InJoy

Double Dark Chocolate Pomegranate Cookies

2012-01-23T12:06:00.000-08:00

Double Dark Chocolate Pomegranate Cookies
Makes 2-3 dozen
bake at 350 for 9-10 minutes

1/2 Cup (1 stick) Butter--don't use margarine
1/2 Cup Vegetable Shortening--you can substitute more butter or Coconut Shortening here but shortening gives cookies a flaky crisp

*I thought the cookies were too flaky with the shortening. I prefer 1 cup butter instead of 1/2 cup butter and 1/2 cup shortening.

3/4 cups White Sugar
3/4 cups Brown Sugar
2 eggs
1 tsp Vanilla

2 cups Flour
3/4 cup Cocoa Powder
1 tsp Baking Soda
3/4 tsp Salt

2 to 2 1/2 cups choc chips--appx 1 bag of chips. (I prefer mixing 1/2 bag of semi-sweet and 1/2 bag of milk chips)
1 cup pomegranate arils (those red seeds. 1 Pomegranate is more than enough)

In a Kitchenaid mixer (or in a bowl with a handmixer) cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes--this is important. During that time you'll watch the chemistry of the ingredients change into a very creamy mixture.

In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.

Then comes my favorite part...
Add the pomegranate arils and chocolate chips. In my opinion, more chips is better than less. So I add about 2 1/2 cups of chips (or 1 bag of chips). And I prefer using a mixture of semi-sweet and milk chips. Dump in the chips and arils and mix briefly to incorporate everything. A few seeds may burst while mixing but that's fine.

Scoop the dough into 15 small balls on an ungreased cookie sheet and bake at 350 for 9-10 minutes (10 mins was perfect in my oven). And you have tasty rich cookies!

*I have a hard time telling when these cookies are done. Don't over cook!! But it took closer to 12 minutes in my oven.

Creamy Chocolate Fudge

2012-01-23T12:05:00.000-08:00

Creamy Chocolate Fudge
Recipe adapted by Our Best Bites from Kathy Jacobs

1 12-oz. can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows
1 12-oz. bag milk chocolate chips
1/2 c. semi-sweet chocolate chips
2 sticks butter
1 teaspoon vanilla

In a large heavy saucepan, combine the milk, sugar, and marshmallows and insert a candy thermometer into the mixture. Cook over medium heat, stirring frequently (constantly at the end) until the temperature reaches 240 degrees.

While the marshmallow mixture is cooking, line a 9×13″ pan with foil and spray it with non-stick cooking spray and set it aside.

After you spray the pan, combine the butter, chocolate chips, and vanilla in a large glass or metal bowl (or the bowl of your stand mixer). When the marshmallow mixture is cooked, pour it over the chocolate chip mixture. Beat the mixture with a hand-held electric mixer, your stand mixer, or a hand-held whisk on low speed until the mixture is well-combined, smooth, and just starting to lose its sheen. Pour it into the prepared pan. Chill completely in the refrigerator before cutting into 1″ squares.

Optional Mix-Ins, Toppings, and Changes:

-Use peppermint marshmallows and top with chopped Andes mints for peppermint fudge

-Use 1/2 chocolate chips and 1/2 peanut butter chips (in 2 separate bowls) and then swirl the two mixtures together for peanut butter fudge.

-Add 1 1/2 cups chopped walnuts or pecans

-Top with chopped walnuts or pecans and marshmallows for rocky road fudge

Makes 117 1″ squares/5 pounds of fudge.

Apple Cider Caramels

2012-01-23T12:04:00.000-08:00

2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!

Poppy Seed Bread

2012-01-16T15:01:00.000-08:00

3 cups flour, sifted

2 1/2 cups sugar

1 1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/2 cup milk

1 1/8 cup vegetable oil

1 1/2 tsp poppy seeds

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring.

Glaze:

3/4 cups sugar

1/4 cup orange juice

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 tsp butter flavoring

Grease and lightly four two 9" x 5" loaf pans. Preheat oven to 350. Mix all bread ingredients together, then beat for 2 minutes. Pour into pans and bake for 1 hour. Mix glaze ingredients together in a small bowl and pour over hot bread in pans. Let cool before removing from pans.

