30Nov/11Off
To Die for Crock Pot Roast
- 1 (4 -5 lb) beef roast, any kind
- 1 (1 1/4 ounce) package brown gravy mix, dry
- 1 (1 1/4 ounce) package dried Italian salad dressing mix
- 1 (1 1/4 ounce) package ranch dressing mix, dry
- 1/2 cup water
Directions:
-
Place beef roast in crock pot.
-
Mix the dried mixes together in a bowl and sprinkle over the roast.
-
Pour the water around the roast.
-
Cook on low for 7-9 hours.
30Nov/11Off
Sweet & White Potato Spears
- 1 1/2 lbs sweet potatoes, cut into spears (about 3)
- 1 1/2 lbs white potatoes, Idaho (about 3) or 1 1/2 lbs russet potatoes, cut into spears (about 3)
- 1/2 cup zesty Italian dressing
- 1/3 cup parmesan cheese, grated
- 3 tablespoons fresh parsley, chopped
- salt
- pepper
Directions:
-
Preheat oven to 375*F.
-
Toss potatoes with dressing.
-
Place on a lightly greased baking sheet or 15"x10"x1" baking pan.
-
Cook 30 minutes. Turn potatoes, and cook an additional 30 minutes, sprinkling with cheese during the last 5 minutes of baking.
-
Remove from oven and sprinkle parsley over potatoes. Salt and pepper to taste. Enjoy!
-
Makes 8 servings.
30Nov/11Off
Santa Cookies
- 2 (6 ounce) packages white chocolate baking squares, chopped
- 1 (1 lb) package Nutter Butter sandwich cookies
- red colored crystal sugar
- 32 vanilla chips or 32 white chocolate chips
- 64 miniature semisweet chocolate chips
- 32 red-hot candies
Directions:
-
In a heavy saucepan over low heat, melt white chocolate, stirring occasionally.
-
Dip one end of each cookie into melted chocolate.
-
Place on wire racks.
-
For santa's hat, sprinkle red sugar on top part of chocolate.
-
Press one vanilla chip off-center on hat for pom-pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom-pom.
-
Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered.
-
Place on wire racks.
-
With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot, or red mini M&M's, for nose.
-
Place on waxed paper until chocolate sets.
29Nov/11Off
Bakery Style Chewy Chocolate Chip Cookies
- 2 cups all-purpose flour (280 gms)
- 2 tablespoons all-purpose flour (20 gms)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled until warm (170 gms)
- 1 cup brown sugar (packed, light or dark, 236 gms)
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk, from a large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
- 1 cup walnuts (114 gms, chopped) (optional)
Directions:
-
A couple of tips from helpful reviewers.
-
The dough is meant to be on the dry side so it can be rolled, not dropped.
-
If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
-
Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
-
Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
-
Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
-
Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
-
Place oven racks in the upper and lower 1/3's of the oven.
-
Preheat oven to 325°F.
-
Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
-
Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
-
Mix until incorporated.
-
Add dry ingredients and mix until just combined.
-
Stir in chips and optional nuts.
-
Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
-
EVENLY space 9 on each cookie sheet.
-
Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
-
Cool on sheets to maintain chewy texture.
28Nov/11Off
Open Faced Turkey and Gravy Sandwich
Every year, for as long as I can remember, my parents have prepared a huge (18-20 pound or more) turkey for our family on Thanksgiving Day. And every year, without fail, my mother or father prepares open-faced sandwiches with leftover turkey and gravy for days following. You would think that the day after turkey day, the last thing any one of us would want would be more turkey. But I think on Thanksgiving Day itself, the turkey can take almost a back seat to the sides on the plate. There are just so many sides to choose from. But the next day? It's all about the turkey. And the gravy. The bread is there so you can call it a sandwich and eat it for lunch.
Continue reading "Open Faced Turkey and Gravy Sandwich" »