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Post by nana on Nov 16, 2017 15:46:01 GMT -6
Lemon Snowflake Cookies
Oven at 350 degrees
1 box lemon cake mix
2 cups cool whip
1 egg
powdered sugar
Put dry cake mix in a bowl, add cool whip and egg. Mix. batter will be very heavy and sticky. With 2 spoon make a 3/4 to 1 inch ball and drop in a bowl of powder sugar to coat on all sides.
Place on a parchment lined cookie sheet 3 to 4 inches apart, these will spread out.
Bake 10 minutes at 350.
You can also switch cake mix flavors for different cookies.
Adding: freeze them between layers of parchment paper in large ziplock bags until the day you want to serve them.
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Post by Natalie on Nov 16, 2017 16:09:26 GMT -6
I bet my oldest would love those.
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Post by nana on Nov 16, 2017 16:15:27 GMT -6
Fudgy Chocolate Cherry Cookies
Oven at 350 degrees
Cookie base part:
1 1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
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12 oz semisweet chocolate chips
1 cup sweetened condensed milk
2 jars maraschino cherries, drained, reserve the liquid
Stir together all dry ingredients of the cookie base part. Beat together butter and sugar. Add eggs and vanilla, beat well. Gradually add dry ingredients, beating after each addition till it is all added and well blended.
Roll dough into 1 1/4 to 1 1/2 inch balls. Place on parchment lined cookie sheet. Press down with your knuckle in the center of each cookie to make a depression. Put a cherry in the depression.
In a sauce pan combine chocolate chips and sweetened condensed milk over low heat until melted. Add 3 Tablespoons of the cherry liquid reserved from the drained cherries and stir to combine. Place a heaping teaspoon of chocolate over the cherry on the cookie making sure cherry is totally covered but not dripping off/down the cookie, you are looking to seal the cherry on the cookie.
Bake 10 minutes or until done. Cool.
When I cool most cookies, flat cookies I slide the parchment paper with the cookies still on it on the counter.
Adding: freeze them between layers of parchment paper in large ziplock bags until the day you want to serve them.
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Post by nana on Nov 16, 2017 16:43:31 GMT -6
I bet my oldest would love those. The lemon Snowflake Cookies are very child friendly to make, taste really good and freeze like a dream until the day to serve.
I freeze most cookies that I make so it makes the baking easier to do in advance. Just layer them between parchment paper or wax paper and put in a ziplock and take the air out.
However I do not do this with chocolate chip cookies. I make the dough, a double batch, the recipe on the back of nestles morsels, divide the dough into 5 logs rolled in parchment paper then put in a freezer zip lock bag(s) and defrost log(s) on the counter the day we need them and bake them that day. Each log will make 16 cookies if you use a 1 oz cookie scoop.
To make log(s) this will show you how to, I know it shows doing it making butter logs but works for cookie logs too. I use Parchment paper and a smaller glass cutting board to make the logs(s). Wax paper is to thin to use for cookie dough so please use parchment paper for cookie dough. Make sure when you fold the parchment paper over the dough the longer part of parchment paper is on TOP (about 2/3 of the parchment paper should be on TOP), hold onto BOTTOM part (lay your hand on it) of parchment paper and use whatever you are going to use to push the dough forward into a log, twist the ends and place in a gallon freezer zip bag which will hold 4 logs. The width of freezer bag will give you the length the log should be when finished and twisted.
4 logs in the freezer and the 5th part to bake and have that day, what could be better.
I currently have Chocolate chip, peanut butter, sugar and snicker doodle logs in the freezer because of the Christmas baking season. Always make a double batch(s) of dough and make logs for future use, just bake what you will need soon and freeze baked cookies until you need them and the rest of the dough becomes log(s).
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Post by nana on Nov 16, 2017 19:30:56 GMT -6
I love seafood, crab legs, scallops, shrimp, fish ummm.
With dry pack scallops being so expensive in the fresh seafood case, around $24.00 a lb last time I dared to look, I noticed last week that Aldi's had frozen scallops. They are in a clear vacpac and looked pretty nice. There are 10 large scallops, not huge but nice scallops in the pack and they were $9.99.