*Notes: We usually double the recipe. A double batch makes 13 mini loaf pans or 5 regular size disposable loaf pans. (Or, I'm assuming, 4 9x5 loaf pans.) When making the mini loafs, bake for 50 minutes. (As always, you can check done-ness by inserting a toothpick - if it comes out clean, it's done.) And don't overfill the pans. A double batch will fit in a stand mixer, but there is a bit of sloshing when you turn it on. Be sure to start on the lowest setting and gradually go up, and I started using a towel around the edges to prevent too much spillage. Also, the sooner you can get the glaze on the hot bread - the more is soaked up and the better the bread turns out. Have it ready when the timer goes off.

The World's Best Guacamole

2012-01-16T14:50:00.000-08:00

3 ripe avocados, peeled, pitted, diced

juice of 1 lime

1 medium rip tomato, diced

1/4 cup fresh cilantro

1/4 cup red onion, finely chopped

1/2 tsp minced garlic

1/2 tsp cumin

1/2 tsp sugar

salt to taste

couple dashes of Tabasco sauce

Mash the avocados in a bowl with a fork until slightly lumpy. (I used a pastry cutter - it worked really well!) Stir in the lime juice, tomato, cilantro, red onion and garlic. Add the Tabasco, cumin, salt and sugar (anywhere from 1/2 to 1 tsp of salt.) Mix well. Sample and adjust seasonings. Cover the bowl and chill for 1 hour to allow flavors to blend. Enjoy!

Mint Capped Brownie Cookie Cups

2011-10-05T09:26:00.000-07:00

This recipe is from the back of the Mint Truffle Hershey's Kisses. I've also made it with Cookies and Cream Kisses and Pumpkin Spice Kisses and they are all delicious!

48 Kisses, unwrapped

2/3 cup butter or margarine, softened

1 1/4 cup granulated sugar

1 TBS water

1 tsp vanilla

2 eggs

1 1/2 cups flour

1/2 cup cocoa powder

1/2 tsp salt

1/4 tsp baking soda

powdered sugar

48 mini muffin baking cups (paper or foil)

Heat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, granulated sugar, water and vanilla in large bowl on medium speed until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda in a medium bowl. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle (very important! otherwise you end up with a huge sticky mess and can't roll the dough into balls.) Shape dough into 1" balls; place in prepared muffin cups. Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not over-bake. Cool about 5 minutes on wire rack. Press chocolate kiss into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.

48 cookies

Grandma's Breakfast Casserole

2010-12-24T10:36:00.000-08:00

8 slices bread, cubed

2 cups shredded cheddar cheese

10 (1 1/2 to 2 lbs) pork sausage links

4 eggs

2 1/4 cups milk

3/4 tsp dry mustard

1 can cream of mushroom soup

1/2 cup milk

Arrange bread cubes in bottom of greased 9x13 pan. Sprinkle with cheese. Brown sausage links, drain and cut into fourths. Arrange on top of cheese. Beat eggs with milk (2 1/4 cups) and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Dilute soup with milk (1/2 cup) and pour over casserole. Bake 1 1/2 hours at 300 degrees.

Cranberry Pop Cake

2010-12-13T21:37:00.001-08:00

Cake:

3 TBS margarine or butter, softened

1 cup sugar

2 cups flour

1 TBS baking powder

1 tsp salt

1 cup evaporated milk

2 cups fresh or frozen whole cranberries (1 bag of fresh is close to 3 cups and I usually just use the whole bag - I love the tart cranberries)

Butter Sauce

1/2 cup butter

1 cup sugar

3/4 whipping cream

1 tsp vanilla extract

Preheat the oven to 350. For the cake, cream the margarine/butter and sugar in a mixing bowl until light and fluffy. In a separate bowl, mix the flour, baking powder, and salt. Add the flour to the creamed butter and sugar alternating with the evaporated milk, mixing well after each addition. Fold in the cranberries gently.

