This recipe is adapted from The Dessert Bible by Christopher Kimball. These cookies are thick and moist in the middle without being greasy. Makes about 3 dozen cookies - depending on how big you like your cookies.
Ingredients
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 sticks butter, softened but still cool
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
3 large eggs
2 tsp vanilla
Chocolate chips, peanuts or chocolate chunks as desired
Directions: Whisk 2 1/2 cups flour, salt, baking soda, and baking powder together in small bowl, set aside.
Beat butter and sugars together until light and fluffy, about 3 minutes.
Add peanut butter and continue to beat until combined. Add eggs, one at a time, then beat in vanilla, scrape bowl as necessary. Reduce speed to low and add flour mixture in 2 batches. Cover dough and refrigerate until stiff, about 30 minutes.
Heat oven to 350 degrees. Roll dough into 2-inch balls. Barely press each dough with fork to make a criss cross pattern, try to flatten the cookies as little as possible. I did not flatten the chocolate chip ones. Bake until the cookies are puffed and slightly brown along edges and the bottoms are golden brown, 10-13 minutes. Cool until set, about 4 minutes and then transfer to wire rack to cool completely. Store in air tight container.
Saturday, November 29, 2008
Tuesday, November 11, 2008
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
My all-time favorite homemade chocolate cake.....
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
. 2 cups sugar
. 2 cups cake flour or 1-3/4 cups all purpose flour (better with cake flour)
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water
. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
. 2 cups sugar
. 2 cups cake flour or 1-3/4 cups all purpose flour (better with cake flour)
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water
. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Monday, November 10, 2008
Orange Julius
Every once in awhile you need to have one of these...
Orange Julius
1¼ Cups Orange Juice
1 Cup Water
3 tablespoons Egg White or Egg Substitute
1 teaspoon Vanilla Extract
1/4 Cup sugar
1½ Cups Ice
Combine all of the ingredients except ice in a blender and blend on high speed for 15-30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse.
Makes 2 16-ounce drinks.
Orange Julius
1¼ Cups Orange Juice
1 Cup Water
3 tablespoons Egg White or Egg Substitute
1 teaspoon Vanilla Extract
1/4 Cup sugar
1½ Cups Ice
Combine all of the ingredients except ice in a blender and blend on high speed for 15-30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse.
Makes 2 16-ounce drinks.
Saturday, November 8, 2008
Spaghetti all'Amatriciana
This is a very filling dish. Quick and easy - good for weeknights...
Spaghetti all'Amatriciana
1/3 pound pancetta partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced onion-soup style
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Pecorino-Romano cheese
Bring a large pot of salted water to a boil over high heat.
Meanwhile, unroll the pancetta. Cut it into 1-inch-long chunks, then slice each chunk thinly across the grain.
Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the wine vinegar and simmer briskly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
Notes: Start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice. Add more red pepper to taste – I usually double the amount.
Freshly grated pecorino romano is a must for this dish!!
Spaghetti all'Amatriciana
1/3 pound pancetta partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced onion-soup style
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Pecorino-Romano cheese
Bring a large pot of salted water to a boil over high heat.
Meanwhile, unroll the pancetta. Cut it into 1-inch-long chunks, then slice each chunk thinly across the grain.
Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the wine vinegar and simmer briskly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
Notes: Start boiling the pasta after the onions have softened so that you have some starchy pasta water for your sauce. Putting the pancetta in the freezer for about 30 minutes will make it easier to slice. Add more red pepper to taste – I usually double the amount.
Freshly grated pecorino romano is a must for this dish!!
Thai Beef Salad
This is one of Jen's favorites...
Thai Beef Salad
For the Steak~~~
Marinate; Grill:
1 lb. flank steak
¼ cup low-sodium soy sauce
¼ cup rice vinegar
2 T. brown sugar
1 T. toasted sesame oil
For the Vinaigrette~~~
¼ cup fresh lime juice
¼ cup vegetable oil
2 T. fish sauce
2 T. brown sugar
1 T. fresh ginger, peeled, minced
1 t. chili garlic paste
1 t. peanut butter
For the salad~~~
2 pkgs. (3 oz. each) ramen noodles, cooked (without seasoning packets), drained, and tossed with 1 T. toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber; seeded, cut into half-moons
1 cup grape tomatoes, halved
¾ cup carrots, thinly sliced
¾ cup red bell pepper, seeded, diced
Garnish with~~~
¼ cup coarsely chopped mint
¼ cup coarsely chopped cilantro
2-3 T. dry roasted peanuts, chopped
Marinate the steak in soy sauce, vinegar, sugar, and oil for 1-2 hours, chilled.
