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Blonde Brownies

Here's a recipe I've been making for years. It is one of my husband's favorites. Chewy and delicious, and great for potluck gatherings.


2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup butter, melted
2 cups brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup chopped pecans


Preheat oven to 350 degrees. In small bowl, mix together flour, salt, baking powder, and baking soda. In large mixing bowl, combine butter and brown sugar. Add eggs and vanilla. Stir in flour mixture. Spread into a greased oblong cake pan. Sprinkle with chocolate chips and chopped pecans. Bake for 30 minutes. Allow to cool for 10-15 minutes before slicing. Makes 20. 
Click here for a printable version of this recipe.

Terri Reed's Onion Pasta

Award winning multi-published author Terri Reed discovered the wonderful world of fiction at an early age and declared she would one day write a book. Now she is fulfilling that dream writing full-time. Her romance and romantic suspense novels have appeared on Publisher’s Weekly top 25, Nielsen’s Bookscan top 100 and featured in USA Today, Christian Fiction Magazine and Romantic Times Magazine. Her books have finaled in Romance Writers of America’s RITA contest, National Reader’s Choice Award contest and American Christian Fiction Writers The Carol Award contest. She resides in the Pacific Northwest with her college-sweetheart husband, two wonderful children, and an array of critters. When not writing, she enjoys spending time with her family and friends, gardening and playing tennis. Visit her online at www.terrireed.com

Terri's Latest Book Release: Duty Bound Guardian 


When a priceless artifact is stolen, museum curator Lana Gomez becomes the prime suspect. How can she hope to adopt her orphaned nephew if she's a person of interest in a crime? Cooperating with Capitol K-9 Unit officer Adam Donovan doesn't get her very far—the handsome cop thinks she's hiding something. But when the real thief returns set on silencing Lana, it is Adam and his Doberman pinscher, Ace, who become her only defense against a madman who wants nothing more than to see Lana eliminated.

Capitol K-9 Unit: These lawmen solve the toughest cases with the help of their brave canine partners. Purchase the book HERE. 





Terri's Recipe for Onion Pasta

3-4 large sweet white onions (Vidalia or Mayan work best) chopped in small chunks (diced is too small)
¼ to 1/2 cup Olive oil (enough to coat the onions)
12-16 oz favorite pasta
1/8-1/4 teaspoon of crushed red pepper (this is to taste so start with the smaller amount and work up)
dash of salt

Boil pasta per package instructions. Caramelize onions in a large frying by heating the olive oil on medium. When hot, add chopped onions, crushed red pepper and salt to fry in pan, stirring occasionally to get both sides of onion pieces cooked. Watch closely because the onion can go from caramelized to burnt quickly. When it looks like most of the onion pieces are browned but still moist remove from heat. Pour onion over cooked pasta and toss.

Serve with shredded/grated Parmesan cheese.

Kettle Corn


Our middle daughter loves Kettle Corn and always wants us to get some when we're at a fair or festival. Here's a recipe to try at home that is pretty good and very easy. We use a Whirley Pop Cooker, but you can use a large kettle with a lid as well, shaking often.

3 teaspoons butter-flavored oil
3 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon kosher salt
1/2 cup yellow popcorn kernels

Have ready a large bowl to place popcorn in when it is done cooking. In small bowl, combine sugars, salt, and popcorn kernels. Add oil to kettle. Heat on medium-high flame and add 3 kernels to test for the right temperature. When it pops, quickly add sugar and kernel mixture. Replace lid and start turning until kernels are almost done popping. Transfer popcorn to a large bowl. Sprinkle with more salt if desired. 
Click here for a printable version of this recipe.

Cracked Sugar Cookies


Here's a favorite sugar cookie recipe that is my Grandma's. I love making this during the Christmas season using holiday sprinkles--but it's delightful any time of year! 

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter or margarine
1 1/4 cups sugar
3 egg yolks
1 teaspoon vanilla

Preheat over to 350 degrees. Spray cookie sheet with cooking spray. In small bowl, sift together flour, baking soda and cream of tartar. In large mixing bowl, cream together butter and sugar until fluffy. Add egg yolks one at a time. Mix in vanilla. Gradually add flour mixture to creamed mixture, beating well after each addition. 

Shape dough into balls using level tablespoon for each ball. Dip balls into sugar sprinkles. Place balls 2 inches apart on prepared pans. Do NOT flatten. Bake for 12 minutes or until lightly golden around the edges. Cool on baking racks. Cookies will crinkle as they cool. Makes 36 cookies.
Click here for a printable version of this recipe. 

