What you need:
1 stick 8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks
How to make it:
1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Next, stir in sugars and vanilla and remove from heat. Let the mixture rest until the pan is warm, but no longer very hot, (about 5 minutes).
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 20-25 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
Double Oat Breakfast Cookies
What you need:
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1/2 cup butter, softened
1/2 cup creamy peanut butter
1 1/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 cup water
1 egg
1 tbsp vanilla
1/2 cups all purpose flour
1 cup oats
1 cup chocolate chips (or your favorite chip, white chocolate, butterscotch, peanut butter, etc.)
3 cups cheerios
How to make them:
Preheat oven to 375 degrees F. In a large mixing bowl combine butter and peanut butter with electric mixer for 30 seconds. Add sugar, baking soda and salt. Beat until combined. Beat in water, egg and vanilla for one minute. Beat in flour, followed by the oatmeal until well combined. Stir in chocolate chips and cheerios. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 10-12 minutes or until edges are slightly browned. Let cool on pan for 3 minutes and then transfer to wire rack to cool completely.
A few substitution suggestions:
*3/4 cup sugar and 1/2 cup splenda
*1 cup all purpose flour and 1/2 cup whole wheat
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Kentucky Wildcat Cupcakes! Go Big Blue!
Cake:
1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpick violet paste food color
Frosting:
1 jar (7oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
DIRECTIONS:
1. Heat oven to 325F. Line muffin pan with white cupcake liners or grease and flour cake pans if making a cake.
2. In a large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3. Divide batter evenly into cupcake liners or cake pans. Bake 22 to 27 minutes or until toothpick comes out dry. Cool 15 minutes and remove from pans. Cool completely.
4. Spoon marshmallow creme into large microwavable bowl; microwave uncovered on high 15-20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
5. Pipe your frosting onto your cupcakes and enjoy the game!
*If you are in a hurry or don't have the desire to make the Marshmallow frosting, you can always use a store bought vanilla icing.
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1 box white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpick violet paste food color
Frosting:
1 jar (7oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt
DIRECTIONS:
1. Heat oven to 325F. Line muffin pan with white cupcake liners or grease and flour cake pans if making a cake.
2. In a large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
3. Divide batter evenly into cupcake liners or cake pans. Bake 22 to 27 minutes or until toothpick comes out dry. Cool 15 minutes and remove from pans. Cool completely.
4. Spoon marshmallow creme into large microwavable bowl; microwave uncovered on high 15-20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
5. Pipe your frosting onto your cupcakes and enjoy the game!
*If you are in a hurry or don't have the desire to make the Marshmallow frosting, you can always use a store bought vanilla icing.
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Green Bean Stir-Fry
Ingredients:
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4 1/2 teaspoons vegetable oil
Directions:
1.In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.
Refrigerator Pickles
What you need for these pickles:
1-1/2 cups distilled white vinegar
1/3 cup granulated sugar
4 teaspoons kosher salt
2 3/4 teaspoons of pickling spice
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
1 tablespoon dill weed spice
3 cloves garlic, minced
Making them:
1. Combine Vinegar, sugar, salt and pickling spice in a medium size bowl. Add the hot water and stir until the sugar dissolves and the liquid is clear. Cool to room temperature. (This only takes a minute or two.)
2. Place your cucumbers, minced garlic and dill weed spice in a large bowl and toss to combine. Pour your brine over the cucumbers and stir until cucumbers are well coated.
3. Cover them with a plate to weigh them down and keep them covered in the brine. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
4. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.
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1-1/2 cups distilled white vinegar
1/3 cup granulated sugar
4 teaspoons kosher salt
2 3/4 teaspoons of pickling spice
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
1 tablespoon dill weed spice
3 cloves garlic, minced
Making them:
1. Combine Vinegar, sugar, salt and pickling spice in a medium size bowl. Add the hot water and stir until the sugar dissolves and the liquid is clear. Cool to room temperature. (This only takes a minute or two.)
