The Recipe Society

Perfect Chocolate Chip Cookies

noreply@blogger.com (Unknown) — Tue, 11 Jul 2023 20:57:00 +0000

These cookies are the perfect combo of crispy and chewy. If you don’t LOVE chocolate, these cookies are not for you, because these are loaded with semi sweet chips. These cookies are our current reigning champion of chocolate chip cookies. Elise found this recipe on All Recipes and we are all obsessed!

Ingredients:

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup packed brown sugar

¾ cup unsalted butter, melted

½ cup white sugar

1 egg

1 egg yolk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

Directions:

🍪Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

🍪Sift flour, baking soda, and salt together; set aside.

🍪Beat brown sugar, melted butter, and white sugar with an electric mixer in a large bowl until smooth. Beat in egg, egg yolk, and vanilla until light and creamy; add flour mixture and stir until dough is just combined. Stir in chocolate chips.

🍪 Drop spoonfuls of dough 3 inches apart onto the prepared baking sheets.

🍪Bake in the preheated oven until edges are golden, about 15 to 17 minutes. Cool on the cookie sheets briefly before transferring them to a wire rack to cool completely.

Fettuccini with Ham & Zucchini

noreply@blogger.com (Unknown) — Wed, 20 Aug 2014 04:47:00 +0000

Always a hit!

Ingredients:

Olive oil
1 clove garlic, pressed
1/2 medium onion, finely chopped
2 or 3 small zucchini, julienned
1 (or so) cup cooked ham, diced
1 pint heavy cream
2 T butter
1/2 cup parmesan cheese, grated
1 package fettuccini pasta

Directions:

Cook pasta according to directions on package. In skillet, start with a couple tablespoons of oilive oil. Sautee onion and garlic on medium heat until onion is tender. Be careful to not burn the garlic. Add the zucchini and ham and stir fry for about 5 minutes. Drain pasta and pour back into pot. Add the cream, butter, zucchini mixture to the pasta. heat this through then add the parmesan last. Serve immediately. You can tweak the recipe to stretch it as much as you want, including adding sour cream, etc.

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Creamy Potato & Corn Chowder

noreply@blogger.com (Unknown) — Wed, 06 Aug 2014 04:56:00 +0000

This was the perfect thing for the rainy day we had today.

Ingredients:

Potatoes (3-4 large baking potatoes, peeled & cut up)

2 cloves garlic (minced)

1/4 onion (chopped)

3-4 Tablespoons butter (I used bacon fat)

1/3 cup flour

1 1/2 cups chicken broth

2 cups water

4-5 cups milk (or combination of cream, milk, etc.)

1 cup Corn

Salt & Pepper

The first thing I did was cook 5 slices of bacon to make a nice bacon bit topping for the soup. I then used the fat rendered to begin my roux.

Place the butter (or oil or bacon fat) in the bottom of a large pot and turn the heat on medium-low. Add the onion & garlic and simmer until the onions are tender. Turn the heat down if it gets too hot...you don't want to burn the garlic.

Add the flour and make a nice paste. Then whisk in the half of the chicken broth. Bring this to a boil to thicken it up.

Add remaining chicken broth & water. Add potatoes and bring to a boil until potatoes are tender, stirring regularly. Add milk (if you added the milk before the potatoes are tender and you are bringing it to a simmer, stir constantly to avoid scalding the milk.)

Add corn, salt & pepper to taste.

Serve with shredded cheese, green onions & bacon!

Enjoy!

Simple Basil & Tomato Bruschetta

noreply@blogger.com (Unknown) — Tue, 05 Aug 2014 03:04:00 +0000

I'm enjoying my first try at growing heirloom tomatoes and basil this year. I knew when my friend offered me some of her tomato plants and basil starts that the first thing I'd be making with them was bruschetta! And it has not disappointed. My tomatoes had a nice sweetness to them and also some nice color variation. This is definitely big flavor on a little slice of bread.

