2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Combine flour, baking soda and salt in medium bowl; set aside. Beat butter sugar and brown sugar until combined. Add eggs and vanilla, beat until well blended. Add flour mixture, mix until just combined. Stir in chocolate chips. Drop cookie dough by rounded tablespoons onto ungreased cookie sheet about 1 1/2 inch apart. Bake 8 to 9 minutes or until edges are crisp but center are still soft. Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.
Thursday, October 17, 2013
Tuesday, October 15, 2013
Snickerdoodle Brownies
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp. vanilla
2 Tbsp. white sugar
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
Get out three separate bowls.In a medium bowl, whisk together the flour, baking powder, salt and set aside.In small bowl, combine the white sugar and cinnamon, set aside. In a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended. Spread the mixture into the 9x13 baking dish. Sprinkle the sugar cinnamon mixture evenly over the batter. Bake for 25-30 minutes or until it springs back when you touch it. Let the brownies cool on a wire rack for a bit and serve.
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp. vanilla
2 Tbsp. white sugar
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.
Get out three separate bowls.In a medium bowl, whisk together the flour, baking powder, salt and set aside.In small bowl, combine the white sugar and cinnamon, set aside. In a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended. Spread the mixture into the 9x13 baking dish. Sprinkle the sugar cinnamon mixture evenly over the batter. Bake for 25-30 minutes or until it springs back when you touch it. Let the brownies cool on a wire rack for a bit and serve.
Tilapia Parmesan
2 lbs. tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 Tbsp. lemon juice
1/2 cup grataed parmesan cheese
4 Tbsp. butter, room temperature
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt (or Old Bay seasoning here)
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce
Preheat oven to 350 degrees. In buttered 13x9 inch baking dish or jellyroll pan, lay fillets in single layer. Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix will with fork. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so it does not overcook.
Makes 4 servings.
2 Tbsp. lemon juice
1/2 cup grataed parmesan cheese
4 Tbsp. butter, room temperature
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt (or Old Bay seasoning here)
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce
Preheat oven to 350 degrees. In buttered 13x9 inch baking dish or jellyroll pan, lay fillets in single layer. Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix will with fork. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so it does not overcook.
Makes 4 servings.
Wednesday, September 25, 2013
Mini Pot Pies
1/2 cup Bisquick
1/2 cup milk
2 eggs
Mix together and put about 1 tablespoon in each muffin cup.
Top with about 1/4 cup of any "fillings" you want- cheeseburger, pizza, BLT, Chicken and veggies, etc.... You can mix it up in a the pan (any meat should already be cooked) then top with one more tablespoon of the "Bisquick Mixture" and bake at 375 for 25-30 minutes.
1/2 cup milk
2 eggs
Mix together and put about 1 tablespoon in each muffin cup.
Top with about 1/4 cup of any "fillings" you want- cheeseburger, pizza, BLT, Chicken and veggies, etc.... You can mix it up in a the pan (any meat should already be cooked) then top with one more tablespoon of the "Bisquick Mixture" and bake at 375 for 25-30 minutes.
German Chocolate Cake Bars
1 box German Chocolate Cake Mix
1/3 cup oil
2 large eggs
Frosting:
11 oz. bag caramel bits
3 Tbsp. heavy cream
2 cups sweetened shredded coconut
2/3 cup finely chopped pecans
Preheat oven to 350. Spray a 9x9 or 7x11 pan with baking spray and set aside. Mix together cake mix, oil, and eggs on medium low speed until combined- mixture will be thick. Press mixture into prepared pan and bake for 15 minutes, until edges are set and center is puffy. Remove from oven and let cool for 30 minutes.
Prepare frosting: In a microwave safe bowl, microwave caramel bits and heavy cream stopping to stir every 30 seconds until smooth. Stir in coconut and pecans. Spread over bars. Let cool completely before cutting to serve.
1/3 cup oil
2 large eggs
Frosting:
11 oz. bag caramel bits
3 Tbsp. heavy cream
2 cups sweetened shredded coconut
2/3 cup finely chopped pecans
Preheat oven to 350. Spray a 9x9 or 7x11 pan with baking spray and set aside. Mix together cake mix, oil, and eggs on medium low speed until combined- mixture will be thick. Press mixture into prepared pan and bake for 15 minutes, until edges are set and center is puffy. Remove from oven and let cool for 30 minutes.
Prepare frosting: In a microwave safe bowl, microwave caramel bits and heavy cream stopping to stir every 30 seconds until smooth. Stir in coconut and pecans. Spread over bars. Let cool completely before cutting to serve.
Tuesday, September 17, 2013
Baked Italian Chicken
4 -6 chicken breasts
1 cube margarine
1 package Italian dressing mix
2 cups Italian seasoned bread crumbs
Cut breasts in half and remove skin. Melt margarine; add dressing mix and stir. Dip chicken in melted margarine mixture, then roll in bread crumbs.
Bake at 375 degrees for 45 to 60 minutes.
1 cube margarine
1 package Italian dressing mix
2 cups Italian seasoned bread crumbs
Cut breasts in half and remove skin. Melt margarine; add dressing mix and stir. Dip chicken in melted margarine mixture, then roll in bread crumbs.
Bake at 375 degrees for 45 to 60 minutes.
Caramel Apple Butterfinger Bars
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/4 cups butter, melted
2 cups Granny Smith apples- peeled, cored and sliced VERY thin
1 jar caramel ice cream topping
1/2 cup all-purpose flour
5 regular size Butterfinger Bars, roughly chopped
Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray. In a large bowl, combine flour, brown sugar, quick oats, and baking soda. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes. Spread apple slices evenly over crust.
In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars. Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/4 cups butter, melted
2 cups Granny Smith apples- peeled, cored and sliced VERY thin
1 jar caramel ice cream topping
1/2 cup all-purpose flour
5 regular size Butterfinger Bars, roughly chopped
Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray. In a large bowl, combine flour, brown sugar, quick oats, and baking soda. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes. Spread apple slices evenly over crust.
In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars. Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.
Subscribe to:
Posts (Atom)