Thursday, March 30, 2006
3 1/2 pounds chicken drumsticks, skin removed
1/2 cup soy sauce
1/4 cup packed brown sugar
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1. Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
2. Cover, and cook on Low heat 8 hours.
Sunday, March 26, 2006
As requested by Her Majesty, Queen Scarlet.
1 cup sweet cream, unsalted butter at room temperature
3/4 cup white sugar
1 cup brown sugar
2 large eggs
3/4 teas. salt
1 teas. baking soda
1 teas pure vanilla
Slowly stir in:
3 cups all purpose flour
Dough should be smooth and creamy (yum!). Add chocolate chips to taste (I really like the Ambrose chocolate chips from Costco. They're not too sweet and not too bitter).
Bake at 350 for 11 minutes or until edges are golden brown. Let cool for 8-10 minutes before removing from sheet.
Saturday, March 18, 2006
Molten Marshmallow-Chocolate Cakes
1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)
In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour. Fill six buttered, floured ramekins (1/2 cup capacity) or muffin pans (1/2 cup capacity) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering. Bake in the center of a 350 degree regular or 325 convection oven until tops are puffed up and crackly, 12-15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
Sunday, March 12, 2006
There's also other shops that do this Dish It Up and Super Suppers...
No more... what the heck am I going to make for dinner...YAY!
Sunday, March 05, 2006
Yes, my friends, I have a gift. It is the gift of dark chocolate ganache. No longer are the BYU mint brownies too sweet; I have made them PERFECT. Please send your praise and money and join my cult of ganache.
Brownies (from BYU recipe):
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
2 c. sugar
1 3/4 c. flour
1/2 tablespoon baking powder
1/2 teaspoons salt
1 c. chopped walnuts (or not.)
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts, or not. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
Now here is where I come in (Mwah-Ha-Ha.):
While the brownies are cooking, clear out a space in your freezer large enough for the pan.
As soon as they are done, put the pan in the freezer. Then
Mix together in a small saucepan:
3/4 c best quality unsweetened cocoa powder. (I get mine from penzey's spices)
1/2 c heavy cream
6 T butter, cut into bits
3/4 c powdered sugar
tiny pinch of salt
Cook over low heat until combined and thickened, about 10 minutes.
As soon as this is thickened, pour it over the pan in the freezer. Just a thin layer, you will save some in the pan. Close the freezer and make the mint icing
5 Tbsp. margarine, softened
dash of salt
1 Tbsp. dark corn syrup
1 1/2 c. powdered sugar
1/2 tsp. mint extract, or more to taste.
1-2 drops green food color, or as green as you want it. You don't even need it if you are of the "Bryers mint ice cream with no added color" persuasion.
3 Tbsp. milk, or enough to make it the right consistency
In a bowl, use your mixer to blend together first 4 ingredients until creamy. Add flavoring and coloring, and the milk. You want the consistency to be as thin as the ganache, so you may need to add more milk, depending on how it all goes. As soon as it is done, spread it on the layer in the freezer.
Wait five more minutes or so, and then layer the last bit of chocolate and the last bit of mint in the freezer. You can make it all swirly like mine, or you can leave it with the scary green on top.
I am telling you, you will be sorely disappointed the next time you have the Cannon Center ones--you will cry "Why does Jen not work here?" And I will say "Because I finally graduated and do not need to be the office secretary any longer."
Friday, March 03, 2006
So here is one we really like. I usually double or even triple the sauce. My husband loves the sauce and wants plenty of it.
San Francisco Chops
4 bone in pork loin chops
1-2 T veg oil
1 garlic clove minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 T brown sugar
1/4 tsp crushed red pepper flakes
1 T corn starch
1 T cold water
In skillet brown chops on both sides in oil (sear them). Transfer to crockpot. Add garlic to drippings in pan. Saute for 1 min or until golden. Stir in soy sauce, wine or broth, brown sugar and red pepper flakes. Heat until sugar is dissolved. Pour over chops. Cover and cook on low for 5 to 5 1/2 hours or until meat is tender. Combine corn starch and water until smooth; add to crock pot. Cover and cook at least 30 minutes more or until thickened. Serve with rice or potatoes. Yield 4 servings.
Cheesy Broccoli and Noodle Soup
2 cups chicken broth
2 ½ cups broccoli
½ cup onion
1 can cream of chicken
12 oz evaporated milk
1 ¼ cups uncooked egg noodles
2 cups cooked chicken
½ tsp lemon pepper
¾ cup shredded cheddar cheese
Spray crock pot with pam.
Mix chicken broth, broccoli and onion and cook on LOW for 3 hours
Stir in cream of chicken, milk, uncooked noodles, chicken and lemon pepper
Cover and cook for 2-3 hours on LOW
Stir in cheese until it melts and serve