Chipotle Chili

I was surprised at how much I loved this untraditional chili...especially since I'm not the biggest fan of chipotle peppers. It's smoky and spicy and pairs perfectly with this cornbread. I made this for my grandparents and they loved it! At least that's what they told me! :) Make it, you'll love it.

2 tablespoons extra-virgin olive oil
1 red bell pepper, diced
2 pounds lean ground beef
1 medium sized yellow onion, diced
3 garlic cloves, chopped
2 tablespoons McCormick grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce (I used A1)
1 1/2 cups beef stock/broth
1 can crushed fire roasted tomatoes
1 can black beans, rinsed and drained

Heat the olive oil in a soup pot over medium high heat. When the oil starts to smoke, add the bell peppers and onions. Cook until semi-soft. Pour into a separate bowl. Add the beef to the pot and cook. Season with grill seasoning, chipotles, and Worcestershire sauce. Drain any grease. Add the onions and peppers back to the pot in addition to the tomatoes and beef stock. Ladle into bowls and serve!

source: adapted from here

Have any questions about this recipe? Email me at me@amandaabby.com

Perfect Cornbread

The best. Enough said.

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cups milk

Whisk together the oil, butter, eggs, and milk in a large bowl. Stir in the remaining ingredients. Pour into a greased 8x8 square and bake at 350 degrees for 35 minutes until a toothpick inserted comes out clean. Doubles perfectly for a 9x13 pan.

Recipe from here.

Have any questions about this recipe? Email me at me@amandaabby.com

Brown Butter Chocolate Chip Cookies

If you haven't hopped on the brown butter bandwagon, make these cookies and you will definitely be on it. The browned butter adds a nutty, caramelly flavor to these cookies. As an added bonus, there is some good-for-you whole wheat in this recipe. So these cookies are completely healthy. At least that's what I tell myself after eating quite a few!

makes about 40 cookies

1 cup salted butter
1 cup sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
1 cup whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped and toasted

Preheat oven to 350 degrees. Line a baking sheet with parchment or spray with cooking spray.

Melt butter in a small saucepan over medium heat. The butter will foam and bubble. This means that the water is evaporating from the butter. The butter will begin to brown. Once well browned, remove the butter from the heat and pour into a small bowl. Allow the butter to cool for ten minutes or so.

In a mixing bowl, stir together the sugars and butter. Add the vanilla and eggs. Add the salt and baking soda. Stir to combine. Add the flours and stir to combine. Add the chocolate chips and walnuts and stir. Place bowl in the fridge for 15 or so minutes.

Scoop with a small cookie scoop onto the prepared sheet pan. Cook for 10-12 minutes and let cool.

source: adapted from here

Have any questions about this recipe? email me at me@amandaabby.com

Easy Chicken Cordon Bleu

Forget the cream of chicken soup, sour cream, and lemon sauce poured on butter and bread crumb coated chicken. This recipe modernizes the old classic. And it is so easy. I made this for my sweet grandpa for father's day and everyone loved it.

Serves six

For the Chicken Cordon Bleu:

3 boneless, skinless chicken breasts, cut in half length-wise and pounded (if thicker than 1/2 inch)
6 slices black forest deli ham
1/2 pound thinly sliced provolone cheese
1 cup panko bread crumbs
2 tablespoons butter, melted
garlic powder, to taste
salt, to taste
pepper, to taste

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter
1 cup milk
1 teaspoon chicken bouillon granules
1/2 teaspoon kosher salt
1 tablespoon Dijon mustard
1/2 teaspoon worcestershire sauce
1/2 cup grated parmesan cheese

1. Preheat oven to 350 degrees and spray a 13x9 dish with cooking spray.
2. In a small bowl, combine melted butter, panko, garlic powder, salt, and pepper.
3. Place chicken in one layer in pan. Add a piece of ham and provolone on each chicken breast piece. Sprinkle the bread crumbs over the chicken.
4. Bake for 30-35 minutes, until the chicken is cooked through completely and the bread crumbs are golden
5. When the chicken is almost done, melt the 2 tablespoons butter in a medium saucepan. Stir in the flour, and whisking constantly, cook for 1-2 minutes. Slowly pour in the milk while whisking. Stir in the chicken bouillon and salt. Whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes.
6. Once the sauce has thickened, remove from heat and stir in the mustard, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep warm. If sauce is too thick, add more milk.
7. Serve each chicken cordon bleu portion with the cream sauce.

source: slightly adapted from this recipe

Have any questions about this recipe? email me at me@amandaabby.com

White Texas Sheet Cake

I would take this over chocolate sheet cake any day. Almond extract never hurt anything, and especially not this cake. I frosted this cake with a double batch of my favorite whipped buttercream vanilla frosting.

