Saturday, April 30, 2011

SEASONED CHICKEN BAKE

This is a very easy dish to make, prepare the chicken in the morning and finish when you get home at night. It's what's for dinner tonight. Very moist and the Italian dressing adds just the right amount of seasonings needed. I cut the amount of chicken in half and adjusted the amount of Italian dressing, but used the same amount of stuffing mix.

Seasoned Chicken Bake
Southern Living 1994 Annual Recipes


8 skinned and boned chicken breast halves
1 (8 ounce) bottle Italian Salad dressing
3/4 cup herb-seasoned stuffing mix, crushed
1/4 cup grated Parmesan cheese
1/4 tsp salt and 1/8 tsp pepper

Using a large storage plastic bag, combine the chicken and the salad dressing. Seal bag and place in refrigerator for at least 8 hours.  When ready to prepare and bake remove the chicken from the plastic bag and discard the dressing. Place the chicken on a lightly greased baking dish. Combine the remaining ingredients and sprinkle over the top of the chicken. Bake at 350 degrees for about 30 minutes or until the chicken is done. If wanted you can broil the chicken for the last couple of minutes to brown the stuffing.

STRAWBERRY AND SPINACH SALAD

I made the dressing and I really didn't like it. So, not to waste the spinach and strawberries I purchased a ready made dressing from our local grocery market called Brianna's Home Style Blush Wine Vinaigrette dressing.  Much better. 


Strawberry & Spinach Salad
Whole Foods


Dressing:
1 tsp dijon mustard
1 tbsp chopped chives
2 tsp chopped garlic
2 tsp chopped shallots
1/2 cup balsamic vinegar
1 cup olive oil
salt and pepper




Salad:
12 ounces of spinach, stems removed
1 1/4 cup quartered strawberries
1/4 cup almonds, thinly sliced
1/3 cup feta cheese or goat cheese
In a jar or small bowl mix all the dressing ingredients together. Then in your salad bowl combine all the salad ingredients. Serve the dressing on the side.

PINEAPPLE STUFFING

This pineapple dressing is nice company with baked ham.  Made by niece Kathy for our Easter table. 

Pineapple Stuffing

1 stick of butter, softened
1 cup sugar
4 eggs
1 (20 ounce) can drained crushed pineapple
5 slices of white bread, cubed

Cream together the butter and sugar, add one egg at a time and mix. Add the drained pineapple and the cubed bread. Fold this together and place in a 1 1/2 quart greased casserole dish and bake at 350 degrees for about 1 hour.

FAVORTIE DAUGHTER'S WHOOPIE PIES

For you Morgan, my favorite daughter. 

Morgan's Whoopie Pies




5 tbsp shortening
1 cup sugar
1 egg
1 1/2 tsp baking soda
5 tbsp cocoa
2 cups flour
1 cup milk
1 tsp vanilla
Cream shortening and sugar, add egg and mix. Combine all the dry ingredients in a separate bowl and add to the batter alternately with the milk. Using parchment paper and your cookie scoop, scoop out batter and bake at 350 degrees for about 12 minutes.





Whoopie pie Filling
1 cup shortening
3/4 cup of marshmallow fluff
2 cups powdered sugar
2 tsp vanilla
1/2 tsp salt
1/4 cup milk
Mix all together and allow to mix for a while until fluffy. Place a good tbsp of filling between two pies. Wrap in waxed paper and enjoy.

Thursday, April 28, 2011

ONE DOZEN VANILLA CUPCAKES WITH CHOCOLATE ICING

Happy hands at work again, I am addicted to sugar, but luckily I have a outlet to send my baked goods off too.  Dick's work partners love me.  They allow me to bake anytime I feel the need.  I knew I had to try these cupcakes, made with whipping cream.  I could actually taste the vanilla.  The frosting is a wonderful chocolate, creamy and perfect for what I did with them.  And Ashly was very happy, she ate all the frosting then decided she didn't like the cupcake.  So I ate it. 


