Friday, December 23, 2011

Hershey Kiss Cookies

A favorite of mine.  :) From:

Hershey Kiss Cookies

2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped

In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar.
Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.
Cool and enjoy.

Wednesday, November 23, 2011


Ok all- this one is unbelieveable and unlike my usual recipes a ton of work.  My mom made this when I was growing up and I would look forward to it every year!
So I used 1 pack of rapid rise yeast
6 cups sifted flour
1 tsp salt
1/2 pound butter
3 tbsp sugar
3 eggs
1/2 pint sour cream
1/2 warm milk

Dissolve yeast in warm milk. (120-130 degrees- check individual packs to make sure it isn't too hot)

Add cup of flour- add sour cream and add flour. Then add sugar, butter and eggs and keep on adding flour until its gone.  When it is kneaded well set aside and let rise about 3 times- cover over with towel. (let it rise, beat it down, rise again 3 times). 
The dough is done rising when you stick two fingers about 1/2 in inside and the dough doesn't come back up.
2 1/2 to 3 pounds walnuts- grind nuts fine
2 cups sugar or to taste
3 whole eggs
moisten with 1/2 cup of milk or as much as needed to spread nice so that it is not running.
Once dough has risen 3 times divide into 6 sections and roll out flat. Cover flattened dough with filling and roll. Make sure your dough is thick enough (some of mine were too thin and then broke open during baking- doesn't affect the taste- just the look :) ) Then bake at 350 degrees for 25-30 minutes. (Until golden brown)

Allow some time to cool on a cooling rack and enjoy!

Happy Cooking!

Thursday, November 17, 2011

Baked Mac and Cheese

Here is yet another mac and cheese recipe! :)This one comes from Cooking Light magazine.  I just added hot sauce to this one for some kick.  Enjoy.

4 1/2 cups (12 oz) uncooked penne
1 carton (12 oz) cottage cheese (we used 16)
1/2 cup cheddar cheese
1/2 cup grated Parmesan divided
1/2 tsp salt
1/8 tsp pepper
3tbsp panko bread crumbs
1 tbsp minced flat leaf parsley

1)Preheat oven to 375 degrees Fahrenheit.
2) Cook pasta according to package- drain and place in large bowl.
3) Place cottage cheese in a food processor and process until smooth.  Combine cottage cheese, cheddar, 1/4cup parmesan, salt, and pepper.  Add mixture to pasta and stir well.  Spoon into 11X17 glass or ceramic baking dish.
4) Combine remaining 1/4 cup parmesan, panko (we used extra here too), and parsley in a small bowl and sprinkle evenly over the top.  Bake at 375 for 10 minutes.
5) Preheat broiler- leaving dish in oven.
6) Broil pasta 1 minute or until top is brown.

Wednesday, October 5, 2011

Cauliflower Soup

Hey All,

Asher ate this up!  He loved it so much- he kept holding his bowl up and asking for more :).  I added a few more things to it but it was pretty good. Comes from Taste of Home magazine.

1 medium head cauliflower, broken into florets
1 medium carrot- shredded (I just had the pre-shredded bag already)
1/4 cup chopped celery
2 1/2 cups water
2 tsp vegetable or chicken bouillon granules ( I used 2 beef bouillon cubes)

3 tbsp butter
3 tbsp flour
3/4 tsp salt
1/8 tsp pepper (I did 1/4)
2 cups milk
1 cup cheddar cheese
1/2 to 1 tsp hot sauce
(I also added Parmesan cheese(1/4 cup or so) and mozzarella cheese (about 1/2 a cup)- I was looking for a way to thicken it some but I love cheese too :) )

- In a large saucepan combine cauliflower, carrot, celery, water and bouillon.  Bring to a boil.  Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)

- In another large saucepan melt butter.  Then stir in flour, salt, and pepper until smooth; gradually add the milk and bring to a boil over medium heat.  Cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir in cheese until melted.  Add hot sauce if desired.  Stir into cauliflower mixture.

