Special thanks to my friend Brynne Louder for this recipe. This is our CURRENT as of 2019 favorite chocolate chip recipe. Just make sure not to over cook them.
INGREDIENTS:
2 eggs
1 C butter ***Room temperature, this we think is a deciding factor to how the cookies come out.
1 tsp. Vanilla
Package of Vanilla pudding (3.4 oz)
1 C Sugar
1 C Brown sugar
2 1/4 C Flour
1 tsp. Salt
1 tsp. baking soda
Mini semi-sweet chocolate chips
INSTRUCTIONS:
Mix the first 3 ingredients. Add and mix the next three. Add and mix the last three. Add in the mini chocolate chips to your liking. Bake at 375 degrees for 8-10 minutes. Take out when barely tanning. SOOO delicious!
Monday, December 16, 2019
Clam Chowder
Mom's infamous Clam Chowder :)
INGREDIENTS:
2 Cans minced clams (Bo likes it extra, so we usually put in 3)
1 C finely chopped onions
1 C chopped celery
2 C diced potatoes
3/4 C butter
3/4 C flour
1 qt. Half and Half
1 1/2 tsp. salt
1/2 tsp. sugar
1 grated carrot
dash of pepper
INSTRUCTIONS:
Drain juice off clams onto vegetables and add enough water to just cover the vegetables. Cook until potatoes soften. Meanwhile, add butter and flour to a pan and cook for a minute. Slowly add in half and half, salt and sugar. Cook until thick and smooth. Combine this white sauce to the vegetables, add in the clams and heat until heated throughout.
INGREDIENTS:
2 Cans minced clams (Bo likes it extra, so we usually put in 3)
1 C finely chopped onions
1 C chopped celery
2 C diced potatoes
3/4 C butter
3/4 C flour
1 qt. Half and Half
1 1/2 tsp. salt
1/2 tsp. sugar
1 grated carrot
dash of pepper
INSTRUCTIONS:
Drain juice off clams onto vegetables and add enough water to just cover the vegetables. Cook until potatoes soften. Meanwhile, add butter and flour to a pan and cook for a minute. Slowly add in half and half, salt and sugar. Cook until thick and smooth. Combine this white sauce to the vegetables, add in the clams and heat until heated throughout.
No Bake Cookies
A staple when you're in a rush, but need to bring something to share.
INGREDIENTS:
2 C Sugar
3 Tbsp. Cocoa
3-3 1/2 C Oatmeal
1/2 C Milk
1/2 tsp. Salt
1/2 C Butter, softened
1 tsp. Vanilla
3/4 C Peanut Butter
INSTRUCTIONS:
Combine all ingredients except oats in a saucepan. Cook over low heat until bubbly. Boil 1-2 minutes until sugar is well dissolved. Remove from heat and add oats. Stir well and spoon onto waxed paper in cookie size mounds.
INGREDIENTS:
2 C Sugar
3 Tbsp. Cocoa
3-3 1/2 C Oatmeal
1/2 C Milk
1/2 tsp. Salt
1/2 C Butter, softened
1 tsp. Vanilla
3/4 C Peanut Butter
INSTRUCTIONS:
Combine all ingredients except oats in a saucepan. Cook over low heat until bubbly. Boil 1-2 minutes until sugar is well dissolved. Remove from heat and add oats. Stir well and spoon onto waxed paper in cookie size mounds.
Banana Cake
Since I'm sometimes shopping around and don't have my recipe box on hand when I decide to make something, I decided to start posting some of the recipes I love from my recipe box. Starting with mom's banana cake recipe. :)
INGREDIENTS:
1/2 C Butter, Softened
1 1/2 C Sugar
2 Eggs
1 C Sour Cream
3 Ripe Bananas
1 tsp. Vanilla
2 C Flour
1 tsp. Baking Soda
1/4 tsp. Salt
INSTRUCTIONS:
Mix and spread in greased cookie sheet.
Bake @ 350 degrees for 20-25 minutes.
FROSTING:
1 8oz. pkg Cream Cheese, softened
1/2 C Butter, Softened
2 tsp. Vanilla
3 3/4 - 4 C Powdered Sugar
Mix and Frost cake when cool.
INGREDIENTS:
1/2 C Butter, Softened
1 1/2 C Sugar
2 Eggs
1 C Sour Cream
3 Ripe Bananas
1 tsp. Vanilla
2 C Flour
1 tsp. Baking Soda
1/4 tsp. Salt
INSTRUCTIONS:
Mix and spread in greased cookie sheet.
Bake @ 350 degrees for 20-25 minutes.
FROSTING:
1 8oz. pkg Cream Cheese, softened
1/2 C Butter, Softened
2 tsp. Vanilla
3 3/4 - 4 C Powdered Sugar
Mix and Frost cake when cool.
