Redirection - February 1, 2011

"Stay committed to your decisions, but stay flexible in your approach"

I have had a blast using my new mixer every day in the month of January. I was blown away at the many hidden abilities I had. I was also blown away at the time it takes to make some of these wondrous creations. Throughout this adventure I have found myself rushing at times to get various delights done. The fun started to slip away and it became more of a daily task, than a daily delight. And that my dears was the whole point of this excursion- to be delighted. I was to be indulging in every moment. Now don't get me wrong, more times than not I truly DID enjoy creating in my kitchen. However, making this a daily commitment brought more pressure than pleasure.

What did bring me pleasure though was creating tasty goodness from scratch and bringing smiles to my family and friends. THAT I am not going to give up. So the basic goal is still the same. I still intend to use my mixer as much as I can. But I will not be stressing myself out by forcing out a recipe daily. With a baby on the way, one daughter starting the terrible two's and another 'tweening' out daily I would just prefer to spread my focus around- rather than biting of more than I can chew...

I also believe that without all the pressure of a daily recipe I will be able to try bigger and more complex ones. I have been skipping past so many glorious recipes simply because I just don't have the time and I am worn out from the baking that I basically JUST did. So whether it's weekly, two days in a row, whatever stay tuned for deliciousness.


Bon apetit!

Chocolate Chip Cookies - January 31, 2011

I don't know why I didn't start with this basic in my first week of recipes. Nothing is better than a perfect chocolate chip cookie. And now after experiencing some disasters in the kitchen I was nervous about making them. I mean I managed to mess up a brownie. A cookie to a brownie is like an apple to an orange. I was so nervous. So I did what any self-respecting woman would do... I asked for help.
A friend of mine had recently made some scrumptious cookies and based on the fact that EVERYTHING she makes is heaven I wanted to have her recipe for this delicious classic. Come to find out she used the Ghiradelli recipe straight from the back of the bag (with a few added special ingredients). After looking on the back of the chocolate chip bag I decided to look on the back of other packages, cans and boxes in my pantry. Turns out there have been hundreds of recipes just starring me in the face all these years. I even found a few that I'm going to try out in the next upcoming weeks!


Ingredients:
11 1/2 ounces Semi-Sweet Chocolate Chips
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla (add 1 more teaspoon of vanilla)
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
Secret ingredient: 1 package of instant vanilla pudding with 1 tbsp of milk
(ghirardelli.com)

Directions:
Step 1: Preheat oven oven to 375ºF
Step 2: In mixer using whisk attachment mix together butter with sugar and brown sugar at speed 2 until creamy and lightened in color
Step 3: Add eggs and vanilla, one at a time
Step 4: Add in flour with baking soda and salt and mix until well blended
Step 5: Stir in nuts and chocolate chips
Step 6: Drop by tablespoon onto ungreased cookie sheets
Step 7: Bake for 9 to 11 minutes or until golden brown

Tips:
* Actually use a tablespoon measuring spoon when placing dough on the pan. I use to use a table spoon, as in a large spoon I eat with at my table. My cookies always looked like pancakes. This time they could have been sold at Mrs. Fields they were so perfectly shaped!
* My friend also suggested taking the cookies out just a minute before the timer went off. I did and the cookies were soooooo perfectly baked it was insane!

Chocolate Chip Pancakes - January 30, 2011

I am not a big breakfast eater. In fact I usually stick to coffee until my tummy starts rumbling (with an exception of right now as I have baby on board). I know super unhealthy, most important meal of the day. I've heard it all before. So when I DO decide to have breakfast it's usually last night leftovers, cold pizza, etc... Oddly the only time I ever want breakfast foods is at dinner time!
So tonight I decided to make pancakes, eggs and bacon for dinner! And I found this also is a big hit with the family. Oh and one more thing I might mention... I put chocolate chips in the pancakes. Even better right?!?!?!


Ingredients:
1 cup cup prepared pancake mix
1 cup chocolate chips
2 eggs
2 tbsp sugar
1 cup milk

Directions:
Step 1: Mix all ingredients on low ending with chocolate chips
Step 2: Butter pan on medium heat
Step 3: Fry until bubbly. Turn, brown on the other side

Tips:
* So easy so simple! Feel free to add other flavors. Instead of chocolate chips try blueberries or walnuts... the options are endless.
* Watch the pancakes. Look for them to bubble. Don't think to yourself 'these might need a little more time' because they do not. Well, unless you l

Spicy Grilled Chicken Marinade - January 29, 2011

We love chicken in this house. Better yet, we love grilled chicken. And since we eat it at least once a week (I have yet to venture on to bigger and better) I'm always wanting it to taste different (much to my picky eaters' dismay). SO tonight I thought I would spice it up.
Marinades are such simple recipes but they make that big difference. Have you ever tasted a dry bland piece of meat? Well if you have ever dined at my house I can almost guarantee it! As I've started this venture my shelves and cabinets have become stocked up with ingredients and spices I have never used before. And now I want to use ALL of them! It feels like I was living in black and white and now there is COLOR! Bring on the flavor!


Ingredients:
1/3 cup vegetable oil
1 cup italian dressing
2 tablespoons lime juice
1/2 teaspoon grated lime zest
2 cloves crushed garlic
1 1/2 teaspoons fresh oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
(allrecieps.com)

Directions:
Step 1: Starting with liquids and gradually adding in other ingredients (minus chicken) set in mixer on level 2 more approx 2 minutes
Step 2: Place chicken in plastic storage (ziplock) bag and pour marinade over
Step 3: Let marinate at least one hour (as much as over night if desired)
Step 4: Preheat grill med-high heat for about 5 -10 minutes
Step 5: Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear

Tips:
* To me grilling makes everything taste better. Not only that... it's quicker than oven baking! If you need to get dinner done quick throw it on the grill!
* Be super careful with uncooked poultry. Especially if you have children around. I am crazy sanitizer lady after I put the raw chicken in the marinade. Be sure not to get juices on the outside of the storage bag and all over your fridge!

Lemon Bars - January 28, 2011

I swear everything I have been baking has had a chocolate chip in it! I thought I'd better lighten it up (sort of) by making lemon bars. Now I have never made nor tasted a lemon bar in my life so I had nothing to compare it to. Which based on my newly found baking abilities may prove to be very beneficial. To me it could turn out to be the best lemon bar I've ever tasted. And I will be able to say that with an honest straight face!
So I googled lemon bars and glanced over a few recipes. I noticed one by Paula Deen from the Food Network. Now I have watched this woman's show a time or two and everything she makes looks so delicious and super unhealthy. That is just what I was looking for!