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream, at room temperature
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon kosher salt

1. Preheat oven to 375 degrees
2. In a medium saucepan, bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar and mix. Then add in the eggs, sour cream, almond extract, baking soda, and salt. Slowly pour in the butter/water mixture. Stir until well combined and smooth. Batter will be thin.
3. Pour into a greased sheet pan. Bake for 18-22 minutes or until golden brown. Cool completely.
4. Frost with a double batch of this frosting. Add 1 teaspoon of almond extract to the frosting.
5. Cut the cake (into big pieces, the only way to do it!) and top with fresh berries.

source: recipe adapted from here

Have any questions about this recipe? email me at me@amandaabby.com

Chocolate Chip Cookies

Yummy, chewy, salty, good ol' fashioned chocolate chips cookies. I made these for my grandpas for Father's Day and they quite enjoyed them!

1/3 cup butter, softened
1/3 cup shortening
1/2 cup brown sugar, packed
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon kosher salt
1-2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Cream together butter, shortening, and sugars (by hand always makes for a better cookie!)
3. Add in the egg and vanilla and stir until combined
4. Add the dry ingredients and mix. Add chocolate chips
5. Bake on a lightly greased cookie sheet for 8-10 minutes.

source: recipe from here

Have any questions about this recipe? email me at me@amandaabby.com

Homemade Almond Roca

I know it's nearly summer and it's not really time for "Christmas" treats, but you must make this! It is so delicious- one of the best things I have ever made (besides my Grandma Rhea's eclairs of course!). The trick is knowing when the toffee is done. Here are some great pictures explaining the process. The toffee is done when the caramel is a rich, orangey caramel color.

Update: I tried this recipe with walnuts as well and it was equally delicious. I poured the toffee (without nuts) onto a sheet pan, added the chocolate chips and spread them all over the toffee and then sprinkled on finely chopped walnuts. Delicious!

36 servings

4 sticks salted butter
2 cups sugar
4 tablespoons water
2 cups sliced almonds
1+ cups chocolate chips
1/2 cup sliced almonds,  lightly crushed with hands

Combine the first 3 ingredients and cook on high, stirring constantly through 3 stages:
1. Runny
2. “Cheesy”—it will look like melted white cheese
3. Runny and smooth, caramel brown color

When it is runny, smooth and caramel brown in color, remove it from the heat and add the almonds. Stir until combined and pour the mixture onto a parchment paper lined cookie sheet. Spread it into an even layer. It will harden as it cools.

While it is still warm, sprinkle chocolate chips on top and let them melt enough to get soft. Spread the chocolate in an even layer across the candy with a rubber spatula or mini offset spatula. Sprinkle the crushed sliced almonds on top of the chocolate.

You can leave the almond roca on the counter to cool, or place it in the freezer for 10 minutes or so and break apart into rustic pieces using a butter knife.

source: recipe from Tasty Kitchen

Sticky Buns

Boy, were these goooood. They took about 4 hours from start to finish. Traditionally, sticky buns contain pecans, but I used walnuts because that's what we had in the freezer. The brioche dough is from Artisan Bread in 5 Minutes a Day and the "goo" (caramel sauce) is from this recipe. I actually prefer this dough recipe over Pioneer Woman's cinnamon roll recipe (I know-I was surprised!).

A note on how to rise the brioche dough: rise it in the oven to reduce rising time! I preheat my oven for about 1 minute until it is about 100-105 degrees. Then I place the dough (covered with a towel) on the middle rack and quickly close the oven door.