One Dozen Vanilla Cupcakes
Better Homes and Garden Special
Cupcakes May 2011




1/2 cup butter, room temperature for 30 minutes
1 egg, room temp for 30 minutes
2 egg yolks, room temperature for 30 minutes
1 vanilla bean, split lengthwise, or 1 tsp pure vanilla extract
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 tsp vanilla extract
1/2 cup whipping cream






Preheat oven to 350 degrees.
If not using the vanilla bean, use 1 1/2 tsp pure vanilla extract.
Allow the butter and eggs to stand at room temperature for 30 minutes before making the cupcake batter. Using your large mixing bowl, combine the butter and mix this for 30 seconds. Then add the sugar, and continue to mix until well blended, about 1 minute. Scape the side of the bowl often. Add the egg, and the yolks and vanilla and beat until combined. Using another bowl combine all the dry ingredients then measure out the whipping cream and alternately add some of the dry with the cream and continue to mix. Scape sides of bowl and then add the remaining dry ingredients and the remaining of the whipping cream.
Spoon batter into prepared muffin pans. Filling about 3/4 full. Bake for 15-20 minutes pending size of muffin pans. Or till a toothpick comes out clean.

Ashly



Chocolate Frosting
1 stick of butter, softened
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
In a large bowl carefully mix all the ingredients together. Makes about 2 cup frosting.

Sunday, April 24, 2011

OLD FASHIONED BUTTERMILK CAKE

I hope everyone enjoyed the beautiful weather on Easter Sunday. I had very happy hands making this cake, it is a very dense cake but a thumbs up.  I was very pleased with the outcome.  A little nervous having a house full and no back up for dessert.   

Old-Fashioned Buttermilk Wedding Cake
The Old Farmer's Everyday Cookbook Almanac
copyright 2008
First Prize in 2000 for "Layer Cakes"

The design for this cake was from the Easter 2011 Magazine cover of Phyllis Hoffman Celebrate Simply Spring
hoffmanmedia


2 sticks butter, softened
3 cups sugar
4 cups cake four
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
1 tsp vanilla extract
1/2 tsp butter flavoring
1/2 tsp almond extract
6 large egg whites


Baking the cakes: Preheat oven to 350 degrees for about 20 minutes then turn the oven to 300 degrees and bake for about 25 minutes. Using 3 round 9 inch cake pans. Greased and floured.

In a large mixing bowl, add the butter and the sugar and mix until fluffy. Add the flour, baking soda, baking powder and salt and mix. Pour in the buttermilk and begin mixing slowly. Continue to mix this until blended. Stir in the flavorings. Beat the egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter between the 3 greased and floured cake pans. Bake for 20 minutes at 350 degrees then turn the oven to 300 degrees and continue baking for about 25 minutes. The cake should be done when a toothpick has been inserted close to the center of the cake. Remove from oven and cool in pans for at least 10 minutes. Then you can remove them from the pans and allow to set on the cooling rack to cool completely.
Frost with a cream cheese frosting.


Lemon Curd Filling

1 cup sugar
3 tbsp cornstarch
1 tbsp lemon rind, grated (2 Lemons)
1/4 cup fresh lemon juice
4 tbsp butter
1 cup milk
3 egg yolks, slightly beaten

In a heavy saucepan add the sugar, cornstarch, lemon rind, butter, lemon juice, milk and egg yolks. Cook over medium heat until smooth and very thick, stirring constantly. Let the mixture came to a boil and then I removed it from the heat. Cover the saucepan and allow to cool.

Frosting
The Old Farmers's Everyday Cookbook Almanac
copyright 2008

1/3 cup of softened butter
4 cups confectioner's sugar
2 tbsp milk
1 tbsp white corn syrup
1 tbsp lemon extract
1 large container of frozen whipped topping, thawed using a little at a time until the right frosting consistency.  

Using your kitchen aid mixer, blend all the ingredients except the whipped topping.  Add the whipped topping a little at a time until you get the desired consistency for spreading. Refrigerate until ready to serve.

