I was looking for a different kind of cookie that required some manipulating (for some reason, I was looking for more work than just put on a cookie sheet and put in the oven). This was perfect.
Ingredients:
1 cup butter (2 sticks)
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups flour
24 chocolate kisses
colored sugar, or just white
Preheat oven to 350.
Cream butter and white sugar until light and fluffy, about 2 minutes.
Add vanilla, then salt and flour. Mix until just combined. The dough will be quite dry.
Form dough into 1 inch balls. Flatten the balls, put a chocolate kiss in the middle, and wrap dough around the chocolate. Form a ball again.
Roll in colored sugar.
Bake for 8-10 minutes, or until the bottoms are JUST brown.
Find the original recipe here: http://www.itsyummi.com/butterball-kiss-cookies/
TIPS:
1. The author of this post recommended that the flour should be reduced so that it would be less crumbly. Accordingly, I used only 2 cups of flour. Unfortunately, I believe that this means that there will be too much butter. After I took the cookies out of the oven, the bottoms had started to melt away from the rest of the cookie, making very funny shapes (a large bulge at the top at then bottoms melting out). I would keep the 2 1/4 cups of flour and deal with the crumbliness. That way they will look a little more appealing.
2. Have a glass of milk or water nearby. These guys are killer.
Saturday, October 19, 2013
MOROCCAN CHICKEN
Today I broke out the CrockPot. It's getting to feel like fall around here (I don't think there will be any more 60 degree days) and I just can't live without it in the winter. I have so many recipes that I've been wanting to try, and the other day I got a book out of the library that was dedicated to slow-cooking recipes. So of course, I had to try one. Today is that day.
This Moroccan Chicken recipe looked really good upon first glance. There was chicken, there were some veggies (like stew), and there were spices. Lots of spices. But what threw me were the raisins. How could I put raisins in my CrockPot? It also called for dried apricots, which I didn't have. I'll let yo know how it turns out.
Ingredients:
2 large onions, cut in half, then thinly sliced
2 cups sliced carrots (about 4 medium)
3 pounds meaty chicken pieces, skinned (I'm pretty sure I have less than this, and all breast meat)
1/2 teaspoon salt
1/2 cup raisins
1/2 cup dried apricots, coarsely snipped (I didn't have these. So I just left them out)
1 14-ounce can chicken broth
1/4 cup tomato paste
2 tablespoons flour
2 tablespoons lemon juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 cloves garlic, minced
3/4 teaspoon ground black pepper
In a large CrockPot (mine is about 5 quarts I think) combine onions and carrots on the bottom.
Add chicken; sprinkle with salt.
Add raisins and apricots.
In another bowl, whisk broth, paste, flour, lemon juice, cumin, ginger, cinnamon, garlic, and black pepper. Pour over chicken.
Cover and cook. Low for 6 1/2 -- 7 hours, high for 3 1/2 -- 4 hours.
Serve with couscous (especially toasted pine nut, if you have it).
Tips on using your Slow-Cooker:
1. No matter what size you have, you must fill it between half and 3/4 full every time you use it. Too little food and it will burn. Too much food and it won't cook all the way through. I didn't know this. (For some reason, it just never occurred to me.) I can't tell you how many times I've burned something, because I have quite a big CrockPot and only two of us to eat from it. Here's to better luck in the future.
UPDATE:
Just finished dinner and we were quite impressed. The chicken was a little overdone, but perhaps that was because I put less than what the recipe called for (it was only for the two of us! I didn't want TOO many leftovers). THe taste was good, but turned out more like a stew with the carrots and onions. Perhaps if we had included the apricots it would have been sweeter, more of like I was thinking it would turn out to be? We'll see next time, for even though there were things that could be improved, this recipe is staying on our list.
This Moroccan Chicken recipe looked really good upon first glance. There was chicken, there were some veggies (like stew), and there were spices. Lots of spices. But what threw me were the raisins. How could I put raisins in my CrockPot? It also called for dried apricots, which I didn't have. I'll let yo know how it turns out.