Makes 12 sticky buns

For the Brioche:

3/4 cup lukewarm water
2 1/4 teaspoon instant yeast (1 packet)
2 1/4 teaspoon kosher salt
4 eggs, lightly beaten
1/4 cup honey
3/4 cup unsalted butter, melted and cooled to room temperature
3 3/4 cup unbleached all-purpose flour

Mix the yeast, salt,eggs, honey, and melted butter with the water in a large mixing bowl. Mix in the flour until all of the flour is incorporated. Cover and allow to rise for 2-3 hours (see note above on rising dough in the oven). This dough is very wet and will not look like a traditional dough- don't worry! It all turns out good in the end :) Also, for better handling of the dough, I placed the bowl of dough in the fridge for the last half of the rising time. Otherwise, the dough would have been an absolute pain to roll out. You can leave the dough in the fridge for a few days if need be.

For the "goo" (caramel sauce):

3/4 cup unsalted butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream (I used skim milk- worked just great!)
1/3 cup water
1/4 teaspoon salt
1 cup nuts, chopped

Melt butter in saucepan. Whisk in sugar until dissolved. Remove from heat and whisk in the other ingredients. Pour into a 13 x 9 pan. Let cool for at least 30 minutes. Before placing rolls on the "goo," sprinkle on the chopped nuts.

For the filling of the Sticky Buns:

1/4 cup light brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup nuts, chopped
2 tablespoons melted butter

Stir together.

To assemble the Sticky Buns:

On a heavily (seriously) floured surface, roll out dough until it is roughly the size of a sheet pan. Sprinkle on the filling and spread it to the sides of the dough. It may look like there's not enough filling, but be still, and know that the goo will make up for it.

Tightly roll up the dough and with a pastry scrapper, and cut into 12 evenly sized pieces. Place rolls on top of the goo and lightly cover with plastic wrap and rise for 1-2 hours in the oven (see note above picture).

Remove the plastic wrap and with the rolls still in the oven, preheat to 350 degrees and immediately set the timer for 35 minutes. You may need to place a piece of aluminum foil over the sticky buns if they become too browned. Let cool for 20 minutes on a wire rack (I used a trivet). Serve sticky buns by flipping over the bun so the caramel (goo) and nut side is facing up.

Creme Brulee French Toast

The title is definitely a disguise. This is nothing like traditional French toast and will certainly fulfill one's daily calorie allotment (and then some). But it is worth it. I received this recipe from a sweet religion class teacher from church.

1/2 cup butter
1 cup brown sugar, packed
2 tablespoons light corn syrup

Melt the above ingredients in a saucepan on low heat and pour on a sheet pan.

5 eggs
1/2 teaspoon ground cinnamon
1 1/2 cups half and half
1/4 teaspoon salt
1 teaspoon salt
pinch of nutmeg

good-quality bread (white bread is the best in this recipe!)

Whisk together the above ingredients and dip your bread into the egg mixture and set bread slices  on top of the caramel in the sheet pan. Cover with plasticwrap and place in fridge for 1-2 hours.

Bake for 20 minutes at 350. Pull the sheet pan out of the oven and filp bread slices over. Cook for another 15 minutes.

If you really want to make this french toast even more unhealthy, add a dollop of freshly whipped cream and serve, but know that this is PLENTLY rich on its own. We served ours with strawberries as well.

Almond Poppy Seed Cookies

I just love the combination of almond and poppy seeds. These are the cookie equivalent to these delicious Costco-esque Poppy Seed muffins.

makes two dozen cookies

2/3 cup sugar
1/2 cup salted butter, softened
1 egg
1 teaspoon almond extract
1 1/4 cup flour
1/2 teaspoon baking soda
pinch of salt
2 teaspoons poppy seeds

Cream together the butter and sugar until light and fluffy.

Add the egg and the almond extract, mix.

Add flour, salt, and baking soda. Stir in the poppy seeds.

Scoop cookie dough onto a parchment lined baking sheet and bake at 350 for 10-12 minutes or until just turning golden around the edges.

makes about two dozen

source: recipe adapted from here

Have any questions about this recipe? Email me at me@amandaabby.com

Costco-esque Double Chocolate Chip Muffins

One of my favorite things about Costco (besides their pesto and sample days) is their ginormous chocolate muffins. I have been searching for a long time for a copy cat recipe- and this one is very delicious- but not quite as heavy and dense as the ones at Costco. Maybe a chocolate chip muffin experiment is in the works? In the meantime, I think these yummy muffins will have to suffice.

