Sunday, August 13, 2017

Blackberry Peach Upside Down Cake

Peaches are in season and super sweet and delicious (or I got lucky with the ones that I've bought).  I've already made a peach crisp, eaten plain peaches and now decided to pair them with some blackberries to make this upside down cake.






Blackberry Peach Upside Down Cake 

Bottom layer ~

1/4 cup butter, melted
1/2 cup brown sugar

Pour the melted butter in a lightly greased 9" springform pan.  Sprinkle brown sugar evenly over the butter.  Add slices of 2 peaches and fresh blackberries in a circular pattern.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and buttermilk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the peaches.  Bake in a 350° for 50 minutes.  Place a piece of aluminum foil under pan because it might leak peach juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.

Sunday, August 6, 2017

Dark Chocolate & Cranberry Bread

It’s always nice to start off your day or have a mid-afternoon snack of a tasty quick bread.  This bread is loaded with dark chocolate chips and dried cranberries.



 
Dark Chocolate & Cranberry Bread
6 tbsp butter, softened
¾ cup sugar
3 large eggs
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups flour (take out 1 tbsp and stir into chips and dried cranberries)
¾ cup buttermilk
¾ cup dark chocolate chips
½ cup dried cranberries (I used Craisins)

In a small bowl, stir together the dark chocolate chips and dried cranberries with 1 tbsp of flour.  This will prevent them from sinking to the bottom.
Cream together softened butter and sugar.  Add in the eggs.  Alternate adding the dry ingredients and buttermilk.  Fold in the chips and cranberries until evenly distributed throughout the batter.  Spread into a greased loaf pan.  Bake for 70 minutes at 350°.  Allow to cool for 15 minutes in the pan before turning out on a cooling rack.

Sunday, July 30, 2017

Apple Sauce Waffles

A wonderful way to start off the day is the aroma of cinnamon spreading throughout the house.  Yesterday I made the cinnamon syrup so it was ready to go for this morning.  The syrup freezes well so you can have it with pancakes or waffles at a later time.





Apple Sauce Waffles

1 3/4  cups flour
 2 1/4  tsp baking powder
2 1/2  tsp sugar
1/2  tsp salt
1/2 tsp cinnamon
3 large eggs, separated
1 1/4  cups milk
1/2  cup apple sauce


Whisk all dry ingredients in a large bowl.  Add in milk, egg yolks and
 apple sauce.  Beat egg whites until light and fluffy.  Gently fold
in egg whites.  Bake in waffle maker per manufacturers instructions.

Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices. Bring to a boil for 3 minutes. Remove from heat and let sit for 5 minutes. Stir in evaporated milk.
 

Saturday, July 15, 2017

Sweet & Salty Chocolate Snack Mix

Chocolate covered pretzels, raisins, M&M's and Golden Grahams...it's crunchy, sweet and salty and all in one bite.  We have a gas station chain in the region that serves (and delivers) pretty good pizza.  One night, I decided to throw in an extra dessert on my order.  It was this snack mix...well, not quite this mix.  I added in raisins since I'm a chocolate covered raisin fan.  There's said they have graham crackers in the mix but I opted for Golden Grahams as an easy solution.  


Sweet & Salty Chocolate Snack Mix

Cover a jelly roll pan (10 x 15) with non-stick aluminum foil.

Sprinkle the following over the pan evenly (I probably used a little more than a half cup of each)
Broken pretzels
Golden Grahams cereal
Raisins (or Craisins would be good)
M&M's

In a medium saucepan (or microwave save bowl), melt together 1 package chocolate almond bark and 1 cup semi-sweet chocolate chips.  Spread evenly over the snack mix in the pan.  Allow to cool and then refrigerate for 1 hour.  Lift up aluminum foil so the mixture is out of the pan.  Place down on a flat surface and cut into small pieces.  Store in an airtight container.



Monday, July 3, 2017

Parmesan Hasselback Potatoes

I was looking for an easy side for meatloaf and decided to finally trying to make Hasselback potatoes.  It was much easier than I expected and it certainly made the meatloaf look much better.  I think I'll try making these on the grill next time.
 


