First I broiled the ribs a little to brown them up some. Then I put them in the crock pot (sprayed with pam to keep stuff from sticking) slathered them in home made bbq sauce (see recipe below). I cooked them on low for about 6 hours then took them out and transfered them to another baking dish. I slathered them with more bbq sauce and then set them under the broiler for a few minutes to give them that grilled appearance.
OMG... I cannot express how good these ribs were. I'll never make them another way again. The crock pot is the only way to go!!!!! I really should have taken a picture of them they were so good... but I was too hungry to wait haha.
Wednesday, June 20, 2007
Monday, June 18, 2007
Only the best dressing(stuffing) ever!!
This was a Paula Deen recipe that my mom and I adapted.
Country Dressing
1lb bag of petridge farm stuffing
1/2 cup cooked rice
1/2 pack club crackers crushed
1lb neese sausage
1 onion chopped
1 stalk celery chopped
3 14oz cans chicken broth
salt and pepper
1/2 tsp sage
1 tsp poultry seasoning
3 eggs
1/2 stick butter melted
preheat oven to 350
In a large bowl combine stuffing, rice, crackers.
Cook sausage until almost brown then add celery and onions. Cook until celery and onions are softened. DO NOT DRAIN. Pour over rice/stuffing mixture. Add broth and mix well. Add seasonings and mix. Let cool before adding eggs and melted butter.
Pour into greased pan and bake about 45 minutes.
Country Dressing
1lb bag of petridge farm stuffing
1/2 cup cooked rice
1/2 pack club crackers crushed
1lb neese sausage
1 onion chopped
1 stalk celery chopped
3 14oz cans chicken broth
salt and pepper
1/2 tsp sage
1 tsp poultry seasoning
3 eggs
1/2 stick butter melted
preheat oven to 350
In a large bowl combine stuffing, rice, crackers.
Cook sausage until almost brown then add celery and onions. Cook until celery and onions are softened. DO NOT DRAIN. Pour over rice/stuffing mixture. Add broth and mix well. Add seasonings and mix. Let cool before adding eggs and melted butter.
Pour into greased pan and bake about 45 minutes.
Apple Crisp
Apple Crisp:
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 dash salt
1 egg, slightly beaten
8 Tablespoons butter (1 stick), melted
4 apples, peeled and sliced (I used Granny Smith, per the recipe recommendation)
2 teaspoons cinnamon
Mix flour, sugar, baking powder and salt. Gradually add egg until crumbly. Layer apples in an 8x8 glass baking dish. Cover with flour mixture. Drizzle with butter. Sprinkle with cinnamon. I baked at 375 for about 35-40 minutes until bubbly and very brown on top.
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 dash salt
1 egg, slightly beaten
8 Tablespoons butter (1 stick), melted
4 apples, peeled and sliced (I used Granny Smith, per the recipe recommendation)
2 teaspoons cinnamon
Mix flour, sugar, baking powder and salt. Gradually add egg until crumbly. Layer apples in an 8x8 glass baking dish. Cover with flour mixture. Drizzle with butter. Sprinkle with cinnamon. I baked at 375 for about 35-40 minutes until bubbly and very brown on top.
Creamy red potatoes and chicken (crockpot)
1 1/2 pounds red potatos chunked (this can be made with any kind of potatoes really)
8 oz neufachatel cheese (or cream cheese)
1 10oz can cream of potato soup
1 packet dry ranch dressing mix
1-2 lbs chicken breast (you could cut into chunks or strips but it will fall apart in the crockpot so I just leave them whole since they will break into chunks later)
Place potatos in bottom of crockpot. Beat together the cream cheese, soup, and dressing mix. Place chicken in crock and pour mixture over chicken and potatoes. Cover and cook on low for 6-8 hours.
8 oz neufachatel cheese (or cream cheese)
1 10oz can cream of potato soup
1 packet dry ranch dressing mix
1-2 lbs chicken breast (you could cut into chunks or strips but it will fall apart in the crockpot so I just leave them whole since they will break into chunks later)
Place potatos in bottom of crockpot. Beat together the cream cheese, soup, and dressing mix. Place chicken in crock and pour mixture over chicken and potatoes. Cover and cook on low for 6-8 hours.
Italian chicken.. 2 ways!
Here are 2 different methods for italian chicken. Both are REALLY good!!
Italian Chicken #1.
I usually try to marinade this recipe for a couple hours or so but it really doesn't need it.
Take chicken breast/tenders and cover with wet italian dressing.
Bake at 350 for 30 min to an hour depending on the size of your chicken. It makes the chicken very moist and tender!!
Italian Chicken #2
For this method you need the dry italian dressing mix and grated parmesan cheese.
Take one envelope of dressing mix and about 1/2 cup parmesan cheese, mix together. Pat chicken dry and then coat with mixture.
