grated provolone cheese

8 slices Italian Bread

1 cup shredded roasted chicken

Slice tomatoes and set aside.  In a small bowl combine the oil, vinegar, the Italian seasoning mix, salt, pepper, and garlic.  Whisk well.  Brush both sides of the mushrooms and onions.  

Heat grill pan over medium-high heat.  Place mushrooms and onions onto grill pan and place panini press on top of them.  Grill 4-6 minutes, turning once.  Remove to a cutting board and slice mushrooms and onions.  Set aside.

Grate cheese.  To assemble the sandwich, brush one side of each bread slice with olive oil.  Arrange four slices oil side down on cutting board.  Top half of the cheese.  The arrange with chicken, mushrooms, onion and tomatoes over cheese.  Top with remaining cheese and then put the other slices of bread, oil side up.  Heat panini pan Place sandwich on pan and press with panini press.  Grill 4-6 minutes turning once.  

Sinfully Delicious Chocolate Brownies

These brownies are super sweet.  I love them!  They are my new favorite brownie recipe.  My husband says they are the best he has ever had!  This recipe makes a large amount and is perfect for a large get together!

INGREDIENTS

• 1 pound butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 3 ounces unsweetened chocolate
• 6 extra-large eggs
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt  

DIRECTIONS

Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie.  Pour into the prepared pans. 

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Southwestern Breakfast Burrito

• 2 teaspoons canola oil
• 1/4 small yellow onion, diced (1/4 cup)
• 1/2 red bell pepper, seeded and diced
• 1/2 cup drained, rinsed canned black beans
• 1/4 cup canned corn, rinsed and drained
• Salt and freshly ground black pepper
• 4 eggs and 2 egg whites
• 1/3 cup shredded pepper jack cheese
• Cooking spray
• 4 (10-inch) tortillas, burrito size
• 1/4 cup salsa
• sour cream
• 1 small avocado, cubed
• Fresh chopped chives

DIRECTIONS

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and corn and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with sour cream, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, 1/4 of the avocado. Roll up burrito-style and serve.  Top with salsa and chives.

Tomato and Herb Phyllo Pizza

5 TBS of butter melted

Phyllo dough sheets (found in the freezer section)

7 TBS freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1 cup thinly sliced onion

7-9 plum tomatoes

1 1/2 tsp minced fresh oregano

1 tsp minced fresh thyme

1 tsp minced fresh basil

salt and pepper to taste

Brush a sheet pan with some of the melted butter. Lay a sheet of phyllo in the pan.  (you may need to use two to cover the pan depending on what size of phyllo your store sells.  Keep the phyllo covered with waxed paper or a dish towel to keep it from drying out).  Brush the dough and sprinkle with 1 TBS of Parmesan cheese.  Repeat 6 times.

Top the remaining dough with the rest of the butter.  Sprinkle with mozzarella cheese.  Arrange the onion and tomatoes over the cheese evenly.  Sprinkle with the herbs, remaining Parmesan cheese, salt and pepper.  Bake at 375 degrees for 20-25 minutes until the edges of the dough are golden brown. 

Chocolate Peanut Butter Chip Cookies!

This is a spectacular cookie that you will love for years!  I hope you enjoy.

1 Cup Butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

2 cups peanut butter chips

 (Make sure you use the name brand ones.  It makes a huge difference)

Preheat the oven to 350 degrees.  In a bowl cream together the butter and sugar.  Add the eggs and vanilla and beat until smooth and creamy.  In a separate bowl combine the flour, cocoa, baking soda and salt, stir into the creamed mixture.  Fold in the chips and drop by teaspoonful onto a greased cookie sheet.  Bake for 8-10 minutes until just done.  Cool on wire racks and devour!

Glazed Lemon Blueberry Muffins

These muffins will be a great hit at your next special event.  The tart glaze really adds a sweet twist.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup butter, softened
• 1 1/4 cups low-fat buttermilk
• 1 large egg
• 1 tablespoon grated lemon rind
• 2 TBS lemon juice
• 1 cup blueberries
• Glaze
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Step 1:

Preheat oven to 400°.  Combine flour, sugar, baking powder, baking soda, slat and nutmeg in a medium bowl.