Ingredients:
2 large onions, cut in half, then thinly sliced
2 cups sliced carrots (about 4 medium)
3 pounds meaty chicken pieces, skinned (I'm pretty sure I have less than this, and all breast meat)
1/2 teaspoon salt
1/2 cup raisins
1/2 cup dried apricots, coarsely snipped (I didn't have these. So I just left them out)
1 14-ounce can chicken broth
1/4 cup tomato paste
2 tablespoons flour
2 tablespoons lemon juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
2 cloves garlic, minced
3/4 teaspoon ground black pepper
In a large CrockPot (mine is about 5 quarts I think) combine onions and carrots on the bottom.
Add chicken; sprinkle with salt.
Add raisins and apricots.
In another bowl, whisk broth, paste, flour, lemon juice, cumin, ginger, cinnamon, garlic, and black pepper. Pour over chicken.
Cover and cook. Low for 6 1/2 -- 7 hours, high for 3 1/2 -- 4 hours.
Serve with couscous (especially toasted pine nut, if you have it).
Tips on using your Slow-Cooker:
1. No matter what size you have, you must fill it between half and 3/4 full every time you use it. Too little food and it will burn. Too much food and it won't cook all the way through. I didn't know this. (For some reason, it just never occurred to me.) I can't tell you how many times I've burned something, because I have quite a big CrockPot and only two of us to eat from it. Here's to better luck in the future.
UPDATE:
Just finished dinner and we were quite impressed. The chicken was a little overdone, but perhaps that was because I put less than what the recipe called for (it was only for the two of us! I didn't want TOO many leftovers). THe taste was good, but turned out more like a stew with the carrots and onions. Perhaps if we had included the apricots it would have been sweeter, more of like I was thinking it would turn out to be? We'll see next time, for even though there were things that could be improved, this recipe is staying on our list.
Thursday, October 17, 2013
TACO SOUP
Another one of my dad's recipes, tonight's menu calls for Taco Soup. Basically, it's a super easy and fast chili. Just waterier. But it's a great time saver and the recipe makes a ton. Also, it freezes well so don't let all that soup go to waste--put it in the freezer! Exceptional time saver. All you have to do is put it in a pot and heat it up. DONE.
Ingredients:
1-1 1/2 pounds ground beef or turkey
1 package taco seasoning
2 cans corn, undrained
2 cans diced tomatoes, undrained
2 cans kidney beans, undrained
cheddar cheese, shredded
Brown the meat and drain the fat. Add the seasoning, corn, tomatoes, and beans to the pot. Cover and let simmer for about 15 minutes, or until it is heated through. Serve with cheddar cheese on top and a corn muffin on the side. You can also put this in a CrockPot, as long as you know that the beans will become quite mushy after a while.
Easy huh? And it literally is so warming and yummy, just like chili, but without all the work before you get to eat.
Ingredients:
1-1 1/2 pounds ground beef or turkey
1 package taco seasoning
2 cans corn, undrained
2 cans diced tomatoes, undrained
2 cans kidney beans, undrained
cheddar cheese, shredded
Brown the meat and drain the fat. Add the seasoning, corn, tomatoes, and beans to the pot. Cover and let simmer for about 15 minutes, or until it is heated through. Serve with cheddar cheese on top and a corn muffin on the side. You can also put this in a CrockPot, as long as you know that the beans will become quite mushy after a while.
Easy huh? And it literally is so warming and yummy, just like chili, but without all the work before you get to eat.
Wednesday, October 16, 2013
APPLE BUTTER SPICE CAKE
I went to Aldi the other day, and they happened to have apple butter. I have never had apple butter in my life, so naturally I had to try it. In my cart it went.
Today, I was contemplating the apple butter in my fridge. I hadn't opened it, I hadn't done anything with it except put it in the fridge. So I got on Pinterest for some ideas to use this rather large jar of something I'd never experienced before, and I came across this recipe for apple butter spice cake. It seemed simple enough, and, as someone who loves sweet, warm cake/bread in the morning, I decided that in order to curb this baking craving that I was getting (you know, when it's 9:30 pm or later and you just HAVE to bake something...) I would make this cake so we could eat it in the morning. We shall see, but if the batter has anything to give away about the final taste, this cake will be like pumpkin pie and bread mixed in one. I can't wait.
