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cookies

Gooey Salted Caramel Vanilla Butter Cookies

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These were not my favorite cookie. The cookie part was not very sweet, and the caramel was too sweet. But, the people I shared them with seemed to enjoy them. I guess I just simply prefer chocolate chip. :) Ingredients: Cookies 2/3 cup butter, softened 1/2 cup sugar 2 ...

Cynthia Matzat

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cookies

Jessika's Amazing Chocolate Chip Cookies

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These cookies were described as being the perfect combination of crunchy and chewy. The definitely are crunchy on the outside, and chewy on the inside, but they are still not as good as the Ultimate Chocolate Chip Cookie recipe that I normally use. They came out of the oven very ...

Cynthia Matzat

Ingredients:

Cookies:
1¼ cup flour
1 teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¼ cup butterscotch chips
¼ cup white chocolate chips

Cinnamon sugar topping:
¼ cup granulated sugar
½ teaspoon cinnamon

Directions:

1. In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
2. Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
3. Next mix in in egg and vanilla.
4. Now add the flour mixture slowly, about ½ a cup at a time. Mix until well combined.
5. Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. ( if you are rushed on time, you can also put in the freezer for 10 minutes)
6. Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
7. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Roll balls in cinnamon sugar mixture until well covered.
8. Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.
9. They may appear to be under cooked, but you DO NOT want to over cook these. After they cool, they will firm up, but maintain that desired soft and chewy texture.

Recipe Source - Family Fresh Meals

Ingredients

2-4 cod fillets, 1" thick

1 1/2 Tbsp lemon juice

1 Tbsp olive oil

2 garlic cloves, minced

1/2 tsp dried thyme

1/8 tsp pepper

1/4 tsp paprika

 

Directions

 

Heat oven to 400 degrees.

Place the fish in a baking dish and drizzle lemon juice & olive oil over the top, then sprinkle with remaining ingredients and bake 15-20 minutes, until opaque.

Recipe Source - Sweet Beginnings

Ingredients

2 cod (or other white fish) fillets

2 Tbsp lemon juice

2 Tbsp miracle whip

1/3 cup parmesan bread crumbs

1/3 cup grated parmesan cheese

salt and pepper to taste

 

Preparation

Heat oven to 350 degrees and place fish into a glass baking dish.

Season the top of the fish with salt and pepper, and pour lemon juice into the baking dish.

Place the bread crumbs and cheese into a dish, coat the top of each piece of fish with 1 tablespoon of miracle whip, and then dredge the coated side of the fish into the bread crumb mixture.

Place the fish back into the baking dish and bake for 12 minutes in the oven. Switch the oven to broil for 3-5 minutes until the top of the fish is browned and crisp.

Recipe Source - Sweet Beginnings

Ingredients

1 Tbsp dried dill
1 1/2 cups olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup panko or coarse breadcrumbs
2 Tbsp prepared horseradish
4 6 oz salmon fillets

Preparation

Preheat oven to 475 degrees, line a baking sheet with foil, spray with cooking spray, and set aside.

In a small bowl, combine the panko, horseradish, dill and oil. Make sure to mix it well. 

Season the salmon with salt and pepper, and place on a cookie sheet, skin side down, if yours has skin. 

Spoon the panko mixture on top of the fillets, and press down to secure in place. 

Bake until golden brown on top and opaque throughout, about 8-10 minutes.

Recipe Source - Sweet Beginnings

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fishseafood

Baked Salmon with Honey Dijon & Garlic

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Ingredients: 4 6 oz salmon fillets 3-4 cloves of garlic, minced 2-3 Tbsp parsley, finely chopped 1 Tbsp honey 2 Tbsp Dijon mustard 1 Tbsp lemon juice A pinch of salt 2 Tbsp olive oil Directions: Preheat oven to 425 degrees F, line a baking sheet with foil, and set ...

Cynthia Matzat

My friend, Val, brought this to school for a luncheon, and it was fabulous. This is a nice potluck dish that you can just mix together and throw in the slow cooker. 

