3/4 c unsalted butter (soft)
1/4 c honey
1 tbsp pure vanilla extract
1 c sucanat
1 egg
1 c whole wheat pastry flour
3/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c rolled oats
3/4 c ghiredelli bittersweet chocolate chips
3/4 c nestle milk chocolate and caremel swirled morsels
Cream together butter, vanilla, honey and sucanat.
Add in egg. Cream well.
In a separate bowl, mix together flours salt baking soda and powder.
Slowly add flour mixture to creamed mixture.
Add oats, then chocolate chips.
Bake at 350 for about 10 minutes. Take out while still gooey and leave on pan for 5 minutes to cook the rest of the way.
*It calls for the regular oats but I used quick and thy were fine. And I used whatever choc chips I had, caremel would be tasty though. These cookies are great--everyone loved them!
Friday, February 22, 2013
Saturday, February 9, 2013
Curried Coconut Chicken
INGREDIENTS:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Slow Cooker Baby Back Ribs
INGREDIENTS:
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Friday, February 8, 2013
Easy Chicken
INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast
halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
3 tablespoons butter
4 skinless, boneless chicken breast
halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
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