Combine lime juice, fish sauce, sugar, ginger, chili paste, and peanut butter for vinaigrette. Blend until smooth. Whisk in oil until emulsified; set aside.
Prepare noodles according to package directions (omitting seasoning packets). Drain (but do not rinse), toss with oil and set aside. Prepare vegetables and combine with noodles; prepare garnishes and set aside.
Pre-heat grill to high. Grill steak to medium-rare 3-4 minutes per side; allow meat to rest 5 minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it) and transfer to a large serving platter.
Garnish with herbs and peanuts. Serve at room temperature.
Thai Beef Salad
For the Steak~~~
Marinate; Grill:
1 lb. flank steak
¼ cup low-sodium soy sauce
¼ cup rice vinegar
2 T. brown sugar
1 T. toasted sesame oil
For the Vinaigrette~~~
¼ cup fresh lime juice
¼ cup vegetable oil
2 T. fish sauce
2 T. brown sugar
1 T. fresh ginger, peeled, minced
1 t. chili garlic paste
1 t. peanut butter
For the salad~~~
2 pkgs. (3 oz. each) ramen noodles, cooked (without seasoning packets), drained, and tossed with 1 T. toasted sesame oil
1 cup fresh bean sprouts
1 cup cucumber; seeded, cut into half-moons
1 cup grape tomatoes, halved
¾ cup carrots, thinly sliced
¾ cup red bell pepper, seeded, diced
Garnish with~~~
¼ cup coarsely chopped mint
¼ cup coarsely chopped cilantro
2-3 T. dry roasted peanuts, chopped
Marinate the steak in soy sauce, vinegar, sugar, and oil for 1-2 hours, chilled.
Combine lime juice, fish sauce, sugar, ginger, chili paste, and peanut butter for vinaigrette. Blend until smooth. Whisk in oil until emulsified; set aside.
Prepare noodles according to package directions (omitting seasoning packets). Drain (but do not rinse), toss with oil and set aside. Prepare vegetables and combine with noodles; prepare garnishes and set aside.
Pre-heat grill to high. Grill steak to medium-rare 3-4 minutes per side; allow meat to rest 5 minutes before carving. Thinly slice steak against the grain and on a bias, and add it to the vegetables. Toss salad with dressing (you may not need all of it) and transfer to a large serving platter.
Garnish with herbs and peanuts. Serve at room temperature.
Friday, November 7, 2008
Old-Fashioned Chicken Noodle Soup
Our favorite Chicken Noodle Soup recipe. Makes enough to share...
Old-Fashioned Chicken Noodle Soup
Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch rounds
1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
4-6 cups low-sodium chicken broth or stock
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Notes:
Adjust amounts as desired. We always add more carrots and pasta. Soup is best the next day. Chilling the soup overnight provides an opportunity to skim the fat off the top as it coagulates once chilled.
Old-Fashioned Chicken Noodle Soup
Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch rounds
1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
4-6 cups low-sodium chicken broth or stock
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.
Notes:
Adjust amounts as desired. We always add more carrots and pasta. Soup is best the next day. Chilling the soup overnight provides an opportunity to skim the fat off the top as it coagulates once chilled.
Shrimp Creole Soup
This recipe is one that we do not make nearly enough. While there are a lot of ingredients it can be made in about 30 - 45 minutes.
Shrimp Creole Soup
½ - 1 lb. medium shrimp
4 slices bacon, diced
1 cup yellow onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 T. garlic, minced
½ cup flour
4 cups low-sodium chicken broth
1 can (14.5 oz.) diced tomatoes
2 T. lemon juice
2 T. Worcestershire sauce
1-2 T. Tabasco
1 t. dried thyme
1 t. sugar
½ t. cayenne
1 bay leaf
¼ cup chopped fresh parsley
¼ cup scallions, minced
Salt to taste
Serve with cooked white rice
Peal and devein shrimp. Chill until ready to use.