Ingredients:

1 French baguette (sliced)

Tomatoes (Diced...I used about 20 small cherry-sized tomatoes)

Fresh Basil (Chiffonade...I used about 10 medium-sized leaves)

4 cloves garlic (Minced)

Olive oil

kosher salt

Turn the broiler on high. Make sure rack is low-medium low. Slice the baguette (slicing diagonally will increase surface area). Place on cookie sheet or the like.

Dice tomatoes and place in a bowl. Place the basil leaves directly on top of each other and roll up tightly. On a cutting board, chiffonade the basil. (You can youtube this). Throw in the bowl with the diced tomatoes. Toss with about 2 tablespoons of olive oil, 1/2 tsp kosher salt and set aside.

In a small bowl, mix 2 tablespoons of olive oil with the minced garlic. Set aside-but get your pastry brush ready.

Place bread slices under broiler. Watch closely!!! and pull out when they are only barely beginning to toast (this cuts out any possibility of sogginess).

Brush garlic/olive oil mixture on the slices of bread, followed up with a spoonful of your tomato goodness.

Enjoy!

Sour Cream Old Fashioned Donuts

noreply@blogger.com (Karey) — Fri, 25 Jul 2014 05:48:00 +0000

Donuts:

2 1/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup sugar

2 tablespoons softened butter

2 large egg yolks

3/4 cup sour cream

vegetable oil for frying

Glaze:

4 cups powdered sugar, sifted
1 tbsp corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water

DIRECTIONS:

In a bowl, mix the flour, baking powder, salt, and nutmeg.

In a separate bowl, cream together butter and sugar. Add the egg yolks and mix. Add dry ingredients and sour cream alternating and mixing between each addition. Cover with plastic wrap and chill (at least an hour).

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or a large and small biscuit cutter two biscuit cutter.

Pour 2 inches of vegetable oil into a heavy bottomed pan. Using a deep-fry thermometer, heat the oil to 350 degrees. Fry the donuts about 2 minutes on each side. (Don't fry more than will fit in a single layer. Fry about 2 minutes on each side. Watch the oil so it doesn't get to hot and adjust it as needed. Lay the finished donuts out on paper towels.

Directions for glaze:

Whisk together all ingredients until mixed thoroughly. When the donuts have cooled enough to touch, dunk the donuts in the glaze and put on a cooling rack until the glaze is set.

Swedish Pancakes (Crepes)

noreply@blogger.com (Anonymous) — Mon, 16 Jun 2014 20:15:00 +0000

This is a family favorite of ours and of my mother's family (who is from Sweden) and makes for a great breakfast or breakfast for dinner treat!

Large batch - makes approximately 20

6 eggs
2 1/2 cups milk
1 1/2 cups flour
2 Tbsp sugar
1 tsp salt

Directions: Beat eggs, sugar, and salt together. Blend in milk and flour alternating between the two until batter is smooth and not lumpy. The batter will be thin. Heat a round pan (preferably non-stick) with butter or margarine until the bottom is covered. Pour in batter in the center of pan and swirl pan with wrist until batter has covered the entire bottom portion of pan. (pour in amount of batter to desired pancake thickness). Let pancake brown on that side. It will start to peel from the edge as it gets ready to be turned over. Flip pancake and brown the other side. You may need to melt a pat of butter on the pan for each pancake so the batter will not stick. These pancakes will look like a crepe when done.

Inside toppings - Butter and sugar are the favorite toppings but additional ones work to your liking: Butter - sugar - lemon juice, nutella, strawberries, raspberries, peaches, whipped cream, any fruit jam, syrup, powdered sugar, or a any combination of the above!

Small batch - makes approximately 10

3 eggs
1 1/2 cups milk
1 cup flour
1 Tbsp sugar
1/2 tsp salt

Directions: see above for large batch.

The Original Chocolate Chip Cookie Recipe by Guittard

noreply@blogger.com (Unknown) — Tue, 06 May 2014 02:46:00 +0000

So all of the chocolate chip cookie recipes on our blog are fantastic. I definitely have my go-to recipe. But tonight, I was ready for a different texture. I grabbed my package of semi-sweet Guittard chocolate chips and made this recipe off of the back. They were awesome. The chips were melty and the cookie was the perfect amount of crispy-on-the-outside-but-chewy-on-the-inside. We absolutely loved them. So I will now admit that my other chocolate chip cookie recipe is not the only true and living chocolate chip cookie! :D Try these, ladies. They are fantastic.

