Saturday, January 13, 2018
The only change I made to the recipe was using Baby Creamers Potatoes. I used those potatoes mainly because I had them on hand.
From Cook's Country Magazine December/January 2018 Issue
2 pounds small red potatoes, unpeeled, halved
2 teaspoons chopped fresh rosemary
1 1/4 teaspoons salt
1 teaspoon chopped fresh thyme
1/2 teaspoon pepper
4 tablespoons unsalted butter, cut into 1/2-inch pieces
3 garlic cloves, sliced thin
1. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss potatoes, rosemary, salt, thyme, and pepper in large bowl until potatoes are well coated.
2. Line baking sheet with 16 by 12-inch sheet of aluminum foil. Spread potatoes mixture evenly over foil, leaving 1 1/2-inch border. Flip potatoes cut sides down. Scatter butter and garlic over potatoes. Place second 16 by 12-inch sheet of foil over potatoes. Beginning at 1 corner, fold foil inward in 1/2-inch increments 2 to 3 times to seal edge. Continue folding around perimeter of foil to create sealed packet.
3. Transfer sheet to oven and bake until potatoes are tender, about 40 minutes. Let potatoes cool for 5 minutes. Using tongs, tear away top sheet of foil, being careful of escaping steam. Serve.
Sunday, January 7, 2018
One of my favorite things is Cookie Butter. I can eat it by the spoonfuls. When I saw this recipe for Cookie Butter Brownies - I thought it doesn't get any better than this. Rich fudge like brownies with delicious bites flavored with Cookie Butter. Love it. These brownies did not disappoint. They were fantastic. Some of the best brownies I have ever eaten.
It was a bit difficult to get pictures because the brownies disappeared. Everyone loved them. Just need to make some more.
Cookie Butter Brownies
Olive and Tate Ingredients:
1 cup sugar
1 cup brown sugar
2 sticks (1 cup) melted butter
1 1/4 cup cocoa powder
2 tsp vanilla extract
1/2 cup flour
1/2 tsp salt
1 cup chocolate chips
2 big spoonfuls of Cookie Butter
1. Preheat oven to 300 degrees. Grease an 8x8 or 9x9 pan.
2. In a stand mixer, mix eggs on medium speed. Once eggs are light yellow in color, add in both sugars and continue mixing at medium speed.
3. Add melted butter, cocoa, salt, vanilla and flour. Mix until fully combined, making sure to scrape flour off of the sides of your bowl so that it can all be incorporated. Turn off mixer and fold in chocolate chips.
4.Pour mix into pan and spread it evenly. Drop small blobs of Cookie Butter all around the pan, gently blend in to the batter, using a fork.
5. Bake 50 mins or until cooked through.
Wednesday, January 3, 2018
Another plus for this recipe - it is cooked in a slow cooker. Perfect for those busy days. I made this as I was taking down the Christmas decorations.
I served this chowder with some biscuits to make a nice and easy dinner. It was enjoyed by everyone.
Corn and Potato Chowder
12 ounces red potatoes, cut into 1/4-inch pieces
1 medium onion chopped
1 bulb fennel, cut into 1/4 inch pieces plus fronds for topping
1 1/2 cups frozen corn
2 cloves garlic, finely chopped
3 ounces cured chorizo, cut into 1/4-inch pieces
2 tablespoons flour
kosher salt and pepper
4 cup chicken broth
6 sprigs fresh thyme
1/3 cup half-and-half
1. In a 5 to 6 quart slow cooker, toss potatoes, onions, fennel, corn, garlic; half the chorizo with flour, 1/2 teaspoon each salt and pepper.
2. Stir in chicken broth and thyme and cook, covered, until potatoes are tender, 3 1/2 -4 1/2 hours on high or 5 to 6 hours on low.
3. Ten minutes before serving, cook remaining chorizo in a skillet over medium-high, tossing occasionally until browned and crisp, 3 minutes.
4. Discard thyme sprigs from chowder, then stir in half-and-half. Sprinkle crispy chorizo and fennel fronds on top, if desired.
Wednesday, December 27, 2017
Slow Cooker Beef Stew
From Family Circle Magazine
1/4 cup all-purpose flour
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
2 1/4 pounds boneless beef short ribs cut into 1 1/2-inches pieces
1 package (10-ounce) white or brown mushrooms, trimmed and cut into wedges
1 cup red wine
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 can (14.5-ounce) diced tomatoes with garlic and onions
5 medium carrots, peeled and sliced into 1/2-inch rounds
1. In a large bowl, toss beef with flour, 1/2 teaspoon salt and the pepper. Heat 2 tablespoons oil in a large stainless skillet over medium-high. Add half the beef and brown, 4 minutes. Remove to a 5 quart slow cooker. Repeat with remaining oil and beef and transfer second batch to slow cooker. Reduce heat under skillet to medium and add mushrooms and wine. Cook 1 minute, scraping up brown bits.
