Saturday, December 28, 2013

Brussel Sprouts with Cranberries and Bacon


  • 10 cups water
  • Salt
  • 2 pounds Brussels sprouts
  • 5 or 6 pieces bacon, minced
  • 1 red onion, medium dice
  • 4 tablespoons butter, divided
  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 1 cup fresh or dried cranberries
  • Freshly ground black pepper


In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the cleaned Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.

In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.

Drain  the Brussel sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve. 

Honey Wheat Pizza Dough

1 tablespoon yeast
1 1/2 cups warm water (105º to 110º)
3 cups bread flour
1 2/3 cups whole wheat flour
1/3 cup honey
1 tablespoon kosher salt
3 tablespoons olive oil

Dissolve the yeast int he water and set aside for five minutes.  Combine all other ingredients with the dissolved yeast   in the mixing bowl.  (Do not pour the salt directly into the yeast water because this would kill some of the yeast.)  Allow these ingrediets to mix gradually; use the lowest 2 speeds to mix the dough.  Mix for 2-3 minutes until the dough is smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.  Lightly oil a bowl and place the dough ball in the bowl and seal with clear food wrap and set aside to rise until double, about 1 1/2 to 2 hours.  Punch down and and place bowl in the refrigerator overnight, covered and airtight.  About 2 hours before you are ready to assemble your pizza, remove dough from refrigerator.   You can divide dough into balls at this point and let rise until double and ready to roll into pizza crusts.

Pizza Dough with Semolina flour

  • 7 cups strong white bread flour or 5 cups strong white bread flour, plus 2 cups finely ground semolina flour
  • 1 level tablespoon fine sea salt
  • 2 (1/4-ounce) packets active dried yeast
  • 1 tablespoon sugar
  • 4 tablespoons olive oil
  • 2 1/2 cups lukewarm water

In mixer bowl combine 5 cups of flour with salt.  In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the dry ingredients in mixing bowl. Mix until dough all starts to come together, work the rest of the flour. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. 

Blue Cheese and Cabernet Sauvignon Demi Glace

  • 1/2 teaspoon olive oil
  • 2 tablespoons shallots, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1/2 cup Cabernet Sauvignon
  • 1 cup Demi Glace*
  • 2 ounces Maytag Blue Cheese, crumbled

    1. In a sauce pan heat olive oil. Sauté shallots and garlic until transparent.
    2. Add Cabernet Sauvignon to pan and reduce by half.
    3. Add Demi Glace to pan and slowly bring to a boil.
    4. Stir in blue cheese.
    5. Serve with Beef Roast or Steak.

Sunday, December 22, 2013

Caramel Bars


2 c. butter (I know a lot, just don't think about it:)
2 1/4 c. brown sugar
3 c. flour
3 c. oats (quick or regular)
1 tsp salt
1 tsp soda
1 bottle Mrs. Richardson's Butterscotch Caramel Topping (ice cream
topping-I find it at Winco and Albertsons) I also like to nuke it for
20-30 seconds and find it spreads easier on top of the mixture warm.
16 oz milk chocolate chips

Soften butter. In large bowl mix butter, brown sugar, flour, oats,
salt and soda, using a pastry blender. Do not over mix, mixture
should be crumbly, not cookie dough-like. Take 3/4 mixture and press
onto a cookie sheet. Bake 8-10 minutes at 350 degrees, or until golden
brown. Pour caramel sauce on top of hot crust, spread evenly.
Sprinkle chocolate chips on top. Then sprinkle remaining oatmeal
mixture on top. Bake an additional 10-12 minutes or until golden
brown. Let it cool completely and enjoy!!!

Thursday, December 5, 2013

Giant Ginger Cookies


½ cup butter (or shortening)
1 cup sugar
1 egg
¼ cup molasses
¼ tsp. salt
1 tsp. baking soda
2 tsp. ginger
¾ tsp. cinnamon
½ tsp. ground cloves
2 cups flour
sugar for rolling

Cream butter and sugar. Add eggs and molasses and mix well. Add salt, soda, and spices and mix well. Add flour and mix until combined. Roll dough into large 2-inch balls, you should have 10-12 total. Place on a baking sheet with plenty of room between each. (Only 6 on a large cookie sheet at a time) Bake at 350F for 11-14 minutes. Let sit on the baking sheet for about 2 minutes before moving to a cooling rack.