STRAWBERRY LEMONADE

Strawberry Lemonade
Paula Deen
Quick & Easy Meals
May 2009


1 (16) ounce container fresh Strawberries, hulled and chopped
12 cups water, divided
1/2 cup sugar
1 cup sweetened instant lemonade mix
4 cups ginger ale
Using a medium size saucepan, add the chopped strawberries, and 4 cups of water, 1/2 cup sugar. Over medium high heat, bring this to a boil, Reduce heat and simmer for 10 minutes. Remove from heat and let sit for 30 minutes. Then strain and discard the solids. Cover the syrup and refrigerate this for up to 1 week. In a large container, add the strawberry syrup, the remaining water (8 cups) and just before serving add the ginger ale.

DEVILED EGGS

Deviled Eggs



1 dozen hard boiled eggs
1/4 cup of mayonnaise
salt and pepper
3 green onions cut in small slices and save a few for garnish
1/4 cup of finely grated cheese
1/8 cup of sour cream

How I cooked the eggs, using a large pot I placed the egg in and covered with enough cold water to one inch above the eggs.   Bring to a boil then remove from heat and cover. Let them sit for 15 minutes. Then drain them and rinse with cold water. After they have cooled enough to handle remove the shells and cut them in half lengthwise. Remove the yolks and place in a small bowl, combine all the remaining ingredients for the filling.  Mix all together and fill the egg whites with the egg mixture. I used a decorator tool from Pampered Chef that worked very nice. Sprinkle with paprika and top with sliced green onions.

DILL WEED DIP

Dill Weed Dip



1 Cup Mayonnaise
1 Cup Sour Cream
2 TBSP Onion Flakes
2 tsp Season Salt
3-4 tsp Dill Weed
2 TBSP parsley Flakes

Combine all ingredients and allow to set in refrigerator to blend flavors. Serve with raw vegetables

Wednesday, April 20, 2011

TUNA MELT SLIDERS

Tuna Melt Sliders
Land O'Lakes Comfort Classics Magazine

A quick crisp sandwich, upscale from a plain tuna sandwich.  The burger has a nice flavor. Cheese and a slice of tomato adding an extra twist.  




1 cup dried breadcrumbs
2 (5 ounce) cans white albacore tuna in water, drained
1/4 cup shredded carrot
4 green onions, thinly sliced
2 eggs, slightly beaten
1/4 tsp salt
1/2 tsp lemon pepper seasoning
4 slices of Land O'Lakes American Cheese
4 regular size hamburg buns or 8 dollar size buns
mayonnaise
lettuce leaves
Butter

Using a medium size bowl, combine 1/2 cup of the bread crumbs in the bowl, placing the other 1/2 cup in a pie plate to coat the tuna burgers after they have been shaped. Add the tuna, and break it up, the shredded carrot, the sliced green onions, seasonings, and the lightly beaten egg. Mix this all together and shape into 8 dollar size burgers big enough for the small rolls or into 4 regular size burgers. Sprinkle the remaining bread crumbs onto both sides of the burgers and pressing so it adheres. Using your fry pan or electric skillet cook the burgers until they are lightly brown on both sides in butter. Butter the rolls and toast them on the grill. About 1 minute before they are ready place each tuna burger with a diagonally cut slice of cheese. Allow the cheese to melt then serve on the buns with mayo, slice tomato and leaves of lettuce.

MADDIE'S ICE CREAM

Maddie was always helping her moma to cook, hoping that something would drop on the floor.  She was the floor washer.  She loved her ice cream so instead of buying the expensive doggie ice cream I made it for her.  She left us on July 30, 2010 and is missed every day.  She had end stage liver disease.  I hope that your fur babies will enjoy her ice cream recipe. She'd run for her bed and wait for the cup of ice cream.   

1 (32) ounce of plain yogurt, 1 banana, 2 tbsp of honey, 2 tbsp of peanut butter.  Mix all in a large bowl then put in small 1/2 cup size freezer containers.  Place in freeze and ready when we had a treat so did Maddie.