Step 2:

 Cut in butter with a pastry blender or 2 fork until mixture resembles coarse meal.

Step 3:

Combine buttermilk, egg, lemon juice and rind; stir well with a whisk.

Step 4:

 Add to flour mixture; stir just until moist. Gently fold in blueberries.

• Spoon batter into 12 muffin cups greased and sprinkled with sugar or if you use liners make sure to spray your liners with cooking spray. Bake at 400° for 15-18 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

• Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Mexican Beef Tacos

INGREDIENTS FOR THE MEAT

• 2 pounds beef shoulder or chuck roast
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 large onion, sliced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon ancho chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground cumin
• 3 bay leaves
• Vegetable oil, for deep frying
•  Corn Tortillas
•  Salt
• 3 cups finely shredded white cabbage
• 1 Avocado
• Shredded Cheddar Cheese
• Sour Cream
• Salsa, (recipe follows)

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch Oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides. Add the onion and cook about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water.  Then add spices and season with salt and pepper, to taste. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.  In the meantime make the salsa

1 large can of whole tomatoes, slightly drained

1/2 bunch of cilantro, diced finely

5 green onions, diced

6 garlic cloves, minced

2 Roma tomatoes, seeded and diced

1 TBS crushed red pepper flakes

1 tsp salt

1/2 tsp pepper

1 TBS garlic powder

1 TBS Lime juice

In a small bowl combine the chopped cilantro, diced green onions and diced tomatoes.  In a blender combine the remaining ingredients and pulse until well blended.  Taste to see if you need more garlic powder.  If it taste too tomatoey than add more to taste.  Add the tomato mixture to the chopped ingredients in the bowl.  Stir together and chill in the fridge until you are ready to serve.

Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

Lay some shredded cabbage as a base. Top with some shredded beef. Then top with avocado, salsa, sour cream and shredded cheese. Garnish with fresh cilantro leaves.

Good Old Fashioned Apple Pie

Pie Crust

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Filling:

• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Preheat oven to 425 degrees. In a saucepan melt the butter. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.  Place the bottom crust in your pan. Fill with apples, mounded slightly. Slowly pour butter sauce over the apples.  Top with a lattice crust.  With a pastry brush slightly brush with milk and top with cinnamon and sugar.  Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

Oatmeal Coconut Cookies

This recipe was passed down from my husbands grandmother, to his mother and then onto me.  I have to be careful when I make these because I can't stop eating them and I am not exaggerating! 

1/2 cup butter

1/2 cup shortening

1 cup sugar

1 cup brown sugar (packed)

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp salt

1 tsp soda

3 cups oatmeal

1/2 cup coconut

1/2 cup chopped pecans

Cream together the butter and shortening until fluffy.  Add the granulated sugar and the brown sugar and mix together well.  Then add the rest of the ingredients.  Using a medium cookie scoop drop onto a greased cookie sheet and bake for 7-9 on 350 degrees.

Pineapple Zucchini Bread

I got this recipe from a wonderful lady I just met.  I had never had pineapple in my zucchini bread and loved it.  So, I thought I would share it!    

3 cups all purpose flour

2 cups sugar

2 tsp baking soda

1 1/2 tsp salt

1/4 tsp baking powder

3 eggs

1 cup oil

2 tsp vanilla

1/2 large can crushed pineapple (well drained)

2 cups shredded zucchini

1 cup chopped pecans

Mix all ingredients together in a mixer on low speed until well blended.  Grease pans well with shortening and flour.  Fill pans 2/3rd full and bake at 350 degrees for 1 hour.  If you are doing mini loaves you will want to start checking your bread at 35 minutes.  This recipe is great and can even be done in a bundt pan.  It is super yummy fresh out of the oven with butter.  I hope you love it as much as I did!

Mexican Salad

This is such a simple dish but is one of my husbands favorite things I make.  There are a lot of components but do not let it scare you off.  You will love the outcome!

The first step is top get your beans going.

Seasoned Black Beans or Pinto Beans:

2 Cans Black Beans or Pinto Beans (do not drain)

1/2 tsp sugar

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Combine all the ingredients in a saucepan and mix thoroughly.  Over medium high heat bring to a boil.  Once boiling cover and simmer for about 20 minutes over low heat.

