The Chewy Chocolate Cookie

 

This recipe I made in my single days, I had forgotten about it until I was going through my old recipes and found this.  I also made these in my young married years and we loved them as something different from the usual and these mix up in 5 minutes !

Ingredients:  

* 1 1/4 c. butter, softened

* 2 c. sugar

* 2 eggs

* 2 tsp. vanilla

* 2 c. all purpose flour (I had to add 1/4 c. to this as they flattened too much with only 2c. flour)

*  3/4 c. unsweetened cocoa

*  1 tsp baking soda

*  1/2 tsp. salt

*  1 c. finely chopped nuts (optional, I always leave this out)

Instructions: 

Preheat oven to 350 F. 

Cream butter and sugar in large mixing bowl.  Add eggs and vanilla; blend well.  combine flour, cocoa, and baking soda and salt; blend into creamed mixture.  Stir in nuts (if using).  Drop by teaspoonfuls onto ungreased cookie sheet or parchment lined sheet.  Bake at 350 F. for 8 to 9 min.  DO NOT OVERBAKE!  cookies puff up during baking and flatten when cooling.  Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely.  Makes about 4 1/2 doz. 

Instant Pot Mississippi Pot Roast by Simply Happy Foodie

 

I haven't used my Instant Pot for this roast, but wow what a game changer!  This cooked up so fast, flavorful and so tender!  My whole house smelled a little like heaven!

Ingredients:

* 3-6 lbs. Chuck Roast, cut into 1 lb. chunks for even thickness ( like to use a rub on my roast before it's sauteed and this time I used Kinder's buttery steakhouse rub and I put it on before I cut the roast)

* 3 Tbsp. oil

* 1 small onion, chopped (optional, I didn't use it)

* 9 pepperoncini's, whole or chopped (I omitted these)

*1/2 c. pepperoncini juice from jar(I also omitted this)

* 3/4 c. beef broth (can use water)

* 1 (1oz.) packet dry Ranch dressing mix

* 1 (1oz.) packet Au jus ( or packet of brown gravy mix)

* 4 Tbsp. butter

For Gravy:

* 3 Tbsp. flour

* 3 Tbsp. butter, unsalted

( I just did 1/3 c. flour and added water to make a paste and then whisked it in the liquid to thicken it after the roast is cooked and removed)

Instructions:

1. Turn pot on sauté mode (normal). When display reads, "HOT", add the oil

2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes each side (don't brown for less than that - I made sure it had a light brown crusty topping all over)

3. Remove the meat to a dish and cover, wrap it to keep it warm

4. DEGLAZE THE POT: Add onion (if using) to pot and stir, add a bit of the beef broth or a small amount of water if there isn't enough moisture to loosen the brown bits from the bottom of the pot.  Stir, scaping the bottom of the pot until the bottom is free of the stuck on brown bits.

5. Add the pepperoncini's and their juice, beef broth, au jus and ranch packets, and butter.  Stir to combine.

6. Turn off sauté mode

7. Add the meat back into the pot.

-- the above steps are optional.  You can just add everything to the pot (except oil) and start pressure cooking it.  Browning the meat first gives an added depth of flavor.--

A.  Close lid and set the steam release knob to the sealing position.

B.  Press the pressure cook or manual button (or use dial) then the +/- button to select 60 minutes.  High Pressure.  It will take several minutes to build pressure.

C.  When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min. (15 min. natural pressure release, or NPR)

D.  After the 15 min. NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the venting position.

E.  When the pin in the lid drops back down, open the lid.

Make the Gravy:

1. remove the pot roast to a plate and cover

2. turn the sauté function back on

3. mix the flour and butter together until well combined (I used water instead of the butter)

4. when the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened, if too thick, add water until desired thickness.  Then turn off the pot and add the roast back in. or serve separately.

BEST Potato Wedges Recipe by Creme De La Crumb

 

I just made these to go with our Sunday dinner and they were spectacular!  I had to make them again these are sooo good!

