Britteny

I've actually posted the famous and most delicious chocolate chip recipe it's under More Cookies in the 2008 post, its like the last one on that post.

Jam suggestions for muffins

When I made the jam muffins I used strawberry, which was really yummy. But I would also use raspberry, blackberry, or a wildberry mix. Those would be best I think. Okay Britteny, if you make these tell me what you use and if you liked it!

Pecan Pound Cake

I love pecans, in every shape and form. 

Ingredients:

1 1/2 c. butter softened

3 3/4 c. powdered sugar

6 eggs

1 T vanilla

2 1/2 c. flour

1/2 t salt

1 c. flaked coconut

2/3 c. chopped pecans, toasted (toasting just involves baking on a sheet pan for 10 min or so at 350 degrees, you'll be able to smell them when they are done.)

Cream butter and powdered sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans by hand. Pour into a greased and floured tube pan and spread evenly. Bake at 325 degrees for 60-65 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack for it to cool completely.

Ricotta Cheesecake

Okay, I completely love this!! I like cheesecake, but it can be too rich and only eat a few bites before I burst. This is lighter and not as rich, but just as good! If you make it for a party or something make the day before so it has time to set up and be perfect.

Ingredients:

CRUST:

1 2/3 c. ghram cracker crumbs

3 T. sugar

1/2 t. cinnamon

1/3 c. butter, melted

FILLING:

2 cartons (15 ounces each) ricotta cheese

1/2 c. sugar

1/2 c. half and half

2 T. flour

1 T. lemon juice

1 t. finely grated lemon zest

1/4 t. salt

2 eggs, lightly beaten

TOPPING:

1 c. sour cream

2 T. sugar

1 t. vanilla

In bowl combine crumbs, sugar, and cinnamon and mix together well. Then add butter and mix until moistened and sticks together. Press into bottom of a greased 9" springform pan (round cake will work) Bake at 350 degrees for 10 minutes, let cool. For the filling beat the ricotta cheese, sugar, half and half, flour, lemon juice and zest, and salt in a large mixing bowl. Blend until smooth and combined. Add eggs, slowly on low speed until just combined. Pour onto crust, and put on baking sheet. Bake at 350 degrees for 50-55 minutes. Take out and let stand for 15 minutes, and leave your oven on. Mix the topping ingredients together and carefully spoon around edge of cheesecake and very carefully spread across the cheesecake and bake for another 10 minutes. Take out again and let cool for 10 minutes before running knife around the edge to help loosen. Let it cool for another hour on the wire rack, then refrigerate for at least 3 hours or overnight is preferred. 

Jam Filled Cinnamon Muffins

I made these this week for my quickbread in advanced baking. It's a play on jellyfilled doughnuts, so it's muffins. you can use whatever jam, jelly, or marmalade you want just be sure it's seedless.

Ingredients:

1 3/4 c. flour

1 1/2 tsp. baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

3/4 c. sugar

1/3 c vegetable oil

1 egg

3/4 c.milk

jam

Topping

1/4 c. butter, melted

1/3 c. sugar

1 tsp. cinnamon

In a large bowl combine the flour, baking powder, salt, nutmeg and cinnamon. In a small bowl combine the sugar, oil, egg, and milk. Stir into dry ingredients just until moistened. Do not overmix, should be lumpy. Fill greased or paperlined muffin cups half full, then place 1 tsp jam in center then fill the rest of the way up til it's 3/4 full. Bake at 350 degrees for 20-25 minutes. 

Tomato-Basil Chicken

This is an easy rip off of roma penne chicken

Ingredients:

4 boneless, skinless chicken breasts

1 can tomato soup

1/4 c. milk

2 T. shredded parmesean cheese

2 tsp black pepper

1 T dried basil leaves

3 c. coked penne pasta

Get a large pot of water on stovetop and get it boiling. Meanwhile cook chicken off in skillet. Once cooked through  set aside and pour off fat. Using same skillet, pour soups, milk, pepper, cheese, and basil and bring t a boil. Put chicken back in pan with tomato mixture and reduce heat to low. Once you water is boilib salt it first then boil pasta. Once done take about 1/2 c of pasta top with chicken and some tomato sauce. 

