Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Author: Nicki (Page 5 of 37)

Michael’s Favorite Brownies

June 13, 2007 / / 2 Comments

Recipe Source: andreasrecipes.com

Ingredients:

3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)

Directions:

Preheat oven to 350° F.

In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.

Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.

Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.

Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.

Variations:

To spice up the brownies, add one of the following to the dry ingredients:

  • 1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle)
  • 1 teaspoon of cinnamon
  • Pinch of cayenne

Chocolate Chip Cookies

June 6, 2007 / / 2 Comments

Recipe Source: Mary Simpson Creel, M.S., R.D. , Cooking Light, JUNE 2007

Ingredients:

2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray

Directions:

Preheat oven to 350° F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Yields: 4 dozen (serving size: 1 cookie).

Jules’ Sweet ‘n Smoky Chili

June 4, 2007 / / 0 Comments

Recipe Source: Jules @ everydaymommy.net

“Our extended autumn-like weather came to an abrupt end yesterday when the temperatures dropped to below 20º and Kansas City was hit by a wave of sleet. The frozen ground is now covered with one to two inches of tiny ice pellets. When the weather is this bitter there’s only one thing to do. Make chili! I’m not sure if I’ve shared my chili recipe before, but here ’tis. I think everyone has their own way of making chili, and this is mine. To those of you in Texas, I apologize. This is yankee-style chili. But, it tastes darn good.”

Ingredients:

1 lb lean ground beef
1 lb ground pork
1 lg green bell pepper, diced
2 lg yellow onions, diced
3 cans chili beans (I prefer Brooks brand chili hot beans)
1 can beef broth
1 x-large can tomato juice (juice, not sauce – get the x-large can)
3-4 tbsp brown sugar
3-4 tbsp liquid smoke (I prefer Colgin brand liquid smoke)
Garlic powder
Kosher salt
Chili powder
Dash Cayenne pepper
1/2 stick butter

Directions:

In your largest pot saute the diced onion and diced bell pepper in about 2 tbsp olive oil till tender. Season with salt. Add beef and pork and brown completely. Drain excess fat. Season with garlic powder and salt. Add beans, beef broth, tomato juice, brown sugar and liquid smoke. Stir well and let simmer on low about 30 minutes. Liquids will reduce slightly and flavors will blend. Season to your taste with chili powder and cayenne pepper. Be careful with the cayenne as a little goes a long way. Stir well and taste for seasoning. When it is seasoned to your taste add (yes, this is the secret) the half stick of butter. Let it melt in the chili and stir well. Check seasoning before serving. The longer you allow the chili to simmer the more reduced the liquid will be and the more concentrated the flavors.

Serve with a bit of sharp cheddar cheese on top and crackers. Enjoy!

Peanut Butter Cup Cake

June 4, 2007 / / 0 Comments

Recipe Source: Jules @ everydaymommy.net

“This is a decadent cake that looks a little funny but tastes delicious.”

Cake:

3/4 cup creamy peanut butter
1 stick butter, softened
4 eggs
1 package butter cake mix
2/3 cup water

Preheat oven to 325º. Grease and flour a 9×13 pan.

Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.

Chocolate Icing:

2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract

In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.

Cucumber Lemonade

June 1, 2007 / / 2 Comments

Recipe Source: slashfood.com

Ingredients:

2 English (hothouse) cucumbers
1/2 cup fresh lemon juice
2 1/2 cups spring or filtered water
1 Simple Syrup or agave syrup

Directions:

Finely grate cucumbers into a fine-mesh sieve set over a bowl. Drain the cucumber for 1 hour and collect the juices. Press on the cucumber pulp to extract any additional juice. Add lemon juice, water and syrup, if using, to the cucumber juice. Serve chilled or over ice.

Quick Chocolate-Cinnamon Mousse with Cherries

May 27, 2007 / / 0 Comments

Recipe Source: Dave Lieberman, from the June 2007 issue of Bon Appetit

Cherries:

8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice

Mousse:

1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped

For cherries:

Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

For mousse:

Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD. Can be made 1 day ahead. Cover; keep chilled.

Spoon cherries with syrup atop mousse and serve.

Pig Candy

May 27, 2007 / / 0 Comments

Recipe Source: Modified recipe from The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner, by Jill Conner Browne, with tips from Marie in Ocala, FL

Ingredients:

1 pound bacon (cut into half or quarter slices if preferred)
3 pounds brown sugar
1 tablespoon chili powder
1 cup chopped pecans (chopped VERY fine, or they won’t stick to the bacon!)

Directions:

Preheat oven to 350 F. Roll each slice in a mixture of sugar, chili powder and pecans. Lay each slice in a broiler pan, lined with heavy duty foil and bake for 30 minutes. Bacon will be limp when done, and will stiffen with cooling.

Suggestions:

If you’re feeling really adventurous marinade the bacon in Guinness for about an hour prior to preparation. Or, add some cayenne pepper to spice things up!

Lemonade Cake

May 25, 2007 / / 0 Comments

Recipe Source: Patty Silva

Ingredients:

1 (3 ounce) package lemon flavored gelatin
3/4 cup boiling water
1 (18.25 ounce) package lemon cake mix
3/4 cup vegetable oil
4 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup white sugar

Cake Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

Dissolve lemon gelatin the boiling water. Set aside.

Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.

Lemonade Glaze Directions:

Combine the thawed frozen lemonade with the white sugar and mix thoroughly.

Easy Strawberry Lemonade

May 25, 2007 / / 0 Comments

Recipe Source: aol.com

Ingredients:

1 (12 fluid ounce) can frozen lemonade concentrate, thawed
4 1/2 cups water
1 (10 ounce) package frozen strawberries, partially thawed

Directions:

In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.

Garlic Butter Noodles

May 13, 2007 / / 0 Comments

Recipe Source: My18andonly / myrecipe.org

Ingredients:

1 small bag of egg noodles, any size or shape
Water
Oregano
Salt
Garlic salt
1-2 sticks of butter or margarine

Directions:

Fill a pot with enough water to cook as many noodles as you are making. Set on the stove on high heat. Add to the water oregano, salt, and garlic salt to taste. DO NOT pour any in- sprinkle it in, otherwise your noodles will be VERY strong and spicy!

When water has come to a boil, add the noodles. DO NOT let them sit, or they may cook onto the bottom of the pan- keep watch and occasionally try one to see if it’s cooked yet. When the noodles are cooked, take them off the heat and strain out the water.

After the remainder of the water is gone, add the butter or margarine to the noodles and stir until completely melted. If needed, add more- it should look like an actual sauce on the noodles. Add a somewhat generous amount of garlic salt- you want it to taste strongly of garlic, NOT of salt! Adjust to your taste. Sprinkle with oregano and serve.

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