Ingredients:

2 1/2 cups unsifted all-purpose flour (I sifted just a bit)

1 tsp baking soda

1 tsp salt

1 cup butter, slightly softened

3/4 cup granulated sugar

3/4 cup brown sugar (i used dark brown sugar)

2 large eggs

1 tsp vanilla

2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt.

In a large bowl, cream butter, sugar and brown sugar until light & fluffly.

Beat in eggs and vanilla until smooth. Gradually add dry ingredients until combined. Stir in chips and nuts (optional).

Drop rounded teaspoonfulls onto cookie sheet. Bake 8-10 minutes or until golden brown.

Mm mmmm. Good.

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Ham (or Chicken) Fried Rice (Repost)

noreply@blogger.com (Unknown) — Tue, 29 Apr 2014 00:18:00 +0000

Is it 5:00 p.m. and you haven't thought of dinner? Well this is the dish for you. This fried rice was soooo good. And as a meal, it can basically stand on its own. I had some leftover rice and so I made it with that and it was soooo easy! As soon as I can find the recipe that I adapted this from, I will share the link!

Ingredients:

6 Tablespoons Butter, Divided
6 cloves Garlic, Minced
1 teaspoon Lemon Juice
1 whole Medium Onion, Finely Chopped
1 cup Frozen Peas And Carrots
½ cups Diced Ham Or Cooked Chicken
3 whole Eggs Beaten
3 cups Cooked Rice, Chilled
2 Tablespoons Soy Sauce Or More To Taste

Salt And Pepper, to taste

Directions:

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

Chop the onions. Measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl. Doing some of the measuring/prep work before you start cooking is crucial.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense garlic taste). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. I made this with leftover rice!!! Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl. Pin It

Paula Deen's Maple & Mustard Salmon

noreply@blogger.com (Unknown) — Fri, 22 Nov 2013 06:44:00 +0000

This was unbelievably delicious. I always struggle to know how to cook the salmon. I don't like it when sauces & flavors mask and overwhelm the salmon, but have searched for a long time for a recipe that compliments the flavors. This is a keeper from Paula Deen. Everyone loved it. We served it with sticky rice & vegetables. I didn't do it on the grill. I followed the directions but cooked it in the broiler on high instead. I coated the bottom of a glass 9x13 pan with olive oil. Besides using the broiler, I followed the directions as you see below. Ingredients: Olive oil, for grilling 4 skin-on salmon fillets (6 to 8 ounces each) Salt and ground black pepper 1/4 cup maple syrup 4 tablespoons (1/2 stick) butter, melted 2 tablespoons Dijon mustard 2 teaspoons apple cider vinegar 1 teaspoon Worcestershire sauce Grease the grill grate by brushing with oil. Preheat the grill to medium-high. Directions: Generously sprinkle the salmon all over with salt and pepper. In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and 1 teaspoon black pepper to make the glaze. Brush the salmon tops generously with the glaze and place skin-side down on the grill and cook, about 4 minutes. Flip the salmon and cook until they reach the doneness you like, about 5 minutes for medium-rare. Carefully remove the fish from the grill and place skin-down on a pretty serving platter.

Smashed Potato Soup

noreply@blogger.com (John) — Thu, 26 Sep 2013 20:55:00 +0000

Repost!! I'm making this tonight. It's a great time to check out the soup section on The Recipe Society. There are so many yummy and easy soups to make.

Even my pickiest eater ate this. It is really good.
Make extra mashed potatoes and use them as leftovers for this. It is super simple and is a great meal to get ready in the morning so at dinner time you can just dump it all in the pan and heat it up. You'll love this meal!! We had it for a rainy Sunday lunch with cheese quesadillas.