Cookbook Preview ~ Around the Table

Around the Table, by Martina McBride
The widely acclaimed country music megastar Martina McBride invites fans into her home, her kitchen, and her family’s traditions in this, her first-ever book—a beautiful full-color illustrated collection of culinary celebrations, complete with cherished recipes and menus for cooking and entertaining at home.
One of country music’s most beloved singers, Martina McBride enjoys entertaining her millions of fans on the road. But at home she loves entertaining a different way, hosting her famous gatherings for friends and family. Beneath the glam, glitter, and wild success, Martina remains a farm girl true to her roots and the country hospitality with which she was raised.
Now, in her first ever book, Martina shares the inventive party ideas for all seasons that have made her a beloved entertainer at home. Each celebration is accompanied by Martina’s mouthwatering recipes, tips and tricks, practical menu planning advice, d├ęcor inspiration, and fun ideas for keeping guests entertained. A busy mom of three, Martina understands that hosting needs to be easy to be enjoyable, and all of her recipes come with cooking gameplans.
Dozens of stunning color photos invite readers into Martina’s home and around her table all through the year. With this delightful entertaining cookbook, fans everywhere can join in the fun, whether it’s a Red, White, and Blue Backyard Cookout, a Retro Valentine’s Day Supper Club or a night of Mistletoe and Martinis. Chock full of personal anecdotes and memories, this delightful keepsake is infused with Martina’s girl-next-door spirit and irresistible charm.
Purchase the cookbook HERE. 

Batter-Fried Chicken


Here's a delicious fried chicken recipe to make for your family. Perfect for a picnic outing! Enjoy! 

Brine:
1/4 cup salt
1/4 cup brown sugar
4 pounds bone-in chicken pieces

Batter:
1 cup flour
1 cup cornstarch
4 teaspoons black pepper
2 teaspoons baking powder
2 teaspoons seasoned salt
1 3/4 cups cold water
3 quarts canola oil

In large container, dissolve salt and sugar in 1 quart cold water. Submerge chicken pieces in brine and cover. Refrigerate for 30-60 minutes. 

To make the batter: In large bowl, combine flour, cornstarch, pepper, baking powder, seasoned salt. Add water and whisk until smooth. 

Heat oil in large Dutch oven to 350 degrees. Remove chicken from brine and pat dry with paper towels. Transfer half of chicken to batter and turn to coat. Using tongs, remove chicken from batter, allowing excess to drip into bowl, and set in hot oil. Fry chicken pieces a few at a time, adjusting burner to maintain temperature. Cook until deep golden brown, about 12-15 minutes. Drain on baking sheet with wire rack. Repeat until all is cooked. Serves 4-6.

Goulash

Here's a recipe I enjoy making. I like serving it with fried potatoes and new creamed peas.

1 pound hamburger
1/3 cup chopped onion

3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 - 15 oz. tomato sauce
1 - 15 oz. diced tomatoes
1 1/2 cups elbow macaroni, raw
salt and pepper to taste

In large skillet, brown hamburger and onion. Drain grease. Add chili powder, onion and garlic powder, tomato sauce and diced tomatoes. Mix well. Blend in macaroni and salt and pepper. Bring to a boil, stirring often. Cover and let simmer 20-30 minutes until macaroni is tender, stirring occasionally and adding water as needed. Serves 4-6.

Sally Jadlow's Oatmeal Scotchies

Sally Jadlow is an award winning author of poetry, historical fiction, devotional books,  true inspirational stories and a cookbook. Her titles include God’s Little Miracle Book (I, II, & III); The Late Sooner; The Late Sooner’s Daughter;  Daily Walk with Jesus; Looking Deeper, A 366 Day Devotional; Family Favorites in the Heartland (a down-home cookbook); and Sonflower Seeds. Sally’s books are listed here. When she’s not writing she serves as a chaplain to businesses in the greater Kansas City area and teaches creative writing. Sally and her husband, Vic have been married fifty-three years with four children and fourteen grandchildren. Learn more about her books at SallyJadlow.com.

Sally’s Latest Book Release: The Late Sooner’s Daughter

            This is the second book of a trilogy that follows the Deering family through three generations from the plains of Oklahoma to the hills of Missouri. In this book, Nora Deering grows from a nine-year-old girl into womanhood.


Sally's Recipe for Oatmeal Scotchies               

1 ¼ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup firmly packed brown sugar
2 eggs
1 teaspoon orange extract
grated peel of 1 orange
3 cups old fashioned oats, uncooked
1 12 oz. package (2 C.) Toll House Butterscotch flavored Morsels

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixer bowl, beat butter, sugar, brown sugar, eggs and vanilla extract or orange peel until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch flavored morsels. Drop by measuring tablespoons onto ungreased cookie sheets. Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. Makes about 4 dozen cookies.

Pan cookie variation: Spread dough into greased 15 ½ x 10 ½ inch baking pan. Bake 18-22 minutes. Cool; cut into thirty-five 2-inch squares.