Tuesday, February 22, 2011

Raspberry Almond Jammies

From: Womans Day

2 1/2 cups flour
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 egg
1 tsp almond extract
1 cup raspberry jam or seedless raspberry preserves

Heat oven to 350. Line several baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt. Beat the butter and sugar in a large bown until light and fluffy. Add the egg and almond extract, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated. With floured hands, divide the dough into 8 portions, about 1/3 cup each, and roll into 3/4-inch thick logs (about 10 inches long); transfer to baking sheets, spacing them 2 inches apart. Using the handle of a long wooden spoon, make an indent down the length of each log and fill with the jam. Bake until the logs are set and lightly browned around the edges, 12 to 15 minutes. Transfer the logs to a cutting board and let cool for 10 minutes. Cut logs diagonally into 1-inch thick cookies.

What I did differently from this recipe:
Halved it as soon as I saw at the top of the recipe - "Makes 72." Yowza!! Also, I didn't have enough raspberry jam for this recipe so I used some raspberry-blackberry jam from Brevard's farmer's market. Yum! Thanks mom and dad!

What I'll do differently next time:
Really the only thing I'd change is I wish the indent down the length of the long was a little wider. There is more cookie than jam on most of the cookies and I love the jam more than the cookie. But that's just me!

Thumbs up! These were so fast to make and I absolutely love recipes where you already have everything on hand. So good!

Sunday, February 20, 2011

Hamburger Cheese Pie

No pictures while my computer is being repaired!!

From: Tracey

1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
3/4 cup Bisquick
1 cup shredded cheddar cheese
1 1/2 cups milk
3 eggs

Preheat oven to 400 degrees. Lightly grease an 8" pie pan. Cook beef and onion until brown, drain grease, add salt and pepper. Stir. Spread mixture into pie pan. Sprinkle cheese over top. Mix Bisquick, milk and eggs until smooth. Pour over meat and cheese. Bake for 30 minutes until golden brown. Let stand for 5 minutes before cutting.

What I did differently from the recipe:

What I'll do differently next time:
I'd probably use one less egg the next time.

Thumbs up! This is a recipe that really doesn't sound that appetizing, but when I read it, I thought, "Well, I like every ingredient in here, why shouldn't I like them together?" When Stephen saw it, he simply said, "Gross." BUT. We ate almost the entire thing in one sitting! There was just one small piece left when we finished! It was a really simple, good taste. I could taste the egg which was fine but I think using two eggs instead of three would be just as good and maybe lessen the scrambled egg flavor just a little bit. I do recommend this recipe and I will probably make this again in the future!

Taco Soup

No pictures because I am in the process of ordering a new computer... our other computers don't have my camera software on them!

From: Tracey

1 lb ground beef
1 onion
1 can corn
1 can black beans
1 can stewed tomatoes
2 cans light kidney beans
1 package taco seasoning

Brown beef and onion in a pot. Pour in rest of ingredients and simmer. Don't drain.

What I did differently from the recipe:

What I'll do differently next time:

Thumbs up! It can't get any easier than this, right!? This is not a recipe I would normally make but for some reason I really wanted to try it. I am so glad I did because this is one of my favorite recipes now! It reminds me of a chili recipe and I love chili. I ate the leftovers with rice, and then still had more leftovers and used it as a chip dip! Definitely such a good recipe, I will be making this again.

Anytime Oatmeal Cookies

No pictures because I am in the process of ordering a new computer... our other computers don't have my camera software on them! Trust me, these cookies looked just as great as they tasted. :)

From: Martha Stewart Living

1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1 stick butter, room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups old-fashioned rolled oats
1/2 cup golden raisins

Preheat oven to 350. Sift flour, baking powder, baking soda, cinnamon, and 1/2 tsp salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins. Using a tablespoon, drop dough onto greased baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes.

What I did differently from the recipe:
I used regular raisins, not sure what the difference in flavor is.

What I'll do differently next time:
Definitely nothing needs to be changed, but after I had baked some I though, "How delicious would these be with some white chocolate chunks in the batter?" Well, uh, so good! I didn't try that actually but that would be delicious!

Thumbs UP!! SO good. Like, so good I had to force myself to quit eating them because they are supposed to be dessert for tomorrow's lunch. And SO easy! You can't get any better than this when it comes to a cookie recipe!!

Friday, February 4, 2011

Parmesan, Chicken & Broccoli Pasta

4 oz spaghetti, uncooked
1/4 cup Italian dressing
2 garlic cloves minced
1/2 lb boneless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup shredded mozzarella cheese
4 tsp parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in a large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1 to 2 minutes or until heated through; stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

What I did differently from the recipe:
I used more dressing and garlic than it called for, and I left out the tomatoes.

What I'll do differently next time:
If I had thought about it soon enough I would have chopped up some carrots to throw in there.

Thumbs UP!! This is a new favorite by far. Soooo good and it only took about 20 minutes for me to do it all - I had the chicken cooked already. Honestly, I wish I had doubled the recipe. It was that good.

Thursday, February 3, 2011

Shrimp Scampi

From: Cooking Light

2 tsp olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley
1 Tbsp fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp, saute 1 minute. Add garlic, saute 1 minute. Stir in wine, salt and pepper; bring mixture to a boil. Reduce heat to medium, cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

What I did differently from the recipe:

What I'll do differently next time:
Not sure, maybe use a little less lemon and a little more garlic.

Thumbs up! What an easy recipe, and very good. It definitely had a sweet flavor to it, but you could be choosy about the wine you use or leave out the lemon to cut down on that.

Tuesday, February 1, 2011

Bacon, Cheese and Potato Chowder

From: Kraft Foods magazine

3 cups milk
1 can condensed cream of potato soup
2 cups frozen hash browns
1 cup cheddar cheese
green onions

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle into bowls. Top with cheese, bacon and onions.

Thumbs up! What a great, simple, yummy recipe! I have made hash brown soup before but I really liked this recipe. It was just a little different and was so much faster than using the crockpot.