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup apple butter
Preheat the oven to 350 and grease a 9x5 loaf pan.
Cream together the butter and the sugar. Add eggs and half of the buttermilk. Beat until smooth.
In another bowl, combine flour, baking soda, cinnamon, cloves, nutmeg, and salt.
Add half of the flour mixture to the butter mixture. Mix until combined. Add the rest of the buttermilk. Mix until combined. Add the rest of the flour mixture. Mix until just combined.
Stir in the apple butter and mix until the batter is all an even color, not long.
Pour the batter into the pan and bake for 55-65 minutes.
Let the cake cool, then turn it out. Top with glaze if desired (i.e. 1 cup powdered sugar mixed with 2 tablespoons water or milk or orange juice).
YUM. I can't wait.
Find the original recipe here: http://www.sugardishme.com/2013/10/04/apple-butter-spice-cake/
UPDATE:
This is delicious! The outside got a tiny bit burned, but that was probably because I have a habit of putting too much butter/cooking spray on the pan itself. It needed to bake a little longer than I expected, but it was still wonderful. Can't wait to make this one again!
Today, I was contemplating the apple butter in my fridge. I hadn't opened it, I hadn't done anything with it except put it in the fridge. So I got on Pinterest for some ideas to use this rather large jar of something I'd never experienced before, and I came across this recipe for apple butter spice cake. It seemed simple enough, and, as someone who loves sweet, warm cake/bread in the morning, I decided that in order to curb this baking craving that I was getting (you know, when it's 9:30 pm or later and you just HAVE to bake something...) I would make this cake so we could eat it in the morning. We shall see, but if the batter has anything to give away about the final taste, this cake will be like pumpkin pie and bread mixed in one. I can't wait.
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1/2 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup apple butter
Preheat the oven to 350 and grease a 9x5 loaf pan.
Cream together the butter and the sugar. Add eggs and half of the buttermilk. Beat until smooth.
In another bowl, combine flour, baking soda, cinnamon, cloves, nutmeg, and salt.
Add half of the flour mixture to the butter mixture. Mix until combined. Add the rest of the buttermilk. Mix until combined. Add the rest of the flour mixture. Mix until just combined.
Stir in the apple butter and mix until the batter is all an even color, not long.
Pour the batter into the pan and bake for 55-65 minutes.
Let the cake cool, then turn it out. Top with glaze if desired (i.e. 1 cup powdered sugar mixed with 2 tablespoons water or milk or orange juice).
YUM. I can't wait.
Find the original recipe here: http://www.sugardishme.com/2013/10/04/apple-butter-spice-cake/
UPDATE:
This is delicious! The outside got a tiny bit burned, but that was probably because I have a habit of putting too much butter/cooking spray on the pan itself. It needed to bake a little longer than I expected, but it was still wonderful. Can't wait to make this one again!
Monday, October 14, 2013
SQUASAGE
I haven't been making a ton of dinners or other food because of the newest development of pregnancy: awful heartburn. One night, it kept me up all night long, nauseous and in pain. Since then, I've been trying to stay away from some of the more pin-inducing foods, but I'm not always successful (those Oreos just seem to call my name).
But tonight, we were able to have a lovely dinner, new to B, before B had to get to class pretty early. If we didn't eat before he left, then there was no way I could eat so late and not be up all night. The solution? A light, filling meal eaten quite early and very tasty, I might say. I had this recipe at home a few times and remembered loving it, so I thought I would give it a try.
SQUASAGE (B's name for it. Better than nothing, I suppose.)
Butternut squash
Ground sausage
Onion, diced
Butter
Brown sugar
As you can see, there are no measurements. For two people, I used one squash, about 1/2 pound sausage, 1/4 onion, and not too much butter and brown sugar. Next time, I would probably put a little less brown sugar, but if you like it to be really sweet, it's up to you.
