To make cream of anything soup, just substitute the broth for another type. This recipe makes a little over a cup, equivalent to one can of soup. It will keep for a couple days in the fridge, but is best used the day you make it.
Ingredients:
- 3 tablespoons butter
- garlic, onions, and/or mushrooms (optional)
- 3 tablespoons flour
- 1/2 cup chicken stock or broth
- 1/2 cup milk
- salt and pepper
Directions:
Melt the butter in a small saucepan over medium heat, then add the flour. Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock; whisk until smooth. Add the milk. Bring to a simmer; cook, stirring, until thickened.
Remove from heat; add salt and pepper to taste.
Monday, September 7, 2015
Monster Cookies
This recipe makes about 100 small cookies, or 15 giant cookies.
Ingredients:
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 4 cups quick-cooking oats
- 1 cup M&Ms
- 1 cup butterscotch chips
- 1 cup salted peanuts, coarsely chopped
- 2 cups flour
Directions:
Preheat oven to 325F. Grease two baking sheets.
In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar.Add the eggs, one at a time, beating well after each addition.
Add the baking soda and vanilla. Add the oats, M&Ms, butterscotch chips, and peanuts. Let stand for 10 minutes.
Stir in the flour; the dough will be crumbly.
Shape 1/4 cupfuls (for giant cookies) or tablespoonfuls (for small cookies) into balls (for giant cookies). Place on prepared baking sheets. Gently flatten cookies.
Bake for 12-15 minutes (small cookies) or 15-18 minutes (giant cookies), or until edges are lightly browned. Cool on wire racks.
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 4 cups quick-cooking oats
- 1 cup M&Ms
- 1 cup butterscotch chips
- 1 cup salted peanuts, coarsely chopped
- 2 cups flour
Directions:
Preheat oven to 325F. Grease two baking sheets.
In a large bowl, cream together the peanut butter, butter, brown sugar, and sugar.Add the eggs, one at a time, beating well after each addition.
Add the baking soda and vanilla. Add the oats, M&Ms, butterscotch chips, and peanuts. Let stand for 10 minutes.
Stir in the flour; the dough will be crumbly.
Shape 1/4 cupfuls (for giant cookies) or tablespoonfuls (for small cookies) into balls (for giant cookies). Place on prepared baking sheets. Gently flatten cookies.
Bake for 12-15 minutes (small cookies) or 15-18 minutes (giant cookies), or until edges are lightly browned. Cool on wire racks.
Wednesday, August 12, 2015
Mint Ice Cream
The texture of this ice cream is perfect! Stick to the high end of peppermint extract if you want to be blown away by the flavor.
Ingredients:
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1 to 2 teaspoons peppermint extract
- 8 to 10 drops green food coloring (optional)
- 2/3 cup coarsely chopped Oreo cookies (or Thin Mints or other mix-in)
Directions:
Whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
Add the cream and milk. Whisk to blend. In a medium saucepan, heat to 160 degrees F. Transfer to a bowl; cover and cool in the refrigerator for several hours.
Once cool, add the peppermint extract and food coloring. Transfer the mixture to an ice cream maker. Freeze following the manufacturer's instructions (25-30 minutes in our freezer).
After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies. Continue freezing until the ice cream is ready.
Ingredients:
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup milk
- 1 to 2 teaspoons peppermint extract
- 8 to 10 drops green food coloring (optional)
- 2/3 cup coarsely chopped Oreo cookies (or Thin Mints or other mix-in)
Directions:
Whisk the eggs in a mixing bowl for 1-2 minutes, until light and fluffy. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 more minute.
Add the cream and milk. Whisk to blend. In a medium saucepan, heat to 160 degrees F. Transfer to a bowl; cover and cool in the refrigerator for several hours.
Once cool, add the peppermint extract and food coloring. Transfer the mixture to an ice cream maker. Freeze following the manufacturer's instructions (25-30 minutes in our freezer).
After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies. Continue freezing until the ice cream is ready.
Saturday, August 8, 2015
Zucchini Chocolate Chip Muffins
Makes about 1 dozen muffins.
Ingredients:
- 1 1/4 cups flour
- 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup shredded zucchini, excess water drained
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup miniature chocolate chips
- 1/4 cup (or more) chopped walnuts
Directions:
Preheat oven to 350 degrees. Prepare muffin cups with cooking spray or paper liners.
In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a second bowl, combine the zucchini, egg, oil, milk, lemon juice, and vanilla; mix well.
Stir moist ingredients into dry ingredients, just until moistened. Fold in chocolate chips and walnuts.
Fill prepared muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done.
If desired, freeze cooled muffins in Ziploc freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Ingredients:
- 1 1/4 cups flour
- 1/4 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup shredded zucchini, excess water drained
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup miniature chocolate chips
- 1/4 cup (or more) chopped walnuts
Directions:
Preheat oven to 350 degrees. Prepare muffin cups with cooking spray or paper liners.
In a bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a second bowl, combine the zucchini, egg, oil, milk, lemon juice, and vanilla; mix well.
Stir moist ingredients into dry ingredients, just until moistened. Fold in chocolate chips and walnuts.
Fill prepared muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done.
If desired, freeze cooled muffins in Ziploc freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Sunday, August 2, 2015
Berry Compote
Great over ice cream or Dutch Babies.
Ingredients:
- 1-3 tablespoons butter (optional, doesn't need it)
- 3-4T brown sugar or maple syrup (depending on how sweet the berries are, have to taste)
- 2 tablespoons fresh lemon juice
- 3+ cups mixed berries (3/4lb), such as raspberries, blackberries, and blueberries (frozen is fine)
- dash of cloves, cinnamon, ginger, and/or nutmeg, to taste
Directions:
Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar is dissolved.
Add berries and cook, tossing gently (avoid stirring vigorously or the berries will break up), until berries are warm and juices begin to be released, 2-3 minutes.
Serve warm or at room temperature.
Ingredients:
- 1-3 tablespoons butter (optional, doesn't need it)
- 3-4T brown sugar or maple syrup (depending on how sweet the berries are, have to taste)
- 2 tablespoons fresh lemon juice
- 3+ cups mixed berries (3/4lb), such as raspberries, blackberries, and blueberries (frozen is fine)
- dash of cloves, cinnamon, ginger, and/or nutmeg, to taste
Directions:
Melt butter in a skillet over medium heat. Stir in brown sugar and lemon juice until sugar is dissolved.
Add berries and cook, tossing gently (avoid stirring vigorously or the berries will break up), until berries are warm and juices begin to be released, 2-3 minutes.
Serve warm or at room temperature.
Wednesday, July 22, 2015
Zucchini Parmesan Crisps
Ingredients:
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup (3/4 oz) freshly grated Parmesan
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- freshly ground black pepper
Directions:
Preheat oven to 375 degrees.
Slice the zucchini into 1/4"-thick rounds. In a medium bowl, toss the zucchini with the oil.
In a small bowl, combine the remaining 4 ingredients and sprinkle over zucchini. It won't all stick so once you place the zucchini on a cookie sheet or baking pan, you press some of the cheesy coating on the top of the zucchini .
Bake until browned and crisp, about 20-25 minutes. Remove with a spatula. Serve immediately.
Doughnut Muffins
With flavors reminiscent of a mini donut, these taste best the first day or two, so just make as many as you need. The full recipe makes 14-16 muffins.
Ingredients:
- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted
Directions:
Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.
In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.
Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).
Cool for 5 minutes, then remove from pan to a wire rack.
For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)
Ingredients:
- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted
Directions:
Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.
In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.
In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.
Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).
Cool for 5 minutes, then remove from pan to a wire rack.
For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)
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