Chocolate White Chocolate Chip Cookies

Ingredients:

1/2 pound unsalted butter, at room temperature

1 cup light brown sugar, packed

1 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs at room temperature

2/3 cup good unsweetened cocoa

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 pounds good white chocolate chips

Preheat the oven to 350 degrees F.

Cream the butter and both sugars until light and fluffy.
Add the vanilla, then the eggs, 1 at a time, and mix well.
Add the cocoa and mix again.
Add the flour, baking soda, and salt.
Mix ONLY until just combined.
Fold in the  white chocolate chips.

Drop the dough on a baking sheet lined with silpat.
Scoop using small scoop. Make sure some of the chips show thru on the top.
Dampen your hands and flatten the dough slightly.

Bake for 10 minutes (the cookies will seem underdone).
Remove from the oven and let cool slightly on the pan until they set up a little.


Recipe adapted from :
http://www.foodnetwork.com/recipes/ina-garten/chocolate-white-chocolate-chunk-cookies-recipe3/index.html

Pumpkin Pie Custard

 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

Beat eggs in large bowl.

Add sugar, cinnamon, salt, ginger and cloves.

Stir in pumpkin.

Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to ; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

To Make Individual Custards

 

Follow recipe as above. Pour filling into ungreased ramekins.

Bake at 350° F until knife inserted comes clean, about 25 minutes, depending on the size of the ramekins.

 

Eggplant Parmesan

1 eggplant, peeled and thinly sliced

2 eggs, beaten

2 cups Italian seasoned bread crumbs

1 jar or 16 oz. can spaghetti sauce

1 (16 ounce) package shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil

1. Preheat oven to 350 degrees
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread enough spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake 35 minutes, or until golden brown.

This recipe has been modified from an allrecipe version.

BBQ Chicken Roaster





Ingredients:
1 3-4 lb. whole chicken (get one that fits your crockpot) If you need to, cut it in half now, while it's thawed.
1 bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey BBQ flavored)

The trick to cooking this straight from the freezer is in preparing the chicken before you freeze it.

1. Remove the chicken from the packaging.
2. Remove the neck bone and any other parts looming in the chicken's cavity.
3. Rinse the chicken and store it in a gallon ziploc bag.
4. Put in freezer and store until ready to cook.

When you're ready to cook the frozen chicken.

1. Remove the chicken from the ziploc and place in the crockpot.
2. Cook on high for 4 hours or until the wings just fall off the bone.
3. Remove the chicken from the crockpot and pour off the chicken broth. You can use this later if you want to make chicken soup...
4. Let the chicken cool for 15 minutes or so, then debone the chicken. It will fall right off the bone.
5. Put the chicken back in the empty crockpot and pour in BBQ sauce. Let simmer another hour or so.

This is great as a sandwich or with baked potatoes.

Cupcake Ham and Vegetable Quiche

Ingredients:

• 5 oz of frozen chopped spinach
• 4 whole eggs
• 3/4 c fat-free shredded cheddar cheese
• 2-3 slices of ham, diced fine
• 1/2 poblano pepper chopped fine
• 1/4 c chopped onion
• few drops of hot-pepper sauce

Instructions:

1. Microwave spinach for 2-3 minutes on high. Drain excess liquid.(Squeeze out the excess when it's cool enough to touch)
2. Generously coat aluminum cupcake liners or cupcake pan with cooking glaze. You have to treat the liners, trust me. The eggs stick if you do not and you loose a lot of the quiche. Who knew?
3. Spoon evenly into muffin cups and bake at 350 degrees for 20 minutes or until knife inserted in the center comes out clean.

These can be frozen and reheated in the microwave. Any combination of vegetables and cheeses may be used.

Broiled Flank Steak

 

Ingredients:

• 1/2 small onion, chopped very small-I use the small food processor to mince it small
• 1/4 c worcestershire sauce
• 1 t minced garlic
• 1/2 c V-8 juice
• 1 T lemon juice
• salt and pepper, 1 t each

• 1-1/2 pounds flank steak or skirt steak

Instructions:

1. Mix the first six ingredients in a ziploc bag (or grocery vegetable bag).
2. Add the steak and refrigerate overnight or at least 4 hours.
3. Remove steak from bag. Throw used marinade away.
4. Cover a baking sheet with foil, making an edge. The steak juices will run off and make a mess if you do not have a dam created with the foil. DO NOT USE SILPAT.  It is not designed to be so close to the heating element and I actually caught mine on fire. True story.
5. Broil 4 minutes, 5 inches from the cooking element. 
6. Flip the steak over, broil another 4 minutes.
7. Look for the edges to be crispy. Remove from oven.
8. Cut the steak through the thickest park, against the grain, to check for desired doneness. Obviously thicker cuts will take longer to cook. Tuck under the thinner ends of the steak once they are done so they do not get overcooked.
9. If needed, cook another 4 minutes, then check again. Remember, the steak will continue to cook after you take it out of the oven.
10. Slice the rest of the steak against the grain. It's fine to cut it slightly pink, knowing it will brown up after a few minutes of resting.

Serve on a salad or wrapped in a tortilla.
 

Chicken Enchiladas

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

Preparation Time: 15 minutes minutes
Cooking Time: 40 minutes minutes
Yield:  4-5 servings


2 cups chopped cooked chicken
1.5 cups shredded Monterey Jack cheese
1/4 cup sour cream
1 (4 ounce) can chopped green chiles, drained (use half if you don't want it spicy)
1/3 cup chopped fresh cilantro

10 flour tortillas

1/2 c sour cream
1-4 oz can salsa verde

Toppings: diced tomato, chopped avocado, chopped lettuce, and chopped cilantro

1.Stir together first 5 ingredients.
2.Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased (use the baking     ....glaze) 13- x 9-inch baking dish.
3.Coat top of tortillas with glaze as well. Just rub a little on each one. This will allow them to brown.
4.Bake at 350° for 35 to 40 minutes or until slightly brown.

Stir together sour cream and salsa verde.
Spoon over hot enchiladas, and sprinkle with toppings.



Southern Living, FEBRUARY 2000