You can adjust for more. I always double the tomato mix cause I like etxtra sauce with my pasta.

Sticky Buns

Sticky buns are easy to make and a nice break from cinnamon rolls.

Ingredients:

1 batch of my all purpose dough, or any other yeast dough

2 c. brown sugar

1 t. cinnamon

1 c. chopped and toasted pecans

Gooey Layer

1/2 lb. butter,or 2 sticks

1 3/4 c. brown sugar

1/2 c. plus 2 T honey

1/2 c. cream

1/2 c. water

On a floured work surface roll out your dough into a rectangle and about 1/4" thick. Combine brown sugar, cinnamon and pecans together and sprinkle all over the dough in even layer. Roll up just as you would for cinnamon rolls, and slice into 1" thick rolls. Let them sit for a min and make the gooey layer by melting the butter and brown sugar in saucepan. Once sugar is dissolved and butter melted, remove from heat and let cool down a little, then whisk in honey, cream, and water. Then take the gooey layer and spread it on the bottom of your pan then arrange the rolls over the top. Cover with kitchen towel or plastic wrap and let rise. Preheat the oven 350 degrees and bake for 40-45 minutes or until rolls are golden brown. Once out of the oven let sit for 10 minutes. Invert to serve.

Zucchini Chocolate Chip Bread

Okay okay, I love anything with chocolate in it, but you can leave it out and just have zucchini bread.

Ingredients:

3 c. flour

2 c. sugar

1 t. baking soda

1 t. salt

1 t. nutmeg

1/2 t. cinnamon

1/4 t. baking powder

3 eggs

1/2c. unsweetened applesauce

1/2 c. vegetable oil

1 T. grated orange peel

2 t. vanilla

2 c. shredded zucchini

1 c. chopped walnuts

1 c. chocolate chips

In a large bowl combine flour, sugar, baking soda, salt, nutmeg, cinnamon, and baking powder. In another bowl beat the eggs, applesauce, oil, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, walnuts, and chocolate chips. Transfer into two loaf pans, bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool on rack for 10 minutes, then remove from pans and cool completely.

Chocolate Raspberry Bars

I think chocolate and raspberry is my favorite combination, ever!!

Ingredients:

CRUST:

1 c. flour

1/4 c. powdered sugar

1/2 c. cold butter, cubed in small pieces

FILLING:

1/2 c. seedless raspberry jam

4 ounces cream cheese, softened

2 T milk

1 c. vanilla or white chips, melted

GLAZE:

3/4 c. chocolate chips

2 T butter

In a bowl combine flour, powdered sugar, and cut in the butter with pastry cutter, or large fork, until mixture is crumbly. Press into ungreased 8 or 9" square pan. Bake at 375 degrees for 15-18 minutes. Let cool down a little bit then spread jam over warm crust in an even layer. Beat the cream cheese and milk until smooth. Add the white or vanilla chips; beat until smooth. Spread carefully over the jam layer. Cool completely, and refrigerate for at least one hour. For the glaze melt chocolate chips and butter in a heavy saucepan or microwave and stir until smooth. Spread over filling; refrigerate 10 minutes. Cut into bars and chill for another hour. Store in refrigerator. 

I know this will take some time, but it is so worth it and if you are going to a party, trust me they will be impressed of your abilities!!

Easiest Roast Chicken

This is a super easy and yummy roast chicken, can be kinda boring, but tried and true. It's also a classic pairing of herbs with chicken in the culinary world.

