Monday, February 25, 2008

The Oversized Thick & Chewy Chocolate Chip Cookie

(makes about 18 large)

2 cups plus 2 tablespoons unbleashed all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips
1. Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. Adjust the oven racks to the upper- and lower- middle positions.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thorougly blended. Beat the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Creating a jagged surface on each dough ball gives the finished cookies an attractive appearance. Start by rolling a scant 1/4 cup of the dough into a smooth ball. Holding the dough ball in the fingertips of both hands, pull the dough apart into two equal halves. Each half will have a jagged surface where it was ripped from the other. Rotate so the jagged surfaces face up. Jam the halves back together into one ball so that the top surface remains jagged. Place the formed dough balls on the baking sheets 2 1/2 inches apart.
5. Bake until the cookies are light golden brown, the outer edges start to harden and the centers are still soft and puffy, 15 -18 minutes, rotating the baking sheets front to back halfway thru cooking time. To ensure the proper texture, cool the cookies on the baking sheets. Remove the cooled cookies from the baking sheets w/ wide metal spatula. Enjoy!

Sunday, February 17, 2008

Salmon -from Valentines day.

Line your baking dish with tin foil.

Salmon-(4 fillets roughly.)
Just load it down with Lemon pepper
about 1/2 cube butter melted and drizzle over it
Drizzle olive oil over it
Sprinkle dill weed
Cover with tin foil

Bake @ 375 until done. About 30-45 minutes

Add fresh lemon juice to taste.

Sorry, I know, what is with the measurements???!! But hey this is how my sister did it, and it's just what my Dad does too. I promise it is good.

Monday, February 11, 2008

Sugar Cookies-Lori Hansen

2 cubes of soft real butter
1/2 cp. Sourcream (not light)
1 egg
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 cp. Flour mix in

Refrigerate at least 1 hour

Roll in additional flour, roll out, and cut into shapes

Bake @ 375 for 8-10 minutes

*Add frosting- I don't know the measurements but this is the frosting I make. 1 cube real butter, powder sugar, almond extract, and a little bit of milk.

Sunday, February 3, 2008

Sausage All Stars ; Savanna

15 Wonton Wrappers
1 lb. ground Sausage, browned
1 1/2 c. shredded Cheddar Cheese
1 1/2 c. shredded Monterey Jack Cheese
2 1/4 oz. cans sliced olives
1/2 c. Red Pepper, chopped
8 oz. bottle of Ranch Dressing

Place Wonton wrappers into ungreased muffin tin, bake @ 350 for 5 minutes. Combine remaining ingredients in a mixing bowl; spoon into wonton wrappers evenly. Bake for 5 more minutes, serve warm.

This is a great recipe (appetizer). I have taken these to several parties and they are a hit, and they are SO easy, and really yummy. Give it a try! All Boys love it. (because of the sausage) oh and I am not a sausage fun, but it's really good.