Beat this rainy week by staying warm and full with this "stick-to-your-bones" chili that will please everyone in the house. Making it for a vegetarian household? Switch up the lean ground pork for ground round and button mushrooms (don't forget the butter!). This dish is also relish with ground beef or turkey. Yum!.
By Angie Quaale
Novemver 15, 2017
Ingredients:
Instructions:
Prep Time: 70 minutes
Cook time: 5 minutes
Yield: 4-6 Servings
We LOVE a fancy cocktail and can't wait to try this one!
Ingredients:
Instructions:
Shake over ice and pour into 2 martini glasses.
Have you ever heard of Peppermint Ammonia Cookies? We hadn't either until a number of years ago when our customers were looking for Baker's Ammonia. We found it for them (of course!) and now we sell a TON of it every Christmas when people bake these cookies. If you're looking to try something new this year, this might be a good recipe to try! They are super delish!
Ingredients:
Instructions:
1/2 cup butter, softened 1 1/2 cups white sugar 1 cup heavy cream 3 eggs, beaten 1/8 cup boiling water 1 1/2 tablespoons bakers' ammonia (ammonium bicarbonate) 1/2 teaspoon peppermint oil 4 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder
Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets. In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
Only 5 ingredients! Warm from the oven, and easy enough for a weekday morning - you need this recipe! Pass the coffee.
Ingredients:
Instructions:
Preheat oven to 350 degrees F. Grease muffin cups generously. In medium bowl, stir together pecans, brown sugar, and flour. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and they will pop out.
The perfect Sunday morning treat.
Ingredients:
Instructions:
Preheat oven to 375. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup butter, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full, add 1/2 tsp of the Vista d’Oro preserves into the center of each and then cover with batter.
Bake in the heated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture.
Let cool and serve
This recipe is a great change from Butter Chicken – super simple, perfect for a wet rainy night and so easy!
Ingredients:
Instructions:
Heat oil over medium heat in a heavy bottomed sauté pan. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until almost fully cooked. Remove to a plate and set aside.
Add butter sauce to the pan and bring to a simmer, add the prawns and simmer for 3-5 minutes, stirring occasionally.
Serve over rice, garnished generously with fresh cilantro and a slice of warm Naan bread.