Parmesan Hasselback Potatoes
4 russet potatoes – washed and dried
¼ cup butter melted
Salt& freshly ground pepper
 
Place 2 wood spoons on the long side of each potato so you cannot slice down to the bottom.  Slice each potato in ¼” slices.  Fan out and add butter, salt and pepper into the crevasses.  Place into a nonstick foil lined pan and bake for 1 hour at 350°.  Brush additional butter onto potatoes 2-3 times while baking.  Five minutes before the potatoes are done, sprinkle ¼ cup Parmesan cheese over and allow to bake to a golden color.  Remove from oven and sprinkle with a little more cheese and a bit of parsley.

Friday, June 30, 2017

Red, White & Blue Icebox Cake

Here’s a dessert to make for the 4th of July holiday.  I used my own cookie recipe but you can use graham crackers or Nilla wafers just as easily and it would save you time.  Allow 8 hours for the cookies to soften so you can cut into the cake easily.



Red, White & Blue Berry Icebox Cake
Cookies ~
White Crack Cookies ~

1/2 cup butter, softened

1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Filling ~
8 oz mascarpone cheese, room temperature
2 cups whipping cream
2/3 cup powdered sugar

Lemon zest & juice from 1 lemon
1 ½ cups of blueberries, raspberries and slice strawberries.


In a medium bowl, combine the mascarpone and whipping cream.  Whip until it thickens.  Stir in lemon zest, lemon juice and powdered sugar. Line cookies in a layer at the bottom of a  9" springform pan.  Place 1/3 of the cream mixture evenly on top.  Place a layer of berries on top in any order.  Repeat for 2 more layers.  Cover with plastic wrap.  Refrigerate for 24 hours before serving.  Decorate the top with additional berries before serving.

Wednesday, June 28, 2017

Spicy Chicken Tenders

Looking for a more adult chicken tender recipe?  These chicken tenders are easy to make with just a half hour of bake time and a quick prep time.  Perfect for a quick weeknight dinner.


 
Spicy Chicken Tenders
1# chicken tenders
¾ cup Parmesan Cheese, grated
2 tbsp parsley
½ tbsp. oregano
1 tbsp paprika
1 tsp salt
½ tsp freshly ground black pepper
1 pinch cayenne
1/3 cup butter, melted
Mix the Parmesan and spices in a bowl.  Melt the butter and dip the tenders into the butter before the Parmesan mixture.  Place on a nonstick aluminum foil lined baking pan.  Bake for 30 minutes at 350°

Monday, June 19, 2017

Orange Rolls

This is a sweet way to start off a weekend or vacation day morning.  The best part is most of the work is done the night before.  What better way to have orange juice in the morning?



Orange Rolls
 
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
 
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
 
Put In your mixer  -
4 cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on machine with a dough hook and allow to completely come together.  Add 1 tbsp of canola oil and make sure all sides are covered.  Cover with a damp towel overnight in the refrigerator.  Take out in the morning an hour to an hour and a half to warm up and finish rising.
 
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup sugar
1 tbsp orange zest
 
Roll up the 11” way.  Cut dough into 12 equal slices.  Place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 25 minutes at 350°.  Allow to cool before icing.
 
Icing
3 tbsp butter, softened
3 oz cream cheese, room temperature
1 ½ cups powdered sugar
1 tbsp orange juice

Friday, June 9, 2017

Strawberry Coffee Cake

It's strawberry season and the berries are looking gorgeous this year.  I picked up a couple of boxes on sale so I've been busy using them and eating some just as they are.




Strawberry Coffee Cake

2 cups flour
1 cup sugar
1 tbsp. + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
1/4 cup butter, melted
2 cups strawberries, sliced in half

Mix together the dry ingredients in a mixing bowl.  In a small bowl, mix together the eggs and butter and add into the dry mixture.  Stir until the dry ingredients are incorporated.  Pour into a greased 9" springform pan.  Top with sliced strawberries in a circular pattern.  

Topping

1/2 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 cup cold butter, cut into small pieces

Blend together with a pastry blender or your fingers.  Sprinkle over the strawberries.  Bake for 45 minutes at 350 or until a toothpick comes out clean.

Allow to cool slightly in pan before releasing it and serving.

Tuesday, June 6, 2017

Chocolate Marshmallow Ice Cream

This was my favorite ice cream when I was growing up.  I thought about actually buying it by why when I have an ice cream maker sitting in the pantry collecting dust and this is actually much better.  I did cheat and not make my own marshmallow crème but bought a jar instead.




