Archive for September, 2011

Cinnamon Chocolate Chip Cookies

Makes 3 1/2 dozen


1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

4 egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup old-fashioned oats

1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F.

With an electric mixer, beat together the butter and both sugars until light and fluffy.

Add the egg yolks and vanilla.

Mix in the flour, baking soda, salt, and cinnamon.

Add the oats and chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10-12 minutes.


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Freezer Peach Pie Filling

A great way to have a fresh peach pie in the middle of winter!

Makes 1 pie filling


3/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon MINUTE Tapioca

dash nutmeg

4 cups peeled, sliced peaches

Whisk together the sugar, cornstarch, tapioca, and nutmeg.

Add the peaches and toss to coat evenly.

Transfer the peaches to a 9-inch foil lined pie plate.

Cover tightly with another piece of foil and freeze immediately.

When frozen, remove the peaches with the foil from the pie plate and transfer to a zipper locked plastic bag.

Return to the freezer.

When ready to use, line a pie plate with prepared crust and place frozen peaches on top.

Cover with another crust.

Bake at 450 degrees F for 20 minutes.

Lower the temperature to 350 degrees F and continue baking for 30-35 minutes, or until completely warmed through.

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Pear Blackberry Chocolate Crisp

Our family loves to watch the show “Chopped” on The Food Network.   This recipe was something I came up with during our own version of “Chopped” one evening.  I was given a basket with the following ingredients:  pears, blackberries, unsweetened chocolate, cardamom, and instant oatmeal.  I was given 30 minutes to come up with a delicious desert using these ingredients.  This recipe was my final product.  Yummy and juicy.

Serves 8-10


4 oz unsweetened chocolate

1/4 plus 1/8 cup granulated sugar

1/4 cup butter, melted

1/2 cup packed brown sugar

heaping 1/2 cup old-fashioned oats

1/4 teaspoon ground cardamom

1/4 cup cold butter, cut into pieces

10 pears, cut into 1-inch pieces

4 cups blackberries

1/4 plus 1/8 cup packed brown sugar

Preheat the oven to 350 degrees F.

Melt the chocolate and stir in the granulated sugar and melted butter. Set aside

For the topping, combine the 1/2 cup brown sugar, oats, and cardamom.

Cut in the butter until the mixture resembles a coarse crumble.  Set aside.

Mix the pears and blackberries with the remaining brown sugar.

Spread the fruit in the bottom of a 9 by 13 inch baking pan.

Pour the chocolate over the fruit.

Sprinkle the topping over the whole thing.

Bake for 25-30 minutes.

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Lemon Tea Cookies

These dainty little cookies melt in your mouth!

Makes about 80 bite sized cookies.


1 1/2 cups all-purpose flour

1/2 cup cornstarch

1/3 cup confectioners’ sugar

1/8 teaspoon salt

3/4 cup unsalted butter, softened

2 tablespoons fresh lemon juice

2 teaspoons grated lemon zest

For the frosting:

1 cup confectioners’ sugar, sifted

1/4 cup unsalted butter, softened

2 teaspoons fresh lemon juice

First, whisk together the flour, cornstarch,  1/3 cup confectioners’ sugar, and salt. Set aside.

With an electric mixer, cream the butter; add the 2 tablespoons lemon juice and lemon zest and beat until combined.

Add the flour mixture to the butter mixture and beat on low speed until well combined.

Divide the dough in half.

Roll each half into a 12 by 1 inch log.

Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F.

Cut each log into 1/4 inch slices and arrange them on an ungreased baking sheet.

Bake until the cookies are firm; 10-12 minutes.

Transfer the cookies to a wire rack to cool.

Meanwhile, make the frosting.

With an electric mixer, beat together the 1 cup confectioners’ sugar, 1/4 cup butter, and 2 teaspoons lemon juice until it reaches the consistency that you want.

Spread the frosting on the cookies.


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Mini Chocolate Cupcakes with Creamy Chocolate Frosting

A perfect chocolate bite!

Makes 24 mini cupcakes or 8 regular cupcakes.


3/4 cup all-purpose flour

1/2 cup granulated sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup water

3 tablespoons vegetable oil

1 1/2 teaspoons white vinegar

1/2 teaspoon vanilla extract

For the frosting:

1 cup confectioners’ sugar, sifted

3 tablespoons unsweetened cocoa powder

3 tablespoons butter or margarine, softened

2 tablespoons milk

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Line 24 mini muffin cups with paper or foil baking cups.

In a medium bowl, whisk together the flour,  granulated sugar, 2 tablespoons cocoa powder, baking soda, and salt.

 Add the water, oil, vinegar, and 1/2 teaspoon vanilla and beat well.

Fill the prepared muffin cups 2/3 full .

 Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean.


Transfer the cupcakes to a wire rack to cool completely.

To make the frosting, stir together the confectioners’ sugar and 3 tablespoons cocoa powder.

Beat the butter with half of the cocoa mixture.

Add the remaining cocoa mixture, milk, and 1/2 teaspoon vanilla. and beat until combined.

Frost the cupcakes.

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Meal Plan #7

We picked up a Bountiful Basket this week and this is what was in it: corn, green beans, squash, mushrooms, mangoes, oranges, kiwi, blueberries, and bananas.  (See Meal Plan #1 for more information on Bountiful Baskets.)

We also picked up a Mexican basket, which included zucchini, lemons, cilantro, onions, tomatillos, garlic, jalepenos, serrano peppers, and some other peppers.

Here is what we are making:

Sunday: Thai Curry Soup

Monday: Hot Dogs and Corn on the Cob

Tuesday: Pineapple Pork Chops with grilled vegetables

Wednesday: Beef Stroganoff and green beans

Thursday: Mexican

Friday: Pizza

We are also going to make tomatillo salsa.

Honey Mustard Pork Chops

This is a great meal to freeze-just put the marinade and pork chops in a Zip-loc bag and put it in the freezer!

Serves 6-8


1/4 cup mustard

1/4  cup honey

2 tablespoons apple cider vinegar

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

6-9 boneless pork loin chops

Mix together all of the ingredients except the pork chops.

Pour the mixture over the pork chops, cover, and let sit for 1-8 hours.

Grill the pork chops…

…and serve them over rice.


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