2. Place your cucumbers, minced garlic and dill weed spice in a large bowl and toss to combine. Pour your brine over the cucumbers and stir until cucumbers are well coated.
3. Cover them with a plate to weigh them down and keep them covered in the brine. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
4. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.
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Beef with Broccoli
For the meat marinade you need:
1/2 teaspoon baking soda
1 tsp sugar
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 pounds of flank steak, sliced into thin pieces
*Whisk together all of the above Ingredients in a large mixing bowl. Once well blended, toss the sliced steak in the mixture until well coated. Cover and place in the refrigerator for at least one hour.
After you have let the meat sit in the marinade for one hour, you should go ahead and proceed with the rest of the ingredients. For this part you will need:
1/2 cup soy sauce
2 tablespoons brown sugar
4 cloves of garlic, minced
2 tablespoons flour
3 tablespoons vegetable oil
2 heads of broccoli, crowns only
1. In a small bowl, whisk together the first four ingredients until blended and then set aside.
2. In a large saute pan (or wok if you have one) heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add your broccoli and saute for 3 minutes, stirring often. Once your broccoli is sauteed, transfer it to a bowl and set aside.
3. Carefully add the remaining 1 tablespoon of vegetable oil to your hot pan (your pan will be hot and the oil may pop). Add the marinated meat and half of your sauce mixture you previously made, and saute for about 5 minutes or until the meat is thoroughly cooked and no longer pink. Stir in the broccoli and the remaining half of your sauce mixture and saute for one more minute. Serve hot with steamed white or brown rice. Makes approximately 4 servings.
*An optional side of eggs rolls and sauteed mushrooms goes wonderful with this dish!
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1/2 teaspoon baking soda
1 tsp sugar
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 pounds of flank steak, sliced into thin pieces
*Whisk together all of the above Ingredients in a large mixing bowl. Once well blended, toss the sliced steak in the mixture until well coated. Cover and place in the refrigerator for at least one hour.
After you have let the meat sit in the marinade for one hour, you should go ahead and proceed with the rest of the ingredients. For this part you will need:
1/2 cup soy sauce
2 tablespoons brown sugar
4 cloves of garlic, minced
2 tablespoons flour
3 tablespoons vegetable oil
2 heads of broccoli, crowns only
1. In a small bowl, whisk together the first four ingredients until blended and then set aside.
2. In a large saute pan (or wok if you have one) heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add your broccoli and saute for 3 minutes, stirring often. Once your broccoli is sauteed, transfer it to a bowl and set aside.
3. Carefully add the remaining 1 tablespoon of vegetable oil to your hot pan (your pan will be hot and the oil may pop). Add the marinated meat and half of your sauce mixture you previously made, and saute for about 5 minutes or until the meat is thoroughly cooked and no longer pink. Stir in the broccoli and the remaining half of your sauce mixture and saute for one more minute. Serve hot with steamed white or brown rice. Makes approximately 4 servings.
*An optional side of eggs rolls and sauteed mushrooms goes wonderful with this dish!
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Sweet and Sour Chicken
Ingredients:
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- 2 tablespoons vegetable oil
- 2 boneless chicken breasts cut into chunks
- Salt and pepper
- 1 tsp ground ginger
- 1/2 cup chopped red pepper
- 1/2 cup chopped onion
- 4 teaspoons cornstarch, mixed with 4 teaspoons water
- 1 cup pineapple cut into chunks with 1/2 cup reserved juice
- 3 tablespoons light brown sugar
- 3 tablespoons rice wine vinegar
- 1/4 cup chicken stock
- 1/2 cup chopped green pepper
How to make it!
In a large non-stick skillet, heat oil over medium high heat. Season chicken with salt, pepper and ginger and add to pan. Brown chicken and remove to plate. Next add the onion, red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring the liquid to a simmer. Stir in chicken and cook for an additional 5 minutes. Serve over white rice with a side of egg rolls and enjoy!
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