I've become famous for these around here. They're amazing! I found the original cookie recipe here, but with the added cocoa so that they're double chocolate. Yum!
½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1/3 c. cocoa
1 12-oz. bag chocolate chips (I use more chips than this. I also like to do half choc. chips, half peanut butter chips)
Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Mix in cocoa. Stir in chocolate chips .
Roll into balls and cook at 350 degrees. The original recipe says for 10-12 min. I think that the secret to making these AMAZING is to under-cook them slightly. When you take them out, they should look underdone. I usually let them sit on the cookie sheet for a couple of minutes (or until the puffiness falls), then immediately onto the cooling rack.
Showing posts with label Amy's recipe. Show all posts
Showing posts with label Amy's recipe. Show all posts
Thursday, July 2, 2009
Amazing Guiltless Alfredo Sauce
(originally found here)
2 c. milk
1/3 c. low fat cream cheese
2 Tbsp. flour
1 tsp. salt
3 garlic cloves
1 Tbsp. butter
Cream milk mixture in a blender.
Melt the garlic and butter in pan, saute for about 30 seconds.
Add milk mixture to garlic/butter. Stir for 3 min until it comes to a simmer. Keep stirring and let cook for 2 more min. It should be much thicker now.
Remove from heat.
Add 1 cup grated parmesan. Stir and cover immediately. Let stand at least 10 minutes.
Suggested uses....
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza
-Mix it with pesto for a creamy pesto sauce
-Mix it with marinara for a creamy marinara sauce
2 c. milk
1/3 c. low fat cream cheese
2 Tbsp. flour
1 tsp. salt
3 garlic cloves
1 Tbsp. butter
Cream milk mixture in a blender.
Melt the garlic and butter in pan, saute for about 30 seconds.
Add milk mixture to garlic/butter. Stir for 3 min until it comes to a simmer. Keep stirring and let cook for 2 more min. It should be much thicker now.
Remove from heat.
Add 1 cup grated parmesan. Stir and cover immediately. Let stand at least 10 minutes.
Suggested uses....
-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza
-Mix it with pesto for a creamy pesto sauce
-Mix it with marinara for a creamy marinara sauce
Lisa's Tortilla Soup
2 c. salsa
48 oz. mango salsa
8 c. chicken broth
2 c. frozen corn
2 cans black beans (rinsed and drained)
1 Tbsp. cumin
2 cooked chicken breasts (or 2 cans Costco chicken)
Combine in a stockpot and heat through.
Garnish with avocado, chips, sour cream, and cheese.
48 oz. mango salsa
8 c. chicken broth
2 c. frozen corn
2 cans black beans (rinsed and drained)
1 Tbsp. cumin
2 cooked chicken breasts (or 2 cans Costco chicken)
Combine in a stockpot and heat through.
Garnish with avocado, chips, sour cream, and cheese.
Garlic Lime Chicken
Seasoning:
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. thyme
1 tsp. pepper
1/4 tsp. paprika
1/2 tsp. onion powder
Season both sides of chicken and pan fry, either with cooking spray or olive oil.
**I make this a lot so I make up a big batch of the seasoning and store it in a container. Sometimes I use it to make the garlic lime chicken, or sometimes I don't do the lime sauce part and just use the seasoned chicken for fajitas, burritos, salads, etc.
Lime Sauce: (per 1 lb. chicken)
4 Tbsp. lime juice
1/2 c. chicken broth
Once chicken is cooked, remove chicken from pan and add lime juice and broth. Whisk to get browned pieces off bottom of pan. Let liquid reduce slightly. Add chicken back to pan. Thoroughly coat and serve.
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. thyme
1 tsp. pepper
1/4 tsp. paprika
1/2 tsp. onion powder
Season both sides of chicken and pan fry, either with cooking spray or olive oil.
**I make this a lot so I make up a big batch of the seasoning and store it in a container. Sometimes I use it to make the garlic lime chicken, or sometimes I don't do the lime sauce part and just use the seasoned chicken for fajitas, burritos, salads, etc.
