More Cookies

Here is a gingersnap cookie recipe that is so good cause it's my uncle Bob's, he is by far the best cook ever! He's the one who should have a food blog.

Ingredients:
2 c. flour 1/2 c. butter
2 tsp. baking soda 1 c. dark brown sugar (light is ok)
2 tsp. ground ginger 1 egg
1 1/2 tsp. cinnamon 1/4 c. dark molasses
1 tsp. ground cloves 2 tsp. grated orange zest
1 tsp. salt granulated sugar to coat
Cream butter and sugar together until well blended. Add egg and molasses. Add the remaining dry ingredients until combined. Form into balls, the bigger you make them the chewier they are. Then roll in sugar until coated. Bake at 350 degrees for 12 or until set. I always undercook just a bit, that way they stay soft and chewy.

Chewy Chocolate
1/2 c. butter flavored shortening (crisco sticks)
1 2/3 c. sugar
2 tsp vanilla
2 eggs
2 one ounce squares of unsweetened baking chocolate, melted
1 tsp. salt
1/3 c. milk
2 c. flour
powdered sugar for coating
Cream shortening and sugar until light and fluffy. then add the vanilla and eggs. Then add chocolate and salt. Add alternately milk and flour, starting and ending with flour. Roll each cookie in powdered sugar, bake on greased cookie sheet at 350 degrees for 12 to 15 min.

Pumpkin Sandwich Cookies with Marshmallow spice filling.
1 can pumpkin
1 pkg. spice cake mix
1/2 c. milk
1/3 c. butter, softened
2 eggs
Beat pumpkin and butter until smooth. Add cake mix, eggs, and milk; beat until combined and fluffy. Line a cookie sheet with foil and spray it with nonstick spray, with a tablespoon drop mounds of batter far apart, keep the remaining batter chilled while baking. Bake at 375 degrees for 15 min or until browned around edges. Carefully remove to cool, repeat with new foil each time. Spread with marshmallow filling, recipe below. and store with wax paper to prevent sticking.
Marshmallow Spice Filling:
1/2 c. butter, softened
2 c. powdered sugar
1-8 ounce pkg. cream cheese
1/2-7 ounce jar of marshmallow creme
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
Cream butter, sugar and cream cheese until well mixed, no clumps with cheese. Add remaining ingredients until combined.

My absolute favorite chocolate chip cookies!!
Ingredients:
3/4 c. butter 2 eggs
3/4 c. butter flavored shortening 3 tsp. vanilla
1/2 c. granulated sugar 2 tsp. baking soda
2 c. brown sugar 1 tsp salt
4 c. flour 2 c. milk chocolate chips

Cream butter, shortening, both sugars until light and fluffy. Add eggs and vanilla. Slowly add remaining dry ingredients until combined. Add chips and mix barely to incorporate them in batter, Bake at 350 degrees for 12-15 min

Cheesy Funeral Potatoes

This recipes has been requested, it's really easy.

Ingredients:

Bag of shredded has browns, (let sit out and thaw)

1 can cream of mushroom

1 can cream of chicken

1 can cheddar cheese soup

1 1/4 c. sour cream

2 1/2 c. shredded cheddar cheese

Mix soups and sour cream together in baking dish and add in the potatoes. Mix well and top with cheddar cheese. Bake at 350 degrees until hot and bubbly.

You could had ham or onions if you like. 

Lemon Mini Muffins

I'm always finding lemon recipes since my mom loves anything lemon! It's also something different other than lemon poppyseed.

Ingredients:

1 1/4 c. flour

3/4 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

1/4 c. lemon flavored yogurt (yoplait)

2 Tablespoons minced fresh lemon (cut into chuncks, remove seeds, then pulse in processor until the texture of oatmeal)

1/2 tsp. vanilla

6 Tablespoons sugar

1/2 stick or 1/4 c. butter softened

1 egg

1/4 c sugar

Chopped zest of 1 lime

3 Tablespoons butter, melted

Preheat oven to 350 degrees and spray one 12-cup mini muffin tin or 6 standard size tin.

Whisk flour, baking powder, salt, soda, and nutmeg together in bowl. Blend yogurt, minced lemon, and vanilla together in a cup with a pour spout (pyrex glass measuring cup)

Cream the 6 T sugar, and 1/2 stick butter together with mixer until light, add egg and beat well. Alternately blend flour and yogurt mixtures into butter, starting and ending with flour, do not overmix. Fill cups in tin three-quarters full, then bake 20-25 min, or until toothpick comes out clean. Cool briefly in pan. 

Pulse remaining sugar with lime zest in a processor until zest is minced. Brush warm muffins with the melted butter (take them out of the pan and brush entire muffin) and roll in sugar mixture to coat.

More pork!! Greek or Middle Eastern, but they don't eat pork! They would if they did!

This one is actually one that Ashley, my sister-in-law made one day and it's awesome, I make it all the time and I've recently made it with chicken, which is also very good.

Spinach and Feta Pork

Thinly sliced pork chops, usually two feeds one person, they are small or get one chicken breast per person.

