Makes: Each cookie serves 1.
1. Preheat oven to 400°F.
2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition. Stir in Green Food Coloring to desired shade of 'Luckiness'...
3. Do not chill dough.
4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.
5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.
6. Cool on rack. Frost as desired.
Easier said than done sometimes, but regardless!
This recipe could not get any easier... It looks a little complicated, but as with any recipe worth making... Ya gotta just try it!PREHEAT oven to 350°F. Prepare and bake brownie mix as package directs. While warm, cut the cooked brownie into pieces and roll into balls. Let cool. (A great 'hands on' project for the kiddos!!)
IN heavy saucepan or double broiler, over low heat, melt chocolate with EAGLE BRAND®. Add vanilla and butter; mix well.
DIP brownie balls into chocolate until well coated. (This process is easier if the chocolate is kept warm or thinned with cream, if necessary). Place on rack so excess chocolate can drip off.
THEN top it off (the brownie ball) with chopped nuts, decorative icing, candy sprinkles, white chocolate or confectioners' glitter.
Yum.
While the convenience of those pre-packaged 'Beer Bread' Mixes are definitely available... They just don't compare with something made from scratch in your own kitchen! Serve with your favorite soups and chili's or mop up those lovely juices from a hearty stew...
16 servings (serving size: 1 slice)
1. Preheat oven to 375°.
2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Variation :
Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)
FYI!! Don't forget to order your Valentine a little something sweet!! Valentine's Day is NEXT Saturday... Get a sitter, pour some wine and enjoy your own slice of sweetness. Many ideas available... Chocolate cakes, Red Velvet, white with Raspberry filling.... Oh, YUM. Call today : 218.346.2552
Steak Salad with Creamy Ranch DressingHeat a nonstick grill pan over medium-high heat.
Preheat broiler.
To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak.
Champion Chicken Parmesan Try Asiago or provolone cheese in place of the mozzarella.
4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)
To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
Whomever said, "Man cannot live on bread alone," .....was wrong. Bread in any of it's forms is a wondrous thing. While making bread could be rated as 'advanced amateur;' the results include a gloriously smelling home, some loaves to freeze for a later time, and hopefully the praise of your entire family for having something so delicious to enjoy with any meal.
4 servings (serving size: 1 pork chop and about 1/3 cup sauce)
Preheat oven to 300°.
Combine the first 6 ingredients in a small bowl.
Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.
Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.