Ingredients:

1/2 c. coarsely chopped carrot
1/2 c. coarsely chopped celery
3 cups mashed potatoes (homemade or not) But way better with homemade!!
1 can (14 1/2 oz) chicken broth (I used 14 1/2 oz. water and two chicken bouillion cubes)
1/2 cup milk
1 garlic clove, pressed
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. sour cream
2 T. fresh parsley (I didn't use this)

Optional toppings: sliced green onions, cheese, bacon bits

Directions:

Place mashed potatoes in 3 qt. saucepan. Gradually add broth and milk, whisking until smooth. Stir in carrot, celery, garlic, salt, pepper. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes.
Remove from heat; stir in sour cream and parsley. Put into bowls and top with desired toppings.

**For the quesadillas: butter one side of a flour tortilla. Lay on pan on stove, put cheese on half the tortilla and fold the other half on top. Cook until browned and flip over to cook the other side. These are a favorite.

Homemade Ice Cream

noreply@blogger.com (Unknown) — Tue, 07 Aug 2012 06:07:00 +0000

We have made this way too much this summer already. This recipe was given to me by a friend. It is not the cooked kind. It is easy and just the right amount of creamy yumminess.

Ingredients:

1 can sweetened condensed milk

1 cup sugar

2 cups cream

2 cups half & half

2 tbsp vanilla

milk

ice

rock salt

Instructions:

I use a traditional ice cream freezer. Follow the instructions on your individual ice cream maker for best results.

Combine the can of milk with the sugar in the ice cream freezer. Mix these together very well so that the sugar begins to dissolve. Add the cream, half & half. Add the vanilla and finally fill with milk all the way up to the designated fill line. The ice cream does expand. Stir well. Place lid on freezer and follow instructions to place ice cream bucket into freezer. Turn it on. Begin by placing a couple of inches of ice at the bottom of the freezer. Sprinkle rock salt liberally on top of that layer. Continue to layer the ice and salt this way until the last layer is completely covered with ice and salt. Ice cream should churn & turn for around 30-45 minutes and then it will slow down and finally stop. If you serve it immediately it will be soft but delicious. Ideal is to place in freezer and serve after 24 hours. For optimum enjoyment, serve with Peggy's Runny Fudge.

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Broccoli Salad

noreply@blogger.com (Unknown) — Sun, 22 Jul 2012 21:09:00 +0000

This is a delicious salad with a mixture of flavors. It is quick and easy to throw together. Enjoy!

2-3 bunches broccoli (chop the florets until they are nice, small bit-size pieces.)

1/2 c purple onion (diced)
1 lb. bacon (cooked and crumbled) (The precooked bacon from Costco, would make it a lot easier.)
1 1/2 c sunflower seeds (optional, but wonderful!)
1 1/2 c grated cheese (I use a mixture of shredded cheddar & monterey jack cheese.)
1/2 - 3/4 pkg frozen peas

Dressing
1/2 c mayonnaise
1/4 c sugar
1 T lemon juice
Stir well to dissovle sugar.

*I usually double the recipe if I'm taking to a party.

Delicious Whole Wheat Pancakes

noreply@blogger.com (Anonymous) — Tue, 03 Jul 2012 18:47:00 +0000

Ingredients:

1 cup milk

1 cup whole wheat flour

1/4 cup sugar

2 eggs

1/4 cup butter, melted

1 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

Directions:

Combine milk and flour and beat in a blender on high speed for 2 minutes. Add remaining ingredients and beat on high for 2 more minutes. Pour pancake batter on hot griddle with a 1/4 cup measuring cup. Cook until lightly browned on both sides.

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Oreo Truffles

noreply@blogger.com (Anonymous) — Thu, 31 May 2012 04:00:00 +0000

These are amazing. Yum. Yum. Yum.

Ingredients:

One package of Oreos

One 8 oz. cream cheese

One package of vanilla chips

Directions:

Crush the Oreos in a blender, superfine. (Reserve a tablespoon or two to sprinkle on top of dipped ball.) Mix together with cream cheese. Make into walnut size balls and freeze or put in fridge for a while. Melt the chips with 1 T. Vegetable oil. Dip the Oreo balls in melted chips and sprinkle Refrigerate.

Best when cold and so so good. Enjoy!!