Bake at 400 20-30 minutes until no longer pink.
This recipe is a nice twist to the italian chicken... mmmmmm when's dinner??!
Italian Chicken #1.
I usually try to marinade this recipe for a couple hours or so but it really doesn't need it.
Take chicken breast/tenders and cover with wet italian dressing.
Bake at 350 for 30 min to an hour depending on the size of your chicken. It makes the chicken very moist and tender!!
Italian Chicken #2
For this method you need the dry italian dressing mix and grated parmesan cheese.
Take one envelope of dressing mix and about 1/2 cup parmesan cheese, mix together. Pat chicken dry and then coat with mixture.
Bake at 400 20-30 minutes until no longer pink.
This recipe is a nice twist to the italian chicken... mmmmmm when's dinner??!
Peanut Butter Thumbprints
1 1/2 cup peanut butter (crunchy or smooth)
3/4 cup brown sugar
1/2 cup soft butter (1 stick)
1/4 cup honey
1/2 tsp vanilla
1 egg
1 1/2 cup flour
1/2 tsp bakin soda
1/2 tsp salt
1/2 cup wheat germ
Beat first 6 ingredients until creamy. In seperate bowl, combine dry ingredients, then slowly mix into wet mixture.
Bake 325 8-10 minutes. While still cooling place hershy kiss or other treat in center and press down to create the thumbprint.
3/4 cup brown sugar
1/2 cup soft butter (1 stick)
1/4 cup honey
1/2 tsp vanilla
1 egg
1 1/2 cup flour
1/2 tsp bakin soda
1/2 tsp salt
1/2 cup wheat germ
Beat first 6 ingredients until creamy. In seperate bowl, combine dry ingredients, then slowly mix into wet mixture.
Bake 325 8-10 minutes. While still cooling place hershy kiss or other treat in center and press down to create the thumbprint.
Pineapple Casserole
It doesn't get any better than pineapple and cheese! MMMMMMM!!!
NOTE: this recipe is shown doubled. It can be easily halved.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture.
Bake for 25 to 30 minutes, or until golden brown.
NOTE: this recipe is shown doubled. It can be easily halved.
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture.
Bake for 25 to 30 minutes, or until golden brown.
Grandma's stew and dumplings
Sorry again this is another recipe without specific amounts.... this is my husbands grandmother's stew recipe. It's by far the best beef stew I've ever had.
I have the orginal copy Grandpa wrote down for us but wanted to make sure I had a back up just in case it ever got lost!!
Dolores Stew
2lbs of stew meat cut up
2 onions chopped
4 cans tomato soup
gravy master
peas
carrots
potatos
brown beef in frying pan before adding to stew. cook on low simmer until potatos are soft.
dumplings:
1-2 cans of tomato soup
follow dumpling recipe on back of bisquick box.
cook dumplings in extra tomato soup and serve with stew. you can also cook some of the dumplings in the stew itself.
I have the orginal copy Grandpa wrote down for us but wanted to make sure I had a back up just in case it ever got lost!!
Dolores Stew
2lbs of stew meat cut up
2 onions chopped
4 cans tomato soup
gravy master
peas
carrots
potatos
brown beef in frying pan before adding to stew. cook on low simmer until potatos are soft.
dumplings:
1-2 cans of tomato soup
follow dumpling recipe on back of bisquick box.
cook dumplings in extra tomato soup and serve with stew. you can also cook some of the dumplings in the stew itself.
Giada's Baslamic Chicken
Giada's Balsamic Chicken... I made this recipe but with a few alterations. It was really good!!!
1/2 cup balsamic vinegar
1/2 cup honey * I didn't have any honey so I substituted molasses
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves,
halved 10 to 12 chicken drumsticks *I used chicken breast instead
2 tablespoons toasted sesame seeds *I didn't have any so I just skipped this
1/4 cup chopped fresh flat-leaf parsley *same as above, I didn't have any so I skipped this
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. I didn't have quite this long let the chicken marinade, so I let them sit for about an hour.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Giada's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
1/2 cup balsamic vinegar
1/2 cup honey * I didn't have any honey so I substituted molasses
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves,
halved 10 to 12 chicken drumsticks *I used chicken breast instead
2 tablespoons toasted sesame seeds *I didn't have any so I just skipped this
1/4 cup chopped fresh flat-leaf parsley *same as above, I didn't have any so I skipped this
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours. I didn't have quite this long let the chicken marinade, so I let them sit for about an hour.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Giada's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Crack Dip
Crack dip.. otherwise known as buffalo chicken dip
Ingredients:
1-2 lbs of chicken
1/2 jar of wing sauce (to taste.. use more if you like it spicy)
1 block of cream cheese at room temp
1 cup Ranch dressing (Marie’s or Naturally Fresh- must be the refrigerated kind)
Bleu cheese dressing (same as above) optional
Shredded cheese
Directions1. boil the chicken in seasoned water (I use Mrs. Dash) until cooked through, about 20-30 mins, allow to cool and shred it by hand or with a fork.
