Tomato Basil Soup

Ingredients

• 5 cloves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onions, finely chopped
• 2 lbs plum tomatoes, ripened and roughly chopped
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 1/2 cup fresh basil, shredded and loosely packed
• Optional:  heavy cream 2 table spoons
• salt & freshly ground black pepper

Directions

1. Heat the oil and butter in a large saucepan until foaming.
   Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
   Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
   Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
   Process the soup with the shredded basil in a blender or food processor, add back to pan
   Add the cream and heat through, stirring to a hot eating temp
   Check the consistency and add more stock if necessary, then season with salt and pepper.

Snickerdoodle

These are they way I remember Snickerdoodles. 

Soft and Chewy Snickerdoodles
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted

Ingredients
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt

Instructions
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.

Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.found on ourbestbites

Grilled Brown Sugar Chicken Wings

GRILLED BROWN SUGAR CHICKEN WINGS
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: damndelicious.tumblr.com

• 4 lbs chicken wings (1 large frozen bag from Walmart was used here)
• 4 Tbsp olive oil
• 5 heaping Tbsp brown sugar
• 2 tsp onion powder
• 1-2 tsp chili powder (depending on the heat you want)
• 2 tsp paprika
• 2 tsp salt
• 2 tsp pepper
• 2 Tbsp lemon juice

Combine all but the wings in a bowl.  Place the wings into a large ziplock bag and pour the seasoning mixture over the wings.  Seal the bag up, getting as much air as possible out.  Mix thoroughly, letting the seasoning coat all the pieces.  Let it sit for about 3-5 hours, mixing it around about every hour or so.  Grill on a hot grill (medium heat) for about 5 minutes per side, until cooked thoroughly.

Best Chocolate Cake

2 cups flour

2/3 cup Hershey's cocoa

1 1/4 tsp. baking soda

1/4 tsp baking powder

1 2/3 cup sugar

4 eggs

1 tsp vanilla

1 cup best foods real mayo

1 1/3 cup water

Grease and flour bottoms of 2 9" cake pans. Mix first 4 ingredients, set aside. In large bowl with mixer at hight speed beat next 3 ingredients 3 min. until light and fluffy. At low sped beat in mayo. Add flour mixture in 4 additions, alternating with water, beginning and ending with flour. Pour into pans, 350 for 30-35 min. Cool 10 minutes, then dump out of pans. Then frost.

Chocolate Cream cheese frosting recipe (we made this up)

heat in pan: 1/4 cup butter and 1 pkg semisweet chips  remove from heat...

Then stir in 1 8 oz. cream cheese

Add lots of powdered sugar (until desired consistancy)

Add 1 tsp vanilla

(We also did a 1/2 capfull of strawberry extract, chopped up real strawberries for the middle and top)

Mom's Cherry Chocolate Cake

1 pkg plain devil's food cake mix

1 can 21 oz. cherry pie filling

2 large eggs

1 tsp. pure almond glaze

(mom and I like to throw a bunch of chocolate chips in the batter too. and a little almond extract)

Chocolate glaze

1 cup sugar

1/3 cup butter

1/3 cup whole milk

1 pkg 6 oz semisweet chocolate chips

(we add almond extract. VERY much better)

Mix up the cake stuff and beat very well. Add choco chips if desired. Cook in a 9X13 pan at 350 for 30-35 minutes. Let cool while you prepare the glaze.

Glaze: Stir and melt butter, sugar, and milk over med-low heat until it comes to a boil. Boil for 1 minute. Remove from heat and stir in choco chips until melted, pour over warm cake. Will be think but will set up on cake.

Petite Lasangnas

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas

Dijon braised brussels sprouts

These are my new favorite way to  eat.    Totally satisfying by themselves, and they're pretty.

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.