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Thursday, January 28, 2010

Chocolate Lover's Frosting

Found this frosting recipe on the back of the Nestle Toll House Cocoa container in my cabinet.

It is soooo good that I wanna make cupcakes so I can use it again.

Chocolate Lover's Frosting
3 cups sifted powdered sugar, divided
2/3 cups Nestle Toll House baking cocoa
1/2 cup (1 stick) butter or margarine, softened
5-6 Tbsp. milk divided
1 tsp. vanilla extract

Beat 1 cup powdered sugar, cocoa, butter, 2 tbsp. milk and vanilla in small mixing bowl until creamy. Gradually beat in remaing sugar and milk until smooth.

Then frost whatever or everything. Enjoy :)

I took a picture of the cookie Katrina done. She made a sugar cookie sandwich and then added the heart. The heart turned out pretty good.

Ultimate Sugar Cookies

I love sugar cookies but they have to be super soft (not over cooked). I told Katrina we would make sugar cookies awhile ago and she kept asking me to make them, so we finally did. I made these yesterday and they are almost gone, that should tell you how good they were.

Ultimate Sugar Cookies (recipe from CRISCO)

1-1/4 cups granulated sugar
1 Butter Flavor Crisco stick (or 1 cup Butter Flavor Crisco all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 Tbsp vanilla
3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.

Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refridgerate at least 1 hour. Keep in fridge until ready to use.

(I left dough in a tube like shape, rolled in ball and then flattened with cookie cutters required).

Spread 1 tbsp or more of flour on large sheet of waxed paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 in thinkness. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with larege pancake turner. Place 2 inches apart on baking sheet. Rout out remaining dough.

Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

Bake 5-9 minutes at 375. DO NOT OVERBAKE

After making I knew I had to have icing. I found a great chocolate icing recipe. I will post it as well.

Wednesday, January 27, 2010

KFC Buttermilk Biscuit Recipe *KFC Fake-Out*

My daughter loves biscuits (she hides her chicken in it to eat), so I found this recipe and had to try it (she also loves KFC biscuits). This recipe turned out great and will definitely make again to add to our dinner.

KFC Buttermilk Biscuit Recipe

2 cups all-purpose flour
1/4 tsp baking soda
1 Tbsp. baking powder
1 tsp. salt
6 Tbsp lard
3/4 cup buttermilk

Sift the dry ingredients in a large bowl and cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained. Add buttermilkand knead lightly but thoroughly. the dough should be soft but not sticky; if it is, add a little more flour. Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees. Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. Use a drinking glass if you don't have a biscuit cutter. Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

Fluffy Biscuits

So for my birthday, my husband got me this cookbook "Taste of Home Cookbook" Cooks who Care edition. So I made him homemade biscuits (gravy, eggs and bacon) one morning. The biscuits were really good and easy to make.

Fluffy Biscuits

2 cups all-purpose flour
4 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
1/2 cup shortening
1 egg
2/3 cup milk

In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk, stir into dry ingredients ust until moistened.

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness ; cut with a floured 2-1/2 in. biscuit cutter.

Place on a lightly greased baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown.

Linguine Alfredo

I LOVE alfredo sauce, especially from Olive Garden. The only thing is, have you even tried reheating that sauce the next day...yuk. So I found this recipe in a Weight Watchers cookbook and it does the trick for me and reheats nicely.

Linguine Alfredo

1 Tbsp. butter
2 garlic cloves, minced
1 Tbsp. all-purpose flour
1 cup fat-free milk
1/4 cup fat-free cream cheese
1/4 cup grated Asiago or Parmesan cheese
1 cup broccoli florets (sometimes I dont add)
1 medium red bell pepper, seeded and cut into 1-in pieces (I DONT ADD)
1 carrot, thinly sliced (I DONT ADD)
4 cups hot cooked linguine

In a medium nonstick sausepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesan; cook, stirring, until smooth, 1-2 minutes. Remove from heat and cover to keep warm.

Meanwhile, place the broccoli, bell peppers, and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.

In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

Side note; sometimes I add more cheese depending on the taste as well as salt and pepper.

I usually make this for lunch cause the portion is not a family size, so if making for dinner for the family, double or triple the recipe.

Onion Baked Chicken

I found this recipe in the coupon section of the newspaper. It was really good and its a recipe to share.

Onion Baked Chicken

3 lbs. chicken parts (I have also made with bone-in chicken breast and boneless/skinless chicken)
1 Tbsp. oil
1 Tbsp. McCormick Onion Powder
1 1/2 tsp. McCormick Italian Seasoning
1 tsp. salt
1/2 tsp. McCormick Garlic Powder
1/2 tsp. McCormick Paprika
(can you tell it was a McCormick advertisement recipe)

Bruch chicken with oil. Mix seasoning in small bowl. Coat chicken evenly with seasoning mixture. Place chicken in shallow baking pan.

Bake in preheated 375 degree oven for 45 to 50 minutes or until chicken is cooked through.

Under $2 per serving; Makes 8 servings.

French Breakfast Puffs

Long time no post. I have been cooking/baking and taking the pictures to post, but never made the time to post it all. So I am back on it. Im going through the pictures I have and find the recipe that goes with it. Some are good and some are just Ok. I found this French Breakfast Puff recipe on My Tasty Treasures site and had to make them. Mine don't look as pretty as her's and I think they needed a little more work on my end. I wasn't overly excited at the taste and having to dip/brush butter on them to get the cinn/sugar to stick. I think a few more times making and it could be perfected on my end.

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 cup sugar
⅔ cup shortening-crisco
2 eggs
1 cup milk
1 ½ cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350. Lightly grease12 muffin cups.
Stir together flour, baking powder, salt and nutmeg. Set aside.
In a separate bowl, cream together 1 cup sugar and shortening. Add eggs and mix. Add flour mixture and milk alternately to creamed mixture. Beat well after each addition.
Fill prepared muffin cups ⅔ full. Bake at 350 for 20–25 minutes. Do Not Overbake.
In bowl melt 2 sticks butter. In a separate bowl combine sugar and cinnamon. Dip baked muffins in butter. Let it soak a sec. Then roll in cinnaomon sugar mixture, coating well. I then recoat after all muffins were coated once!