Wednesday, April 9, 2014

Chocolate Chip*Peanut Butter*Oatmeal Cookies


1 stick butter, room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/2 tsp. vanilla
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 cup flour
1/2 cup oatmeal
1 cup semi-sweet chocolate chips

Pre-heat oven to 350°.
Line cookie sheets with parchment paper.
In a large mixing bowl, combine butter, peanut butter, and both sugars, on medium, until creamy (about 2-3 minutes).
Add the vanilla and egg and mix another minute or two.
Sprinkle in the baking soda and salt, and mix for a few seconds.
Add the flour gradually, a little at a time, until all is incorporated.
Add oats and mix in on low. Then add the chocolate chips and do the same.
Take a teaspoonful of dough, and roll into a 1-1 1/2" ball, and place on the parchment lined cookie sheet, 2 inches apart.
Bake for 10 minutes, or until the cookies are light brown. Remove from oven and cool on pan for 5 minutes and then remove to cooling rack to cool completely. Store cookies in an airtight container and..........

.........Enjoy! Élvez! Piacere! Gustirati! Radosť!

 ***I sometimes with decrease the chocolate chips to 1/2 cup and add in 1/2 cup of chopped walnuts----my FAVORITE addition. 
 




Tuesday, April 8, 2014

Mummy's Broccoli Cheese Soup

1/4 cup butter
1 medium onion, finely chopped
1 cup carrots, thinly sliced
1 cup half and half
1 cup milk
2 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 pound fresh or frozen, chopped broccoli
2 cups shredded sharp cheddar cheese

In a Dutch Oven, melt the butter over medium-low heat.
Add the onions and cook for 3-4 minutes, until translucent.
Add the sliced carrots and continue cooking over medium-low heat for 5 minutes.
Mix in the flour and totally incorporate it into the butter, onion and carrot mixture.
Cook for 1 minute more.
Gradually stir in the half and half and milk and then the chicken broth.
When it all comes to a simmer, reduce heat a little, and continue a slow simmer for 20 minutes.
(without a lid on the pot).
Add the broccoli and cook for 10 minutes.
Finally add the shredded cheese, stirring until blended in thoroughly.
Serve immediately.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

This soup is excellent on its own or serve with a crusty roll or soft pretzel.
It is great served in a Bread Bowl. (recipe to be posted soon).






Monday, March 31, 2014

April Fool's Day Breakfast

Tomorrow is April Fool's Day and I made breakfast for my family and neighbors---BACON & EGGS!!!
...aren't they cute???
BACON & EGGS

Ingredients:
120 mini pretzel sticks
60 yellow M&M's.
60 white chocolate candy wafers
1/4 tsp. shortening

Melt white chocolate wafers and the 1/4 tsp. shortening over low heat.
On a wax paper lined cookie sheet, lay out 2 mini pretzel sticks next to eat other.
Drop a small dollop of the melted white chocolate across the pretzel sticks and lay a yellow M&M on top of the melted white chocolate.
Place in refrigerator for 10-15 minutes to harden.
Have fun offering breakfast to your family and friends this April Fool's Day!!!
 Enjoy! Élvez! Piacere! Gustirati! Radosť!




Friday, March 28, 2014

Bev's Soft Biscotti

3/4 cups sugar
1 stick margarine at room temperature
3 eggs
1 1/2 Tbsp. whiskey
1 Tbsp. anise extract/flavoring
1/2 tsp. salt
1 tsp. baking powder
3 cups flour

Preheat oven to 350°.
Cream together sugar and margarine.
Add the eggs, whiskey, anise and salt, mix well.
Add baking powder and flour until thoroughly incorporated.
Divide dough in half and on a parchment lined baking sheet, form each piece into a 11" X 3 " log which is approximately!/2 " high.
Bake in the preheated oven for 30 minutes.
Remove from oven and cool logs on wire cooling racks completely.
On a cutting board; cut diagonally with a serrated knife into 3/4 " slices.

Icing:
Mix together well:
1/2 cup powdered sugar 
1 tablespoon milk
1 teaspoon vanilla extract
Drizzle freely over tops of the Biscotti and let air-dry.
After dry, store in an airtight container.

These Biscotti are different from the traditional ones that are twiced baked, thus giving you a Softer Biscotti.

Enjoy! Élvez! Piacere! Gustirati! Radosť!


 


Saturday, March 8, 2014

Zuppa Toscano the Hungarian/Czech Way



48 ounces chicken broth
16 ounces whipping cream
½ tsp. salt
¼  tsp. pepper
1 Tablespoon olive oil
1 medium onion, diced
1 1/2 tsp. garlic powder
1/2 pound bacon (I use ½ package of 100% Real Bacon Bits (2.5 oz. bag)
10 ounce frozen, chopped spinach
1 lb mild, sweet, Italian ground sausage or linked with casing removed
4 potatoes scrubbed and cut in half and then into 1/4 inch slices
Fresh grated Parmesan cheese to sprinkle on when served.

 
      Cook and crumble the bacon, set aside. (or have Real Bacon Bits on hand).
Crumble and brown the Italian sausage in a large pot over medium high heat.
Prep potatoes while sausage is browning.
Once sausage is cooked through, add chicken broth and spinach to the pot.
Place a lid on the pot and let it come to a slight boil.
In a skillet, over medium heat, heat olive oil and add the potatoes and diced onion.
      Cook potatoes and onions until slightly browned and softened.
Sprinkle potatoes and onions with salt, pepper, and garlic powder.
Continue cooking until potatoes are cooked through.
Now add the bacon to the potatoes and cook 1 minute more.
Add cooked potato/bacon mixture to the boiling chicken broth, sausage and
spinach. 
Stir thoroughly, replace lid and turn off heat.
When ready to serve, add whipping cream in very slowly, with no heat on.
When thoroughly incorporated turn heat to low and get ready to serve.
Have the fresh grated Parmesan cheese available to be sprinkled by each to their liking.  

Enjoy! Élvez! Piacere! Gustirati! Radosť!