Sunday, January 20, 2019

Crisp ‘n’ Chewy Cookies

These cookies were the last thing I baking in my ovens before Don took them out of the kitchen for our remodel.  I thought they were staying intact, but the cabinet guy needed the cabinet to redo it to fit the microwave in above the ovens.   They are delicious cookies, but I just noticed it says ungreased cookie sheets, and I greased them.  These cookies didn't stick like the last ones I made.  I told Don they had to last until I got my ovens back!  
DSC_0471
Crisp ‘n’ Chewy Cookies
Taste of Home Cookie Book — Kristen Snyder, Sugar Land, Texas

1-1/4 cups butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup semisweet chocolate chips
2 Butterfinger candy bars (2.1 ounces each), chopped Beth used 7 fun sized bars


1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips and candy bars. 

2. Roll into 1-in. balls.  Beth used a cookie scoop Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts

2 each: 149 calories, 7g fat (2g saturated fat), 5mg cholesterol, 93mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 2g protein.




Saturday, January 19, 2019

Saucy Bars

I made these from the same cookbook that gave me the cookie fail from yesterday.  These were quick and easy and turned out very good!  I used my home canned cinnamon applesauce. 
DSC_0470
Saucy Bars 
The Church Supper Cookbook

1/2 c. shortening
1 c. sugar
1 c. applesauce
2 c. sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. raisins
1/2 c. chopped nuts


Cream shortening and sugar. Add applesauce and mix. Sift dry ingredients together and stir into applesauce mixture. Add raisins and nuts and spread in a greased 9 x 13 pan. Bake at 350 degrees for 35-40 minutes. Frost while warm. Cut into squares.

Frosting

1/4 c melted butter
1/4 c cream
1 3/4 c powdered sugar
1/2 t vanilla

Mix together until well blended.  Spread over bars while warm.

Friday, January 18, 2019

Potato Chip Cookies--fail!

I made 1/2 of this recipe and the cookies turned out very flat and stuck to the pan. I JUST read where it said ungreased pan(while typing this in) and I used a greased pan. Could that be the problem? They tasted good, but looked awful since they stuck to the pan.
DSC_0469

Potato Chip Cookies
The Church Supper Cookbook

1 c sugar
1 c brown sugar
1 c butter
2 eggs
2 c flour
1 t baking soda
2 t vanilla
1 c potato chips, finely crushed
3/4 c chopped nuts, optional

Combine sugars and cream with butter.  Beat in the eggs and slowly add the dry ingredients to the creamed mixture.   Stir in vanilla, potato chips and nuts.  Drop by teaspoonfuls, or use a cookie scoop onto ungreased baking sheet.

Bake at 350 for 10-12 minutes.

Thursday, January 17, 2019

Instant Pot Green Beans

These beans were very easy to make and tasted great!  I did add some parmesan cheese to them when I reheated them!
DSC_0468

Instant Pot Green Beans

3 lbs fresh green beans, washed and ends trimmed
5 strips bacon cut into small pieces
1/2 c. onion, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 cup chicken broth

Place the bacon into the bottom of the pressure cooker. Turn the instant pot onto saute and cook the bacon until tender crisp, about 8 minutes.  Add the onions and saute for 2-3 minutes.   Add the rest of the ingredients.  Shut the pot off. 

Place the lid on the Instant Pot and make sure it is locked into place.  Close the steam valve. 

Press the steam button, adjust the heat setting to normal if needed. Set the timer to 2 minutes. 

When the timer goes off ,carefully push the steam valve to the open position and quick release the steam pressure. 

Once the steam is gone releasing carefully open the lid allowing any steam to release away from your face and body. 

Place the cooked green beans in a serving bowl to serve.
Makes about 8-10 servings.


Wednesday, January 16, 2019

Snickerdoodle Bread

I made this in 2 regular loaf pans since my small ones are packed away.  This is delicious!
DSC_0440
Snickerdoodle Bread
Jayne Lancour

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 cup butter, softened

2 cups sugar

4 eggs

2 teaspoons vanilla

1 cup sour cream 
1-1/2 cups cinnamon chips (1 package Hershey's)

2 tablespoons flour

2 tablespoons sugar

2 teaspoons cinnamon



Preheat oven to 350 degrees.  Spray the bottom of five mini loaf pans (5-3/4" x 3-1/4" x 2-1/4") with cooking spray with flour.



In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon.  Set aside.



In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes.  Add eggs one at a time mixing well after each addition.  Add vanilla and sour cream and mix to combine.  Add flour mixture and mix just until combine.  Do not overmix.



Coat the cinnamon chips with 2 tablespoons flour and stir into batter.



Spoon batter into greased pans (don't fill more than 2/3 full).



Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans. 



Bake for 35 to 40 minutes or until a toothpick inserted into a crack in the center of the loaf comes clean.  Remove from oven and let cool 10 minutes before removing from pan.  Remove from pan and let cool completely before serving.



Note:  You can also make this in two 9" x 5" loaf pans.  Bake for 60 to 70 minutes or until a toothpick inserted into a crack in the center of the loaf comes out clean.



Tuesday, January 15, 2019

Neopolitan Gooey Cake Bars

I made these to take to church. They are rich, so cut the bars small!
DSC_0439

Neopolitan Gooey Cake Bars


1 box chocolate cake mix
1 box vanilla/white cake mix or yellow cake mix
1 box strawberry cake mix
3 sticks unsalted butter, melted separately
3 large eggs
14 ounce can sweetened condensed milk

1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking pan with cooking spray.

2. Melt a stick of butter in a microwaveable bowl   Add chocolate cake mix and an egg and mix until combined. Press into the bottom of prepared baking pan.

3. Melt a stick of butter in a microwaveable bowl(Beth just wipe out the first bowl.)  Add the white or yellow cake mix and an egg and mix until combined. Press over chocolate cake layer.

4. Melt a stick of butter in a microwaveable bowl(I again used the same bowl) Add the strawberry cake mix and an egg and mix until combined. Press over vanilla or yellow cake layer.

5. Drizzle the can of sweetened condensed milk over strawberry layer then bake for 50-60 minutes, until center is cooked through. Let cool completely.  Cut into small squares and serve.

Monday, January 14, 2019

Instant Pot Creamy Brussels Sprouts with Garlic Cream Cheese Parmesan Sauce

This was the BOMB! I made these to go with BBQ ribs. They were easy and so very yummy!
DSC_0438

Instant Pot Creamy Brussels Sprouts with Garlic Cream Cheese Parmesan Sauce

eatwell101.com/instant-pot-brussels-sprouts-recipe

1 tablespoons butter
2 pounds Brussel sprouts, washed, trimmed and cut in half
Salt and fresh cracked black pepper
5 cloves garlic, finely chopped
1 1/2 cups chicken broth
3/4 cup cream cheese, at room temperature
1/4 cup fresh shredded or grated parmesan cheese
5 ounces crisp bacon bits


1. Add the Brussels sprouts to the Instant Pot. Add the cream cheese, butter, garlic, and seasonings on top. Pour in 1 1/2 cup of chicken broth or water.

2. Set the Instant Pot to high for 2 minutes (or steam mode). Once the time is up, do a quick release.

3. Add parmesan, and bacon crumbles to the cooked Brussels sprouts and give a quick stir to combine the ingredients together.

4. Place the lid back on the pressure cooker and let melt the cheese and warm the bacon for about 5 minutes. This will allow the sauce to thicken a little bit. Serve the creamy Brussels sprouts warm and enjoy!