Cook Up Some Love

Easy Slow Cooker Pot Roast From Jessica, by Allrecipes.com Ingredients                                                           4 lbs chuck roast salt and pepper to taste                                                                   1 packet dry onion soup mix 1 cup water   3 carrots, chopped 1 onion, chopped 3 potat...

German Chocolate Cookies From Jess, by HandletheHeat.com Ingredients For the cookies: 1 1/4 cups (5.6 ounces) all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (4 ounces) unsalted butter, at cool room temperature 3/4 cup lightly packed dark brown sugar 1/4 cup granulated sugar 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 cup semisweet chocolate chips For the topping: 1/2 cup evaporated milk 1/2 cup granulated sugar 1 large egg yolk 4 tablespoons (2 ounces) unsalted butter 1/2 teaspoon vanilla extract 1/2 heaping cup sweetened shredded coconut 1/2 cup chopped pecans 2 ounces semisweet chocolate, melted Directions For the cookies: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In the bowl of an electric mixer, beat the butter, brown sugar,...

Easy Pizza Dough From Jess, by NYT Ingredients 2 teaspoons dry active yeast 4 1/2 cups all purpose flour, plus extra for dusting 2 teaspoons kosher salt 2 Tablespoons olive oil Directions Put 1 3/4 cups lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces each. Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch...

Parmesan Crusted Pork Chops From Jess, by Giada De Laurentiis Ingredients             2 large eggs 1 cup dried Italian-style bread crumbs 3/4 cups freshly grated Parmesan 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) Salt and freshly ground black pepper 6 tablespoons olive oil Lemon wedges, for serving         Success! Ingredients have been added to your Grocery List and the recipe has been saved. View List Directions       Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. He...

Ingredients 3 cups unbleached all purpose flour 1 ¾ teaspoon kosher salt ½ teaspoon yeast 1 ½ cups cool tap water Directions In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours.  Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid (or a normal oven safe pot with lid) in the oven and heat the pot for 30 minutes. Don't skip this step! Meanwhile, pour dough onto a heavily floured surface and shape into a ball. It will be really sticky, don't knead it, just kind of make it round with floured hands. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. No need to oil pan. Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 7-15 minutes. The longer you leave it, the crispie...

White Chicken Chili        from Amanda Ingredients: ·       1-2 lbs. chicken breasts, boiled and shredded (can use canned chicken or turkey chunks) ·       4 15 oz. cans Northern White Beans, do not drain ·       2 14 oz. cans of chicken broth ·       4 4oz. cans chopped green chilies ·       1 T. dried minced onion ·       2 tsp. Garlic powder ·       2 tsp salt ·       2 tsp. Cumin ·       2 tsp. Oregano ·       1 tsp. Black pepper ·       can also add ½ tsp cayenne pepper if desired ·       2 c. sour cream ·       1 c. milk, half and half or whipping cream Method: Pour all ingredients into a large pot. Brin...

Peanut Butter Cup Cookies 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped Directions Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Strawberry Shortcake courtesy of NYT, 5 star recipe INGREDIENTS 2   pints ripe, well-rinsed  strawberries ½   cup  sugar , or more to taste 4   cups  flour 3   tablespoons  sugar ¼   teaspoon  salt 5   teaspoons  baking powder 1 ¼   cups  butter 3   cups  whipping cream ¼   teaspoon  vanilla extract PREPARATION Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor. Preheat oven to 450 degrees. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one ...

Prep  5 hrs ∙ Cook  15 minutes ∙ Makes  32-48 Ingredients 2 Sticks Butter 2 Cups Milk 6 Large Eggs 3/4-1 Cup Sugar 9-10 Cups Flour 1 Tbsp. Salt 1/2 Cup Water 2 1/2 Tbsp. Yeast Directions Heat, scald, and cool milk and butter. Beat eggs and sugar until foamy. I beat the eggs and sugar for 5 minutes. This will make your rolls light and fluffy. Add cooled milk to egg mixture then yeast and water. Add half of the flour and salt and mix. Add the remaining flour to a sticky dough. Rise until double. Shape: Using 1/3 dough roll into round pizza crust. Brush with melted butter. Cut in pizza slices and roll into crescent rolls. Repeat with remaining dough. Rise again until double (45-60 minutes). Bake 15 minutes @ 350 degrees. When rolls come out of the oven, brush again with melted butter.

Ingredients 3 1/2 cups potatoes , peeled & diced 1/3 cup celery , diced 1/3 cup onion , finely chopped 1 cup chopped carrot 1-2 cups ham , diced and cooked 3 1/4 cups water or chicken broth 2 T chicken bouillon granules (omit if using chicken broth) salt (to taste) 1 tsp pepper 1 stick butter 1/2 cup flour 2 1/2 cups milk 2 cups shredded cheese Directions Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Then cook over medium heat until potatoes are tender. Stir in the chicken bouillon, salt (if using), and pepper. In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. (If you want a thinner soup, reduce butter and flower to 1/4 c. each Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stoc...

Ingredients: 12 to 16 lemon Oreos 2 8-oz bars cream cheese softened 1 cup powdered Sugar 2 T. lemon juice 1 t. lemon zest 1 t. pure vanilla extract pinch of salt 2 c. heavy cream ¼ c. blueberry preserves, or blueberry pie filling Directions: Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside. In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla and salt. Add heavy cream and beat until fluffy and stiff peaks form in the mixture. Spoon cream cheese mixture over the the Oreas. Using a small spoon, smooth a small amount of blueberry preserves into the center of each cheesecake. Garnish with blueberries. Refrigerate for four hours.