Sunday, November 3, 2019
Chilaquiles
I made these 10th or 11th grade in Spanish Club. I just found the recipe and made it again! I love the homemade salsa verde! So don't just go and buy a green salsa. It is worth making!
It is basically tortilla strips with a green chicken sauce.
Also I usually just cook the chicken however I want. I usually just boil it quickly and don't follow the actual recipe because I don't have all the stuff for it. It still good.
Chicken:
1 Chicken Breast
2-2 1/2 C Water
1/4 Small Onion
1 Bay Leaf
Salt
4 Peppercorns
Salsa Verde:
1 lb. tomatillos (You can use canned tomatillos just 1 3/4 C canned and make sure to drain)
1 Jalapeno or other chili of choice
Water
1 Small onion, chopped
1 Garlic Clove
1/4 C Cilantro
1/2 tsp Salt
Tortillas: (Honestly I just usually bake them. Less of a mess)
Corn Tortillas
Salt
Cooking Spray
Toppings:
1/2 C Sour Cream, room temperature
4 oz Shredded Monterey Jack cheese
Cilantro Sprigs
Chicken: Place the chicken in a medium saucepan. Add the water, onion, bay leaf, salt, and peppercorns. Bring to a boil and then reduce heat. Cover and simmer until chicken is tender, about 45 minutes. Cool chicken, drain and reserve the broth. Shred chicken and set aside.
Salsa: Husk and wash the tomatillos. Remove the seeds from the jalapeno. Put tomatillos and jalapeno in a medium saucepan and cover with water. Bring to a boil, reduce heat. Cover and let simmer for 10 minutes, drain. (Do not cook tomatillos if you used canned ones) Put tomatillos, jalapeno, onion, garlic, cilantro, and salt in a blender or food processor and puree. Pour into a saucepan. Add 2 C reserved chicken broth and 1/2 tsp salt. Bring to a boil and lower and let simmer for about 30 minutes uncovered. (I don't usually do this because I don't usually have yummy broth).
Tortillas: Turn on oven to 400 degrees. Cut up the corn tortillas into strips. Put in a cookie sheet and spray the tortillas with cooking spray. Then sprinkle with salt. Put in oven and bake until crispy.
Assembly: Put tortillas strips in shallow baking dish. Add the shredded chicken. Pour the sauce over the chicken and tortillas. Place sour cream in a flat mound in center of mixture. Cover with shredded cheese. Place baking dish under broiler until cheese is melted and bubbly and food is hot. Garnish with cilantro sprigs. Serve immediately.
DO NOT mix the chicken and tortilla strips in advance or the tortilla strips will become soggy.
It is basically tortilla strips with a green chicken sauce.
Also I usually just cook the chicken however I want. I usually just boil it quickly and don't follow the actual recipe because I don't have all the stuff for it. It still good.
Chicken:
1 Chicken Breast
2-2 1/2 C Water
1/4 Small Onion
1 Bay Leaf
Salt
4 Peppercorns
Salsa Verde:
1 lb. tomatillos (You can use canned tomatillos just 1 3/4 C canned and make sure to drain)
1 Jalapeno or other chili of choice
Water
1 Small onion, chopped
1 Garlic Clove
1/4 C Cilantro
1/2 tsp Salt
Tortillas: (Honestly I just usually bake them. Less of a mess)
Corn Tortillas
Salt
Cooking Spray
Toppings:
1/2 C Sour Cream, room temperature
4 oz Shredded Monterey Jack cheese
Cilantro Sprigs
Chicken: Place the chicken in a medium saucepan. Add the water, onion, bay leaf, salt, and peppercorns. Bring to a boil and then reduce heat. Cover and simmer until chicken is tender, about 45 minutes. Cool chicken, drain and reserve the broth. Shred chicken and set aside.
Salsa: Husk and wash the tomatillos. Remove the seeds from the jalapeno. Put tomatillos and jalapeno in a medium saucepan and cover with water. Bring to a boil, reduce heat. Cover and let simmer for 10 minutes, drain. (Do not cook tomatillos if you used canned ones) Put tomatillos, jalapeno, onion, garlic, cilantro, and salt in a blender or food processor and puree. Pour into a saucepan. Add 2 C reserved chicken broth and 1/2 tsp salt. Bring to a boil and lower and let simmer for about 30 minutes uncovered. (I don't usually do this because I don't usually have yummy broth).
Tortillas: Turn on oven to 400 degrees. Cut up the corn tortillas into strips. Put in a cookie sheet and spray the tortillas with cooking spray. Then sprinkle with salt. Put in oven and bake until crispy.