Here is Maddie picking out from under the picnic table. She went camping with us, and was a great camper.  Her tail didn't wag it was spinning circles the entire week. 


She was a sick little girl, the hardest thing I have ever done was to decide to have her put down. She wasn't able to walk and I just didn't want her in any more pain.  Morgan and I got her when she was 6 weeks old. Had her for 11 years.  Dick adopted her on July 25, 2009 when we got married. She even had a little wedding dress with  a pink bow on her neck.  I think of her everyday, and miss her so much.  I can't bring myself to get another "Golden" no one will ever replace her. Much love, Maddie    Mom and Daddy Dick

Tuesday, April 19, 2011

STRAWBERRY SHORTCAKE BISCUITS

Shortcake Biscuits
The Farmer's Everyday Almanac Cookbook
Copyright 2008


Aren't these little gems cute?  This will be my go to biscuit recipe for any kind of shortcake.  Does this strawberry shortcake look like the 4th of July?  I am rushing winter out of Maine. We've had enough.  I sprinkled the tops with some pearl sugar from King Arthur Flours.  I think the photo of the strawberry shortcake says it all. It tasted so yummy, tender and sweet.   



2 cups all-purpose flour
3 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter, unsalted and cold
1/2 cup milk
1/4 cup sour cream
1 large egg
1/2 tsp vanilla extract

Coating:
1 large egg, beaten with 1 tbsp milk
sugar, for sprinkling

In a large bowl combine the sifted flour, sugar, baking powder and salt. Cut the butter in pea size pieces. Cut this into the flour mixture. Then in another bowl whisk the milk, sour cream, egg and vanilla. Gradually add this to the flour mixture and mix just enough to moisten it all. Cover the bowl with plastic wrap and allow to sit for 5 minutes. Using a regular size ice cream scoop, scoop out to make 6 balls. Making them a little smaller then a tennis ball. Flour you hands and roll them into ball size. Place them on parchment paper on a baking sheet or grease your baking sheet with baking spray. Mix the other egg and whisk with the milk. Brush each biscuit ball and sprinkle with sugar. Place the oven rack in the middle of the oven. Bake at 450* degrees for about 15- 20 minutes. To serve cut the biscuit in half edgewise and add your favoite fresh fruit.  With a dollop of whipped cream. 

* my oven the 450 degrees was a bit too high, they were very crispy,  brown on the bottom after just the 15 minutes.

Sharing with    Flour me with Love

Monday, April 18, 2011

PEANUT BUTTER TOFFEE BARS

Peanut Butter Toffee Bars
Paula Deen
Holiday Baking Magazine October 2010
Cooking-With-Paula-Deen

Windy day in Maine today, what's better then a Peanut Butter lovers dream. They are a little crumbly to eat, but worth the crumbs. Enjoy




2 cups quick-cooking oats
2 cups all purpose flour
1 cup packed light brown sugar
1/2 cup of chopped roasted peanuts
3/4 tsp baking soda
1 1/4 cups of butter, softened

Using a large mixing bowl combine the above ingredients. Preheat oven to 350 degrees. Lay a long sheet of aluminum foil into a 9x13 inch baking pan and spray with cooking spray. Press half of the crumb mixture firmly into the pan. Save the remaining for the top of bars. Bake this for 20 minutes.

In a smaller bowl, combine

1 (8 ounce) package of softened cream cheese
3/4 cup of crunchy peanut butter or regular peanut butter
1/3 cup sugar
1 large egg

1 cup of toffee bits (the bits are sprinkled over the peanut butter mixture)

After the 20 minutes of baking time, spread this mixture over the baked base as soon as it comes out of the oven and sprinkle with 1 cup of toffee bits. Then press lightly the remaining crumbs and bake for 20 to 25 minutes or until golden brown.




