Monday, December 29, 2008
Saturday, December 27, 2008
Wednesday, December 17, 2008
The cookies that we baked were being sent to Major David Snow a UH-60 blackhawk pilot serving with the 3-10 Aviation from Fort Drum, NY.
I knew immediately what cookies I was going to make. My two favorite cookies, chocolate chip and oatmeal.
Ultimate Chocolate Chip Cookies
3/4 stick Crisco Butter Flavor Shortening Sticks or 3/4 Crisco Butter Flavor Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
6 ounces mini chocolate chips (1 cup)
Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips. Drop by rounded measuring tablespoons 2-inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. I chose to bake for the 8 to 10 minutes. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.
Old Fashioned Oatmeal Cookies
3/4 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup water
1 teaspoon vanilla
3 cups oats, uncooked
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients, mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
Thursday, December 11, 2008
This is a very simple and easy thing to make. I made this up the other day and brought some to work for my coworkers to enjoy and left some at home for Randy and I. I will be making this again for our family Christmas we will be having on the 21st.
8 ounces mini chocolate chips
30 hershey kisses candy cane flavor
Melt chocolate chips in a double boiler until smooth. Lay out a large sheet of parchment paper on a cookie sheet. Spread out an even layer of the melted chocolate over the parchment (about 1/8"- 1/4" thick). Cool in the freezer for 20 minutes. While the chocolate is cooling, melt the hershey kisses in a double boiler.
Remove the cookie sheet from the freezer (the chocolate should be hardened) and spread a layer of the melted hershey kisses over the entire piece of chocolate. This should be about the same thickness as the chocolate.
Return the cookie sheet to the freezer and let cool for 30 minutes or until hard.
Break the bark into ragged pieces. Keep refrigerated in airtight container for freshness.
Sunday, December 7, 2008
It was snowing pretty good this morning and the wind was very strong causing the snow to blow and drift on the roads. Randy had to go out in this nasty weather to play basketball, he is on a league in Massena. While Randy was gone I got stuff done around the house and I did manage to get some reading in that I haven't had a chance to with the busy week that I had. Randy did go out hunting when he got home but didn't have any luck. Maybe next year will be his year, I sure know he hopes so. I guess from the busy day that he had he was all tuckered out. I was able to snap this picture while he was resting his eyes for alittle bit.
Saturday, December 6, 2008
It was a busy week for me that is why there wasn't too many posts from me. I am hoping after this week I will be able to have more time for baking and cooking. I decided to make dinner for Randy and I since we would both be home which is a rare occasion due to me working the evening shift. We had bought some shrimp when we had went grocery shopping and I did have the other ingredients all ready for this recipe.
Creamy Alfredo (recipe from my mother in law)
8 ounce package cream cheese cubed
3/4 cup grated parmesan cheese
1/2 cup butter (recipe said to use margarine, but I do not use it at all when cooking or baking)
In a large saucepan, combine cream cheese, parmesan cheese, butter and the milk. Stir over low heat until smooth. Add noodles of choice and toss lightly. I added some shrimp to ours as well.
Makes 4 servings
Wednesday, December 3, 2008
I had to take Randy's truck to the garage this morning for an oil change. I didn't know how long it was going to take so I didn't know if I would get a chance to make anything today. I wasn't gone very long and when I came home, I wanted to relax and do some reading. I was reading the December issue of the Glamour magazine when I came across this recipe. I am very glad that I had time enough to make this. Of course I had to try some and this is very delicious. I fixed the cup above for Randy and it is waiting in the fridge for when he gets home from work tonight.
Boca Negra Cakes
December 2008 issue of Glamour
12 oz. semisweet chocolate chips
8 oz. unsalted butter
1 cup sugar
1 1/2 tablespoon flour
1 jar store-bought hot fudge (I didn't have any so I topped with a cheery instead)
1 12-oz. container whipped topping
Preheat oven to 350 degrees. Combine chocolate, butter and sugar in a large saucepan and cook over low heat. Stir until everything is melted and blended.
In a separate bowl, beat eggs and gradually add flour.
Slowly pour the chocolate mixture into the egg mixture, beating constantly.
