It Inspired Me

2 and 1/4 cups (280g) all-purpose flour 1 and 1/2 teaspoons baking soda 2 teaspoons ground ginger 2 t. Apple pie spice 1/4 teaspoon salt 3/4 cup (170g) butter, softened 1/2 cup (100g) brown sugar 1/4 cup (50g) granulated sugar 1/4 cup (60ml) unsulphured or dark molasses 1 large egg, at room temperature 2 teaspoons pure vanilla extract Mix flour, soda, ginger, apple pie spice and salt. Beat butter and sugars til fluffy. Add molasses, egg and vanilla to creamed mixture. Slowly add dry ingredients. Chill dough for an hour. Bake at 350 for 11-12 minutes. 

1 cup Ricotta Cheese 3/4 cup Buttermilk 2 Eggs 1 teaspoon Vanilla 1 cup Flour 4 Tablespoons Sugar 1/2 teaspoon Baking Powder can use 1 teaspoon if you want a thicker pancake 1/4 teaspoon Salt Optional Add-ins: 2 Tablespoons Fresh Lemon Juice 1/2 Tablespoon Fresh Lemon Zest Mix all dry ingredients. Mix all wet ingredients in a second bowl. Mix wet and dry, stirring til combined. Cook on griddle. I did not add an Oiler butter and they didn’t stick.

2 pounds dry pinto beans 2 t onion powder 2t garlic powder 1 small can vegetable stock 2 heaping T adobo seasoning 2 t oregano 2 t cumin  Cook beans in pressure cooker with water. No salt. It tends to make the outside of the beans tough. Once soft, drain and rinse breaks. Out back into out AAK’s as remaining ingredients. Cook till at least got, our slow cook longer.  That’s it... enjoy with your favorite cheese, rice or meat.

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 SA...

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 ...