Cook bacon in a large soup pot over medium-high heat until crisp.
Add onion, celery, bell pepper, and garlic. Cook 4-5 minutes.
Whisk in flour. Cook two minutes.
Stir in broth, tomatoes, lemon juice, Worcestershire, Tabasco, and seasonings. Simmer 10-15 minutes.
Add shrimp and cook for 3 minutes.
Stir in parsley and scallions.
Mound rice in each soup bowl. Ladle soup around rice.
Note: be careful with the cayenne and Tabasco. If you don’t like your food too spicy I recommend using half of the stated amounts.
Makes 6 cups. Takes about 45 minutes total.
Shrimp Creole Soup
½ - 1 lb. medium shrimp
4 slices bacon, diced
1 cup yellow onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 T. garlic, minced
½ cup flour
4 cups low-sodium chicken broth
1 can (14.5 oz.) diced tomatoes
2 T. lemon juice
2 T. Worcestershire sauce
1-2 T. Tabasco
1 t. dried thyme
1 t. sugar
½ t. cayenne
1 bay leaf
¼ cup chopped fresh parsley
¼ cup scallions, minced
Salt to taste
Serve with cooked white rice
Peal and devein shrimp. Chill until ready to use.
Cook bacon in a large soup pot over medium-high heat until crisp.
Add onion, celery, bell pepper, and garlic. Cook 4-5 minutes.
Whisk in flour. Cook two minutes.
Stir in broth, tomatoes, lemon juice, Worcestershire, Tabasco, and seasonings. Simmer 10-15 minutes.
Add shrimp and cook for 3 minutes.
Stir in parsley and scallions.
Mound rice in each soup bowl. Ladle soup around rice.
Note: be careful with the cayenne and Tabasco. If you don’t like your food too spicy I recommend using half of the stated amounts.
Makes 6 cups. Takes about 45 minutes total.
Lori’s Buffalo Chicken Wing Dip
My sister Lori first made this for us several years ago. Now - its made several times a year for parties, etc. Once you've had it - you'll know why....
Lori’s Buffalo Chicken Wing Dip
16 ounces Cream Cheese
8 ounces Frank's Red Hot Sauce
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
Tortilla Chips
Combine cream cheese, hot sauce and celery in bowl. Heat in microwave until cream cheese is melted. Stir; added chicken and cheese. Mix together. Put into a baking dish. Top w/ more shredded cheese, if desired. Bake @ 350 for 30 minutes.
Serve with Tortilla Chips
Enjoy!!!!
Lori’s Buffalo Chicken Wing Dip
16 ounces Cream Cheese
8 ounces Frank's Red Hot Sauce
3/4 cup chopped celery
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
Tortilla Chips
Combine cream cheese, hot sauce and celery in bowl. Heat in microwave until cream cheese is melted. Stir; added chicken and cheese. Mix together. Put into a baking dish. Top w/ more shredded cheese, if desired. Bake @ 350 for 30 minutes.
Serve with Tortilla Chips
Enjoy!!!!
Oven Fried Chicken
This chicken is great to take along on road-trips/picnics or to have around on weekends. I think it's best either out of the refrigerator or at room temperature.
Oven Fried Chicken
1 cup Bisquick
½ cup milk
2 t. salt
½ t. pepper
2 t. paprika
3 lbs. chicken pieces
2 T. butter or margarine
Preheat oven to 425.
Melt butter in 13x9x2
Mix Bisquick, salt, pepper, paprika in a large plastic bag. Dip chicken pieces (one at a time) in milk then shake chicken in bag to coat. Place chicken skin side down in pan. Bake uncovered 40 minutes. Turn chicken over and bake 15-20 minutes more.
Notes:
Excellent after refrigerated!!
Oven Fried Chicken
1 cup Bisquick
½ cup milk
2 t. salt
½ t. pepper
2 t. paprika
3 lbs. chicken pieces
2 T. butter or margarine
Preheat oven to 425.
Melt butter in 13x9x2
Mix Bisquick, salt, pepper, paprika in a large plastic bag. Dip chicken pieces (one at a time) in milk then shake chicken in bag to coat. Place chicken skin side down in pan. Bake uncovered 40 minutes. Turn chicken over and bake 15-20 minutes more.