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cups cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 eggs

1 cup sour cream

1 cup milk (I used skim)

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2-1 cup chocolate chips

In a small bowl, remove two tablespoons of flour from the 2 1/4 cups (now 2 cups and 2 tablespoons remains) and mix with the chocolate chips. Set aside

In a mixing bowl, combine the remaining flour, sugar, cocoa powder, baking soda, and salt.

In a different bowl, whisk together the eggs, sour cream, milk, oil, and vanilla extract. Stir into dry ingredients just until moistened. Fold in chocolate chips/flour mixture.

Fill lined cupcake pans 2/3 full with batter.Bake at 325 degrees for 18-24 minutes. Muffins are done when a toothpick inserted comes out clean. Cool on wire racks. Dust with powdered sugar if desired.

source: allrecipes.com, adapted a bit by me. This recipe said it makes 24 muffins, yet I only got 18 ish. I like these muffins best if they are cold.

Have any questions about this recipe or anything else? Email me at me@amandaabby.com

Valentines Day Sugar Cookies

This is a loved family recipe- my grandma would make them on valentines day and her kids would doorbell ditch people's homes and leave a plate of cookies.

2 cups shortening

3 cups sugar

4 eggs

4 tablespoons milk or cream

4 teaspoons almond extract

5 cups flour

1 tsp. baking powder

1 tsp. salt

Cream shortening and sugar. Add eggs, milk, and almond extract. Mix in the flour, baking powder and salt. Chill overnight. Roll out onto a floured surface and cut with desired cookie cutter shapes.

Bake at 425 for 5-7 minutes until barely light golden brown. Frost with almond flavored powdered sugar/butter frosting.

Note: cookie dough is very moist and requires a lot of flour when handling

Snickerdoodle Cupcakes

Snickerdoodle. What a funny word. These are delicious- probably my favorite cupcake I've made. The original recipe calls for half flour and half cake flour... but we didn't have any cake flour and we didn't have any cornstarch to make cake flour. Nervously, I used (3 times) sifted all-purpose flour. It worked just great! But for some reason, I probably only made 20 cupcakes instead of the 28 Annie of Annie's Eats said I would get. I frosted these cupcakes with this cream cheese frosting.

1 1/2 cups flour
1 1/2 cups cake flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

2 sticks unsalted butter, softened

1 3/4 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups milk

Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the flour, baking powder, salt and cinnamon in a medium bowl, whisk to combine.

In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the

vanilla. With the mixer on low, add the dry ingredients in three additions alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the cupcake liners, filling three-quarters full. Bake about 18-20 minutes.

Transfer to wire rack to cool completely.

Frost and decorate with mini snickerdoodles (if desired).

Easy Macaroni and Cheese

This macaroni and cheese really is easy peasy. The official title is "Community Nurse Macaroni and Cheese." I remember ripping this recipe out of a Better Homes and Gardens magazine last year in my interior design class (while I was supposed to be looking for pictures of furniture-shame on me- I guess I know where my priorities are...). There is no need to cook a sauce separately- which saves a lot of time. It's not the most cheesiest of macaroni and cheese recipes... so if you like yours loaded with cheddar- add as much as you want! Because more cheese is gooood.

serves six

 

1 cup powdered milk

1/4 cup flour

1 teaspoon salt

2 cups water

1 teaspoon Worcestershire

1/2 pound shredded sharp cheddar cheese

1/2 stick butter, diced into cubes

2 eggs, beaten

1/2 cup bread or cracker crumbs

1 pound elbow macaroni, cooked

 

Preheat oven to 375.

Mix all ingredients (except the bread crumbs) in the pot you cooked the pasta in. Stir gently until butter melts.

Pour into a 13 x 9 baking dish and sprinkle bread crumbs on top. Bake for 45 minutes.

Oatmeal Raisin Cookies

I made these cookies a long time ago, but I just didn't get around to posting them- so here they are three months late. They're one of my favorite cookies.

