Homemade Tagalongs

Homemade Tagalongs




for the cookies:



2 sticks (1 cup) unsalted butter at room temperature

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

3 cups all-purpose flour

1/2 cup smooth peanut butter

1/2 cup confectioner’s sugar

2 cups semi-sweet chocolate chips



1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.



2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.



3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Homemade Girl Scout Cookies: Samoas

Homemade Girl Scout Cookies: Samoas

I can not wait to try these to see if they really turn out the same way! It will help with the cravings in between Girl Scout Cookie seasons :)




2 sticks (1 cup) unsalted butter at room temperature

1 cup superfine sugar (or granulated)

1 large egg

1/2 teaspoon pure vanilla extract

1 teaspoon kosher salt

3 cups unbleached, all-purpose flour

Dipping Caramel (recipe follows)

1 cup unsweetened shredded coconut (available at health food stores)

12 ounces of chocolate chips



1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.



2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.



3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.



4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.


Dipping Caramel




1 1/2 cups granulated sugar)

4 tablespoons corn syrup

6 tablespoons water

pinch of salt

6 tablespoons butter

6 tablespoons cream (DO NOT use plain whipping cream)

1 1/2 teaspoons pure vanilla extract



1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.



2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

Pepper Jack BBQ Chicken

Pepper Jack BBQ Chicken

This turned out So Good! I will be using this very often on nights I don't have much time, but still want a super yummy dinner.

Ingredients


4 boneless skinless chicken breast halves (6 ounces each)

4 slices pepper Jack cheese

1 cup barbecue sauce

Directions

Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers. (I used tooth picks and they worked great)

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce. (I used my George Foreman Grill (: ) Yield: 4 servings.

*Clone* Honey Oat Bread from Outback

*Clone* Honey Oat Bread from Outback

I haven't made this yet, but I can't wait to try it!


Ingredients:1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons yeast (1 pkg.)

cornmeal, for the top



Directions:

Prep Time: 2 hrs

Total Time: 2 1/2 hrs

1. Place all ingredients in a bread machine in the order listed above and use the dough setting. 2. When it is done, let it rise for about an hour. 3. When the dough is twice its original size, punch it down and split it into rolls. 4. If you want authentic Outback size, make about 8 tubular loaves. 5. I prefer to make 12 rolls. 6. The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands. 7. Sprinkle the entire surface of the loaves with cornmeal and then let them rise again. 8. Bake for 20-24 minutes at 350.

*Clone* Red Lobster's Cheesy Garlic Buiscuits

*Clone* Red Lobster's Cheesy Garlic Biscuits

I have been looking for a good recipe for biscuits for about four years now. I L.O.V.E. biscuits but my husband had never been a big fan. (something that has baffled me since the first time making them as a newlywed) So I thought that I would try making garlic biscuits just to mix it up a little. I looked online and I found this recipe. Now I've only ever been to Red Lobster once in my life, but I remember loving these. I made them and everyone in the house LOVED them! We almost ate the whole batch, lol!

Ingredients

For Biscuits
2 cups Bisquick mix
1/2 tsp Garlic Powder
1 to 1 1/2 cups Shredded Cheese
(I used 1 cup pepper jack and 1/2 cup cheddar)
2/3 cup Milk

Butter mixture for mid baking brush
2 Tbs melted Butter
2 tsp Oregano
1 tsp Garlic Salt

Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. In bowl combine Bisquick, Garlic Powder and Cheese. Add Milk and stir until blended. Use the two-spoon method to drop lumps of the dough onto your cookie sheet. Stick them in the oven and set the timer to 10 minutes. Now, melt butter and stir in oregano and garlic salt. When the timer goes off  brush some of the butter mixture over each biscuit. Then, pop them back into the oven for another 5-6 minutes, or until they’re lightly browned.

Homemade Biscuick Recipe

Yesterday I found a recipe that I wanted to try out, but it called for Bisquick. I didn't have any in the house, so I looked online and found this simple recipe :)

Ingredients

5 cups flour
3 Tbs Baking Powder
1/2 Tbs Salt
1 tsp Cream of Tartar
1 Tbs Sugar
1 cup Dry Milk Powder
1 cup Shortening

Just dump it all in a big bowl and cut the Shortening in until it resembles a crumbly Bisquick mix. Store in and air tight container.

Chicken Curry and Coconut Rice

Chicken Curry and Coconut Rice

Ingredients

Four Chicken Breasts, thawed
Curry Powder
White or Brown Rice
1 can (13.5 ounces) Coconut Milk
Salt and Pepper to taste

Cover raw chicken on both sides with curry powder. Cover and let sit in fridge over night.
Make up white or brown rice according to package directions.
Grill, bake or fry your chicken till the juices run clear. I used my George Foreman Grill and it only took about 5 minutes to cook. While Chicken is cooking add 1 can of Coconut Milk to rice and stir.
The rice was still a little bland for us so I added extra curry powder, a little bit of salt and some pepper.
Serve Chicken over rice :)
The rice was still pretty bland for Austin and I, but Dakota loved it and even ate thirds! Next time I think I'll make the rice with half chicken stock and half water.