From Jen's Favorite Cookies

Monday, October 28, 2013

Cheddar Chicken Potpie


  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 tablespoons cold butter, cubed
  • 3 tablespoons cold water
  • 1-1/2 cups chicken broth
  • 2 cups peeled cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 cups cubed cooked chicken
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste


  • For crust, in a small bowl, combine flour and salt. Cut butter in
  • flour until mixture resembles coarse crumbs. Gradually add the
  • water, mixing gently with a fork. Gather into a ball. Cover with
  • plastic wrap and chill at least 30 minutes.

  • For filling, Place broth in a Dutch oven; bring to a boil. Add
  • vegetables. Reduce heat; simmer 10-15 minutes or until vegetablesare tender.

  • In a small bowl, combine flour and milk; stir into broth mixture.
  • Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat
  • until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole.
  • Set aside.

  • On a lightly floured surface, roll crust to fit top of casserole,
  • trimming edges as necessary. Place on casserole over filling; seal
  • edges. Make several slits in center of crust for steam to escape.

  • Bake at 425° for 40 minutes or until golden brown. Yield: 6
  • servings.

Sunday, October 27, 2013

Ham and Cheese Crescent Pockets


  • 1 (8 ounce) can refrigerated crescent rolls
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 6 slices deli ham
  • 1 1/2 cups grated cheddar cheese
  • 1/2 teaspoon poppy seeds (optional)


Preheat oven to 375 degrees F.
Unroll crescent dough onto a greased cookie sheet and press the perforations together to seal them. Roll lightly with a rolling pin to make even. (Do not push hard or you will roll the dough out too thin.)
Whisk egg and stir in garlic powder. Lightly brush surface of dough with egg wash. Lay ham slices over dough, overlapping slightly. Sprinkle cheese evenly over the ham.
Starting with the long edge closest to you, roll up tightly, like you would do with cinnamon rolls.
Spray a knife with nonstick spray and cut into 6 equal portions. Place on baking sheet, seam side down. Then brush tops with egg wash. Sprinkle poppy seeds onto each pocket, then bake for 17-19 minutes, until golden brown.

Wednesday, October 2, 2013

Chicken Bake

2 1/2 C cubed cooked chicken
1 C chopped celery
2 hard-cooked eggs, sliced
1/2-1 can cream of chicken soup
1/3-1/2 C mayonnaise
1 T lemon juice
1/2 T pimientos
1/2 tsp finely chopped onion
1/2 C shredded cheese
1/2 can (1.5 ounces) chow mien noodles
1/4 C slivered almonds, toasted

Combine the first eight ingredients.  Transfer to a greased square baking dish; sprinkle with cheese, chow mien noodles and almonds.  Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.  Bake, uncovered, at 350 for 30-35 minutes until lightly browned and cheese is bubbly.  Yield: 6 servings

Friday, September 27, 2013


1 cup butter
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk chocolate chips roughly chopped

Cream butter and sugar.  Add eggs one at a time, mixing well.  Combine dry ingredients with chocolate chips.  Add alternately with milk a little at a time.  Fill cupcake holders about 2/3 full.  Bake 22-25 minutes, 350º.  Makes about 30 cupcakes.

Frost with Carmel Frosting:

Melt 1 cup butter, add 2 cups brown sugar.  Bring to a boil, stirring, and cook for two minutes.  Add 1/2 cup milk and remove from heat and cool.  Add 1 teaspoon vanilla and 1 cup brown sugar.  Beat in at least 2 cups of powdered sugar until consistency to pipe on cupcakes. Top frosted  cupcake w/ mini semi-sweet chocolate chips.

Sunday, September 22, 2013

Tater Tot Casserole

1/2 lb ground beef
1 can cream of mushroom soup
1/2 can water
32 oz bag of tater tots

Brown ground beef and season with salt and pepper to taste.  Add one can of cream of mushroom soup and a half can of water.

Spread half of a 32 oz bag of tater tots in an 8 inch square baking dish, then spread meat mixture on top of it.  Top with remaining tater tots.

Bake at 375 for 45 or until top is crisp.

Friday, September 13, 2013

Carol's Alfredo Sauce


2 C Shredded Parmesan cheese
1 C Heavy cream
1 C butter


Combine ingredients over medium low heat until smooth.

Saturday, August 3, 2013

Rainbow Chip Frosting


3 sticks butter, room temperature
8 oz cream cheese, room temperature
4 cups powdered sugar
1-2 tablespoons heavy cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 cups rainbow chips


Cream the butter and the cream cheese until completely smooth. Scrape down the sides of the bowl. On low speed add the powdered sugar. Add the cream, starting with 1 tablespoon. If you want a slightly looser frosting add the other tablespoon. Add the salt and vanilla. Once again, scrape down the sides of the bowl then fold in the rainbow chips.

