Homemade Blondies

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Ingredients:

1-1/2 cups packed brown sugar

1/2 cup butter, melted

2 eggs, lightly beaten

1 tsp.  vanilla extract

1/2 cups all-purpose flour

1/2 tsp. baking powder

1 cup  semisweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees.

1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended.

2. Combine the flour, baking powder and salt; add to brown sugar mixture.

3. Stir in vanilla and chocolate chips.

4. Spread into a greased 13-in. x 9-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

5. Cool on a wire rack. Cut into bars.

 

Chicken and French Fry Parmesan

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Ingredients:

8 chicken cutlets

1/2 lb French fries (potatoes)

fresh mozzarella (8 slices)

tomato sauce

sea salt and black pepper

2 egg whites beaten

2 cups bread crumbs

olive oil

Directions:

1. Dip chicken cutlets in egg whites. Then coat cutlets with bread crumbs.

2. In a large skillet, put 1/4 cup of olive oil. Fry cutlets on each side for about 3 minutes each. Turn so they don’t burn. Remove and put to the side.

3. For the French fries, you can buy frozen and bake them. If not, get 4 large potatoes and slice into shape of fries. Sprinkle with sea salt and coat with olive oil. Put on a baking pan and bake in a 400 degree oven, and bake for about 25 minutes. (until crisp and tender) *Note: It’s faster to bake the frozen ones.

4. In a large baking pan, coat the bottom with tomato sauce. Put cutlets in pan. Put some sauce on each cutlet. Sprinkle with a pinch of sea salt and black pepper.

5. Layer five or six fries on each cutlet and top with a slice of mozzarella cheese. (see photo)

6. In a preheated 400 degree oven, put cutlets in oven for about 5-7 minutes to heat through. You also want the mozzarella well melted.

Baked Sweet and Sour Chicken with Arugula

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Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks

sea salt and freshly ground black pepper, to taste

1/2 cup cornstarch

2 large eggs, beaten

1/4 cup vegetable oil

4 cups fresh arugula

Sauce Recipe:

3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup ketchup

1 tbsp. soy sauce

1/2 tsp. garlic powder

Directions:

Preheat oven to 325 degrees.

1.  Lightly oil a 9×13 baking dish or coat with nonstick spray.

2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.

3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.

4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towels, to soak up excess oil.

5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Make sure chicken is cooked.

6. 5 minutes before it’s done, add arugula. Mix well and return to oven for 5 minutes.

Serve immediately.

John Contratti and Sherri Shepherd

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A weekend in Manhattan where I caught up with former co-host of The View, Sherri Shepherd. Sherri’s currently on Broadway in Cinderella. Go check her out.

Pink Sugar Cookies

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Ingredients:

Ingredients
2 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla extract
4 tbsp. buttermilk
Pink colored sugar, for decorating

Directions:

Preheat oven to 375 degrees F.

1. In a small bowl, stir together flour, baking soda, and baking powder.

2. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla.

3.  Blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

4. Drop rounded teaspoons of dough into balls and place on a ungreased cookie sheet.

5. With a brush moisten the top of each cookie with buttermilk and slightly flatten the top of each cookie.

6. Sprinkle with pink sugar on top.

Bake for 8 to 10 minutes or until slightly golden.  Let cool a few minutes before removing from pans.

 

Caramel Apples

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Ingredients:

6 apples

1 (14 ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk

2 cups chopped peanuts

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.

3. Allow to cool briefly.

4. Roll each apple quickly in caramel sauce until well coated.  Then roll into chopped peanuts.

5. Place on a buttered baking pan. (It’s easier to lift off when it hardens than the usual wax paper.)

Candied Apples

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Ingredients:

6 apples

1 cup white sugar

1/2 cup corn syrup

3/4 cup water

5 drops red food coloring

craft sticks

Directions:

1. Grease a cookie sheet. Insert craft sticks into apples.

2. In a saucepan, over a medium-high heat, add sugar, corn syrup and water. Heat to 300 degrees (if you have a candy thermometer) or until a small amount of syrup dropped into cold water forms hard crystals. Remove from heat and stir in food coloring.

3. Holding apple by its stick, dip in syrup and turn to coat evenly. Place on a prepared cookie sheet to harden.

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