Brookies

Chocolate Crinkle Kiss Cookies

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking salt
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar

Assorted Hershey Kisses (for these I used Hershey Hugs, mint truffle, cherry cordial, & peppermint kisses) 

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. 

In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for at least 2 hours.

Meanwhile unwrap Hershey kisses, place in a small bowl, and freeze until ready to use.

Preheat oven to 350°F.

Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside. 

Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on baking sheet. Bake for 11-13 minutes, until cookies crackle and no longer look raw (they'll start to look cakey). 

Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer just until chocolate is set and no longer shiny. Remove from freezer and allow to cool completely.

Blueberry Lemon Sweet Rolls

Blueberry Lemon Sweet Rolls

Prep Time:

 1 Hour30 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

24

Print Recipe

Ingredients

• FOR THE DOUGH:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups All-purpose Flour
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• FOR THE FILLING:
• 1 stick Butter
• 3/4 cups Sugar
• 2 whole Lemons, Zested
• 2 cups (Heaping) Fresh Blueberries
• FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 2 whole Lemons, Zested
• 3 cups Powdered Sugar
• 2 cups Whole Milk, Or As Needed
• 1 dash Salt
• 3 Tablespoons Melted Butter

Preparation Instructions

Makes 24 rolls.

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.

(Adapted from my mom's cinnamon rolls recipe. Lemon sugar filling adapted from Flo Baker's pull-apart bread recipe.)

White Chocolate Cherry Shortbread Cookies

*Makes about 3 dozen cookies

INGREDIENTS:
1/2 cup maraschino cherries, drained and finely chopped (juice reserved)
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup (2 sticks) cold butter
4 ounces white baking chocolate, finely chopped (about 2/3 cup)
1/2 teaspoon almond extract
White candy coating or additional white baking chocolate for dipping
Sprinkles for decorating, optional

DIRECTIONS:
Preheat the oven to 325 degrees F. Spread the chopped cherries on paper towels to drain well. Don’t forget to reserve the juice!

In a large bowl, combine the flour and sugar. Using a pastry blender or two knives, cut in the butter until the mixture resembles fine crumbs. Stir in the drained cherries and chopped white chocolate. Stir in the almond extract and enough reserved juice to form a smooth ball. Gradually add a tablespoon of the juice at a time and mix with your hands until the dough comes together.

Shape the dough into 1- or 2-inch balls. Place the balls about 2 inches apart on cookie sheet lined with parchment paper or a silpat liner. Using the bottom of a drinking glass dipped in sugar, flatten the balls to about 1/4 to 1/2-inch thick.

Bake for 10 to 12 minutes until the centers are set. Cool for a minute or two on the baking sheet and then transfer to a wire rack to cool completely. If desired, dip the cookies in melted white chocolate (or white candy coating) and before they set roll the edges in sprinkles. Let the chocolate set before stacking or serving. The cookies can be made, dipped (if desired) then covered and refrigerated for up to 3 days.

Recipe Source: adapted from Better Homes and Gardens

Hot Fudge

Hot Fudge (Amy Totty’s Recipe)

2 c. sugar
1 c. heavy whipping cream
½ c. unsweetened cocoa
6 tbsp. butter cut into smaller pieces
4 tbsp. light karo syrup
1 tsp. salt

Mix all together in pan and heat on medium heat until it comes to a boil.
Now stir for one minute, stirring the whole time.

Take off heat and add
2 tsp. vanilla.

Makes 3 cups!

White Chicken Chili

1lb. Cubed chicken

1 small onion

2 cloves minced garlic

Sauté these 3 ingredients, once chicken is cooked through add:

3 cans drained white beans (greater northern)

1 can chicken broth

1can green chilies

1tsp. Salt

1tsp. Oregano

1tsp. Cumin

1/2 tsp. pepper

Bring to a boil. Simmer uncovered 30 min. Remove from heat and stir in 1 cup sour cream and 1/2 cup half and half. 

(I added some corn, but it's yummy without. You can use reduced fat sour cream and half and half and it still tastes pretty good)

Serve with chips

Chicken Parmigiana

We tried out a new recipe for one of our favorite dishes.  We were running behind that day and the kids had to pitch in.  They had a ball.  Plus, I'd been wanting to learn to make "sauce."

Ingredients

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

Flatten chicken between saran wrap with a rolling pin.  Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine (I skipped this part) and scrape the bottom of the pan, getting all the flavorful bits off the bottom. 

