Rolo Cookies (Katie Gulbransen)
1 C. granulated sugar
1 C. brown sugar
1 C. butter
2 eggs
1 tsp. vanilla
2 1/4 C. flour
1/2 tsp baking soda
3/4 C. cocoa powder
60 Rolos unwrapped.
preheat oven to 350*
Cream together the sugars and butter
Beat in eggs and vanilla
Combine dry ingredients
Add dry ingredients to butter mixture and blend well
Roll dough into balls and stuff one Rolo into each ball making sure that it is covered with dough.
Bake for 9 min.
*let cookies cool on the pan for a minute or two before taking off so that the bottom doesn't stick
Wednesday, March 16, 2016
Granola Bites (Deon Gulbransen)
1 Cup crispy rice cereal
2/3 Cup honey or agave nectar
1 Cup Peanut butter creamy
2 Cups quick oats
1 cup chocolate chips mini
2 tsp vanilla extract pure
2 Tbsp coconut oil
1 Cup flaxseed ground
Combine all ingredients and roll into balls
refrigerate for an hour or two
1 Cup crispy rice cereal
2/3 Cup honey or agave nectar
1 Cup Peanut butter creamy
2 Cups quick oats
1 cup chocolate chips mini
2 tsp vanilla extract pure
2 Tbsp coconut oil
1 Cup flaxseed ground
Combine all ingredients and roll into balls
refrigerate for an hour or two
Buttermilk Biscuits
Recipe courtesy of Ree Drummond
Biscuits
Total Time:
30 min
Prep:
15 min
Cook:
15 min
Yield:12 biscuits
Level:Easy
Ingredients
3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
1 tablespoon granulated sugar
5 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons salt
1 stick cold butter, cut into bits
1/2 cup shortening
1 1/2 cups buttermilk
1/4 cup melted butter
Directions
Preheat the oven to 450 degrees F.
Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
Fold in the buttermilk until the dough comes together.
On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
Bake until golden brown, 10 to 12 minutes.
Roasted Potatoes and Sausage Dinner
Recipe courtesy of Ree Drummond
Biscuits
Total Time:
30 min
Prep:
15 min
Cook:
15 min
Yield:12 biscuits
Level:Easy
Ingredients
3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
1 tablespoon granulated sugar
5 teaspoons baking powder
2 teaspoons cream of tartar
2 teaspoons salt
1 stick cold butter, cut into bits
1/2 cup shortening
1 1/2 cups buttermilk
1/4 cup melted butter
Directions
Preheat the oven to 450 degrees F.
Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly.
Fold in the buttermilk until the dough comes together.
On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
Bake until golden brown, 10 to 12 minutes.
Roasted Potatoes and Sausage Dinner
INGREDIENTS
- 1 pound smoked sausage, such as andouille or kielbasa (I used Beef sausage)
- 1 1/2 pounds gold or red potatoes, cut in 1- to 2-inch chunks
- 3 to 4 carrots, cut in 1-inch pieces
- 2 medium onions, cut into wedges
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon Cajun or Creole seasoning
- 1 large clove garlic, crushed and finely minced
- a few sprigs of fresh thyme, or about 1/2 teaspoon dried leaf thyme
- 2 tablespoons extra virgin olive oil
PREPARATION
- Heat oven to 425°. Grease a 3-quart baking dish or spray with nonstick cooking spray.
- Combine the sausage pieces, potatoes, carrots, and onions in a large food storage bag or bowl; toss with the pepper, salt, Creole seasoning, garlic, thyme, and olive oil. Transfer to the prepared baking dish.
- Roast for 45 to 60 minutes, until vegetables are fork-tender, stirring every 15 to 20 minutes.
- Serve with a salad and biscuits for a complete, delicious meal.
Quick and Light Cheesecake (Jadene Hughes)
1 pkg. cream cheese
1 carton cool whip
1 cup powdered sugar
4 Tablespoons lemon juice
1/2 tsp vanilla
1 graham cracker crust
diced fresh fruit (or frozen)
mix first 5 ingredients together. Spread into graham cracker crust. Refrigerate. Add fresh fruit to top when serve.
1 pkg. cream cheese
1 carton cool whip
1 cup powdered sugar
4 Tablespoons lemon juice
1/2 tsp vanilla
1 graham cracker crust
diced fresh fruit (or frozen)
mix first 5 ingredients together. Spread into graham cracker crust. Refrigerate. Add fresh fruit to top when serve.
Monday, February 8, 2010
Penne with Fresh Tomatoes, Basil, and Mozzarella brought by Erin
Ingredients
Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano
Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano
Directions
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.
Italian Cinnamon Sticks brought by Hillary
3/4 c granulated sugar
1/2 c ground walnuts
1 tsp ground cinnamon
1 c butter, softened
8 oz cream cheese, softened
2 1/2 c flour
1 egg, beaten
Combine the first three ingredients in a small bowl and set aside.
Beat butter and cream cheese until creamy; gradually add flour, mixing until well blended. Shape dough into a ball; wrap in plastic wrap and chill 30 min.
Divide dough in half; place one portion between 2 sheets of lightly floured wax paper, and roll into a 10-inch square (about 1/8 inch thick). Brush with egg, and sprinkle with half of sugar mixture. Cut into 5 x 1/2 inch strips; twist strips, and place on ungreased baking sheets. Repeat with remaining dough and sugar mixture. Bake at 350 degrees for 10-12 min or until golden and crisp. Transfer to wire racks to cool.
1/2 c ground walnuts
1 tsp ground cinnamon
1 c butter, softened
8 oz cream cheese, softened
2 1/2 c flour
1 egg, beaten
Combine the first three ingredients in a small bowl and set aside.
Beat butter and cream cheese until creamy; gradually add flour, mixing until well blended. Shape dough into a ball; wrap in plastic wrap and chill 30 min.
Divide dough in half; place one portion between 2 sheets of lightly floured wax paper, and roll into a 10-inch square (about 1/8 inch thick). Brush with egg, and sprinkle with half of sugar mixture. Cut into 5 x 1/2 inch strips; twist strips, and place on ungreased baking sheets. Repeat with remaining dough and sugar mixture. Bake at 350 degrees for 10-12 min or until golden and crisp. Transfer to wire racks to cool.
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