Ingredients:
Crust-
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
2 sticks butter, at room temperature, plus more for greasing
Pinch of salt

Filling-
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
(foodnetwork.com)

Directions:
Step 1: Preheat oven to 350, grease a 9 by 13 by 2-inch pan
Step 2: Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl
Step 3: Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes
Step 4: Mix the eggs, granulated sugar, flour, and lemon juice on level 2 with whisk for 2 minutes
Step 5: Pour this over the baked crust and bake for 25 minutes longer
Step 6: Sprinkle with confectioners' sugar when the bars are done

Tips:
* Invest in a sugar sifter, I don't have one and this recipe really calls for one!
* Don't leave sugar unattended with a toddler. Unless you want it to look like winter in your home... or you really like to sweep!

Banana Bread - January 27, 2011

True friends are good for long talks on the phone, borrowing clothes, telling you they are so proud of you, telling you they think you are making a huge mistake, letting you know when your favorite store is having a sale, letting you know those pants don't necessarily make you look fat - but they are more than likely mislabeled... and lately for me good friends are good for delicious recipes! When I started this blog my beautiful friends started giving me their favorite recipes!
Now normally I love my banana bread with nuts, unfortunately the rest of my family would rather pass. So I was left with two options: Make the banana bread with nuts and eat the entire thing myself OR save myself a few thousand calories and leave out the nuts and share. Lucky for my wardrobe I chose the latter.


Ingredients:
2 ½ cups flour
1 1/4 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
3 Tablespoons oil
3/4 cup of milk
1 egg
1 1/2 cups mashed over-ripe bananas (I used 5 bananas)
1 cup of chopped nuts (optional)
(Krista Doud)

Directions:
Step 1: Preheat oven 350 and grease bread pan
Step 2: Measure all ingredients into mixer and set to level 2 for 2 minutes
Step 3: Bake 55 - 60 minutes and take out of pan to cool

Tips:
* The grocery sells browned bananas cheaper! Ask your local grocer. How amazing is that!??! For so many recipes it's better if the bananas are browned.
* My bread initially was still mushy and uncooked in the top center. I didn't notice this until after it had cooled and I went to cut a slice. I stuck it back in the over for another 6 minutes and wallah- The breakfast of champions!

Marinara Meat Sauce - January 26, 2011

One of the 5 meals I constantly make my family for dinner is pasta. It's easy, it's cheap, and everyone always says, 'yay, pasta!'. It's a win-win-win. So lately I found that you can take a simple recipe and turn it into something so much more with just a few additional ingredients. I also found that homemade tastes better than jarred. Well... unless I set off the smoke alarms. That is usually a sign that whatever I made won't be so kind to the taste buds.
So I made a few homemade sauces this past month and I thought I would keep this one simple but fresh, a meat marinara sauce served over spaghetti. And the reason I use the mixer when preparing a sauce is because my picky family doesn't like 'chunky' sauce. So what I blend can't hurt em! Divertasi!


Ingredients:
1 can (28 oz) Italian Plum Tomatoes (Undrained)
3 Garlic Cloves (Minced)
1/4 cup Tomato Paste
1 1/2 tbsp Olive Oil
2 tsp Basil (Dry)
1/2 tsp Sugar
1/4 tsp Salt
(bbqgrilling basics.com)
I also added:
1 tbsp crushed red peppers
1 tbsp onion salt
1/2 a fresh onion, diced
1lb ground beef

Directions:
Step 1: Brown 1lb of ground beef on stovetop
Step 2: On low heat start oil and diced onions in large pot on stovetop
Step 3: Starting with tomatoes using whisk on level 2 add in each of the ingredients, until well blended
Step 4: Place cooked beef and blended mix into the large pot on stovetop (with onions), set to medium low, cover and cook for 2-3 hour
Step 5: 15 minutes before you are ready to eat boil water and cook pasta
Step 6: ladle sauce over cooked pasta and ENJOY!

Tips:
* Once you have made the sauce and it's on the stovetop taste it. It might need something. Do NOT be afraid to add it. If it needs salt, add salt. Easy Peasy!
* This recipe served 5-6. But as always sauces are easily frozen... so double or even triple the recipe!

Peanut Butter Cookies - January 25, 2011

My 6th grader eats peanut butter sandwiches every single day for lunch. EVERY DAY! For snack she asks for peanut butter toast. So I thought, just for her, I would put her much loved condiment in the shape of a cookie.
Now I had to make these twice. My first go round I nearly set the house on fire. The directions to the recipe I followed suggested that I bake the cookies on parchment paper. This made the oven smoke. Now I don't know if it was my fault, the oven's the paper or Martha's... but the second go round the cookies were heaven! So I have copied the original recipe/directions. But if you want to take my advice ditch the paper and lightly butter the cookie sheet!


Ingredients:
8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
(Marthastewart.com)

Directions:
Step 1: Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. (Like I said I would skip the paper)
Step 2: In mixer on level 2 with whisk attachment cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
Step 3: In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine
Step 4: Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking)
Step 5: Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool

Tips:
* Like I said earlier, I failed at my first attempt with these cookies but gave it another shot. Baking is like a science experiment and sometimes you just need to rearrange the chemicals/ingredients until it turns out right!
* Try adding chopped nuts or M&M's to the top of the cookies before baking. YUMMMMMY!

Potato Perogies - January 24, 2011

As many of you, I am a mutt. Meaning I have so many heritages in my family that it's difficult to just say I'm this or that. But I do know that with each of these countries that my family has come from they brought along some yummy meals! A good percentage of me is Polish. And one of the dishes I ADORE is potato perogies. Many cultures have a similar dish, example: the Italians have raviolis.
Now we have had these at Christmas time and special occasions and I have never been a part of the prep process. And boy was I in for a shock! This had to be the most time consuming process EVER! I had left over mashed potatoes from the other evening and lucked out in saving that part of the process. Still, even with that, it took me about 3 hours prep time. But they were SOOOO good!