Hope you like this one! Serve with some bread and enjoy! Happy cooking!

Tuesday, September 20, 2011

Cinnamon-Apple Crostata

**Update**- this was actually really yummy and easy!  I used granny smith apples, pecans, and  put some ice cream on top.  Definitely enjoyable :) It didn't take as long as the recipe called for - maybe 15 minutes total for the crust to brown but I used two regular pie crusts and just put them on a flat sheet so they were smaller.  (I needed two to get all four apples in). Again EASY and worth a try! :)

Ok- haven't tried this yet but I want to.  Sounds great for fall!


box Pillsbury® refrigerated pie crusts, softened as directed on box
cup sugar
teaspoons cornstarch
teaspoons ground cinnamon
cups thinly sliced, peeled cooking apples (4 medium)
teaspoon sugar
tablespoons chopped pecans or walnuts
Whipped cream, if desired

1Heat oven to 450°F. Remove pie crust from pouch; place flat on ungreased cookie sheet.2In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge. Fold crust edge over filling to form 2-inch border, pleating crust as necessary. Brush crust edge with water; sprinkle with 1 teaspoon sugar.3Bake 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake 5 to 15 minutes longer or until apples are tender. Serve with whipped cream.

Crockpot Taco Bowls

As requested by some people at work- here is the taco bowl recipe- again from Budget Bytes. We did this without the chicken and it was yummy. When serving we put brown rice on the bottom of our bowls and topped it with sour cream and cheddar cheese. It kind of tasted like chili. Really hearty and satisfying for those fall days :). Happy cooking!

Click here for the original post and pictures.

Prep time: 10 min. Cook time: 8 hrs. Total: 8 hrs. 10 min.

1.5 lbs.chicken breasts
1 (16 oz.) jarsalsa
1 (15 oz.) canblack beans, drained
1/2 lb. (8 oz.)frozen corn
1 Tbspchili powder
1/2 Tbspcumin
1/2 Tbspminced garlic
1/2 tspdried oregano
1/4 tspcayenne pepper
1/4 tspsalt
to tastecracked pepper
2 cupsdry rice
8 oz.shredded cheddar
1/2 bunchcilantro (optional)

STEP 1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Thursday, August 18, 2011

Slow Cooker Pulled Pork

Hey everyone, this is Adam. Kristi asked me to put up my pulled pork recipe. Well, it's not really mine. I got it from my friend Eric, and who knows where he got it. So, if this is your recipe, thanks! It's easy and delicious.

one 5- to 6-pound boneless Boston butt pork roast
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke (one small bottle of liquid smoke)
barbecue sauce

Cut the pork butt into medium (2- to 3-inch) chunks.
Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
To reheat, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Leftovers also make amazing tacos al pastor. Just marinate in pineapple or orange juice and broil. Top with cilantro, raw onion, pineapple, and lime juice. Makes 12 to 14 servings

Cheater Dry Rub

1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard

Combine all the ingredients in a jar or zip-loc bag. Shake to blend.
Makes about 2/3 cup

Feel free to experiment here - I've substituted a mix of chili powder (1 tbsp), cumin (1 tbsp), paprika (1 tbsp) and red pepper (1 tsp).

Tuesday, July 26, 2011

Peach Cinnamon Pancakes

Hey all!  I had a craving for some pancakes the other night and these turned out great.  I found a basic recipe then added a few things to make it my own and a little sweeter. Hope you enjoy them!

  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 to 1 3/4 cups milk
  • 2 tablespoons melted butter 
  • dash of vanilla
  • 1 large peach cut and sliced very thin
Sift together flour, baking powder, sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk- and a dash of vanilla; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Then add the peaches. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.
*I noticed that if the peaches were cut too thick it was hard to cook the pancakes all the way through without burning them so make sure they are very thin. 