Assembly: Put tortillas strips in shallow baking dish. Add the shredded chicken. Pour the sauce over the chicken and tortillas. Place sour cream in a flat mound in center of mixture. Cover with shredded cheese. Place baking dish under broiler until cheese is melted and bubbly and food is hot. Garnish with cilantro sprigs. Serve immediately.
DO NOT mix the chicken and tortilla strips in advance or the tortilla strips will become soggy.
Unstuffed Pepper Bake
This is an alternative to when you are lazy and don't want to make the stuffed peppers. It is really good! I did not use instant rice, I just made regular rice and added the stuffing on top of that.
1 lb Ground Beef
1/3 C Onion
1 1/2 C Bell Peppers (I did different colors, but whatever was on sale)
2 Garlic Cloves or 1/2 tsp garlic powder
1/2 tsp Salt
1/4 tsp Pepper
14.5 oz. Can Petite Diced Tomatoes, Drained
1 1/2 C Instant White or Brown Rice
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz Cheddar Cheese, divided
15 oz Can Tomato Sauce (Pretty sure I just used one small can not the whole 15 oz)
Preheat oven to 375. In a large sauce pan over medium heat, saute the beef, onions, bell peppers, and garlic for 10 minutes, or until the beef is browned. Drain off any fat. Season with salt and pepper. Stir in the tomatoes, rice, worcestershire sauce, and italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread the mixture in a 9x13 inch pan. Top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes until cooked through and the cheese is bubbly.
1 lb Ground Beef
1/3 C Onion
1 1/2 C Bell Peppers (I did different colors, but whatever was on sale)
2 Garlic Cloves or 1/2 tsp garlic powder
1/2 tsp Salt
1/4 tsp Pepper
14.5 oz. Can Petite Diced Tomatoes, Drained
1 1/2 C Instant White or Brown Rice
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz Cheddar Cheese, divided
15 oz Can Tomato Sauce (Pretty sure I just used one small can not the whole 15 oz)
Preheat oven to 375. In a large sauce pan over medium heat, saute the beef, onions, bell peppers, and garlic for 10 minutes, or until the beef is browned. Drain off any fat. Season with salt and pepper. Stir in the tomatoes, rice, worcestershire sauce, and italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread the mixture in a 9x13 inch pan. Top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes until cooked through and the cheese is bubbly.
Saturday, October 5, 2019
Cauliflower Soup
This is delicious!!!! Dexter even thought it was really good and he doesn't prefer soups for dinner. My friend gave it to me and it was very general. So there aren't exact measurements. This is what I did, but you can put whatever and however much you want in the soup.
3 C Chicken Broth
1 Head of Cauliflower (As much or little as you like)
1 Small Onion
Green Onions
1-2 Celery Stalks
Carrots (I used baby carrots and probably 10 so maybe one big carrot?)
Garlic
Pepper Jack Cheese (As much or little as you want.)
Butter
Flour
(Sorry I did not measure these at all because I did not know what I was doing and it still tasted good!) Maybe 1-2 Tablespoons and a couple of spoonfuls of flour.
Chop up the cauliflower, onions, and celery. Grate the carrots. Put the chicken broth in a pot on the stove and add all the vegetables and garlic. Bring to a boil and simmer until the vegetables are tender. Once the veggies are soft I put mine in a blender. Then pour it back in the pot. Make a roux with the flour and butter. (Mine was a little thick, but not super thick. When I smelled it, it smelled more like butter than flour.) Pour roux into the pot and stir. Let it thicken a little. Then add shredded pepper jack cheese. Let it melt. Add salt and pepper to taste. Eat with delicious bread or grilled cheese.
3 C Chicken Broth
1 Head of Cauliflower (As much or little as you like)
1 Small Onion
Green Onions
1-2 Celery Stalks
Carrots (I used baby carrots and probably 10 so maybe one big carrot?)
Garlic
Pepper Jack Cheese (As much or little as you want.)
Butter
Flour
(Sorry I did not measure these at all because I did not know what I was doing and it still tasted good!) Maybe 1-2 Tablespoons and a couple of spoonfuls of flour.
Chop up the cauliflower, onions, and celery. Grate the carrots. Put the chicken broth in a pot on the stove and add all the vegetables and garlic. Bring to a boil and simmer until the vegetables are tender. Once the veggies are soft I put mine in a blender. Then pour it back in the pot. Make a roux with the flour and butter. (Mine was a little thick, but not super thick. When I smelled it, it smelled more like butter than flour.) Pour roux into the pot and stir. Let it thicken a little. Then add shredded pepper jack cheese. Let it melt. Add salt and pepper to taste. Eat with delicious bread or grilled cheese.
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