Ingredients:

1 Roasting chicken

1-2 lemons (depending on the size of the chicken)

3-4 fresh garlic cloves

3 TBS each of fresh rosemary, thyme, Italian parsley, and oregano, mixed together

2 tsp sea or kosher salt (table salt is okay, but other stuff is better)

3 tsp black pepper

Preheat the oven to 350 degrees, and clean out the chicken get the giblets out and carefully pull the skin apart from the breast, but don't remove it completely. Go in from the neck and push your fingers down to make a pocket, take 2/3 of the fresh herbs and spread it around under the skin and over both breasts. Quarter the lemon leaving the rind on and put inside with the garlic cloves. and Truss the legs together with string. And pin the wings back behind it as well, then spread the salt, pepper and remainder of the herbs all over the top of the breast and the rest of the chicken body. Place in roasting pan or even a jelly roll sheet pan, and bake until internal temp is 165 degrees, or if you don't have a thermometer, take a small knife and cut in between the thigh joint and the juices run clear and the joints are tight. It will take about 45 to an hour and a half depending on the size of the chicken and your oven. Once the chicken is done pull out and let rest for at least 15 minutes. Once it's cool enough for you to handle, untie the legs and pull out the lemon and garlic; then cut the chicken into pieces. For instance cut off the breast, legs and wings, once cut in the pieces you want squeeze the lemon juice all over the pieces. It is very delicious, and any leftovers are awesome for chicken noodle soup or enchiladas or even the bbq chicken pizza!

German Chocolate Cookies

I love cookies that are made with a cake mix, they are so chewy and stay soft. I also love german chocolate cake, but I HATE COCONUT. So these are sorta like the cake with the pecans but no coconut, you could add it if you want. 

Ingredients:

I package German Chocolate cake mix

2 eggs

1/2 c. butter, melted

1/2 c. quick cooking oats

1 c. chocolate chips

1/2 c. pecans

In a large bowl add the dry cake mix, eggs, butter, and oats; mix well. Stir in the chocolate chips and pecans. Drop by rounded tablespoons about 3 inches apart on the baking sheet. Bake at 350 degrees for 9 to 11 min. cool for 5 min before removing to wire racks to cool completely.

White Chocolate Fruit Tart

I made this for a party that my mom hosted and it turned out very good, it's best for summer when fresh fruit is at it's peak, don't use frozen berries.

Crust:

3/4 c. butter, softened

1/2 c. confectioners sugar

1 1/2 c. flour

Filling:

1 package (10-12 ounces) white or vanilla chips, melted and cooled

1/4 c. heavy whipping cream

Fresh pineapple chunks, you can use canned

1 pint fresh strawberries

1 pint fresh raspberries, blackberries, or blueberries

1 can mandarin oranges

2 kiwi fruit, peeled and sliced

Glaze:

3 TBS sugar

2 tsp. cornstarch

1/2 tsp. lemon juice

1/2 c. pineapple juice

In a small mixing bowl, cream butter and confectioners sugar until light and fluffy. Gradually add flour and mix well. Press into and ungreased 11" tart pan, or 9X11 pan, you can also use two to three pie tins. When pressing it in to whatever you're baking with make it a thin even layer. Bake at 300 degrees for 25 to 30 min or until lightly browned. Cool on wire rack.

For the filling beat the melted chips and cream in mixing bowl. Add cream cheese: beat until smooth. Spread over crust. Refrigerate for at least 30 min. Drain any of the canned fruit. Arrange the fruit you have into a pattern mixing the colors Pile them up a bit and don't leave any spaces between the fruit. For the glaze combine sugar, cornstarch in a small saucepan. Stir in lemon and pineapple juice until smooth. Bring to a boil over medium heat, cook and stir for 2 min or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving, and store in fridge. 