Notes:
Excellent after refrigerated!!
Butterscotch Cake
This yummy cake recipe came from a Bed and Breakfast in our annual family vacation spot - Cape May, NJ. Quick and simple - this great tasting cake won't last long.
Butterscotch Cake
1 (3.4 ounces) box butterscotch pudding (not instant)
2 cups milk
1 box butter-yellow cake mix (Super Moist)
2 eggs
1 (12 ounces) bag butterscotch morsels
Preheat oven to 350º. Grease a 9 x 13 baking pan.
Combine pudding mix and milk in a large glass bowl. Microwave on high for 3 minutes. Stir. Cook for an additional 3-4 minutes more. Stir in cake mix and eggs. Pour into prepared pan. Sprinkle with butterscotch morsels and nuts. Bake for 30 minutes. Cool completely. Sprinkle with powdered sugar.
Butterscotch Cake
1 (3.4 ounces) box butterscotch pudding (not instant)
2 cups milk
1 box butter-yellow cake mix (Super Moist)
2 eggs
1 (12 ounces) bag butterscotch morsels
Preheat oven to 350º. Grease a 9 x 13 baking pan.
Combine pudding mix and milk in a large glass bowl. Microwave on high for 3 minutes. Stir. Cook for an additional 3-4 minutes more. Stir in cake mix and eggs. Pour into prepared pan. Sprinkle with butterscotch morsels and nuts. Bake for 30 minutes. Cool completely. Sprinkle with powdered sugar.
Honey Habanero BBQ Wings
Really, really good - just plan your time appropriately.
Honey Habanero BBQ Wings
Sauce
1¼ cup ketchup
⅓ cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder
2 Habanero peppers split (optional)
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon MSG (optional)
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Makes 2-4 servings (20 wings).
Notes:
By omitting the Habanero peppers you have a similar recipe to KFC Honey BBQ wings.
Honey Habanero BBQ Wings
Sauce
1¼ cup ketchup
⅓ cup white vinegar
¼ cup molasses
¼ cup honey
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder
2 Habanero peppers split (optional)
6-8 cups vegetable oil
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon MSG (optional)
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees.
3. Combine the beaten egg with the milk in a small bowl.
4. In another small bowl, combine the flour, salt, pepper and MSG.
5. When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
6. Fry the wings in the oil for 9-12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
7. When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Makes 2-4 servings (20 wings).
Notes:
By omitting the Habanero peppers you have a similar recipe to KFC Honey BBQ wings.
Kevin’s Tequila-Lime Tilapia
Camd up with this recipe when I tired of the same-old same old for Tilapia
Kevin’s Tequila-Lime Tilapia
½ to ¾ lbs. Tilapia fillets
3 Tbsp. all-purpose flour
Salt and pepper
2 cloves garlic, minced
3 ounces Tequila
2 limes, juiced
3 T. light olive oil
¼ cup chopped fresh cilantro
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.
Heat 2 oz. of the oil in a 10- to 12-inch frying pan over medium heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200°F oven).
Using the same pan heat the remaining oil over medium heat. Sauté garlic about 30 seconds (do not let it turn brown). Add Tequila and lime juice. Cook - reducing liquid by half (about 3 minutes). Stir frequently scrapping bits off bottom of the pan.
Plate Tilapia. Spoon sauce over the fish. Top each filet with chopped fresh cilantro.
Notes:
Corona’s are a must with this dish!
Kevin’s Tequila-Lime Tilapia
½ to ¾ lbs. Tilapia fillets
3 Tbsp. all-purpose flour
Salt and pepper
2 cloves garlic, minced
3 ounces Tequila
2 limes, juiced
3 T. light olive oil
¼ cup chopped fresh cilantro
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.
Heat 2 oz. of the oil in a 10- to 12-inch frying pan over medium heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200°F oven).
Using the same pan heat the remaining oil over medium heat. Sauté garlic about 30 seconds (do not let it turn brown). Add Tequila and lime juice. Cook - reducing liquid by half (about 3 minutes). Stir frequently scrapping bits off bottom of the pan.
