Entries Tagged as 'all recipes'

Best Big, Fat, Chewy Chocolate Chip Cookie

May 6th, 2011 · 5 Comments

I like to experiment with making all different kinds of cookies with unique ingredients or techniques. Dallas would like me to make chocolate cookies. Every time. One day I decided to do just that, but some of the chocolate cookies I’ve made in the past have not been my favorite. Crowdsourcing to the rescue! Almost 75,000 people on All Recipes rated this chocolate chip cookie recipe 4.5 stars out of 5 stars. And they really were that good. Adam was having a barbecue so I brought these over. They disappeared from the plate instantly!

Best Big, Fat, Chewy Chocolate Chip Cookie
From: All Recipes

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you! Yield 1 1/2 dozen.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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Two Spreads and a Dip

January 29th, 2011 · No Comments

For my annual December cookie party I always make sure to have some savory snacks to offset all the sweetness. For my last party I made two spreads – Pimento Cheese and Blue Cheese and Walnut Spread – and a dip – Dill Dip.

I liked all three of them, but I must say, the dill dip is very nostalgic for me, this was my mom’s go-to dip for every party we had, and I ended up making another whole batch of it as soon as the leftovers from the first batch were eaten up. So good.. on everything.. vegetables, crackers, even spread onto sandwiches. Actually, I remember spreading the leftover pimento cheese on sandwiches too! And Dallas, of course, loved the blue cheese spread. Blue cheese is his favorite! So, take your pick with these, they’re all great.

Pimento Cheese
From: All Recipes

1 1/2 cups shredded processed American cheese
4 ounces cream cheese, softened
1/2 cup mayonnaise
1 (2 ounce) jar chopped pimento peppers
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder

In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.

Note: I used shredded cheddar and reduced fat cream cheese and mayo and it was great.

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Blue Cheese and Walnut Spread
From: Martha Stewart

4-ounce bar of cream cheese, room temperature
1/2 cup walnuts, chopped
Coarse salt and ground pepper
4 ounces (1 cup) cold crumbled blue cheese, such as Stilton

In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrap and refrigerate, up to 1 week.

Note: This was sooooo thick, you couldn’t spread it at all, so I thinned it out to a good consistency by mixing in sour cream, just a little at a time. Worked great!

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Dill Dip
From: Memory (with the aide of recipes from Yummily and All Recipes)

1 c mayonnaise
1 c sour cream
1 1/2 tsp dried parsley
1 Tbsp grated onion
1 Tbsp dried dill weed
2 tsp bon appetit seasoning

In a medium bowl mix all together, cover, and refrigerate overnight.

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Chocolate Bourbon Pecan Pie

January 25th, 2011 · No Comments

Along with the classic Libby’s Famous Pumpkin Pie, we also had Chocolate Bourbon Pecan Pie at Thanksgiving dinner. I love pecan pie and decided to switch it up this year with chocolate and boooze. It was SO good. Very rich, but very good. We shared both of our pies with my family and everyone seemed to like them both.

Chocolate Bourbon Pecan Pie
From: All Recipes

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees F).

In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

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Libby’s Famous Pumpkin Pie

January 25th, 2011 · 1 Comment

For part of our Thanksgiving dinner Dallas requested pumpkin pie. Plain pumpkin pie. No bars, nothing fancy, not cookies, just a classic pumpkin pie. SO, I made Libby’s Famous Pumpkin Pie. And he loved it!

Libby’s Famous Pumpkin Pie
From: All Recipes

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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Cookies + Chicken = ?

January 23rd, 2010 · No Comments

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The All Recipes iPhone application has this feature where if you shake the phone it will randomly match up a Dish Type, Ingredient and Cooking Time. Kind of cool, except it’s pretty easy to get something like these results: Dish Type: Cookies, Ingredient: Chicken. Matches? None.

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