Pizza topping ideas

As requested I am doing my bbq chicken topping for pizza, I will also put a few others(no pepperoni here)

BBQ CHICKEN

2-4 boneless, skinless chicken breasts

1 bottle bbq sauce of your choice

mozzerella cheese, shredded or a bag of shredded pizza blend

1 bottle of pizza sauce, I use Contina Pizza Squeeze only ( the only one I truly love)

sun-dried tomatoes (optional)

red onion, sliced (optional)

Cook off chicken in skillet until cooked through and browned a bit. Wait for it to cool and chop into small pieces, then put in bowl and start pouring in bbq sauce,just enough to coat and cover all of chicken. When assembling put about 2 tablespoons of the pizza sauce and another couple of bbq sauce and use back of spoon to spread around and coat the bottom of pizza. Then I sprinkle little layer of cheese. Add the chicken and spread it around. I take the bbq sauce and drizzle just a little over the chicken. Add more cheese to cover and bake until crust is done.  If using my dough and method it's usually about 20 min, give or take a few min depending on your oven.

Here are a few other ideas for pizza toppings: CHICKEN PESTO, get premade pesto, mozzerella, and cooked chicken pieces. Use the pesto as the sauce and bake. 

SPINACH AND CHICKEN ALFREDO, use the alfredo as the sauce and get the frozen and chopped spinach thaw it out and drain very very well. Put chicken or bacon or anything else you would eat with alfredo and pasta. Like peas, mushrooms, tomatoes, or artichoke hearts.

POTATO RANCH AND BACON, bare with me, I had this at Gerty's in Twin Falls, but it's my own version with what I like. Use ranch dressing as the sauce and cook off hashbrowns and bacon, crumbled or get fresh bacon bits. and cheddar cheese mixed with the hashbrowns and bake. 

CHOCOLATE DESSERT, use nutella as the sauce and white chocolate chips, chopped walnuts, and banana slices. If using the banana put those on after you've baked the pizza or they'll turn a yucky brown. 

FRUIT FILLING, use a pie filling of your choice, though I wouldn't use apple. Blueberry, raspberry or cherry is best. Use that as your sauce and make a strusel topping, or chocolate chips, whipped cream spread on after baking drizzled with caramel or hot fudge. 

Fritattas

Fritattas are a good way to feed a lot of people breakfast or brunch without having to make a bunch of individual omelets. There really is no ingredient list for these, you just need a few guidelines. Make sure you have an oven safe skillet or pan, a large cast iron is ideal. Second deal with what you want with your eggs, just like in an omlette, and get those cooked off and ready first, for example if you want crumbled sausage, bacon, bell peppers, or onions. Cook those and get them set aside. Plus, get your cheese shredded and ready to use.Then the eggs, I count two eggs per person that will  be eating. Whisk them all together with a teaspoon or two of water, it will make if fluffier, add the salt and pepper. Right before you crack your eggs, heat the skillet to a medium heat, and spray lightly with cooking spray. And preheat the oven to 350 degrees. Once your eggs are whipped, pour them into the pan, and then get a spatula, and push the eggs towards the middle and let the runny uncooked stuff get under and cook as well, move the pan as you need to run the yolks down and try to keep it even around the pan. once they are almost cooked through, (still runny on top) add all other ingredients on top. Then put in the oven, and bake fro 5 to 10 mins, watch closely take it out once the eggs are set and done. Take it out and let cool just a min or two. Cut into pieces like you would a pie. Be creative with your ingredients, at school we did a spinach, tomato and feta cheese one, it was delicious!

Red Velvet Whoopie Pies

If you've never had a whoopie pie, you're missing out, they are like a cookie cake with filling, they are so yummy!

Ingredients:

2 c. flour

2 TBS. unsweetened cocoa powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. butter. softened 

1 c. packed brown sugar

1 egg

1 tsp. vanilla

1/2c. buttermilk

2 TBS. red food coloring

Preheat oven to 375 degrees and line cookie sheet with parchment paper, or foil that's been sprayed with vegetable oil. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl beat the butter for about 30 seconds to a min. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Then hand stir in food coloring. Spoon batter ( it will be thick and sticky) leaving at least 1 inch apart and about 1/2 inch thick. Bake 7 to 11 min, depending on how big you made them, smaller cookies try 7 to 9, larger 9 to 11 mins. Or wait until tops are just set. Cool completely on sheet on wire rack. Once completely cooled cut them in half and fill with real whipped cream, cool whip just doesn't have the flavor. They'll look like little red sandwiches. 

