The Isom Ate

Buttery Jam Cookies (picture coming...)

2009-08-29T14:40:00.000-07:00

2 c. flour

1 t. baking powder

1/2 t. ground ginger

1/4 t. salt

8 T. unsalted butter, at room temp.

2/3 c. sugar

1 egg

2 T. milk

1/2 t. vanilla

1/4 c. cherry preserves or any THICK jam you have on hand

Preheat oven to 375. Line cookie sheets with silicone mats or parchment paper.

Beat the butter on med. speed until smooth. Slowly add sugar and beat for 1 minute. Add the egg and beat for an additional 2 minutes. The mixture will be satiny. Add the milk and vanilla and just beat until combined. (Don't worry if it looks curdled-the mixture will even out.) Reduce mixer speed to low and add jam and beat for 1 minute. Add the dry ingredients and mix just until incorporated. Your dough will be very thick.

Spoon the dough into a bowl of sugar and roll around to coat. Place about 1" apart on cookie sheet.

Bake for 10-12 minutes.The cookies will be barely firm, pretty pale, and brown around the edges. Allow cookies to rest for 1 minute and then transfer to cooling rack.

Chocolate Italian Cream Cake (picture coming...)

2009-08-29T14:37:00.000-07:00

Chocolate Italian Cream Cake

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2/3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Yield: Makes 10 to 12 servings

Chocolate-Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 (16-ounce) package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.

Yield: Makes 4 cups

From http://www.myrecipes.com/

S’mores Cookies

2009-08-29T14:29:00.001-07:00

(ps Erica-this is for you...) :-)

S'mores Cookies

1 1/2 cups all purpose flour

(they added 1/2 cup more-I (Janelle) didn't, I subtracted about 2-3 T. of flour for using Butter Crisco instead of butter)
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used baking size Hershey's kisses)

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

I got my recipe from: Two Peas and their pod

Candy Popcorn

2009-06-26T13:29:00.001-07:00

**I gave this to the teachers and staff at our school on the last day because (let's be honest) we love them! Anyway, we LOVE this! I think I got it from Sentiments from my Kitchen (but I'll have to check…)!

Candy Popcorn

In a large bowl, mix:

2 bags of microwave popcorn (I use about 12 cups of homemade)

1 bag of mini-marshmallows

In a pan, add:

1 1/2 cups sugar

1 cup butter

1/2 cup Karo Syrup

Bring to a boil, stirring constantly.

Chop candybars or pour in you choice of candy. Some options:

about 8 regular size Reeses Peanut butter cups
about 40 Hershey's kisses (I used Mint Truffle last night and they were a hit!)
1 theater size box of Junior Mints
about 30 Oreo cookies crushed
a package of Chips Ahoy cookies, crushed
get original, try something you love!

Add the candy or cookies to the popcorn. Pour the hot syrup over the popcorn. Put into a well-buttered 9x13" pan and cut like Rice Krispie treats or toss in a large bowl and serve with a scoop or spoon. Enjoy!

S’mores in a Jar

2009-06-12T19:40:00.001-07:00

Smore's in a Jar

1 sleeve graham cracker crumbs

8 marshmallow bunnies or peeps or pumpkins-just depends on the holiday!

1 ¼ cups m&ms

1/3 cup brown sugar

Reduce 1 sleeve of graham crackers to crumbs. Layer 2/3 of the crumbs in a 1 qt. jar.

Place 8 marshmallow peeps standing up, facing out around the inside of the jar.

Press them up against the glass, but don't squash them.

Carefully spoon remaining crumbs in the center of the jar to support the bunnies,

Pressing down to keep it snug.

On top of this pour 1 ¼ cup m&ms.

Spoon 1/3 cup brown sugar into center of m&ms, gently pressing with a spoon.

Attach gift tag.

Gift tag says:

Empty jar contents into a bowl. Snip the bunnies into bits with kitchen shears or cut up

With a knife. Return the bunny bits to the mixture. Mix well.

Melt ½ cup butter, add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well.

Pat into a greased 9" square pan. Bake at 350 degrees F for 15 min. cool and cut into bars.

*Option: leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.

Thick and Chewy Double chocolate cookies

2009-05-19T18:51:00.000-07:00

Thick and Chewy Double-Chocolate Cookies
Adapted slightly from The New Best Recipe
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze).

In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.

From: My Kitchen Cafe blog

Mini Banana Cupcakes with Nutella (picture to come later...)

