I was given the below cookbook as a birthday present, and I
am just now getting around to filling it up with favorite recipe's. I would like your help! :)
Would everyone who views my blog please leave a comment
containing your favorite recipe, for me? Thank you, I am eagerly awaiting them!
Below is one of my favorite recipes. I received this recipe from Bethany
when I did a cookie contest on my previous blog, it placed third. I make
it often and I'm sure if you are a chocolate lover, you will too!
Chocolate Chip Cookie Dough Truffles
1 stick butter
1 cup organic sugar
3/4 cup mini semi-sweet chocolate chips
1 teaspoon vanilla
1 1/4 cup un-bleached flour
1/2 package milk chocolate almond bark
1 teaspoon shortening
In a medium sized bowl, mix butter, sugar, vanilla, and flour.
Add chocolate chips. Set in freezer and freeze for about 10 minutes.
Remove from freezer and roll dough into 1-inch balls then place again in
freezer for about 15-minutes. While the cookie balls are freezing,
melt the milk chocolate with 1 teaspoon shortening. With fork drop cookie
balls into chocolate and cover completely. Remove from the chocolate
and place on apiece of wax paper. Yield: Makes about 1 dozen.
am just now getting around to filling it up with favorite recipe's. I would like your help! :)
Would everyone who views my blog please leave a comment
containing your favorite recipe, for me? Thank you, I am eagerly awaiting them!
Below is one of my favorite recipes. I received this recipe from Bethany
when I did a cookie contest on my previous blog, it placed third. I make
it often and I'm sure if you are a chocolate lover, you will too!
Chocolate Chip Cookie Dough Truffles
1 stick butter
1 cup organic sugar
3/4 cup mini semi-sweet chocolate chips
1 teaspoon vanilla
1 1/4 cup un-bleached flour
1/2 package milk chocolate almond bark
1 teaspoon shortening
In a medium sized bowl, mix butter, sugar, vanilla, and flour.
Add chocolate chips. Set in freezer and freeze for about 10 minutes.
Remove from freezer and roll dough into 1-inch balls then place again in
freezer for about 15-minutes. While the cookie balls are freezing,
melt the milk chocolate with 1 teaspoon shortening. With fork drop cookie
balls into chocolate and cover completely. Remove from the chocolate
and place on apiece of wax paper. Yield: Makes about 1 dozen.
Thank you!
11 comments:
ALMOND BUTTER COOKIES
Cream:
1½ cups butter
1 cup sugar
Add:
1 egg yolk
1tsp. almond extract
Stir in:
½ tsp. salt
3 cups sifted flour
Roll into teaspoon size balls and bake at 350° for 5-7 minutes. Immediately push ¼ or ½ of a maraschino cherry into the middle of each cookie.
Makes about 96 cookies
That was the recipe my sister put in your contest! That is my absolute favorite dessert! Mmmm!
Creamy Chicken Alfreido
1/4 cup all-purpose flour
6 boneless, skinless chicken breast cut small
1/2 tsp salt
3 Tbs olive oil
3 garlic cloves minced
1 1/2 cups whipping cream
1/3 cup grated parmesan cheese
1/2 tsp pepper
Preheat oven to 375. Place flour ina shallow dish or pie plate. Sprinkle chicken with salk; coat with flour. Heat 2 tsp olive oil in large skillet over medium-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. (be careful, it sticks to the pan easily) Remove cheken from skillet; place ina 13x9 inch baking dish.
Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whippping cream, parmesan and pepper. Cook until sause is bubbly and slightly thickened, 2-3 minutes. Spoon sause over chicken in dish.
Bake chicken 8-12 minutes. Sprinkle with parsley.
(It might sound hard, but it's really not. It is very good!!)
Hi Jennifer,
I was trying really hard to remember who submitted this recipe. so, it was you sister! :) I absolutely love it!
Does she still have a blog? If so, where can I find it?
Thank you for the above recipe, it sounds really good!
Hey girl,
Bethany's blog is: https://www.photographytothelimit.blogspot.com ,or you could go to my blog and click on "Trying to Reach the Limit" on my favorite blog list. My mom's blog is also on there, "Keeping it Simple".
These are my absolute favorite cookie!! http://simplysandras.blogspot.com/2009/04/reese-brownie-cups.html
And for a party/finger food that you will bring an empty plate home from, make these:
http://simplysandras.blogspot.com/2009/03/pepperoni-roll-ups_31.html
My favorite recipe is from Tammy's Recipes: Cinnamon Raisin Biscuits.
http://www.tammysrecipes.com/homemade_cinnamon_raisin_biscuits
I make them all the time. Yum!