Sunday, April 17, 2011

MACARONI AND CHEESE BY PAULA DEEN


Creamy Macaroni & Cheese
Recipe from Paula Deen collection
foodnetwork

This is comfort food. It is very rich & creamy.  This dish is soupy after mixing it together but during the cooking process the macaroni takes in the juice. So don't add more macaroni. The 2 cups is enough.  Even good heated up the next day.   


2 cup macaroni cooked and drained
4 tbsp butter
2 1/2 cups grated sharp cheddar cheese ( I use about 2 cups sharp cheddar)
 (I mix in a cup of Mexican 4-cheese blend (Monterey jack, cheddar, asadero &     quesadilla cheese)
3 eggs
1 can of cream of cheddar cheese soup (10.75 ounce)
1/2 cup sour cream
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp pepper

Buttered crumbs:

2 1/2 tbsp of butter
garlic salt
2 cups bread crumbs
Melt the butter in a small saucepan, add the bread crumbs and some garlic salt. Mix together and sprinkle on top of Macaroni & Cheese before baking.

Cook and drain the macaroni and set aside. Using the same pot melt the butter, add the milk and cheese and stir until melted. Add the remaining ingredients and then the macaroni. Put in a buttered casserole dish and then sprinkle some buttered bread crumbs on top. Bake at 350 degrees for about 30 minutes.

MORNING GLORY MUFFINS

Morning Glory Muffins

Yet another recipe from mother's recipe book, She was a wonderful cook, and these muffins prove it.  They are filled with coconut, apple, raisins, carrots, and nuts.  They are moist and the recipe makes about 14 large muffins.  She used to make them in larger muffin tins, I used the standard size and got 17 muffins. 



In a large bowl: mix
2 cups flour
1 1/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Stir in:
2 cups grated or finely chopped carrots
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup coconut
1 apple chopped fine

In a small bowl:
3 eggs
1 cup canola oil
2 tsp vanilla



Mix this together then add to the large bowl. Mix enough to moisten batter. Grease or use paper liner in muffin tins. Scoop batter into muffin cups. Bake at 350 degrees for about 15 minutes. Timing will depend on the size and amount of batter. The tops should spring back when lightly touched on top of muffin.

Saturday, April 16, 2011

OVEN FRIED CHICKEN SKEWERS WITH LEMON GARLIC BUTTER SAUCE

Oven-Fried Chicken Skewers with Lemon-Garlic Butter Sauce
Cooking with Paula Deen
Magazine March/April 2011
pauladeenmagazine

I prepared this meal along with the Paprika Fries which were made first.  The oven temperature for the fries was to be 425 degrees. So I set the oven to 350 degrees and put the fries in the oven first, while I was preparing the chicken.  The fries were tasty along with the chicken. They baked fine and dinner was served hot and on the table at the same time.  I used 3 chicken breast that I cut in strips, and cut the remaining ingredients in half. I especially like the chicken dipped in the dill dip, that recipe is listed with the Paprika Fries.   Think this will be a keeper. 



1 cup Italian-seasoned bread crumbs
1/2 cup panko crumbs
1/2 cup flour
1/2 tsp salt
8 chicken breast tenders, cut in half lengthwise
2 eggs, lightly beaten
wooden skewers or metal

Dipping Sauce:
1/2 cup butter
1 clove garlic, finely minced
2 tbsp chopped fresh parsley
2 tbsp lemon juice

Spray a rimmed baking sheet with cooking spray. Preheat oven to 350 degrees. Soak the skewers in water for a bit. In a pie dish, combine the crumbs in one dish. In another dish add the flour and salt. In another add the lightly beaten egg. Cut your chicken to desired strips. Dip each chicken in the flour mixture, then in the egg mixture, then dip in the bread crumbs. Place a couple of chicken pieces on a skewer and lay on the baking sheet. Continue until all the chicken has been prepared. Bake for about 15 minutes or till done. While the chicken is baking prepare the dipping sauce. In a small saucepan melt the butter then add the remaining ingredients. Serve this along side the skewered chicken.

