Archive for Author ingo8835
½ cups unsalted Butter, Softened
3 ounces Cream Cheese, Softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cup Chocolate Chips
1 cup Oreo Cookie Crumbs, crushed fine
½ cups White Chocolate Chips, Melted (optional)
Preheat oven to 375 degrees and line baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low just until the flour is incorporated. Stir in the chocolate chips.
Form the dough into 1″ balls and roll in Oreo cookie crumbs until cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate if desired.
2-3 scallions, green and white parts
6 pieces bacon, cooked crisp
2 cups shredded Swiss/Monterey Jack cheese… (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Cook 6 pieces of bacon, reserving bacon fat.
Saute 2-3 scallions, green and white part, in reserved bacon fat.
Spread bacon and scallions evenly in dish and evenly top with your choice of cheese.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
This is a good recipe to make when you are taking a meal to someone as you can make it ahead.
2 ½ pounds potatoes – washed and peeled
1 stick butter cut into pieces
8 ounces cream cheese – cut into pieces
¼ cup heavy cream – warmed
Salt and freshly ground pepper
1 clove minced garlic – optional
2 tablespoons dry white wine (or chicken stock)
Cut potatoes into quarters – place in a large stockpot with water to cover and boil over high heat for 30 minutes or until soft. Drain and put in mixer. Add heated heavy cream, butter, cream cheese, salt and pepper and minced garlic. Beat until fluffy. Add more cream if needed, egg and wine, and beat until blended.
Turn into buttered 9-inch pan and make a few swirls on top. Sprinkle with paprika.
Bake 35 to 40 minutes or until golden brown.
Let stand 10 minutes and serve hot.
4 tablespoons vegetable oil
5 onions, chopped
2 red bell pepper, stemmed, seeded, and chopped
2/3 cup chili powder
21/2 tablespoon cumin
3/4 teaspoon cayenne pepper
15 garlic cloves, minced
5 pounds (85 percent lean) ground beef
5 (15.5-ounce) cans dark red kidney beans, rinsed
2 (28-ounce) can diced tomatoes
3 (28-ounce) can tomato puree
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 teaspoon salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 45 minutes.
Remove the lid and continue to simmer until the beef is tender, about 45 minutes. Season with salt and pepper to taste before serving.
TO MAKE AHEAD
The chili can be cooled, covered, and refrigerated for up to 4 days or frozen for up to 1 month. Reheat over low heat, adding additional water or broth to adjust the consistency.
A combination of diced tomatoes and tomato puree works best to create a desirably thick consistency for this chili. Also, leaving the lid on for half of the cooking time helps give that perfect chili thickness.