Death By Chocolate Cookies

• 1 cup + 1 Tbsp all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 8 ounces semi-sweet chocolate chips
• 2 eggs
• 1 tsp vanilla extract
• 5 Tbsp unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1/4 cup sugar
• 1 cup dark chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

 

Melt the 8 ounces of chocolate chips in the microwave until smooth.

In a small bowl, whisk the eggs and vanilla. Set aside. With an electric mixer, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars.

Mix in the beaten egg/vanilla until incorporated. Add the chocolate and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.

Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Turtle Cookie Bars

Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

Topping:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

Pineapple Sangria

Oh this sounds so amazing for summer nights spent grilling on the deck!

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda (or 7up)
1 bunch fresh mint, roughly chopped
1 orange, sliced
 

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained

1(14 3/4 oz) can of cream corn

1 (8oz) package Jiffy corn bread mix

1 cup of sour cream

1/2 cup of butter melted

1 to 1/2 cup of shredded cheddar

 

Preheat oven 350 degrees, grease a 9x13 baking dish or a large casserole dish.  Mix together the corn, jiffy, sour cream and butter in a large bowl, next stir in the cheese. Pour mix into baking dish.  Bake for 55 minutes, or until golden brown , let it sit for 5 minutes before serving.

Flour Tortillas

Ingredients:

2 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
5 - tablespoons vegetable shortening or lard
3/4 - cup hot water

 

Directions:
In a large bowl add the flour, salt, baking powder and shortening. Using you fingers cut in the shortening until the mixture resembles pea size pieces.

Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form. Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic.  Form the dough into a ball. Place the dough into a covered bowl and let the dough rest for 10 minutes.  Pinch off the dough into 12 equal pieces and roll each piece into golf ball size ball. Place the balls back into the bowl and cover and let the dough balls rest for 20 minutes.

Preheat your griddle or cast iron pan on med - high heat. Flatten each dough ball a bit and then Roll out on a floured surface forming a circle.

To make a round shape roll out the dough and then make a 1/4 of a turn of the circle and then roll and make another 1/4 of a turn. Keep doing this until the dough is rolled out to 1/8 inch thick.  Your tortillas should be thin rather than thick. Place onto the hot skillet, and cook until bubbly. Flip and continue cooking the other side. Each side should cook about 30 seconds.

Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas.

Easy Hummingbird Cake

1 box Yellow Cake Mix

1 (3.4 oz) pkg vanilla (or coconut flavor) instant pudding and pie filling

1/2 cup vegetable oil

1 (8 oz) can crushed pineapple

reserved pineapple juice plus water equal to 1 cup

4 large eggs

1 tsp ground cinnamon

1/2 cup finely chopped pecans

1 medium-size ripe banana, mashed

1/4 cup chopped Maraschino cherries (I leave these out because I don't like cherries)

confectioner's sugar

1 cannister of cream cheese frosting (optional)

 

 

Preheat oven to 350 °F. Grease and flour 10-inch Bundt or tube pan. *I use two 8 or 9 inch round pans for a double layered cake.  Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in banana, pecans and cherries. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar or frost.

 

 

Sauteed Corn with Bacon & Scallions

Ingredients

4 slices bacon, cut into 1-inch strips

4 cups corn kernels

Coarse salt and ground black pepper

Pinch of red-pepper flakes

2 to 3 scallions, sliced

Directions

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.  Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

Eclair Cake

Filling:
2 (3.4 oz) packages vanilla instant pudding mix (dry)
3-1/2 cups whole milk
12 oz. cool whip
1 box of graham crackers

Frosting:

6 Tbsp. butter

6 Tbsp. milk

6 Tbsp. cocoa

1 cup powdered sugar

Directions:

Blend milk and vanilla pudding mix for about 2 minutes.   Fold in cool whip.
In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.) Pour half of the pudding mixture on top of graham crackers and level.
Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.) Put the second half of pudding mixture on top and level.
Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)
 
FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together. Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.) Pour frosting over top of graham crackers and smooth out nicely.
Refrigerate for at least 8 hours.  Takes awhile to set, but SO worth it!

Chicken Spaghetti

8oz Angel hair pasta

2 c. grilled chicken, diced

1 can cream of mushroom

1 can cream of chicken

1 can rotel

8oz sour cream

1 c. mexican shredded cheddar cheese

 

Preheat oven to 350 degrees.  Boil pasta as directed, drain.  Mix all other ingredients, add to pasta.  Pour into 9x13 baking dish.  Sprinkle with more cheese if desired.  Cover and bake for 30 minutes until bubbly.