Saturday, October 25, 2014

Italian Food Chicago Style!!!

Here's a website with some great recipes called, "Shut Up and Mangia!!"  You'll need to C/P it to your browser:

http://www.great-chicago-italian-recipes.com/shut_up_and_mangia.html

Friday, October 24, 2014

Hot Cocoa Cookies



Heat the oven to 350º ... line a few baking sheets with parchment.  

Have a bowl of mini marshmallows ready, approx. 3-4 cups -  you'll be QUICKLY pressing them into par-baked cookies and returning them to bake longer.

In a large mixing bowl, combine:

1 cup soft butter
1-1/2 cups sugar
2 eggs
2 tsp. vanilla extract

2/3 cup cocoa powder
1/8 tsp. salt
1 tsp. baking soda
2=3/4 cups flour

Blend well. Stir in 2 cups semisweet chocolate chips.

Drop by rounded (heaping) tsps. onto parchment, leaving an inch between each cookie (12-15 per pan). 
Bake for 8 MINUTES    - remove from oven and VERY QUICKLY place a few mini marshmallows on top of each cookie and gently press into dough (NOT hard - don't press them down to the bottom of the pan!!)...   return cookies to the oven and bake for an additional 2 minutes.  Remove from oven.  While still warm, gently dust the marshmallows with cocoa powder (I used a small strainer to tap the cocoa powder onto them).  Cool completely before removing from parchment.

Chocolate Raspberry Bars



Lightly grease a 9X13" pan - heat oven to 350º

In a mixing bowl, combine:
1 cup melted butter
2 cups flour
1 tsp. baking soda
1 cup brown sugar
2 cups rolled oats

Pat HALF the mixture onto the bottom of the prepared pan (save the rest for the topping).

Bake for 10 minutes.  Remove from oven.
Gently spread 1-1/2 C. raspberry preserves over the crust.
Sprinkle with 1-1/4 to 1-1/2 cups semisweet chocolate chips.

Sprinkle the remaining crumbs over the top (if you like nuts, now's the time to add a half cup or so of chopped walnuts to the crumbs).

Return to the hot oven and bake for an additional 15-18 minutes (until the topping becomes a light golden color).  Remove and cool COMPLETELY before cutting.

Monday, October 13, 2014

Deep Dish Mexican Bake

This recipe is TOO easy to be true and TOO good for words!!



Spray a 9x13" pan with nonstick spray.  Heat the oven to 375º.

In a small bowl, combine 2 C. Bisquick with 1/2 C plus 1 T water.  Pat mixture into prepared pan and partially bake for 10 minutes. Remove from oven.

In a pan, saute (in a T of olive oil):  1 med. chopped onion with a large, chopped green pepper & a clove of minced garlic.  When softened, add a can (15 oz) of petite diced tomatoes.  Stir, then add a Tblsp. of chili powder, 1/4 tsp. garlic powder, 1/4 tsp. ground cumin & a shake of cayenne (or more if you like things hot, hot, hot!!), S&P to taste (OR you could add a packet of taco seasoning instead of the chili & seasonings).  Cook for 5 minutes. Add a can of (rinsed/drained) black beans.  Spread evenly over the crust.

In a small bowl, combine 1 cup light (or 'full strength) sour cream, 1/3 cup mayonnaise and 1 cup shredded cheddar cheese and 1 cup shredded coJack cheese.  Spoon this mixture over tomato layer and sprinkle lightly with paprika.



Bake, uncovered, for 25-30 more minutes.
That's IT. :)



*****(IF you are a meat lover and need meat in your meal, saute 1# of ground beef before adding the onion and pepper...... and then continue the process.)*****