Happy cooking! :)

Monday, July 18, 2011

Black Bean Quesadillas

Ok so this one I did on my own. I was inspired by the sweet potato enchiladas with the combination of black beans and corn so here you go.


1 small onion
2 tbsp lime juice
1 tsp butter
1 (15oz) can of black beans (drained and rinsed)
1 and 1/2 cups corn (I used frozen and cooked it ahead of time)
about 8-10 cherry tomatoes- sliced (though you could probably use any kind of tomato)
a few sprigs of cilantro
1/2 tsp to start- garlic powder
1/2 tsp to start- paprika

1) Start a medium saucepan with the lime juice, onion, and butter. Cook until the onions start to turn translucent. Warm a separate skillet for the tortillas.
2) Add the black beans and corn to the lime/onion mixture.
3) Then add garlic powder, paprika, salt and pepper (these ingredients are all to taste, which is why I wrote to start, taste often and update these ingredients).
4) Once these items have warmed add the tomatoes and cilantro. And let simmer for a minute or two.
5) Add any final seasonings- to taste.
6) Butter one side of the tortilla (so it will get crispy in the skillet).
7) Fill tortillas with mixture and top with cheddar cheese. Put in skillet- warm each side until crispy and serve with sour cream and salsa - if you like.

I hope you enjoy these. I found them very filling and tasty!

Happy cooking!

Saturday, July 16, 2011


Ok- this recipe is amazing. Everytime Adam makes it we eat the whole thing (which may be dangerous :) ). This comes from a book: Classic Rachel Ray- 30 Minute Meals page 48. Adam tells me that he adds more wine and red pepper flakes than called for. It really is fantastic! I hope you all enjoy it as much as we do!

Salt and pepper
1 pound rigatoni
1/4 cup extra virgin olive oil (evoo)
1/4 lb pancetta (chopped)
1 tsp crushed red pepper flakes (1/3 palmful)
6 cloves garlic
1/2 cup dry white wine
2 large egg yolks
1/2 cup grated romano cheese
Handful of finely chopped flat leafed parsley (optional) - garnish

Put a large pot of water on to boil. Add a liberal amount of salt and rigatoni, cook to al dente.

Meanwhile, heat a large skillet over medium heat. Add evoo and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

Beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley, if desired, and extra cheese.

I can't express enough how good this is! We LOVE it! So thanks Rachel Ray! :) Happy cooking!

Thursday, July 7, 2011

Strawberry Waffles

***Update!- Ok so I did this one again but cut it in half (so it made 8 waffles). Except this time I used peaches. Oh so good. Just as good or maybe even better than the strawberries. It only took one peach cut up into small pieces. I did use two eggs- don't forget to beat the whites separately- it really makes a difference. So so good. ***

Ok- so this one I kind of pieced together different recipes to make my own. They turned out really good. These were really soft so if you are looking for a crispy recipe this is not the one for you. I am reading to try and figure that out. From what I can find cornstarch has to be involved. I will get back to you on all that. A note about the eggs. It worked out really well to separate them and then beat the whites. It made it really fluffy- worth the effort!

3 cups flour
2 tsp baking powder
1/4 tsp salt
2 1/4 cups milk
1/2 cup and 1 tbsp vegetable oil
3 eggs separated
2 tsp vanilla
3 tbsp sugar
1 cup of fresh strawberries

1) Sift flour, baking powder, salt, and sugar into large bowl
2) Stir in milk, oil, and yolks until smooth
3) beat egg whites in separate bowl until peaks form. Fold into batter.
4)Depending on your waffle iron scoop desired amount mine was about 1/4 a cup per waffle. Cook on a hot waffle iron until golden.

This made about 16 waffles on my small iron. We topped with whipped cream and syrup. Happy cooking!

