http://www.bedifferentactnormal.com
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture. Stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes in preheated oven. Edges should be golden brown.
Saturday, October 16, 2010
Thursday, October 14, 2010
Restaurant Style Salsa
The Pioneer Woman
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Combine all ingredients in a food processor or blender and pulse 10 to 15 times, until desired consistency. Taste and season more if needed.
Refrigerate salsa for at least an hour.
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Combine all ingredients in a food processor or blender and pulse 10 to 15 times, until desired consistency. Taste and season more if needed.
Refrigerate salsa for at least an hour.
Lisa's Cafe Rio Chicken
from cjaneinthekitchen.blogspot.com
3 lbs boneless, skinless chicken
1 1/2 cups italian dressing
1 Tablespoon minced garlic
1 Tablespoon chili powder
juice of 1 lime
1/4 cup cilantro
Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.
Serve in tacos, burritos, quesadillas or taco salad.
3 lbs boneless, skinless chicken
1 1/2 cups italian dressing
1 Tablespoon minced garlic
1 Tablespoon chili powder
juice of 1 lime
1/4 cup cilantro
Place chicken in a 4-6 quart slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken from crock pot, shred with a couple of forks, then put back in crock pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.
Serve in tacos, burritos, quesadillas or taco salad.
Bloomin' Onion Bread
from yourhomebasedmom.com
1 unsliced loaf of (round is preferable) crusty bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds
Directions:
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.
1 unsliced loaf of (round is preferable) crusty bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds
Directions:
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.
Halloween Popcorn Bars
found on realmomkitchen.com
These bars turn out soft, chewy and ooey gooey. The combination of the milk chocolate coated popcorn along with the Reese’s Pieces, pretzel pieces, and peanuts was delish! The fun thing about this recipe is you could change out the chocolate chips to any flavor you like and adjust the candy pieces to tie it in to any holiday. I think it would be great to use white chocolate chips with red and green M&M’s for Christmas. You could also change out the peanuts to any other nut you like.
Halloween Popcorn Bars
•9 to 10 cups of popped popcorn
•1 cup salted peanuts
•1 cup broken pretzel pieces
•1 cup Karo Lite Corn Syrup (or regular will do)
•1/4 cup butter
•1 (11.5 oz) package milk chocolate chips
•1 cup Reese’s Pieces Baking Pieces or regular Reese’s Pieces
1.Spray a large bowl with cooking spray. Add popcorn, peanuts, and pretzels to the bowl.
2.In a medium sauce pan, cook corn syrup and butter over medium heat stirring constantly. Bring to a full boil and boil for 1 minute.
3.Remove from heat and mix in the chocolate chips. Stir until all the chips are melted.
4.Pour over popcorn, peanuts, and pretzel pieces and mix well. Stir in Reese’s Pieces.
5.Press into a greased 9 x 13 inch dish. Cool for 1 hour and cut into bars.
These bars turn out soft, chewy and ooey gooey. The combination of the milk chocolate coated popcorn along with the Reese’s Pieces, pretzel pieces, and peanuts was delish! The fun thing about this recipe is you could change out the chocolate chips to any flavor you like and adjust the candy pieces to tie it in to any holiday. I think it would be great to use white chocolate chips with red and green M&M’s for Christmas. You could also change out the peanuts to any other nut you like.
Halloween Popcorn Bars
•9 to 10 cups of popped popcorn
•1 cup salted peanuts
•1 cup broken pretzel pieces
•1 cup Karo Lite Corn Syrup (or regular will do)
•1/4 cup butter
•1 (11.5 oz) package milk chocolate chips
•1 cup Reese’s Pieces Baking Pieces or regular Reese’s Pieces
1.Spray a large bowl with cooking spray. Add popcorn, peanuts, and pretzels to the bowl.
2.In a medium sauce pan, cook corn syrup and butter over medium heat stirring constantly. Bring to a full boil and boil for 1 minute.
3.Remove from heat and mix in the chocolate chips. Stir until all the chips are melted.
4.Pour over popcorn, peanuts, and pretzel pieces and mix well. Stir in Reese’s Pieces.
5.Press into a greased 9 x 13 inch dish. Cool for 1 hour and cut into bars.
Roasted Garlic Alfredo Sauce
friedalovesbread.blogspot.com
Yeilds 1 c. of sauce
INGREDIENTS
¼ c. butter
3 cloves garlic, roasted
1 c. Parmesan Cheese, grated
½ c. cream or half & half
INSTRUCTIONS
Roast garlic by breaking individual cloves, trimming woody ends and putting them in an oven safe bowl. Drizzle with olive oil. Place cloves on parchment lined baking sheet and put in a 325° oven for 20 minutes or until fork-tender. Check every 5 minutes thereafter for doneness.
In a small saucepan, melt the butter, add garlic, cream and Parmesan cheese. Cook until bubbly.
Serve immediately over cooked chicken and pasta
Refrigerate left over sauce. It will become firm, but will loosen up upon reheating.
Great for pasta, pizza or sandwiches
Yeilds 1 c. of sauce
INGREDIENTS
¼ c. butter
3 cloves garlic, roasted
1 c. Parmesan Cheese, grated
½ c. cream or half & half
INSTRUCTIONS
Roast garlic by breaking individual cloves, trimming woody ends and putting them in an oven safe bowl. Drizzle with olive oil. Place cloves on parchment lined baking sheet and put in a 325° oven for 20 minutes or until fork-tender. Check every 5 minutes thereafter for doneness.
In a small saucepan, melt the butter, add garlic, cream and Parmesan cheese. Cook until bubbly.
Serve immediately over cooked chicken and pasta
Refrigerate left over sauce. It will become firm, but will loosen up upon reheating.
Great for pasta, pizza or sandwiches
Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
found on thegirlwhoateeverything.blogspot.com
by The Pioneer Woman
Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.
by The Pioneer Woman
Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.
Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla
Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.
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