It Inspired Me

This is the best dough ever (week its a tie with Amish sugar cookies). These are delish. Be sure not to over bake them. Enjoy fresh from oven with a cup of milk!! Mmm... 1 cup (2 sticks, 8 ounces) butter, softened to room temperature 1 cup (7 ounces) packed light brown sugar 1/2 cup (3.5 ounces) granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups (6.25 ounces) all-purpose flour 1/2 cup (2 ounces) natural unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (3.5 ounces) old-fashioned oats 1 cup (3.5 ounces) quick oats 2 cups (12 ounces) semisweet chocolate chips Preheat oven to 350 degrees F. Line two large, rimmed baking sheets (11X17-inches or so) with parchment paper. In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Add the vanilla and eggs and beat un

This is yet another recipe for Mexican style pinto beans. They are easy and tasty!!  Remember, beans freeze well, so make a big batch.  Enjoy with rice or in a taco.       1 pound dry pinto beans — 2 cups 2 teaspoons extra-virgin olive oil 1 small yellow onion — chopped into 1/4-inch dice 1 jalapeno — cored, seeded, and finely chopped (I left this out) 3 cloves garlic — minced (about 1 tablespoon) 4 cups low-sodium chicken stock or vegetable stock — divided 3 cups water 2 bay leaves 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/8 to 1/4 teaspoon cayenne pepper — optional For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional) Place the pinto beans in a large colander. Thoroughly rinse while removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once t

I was searching for a recipe for a chicken dish to have a Mother’s Day. I always like cream-based sauces so I thought I would give this one a whirl. I’m glad I did. It’s great served with peas and rice or pasta. 4 cloves garlic , minced 1 teaspoon fresh chopped parsley 1 teaspoon dried rosemary 1 cup milk (or half and half) Salt and freshly ground black pepper, to taste 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth Poach one pound chicken. mix sauce ingredients in deep fry pan or cast iron skillet. Cook til sauce is slightly thickened. Enjoy over rice or pasta. Serve with side of cooked broccoli or peas. 

These are brownies like chocolate cookies. They also work as bars if you don’t feel like making dry cookies. Best fresh out of the oven. Enjoy with a cold glass of milk. PREP TIME: 15 MINUTES | COOK TIME: 14 TO 16 MAKES: 2 1/2 DOZEN COOKIE 1 1/3 cups (325 mL) Vegetable Shortening 1 cup (250 mL) sugar 2/3 cup (150 mL) packed brown sugar 3 tbsp (45 mL) milk 1 tbsp (15 mL) vanilla extract 2 eggs 2 1/4 cups (550 mL) All Purpose Flour 2/3 cup (150 mL) cocoa powder, sifted 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 1 cup (250 mL) chocolate chips Heat oven to 350°F (180ºC). In the bowl of an electric mixer, combine shortening, sugar, brown sugar, milk and vanilla extract; beat at medium speed until well blended. Add eggs one at a time. Beat well after each addition.  In a medium bowl, combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Stir in nuts and chocolate chips.  Drop 2 tablespoons (30 mL) of dough for each cookie 3&q

This is a simple version of hot fudge. It uses cocoa powder instead of butter chocolate bars. Be sure to blend it at the end as instructed. 1 cup butter 1/3 cup unsweetened cocoa powder 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Blend with immersion blender for 2-4 minutes. Serve immediately. Store in refrigerator.

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab

Delicious cool drink on a summer day.  It’sa but labor intensive but worth the indulgence! 175 ml freshly squeezed orange juice 75 ml freshly squeezed lime juice 150 ml rum 2-4 T sugar, to taste dash of grenadine syrup dash of Angostura bitters ice cubes, to serve Sprinkle of nutmeg 2 thick slices oranges to garnish maraschino cherries, to garnish Blend all in blender or shaker. Also good blended with a few ice cubes.

This is a great make ahead dish. It’s great for gatherings or just for a dinner. Very hearty soup.  Also freezes well. 2# ground beef 2 T olive oil 2 c diced carrots 2 c. diced onion 2 c. diced celery 2 cloves garlic, minced 3 c. cooked barley 8 c. beef broth 2-14 oz cans crushed tomatoes (stewed is you want tomato chunks) 1/2 c. dry red wine 1 t. thyme salt and pepper to taste Brown ground beef.  Set aside.  Cook carrots, onion, celery and garlic in oil until tender.  Add beef.  Add remaining incredients and bring to a boil on high heat.  Cover and reduce to simmer for 20 minutes.  Add parsley to taste and serve.