BAKED PAPRIKA FRIES

Baked Paprika Fries
8-10 servings
Paula Deen March/April 2011 Magazine
Cooking with Paula


I cut this recipe in half and used 3 potatoes and half of the remaining ingredients. The dipping sauce I cut in half also. Used 2 tsp each of the dry ingredients except added 3 tsp of dill.  This was enough for our dinner and for Dick's lunch the next day.  The seasoned fries were especialy nice with the dill dipping sauce.  Dinner with no leftovers.  Wonderful way to cook.   



5 small baking potatoes, quartered lengthwise
2 tbsp canola oil
2 tsp kosher salt
2 tsp paprika
1 tsp ground cumin
1/4 tsp ground red pepper
Dipping Sauce
1 cup mayonnaise
1/4 cup sour cream
1 tbsp chopped fresh dill (I used 3 tsp of dry dill)
1 tbsp chopped fresh chives (I used 2 tsp dry chives)
1 tbsp chopped fresh parsley (I used 2 tsp of dry parsley)

Preheat oven to 425 degrees, wash and quarter potatoes lengthwise. Spray the baking sheet with cooking spray. Use a plastic bag, add the potatoes and sprinkle with the oil. Shake the bag to coat the potatoes with the oil. In a small bowl combine and mix all the dry ingredients then sprinkle over the potatoes in the plastic bag and shake to coat. Lay the seasoned potatoes on the baking sheet and bake for 20 minutes or until tender.

Wednesday, April 13, 2011

THE PORTLAND HERMIT

The Portland Hermit is a Food History Mystery. An old cookbook dated 1877 in Portland, Maine has a published recipe for Hermit's. In American Food holidays' November 15 is national spicy hermit cookie day.   They are a New England speciality, bringing us back to grandma days.  They are fragrant, soft, chewy, dark with raisins and spices, and offer a  long shelve life.  The recipe I used was from the Portland Press Harold dated April 17, 2002.  Anthony Mezoian's father was a owner and pastry baker in Portland, Maine.  Mr. Mezoian shares the recipe and makes them for this article.  Mr. Mezoian is also the author or 2 cookbooks. "The Armenian People of Portland, Maine and his newest book at the time of this article is "ABC: Armenian Baking and Cooking." He felt the need to add this to the history because if he didn't do it no one else is going to do it and it's going to be lost," Mezoian says.

The Portland Hermit
Portland Press Harold
April 17, 2002
Anthony Mezoian


1/2 cup shortening
1 cup sugar
3 eggs
1 tsp salt
1 tsp baking soda
3 1/2 cups flour
1/2 cup milk
1 tsp ground cloves
1 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 cup raisins
1 cup molasses

The final coat for your hermits
1 egg, 1/8 cup of milk, 1/8 cup of molasses. Mix this in a small bowl. This will be brushed on the dough before you bake them.


In your stand mixer cream the shortening and sugar. Add eggs and mix. Then by hand add the remaining ingredients. Adding the flour 1 cup at a time. The batter will be thick like cooked oatmeal. Line your baking sheet with parchment paper or grease the baking sheets. Preheat oven to 375 degrees. Using 2 racks in your oven have them at the bottom 1/3 of oven and the top 1/3 of oven. You will rotate the baking sheet during the cooking process. On a pastry board sprinkle the board with some flour, place about 2-3 spoonfuls of batter and gently with your hands roll this into the flour until the dough becomes easy to handle. Don't over do the flour you are just rolling enough to coat the dough. Then carefully pick this dough up and place it on your baking sheet. Continue with more dough and flour and keep adding sections of dough on the baking sheet until the row is full from side to side. Using your hands along both edges you are pressing slightly to combine the sections of dough you added and to make it uniform in shape. Keep about 3 inches between rows of dough. Continue with the dough and flour and do another row. You should get about 3 rows per baking sheet. Keep in mind the dough will spread during baking. Before putting in the oven brush the rows with the final coat. Bake them for about 12 -15 minutes rotating the baking sheets at 6 minutes. Remember the bottom of oven is hotter then the top. You want them to be baked consistent. Watch them and make sure they are done before removing from the oven. They should rise up a bit, spread out on the cookie sheet and feel firm to the touch. Let cool on the baking sheet, then using a spatula carefully lift them to a rack to cool completely. Using a pizza cutter, I cut them in 2 inch bars.