Spoon into a greased 8x8 pan. Bake at 350 for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (I usually have to bake longer.)

For the sauce, combine the butter, sugar and cream over medium heat. Heat until the sugar dissolves. Remove from the heat and stir in the vanilla. Serve hot with the hot cake.

Serves 9

Frosted Pumpkin Muffins

2010-11-02T17:42:00.000-07:00

Muffin Ingredients:

1 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

2 TBS butter, cut into pieces

1 cup (heaping) pumpkin puree

1/2 cups evaporated milk

1 large egg

1 1/2 tsp vanilla

1/2 cups golden raisins (I'm going to try chocolate chips, too!)

Topping:

2 TBS sugar

1 tsp cinnamon

1/4 nutmeg

Frosting:

1/4 cup softened butter

4 oz softened cream cheese

1/2 pound powdered sugar

1/2 tsp vanilla

Preheat oven to 400. Generously grease 12 muffin tins (or use cupcake liners). Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into muffin pans. Sprinkle with cinnamon sugar topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool completely.

Mix all frosting ingredients on high until soft and whipped. Spread onto completely cooled muffins.

***This frosting recipe is enough for generously frosting a double batch of muffins!

Serves 12

Pumpkin Doughnut Muffins

2010-11-01T13:34:00.000-07:00

10 TBS unsalted butter, room temperature, plus more for the pan

3 cups all-purpose flour (spooned and leveled) plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15 oz can)

3/4 cup light-brown sugar

2 large eggs

Preheat oven to 350. Butter and flour 12 standard muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of muffin comes out clean - 30 minutes.

Sugar Coating

3/4 cup granulated sugar

2 1/2 tsp ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Fluffy Chicken and Rice

2010-09-09T15:52:00.001-07:00

1 can (10 1/2 oz) condensed cream of mushroom soup

1 soup can of milk

3/4 cup uncooked regular rice

1 can (4 oz) mushroom stems and pieces

1 envelope (about 1 1/2 oz) onion soup mix

2 chicken breasts halved

Heat oven to 350. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture with the rice, mushroom (with liquid) and half the onion soup mix.

Pour into ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with tin foil; bake 1 hour. Uncover; bake 15 minutes longer.

4 servings

When I was in college, my Mom sent me this recipe. Its one of those old Betty Crocker Recipe Card Library recipes and the original title is Fluffy Rice and Chicken. Mom switched the order on the recipe card she sent me and it cracked me up. I wrote home to Mom that fluffy chicken was my favorite. So, the name has stuck in our family.

Chocolate Rolo Cookies

2010-08-25T12:52:00.000-07:00

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

2 tsp vanilla

2 eggs

48 Rolos, unwrapped

Preheat oven to 375. Combine flour, cocoa and baking soda. In a separate bowl cream sugar, brown sugar and butter until light. Add vanilla and eggs, beat well. Add flour mixture, blend well. Shape about 1 TBS dough around 1 Rolo, covering completely. Place 2" apart on an ungreased cookie sheet. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack.

*The original recipe calls for 1 cup chopped pecans - half stirred into the dough just before shaping into balls. After shaping the dough balls, dip one side into remaining pecans before baking.

** The original recipe also calls for 4 oz almond bark which is melted and drizzled over baked cookies.

Peanut Butter Cup Cookies

2010-08-25T12:49:00.000-07:00

1 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 TBS milk

40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375. Sift flour, salt and baking soda together. In a separate bowl, cream butter, sugar, peanut butter and brown sugar together until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture and mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Oriental Chicken Marinade

2010-08-25T12:46:00.000-07:00

3/4 cup soy sauce

1/2 cup sugar (omit if grilling)

1/2 cup pineapple juice

1 tsp cornstarch

1/2 tsp fresh ginger, grated

1 clove garlic, minced

juice of 1 lime

8-10 pieces of boneless, skinless chicken

Marinate overnight. Chicken can be grilled or baked.