Ingredients:
(I was able to make about 60)
Cheesy Mashed Potatoes (about 1 1/2 - 2 lbs)
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
(allrecipes.com)

Directions:
Step 1: On level 2 whisk together the butter, sour cream, eggs, egg yolk and oil for approx 3 minutes
Step 2: Add in salt and flour, one cup at a time, mixing on level 2 for approx 4 minutes
Step 3: Cover the bowl with a towel, and let stand for 15 to 20 minutes.
Step 4: Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears
Step 5: Cut into circles using a cookie cutter, perogie cutter, or a glass
Step 6: Brush a little water around the edges of the circles, and spoon some filling into the center
Step 7: Fold the circles over into half-circles, and press to seal the edges, set on cookie sheets
Step 8: Refrigerate for about 2 hours
Step 9: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top
Step 10: Add some butter to a frying pan and fry each perogie for approx 1 min each side
Step 11: Serve with sour cream

Tips:
* With this recipe you should have plenty to freeze. And because this is such a LOOOONNNGG process you will want to freeze some so you don't have to do it all over again too soon!
* I used leftover mashed potatoes. I also threw threw them back in the mixer and added some sauteed onions, then let them cool. You want to make sure you use cooled potatoes.

Whipped Cream Cheese Frosting - January 23, 2011

I use to be a teachers aide. This, besides being a mom, was the best job I have ever had. So rewarding. I never wanted to call in sick or leave early. I loved working with kids. And the best part is kids are so in tune without even meaning to be. They say things that just blow me away. One day I remember we had a birthday party. I bought cupcakes for the class to celebrate (schools are super weird about baking for the students thanks to previous weirdos who have ruined it for all of us). As the kids each took their cupcake to their desk I noticed them sticking their fingers into the frosting. I smiled to myself because I too LOVE me some frosting. But guess what they did. They each set it aside on their napkins and ate the cupcakes plain! That is like cereal without milk, pasta without sauce, bread without butter. What gives??
So this will always remain a mystery to me. So on behalf of frosting lovers everywhere I insist you try out this recipe and offer it to a child (that you know, let's not make it illegal to make baked goods all together).


Ingredients:
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract ( I used 2)
1 1/2 cups heavy whipping cream

Directions:
Step 1: combine cream cheese, sugar, salt and vanilla with whisk attachment at level 2 for 2 minutes
Step 2: In a small bowl beat whipping cream until stiff peaks form, then add to mix
Step 3: THAT'S IT!!! NOW FROST!!!

Tips:
* Better give this a taster test just in case... not sure? Taste again. And again. And again. And again.
* Frost sooner than later. Frosting tends to harden. Now you can pop it in the microwave for 15 seconds but fresh is best!

Strawberry Cupcakes - January 22, 2011

Cupcakes are right up there with bubbles baths as far as I'm concerned. No matter how bad of a day I'm having, if I close my eyes and bite into a fresh cupcake everything in the world stands still and I just smile. And luckily for me there are hundreds of different cupcakes out there. Recipes galore!
So today to help narrow it down I asked my daughter what kind she would like. Her first suggestion was 'Elmo cu-cake' (she's 21 months). And then she said two words that sounded ingenious to me 'Strawberry cu-cake'. Her wish was my command.


Ingredients:
1 stick (1/2 cup) butter, room temp
1 cup sugar
2 lrg eggs
1 1/3 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup of milk
1/2 cup strawberry sauce (I'd prefer fresh but they are out of season)
(Group Recipes.com)

Directions:
Step 1: Mix butter on level 2 with whisk attachment until creamy
Step 2: Add sugar and mix approx 1 min
Step 3: Add eggs, one at a time, and mix for approx 1 min
Step 4: Mix all dry ingredients in separate bowl flour, baking powder, baking soda then add to wet mixture. At speed 2 then 4 blend together for 2 min
Step 5: Add milk then strawberry sauce slowly on level 2 until well blended
Step 6: Scoop into cupcake papers about half to three-quarters full
Step 7: Bake for 20-22 minutes at 350F until a cake tester comes out clean

Tips:
* The strawberry sauce is pretty good. You won't hear complaining from me. But NOTHING beats fresh strawberries. I can't wait to make these again come summer time!
* The one thing that could make these even more delicious is fresh homemade frosting. As I didn't have this on hand I am going to have to opt for a canned one. But later in the week I plan on making some fresh. I have found that everything tastes better when you work hard to make it!

Cheesy Mashed Potatoes - January 21, 2011

So I have made mashed potatoes before and I felt comfortable enough to do this on my own, no reading off a recipe! I know some of you think (sarcastically) 'oh how brave of you'. Well guess what... it is pretty brave of me. I don't do this every day. Well... these days I do, but POE-TAY-TOE POE- TAH- TOE. This turned out delish. So just sit back and enjoy!


Ingredients:
(I made this for family dinner so serves about 8)
8 medium baking potatoes (peeled and cut into 1inch chunks)
1/4 stick of melted butter
1 1/2 cup of shredded sharp cheddar cheese
3/4 cup heavy whipping cream
salt and pepper to taste

Directions:
Step 1: Boil water (enough to cover potatoes), set potatoes in cover and set to medium for 15 - 20 minutes, Drain.
Step 2: Using masher attachment start mixing potatoes
Step 3: After potatoes have mashed up some add butter and whipping cream, mix at level 2
Step 4: Slowly add cheese and continue to mix
Step 5: Add a couple teaspoons of salt and pepper, taste and add more if desired

Tips:
* This makes A LOT of potatoes so half this recipe if you are just cooking for a family of 4.
* It's fun to add different spices and flavors to things. Read up on recipes. Ask people what they use. Ask restaurants. People love to share this information!

Brownies Take 2 - January 20 2011

Yes- I made the world's worst brownies. No - I am not a quitter. I will make right for all the errors I make in this world. And though they may be few, I will always correct them. So I was trying to think how I managed to ruin brownies. I have come to the conclusion that it was because I used bakers chocolate. I was talking to my brother about this catastrophe and he said 'Well of course it was that. Have you ever ate a piece of that? Or tried a piece of non sweetened all natural straight cocoa chocolate? It tastes like tree bark.' He was right. That is exactly what it tasted like, tree bark.
So I took a minute to think. What is good chocolate. Pure and simple. Hershey's. Hershey's chocolate was always good. I've never met e Hershey bar I didn't like. So I figured make it easy, use their recipe for brownies.