Chocolate Marshmallow Ice Cream

Combine the following in a large bowl ~

2 cups whipping cream
1/3 cup milk
1/4 cup brown sugar
1/3 cup sugar
1/2 cup cocoa (I used King Arthur Double Dutch Dark Cocoa)
2 tsp vanilla
1/8 tsp salt

Place in your ice cream maker and run per the manufacturer's instructions.  Right at the end, add in 7 oz marshmallow crème and allow to blend in.  Place the ice cream in an airtight container and freeze until completely hard.

Saturday, June 3, 2017

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  




Chicken Stroganoff

1# chicken tenders, cut into bite size pieces
2 tbsp. extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
1 cup mushrooms, cleaned and sliced
1/4 cup flour
1/2 tsp paprika
Salt & freshly ground pepper to taste
1 1/2 cups chicken stock
1/2 cup sour cream
1 tbsp. fresh parsley, chopped
2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 


Wednesday, May 31, 2017

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.



1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar


2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces
1 tbsp. lemon juice
1/4 tsp cinnamon
1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.


Saturday, May 27, 2017

Pizzelle S'Mores

These are not your ordinary pizzelles but ones that have graham cracker crumbs added into the batter to make an authentic S'more.  I used jumbo marshmallows...next time I might just go for the regular sized ones.




Pizzelle S'Mores

3 large eggs
1 tsp vanilla
1/4 cup canola oil
3/4 cup sugar
1 tsp baking powder
1/2 cup graham cracker crumbs
1 cup flour

Beat eggs until they are light.  Add in sugar, oil and vanilla extract.  Fold in dry ingredients.  Drop by teaspoonfuls into the center of your heated pizzelle maker.  Close the lid for about 30 seconds.  Carefully remove the pizzelle and place on a wire rack.  Place 4 Hershey bar squares on top of the bottom pizzelle.  Roast your marshmallow over an open fire until a nice, toasty brown and place on top of the chocolate.  Top with another pizzelle and enjoy.  



Wednesday, May 24, 2017

Chocolate Chip Toffee Cookies

Rainy days are made better by baking a batch of cookies.  I happened to have open packages of chocolate chips and toffee bits in my pantry so I whipped these together (creating as I went) and luckily they turned out.



 
Chocolate Chip Toffee Cookies

1 cup butter, softened
¾ cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp baking powder
2 ½ cups flour
1 cup semi-sweet chocolate chips
1 cup toffee pieces
Cream together butter and sugars.  Add in the eggs and vanilla.  Stir in the dry ingredients gradually.  Fold in the chocolate chips and toffee pieces.  Scoop out onto parchment lined baking sheets.  Bake for 10-12 minutes at 350°

Makes 4 dozen cookies

Friday, May 19, 2017

Italian Bread

The smell of bread baking on a chilly Spring day is always welcome.  This is a great bread to make to serve with soups or dips or slice it and make garlic bread.




Italian Bread

2 1/4 cups bread flour
2 1/2 tsp active dry yeast (1 pkg)
1 cup warm water
1 tsp salt
1 tsp honey
2 tbsp extra light virgin olive oil


Mix together warm water, honey, olive oil and yeast in a bowl and let it bloom for 10 minutes.  In your mixing bowl combine 2 cups of bread flour and the salt.  When the yeast mixture is ready, pour into the flour with the mixer with the dough hook on a low speed.  Let the dough come together and gradually add in the additional 1/4 cup of flour.  Increase speed to medium and knead for 4-5 minutes.  Remove from the mixer and pour 1 tbsp. of olive oil in the bowl and turn the dough so it's covered on all sides.  Cover the bowl with a towel and allow the dough to rise for an hour or until it has doubled.  Turn out and shape into a loaf on a parchment lined baking sheet.  Allow the dough to rise again.  Cut 3 slits 1/4" deep into the top of the dough.  Bake for 20 minutes at 400°.

Tuesday, May 16, 2017

Grilled Apricot Chicken Skewers

Perfect grilling weather is here and I combined some chicken with fresh apricots and peppers for an easy outside dinner.




Grilled Apricot Chicken Skewers

1# chicken tenders (cut into small skewer size pieces)
2 apricots
red & orange peppers 
Salt & freshly ground pepper

Sauce

2 tbsp. soy sauce
2 tbsp. white wine
1/2 tsp chipotle powder
1/4 cup apricot preserves

Cut the chicken tenders, apricots and peppers into skewer size pieces.  Carefully thread onto the skewers and season.  Grill until nice grill marks appear and turn.  As the second side cooks, brush on the sauce.  







