Yum Yum! My friend Regan made these cookies for our little play date yesterday and they instantly reminded me of the ones that my future sister-in-law makes every Christmas. Regan's were made with graham crackers and the ones we have at Christmas are made with saltines and possibly a different nut. Both YUMMY, none the less, I am always DIGGING through the box of cookies she makes to find them. :)
Graham Crackers (or Saltines)
2 sticks of butter
3/4 cup brown sugar
1/2 c. or more slivered almonds
6-12 oz. chocolate chips
Line jelly roll pan with foil. Spread crackers in rows covering the pan. Place butter and brown sugar in sauce pan and boil until frothy. Pour mixture over crackers and spread evenly. Sprinkle with almonds. Bake at 375 degrees for 4-5 minutes. Remove from oven and sprinkle chocolate chips over top. When melted spread evenly.
Cool completely and break in pieces.
Enjoy!
Wednesday, May 19, 2010
Thursday, April 8, 2010
Trying New Recipes
I have tried a few new recipes from allrecipes.com and have really enjoyed them. We are going to add them to our regular selections. Here they are.....
Sloppy Joe Sandwiches (Hannah really liked this one & Grace ate it)
Serves 4
1 lb ground beef (I used ground turkey)
1 cup Ketchup
1/4 cup water
2 TB Brown Sugar
2 tsp Worcestershire sauce
2 tsp prepared Mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 Hamburger Buns (I used French Rolls and toasted them)
In saucepan, cook beef (turkey) over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat; cover and simmer about 30 min. Serve on buns (or rolls).
Sauteed Garlic Asparagus - Made this for Easter Dinner it was really good
Serves 4
3 TB olive oil
1 fresh bunch of Asparagus
1 TB Balsamic Vinegar
5 cloves of garlic
Heat oil in skillet over medium heat. Add remaining ingredients, saute & toss until tender. Approximately 5-8 minutes. Sprinkle with Parmesan cheese, salt, & pepper. Serve.
I am trying a shredded BBQ Pork recipe today and will post if good. The reviews were really great.
Enjoy!
Sloppy Joe Sandwiches (Hannah really liked this one & Grace ate it)
Serves 4
1 lb ground beef (I used ground turkey)
1 cup Ketchup
1/4 cup water
2 TB Brown Sugar
2 tsp Worcestershire sauce
2 tsp prepared Mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 Hamburger Buns (I used French Rolls and toasted them)
In saucepan, cook beef (turkey) over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat; cover and simmer about 30 min. Serve on buns (or rolls).
Sauteed Garlic Asparagus - Made this for Easter Dinner it was really good
Serves 4
3 TB olive oil
1 fresh bunch of Asparagus
1 TB Balsamic Vinegar
5 cloves of garlic
Heat oil in skillet over medium heat. Add remaining ingredients, saute & toss until tender. Approximately 5-8 minutes. Sprinkle with Parmesan cheese, salt, & pepper. Serve.
I am trying a shredded BBQ Pork recipe today and will post if good. The reviews were really great.
Enjoy!
Sunday, August 9, 2009
Aug 8 - Aug 14
Sun - Chicken Spiedies & Pasta Salad
(RDS gone rest of the week)
Mon - Shredded Chicken Tacos (Hannah's Choice)
Tue - Left overs
Wed - Spaghetti (Claire's Choice)
Thur - Pork Chops & Rice
Fri - Left overs
(RDS gone rest of the week)
Mon - Shredded Chicken Tacos (Hannah's Choice)
Tue - Left overs
Wed - Spaghetti (Claire's Choice)
Thur - Pork Chops & Rice
Fri - Left overs
Sunday, August 2, 2009
Aug 2 - Aug 7th
Sunday - Grilled Mustard Glazed Pork Loin, Rolls, Grilled Corn on the Cob, and Mashed Potatoes.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Dessert: Snickers Bars
Cooks Country: June/July 2007 pg. 5
Monday - Left Overs
Tuesday - Lemon Chicken Risotto
Wed - Chicken Caesar Salads
Thur- Thai Shrimp Scampi
Cook's Country Jun/July 2008 pg. 5
Fri - Chicken Spiedies
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.
2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.
3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus
1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partially open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauces can be refrigerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with mayonnaise mixture. Serve.
Sunday, June 21, 2009
Jun 21st - 25th
Sunday: Father's Day & Kennedy Family arrives, Tri Tip Roast, Paula Deen's Mashed Potato Bake (family fav), Salad, & Chocolate Chip Brownies for dessert.
