Butter-Pecan Cookies

These cookies are made up of 6 ingredients and couldn’t be easier to make.? The taste of butter and almond make you want to pop them into your mouth like popcorn.? View the full recipe by going to Martha’s Recipe Cabinet .

Read the original:
Butter-Pecan Cookies

BeaterBlade for KitchenAid – Chef’s Catalog

?Foodbuzz Daily Special BeaterBlade+ for KitchenAid 4.5/5 Quart Tilt-Head Mixer, 6 Quart-5 Plus Bowl-Lift Mixers AND all 5-Quart Bowl Lift Mixers. The ultimate in hands-free mixing and baking preparation is here. New patented BeaterBlade+ “wing-system” design acts like a wiper blade that continuously scrapes the sides and bottom of the bowl while it mixes. Virtually eliminating hand scraping and batter build-up, thus, cutting your mixing time by as much as 50%. When you’re done mixing, BeaterBlade+ is also a spatula! KA-TH will work with any KitchenAid 4.5 and 5 quart tilt-head mixer. KA-6L/5Plus will work with any 6 quart or 5 Plus bowl-lift mixer. KA-5L will work with KitchenAid 5-Quart bowl lift mixers. Product Features • Models: KA-TH, KA-5L & KA-6L/5Plus • No batter build-up on blade • Perfect for cakes, cookies, frostings, compound butters, meatloaf,

Read the original:
BeaterBlade for KitchenAid – Chef’s Catalog

Pistachio Lace Cookies – Pulled

When I worked with this recipe I eliminated one step that appeared to make no difference in these cookies. The eliminated step called for the dough (which is about the consistency of thick cake batter) to be rolled in plastic wrap, frozen and sliced. By-passing this step has made no difference in the outcome of these cookies. For changes, use different nuts such as pecans or walnuts. Add a little cinnamon, nutmeg or allspice for flavor changes.? These cookies have a wonderfully buttery taste.? But, they’ve been pulled and sent to the manuscript file for Think With Your Taste Buds – Desserts.

Read this article:
Pistachio Lace Cookies – Pulled

Really fast Tilapia in Parchment…

Okay, I could have gotten really fancy there and told you that I made Tilapia en Papilotte, which I did but I really want you to try this and figure this title might not intimidate you and you could see how truly easy this recipe is! I am submitting this recipe to Marye at The Restless Chipotle who is helping to change the way people think about fast food.? It DOES NOT need to come from a box to be fast food!? To see what she is trying to do and to check out all of the the wonderful entries from her last round of Real Food….. Real Quick up head to her site ! In total I think this took me about 5 minutes to pull together and that included going outside and cutting the herbs for it. Tilapia in Parchment adapted from and inspired by Heart homecooked 4 Tilapia fillets 4 sprigs each of thyme, oregano (1 sprig of each for each pouch) 1/4 cup packed basil leaves, thinly sliced 8 slices of thinly sliced lemon, 2 for each pouch 4 tsp of butter, 1 tsp for each pouch coarse salt and ground black pepper to taste Directions: Preheat oven to 425F. Wash fillets and pat dry with paper towels. Season well with salt and pepper. Place fillets on top of cut parchment paper ( ehow.com and latimes.com have excellent “en papillote” step by step instructions) and top with butter, lemon wheel and herbs. Seal the pouch and cook for 10 minutes. ***you can skip the butter if you are watching your weight.? I added about 1 tsp of olive oil to mine instead of the butter and it is a 4 Point recipe based on a 6 oz. piece of fish. ?

View original post here:
Really fast Tilapia in Parchment…

Cuisinart Electric Skillet

Foodbuzz Daily Special I’ve used an electric skillet all my life and simply love them.? Slowly cooking a pot roast in an electric skillet is the best.? My only problem has come in with the size.? Once you put a nice big chuck roast in your pan, there isn’t much room left for the potatoes and carrots.? Cuisinart has come up with a solution to the size with their CSK-150.? It’s extra-large 12″x15″ non-stick cooking surface makes this 1,500-watt skillet especially versatile. Adjustable temperature controls from “keep warm” to 450 F. Brushed stainless-steel finish with die-cast stainless handles. Tempered glass lid. Skillet is fully immersible in water and dishwasher-safe. Product Features • Extra-large 12″ x 15″ durable, non-stick cooking surface • 5 1/2-quart capacity • Nonstick cooking surface eliminates the need for oil or butter • Smooth brushed stainless-steel housing and solid cast

Read more:
Cuisinart Electric Skillet

Hominy with Bacon – A KISS Dish – Keep it simple silly

Now and then I’ve come up with dishes that are so simple to make that I’m calling the KISS Dishes.? Today’s dish is just that and I’ve named it – Hominy with Bacon (even the name is simple) 1 can (15.5 oz.) Hominy, drained 4 slices pre-cooked bacon