Melting tips: Slowly on stove, stirring often or in microwave melt for one minute, stir, melt for 30 second increments until completely melted.

Dipping tips: stick a toothpick or a skewer into ball and dip in vanilla chips. Let excess drip off and place on wax paper to dry.

Please share better tips if you have them. I am not an expert. (But want to be:)

Garlic Parmesan Noodles

noreply@blogger.com (Anonymous) — Mon, 21 May 2012 20:00:00 +0000

When we lived in Provo, a friend invited us over for dinner and made these noodles. I love noodles and love how good and simple these are. My kids love them too. Really, you make it to your liking so there isn't really measurements.

Ingredients:

1 lb. noodles

1/2 - 1 stick of butter (1/4-1/2 cup)

1 egg

garlic

parsley

shredded parmesan cheese

Directions:

Cook the noodles then drain the water. Lighlty mix the egg and mix it into the hot noodles with the butter. Season with garlic, parsley, and parmesan cheese. Enjoy. Yum!

Kristi's Cheesy Baked Chicken

noreply@blogger.com (Anonymous) — Tue, 15 May 2012 04:35:00 +0000

My family LOVES this chicken. I had kids begging for more. Always do. Thanks Kristi.

She doesn't even remember this chicken but I do. Years ago, I went to visit at my in laws where Kristi was living and this chicken was sitting on the stove, ready for dinner. I couldn't help but sample, then sample again and probably again. It was heavenly and quickly became a favorite at our house.

Kristi didn't remember this chicken when I asked for the recipe but suggested a site where she may have found it so I searched until I found it.

Give it a shot. You'll be glad you did. It's yummiest when the chicken is cut into small chunks.

Ingredients:

1/4 c. chopped fresh parsley (I just use about a tablespoon of the dry stuff)

2 T. olive oil

1 clove garlic, crushed

1/2 t. salt

1/4 t. pepper (ground black)

3 lbs. fresh chicken drumsticks (not me, I use good old chicken breasts or tenderloins, cut into chunks)

1/2 c. dry bread crumbs

1/4 c. grated parmesan cheese

Directions:

Combine parsley, olive oil, garlic, salt, and pepper in mixing bowl. Add chicken pieces, turning to coat evenly. Place in 9x13 pan and cover and refrigerate for one hour. Roll chicken pieces in bread and cheese mixed together. Place back in pan and bake.

This is where I didn't finish writing down the recipe.

So I baked it at 350* for 40-45 minutes. (Let me know if I should change this.)

Enjoy!!

Creme Brulee French Toast

noreply@blogger.com (Anonymous) — Sat, 05 May 2012 21:50:00 +0000

This is divine! It tastes similar to Sticky Buns. My husband suggested that whipped cream on top would make it even more wonderful. This should only be made for special occasions. It's that good. The syrup is wonderful and will be great on anything syrup is good on.

French Toast

1/2 c. butter

1 c. brown sugar, packed

2 T. corn syrup

1 loaf Texas toast bread, extra thick

5 eggs

1 1/2 c. half & half

1/4 tsp. salt

1 tsp. vanilla

In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture into a large greased 13x18-inch jelly-roll pan (aka: cookie sheet). Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350* for 30 minutes. Remove from pan and serve with buttermilk syrup. If not serving immediately, turn each slice of bread over. (I turned it over to serve anyway).

Buttermilk syrup

1 1/2 c. sugar

2 T. corn syrup

1/2 c. butter

1 tsp. baking soda

3/4 c. buttermilk

2 tsp. vanilla

In a saucepan, combine sugar, butter, baking soda, buttermilk and corn syrup. Bring to a boil. Boil 7 minutes, stirring occasionally (this helps prevent it from spilling over too). Remove from heat and stir in vanilla.

mmmm. Enjoy!!

Perfect Baking Powder Biscuits

noreply@blogger.com (Unknown) — Thu, 12 Apr 2012 23:15:00 +0000

These are the biscuits my Mom has made my entire life. I only recently began making them and learned how quick, easy and delicious they are. They are one of my family's favorite homemade items. I make them when I make this homemade soup or chili or on a night when I have very limited time, I make them and serve them with canned soup. Even when the soup is not homemade, these make the meal feel special.