Savory Onion Rice

2010-08-25T12:43:00.000-07:00

1 1/4 cup regular rice

1 (10 1/2 oz) can condensed beef consomme

1/2 cup (1 stick) margarine (if doubling, still just use 1 stick)

1 (10 3/4 oz) can condensed onion soup

1 (2 oz) can mushrooms, drained

Put rice into quart casserole dish. Pour soup and consomme over rice. Add mushrooms and margarine. Cover casserole dish; bake in oven at 350 for 1 hour, stirring rice after first half hour.

Randolpha's Famous Peach Pie

2010-08-08T21:10:00.001-07:00

Crust:
1 cup flour
1/8 cup milk
1/4 cup oil
pinch of salt

Mix ingredients. Roll out (using wax paper), put in dish, poke holes with a fork, bake at 350 for 10-15 minutes or until golden brown. Let cool

Cream Cheese Filling:
8 oz cream cheese
1/2 cup powdered sugar
2 tsp vanilla
3/4 cup whipping cream

Mix ingredients. Poor into pie shell. Chill.

Fresh Peach Layer:
Slice fresh peaches onto cream cheese filling. (3-4 good sized peaches should be plenty for both peach layers.)

Cooked Peach Topping:
2 cups fresh peaches (sliced or chunked)
1 cup sugar
2 TBS corn starch
2 TBS water

Combine ingredients over medium heat until dissolved. Turn heat up and bring to a boil. Boil until thickened. Cool. Pour over fresh peach layer.

Chill pie at least one hour.

Fresh Berry Gratin

2010-07-19T21:36:00.000-07:00

48 oz mixed fresh berries (raspberries, strawberries, blackberries, and/or blueberries)

16 oz cream cheese

2 cups sour cream

1/2 cup sugar

1 tsp vanilla

1/2 cup brown sugar

Wash berries and slice or cut to desired size. Place in the bottom of a 9x13 pan or divide into individual ramekins. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined. Top the berries with the cream cheese mixture. Sprinkle the brown sugar on top of the cream cheese mixture. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn't burn! Serve immediately.

Switzerland Swiss Cheese Fondue

2010-05-31T13:26:00.000-07:00

1 lb Swiss cheese, shredded (we usually use 1/2 Emmental, 1/2 Gruyere)

3 TBS flour

1 clove garlic

2 cups dry white wine

1 TBS lemon juice

2 TBS kirsch

nutmeg, salt, pepper, paprika to taste

2 large baguettes, cubed

Dredge cheese lightly in flour.

Rub cooking pot with garlic. Discard garlic. Pour in wine over medium heat. When wine is hot but not boiling, add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted. Bring fondue to a bubble briefly, add kirsch and spices, stirring until blended.

Pour into fondue pot and set over a burner. (It's generally a good idea to use warm water to heat the pot first.) Serve with baguette cubes.

The recipe serves 4 - but our family of 6 easily polishes off a double batch. :)

It's tradition that if a lady loses her bread in the pot, she owes the nearest man a kiss. If a man loses his bread in the pot, he buys the next round of drinks. However, it is not good form to make anyone lose their bread!

Spring Citrus Salad

2010-05-31T13:16:00.000-07:00

Sugared Pecans:

1/4 cup sugar

2/3 cup pecan halves

Citrus Dressing:

2/3 cup vegetable oil

1/4 cup lime juice

2 TBS orange juice

2 TBS sugar

1 tsp grated lime zest

1 tsp grated orange zest

Salad:

8 cups torn leaf lettuce

8 cups torn Romaine lettuce

1 red onion, thinly sliced

1 large orange, peeled, sliced (or a can of mandarin oranges)

1 pint strawberries, sliced

2 avocados, thinly sliced

For the pecans, mix the sugar with the pecan halves in a small skillet. Cook over low heat until the sugar melts, stirring to coat the pecans well. Spread on foil and cool; break pecans apart.

For the dressing, combine ingredients in an airtight jar and shake well. Chill until serving time.

For the salad, combine all ingredients except avocados and toss gently. Chill until serving time. Add the avocados just before serving and drizzle with the dressing. Toss gently. Top with pecans.