2. Stir skillet contents plus potatoes, tomatoes, carrots, and 3/4 teaspoon salt and 1 cup water into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 1/2 hours. Serve.
Monday, December 18, 2017
From Simply Recipes
1 cup unsweetened cocoa powder
1 1/2 cups white granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
1. In a large mixing bowl beat together with an electric mixer the cocoa powder, white sugar and vegetable oil. Mix until the dough is shiny and gritty - like brownie batter.
2. Add the eggs one at a time until incorporated in the batter then add next egg. Once all eggs have been added beat in the vanilla extract.
3. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients into the wet ingredients a spoonful at a time mixing until incorporated into the batter.
5. Cover the dough with plastic wrap and refrigerate for 4 hours or overnight.
6. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place the confections' sugar in a wide bowl.
7. Using about a rounded teaspoon scoop out the dough and roll into a ball. Roll the ball into the confections' sugar and place on the baking sheet. Repeat until there are 12 cookies on each sheet.
8. Place in the oven and bake for about 10-12 minutes rotating sheets halfway through baking. Allow the cookies to cool for about 2 minutes before transferring to wire rack to cool completely. Repeat until all the dough has been used.
Makes about 4 dozen cookies
Sunday, December 10, 2017
Cornflake Chocolate Chip Cookies
From Family Circle Magazine Adapted Slightly by From My Southwest Kitchen
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2/3 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
Cornflake Crunch (recipe follows)
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows
1. With an electric mixer, beat butter and sugars on medium-high speed for 2 to 3 minutes. Scrape down bowl, add egg and vanilla extract, and beat 7 to 8 minutes.
2. Reduce speed to low and add next 4 ingredients; beat until well combined. Beat in Cornflake Crunch and chocolate chips. Beat in marshmallows until just incorporated.
3. Using a 1/3-cup measure, drop dough onto a baking sheet. Pat dough flat and refrigerate 1 to 2 hours, until chilled.
4. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
5. Place chilled cookies at least 4 inches apart on prepared baking sheets (no more that 4 cookies per sheet). Bake 1 or 2 sheets at a time, 18 minutes per batch. Cookies will crackle and spread. Cool completely on sheets. Repeat with remaining dough and cooled baking sheets.
Crush 5 cups cornflakes in a medium blow until they're one-fourth their original size. Add 1/2 cup milk powder, 3 tablespoons sugar, and 1 teaspoon kosher salt; toss to mix. Melt 9 tablespoons unsalted butter; add to cereal mixture and toss to coat, creating small clusters. Spread clusters on a parchment-paper lined rimmed sheet pan and bake at 275 degrees F for 20 minutes. Clusters should look toasted, smell buttery and crunch gently when cooled slightly. Cool completely before using. If not using right away, Cornflake Crunch will keep for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.
Makes 18 cookies
Wednesday, December 6, 2017
Today's post uses another holiday favorite flavor - cinnamon. These scones have cinnamon morsels t which give this traditional cream scone a nice holiday flavor. I love the moist texture and the rich flavor of these scones. They are not dry and chewy like some scones.
This recipe also comes together very nicely. Butter is cut into the dry ingredients and then the cinnamon morsels are tossed in. The cream and vanilla extract are then poured into the dry ingredients and mixed together until a nice dough is formed. The dough is rolled out and the scones are cut. Bake the scones for about 20 minutes or until the edges start to turn golden. Remove from oven and serve warm.
A delicious holiday scone to go with your tea. Serve with your favorite jam, butter, or some clotted cream.
Tea Time Magazine
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup cinnamon morsels
1 cup plus 2 tablespoons cold heavy whipping cream, divided
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cinnamon morsels, stirring until blended.
3. In a small bowl, combine 1 cup plus 1 tablespoon cream and vanilla extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. If dough seems dry, add more cream, 1 tablespoon at a time. Working gently, bring mixture together with hands until a dough forms.
4. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 2 1/4-inch square cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
5. Brush tops of scones with remaining 1 tablespoon cream. Bake until edges are golden brown and a wooden pic inserted in the centers comes out clean, approximately 20 minutes.
Makes 10 scones.