Day 1: Giant Chocolate Sugar Cookies

I wasn't sure which of the 25 recipes i have stored ready to roll to make first! so when in doubt, ask the husband. This was his pick.


This recipe is via my idol, Martha Stewart. Just taste tested them, and they are pretty good. Next time i won't make them huge though.

Giant Chocolate Sugar Cookies

Ingredients

Makes 8

• 1 1/2 cups all-purpose flour
• 1/2 cup good-quality unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups sugar
• 1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Happy Thanksgiving!

This year we split the duties between us all, and mine was desserts.
Here are a couple new recipes i tried this year

Cappuccino Mousse Trifle

Ingredients

• 2-1/2 cups cold milk
• 1/3 cup instant coffee granules
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
• 1 ounce semisweet chocolate, grated
• 1/4 teaspoon ground cinn amon

Directions

In a large bowl, stir milk and coffee granules until dissolved;
remove 1 cup and set aside. Add pudding mixes to the remaining milk
mixture; beat on low speed for 2 minutes. Let stand for 2 minutes or
until soft-set. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture
and a fourth of the grated chocolate. Repeat layers twice. Garnish
with remaining whipped topping and chocolate. Sp rinkle with
cinnamon. Cover and refrigerate until serving. Yield: 16-20
servings.



Gingerbread Pumpkin Trifle

Ingredients

• 1/2 cup shortening
• 1/3 cup sugar
• 1 cup molasses
• 1 egg
• 2-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 3/4 cup hot water
• FILLING/TOPPING:
• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups heavy whipping cream
• 1/3 cup sugar
• 1 teaspoon rum extract

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
• Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Easy being cheesy!

I found this recipe and looked at it like, this is easy and cheesy
so lets give it a whirl!


Easy Cheesy Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 cup butter, melted
• 3 cups crushed cheese flavored butter crackers
• 2 tsp garlic powder
• 2tsp crushed red pepper
  

Preheat the oven to 350 degrees F (175 degrees C).
Mix crackers, garlic powder and pepper together.
Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes, or until internal temp reaches 180 degrees

Confession session

I have always feared the pot roast.
There, i said it!
Well this week i decided it was time to put my big girl panties on and get over it!

Thanks to my nesties for the recipe and the confidence to just do it!


Pot Roast


Ingredients:
3 Pound(s) beef pot roast
1 to taste salt
1 to taste steak seasoning or seasoned pepper
1/2 bag baby carrot
4 Clove(s) smashed garlic
1 packet mushroom onion soup mix
1/4 Cup(s) - 1/2 cup wine, beer or vermouth
1/4 Cup(s) - 1/2 cup water
2 peeled & quartered onion
1 to thicken liquid flour or cornstarch
(I also added potatoes)

Directions:
Coat all sides of roast with salt ( I always use kosher) and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows. When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot.

Heading south...

This was pretty good! i used a medium salsa for some kick.

Southwestern Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
• Taco seasoning
  
• 1 large onion, chopped
• 1 (15.25 ounce) can kidney beans, drained, rinsed
• 1 1/2 cups chunky salsa
• 1 cup frozen, whole kernel corn, thawed
• 1/2 cup chicken broth
• 1 1/2 cups Minute® White Rice, cooked

Directions

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion and top with Taco Seasoning; cook and stir until chicken is cooked through.
2. Add beans, salsa corn and broth. Bring to boil.
3. Stir in rice; cover. Remove from heat and let stand for 5 minutes to thicken.

Where's the beef?

It's in my Chili Mac Casserole, that's where!

Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
2 teaspoon chili powder
2 teaspoons of hot sauce
1/2 teaspoon ground cumin
salt and pepper to taste (make sure you taste!!)
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

It's 70 degrees in November...we need to grill!

Here i thought we were done using the grill and it goes an turns a nice 70 degrees today!
so you know i busted it out and used it tonight!
i was nervous about this recipe, with all the sweetness to it, but the soy sauce and hot sauce really made it quite nice. Thumbs up from the hubby too, so that's always a good thing.

Sweet, Tangy, Spicy Chicken Kabobs (although you can use any meat you want really)

Ingredients

• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon lime juice (optional)
• 1 tablespoon lemon juice
• 3 tablespoons maraschino cherry juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup pineapple juice
• 1/4 cup dry white wine
• 1/4 cup hot pepper sauce (such as Crystal®) (optional)
• 3/4 cup reduced-sodium soy sauce
• 1 (8 ounce) package fresh mushrooms, stems removed
• 1 small red onion, cut into chunks
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 pint cherry tomatoes
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 16 wooden skewers, soaked in water
• 16 fresh pineapple chunks
• 16 Cherries, stemmed

Directions

1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium heat and lightly oil the grate.
3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.