Pumpkin Chocolate Chip Cookies

pumpkin_chocolate_chip_cookie

This recipe is perfect for fall baking. These cookies are so moist they almost taste like a cookie-cake.

Ingredients

  • 2 Cups All-Purpose Flour
  • 2 Tsp Baking Powder
  • ¾ Tsp Baking Soda
  • 1 ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Ginger
  • ¼ Tsp Ground Nutmeg
  • 1/8 Tsp Ground Cloves
  • ½ Tsp Salt
  • ½ Cup Sugar
  • ½ Cup Packed Brown Sugar
  • ½ Cup Vegetable Oil
  • 1 Large Egg
  • 1 Tsp Vanilla
  • 1 Cup Canned Pumpkin Puree
  • ¾ Cup Semi-Sweet Chocolate Chips
  • ¾ Cup Milk Chocolate Chips

Cooking Directions

1) Preheat oven to 350 degrees

2) In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside

3) In a bowl of an electric stand mixer, blend together sugar, brown sugar, and vegetable oil until combined. Mix in egg and vanilla then blend pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined (batter will be pretty wet). With spatula, fold in chocolate chips and evenly combine.

4) Drop dough onto cookie sheet (lined with parchment paper or silicone liners), spacing cookie 2 inches apart.

5) Bake in preheated oven for 12 minutes until cookies are nearly set. Let cool for several minutes before transferring to rack to cool.

Yield: 30 cookies

Macaroni and Cheese

macaroni and cheese

Best Mac’n Cheese recipe that we have found thus far, very creamy and good.

Ingredients

  • 16 Oz Elbow Macaroni (cooked)
  • 1⁄2 Cup Butter
  • 1 Tsp Salt
  • 1⁄2 Tsp Pepper
  • 1⁄2 Cup Flour
  • 3 1⁄2 Cups Milk
  • 1lb Velveeta Cheese, cut into cubes
  • Breadcrumbs

Cooking Directions

1) Cook elbow macaroni noodles strain and set aside.

2) Preheat oven to 350 degrees.

3) In a pan cook butter, salt, pepper and flour and stir until smooth.

4) Remove from heat add milk, return to heat and bring to a boil and boil for 1 minute. Remove from heat and add cheese, stir until melted.

5) Pour over elbows, stir to combine cheese sauce and noodles, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

Prep: 40 min
Servings: 6

Grilled Shrimp Tostadas

grilled_shrimp_tostadas

Crispy tostada, delicious shrimp, creamy-cool-spicy avocado tomatillo salsa found here. This recipe is amazing! The left over marinated shrimp also go great in a salad the day after, just use a squeeze of lime for dressing and some fresh cut chives, green onion, and cilantro!

Ingredients

  • 1/2 Medium White Onion Diced
  • 2 Sloves Garlic
  • 2 Serrano or Jalapeño Peppers Minced (seeds removed unless you want spice)
  • 1 Poblano Pepper Roughly Chopped
  • 2 Tomatillos Roughly Chopped
  • The juice of 2 Limes
  • 1/3 Tsp Pepper
  • ½ Tsp Mexican Oregano
  • 1½ Lbs. Large or Extra Large Shrimp (peeled and cleaned)
  • Salt to taste
  • Cilantro Chopped (for garnish)
  • Limes Wedges (for garnish)
  • 8 Corn Tostadas

Cooking Directions

1. In the blender, combine the half of the diced onion, 2 cloves garlic, half of the serrano peppers, poblano, tomatillos, 1/3 cup cilantro, lime juice, 3 tablespoons olive oil, pepper, cumin, oregano and salt to taste. Blend on high until smooth, taste for salt. Pour over cleaned shrimp, cover and chill for 1 hour.

2. Remove shrimp from refrigerator, drain shrimp and reserve the marinade. Using metal or wooden skewers, add 5 to 6 shrimp per skewer, set aside. I like using the skewers because it much easier to turn the shrimp when grilling, but you can lay them directly onto grill.

3) In a sauce pan, preheat 1 tablespoon of olive oil to medium heat. Add the reserved onions and chile peppers and cook for 5 minutes. Add the reserved marinade from shrimp. Bring to a boil, reduce to simmer and cook for 15 to 20 minutes. Cover and remove from heat.

4) Preheat a stove top grill pan or outdoor grill to medium heat. Drizzle shrimp skewers with olive oil or spray with oil. Grill the shrimp for just 2 to 3 minutes per side or until it turns pink. Remove shrimp from skewers. Roughly chop 3/4 of the shrimp and toss with warm marinade sauce, reserving at least 8 whole shrimp. To plate, add some guacamole salsa to a tostada, top with shrimp in sauce, a whole grilled shrimp, cilantro, lime.

