Hot Chocolate

December 20, 2010 Leave a comment

2 cups whipping cream
6 cups milk
1 tsp vanilla
12 oz package milk or white chocolate chips (I used Ghiradelli)

In a slow cooked combine all ingredients.  Cover and cook on low for 2-2.5 hours.   Stir occasionally until chips are melted.

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Categories: Beverages

Apple Crisp

November 3, 2010 Leave a comment

10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees.

Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tbsp flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees for about 45 minutes.

Categories: Dessert

Half Moon Cookies

October 25, 2010 Leave a comment

3/4 cup Crisco
1 1/2 cup sugar
2 eggs
1 cup regular sour cream
1 tsp vanilla
3 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 375.

In a large mixing bowl combine Crisco, sugar, eggs, sour cream and vanilla.  In another mixing bowl combine flour, baking powder, baking soda and salt.  Add dry ingredients to wet ingredients.  Mix well.

Bake on an ungreased cookie sheet for 10-15 minutes until light brown.  Do not over bake.  Frost the flat side half chocolate and half white.

Categories: Cookies

Honey-Bacon Grilled Corn

October 19, 2010 Leave a comment

4 ears of corn, husked
4 tbsp honey, divided
4 strips of bacon, chopped

Heat grill to medium-high heat.  Place 1 ear of corn on a sheet of heavy-duty foil.  Brush with 1 tbsp of honey.  Sprinkle evenly with chopped bacon and black pepper to taste.  Wrap securely in foil.  Repeat with remaining corn.

Place foil-wrapped corn on grill.  Grill, covered, for 20 minutes or until tender, turning several times.

Categories: Recipes to Try

Pumpkin Cranberry Bread

October 19, 2010 Leave a comment

3 cups all-purpose flour
1 tbsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
1 can (15oz) pumpkin
4 eggs
1 cup vegetable oil (1/2 oil and 1/2 applesauce works as well)
1/2 cup orange or apple juice (or water)
1 cup sweetened dried, fresh, or frozen cranberries

Preheat oven to 350.  Grease and flour two 9×5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.  Combine sugar, pumpkin, eggs, oil and juice in a large mixing bowl; beat until just blended.  Add pumpkin mixture to flour mixture; stir just until moistened.  Fold in cranberries.  Spoon batter into prepared loaf pans.

Bake for 60-65 minutes or until wooden skewer inserted into center comes out clean.  If top is browning too quickly cover with foil and continue baking.  Cool in pans on wire racks for 10 minute; remove to wire racks to cool completely.

Categories: Bread

Summer Squash Quesadillias

October 17, 2010 Leave a comment

2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese
Handful fresh basil leaves
Handful fresh curled parsley
2 garlic cloves, crushed
Large handful cherry tomatoes, quartered
1 red pepper, grilled, then diced
1 large summer squash, grilled, then diced
8 soft taco size tortillas

Place cheeses, basil, parsley and garlic into a large mixing bowl.  Quarter the cherry tomatoes and add to bowl, mix together.

Grill red pepper and squash slices.  Dice and mix into cheese mixture.

Fill each tortilla with filling, fold in half and grill until crispy.  Let cool and then cut into triangles before serving.

Categories: Appetizers, Vegetables

Blueberry Peach Muffins

September 13, 2010 Leave a comment

3 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp baking powder
1 tsp cinnamon
pinch of salt
3 eggs
1 cup milk
1/2 cup melted butter
1 tbsp vanilla
1 cup peeled and diced peaches
1 cup blueberries

Preheat oven to 400.  Grease muffin tins or line with muffin papers.

In a large bowl mix together flour, sugars, baking powder, cinnamon and salt.  In a separate bowl combine eggs, milk, melted butter, and vanilla.  Pour wet ingredients into dry and mix until just blended.  Fold in peaches and blueberries.  Fill muffin cups with batter.

Bake for 18 to 20 minutes.

Categories: Breakfast, Muffins