Ingredients:
(approx 16 squares)
1/2 cup (1 stick) butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 cup sugar
2 eggs
1/3 cup Hershey's cocoa
1/4 teaspoon salt
1/2 cup chopped nuts optional
(Hersheys.com)

Directions:
Step 1: Heat oven to 350°F. Grease 9-inch square baking pan
Step 2: Mix together butter, sugar and vanilla on level 2 til well blended
Step 3: Add in eggs one at a time, continuing to mix
Step 4: Add in flour, cocoa, baking powder and salt until everything is smooth
Step 5: Stir in nuts if desired
Step 6: Pour evenly into prepared pan
Step 7: Bake for 20 - 25 minutes (until brownies begin to pull away from sides of the pan)
Step 8: Cool completely on wire rack


Tips:
* Try and try again. No one gets everything right the first time, not even me - which is something I will never be able to actually come to terms with.
* If your family really loves you they will be your guinea pigs. And along with this title comes good times and bad. Sometimes to get to the rainbow you've got to put up with the rain right? So with every bad brownie a good one is sure to follow!

Best Steak Marinade - January 19, 2011

My husband and children aren't big steak eater which is a horrible thing for me, because I love me some steak. Usually the only way they will eat them is by force or pity. But this marinade made all the difference. Now I don't think they LOVE steak as much as I would like, but I do believe we are one step further away from hamburger helper.

Ingredients:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1 teaspoon dried minced garlic
(allrecipes.com)


Directions:
Step 1: Mix all ingredients in mixer using whisk attachment on level 2 for 2 minutes
Step 2: Pour marinade over desired type of meat
Step 3: Cover, and refrigerate for up to 8 hours, Cook meat as desired

Tips:
* The longer you marinate the better! Flavor flavor flavor!
* Even the simplest recipes can make the biggest difference. An useasoned/unmarinated piece of meat will never taste as good as one you show a little love to!

Gluten Free Chocolate Chip Muffins - January 18, 2011

So I'm not usually a gluten free cook, nor am I any kind of cook for that matter, but I figured I would give it a shot. And not being a gluten or gluten free aficionado I figured first let me see what gluten really is. Webster's dictionary defines gluten as: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough. I still felt lost. Why wouldn't my dough sticking together be a good thing? So again I researched... apparently gluten is 'bad' for you if you have Celiac disease or have any other gluten-related medical condition. It seems it can be harmful to your digestive system. Now I have never been told that I have any sort of condition so until I am told otherwise I don't see the harm in continuing my 'normal' diet. But that isn't to say I can't include new gluten free items into that diet!



Ingredients:
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
(glutenfreeresource.com)

Directions:
Step 1: Mix together the eggs, milks, butter and vanilla. Use whisk attachment and level 2 approx 2 minutes.
Step 2: Add in the first 8 items on the list (all the dry items) and mix on level 2 then 4 for approx 3 minutes
Step 3: On stir setting add in chocolate chips
Step 4: Coat muffin cups with cooking spray; fill three-fourths full with batter
Step 5: Bake at 350° for 12-16 minutes or until a toothpick comes out clean
Step 6: Cool for 5 minutes on wire rack

Tips:
* Always try anything once. Now I wasn't a huge fan of these, in fact I felt that they tasted like dry cookie dough, but I tried it. you never know when you're going to find a new favorite!
* Do research. I have always found that if you don't know something... ask. Knowledge is power right?!?!

Teriyaki Chicken Marinade - January 17, 2011

I am a lover of all things food. I am a lover of all different cuisines. I wasn't always this way. I was the girl who wouldn't eat off my plate if two different foods were touching, or if there were too many colors. And now I have children who seem to have the same deterrents as I once did. So that is one of the reasons I never ventured out from the 5 basic meals I made for family dinners. Well now they are in trouble because not only have I discovered that there are endless recipes out there. I also found that I am no longer picky and LOVE trying new things.
So as not to torture my family, but still introduce new items into our dinner menus I decided to start basic. One of the meals I tried was Teriyaki Chicken. And let me tell you that it was right up there with any take out I have ever ordered!

Ingredients:
1 tbsp cornstarch
1 tbsp cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
3 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
4-6 boneless skinless chicken breasts
(allrecipes.com)

Directions:
Step 1: In Mixer combine all ingredients and set to level 2 using whisk attachment, continue to mix until well blended
Step 2: Pour mixture into a small saucepan over low heat and let simmer, stir frequently, until sauce bubbles and thickens. Then allow to cool
Step 3: Pour cooled sauce into bottom of greased 9x13 casserole dish. Coat chicken in sauce and marinade in pan in the fridge for at least an hour ( I left it in for 4 hrs)
Step 4: Preheat over to 375 and bake for 30 minutes
Step 5: Brush chicken with sauce every 10 minutes during cooking
Step 6: Serve with rice


Tips:
* Be sure to stir the sauce as its cooking over the stovetop. It easily can burn right onto the bottom of your saucepan! I've tested this out for you and know it to be true. So really take my word and don't try this at home!
* Don't forget to defrost your chicken prior to marinating it. If you have not you may need to wait til the next day to make this dish... again I tested this and you can just sit and learn from my mistakes.

Pazooki - January 16, 2011

Have you ever been to Oregenos Restaurant? So their food portions are pretty ginormous. And Not only do they offer these insanely large appetizers and crazy big meals, after all that they ask if you have saved room for dessert. And I have been that person to say 'yes please'. Regardless of the fact that I have ate my weight in pasta and unbuttoned my jeans about 20 minutes ago. But I'll tell you what... even though I have now put myself in the 'I have to wear my fat pants tomorrow' position. I loved every single bite of it. Enjoy!


Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract ( I put in 2 extra tsp)
2 large eggs
2 cups of chocolate chunks
vanilla ice cream
(grouprecipes.com)

Directions:
Step 1: Beat butter, granulated sugar, brown sugar and vanilla extract on level 2 until creamy
Step 2: Add in flour, baking soda and salt
Step 3: Add eggs, one at a time and stir mixture on level 4 until well blended
Step 4: Preheat oven 375
Step 5: Fill 6'' skillets with dough, be careful not to overfill
Step 6: Bake about 12-18 minutes till golden brown, but still a little soft in the center
Step 7: Do not remove from ramekins. Top with scoop of ice cream


Tips:
* I made my cookie dough ahead of time since I was planning on making the dessert at my parents' house. This way we only had to bake and indulge in this ahhhhmmmazing goodness!
* Do not let your 1-year-old sit on your kitchen counter near the mixer while you grab for the chocolate chunks. There is a slight chance she might toss a purple crayon in your mix and as you are none the wiser you blend up the dough and wonder to yourself why it has all of the sudden changed in such a drastic color...