Popovers
1 Cup all purpose flour-sifted
Place in large bowl:
1 Cup milk
Stir in flour with a wire whisk or egg beater
Add:
1 tablespoon confections sugar
½ teaspoon salt
Beat in four eggs one at a time. Beat batter well after each egg is added. Have ready six oven proof dishes. Spread with oil or cooking spray. Pour batter into dishes 1/3 Cup full. Bake at 400 degrees for 20 min. Then lower to 350 degrees and bake for 10 min. or more (or until done.)
Yum!
I love this recipe and it is a favorite in the Hoppman household! I made some on Easter, because it represents Christ's Resurrection; the tomb was empty! Just as these popovers should be like, inside when they are through cooking. If that doesn't happen though, that's OK. I still don't get it right all the time! I think the trick is not trying to fill the muffin pan up too much...
I hope you enjoy this recipe!
God Bless,
Kelsey
The chocolate chip truffles sounds yummy!
P.S. Thanks for dropping by my blog and commenting, come back any time.(=
What a good idea, Amy! :) I am sorry I am a bit late, but here are a few of our very favorite recipes:
Cinnamon Pecan Rolls
-1 ¼ cup Warm water (115 to 120 degrees)
-1/4 cup oil
-1/4 cup honey
-1 ½ tsp. salt
-1 egg, beaten = ¼ cup
-1 Tbsp. Active dry yeast
-Approximately 4 cups whole wheat flour
-1/2 cup rolled oats
Filling:
-1 Tbsp. melted butter
-2 tsp. cinnamon and 1 Tbsp. sugar
-1/2 cup pecans
Icing:
2 cups powder sugar + milk to right consistency
Combine warm water, oil, honey, salt, egg and yeast in large mixing bowl. Briefly mix to blend ingredients. Cover and let rise 20 minutes. Add oats and flour until dough is slightly stickier than regular bread dough. Knead 8-9 minutes. Place in greased bowl, cover and let rise 15 minutes. Roll out to ½ in. thick rectangle. Spread on filling and roll tightly. Cut rolls 1 inch and place in round cake pans. Let rise 40 minutes (approximately). Bake 350 degrees for 19-20 minutes. Cool and ice.
Potato Salad
-2 pounds russet potatoes
-1 cup mayonnaise
-4 tsp. sweet pickle relish
-4 tsp. sugar
-2 tsp. minced white onion
-2 tsp. prepared mustard
-1 tsp. vinegar
-1 tsp. minced celery
-1 tsp. diced pimentos
-1/2 tsp. shredded carrot
-1/4 tsp. dried parsley
-1/4 tsp. pepper
-dash salt
Peel the potatoes and chop into bite-size pieces. Boil in 6 cups of boiling, salted water for 7 to 10 minutes. The potato chunks should be tender, yet slightly tough in the middle when done. Drain and rinse the potatoes with cold water. In a medium bowl, combine the remaining ingredients and whisk until smooth. Pour drained potatoes into a large bowl. Pour dressing over the potatoes and mix until well combined. Cover and chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings).
Layered Salad
-1 heat lettuce, cut in bite-sized pieces
-1 cup sliced celery
-4 sliced hard-cooked eggs
-1 (10-oz.) pkg. frozen peas, thawed
-1/2 cup diced green pepper
-1 small onion, diced or 1 pkg. green onion, thinly sliced
-8 to 10 slices of bacon
-2 cups mayonnaise
-2 to 3 tsp. sugar
-4 oz. shredded cheddar cheese
Fry bacon until crisp, drain and crumble. Layer salad ingredients in the order given in a 9in. x 13in. glass pan or large glass bowl: lettuce, celery, eggs, peas, green pepper, onion and bacon. Mix mayonnaise and sugar together and stir until sugar is dissolved. Spread over top of salad. Sprinkle with cheese. Chill overnight or for several hours before serving.
These apple dumplings are probably one of my absolute favorite desserts... a scoop of ice cream on top, and you are good to go!
Oh, but I do think 3/4 cup or (maybe even 1/2 cup of sugar) is plenty. These are always gobbled up when I bring them anywhere and people will literally follow me around as I bring them to the table at church fellowships, LOL!
Hey there, I don't know if its too late or not, but here's a recipe that you could try if you like. I found it in a magazine not too long ago, and it's one of my favorite dinner dishes to make
Peach-Topped Pork Chops
1 cup chopped onion
1 tablespoon canola oil
4 pork rib chops (1/2 inch thick and 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 cup chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped
1/4 cup sugar
2 tablespoons white vinegar
1/4 teaspoon pepper
Directions:
In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, combine the peach, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through. Yield: 4 servings.
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