PEANUT BUTTER ROUND UPS

No credit given today for these cookies, but whoever was the orginal baker did me a favor. So, thank you. I pulled this recipe out of the old recipe tin.  I have made these several times.  They are a wonderful big cookie just the way I like them. 

Peanut Butter Round-ups


2 cups flour
1 cup peanut butter
1 cup shortening
2 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup light brown sugar
1 tsp vanilla
2 eggs
1 cup uncooked oats, quick-one minute oats
1/2 cup Reeses' peanut butter chips


In mixing bowl add the shortening and the sugars and blend. Add the eggs, and continue to mix. Add the remaining ingredients and stir in by hand the peanut butter chips.
Using a small ice cream scoop to make balls or roll dough the size of golf balls and place on parchment paper or lightly greased baking pan and press with a fork if you want or just press lightly.
Bake at 350 degrees for about 12 minutes. I got 3 1/2 dozen (2 1/2 -3) inch cookies. 


linked up to joyofdesserts

The Country Cook

KAHLUA BROWNIES

Fudgey with a hint of Kahlua.............    

Kahlua Fudge Brownies




1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter (5 1/3 tbsp of butter equals 1/3 cup)
3 (1 ounce) squares unsweetened chocolate
3 large eggs
2 cups sugar
1/4 cup Kahlua plus 1 tbsp for brushing on top after baked and cooled



In a saucepan melt the chocolate with the butter over low heat or use a double boiler. In a large mixing bowl combine the sugar with the eggs and beat until light in color. Add the melted chocolate. Mix. Sift the flour, baking powder, salt and add to the batter and mix well. Turn into a well greased 9 inch baking tin that has been lined with parchment paper or foil, allowing the paper to hang over the edge. This lets you remove the brownies from the pan. Bake at 350 degrees for 30 minutes or until the top springs back when touched lightly in center, and the edges begin to pull away. Cool in pan, and when cold, brush the top with the tablespoon of kahlua.  Allow this to set for a bit before cutting brownies.  

6/13/2011 Featured by Lizzy at " that skinny chick can cook"  Secret Recipe Club

Tuesday, April 12, 2011

STROMBOLI SANDWICH

I think I may of found a favorite.  I think it may be a Stromboli Sandwich.  Instead of one large sandwich that has to be sliced you could purchase small crusty rolls and make individual sandwiches, change from mozzarella chesse to provolone cheese.  Yummy

Stromboli Sandwich
MAINEiacs in the Kitchen
Copyright August 2008



1 pound of mild italian sausage
(I used 3 links mild and 3 links Hot sausage)
1/2 pound of ground beef
(I used the meatball mix which is a blend Beef, Pork, & Veal)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (4 ounce) can of mushrooms
1 (8 ounce) can tomato sauce
1 (8 ounce) can of Hunts tomato paste with Italian Herbs
1/4 cup water
1/4 tsp crushed oregano
1/4 cup grated Parmesan cheese
1 loaf of Italian bread (unsliced)
1 to 2 (6 ounce) package of Mozzarella cheese



Using a dutch oven or cast iron skillet brown the sausage (remove the casings) and the ground beef. Drain the fat, and add the onion, green pepper and mushrooms. Continue to cook over med heat for about 5 minutes. Add the tomato sauce, tomato paste, grated parmesan cheese, water, and seasoning. Let this simmer for about 10 minutes. In the meantime, using a sheet pan, cut a thin layer off the top of the bread and scoop out the center to form a shell for the meat mixture. Make sure the bread is laying level on the sheet pan. Layer the cheese in the bottom of the shell, add the hot mixture of meat and layer more cheese on top. Bake for 6-8 minutes until the cheese has melted and slightly brown. Remove from oven and cut in slices to serve.