4-6 servings

From "Always in Season"

Pork Tenderloin with Pomegranate Glaze

2010-05-10T12:52:00.000-07:00

1 TBS olive oil

1 pork tenderloin (about 1 pound), excess fat and silver skin removed

course salt and ground pepper

1 cup pomegranate juice

1 TBS unsulfured molasses

1/4 cup dried cranberries (the original recipe called for dried currants, but we couldn't find them. the cranberries work well. Also, I usually add more cranberries - more like 3/4 cup.)

Preheat oven to 350. In a large oven-proof skillet, heat oil over medium-high. Generously season pork with salt and pepper. Cook in skillet until browned on all sides, 6-8 minutes. Transfer skillet to oven and roast until an an instant-read thermometer inserted in the thickest part of the tenderloin registers 150 (10-15 minutes). Transfer pork to a platter (reserve skillet) and tent with foil.

Return skillet to stove and add pomegranate juice, molasses, and dried cranberries to skillet and bring to a boil over medium-high heat. Cook until sauce is thickened to a glaze (5-6 minutes).

Thinly slice pork and drizzle with glaze.

Herbed Orzo

2010-05-10T12:38:00.000-07:00

In a large pot of boiling, salted water, cook 1 cup orzo until al dente. Drain orzo and transfer to a bowl. Add 3 TBS chopped fresh herbs (dill, chives, cilantro or parsley) and 2 tsps fresh lemon juice. Season with coarse salt and ground pepper and toss to combine. We also like to add chopped tomatoes.

Lemonade Pie

2010-05-10T12:31:00.000-07:00

1/2 gallon (I guess now they're selling 1.5 quarts) vanilla ice cream - softened

1 can frozen pink lemonade - softened

2 ready made graham cracker crust pie shells

Using a hand mixer, combine the ice cream and lemonade. Pour into pie shells. Freeze until set.

St. Patrick's Day Cupcakes

2010-03-17T10:04:00.000-07:00

1 3/4 cups all purpose flour

1 4-serving size package instant pistachio pudding mix

3/4 cup miniature chocolate pieces (I used milk chocolate chips, but chopped them up a bit)

2/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

2 beaten eggs

1 1/4 cups milk

1/2 cup cooking oil

1 tsp vanilla (or 1/4 tsp almond) extract

1/2 can cream cheese frosting (1 cup)

green colored sugar

1/2 cup candy-coated milk chocolate pieces (M&Ms) or other green decorations you desire

Grease muffin cups or line with paper cups. In a large mixing bowl, stir together flour, pudding mix, chocolate chips, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil and vanilla (or almond) extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full (I used the 1/4 measuring cup as a spoon and it divided the batter perfectly.)

Bake at 375 for 18-20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar and M&Ms. Makes 18

Chocolate Chip Toffee Bars

2010-01-15T19:26:00.000-08:00

2 1/3 cups flour
2/3 cup firmly packed light brown sugar
3/4 cup margarine or butter
1 egg slightly beaten
1 (12 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) package toffee bits

Preheat oven to 350 degrees
In large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 13 x 9 inch greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.

Chocolate Lovers' Mint Chocolate Brownies

2010-01-15T19:20:00.001-08:00

Brownies:
2 cups sugar
1 cup butter - softened
4 eggs
4 1-oz. squares unsweetened chocolate - melted & slightly cooled
2 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla

Preheat the oven to 325 degrees
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mint Frosting:
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring

Mix all ingredients until creamy - spread on brownies. Refrigerate 1 hour.

Glaze Topping:
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla

Combine butter and chocolate chips in top of double boiler until melted. Add vanilla, blend thoroughly. Pour gently over pink or green frosting & spread by tipping pan. Refrigerate.

Taco Soup

2010-01-13T19:25:00.000-08:00

Sorry, Dan - this one isn't for you. :)

1 lb ground beef

1 large onion, chopped

16 oz can Mexican-style tomatoes, undrained

16 oz can ranch-style beans, undrained

16 oz can whole-kernel corn, undrained

16 oz can kidney beans, undrained

16 oz can black beans, undrained

16 oz jar picante sauce (salsa)

Brown meat and onions in skillet. Drain. Combine with rest of ingredients in slow cooker. Cover. Cook on low 4-6 hours. Serve with sour cream, shredded cheddar cheese and tortilla chips as toppings.

