Piniy

Thursday, August 25, 2016

Chocolate chip Cookies

Borrowed from Barb Miller and Shareing 

Soft Chocolate Chip Cookies

INGREDIENTS
2 1⁄4 cups flour
1 teaspoon baking soda
3⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1⁄2 cup shortening
1⁄4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1⁄8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips
DIRECTIONS
Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
YIELD
36 cookies

Wednesday, August 24, 2016

chicken Roll Ups

Borrowed and Shareing 
Chicken Roll Ups
6 oz cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup cheese
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.
Mix together milk, soup and cheese - set aside. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chopped chicken. Top each crescent roll with 1 tsp of soup mixture. Roll crescent rolls up. Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish. Place crescent rolls in dish. Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.

Saturday, August 20, 2016

Soft Pumpkin SugarCcookies




Borrower from Mel's Kitchen and Shareing







Soft Pumpkin Sugar Cookies


  • ½ cup butter, softened
  • ¾ cup powdered sugar
  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ½ cup pumpkin puree, NOT filling
  • 2½ cups flour
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon clovesCARAMEL CREAM 

  • CHEESE FROSTING8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • ¼ cup caramel ice cream topping
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter, powdered sugar and sugar together. Add oil, egg yolk, vanilla, and pumpkin puree and mix well. Add flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Mix until all ingredients are incorporated.
  3. Line cookie sheets with parchment or spray with cooking spray.
  4. Scoop 2 Tablespoons of dough and roll into balls. Place 2 inches apart on cookie sheet and press slightly down with the palm of your hand.
  5. Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.
CARAMEL CREAM CHEESE FROSTING
  1. In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.

Pumpkin bars

Borrowed and Shareing
Pumpkin Bars with Cream Cheese Frosting
Ingredients
 1(15 oz) can pumpkin
2 eggs
2 cup flour
1 cup sugar
 1/2 cup oil
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
 1/2 tsp baking soda Frosting:
4 oz cream cheese
3 tbsp butter,softened
 1 tsp milk
1 tsp vanilla
1 cup powdered sugar
Order Ingredients
Instructions
 1. Preheat oven to 350°F.
Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray.
Set aside.
 2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon.
Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Transfer to a wire rack and allow to cool completely.
 5. When completely cooled, frost.
 6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
 7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough
 8. Spread frosting evenly on top of cake.
Cut the bar into any size you like.

Thursday, August 18, 2016

Pork Chop Casserole

Borrowed and shareing
  • 1/4 cup all-purpose flour 
  • 4 thick pork chops, rinsed and left damp 
  • 3 tablespoons vegetable oil 
  • 1 3/4 cups beef broth 
  • 1 (10-3/4-ounce) can condensed golden mushroom soup 
  • 1 (6-ounce) package long-grain and wild rice mix 
  • 1 cup water 
What To Do:
  1. Preheat oven to 350 degrees F.
     
  2. Place flour in a shallow dish; add pork chops and turn to coat completely.
     
  3. In a large skillet over medium heat, heat oil. Brown pork chops 5 to 6 minutes per side.
     
  4. Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over mixture and cover  with aluminum foil.
     
  5. Bake 1 hour, or until no pink remains in pork.

Read more at http://www.mrfood.com/Casseroles/Pork-Chop-Casserole-from-Mr-Food#90qsTvZkqkyUTd51.99

Tuesday, August 16, 2016

Crazy Cake



Chocolate Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)

Ingredients
  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 

Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!


Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.



Sunday, August 14, 2016

Lemon Gooey Butter Cookies – Best Ever {from scratch!}
Deliciousness made with all-natural flavoring—triple lemon! Melt-in-your-mouth Lemon Gooey Butter Cookies at their finest and from scratch. What could be better? Our recipe was reverse engineered from standard recipes for Gooey Butter Cookies calling for boxed yellow cake mix. The result is simply a sublime buttery, light and tender-crumbed cookie sweetened just right and full of lemon flavor including an enchanting tang from cream cheese. You just can’t have one! Included is a scrumptious and irresistible gluten free variation. Everyone loves these classic cookies inspired by the cream cheese variant of Gooey Butter Cake hailing from the 1930s in the USA Midwest—St. Louis!
Ingredients
  • 2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
  • 2 teaspoons (about 8 grams) baking powder
  • 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
  • ½ cup (1 stick/113 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
  • 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
  • 1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
  • 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
  • 1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
  • 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
Preparation
In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets.
If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.
Notes

Tips:
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Total time above does not include time for refrigerating dough before baking.
Variation:
For Gluten-Free Lemon Gooey Butter Cookies: Substitute 2¼ cups (360 grams) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 grams) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. Whisk together until well blended and then continue with recipe by whisking in the baking powder. Also, omit pure lemon oil. See Important Food Allergy Note below.
IMPORTANT FOOD ALLERGY NOTE: Omit pure lemon oil to make Gluten-Free Lemon Gooey Butter Cookies as Boyajian® Citrus Oil Collection is processed on equipment shared with peanut oil, soy and wheat.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

Saturday, August 13, 2016

Carrot poke Cake

Ingredients
    Cake:
  • 1 box Carrot Cake Mix
  • 1 package Instant Vanilla Pudding
  • 4 Eggs
  • 1/2 cup Milk
  • 1 cup Sour Cream
  • 3/4 cup Vegetable Oil
  • 1 1/2 cups Chopped Pecans (Optional)
  • 14 oz. can Sweetened Condensed Milk
  • Frosting:
  • 2 cups Heavy Cream
  • 1/3 cup Instant Cheesecake Pudding
  • 1/2 cup Confectioners' Sugar
  • Topping:
  • Stonewall Kitchen Sea Salt Caramel Sauce
  • 1/2 cup Chopped Pecans
Instructions
  1. Preheat 350 F.
  2. Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
  3. Pour batter into a greased 9 x 13 inch pan.
  4. Bake for 40-45 minutes.
  5. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
  6. Once cake has cooled, use a skewer to evenly poke the cake about 25 - 40 times.
  7. Pour sweetened condensed milk over the cake and let set over night.
  8. Once cake has set, whip together frosting ingredients until light and fluffy, evenly spread frosting over the cake.
  9. Heat opened Sea Salt Caramel Sauce jar in the microwave for 20 - 30 seconds.
  10. Pour Sea Salt Caramel Sauce over the frosting and top it with chopped pecans.