I opened the bag and took out 5 to thaw, put them on a plate and then in the oven that was not on because the cats came running in, lol. I checked on them about 30 minutes later, still little frozen hockey pucks so I put them in a sandwich ziplock bag and then in a bowl of cold water. Took about 20 more minutes to thaw and I flipped the bag one time too. They were wet pack when thawed and had some liquid in them. I rinsed them well and put them on scott towels and patted them very dry. Seasoned with salt and seared them. Didn't have any fresh thyme but that was ok. Used the method below and they were very good. Not bad for $5.00.
So don't be afraid to buy them.
Michelin Star Seared Scallops
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Post by nana on Nov 18, 2017 15:54:45 GMT -6
Spinach Casserole
This is for a SINGLE batch for a 6X8 or 8X8 baking dish. DOUBLE this recipe for a 9x13 size pan.
1 lb cottage cheese, small curd, very well drained
3 eggs
1 pound frozen spinach
4 T flour
1/4 lb American cheese, cubed or slices torn
1/4 lb brick cheese, cubed or slices torn
1/4 cup butter, melted
Cook spinach as directed on package, Strain and cool.
Beat eggs, add spinach, butter, flour and cheeses. Blend ingredients.
Pour into a greased baking dish/casserole
Bake @ 350 for 1 hour.
My mother use to make this.
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Post by Natalie on Dec 11, 2017 14:50:26 GMT -6
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Deleted
Deleted Member
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Post by Deleted on Dec 11, 2017 15:02:06 GMT -6
I'll send you my address for delivery! Yum! |
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Post by cwood85 on Jan 5, 2018 21:22:12 GMT -6
How have I missed a whole thread dedicated to food?!?! 😜 Anyone else kinda hope we still enjoy food in Heaven minus all the calories and bad for you stuff lol? I love to cook 👨🍳 I haven't went through all the pages so sorry if any of these are a repeat. Here are some things to warm everyone up  My Chili 🌶 2 pounds of ground or finely chopped beef 1 medium chopped onion 2 garlic cloves chopped 1 green pepper chopped 1-2 Serrano peppers chopped (take out the seeds for less heat & wear gloves when chopping if you are sensitive to peppers) 2 cans light red kidney beans 2 cans chili beans 1 can Mexican style hot tomato sauce (8oz can) 1 can Rotel tomatoes & chilis 1 can petite diced tomatoes 4 cups of beef broth 1-2 tablespoons chili powder 1 teaspoon chipotle chili powder 1 tablespoons cumin powder 1 teaspoon ancho chili powder 1 teaspoon paparika powder Salt and pepper to taste 1 tablespoon of vegetable oil In a large pan heat over medium heat for a few minutes and then add olive oil, onions and peppers. Stir occasionally for about 5 minutes until slightly charred. Add chopped garlic and stir for 1 minute. Add beef to the pan with vegetables and cook until browned over medium high heat stirring occasionally. Add beef broth, all canned ingredients, and seasonings. Turn heat down to medium low, cover, and cook for 1.5 to 2 hours at a simmer. Remove from heat and serve with your favorite toppings! |
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Post by sawdy on Jan 5, 2018 21:44:01 GMT -6
How have I missed a whole thread dedicated to food?!?! 😜 Anyone else kinda hope we still enjoy food in Heaven minus all the calories and bad for you stuff lol? I love to cook 👨🍳 This is one of my favorite threads. I look forward to reading new recipes. |
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Post by cwood85 on Jan 5, 2018 21:56:09 GMT -6
Cajun Shrimp Ettouffe
2 pounds of small to medium sized raw shrimp, peeled and deveined
-keep shrimp shells
2 sticks of butter
1 cup of flour
1 onion, chopped
1 green pepper, chopped
1/2 poblano pepper, chopped
2 cloves garlic, finely chopped
2 celery stalks, chopped
3 cups chicken broth
2 cups shrimp broth (instructions below)
1 tablespoon Cajun or creole seasoning
1 tsp paparika
1 tsp chili powder
2 tsp cumin powder
Tabasco Sauce
Fresh chopped parsley and green onions
1/2 tsp cayenne pepper powder
Salt and pepper to taste
Cooked with rice (enough to serve 5-7 people)
Shrimp Broth: in medium sauce pan over medium heat add shrimp shells and cook for 3-5 minutes stirring. Add two cups of water and simmer for 15-20 minutes. Strain and set broth aside.