Ingredients

1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)

Directions

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine.

Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. 

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

 

Makes 8-10 servings.

 

Recipe Source - Stockpiling Moms

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ktToEJkk.dpuf

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf

Prep time:  5 mins

Cook time:  4 hours

Total time:  4 hours 5 mins

Serves: 10-12

 

Ingredients

• 1 - 26-32 ounce bag frozen hash browns
• 1 - 8 oz container sour cream
• 1 - 10.5 oz can cream of chicken soup
• ¼ - cup onion, chopped fine
• 1½ - cups shredded cheddar cheese
• ½ - cup butter, melted
• salt and pepper, to taste (about ¼ teaspoon each)

Instructions

1. In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.
2. Mix to combine.
3. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray (I had put in a liner and sprayed the liner too).
4. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done.
5. The casserole should be crispy on the sides and bubbly throughout.
6. Serve and enjoy!

- See more at: http://www.stockpilingmoms.com/2013/10/crockpot-hashbrown-casserole/#sthash.ds1yDFP9.dpuf

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menu plan mondaymenus

What's for Dinner Meal Plan

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I know my posted menus have been sporadic lately, but I do actually still create them. I just don't always get them posted. Since I'm only cooking for two, I usually cook about three meals on Sundays, and then the hubby and I eat on that all week. We actually do a pretty regular ...

Cynthia Matzat

A great way to use up those brown bananas sitting the counter. :)

Ingredients:

MUFFINS:
2 C flour
1 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 C sour cream
2 bananas, ripe with brown spots on the peels
1 tsp vanilla
1/4 C butter, melted

STREUSEL:
1/4 C sugar
3 Tb flour
1/4 tsp cinnamon
2 Tb butter

Directions:

1. Preheat your oven to 375 degrees.

2. Into a large mixing bowl place 2 C flour, 1 C sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 1/4 tsp cinnamon and 1/4

3. Into a medium-sized mixing bowl place 2 eggs, 1 C sour cream, 2 ripe bananas and 1 tsp vanilla. Blend them together with a hand-held mixer. (Or use your stand mixer, if you so choose). Make sure all the bananas get mashed up and well incorporated. You don't want any big banana chunks. :) 

4. Pour 1/4 C melted butter into the bowl. Mix it just until combined.

5. Pour the wet ingredients into the dry ingredients and mix it with a wooden spoon, just until incorporated. You want to be careful not to over mix here. You don't want dry muffins. 

6. To mix the streusel topping, place 1/4 C sugar, 3 Tb flour and 1/4 tsp cinnamon in a small mixing bowl. Toss it together with a fork to combine. 

7. Add 2 Tb cold butter and cut it in to the mixture. It should be a bit clumpy.

8. Scoop the banana batter into muffin tins. Fill them about 2/3 full.

9. Sprinkle the streusel topping over the top of the batter. 10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

11. Take the pan out of the oven and let it sit on your counter for 5 minutes. Remove the muffins from the pan and let the cool on a wire rack.

Time: 15 min. prep + 20-25 min. baking

Yield: 18 muffins

Recipe Source - Jamie Cooks It Up

Ingredients

6 tbsp. unsalted butter
½ cup thinly sliced shallots
2 tbsp. fresh thyme leaves
1 clove garlic, minced
6 tbsp. all-purpose flour
Pan juices from roasted turkey
About 4½-5 cups chicken or turkey stock
½ cup apple cider
Salt and pepper

Directions

Melt the butter in a medium saucepan over medium-high heat. Add the shallots, thyme and garlic to the pan and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.

Measure the pan juices from the turkey and add enough stock to total 5 cups. Gradually add the stock mixture into the pan with the butter mixture, whisking in each small addition before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to boil until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.