2009-05-19T18:49:00.000-07:00

Mini Banana Cupcakes (Muffins) with a Nutella Swirl

Adapted from EveryDay Food and Spork or Foon
· 1 1/2 cups all-purpose flour (spooned and leveled)
· 3/4 cup sugar
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup (1 stick) unsalted butter, melted
· 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
· 2 large eggs
· 1/2 teaspoon pure vanilla extract
· Jar of Nutella
1. Preheat oven to 350 degrees. Spray a mini muffin tin. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. With a toothpick swirl in the Nutella, about a ½ teaspoon each.
4. Bake until a toothpick inserted in center of a cupcake comes out clean, 10 to 15 minutes. Remove cupcakes from pan; cool completely on a wire rack.

From Two Peas and Their Pod blog (yum!)

Strawberry and Chocolate Chip Muffins

2009-04-30T10:33:00.000-07:00

*sorry the picture is so blurry (taken with my cell phone really quick)...this is what the kids took to their teachers today for teacher appreciation week!

Strawberry And Chocolate Chip Muffins

INGREDIENTS:

3 cups flour

1 cup sugar

3 teaspoon baking powder

1 teaspoon salt

1 3/4 cup milk

2 eggs

1 cup oil
2 cups fresh strawberries, chopped
1 cup chocolate chips

DIRECTIONS:

Preheat oven to 400F. Grease muffin pans. In large bowl, mix flour, sugar, baking powder and salt. Stir in milk, eggs and oil. Mix until flour is not visible. Make sure there are lumps in the batter. Do not over beat. Add strawberries and chocolate chips. Bake for 20 minutes or until top springs back and is golden brown. Yield: 2 dozen jumbo muffins.

From priscillabakes

Chocolate Marscapone Brownies

2009-04-27T17:31:00.000-07:00

CHOCOLATE MASCARPONE BROWNIES

BROWNIES:
1 cup unsalted butter
3 ounces best-quality semi-sweet chocolate, finely chopped
1 cup granulated sugar
½ cup cocoa powder
½ cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup all-purpose flour
¼ tsp salt

GANACHE:6 ounces best-quality semi-sweet chocolate, finely chopped
6 Tbs whipping cream
3 Tbs unsalted butter

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.

2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.

4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.

5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.

6. Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.

7. Let ganache firm up before cutting. It’s best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.
Yield: About 16 brownies

recipe courtesy of recipe girl

Fluffy Frosting

2009-04-25T15:15:00.001-07:00

Fluffy Frosting

1/3 cup corn syrup
1/2 cup sugar
2 egg whites
1 teaspoon vanilla

Combine corn syrup and sugar in a small saucepan. Bring to a boil, and boil until sugar is dissolved.

Meanwhile, beat the egg whites until stiff. Add vanilla. When the corn syrup/sugar mixture is ready, pour it in a stream into the egg whites while still beating. Beat until the mixture cools a bit and forms a smooth, marshmallow frosting.

The Festive Cheese Spread

2009-04-25T15:11:00.001-07:00

Ingredients:

8 ozs. soft cream cheese

1/2 cup shredded cheddar cheese

1/4 cup sweetened coconut flakes

1 bottle mango chutney (or apricot jam) enough to cover the cheese block

1/2 cup crasins boiled till soft and cooled

1/3 cup chopped nuts (pecans or walnuts)

1 bunch green onions chopped up

Mix cheeses and coconut. Form into a 1 inch high square, oval, rectangle etc. and put in fridge. When ready to serve put cheese base of plate. Cover with chutney or jam then cranberries then nuts then green onions. Enjoy with crackers. I like it best with Wheat Thins. They are sturdy enough to cut into it and they just taste good with it. Enjoy!

(from Daily Scoop)

2009-04-25T15:06:00.000-07:00

Lemon Bars

For the crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 tsp kosher salt

For the filling:
6 eggs
3 cups granulated sugar
2 Tbsp grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Set oven to 350 degrees F.

For the crust, cream the butter and sugar in a mixing bowl until light. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Flatten the dough with floured hands and press it into a greased 9 x 13 x 2 inch baking sheet, building up a 1/2 inch edge on all sides. Chill for 15 minutes.Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust (crust does not need to be completely cooled) and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.Cut into squares and dust with confectioners' sugar.

recipe from Rookie Cookie

Snickerdoodle Blondies

2009-04-25T15:04:00.000-07:00

Snickerdoodle Blondies

8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese
2 eggs
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tarter
¼ tsp freshly grated nutmeg
2 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)

Preheat oven to 350F.
Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter. Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the Mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds. On low speed add the sifted flour mixture. Mix until fully incorporated.Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. I found it easiest to just wet my hands a little and press the batter into the pan. Then even it out afterwards with a spatula.Sprinkle more cinnamon sugar on top of the batter.

