Sunday, September 29, 2013

Halloween Sketch

It is about time for Halloween, I asked my son to draw a Halloween themed drawing.

Saturday, September 28, 2013

Death by Chocolate Cookies

This cookie is definitely a winner. I was concerned at first that there would be too much chocolate, but it did turn out ok and did have a rich chocolate flavor. These cookies have the Kraft Caramel Bits and some pecans. The caramel bits were on sale and I picked them up for cookie recipes like this one.

1 cup butter (I used 1/2 shortening and butter)
2 cups sugar
1/2 cup dry milk powder
2 eggs 
1 T vanilla
1 cup cocoa
2 cups flour
1 t baking soda
1 t salt 
1/2 cup nuts (optional)
Cookie rolled in sugar before baking
1 cup caramel bits (optional, you could also used chocolate or white chocolate chips)

Combine butter, sugar, dry milk, eggs, and vanilla. Add cocoa, flour, baking soda, and salt. Once combined add your nuts and caramel bits.

Drop by round teaspoonfuls on greased cookie,

OR you could form into one inch balls and roll in sugar. Flatten the cookie slightly and bake in 350 degree oven for about 8 minute until done.

Thursday, September 26, 2013

Show Your Stuff #95 - Cheesy Sausage Pasta

This week I made a pasta dish with polish sausage, but if you want you could use ground beef.

1 package polish sausage
1 pound elbow noodle
1 medium onion, chopped
1 bag frozen mixed vegetables 
1/4 t garlic powder
1/4 t basil
1/4 t oregano
1 jar cheese sauce (like Ragu)
1 14 oz can diced tomatoes , drained

Cooke pasta according to pack directions. Meanwhile saute onion in about 1 tablespoon oil, add sausage to cook to brown. Once pasta is cooked and drained add the onion, sausage, and the remaining ingredients. Cook over medium heat until heated thoroughly.
Now it is time to show off what you are proud to show off.

Saturday, September 21, 2013

Red Velvet Cookies

I was inspired to make red velvet cookies after seeing them in Wal-Mart. After doing a little research on the web I have come up this this recipe

1/2 cup butter
2/3 cup brown sugar
1/3 cup plus 2T sugar
1 egg

3 T cocoa
1 T shortening 1 T red food coloring
2 cups flour
1/2 t baking soda
1/2 t salt
1 cup sour cream
2 cups white chocolate chips

Combine butter, the sugars, and egg, mix until light and fluffy.
Add the cocoa, shortening, and red food coloring.
Combine flour, baking soda, and salt.
Add flour mixture and sour cream.
Add white chocolate chips.
Drop by teaspoonfuls onto greased cookie sheet, bake at 350 degrees 8-10 minutes.

Thursday, September 19, 2013

Peach Coffee Cake - Show Your Stuff # 94

Welcome Back to Show Your Stuff, this week I have Peach Coffee Cake. Hubby has been canning a lot of peaches, and those peaches went into this coffee cake.

I started out with a basic buttermilk coffee cake recipe and added some peaches, The peaches I used were home made canned peaches.

So here is the recipe

1 1/4 cup flour
3/4 cup brown sugar
1/4 t salt
1/3 cup butter
1 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/4 t nutmeg
2/3 cup buttermilk
1 beaten egg
1 can peaches - drained
1/4 cup chopped nuts

Combine flour, brown sugar, and salt. Cut in butter until it is crumbly. Set aside 1/4 cup of the crumb mixture. To the remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well and add the buttermilk and the egg. Spread the batter in greased 8 X 8 inch pan. Layer peaches on top of batter ( I rolled my peaches in corn starch, but this may not be necessary.) Stir together reserved crumbs and nuts and sprinkle on top. Bake in 350 degree oven for 30-35 minutes or until done.

Now it is time to show off what ever you are proud to show off.

Wednesday, September 18, 2013

Home Made Canned Salsa

There is nothing like home made salsa. We had acquired a lot of tomatoes from out aunt and decided to make home made salsa. Be warned that this recipe made 14 quarts, so you not be needing to make it again for a while, or you can share some with family and friends. So here is the recipe.