1/2 cup + 6 tablespoons salted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 scant teaspoon salt
3 cups oats, old fashioned or quick cooking
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoons onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


 

Costco-esque Poppyseed Muffins

I contributed a recipe for these delicious muffins here.

Baked Oven Fries

My little sister couldn't get enough of these. They are so crisp and fried-esque... but they're not- they're baked! Usually with baked fries, the result is a smushy and un-crisp piece of a potato. The secret is in the soak before baking.

Recipe (and picture) from the lovely Annie's Eats



Baked Oven Fries


Ingredients:
3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Directions:
Preheat the oven to 475˚ F.  Place the potato wedges in a large mixing bowl.  Cover with hot water; soak for 10-30 minutes.  Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet.  Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this).  Sprinkle the pan evenly with the salt and pepper.  Set aside.

Drain the potatoes.  Spread the wedges out on layers of paper towels or on clean kitchen towels.  Pat dry with additional towels.  Wipe out the now empty bowl so it is dry.  Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.  Arrange the potato wedges on the prepared baking sheet in a single layer.  Cover tightly with foil and bake for 5 minutes.  Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes.  Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer.  Continue baking until the fries are golden and crisp, 5 -15 minutes.  Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease.  Season with additional salt and pepper to taste.  Serve warm.

Note: I tried these with sweet potatoes as well. My mom liked them, but me, not so much. They weren't crisp enough. Big bummer- I just loved sweet potato fries. Especially the ones from Sammy's in good ol' Provo, Utah.

Chocolate Pudding Pie

I contributed this delicious recipe for Chocolate Pudding Pie on Just Cook Already. Check it out!



-amanda

Fudgy Brownies

I'm pretty darn picky when it comes to brownies- I often prefer the boxed ones.  These were a cinch to make and tasted great! I think next time I'll mix in the nuts with the batter, though.

Fudgy Brownies

• 6 ounces semi-sweet or dark chocolate chips (I used dark, my favorite)


• ½ cup flour


• ¼ cup cocoa powder


• ½ teaspoon salt


• ½ cup butter, cut into small pieces


• 1 teaspoon vanilla extract


• 2 eggs


• ¾ cup sugar


• 1 cup walnuts, chopped (optional)

 

1. Preheat oven to 350°. Grease an 8-inch square glass baking pan; set aside


2. Measure out ¼ cup of the chocolate chips and set aside.


3. In a small bowl, whisk together the flour, cocoa, and salt; set aside.


4. Add the remaining chocolate chips to a medium bowl with the butter. Melt in microwave until the chocolate and the butter are melted. Add the vanilla to the bowl and stir to combine; set aside.


5. Add the eggs and sugar into a clean, large bowl. Whisk until thick and pale yellow. Whisk in the melted chocolate mixture.


6. Add a spoonful of the flour mixture to the ¼ cup chocolate chips; toss and set aside.


7. Fold in the flour mixture and remaining chocolate chips. Pour the batter into the prepared pan. Evenly sprinkle nuts over the top, if using, and press gently into the batter.


8. Bake for 35-40 minutes until the center is set. Let cool completely before cutting

Amanda's Apple Pie

I think I started making this apple pie 5 or 6 years ago or so. It is delicious- even with the prebought pie crust. You won't notice the not-so-homemade pie crust as the 1/2 cup of butter will make up the difference.

• 4 medium Granny Smith apples, peeled and sliced


• 1 cup sugar


• 1/4 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/2 cup butter, cut into small cubes


• 2 pie crusts (we use Pillsbury ready-made)


• vanilla ice cream (a must)

1. Preheat oven to 375 degrees F.


2. Place bottom crust in pie pan.


3. In a bowl, combine apples with sugar, cinnamon, and nutmeg. Add to pie crust in pan.


4. Sprinkle on butter cubes.


5. Place top crust on pie, turning under and sealing edges.


6. Cut a few slits for pie to vent.


7. Bake for one hour


8. Serve with vanilla ice cream

Note: You might want to cover the crust with foil if it starts to turn too brown. The crust should be a golden color

*I'll post a picture next week when I make it for thanksgiving!*