Thursday, January 26, 2012
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon 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 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F .
Mix ingredients to make cookie dough. Make dough into 36 balls (I used my med cookie scoop) and place each into a greased mini muffin pan. Bake at 375 degrees for 8 minutes. (I have 3 mini pans, so I cooked all of the cookies at the same time) Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan; the chocolate will be runny for several hours.
Sunday, January 22, 2012
2/3 cup All-purpose Flour
1/3 cup chicken breading mix (bulk section at WinCo)
Ground Black Pepper
1/2 cup Canola Oil (more If Needed)
2 Tablespoons Butter
Preparation InstructionsMix together flour and Chicken Breading Mix.
Season both sides of steaks with pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible. Let sit 15 minutes and press in flour mixture again.
Heat oil in a large skillet over medium heat. Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook a few minutes on the other side.
Remove to a paper towel-lined plate. Serve immediately.
Friday, January 20, 2012
Recipe from: Chef in Training via How Sweet It Is
makes about 12 pancakes
- 1 1/2 cups all purpose flour
- 2/3 cup yellow cake mix
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1-2 cups milk
- assorted sprinkles
Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. *You may need to have small taste test to see if the pancakes are flavored enough, if not, add a little more yellow cake mix until desired flavor is reached**
Preheat a skillet on medium heat (or an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
- 1 cup powdered sugar
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla extract
- assorted sprinkles
Thursday, January 19, 2012
Recipe adapted from: Amanda's Cooking
1 3-pound fresh beef brisket (I used chuck roast)
4 1/2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
1 large onion, thinly sliced
2 cups beef broth (I used 2 cups water, 2 beef bouillon cubes)
1/4 cup seasoned Rice vinegar
1/2 tsp chili powder
2 4-ounce cans diced green chile peppers, undrained
1 tablespoon all purpose flour
8 oz sour cream
2 cups shredded Monterey Jack cheese
12 7- to 8-inch flour tortillas
Combine 4 teaspoons of the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers. Place roast in crock pot. Top beef with onion, beef broth and seasoned rice vinegar. Cook on low 8 hours. During the last hour, shred beef and let simmer in the juices. Leave onions with the shredded meat; but take out the extra liquid. Set meat aside.
In a medium saucepan combine undrained chile peppers and the remaining 1/2 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Turn oven temperature to 350 F. Grease or spray a 13×9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas. Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
You can serve this with salsa verde (or regular salsa) on top.
Wednesday, January 18, 2012
- 3 Tbsp. butter
- 1 (10 oz.) bag of mini-marshmallows
- 1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
- 6 cups crispy rice cereal
- 1 (1.75 oz.) container of sprinkles
Method:Melt butter in microwave. Add marshmallows. Stir to coat marshmallows. Microwave one minute. Stir until smooth, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.