1 c. sugar
1/2 c. butter, softened
1 egg
1 t. vanilla
3 drops mint extract
2-ish c. flour
cocoa powder to taste (approximately 1/4 c. or so)
1/2 t. baking soda
1/2 t. salt
chocolate chips (probably a cup or so)
Preheat oven to 375°F. Cream butter and sugar; add eggs and flavorings and beat well. Add flour, cocoa, baking soda, and salt. Add chocolate chips to taste. (Taste dough to make certain it is yummy.) Drop by teaspoon onto papered cookie sheets and bake for 8-10 minutes or until slightly underbaked. Cool approximately 1 minute before transferring to a plate to cool. While cookies are warm, enjoy one--or two--with a glass of milk. Take the rest with you to the fireworks display on July 4th to win instant friends. ;)
Apologies for the approximations. K and H developed this recipe from a regular chocolate chip cookies recipe, so we added the cocoa powder until it looked right. And H never measures chocolate chips--whatever looks good is what I add. So have fun with it and let us know how it turns out! ~H & K
Tuesday, July 12, 2011
Blueberry-Pecan Biscuits
2 1/2 c. whole wheat flour
3 t. baking powder
1/2 t. salt
1 T. raw sugar, plus more for topping
4 T. unsalted butter
1/2 c. blueberries
1/4 c. chopped pecans
2/3 c. sour milk
Preheat oven to 450°F. Sift flour, baking powder, and salt; stir in sugar. Cut in butter until crumbly. Gently add blueberries and pecans. Add milk all at once, gently stirring until dough follows fork around bowl. Be very gentle with the dough to avoid crushing berries. Drop by tablespoon onto lightly greased baking sheet; sprinkle top with raw sugar. Bake for 12-15 minutes. Serve with yogurt or eggs.
Total prep time: approximately 1 hour.
3 t. baking powder
1/2 t. salt
1 T. raw sugar, plus more for topping
4 T. unsalted butter
1/2 c. blueberries
1/4 c. chopped pecans
2/3 c. sour milk
Preheat oven to 450°F. Sift flour, baking powder, and salt; stir in sugar. Cut in butter until crumbly. Gently add blueberries and pecans. Add milk all at once, gently stirring until dough follows fork around bowl. Be very gentle with the dough to avoid crushing berries. Drop by tablespoon onto lightly greased baking sheet; sprinkle top with raw sugar. Bake for 12-15 minutes. Serve with yogurt or eggs.
Total prep time: approximately 1 hour.
Vegetarian Taco Salad
vegetarian chili beans
lettuce, washed and torn to small pieces
tomatoes, washed and chopped
cucumbers, washed and chopped
minced onion
shredded cheeese, any variety
salsa
tortilla chips
sour cream
Combine or layer in any order on serving plates or in one large bowl. All ingredients may be substituted or omitted as desired.
This is a delicious no-cook meal which even my meat-loving Dad enjoyed!
lettuce, washed and torn to small pieces
tomatoes, washed and chopped
cucumbers, washed and chopped
minced onion
shredded cheeese, any variety
salsa
tortilla chips
sour cream
Combine or layer in any order on serving plates or in one large bowl. All ingredients may be substituted or omitted as desired.
This is a delicious no-cook meal which even my meat-loving Dad enjoyed!
Tuesday, June 14, 2011
Quesadillas Supremas
Olive oil for skillet
Flour tortillas
Shredded cheese
Chopped, cooked chicken
Mashed avocado
Chopped tomato
Minced bell pepper
Salsa and sour cream (optional)
Heat a very small amount of oil in a cast-iron skillet. On one half of each tortilla, spread a teaspoon or two of avocado. Top with chicken, tomato, pepper, and cheese. Fold tortilla over toppings. Place one at a time in hot skillet, cheese side up. Cook until side is browned (a few minutes); flip and cook until the other side is browned and cheese is melted. Place on serving plate. Cut into four pieces. Serve with sour cream and salsa for dipping, if desired. Each quesadilla serves one.
