Easy Chocolate Chip Cookies By: Sherri
Prep Time:10 M0in
Cook Time:11 Min
Ready In:30 Min
Yield 4 dozen
Ingredients
1 (18.25 ounce) package chocolate cake mix
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.
Review: These are Delicious and supper easy! The original recipe calls for yellow cake mix, I accidentally opened a box of chocolate cake mix, double the chocolate double the goodness!
Wednesday, December 30, 2009
chicken cordon bleu
Chicken Cordon Bleu II from allrecipes
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine 1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Review: This recipe was yummy, the sauce tasted great!
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine 1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Review: This recipe was yummy, the sauce tasted great!
Crockpot Scalloped Potatoes and Ham
Crockpot Scalloped Potatoes and Ham from Tami's Kitchen Talk
Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup
Peel potatoes and dice up the ham.
Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.
Cover and cook on high for 4 hours or on low for 7-8 hours.
Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!
Ham - I used about 1 lb of deli ham (you can also use ham steaks)
8-10 medium potatoes, peeled and thinly sliced
2 onions, diced- forgot to add them!
2 cups grated cheddar cheese
1 can cream of mushroom soup
Peel potatoes and dice up the ham.
Layer half of the potatoes, ham and onions into the crockpot. Top with half of the cheese.
Repeat for a second layer. Spoon the soup on top of the cheese on the second layer.
Cover and cook on high for 4 hours or on low for 7-8 hours.
Review: This was simple to prepare and tasted great! I added a can of mushrooms and some salt a pepper on the potatoes for added flavor. This was a great weeknight meal!
Wednesday, December 23, 2009
Baking Day!
For Christmas I baked several items including haystacks, apple pie, and Banana bread.
Haystacks
Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
My brother loves these, they are the perfect for the dessert table.
I also made Banana bread. Banana bread is a great way to use over ripe Bananas. Here is a link to the post that I have used before. This is a really good recipe, its a big hit in our house.
Double Pie Crust from a taste of home
2 cups all purpose flour
3/4 teaspoons salt
2/3 cup of shortening
6 to 7 tablespoons cold water
1) In small bowl, combine flour and salt; cut in the shortening until mixture is crumbly. Gradually add water tossing with a forking until ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. Divide dough in half so that one ball is slightly larger then the other other. Roll out larger ball to fit a 10 inch plan transfer and roll out remaining dough.
Homemade Apple Pie recipe from a better homes and gardens
Ingredients
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional)
3/4 cup of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apples, peeled and sliced
Milk
Sugar
Directions
1. Follow recipe for double pie crust above.
2, On a lightly floured surface, roll dough from the center to the edge, forming a circle about 12 inches in dia. , flatten one ball of dough with your hands. Using a rolling pin. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3.If desired sprinkle apples with lemon juice For filling, stir together 3/4 cups of sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples toss to coat.Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate.
4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent over browning.
5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Haystacks
Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
DOUBLE BOILER METHOD:
PLACE morsels in top of double boiler over hot (not boiling) water. Do not cover. When most of the morsels are shiny, stir just until melted. (Prevent water from coming in contact with morsels.) Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above.
My brother loves these, they are the perfect for the dessert table.
I also made Banana bread. Banana bread is a great way to use over ripe Bananas. Here is a link to the post that I have used before. This is a really good recipe, its a big hit in our house.
Double Pie Crust from a taste of home
2 cups all purpose flour
3/4 teaspoons salt
2/3 cup of shortening
6 to 7 tablespoons cold water
1) In small bowl, combine flour and salt; cut in the shortening until mixture is crumbly. Gradually add water tossing with a forking until ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. Divide dough in half so that one ball is slightly larger then the other other. Roll out larger ball to fit a 10 inch plan transfer and roll out remaining dough.
Homemade Apple Pie recipe from a better homes and gardens
Ingredients
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional)
3/4 cup of sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apples, peeled and sliced
Milk
Sugar
Directions
1. Follow recipe for double pie crust above.
2, On a lightly floured surface, roll dough from the center to the edge, forming a circle about 12 inches in dia. , flatten one ball of dough with your hands. Using a rolling pin. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.
3.If desired sprinkle apples with lemon juice For filling, stir together 3/4 cups of sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples toss to coat.Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate.
4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent over browning.
5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.
Monday, December 21, 2009
Meal Plan December 21-27
Monday:crock-pot scalloped potatoes and ham
Tuesday:Sweet and Spicy Bacon Chicken
Wednesday:Quick and Easy Stromboli
Thursday:Dinner with Family
Friday: Dinner with family
Saturday: Crockpot Pineapple Chicken
Sunday:BBQ Beef Cups
Tuesday:Sweet and Spicy Bacon Chicken
Wednesday:Quick and Easy Stromboli
Thursday:Dinner with Family
Friday: Dinner with family
Saturday: Crockpot Pineapple Chicken
Sunday:BBQ Beef Cups
Saturday, December 19, 2009
Bifanas Portuguese Pork Sandwiches
From Full Bellies, Happy Kids
Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)
Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.
When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.
Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!
Ingredients
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
garlic powder
paprika
bay leaf
white wine
Portuguese Rolls (or any other roll that is thick and doughy)
Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.
When you're ready to cook, add some olive oil to a skillet and then add the pork steaks, top with some butter and fry until cooked through and nice and brown.
Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing!
Portuguese Roasted Potatoes
Portuguese Roasted Potatoes
From Full Bellies, Happy Kids
Ingredients:
5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil
Directions
Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on
Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.
Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.
Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.
From Full Bellies, Happy Kids
Ingredients:
5 medium potatoes, cut into small chunks
salt and pepper
paprika
garlic powder
3 Tbsp. flour
olive oil
Directions
Wash and cut the potatoes into small chunks. You can peel them first or leave the skin on,we cooked ours with the skin on
Place in a bowl and season with salt and pepper, paprika, garlic powder, flour and olive oil. Toss everything together to coat well.
Transfer to a baking sheet and bake in a 450 º oven for about 30 minutes or until potatoes are tender.
Review: Simple and so Delicious. Definitely being added to my cooking repertoire. Thanks for sharing Sandra.
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