Mac & Cheese - January 15, 2011

So I decided to branch out once again and make something else from scratch ... cue the spotlight and wonder woman costume! I decided to make a classic feel good meal - Macaroni and Cheese.
Again I must say that after all the chopping and boiling and mixing and CLEANING just buying a box of Kraft Mac and Cheese is so much easier. And I use to consider that cooking. I mean you have to boil, drain, add milk, butter and cheese right!?!? Maybe we can agree to call it cooking, just novice cooking. Because I would hate to feel like a failure when I opt for the box!


Ingredients:
(6- 8 servings)
6 tablespoons unsalted butter
1/2 pound elbow macaroni
6 tablespoons all-purpose flour
3 cups whole milk (*I used 2 cups milk and 1 cup heavy cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
pinch cayenne
2 1/2 cups grated cheddar cheese (* I added an extra cup of Colby Jack Cheese)
1/2 cup fine bread crumbs
1 teaspoon Essence (*I did not use this)
1 teaspoon crushed garlic (*not in the original recipe)
1/2 onion very finely chopped (*not in the original recipe)
(foodnetwork.com emril's mac and cheese - *changes I made)

Directions:
Step 1: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside
Step 2: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well
Step 3: Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. add garlic and onion
Step 4: In mixer on level 2 with whisk attachment mix together flour and milk for approx 2 min
Step 5: Add the salt, pepper and cayenne into mixer and blend well
Step 6: Pour mixed ingredients into the saucepan and use a whisk while on med heat continually stirring for 3 -4 min, then remove from heat.
Step 7: Add the 3 cups of cheese (2 cheddar and one colby) stirring well. Add the noodles and stir well. Pour into the prepared dish
Step 8: In a small mixing bowl combine the remaining 1/2 cup of cheese with the bread crumbs then sprinkle it evenly over macaroni
Step 9: Bake at 350 for 25 minutes, then allow to cool for 5 minutes before serving

Tips:
* I doubled this recipe because 1/2 a pound of macaroni didn't sound like enough. Believe me it was enough! I will be eating this for leftovers for days to come!!!
* The original recipe didn't seem to have enough zing to it. My good friend offered up some additional ingredients which made it even that much better! Lessons: 1) when a friend gives you a suggestion give it a shot. 2) garlic and onions make everything better.

Basic Pizza Dough - January 14, 2011

If your kids (and husband) are like mine then there is very little they like more in this world than a hot slice of pizza. And lucky for them my purpose in life is to make them the happiest humans on the planet (you can't see it but I have a sarcastic, delirious and exhausted glazed over smile). I decided to have a Family Make Your Own Pizza Night. And the reaction was something like... 'This is delicious. You are the best mom ever!'. That's right the BEST. Now I know that title will quickly lose it's gusto as soon as I mention bath time, but for one moment in time I was the BEST!
Now I prepared some homemade pizza sauce earlier, so as soon as my dough was ready to roll all we had to do was 'decorate' our pizza's, bake and enjoy!



Ingredients:
(says it makes enough for 3 12inch - but I felt it was only enough for 2)
1 tbsp active dry yeast
1 1/2 cups of warm water
3 1/2 cups of flour
1 tablespoon extra virgin olive oil
a pinch of salt
(www.annamariavolpi.com)

Directions:
Step 1: Pour yeast and warm water into mixer and let dissolve for about 5 minutes
Step 2: Add flour, oil and salt using bread attachment set on level 2 for 3 minutes (or until all ingredients are well mixed)
Step 3: Sprinkle flour on counter work space and knead dough briefly covering ball in flour
Step 4: Use some oil to coat a large bowl and place balled dough in there, make 2 incisions with knife in 'x' shape, and cover with kitchen towel for 1 1/2 - 2 hours
Step 5: When dough has doubled it's size punch hole in center to relieve air bubbles
Step 6: On a lightly floured work space cut dough into 3 equal pieces ( I cut into 2)
Step 7: Back on work space use roller and hands to shape pizza into shape (about 12inches in diameter)
Step 8: Sprinkle cornmeal on pizza pans and place shaped dough on them
Step 9: Add sauce, cheese and toppings
Step 10: Bake at 500 for about 20 - 25 minutes (you will know it's done by looking under one side of dough and it is light brown)

Tips:
* I used Bread flour rather than all purpose. I has recently used it for another recipe and had it in the pantry. I figure either is fine. But since it was bread that I was making...
* As with making most breads it takes a while for the dough to rise. Be sure to plan your meal ahead of time. Nothing is worse than a overly hungry belly and the smell of pizza cooking!

Platinum Blondies - January 13, 2011

I solved the whole TERRIBLE brownie mystery. You see I'm not a brownie... I'm a BLONDIE! So I opted for the platinum version of the tasty baked bar goody! Turns out I did much better with this one. Guess you've just got to stick to your 'roots'... alright that was pretty corny but I'm just so excited I made a dessert that didn't taste like a science experiment go awry.
My 11-year-old says to me, 'Mom, these are the best things I have ever tasted. You should just make these every day.' What better reviews could you ask for, right?!? No one is harder to please than a hormonal tween. This recipe made about 16 squares and they were gone in a matter of hours. I did good!


Ingredients:
(yields 16 2inch squares)
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
3/4 cup white chocolate chips
(foodnetwork.com)

Directions:
Step 1: Position a rack in the center of the oven and preheat the oven to 325 degrees F
Step 2: Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high
Step 3: Using whisk attachment mix together sugar and eggs on speed 2 approx 3 min
Step 4: Add the vanilla and butter and beat to mix well
Step 5: In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, mixing on level 2 until just incorporated (Do not over mix)
Step 6: Using the Stir setting mix in the pecans and white chocolate
Step 7: Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top
Step 8:Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached
Step 9: Remove the pan from the oven and place on a wire rack to cool
Step 10: Cut the blondies into 2-inch squares

Tips:
* The batter is like peanut butter! Sooooooo super sticky! make sure you get all of the batter spread evenly into the baking pan. (That sentence is more easily said than done... really I wish you all the patience in the world!)
* When you get such a positive raves about something you made don't only take it all in BECAUSE YOU DESERVE IT!!!

Homemade Pizza Sauce - January 12, 2011

When I made my Creamy Tomato Sauce the other day many people asked me if I made enough to freeze. I was informed that when making sauces I was suppose to make an abundance of it so that I could freeze it and have it available for dinners at a later date. Before I started this mixing challenge I was completely out of the loop. Is everyone just going around making things from scratch and freezing leftovers?!?! The culinary world is like some underground club I never knew about. Every day I hear of some new rule/way of life!
So today I did a little planning ahead. I made pizza sauce for a dinner I planned to have later in the week. And I also made enough so that if I was so inclined I could eat pizzas next week as well! I'm catching on Chefs of America watch out!