 

Prep time: 1.5 hrs

Cook time: 30 min

Servings: 4

Garlicky Eye of the Round

garlicky_eye_of_the_round_beef

This recipe was passed down from our good friend, Patty. It’s a nice crock pot recipe that tastes delicious with mashed potatoes.

Ingredients

  • 1 (3lb) Eye of the Round Roast
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tbsp Olive Oil
  • 5 Carrots, cut into 1-inch pieces
  • 3 Ribs Celery, cut into 1-inch pieces
  • 1 Onion, cut into eighths
  • 1 Tbsp Bottled Minced Garlic
  • ½ Tsp Dried Thyme or 10 Sprigs Fresh Thyme
  • ¼ Cup Butter
  • 1/3 Cup All-Purpose Flour
  • 1 (10 oz) Can Beef Consommé

Cooking Directions

1) Sprinkle roast with salt and pepper

2) In large skillet, heat oil over medium heat. Add roast and cool for 5 minutes per side or until brown. Place roast in a 5-6 quart slow cooker. Arrange carrots, celery, onion, and garlic around roast. Sprinkle with thyme.

3) In same skillet, melt butter over medium heat. Add flour, and cook, stirring constantly for 2 minutes, scraping browned bits from the bottom of the skillet. Add consommé, and cool, stirring constantly for 3 to 4 minutes or until thickened. Pour over roast.

4) Cover and cook on low for 8 to 10 hours or until roast is tender. Serve roast, vegetables, and gravy over mashed potatoes.

Evelyn’s Sofrito

sofrito

From Evelyn….you can use those softrio recipe for making empanadas, rice, beans, etc. No rules when using, just keep tasting until you get it right.

*It’s best to freeze in smaller portions so you can keep using over and over*

Ingredients

  • 1 Green Bellpepper (seeds removed and diced small)
  • 1 Red Bellpepper (seeds removed and diced small)
  • 1 Yellow Onion (peeled and diced small)
  • 3-4 Heads of Garlic (peeled and diced fine or pressed)
  • 1 Bunch Cilantro (chop fine)
  • 2 Small Cans Tomato Sauce
  • 2 Packs Sazon Seasoning Con Culantro y Achiote
  • ½ Tsp Oregano Pinch Turmeric
  • ¼ Tsp Cumin
  • 1 Tsp Extra Virgin Olive Oil

Cooking Directions

1. In large frying pan add oil and set on medium high heat. When oil is warm add onions and garlic. Fry until they are a little transparent.

2. Next add all of the peppers and fry until softened. Reduce heat to medium low.

3) When can has cooled down a little a add both cans of tomato sauce, turmeric, oregano, sazon, and cumin. Stir together well and let simmer until thickened a little (10-15 minutes or so).

4) Then add cilantro and mix well. Simmer a few more minutes.

5) Remove from heat and let sit until cooled down for your to jar and use whenever you want.

*It should be thicker than a pasta sauce*

Evelyn’s Beef Empanadas

FW0509FHC05

From Evelyn….amazingly addicting, you can eat a dozen and not even know it! Great for freezing ahead of time to toss in the fryer when needing a quick delicious snack/meal! Use Evelyn’s Sofrito recipe for the filling.

Ingredients

  • 2 Lbs Ground Beef
  • Garlic Salt to taste
  • Pepper to taste
  • Adobo to taste
  • Sofrito to taste
  • Cheese, shredded
  • 30 Empanada Discs

Cooking Directions

1) Add a splash of olive oil to frying pan and brown your meat (drain once cooked, if needed).

2) Then add garlic salt, pepper, and adobo to taste.

3) Add about2 large tablespoons of the sofrito to the beef. Add more if you needed it. You must taste to know if you need more.

4) I usually add another 1-2 packets of the sazon to my beef as well.

5) Red pepper flakes, jalapenos, or habaneros are optional.

Grandma’s Chicken Noodle Soup

chicken_noodle_soup

This is a easy and simple soup is an all time comfort soup which is best consumed when sick, during cold and gloomy weather, or just when you need something warm to comfort the soul. It makes a lot so share with others.

Ingredients

  • 2 1/2 Cups Wide Egg Noodles
  • 1 Tsp Vegetable Oil
  • 12 Cups Chicken Broth
  • 1 1/2 Tbsp Salt
  • 1 Tsp Poultry Seasoning
  • 1 Cup Chopped Celery
  • 1 Cup Chopped Carrots
  • 1 Cup Chopped Onion (yellow)
  • 1/3 Cup Corn Starch
  • 1/4 Cup Water
  • 3-4 Cups Diced, Cooked Chicken

Cooking Directions

1) Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, boil for 8 min, or until tender. Drain and rinse under cool running water.