Bake for 20-25 minutes. Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve. I like mine warm with ice cream.

(from culinaryconcoctionsbypeabody.com)

**PS Very good, especially with ice cream!

Apple Harvest Blondies & Malted Chocolate Cookies

2008-09-28T22:35:00.000-07:00

Apple Harvest Blondies (from recipegirl.com
2/3 cup

unsalted butter

2¼ cups

packed brown sugar (divided)

3 large

eggs

2 cups

all-purpose flour

1 tsp

baking powder

1 tsp

pure vanilla extract

2 medium

apples, peeled and chopped

3 ounces

cream cheese, frozen for 1 hour

2 ounces

finely chopped pecans or walnuts

1 tsp

ground cinnamon

1
Preheat oven to 350°F. Lightly grease 13x9-inch baking dish.
2
Melt butter in large microwave-safe bowl (just until melted). Remove from microwave and stir in 2 cups of brown sugar. Mix well, then add eggs, flour, baking powder and vanilla. Mix just until combined. Fold in apples.
3
Spread batter into prepared dish. Chop cream cheese into small bits and mix with nuts, cinnamon and remaining ¼ cup of brown sugar. Sprinkle evenly over batter.
4
Sprinkle over batter and bake 35 to 40 minutes.

Yield: About 24 blondies

Chocolate Malted Whopper Drops (courtesy Baking with Dorie)
1.75 cups all purpose flour
1 cup malted milk powder
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus
3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes.
When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.Repeat with the remaining dough, cooling the baking sheets between batches.

Peanut Butter Balls

2008-09-15T19:24:00.000-07:00

(we made these for Meet the Teacher night with the kids. It was an ice cream social, so each teacher got them in an ice cream bowl!)

Peanut Butter Balls

½ c. butter (or margarine)
2 c. peanut butter (chunky or smooth)
2 c. powdered sugar
2 c. dry powdered milk
3 c. rice krispies cereal

Mix butter and peanut butter together. Add sugar and dry milk, then mix. Add cereal last and stir just until coated. Form into ¾” balls and place on wax/parchment paper on a tray. Chill in the refrigerator. Melt chocolate (I used (2) 12 oz. packages). Dip peanut butter balls into it and then let dry on wax paper. Refrigerate if desired. Makes about 72 (3/4”) balls.
Enjoy!! J

Kerity's Parmesan Chicken & Oriental Salad

2008-09-15T19:22:00.000-07:00

Kerity's Chicken (not healthy)
1 bag frozen chicken tenders (how many is that?)
3 sticks butter, melted
2 tubes Ritz crackers, crushed
2 c. Italian bread crumbs (or white bread)
2 c. grated Parmesan cheese
1-2 T. grated white onion
1 t. season salt (or to taste)
fresh parsley

Line 2 jelly roll pans with foil and spray with non-stick spray.
Combine crackers, bread crumbs, and parmesan cheese. Set aside.
Combine butter, grated onion, season salt, & parsley.
Dip chicken tenderloins first in butter mixture and then in bread crumb mixture. (Everything is really to taste, texture, etc.-we mix it up all the time.)
After completing all, bake at 375* for about 20 minutes. This is a favorite of ours.

Kerity's Salad
1 head cabbage, shredded (or if you are in a super big hurry buy a coleslaw mix)
6 green onion, chopped

1 T. margarine
2 pkgs. Top Ramen
1/4 c. slivered almonds
2 T. sesame seeds
*brown above ingredients.
1/4 c. oil
2/3 c. sugar
1/2 c. vinegar
1/2 c. water
1 T. soy sauce
Mix above ingredients to form dressing.

Toss dressing with salad ingredients and let sit for 20 minutes in the refrigerator before serving. This stuff isn't the "prettiest" to look at, but it is yummy!

30 Minute Dinner Rolls

2008-09-15T19:21:00.000-07:00

30 Minute Dinner Rolls
Serves 5-6

1 c. + 2 T. very warm water
1/3 c. oil
1/4 c. sugar
2 T. yeast
1 t. salt
1 egg, beaten
3-4 c. flour

Mix warm water, oil, sugar, and yeast; let rest for 10 minutes until yeast activates. Add salt and beaten egg; blend well. Add flour, one cup at a time until soft dough is formed. Knead on floured surface 5-10 minutes or until dough is smooth and elastic. Shape into small balls (about the size of a walnut) and put into a greased baking pan. Let rise 5-10 minutes. Bake at 425* for 15-20 minutes.
*If you have more time you can let the rolls rise in the pan until they have doubled in size (that is what I do!)