Recipe Source - Annie's Eats

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fish

Maple Soy Glazed Salmon

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Ingredients: 4 (6 - 7 oz) skinless salmon fillets 1/3 cup real maple syrup 3 Tbsp soy sauce (not low-sodium) 2 cloves garlic, minced Freshly ground black pepper and chopped green onions (optional) Directions: In a mixing bowl whisk together maple syrup, soy sauce and ...

Cynthia Matzat

Ingredients

4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper



Directions

• Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
• In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
• Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to baking dish and repeat with remaining salmon fillets.
• Bake in preheated oven 13 - 15 minutes until salmon has cooked through. Serve warm with lemon wedges (from zested lemon) if desired. 

Recipe Source - Cooking Classy

0

breads

Potato Cheese Herb Bread

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Ingredients: (Makes approximately 3 loaves) 2 1/2 cups lukewarm water 4 1/2 teaspoons yeast 4 Tablespoons sugar 1 (4oz) package Idahoan Four Cheese Mashed Potatoes 4 Tablespoons olive oil 3 teaspoons salt 1 teaspoon thyme 1 teaspoon basil 1 teaspoon oregano 5-6 cups flour 1 ...

Cynthia Matzat

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ground beefsandwiches

Patty Melts

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Ingredients: 1 pound hamburger 1 medium onion, sliced 3-4 fresh mushrooms sliced (Optional) 2 Tablespoon butter 12 slices of bread softened butter or butter spread 6 slices of cheese Directions: In a skillet over medium heat melt butter and add the onions, mushrooms and a ...

Cynthia Matzat

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desserts

Symphony Brownies

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My friend Miranda used to make something similar to these with boxed brownie mix. This is definitely a decadent treat. Ingredients 3/4 cup flour 1/2 cup cocoa 1/2 teaspoon salt 3/4 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 2 eggs 2 extra large (8 oz.) Symphony chocolate ...

Cynthia Matzat

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ground beef

Stuffing Meatloaf

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Simple comfort food. Ingredients: 1 package Stove Top Stuffing mix, dry 1 c. warm water 1 1/2 lbs. lean ground beef 2 eggs, slightly beaten 1 package onion soup mix Directions: Preheat oven 350°. Coat inside of bundt pan with cooking spray. Place warm water, onion soup ...

Cynthia Matzat

A little different twist on the traditional Snickerdoodle

Ingredients:

COOKIES:
1 C butter, softened
1 1/2 C sugar
2 eggs
3 C flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 1/2 C white chocolate chips

COATING:
4 Tb sugar
1 Tb cinnamon
1 tsp pumpkin pie spice 

Directions:

1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 cup butter and 1 1/2 cups sugar. Cream the two together for about 2 minutes.
3. Add 2 eggs and cream for another 2 minutes.
4. Into a medium-sized mixing bowl place 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoons baking soda, 2 teaspoons baking powder and 1/8 teaspoon salt. Toss them around a bit with a fork to be sure they are well combined. Add these dry ingredients to the butter mixture. Mix for about 1 minute to combine.5. Add 1 1/2 cups white chocolate and mix just until combined.6. Into a small bowl place 4 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice. Stir to combine.
7. Roll the dough into 1 or 2 inch balls (depending on how large a cookie you like) and roll them in the sugar and spice mixture.
8. Spray a large cookie sheet with cooking spray and place the covered dough balls out evenly onto it.
9. Bake for 7-8 minutes, or just until the top of the cookies start to crack. Take them out of the oven and allow them to keep cooking while they sit on the sheet for about 2 minutes.

