Sunday, December 12, 2010

Chocolate Chip Cookies

choc chip cookie recipe is as follows:

2 1/4 c all purpose flour
1 t salt
1 t baking soda
3/4 c brown sugar, packed
3/4 c granulated sugar

2 sticks butter, room temp
1 t vanilla
2 eggs
12 oz semi sweet choc chips.

fold in choc chips after everything else is mixed.

375*F 10 minutes - makes 40 cookies. double batch makes 65 cookies (i'm guessing family members eat the dough as i'm working - why else would the numbers be so different?)

Tuesday, December 7, 2010

Peppermint Cheesecake

Peppermint cheesecake
350*F foil wrappers – mini muffin tin 15 minutes; 48 cupcakes


1/2 stick butter, softened
1 cup crumbs from your favorite gingersnaps recipe baked earlier and crushed into crumbs
1/8 cup sugar
1/2 t vanilla extract


1 pound cream cheese
3/4 cups sugar
1/2 t peppermint extract
1/4 t vanilla extract
2 large eggs
pinch of salt
1/8 rounded cup peppermints, crushed

sour cream glaze

1 cup sour cream
1/8 cup sugar
1/2 t vanilla

combine sour cream, sugar and extract with a rubber spatula in a plastic bowl.  spread evenly and smoothly over top of baked filling and return to 350*F oven for 5 minutes.  remove from oven and place immediately in fridge to cool.  this prevents cracks from forming on top of the cake.


garnish with crushed peppermint

Sunday, December 5, 2010

Coconut Frosting/Filling

Today I put together a new filling for Crispy's Pumpkin chocolate Chip Cookies


take a bag of flaked coconut and put it in your food processor.  Zip it down til it's coarse crumblike in texture.

then add together

room temp:

8 oz cream cheese
2 sticks butter
1 t vanilla
1 bag of powdered sugar
and the coconut (fold in last)

voila, coconut frosting/filling.

yum.  coconut goes so wonderfully with pumpkin.  :)

Saturday, December 4, 2010

Lasagna - the easy way! :)

My family LOVES lasagna.  However, I don't usually have the time to do all the pretty parts to make lasagna happen.

So this has been my solution - and it IS the real thing - only difference is, I just mix it together like a casserole.  *grin*  close your eyes and eat. .. yum.

I start with 8 oz of bowtie pasta or penne pasta (gluten free)  cook that up.

While that's cooking away,

Fry up:

1/2 pound sausage, sausage - 2 - 3 kinds is desirable for true italian flavor
1/2 pound pound ground beef
1 onion, sliced
1 green pepper, sliced
 1-2 cloves garlic, minced

cook til onion is almost carmelizing and all meat is cooked.  drain and set aside.

Mix together:

15 oz container ricotta
1 egg, beaten
2 cloves garlic, minced
1/2 cup italian blend cheeses, grated (i buy from aldi - a cash only grocery store)
1/8 cup Parmesan cheese
1/4 cup parsley, chopped finely

Either pull from your pantry/freezer your homemade pasta sauce or use your favorite jarred sauce.

mix everything together in a greased 8x12 pan.

sprinkle  a bag of grated mozzarella cheese on top.

Put in oven 350*F for 1/2 hour or so - til everything is bubbly and smelling oh so yummy and the cheese is starting to brown on top.

Pull from oven and serve.

Voila, easy messy lasagna.  :)  and it's even gluten free!  *grin*

bake at 350*F oven