Friday, November 21, 2014

Double Chocolate Bakery Cookies

The original recipe is for GIANT cookies using a 4 inch scoop.  I used my normal sized cookie scoop and got about 4 dozen YUMMY cookies.
Double Chocolate Bakery Cookies

1 cup unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semi-sweet chocolate chips (about 2 cups)

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.

In a large mixing bowl, beat the butter and sugars until creamy. Mix in the eggs, one at a time, then the vanilla. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips.

Use a  cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets Bake for 10-11 minutes, rotating pans halfway through the baking time. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely

Thursday, November 20, 2014

Roasted Jalapeno Soup

I put this together during the 2nd quarter of the Packers/Eagles game last Sunday.  I am SO glad I doubled this recipe since we all liked it.  It wasn't too spicy.  We didn't add the mushrooms.
Roasted Jalapeno Soup

Serves: 2 cups

4 green jalapeno peppers
1/2 cup carrots, peeled and chopped (roughly 2 carrots)
1/2 cup onion, peeled and chopped (roughly 1 small onion)
2 cloves garlic, peeled and minced
2 tbsp olive oil
3 Tbsp butter, softened
1/4 cup flour
2 1/2 cups broth (chicken or vegetable)
1/2 cup heavy whipping cream or milk
Salt and pepper
1/2 cup tomatoes, chopped and peeled
1/4 cup mushrooms, sliced

1. Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.

2. In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften.

3. Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the broth and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn't thick enough, add more flour, 1 tablespoon at a time.

4. When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth.* Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Simmer for a few minutes or until hot then serve.


*Hot soups expand much greater in a blender than cold soups. Use extra caution and do not overfill the blender. Pulse a few times before turning the setting on low.

Wednesday, November 19, 2014

Grilled Cheese Animal Style

 I made these for a quick dinner one night after Don had been out working until dark.  I got 3 sandwiches out of this with plenty of special sauce left over.  All this needed was a burger and it would have been a copy cat IN and OUT burger!  We liked this.
Grilled Cheese Animal Style

Special Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
2 teaspoons minced onion

Grilled Onion
1/2 large chopped onion
2 tablespoons soy sauce
1 tablespoon butter

4 slices white bread
6 slices of American cheese singles Beth used Velveeta
2 tablespoons butter

Special Sauce
Stir all the sauce ingredients together in a bowl until they are well combined.

Grilled onions
Heat the butter in a small saucepan over medium heat
Add in the onion and soy sauce. Cook over medium heat until the onions are soft.

Spread butter on one side of each slice of bread. Place two slices of the bread onto a heated griddle butter side down. Immediately place the cheese onto two slices of bread.  Scoop half the grilled onions on top of the bread with the melted cheese. Top with the special sauce. Then place the other slices of bread, buttered side up, on top to create the sandwich.   Flip and toast on this side. 

Tuesday, November 18, 2014

Apple Pecan Cake with Caramel Glaze

Jenna made this for our last Financial Peace class.  I cannot begin to tell you how yummy this was.  Everyone who tried it liked it. 

Apple Pecan Cake with Caramel Glaze

1 1/2 Cups of cooking oil
2 Cups sugar
4 Eggs
3 Cups of flour
1 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
2 tsps vanilla
3 1/2 Cups diced apples (approximately 3-4 apples)
1 Cup of chopped pecans

Caramel Glaze

3/4 Cups butter (1 1/2 sticks)
1 Cup light brown sugar
1/4 Cup milk
1 tsp vanilla

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs and mix until nice and creamy.
Next, add together the flour, baking soda, cinnamon and salt, then add to mixing bowl and mix well.  Once mixture is well blended, add in vanilla and mix well.  Add in the apples and pecans and stir until well blended.
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
In a small pan, melt butter over low heat.  Stir in the brown sugar and milk.  Bring to a boil, and let boil for 10 minutes, stirring constantly.
Remove from heat and add in the vanilla. Let cool.
Once caramel glaze is cooled, pour over the top of cake.

Monday, November 17, 2014

Crockpot Baked Apple Slices

I made these to go over ice cream for the Sunday night Packer/ Bears game.  I doubled the recipe.  Excellent.

Crockpot Baked Apple Slices

5 apples, peeled, cored, and sliced
1/4 cup brown sugar
1/4 cup granulated sugar Beth used Splenda
1/2 cup apple juice Beth used cider
2 Tbsp cornstarch
1/8 tsp ground nutmeg
1 Tbsp cinnamon
1/2 tsp vanilla
1 Tbsp butter, cubed

Peel, core, and slice the apples.

Add apples, sugars, apple juice, cornstarch, nutmeg, cinnamon, and vanilla to crockpot, stirring to incorporate.

Place butter on top of apples

Cook on high for 1 1/2 hours or on low for 4-5 hours. Stir mixture halfway through cooking.


Water can be substituted for apple juice.

These apples are delicious as a side dish (on their own), but you can also try them mixed into oatmeal, over pancakes or waffles, or served over vanilla ice cream as dessert. The possibilities are endless!

Sunday, November 16, 2014

Crockpot Homemade Vegetable Soup

I gave my newest crockpot one last chance to cook potatoes.  I even cut them small like I would dice onions and after 4 hours on high while I was at church last Sunday, the potatoes were NOT done.  I had to finish cooking this on the stove top.  It was great flavor.
Crockpot Homemade Vegetable Soupadapted from

1-2 lbs leftover pot roast, shredded
1 cup juices leftover from pot roast or beef broth
1 can corn
1 can green beans
2 cans petite diced tomatoes Beth used 1 can diced and 1 can Rotel
2 carrots, peeled and diced
1 small onion, diced
2 potatoes, diced
1-2 cups water
2 tsp beef bouillon or 2 cubes

1. Place leftover pot roast and juices in crockpot.

2. Add cans of corn, green beans and tomatoes; do not drain them add juices.

3. Add carrots, onion, potatoes, bouillon and stir well.

4. Add enough water to cover everything; stir well and place lid on top.

5. Cook on low 8 hours or on high 4 hours.

6. Stir and serve.

Saturday, November 15, 2014

Mini Blueberry Pies

Happy happy birthday to my oldest dear daughter, Jenna!  I made these last Saturday after seeing something similar on the Pioneer Woman's show.  We all liked these.
Mini Blueberry Pies
inspired by the Pioneer Woman

1 pkg refrigerated pie crusts
Blueberry pie filling
1 egg, beaten
1 T water

Cut circles out of pie crust.  Beth used a wide mouth canning jar lid.  Put 1 T of pie filling in the middle of each round.  Fold up each side of the circle into a rectangle shape and pinch edges well.

Beat the egg and add the water to the egg.  Brush the tops of the crust with the egg mixture.

Bake at 425 for 15 minutes until edges of pie crusts are lightly brown.  Can top with whipped whipping cream.