Pour batter into a lightly greased 12 cup muffin pan until each cup is 3/4 full.
Bake cakes for 20 minutes. Let cool 5 minutes and then turn onto wire rack.
Instead of serving in a wineglass as the directions say to I opted to use a mug. I put whipped topping in the bottom of the mug then placed a cake, more whipped topping and another cake with topping on that and a cherry to finish it off.
Monday, December 1, 2008
This recipe is from Martha Stewart's Cookies
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
1 cup confectioners' sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
6 ounces semisweet chocolate, chopped
2 teaspoons corn syrup
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 1 cup (2 sticks) butter, the confectioners' sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium until combined. I do not have an electric mixer so I did this by hand. It turned out rather nicely.
3. Form balls using 2 teaspoons of dough for each. Place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven and press thumb into cookies to make a deep wide indentation. Rotate pan and return to the oven. Bake until light brown on the edges for another 7 to 9 minutes. Transfer to a wire rack to cool completely.
4. Instead of melting the chocolate like the book said to, I cheated and used the microwave. Here are the directions from the book. Combine chocolate, the remaining 6 tablespoons butter and the corn syrup in a small heatproof bowl, set over a pot of simmering water. Stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture, and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
Makes 4 1/2 dozen cookies
Monday, November 24, 2008
I was going to make sugar cookies last week but as most of you will remember from an earlier post Randy wanted a cookie that had some flavor so I made a different cookie instead. Well this morning I decided to make the sugar cookies. I was going to use the turkey cookie cutter but I decided not too and instead just dropped the dough in spoonfuls and what I ended up with was cookies that resemble the drop biscuits that I like to make. After they were done cooling I had to try one and I was very impressed. You think you are biting into a biscuit but you get the surprise when you realize that it is a sugar cookie instead.
The recipe that I used is from my own recipe book and it is one that my mom has used over the years. I will be making Christmas cookies this year and will be using this recipe again but I will be using the cookie cutters.
1 cup sugar
3/4 cup butter softened (1 1/2 sticks)
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking powder
Preheat oven to 350 degrees. In a large bowl cream sugar, butter. Beat in egg and vanilla until light and fluffy. Sift together flour and baking powder, stir into creamed ingredients. Instead of rolling out the dough I dropped the dough on a ungreased cookie sheet. Bake for 9 to 12 minutes or until lightly browned around the edges. I went alittle longer than the 12 minutes so I know the cookies would be cooked through.
Wednesday, November 19, 2008
Peanut Butter Cupcakes & Butter Cream Frosting
The New Good Housekeeping Cookbook
1 3/4 cups all-purpose flour
1 cup milk
3/4 cup sugar
1/2 cup chunky or creamy peanut butter
1/4 cup shortening (I used Butter Flavor Crisco)
1 tablespoon baking powder
3/4 tablespoon vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease the muffin pan cups. The next time I make these I will use the cupcake papers.
Into a large bowl, measure all ingredients; with mixer on low speed, beat until well blended. Increase speed to high; beat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes until toothpick inserted in center of cupcake comes out clean. Cool in pan on racks for 10 minutes, then remove from pans and finish cooling completely on racks.
Butter Cream Frosting
1 16 ounce package of confectioners' sugar
6 tablespoons butter or margarine (3/4 stick) softened (I prefer to use butter)
3 tablespoons milk or half-and-half
1 1/2 teaspoons vanilla extract
In a large bowl, with mixer at medium speed (or with spoon), beat all ingredients until smooth, adding more milk if necessary until frosting is smooth with an easy spreading consistency.
As I was decorating these cupcakes, I thought of the frosting as snow and the leaves to be falling to the snowy covered ground below.
Saturday, November 15, 2008
Thursday, November 13, 2008
I am not sure if many people are aware of this but I work the evening shift and Randy works the day shift. I spend five days a week having dinner with other people besides Randy. It is not very often that I make something for him during the day before I go to work. Randy doesn't mind that I don't cook something for him though, he is pretty handy in the kitchen himself at whipping up something. I was looking through my recipe book this morning and I decided I would surprise Randy and have something already made for his dinner when he gets home tonight. I changed the recipe up alittle bit to what ingredients I had in the house. I didn't try it yet but I will let you all know if Randy enjoyed it.
