Tuesday, January 31, 2012
2 cups sugar
1 cup butter, softened
4 eggs (room temperature, if you have time)
4 ounces unsweetened chocolate, melted and slightly cooled
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons vanilla
1 cup broken walnuts or pecans (I leave these out, since my husband doesn't like them)
In a large bowl, cream together the sugar and butter until fluffy. Beat in the egg until well blended, then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread into a greased 9X13 pan and bake at 325 for 30 to 35 minutes. Do not over bake. Cool slightly
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
1/2 teaspoon peppermint extract
green or red food coloring
Mix ingredients until creamy and spread on brownies. Refrigerate for 1 hour.
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
Combine butter and chocolate chips in a heavy pan or double boiler. Add vanilla and blend thoroughly. Pour gently over the frosting and spread by tipping the pan before the glaze cools. Refrigerate.
I know, I know, you're thinking, "Of course these are good! They have almost a pound of butter in them." Well yes, they are, and that's what friends and neighbors are for--sharing the calories.
Tuesday, November 8, 2011
• 18 to 20 ounces store-bought tortellini or ravioli, whatever flavor (I used a 25 oz bag, as that is all the store had)
• 6 tablespoons unsalted butter (I increased to 8 Tbsp because I had a bigger bag of ravioli, but it was way too much. Stick with less.)
• 2 tablespoons balsamic vinegar (buy good quality!)
• 1/2 teaspoon salt (Too much. I'd use 1/4 tsp, but I don't like things too salty).
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped nuts (walnuts, pecans or pine nuts)--I used almonds
• 1/4 cup grated Parmesan
Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to package instructions (generally about 2-3 minutes until tender, but still firm to the bite), stirring occasionally. Drain the tortellini.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown (and begins to give off a nutty aroma) turn off the heat and remove from the burner. Let cool for about 1 minute. Then gradually (and very carefully!) stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter and gently stir until combined. Sprinkle nuts and Parmesan over the top. Serve immediately.
Monday, October 17, 2011
2 t. olive oil
1 medium onion, chopped
- Heat oil in skillet over medium heat. Add onions and saute until tender
2 t. salt
1 green pepper, chopped
2 cloves garlic, minced
2 t. cumin
1 t. oregano
1/4 t. cayenne pepper
1/4 t. cinnamon
- Add above ingredients; saute for 5-10 minutes
2/3 c. quinoa
- Rinse quinoa and stir in
1 c. frozen corn
1 can tomato sauce
1 c. water
- Add above ingredients; simmer together for 20 minutes
2 cans beans
- Add beans to the pot and simmer another 15 minutes
Can be topped with your typical chili toppings - cheese, corn chips, sour cream, etc. One final note, the quinoa really does need all 35 minutes (at least) to cook fully, so don't skimp on the simmering time. Last time I made this the quinoa was still a little hard, so I would recommend covering the skillet while simmering and adding a little extra water if needed.
Monday, October 10, 2011
Thursday, July 7, 2011
- 3 cups peanut oil
- 1 egg
- 1 cup milk
- milk (for dipping chicken)
- 1 cup flour
- 2 1/2 tablespoons powdered sugar
- 1/2 teaspoon pepper
- 2 tablespoons salt
- 2 boneless skinless chicken breasts, halved
- 4 plain hamburger buns
- 2 tablespoons melted butter
- 8 dill pickle slices
- 1 Heat the peanut oil in a pressure cooker to about 400°F. (I just fried mine in a saute pan on the stove top)
- 2 In a small bowl beat the egg and stir in the milk.
- 3 In a separate bowl combine the flour, sugar, salt and pepper.
- 4 Dip each piece of chicken in milk and roll in flour mixture until completely covered.
- 5 Drop all 4 in cooker.
- 6 When steam starts shooting through the pressure release, set timer for 3 minute. (IMPORTANT: DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS!)
- 9 While chicken is cooking, spread a coating of butter on the face of each bun.
- 10 When chicken is done, remove it from oil and drain on paper towels.
- 11 Place two pickles on each bottom bun, then top with chicken and top bun.