*When I'm feeling lazy, or have already applied my make-up - I cheat and just sprinkle some (2-ish TBS) dehydrated onion flakes in with the ground beef. It works just fine.*

Fish 'n' Chips

2009-08-20T08:09:00.000-07:00

1 1/2 pounds boiling or yellow fleshed potatoes, cut into wedges

1/4 cup plus 3 TBS extra-virgin olive oil, plus more for drizzling

6 cloves garlic, smashed (minced) and peeled

2 TBS finely chopped fresh rosemary leaves (we used dried)

salt and pepper

1/2 cup cornmeal

1/4 cup flour

1/4 cup grated parmigiano-reggiano cheese

juice and grated peel of 1 lemon (optional: 1 lemon cut in wedges for serving)

four 6-8 oz red snapper fillets (we used Tilapia)

4 plum tomatoes, seeded and chopped

4 scallions

Preheat the oven to 500 degrees. Place the potatoes on a baking sheet and toss with 3 TBS olive oil, the garlic, rosemary, and salt and pepper to taste. Roast until the potatoes are tender and golden at the edges, 20-25 minutes.

While the potatoes are working, in a large skillet, heat the remaining 1/4 cup olive oil, over medium-high heat. Combine the cornmeal, flour, cheese and lemon peel on a plate. Season the fish with salt and pepper, then coat evenly with cornmeal mixture. Fry in the skillet, turning once, until golden brown, about 7 minutes total.

In a medium bowl, toss together the tomatoes, scallions, lemon juice and olive oil; season with salt and pepper.

Top the fish with the sauce and serve with the potatoes.

From Every Day with Rachael Ray June/July 2007

***The recipe called for red snapper, but we couldn't find any. I thought the Tilapia worked well. I also think this recipe would work with halibut or cod. Fresh herbs can be expensive, so we just used dried rosemary - but I forgot to chop it! I will definitely remember that next time. I also forgot to drizzle the tomato sauce with olive oil and it was delicious without. I'm not sure if I'll try it with next time or not. We had some tartar sauce on hand - I couldn't imagine fish 'n' chips without tartar sauce! I really liked combining a bit of tartar sauce with the tomato sauce on the fish. There is lemon juice in the tomato sauce, which I found worked well, but Mom really liked having a few extra lemon wedges for her fish.***

Garlicky Pork Cutlets with Prosciutto, Lemon and Sage

2009-06-29T11:53:00.001-07:00

8 boneless pork chops (3-4 onces each), about 1/4 inch thick

8 slices prosciutto

1/2 cup all-purpose flour

4 TBS vegetable oil

6 garlic cloves, sliced thin

1 cup chicken broth

1 TBS lemon juice

1 tsp minced fresh sage

2 TBS butter

salt and pepper

Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.

Heat 2 TBS oil in large skillet over medium-high heat until just smoking. Add half of cutlets proscuitto side down, and cook until light golden brown on the first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage and butter. Season with salt and pepper and pour sauce over cutlets.

From Cooks Country October/November 2006

Tony Roma's Baked Potato Soup

2009-06-25T14:01:00.001-07:00

Ingredients:
2 potatoes (I usually use at least 3 potatoes. Gotta have enough potatoes!)
3 Tbs margarine/butter
1 medium onion (approx 1 cup)
2 Tbs all-purpose flour
4 cups chicken stock (we use no-chicken broth because LSOC is allergic to chicken)
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 tsp salt
3/4 tsp ground black pepper (This is quite a bit of pepper. We usually use 1/4 to 1/2 tsp)
1/2 tsp dried basil
1/8 tsp dried thyme
1 cup half and half
1/2 cup shredded Cheddar cheese
8 oz bacon - cooked and crumbled
2 green onions, chopped

Directions:
1. Preheat oven to 400 degrees F (200 degrees C.) Bake potatoes for 1 hour, or until done. Set aside to cool.
2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2" cubes, and stir into soup, along with the half and half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Yields: 6 servings
Time: Close to 2 hours (including baking potatoes).