The second step is to fry your tortilla strips

A lot of people use corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.

The third step is to make your dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)Use a food processor and blend all the ingredients well. Refrigerate.

The fourth step is to cook your hamburger

My husband prefers hamburger but it is great with chicken or pork!

Brown 1 pound  of extra lean hamburger with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder.  After hamburger is cooked thoroughly drain extra grease on paper towel.  

(I pour all of my meat directly on to the paper towel)

The fifth step is to cut up produce and assemble

In my spare moments I cut up one head of green leaf lettuce, dice tomatoes and grate some medium cheddar cheese.  Depending on what I have in the fridge I may also add some cut up avocado and olives.

Assemble your salad and enjoy!

Berry Salad

This recipe is one that is always on the table when we have large family get together's.  Summer is nearing and I am finally starting to find some good prices on berries....so enjoy!

This is the easiest salad you will ever make!  It is a family favorite at my husbands family reunions. Enjoy!

1 large package instant vanilla pudding

32 oz vanilla yogurt

16 oz whipped cream

48 oz. mixed berries (no strawberries)

Mix the vanilla pudding, yogurt, and whipped cream together.  Fold in frozen or fresh berries and voila!  If you use frozen berries make at least one hour ahead of time so that berries have time to thaw.

Sweet and Sour Chicken with Fried Rice

This dish has seemed to be a staple at our house.  My kids devour this rice every time I make it.  I have included a recipe for the sweet and sour sauce but when I am in a pinch I use store bought.  Happy cooking!

Fried Rice

2 cups of rice

1/2 pound of bacon

3 green onions, diced 

3 eggs, beaten

1/2 cup of frozen peas

5-6 TBS of soy sauce

Step 1:  Get your rice cooking.  Cook two cups of rice according to the package.  

Step 2:  While your rice is cooking start on your other ingredients.  Cut up your bacon into 1/4 inch pieces.  Crisp in a large wok.  When the bacon is done remove from wok and drain on paper towels.  Remove excess bacon grease from pan  leaving about 2-3 TBS of the bacon grease.  In a small bowl beat your eggs and season with salt and pepper.  Pour eggs into the remaining bacon grease and scramble.  Pour your bacon back into the wok then add your green onions and peas.  Cook for 2-3 minutes or until the peas are unfrozen. Add your cooked rice into your bacon mixture and mix well.  Then add soy sauce to taste.

Chicken

2 chicken breasts, diced

1 egg beaten

1/4 cups flour

1/4 cup corn starch

1/4 cup water

1/4 tsp pepper

vegetable oil for frying

Dice your chicken breast into 1 inch cubes.  For the batter combine beaten egg, flour, corn starch, water and pepper.   In a large sauce pot heat oil to 275 degrees.  Dip the chicken in the batter and add chicken to oil.  Stir to avoid clumping together and cook for about 3 minutes.  Remove chicken from oil with a mesh strainer and drain onto paper towels.  Turn heat to high and heat oil to 350 degrees.  Add the chicken back into the oil and cook 5-6 more minutes or until the chicken is golden brown and fully cooked inside. Remove from oil, drain onto paper towels and season with salt to taste.  

Sweet and Sour Sauce

1 TBS vegetable oil

1/2 medium onion,

chopped

1/4 cup finely diced pineapple

1/2 tsp grated fresh ginger

1/3 cup rice vinegar

1/4 cup ketchup

3 TBS chili garlic sauce

1/4 cup sugar

1/4 cup chicken broth

2 tsp cornstarch

Heat oil in a small saucepan over medium heat.  When hot, add the onions and cook until softened, about 2 minutes.  The add the ginger and cook for about 30 seconds stirring frequently.  Then stir in the pineapple, ketchup, vinegar, chili garlic sauce, and the sugar.  Bring the sauce to a simmer and cook, stirring constantly for about 3-4 minutes.  In a small bowl, whisk together the broth and cornstarch until smooth.  Add to the sauce and bring to a boil. Cook for 1 minute, remove from the heat.If you do not want a chunky sauce pour into a food processor and pulse several times.  Serve warm.

