Mom's Spritz Cookies

Spritz Cookies

• 2/3 cup sugar
• 3 egg yolks
• 1 tsp. vanilla
• 1 cup butter
• Over 2 cups sifted flour
• 1 tsp. almond extract

Take all ingredients out of the refrigerator and use.

Use either cookie press or make into round balls and press onto

greased cookie sheet. 

Bake at 375 degrees about 10 minutes

Lindsey's Favorite Chocolate Chip Cookies

Lindsey's Favorite Chocolate Chip Cookies

Ingredients

• 2/3 Cup shortening
• 2/3 Cup butter
• 1/2 Cup granulated sugar
• 1 Cup packed brown sugar
• 2 Eggs
• 2 tsp vanilla (or more)
• 3 1/2 Cups flour
• 1 tsp soda
• 1/2 tsp salt
• 1 pkg 12 oz milk chocolate chips

Heat oven to 375 degrees.  Mix thoroughly - shortening, butter, sugars, eggs and vanilla. Mix flour, soda, and salt together and stir into creamed mixture.

Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets.  Bake 8-10 minutes or until just light brown.  Cool slightly before removing from sheet.

Makes 7 dozen

Enjoy!

Blueberry Breakfast Cake

This looks YUM!

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Crock pot dinner

http://www.joyshope.com/2009/12/my-favorite-meal.html

Tyler Florence's Chicken Enchiladas

 

 

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Crab Cakes

 

Ingredients

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed crackers (recommended: Ritz)
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 cup peanut oil
• Favorite dipping sauce, for serving

Directions

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Paula Deen's French Toast Casserole

 

 

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Cheddar and Gruyere Mac n Cheese

 

 

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Good Eats Meatloaf

 

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.


In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Breakfast Casserole

Ingredients:

12 eggs beaten
1 pound ground sausage
2 cups milk
3/4 teaspspoon dry mustard
salt and pepper to taste
1 can Cream of Mushroom Soup
1 cup cheddar cheese
8-10 slices of bread

Evening Before:

Cut bread into squares to cover the bottom and sides of a 9 x 13 pan.  Whisk the eggs, dry mustard and 11/2 cup of the milk, salt and pepper together.  Spread ground sausage over bread and pour in egg mixture.   Top with shredded cheese and refrigerate overnight.

Next Day:

Mix soup and 1/2 cup milk together and spread over top of casserole to seal the contents.  If desired, add extra grated cheese before baking.

Bake at 325 F for 1 1/2 hours.

Homemade Irish Cream

1 cup irish whiskey
1 can sweetened condensed milk
1 1/2 cups of half 'n half
splash of coconut flavoring
2 T of Hershey's chocolate syrup

Mix the whiskey and condensed milk. 
Add remaining ingredients and refrigerate for up to one month

Spiniach Pomegranate Salad

Time: 30 minutes. Both pomegranate juice and seeds go into this salad.

Yield: Serves 6

Ingredients

• 3/4  cup  unsweetened pomegranate juice
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  roasted hazelnut oil or extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  minced fresh thyme leaves
• 1/8  teaspoon  freshly ground black pepper
• 5  ounces  spinach leaves (about 2 lightly packed qts.)
• 3/4  cup  finely shredded radicchio (from 1 head)
• 1/2  cup  pomegranate seeds*
• 1/2  cup  coarsely chopped toasted hazelnuts
• 1  large firm-ripe Bartlett pear

Preparation

1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.

2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.

3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

*Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 124 (56% from fat)

Protein: 2.2g

Fat: 7.7g (sat 0.6)

Carbohydrate: 13g

Fiber: 2.3g

Sodium: 118mg

Cholesterol: 0.0mg

Brittle Reciipes to Research

http://www.recipegoldmine.com/candybrit/candybrit.html

Layered Peppermint Crunch Bark

.

Ingredients:

17 oz good quality white chocolate (Lindt or Bakers)
6 oz candy canes, crushed
7 oz  bittersweet or semi-sweet chocolate chopped (or chocolate chips)
6 T whipping cream
3/4 tsp peppermint extract

Directions:

Turn large baking sheet bottom side up and cover with foil.  Mark off a 12 x 9 rectangle on foil

Place 2/3 of white chocolate in microwave to melt.

Pour melted white chocolate onto the foil rectangle.  Use icing spatula to fill rectanagle - sprinkle with 1/4 cup crushed peppermint candy.

Chill at least 15 minutes until set.

Stir bitter chocolate, cream and peppermint extract in heavy saucepan over medium heat until melted and smooth.  Cook 5 minutes.

Pour melted bitter chocolate mixture in long lines over white chocolate rectangle and spread in even layer. 

Refrigerate until cold and firm.  - About 25 minutes

Melt remaining white chocolate and pour over firm bittersweet layer, spreading quickly to cover the dark chocolate layer.  Immediately sprinkle with remaining crushed peppermint pushing into white chocolate layer.

Chill just until firm

To cut, slide bark onto cutting board and trim edges straight.  Cut bark crosswise into 2" wide strips and then into rectangle sections  Cut rectangle sections in half to form triangles. 

Chill in air tight containers.

Makes 40 pieces.

Grandma's Spritz Cookies

Make with cold ingredients and bake immediately.  DO NOT refrigerate before baking, or dough will press well.