Read more:
Hominy with Bacon – A KISS Dish – Keep it simple silly

All-Bran & Ice Cream

So many times we find ourselves wanting something that is totally unhealthy for us and no matter what kind of excuses we come up with we seem to give in.? Yesterday was one of those days for me.? I love ice cream but not the normal chocolate, vanilla or strawberry flavors.? It has to have a little something else added for my taste.? I buy flavors such as black walnut, butter pecan, snickers, strawberry cheesecake and heath.? If it has nuts and/or caramel as an ingredient, it has to be good.? Well Saturday I spotted a flavor I hadn’t tried yet.? It’s Breyer’s Overload Fried Ice Cream .? This has a little caramel and a touch of honey and cinnamon.? Boy is it good!? ? I decided to make myself a small bowl and started feeling guilty until I spotted a box of Kellogg’s All-Bran.? Kellogg’s sent me 3 boxes of their All-Bran cereal – flakes, buds, original, to try and see if I could utilize them as an ingredient in a dish other than breakfast cereal .? Well, I did it.? I came up with the

Continue reading here:
All-Bran & Ice Cream

Nutty Mushroom Spaghetti

Last week I received a package in the mail from a company out of Seattle, WA called Marxfoods.? Inside the box were 6 packets of dried mushrooms.? I had talked with Justin Marx a few days before and told him I would see what I could cook up using his mushrooms, so after they arrived I went on a search for recipes that would appeal all budgets and all tastes.? My daughter’s mother-in-law came up with my 1st recipe suggestion which is from a Rachael Ray show and is called Nutty Broken Spaghetti-Sotto.? Any of you that really know me have already guessed correctly.? Yes, I did make changes in this recipe and oh did it come out so good.? So here goes with what I’m calling Nutty Mushroom Spaghetti Let me say 1st that I used a 1/2 oz. pkg of MarxFood’s Porcini Mushrooms which I soaked for about 30 minutes in water that I had allowed to come to a boil.? After 30 minutes, I drained the mushrooms saving the water for an ingredient in my dish. Ingredients: 1/4 cup walnuts (original 1/2 cup 2 Tbl. butter 1 Tbl. Extra Virgin Olive Oil 1 small onion, chopped small Porcini Mushrooms (original called for 1/2 lb. cremini mushrooms, sliced) 1 Tbl. minced garlic (original 2 garlic cloves, grated) 1/2 lb. wheat spaghetti, broken into bite-size pieces (original 1 lb spaghetti) salt & pepper to taste 1/2 cup white wine liquid from mushrooms = 1 cup (original 4 cups chicken stock) 1 tsp. dried sage leaves, crumbled (original 10 leaves, sliced) (original called for 1 cup of gorgonzola crumbles, I originally added Parmesan as a garnish but have since decided to add no cheese in the dish nor as a garnish – my own taste in this decision) Preheat oven to 325 degrees.? Place walnuts on a baking sheet and place them in the oven for 10-12 minutes or until toasted.? In a medium to large skillet over medium heat, melt butter with oil.? Add onions and cook until tender, about 2-3 minutes.? Add mushrooms and garlic and brown for about 4 minutes.? Add broken spaghetti and cook, toasting the spaghetti, about 5 minutes.? Add wine.? Let it absorb into spaghetti.? Add about 1/2 of your mushroom water, cover and let that absorb.? Add remaining mushroom water, cover and let simmer until water is absorbed and spaghetti is tender.? Sage and salt and pepper to taste.? Stir in walnuts. ? (in the original you would have used 1 Tbl. of butter with the oil and added the other Tbl. of butter when adding the sage as well as half of the gorgonzola.? You would garnish each serving with more gorgonzola crumbs and the toasted walnuts.) I served my Nutty Mushroom Spaghetti with roast but I’m sure it would go well with just about anything or even as a main dish. So, now you have it both ways.? I can say that no matter which way you make this I feel sure you will enjoy every bite.? I am.?

View post:
Nutty Mushroom Spaghetti

Applesauce Bread – Pulled

The original recipe was sent to me by a friend.? I increased the ingredients to make a larger bread.? I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn’t quite as strong as using straight cinnamon.? This “bread” comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot. And yes, it’s been pulled and sent to the manuscript file of Think With Your Taste Buds – Desserts

Read the original post:
Applesauce Bread – Pulled

Lots of berries? Make Shortcake!

Florida is having a tough time of it strawberry wise this year.? Somehow the market has dropped and the farmers are selling berries at ridiculously low prices to just get rid of them.? Last weekend there was even a UPick in Plant City that was GIVING them away!!! Needless to say we have lots of berries right now.? And that, my friends, is a very, very good thing… ???? Strawberry Shortcake ( Better Homes & Gardens ) Ingredients: 1-1/2 ? cups all-purpose flour 1/4 ? cup sugar 1 ? teaspoon baking powder 1/4 ? teaspoon salt 1/4 ? teaspoon baking soda 1/3 ? cup cold butter 1 ? egg, slightly beaten 1/2 ? cup dairy sour cream 2 ? tablespoons milk 5 ? cups sliced strawberries 3 ? tablespoons sugar 1 ? recipe Whipped Cream Directions: 1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened. 2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool. 3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in

Read the rest here:
Lots of berries? Make Shortcake!

Next Page »