1 cup Brown Sugar
1 cup Sugar
1 cup Butter
Cream together
1 tsp Vanilla
2 Eggs
1 cup Peanut Butter
2 tsp Baking Soda
1 tsp Salt
2 cup Flour
2 cup Oatmeal
Mix well. Press dough into large greased cookie sheet. Bake at 325 for 20-25 min. Remove from oven. Put 4 heaping tablespoons of peanut butter on top. Allow to cool. Cover with chocolate frosting.
Chocolate Frosting
1 cube Butter
6 tbsp Milk
2 tbsp Cocoa Powder
Bring to boil. Remove from heat.
Add:
1/2 bag Powdered Sugar
1/2 tsp Vanilla
Pour over bars.
Sunday, February 2, 2014
Tuesday, December 10, 2013
Restaurant Style Salsa
I
seriously love this!! It's a new staple among those I dine with
;) (mainly Matt's family)
I
even had a missionary ask for the recipe after he tried it - that's
right! I'm gonna be one of those "sisters on my mission"
ladies that make it hard for future wives to be awesome! :)
I
freeze jalapenos in the summer, so the only thing I can't stock up on
is fresh cilantro, but that's never too expensive!
Ingredients
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Preparation Instructions
Note:
Recommend using a 12-cup food processor, or you can process the
ingredients in batches and then mix everything together in a large
mixing bowl. (I do the second method because I don't have a big
food processor.)
Combine
whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin,
lime juice, and cilantro in a food processor. Pulse until you get the
salsa to the consistency you'd like---I do about 6-10 pulses. Test
seasonings with a tortilla chip and adjust as needed.
Refrigerate
salsa for at least an hour. Serve with tortilla chips or ANYTHING
ELSE!
Wednesday, November 20, 2013
Matt's Favorite! Banana Cream Pie
I tried lots of recipes, and this is the easiest and best one. Seriously.
1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar
Combine pudding, water, and sweetened condensed milk. Mix well and place in fridge.
In another bowl, whip 1 c. whipping cream until peaks form. Fold into the pudding mixture and then return to fridge.
Slice bananas and layer on the bottom of the crusts. Be sure to save the plastic domes that come with the crusts!!! Split the pudding mixture between the two pies.
In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies. Place the plastic lids back on and refrigerate for several hours.
CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE. Thank you. That is all.
1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar
Combine pudding, water, and sweetened condensed milk. Mix well and place in fridge.
In another bowl, whip 1 c. whipping cream until peaks form. Fold into the pudding mixture and then return to fridge.
Slice bananas and layer on the bottom of the crusts. Be sure to save the plastic domes that come with the crusts!!! Split the pudding mixture between the two pies.
In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies. Place the plastic lids back on and refrigerate for several hours.
CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE. Thank you. That is all.
Caramel Apple Pie
Dough (this will leave you with leftover)
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
Ranch Dressing
This is my go-to ranch recipe!! I make this regularly instead of buying ranch. Wait for the mayo to go on sale and stock up!
1 c. mayo (no subs)
2/3 c. buttermilk**
1/4 tsp. white vinegar
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dride chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard
Whisk together everything and refrigerate for at least 4 hours before using. (I don't always follow that last part...)
**If you are like me and NEVER have buttermilk hanging around, put 1 1/2 tbsp. lemon juice or vinegar in 2/3 c. milk and wait 10 min. It's basically all I do anymore. p.s. If you don't leave it long enough, you will get sweet ranch.
1 c. mayo (no subs)
2/3 c. buttermilk**
1/4 tsp. white vinegar
1 tsp. parsley
1/8 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 tsp. dride chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard
Whisk together everything and refrigerate for at least 4 hours before using. (I don't always follow that last part...)
**If you are like me and NEVER have buttermilk hanging around, put 1 1/2 tbsp. lemon juice or vinegar in 2/3 c. milk and wait 10 min. It's basically all I do anymore. p.s. If you don't leave it long enough, you will get sweet ranch.
Kelly's Cheese Soup (Delicious!!)
1 1/2 c. carrots
1 c. broccoli (or celery, corn, etc.)
1/2 c. onion
1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. paprika
1/8 tsp. red pepper/cayenne
1/8 tsp. pepper
3 cans chicken broth
2 c. half and half (or milk)
1 lb. (16 oz.) Velveeta
Chop veggies super small in food processor. Saute in butter. (In a good sized pot.) Add flour, baking powder, and spices - remove from heat and stir. Add broth gradually. Heat to boiling (STIR!!) Cook for a while. Add cheese and cream. Stir till cheese is melted. It's easiest to dice the cheese first.
1 c. broccoli (or celery, corn, etc.)
1/2 c. onion
1/2 c. butter
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. paprika
1/8 tsp. red pepper/cayenne
1/8 tsp. pepper
3 cans chicken broth
2 c. half and half (or milk)
1 lb. (16 oz.) Velveeta
Chop veggies super small in food processor. Saute in butter. (In a good sized pot.) Add flour, baking powder, and spices - remove from heat and stir. Add broth gradually. Heat to boiling (STIR!!) Cook for a while. Add cheese and cream. Stir till cheese is melted. It's easiest to dice the cheese first.
Thursday, May 16, 2013
Tortillas
Seriously the best and easiest tortillas I have found!! The method for rolling the dough out is the key. (Obviously also the ingredients because I tried the method with a different recipe, and it failed.) Try this at least 3 times before you give up on tortilla making!
4 c. flour
2 tsp. salt
1/2 tsp. baking powder
1/2 c. oil
1 1/2 c. boiling water
Combine dry ingredients. Mix in oil (expect lumps). Stir in boiling water. The dough should be soft and workable. (Think playdough.) As soon as you can touch it, mix it by hand. Remaining oil lumps are still okay!
The awesome METHOD:
Grab a small handful of dough and shape into a ball. If you want a round tortilla, get a round ball! (As you get going, you'll find the right size ball/tortilla that you want.) Start rolling out on a floured surface. As soon as it turns oblong, turn over and rotate. Roll again and turn again. Keep flipping the tortilla over as you roll so you keep the shape and so the tortilla does not stick to the counter.
Warm a flat skillet to 350 degrees. Cook the tortilla for a minute-ish on one side and then flip! They cook very similar to the store-bought uncooked ones. LAST IMPORTANT STEP. After cooking, place in a container with a lid (like a tortilla container) so the heat/moisture stay there. It helps the tortillas be super soft and easy to fold into a burrito. Amazing!!
2 tsp. salt
1/2 tsp. baking powder
1/2 c. oil
1 1/2 c. boiling water
Combine dry ingredients. Mix in oil (expect lumps). Stir in boiling water. The dough should be soft and workable. (Think playdough.) As soon as you can touch it, mix it by hand. Remaining oil lumps are still okay!
The awesome METHOD:
Grab a small handful of dough and shape into a ball. If you want a round tortilla, get a round ball! (As you get going, you'll find the right size ball/tortilla that you want.) Start rolling out on a floured surface. As soon as it turns oblong, turn over and rotate. Roll again and turn again. Keep flipping the tortilla over as you roll so you keep the shape and so the tortilla does not stick to the counter.
Warm a flat skillet to 350 degrees. Cook the tortilla for a minute-ish on one side and then flip! They cook very similar to the store-bought uncooked ones. LAST IMPORTANT STEP. After cooking, place in a container with a lid (like a tortilla container) so the heat/moisture stay there. It helps the tortillas be super soft and easy to fold into a burrito. Amazing!!
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