I would rate this as my all time favorite soup.  It's pretty easy to make and overall pretty healthy.  It's great served with a warm piece of bread.  YUMMY!! 1/4 c. butter 3 lg. leeks, trimmed, washed and sliced 1 large onion, chopped 2# carrots, peeled and choarsely chopped 1 baking potato, peeled and coarsely chopped 1-46 oz can chicken broth 1/4 t. pepper 1/2 c creame fraiche 1/4 c lemon juice 1/4 c. chopped parsley 1 t. salt Melt butter.  Add leeks and onion.  Cook covered for 10 minutes.  Add carrots, potato, chicken broth and pepper.  Bring to a boil.  Simmer , covered for 30 minutes, until tender.  Puree vegetables with some broth.  An immersion blender works great for this.  Over low heat, whisk in creme fraiche, lemon juice, parsley and salt.  Creme fresche:  1/2 c whipping cream 1/2 t buttermilk Mix all and let sit. 

1 large onion, diced 1 c. celery, diced 2 cloves garlic, minced 2 T. vegetable oil 4-10 oz cans beef broth 1 large can Italian style plum tomatoes. 16 oz white kidney or great northern white veans, drained 10 oz package frozen Italian green beans 10 oz package frozen peas and carrots 1/2 uncooked pasta 1/2 t basil 1/2 t. oregano 1/4 t. pepper 1 t. beef bouillon Satue onion, celery and garlic in oil.  Add remaining ingredients.  Bring to a boil.  Lower heat and simmer covered for 45 minutes.  Serve with parmesan cheese if desired. 

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

This is one of the recipes I remember well from growing up.  It is easy to make and will await the arrival of your late arriving family members without being soggy and gross. 6 oz. penne or other tube shaped pasta 3/4# ground beef 1 can (14.5 ounces) stewed tomatoes 1 c. sliced green onions 1 pkg (3 oz) cream cheese 1/2 c. shredded Swiss cheese 1/2 c. shredded Parmesan cheese 1/2 c. shredded sharp cheddar cheese Cook pasta according to package directions, stopping at the al dente stage.  Brown meat.  Add salt and pepper to taste.  Add tomatoes.  Cook uncovered until slightly thickened.  Stir in onions and cream cheese.  Toss with remaining ingredients.  Cover for two minutes to melt the cheese.

Years ago, I purchased a Martha Stewart magazine. Around Christmas time, they had an article discussing frosted cut out sugar cookies. The magazine included photos of how to frost using royal icing. While I feel like this is a very popular method today (2020), this did not seem to be common at the time of this article (probably around 1997). Below is a recipe to make the royal icing. 1 box confectioners' sugar (1 pound) 5 tablespoons meringue powder, or 2 large egg whites 2 t. water In the bowl of an electric mixer mix sugar, water and meringue powder (or egg whites) on a low speed for about 10 minutes.  Add food coloring to achieve the desired color.   There are a few techniques when frosting with royal icing.  Each technique requires a different consistency of the icing.  You begin the process with outlining the area you want covered with the color.  This will require a slightly thicker consistency.  Next you will "flood" the area using a thinner consistency i

This is a tried and true recipe in our house.   If Chris is making dinner and wants to use venison, this is most likely the recipe he'll choose.  It's delicious served over his biscuits.  He usually makes it on the stove, but it would also work in a slow cooker or pressure cooker.  2# beef roast (or venison roast), cubed 2 T oil 1 c. water 3 large potatoes, cut into one inch cubes 4 medium carrots, sliced into one inch size pieces 1 large green (or red or orange or yellow) pepper, chopped 4 garlic cloves 1 medium onion, chopped 2 t. salt 1/2 t. pepper 2 T. beef bouillon 1 (14 ounce) can diced tomatoes, undrained.  Brown meat in oil.  Add water, potatoes, carrots, pepper, garlic, onion, salt and pepper.  Simmer for two hours.  Stir in bouillon and tomatoes.  Serve hot. 

Not sure where this recipe came from but it makes a tasty flavorful stew. 3# boneless venison chucks 1 large onion, diced 1/2 c green pepper, chopped Water 2 t. instant beef bouillon 1 can tomato soup 1/4 c Worcestershire sauce 1 t. garlic powder 1 t. dry mustard 1 t. thyme 1 T paprika 2 T. Brown sugar Remove fat from meat and place in crock pot.  Add onion and green pepper. Add enough water to cover the meat and vegetables.  Add bouillon.  Cook on low until meat shreds easily with a fork, about 6 hours.  Let the water cook down to about 1/2 cup.  Add remaining ingredients and stir to mix.  Simmer for about one more hour.  Meat should be well shredded by the end of the cooking time.  Spoon over toasted bun halves to serve.