Dill Veggie Dip

2009-06-25T14:00:00.000-07:00

1 cup sour cream
1 cup mayonnaise
1 tsp dried minced onion
1 tsp dill
1 tsp Bon Appetit seasoning salt

Mix together and chill for at least two hours. Serve with a variety of veggies.

Cheese Ball

2009-06-25T13:59:00.002-07:00

2 packages (8 oz each) cream cheese, softened
1 can (8 1/2 oz) crushed pineapple, drained
1 cup pecans, chopped fine
1 cup pecan pieces
1/4 cup chopped green pepper
2 Tbs dried minced onion
1 Tbs Lawrey's Seasoned Salt (maybe a little less, depending on taste)

Mix all ingredients except pecan pieces. Roll into a ball and chill. Roll ball in pecan pieces. Serve with your favorite crackers

Sausage and Bean Soup

2009-06-25T13:59:00.001-07:00

1 Tbs olive oil
1 package of all beef kielbasa sausage
3 cloves garlic, minced
2 cans (14.5 oz each) cannellini beans, drained
2 cans (14.5 oz each) diced tomatoes, with juices
28-32 oz broth (we usually use no-chicken broth - which comes in 32 oz box)
2-3 carrots (I actually like to use about 2/3 a package of matchstick carrots. It's really easy to quickly chop them into bite size pieces.)
1/4 to 1/2 tsp salt
1/4 tsp black pepper

Saute the garlic and sausage in the oil, briefly, in the bottom of a dutch oven. Add the rest of the ingredients. Stir to combine. Bring to a gentle boil. Reduce heat and simmer 30 minutes to 2 hours. Enjoy with some yummy bread.

Potato Cheddar Soup

2009-06-25T13:58:00.001-07:00

12 slices precooked bacon, chopped
1 onion, diced
6 medium potatoes, peeled and diced
2 TBS butter/margerine
1/2 tsp sage
1 tsp mustard
32 oz broth/stock
1 tsp salt
1/4 tsp ground black pepper
2 cups half and half cream
12 oz sharp white cheddar cheese, grated
dash of hot sauce (tobasco sauce)

In a dutch oven, heat up the bacon to render the fat. If you have more than a TBS of fat rendered, discard the excess. Add the margarine and melt. Add onions and saute until tender. Add the sage and mustard and cook 1 minute. Add potatoes, broth, salt and pepper and bring to a boil. Simmer for 13 minutes. Mash the potatoes against the side of the pot. Remove the pot from heat and slowly add the cream while stirring. Add the cheese and stir until melted. Add the hot sauce and stir to combine. Serve with a yummy, crusty bread and great salad.

Best Rice Krispy Treats Ever

2009-06-25T13:55:00.000-07:00

1 cup sugar
1 cup corn syrup
1 1/2 cups peanut butter (we prefer creamy)
6 cups rice krispies
1 package chocolate chips
1 package butterscotch chips

Combine sugar and corn syrup in a medium saucepan and heat to rolling boil; stir in peanut butter. In a large bowl combine rice krispies and syrup and fold together until well blended. Press evenly into large shallow pan, about 10x15" (careful, it's hot!).

Melt chocolate and butterscotch chips (the original recipe says over hot water - but I just put them in the microwave for 20 seconds at a time, stirring between. Once they start to melt, just stirring them usually melts it completely.) Spread chocolate mixture over bars and cool.

Dan's Favorite Meatloaf

2009-06-25T13:53:00.000-07:00

1 slightly beaten egg
1 1/2 tsp Worchestershire sauce
1 tsp salt
1/2 tsp dry ground mustard
dash pepper
1/2 cup milk
1 1/2 cups soft bread crumbs
1 1/2 pounds lean ground beef
1 onion, chopped

Glaze:
2 TBS ketchup
1 TBS light corn syrup

In mixing bowl, combine milk, egg, Worchestershire sauce, seasonings and bread crumbs. Let stand about 5 minutes. Stir in beef and onions. Mix lightly, but thoroughly. Shape into loaf in a 9x13 baking dish. Bake at 350 degrees for one hour. Combine ketchup and corn syrup, brush on meatloaf. Bake 15 minutes more.