Plate Tilapia. Spoon sauce over the fish. Top each filet with chopped fresh cilantro.
Notes:
Corona’s are a must with this dish!
Aunt Judy's Refrigerator Rolls
A Holiday tradition in our family is to have Aunt Judy's fresh baked dinner rolls with our Holiday meal. Always a hit and rarely are there any left over.
Judy’s Refrigerator Rolls
6 to 6 ½ cups all purpose floor
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup butter softened
1 egg
light olive oil
Early in the day or up to one week ahead:
1. In a large bowl, combine 2 ¼ cups flour, sugar and yeast; add butter. With mixer (Kitchen Aid) at low speed, gradually pour two cups warm tap water into dry ingredients. Add egg and salt. Increase speed to medium. Beat two minutes, occasionally scraping bowl. Beat in ¾ cup flour or enough to make a thick batter. Continue beating 2 minutes occasionally scraping bowl. Continue to add remaining flour to make a soft dough.
2. Knead dough via mixer (Kitchen Aid on low speed)) until smooth and elastic – about 10 minutes. Shape dough into ball and place in greased large bowl turning over so that top of dough is greased. Cover and let rise in a warm place until doubled (about 1.5 hours).
3. Punch down dough by pushing down the center and then pushing the sides into the center. Turn dough over, brush with oil. Cover bowl tightly with wrap and refrigerate – punching down dough until ready to use.
About 2 hours before serving:
4. Remove dough from refrigerator. Grease large roasting pan 15 ½” by 10 ½”. Cut dough into 30 equal pieces. Shape into balls and place in pan. Cover with towel. Let rise in warm place until doubled (about 1.5 hours)
5. Preheat oven to 425º. Bake 15 – 20 minutes until golden brown (watch closely so that they do not burn!). Brush rolls with melted butter. Remove from pan and serve.
Notes: Kitchen aid works best for mixing and kneading the dough. For the dough – set oven on warm. Once sufficiently heated turn oven off and place dough/rolls in oven with the door closed. This provides the warmth necessary to allow the dough/rolls to rise.
Judy’s Refrigerator Rolls
6 to 6 ½ cups all purpose floor
½ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup butter softened
1 egg
light olive oil
Early in the day or up to one week ahead:
1. In a large bowl, combine 2 ¼ cups flour, sugar and yeast; add butter. With mixer (Kitchen Aid) at low speed, gradually pour two cups warm tap water into dry ingredients. Add egg and salt. Increase speed to medium. Beat two minutes, occasionally scraping bowl. Beat in ¾ cup flour or enough to make a thick batter. Continue beating 2 minutes occasionally scraping bowl. Continue to add remaining flour to make a soft dough.
2. Knead dough via mixer (Kitchen Aid on low speed)) until smooth and elastic – about 10 minutes. Shape dough into ball and place in greased large bowl turning over so that top of dough is greased. Cover and let rise in a warm place until doubled (about 1.5 hours).
3. Punch down dough by pushing down the center and then pushing the sides into the center. Turn dough over, brush with oil. Cover bowl tightly with wrap and refrigerate – punching down dough until ready to use.
About 2 hours before serving:
4. Remove dough from refrigerator. Grease large roasting pan 15 ½” by 10 ½”. Cut dough into 30 equal pieces. Shape into balls and place in pan. Cover with towel. Let rise in warm place until doubled (about 1.5 hours)
5. Preheat oven to 425º. Bake 15 – 20 minutes until golden brown (watch closely so that they do not burn!). Brush rolls with melted butter. Remove from pan and serve.
Notes: Kitchen aid works best for mixing and kneading the dough. For the dough – set oven on warm. Once sufficiently heated turn oven off and place dough/rolls in oven with the door closed. This provides the warmth necessary to allow the dough/rolls to rise.
Grandma Tess's Meatballs
When we make sauce, we make meatballs. Yes - it is quite a production but so well worth the effort. This recipe comes from Grandma Tess and it is our favorite meatball recipe:
Grandma Tess’s Meatballs
2-3 dried Italian rolls, soaked in a bowl of water
½ cup chopped fresh Italian flat leaf parsley
2 lbs. lean ground beef – room temperature
1 lb. lean ground pork – room temperature
1 lb. lean ground veal – room temperature
1 cup grated Pecorino-Romano cheese
1 T. salt
3 eggs
3 - 5 tsp. minced garlic
1 cup Italian seasoned bread crumbs
3-5 basil leaves - chopped
Preheat oven to 475.