Sunday, June 16, 2013

Hoisin Sriracha Glazed Spare Ribs

  • two 3 pound (1360g) racks St. Louis cut Spare Ribs
  • 2 Tablespoons (30g) Kosher or Sea Salt
  • fresh cracked Black Pepper to taste
  • 2 cups (480ml) Apple Juice

hoisin-sriracha glaze

  • 2 Tablespoons (30 ml) Grape Seed Oil (or other clean tasting oil)
  • 4 medium cloves Garlic, crushed or minced
  • 2 Tablespoons finely grated Ginger (@ 3” knob)
  • 2/3 cup (160ml) Hoisin
  • 1/4 cup (60ml) Sriracha Sauce
  • 1 Tablespoon (15ml) Fish Sauce
  • 1/4 cup (60ml) Apple Cider Vinegar

Preheat oven to 350°F.
  1. Rinse ribs and pat dry. Cut each rack in half. Season ribs with salt and pepper.
  2. Make “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to photos in post for visual guide). Place ribs in each boat meaty side up and divide apple juice between the boats.
  3. Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place on sheet pans.
  4. Bake in the oven for one hour. Remove from oven, carefully open the foil, and brush with glaze*recipe follows.
  5. Return to oven, leaving the foil open but with the sides standing up enough to keep the juices around the ribs. Bake for another 45 minutes. Glaze ribs again, then return to oven for another 45 minutes.
  6. Heat oven to broil and place oven rack 2 or 3 levels down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed.
  7. Slice ribs into sections and serve.

glaze instructions

  1. Heat oil in a saucepan over medium heat. Add garlic and ginger and cook 1-2 minutes or until light golden.
  2. Add hoisin, sriracha, fish sauce, and apple cider vinegar and stir well. Cook for 5 minutes and then remove from heat and set aside to cool.

Friday, June 14, 2013

Dr. Oz's Belly Fat Blasting Smoothie

In a blender whip:

1 cup of juice (any variety)
1/2 banana or 3/4 berries 
2 tbs whey powder 
2 tbs ground flaxseed
1 tbs ground psyllium husk
1 tbs chia seeds 
1 tbs wheat germ
600 mg fish oil (from supplement caspules, break open and add oil only)
3 ice cubes

Friday, June 7, 2013

Pasta Bolognese


  • 4 slices of thick-cut bacon, chopped
  • 1 medium onion, chopped
  • 3 medium carrots, diced
  • 2 stalks of celery, diced
  • 2 pounds of ground pork
  • 1 pound of ground veal or beef
  • 1/3 cup tomato paste
  • 1 1/2 cups of red wine
  • 1 28 ounce can of crushed tomatoes in puree
  • 1 1/2 cups of half and half
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound of pasta, cooked according to package directions
  • Parmesan cheese


  1. Heat a large Dutch oven over medium low heat. Add bacon and cook until fat is rendered and bacon is crisping slightly, about 5 minutes. Add onions, carrots, and celery and cook for 5 minutes, or until veggies are tender.
  2. Add ground meats and break apart with a spatula. Cook until no longer pink, about 7 minutes.
  3. Add tomato paste and stir so that all the meat is evenly coated. Add the wine, raise heat to high and boil for 5 min.
  4. Add the crushed tomatoes and bring to a boil for 5 minutes more. Add the half and half, bay leaf and thyme and stir well. Bring to a boil, cover, reduce heat to low and simmer for one hour. Alternately, place the sauce in your slow cooker set on low, cover and cook for 6-7 hours.
  5. Taste for seasoning and serve over hot pasta, garnished with parmesan cheese.

Thursday, June 6, 2013

Stacey's Teriyaki Sauce

¾ C water
½ C soy sauce
¾ to 1 C brown sugar
¼ tsp garlic powder
1/8 tsp ground ginger
1 T cornstarch
Plus Karo syrup

Combine ingredients and whisk to mix well.  Bring to a boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly.  Cool to room temperature.  Yield: about 1½ C sauce

Wednesday, May 22, 2013

The New York Times Chocolate Chip Cookies

from The New York Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough onto baking sheet and sprinkle with sea salt. Bake for 10-12 minutes. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven)

P.S.  I truly used the suggested flours and it really does make a subtle difference.