All Purpose Dough

I use this for almost everything, rolls, pizza dough, or cinnamon rolls, or basically anything you want.

Ingredients:

4 c. bread flour or all purpose

1/4 c. granulated sugar

1/2 tsp. baking soda

1/2 tsp. salt

2 1/2 tsp. dry active yeast

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

1 egg

1 egg white

1 1/2 c. buttermilk, warm, microwave for a minute

You can use a bread machine and put on the dough cycle, or an electric mixer with dough hook. If you are using a bread machine, make sure how yours works, like dry ingredients on bottom or top. Mine for instance is wet on bottom and then I put flour over the top then the rest of dry then yeast last, you need to keep it separate until the mixing starts. If you are doing it with a mixer and hook put all wet in then yeast then remaining dry and mix on low speed for 2 minutes, then medium fast for 6 minutes.  Then transfer to bowl sprayed with vegetable oil and lightly floured bowl and cover with plastic wrap and let sit out at room temp until doubled in size, then punch down and cover again and let sit for 10 minutes. Then roll out for whatever you are using it for. Rolls for instance need to rise again after you've shaped them. If you are doing pizza, and using a pizza stone put the stone in the oven while preheating so it's hot when you put the dough on it and the toppings, it starts to cook the bottom and helps even baking with the dough.

Chai-Tea

If you've never had Chai-Tea you are definatley missing out. This is best to make in a Cocoa-latte machine from bed, bath, and beyond (worth it, highly recommended!!) But in a saucepan over the stove or a tea kettle while work just fine.

Ingredients:

2 cups milk

1/4 cup water

1 1/2 tsp. unsweetened instant tea, i also get the uncaffienated too

1/4 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

2 TBS honey

If using the cocoa-latte or a different hot drink maker, just add together and turn on. If on the stove top or kettle, add the milk and water and warm through, do not let it boil, then add remaining ingredients and whisk until honey and tea are dissolved. 

K-rab Salsa

I love this fake krab salsa, you could use real crab, but K-rab works and tastes just fine.

Ingredients:

1/2 large onion, chopped

3 medium sized vine tomatoes,chopped

1 cucumber, diced

1/2 bell pepper, chopped

1 pkg. imitation crab

1/2 bunch cilantro

1 1/2 c. v8 tomato juice

2 TBS ketchup

1 tsp. tapatio or el pato hot sauce

juice of 3 limes

Chop everything about the same size, I chop small. Mix everything in bowl, cover and let sit in the fridge for a few hours. The longer it sits the better it tastes. You can adjust ingredients to make more or less.

Pumpkin Swirl Cheesecake

For those who like pumpkin but not pumpkin pie so much (me) I don't know why it's something about the texture of the pie, but I love pumpkin bread and cookies, so this cheesecake is really good and easier for me to eat.

Ingredients:

1 c. graham cracker crumbs (8 full rectangles)

2 TBS or 1/4 stick butter, melted

1 c. sugar

2 tsp. vanilla

4 eggs

1-16 ounce can of solid pumpkin pack

2 TBS cornstarch

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp. salt

1/2 tsp nutmeg

1-8 ounce container of sour cream, or 1 cup

For the crust crush the crackers into fine crumbs and add the butter and mix until the crumbs are completely covered and slightly hold together. Press in the bottom of springform pan and bake at 325 degrees for 10 min and allow to cool. If you are using a round cake pan there will be left over cheesecake mix and you can do the mini cheesecakes again,(refer to the white chocolate cheesecake recipe)

In a large bowl beat cream cheese on medium speed until smooth, slowly add the sugar. Then on low speed add eggs slowly one at a time, scraping down after each egg and only blend until combined. In a separate bowl mix pumpkin, cornstarch, cinnamon, allspice, salt, and nutmeg. Stir in HALF cream cheese mixture in pumpkin, then stir the remaining cream cheese mix with the sour cream. KEEP THEM SEPARATE!!