Banoffee Cupcakes

2008-09-08T09:40:00.000-07:00

BANOFFEE CUPCAKES from Cupcake Heaven by Susannah Blake
Makes 10 (I got 8)
Ingredients:
4 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
1 egg, beaten
1 ripe banana, mashed
1 cup self-rising flour
5 chewy caramels, chopped very, very small (smaller than the caramel pieces you can buy now)
2 Heath Bars, chopped finely

To decorate:
2/3 cup heavy cream, whipped
3-4 tablespoons caramel sauce
3 T. sugar

Preheat the oven to 350°F. Beat the butter and sugar together in a bowl until creamy, then beat in the egg, a little at a time. Fold in the mashed banana, then sift the flour into the mixture and fold in, followed by the caramels (I tossed the caramels in the flour first).Spoon the mixture into the paper liners and sprinkle Heath bits onto top (about 1 t. each cupcake). Bake in the preheated oven for about 16 minutes (Mine were done after 14 minutes) until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.To decorate, swirl the cream over each of the cupcakes, then drizzle with a spoonful of caramel sauce (I beat the caramel & sugar right in with the whipped cream) and top with more Heath Bar bits.

*We added the Heath bits since Garth isn't a big fan of bananas (the original recipe called for bananas on top of the whipped cream. I like to have whatever is on the "frosting" in the cupcake too, so Heath bits were added.), only banana bread and now cupcakes. :-)

**And, sorry the picture stinks-I really do have every intention of getting much better at this...

recipe from howtoeatacupcake.net

2008-06-17T23:27:00.000-07:00

Peanut Butter Munchies
(a BHG recipe that my sister, Jenna, gave me-and I cheated-I cut & pasted it into the blog)
I made these a few weeks ago and then made a double batch on Father's Day-some for Jeff and some to keep for Garth because I think he is cute! :-)

Ingredients

1-1/2 cups all-purpose flour
1/2 cup unsweetened
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. (I just roll them in sugar...)

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Peanut Butter Cookies

2008-06-17T23:23:00.000-07:00

Peanut Butter Cookies
from my sister, Joanna, who got it from a friend, Jolene (sp?)-oh, I tweaked it a bit.
(one of Jeff P's favorite cookies-I second that-they are a favorite of mine too.
I heart peanut butter!)

Peanut Butter Cookies

½ cup butter Crisco, softened

½ cup peanut butter

½ cup sugar

½ cup brown sugar, packed

½ t. baking soda

½ t. baking powder

1 egg

½ t. vanilla

1 1/8 cups all-purpose flour

(if using butter instead of butter Crisco then increase flour to 1 1/4 c.)

Directions:

Mix the butter and peanut butter. Add sugar, brown sugar, baking soda and baking powder. Add egg and vanilla next. Then gradually mix in flour. Put in fridge until easy to handle. Bake at 375 degrees for 7-9 minutes.

Pollo Saltado with a twist

2008-03-31T19:14:00.000-07:00

Pollo Saltado with a twist (or Isom Style)

3 lb. bag frozen chicken, thawed, and cut up into chunks

3 red bell peppers, julienned

2 lg. red onions, sliced

2-3 cups snap peas

3 jalapeno peppers, seeded and chopped fine

2 habanero peppers, seeded and chopped fine

8 cloves garlic, finely chopped

cilantro to taste

ground cumin, sprinkle to taste (about 1 t.)

olive oil

In wok, saute garlic and chopped peppers (jalapeno & habanero) about a minute in a tad of olive oil. Add chicken and ground cumin. Cook until no longer pink. Pour into large pot with juices. In the (now empty) wok, add olive oil (another tad) and saute bell peppers for a couple of minutes until they are barely cooked. Then add to "chicken" pot. Repeat for snap peas and sprouts. Add a tad of oil to that very same wok and add the red onion. Cook for about a minute and then add about 2 Tblsp. red wine vinegar. Cook until the vinegar burns off and onion starts to go transluscent. Add to "chicken" pot. Add 4-6 oz. of soy sauce to pot of chicken. Toss all ingredients in "chicken" pot together (this is when you add the cilantro if you like it-we do). Serve over Garth's rice.

*Sometimes we add seeded, julienned tomatoes as well. (Prepared the same as the onions.)