Makes 48 cookies

Recipe Source - Jamie Cooks It Up

Nice fall recipe to share with friends

Ingredients:

CAKE:
2 C sugar
4 eggs
2 C pumpkin (a small, 15 ounce can works great)
1 C oil
2 C flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

FROSTING:
3/4 C butter, softened
3 ounce cream cheese, softened
1 Tb milk
1 tsp vanilla
3 1/2 C powdered sugar
dash of salt

Directions:

1. Preheat your oven to 350 degrees. 
2. Into your stand mixer place 2 cups sugar and 4 eggs.
3. Add a small 15 ounce can of pumpkin and 1 cup canola or vegetable oil.
4. Mix for 2 minutes.
5. In a medium-sized mixing bowl combine 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Toss them all together to combine and add them to the pumpkin/oil mixture. 6. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated.
7. Spray a large jelly roll pan (12x16) with cooking spray and pour the batter into it.
8. Spread the batter out evenly with a knife.
9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. 
10. To make the frosting place 3/4 cup softened butter and 3 ounces softened cream cheese into a small mixing bowl.
11. Add 1 tablespoon milk, 1 teaspoon vanilla, 3 and 1/2 cups powdered sugar and a dash of salt. Beat until nice and smooth. Add a bit more milk if the frosting is too stiff.
12. When the cake has cooled completely, spoon the frosting onto the top and spread it out evenly with a knife. 

Serve and enjoy! 

 

Recipe Source - Jamie Cooks It Up

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cookiesdesserts

Lazy Cake Cookies

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Super simple treat to make on a rainy evening! These were fine right out of the oven, but not so great the next day. Ingredients: 1 box yellow or white cake mix 2 eggs beaten 5 T melted butter 2 C M & M’s or mini chocolate chips (I use regular chocolate chips) Mix together, ...

Cynthia Matzat

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menu plan mondaymenus

What's for Dinner Menu Plan

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Fall is definitely in the air. After a very hot start to the school year, temperatures are finally hinting at the change of season. Eric and I took advantage of a free weekend with cooler temps to do our first try at camping with our motorcycle! The man we bought our original bike ...

Cynthia Matzat

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menu plan mondaymenus

What's for Dinner Menu Plan (I know, shocking!)

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Those of you who regularly read my blog are probably thinking I've fallen of the face of the earth. Not so! I still plan my meals for the week and cook for my family (now just me and my hubby). But, since my son went to college, my schedule and meal planning have changed a little. ...

Cynthia Matzat

A yummy fall treat

Ingredients:

1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating:
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Directions:
Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans).

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don't want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).

Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.

Recipe Source - Cooking Classy

0

soup

Potato Ham Chowder

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Nice hearty soup for fall or winter Ingredients: 2 cups cooked ham, diced into small cubes (I often use turkey ham) 4 slices bacon, cooked and crumbled 5 Tbsp butter, divided 1 medium yellow onion, diced (1 1/2 cups) 2 cloves garlic, minced 2 (14.5 oz) cans low-sodium ...

Cynthia Matzat

0

meatlessMexican

Roasted Veggie and Black Bean Tacos

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A great meatless taco. Ingredients: 3 medium tomatoes, cored and seeded, diced* (1 1/2 cups) 2 ears corn, kernels cut from cob (1 1/2 cups) 1 medium zucchini, diced (1 1/2 heaping cups) 1 medium yellow squash, diced (1 1/2 heaping cups) 3/4 small yellow onion, ...

Cynthia Matzat

Might make a nice fall treat.

Ingredients:


2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup peeled and shredded Granny Smith apple (from about 2 small)
1 Tbsp lemon juice
1/2 cup unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup (scant - just remove 1 Tbsp) frozen apple juice concentrate, thawed but still cold
1/2 cup packed light-brown sugar
1/4 cup butter
2 1/2 Tbsp apple juice concentrate
1/8 tsp salt
2 1/2 cups powdered sugar
1/2 cup finely chopped pecans
Maldon salt for sprinkling (optional)

Directions:

For the cookies:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the frosting:

In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings). As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.

Recipe Source - Cooking Classy

0

chickenpasta

Creamy Broccoli Chicken Shells and Cheese

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This could be an easy throw-together dinner if you already have some cooked chicken on hand and a package of frozen broccoli. Ingredients: 9 oz large shell pasta, dry (3 1/4 cups) 1 lb boneless skinless chicken breasts, cooked and shredded into small bites size pieces (or ...

Cynthia Matzat