Pour wing sauce over shredded chicken and cover, marinate(this step is optional) in the fridge at least 1 hour and up to 8 hours.
Pre-heat oven to 375*
In a saucepan melt the cream cheese and dressing together stirring to combine. Don’t heat it too fast or the cheese will separate and then you have to start all over with new ingredients)
Pour the marinated chicken into an oven safe dish and pour the cheese mixture on top, mix to combine and coat all the chicken. Top with shredded cheese of your liking.
Bake about 15-30 minutes until nice and bubbly. I serve it with Tostitos scoops, soft tortillas, crackers and celery sticks.
Ingredients:
1-2 lbs of chicken
1/2 jar of wing sauce (to taste.. use more if you like it spicy)
1 block of cream cheese at room temp
1 cup Ranch dressing (Marie’s or Naturally Fresh- must be the refrigerated kind)
Bleu cheese dressing (same as above) optional
Shredded cheese
Directions1. boil the chicken in seasoned water (I use Mrs. Dash) until cooked through, about 20-30 mins, allow to cool and shred it by hand or with a fork.
Pour wing sauce over shredded chicken and cover, marinate(this step is optional) in the fridge at least 1 hour and up to 8 hours.
Pre-heat oven to 375*
In a saucepan melt the cream cheese and dressing together stirring to combine. Don’t heat it too fast or the cheese will separate and then you have to start all over with new ingredients)
Pour the marinated chicken into an oven safe dish and pour the cheese mixture on top, mix to combine and coat all the chicken. Top with shredded cheese of your liking.
Bake about 15-30 minutes until nice and bubbly. I serve it with Tostitos scoops, soft tortillas, crackers and celery sticks.
Ginger Snaps
I made these last christmas and boy were they good!!! This is another one I got from annabug.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 egg
extra sugar for rolling dough in...
Directions1. In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside. 2. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined. 3. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. 4. Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sugar
3/4 cup shortening
1/4 cup molasses
1 egg
extra sugar for rolling dough in...
Directions1. In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside. 2. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined. 3. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. 4. Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.
annabug's dessert
This is another one of annabug's recipes. I've been meaning to try it, but just haven't gotten around to it yet....
Ingredients:
1 package green seedless grapes
1 container sour cream
1 bag brown sugar Directions
This recipe doesn't have specific measurements. You just use how much fills up your preferred dish. In a dish layer the 3 ingredients in the above order. Repeat for at least 2 layers. Cover and put in the fridge for at least 2 hours to overnight.
Ingredients:
1 package green seedless grapes
1 container sour cream
1 bag brown sugar Directions
This recipe doesn't have specific measurements. You just use how much fills up your preferred dish. In a dish layer the 3 ingredients in the above order. Repeat for at least 2 layers. Cover and put in the fridge for at least 2 hours to overnight.
Crockpot Pineapple Chicken
Ingredients:
6 whole chicken breasts without skin, split
1 dash pepper
Paprika to taste
20 oz. pineapple chunks in juice – 1 can tidbits
2 T. Dijon mustard
2 T. soy sauce
1 clove garlic, minced
Directions: Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 servings. Serve with pasta or rice.
Notes Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.
6 whole chicken breasts without skin, split
1 dash pepper
Paprika to taste
20 oz. pineapple chunks in juice – 1 can tidbits
2 T. Dijon mustard
2 T. soy sauce
1 clove garlic, minced
Directions: Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 servings. Serve with pasta or rice.
Notes Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.
Chicken Cranberry Ranch
This recipe I got from my husband's grandmother. Grandpa says that I make it better than Aunt Pat who the recipe orginally came from.. (in their family at least). This is by far one of my most favorite things to eat!
Chicken Cranberry Ranch Ingredients:
up to 3 lbs. chicken, cut in to bite size pieces
1 can whole cranberry sauce (like the kind for Thanksgiving)
1 jar Marie’s ranch dressing
1 packet dry onion soup mix
Directions: Use as little as 1/2 jar of ranch to the full jar depending on your taste. Mix with cranberries and onion soup mix. Then, stir in chicken. Our into baking dish and cook for 1 hour at 350. Serve with pasta or rice!
Notes:This recipe is good for up to 3 lbs. of chicken, but even if I make less, I always use the same amount of the ingredients (other than the chicken) because the sauce is good on noodles and rice!
