Monday, May 22, 2017

Bon Appetit Spaghetti and Meatballs

I do believe I have found my favorite meatball recipe. These are amazing...just absolutely fabulous. My coworker says, "I love me a meatball." Well, you would love this one. I make a big batch and freeze the meatball to use in little portions later. I also like to make the meatballs bite size and not super large..adjust cooking time for size of meatball.

Spaghetti with Sicilian Meatballs
The Bon Appetit Cookbook

2/3 cup fresh breadcumbs made with crustless french bread
3 Tb whole milk
1/3 cup freshly grated parmesan cheese
1/4 cup minced onion
3 TB fresh basil
1 large egg
2 clove garlic (recipe calls for 1)
1/2 tea salt
1/4 tea pepper
1 lb sweet Italian sausage ( I like to use half sausage and half ground beef)
2 TB pine nuts
2 TB dried currants (really are great!)

Olive oil
1 1/2 cup chopped onion
2 cloves garlic
2 28 oz can diced tomatoes
2 TB chopped fresh basil

Saute onion for sauce in olive oil until golden. Add all other ingredients and simmer 1 hour. Add additional fresh basil, salt, and pepper to taste.
While simmering make meatballs. Soak bread crumbs in milk for 5 minutes. Mix all other ingredients and roll into balls. Bake until light brown, about 30 minutes in a 350 oven. Add to sauce when ready to serve.

Serve over pasta.

Monday, May 15, 2017

Smitten Brownie Cookie

Brownie Roll-Out Cookies
Recipe from Smitten Kitchen Cookbook

3 cups all-purpose flour
1/2 teaspoon salt (slightly rounded)
1/2 teaspoon baking powder
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.

Monday, May 8, 2017

River Run Biscuits

Really Big Buttermilk Biscuits River Run cookbook
5 cup all-purpose flour
2 1/2 tea baking powder ( I used 1TB)
1 1/4 tea soda
1 tea salt
12 Tb cold butter (I use frozen and shred it into the food processor)
2 1/2 cup buttermilk (I had success with 1 cup heavy whipping cream and 1 1/2 cup milk)

Oven 450 on greased sheet.
Use food processor
Add buttermilk and mix briefly
Knead briefly...gently fold
Pat into 1 1/2 or 2 inches..cut
Sides touching
Bake 15-20 min. Allow to cool

Saturday, May 6, 2017

Browned Butter Chocolate Chip Cookies

I have made browned butter rice krispy squares and been amazed! I never thought about browning butter for chocolate chip cookies. I saw many recipes and finally decided to make these beauties. So great. The recipe I tried is from Lauren's Latest blog. I was going to try other recipes..but I think I don't need to.



  • 1 cup salted butter {2 sticks} (all I had was unsalted..but it seemed fine)
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, whisked
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips (I only used 1 1/2 cups and it was plenty)


  1. In a medium saucepan, melt butter over medium heat, then bring to boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. (I didn't swirl...I was busy making lasagne but watching it closely) Remove from heat. Cool 20 minutes. (I was doing other things and waited longer than 20 minutes but it was okay)
  2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  3. In a separate bowl, stir dry ingredients together to combine.
  4. Add sugars, eggs and vanilla to cooled butter and stir to combine. Pour flour mixture to butter mixture and stir until dough comes together. Add in chocolate chips and stir again briefly to incorporate.
  5. Using a medium 2-tablespoon cookie scoop, drop the dough 2 inches apart on prepared baking sheet. Bake 10-12 minutes until edges are lightly golden.
  6. Cool cookies 5 minutes on baking sheet before transferring to cooling rack. Store in airtight container at room temperature for up to 3 days. (Mine didn't last that long!)

Monday, May 1, 2017

Cheese Steak Philly

My friend gave me her favorite recipes for a Christmas gift. I thought this idea was so clever! I ran to the store to pick up the ingredients for a cheese steak philly. Never have dared make these even though we love them. There is an art here..not too soggy but not dry. Flavorful but not one ingredient stealing the show.
I went to Harmon's to pick up deli roast beef. The meat person asked me what I was making and got so excited when I told her. She told me what kind of meat I needed and how to barely heat. When she asked what kind of cheese I was using I told her about the sauce made with Velveeta cheese. No lie she about had a real heart attack and said I could NOT use Velveeta on such a good meat. The meat was pricey. So she talked me into some wonderful cheese slices.
Wanting to be true to the recipe I did make the cheese sauce..and we all LOVED it. Thanks Camille Cottle.

Cheese Steak Philly
8 oz Queso Blanco Velveeta
1/2 tea pepper
1/4 cup milk

6 TB butter
1 onion, sliced thin
1 each red, yellow, green bell pepper, sliced thin
2 lbs thinly shaven roast beef
6 sub rolls

Melt all sauce ingredients in pan. Add milk as needed if too thick. In fry pan saute onion and peppers in butter till soft or crunchy depending on preference. Add meat at last minute just to warm not to cook. Assembly sandwiches.