Pot Roast with Mushroom Gravy

I recently tried this pot roast and thought that it had great flavor.  It was simple and delicious.  Roast always reminds me of Sunday dinners when I was growing up.  Enjoy!

This is an eye of round roast.  Start by sprinkling roast with onion powder, salt and pepper. I use kosher salt and lots of pepper.  Then searing it on all sides on high heat in about 1 TBS of olive oil.  I have found that about 1 minute on each side does the job.  

I quickly take the meat out and add about 1/2 cup of beef broth and stir to get all the yummy bits off of the bottom.  

Then add 2 cans of cream of mushroom soup, and stir it into the water.  Put the roast back in, and then top the roast with a packet of onion soup mix.  Add in some chopped carrot and then two sprigs of fresh rosemary.

Cover with lid and  cook on low for 3-4 for hours for a 3 to 4 lb roast or 5 hours for a 5 lb roast.

When there is about 30 minutes left  I add sliced mushrooms.  After 30 minutes everything is ready. The gravy is all ready to go… just take out the roast and then fish out the rosemary, carrots and mushrooms.

Cover your roast with tin foil and let is sit for at least 10 minutes before you cut into it.  The juices will stay in better.

Ingredients:

Roast

2 cans of Cream of Mushroom Soup

1 Packet of Dry Onion Soup Mix

Fresh Rosemary (about 4 sprigs)

Carrots

Mushrooms

1. Season your roast and sear on all sides
2. De-glaze bottom of pan
3. Add both cans of Cream of Mushroom soup
4. Sprinkle onion soup mix over top of roast
5. Add carrots
6. Add rosemary
7. Cover and cook at 275 for 3 to 5 hours
8. With 30 minutes left add mushrooms
9. When done, pull roast out of pan, cover with foil and wait for at least 10 minutes before slicing
10. Remove all vegetables out of gravy

Lemon Bars

I am not a huge fan of lemon bars but these are by far my favorite!  It has a rich buttery crust with just the right amount of lemon.  I hope you like them!

CRUST:

 1 cup flour
1 stick butter softened
1/2 c powdered sugar

LEMON TOPPING:
2 cups granulated sugar
3 tsp lemon zest
3 TBSP lemon juice
1 tsp baking powder
1/2 tsp salt
4 eggs
powdered sugar for garnish

Heat oven to 350 degrees.
Mix flour, butter and powdered sugar with a pastry cutter until it forms peas size pieces.  Press the flour mixture into an ungreased 9x13 pan. Bake for 20 minutes. While crust is baking beat remaining ingredients on high speed for 3 min or until light and fluffy.  Once the crust is done pour the lemon mixture over the hot crust and bake 25-30 minutes or until it is golden brown. Cool and then dust with powdered sugar.

Roasted Vegetable Focaccia Sandwich

This sandwich is absolutely heavenly.  It is packed full of flavor.  The first time I made it my husband turned up his nose and said, "A sandwich without meat, I'm a man, I need meat".  But when he tried it he loved it!  Even manly men can eat this sandwich!

1 loaf of focaccia bread

mayonnaise

1 small eggplant, sliced 1/4 inch thick

1 small zucchini, sliced 1/4 inch thick 

1 small yellow squash, sliced 1/4 inch thick

2 plum tomatoes

fresh basil, julienned 

 fresh mozzarella cheese

2 TBS olive oil

2 garlic cloves, minced

1 1/2 tsp salt

1 tsp pepper

Put your sliced vegetables in a large bowl that has a lid.  Add the minced garlic, olive oil, salt and pepper in the bowl.  Put the  lid on and shake softly.  This will distribute the oil around  to all of the vegetables.  Lay in a single layer on sheet pans and roast on 425 degrees for 20 minutes or until soft.

In the meantime.  Slice your tomatoes and mozzarella and set aside.  Slice your fococcia bread in half, horizontally.  Sprinkle lightly with olive oil and set aside.  When the vegetables are done, remove from oven to cool slightly.  Put the focaccia bread under the broiler until lightly toasted.