Chicken Cranberry Ranch Ingredients:
up to 3 lbs. chicken, cut in to bite size pieces
1 can whole cranberry sauce (like the kind for Thanksgiving)
1 jar Marie’s ranch dressing
1 packet dry onion soup mix
Directions: Use as little as 1/2 jar of ranch to the full jar depending on your taste. Mix with cranberries and onion soup mix. Then, stir in chicken. Our into baking dish and cook for 1 hour at 350. Serve with pasta or rice!
Notes:This recipe is good for up to 3 lbs. of chicken, but even if I make less, I always use the same amount of the ingredients (other than the chicken) because the sauce is good on noodles and rice!
Tater Tot Casserole
This was nestie annabug's recipe
Tater Tot Casserole Ingredients
1 lb ground beef
1 onion
1 bag frozen tater tots
1 can cream of mushroom soup
1 cup milk
1 pkg cheese
Directions: Brown ground beef and onion, drain. Mix soup and milk together in a bowl. In a baking dish (9x13) layer ground beef, tater tots, pour over soup mixture and top w/ cheese. Bake 375 for 45-60 min. Notes: I added some worst. sauce and A-1 in w/ the ground beef and salt/pepper in the soup.
Tater Tot Casserole Ingredients
1 lb ground beef
1 onion
1 bag frozen tater tots
1 can cream of mushroom soup
1 cup milk
1 pkg cheese
Directions: Brown ground beef and onion, drain. Mix soup and milk together in a bowl. In a baking dish (9x13) layer ground beef, tater tots, pour over soup mixture and top w/ cheese. Bake 375 for 45-60 min. Notes: I added some worst. sauce and A-1 in w/ the ground beef and salt/pepper in the soup.
Vinegar based BBQ sauce... like Stamey's
In my hometown there is a bbq place called Stamey's.... its by far the best bbq I've ever had. They've got this sauce that you can douse your bbq in thats just SO GOOD!!! I haven't made this recipe yet, but it sounds like the right stuff that would be used for Stamey's sauce. So here it is just in case I loose my hard copy.
INGREDIENTS
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
INGREDIENTS
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
BFCCC
This is based off the Best Big Fat Chewy Chocolate Chip cookie recipe from allrecipes.com. The only thing I adjusted was the amount of chips and butter. I found that just one stick of butter was plenty and just one cup of chips was more than enough! These are by far the best cookies I've ever made.
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips (about half a bag of chips)
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Here is the link to the original recipe: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips (about half a bag of chips)
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Here is the link to the original recipe: http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
BBQ Chicken
Using bbq sauce recipe in previous post...
I took chicken breast and laid them out in baking dish, baste with bbq sauce then cover with aluminum foil. Bake at 350 for about 35-40 minutes. Then remove from oven and drain juices. Then baste with more bbq sauce and bake uncovered an additional 15-20 minutes. Turns out tender and moist! SO GOOD!!!!
I took chicken breast and laid them out in baking dish, baste with bbq sauce then cover with aluminum foil. Bake at 350 for about 35-40 minutes. Then remove from oven and drain juices. Then baste with more bbq sauce and bake uncovered an additional 15-20 minutes. Turns out tender and moist! SO GOOD!!!!
BBQ Sauce
Ingredients: Sorry I did not actually measure, I just kind of eyeballed it....
about 1-2 tbsp apple cider vinegar
about 1-2 tbsp worcestershire sauce
about 3/4-1 cup ketchup
about 1/2 cup molasses
1 tbsp brown sugar
1 small minced onion
2 cloves minced garlic
Saute onion and garlic in 2 tbsp olive oil until softened, then add remaining ingredients. Cook on medium/low until bubbly and at desired thickness. (about 5-10 minutes) If sauce is too spicy for your tastes, just add more ketchup.
about 1-2 tbsp apple cider vinegar
about 1-2 tbsp worcestershire sauce
about 3/4-1 cup ketchup
about 1/2 cup molasses
1 tbsp brown sugar
1 small minced onion
2 cloves minced garlic
Saute onion and garlic in 2 tbsp olive oil until softened, then add remaining ingredients. Cook on medium/low until bubbly and at desired thickness. (about 5-10 minutes) If sauce is too spicy for your tastes, just add more ketchup.
Welcome!
Well this is my very first food blog. I decided to create one to keep track of all my favorite recipes. I'm not too sure how good I'll be at keeping this thing up but I'll try!!
A little bit about myself.... I'm going to be 25 in about 2 months, I've been married for almost a year to my high school sweetheart. We live at the beach and have 5 indoor cats, one outdoor cat, and a dog. I enjoy cooking and baking and love to cook for other people. I show my love for people with my food haha.
A little bit about myself.... I'm going to be 25 in about 2 months, I've been married for almost a year to my high school sweetheart. We live at the beach and have 5 indoor cats, one outdoor cat, and a dog. I enjoy cooking and baking and love to cook for other people. I show my love for people with my food haha.
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