Lime Sauce: (per 1 lb. chicken)
4 Tbsp. lime juice
1/2 c. chicken broth
Once chicken is cooked, remove chicken from pan and add lime juice and broth. Whisk to get browned pieces off bottom of pan. Let liquid reduce slightly. Add chicken back to pan. Thoroughly coat and serve.
Becky's Corn Chowder
3 c. water
1/4 c. wheat flour
-Wisk together in large soup pan
Add:
3 potatoes (all veggies are diced)
2 carrots
2 celery
1-1/2 cans corn, including liquid
1/2 onion
1 bay leaf
1 Tbsp. chicken bullion
1/2 Tbsp. paprika
1/4 tsp. pepper
Bring to a boil and simmer until veggies are tender. Remove bay leaf. To add creaminess, you can put in a scoop of vegannaise at the end, or some milk, cream, whatever.
Use stick hand blender to blend to desired consistency. Or put it into regular blender to make as smooth or as chunky as you like.
Cheap and healthy!
1/4 c. wheat flour
-Wisk together in large soup pan
Add:
3 potatoes (all veggies are diced)
2 carrots
2 celery
1-1/2 cans corn, including liquid
1/2 onion
1 bay leaf
1 Tbsp. chicken bullion
1/2 Tbsp. paprika
1/4 tsp. pepper
Bring to a boil and simmer until veggies are tender. Remove bay leaf. To add creaminess, you can put in a scoop of vegannaise at the end, or some milk, cream, whatever.
Use stick hand blender to blend to desired consistency. Or put it into regular blender to make as smooth or as chunky as you like.
Cheap and healthy!
Homemade Gate's BBQ Sauce
1/2 c. sugar
2 Tbsp. salt
1 Tbsp. celery seeds
1 Tbsp. cumin
1 Tbsp. ground red pepper
1 Tbsp. garlic powder
1-1/2 tsp. chili powder
4 cups ketchup
1 c. apple cider vinegar
3/4 tsp. liquid smoke
1/2 tsp. lemon juice
Combine in a pan and stir until sugar dissolves. It's extra good after being in the fridge for a few days. We use this to make BBQ chicken pizza all the time.
(I can't find celery seeds or liquid smoke here, but it's still soooooo good).
2 Tbsp. salt
1 Tbsp. celery seeds
1 Tbsp. cumin
1 Tbsp. ground red pepper
1 Tbsp. garlic powder
1-1/2 tsp. chili powder
4 cups ketchup
1 c. apple cider vinegar
3/4 tsp. liquid smoke
1/2 tsp. lemon juice
Combine in a pan and stir until sugar dissolves. It's extra good after being in the fridge for a few days. We use this to make BBQ chicken pizza all the time.
(I can't find celery seeds or liquid smoke here, but it's still soooooo good).
Tortellini Soup
1/2 to 1 lb. bulk sausage (or lamb if you happen to live in the Mid-East)
1 minced garlic clove
1/2 small onion, diced
1/4 c. water
1-1/2 c. chicken broth
1/4 c. water
1/4 c. apple cider or apple juice
1/2 c. stewed tomatoes, chopped
1/2 c. tomato sauce
1/2 c. diced carrots
1 red pepper, diced
**I add all kinds of veggies to this soup. Whatever I have on hand.
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley
1 pkg. tortellini (I usually use cheese or mushroom)
Brown sausage, drain. Add remaining ingredients except tortellini. Simmer 30 min to an hour. Cook tortellini separately according to directions and add to soup before serving. (If the long simmer time makes it too thick, add water or more apple juice).
Garnish with grated parmesan.
**This is one of those soups that doesn't need to be followed down to the detail. I think I've made it a little different every time, sometimes with lots of stewed tomatoes, sometimes with lots of extra veggies - just play around with it. People go NUTS over this soup.
