Tag: Easy

Peanut Butter Cookies

A full flavored peanut butter cookie that melts in your mouth. Not a fussy cookie, so easy to make.

Ingredients

1 1/2 C all purpose flour

1/2 t baking powder

3/4 t soda

1/4 t salt

3/4 C peanut butter¹

1/2 C butter

1/2 C brown sugar

1/2 C white sugar

1 egg

1/4 C sugar or sprinkles set aside

Directions

Preheat oven 350º F   Line two cookie sheets with parchment paper

In small bowl add flour, baking soda, baking powder, and salt and mix. Set aside

In medium bowl add peanut butter, butter, and eggs and mix thoroughly.

Add flour mixture in thirds and combine to peanut butter mixture.

Use teaspoon cookie scoop, scoop the dough from the bowl, roll into a ball and dip into sugar.

Place on cookie sheet and take fork and press criss cross on top of cookies.

Place sheet in oven and bake for 10 to 11 minutes.

 

 

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Remove from oven and transfer to wire rack to cool or eat.

Notes

1 I use chunky peanut butter

 

Pickled Jalapeños

Our friend had a big crop of jalapeños and shared with us. We had more than I could use immediately. I made my Grandsons favorite pickle, jalapeño pickles. So easy, so tasty.

Ingredients

1pound jalapeños

1 T salt

1 1/2 C white vinegar

1/2 C water

4 garlic cloves

1-2 T sugar¹

Directions

Sterilize two pint sealable jars and set aside.²

In medium nonreactive pan add water, vinegar, salt, sugar and bring to a boil.

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Put on gloves

Wash and dry  jalapeños

Slice jalapeños then place jalapeños and garlic cloves in jar leaving 1/2 inch at top.

Add boiled pickling liquid and let stand 10 minutes and cover.

Place in refrigerator and let stand  about 3 days.

Note

1  I added 2 T of sugar as these jalapenos had a lot of heat.

2  I boiled the Kerr® jars in water for 15 minutes and then transferred them to a clean cloth to cool down.

 

 

 

 

Refrigerator Bran Muffins

A versatile muffin batter that can be stored in the refrigerator for two weeks. You can bake all of them at once or as few as desired. Muffins on demand! The muffins are moist and flavorful.

Ingredients

2 C all bran or bran buds

1 C boiling water

1 1/2 C sugar¹

1/2 C butter

2 eggs

2 1/2 C all purpose flour

2 1/2 t baking soda

1/2 t salt

1 C bran flakes²

2 C buttermilk

Directions

Preheat oven 375º F  Line muffin pan with paper baking cups or use non stick spray

In medium bowl add flour, baking soda, salt, and bran flakes. Mix and set aside

In medium bowl pour boiling water over all bran then mix and let stand.

In large bowl cream sugar, butter, and eggs.

Add cooled bran mixture to creamed mixture and combine

Add flour mixture alternately with buttermilk to creamed mixture.

Bake in preheated oven for 15-20 minutes

Bake as needed, mixture will keep in refrigerator for two weeks.³

Notes

1 I have many times cut the sugar amount to 3/4 C

2 I use raisin bran flakes

3 My Mom would store the dough for 4-5 weeks. We never got sick!

Alternatives Available

Batter can be doubled. I make 24 muffins with the above recipe.

2 t cinnamon, dried fruit such as cranberries, apricots, or dates can be added for variety before baking

 

Turtle Cookies

A fun to make cookie that children and adults enjoy. Whats not to like, a mouthfull of chocolate, pecan and vanilla goodness.

Ingredients

1/2 C butter or margarine, softened

1/2 C brown sugar firmly packed

1/4 t vanilla

1 egg plus 1 egg yolk

1 1/2 C all purpose flour

1/4 t baking soda

1/4 t salt

1 C pecans sliced lengthwise

1 egg white beat until frothy

Frosting

2 ounces chocolate semi-sweet chocolate squares

1 T milk

1 T butter

3/4-1 C powdered sugar

Directions

Preheat oven to 350º

Add flour, baking soda, and salt to small mixing bowl and stir together. Set aside.

Add butter and brown sugar to medium bowl and cream. Add eggs,and vanilla and beat until fluffy. F Line two baking sheets with parchment paper

Add flour mixture in thirds and combine.

Arrange cut pecans on baking sheets to form a  head and four legs. Three to four turtles per row.

Scoop teaspoonful of dough and form into a ball.

Brush or dip bottom of balls into beaten egg white and press into pecan groupings.

Bake about 10 minutes.

Transfer to wire racks and cool.

Frosting

Break chocolate squares into pieces and place in microwave safe bowl.

Microwave on high for about one minute until chocolate about melted. Remove and stir until completely melted. Cool for about 5 minutes.

Add butter and milk than stir until blended.

Gradually add sugar, beating until well blended to desired consistency.
Frost cooled cookies. Allow frosting to setup and serve

 

 

 

Easy to Make Crispy Tortilla Salad Strips

Easy to make crispy tortilla strips that add crunch to favorite salads.

Ingredients

6 6 inch corn tortillas

1 – 1 1/2 C canola oil

Salt optional

Directions

Layered paper towels on cutting board. Candy thermometer

Cut corn tortillas in half and then in about 1/8 inch strips. Cut the strips in half or thirds

In large skillet add 1 1/2 inches of canola oil to large skillet. Heat oil to 375º F.

Fry in three batches for about two minutes each.

Remove from fry pan and place on a layer of absorbent paper towel.

Season with salt if desired

Serve as salad topping.