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

retrieved from:  http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

Blondies

From Applebee's.  Very rich and yummy with vanilla bean ice cream drizzled with the sauce.  I think I like them a little on the crunchy side like biscotti.  Serve in small portions.  

Ingredients

• (double for 9x13, quadruple for cookie sheet)
• 1 cup flour
• ½ tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• ½ cup nuts (optional)
• 1/3 cup butter melted
• 1 cup brown sugar
• 1 egg
• 1 Tbsp vanilla
• ½ cup white chocolate chips
• Sauce for Blondies
• (double everything except cream cheese)
• ½ cup maple syrup
• ¼ cup butter
• ½ cup brown sugar
• 8 oz cream cheese softened
• ½ tsp vanilla or maple extract

Instructions

1. Brownies
2. Preheat oven to 350 degrees.
3. Combine all dry ingredients. Add in wet ingredients. After well mixed, add in chocolate chips. Bake for 20-25 minutes
4. Sauce
5. Cook syrup and butter over low heat until melted. Then stir in the brown sugar until dissolved. Take off heat and add cream cheese. Then add the vanilla.

Thinking of Tiff

I "pinned" this a while ago and am just now reading it.  It makes me think of Tiff and her mother's ability to pick THE PERFECT melon.  Now that I've read it.  I want to know if this lives up to your mom's standards. Please?

http://fifteenspatulas.com/2011/04/25/how-to-pick-a-superstar-watermelon/#more-2249

Green Enchiladas

This recipe is from Jake's brother Stuart's girlfriend's mom.  You got that? Last April, when Jake's grandmother passed away, and I was yucky pregnant sick, I ate some and it tasted AMAZING and even more amazingly it was the only thing I kept down.  Jake doesn't like enchilada's (except Tiff Pierce's recipe for them, which he just asked me to make two days ago), but he will eat this recipe.  I use this blog as reference a lot, but always plan on writing better recipes or doing pics for tutorials.  Until I get to that point, I'm going to post it here for now:

2 big cans green enchilada sauce
3 cans cream of chicken soup
10 chicken breasts
10-12 tortillas
1 big bag cheese, 1 small
1 container sour cream



mix soup, sauce , & half of sour cream in pan, heat
cook chicken 20 min at 375
chop chicken, about1/3 cup sauce in every tortilla, add chicken and cheese
line pan with sauceaaa
fold into burrito, place into pan
fill entire pan with tortillas
pour all extra sauce on top and add remaining cheese


cook for 30 minutes at 350

Buffalo Chicken Dip

4 boneless, skinless chicken breast halves, cooked and shredded (the person I got this from would do hers in the crockpot on Low for 7 hours the day before)

1 - 12oz bottle Frank's Original Hot Sauce

2 - 8 oz. packages cream cheese

1 - 13 oz. jar Lighthouse Blue Cheese dressing(we do ranch)

1/2 cup chopped celery

8 oz. shredded Cheddar cheese

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and the blue cheese dressing over medium heat until smooth.

Pour this mixture evenly over the chicken.  Sprinkle with the chopped celery and then the shredded cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  (Watch that the top doesn't get too browned).  Let stand 10 minutes.

Serve hot or warm with tortilla chips or celery sticks.

*This recipe below is one Michelle found online*

BUFFALO CHICKEN DIP

2 [10 ounce] cans chunk chicken, drained 2 [8 ounce]packages cream cheese, softened 1 cup Ranch dressing 3/4 cup red hot sauce 1 1/2 cups shredded cheddar cheese Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with Ritz crackers or chips

Grape Jelly Meatballs

2 lb. ground beef, lean
1 env. dry onion soup mix
2 eggs
1/2 c. dry bread or cracker crumbs

(or a bag of frozen meatballs)

SAUCE:

12 oz. bottle BBQ sauce
10 oz. grape jelly

Mix BBQ sauce and grape jelly with a wire whisk. Heat well. Pour over cooked meatballs and keep warm.

*All the above Michelle found online*

I know that sounds scary.  I always get the weirdest faces when I say it before people have tried it.  If I tell them after they have tried it they don't care because they think they are so dang good!  Jake loves these so I usually make them to bring to functions just so he gets a chance to eat them.  We have eaten them on rice before, and we have made another variation, but they are best as an appetizer.  Such an easy recipe! Ready?

1 bag of homestyle meatballs

Equal parts BBQ sauce and grape jelly- we use a whole bottle and jar
I'
Mix sauce and jelly over heat on stove, add meatballs and cook till heated through.  Usually after I mix it all, I just put it in a crock pot and let it warm all day until we need it. 

I'll add a pic later, but it doesn't do it justice.