Sunday, May 7, 2017

Blueberry Lemon Cookies

Soft lemon cookies with bursts of blueberries make these cookies a light dessert or leave them without icing and you can convince yourself they are a great breakfast...yes, that happened.  I use frozen blueberries just so they keep their shape a little better.




Blueberry Lemon Cookies

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tbsp lemon zest
1/8 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/2 cup milk
2 1/4 cups flour
1 cup fresh or frozen blueberries

Cream together butter and sugar.  Add in eggs and lemon zest.  Alternate adding in the remainder of dry ingredients and milk.  Scoop out onto parchment lined baking sheets.  Bake for 12 minutes at 350°.  

Allow to cool before icing.  

Icing -

1 1/2 cups powdered sugar
juice from 1 lemon




Sunday, April 30, 2017

Orange Sour Cream Cookies

These cookies are a light, soft cookie filled with orange flavor that are perfect for a Springtime treat.  




Orange Sour Cream Cookies

1/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups flour
zest from 1 orange

Orange Icing 

1 1/2 cups powdered sugar
juice from 1 orange

Cream butter and sugar in a medium sized bowl.  Add in eggs and sour cream.  Add in the dry ingredients and orange zest.  Scoop out dough onto parchment lined baking pans.  Bake for 10 minutes at 350.  Let the cookies cool completely before icing.  In a small bowl, mix together the powdered sugar and orange juice.  Spread icing on top of the cookies and allow to set.





Thursday, April 27, 2017

Italian Round Steak

All the Italian flavors you love that are easy to make in the crock pot.  The only additional thing you need to do is make some of your favorite pasta to serve it on.


 
Italian Round Steak
 
1.5# round steak, cut into ½” strips
2 tbsp extra virgin olive oil
1 14.5 oz can diced tomatoes
½ tsp Italian seasonings
½ cup onion, minced
2 cloves garlic, minced
1 tsp salt
½ tsp freshly ground black pepper
2 cups cooked pasta

Heat the olive oil in a large skillet.  Season round steak strips and place into the hot pan.  Sear on both sides before placing in the crock pot.  Add in the onions and garlic and cook an additional minute or two.  Place tomatoes and Italian seasonings in the crock pot and stir.  Add in browned meat with onions and garlic to the tomato mixture.  Stir. Cook on medium for 6 hours.  Serve over cooked pasta.  Sprinkle Parmesan on top.

Sunday, April 23, 2017

Dark Chocolate Waffles

This is a delicious way to pamper yourself on a weekend morning.  Dark chocolate, strawberries and whipped cream are a wonderful combination to serve for breakfast or as a dessert.




Dark Chocolate Waffles


1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar
1/4 cup dark cocoa (I use King Arthur Flour Double-Dutch Dark Cocoa)
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup sour cream
1 cup milk


Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and sour cream.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 9 waffles






Thursday, April 20, 2017

Chicken Carbonara

Chicken, bacon and cheese...who could ask for more but then you add in some pasta and you have a delicious meal.  





Chicken Carbonara

1# chicken tenders
4 slices bacon, cut into 1/2" pieces, cooked and drained
2 cloves garlic, minced
1 cup Parmesan, grated
2 large eggs, beaten
1/2 cup cream
2 tbsp parsley
8 oz fettuccine

Cook bacon pieces and then place them on paper towels to drain off the excess grease.  Cook the chicken tenders in the same pan and add in the garlic for the last minute of cooking so it doesn't burn and get bitter.  In a small dish, combine the cream, eggs and Parmesan.  Stir until completely mixed together.  Cook your pasta and drain (reserve 1/2 cup pasta water in case you need it).  Stir cream mixture into the hot pasta and then add in the bacon.  Cook for a few minutes until the noodles are coated (do not boil or else you'll have scrambled eggs).  Season with salt and pepper to taste and add in parsley.  Serve with chicken tenders on top and sprinkle some additional Parmesan over the pasta.


Monday, April 17, 2017

Banana Bars

I had good intentions of eating bananas and in a way I did, as did others.  I prefer them slightly green and these ripened faster than anticipated and it had been a long time since I made this recipe and decided it was going to be an Easter dessert.  Naturally you need a cream cheese icing to top off these bars.