Ingredients:
(this recipe is enough for 3 pizzas)
3 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 (29 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
2 tablespoons brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
(allrecipes.com)

Directions:
Step 1: Mix all canned tomatoes on stir for one minute
Step 2: Add in sugar, Italian seasoning, basil, salt and red pepper and mix at level 4 for 2 minutes
Step 3: In a large saucepan, saute garlic in oil until tender
Step 4: Add mixed ingredients into saucepan and bring to boil
Step 5: Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness

Tips:
* You don't have to be Italian to make a delicious pizza sauce. Even a Polish girl from Gilbert can create this deliciousness!
* Making pizza sauce before hand will make 'Family Make your Own Pizza Night' run a little smoother. All that will be left is to make the dough. Then your family can make their own pizza's with ease!

Ultimate "Worst" Brownies - January 11, 2011

This is the only time I will ever admit this so take it all in and enjoy... My husband was right. Uuuggghh that tasted like vinegar coming out of my mouth! I told you in the beginning of this adventure that he has coined me the World's Best Worst Cook. Well today I have proved that statement to be true. I managed to make the most unappetizing brownies ever!
I followed the direction to a tee and still I managed to mess them up. They literally ended up tasting like dirt brownies. And I may be a lot of things but I'm no quitter! So here is where I need your help... What is the best brownie recipe you have??? I am committed to fixing this crime against baking.


Ingredients:
(makes 2 dozen)
8- 1 ounce squares of unsweetened bakers chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
(Carroll Pellegrinelli, About.com Guide)

Directions:
Step 1: Preheat oven to 375 degrees F and Grease a 9 x 13 pan
Step 2: Melt chocolate and butter in a saucepan over low heat; set aside
Step 3: In a mixer using whisk attachment, beat eggs, sugar and vanilla at speed 4 for 4 minutes
Step 4: Blend in chocolate mixture, flour and salt on level 2 moving to 4 for 1 minute.
Step 5: Stir in the nuts
Step 6: Pour into prepared pan and bake at 375 for 35 - 40 minutes

Tips:
* ALWAYS taste your concoctions!!! I have made the mistake before of giving a pumpkin bread (if it could even be called that) to a neighbor, tasting our loaf and then tucking my tail between my legs and asking him to give it back so I could make him another!
* If your family tells you that the brownies were 'pretty good' but they each only had one and the stack of brownies is still just sitting there... chances are you made the world's worst brownies!

Tomato Cream Pasta Sauce - January 10, 2011

So I just got off the phone with my best friend, the one who laughed about me never making a cookie from scratch. She had her moment to laugh again. I told her I was making pasta sauce FROM SCRATCH!!! She informs me that she always does this and has never used a jarred/canned sauce. Is everyone out there just making EVERYTHING from scratch while I use packaged products?!?!?! I always thought if I poured the sauce into the pan and cooked it - well then I had... cooked it! Apparently I may as well have been ordering in!
Either way I made a delicious sauce tonight and even my picky eater husband loved it! He kept saying 'you should remember this one' and 'we should add sausage next time'. We found ourselves a winner!



Ingredients:
(serves 5)
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
(allrecipes.com)

Directions:
Step 1: Dice up onion and mince up garlic
Step 2: In a saucepan, saute onion and garlic in olive oil over medium heat
Step 3: In mixer, using whisk attachment, mix together tomatoes, basil, sugar, oregano, salt and pepper on level 2 for about 3 minutes
Step 4: Pour mixed blend into saucepan and bring to a boil. Continue to boil for 5 minutes or until most of the liquid is absorbed.
Step 5: In mixer stir cream and butter together on stir setting for 1 minute then removing saucepan from heat add the mix
Step 6: Return to burner, reduce heat and simmer 5 more minutes
Step 7: Serve over pasta
(now this site's recipe did not call for a mixer. However, when I blended the ingredients together I think it made the sauce more smooth and less chunky - which my family prefers)

Tips:
* Mincing garlic is another tedious act I have found. I felt like I was Paul Sorvino in that Goodfellas scene, carefully using a razor blade to mince the garlic 'just so'. After I made this meal and was putting away the leftovers I found a jar of pre-minced garlic. perfect...
* Before making anything I can not express more the importance of checking your cupboards for all ingredients! Before starting this project the only spices/seasonings I had in my house were salt, pepper and some sort of seasoned salt. (Oh and cinnamon! Apparently at some point in my life I purchased about 5 different cinnamon shakers.) Now I am the proud owner of approximately a dozen spices. Dream big!

Creamy Onion Dip - January 9, 2011

Today was a snacking day. I was craving something salty and completely unhealthy. I swear at this rate I am going to double my weight by Spring! Isn't it ridiculous how we worry about what we eat before we even eat it?!?! I swear I have been counting calories since I was 13-years-old. (And here's a little secret just between you and me: no matter how much I did or didn't eat I still managed to gain weight since junior high) Well this year the worrying nonsense is going to have to be put on hold because I have plenty of deliciousness to indulge in.


Ingredients:
(For 1 1/2 cups of dip)
1 cup sour cream
1/2 cup mayonnaise or salad dressing
2 tbsp. regular onion soup mix
2 tbsp. snipped parsley
(cooks.com)

Directions:
Step 1: Using wire whip mix sour cream and mayo together for approx. 1 minute on level 2
Step 2: Set mixer on stir and add in soup mix and parsley, move mixer up to level 2 then 4 and mix until well blended (roughly 2 minutes)
Step 3: Cover and chill in refrigerator until ready to serve

Tips:
*If you are really feeling guilty about indulging opt for vegetables to dip. If you are feeling like me and telling the guilt that you will deal with it later dip some potato chips or crackers!
*This is a great thing to make for potlucks! It's super easy and nearly impossible to mess up. And those are two qualities I like in recipes.

French Bread - January 8, 2011

Let me just say that am so thankful for Oroweat, Wonder Bread, Sara Lee and all the other bread companies in America that are alive and functioning. Even though it was a fun adventure baking bread... I am fairly certain I would go insane if I had to make all the bread my family ate. I was imagining the pioneer women covered in flour making bread for their families. There had to have been just one woman whose only job was to make bread, and make bread, and make bread. I'm exhausted just thinking about that poor woman. It's not that it's a difficult task. It just requires a lot of steps and waiting. Either way I am SO PROUD of myself! And my bread loving family managed to finish a loaf at dinner tonight!
( It took so much time that I just had to do a before and after shot!)


