Tag: Easy Recipe

4 Ingredient​ Almond Joy Cookies

These have to be the easiest and most delicious cookies I have ever made.  The most important thing to keep in mind is, to use exactly what the recipe calls for.  Now, this isn’t my normal way of cooking.  I like to improvise. And I tried to a couple of times with this recipe and was disappointed with the outcome each time. So, with that in mind, are you ready?

Ingredients:

2 cups milk chocolate chips

1, 14oz can sweetened condensed milk

1, 14 oz bag of sweetened coconut flakes

2/3 cup of slivered almonds

Instructions:

Preheat oven to 325°. Line a baking sheet with parchment paper.  You HAVE TO use parchment paper.  Not wax paper. If you do, they won’t come out right.

Mix all ingredients together well.  If you’re like me, and second guess things sometimes.  This will be one of those times.  I guarantee you’re going to think “this can’t possibly be enough milk.  It’s too dry!”  I hear ya.  But, don’t add any more. They’ll still taste good but will look weird if you do.

Size doesn’t really matter when arranging them on the pan whereas the cookies don’t spread out during baking.  You can use either a tablespoon or teaspoon.  I like mine to be smaller, so I generally use a teaspoon or a pampered chef cookie dough scoop.

Put in the oven for 12-14 minutes or until the coconut starts to turn a light brown.

And that’s it.  Like I said, super easy recipe.  I hope you love them!  Whats the easiest recipe you know?

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No Churn Homemade Maine Blueberry Ice Cream

When I was wracking my brain trying to come up with blueberry recipes, I remembered making ice cream in a bag back in my 10th grade biology class.  Unfotunately, that may have been the only thing that stuck with me from that class. But,  I thought that the recipe was would be  perfect to share here.  Now, the recipe itself is easy, but you may want to skip arm day at the gym before making this.  You are about to get one hell of a workout.

Ingredients:

2 Cups half and half

4 Tbs sugar

1 Tsp vanilla extract

2 cups of blueberries

You will also need:

Ice

1/2 Cup kosher salt

1 Gallon size Ziplock bag

Several plastic shopping bags.

Instructions:

Fill one of the shopping bags about half way with ice.  Keep in mind, it’s going to leak so I highly recommend double or triple bagging it.  Pour the kosher salt over the ice and let sit while making the ice cream mixture.  In a food processor, pour in the half and half, blueberries, sugar and vanilla and mix on high for a few minutes.  Pour mixture into ziplock bag and seal tightly.  Place the ziplock bag into the shopping bag with ice.  Shake for 10 minutes.  You’re arms will get tired, and time will go by slow, and you’ll worry that you did something wrong when it doesn’t harden.  Keep shaking.  I found that tying the shopping bag and rolling it on a table worked well too.  Once you feel the consistency get harder, pour mixture in a freezer safe container.  And there ya have it. Enjoy!

 

 

Very Cheesy Mac ‘N Cheese

A very good friend of mine taught me how to make homemade macaroni and cheese.  She is an amazing chef and has worked in some of my favorite restaurants in Portland, Maine.  I think a lot of people make theirs by adding shredded cheese directly to the macaroni and baking it.  This recipe is very different.  In this one, you make a cheese sauce and just about drown the macaroni in it before baking.  And because of this, the left overs are still perfectly cheesy.  I hope my rendition of her recipe will do her and her amazing dish proud.

Ingredients:

  • 1, 1lb box of pasta.  Pick your noodle.  I usually go for a medium shell.
  • 4 Tbsps of Butter
  • 2 Tbsp of Flour
  • Salt and Pepper
  • Roughly 1/2 a quart of half and half
  • 2 cups shredded cheese blend.  This is really where I can leave it up to you.  Any type of cheese you want will probably be fine.  Sometimes I make it with all cheddar and other times I throw a softer cheese in the mix, like gruyere or Monterey jack.

 

Preheat the oven to 350 degrees.  Cook macaroni until completely done.  Make sure the water is very well salted.  While that’s boiling, make a roux.  Melt butter in a medium sized pot.  Once melted, add flour and whisk. The roux should be a fairly thick consistency.  If it seems too thin, add more flour.  Add half a quart of half & half.  Whisk together well.  Once the mixture has heated up a bit (but before it’s boiling) add the cheese mixture, stirring constantly.  The sauce will thicken as the mixture reaches a simmer.  If cheese sauce gets too thick, add more half & half.  Add salt and pepper to taste.

When pasta is done, strain and put in an oven safe casserole dish or large bowl.  Pour cheese sauce over macaroni and stir together.  Put in the oven for 10 minutes and serve.

Other Variations:  Feel free to play around with this.  Everyone has a staple way they make homemade Mac N Cheese.  Don’t be afraid to try something new or add something to the dish.  Sometimes I cook kielbasa and add it to the dish before I bake it.  I’ve also cooked very crispy bacon, chopped it up and put that in there. Sometimes I put crushed Ritz crackers on the top. I’ve also put seasoned, crushed breadcrumbs on top.  Make it your own.  There is no wrong way to do this.  Unless it tastes terrible, then you have in fact done something wrong.  But I’m sure you’ll be fine.

Yummy Chicken Recipe

The name of the recipe is as simple as the recipe itself.  It was first made by my grandmother Frances Flood and quickly become a family favorite.  This recipe has traveled the world and is my Mother-In-Laws favorite thing she has eaten in the U.S.

 

Ingredients:

  • 1lb Boneless skinless chicken breast.  Cut into 1 inch chunks
  • 2 cups mozzarella cheese
  • 1 can cream of chicken soup
  • 1 cup milk
  • 2 cups pepperidge farm herb stuffing (in the blue and white bag)
  • 1 package wide egg noodles
  • 1/2 cup butter

Directions:

  • Preheat the oven to 400°.
  • Coat sides and bottom of 8×11 baking dish
  • place chicken in bottom of pan.  Try to spread out
  • Pour cheese over chicken
  • Mix soup and milk until there are no lumps and pour of chicken and cheese
  • Melt half the butter, after melted pour over stuffing and stir.
  • Pour stuffing on top and spread evenly
  • Place in oven and cook for 40 minutes

About half way through cooking the chicken, cook noodle as per instructions on the bag. Once cooked, mix in remaining butter.  Place noodles on a plate and top with Yummy Chicken.  All Done!