4 cups butter
1 1/3 cup confectioners sugar
6 egg yolks
2 tsp vanilla
2 tsp almond extract
4 + cups sifted flour

Push through cookie press onto cookie sheet and bake at 375 degrees for 5-6 minutes.  DO NOT GREASE pans and wipe with a paper towel between baking.

We made two batches in 2010, and it made just the right amount of cookies using the flower shape disk.

Gingerbread Snowflakes

This recipe makes a large amount of cookies - we double it for special occasions like Christmas.

Adapted from Soft Gingerbread cookies   by Margaret Curry

1 ½ cup Butter

1 Cup Sugar

1 Cup packed brown sugar

2 Eggs

½ cup molasses (full flavor type)

2 tsp. Vanilla extract

5 cups flour

1 Tbsp. ground ginger

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground cloves

Cream butter and sugars

Add eggs, one at a time beating well after each addition

Stir in molasses and vanilla, mix well.

Combine dry ingredients, gradually add to creamed mixture.

Refrigerate for at least 1 hour.

Roll and cut with snowflake cutter and place 2 inches apart onto un-greased cookie sheets.

Bake at 325 degrees for 10-15 minutes or until cookies spring back when touched lightly.  Remove to rakes to cool.

DO NOT OVERBAKE!

Pipe frosting (royal icing) on cooled cookies and sprinkle immediately with fine sanding sugar.  Try sugar in the raw for a natural look!

Hooray for Grandmas Turtles!

A long-term Christmas staple in our family...

Cookie Ingredients:
8 squares of unsweetened baking chocolate bar
2 cups butter
8 beaten eggs
3 cups sugar
4 cups flour
4 teaspoons of vanilla

Cookie Instructions:
Melt chocolate in butter.  Add eggs and sugar and vanilla.  Fold in flour.  Drop by teaspoon full on greased waffle iron.  Bake less than 1 minute.  Take off with fork and frost.

Frosting Ingredients:
1 1/2 cups sugar
6 Tablespoons margarine
6 Tablespoons milk
1/4 teaspoon salt
1/2 cup chocolate chips

Frosting Instructions:
Bring to a rolling boil and cook for 30 seconds.   Remove from heat and add 1/2 cup chocolate chips and vanilla.  When slightly cooled, and thickened, frost turtles and top each one with a pecan.

Seven Layer Magic Cookie Bars

Prep Time:  10 minutes
Servings:     Makes 24 to 36 bars

Ingredients:


1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1 cup (6 oz) butterscotch flavored chips
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)


Instructions:


1.  Preheat oven to 350 degrees, (325 degrees for glass dish).  In 13x9-inch baking pan, melt butter in oven.


2.  Sprinkle crumbs over butter; pour condensed milk evenly on top of crums.  Top with remaining ingredients in order listed; press down firmly with fork.


3.  Bake 25 minutes of until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Sotre covered at room temperature.

Tip:  For perfectly cut cookie bars, line entire pan (including sides) with a sheet of aluminum foil first.  After bars are cooled, lift up edges of foil to remove from pan. Cut into individual squares.  Lift off of foil.

Homemade Almond Roca

Making this recipe always takes me back to my childhood.  My friend's mother made this every year for Christmas and my oh my, is it ever yummy!  Thanks Mrs. Tacke!

Ingredients:

1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk or semi-sweet chocolate chips

Instructions:

In a large soup pot, melt the butter over medium heat.

While the butter is melting, chop up almonds and brown them lightly in a frying pan.

As soon as the butter is melted, add corn syrup, water and sugar, and cook over medium heat until temperature reaches a hard crack (290 degrees), and becomes the color of a brown paper bag, stirring frequently.

Once the candy reaches this tempurature and color, remove from the heat and mix in all of the chopped, toasted almonds. Leave approximately 1 teaspoon for sprinkling over the top, as well as any flakes that have resulted from chopping. Once the nuts are thorougly mixed in, spread the candy out onto a cookie sheet with edges. Spread it out as thick or as thin as you like, the candy will be good no matter what.

Open the bag of chocolate chips, and with a spoonula, spread them over the top of the still-warm candy until all the candy is colored with cocolate. Sprinkle remaining almonds and flakes over the top and allow candy to cool completely. If covered carefully with hand towels, roca may be placed into the refridgerator to speed cooling. Make sure, though, as it is cooling, that it is not in a very moist spot, or the candy's texture may alter. Once it is cool, you may break it into pieces as small or as large as you like.

Steve (and Tyler's) Horseradish Crusted Prime Rib

This yummy dish has been a two-time star of our Christmas dinners.  It's a great, simple recipe - just be careful with the salt.  It's an important ingredient, but could easily overpower the meat if overdone!

Ingredients:

• 1 (3-rib) prime rib beef roast, about 6 pounds
• 4 red onions, halved
• 4 carrots, cut in chunks
• 4 parsnips, cut in chunks
• 2 heads garlic, halved

Horseradish and Salt Crust:

• 1/2 cup prepared horseradish
• 5 garlic cloves, finely chopped
• 2 sprigs fresh rosemary, chopped
• 4 sprigs fresh thyme, chopped
• 1/2 cup kosher salt
• 2 tablespoons freshly ground black pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling

Directions:

Preheat oven to 325 degrees F.

Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables.

In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil.

Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare.

Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat.