Archive for category Recipes
Pumpkin Chocolate Chip Cookies with Vanilla Glaze
Posted by Eric Miller in Recipes on October 26, 2009
First off I have to let you know this isn’t one of my great recipes I stole it fair and square. To be polite here is a link to the original source.
Pumpkin Chocolate Chip Cookies
INGREDIENTS
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Directions
- Combine pumpkin, sugar, vegetable oil, and egg.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
- Dissolve the baking soda with the milk and stir in.
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet
- bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Vanilla Cookie Glaze
This vanilla glaze recipe is the fastest, easiest white cookie frosting there is. Almost any cookie, cupcake, or brownie recipe can be made even more special by putting this vanilla glaze on top.
Makes About 1/2 Cup of Vanilla Cookie Glaze
Ingredients
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation
Combine powdered sugar, milk and vanilla extract in small bowl; mix well.
The Art of the Perfect Burger
Posted by Eric Miller in Recipes on March 12, 2009
Quick Facts
- 10 minute prep time
- 15 minute cook time
- Serves 2
What your Kitchen Needs
- Large Mixing Bowl (preferably glass)
- Glass Liquid Measure Bowl
- Grill, Griddle, or even a Skillet
- A chef not worried about getting dirty
Shopping List
- 1 lb. Ground Beef
- 1 egg
- 1/2 cup bread crumbs
- 1 tbsp. Worcestershire Sauce
- Fresh Ground Sea Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- 1 tbsp. Margarine or Butter
Instructions
- Place Meat in Mixing bowl (Thaw meat if necessary, I buy my beef half a cow at a time so the freezer is always full of it. Be sure not to cook it, we want our meat nice and pliable.)
- Melt the margarine or butter in the measuring bowl.
- Crack the egg and add to the mixing bowl (double check for shells in the egg) and beat with a fork until liquefied.
- Mix in the 1 tbsp. Worcestershire Sauce.
- Pour contents of measuring bowl over meat in mixing bowl.
- Kneed the meat with your hands until well blended. The meat should be saturated with liquid.
- To get the meat to stick together correctly add the breadcrumbs, salt, pepper, garlic powder, and onion powder. Continue mixing with your hands.
- Once thoroughly mixed the meat should start sticking together into a giant ball. Roll it together picking up all the stray pieces of meat.
- Separate the ball into two smaller balls, these will later become your patties.
- Over a pre-heated grill or griddle flatten the ball in your hand to create a patty about half an inch thick and slightly larger than your palm. If you have small hands you can use a plate as a surface to work with.
- DO NOT THROW THE MEAT DIRECTLY ON THE GRILL/GRIDDLE, using a paper towel brush some olive oil onto the hot surface before the meat to prevent sticking.
- Place the patties on the grill/griddle and let cook. Every Five minutes turn the patties until the juices run clear. If it stops producing juices its too dry, if its pink its not done. Should take about 15 minutes.
Add fresh lettuce, tomato, cheese, mushrooms, etc. You will not be disappointed.
Five Bean Bourbon Chili
Posted by Eric Miller in Recipes on March 10, 2009
About the Five Bean Bourbon Chili
I have spent about 5 months trying to get this recipe right, and frankly its been hit or miss. Over the weekend while it was cold and crappy out I decided to make dinner for the in-laws. I started the meal at about 11am planning to serve it at 6.30 that night (it was ready to eat by 3pm). The flavor is smooth with a light after bite. My wife is very picky about spice so I usually go easy when I know she is eating it. One bowl is usually more than enough for a single person. Add corn bread for a traditional comfort food meal.
And yes I know that traditional chili does not have beans. I consider this an evolution of chili.
Quick Facts
- Serves 12+ bowls
- 4 hour slow cook time (Could be done quicker in pot over the stove, but why rush it)
Your Kitchen Needs
- 7 qt. Slow Cooker (Crock Pot)
- 14″ Skillet (12″ with deep sides will do.)
- Teflon Spatula
- Strainer
- testing spoon (hey why make it if you can’t enjoy it?)
Shopping List
- 1 bottle of V8 Organic Tomato Juice
- 2 lbs. Ground Beef
- 2 Jalapenos (I cheated and used jarred pre-cut)
- 1 can of red kidney beans
- 1 cans of chili beans
- 1 can of black beans
- 1 can of pinto beans
- 1 can of garbanzo(chickpeas) beans
- 1 can of corn
- 3oz of Kentucky bourbon (optional, but the alcohol will cook out of the meal)
- 2 Tbsp. minced garlic
- 1/3 cup brown sugar
- 1 large tomato
- Chili Powder
- Black Pepper
- Sea Salt
Directions
- Place ground beef in skillet and brown (if frozen, add 6 ounces of water and cover with lid to allow to simmer and thaw over medium heat)
- While beef is browning pour the contents of the V8 Juice into the slow cooker and turn on to a low heat.
- Dice Tomatoes and stir into cooker.
- Slice (thickly) Jalapenos and stir into cooker. Many people do not like the pepper and by cutting it thicker you make it easier for them to pick it out.
- Open and rinse in the strainer each can of beans separately then stir into cooker.
- Stir in Browned Ground Beef to cooker.
- Add Bourbon
- Add Brown Sugar
- Bring the chili to a boil, then reduce to low or simmer.
- Once at a simmer add Black pepper, salt, and chili powder to taste
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