To assemble sandwich, lightly cover bread with mayonnaise.  Then layer on the vegetables. Followed by, the tomatoes, mozzarella and fresh basil. Serve and enjoy! 

Fresh Blueberry Pie

Crust:

Blend: 4 cups of flour, 1 1/2 cup shortening, 1 tsp salt with pastry cutter or fork until it forms pea size balls.  In a seperate bowl beat 1 egg, add 1 tsp. vinegar and 4-5 TBS water.  Add to flour mixture.  Mix together just until all incorporated.  If you over mix the crust will not be light and fluffy!

Pie Filling:

3/4 cup white sugar

3 TBS cornstarch

1/4 tsp Salt

1/4 tsp cinnamon

4 cups fresh blueberries

1 TBS butter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Brush crust with milk and sprinkle with white sugar
5. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Turkey Avocado Wrap

These are perfect for parties, showers or lunch.  They are packed with flavor and are always a hit when I make them.

6 flour tortillas (you can also use wheat or spinach tortillas)

1 pound of thinly sliced turkey deli meat

3 thinly sliced Roma tomatoes

1 thinly sliced English cucumber

alfalfa sprouts

2 avocado's thinly sliced

sour cream and chive cream cheese

1. Prepare all of your vegetables by slicing thin and then set them aside

2.  To assemble the wrap first spread the cream cheese onto the tortilla. (Make sure your wrap is at room temperature and that they are fresh or they will not roll well.)

3.  Then on half of the tortilla assemble your meat and vegetables. Start rolling up on the side the vegetables are on.  As you roll the vegetables will move some.  Set the wrap seam side down and finish the other tortillas. Once this is done, roll up the wraps tightly in plastic wrap and put in the refrigerator for at least 30 minutes. (This will make it so that the wrap will stay rolled up.  Otherwise when you cut them into smaller pieces the will just unroll.)

4.  To serve cut them wraps into thirds.  

Banana Bread

I doubled this recipe because my family eats this stuff like candy.  

Ingredients:

2 cups of flour

1 tsp baking soda

1/4 tsp salt 

1/2 cup of butter

3/4 cup of brown sugar, packed

2 eggs

2 1/2 cups over ripe bananas (Approx. 4-5 bananas) 

1/2 cup of chopped walnuts

For a fun variation omit the nuts and add 1/2 bag of semi-sweet chocolate chips

1- Preheat your oven to 350 and Grease two 9 x 5 bread pans

2- Combine the flour, baking soda, and salt together

3-  In a separate bowl, add the butter, brown sugar and eggs.

4- Mash up the bananas and add them to the butter-brown sugar mixture

5-  Combine the dry and wet mixture together.  Stir just long enough to mix everything well. 

6-  Add the chocolate chips or the nuts

7-  Pour the batter into the prepared loaf pan and bake for 60 minutes or until your toothpick comes out clean.

Chocolate Marshmallow Cookies

These cookies are to die for.  They are so soft and yummy.  Happy baking:)

1/2 C Melted Shortening

1/2 C. Milk

1 tsp. Vanilla

2 C. Flour

1/2 tsp Salt

1 C. Sugar

1 Egg

1/2 C. Cocoa

1/2 tsp. Soda

Mix all the above ingredients together.  It will be a stiff dough.  Use a small cookie scoop and drop onto a greased cookie sheet.  Bake at 350 degrees for 8 minutes. 

 While cookies are baking cut marshmallows in half.  After the 8 minutes put marshmallows, (cut side down) onto  the cookie.  Push down slightly. Cook an additional 2 minutes.  Remove from oven and cool cookies on a cooling rack.  

While cooling make your frosting.

1/2 Cube Butter

1/4 C. Sifted Cocoa

Pinch of Salt

1 lb. Powdered Sugar

3-6 TBS Canned Milk

Melt butter in a saucepan.  Remove from heat and mix in the remaining ingredients.  Add more milk if it needs it.  Spoon frosting over your cooled cookies.  

Mom's Famous Rolls!

Growing up it seemed like my mom's rolls were always the big hit at our meals. We couldn't wait for them to get out of the oven so we could sneak one before dinner! I hope you enjoy them as much as my family has.

In a small bowl combine 1/3 C warm water, 1 TBS yeast and 1 tsp. sugar. Stir and set aside.

