Wednesday, September 25, 2019

Brownie Cookies

These are delicious, chewy brownie-like cookies.  They have crispy edges with chewy, gooey middles.

Brownie Cookies

3 cups semisweet chocolate chips
1 cup butter, cut up

6 large eggs
2 cups white sugar
1/2 cup brown sugar
1 Tablespoon +1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups flour
1/2 cup cocoa powder

In a sauce pan on low, melt the butter and chocolate chips together.  Stir and stir until all melted.  Turn off heat and set aside.

Then put the eggs, sugars, vanilla, baking powder, and salt in the bowl of mixer.  Mix together and then beat on high for 5 minutes.
Reduce speed to low and add the cooled chocolate mixture.  Mix another several minutes until well combined.
Stir in the flour and cocoa.  Cover and chill in the fridge for at least 30 minutes.
Turn on the oven to 350
Drop onto a parchment lined cookie sheet.  Each cookie should be about 1 1/2 Tablespoons of dough.  Bake at 350 for about 15 minutes.  The edges of the cookies should be crisp, with the middles soft.  Cool and enjoy!

Wednesday, September 18, 2019

Pecan Cobbler

This is on my list of favorite new dessert recipes.  It is really delicious!

Pecan Cobbler
6 T butter
1 1/2 cups pecans, chopped
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2/3 cup milk
1 teaspoon vanilla
1 1/2 cups brown sugar
1 1/2 cups hot water

Preheat oven to 350
Place butter in a 9 x 13 pan, then put in the preheating oven to melt.
Sprinkle pecans over the melted butter.
In a large bowl, whisk together flour, baking powder, salt, and sugar.  Stir in milk and vanilla.
Pour batter over the pecans and spread gently into an even layer.  Try not to mix the pecans into the batter.
Sprinkle brown sugar evenly over the top.  Don't mix it in.  Carefully pour hot water over all.
Put the dish in the hot oven and bake for 30-35 minutes until it is golden brown.
Let cool for at least 15 minutes before serving. You can serve it with ice cream or whipped cream, but I like it best just plain.

Monday, September 2, 2019

Brown Sugar-Glazed Salmon

I have been in search of a delicious salmon recipe that I was served several months ago (at a special dinner at our temple cafeteria.)  I tried another glazed salmon that was pretty good, but it wasn't as good as the one I was served.  I talked to my sister-in-law who knows the chef that prepared that delicious salmon.  She said he claims that the glaze for the salmon he prepared is just butter and brown sugar.  So I decided to try it.  It was absolutely delicious!  Is salmon still good for you if it is covered in butter??  I don't know, and after eating it, I kind of don't care!

Brown Sugar-Glazed Salmon
Equal parts brown sugar and melted butter (I used about 1/2 cup of each.)  Mix together in a ziplock bag.  Put the salmon filets in the bag and spread over fish.  Let sit in the glaze for awhile.  Heat a skillet.  Put filets in the skillet and pour the extra glaze over the top.  Cook on each side about 3-5 minutes or until flaky. I did put in a pinch of red paper flakes as well, for a tiny bit of spice.

Monday, August 26, 2019

Tomatillo Salsa

My sister, Pam (cook extraordinaire) recently brought me some of this delicious salsa with the recipe.

Tomatillo Salsa
1 28 oz. can tomatillo tomatoes (drained)
1/2 cup sugar
1/2 bunch cilantro, chopped fine
1 heaping T. diced jalapenos (fresh or canned)

Put all ingredients into a blender and blend for about a minute.

Serve with tortilla chips.  Delicious!

Monday, August 19, 2019

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie
1 cup sugar
3 T. flour
1 1/4 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
3 cups blueberries
1 pie shell

3 T. flour
2 T sugar
2 T cold butter, cut into small cubes

Preheat oven to 350
In a large bowl or in your mixer bowl, beat together sugar and flour.  Then add sour cream, egg, vanilla, lemon juice, zest, and salt. Mix until well blended.

By hand, gently fold in the blueberries.
Pour the filling into a prepared crust.  Bake for 40 minutes.  While it's baking, make the topping by mixing together the flour and sugar, then cutting in the cold butter until crumbly.
Remove pie and sprinkle on topping.
Return pie to oven and bake another 20-30 minutes or until topping is golden brown and the pie is set in the center.
Remove pie.  Cool, then chill until well set.

Monday, August 12, 2019

Zesty Chicken in the Instant Pot

I really have no business posting this because it is Shonna's recipe.  In fact, she made it up.  Shonna has had a pressure cooker for several years and is kind of an expert instant potter.  She uses hers all the time and really knows how to use it.  This recipe was delicious and easy.  Her kids love "chicken and rice."

Zesty Chicken in the Instant Pot
4 frozen boneless, skinless chicken breasts
1 packet Grill Mates Zesty Herb Marinade mix
3 T. olive oil
3 T. vinegar
1/3 cup water

For later
1 cup plain yogurt or sour cream
Cooked rice

Mix together the sauce ingredients.  Put the frozen chicken in the instant pot.  Pour the sauce over the top. Cook on poultry setting for13-15 minutes.  Let pressure reduce.  Take chicken out and shred with beaters (or you can leave whole or cut in chunks.)  Take out some of the sauce and put in a measuring cup.  Add a couple Tablespoons of flour and whisk together.  Add back into the pot.  Whisk together while it cooks and thickens on the saute' setting.  Add 1 cup plain yogurt or 1 cup sour cream.  Whisk together.  Add chicken back in.  Serve over hot rice.

Thursday, July 25, 2019

Lemon Cake

My husband and I agree that my best lemon cake recipe is this one, but this one is a close second.  It is tasty and easy.

Lemon Cake
1 box vanilla cake mix
Eggs, oil, and water indicated on the cake mix
1 15 oz can lemon pie filling
1 tub lemon frosting
1 8 oz. cool whip, thawed

Preheat oven to 350
Spray a 9 x 13 pan.  Prepare cake mix as directed.  Pour batter into prepared pan.  Place spoonfuls of lemon pie filling all over the cake batter.  Take a knife and swirl it around throughout the batter.  Bake at 350 for about 35-40 minutes until cake no longer jiggles in the center.  Cool completely.
Mix together the frosting and the cool whip.  Spread over the cooled cake.