Flour tortillas
Shredded cheese
Chopped, cooked chicken
Mashed avocado
Chopped tomato
Minced bell pepper
Salsa and sour cream (optional)
Heat a very small amount of oil in a cast-iron skillet. On one half of each tortilla, spread a teaspoon or two of avocado. Top with chicken, tomato, pepper, and cheese. Fold tortilla over toppings. Place one at a time in hot skillet, cheese side up. Cook until side is browned (a few minutes); flip and cook until the other side is browned and cheese is melted. Place on serving plate. Cut into four pieces. Serve with sour cream and salsa for dipping, if desired. Each quesadilla serves one.
Sunday, June 5, 2011
Easy Lemon Drop Cookies
1/2 c. butter, softened
1/2 c. white sugar
2 t. vanilla
1 egg
1 (3-oz.) package lemon-flavored gelatin dessert
poppy seeds (optional)
2 c. flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 375°F. Cream butter and sugar; add eggs and vanilla and beat well. Beat in gelatin and poppy seeds. Add remaining ingredients and mix thoroughly. Chill dough for approximately 20 minutes. Drop by teaspoonful 2 inches apart on paper-lined cookie sheets. Bake 8-10 minutes.
This is a great way to use the package of gelatin which has been sitting in your cupboard for two years, which expired last October, and which you don't think you will use any other way. Feel free to experiment with other flavors of gelatin.
1/2 c. white sugar
2 t. vanilla
1 egg
1 (3-oz.) package lemon-flavored gelatin dessert
poppy seeds (optional)
2 c. flour
1/2 t. baking soda
1/2 t. salt
Preheat oven to 375°F. Cream butter and sugar; add eggs and vanilla and beat well. Beat in gelatin and poppy seeds. Add remaining ingredients and mix thoroughly. Chill dough for approximately 20 minutes. Drop by teaspoonful 2 inches apart on paper-lined cookie sheets. Bake 8-10 minutes.
This is a great way to use the package of gelatin which has been sitting in your cupboard for two years, which expired last October, and which you don't think you will use any other way. Feel free to experiment with other flavors of gelatin.
Friday, May 27, 2011
Asparagus with Cream Sauce
Found this and edited it till it made a perfect sauce. Do steam the asparagus instead of boiling it; boiled asparagus can have a bitter taste.
Ingredients:
Asparagus spears, hard end cut off
4oz. cream cheese
1/4 cup milk
1 Tbsp lemon juice
dash salt
2 Tbsp grated parmesan cheese
Ground chives, to taste
Directions:
Steam asparagus until tender. In small saucepan, whisk cream cheese, milk, lemon juice, and salt over low heat until smooth. Add parmesan and chives and heat through. Serve warm over asparagus. Serves: 4-6.
--K.
Ingredients:
Asparagus spears, hard end cut off
4oz. cream cheese
1/4 cup milk
1 Tbsp lemon juice
dash salt
2 Tbsp grated parmesan cheese
Ground chives, to taste
Directions:
Steam asparagus until tender. In small saucepan, whisk cream cheese, milk, lemon juice, and salt over low heat until smooth. Add parmesan and chives and heat through. Serve warm over asparagus. Serves: 4-6.
--K.
Thursday, May 12, 2011
Lessons learned
Lesson #1: Bad smoothies
Bad smoothie #1: Frozen banana and lemon yogurt. Something about the lemon-banana combination is terrible. (Might be better if another flavor is added.)
Bad smoothie #2: Pureed cantaloupe and plain yogurt. Which leads me to Lesson #2:
Lesson #2: Pureed cantaloupe should be avoided at all costs. It resembles applesauce in consistency; but unlike applesauce, it tastes horrible! (And I love ordinary cantaloupe.)
Bad smoothie #1: Frozen banana and lemon yogurt. Something about the lemon-banana combination is terrible. (Might be better if another flavor is added.)
Bad smoothie #2: Pureed cantaloupe and plain yogurt. Which leads me to Lesson #2:
Lesson #2: Pureed cantaloupe should be avoided at all costs. It resembles applesauce in consistency; but unlike applesauce, it tastes horrible! (And I love ordinary cantaloupe.)
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