Brown the sausage in a skillet. Add onions. Cook until the onions are see-through. Meanwhile, cut the squash in half longways (from end to end, not around the middle). Scoop out the guts (seeds and slimy things with them) and place in a baking dish with some water covering the bottom of the pan (not too much). Put heaping amounts of sausage and onion mixture into the cavity that you just carved in the squash. Add brown sugar on top of sausage and butter on top of brown sugar. Cover with tin foil. Bake in 350 oven for 45 minutes to an hour, or until the squash is fork-tender. Serve, putting each half of squash as one serving (one on each plate).
I had extra sausage and onion mixture that didn't fit in the squash. I put this along with the brown sugar and butter in another pan and stuck it in the oven just before the squash was done, melting the butter and rewarming the sausage. We each had a little extra sausage on our plate to eat with all the squash.
Super easy, super yummy. Fall dinner done right.
But tonight, we were able to have a lovely dinner, new to B, before B had to get to class pretty early. If we didn't eat before he left, then there was no way I could eat so late and not be up all night. The solution? A light, filling meal eaten quite early and very tasty, I might say. I had this recipe at home a few times and remembered loving it, so I thought I would give it a try.
SQUASAGE (B's name for it. Better than nothing, I suppose.)
Butternut squash
Ground sausage
Onion, diced
Butter
Brown sugar
As you can see, there are no measurements. For two people, I used one squash, about 1/2 pound sausage, 1/4 onion, and not too much butter and brown sugar. Next time, I would probably put a little less brown sugar, but if you like it to be really sweet, it's up to you.
Brown the sausage in a skillet. Add onions. Cook until the onions are see-through. Meanwhile, cut the squash in half longways (from end to end, not around the middle). Scoop out the guts (seeds and slimy things with them) and place in a baking dish with some water covering the bottom of the pan (not too much). Put heaping amounts of sausage and onion mixture into the cavity that you just carved in the squash. Add brown sugar on top of sausage and butter on top of brown sugar. Cover with tin foil. Bake in 350 oven for 45 minutes to an hour, or until the squash is fork-tender. Serve, putting each half of squash as one serving (one on each plate).
I had extra sausage and onion mixture that didn't fit in the squash. I put this along with the brown sugar and butter in another pan and stuck it in the oven just before the squash was done, melting the butter and rewarming the sausage. We each had a little extra sausage on our plate to eat with all the squash.
Super easy, super yummy. Fall dinner done right.
Friday, October 4, 2013
HONEY CHICKEN KABOBS
I am so behind. There have been so many days that I have made things and I have not put them up. Hopefully I'll be able to remember them.
Last night's dinner was kabobs. B was so excited when I put these on the menu for the week and actually requested them for two weeks in a row. (Not this specific recipe, so I might go ahead and try another one.) My original recipe was for steak kabobs, and I had chicken, so I was forced to look up a different one the day of. Not what I like to do. But I found this one.
1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup honey
1/4 teaspoon black pepper
2 cloves garlic, sliced in large chunks
chicken, cut into 1 inch pieces
veggies, cut up
Whisk the oil, soy sauce, honey, and black pepper together. Add garlic. Add chicken and veggies to the bowl, and place in the fridge. Let this marinate for at least two hours (Mine was in there for 3). When ready, drain marinade and load skewers with chicken and veggies. Cook on grill (direct heat) until the chicken is done.
Original recipe found here: http://allrecipes.com/Recipe/Yummy-Honey-Chicken-Kabobs/Detail.aspx?evt19=1&scale=12&ismetric=0
There are a billion ways to make kabobs and have all the right tricks of the trade. I don't really have the time to go into all that right now, so I might come back and update this post later. Hopefully.
This is not my favorite. Also, the recipe as it is is only enough for the chicken by itself. I ended up doubling it, and I probably should have tripled it. And B, when he was grilling them, didn't pay attention and burned most of them to a crisp. So maybe we might give it another try, since it ended up dry and overcooked, but that was our fault. We'll see what happens.
Last night's dinner was kabobs. B was so excited when I put these on the menu for the week and actually requested them for two weeks in a row. (Not this specific recipe, so I might go ahead and try another one.) My original recipe was for steak kabobs, and I had chicken, so I was forced to look up a different one the day of. Not what I like to do. But I found this one.