Sunday, June 26, 2011

Bread Machine Naan

  • Here is the naan recipe I used. I also at the end just brushed on some butter/garlic mix for some flavor. This was a good one- nice and fluffy and making the dough in the breadmaker saves soooo much time! I eat this with most of the Indian food that we make! Enjoy!
  • (

  • Ingredients
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1/4 cup yogurt
  • 2 eggs
  • 1 teaspoon salt
  • 4 cups bread flour
  • 4 1/2 teaspoons bread machine yeast

  • Directions:

  • 1 Add ingredients to the bread pan according to the manufacturer's directions.
  • 2 Set Cycle: dough; Loaf size: 2 lb.
  • 3 After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
  • 4 Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
  • 5 When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
  • 6 Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
  • 7 Bake for about 4 minutes, until puffed up.
  • 8 Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
  • 9 These freeze very well.

  • Read more:

    Quick Curried Chick Peas

    This was really good too- but the chick peas took a long time to cook. I covered the pot at the end and that helped some. I also made some homemade naan with this which I will post next. Great Indian flavors yum yum! again Click here for the pictures. Enjoy!

    Total Recipe cost: $3.16

    Servings Per Recipe: 6
    Cost per serving: $0.53
    Prep time: 10 min. Cook time: 20 min. Total: 30 min.

    2 Tbspolive oil$0.22
    1 medyellow onion$0.37
    2 clovesgarlic$0.14
    2 (15 oz.) canschick peas, drained$1.32
    1 (20 oz.) cantomato sauce$0.52
    1 cupwater$0.00
    1 Tbspcurry powder$0.15
    1/2 bunchfresh cilantro$0.44

    STEP 1: Dice the onion and mince the garlic. Cook the onion and garlic in a large pot with olive oil over medium heat until softened (3-5 minutes).

    STEP 2: Drain the canned chick peas and add to the pot. Also add the tomato sauce, water and curry powder. Stir the pot until everything is evenly mixed. Bring the mixture up to a simmer over medium heat.

    STEP 3: While the chick peas are simmering, rinse the cilantro and pull the leaves from the stems. Roughly chop the leaves and add them to the pot. Give everything a stir and continue to simmer until the sauce has reduced to a thick consistency (about 20 minutes total). Stir the pot every few minutes to prevent the sauce from burning and sticking to the bottom.

    Saturday, June 25, 2011

    Rice Pudding (Aka Kheer)

    Ok, once again The only thing I changed was adding more cinnamon at the end. I also served it cold because that is how I like my rice pudding. And I did use yellow raisins instead of regular. This was a big hit. Click here for the picture play by play. Hope you enjoy!

    Total Recipe cost: $2.74
    Servings Per Recipe: 4
    Cost per serving: $0.69
    Prep time: 5 min. Cook time: 45 min. Total: 50 min.

    1 Tbspbutter$0.05
    1/4 cupsliced almonds$0.16
    1/4 cupraisins$0.56
    1/2 cupjasmine rice$0.44
    4 cupsmilk$1.30
    1/2 tspcinnamon$0.05
    1/4 tspnutmeg$0.05
    1/4 tspvanilla extract$0.07
    1 wholebay leaf$0.02
    1/4 cupsugar$0.04

    STEP 1: Saute the almonds and raisins in butter over medium heat for one minute. Add the dry rice and saute for 1-2 minutes more or until it looks slightly golden and toasted. Watch the heat carefully, if the butter or sugar from the raisins begins to burn take it off of the heat immediately.

    STEP 2: Add the milk, sugar, cinnamon, nutmeg, vanilla and bay leaf to the pot. Using a whisk stir it well so there are no clumps. Bring the mixture to a boil over medium/high heat while stirring often with a whisk. As soon as it comes to a boil, reduce the heat to medium/low and let it continue to simmer until thickened (30-40 min). Stir often with a whisk to prevent caking and burning on the bottom.

    STEP 3: After 30-40 minutes the rice should be soft and the mixture should be thick and creamy. Serve hot or cold.