14 quart size canning jars with lids
30 tomatoes peel and chopped
4 green peppers
10 cups chopped onions
5 banana peppers
3/4 cup sugar
2 cups vinegar
8 t pickling salt
2 t black pepper
2 large cans of tomato paste

1 package of fajita seasoning
add jalapenos to taste (we did not add any)
 1/2 to 1 bunch of cilantro (depending on taste)

Mix all ingredients except cilantro. Simmer for 1 1/2 hours. Add the cilantro. Add salsa to canning jars, leaving about 1/4 inch at the top. Seal jars and boil for 30 minutes.

Sunday, September 15, 2013

Flat Bread Chicken With Summer Salsa

As promised, here is the Flat Bread Chicken recipe my husband created. A very tasty recipe where the chicken, bacon, ranch, and salsa come together very well. I included the salsa recipe again for this.  I had found this hard to eat because it was hard to fold up. So I did end up eating this with a knife a fork. My suggestion is to flatten the chicken breast, it might make it easier to eat as a sandwich.

Flat Bread Chicken w/ Summer Salsa

Flat Bread Chicken
4 flat breads
4 5oz. Chicken breasts
4 slices provolone cheese
8 strips bacon
1 cup flour
1 cup buttermilk
1 cup Panko breading
Ranch dressing

Cook bacon to desired crispness, pat dry.Trim skin and fat from chicken breasts. Preheat fryer/ frying pan to 375 degrees. Dip chicken in flour (shake excess flour), dip into buttermilk, dip into Panko breading, then drop into fryer for 6 minutes or until cooked throughout. Drain. Heat flat bread in a skillet, melting cheese on top side of bread. Place bread on plate, place desired amount of ranch dressing next on bread, place bacon next, then place chicken. Top with shredded lettuce and summer salsa on top of chicken.

Summer Salsa
1 small cucumber (cleaned and diced)
1 small green pepper (cleaned and diced)
1 bunch green onions (cleaned and diced)
4 oz. mushrooms (cleaned and diced)
3 large Tomatoes (diced)
2 red apples (peeled and diced) add tablespoon of lemon juice to apples to keep from browning.
6 oz. Walnuts
1 bunch fresh parsley
2 tablespoons chopped dill
2 tablespoons Mrs. Dash original seasoning.

Mix all ingredients in mixing bowl and refrigerate for 1 hour before serving. 

Saturday, September 14, 2013

Fresh Summer Salsa

My husband created a flat bread chicken recipe topped with a summer salsa.
This post is about the summer salsa, I will  post the flat bread chicken recipe later. This salsa recipe is fresh, tasty, and simple to make. It has a nice balance from the sweetness of the apples and the savory from the other vegetables along with the crunch from the walnuts.

Summer Salsa
1 small cucumber (cleaned and diced)
1 small green pepper (cleaned and diced)
1 bunch green onions (cleaned and diced)
4 oz. mushrooms (cleaned and diced)
3 large Tomatoes (diced)
2 red apples (peeled and diced) add tablespoon of lemon juice to apples to keep from browning.
6 oz. Walnuts
1 bunch fresh parsley
2 tablespoons chopped dill
2 tablespoons Mrs. Dash original seasoning.

Mix all ingredients in mixing bowl and refrigerate for 1 hour before serving. 

Thursday, September 12, 2013

Candy Bar Chocolate Chip Cookie - Show Your Stuff #93

It is time again for another edition of Show Your Stuff, co-hosted with Small Fine Print.  

This week I have Candy Bar Chocolate Chip Cookies. I had planned on making chocolate chip cookies, Then I saw a bunch of candy bars in my fridge and decided to add a Milky Way and a Snickers to the mix.

So here is my recipe for this delicious cookie.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips (12 oz package)
  • 2 (or more!) candy bars of your choice chopped into small peices


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and candy bars. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Please check out other peoples stuff and check out
 Fine Finds Friday

Thursday, September 05, 2013

Show Your Stuff #92

This week I am doing something different. I had planned to either a lemon drop bars, or a Frito chocolate chip cookie. Unfortunately both recipes failed. The lemon drop bars turned out ok, but the crushed candy made it really sweet and it did burn a little. As far as the Frito cookies, I was told to NEVER do that again. For the record, I think Fritos and chocolate taste really good together, it just did not work out this time in chocolate chip cookies.  My son is eating the cookies. Speaking of my son, his artwork is the theme for this week's show you stuff. He is definitely talented, I only hope his career can go in this direction.

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