Thursday, December 22, 2011

Chocolate Peanut Butter Cookies

  • 1 cup unsalted butter

  • 1 cup crunchy peanut butter

  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons baking soda

  • a few tablespoons of extra white sugar

  • 48 hersheys kisses

  • Directions:
    Preheat oven to 375 degrees. Cream together butter, peanut butter and sugars. Beat in eggs.

    In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

    Roll into 1 inch balls and put on baking sheets. Then take the balls and roll in the white sugar and put on the tray.  Bake for 10 minutes.  As soon as they come out of the oven, press a chocolate kiss right in the middle.  Enjoy!

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    Wednesday, December 21, 2011

    Chocolate Walnut Fudge

    Here is a great gift to give to people during the holidays or to serve on your holiday table! It is so easy to make and absolutely delicious!

  • 1/2 cup butter

  • 1 cup semisweet chocolate chips

  • 1 teaspoon vanilla extract

  • 2 cups white sugar

  • 1 (5 ounce) can evaporated milk

  • 10 large marshmallows

  • 1 cup chopped walnuts

  • Directions:
    Butter an 8x8 inch dish. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.

    In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.

    Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm. Cut into squares and enjoy!

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    Tuesday, December 20, 2011

    Fettucine Alfredo

    As you know I am a huge fan of Disney!  One of their former restaurants, Alfredo's, had the best fettucine alfredo I have ever tasted!  It was actually the original fettucine alfredo and it differs from its competition because it actually contains no cream!  This recipe is so simple and absolutely delicious!

    2 sticks of butter
    1 lb fettucine
    2 cups parmesan cheese

    Bring water to a boil and salt.  Then cook your pasta for about 10 minutes.  Right before draining reserve 1/2 cup of the pasta water. 

    In a small bowl mix together the 2 sticks of softened butter and parmesan cheese.  I used a fork to mash the two together. 

    Once the pasta is done cooking and the water has been reserved in a separate bowl, drain the pasta.  Then add the butter and cheese mixture in the bottom of the pot and melt for a minute or two.  Then add the pasta back into the pot with the butter and cheese.  Toss together with tongs until everything is melted.  Slowly add a few tablespoons of the water until a sauce forms.  You may end up using the whole half a cup, but don't pour it all in at once.  Serve immediately and enjoy!

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    Tuesday, December 13, 2011

    Pot Roast

    I am a huge fan of Disney World for many reasons, one being the food of course.  One of the restaurant, The Liberty Tree Tavern, has some of the most tender, juicy, flavorful pot roast you will ever eat.  I sought out to create a recipe that tasted just like it and here it is!

    1/4 cup vegetable oil
    3 pounds boneless beef shoulder roast
    1/2 cup (1 stick) butter
    2 cups large diced carrots
    2 cups large diced celery
    2 cups large diced onion
    1/4 cup chopped garlic
    2 tablespoons chopped fresh thyme
    1 cup all-purpose flour
    1 cup Burgundy wine
    6 cups beef broth

    Preheat oven to 350°F. Heat 1/4 cup oil in heavy pan and brown the meat on all sides. Make sure this pan can also go in the oven and is deep enough for a lot of liquid.  A dutch oven works best.
    Remove the meat and add butter. After butter has melted, add carrots, celery, onion, garlic, and fresh thyme. Sauté until vegetables are tender. Stir in the flour, and continue cooking until everything is brown
    Stir in Burgundy wine and beef broth. Add the meat back into the pan. Cover and bake for 40 minutes to 1 hour, or until meat is fork tender.

    Here I have served my pot roast with mashed potatoes.  Enjoy!

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