Ellie insisted we make cookies the other day, so I took my Butterscotch Chocolate Chip recipe and changed it up a bit to make these delicious cookies.
1 c sugar
1 c packed brown sugar
1/2 c butter or margarine
1/2 c shortening
1 tsp vanilla
2 c flour
2 c oatmeal
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 c chopped Heath Bar (you can buy them already in bits in the baking aisle)
Combine sugars, butter, shortening, eggs and vanilla. Beat until light and fluffy. Add flour, oats, baking soda, baking powder, and salt. Stir in Heath. I make them "Monster Sized" using my large Pampered Chef cookie scoop or about 1/4 c per cookie. Bake at 350 degrees for 10 to 12 minutes. Adjust time accordingly if making normal sized cookies.
Wednesday, February 23, 2011
2 cups flour
3/4 c brown sugar
1 Tbsp. baking powder
1 tsp cinnamon
1/2 tsp. salt
1 c milk
1/2 c oil
1 c dried apples (chopped)
1/2 c dried cranberries (I used dried cherries)
Combine first 5 ingredients. Stir in milk, oil and egg until just moistened. Stir in apples and cranberries (or cherries). Spoon into muffin cups. Bake at 400 degrees for 18 to 24 minutes.
These were really good. The cherries added a nice tartness. This recipe was found on the back of my dried apples.
Tuesday, February 15, 2011
Because D and I recently spent 10 wonderful days together in Costa Rica, we didn't go out for Valentine's Day. Instead, I made a kid friendly celebratory meal. Here is my heart shaped french toast. I just used a cookie cutter. (For my batter, I use eggs, a splash of milk, some vanilla and some cinnamon.)
We topped it off with strawberries, whipped cream and Smuckers Red Raspberry Syrup.
Tuesday, February 8, 2011
This was our grocers recipe for this week. Pretty simple, small ingredient list and yummy! Derek quite possibly may have eaten an entire tenderloin himself.
2 pork tenderloins
2 T butter
15 oz jar Alfredo sauce (we used Ragu)
1/2 pound sliced button mushrooms
1/2 c dry white wine (I used chicken broth instead)
salt and pepper
In a skillet, melt 1 T butter and brown tenderloin. Transfer tenderloin to a 9 X 13 baking dish.
Saute mushrooms in remaining butter for about 3 minutes and divide over tenderloins. Sprinkle with salt and pepper.
Deglaze skillet with wine/chicken broth. Add Alfredo sauce and mix well.
Pour over pork. Cover tightly with foil and bake 1 1/2 hours.
Friday, February 4, 2011
Now I don't know if these tasted so awesome because I did lo-cal breakfast AND lunch so that I could splurge on these for dinner, or if they were really that good. I didn't follow a recipe yet these were the best ribs I've ever made.
2 pounds ribs (I used pork spare ribs)
salt & pepper
2 cups brown sugar
1 cup ketchup
1/4 cup Dijon mustard
Here's what I did:
lay ribs in shallow roasting pan. Add a little bit of water to the bottom. Salt and pepper the ribs. Cover with foil. Bake at 350 degrees for 30 minutes, remove, flip, salt & pepper the other side, recover and bake for 30 minutes longer.
Meanwhile, mix brown sugar, ketchup and mustard in a small saucepan. Heat on low until combined and warmed through.
After the ribs have cooked (covered for an hour) remove foil and add BBQ sauce. Bake for another 15 minutes, until BBQ has caramelized.