- 3/8 cup softened butter
- 3/8 teaspoon salt
- 3/4 cup cocoa
- 1/2 cup milk, warmed
- 2 teaspoons vanilla
- 5 1/4 cups powdered sugar
Cream butter, salt, cocoa.
Original Recipe: Add milk and vanilla. Beat in sugar. If needed, thin with more milk or stiffen with more sugar.
New Recipe: Add sugar and milk by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Then add vanilla.
- 12-16 ounces green beans
- 1 tablespoon butter
- 3 tablespoons sliced almonds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Steam green beans for 3 minutes.Â Combine butter and almonds in a large skillet over medium heat; cook 3 minutes or until butter is lightly browned and almonds are lightly toasted.Â Add green beans to pan; toss to coat.Â Sprinkle with salt and pepper.
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 tablespoons chopped shallots
- 1/4 cup dry white wine
- 2 tablespoons whole grain mustard
- 1 tablespoon brown sugar
- 4 salmon fillets
Heat a small saucepan over medium high heat.Â Add olive oil and butter; swirl until butter melts.Â Add shallots; cook 2 minutes, stirring occasionally.Â Add wine to pan; bring to a boil.Â Cook 2 minutes; stir in the mustard and brown sugar.Â Remove pan from heat.
Arrange fillets, skin sides down, on a jelly roll pan lined with foil coated with cooking spray.Â Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Â Spread half of the mustard mixture evenly over fillets.Â Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve with couscous and browned butter haricots verts.
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/4 cup fresh orange juice
- 4 teaspoons fresh Meyer lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons olive oil
Mix together and serve on salad with pear and goat cheese.
- 1 teaspoon oregano
- 0-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 poundsÂ boneless skinless chicken breasts
- 2 tablespoons butter
- 1 cup water
- 1/2 cup white wine
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 chicken bouillon cube
- 1 teaspoon fresh parsley
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, wine, lemon juice, garlic and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.Â Serve over noodles.
- 1 cup rolled oats
- 1 cup coconut flakes
- 1 cup mini chocolate chips (or a little less)
- 1/2 cup peanut butter (or non nut butter)
- 1/3 cup honey
- 1 tsp vanilla
In a medium bowl, mix oatmeal, coconut flakes, and chocolate chips.
In a small bowl, whisk together peanut butter, honey and vanilla.Â Add the peanut butter mix to the dry ingredients and stir until well combined.Â Add additional 1-2 tablespoons of peanut butter if needed so that the ingredients stick together enough.
Chill in refrigerator for 30 minutes.Â Once chilled, roll into balls and enjoy!Â Can be stored in an airtight container in the fridge or freezer.
- 2 cups sugar
- 2 cups dark Karo syrup
- 1 cup butter
- 2 cups heavy cream (divided) room temp (microwave slightly if needed)
Add sugar, Karo syrup, butter and 1 cup heavy cream to a large pot.Â Dissolve over medium heat until the mixture boils.Â Cook over medium heat, stirring constantly with a heat resistant spoon, to just under the firm ball stage, 242 degrees (about 18 minutes).
Remove from heat and add remaining 1 cup heavy cream very gradually.Â Return to heat and cook to firm ball stage, 244 degrees.
Pour the mixture at once, without stirring, into a buttered pan.Â When firm, after about 3 hours, invert onto a wooden board and cut into squares.Â Wrap in saran wrap.
- 2 tablespoons vegetable oil
- 3 medium onions, minced
- 2 carrots, peeled and chopped medium
- 1/4 cup tomato paste
- table salt
- 1/2 cup dry white wine
- 2 pounds blade steak, trimmed and cut into 1/2 inch pieces
- 1 (28 oz) can diced tomatoes, pureed with their juice in blender
- 2 cups beef broth
- 2 cups chicken broth
- 1/3 cup soy sauce
- 1/4 cup pearl barley
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/4 cup minced fresh parsley
- ground black pepper
Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking.Â Add onions, carrots, tomato paste and 1/4 teaspoon salt and cook until vegetables are softened and lightly browned, 10 to 15 minutes.Â Stir in wine, scraping up any browned bits. (This can be done ahead and refrigerated in an airtight container overnight).
Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined.Â Cover and cook on low until meat is tender, 9-11 hours (or on high for 5-7 hours).
Gently tilt slow cooker insert and remove as much fat as possible from surface of soup using a large flat spoon.Â Stir in parsley, season with salt and pepper to taste, and serve.
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 3 cups sugar
- 1 15 oz can pumpkin
- 4 eggs
- 1 cup vegetable oil
- 1/2 cup orange juice
- 1 cup frozen or fresh cranberries
Preheat oven to 350 degrees. Â Grease and flour 2 9×5 loaf pans or 2 8.5 x 4.5 and one mini loaf
Combine flour, spices, baking soda, and salt in large bowl. Â Combine pumpkin, sugar, eggs, oil and oj in mixer bowl and beat just until blended. Â Add pumpkin mix to flour mix and stir just until combined. Â Fold in cranberries. Â Spoon into pans.
Bake Â for 60-65 minutes until wooden pick comes out clean. Â Cool on wire rack for 10 minutes and then remove from pans
- quinoa, cooked
- pine nuts
- onion, sliced thin
- 1/4 cup fresh lemon juice
- 1/4 cup lightly packed fresh Italian parsley leaves
- 2 cloves garlic
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
Mix quinoa, pine nuts, arugula and onion.Â Dress with vinaigrette to taste.