Big, Fat, Chewy Chocolate-Chip Cookies

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 Tbsp. vanilla extract

1 egg

1 egg yolk

2 cups chocolate chips

Preheat the oven to 325 degrees.  Grease cookie sheets or line with parchment paper.

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 onto the prepared cookie sheets.  Cookies should be about 3 inches apart.

Bake for 15-17 minutes (depending on size of cookie) 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.

SOURCE

~Crockpot Beef Roast~
1 3-lb. beef roast
2 packets Good Seasons dressing mix (the original recipe called for one Italian and one Garlic-Herb, but I’ve mixed and matched with great success)
1 12-oz bottle or can of beer- any, just not dark

Sprinkle 1 packet of dressing mix in the bottom of the crock. Put the roast in. Sprinkle the other packet of dressing mix on top of the roast. Pour in the beer. Cover the crock. Cook on low for 8-10 hours.

Boom. Roast au jus. You can eat it this way- the meat will be tender and “shreddy.” Sometimes I take out the roast and keep it warm while I turn the crock on high and throw in a Tbsp of butter and whisk in a few Tbsps of flour, then cover the crock and let it cook for 10 minutes… boom, gravy.

Source:  catwoman at Family Corner

Luau Chicken Sandwiches

1 can (20 ounces) sliced pineapple
1 tablespoon brown sugar
1 teaspoon ground mustard
1 teaspoon garlic salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dill weed
6 lettuce leaves, optional
6 kaiser rolls, split and toasted

Drain pineapple, reserving 1 cup juice and six pineapple slices (save remaining juice and pineapple for another use). In a large resealable plastic bag, combine the brown sugar, ground mustard, garlic salt, pepper and reserved pineapple juice; add chicken. seal bag and turn to coat; refrigerate for at least 2 hours, turning occasionally. In a small bowl, combine the mayonnaise, Dijon mustard and dill. Refrigerate until serving. Drain and discard marinade. Grill the chicken, covered, over medium heat for 5-6 minutes on each side or until juices run clear. Grill pineapple slices for 1 minute on each side. Spread mayonnaise mixture on rolls. Top with lettuce if desired, chicken and pineapple.
Yield: 6 servings.

Source: Taste of Home via Organizing Junkie

Note: My plan is just to make this chicken, not necessarily for sandwiches.

Risotto With Edamame, Lemon Zest, and Tarragon

writeDinnerTonight();

2 tablespoons olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 1/2 cups low-sodium vegetable broth
1 1/2 cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper

Heat the oil in a large saucepan over medium heat.

Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.

Remove from heat and stir in the edamame, lemon zest, tarragon, 3/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Spoon into individual bowls and top with the remaining Parmesan.

Shortcut: To thaw edamame and other frozen bagged vegetables quickly, place them in a colander or a mesh strainer and run them under cool water.
Yield: Makes 4 servings

writeNutrient();NUTRITION PER SERVING
CALORIES 656(26% from fat); FAT 19g (sat 6g); CHOLESTEROL 26mg; CARBOHYDRATE 87g; SODIUM 903mg; PROTEIN 33g; FIBER 8g; SUGAR 5g

Kate Merker
writePublicationAppearance();Real Simple, MAY 2008

Zesty Corn Quesadillas

Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Calories:300

Total Fat:13 g

Saturated Fat:6 g

Cholesterol:25 mg

Sodium:530 mg

Carbohydrates:34 g

Fiber:3 g

Protein:12 g

% Daily Value

Vitamin A:4 %

Vitamin C:6 %

Calcium:25 %

Iron:10 %

Ingredients

• 4  (7 to 8 –inch) tortillas
• 1  cup low-fat Monterey Jack cheese, shredded
• 1  cup DEL MONTE® Whole Kernel White Sweet Corn
• 1/4  cup salsa
• 1  Tbsp cilantro, chopped
• 3  cups baby spinach leaves, washed
• 2  cups DEL MONTE® Mandarin Orange Segments
• 1/2  cup red onion, chopped
• 2  Tbsp olive oil
• 2  Tbsp white wine vinegar

Directions

1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.

Source

as posted by OSI on Family Corner “What did you do frugal today?”

1 tbs. powdered buttermilk
1 cup water
1 cup mayonnaise
and a little pinch or two of powdered garlic and dill weed

Put in a jar and shake.

1 1/2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp dried Italian seasoning
1/2 tsp pepper
2/3 cup milk
2 eggs, beaten
4 oz can sliced mushrooms, drained
1 cup mozzarella cheese,shredded
1 cup Colby cheese,shredded
1/4 cup Parmesan cheese,grated (not the dried kind; use fresh)
2 cups pizza sauce

Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan till beef is browned and onion is tender. Stir to break up meat. Drain well and set aside. Lightly grease 14″ round pizza pan and dust with flour and set aside.In a medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just till smooth. Pour batter into prepared pan tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter. Bake at 425 degrees for 20 to 25 minutes until pizza is golden brown. Remove pizza from oven and drizzle with pizza sauce and sprinkle with shredded cheeses. Return to oven for 12 to 18 minutes till crust is deep golden brown and cheese is melted.

Source:  cat lover at MomsMenu

If you can’t get to Ireland to savour their wonderful Brown Bread, this is the best recipe I’ve found using American whole wheat flour:

• 1 3/4 cups all purpose flour
• 1 3/4 cups whole wheat flour
• 3 tablespoons toasted wheat bran
• 3 tablespoons toasted wheat germ
• 2 tablespoons old-fashioned oats
• 2 tablespoons packed dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into pieces
• 2 cups buttermilk

Preheat oven to 425 degrees F. Butter a 9×5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan.

Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.

http://breadnet.net/irish-brown.html

1 Boboli crust
Olive Oil
Mozzarella
Sharp Provolone
garlic, bazil, oregeno
Parmesan
Optional: Onions, broccoli, tomato slices

Brush crust with olive oil, sprinkle with garlic and bazil, place optional ingredients here and put the cheese on liberally. Sprinkle top with parmesan cheese and oregeno. Bake according to the boboli pizza crust directions.

Source:  Family Corner

Recipe is here at Bless Us O Lord.

Should work in the Nesco roaster, 12-qt.