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Wednesday, July 28, 2010

Neiman Marcus Cookies:




Ingredients:
1 cup of butter ( 2 sticks)
12 oz chocolate chips
1 ½ cup of nuts of any choice
2 cups flour
1 cup brown sugar
1 cup granulated sugar
1-1/2 teaspoons instant espresso coffee powder
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 four oz of grated Hershey choc bar
2 eggs
2 ½ cups of blended Oatmeal

Directions:
• Measure Oatmeal and blend in a blender to find powder
• Cream the butter and both sugars
• Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, coffee powder and baking soda
• Add chocolate chips, Hershey bar and nuts
• Roll in to balls and place two inches apart on a cookie sheet
• Bake for 10 min (** not more than 10 min) at 375 degrees
Makes about 50 cookies.


Credits: Ingredients/Method slightly modified by Surekha from Neiman Marcus recipe.

Photographs by Surekha
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Chocolate Hot fudge Sauce:




Ingredients:

1 stick unsalted butter or margarine (better quality)
4 oz unsweetened choc squares
4 oz semi sweet choc squares
1 cup brown sugar
1 cup regular sugar
1 can of (12 – 14 oz) evaporated milk
Dash of salt
½ teaspoon ground cinnamon
1 teaspoon instant coffee
2 tbl spoon coco powder

Method:

Melt chocolates and butter over low heat in 2 qt pan
Add both sugars, can of evaporated milk, salt, cinnamon, coffee, and coco.
Bring it to boil over med heat, stirring it frequently. Boil 1 ½ min. Remove from heat.
Add 1 tsp vanilla.
Makes about 2 1/2 pints, can serve over ice cream, cakes or other desserts.

Credits:
Modified (ingredients) from Jan Hornack's recipe.
Photograph by siansparkles siany-lou
http://www.flickr.com/photos/26375303@N00/4495022308/
http://creativecommons.org/licenses/by-nc-nd/2.0/deed.en
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Sunday, July 25, 2010

Veggie Pinwheels


Ingredients:
1/2 cup sour cream
1/2 cup finely shredded Cheddar cheese (2 ounces)
1/4 cup Monterey Jack or Pepper jack cheese
1/4 cup finely chopped red bell pepper
2 tablespoons Jalapeno peppers fresh or pickled
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
1 package (3 ounces) cream cheese, softened
4 spinach, tomato or plain/wheat flour tortillas (8 to 10 inches in diameter)

Directions:
1. Mix all ingredients except tortillas. Spread cheese mixture evenly over tortillas; roll up tortillas.

2. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours, to avoid sogginess. Cut into 1-inch slices.

Makes 30-36 pinwheels.

Credits:
Recipe slightly modified from Original recipe from Bettycrocker.com
Recipe and Picture from http://www.bettycrocker.com/recipes/veggie-tortilla-roll-ups/ed56d840-e6ef-478a-a43e-87577a95537f
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Wednesday, July 21, 2010

Spicy Corn Bread Casserole

Ingredients:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 1/2 cups shredded Cheddar
1/2 to 1 cup of chopped Jalapenos (per desired heat)

Directions:

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, Jalapenos and melted butter.
Pour into a greased 9 by 13-inch casserole dish.
Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Credits: Ingredients and directions slightly modified by Surekha from original recipe by Paula Deen.
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