I usually double the recipe and get about 25 biscuits.

Ingredients

2 cups flour
1 Tablespoon Baking Powder
1/3 cup butter (softened)
3/4 cup milk
1/4 cup sugar

Directions

Preheat oven to 450 degrees. Mix all ingredients in a bowl until just combined. On a lightly floured surface pour dough out and knead lightly. Roll out until about 1/2 inch thick and cut with biscuit cutter. (I actually use a plastic cup that is a good size.) Place on ungreased cookie sheet and bake at 450 for 10-15 minutes or until lightly golden brown. They are good the next day warmed up as well. Enjoy!

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Green Smoothie

noreply@blogger.com (Anonymous) — Fri, 23 Mar 2012 04:10:00 +0000

Ingredients:

2 long spears of pineapple
1 banana
Huge handful of spinach
2 tablespoons orange juice concentrate
1 1/2 cups water
2 cups ice
(You can switch out the water and concentrate for 11/2 cups orange juice)

Directions:
Blend together and enjoy. You'll be surprised how good this is and you'll feel good about yourself and feel like a good mom for getting fruit and vegetables in your kids.
My 5 year old calls it the leprechaun drink and loves it.
I also freeze this into ice cubes then put some in a cup for me and the kids. Makes it fun. Especially if you have the shape ice cube trays from IKEA.
After you make it, try adding in other fruits and juices. I think the pineapple keeps it the sweetest.

butterless, flourless yummy peanut butter cookies

noreply@blogger.com (Unknown) — Tue, 13 Mar 2012 19:22:00 +0000

This is once again a recipe I found on Pinterest. Once again I struck gold. These cookies have 6 ingredients, none of which are flour or butter. These are great. You should try them.

Ingredients:
2 cups peanut butter (crunchy or creamy - you choose)
1 cups brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp baking soda

Mix together in the order listed. Bake at 350 for 10 minutes. Tops should be soft and bottoms golden. Let cool and enjoy!

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Pudding on the Rice - rice pudding

noreply@blogger.com (Unknown) — Thu, 01 Mar 2012 02:20:00 +0000

My friend made this at a gathering over a year ago and my mind was not able to forget it. The recipe is from Pudding on the Rice, a rice pudding shop in scattered locations across the country. This is the best rice pudding I have ever had, perhaps because it taste a lot like ice cream but with a different texture. I halved the original recipe in this posting since it made SO much. You really should try it. I love it.

Basic Recipe:
4 cups milk
2 cups cooked medium grain rice
2 cups sugar
1 tsp salt
1 egg
1 cup heavy whipping cream
1 tsp vanilla extract

In Large Sauce Pan add: The first four ingredients.

In separate bowl crack 2 eggs and let sit at room temperature. Set aside.

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

Take pan off heat. Take the room temperature eggs and whisk them thoroughly adding a table spoon of the hot pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

Whip the heavy whipping cream and 1 tsp. of pure vanilla extract.

Add the whipped cream to the cooled mixture until it is fully enveloped.

Keep pudding refrigerated, it lasts about 1 week.

Amaretto Rice Pudding: Omit the vanilla extract and instead add 1 tsp of almond extract

Chocolate Rice Pudding: In a microwave melt 1 cup of milk chocolate chips with 1/2 cup heavy whipping cream for 2 minute (checking on it every 30 seconds). Whisk until shiny. Add to the cooled pudding BEFORE adding the vanilla whipped cream.

Raspberry Rice Pudding - this is the kind in the picture: Add a bag of frozen raspberries and mix into the pudding fully incorporate. Then fold in the vanilla whipped cream.

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White Chip Orange Cookies

noreply@blogger.com (Anonymous) — Thu, 23 Feb 2012 19:13:00 +0000

When my husband and I lived at BYU, we had a neighbor that taught my son piano and also made me these cookies. I LOVED them and got the recipe from her. It's been about 8 years and I think this is the 2nd time I made them myself. But I was reminded at how much I love them.