In another microwavable bowl combine 1 C milk, 2 TBS butter, 2 TBS sugar and 1 tsp salt. Microwave for one minute or until butter melts. Set aside to cool.

In another small bowl whip 1 egg. Add a small amount of the milk mixture to the egg to temper it. Then add the egg mixture to the rest of the milk mixture. Pour your egg and milk mixture into your mixing bowl. Then add your yeast mixture and stir until incorporated. Next add 31/2 C flour. Mix the dough until it it looks smooth and satiny. (This step is very important in your final outcome. It will take a few minutes). Cover and let dough raise for one hour.

After the dough has risen, divide dough into 3 balls. Roll out each ball into and 8 inch circle and cut into 6 pizza slices.

Then take each pizza slice and roll from the "crust" in forming a crescent shaped roll. Once done you will have 18 rolls that fit perfectly on one cookie sheet.

Brush each roll lightly with melted butter and cover with plastic wrap slightly sprayed with cooking spray. Let rise for one hour or until doubled. Bake at 400 degrees for 10 minutes. Once out of the oven, rub then over with a little more butter. YUM!

Spicy Shrimp Creole and Rice

1 large green pepper, chopped

1 small onion, chopped

1/2 cup butter

2 1/4 lbs. uncooked large shrimp, peeled and deveined

2 cans tomato sauce

3 TBS chopped green onions

1 TBS minced fresh parsley

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp white pepper

1/4-1/2 tsp cayenne pepper (depending on how hot you like it)

Hot cooked rice

In a large skillet melt the butter and saute the green peppers and onions.  Reduce heat to medium low and add shrimp.  Cook for 5 minutes.  Stir in tomato sauce, green onions, parsley and seasonings.  Bring to a boil.  Reduce heat to low and simmer, uncovered for about 15-20 minutes or until the sauce thickens.  Serve with hot rice.

Chicken Caesar Salad

1 head of Romain lettuce, cleaned and torn into pieces

1 cup of grape tomatoes cut in half

1/4 cup freshly grated Parmesan cheese

2 grilled chicken breast

Croutons

Caesar Dressing

Croutons

Using day old bread, cut up 4-6 slices of white bread into cubes.  put cubes in a bowl and sprinkle with 3-4 TBS of olive oil, 3/4 tsp garlic salt, 1/2 tsp dried basil and 1/4 tsp of dried oregano.  Spread bread evenly onto a baking sheet and toast in the oven on 400 degrees until golden brown and toasted.

Grilled Chicken

Trim all of the excess fat and cartilage from your chicken breast.  Sprinkle both sides of the chicken with salt, pepper, garlic power, onion powder, and paprika.  Heat 2 TBS of olive oil in a saute pan and cook for about 3-4 minutes on each side or until the juices of the chicken run clear.  Remove from the pan and let rest for about 5 minutes, then slice.  This will keep the chicken moist and tender. 

Caesar Dressing

1 garlic clove minced

1/8 tsp salt

2 TBS fresh lemon juice

1 TBS mayonnaise

1 tsp Dijon mustard

3/4 tsp anchovy paste (optional)

1/4 tsp fresh ground pepper

4 tsp extra virgin olive oil

2 TBS Asiago cheese

Place garlic and salt into a medium mixing bowl and mash with a fork until it makes a paste.  Add lemon juice, mayonnaise, mustard, anchovy paste and pepper.  Slowly drizzle in oil while whisking continually.  Add cheese and whisk to combine.

Assemble your salad and enjoy!   

Red Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled

1/4 tsp ground black pepper

1 TBS olive or vegetable oil

4 oz chive and onion cream cheese spread

2 garlic cloves, pressed

3 TBS sour cream

1/2 tsp salt 

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half so that they can sit up straight. Carefully scoop out a small amount of pulp from each potato half using a corer.

In medium size bowl combine oil, garlic, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on medium size sheet pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In a small bowl, combine cream cheese spread and sour cream; whisk until smooth. Fill with cream cheese mixture evenly into hollowed potato halves.  (If you want it to look pretty you can use a pastry bag and pipe in the cream cheese mixture.) Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.