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Recipes
Perfect Peach Cake
By Cookie67
Penzey's Recipe
- 2/3 cup butter or margarine, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup buttermilk
- 4 medium peaches, peeled and chopped, or 3 cups frozen unsweetened peach slices, thawed and chopped
- 1/4 cup sugar
- 1 tsp cinnamon
Whole Wheat Apple Bread
By Cookie67
Penzey's Recipe
- 1 cup vegetable oil (not olive)
- 2 cups sugar
- 3 eggs, well beaten
- 3 cups whole wheat flour (or 1 1/2 cups whole wheat flour plus 1 1/2 cups white flour)
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chopped , peeled baking apples (about 4 regular-sized McIntosh or Granny Smith)
- 1 cup nuts, pecans or walnuts
- 2 tsp pure vanilla extract
Five Hour Oven Stew
By Cookie67
Penzey's Recipe
- 1 1/2 lbs stew meat, beef or pork or boneless chicken thighs, cubed
- 6 cups peeled, cubed potatoes (or small red potatoes, unpeeled) about 4 large
- 12 small whole pearl onion, or 2 medium onions, cut into chunks, or 8 oz frozen tiny onions
- 4 cups carrots, peeled and cut into 3" rounds (5-6 medium carrots)
- 2 cups celery, cut into chunks (2 large stalks)
- 1 15-oz can petite diced tomatoes or 2-8 oz cans tomato sauce
- 1-2 tsp salt (to taste)
- 1/2-1 tsp Penzey's ground pepper
- 1-2 tsp Turkish oregano or Pasta sprinkle
- 1/4-1/2 tsp granulated garlic powder
Aunt Judy's Oatmeal Cookies
By Cookie67
Penzey's Recipe
- 2 sticks butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp double strength vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (generous - use more if you like)
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 3 cups dry uncooked quick-cooking oats
- 1 6 oz pkg raisins or baking raisins
- 1 bag butterscotch chips
- 1 cup chopped nuts
Helen's Two Crust Pie Pastry
By Cookie67
1. In a large blow, combine flours and salt
- 3 cups cake flour or all purpose flour
- 1/2 cups all purpose flour
- 1 1/2 tsp salt
- 3/4 cup cold butter, cut into pieces
- 1/4 cup shortening
- 7 tbsp cold water
- 1 egg, lightly beaten
- 2 tsp lemon juice or vinegar
Potato-Crusted Frittata with Chorizo
By Cookie67
This unique frittata, topped with a crispy potato crust, is easy to prepare with our specially designed pan
- 1 Tbs. olive oil
- 1 red bell pepper, seeded and thinly sliced
- Salt and freshly ground pepper, to taste
- 1 cup sliced green onions, white and green portions, plus more for
- garnish
- 8 oz. fresh chorizo sausage, casings removed
- 2 Tbs. unsalted butter
- 1 large russet potato, sliced into rounds 1/16 inch thick
- 3/4 cup grated sharp cheddar cheese
- 8 eggs, lightly beaten
Boiled Potatoes with Parsley and Dill
By Cookie67
Place potatoes in a large pot of water
- 6 red potatoes (about 2 pounds), peeled and halved
- 2 to 3 tablespoons unsalted butter
- Coarse salt and freshly ground black pepper
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons torn fresh curly leaf parsley
- Read more at Marthastewart.com: Boiled Potatoes with Parsley and Dill - Martha Stewart Recipes
Chicken and Wild Rice Stuffed Acorn Squash
By Cookie67
Preheat oven to 400 degrees
- 3 acorn squash, halved and seeded
- 1/2 c. water
- 1 tbsp Hy-Vee butter
- 1 tbsp Grand Selections olive oil
- 1 c. cubed raw chicken breast
- 1/4 tsp Hy-Vee salt
- 1/4 tsp Hy-Vee ground black pepper
- 1/2 c. chopped celery
- 3/4 c. chopped yellow onion
- 1/4 c. chopped orange bell pepper
- 1/4 c. chopped fresh mushrooms
- 1 1/4 c. Hy-Vee 33%-reduced-sodium chicken broth
- 1 c. water
- 1 (6 oz) box Hy-Vee long grain and wild rice (seasoning mix included)
- 1/2 c. Hy-Vee panko bread crumbs
- 1 tbsp Hy-Vee butter, melted
Chicken and Spinach Pie
By Cookie67
We added ground chicken to this Mediterranean classic to make it a protein-rich all-in-one meal
- 2 tablespoons unsalted butter
- 1 large onion
- 2-1/4 pounds ground chicken
- 3 packages (10-ounces each) frozen chopped spinach, thawed and squeezed dry
- 1-1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
- 1-1/2 cups (12 ounces) crumbled feta cheese
- 4 eggs, lightly beaten
- 1 tablespoon chopped fresh oregano
- 8 sheets (18 x 13 inches) phyllo dough, thawed, halved crosswise (13 x 9 inches)
Pinto, Black and Red bean salad with grilled corn & avocado
By Cookie67
Cooking Light magazine
- 1 cup halved heirloom grape or cherry tomatoes
- 1 teaspoon salt, divided
- 3 ears shucked corn $
- 1 medium white onion, cut into 1/4-inch-thick slices
- 1 jalapeño pepper
- 1 tablespoon olive oil
- Cooking spray
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 diced peeled avocados