Friday, September 17, 2010

Hot Chocolate Chip Cookies

•2 sticks Salted Butter- At Room Temperature
•1 cup White Granulated Sugar (I Like Baker's)
•⅔ cups Packed Light Brown Sugar
•2 whole Large Eggs
•1 teaspoon Pure Vanilla
•3-¼ cups All-purpose Flour
•4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
•1 teaspoon Salt
•1-¼ teaspoon Baking Soda
•1 cup Each White, Milk, And Semi-sweet Chocolate Chips
Preparation Instructions
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Saturday, September 11, 2010

Potato Bread

6 cups flour
1 cup mashed potatoes (nothing added to the potatoes to mash)
1 cup potato water
1/2 cup butter (melted)
3/4 cup sugar
2 eggs w/ milk to make 1 cup liquid
2 tsps salt
2 pkgs yeast
1/4 cup warm water
1 tsp sugar

Boil potatoes until tender. Mash and add the 1 cup of potato water to a large bowl.

Add yeast to a small bowl with 1 tsp sugar and add the warm water.

Add the sugar, melted butter, and the salt to the mashed potatoes. Stir. When the potato water mixture is cool, mix in the yeast. Add the eggs and milk.

Add the flour a cup at a time and make a soft dough. Place dough on a floured surface and knead it about 10 minutes. Dough should be smooth and elastic.

Let dough rise in a warm place until doubled, covered. Knead a few minutes and divide the dough into 2 loaves. place dough ingreased bread pans and let rise, bake at 375 degrees for 30 to 40 minutes

Crockpot Mongolian Beef


•1/4 cup cornstarch
•1 lb flank steak, sliced thin
•2 tbsp olive oil
•1/2 tsp ground ginger
•1 tbsp minced garlic
•1/2 cup soy sauce
•1/2 cup water
•3/4 cup light brown sugar
•1 bunch green onions, cut in 2 inch diagonal slices
•1-2 tbsp carrots, diced thin


Coat steak with cornstarch and let set 10 minutes. Heat olive oil on high in a large skillet and saute steak 2-4 minutes then transfer to a crock pot. Mix together ginger, garlic, soy sauce, water and brown sugar then pour over steak. Spread onions and carrots on top and cook in crock pot for 3-4 hours, stirring occasionally.

Barbecued Sloppy Joe Short Ribs

I used boneless ribs. Tastes great. Only halved the sauce recipe and it was more than enough. Need to get buns to put the meat on, but it is delicious as it is.

8-10 lbs. short rib on bone
1 tbsp. olive oil
Salt and pepper, to taste
1 large white onion, thinly diced
1 cup brown sugar
1 cup red wine vinegar
1/2 cup light soy sauce
2 cups water or beef stock
1 tbsp. Worcestershire sauce
2 tbsp. honey
3 cups prepared tomato sauce
1 tbsp. tomato paste
2 tsp. garlic powder
1 cinnamon stick
10 soft toasted sesame buns

Preheat oven to 325 degrees. Season short ribs liberally with
salt and pepper. Heat casserole dish on stove top, add the oil
and sear short ribs until brown on all sides (about 5-6 minutes).
Remove meat and set aside, add the onions, cook 2-3 minutes until

Add brown sugar to onions, cook 1 minute until coated and melted.
Deglaze with red wine vinegar, cook for 1 minute and add
remaining ingredients to dish. Bring broth to a simmer, add
short rib meat, cover and cook at 325 for 1 hour and 45 minutes.

Check seasoning midway; adjust salt pepper and sweetness if
needed. Once ready, meat should be falling off bones. Remove

meat from bones, serve in a slow cooker or hot pot, with toasted
sesame buns on the side

Friday, September 10, 2010

Orange Dreamsicle Cake

1 (18 1/4 ounce) boxes orange cake mix
1 (3 ounce) boxes orange Jell-O
1 cup boiling water
1 (3 1/2 ounce) boxes instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) containers Cool Whip

Directions:Prep Time: 15 mins
Total Time: 45 mins

Set out Cool Whip to thaw. Prepare cake mix according to directions for a 9x13 pan,. After the cake is done and you bring out of oven. Poke holes throughout the cake with a fork. Prepare Orange jello with 1 cup of boiling water and pour over the cake. Allow to cool in pan for 30 minutes. In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1. cup milk. Stir in orange and vanilla extracts. Mix well. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Glazed Lemon Sour Cream Cake

Glazed Lemon Sour Cream Cake
From The California Cook cookbook
Serves 8-10

Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream.

1 ¾ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 Tablespoon minced lemon zest
2 teaspoons lemon extract
1 cup sour cream

1 ½ cups powdered sugar
½ cup strained fresh lemon juice
2 teaspoons finely chopped lemon zest


1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside.
2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes.
3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream.
4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze.
5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps.
6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it’s absorbed as you pour. Let the cake come to room temperature.

Saturday, September 4, 2010

Butterfinger, Milky Way Chocolate Chunk Cookies

2 sticks softened butter
3/4 Cup brown sugar
3/4 Cup granulated sugar
2 eggs
1 teaspoon vanilla
3 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
6 mini butterfinger (fun size) or 1 1/2 full size candy bars
6 mini milky ways quartered or 1 full size candy bar
1/2 Cup chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, beat butter and sugars until well combined. Slowly add in eggs and vanilla until well mixed.

2. Place flour, baking soda and salt into a large bowl; mix to combine. Slowly add to wet ingredients along with the candy bars and chocolate chips until just combined. With a medium cookie scoop, scoop dough onto a silpat lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minutes or until done to your liking. I take them out right at 9 minutes for a softer cookie. Let cool for 5-7 minutes on baking sheet to set up. Transfer to a cooling rack to finish cooling.

3 dozen cookies

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

• 1 stick plus 2 teaspoons unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples
Crumble Topping:
• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.