Pizza Pork Chops (I got this recipe from the Better Homes and Garden magazine)
4 pork chops, cut 1/2 inch thick (I had a package of 2 so that's what I used)
4 slices mozzarella cheese (I used shredded cheese, pizza blend)
1/4 cup pizza sauce
4 ounce can of mushroom stem and pieces drained
Place chops on a rack in an unheated broiler pan; sprinkle with salt and pepper. Broil chops, 3 to 4 inches from heat until well done, turning once (allow about 20 minutes total time). If using slices of cheese halve it diagonally. Brush chops with pizza sauce and top with some mushrooms. Place cheese on top. Broil for 1 to 1 1/2 minutes more or until the cheese melts. You can also serve this atop slices of garlic bread. Randy is not a big fan of bread so I will pass on doing that.
Tuesday, November 11, 2008
Monday, November 10, 2008
1 can (16 oz.) pumpkin
1 1/2 cups brown sugar
3/4 cup cooking oil
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
Margarine or butter to grease the pan
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well.
3. In a large bowl, mix the flour, oats, cinnamon, baking powder, and baking soda.
4. Add the pumpkin mix to the flour. Stir well.
5. Grease a 9-by-13 inch baking pan with butter or margarine.
6. Pour the batter into the greased baking pan.
7. Bake for 30 minutes.
Sunday, November 9, 2008
Thursday, November 6, 2008
Cakey Chocolate Chip Cookies from Martha Stewart Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination of both (I used mini chocolate chips, only 1 cup instead of 2)
1. Preheat oven to 350 degrees. Whisk together flour and baking soda in a bowl.
2. Put butter and both sugars on the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. I let the cookies about 5 minutes on the baking sheets. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Makes 3 dozen cookies
Wednesday, November 5, 2008
For the cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup whole milk (I had only fat free)
1 teaspoon pure vanilla extract
About 15 marshmallows, halved crosswise
For the frosting:
3 cups confectioners' sugar
6 tablespoons unsalted butter, room temperature
1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons whole milk (I used fat free)
3/4 teaspoon pure vanilla extract
1. Preheat theoven to 375 degrees. Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.
2. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment. I had to use my hand held mixer. I do not have a stand mixer but I am hoping to get one soon. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
3. Using a 1 3/4 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.
4. Make frosting: Put confectioners' sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the confectioners' sugar. Whisk in milk and vanilla.
Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight container at room temperature up to 2 days.
Monday, November 3, 2008
I went grocery shopping yesterday and knew that I would be getting some blueberries but I hadn't decided what I was going to make until this morning. I have made this recipe before and I know why I like it so much. It reminds me so much of a blueberry muffin.
3/4 cup sugar
1/4 cup soft shortening
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup sugar
1/3 cup sifted flour
1/2 teaspoon cinnamon
1/4 cup butter
Thoroughly mix together the first three ingredients. Stir in the milk. Stir together the next three ingredients and blend well. Carefully blend in the blueberries. Spread batter in a greased and floured 9" square pan. Sprinkle with crumb mixture topping. Bake at 375 degrees for 45-
50 minutes or until toothpick inserted into center of cake comes out clean.
I like to serve this warm fresh from the oven.
Saturday, November 1, 2008
Yesterday was Halloween and it was also my day off. I spent the day with
my sister and my nephew.
Darcy said for dinner that we would be having broccoli pizza. Sounded good
to me because I really love pizza.
The pizza crust was from Betty Crocker where you add water. Darcy adds her
own seasonings to the crust once she has it placed on the pizza stone. The pizza
crust is placed in the oven for 2 minutes before the toppings are put on. I think
this helps in the cooking process. After the 2 minutes the crust is removed from
the oven. Darcy decided to use ricotta cheese and spread this evenly on the crust.
I did gave a hand in making the pizzas by cutting up the broccoli and placing that
on the crust. Mozzarella cheese was then put on and into the oven for 15 minutes.
As you can see the finished product is above and the pizza turned out nicely.
Darcy ended up getting quite a few trick or treaters at her house.