* 2 lbs. red potatoes, I used yellow potatoes **

* 2 Tbsp. oil

* 1 tsp. salt

* 1 tsp. smoked paprika, I only had regular on hand

* 1 tsp. garlic powder

* 1/2 tsp. onion powder

* pinch black pepper

---- I doubled the seasonings 

Dipping Sauce:

* 1/3 c. mayonnaise

* 1/3 c. barbeque sauce (your choice)

Instructions:

1. preheat oven to 450 F. Line large cookie sheet with parchment paper.

2.** cut potatoes into wedges less than 1/2 inch thick on wide edge (I also peeled my potatoes, cut them and then soaked them in salt water for about 2 to 4 hours, then drained them)

3. In a large bowl, combine potato wedges and oil, toss to coat

( I just put everything including seasonings in a gallon bag, then put the potatoes in and just shake until thoroughly coated.

4. Stir together all the seasonings (if not putting them in a gallon bag) and sprinkle over the potato wedges and toss to coat.

5. Put on prepared cookie sheet making sure they are in a single layer and not overlapping, it's ok if some of them are touching

6. Bake 15 minutes.  Remove from oven, turn the wedges over with fork or tongs, and put back in oven for 15 minutes.  Potatoes should be browned and crispy on edge and fork tender.

7. Make dipping sauce and serve with them.

The Best Chicken Marinade by momontimeout

 

Honestly I have lots of marinades that I love and it takes a lot for me to find one better than what I have, but this one won me over!  It is one of the best I've used.  I've made it 3 times in one week! The flavors go so good together.  It doesn't disappoint! Enjoy!

6 chicken breasts or 3.5 lbs. cut up in serving size pieces ( I used chicken tenders in these pictures- it was faster )

For the marinade:

1/2 c. extra virgin olive oil

1/2 c. balsamic vinegar

1/4 c. soy sauce

1/4 c. Worcestershire sauce

1/8 c. lemon juice, fresh or from a bottle

3/4 c. brown sugar

2 tsp. dried rosemary

2 Tbsp. Dijon mustard or spicy brown mustard

1 1/2 tsp. salt

1 tsp. black pepper

2 tsp. garlic powder ( I love garlic so I did 3)

**I put all the ingredients in a gallon size Ziplock bag, but you can use a deep dish, add chicken.

**Marinate 4 to 6 hours or up to 24 hours ( I did two days, I wouldn't do longer because it can be too strong)

**Remove chicken and put on barbeque and base with the leftover marinade a few times to give it a nice outside color and flavor, internal temp. should be 165 F. when they test done.  Chicken tenders don't take very long if you are using them. 

**comments in the section said they have used this marinade on steak or porkchops with good results, I haven't tried those yet

**also she said you can bake this at 400 F. for 18 - 22 minutes (Internal temp. 165 F.) baste as often as you can.

Swiss Chocolate Brownies

 

This recipe came from a recipe card subscription I got in the mail quite a few years back, I made them and they became a staple Sunday dessert or to surprise my guests.  I store them in the refrigerator --

Brownies:

1 c. water

1/2 c. butter

2 oz. squares of unsweetened chocolate, I like Bakers or Ghirardelli unsweetened chocolate bar

2 c. flour

2 c. sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs, slightly beaten

1/2 c. sour cream

1/2 tsp. vanilla

1 c. chopped walnuts, optional ( I don't use them)

Icing:

1/2 c. butter

2 oz. squares unsweetened chocolate

5 Tbsp. milk

1 tsp. vanilla

3 c. powdered sugar, DIVIDED

BROWNIES:

**In a saucepan, stirring with a whisk, bring water, butter and chocolate to a boil.  Boil 1 minute. Remove from heat; cool

**In a mixing bowl, combine flour, sugar, baking soda, and salt.

**Add chocolate mixture and mix until combined.  Add eggs, sour cream and vanilla; mix again just until combined.

**Pour into a greased 15x1 inch pan ( I use my jelly roll pan).  

**Bake at 350 F. for 20 - 25 minutes, or until it tests done I use a toothpick to check, although you need to make sure it isn't over baked or it will be dry!