Monday: Kennedy's here, Sausage & Broccoli Penne Pasta
Tuesday: Kennedy's here, Risotto with Chicken, Lemon, and Basil & Rolls
Wednesday: Kennedy's here
Thursday:
Friday: Family in town for Claire's birthday
Penne with Sausage and Broccoli
Serves 4-6
(One large head of broccoli should yield about 8 oz. of florets. Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets)
1 lb. hot or sweet Italian sausage, casings removed
1 onion, chopped fine
1 red bell pepper, seeded and sliced thin
8 oz. penne (about 2 1/2 cups)
3 garlic cloves, minced
1/4 t. red pepper flakes
1 c. white wine
2 c. chicken broth
1/2 c. heavy cream
8 oz. broccoli florets, cut into 1 in pieces
1/2 c. grated parm cheese
1 T. finely chopped fresh basil
2t. balsamic vinegar
salt and pepper
1. Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Cook onion and bell pepper in sausage fat until softened, about 8 minutes. Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in wine, broth, and cream and bring to boil. Reduce heat to medium, cover an simmer, stirring occasionally, until pasta begins to soften, about 8 min.
3. Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes. Off heat, stir in Parmesan, Sausage, basil, and vinegar. Season with salt and pepper. Serve.
Risotto with Chicken, Lemon, and Basil
Cook's Country Oct/Nov 2008
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.
1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper
Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.
Sunday, June 14, 2009
Jun 14 - 19
Ryan out of town this week
Sunday: BBQ Bacon Cheese Burgers
Afternoon treat: Monster Cookies
Monday: Shredded Chicken Tacos (Hannah's pick)
Tuesday: Left Overs
Wednesday: Spaghetti (Claire's pick)
Thursday: Hannah's Dress Rehearsal girls at Upkes
Friday: Hannah's Ballet Recital, Chicken Parmesan Panini's
Sunday, June 7, 2009
Jun 7 - 12th
Sunday: Grilled Mustard Glazed Pork Loin & Baked Potatoes (Yummy)
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus 1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partialy open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, covered, for 2 days.
Dinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
Cooks County June/July '07 pg. 14
Serves 6 to 8
1/2 cup grainy mustard
6 TB apple jelly
2 TB dark brown sugar
2 TB extra-virgin olive oil
1 large garlic clove, minced
2 tsp minced fresh thyme
1/2 tsp salt
3/4 tsp pepper
1 boneless pork loin roast (2 1/2 to 3 lbs), fat on top scored lightly and tied (in 1 inch intervals).
Whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve 1/3 of mustared mixture for serving. Coat meat completely with half of remaining mustard mixture.
For gas grill:
Heat all burners on high, covered, for 15 min. Scape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 min. Turn pork fast-side up, leave primary burner on high and shut off other burners. Brush roast with 1/3 of remaining mustard mixture, cover, and cook, brushing with musatrd mixture every 10 min, until meat registers 140 degrees, 35 to 50 min.
Transfer pork to cutting board, tent with foil, and let rest 15 min (temp should rise to 15o degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4 inch slices, transfer to platter, and spoon mustared mixture over top. Serve.
Oatmeal Fudge Bars
Cooks Country June/July '07 pg. 4
Monday: Turkey Pastrami, Ham, & Provalone Panini's with Pasta Salad
Tuesday: Chicken Spiedies & Corn on the cob (Yummy)
Cooks Country June/July '09 pg. 14
Serves 6
1/2 cup olive oil2 garlic cloves, minced
2 TB finely chopped fresh basil
1/2 tsp dried oregano
2 tsp grated zest plus 1 TB juice from 1 lemon
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
3 TB mayonnaise
1 TB red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
6 ( 6 inch) sub rolls, slit partialy open lengthwise
1. Make sauces. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in large bowl. Transfer 2 TB oil mixture to seperate bowl and whisk in mayonnaise, vinegar, and lemon juice; refridgerate. Sauces cn be refridgerated, covered, for 2 days.
2. Prep Chicken. Prick chicken breasts all over with fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refridgerate, covered, for 30 min or up to 3 hours.
3. Grill Chicken. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 min. Transfer chicken to sub rolls. remove skewers, and drizzle with maynnaise mixture. Serve.
Wednesday: Lunch: Brauts & ChipsDinner: Left Overs
Thursday: Lunch: Chicken Parmasan Panini's
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