1/2 bag baby spinach

1/2 c. plain feta cheese crumbles

1 1/2 c. Italian dressing

1/2 green bell pepper, chopped

1/4 white onion, diced

In skillet with vegetable oil soften the onion and pepper add the pork chops, the thin ones cook very fast once you turn them over add the dressing. Once cooked through add the spinach and feta cheese, stir it around until the spinach wilts. Remove from the heat and serve over couscous. 

Couscous usually comes in boxes that are labeled Near East, get the herbed chicken one and instead of using water boil chicken stock or broth. and the leftover dressing in it makes it taste awesome.

Chewy Granola Bars

Chewy Granola Bars

Ingredients:

1 c. brown sugar

1/2 c. light corn syrup

1/2 c. butter, softened

2/3 c. peanut butter

2 teas. vanilla

1/2 c. sunflower seeds

3 c. quick oats

1/2 c. coconut, grated (optional)

1/3 c. wheat germ (optional)

1/2 c. raisins (I use craisins)

1 c. chocolate chips

Preheat oven to 350 degrees, and grease 9 x 13 baking dish. In large bowl combine sugar, syrup, butter, peanut butter, and vanilla, and stir well to get the consistency of a paste. Stir in remaining ingredients well so that several large clumps adhere together. Using your hands press mixture into baking dish, bake for 15 min, or until golden brown, I under cook it a little so it stays very soft. Let it cool completely before cutting into bars.

Cookies

Sour cream makes sugar cookies awesome and they'll stay soft and fluffy. 

Ingredients:

3 1/4 c flour

1 tsp. baking powder

1 tsp. salt

2 eggs

1/4 c. sour cream

2 tsp. vanilla

1 c. butter, or two sticks

2/3 c. granulated sugar

1/2 c. powdered sugar

Combine flour, salt, and baking powder in bowl and set aside. Lightly beat eggs in another bowl then whisk in sour cream and eggs and set aside.With mixer cream butter and both  sugars until fluffy.Add egg mixture until blended, then blend half flour mix until combined, and then the rest until blended, do not overmix. Divide dough in half and form both into ball and wrap tightly with plastic. Chill at least an hour. Preheat oven to 350 degrees, and roll out dough roll to desired thickness, don't go smaller than half and inch or they'll be very thin and crispy. Bake 10-12 min, or until barely golden on edges. let cool completely before frosting.

Peanut Butter

Ingredients;

2 c. butter

1 1/8 c sugar

1 1/8 c brown sugar

2 1/4 c peanut butter

1 1/2 tsp vanilla

2 eggs

2 1/4 c flour

1 1/2 tsp. baking soda

3/4 tsp. salt

Cream butter and both sugars until fluffy and no lumps. Add peanut butter and vanilla, cream for 3 mins on a low speed until light in color. Slowly add eggs, scraping down sides. Mix flour, soda, and salt and mix until comes together, don't overmix! Bake at 350 degrees for 12-15 mins until golden around edges.

Shrimp Scampi

Shrimp Scampi

Ingredients:

1/2 -1 lb peeled and deveined raw shrimp

3 Tablespoons extra virgin olive oil

3 Tablespoons butter, cubed into small pieces

1 Tablespoon garlic, minced

Heat skillet with oil on medium heat, once hot add layer of shrimp let cook for about 1-2 min, once one side is pink turn over, add garlic and butter and cover with lid, cook another 2-3 min until shrimp is done, do not over cook shrimp with be rubbery and gross. There will be a little oil and butter which is great sauce. It's very good over cooked linguine and parsley.

Best Steak Seasoning!!

This is the best and most simple seasoning for steaks and handmade burgers. Make a lot and save it in a baggie or plastic container.

3 Tablespoons Mrs. Dash

3 Tablespoons Seasoned Salt

3 Tablespoons Black Pepper

3 Tablespoons Kosher or Sea Salt

2 teaspoons Red Pepper Flake (optional)

Soups

Zuppa Tusacana (Olive Garden knock-off)

Ingredients:

2-3 potatoes

1 lb Italian sausage

1 c. milk

1/2 bag baby spinach or endive, or escarole, spinach is easiest to get but Olive Garden uses escarole, but any will work

Brown and crumble sausage drain fat and set aside. The skin of the potatoes stay on so scrub with water really well. Then cut lengthwise then slice very thin into half moon shapes. Cover just until potatoes are covered with cold water and boil until tender, add the sausage and milk until warmed, do not boil milk then add the greens until barely wilted. Season with salt and pepper to taste.

Cheesy Ham and Potato

Ingredients:

2-3 Potatoes

1/2 lbs cooked ham, deli sliced is fine

2 c. shredded cheddar cheese

1 c. milk

1/4 c. butter (half of stick)

1/2 c. flour

Wash, peel and chop potatoes into a medium dice, cover with cold water until just over the potatoes. Let boil until tender, add milk and let simmer slightly. In a small saucepan melt the butter then add the flour and whisk to make roux, cook for 1-2 min to cook out flour taste then stir into the potatoes, add the ham. Slowly add the cheese, about 1/2 cup at a time, let it melt and stir before you add more. The cheese will help thicken the soup. Let it simmer for a while until the consistency you like, the longer you let simmer the thicker it will get. To reheat after first use add milk to reconstitute it. 