** Cool for 10 minutes.

ICING:

**Melt butter and chocolate together in saucepan stirring with a whisk,  then put in a mixing bowl;

**Mix in 1 1/2 c. of the powder sugar

**Add milk and vanilla

**Add the rest of the 1 1/2 c. powder sugar

**Beat until smooth.  Spread over warm brownies. 

**Makes about 3 dozen brownies.

Michelles's Fruit Salsa

 

This is a fun recipe I got from Bunco and it's become a staple every New Year's party and Super Bowl party, it's one my family always request.

2 apples ( I like ones that have a lot of flavor, golden delicious or fuji)

1 c. strawberries ( I buy the frozen sweetened ones in the 12 oz carton)

(If you don't use the sweetened strawberries, for the sweet part you can substitute :

*1/4 c. orange juice

*1 to 2 Tbsp. brown sugar 

1 orange peeled and sectioned  can also use about 3 cuties

1 - 2 bananas

*use whatever fruit you like and how much you want of each, this is just an estimate of what I use

--I chop all this up small and serve chilled on cinnamon tortilla chips

For the tortilla chips:

Dip the top of a flour tortilla in water and lightly sprinkle cinnamon/sugar mixture on top, shake off excess cut into about 1 1/2 to 2 inch strips with pizza cutter or knife.  Place on pan ( I use a pizza stone and it doesn't stick to it) I also do about 4 to 5 flour tortilla's .

Bake 375 F. for 7 minutes, make sure they don't over cook! 

White Lasagna Soup (from the Recipe Rebel)

I was looking for a white lasagna soup recipe because my daughter can't have tomato based food.  This one had so many 5* ratings that I had to try it!  It was a hit with everyone I fed it to.  My friend who comes every week for lunch, said that I would have a hard time topping this one - not only was it delicious, it was quite fast and easy, at least compared to most of my soups.  I just made it a second time because we went through it pretty fast!

This recipe makes 4 servings.

2 Tbsp. butter

1 medium onion, finely chopped

3  cloves garlic, minced( I love garlic so I added 4)

2 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. red chili flakes ( I omitted this)

3 c. chicken broth ( I used 4 c. because the pasta absorbs the liquid)

2 boneless skinless chicken breasts,  1 lb. (I used chicken tenders, its easier to shred

1/4 c. sundried tomatoes, chopped ( I think I like the ones in oil the best, just drain the oil and chop the tomatoes)

2 c. short pasta or break up lasagna noodles, I used fettucine noodles

2 Tbsp. cornstarch ( I did 3)

1 c.  (1/2 and 1/2) I actually used cream

1 c. fresh spinach (I did omit this since it's another thing my daughter can't eat)

**fresh Parmesan cheese for garnish  ( the recipe calls for mozzarella and Ricotta, I only used the Parmesan and it was wonderful!)

1. Melt butter in large dutch oven or soup pot, over medium heat.

2.  Add onion and cook, stirring until just starting to brown, about 3 to 4 minutes.

3.  Stir in garlic, Italian seasoning, salt, pepper, and chili flakes - Cook 1 minutes

4.  Stir in broth.  Add uncooked chicken and sun dried tomatoes

5.  Increase heat to medium/high and bring to a simmer.  Cover and reduce heat to medium/low and cook for 12 - 15 minutes until chicken is cooked through - 165 F.

6.  In large pot of salted boiling water, cook the pasta according to package directions.

7.  Remove chicken from soup and shred with 2 forks ( I just broke it into pieces)

8.  In a small bowl, whisk together the 1/2 and 1/2 and cornstarch - stir into soup and cook for 1-2 minutes until thickened.

9.  Stir in chicken, pasta and spinach into the pot and heat through.

10.  Taste and adjust seasonings - I like to add garlic salt

**Serve with cheese