Banana Applesauce Chocolate Cake

INGREDIENTS:
•    3 medium bananas
•    3/4 cup brown sugar
•    1/2 cup applesauce, unsweetened
•    1 teaspoon vanilla extract
•    1 large egg
•    1 cup flour, all-purpose
•    1/2 cup cocoa powder, unsweetened
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    1 cup chocolate chips, semisweet
•    1/8 cup miniature chocolate chips, semisweet
DIRECTIONS:
1.    In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
2.    Add the applesauce, vanilla, and egg. Mix together.
3.    In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
4.    Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
5.    Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

Thursday, August 11, 2016

prearcher cake


Borrowed and Shareing

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice 
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.  

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator. 

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.
Read more at http://www.southyourmouth.com/2013/11/preacher-cake.html#XUs7qt174wJx8a12.99

Chicken Enchiladas

Borrowed and Shareing

Had to share one of my very favorite recipes. These are so good! We are having it for dinner tonight. I freeze half the enchiladas and make 1/2 the sauce for the ones we will eat. When I defrost the other enchiladas I make the sauce fresh. 
Chicken Enchiladas With Green Chili Sour Cream Sauce
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies**
Optional: One jalapeño chopped finely and added to chicken mixture or sauce
Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.
** You can replace the canned chilies with fresh chilies of your choice. Great with hatch chilies. Just remember to adjust for your heat preference.
SAUCE DOESN’T FREEZE WELL BUT ENCHILADAS DO. YOU CAN WRAP AND FREEZE THEM AND THEN MAKE UP SAUCE DAY OF.

Tuesday, August 9, 2016

Cherry Cake

Makes one 9-inch cake
Start to Finish: 1 hour

Ingredients

2 tablespoons butter, at room temperature
6 tablespoons butter, melted
1 cup sugar, divided
1 egg
1 egg yolk
1½ teaspoons pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk
1½ cups cherries, halved and pitted
Confectioners' sugar, for serving

Directions

1. Preheat the oven to 375°F. Grease a 10-inch oven-safe skillet with the 2 tablespoons of room-temperature butter.
2. In a large bowl, whisk the melted butter with ¾ cup of the sugar to combine. Add the egg and egg yolk; mix to combine. Whisk in the vanilla extract.
3. Add the flour, baking powder, baking soda and salt; mix to combine. Add the milk and whisk until the batter is thick and smooth.
4. In a separate bowl, toss the remaining ¼ cup sugar with the cherries and then set aside.
5. Pour the cake batter into the prepared pan and spread it into an even layer. Sprinkle the cherries on top.
6. Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool 15 minutes before cutting and serving. Dust the cooled cake with the confectioners' sugar.

Sunday, August 7, 2016


Parmesan Chicken 
4 boneless skinless chicken breasts [2 lbs]
1 1/2 cups seasoned all purpose flour [1 tsp each paprika, salt & black pepper]
1 cup buttermilk
1 large egg
2 cups panko bread crumbs
1 1/2 cups shredded Parmesan cheese
1 1/2 Tbsp dried parsley flakes
1-1 1/2 tsp garlic salt [more or less to taste]
1-2 tsp onion powder
1/2 cup butter or light butter, melted [more or less as desired]
marinara sauce
Directions:
Preheat the oven to 425°F.  Line two baking sheets with aluminum foil.  Spray each sheet liberally with cooking spray then set aside.  Mix together the seasoned flour.  Whisk the buttermilk and egg together.  Mix together the panko bread crumbs, Parmesan cheese, parsley, garlic salt and onion powder.  Set aside.
Set-up the “dredging station” in this order:
1.  Seasoned flour
2.  Buttermilk and beaten egg wash
3.  Panko bread crumb coating
Cut each piece of chicken in half lengthwise then across making each chicken breast into four pieces. If you prefer to make this chicken parm using whole pieces of chicken, skip this step.  [*see below.]  Dip each piece into the [1] Seasoned floubr mixture [2] buttermilk egg wash [3] Panko bread crumb coating.
Place onto the baking sheet 2 inches apart and drizzle each piece with the melted butter orlight margarine.  Bake for 18-21 minutes  until crispy and golden.  Let the chicken rest on the pan for a 3-5 minutes before serving.  Serve hot with a warm marinara sauce on the side.  Yield: 16 pieces



Pumpkin Cakes


Borrowed and Shareing
Author: 
Recipe type: Dessert
Serves: 12
Ingredients
  • ⅔ cup all purpose flour
  • 15 oz pumpkin puree
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup evaporated milk
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Whipped cream


Instructions
  1. Line a 12-cup muffin tin with paper or silicone liners.
  2. Preheat oven to 350 degrees.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
  4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
  5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  6. Fill each muffin cup with approximately ⅓ cup of batter.
  7. Bake for 20 minutes and let cool for 20 minutes.
  8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
  9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.