Justin and I before heading out to trick or treat
Friday, October 31, 2008
Thursday, October 30, 2008
Wednesday, October 29, 2008
Tuesday, October 28, 2008
Monday, October 27, 2008
Saturday, October 25, 2008
You will need the following ingredients for this recipe:
6 medium sized cooking apples (I used 22 small apples)
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/3 cup old fashioned or quick cooking oats (uncooked)
6 tablespoons butter or margarine (3/4 stick softened)
Peel core and slice apples. Place apples in 10" by 6" baking dish. I used my dish
that we like to make apple pie in.
Preheat oven to 375 degrees F. In medium bowl mix brown sugar, flour, oats and
butter or margarine.
Sprinkle oat mixture over apples slices. Bake 45 minutes or until apples are
Serve warm or refrigerate to serve cold. We prefer to have ours warm with a
small scoop of vanilla ice cream.
Thursday, October 23, 2008
The finished product
This recipe is from the GoodHousekeeping Cookbook. I did not have all the ingredients but I decided to make them anyway. I am glad that I did they were a bit hit with Randy and I. I will definitely be making these muffins again soon.
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice (did not have any)
- 1/3 cup molasses
- 1/4 cup milk
- 4 tablespoons butter or margarine (I prefer to use butter when I bake)
- 1 egg
- 2 medium sized apples peeled and diced
- 1/3 cup chopped walnuts (Randy didn't want any walnuts in them)
- Preheat oven to 400 F. Grease muffin tins.
- In a large bowl, mix first 5 ingredients. In a small bowl, beat molasses, milk, butter or margarine and egg until blended. Stir into flour mixture until flour is moistened.
- Batter will be lumpy. Fold in apples and walnuts. Spoon batter into cups. Bake 25 min.
- Or until toothpick inserted comes out clean. Serve warm or cool on wire rack.
Monday, October 13, 2008
Thursday, October 9, 2008
Wednesday, October 8, 2008
yellow cake mix (I used a cupcake mix instead)
2 tbsp. dry cake mix
1 tbsp. cinnamon
1 tbsp. cocoa
2 tbsp. brown sugar
In a separate bowl combine the first four ingredients. Grease or spray pan and lightly flour. I used a bundt pan and liked the way it turned out. Prepare cake mix according to the instructions on the box. Fill the pan with 1/4 of the batter. Spoon streusel topping over the batter, topping with remaining batter. With a knife, circle batter to create a swirled effect.
Bake at 350 degrees for approximately 30 minutes or until cake tests done. Cool for 5-10 minutes before removing from the pan. Lightly glaze the cake with powdered sugar mixed with a small amount of milk. I didn't use exact measurements for that and it turned out just fine. I also added a touch of vanilla.
Monday, October 6, 2008
Sunday, October 5, 2008
We headed to the woods Sunday morning so Randy
could put up his last tree stand. I did manage to get
my picture taken climbing the ladder this time.
Randy made it to the top. We had to call it a day
before the stand was finished because I had to get
ready for work.
Sunday, September 28, 2008
I was craving something sweet but I wanted it to be something quick. I looked
to see what I had for ingredients and I had everything to make the no bakes.
The recipe is easy and quick to put together. I have trouble waiting for the
treats to harden so I always put them in the fridge so I have one sooner.
If anyone is interested in making these I am including the recipe here
3 cups quick - cooking rolled oats
2/3 cup crunchy peanut butter ( I didn't have any so I just used what I had)
1/2 chopped peanuts (optional) I didn't have any peanuts left
2 cups sugar
1 stick butter or margarine
1/2 cup milk
1/3 cup cocoa
2 tsp vanilla extract ( I didn't measure just poured in a bit)
Mix together oats peanut butter and peanuts ( if you have any). Set aside.
Combine sugar, butter, milk and cocoa in medium saucepan. Cook over
medium heat, stirring constantly and until mixture comes to a boil.
I pour this mixture over top of the other ingredients in a big mixing bowl.
Mix well and place heaping spoonfuls on a cookie sheet lined with wax paper
or foil. I place them in the fridge so they harden faster.
I had two cookies with a tall cup of milk. Randy also had the same but then
I noticed later he was getting another one out of the fridge. I guess he also
had a sweet tooth to satisfy.