1/4 cup vegetable oil
1/3 cup soy sauce
1/3 cup honey
1/4 teaspoon black pepper
2 cloves garlic, sliced in large chunks
chicken, cut into 1 inch pieces
veggies, cut up
Whisk the oil, soy sauce, honey, and black pepper together. Add garlic. Add chicken and veggies to the bowl, and place in the fridge. Let this marinate for at least two hours (Mine was in there for 3). When ready, drain marinade and load skewers with chicken and veggies. Cook on grill (direct heat) until the chicken is done.
Original recipe found here: http://allrecipes.com/Recipe/Yummy-Honey-Chicken-Kabobs/Detail.aspx?evt19=1&scale=12&ismetric=0
There are a billion ways to make kabobs and have all the right tricks of the trade. I don't really have the time to go into all that right now, so I might come back and update this post later. Hopefully.
This is not my favorite. Also, the recipe as it is is only enough for the chicken by itself. I ended up doubling it, and I probably should have tripled it. And B, when he was grilling them, didn't pay attention and burned most of them to a crisp. So maybe we might give it another try, since it ended up dry and overcooked, but that was our fault. We'll see what happens.
NANA'S SPANISH RICE
I was feeling very uninspired to make anything super yummy tonight. In fact, I really wanted to go out. But then, B suggested one his favorite dishes that I've had from my side of the family from forever ago: Nana's Spanish Rice. It is super easy and yummy and I was happy to make this one for him. Soon we will chowing down on some incredibly yummy food!
Ingredients:
6 tablespoons white rice
1 large can of diced or crushed tomatoes, undrained
1/2 cup shredded cheddar cheese
2 tablespoons butter
1 cup hot water
several peppers, whole
Mix all ingredients but the peppers. Place in a greased casserole dish. Bake at 350 F for 1 hour. Meanwhile, blanch the peppers; i.e. partially cook them by boiling them in water until they are softer. When the rice is finished cooking, fill the peppers with the rice and place back in the dish. Top with parmesan cheese and bake until every thing is warm.
This makes enough for about 3 medium peppers. If we ever are having people over, I double (at least) this recipe.
Ingredients:
6 tablespoons white rice
1 large can of diced or crushed tomatoes, undrained
1/2 cup shredded cheddar cheese
2 tablespoons butter
1 cup hot water
several peppers, whole
Mix all ingredients but the peppers. Place in a greased casserole dish. Bake at 350 F for 1 hour. Meanwhile, blanch the peppers; i.e. partially cook them by boiling them in water until they are softer. When the rice is finished cooking, fill the peppers with the rice and place back in the dish. Top with parmesan cheese and bake until every thing is warm.
This makes enough for about 3 medium peppers. If we ever are having people over, I double (at least) this recipe.
Here we are, October 4. Already. How did this happen? One day I'm lamenting that we can't go on our trip in late August, and the next it is already fall. Maybe it has to do with the fact that I'm always exhausted and sleeping the day away. That must be it.
Yesterday, I planned the next few weeks out with recipes and shopping lists and more. Then I went shopping and got all the food that I needed. When I got home and put all the groceries away, I realized that I hadn't planned anything for dinner that night. Silly mistake. And all the meat I was planning on using was still in the freezer, so not usable right away when we wanted dinner. So we turned to homemade pizza again, and thankfully it was a hit. Every time that I think I'm skimping by making something easy or something we have all the time, B is so excited to be eating that. Does he actually think it's a good dish or does he somehow know that I'm feeling in a rut and wants to make me feel better? Whatever the reason, I'm thankful for it.
Yesterday, I planned the next few weeks out with recipes and shopping lists and more. Then I went shopping and got all the food that I needed. When I got home and put all the groceries away, I realized that I hadn't planned anything for dinner that night. Silly mistake. And all the meat I was planning on using was still in the freezer, so not usable right away when we wanted dinner. So we turned to homemade pizza again, and thankfully it was a hit. Every time that I think I'm skimping by making something easy or something we have all the time, B is so excited to be eating that. Does he actually think it's a good dish or does he somehow know that I'm feeling in a rut and wants to make me feel better? Whatever the reason, I'm thankful for it.
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