NESTLE TOLL HOUSE Pumpkin Spice Molasses Cookies with Raisins

Pumpkin SpiceIngredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup Pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (10-oz. pkg.) Nestle Toll House Pumpkin Spice Morsels
  • 1 cup Raisins Soaked in Rum or Brandy (my addition to the recipe)

 In this recipe

Pumpkin NestlePREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Place 2 inches apart on prepared baking sheets.

BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

I added the Rum Soaked Raisins because I love “spiced” items and raisins.

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Slow Cooker Korean Beef Shortribs

Ingredients:Slow Cooker Beef

  • 1 cup beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon garlic chili sauce, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 2 pounds beef short ribs
  • 20 ounce canned pineapple chunks, liquid reserved
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

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Directions:

  1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, chili garlic sauce, reserved pineapple juice, onion powder and white pepper.
  2. Place short ribs into a 6-qt slow cooker. Stir in beef broth mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

I found a rendition of this recipe on damndelicious.net. I changed it using beef short ribs, pineapple and garlic chili sauce.  I really suggest the reduced soy as it can get a little salty. You can also reduce the soy sauce. Serve with brown rice.

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Lobster Salad

LobsterIngredients                           

½ pound large elbow macaroni

1 cup chopped celery

1 cup chopped cucumber

1 cup red or green pepper

½ cup chopped green onion

1 tablespoon chili garlic sauce

½ to 1 cup mayonnaise, miracle whip or what I used a yogurt, blue cheese dressing (healthier choice)

3 small lobster tails – split underside with a sharp kitchen scissors for easier removal of meat

Kosher salt

Fresh black pepper

Directions

In a large pot of boiling, salted water cook the pasta to al dente. Strain with cold water.

While the pasta is cooking, chop celery, cucumber, pepper and green onion. Place in large bowl. Add noodles. Mix in chili garlic sauce and your choice of dressings. Place in refrigerator to cool.

In a large pot of boiling, salted water cook the lobster tails for 5 minutes. Rinse with cold water. Chill until you can remove the meat from the tails. Using a kitchen scissors, cut meat into large chunks. Add to the chilled noodles, veggies and dressing. Chill

Serves 3 to 6

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GREAT NEWS! I am 1 of 3 Finalists. Wish me Luck

 

Finalists Announced for Local Kitchen Entrepreneur Challenge

Food Biz Concepts Span the Globe, Mixing History and Flavor

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R-WisconsinFinalistRelease_6-7-16 FINAL

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Dessert Tasting

 So who is hungry for a DESSERT TASTING! Just a small sample of fabulous desserts I can make for any occasion.

Almond CakeAlmond Cake.

If you love almonds this is what you want. Thanks to my friend “T” for the recipe which I “tweaked” slightly.

Fudge Brownie with Chocolate Sauce topped with Fleur de Sel (sea salt)

Black Bean Brownie

Enough Said

Apple Crisp

Apple Crisp, Home Made Vanilla Ice Cream and a Cheese Tuile as garnish.

The cheese tuile pays homage to my German heritage. You always put a slice of cheddar cheese on your apple pie. So yummy warm.

Last must not least what I call a “Tasting of 3”

Taste 3 Shot

Red Velvet Cake roll with Cream Cheese and Whiskey Butter Cream Frosting

Chocolate Brownie with a Peanut Butter center, Fudge Frosting with a Peanut Butter Ball garnish

Lemon Curd Cream Puff with Chocolate Ganache

Please enjoy responsibly! With much love from Lora’s Krazy Kitchen.

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Cucumber Raita

Fresh, fresh, fresh! Need I say more. Service with lamb or use as a salad dressing for a healthier choice.

Cucumber Riata1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

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Butterscotch Toffee Cookies Recipe

Love this cookie! Quick and easy to make in a pinch. Make sure your pantry is stocked and you are good to go. The yield is 5 dozen. You can bang these out in very little time. Best when eating warm. Pop in the microwave for 10 seconds and yummy, yummy, yummy!

Ingredients
• 2 eggs
• 1/2 cup canola oil
• 1 package butter pecan cake mix (regular size)
• 1 package (10 to 11 ounces) butterscotch chips
• 1 package (8 ounces) milk chocolate English toffee bits

Butterscotch Cookie
Directions
• 1. Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
• 2. Drop by tablespoonfull 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute before removing to wire racks. Yield: 5 dozen.

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Spicy Thai Noodles and Shrimp Pad Thai

Spicy Pad Thai

Do you need a quick and easy dinner? This my go to recipe when I entertain. The trick here is to plan ahead for the fresh ingredients and make sure you have your pantry stocked!

 

 

Ingredients

½ pound angel hair pasta
1 pound peeled and deveined large shrimp
2 tablespoons sugar
½ cup ketchup
2 teaspoons fresh ginger
4 tablespoons fresh lime juice
1 tablespoons canola oil
5 garlic cloves, minced
2 tablespoon chili garlic sauce
1 cup green onion, sliced on the bias
2 cup fresh bean sprouts
½ cup chopped unsalted dry-roasted peanuts
½ cup chopped fresh cilantro

Directions
Bring a large pot of water to a boil. Add pasta. Cook 5 minutes and drain.
Meanwhile, cut shrimp into small pieces (about 1 inch). Mix sugar ketchup, ginger and lime juice together.
Heat oil in a wok or skillet. Add garlic and shrimp and toss 30 seconds. Add pasta, sauce and 1 cup of bean sprouts. Stir fry 1-2 minutes, tossing ingredients to mix thoroughly.
Spoon into serving bowls. Sprinkle with remaining bean sprouts, peanuts and cilantro.

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Libby’s Pumpkin Roll

I found this recipe on the label of Libby’s Pumpkin. I thought it looked interested and wow what a great dessert. I enjoyed it better with the buttercream frosting. This is a great way to make any cake roll.

Ingredients

Pumpkin RollCAKE:

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby’s canned pumpkin

FILLING:
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration) or Buttercream Frosting listed below

BUTTERCREAM FROSTING:

• 4 large egg whites
• 1 cup sugar
• 24 tablespoons (3 sticks) unsalted butter (softened)
• 2 tablespoons rum or brandy

Instructions
FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired or frost with buttercream frosting.

BUTTER CREAM FROSTING:

Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Add liquor and beat into the buttercream.

Read more at: https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/
Read more at: http://www.foodnetwork.com/recipes/buche-de-noel-recipe.html?oc=linkback

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Healthy Eating with Zucchini Noodles

Want to eat healthy: Instead of pasta make Zucchini Noodles

ZuchinniMake your favorite spaghetti sauce. Just before serving add your Zucchini Noodles and heat. No need to boil. I found my veggie peeler at Crate and Barrel. Healthy, yummy and so easy. Enjoy

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