Wednesday, April 25, 2018

Root Beer Cookies

These were very good. They are better on the 2nd day. My extract was clear,(Watkins) but the original picture showed a root color for the frosting.
DSC_0028

Root Beer Cookies
 
Taste of Home Cookie Cookbook

1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups chopped pecans
FROSTING:
3-1/2 cups confectioners' sugar
3/4 cup butter, softened
3 tablespoons water
1-1/4 teaspoons root beer concentrate or extract

1. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer concentrate. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.Beth used a cookie scoop. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine frosting ingredients; beat until smooth. Frost cooled cookies. Beth got 4 1/2 dozen



    Tuesday, April 24, 2018

    Au gratin Brussels Sprouts

    These are delicious! Next time I will add a bit more cream to these. I did when reheating and they were perfect!
    DSC_0027

    Au gratin Brussels Sprouts


    Adapted from 12tomatoes.com/bacon-brussels-sprouts-gratin


    2 pounds brussels sprouts, halved
    8 slices bacon, cooked
    1 cup sharp cheddar cheese, grated
    3/4 cup asiago or parmesan cheese, grated
    1 cup heavy cream
    3 tablespoons extra-virgin olive oil
    2 eggs
    2 sprigs rosemary, minced, or 2 tsp dried
    1 1/2 teaspoon garlic powder
    1 1/2 teaspoon onion powder
    1/2 teaspoon red pepper flakes, optional
    kosher salt and freshly ground pepper, to taste

    1. Preheat oven to 400º F. Spray a 9 x 13 baking dish with cooking spray.

    2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.

    3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.

    4. Remove brussel sprouts from oven and place in bowl with the egg mixture. Add 6 slices crumbled bacon and stir everything together. Place this into the 9 x 13 pan and then top with remaining bacon.

    5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.

    6. Remove from oven and let cool 5 minutes before serving

    Monday, April 23, 2018

    Grilled Herb Chicken

    This made a quick and easy dinner that was very tasty.
    DSC_0026


    Grilled Herb Chicken

    Adapted from https://thenourishinghome.com/2012/04/easy-grilled-herb-chicken-gf/

    1 pound boneless, skinless chicken breasts, sliced lengthwise in half
    4 tbsp olive oil
    1/4 tsp dried thyme
    ¼ tsp dried rosemary or 1 fresh sprig, chopped
    ¼ tsp garlic powder
    ¼ t onion powder
    1/2 tsp sea salt
    1/8 tsp freshly ground black pepper


    1. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.

    2. Tightly cover bowl. Place in frig and allow to marinate at least one hour or overnight.

    3. When ready to cook, preheat grill to medium high heat and grill 4-5 minutes per side, until cooked through.

    Sunday, April 22, 2018

    BANANA MUFFINS

    I wanted to try this recipe since it had some extras that you don't usually find in banana bread. They were very tasty. I doubled the recipe and got 24 mini muffins and 12 regular sized.
    DSC_0024

    BANANA MUFFINS

    Mrs. Perry Troyer in Heritage County Harvest Cookbook

    1 cup flour
    1 teaspoon baking powder
    1 teaspoon soda
    1/2 teaspoon salt
    3/4 cup sugar
    1-1/2 cups mashed bananas (3 - 4 bananas)
    3/4 cup raisins - optional
    1/2 cup oatmeal
    1 egg
    1/3 cup shortening Beth used vegetable oil

    Preheat oven to 375 degrees F. Spray muffin tin with cooking spray. Beth used cupcake holders

    Combine dry ingredients - flour, baking powder, salt, oatmeal, and baking soda.  Add raisins/craisins. Set aside.

    Combine sugar, bananas, egg, and oil in mixing bowl.

    Make a well in the center of the dry ingredients and pour banana mixture in the center.  Stir just til combined.

    Fill muffin cups 3/4 full. (12-24 muffins)

    Bake for 20 to 23 minutes or until top springs back when lightly touched.

    Saturday, April 21, 2018

    Rocky Road Bread

    I have had this recipe for quite a while. I made it for a birthday lunch. I added the cocoa powder to the bread and upped the sugar. It was dense, but tasty!
    DSC_0021

    Rocky Road Bread

    adapted from Michelle-TNT recipes

    2 cups all purpose flour
    2 teaspoons baking powder
    4 tablespoons sugar
    3 tablespoons cocoa powder
    ½ teaspoon salt
    ¼ cup butter or margarine
    1 cup mini marshmallows
    1/4 cup sliced almonds
    ¾ cup milk
    1 egg, slightly beaten
    1 cup chocolate chips


    Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.

    Mix dry ingredients in a bowl and cut in butter until mixture resembles
    coarse crumbs. Stir in mini marshmallows and toasted almonds; mix well.

    Combine milk and beaten egg; pour into flour mixture and stir just to
    moisten. Fold in chocolate chips. Turn into prepared pan. Bake 40-45
    minutes or until toothpick comes out clean. Let cool in pan 10 minutes and
    turn out onto wire rack to cool.

    Friday, April 20, 2018

    Cinnamon Chip Applesauce Coffee Cake

    I have had this recipe in my to try file over many years. I made it for a Ladies Bible study and everyone liked it. I added the cream cheese frosting.
    DSC_0022

    Cinnamon Chip Applesauce Coffee Cake

    adapted from Tammy Vincent via Betsy Burtis, TNT Recipe group

    1 c. unsalted butter, softened
    1 c. granulated sugar
    2 eggs
    1 tsp vanilla extract
    3/4 c. applesauce
    2 1/2 c. flour
    1 tsp baking soda
    1/2 tsp salt
    10 oz cinnamon chips

    1. Preheat oven to 350º.

    2. Beat together the butter, sugar and eggs until light and fluffy. Add vanilla and applesauce.

    3. Mix together the dry ingredients. Mix into the wet ingredients until well combined. Stir in the cinnamon chips.

    4. Pour into greased 9x13 pan and bake for 30-35 minutes.   Cool completely.  Make the frosting and spread over the top

    Cream Cheese Frosting

    4 oz cream cheese
    2-3 c powdered sugar
    1 t vanilla
    1 T butter
    2-3 T milk

    Beat all ingredients together until smooth and spreadable

    Thursday, April 19, 2018

    Buffalo Chicken Breasts

    Jenna put this together for a quick dinner last week. We liked it!
    DSC_0078
    Buffalo Chicken Breasts


    1 # chicken breast, cubed
    salt 
    pepper
    1/4 c Frank’s Red Hot sauce
    1/2 stick butter

    Cook chicken in a skillet on medium heat until done, adding salt and pepper to taste.  Melt butter and add hot sauce.  Cook until sauce has thickened and coats the chicken.  Enjoy!  Serve with Ranch dressing or Blue Cheese dressing.