1 minced garlic clove
1/2 small onion, diced
1/4 c. water
1-1/2 c. chicken broth
1/4 c. water
1/4 c. apple cider or apple juice
1/2 c. stewed tomatoes, chopped
1/2 c. tomato sauce
1/2 c. diced carrots
1 red pepper, diced
**I add all kinds of veggies to this soup. Whatever I have on hand.
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley
1 pkg. tortellini (I usually use cheese or mushroom)
Brown sausage, drain. Add remaining ingredients except tortellini. Simmer 30 min to an hour. Cook tortellini separately according to directions and add to soup before serving. (If the long simmer time makes it too thick, add water or more apple juice).
Garnish with grated parmesan.
**This is one of those soups that doesn't need to be followed down to the detail. I think I've made it a little different every time, sometimes with lots of stewed tomatoes, sometimes with lots of extra veggies - just play around with it. People go NUTS over this soup.
Albino Chili
2 chicken breasts, cubed
1-1/2 tsp. garlic powder (or fresh garlic)
1 Tbsp. oil
1 med. onion, chopped
Combine above ingredients in skillet. Heat until chicken is cooked through.
Add:
2 cans white beans (drained and rinsed. I use other kinds of beans, too, and it's still so good)
2 small cans diced green chilies
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 c. chicken broth
Bring to a boil and simmer for 30 minutes.
Add:
1c. sour cream
1/2 whipping cream
Cook until heated through.
(Optional: garnish with cilantro and chips)
1-1/2 tsp. garlic powder (or fresh garlic)
1 Tbsp. oil
1 med. onion, chopped
Combine above ingredients in skillet. Heat until chicken is cooked through.
Add:
2 cans white beans (drained and rinsed. I use other kinds of beans, too, and it's still so good)
2 small cans diced green chilies
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 c. chicken broth
Bring to a boil and simmer for 30 minutes.
Add:
1c. sour cream
1/2 whipping cream
Cook until heated through.
(Optional: garnish with cilantro and chips)
World's Best Pumpkin Cookies
(originally found here)
1/2 c. butter
1/4 c. brown sugar
1/4 c. white sugar
1/2 can pumpkin (or more)
1 sm. egg
1 tsp. vanilla
1 c. flour
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Cook at 350* for 10 to 12 minutes.
Frosting
Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.
1/2 c. butter
1/4 c. brown sugar
1/4 c. white sugar
1/2 can pumpkin (or more)
1 sm. egg
1 tsp. vanilla
1 c. flour
1/2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Cook at 350* for 10 to 12 minutes.
Frosting
Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.
Monday, June 23, 2008
Mega Dhara (lentil dinner)
6 c. water
1 1/3 c. lentils
1 c. brown rice
3 Tbsp. olive oil
3 Tbsp. onion powder
3 Tbsp. soy sauce
2 Tbsp. beef bullion
Combine all ingredients into a crock-pot at lunchtime. It will be done in time for dinner. Cook on high. (May need to add water mid-afternoon and/or near the end, depending on how thick or thin you want it.)
You're also supposed to be able to cook it on a low boil on the stove, for about an hour, but I don't like it as much this way.
(It sounds weird, and it's kinda ugly looking, but it's soooo tasty. The best way I know how to describe it is like a Rice-A-Roni type flavor. It was originally a lentil topping for brown rice, but my sister Becky combined it with the rice because she thought it tasted better, and it makes it a one dish recipe. Both Tom, Joni, and Jackson gobble this up, which says a lot.)
1 1/3 c. lentils
1 c. brown rice
3 Tbsp. olive oil
3 Tbsp. onion powder
3 Tbsp. soy sauce
2 Tbsp. beef bullion
Combine all ingredients into a crock-pot at lunchtime. It will be done in time for dinner. Cook on high. (May need to add water mid-afternoon and/or near the end, depending on how thick or thin you want it.)
You're also supposed to be able to cook it on a low boil on the stove, for about an hour, but I don't like it as much this way.
(It sounds weird, and it's kinda ugly looking, but it's soooo tasty. The best way I know how to describe it is like a Rice-A-Roni type flavor. It was originally a lentil topping for brown rice, but my sister Becky combined it with the rice because she thought it tasted better, and it makes it a one dish recipe. Both Tom, Joni, and Jackson gobble this up, which says a lot.)
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