Wednesday, May 1, 2013

Cowboy Caviar


2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro


1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper


1. Combine all ingredients in bowl.

2. Cover and chill.

3 Garnish with avocado slices or cilantro sprigs.

3. Serve with tortilla chips

Monday, April 22, 2013

Chocolate Flourless Cupcakes

20 oz. (3½ cups) semi-sweet chocolate
9 oz. (2 sticks and 2 tbsp.) butter, softened
½ cup water
¾ cup white sugar
1 pinch salt
2 large eggs
3 large egg whites

Preheat oven to 300 degrees. Melt chocolate, and put it into a mixing bowl while warm (not hot!) fitted with paddle attachment. Add the softened butter to the melted chocolate on low speed, piece by piece until incorporated. Heat the water, sugar and salt until the sugar and salt are dissolved. Add the warm (not hot!) water mixture to the chocolate mix once the butter is incorporated. 

Add eggs and egg whites to the mixture slowly on the first speed. Mix until incorporated, and then scrape down the sides of the bowl. Mix again to make sure batter is combined. Fill the cupcake cups to a ¼ inch from the top. Bake mini cupcakes at 300 degrees for 30 minutes. Bake standard cupcakes at 300 degrees for 60 minutes. 

Saturday, April 6, 2013

Swig Sugar Cookies


1 cup butter
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powder sugar
2 Tbls water
2 eggs
1/2 tsp. bakind soda
1/2 tsp. cream of tarter
1 tsp salt
5 1/2 cup flour


Cream together, butter, vegetable oil, sugars, water, and eggs. Combine dry ingredients and add slowly to mixture until combined. Dough should be a little crumbly and not at all sticky. Roll into golf ball sized balls. Mix 1/4 cup sugar with a pinch of salt in small dish. Stick the bottom of a glass into it then press down on cookie ball. Bake at 350 for 8 minutes. Make yummy frosting below. See photos (curtesy of

Sour Cream Frosting or Greek Yogurt:
1/2 cup butter (room temp)
3/4 cup sour cream or I used greek yogurt and it was delicious
about 1/2 lb package of powder sugar
1 tsp salt
1/4 cup milk
food coloring

Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is desired consistency. Add food coloring and whip on high for 1 minute. Technically you are suppose to keep cookies unfrosted in fridge, and then frost cold cookies right before serving.

Friday, April 5, 2013

Sweet Baked Ham (from leftover ham)

  • 5-7 pound precooked bone-in ham (see note!)
  • White distilled vinegar (around 1-3 cups)
  • Water
  • 1 cup brown sugar
  • 1 1/2 tablespoons ground dry mustard
  • 1 Shelby dog
  1. Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn't splash on anyone nearby. Once the water/vinegar came to a rolling boil, I lowered the heat to a bit above medium. It maintained the vigorous boil but didn't splash as much. Be prepared that due to the vinegar in the recipe, it is going to smell like vinegar as it boils. I opened a window and turned on the vent above my stove and all was good in the world. My friend, Mel, who gave me the recipe, boils her ham outside on a camp chef-like stove. Great option if you have one.
  2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.
  3. Send your Shelby dog outside w/ the bone.  She'll lick it clean then spend the rest of the day trying to eat the bone.

Wednesday, March 20, 2013

Fudge Brownies

3/4 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
2 ounces semi-sweet chocolate, coarsely chopped
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract (essence)
1 cup all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds
Powdered sugar

Butter a 9-by-13-inch baking pan. Preheat an oven to 350 degrees F.

In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the butter and chocolate and stir until melted and smooth. Remove from the heat and let cool.

In a bowl, using an electric mixer set on medium speed, beat together the eggs and granulated sugar until the mixture is thick, pale yellow and holds a trail for 3 or 4 seconds when the beaters are lifted from the batter, 3-4 minutes.

Stir in the vanilla and the cooled butter-chocolate mixture until no streaks remain; do not overmix. Using a rubber spatula, fold in the flour, baking powder and salt until just blended. Fold in the almonds.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with some wet crumbs attached, 25-30 minutes.

Transfer to a rack and let cool in the pan. Cut into 2-inch squares. Just before serving, using a fine-mesh sieve or sifter, dust lightly with the confectioners’ sugar.

Friday, March 15, 2013

Coconut Lime Pie

1 9" graham cracker crust
1 pkg. cram cheese, softened
1 can sweetened condensed milk
1 can (6-ooz) frozen limeade concentrate, thawed
1 container (4 1/2 oz) frozen nondairy whipped topping, thawed
4 oz. flaked coconut  (optional)

In large bowl with electric mixer on high, beat cream cheese until creamy.  Add condensed milk and beat until blended; combine beating until thoroughly mixed.  Add limeade concentrate and beat until smooth.  At low speed, add shipped topping beating just until blended.  Pour into Pie shell.  Top with coconut.