Banana Bars

1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 cups flour

Cream together butter and sugar.  Mix in eggs, sour cream and vanilla.  Stir in the dry ingredients.  Spread out in a greased 10 x 15 pan.  Bake for 22 minutes at 350°.  Allow to cool completely before icing.

Cream Cheese Icing

1/2 cup butter, softened
8 oz cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar

Mix together until all ingredients are evenly combined.  Spread carefully over the banana bars.


Wednesday, April 12, 2017

Fresh Orange Cake

Lots of fresh orange flavor and an adult beverage are in this cake recipe.  You shouldn’t include the Cointreau or Grand Marnier if you will be serving this dish to children even though it’s not a lot.   


 
 
Fresh Orange Cake
 
¾ cup sugar
3 large eggs
½ cup canola oil
1 cup plain yogurt
½ tsp vanilla
½ tsp orange extract
1 ½ cups flour
½ tsp salt
2 tsp baking powder
Orange zest from 2 oranges
 
Mix together the eggs and sugar until a light yellow.  Whisk in the oil, yogurt and extracts.  Stir in the dry ingredients and zest.  Place in a greased loaf pan.  Bake for 50 minutes at 350°
While your cake is baking make a syrup to pour over the top. 

Syrup -

Juice from 2 oranges
½ cup sugar

Heat until sugar has melted and remove to cool slightly. 

Remove cake from the oven and allow to sit for 10 minutes before removing from pan to a wire rack.  Place the wire rack over a cookie sheet to catch the excess syrup.  Stir in 1 tbsp of Cointreau or Grand Marnier into the syrup and spoon over the cake.  

Sunday, April 9, 2017

Raspberry Lemon Cream Pie

This is a nice, light Springtime dessert that is perfect for Easter Sunday dinner.  I had a box of Girl Scout Trefoils that I used to make the crust but any shortbread cookie will work.  Who can say no when a sweet Girl Scout asks if you want to buy cookies?  I took 2 boxes to work to giveaway and this was the only one that I kept at home.  




Raspberry Lemon Cream Pie

Crust -

9 oz Trefoils or any shortbread cookie
4 oz butter, melted

Crush the shortbread cookies in a food processor or in a large Ziploc bag and use a rolling pin or meat tenderizer to smash.  Press evenly into a ungreased pie pan.  Bake for 10 minutes at 350°.  Allow to cool.

Filling -

12 oz fresh raspberries
1/4 cup sugar

Mash together with a fork and allow to sit for 20 minutes.

1 cup plain yogurt
1 pkg instant lemon pudding
1 cup whipping cream
1 tbsp lemon juice

Whip together yogurt and pudding.  Add in lemon juice and whipping cream.  Beat until it thickens.  Pour filling into your pie crust.  Place in the freezer until 30 minutes before you wish to serve.  Top with a dollop of whipped cream and a fresh berry or two.

Monday, April 3, 2017

Creamy Chicken Tortilla Soup

It’s still soup weather unfortunately but if the temperature outside won’t heat up the subtle heat from the chilies in this soup will warm you. 


 
Creamy Chicken Tortilla Soup

3 chicken breasts, cooked and shredded
1 – 32 oz chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1 – 15 oz can diced tomatoes with green chilies
1 – 15 oz can black beans, rinsed and drained
2 ears of corn, sliced off or 1 cup frozen corn
Salt & freshly ground pepper to taste
1 cup cream
 

Place all the ingredients (except the cream) in a stock pot or dutch oven to cook until the corn is tender.  Ten minutes before you are ready to eat, stir in the cream.  Top with crisp tortilla slices, avocado, cheese, sour cream, cilantro…

To crisp tortilla slices, slice into even slices and place in a heated frying pan.  Stir often until the slices crisp up.

Wednesday, March 29, 2017

Chambord Chocolate Chip Cookies

I was craving chocolate chip cookies but wanted to try something new to do with them so I added a little raspberry flavoring in the form of Chambord that I had on hand.  A subtle background raspberry taste that mixes well with dark chocolate chips.



 
Chambord Chocolate Chip Cookies

¾ cup butter, softened
½ cup sugar
½ cup brown sugar
1 large egg
2 tsp Chambord
1 cup flour
½ tsp baking soda
½ tsp salt
¾ cup dark chocolate chips

Cream together the softened butter and sugars.  Mix in the Chambord and egg.  Stir in the dry ingredients before folding in the chocolate chips.  Bake for 10 minutes at 350°.


Makes 30 cookies.