Garth's Rice

4 c. jasmine rice

7 c. water

6 cloves garlic, finely chopped

2 t. salt

1/4 c. olive oil

Saute garlic in oil. Add rice and stir until coated with oil. Cook for another 30 seconds to a minute, stirring continuously. Add water and salt (don't forget the salt-Janelle did and you could tell. That is why it is called "Garth's rice."). Bring to a boil. Then cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff rice and serve.

**Janelle's note-Our family LOVES this!! Everyone digs in and it is our favorite leftovers!

**Garth's note-In Peru they eat this with tomatoes & french fries. We usually eat it more authentic. But sometimes (like tonight) we try it with different vegetables for a change. In another post we will show you what it looks like with beef-known as Lomo Saltado.

Oh-and you may have to play with the quantity of water depending on what rice you have, etc.-this is what works for us!

Chocolate Cherry Dr. Pepper Cupcakes

2008-03-31T11:11:00.000-07:00

Chocolate Cherry Dr. Pepper Cupcakes (30 cupcakes)

2 ¼ cups of Dr. Pepper
2 cups of sugar
2 ½ cups of cake flour
2 eggs
4 ounces of unsweetened chocolate
½ cup of maraschino cherry syrup
1 teaspoon baking soda
1 teaspoon baking powder
2 sticks of unsalted butter
pinch of salt
1 ½ teaspoons of cinnamon
1/2 teaspoons of vanilla
¼ cup sour cream

Preheat oven to 325º. In a medium size sauce pan bring Dr. Pepper & cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover and let sit for 10 minutes. Whisk mixture till smooth. Stir in sugar, salt, cinnamon, baking soda, baking powder, vanilla, and sour cream. Add flour in 2 parts alternating with the eggs and whisk till smooth. The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15-20 minutes or until skewer comes out clean

Frost with:
4 eggs whites
1 cup sugar
3/8 c. maraschino cherry syrup

Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110°F. Transfer to standing mixer and whisk using whisk attachment at high speed until stiff peaks form, about 5-7 minutes. Use to frost cupcake. Oh, and after piping the frosting on-use a kitchen torch to brown the meringue and top it with a cherry! :-)

**I liked these. Garth LOVED them. They are a very moist cupcake and kind of dense-therefore the need for a light frosting. The cherry is very subtle-so for me that was a plus! I will definitely make them again!

Kim's Spinach Salad

2008-03-20T15:01:00.001-07:00

(this is the leftover salad-I forgot to take a picture before everyone dug in)

Kim's Spinach Salad

2 bags spinach

1 head Romaine

1 lb. bacon, cooked & crumbled

1 pt. cottage cheese, strained

1 lb. grated swiss

1 red onion, chopped or sliced thin

mushrooms, sliced (optional)

Dressing:

2/3 t. dry mustard

1 1/2 t. salt

2/3 c. sugar

3 T. poppy seeds

1 c. rice vinegar

1 1/4 c. oil

1 1/2 t. onion powder

*Mix together and pour over salad ingredients!

**This is one of Garth's favorite salads! We got the recipe from my Mom who received it from her friend Kim. Kim's sister, Traci, also makes it. So-I am not sure who had it first-but that is probably another story! :-)

Chocolate Pudding Cookies

2008-03-19T10:49:00.000-07:00

Normally I will try and do the pictures a little more close up. But, for now here is a quick cookie recipe. We made it with semisweet chips, milk chocolate chips, and peanut butter chips. But, you can pick any mixture you would like. Just a note, this is a "normal" batch of cookies at our house. We usually make cookies a couple of times a week-that way if anyone comes over or we have a chance, we can give some cookies away!

Chocolate Chip Pudding Cookies

3 1/3 c. flour

1 1/2 c. margarine

1/2 c. sugar

1 pkg. instant (6 oz.) chocolate pudding

3 eggs

1 1/2 c. chopped nuts (optional)

1 1/2 t. baking soda

1 c. brown sugar

1 1/2 t. vanilla

3 c. chocolate chips

Preheat oven to 375 degrees. Mix flour and baking soda. Set aside. Combine butter, sugars, pudding mix, and vanilla. Beat until smooth. Beat in eggs. Slowly add flour mixture. Stir in nuts and chocolate chips. This is a very stiff dough. Drop by teaspoonful on greased cookie sheet. Bake for 8-10 minutes.

Our first post...

2008-03-19T10:48:00.000-07:00

So, we are doing it. We are going to try and post what we make (with pictures included-don't you just love it when pictures are included?). If there is no picture because the kids got to it too fast then I will try and add it later...sound good? In the meantime, we hope you enjoy a little bit of what the Isoms ate...