Wednesday, April 29, 2009
Look at all of the chocolatey goodness:
1 1/4 cup butter,softened
4 cups sugar
2 cups flour
1 1/4 cup baking cocoa
1 tsp salt
2 tsp vanilla
Mix the butter and sugar until well combined. Add the eggs and mix well. Add the dry ingredients and mix well. Then add the vanilla. Pour batter into a large cookie sheet. Bake at 350 for about 20-25 minutes. Do not over bake them. Check with a toothpick to test if done.Let cool completely.
2 cups powdered sugar
1/2 cup butter
1 T. Water
1/2-3/4 tsp mint extract
3 drops green food coloring
Combine all and beat until creamy. Spread on the cooled brownies. Refrigerate for 15-20 minutes.(I double this for my large cookies sheet but if you would like less minty frosting then don't double it~my husband prefers less frosting in general)
Spread all over the brownies like so:
2 1/4 cups heavy cream
1 1/2 sticks butter
1/4 cup plus 1 T. baking cocoa
1/4 cup corn syrup
1 lb. semisweet and milk chocolate, chopped into pieces(I use choclate chips but you can use good chocolate if you want)
1 T. vanilla
Combine the cream, butter,cocoa, and corn syrup in a saucepan, and bring to a simmer over medium heat. Place chopped chocolate or chocolate chips in a large bowl. Dump the simmering cream mixture over the chocolate. Let sit for 2 minutes and then whisk until chocolate is melted and mixture is smooth. Add vanilla and whisk to blend. Cover and let refrigerate until spreadable consistancy. Spread over the Mint layer on Brownies.
You can also beat the ganache with and electric mixer, after it cools, to make it fluffier like frosting. I have done it both ways!!
Monday, April 27, 2009
Don't those look tasty?
Black Bottom Cupcakes
1 cup sugar
1/2 cup oil
1 T. white vinegar
1 tsp vanilla
1 cup water
1 1/2 cup flour
1 tsp baking soda
1/4 cup cocoa
1/4 tsp salt
8 oz softened cream cheese
1/3 cup sugar
1 cup chocolate chips
1 cup coconut(if you don't like coconut you can leave this out)
Mix all the cake ingredients until combined. Fill lined muffin tins up about 1/3 of the way full. Next mix all of the filling ingredients together and place a Tablespoon of filling on top of each cupcake like this:
Bake at 350 for 24 minutes. I only had to bake mine for about 16 minutes so it depends on the oven. I love these with the coconut in them but some people don't like coconut so do it without the coconut they are just as good!!
Wednesday, April 22, 2009
4-6 chicken breasts,(you can leave them whole chop them in strips or dice it up. My husband said I should chopp it up in thin strips like you get in Chinese restaurants so that iswhat I will do next time
about 8-12 oz of apricot jam-I used about 10 oz.
1-16 oz. bottle Catalina salad dressing
1 packet Lipton onion soup mix
Sliced almonds or pecans(optional for on top when you serve it)
Place the chicken in a 9x13 pan. Slather the apricot jam all over the top of the chicken, Pour the whole bottle of dressing on top of chicken and jam. Sprinkle with the Lipton onion soup mix and Bake at 350 for 45 minutes or until chicken is cooked through.This is what it looks like before putting it in the oven:
This sounds like it would be really sweet but trust me it isn't. It is just the right amount of sweet!! Hope you enjoy!!
Tuesday, April 14, 2009
Kate's Red Beans and Rice~adapted from Our Best Bites
1-1lb bag dry red beans
6 cups water
5 chicken bouillon cubes
1 lb Hillshire farms smoked sausage, chopped (you can omit this or use less but we like the full pound in ours)
1 T. minced garlic
1 tsp cajun or creole seasoning
3/4 tsp cumin
3/4 tsp corriander
3/4 tsp oregano
1/8 tsp cinnamon
1/2 tsp paprika
1 tsp Old Bay Seasoning
Combine all ingredients in a crockpot and cook on high for 5 hours or until beans are tender. Before you are ready to eat bring 4 cups water to a boil in a saucepan, then add 2 cups rice. Bring back to a boil, stir, cover, reduce heat to low and simmer for 20 minutes. Pour beans over top of rice like so:
We like to sprinkle with a little grated cheese and mix it all together Like this:
Enjoy!! Until next time have a great time cooking!!
Thursday, April 2, 2009
White Chocolate Pecan Cookies
1 1/2 cup butter
2 cups brown sugar
1 tsp vanill
1 tsp maple flavoring~do not leave this out it is what gives the cookies the amazing flavor
3 1/2 cups flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 -3 cups vanilla or white chocolate chips
1/2 cup chopped pecans or any nut you like
Cream the butter and sugar together until fluffy. Add the eggs , vanilla, and maple and beat well. Stir in the dry ingredients and mix well. Add the choco chips and nuts. Roll into 1 inch balls and place on a greased cookie sheet. Bake at 350 for about 8-10 minutes.
I also got the idea from Our Best Bites to fill a ramekin 1/2 full with your favorite cookie dough Like so:
And bake in a 350 degree oven for 12-14 minutes or until the edges are lightly browned and the middle is still a little gooey or soft and then put a scoop of ice cream on top and enjoy!! These were amazing!!! If you love a undercooked cookie or even cookie dough for that matter these are for you!! You must try it!!