Sweet and Sour Pork

Crispy Sweet and  Sour Pork 

Ingredients for Pork:

Pork Loin, cubed into bite sized pieces

2 Tablespoons rice vinegar

1 1/2 Tablespoon cornstarch

1/2 teaspoon pepper

3/4 Tablespoon garlic, minced

1/2 Tablespoon ginger, minced

3/4 Tablespoon sesame oil

3/4 Tablespoon soy sauce

3 eggs, beaten

Combine all but eggs and cornstarch and let sit in fridge for 2-4 hours. Then add the eggs and cornstarch and then coat on the pork. Using a deep fryer, or skillet with hot oil fry the pork cubes with the marinade on it. It will get crispy and brown, fry at 350 degrees for 5 to 8 min until it's dark golden, don't burn them! 

Ingredients for Sauce

1/4 cup and 2 Tablespoons cornstarch

20 fl oz water, use pyrex or similar measuring cup it should be about 2 1/2 cups

3 garlic cloves, minced

1 Tablespoon vegetable oil

2 c. granulated sugar

3/4 c. ketchup

1 Tablespoon soy sauce

1 1/3 c cider vinegar

1 can cut pineapple in its juice

Combine water and cornstarch in bowl or big cup to make slurry and set aside

In saucepan saute garlic in oil( don't brown it!) Add the remaining ingredients and all the pineapple juice and half of the slices if you want. But you must add the juice. Bring it to a simmer and thicken the sauce with the cornstarch slurry until it's at the desired thickness you like, most likely you won't use it all. Serve over rice and pork.

Mini Pumpkin Pies with gingersnap crust

As suggested by my sister-in-law Britteny I should keep a food blog with all the good and fun recipes I've come to love. This first one is something I made at school as an experiment for a huge party, and I mass produced these. After 168 I've become a pro at these. Also I've never been a fan of pumpkin pie until I had these. So they don't totally suck

You will need:

2 bags gingersnap cookies(small, hard and with no glaze or frosting)

1 c. granulated sugar

1/2 c. melted butter

3 Tablespoons chopped pecans

1 can pumpkin puree (libby's) 

all of the ingredients on can of pumpkin for pie plus 1 tsp nutmeg and 1/2 tsp pumpkin pie spice.

Crush and chop cookies in food processor until very fine crumbs, pick out big chunks. Measure 2 c crumbs into bowl, 1 c sugar, and 1/2 c melted butter mix until combined. Get a muffin tin and line with paper cups. Spoon 1 Tablespoon of crumb mixture into bottom of paper cups and with fingers flatten out. Bake the crusts at 350 for 10 mins and take out of oven. While crusts are baking, mix together the pumpkin according to can directions but add the nutmeg and pumpkin pie spice, trust me it's better!! Then once the crusts are out spoon 1/4 c of pumpkin mixture into cups over the crusts. Then at 350 bake 20 to 30 mins until almost set, take them out while they are still a little jiggly, and add the pecans to remainder of the crumbs with the sugar and butter and then sprinkle a teaspoon size amount on the pies and return to oven until center is set and a toothpick comes out clean. Try another 10 to 20 mins. Wait until they are completely cooled to take out of paper cups. Refrigerate them immediately once out of muffin tins. They are best when cold with lots of fresh whipped cream. You could use a springform pan for this like a cheesecake, but I do not recommend using any other pans for this, because they crust will just break apart and crumble while trying to get it out.

Here is a Spinach and Cheese stuffed Chicken breast recipe that is awesome!!

1/2 box frozen, cooked, and chopped box of spinach thawed and drained 

1 roasted red bell pepper, canned or freshly roasted, chopped

1/4 onion, finely chopped

1 clove garlic, minced

1 Tablespoon italian seasoning

1/2 c. grated cheese, mozzarella, reggiano, or romano is best

1/4 c. bread crumbs

salt and pepper to taste

4 chicken breasts

In skillet saute onion and garlic with salt and pepper in canola oil until translucent and DO NOT BURN GARLIC!! Once cooked put onions and garlic in bowl set aside skillet but don't clean yet, you will use it again. In the same bowl add the spinach, pepper, seasoning, cheese, and bread crumbs. Mix all together and set it aside. Take the chicken and with a sharp fillet knife cut a pocket in the chicken start at the fat end of it and carefully try to get down into the skinny end with out holes. Take the stuffing and fill chicken, do not over stuff it will expand and just ooze out. With same skillet sear the chicken on both sides, you are just going for the brown color and then put on sheet pan and bake at 350 degrees for 20 mins or until the internal temp is 165. Once chicken is done keep warm and with the skillet make a pan sauce by pouring chicken broth or stock on the pan while hot and deglaze and get all that yummy goodness drippings off and into the liquid let boil until reduced a little then add about 1/2 c cream and let it boil and reduce and thicken slightly. pour over chicken once out of oven and serve with rice or orzo.