In large skillet over medium heat add butter. Once melted add flour and stir with a whisk continuously to make a roux. Cook roux until it is the color of light peanut butter. Add chopped onions, peppers, and celery to the roux. Cook for 5-7 minutes. Add chopped garlic to roux and cook for another 2 minutes. Add both chicken and shrimp broth to roux and mix well until completely dissolved. Add all seasonings and turn down to medium low. Simmer and stir for 45 minutes to one hour, covered and checking that the ettouffe is not sticking to bottom of pan. The ettouffe will be thick like gravy. In the last 5 minutes of cooking add raw shrimp. Turn off heat when all the shrimp is pink.
Add ettouffe to a bowl or deep plate, add 1/2 cup of rice and top with fresh parsley and green onions.
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Post by nana on Jan 22, 2018 23:03:42 GMT -6
Glazed Corned beef
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I do not make the traditional St Patrick's dish of corned beef with potatoes and cabbage, I deconstructed it decades ago. I make a glazed corned beef, sweet slaw (recipe on page 1) and simple potatoes ( sliced or cubed potatoes, boiled, drained, buttered and salt and peppered and sometimes with chives).
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I do not have a recipe for this it's just something I do so I will explain it.
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Boil your corned beef per instruction on package. When done transfer drained corned beef to a baking dish fat side up.
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Make glaze, in a bowl put about 2-3 Tablespoons of cornstarch, wisk in pineapple juice (about 2 to 3 cups), add a couple/few handfuls brown sugar and a squirt of yellow mustard. Wisk. Taste and adjust to your liking. Pour over corned beef and pop into a 350 to 375 degree oven. Stir and glaze about every 10 minutes at the beginning, Sauce will start to thicken and get thicker as it roast in the oven. When sauce starts getting thickened stir and glaze every 5 to 7 minutes. Usually takes 45 minutes to an hour.
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It hits all the right notes, sweet, salty, sticky and beefy goodness. Serve corned beef with additional sauce on the side. The thickness of the sauce it up to you by adjusting the amount of cornstarch, same goes for the sweetness desired by adjusting the brown sugar. Likewise with the amount of sauce you want.
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Always cut corned beef against the grain.
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Left over glazed corned beef makes delightful sandwiches too.
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Post by nana on Jul 16, 2018 17:02:19 GMT -6
Zucchini Bread
This is a very moist, cinnamony bread, freezes well, keeps well in fridge for a few days too.
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Oven at 338 degrees
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Grease and flour 2 loaf pans, set aside
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Process/shred zucchini to make 3 cups
(You can substitute any mild squash as a rule)
. Dry ingredients, sift together in bowl set aside
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon cinnamon
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Wet ingredients, beat together with mixer in large bowl until well blended
3 eggs
1 cup veg oil
1 cup white sugar
1 cup brown sugar, packed
1Tablespoon vanilla
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Add dry ingredients to mixed wet ingredients and beat till incorporated.
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Fold in 3 cups of shredded zucchini ( Optional: and 1 cup walnuts, chopped if desired) until well incorporated. Batter will be somewhat dry when you add the zucchini but will loosen up some as you fold in the zucchini.
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Divide into 2 loaf pans
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Bake about 45 to 60 minutes @ 338 degrees until toothpick comes out clean.
As always start checking your bread 5 minutes early, you can always bake it longer but can never unbake it.
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Let cool about 5 minutes and then turn out of pans and cool on a wire rack.
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Optional add ins:
Chocolate chips
Dried Cranberries
Raisins
Well drained crushed pineapple
Dried Prunes, chopped
Dried apricots, chopped
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You can also substitute 2 teaspoons cinnamon and 2 teaspoons pumpkin pie spice for the 1 Tablespoon of cinnamon.
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You can make cup cakes/muffins, bake 20 to 30 minutes depending on the size of pans.
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A 9X13, bake about 70 to 80 minutes or until toothpick comes out clean. Dust with powder sugar when just slightly warm, NOT hot, for a pretty look. |
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Post by Natalie on Jul 16, 2018 18:09:20 GMT -6
We love zucchini bread. |
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Post by sawdy on Jul 16, 2018 19:45:55 GMT -6
Thank you nana for the zucchini bread recipe. I still have frozen zucchini from last year that I need to use. 😆 |
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