Squeeze water out of the bread. Mix all ingredients. Allow to sit at room temperature for 30 – 60 minutes. Roll meatballs. Bake on bottom shelf for 10 – 15 minutes. Finish cooking meatballs in your sauce for at least 1 hour.
Notes:
I have found it best to cook the meatballs on a greased rack in a large lasagna pan. I tend to use at least 6-8 cloves of garlic and 8-10 basil leaves. Watch the meatballs closely, as they are cooking so not to over brown or burn.
Add the pan juices from the cooked meatballs to your sauce. Finishing the meatballs in the sauce keeps them very moist and adds flavor to both the sauce and the meatballs.
They freeze well out of the sauce - just make sure they are wrapped tightly.
Grandma Tess’s Meatballs
2-3 dried Italian rolls, soaked in a bowl of water
½ cup chopped fresh Italian flat leaf parsley
2 lbs. lean ground beef – room temperature
1 lb. lean ground pork – room temperature
1 lb. lean ground veal – room temperature
1 cup grated Pecorino-Romano cheese
1 T. salt
3 eggs
3 - 5 tsp. minced garlic
1 cup Italian seasoned bread crumbs
3-5 basil leaves - chopped
Preheat oven to 475.
Squeeze water out of the bread. Mix all ingredients. Allow to sit at room temperature for 30 – 60 minutes. Roll meatballs. Bake on bottom shelf for 10 – 15 minutes. Finish cooking meatballs in your sauce for at least 1 hour.
Notes:
I have found it best to cook the meatballs on a greased rack in a large lasagna pan. I tend to use at least 6-8 cloves of garlic and 8-10 basil leaves. Watch the meatballs closely, as they are cooking so not to over brown or burn.
Add the pan juices from the cooked meatballs to your sauce. Finishing the meatballs in the sauce keeps them very moist and adds flavor to both the sauce and the meatballs.
They freeze well out of the sauce - just make sure they are wrapped tightly.
Warm Pasta Salad
This salad comes from Cuisine Magazine. A huge hit with friends and family. Best in the summer with fresh garden tomatoes and Basil:
Warm Pasta Salad
Combine:
1 ½ Cups Grape Tomatoes, halved
1 ½ Cup Kalamata Olives, pitted, halved or chopped
4 oz. Feta Cheese, crumbled
3 T. Torn Fresh Basil
3 T. Chopped Fresh Parsley
1 t. Lemon Zest, minced
Prepare:
1 lb. Campanelle Pasta
Warm in ¼ Cup Olive Oil:
1 T. Garlic, minced
Toss Pasta With:
Prepared Vegetables, Cheese and Herbs
Finish With:
Garlic infused Olive Oil, Sea Salt and Freshly Ground Black Pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside
Prepare pasta according to directions
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter
Toss hot, drained pasta with vegetables, cheese and herbs
Finish with garlic oil, sea salt and black pepper to taste
Serve Immediately. Also excellent at room temperature or out of the fridge. Makes 8 - 9 cups.
Warm Pasta Salad
Combine:
1 ½ Cups Grape Tomatoes, halved
1 ½ Cup Kalamata Olives, pitted, halved or chopped
4 oz. Feta Cheese, crumbled
3 T. Torn Fresh Basil
3 T. Chopped Fresh Parsley
1 t. Lemon Zest, minced
Prepare:
1 lb. Campanelle Pasta
Warm in ¼ Cup Olive Oil:
1 T. Garlic, minced
Toss Pasta With:
Prepared Vegetables, Cheese and Herbs
Finish With:
Garlic infused Olive Oil, Sea Salt and Freshly Ground Black Pepper to taste
Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside
Prepare pasta according to directions
Warm garlic in olive oil. Do not allow it to burn or it will taste bitter
Toss hot, drained pasta with vegetables, cheese and herbs
Finish with garlic oil, sea salt and black pepper to taste
Serve Immediately. Also excellent at room temperature or out of the fridge. Makes 8 - 9 cups.
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