Simple Bread Dough Recipe

An easy to make bread recipe that is delcious right out of the oven. It also make good mini grilled cheese sandwiches or French toast. This recipe makes two loaves but the first was immediately eaten. I made french toast and garlic toast with this recipe and it is delicious.

Ingredients

2 1/2 t active dry yeast

2 C water 100-110º F

1 T sugar

1 T Salt

5 1/2 C  bread flour plus 1/2 C for kneading

Directions

Preheat oven to 425º F. Line two French loaf pans with parchment paper.

In medium sized bowl add water, salt, and sugar and mix. Add yeast and let sit for a 2-3 minutes. Add flour and combine until dough pulls away from sides of bowl.

Turn dough onto lightly floured board and knead and rotate dough in 90º turns for two minutes adding flour as needed to prevent sticking.

Return dough to oiled bowl and turn so dough is oiled top and bottom. Cover with towel or plastic wrap and let rest until dough doubles in size. Ususally in about 1 1/2 hours.

Gently deflate the dough and cut in half.¹ Shape into two French style loaves and place in prepared pans. Cover with cloth or parchment paper and let rise until puffy, about 35-45 minutes.

Slash tops of loaves three times diagonally¹ and place in middle of preheated oven. Add pan of water to lower shelf.

Bake until crust is golden brown about 30 minutes. To get extra crusty loaf, let stand in oven that is turned off. Remove from oven and cool on rack.

Note

1 I oil my knife prior to cutting the dough in half and before diagonally slashing the loaves. The knife blade doesn’t pull or tear the dough.

Heirloom Tomato Soup

An easy to make delicious summer soup packed full of tomato goodness.

Ingredients

2 pounds heirloom tomatoes peeled and seeded¹

2 T butter

1 T olive oil

1 medium sweet onion diced

3 cloves garlic minced

1 t sugar

1 T salt

1/4 C  packed rough chopped basil

1 jalapeno diced

1 t tomato paste

2 C chicken or vegetable broth

3/4 C cream or half and half

Directions

Heat butter and olive oil into a 2 3/4 quart or size 20 Le Creuset® until melted. Add onions and saute until tender or about 10-15 minutes.

Add garlic and jalapeño and saute until fragrant.

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Add tomatoes, sugar, basil, salt, broth and stir. Bring ingredients to boil than simmer for about 30 minutes.

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Remove from heat  and puree using immersion blender.

Serve with cream on the side.

Notes

1 I blanch the tomatoes in boiling water for about a minute or two. Pull them out using slotted spoon and immerse in iced water. Peel and then cut tomatoes in half to deseed. I used heirloom tomatoes but any fresh tomatoes will yield similar results.

Holiday Spice Blend

An easy to make ahead store purchased pumpkin pie spice substitution made with existing spices in your cabinet.
Direct replacement for pumpkin pie spice used in holiday cooking.

Ingredients

2 T cinnamon

1 T ginger

1 t nutmeg

1 t allspice

1/2 t mace

1/2 t cloves

Directions

Add all ingredients in small bowl. Combine.

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Place combined ingredients in storage container.

Use in place of pumpkin pie spice for pumpkin muffins,cookies, pies,and breads.

Use as direct substitute for purchased pumpkin pie spice spice blend.

Store in air tight container.

Baked King Crab Artichoke Dip

Alaskan king crab is a versatile seafood. So delicious served with melted butter, in a crab cake, cold dip, or one of my favorites is a baked dip. Baked crab dip is an easy to make decadent appetizer that is irresitable to stop eating.

Ingredients

1 C King Crab shredded(about 1 to 1 1/2 large legs)¹

1 C mayonaise

1 C artichoke hearts chopped

1 C Parmesan grated cheese

3/4 C sliced onions

Directions

Heat oven to 400ºF

Combine all ingredients in small bowl.

Pour combined ingredients into small ovenproof casserole dish.

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Place in oven and bake 15-20 minutes.

Remove and serve hot with sliced baguette.

Notes

1. I use Alaskan red king crab legs. They have a firm rich but sweet meat.

Cauliflower Cheddar Cheese Chowder

Chunky caulifower cheddar cheese soup that is a favorite on cool fall evenings.

Ingredients

1 carrot chopped

1 medium onion minced

2 garlic cloves minced

2 T olive oil

1 medium cauliflower

4 C vegetable broth

2 T butter

2 T flour

2 C milk

2 C shedded cheddar cheese

Salt and pepper

Directions

Serves 4-6

Cut cauliflower in half and decore. Coarse chop florets and set aside in medium bowl

Add olive oil to large sauce pan over medium high heat.

Add carrots and onion and saute for two minutes, Add garlic and cook until fragrant.

Add chopped cauliflower and broth and bring to boil and then cover and simmer for 20 minutes.

Remove about 1/3 of the caulifower mixture to bowl and puree using immersion blender and then add back to large saucepan.

Melt butter in medium size skillet and add flour and stir for 3 minutes. Add milk gradually while whisking and cook for 5 minutes.

Add cheese and mix until blended and simmer for 5 minutes.

Add into cauliflower mixture and stir until combined. Season to taste with salt and pepper

Simmer for 15-20 minutes and serve with green salad and crusty rustic bread.

NOTE:

Toppings such as chives, croutons, crispy onion flakes, sour cream, or popcorn can be added.

If you desire a thicker soup. Make the roux with 3 tablespoons of butter and flour.

If I have leftover soup, I cook pasta elbows* and add in the leftover soup. Pour into baking dish. Pour 1/2 cup shedded cheese on the top.  Cook in the oven at 350º F for 15 minutes. I serve this as a side dish.  * Amount of pasta depends on how much leftover soup.