Ingredients:
(makes two loaves)
2 packages of dry yeast
2 1/2 cups water
1 tbsp melted butter
7 cups of flour
2 tbsp cornmeal

For the crust:
1 egg white
1 tbsp cold water
(grouprecipes.com)

Directions:
Step 1: Dissolve yeast in warm water in warmed mixer bowl
Step 2: Add salt, butter, and flour
Step 3: Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended
Step 4: Knead on Speed 2 about another 2 minutes longer
Step 5: Dough will be sticky. Put dough in large greased bowl, turning to coat
Step 6: Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk
Step 7: Punch dough down and divide in half
Step 8: Roll each half into 12" x 15" rectangle
Step 9: Roll dough tightly, from longest side, tapering ends, if needed/wanted
Step 10: Put loaves on greased baking sheets that have been dusted with cornmeal
Step 11: Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk
Step 12: With sharp knife, make 4 diagonal cuts on top of each loaf
Step 13: Bake at 450F for 25 minutes, then remove from oven
Step 14: Beat egg white and water together and brush each loaf with this mix
Step 15: Return to the oven and bake 5 minutes longer
Step 16: Immediately remove from baking sheets and cool on wire racks

Tips:
* This takes FOREVER!!! So make sure you plan ahead for your meal. I started the process at 2pm to have for a 5 o'clock dinner!
* Sadly the thing that frightened me the most was getting an egg white from a whole egg. I thought to myself 'why didn't I just buy egg whites?!?!?'. So I came up with a little trick (which I'm sure many others before my time have done time and time again): I cracked the whole egg into the dish, then I scooped the yolk out with the cracked egg shell!

Banana Walnut Muffins - January 7, 2011

You can buy a candle from wherever you like, but nothing is going to smell up your home like a Banana Nut Muffin! I made these this morning and my kitchen still smells heavenly. Gold Canyon Candles have got nothin on me. Unfortunately with this recipe you are to be careful about nut allergies. However, the lovely lady I made these for can have all the walnuts she wants!
These muffins not only made my house smell delectable, but also hopefully cheered up a friend. Baked goods are like a anti-biotic you can get without a prescription. Even when you are down they help distract just the littlest bit. And sometimes even a little bit helps. To my friend, you are a strong woman and I hope the muffins help you rebuild your strength ;)


Ingredients:
(makes a dozen muffins)
2 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
3/4 cup softened butter
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup brown sugar
4 very ripe bananas
1/2 cup walnut pieces
(foodnetwork.com)

Directions:
Step 1: Preheat oven 375 F
Step 2: With flat beater mix bananas and sugar together til mush on speed 4 approx 3 min
Step 3: move to stir and add butter, eggs and vanilla for approx 1 minute
Step 4: Switch to Whisk attachment and mix in all remaining dry ingredients move to speed 4 and mix until well blended, approx 2 minutes
Step 5: Add nuts on stir for 1 minute.
Step 6: Place in muffin baking sheet with paper linings
Step 7: Bake for 20-22 minutes

Tips:
* Baked goods get hard and stale. When you are not going to eat every last muffin in one sitting try putting a moist napkin in with them, where ever you are storing them (a ziplock bag a tupperware, etc...). This will help keep your goodies moist and fresh!!!
*ALWAYS use a toothpick or fork to check if your muffins are are really cooked thoroughly. If the dough still comes off as you poke the center... they are not done!!! And don't assume you can 'just see' that they are done. It takes one second- poke your muffin. It will be well worth it!

Lemon Garlic Hummus - January 6, 2011

Well let me tell you something- I love me some hummus! And when I first thought about making it I was nervous that it was going to be some horribly complicated recipe. Now let me tell you something else... it is one of the easiest things I have ever made. And let's not allow the lack of things I've made cloud your judgment.
So this morning I literally whipped up some hummus, and about one hour later my one-year-old had finished off about half off the batch. She may possibly be the only toddler that requests 'hummmmmmiiiis and peeeeta' every time I ask her what she would like to eat. Talk about a picky eater!


Ingredients:
3/4 cup vegetable oil
3 tbsp lemon juice
2 cups garbanzo beans (if dry soak rinse and drain, if canned rinsed and drained)
2 tsp minced garlic
1/2 tsp salt
(allrecipes.com)

Directions:
Step 1: Using flat beater mash up beans for about 3 minutes moving your way up to level 4 slowly.
Step 2: Mix in the remaining ingredients on level 4 (still with the flat beater) for about 2 minutes.
Step 3: Switch mixer to the whip beater and set to level 4 for 2 min.
Step 4: Plate and serve with pita chips, vegetables or your favorite cracker!

Tips:
*I was reading reviews and saw that many people opted for olive oil instead of the vegetable oil. I tried both. The vegetable blend seemed more watery to me. So my suggestion is to 'listen to the people' use the olive oil.
*Canned garbanzo beans smell like tuna fish. If you are experiencing morning sickness, as I am, I suggest you wait til it passes before you open up that can. Luckily after rinsing the smell subsides and you are about to enjoy this delectable delight!
Enjoy!

Peanut Butter Chip- Chocolate Chip Cookies - January 5, 2011

This I made for my husband. Nothing pleases this man more than fresh cookies. And I'm hoping that he will appreciate them enough to clean up the pans I left in the kitchen. No one ever talks about the fun clean up portion of cooking. And there is A LOT! Kinda makes just buying the bagged cookies seem that much easier... I need to get myself a little helper!
So instead of making a simple classic chocolate chip cookie I chose to mix it up and add in some butter chips to the recipe found on the Nestle Toll House chocolate chip bag. That's right I am becoming more confident and adding to existing recipes. Watch out Martha Stewart!

