Cookin' Country Style

[Sharikee]

[Sharikee]

Toll House Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

[Sharikee]

Shrimp, Corn and Sweet Potato Soup

Makes 12 (1-cup) servings

Ingredients:
1 red onion, chopped
1/2 teaspoon minced garlic
2 cups diced peeled sweet potatoes
1 (16-ounce) bag frozen corn
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 cup salsa
4 cups fat-free chicken broth

1 1/2 pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.
2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

[Sharikee]

Southern Succotash

Ingredients
1 glove garlic
1 small onion, chopped

2 fresh tomatoes, cubed
salt and pepper to taste

4 ears fresh corn
2 cups lima beans, cooked

Preparation
Drizzle olive oil in stock pot and saute garlic and onions for 3-4 minutes over high heat. Add tomatoes and lower heat to simmer for another 8-10 minutes. Meanwhile, put a large pot of water onto boil. When the water is boiling, drop corn in and cook for 4-5 minutes. Remove them from water and run under cold water to stop the cook process. Remove kernals from the cob and add to tomato base. Add lima beans, season to taste

[Sharikee]

Coconut M&M Blondies

Ingredients:

10 tablespoons unsalted butter, melted and cooled to room temp
1 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 cup M&Ms
1/2 cup chocolate chips

Preheat your oven to 350 degrees. Spray an 8×8-inch pan with nonstick spray and then line the bottom with parchment paper.
In a large mixing bowl, combine the butter and sugars.
Stir in the egg, vanilla, and salt.
Stir in flour, coconut, M&Ms, and chocolate chips until well-combined.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&Ms on top if desired.
Bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.
Let the blondies cool completely in the pan before turning them out onto a cutting board and cut into squares.

[Sharikee]

Twice-Baked Potatoes

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits ( fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1/2 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

[Sharikee]

Roasted Green Beans

Ingredients

4 pounds fresh green beans, topped and tailed
16 slices thin bacon, cut into tiny pieces
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.

Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.

Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.

[Sharikee]

Pumpkin Cinnamon Rolls

Ingredients

Dough:
1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans
Filling:
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
Frosting:
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Directions

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

[Sharikee]

Red Velvet Sheet Cake

Ingredients

Sheet Cake:
Nonstick baking spray
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar
Classic Red Velvet Frosting:
1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks unsalted butter
1 cup granulated sugar
Directions
Sheet Cake:

Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.

In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.

Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.

Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.

Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
Classic Red Velvet Frosting:

Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

[Sharikee]

Apple Brown Betty

Ingredients

1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
8 slices hearty wheat bread, diced
3 apples, preferably Granny Smith, peeled, cored and diced
1 1/2 packed cups brown sugar, plus more if needed

Directions

Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.

Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.

Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown

[Sharikee]

Corn and Cheese Chowder

Ingredients

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Directions

In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.

Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.

Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

[Sharikee]

Everything Cookies

Ingredients

3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins

Directions

Preheat the oven to 375 degrees F.

Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins.

With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie.

[Sharikee]

Best Breakfast Potatoes Ever

Ingredients

5 pounds red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion, chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1/4 cup olive oil
1/2 stick butter, melted
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Directions

Preheat the oven to 425 degrees F.

In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.

Bake for 20 to 25 minutes, shaking the pan twice.

Raise the heat to 500 degrees and bake until crisp and brown, 10 to 15 minutes.

Sprinkle with a little more salt and pepper before serving.