Ingredients:

2 1/4 c. flour

3/4 t. baking soda

1/2 t. salt

1 c. butter or margarine softened

1/2 c. sugar

1/2 c. brown sugar

1 egg

2-3 t. grated orange peel

2 cups (12 oz.) white morsels

Directions:

Beat butter and sugars until creamy. Beat in egg and orange peel. Beat in flour mixture. Stir in morsels.

Bake 350* for 10-12 minutes. Until edges are golden brown.

Stand 2 minutes. Remove from pan. Cool on rack.

Makes 39 cookies

Copy Cat Paradise Bakery Sugar Cookies

noreply@blogger.com (Unknown) — Fri, 10 Feb 2012 21:35:00 +0000

I am particular in how I like my sugar cookies, and these seemed so different from what I have had before, but I LOVED them. I don't even want to think about how many I consumed in a 48-hour period. My kids kept asking what happened to the rest of the sugar cookies. I had to hang my head in shame and tell them that they were gone, enough said. I got this recipe from pinterest. (This is the link to the original website.) I didn't shape mine into Valentines shapes because I was too impatient. I just squished them between my palms, but if you can wait the full 2-hour chilling period it recommends before rolling them, go for it. The frosting I used to ice these cookies looks hideous. I made them on Super Bowl Sunday, perhaps going for a grass look ( I don't know), but it wasn't until I had made the dough that I realized that I didn't have enough powder sugar to make the frosting. I improvised and did something else. It tasted fine, but go for the frosting in the recipe.

Cookie:
1 cup granulated sugar
1 cup powdered sugar
2 cups vegetable shortening
3/4 teaspoon vanilla
1 large egg, beaten
3 1/2 - 4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt

1) Preheat oven to 375°.
2) In a medium bowl, cream together the sugars and shortening using an electric mixer.
3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4) Increase speed to medium and mix for 3 minutes.
5) Slowly add vanilla and beaten egg while mixing.
6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7) If you are not shaping them with cookie cutters, scoop dough and form into a ball. Squish and flatten dough between your two palms (Does that remind anyone of Ferris Bueller's Day Off? Just checkin') and move onto step 8. If you want to cut into shapes, split the dough in half and form two disks. Refrigerate the dough disks for at least two hours. Roll and cut dough with cookie cutters.
8) Place directly on cookie sheet.
9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Magnolia Bakery Buttercream Frosting:
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Pear gorgonzola tossed salad

noreply@blogger.com (Unknown) — Mon, 06 Feb 2012 22:21:00 +0000

I got this recipe from a friend at one of our ladies recipe nights. The sweet flavor of the pear and the creamy, strong flavor of the cheese are so contrasting that it comes together in perfect harmony. Maybe my words are a little dramatic, try it and you come up with a description for yourself.
The dressing that I make with it is a little thrown together, but you can tweak that you your liking. Enjoy!

Salad:
2 heads torn Romain lettuce
2 whole green onions
1 avocado chopped (I always omit this because I don't love avocados)
1 pear chopped
1/2 cup chopped pecans or walnuts
1/2 cup Gorgonzola cheese

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
3 Tbsp. sugar
1/2 tsp. dried mustard
salt and pepper to taste

NATIONAL PEANUT BUTTER DAY TRIBUTE!

noreply@blogger.com (Unknown) — Tue, 24 Jan 2012 20:23:00 +0000

Wow. I have tried several peanut butter cookie recipes, but this one is my favorite so far. Tawnie sent me a link to this recipe and I traced it back to this website where it was posted a couple of years ago. Thanks, Tawnie! They are fabulous! I didn't have any peanut butter chips so I just used chocolate chips.

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
1 Tbsp. milk
1 cup peanut butter
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar

Directions:

Preheat oven to 350 degrees. In a large bowl, combine butter, sugar, vanilla, milk and egg. Mix. Add peanut butter. Mix until relatively smooth. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Then mix all together wet & dry. Add chips if desired. Roll dough into ball and roll into sugar. Place on ungreased cookie sheet. Press gently with a fork to criss cross. Bake for 10 to 12 minutes. Do not overbake. Cookies will just be starting to golden on top and may appear to be underdone. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Enjoy!