Tilapia Soft Tacos with Chipotle Cream Sauce

2009-06-25T13:52:00.001-07:00

4 8" tortillas
1 1/2 tsp + 1 TBS vegetable oil
1 1/2 tsp Mexican seasoning, ground (we used a packet of taco seasoning)
1 TBS garlic, minced
1 lb. fresh Tilapia filets
2 TBS cilantro, chopped
1 lime (juice only)
salt, to taste
1 cup lettuce, shredded

Chipotle Cream Sauce
2 TBS prepared Chipotle salsa (we just used regular salsa - because it was what we had on hand)
1/4 cup sour cream

Evenly combine ingredients for Chipotle Salsa, reserve in refrigerator. Toss together 1 1/2 tsp, Mexican seasoning, garlic and Tilapia filets. Heat remaining oil in a large non-stick pan over high heat. Place seasoned filets in pan. Cook 2 minutes on each side. Remove cooked filets and place in a small bowl. Add cilantro, lime juice and salt, mixing and breaking the fish into chunks. Heat tortillas per package instructions and place on clean work surface. Top each tortilla with 1/4 cup lettuce, 1/4 of tilapia mixture and 2 tsp of Chipotle Cream Sauce. Fold each tortilla in half (taco style) and serve.

The recipe says it serves 4 (it makes 4 tacos) but everyone in our family ate at least 2 tacos. So, the amounts given here would only feed two in our house.

Easy Pork Chops and Stuffing

2009-06-25T13:48:00.000-07:00

4-6 pork chops
1 box stove-top stuffing
(usually the stuffing calls for 1/2 stick of butter)
1 can cream of mushroom soup
1/2 can milk.

Preheat oven to 350. Brown pork chops. Make stuffing according to recipe on box. Put stuffing in 9x12 glass baking dish. Put pork chops on top. Combine soup and milk. Pour over chops and stuffing. Cover with foil and bake for 1 hour 15 minut

Easiest-Ever Pumpkin Chocolate Chip Cookies

2009-06-25T13:46:00.000-07:00

2 spice cake mixes (just the dry mix - not the egg or oil or anything)
1 large can pumpkin puree (not pumpkin pie filling - just pumpkin)
1 bag chocolate chips
That's it. Seriously!

Preheat oven to 375 degrees. Mix cake mix and pumpkin. Stir in chocolate chips. Drop spoonfulls onto cookie sheet. Bake for 10-12 minutes (Mine actually had to bake for 16-18). Enjoy! Just as an added bonus - Stacy informed me that these cookies are only 1 point per cookie on the Weight Watchers plan. We got three dozen big cookies out of this recipe - I'm sure we could have gotten four dozen with regular size cookies.

Smoky Tomato Soup

2009-06-25T13:41:00.000-07:00

medium onion, chopped
3 garlic cloves, peeled and smashed
1 TBS fresh thyme leaves (I used dried)
2 28oz cans whole fire-roasted tomatoes (I couldn't find that so I used 4 14.5oz cans diced fire-roasted tomatoes)
1 14.5oz can chicken broth
1 chipotle chile in adobo sauce, chopped

In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes. Using a blender, puree the soup (Mom got a hand held blender stick for Christmas and it was so much easier to use than pouring the soup into a blender!) Serve with grilled cheese sandwiches (ours were made with pumpernickel bread and da Vinci Gouda cheese. Yum!)

This soup has a really nice fresh flavor. However, I think it needs cream. I added a couple dollops of sour cream to it and some members of my family put some milk in their servings. Next time, I will have some half and half cream available. Also, the chipotle chile was a lot spicier than we were expecting. The cream will help, but I'll probably try to remove some of the seeds next time. I think this would also be good as a dip for crostini if it weren't quite so soupy - maybe omit the chicken broth (and the cream)? Something to experiment with.

Recipe from a Rachael Ray magazine.