2) In a large saucepan or dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in vegetables. Reduce heat, cover and simmer for 15 min.

3) In a small bowl, mix cornstartch and water together until cornstarch is completly dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Prep: 20 min
Servings: 12

Chicken Flautas

chicken_flautas

Crispy and delicious! Love to use the Avocado Tomatillo salsa to go with these!

Ingredients

  • 1 Rotisserie Chicken Shredded
  • 2 7oz. Cans Green Chiles Diced
  • 1/2 Cup Cotija Cheese Grated, or Queso Fresco
  • 1/4 Cup Green Onions Diced
  • 1/4 Cup Cilantro Chopped
  • 1 Lime or Lemon, Juiced
  • 2 Tsp Cumin
  • 2 tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 Cups Canola Oil
  • 24-30 Corn Tortillas
  • Toothpicks

Cooking Directions

1) In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice and spices. Stir well to combine, taste for salt.

2) Preheat 4 cups of canola oil to medium heat in a heavy, deep skillet or pan. At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them. My dad always told us that the tortilla needed cooking on the hot comal (griddle) to complete the cooking process, and I believe it!

3) Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick. Your pan should be big enough to fry 6 flautas at once. While the 6 are frying, heat another 6 tortillas and transfer them to the warmer; this will help the process go a lot faster.

4) Line a large bowl with paper towels and set aside. Cook the flautas for a minute or two on each side or until golden and crispy. Transfer cooked flautas to bowl and let drain. Remove toothpicks before serving

 

Recipe Notes

Stand them up in a bowl lined with paper towels to let the oil drain out.

Beer and Honey BBQ Chicken Skewers

beer_and_honey_bbq_skewers

Great marinade for chicken, great flavor and keeps meat juicy. Best if refrigerated overnight.

Ingredients

  • 3 Cloves Garlic, minced
  • ¾ Cup Beer
  • 1/3 Cup Honey
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Dijon Mustard
  • ¼ Cup Low Sodium Soy Sauce
  • 1 Tsp Olive Oil
  • 4 Chicken Breasts/Thighs

Cooking Directions

1) In medium bowl whisk all ingredients together. Pour over chicken. Refrigerate marinade for at least 2 hrs to 24 hrs.

2) BQQ on grill until cooked all the way through.

Prep: 2-24 Hrs.
Servings: 4

Bacon Wrapped Jalapeno Poppers

bacon_jalapeno_poppers

Spicy, Smoky, and delicious! Takes a little bit to prep, but well worth it! A sure fire hit for any get togeather or sporting event on TV! Try not to think of being healthy, but more so of eating something delicious!

Ingredients

  • 2 Handfulls of Jalapeno’s (I say 2 handfulls because they always seem to vary in size at the grocery store and I never remember to weigh them out. Prolly about 1-2 dozen Jalapeno’s depending on size.)
  • 4 Cloves Garlic, Minced
  • 2 Packages Cream Cheese(8oz)
  • 2 Tbsp Sour Cream
  • 1 Cup Shredded Cheese (I like to use something that stands out with flavor, I tend to use smoked Gouda)
  • 4 Tbsp Kirkland Sweet Mesquite Seasoning®
  • 2 Packages Uncooked Bacon (1Lb.)
  • 1 Box Toothpicks

 

Cooking Directions

1) Preheat oven to 350ºF.

2) Dice Jalapeno’s in half lenthwise, remove seeds, if you desire them to be spicy, put the seeds from 3 of the Jalapeno’s aside to place in the creme cheese filling. Set Asisde.

3) In a large mixing bowl combine Cream Cheese, Sour Cream, Mesquite Dry rub, Garlic, and shredded cheese. Mix until smooth and creamy, I use a kiten mixer for this unless you want a good arm workout. If you desire the poppers to be spicy add the seeds from step 2. Set Aside.

4) Cut bacon in half so that the pieces are around 4-6inchs in length.

5) With a spoon, place cream cheese filling inside Jalapeno, wrap with 1 slice of the cut bacon, and skewer with a toothpic.

6) Place bacon wrapped Jalapeno’s on a cooking tray lined with foil to catch bacon greese. I like to place them on top of a baking tray to allow the greese to drop down onto the cooking tray.

7) Bake for 45 min. Bacon should be cooked throughly.

Prep. Time: 30 min., Cook time: 45 min., Serves Approx: 5