Ingredients:
(makes 60 delicious cookies)
2 1/4 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi sweet chocolate chips
1 cup peanut butter chips
(Nestle Toll House)

Directions:
Step 1: Preheat oven 375 F
Step2: Using wire whip mix butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy on level 2 approx 1 minute
Step 3: Add eggs, one at a time with mixer on level 2
Step 4: Mix in flour, baking soda and salt on level 2 gradually move to level 4 for 2 minutes
Step 5: At tablespoon side scoops place on non-stick cookie pans about 1 inch apart
Step 5: Bake for 9 to 11 minutes or until golden brown (let cool 2 min after baking)
Step 6: Move onto wire rack and let cool completely


Tips:
*Be sure to make the cookie dough in a ball shape on the pan. If it's spread out and not a ball the cookies will more than likely end up looking like the ones I made, pancake shaped cookies!
*Since this recipe makes 60 cookies SHARE them!!! Everybody loves cookies and there is absolutely no reason you should need 60 to yourself.

Garlic Mashed Potatoes- January 4, 2011

I need you to pinky swear you are not going to laugh right now...promise?!? Alright, here is goes - I have never made fresh mashed potatoes before! That's right, I forced my family to eat those repulsive flaky dried instant potatoes. Disgusting, I know. Now I have made a baked potato and pan fried diced potatoes but never have I mashed a potato! So today I used the recipe for Garlic Mashed Potatoes from my Kitchenaid mixer recipe booklet that came with the machine. And let me tell you something. I was afraid for no reason. So simple and if I can just toot my own horn here for a second they were AMAZING toot toot!


Ingedients:
5 large potatoes (about 2 1/2 lbs), peeled, quartered, and boiled
1/2 cup low fat milk (heated)
2 tablespoons butter
1 teaspoon garlic salt
1/8 teaspoon black pepper
(kitchenaid recipe book)

Directions:
Step 1: Warm mixer bowl with hot water
Step 2: Place warm potatoes in the bowl
Step 3: Use flat beater and gradually turn to speed 2 for about 1 minute or until smooth
Step 4: Add remaining ingredients and turn to speed 4 beat approx 30 seconds then turn to speed 6 for 1 minute
Step 5: Exchange flat beater for wire whip and turn to speed 10 for 2 to 3 minutes

Tips:
*TASTE THE POTATOES! You may need a little more salt or a little more milk. Be a tester before you serve bland mush.
*make sure you dice the potatoes, don't quarter them. They will take longer to boil and will not be as easy to mash.

Simple Chicken Marinade - January 3, 2011

So basically you could simply use a whisk for this marinade. However, that would defeat the 'I'm-going-to-use-my-Kitchenaid-Mixer-EVERY-single-day-this-year' challenge. So for this particular recipe I mixed it up! After marinating for a few hours and grilling up some delectable chicken breasts I managed to make my husband's mouth water! He said, 'This is delicious, what did you use?' I smiled my Cheshire grin and told him he would just have to read it on my blog like everyone else! Enjoy!

Ingredients:
3 whole eggs
3 tablespoons of white vinegar
3 tablespoons of fresh parsley
2 teaspoons salt
1 teaspoon fresh ground pepper
3 tablespoon vegetable oil
1 whole yellow or white onion
4 whole chicken breasts
(Bigoven.com)

Directions:
Step one: Dice up onion
Step two: Crack eggs into mixer and set on stir
Step three: Slowly add in each ingredient keeping mixer on stir then move up to level 2 for roughly 2 minutes
Step four: Pour marinade into Ziplock bag, put in chicken breasts, marinate for a few hours (or overnight)
Step 5: Heat up grill to Med/High for 15 minutes
Step 6: Grill breasts for 3 minutes then rotate a quarter turn and sear for another 3 minutes
Step 7: Repeat Step 6 on the other side of breast

Tips:
*Make sure there is propane in your tank. Because even if you think there is you very well maybe be sending your husband out to get some as you burn the rest of the meal.
*Grilling is easier than you think. My husband use to have that market cornered scaring me away from the grill like it was something I would never understand. Let me tell you that it is easy peasy. And once you figure out how to work your grill you are going to want to grill EVERYTHING!

Banana Chocolate Cupcakes - January 2, 2011

Just so you know I have NEVER made a cookie or cupcake that hasn't come in a prepackaged box. When I told my best friend this yesterday she was baffled. And I was confused. Don't most people use those Betty Crocker cookie and cake mixes?!?
So today I decided to one up the sugar cookies I made yesterday. I started out looking up recipes for banana muffins and then I found this mouthwatering picture for Banana Chocolate Cupcakes. I was up for the challenge!



Ingredients:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed bananas (approx 2 medium bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract

Chocolate Ganche Frosting:
8 ounces semisweet chocolate (cut into small pieces)
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
(www.joyofbaking.com)

Directions:
Step 1: Preheat oven to 350 F
Step 2: Mix together sugar, flour, cocoa powder, baking powder, baking soda and salt (use stir setting and gradually bring up to 2 for about 1 minute)
Step 3: Add in eggs turning mixer to stir
Step 4: Add water, milk, oil and vanilla (while on stir, then bring up to setting 2 for 2 minutes)
Step 5: Return mixer to stir and add in the bananas by breaking off tablespoon sized pieces, move mixer to 2 then 4 and leave to mix for three minutes
Step 6: Line 24 muffin cups with paper cupcake liners and fill 3/4 of the way
Step 7: Bake at 350 F for 20 minutes

(for canache frosting)
Step 1: cut bakers chocolate into small pieces and place in a heat friendly bowl
Step 2: put cream and butter in a pan on the stove top at medium until boiling
Step 3: once boiling pour cream mix over chocolate and let sit for 5 minutes
Step4: using a whisk stir for approx 1 minute until smooth
Step 5: when cupcakes have cooled use spatula or knife to spread frosting

Tips:
*Double check your pantry for all the ingredients. You actually need ALL of them, they are not just friendly suggestions. If you leave out even a tiny teaspoon of baking soda your cupcake will become a cement-like cupcake.
*Let the bananas ripen. A few brown spots will make the flavor more potent than that of a green/yellow banana.

Sugar Cookies- January 1, 2011

To ring in the new year and begin this new venture I figure... keep it simple. So I chose to make a classic star shaped sugar cookie.

For 24 cookies:
1/2 cup softened butter
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
(allrecipes.com)

Directions:
Step 1: In mixer, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Step 2: Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Step 3: Bake 6 to 8 minutes in preheated oven. Cool completely.
Step 4: Frost/Sprinkle/Create and Enjoy!


Tips:
*Do not let your toddler 'help' by tossing the cookie cutter into you new beautiful mixer while it;s running. It (the cookie cutter) will lose it's shape!
*When rolling out the dough be sure to use PLENTY of flour. When you think enough add just a tad more, because it will stick to your counter like crazy and you will have to start the rolling process over and over!