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Showing posts from September, 2014

Tiramisu Treasure Cookies

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This one is a blast from the past!   I submitted these as my entry in 2007 to the Derryfest Cookie contest.   I was narrowly beat by a very common cookie, and when I realized how much 'politics' was involved in the judging, I stopped entering.   

I pouted about it for a while, and then I lost the recipe when my MasterCook program crashed.  The cookie came up in conversation today, and I put a call out on Facebook to see if anyone had saved a copy of the recipe, and my friend Lisa still had it!    The pictures aren't great, these were from a trial run and I went real light on the filling.       Thank you so much Lisa, I can't wait to make these again   :)




* Exported from MasterCook *

                        Tiramisu Treasure Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  butter -- softened
     1/2             c  powdered sugar
  1              large  egg -- beaten
     1/…

Quadruple Chocolate Soft Fudgy Pudding Cookies

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I have been craving chocolate for a week, but we had a sudden surge in temperatures that killed any desire I had to bake.   Finally, the temps today were nice and I assembled my ingredients to make these amazing looking cookies.   FOUR kinds of chocolate?  Oh yeah, I'm in.    I doubled the recipe, cookies disappear fast around here and 17 didn't seem like a lot.     I ended up using Hershey's Special Dark chips for the dark chocolate and I didn't chop them.    I used a cookie scoop to keep them all uniform, and I flattened them with the glass after I pulled them from the oven.

So deliciously, chocolatey good.  Both myself and my husband both think they'd be fantastic as an ice cream sandwich with some vanilla bean ice cream.    Thank you so much to Averie for satisfying my chocolate craving! 




* Exported from MasterCook *

              Quadruple Chocolate Soft Fudgy Pudding Cookies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --…

One pot Pizza Pasta Bake

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Tim keeps craving pasta, I keep craving pizza and I ran across this recipe from Damn Delicious that was going to cover both of those cravings perfectly.     My husband doesn't eat breakfast and barely eats lunch, so I wanted to make sure that dinner was sufficiently hearty enough for him.    I used the entire package of Johnsonville Sweet Italian Sausage (19oz).   To account for the increased volume in the pan, I also added a second can of tomato sauce.   This led to increasing the spices, and I always toss in a pinch of brown sugar with any red sauce.    Life is too short to measure cheese, I just put a nice handful over the top.    After I took the dish out from underneath the broiler, I gave it a sprinkle of Penzey's Italian Herb Mix and on my own serving I used some crushed red pepper flakes.

This is easy, filling and my changes made for plenty of leftovers.   Damn Delicious is absolutely the right name for her blog and most definitely this dish.     Thank you so much Chun…

Chinese Orange Chicken

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At the moment, chicken seems to be the most affordable protein out there.   We've always eaten a lot of it, but now it can be as much as 2x a week.  Unfortunately, Jake's school has seemed to come to the same conclusion, and it's on the menu there 2 to 3x a week also.  I've got zillions of chicken recipes saved, and when I went looking for a fried Chinese style dish, this one popped right up. 

Few minor changes to the ingredients- dried onions for the fresh, fresh ginger for the dried.    My orange juice had been squeezed a while back and frozen in ice cube trays, and the zest was long gone, used in another dish.   I used Penzey's dried zest instead.

I made a critical error with this, trying to save myself time-  I dipped all the chicken in the egg, then added it to a resealable bag with the cornstarch and gave it a shake.    The problem was, as the chicken sat waiting it's turn in the hot oil, the pieces all clumped together and the egg seeped through.    I h…

Cheeseburger Quesadillas

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Meals have been a challenge since my son started back to school.   I think we've finally gotten into a groove now, going over the school lunch menu and my home menu and making sure there is some variety.    This week's menu had been planned, but wasn't quite right when my friend Sue shared she'd be making these Cheeseburger Quesadillas for dinner.     That was my missing piece!  

A few tweaks.    I had a little over a pound of ground beef.    The guys will not eat real chopped onion, so I used Penzey's dried and added to the beef while it cooked.    The recipe doesn't say to drain off the grease, but I did since mine had a pretty high fat content (85/15).     I used real bacon, microwaved til crisp.  

When the hamburger mixture was complete, it was a lot.   I ended up doing two large quesadillas, and plan on freezing the leftovers for a quick lunch or snack.     I did not bake mine in the oven, I heated 2 griddle pans and lightly buttered them.    I browned th…

Tomatoes Stuffed with Couscous

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My uncle's garden is going gangbusters with the tomatoes this year.    I've been looking forward to the start of school and being able to fix myself nice light lunches.    A little while back I made some Citrus Couscous and I froze the leftovers.    Combined with some ideas from a recipe from the Florida Tomato Committee, it made for a perfect meal!

My couscous already had the herbs, lemon juice and salt and pepper.   I don't have mint, so that was omitted.     I drizzled the inside with sriracha and olive oil, and next time I'd put a drizzle over the top as well.    I mixed the citrus couscous with some minced jarred garlic, the tomato pulp and orange bell pepper, diced very small.   After it was well combined, I filled the tomato shell and enjoyed my lovely lunch!




* Exported from MasterCook *

                      Tomatoes Stuffed with Couscous


  Amount  Measure       Ingredient -- Preparation Method
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6        …

Caramel Glazed Apple Bread

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Summer has wound down, school has been in session here for over a week.   The temperatures are still high, but that is not deterring my craving for fall foods.    For lots of people, it's all about pumpkin everything, but for me, it means apples.   I follow my favorite orchard on Facebook and countdown to opening day and wait patiently for my favorite varieties to be ready.      We made an impromptu stop by there last and came home with a beautiful bag of Jersey Macs.   Most got eaten as is, but there were 3 lonely ones left and I thought I'd bake them into something.

A quick search of my Pinterest boards gave me this one from Pass the Sushi.    Absolutely perfect, I had all the ingredients on hand.     I only made one substitution, omitting the nuts, due to allergies.   Sometimes I replace them with some crushed up Rice Krispies to make up the volume, but this time I let it go.   

My second 8x4 pan seems to have disappeared, so I ended up using one 9x5 and one 8x4.    The 8x4…

Cheesy Crispy Potato Skins

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Confession time-  I've never baked a potato from start to finish in the oven.    Either I fail to plan ahead, or I'm too impatient, or in the case of yesterday, it's just too darn hot.    Summer weather has returned to NH, and the AC was working overtime.    The thought of cooking outside with the sun and the humidity didn't appeal to me either.  I pulled some chicken tenderloin strips from the freezer because they'd cook quickly.     I looked through my potato side dishes, and this one cooked for the same amount of time and temperature as the chicken dish I was making.

I had smallish potatoes, so I used 6.   I microwaved them until they were cooked through and then scooped out the insides as directed.    I subbed dried chives for the green onions and dried parsley.    I filled the potatoes and put them on a foil lined sheet.   In addition to the cheese inside, I sprinkled some over the top before putting them into the oven to bake.

I thought these were a nice spin…