Old-Fashioned Soft Pumpkin Cookies

September 8, 2010 at 10:26 pm · Filed under Uncategorized

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
PREHEAT oven to 350°F. Grease baking sheets.COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Estimated Times: Preparation – 10 minutes; Cooking – 18 minutes; Cooling Time – 2 minutes cooling.

Yields 36 cookies.

Original Source: http://www.cooks.com/rec/view/0,1910,139160-225202,00.html

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Orange Chicken

September 8, 2010 at 9:55 pm · Filed under Uncategorized

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.

Original Source: http://blogchef.net/orange-chicken-recipe/

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Orange-Chicken Rice Bowl

September 8, 2010 at 9:54 pm · Filed under Main Dish ·Tagged , , ,

Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings, 1-3/4 cups each
Ingredients:
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup  KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups  frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup  chopped PLANTERS COCKTAIL Peanuts
Directions:
HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice. Sprinkle with nuts.

Special Extra
Add a little heat by stirring 1/2 tsp. crushed red pepper into the chicken mixture for the last few minutes of the cooking time.
http://www.kraftfoods.com/kf/recipes/orange-chicken-rice-bowl-111153.aspx?e=email

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Cafe Rio Black Beans

April 22, 2010 at 11:52 pm · Filed under Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Original Recipe: http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html

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Crock pot Sweet and Sour Meatballs

April 21, 2010 at 7:13 pm · Filed under Uncategorized

1 (16 oz) pkg. frozen fully cooked meatballs (make sure original flavor and not Italian)
1 (16-18 oz) bottled sweet and sour sauce
1 cup pineapple tidbits, drained (optional)

Put the frozen meatballs in the crock pot and cover with sauce. Cook on low for 4 hours. During the last hour of cooking add pineapple if desired. Serve over cooked rice. You can also use this recipe as an appetizer. If using as an appetizer, just use enough sauce to coat the meatballs before cooking (appox. half the bottle).

Original Recipe from: http://realmomkitchen.com

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Costa Vida Chicken

April 21, 2010 at 6:38 pm · Filed under Uncategorized

* 1 (16 oz.) bottle Kraft Zesty Italian Dressing
* 1 Tbsp chili powder
* 1 Tbsp cumin
* 3 cloves garlic, minced
* 5 skinless, boneless chicken breast

Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can freeze the leftovers for another meal)

Original recipe from: http://realmomkitchen.com/1761/costa-vida-chicken/

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Loaded Banana Oatmeal Cookies

July 22, 2009 at 4:57 pm · Filed under Dessert ·Tagged ,

  • 1 1/2 c. butter or margarine
  • 1/2 c. sugar
  • 1 1/2 c. brown sugar
  • 1 t. vanilla
  • 2 eggs
  • 1 c. mashed bananas (roughly 2 bananas, mashed)
  • 2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 2 1/2 c. oats
  • 1 c. chocolate chips
  • 1 c. raisins

1. In a mixing bowl. cream together the butter or margarine and sugars. Beat for 2-3 minutes. Add the vanilla and eggs and beat an additional 2 minutes. Add the mashed banana, just until combined.

2. In a small bowl. whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the mixing and stir just until moistened.

3. By hand, stir in the oats, chocolate chips and raisins.

4. Place heaping tablespoons of dough on an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes.

*Feel free to play around with the chocolate chips and raisins. Use 2 cups of one and omit the other, omit them both all together, add some nuts in place of one or some…basically, do what you want. Enjoy!

Original Source: http://stolenmomentscooking.com/loaded-banana-oatmeal-cookies/

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Just Like Starbucks Molasses Cookies

July 22, 2009 at 4:55 pm · Filed under Dessert ·Tagged ,

  • 3/4 c. butter or margarine
  • 1 c. brown sugar
  • 1 egg
  • 1/3 c. blackstrap molasses (or 1/2 c. plain molasses)
  • 2 1/2 c. flour (You can use any combination white/whole wheat flour)
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. nutmeg
  • 1/2 t. ginger
  • For rolling dough – 1/2 c. white sugar

1. Cream the butter or margarine and brown sugar together until fluffy. Add the egg and molasses and beat for an additional minute.

2. In a small bowl, combine the dry ingredients. Sift or stir with a fork or whisk for 30 seconds.

3. Add the dry ingredients to the wet ingredients and mix just until combined. Cover dough and refrigerate for 1 – 2 hours, until firm.

4. Roll heaping tablespoons of dough into a ball, then roll through white sugar. Place on lightly greased cookie sheets and bake at 350 degrees for 10-15 minutes.

This process will result in light, cake-like cookies. If you prefer crispier cookies, flatten the sugar-coated balls of dough slightly with your palm or the bottom of a glass.

Original Source: http://stolenmomentscooking.com/just-like-starbucks-molasses-cookies/

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Homemade Cracker Jack

July 22, 2009 at 4:40 pm · Filed under Dessert, Snack

  • 10 c. popped popcorn (air-popped or stove-popped, not microwave)
  • 1 -2 c. cocktail peanuts
  • 1 c. butter
  • 1 1/2 c. brown sugar
  • 2 t. vanilla

1. Combine popcorn and peanuts in a large bowl.

2. In a small sauce pan, melt butter and brown sugar together. Bring to a slow boil and boil for 2 minutes, stirring constantly. Remove from heat and stir in vanilla.

3. Pour caramel sauce over popcorn and peanuts and toss to coat. Pour onto a cookie sheet or two and bake at 250 for 15-20 minutes, until dry.

Original Source: http://stolenmomentscooking.com/homemade-cracker-jack/

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Softest, Best Chocolate Chip Cookie Ever!

July 1, 2009 at 10:02 pm · Filed under Dessert ·Tagged

Ingredients:

2 1/4 C. Flour
1 t. Baking Soda
1 C. Butter
2/3 C. Brown Sugar
1/4 C. Sugar
1 Box Vanilla Instant Pudding Mix
2 Eggs
1 t. Vanilla
2 Cups Chocolate Chips

Directions:

Preheat oven to 350F. Cream together butter, and sugars until light and fluffy. Add pudding mix, eggs and vanilla and mix until fluffy. In a separate bowl blend together flour and baking soda. Stir flour mixture into creamed mixture and combine well. Once well combine stir in chocolate chips. Drop by tablespoon onto a greased cookie sheet and bake for 10 minutes.

Tips:

Cream the heck out of the butter and sugar, this is where you’ll get the light and fluffy.

Remember as soon as baking soda comes in contact with moister it starts it’s chemical reaction. Make sure you combine the flour and soda first, then add the creamed mixture. Then right into the oven after you add those chocolate chips. (This is to get the best results!)
Original Source: http://stressedspelledbackward.blogspot.com/2009/04/softest-best-chocolate-chip-cookies.html

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