Super Chunk Chocolate Chip Cookies
Unless you are allergic or hate chocolate then you will fall in love with these cookies. Try to eat just one! For the broken pieces of dark chocolate take a large dark chocolate bar and break into pieces.
INGREDIENTS
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Large Eggs
2 Cups Chocolate Chips
1 Cup Broken Pieces Dark Chocolate
Preheat your oven to 375º F. In a medium size bowl combine the flour, baking soda and kosher salt. In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla. Beat for 1 minute. Add the eggs one at a time. Beat well after each addition. Slowly beat in the flour mixture and mix for 1 minute. Stir in the chocolate chips and broken dark chocolate pieces, Drop by rounded tablespoon onto parchment paper lined baking sheets. Bake for 11 minutes or until golden brown. Remove from the oven and cool on the baking sheets for 2 minutes. Remove to wire racks to cool completely. Makes approximately 4 dozen cookies
Ground Beef Tacos
This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor. This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried.
INGREDIENTS
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
3 Minced Garlic Cloves
1/3 Cup Chopped White Onion
1 Cup Kidney Beans
1/8 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Red Chile Powder (Optional)
Corn Tortillas or Taco Shells
3/4 Cup Shredded Cheddar Cheese (Optional)
1/2 Cup Diced Roma Tomatoes
Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.
Rustic Potato Cheddar Soup
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
Crunchy Winter Salad
I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts. Serve as a side dish or a light main course. Your choice.
INGREDIENTS
1 Cup Small Broccoli Florets
1 Cup Small Cauliflower Florets
1/2 Cup Balsamic Vinaigrette
1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange
3 Sliced Carrots
1 Sliced Green Apple
1/2 Cup Roasted Walnuts
1/2 Cup Croutons
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Rinsed & Dried Spinach
Put all of the ingredients except for the walnuts into a large size bowl. Toss well. Cover and chill the salad for 4 hours. Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4
Old Fashioned Apple Butter
I grew up making apple butter. Homemade is much better and is so handy to have around. It’s great to spread on bread, muffins or over pancakes. I like to use firm apples like Gala, Fuji or Granny Smith. By the way, there is no butter in Apple Butter!
INGREDIENTS
8 Large Peeled, Cored & Chopped Apples
3 Cups Apple Cider
2 Tablespoons Grated Orange Rind
2 1/2 Cups Light Brown Sugar
4 Teaspoons Ground Cinnamon
3 Teaspoons Vanilla Extract
2 Teaspoons Ground Allspice
1 Teaspoon Ground Cloves
In a large size soup pot combine the apples, grated orange rind and apple cider. Cook for 5 hours over a medium-low heat. You will want the apples to be very soft and the mixture to be nice and thick. Remove from the heat and cool completely. In a food processor or blender add the mixture. Process until the mixture is smooth. Pour the mixture back into the soup pot. Add the brown sugar, cinnamon, vanilla, allspice and cloves. Cook over a medium-high heat for 2 hours with the lid on. Stir often. Remove the lid and cook for 2 more hours. Pour into washed pint mason jars. Don’t fill to the top of the jar. Leave about 1/4 inch at the top. At this point you can put them into a canning water bath or not. If you choose not to then store the filled jars into either the fridge or freezer. Cool the jars completely before putting in the fridge or freezer. Makes approximately 3 Pint Jars – give or take.
To The Manor Born Pound Cake
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Potatoes Gratin
Sometimes I am in the mood for a hearty potato dish. My Potatoes Gratin can either be eaten as a main course or side dish. It’s easy to make because the heaviest work is in peeling the potatoes.
INGREDIENTS
6 Peeled Yukon Gold Potatoes
3 Tablespoons Unsalted Butter
2 Cups Heavy Cream
1/2 Teaspoon Kosher Salt
1/2 Cup Finely Chopped Fresh Parsley
1/4 Teaspoon Ground Cayenne Pepper
1/2 Cup Grated Manchego Cheese
1/4 Cup Panko Bread Crumbs
Preheat your oven to 400º F. In a medium size pot bring water to a boil. Drop the peeled potatoes into the boiling water and let boil for 5 minutes. Remove from the water and set aside. Dump the water out of the pot and add the cream, kosher salt and chopped parsley. Cook for 10 minutes over a low heat. Coat a 2 quart baking dish with 1 tablespoon of the butter. Place the parboiled potatoes into the baking dish. Season with the cayenne pepper. Pour the simmered cream and parsley mixture over the potatoes. Dot the potatoes with the remaining 2 tablespoons butter. Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes. The potatoes dish should be golden and bubbly. Remove from the oven and serve warm. Serves 6
Bean Soup
We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup. It’s a welcome bite to have in front of the fire after shoveling the driveway. Complete the meal with a basket of warm biscuits.
INGREDIENTS
1/4 Cup Olive Oil
3 Minced Garlic Cloves
1 Chopped Onion
1 Diced Zucchini
1 Diced Red Bell Pepper
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Stock
2 Cups Chopped Plum Tomatoes With Their Juice
2 1/2 Cups Cooked Cannellini Beans
In a large soup pot heat the olive oil over a medium heat for 1 minute. Add the garlic and onions. Cook for 10 minutes until the onions are very tender and are just beginning to brown. Add the zucchini, red bell peppers, basil, thyme and kosher salt. Cook for another 5 minutes. Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer. Cook for 35 minutes. Add the cannellini beans and cook over a medium heat for 5 minutes. Add the pepper and give a good stir. Ladle into soup bowls and serve with warm biscuits. Serves 12
Peanut Butter Fudge
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
INGREDIENTS
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