Refrigerate 3 hours or may  be frozen.  I quit adding coconut except for a small area as most didn't want the coconut on their pie.  I also doubled and made it in a 9x13 pan. 

Tortilla Soup

Tortilla Soup

1 qt. water + 4 tsp. bouillon or 1 qt. chicken broth
2 chicken breast
2 stalks celery
1 onion
2 cloves garlic
1 cup corn
1 can diced tomatoes
1 can green chilies
1 teaspoon chili poweder
1/2 teaspoon cumin


Cook chicken breast in water or chicken broth.  Remove from broth and cook.  Add remaining ingredients except lime and cilantro to taste and cook about 30-45 min.  Add maybe 1/2 cup cilantro and juice of one lime or two and salt and pepper to taste.  If you saute the onion, celery and garlic in a little oil before adding you get more flavor. 
I kind of made this up so it might not be right amount of liquid, but this is what i put in.  Then you need to garnish with tortilla strips, avacado, jack cheese. 

Thursday, March 14, 2013

Sugar Cookie Bars

1 cup butter, at room temperature (I use half butter, half margarine.)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
1/2 teaspoon baking soda
5 cups flour

1/2 cup butter, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
1 pinch salt
4 cups powdered sugar
5 tablespoons milk
food coloring, if desired


Bars: In a large bowl cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and almond extract.
In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined.
Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
Bake at 375 degrees for 10 mins - 15 mins, until light golden brown or until a toothpick comes out clean. (I like to slightly under cook mine. I take them out at 10 minutes exactly. They are not brown at all, but I think that they are better this way.).
Cool completely before frosting.
Frosting: In a large bowl, beat butter, vanilla, almond extract and salt.
Add powdered sugar (1 cup at a time) until combined.
add milk & mix until smooth and spreading consistency.
Add a few drops of color, if desired.
Spread over cooled cookie, then cut into bars.

Original recipe:

Saturday, March 9, 2013

Cookie Monster's Famous Cookie Dough (our favorite sugar cookie recipe)

3/4 cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Medium-sized mixing bowl
Measuring cup and spoons
A fork
1. Put 3/4 cup of butter or margarine (that’s a stick and a half) into your mixing bowl.
2. Measure 1 cup of sugar.
3. Pour sugar over butter.
4. With fork, squash butter and sugar together until they are blended.
5. Crack open two eggs and pour eggs over mixture in bowl.
6. Measure 1 teaspoon vanilla and pour over mixture.
7. With fork, blend everything in the bowl together.
8. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl.
9. Measure 1 teaspoon baking powder and sprinkle over flour.
10. Measure 1 teaspoon of salt and sprinkle over flour and baking powder.
11. Mix everything together either with the fork or with your hands.
12. Put dough in icebox to chill (at least one hour).
Cookie Monster says you can make lots of dough at once, and save it in a plastic bag in your freezer for future baking. However, he must have been preoccupied, eating all the dough before he got around to including the baking time instructions.  I'd do 350 degrees, 7-11 minutes.

Monday, January 21, 2013

Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Heat oven to 375. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

Sunday, January 13, 2013

Cookies and Cream Frosting

1/2 cup butter, softened
2 cups powdered sugar
1/3 cup cream
1/2 teaspoon vanilla extract
pinch salt

5 Oreos, crushed (if you're piping the frosting, you'll want them crushed pretty fine, if not, feel free to leave some chunks)

Place softened butter in a medium sized bowl and beat until smooth.  Add salt and powdered sugar and mix until well combined.  Add vanilla extract and cream and mix until smooth.  Mix in crushed cookies

Sunday, January 6, 2013

Chiccken Noodle Casserole

  • 1/2 package (8 ounces) egg noodles
  • 1/2 - 1 medium sweet red pepper, chopped
  • 1/2 large onion, chopped
  • 1 celery rib, chopped
  • 1/8 cup butter, cubed
  • 1 garlic cloves, minced
  • 3/4 cups sliced fresh mushrooms
  • 1 1/2 T all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups half-and-half cream
  • 1 package (8 ounces) cream cheese, cubed
  • 6 cups cubed cooked chicken
  • 3/4 teaspoons salt
  • 1/2 cup finely crushed cornflakes
  • 1 tablespoons butter, melted
  • 1/2 tablespoon canola oil
  • 1 1/2 tablespoons minced fresh parsley
  • 1/4 teaspoon paprika


  • Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside.
  • Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat.
  • In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to an un-greased shallow 3-qt. baking dish.
  • Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.