Now take 1/2 c of pumpkin cream cheese mixture and set aside. Pour the remaining pumpkin over the crust to make first layer. Then pour the sour cream mix over into another layer. Spoon dollops of the 1/2 c. reserved pumpkin onto the sour cream. With a butter knife cut and twist through white sour cream layer to make swirl effect. Bake the cheesecake for 1 hour at 325 on a baking sheet. Then turn the oven off and leave cheesecake in oven while off for another hour. With a small knife loosen cheesecake from sides of the pan to prevent cracking while cooling. Cool completely on wire rack. Cover and refrigerate overnight or 6 hours at least. 

Bob's White Chocolate Raspberry Cheesecake

This is my all time favorite Bob recipe! He is a genius!

Crust:

1 1/4 c. Famous chocolate cookies crushed

1/4 c. sugar

1/3 c. butter, melted

Filling:

3 pkgs. ( 8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 tsp. vanilla

2 c. white chocolate chips, melted and slightly cooled

4 eggs

Topping:

1 pkg. (12 ounces) frozen raspberries

1 TBS sugar

1 TBS water

1TBS cornstarch

Combine crust ingredients and press into greased 9" springform pan, bake at 325 degrees for 10 min. allow to cool.

In mixing bowl beat cream cheese, milk and vanilla until smooth. Add melted white chocolate until blended. Add eggs slowly one at a time just until combined. Pour over crust and put pan on a baking sheet, and bake at 325 degrees for 40-45 min or until center is not quite set. Allow to cool on wire rack for an hour, then with butter knife run along edges of pan. While cooling add all ingredients for topping in saucepan and cook until raspberries have broken apart and starting to thicken up. Let cool down then pour over cheesecake and cover and let refrigerate overnight.  If you don't have a springform pan, you can use a round cake pan, however it will be harder to get out, and the first piece will look mangled, and the cake pans aren't as deep as the springform so you will have some batter leftover, I use muffin tins and make mini cheesecakes, and do the same thing as you would for the big ones just spray it well if you don't have paper cups. and bake for 30 min then check it and pull out when not quite set in center follow the rest of directions. I did this for Christmas, and had the mini ones too, it's really awesome, although I did get one comment from someone that he likes cheesecake factory better, but you can't please everyone.

Family Favorites

Ok, so these aren't mine and not my ideas, but they've been made for years and always good. These are my comfort foods.

Russian Chicken, I'm not sure where my mom got this one, but it's so good!

Ingredients:

1 bottle of Russian dressing (wishbone is the only brand I can find, and the small bottle is just right)

1/2 jar apricot preserves, (1/2 of a big jar, if it's a small one use all of it)

2 Tablespoons onion soup mix

1/2 white onion sliced, use them even if you don't eat them, pick them out later, they give it a better taste

2-4 russet potatoes, peeled and sliced 1 inch thick

In a crockpot or roasting pan put chicken, onions and potatoes in bottom. Then mix dressing, preserves, and soup mix together in bowl and then pour over the chicken. Bake at 350 until chicken is done and potatoes are tender. If in crockpot it needs to cook at least 6 hours or until potatoes are done.

Hamburger Cassarole, this is basically shepards pie, but with a few differences. It looks kinda gross but is so good and the leftovers are better. I always eat it for breakfast the next day

Ingredients:

1 Lb ground beef, cooked crumbled and drained of fat

1 can cream of mushroom soup

2 cans green beans

5 russet potatoes, boiled and mashed (mash with butter and sour cream and salt and pepper)

1/2 - 1 c. shredded cheddar cheese

Mix cream of mushroom with beef and spread out layer on bottom of cassarole dish. Put green beans over that into another layer. Spread mashed potatoes over the beans into an even layer, sprinkle cheese over that use more or less cheese as you want, I like a lot. Bake at 350 degrees until cheese is bubbly and everything heated through. Let sit 10 mins before eating. You can also adjust to make more or less