bakingmommyof3

Helpful tips and recipes for the multi tasking mom

CHOCOLATE CRINKLE COOKIES W HERSHEY KISSES February 19, 2013

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cookies

Chocolate Crinkle Kiss Cookies

2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 cup powdered sugar

Assorted Hershey Kisses

In a bowl, mix  together the flour, cocoa, baking powder, and salt.

In a large bowl, whisk together sugar, oil, eggs, and vanilla. Stir flour mixture into sugar mixture, until just combined. Place plastic wrap over bowl and refrigerate dough for at least 2 hours which gives you time to unwrap Hershey kisses, place in a small bowl

Preheat oven to 350°F.

Spray cookie sheets – these cookies do not spread out – so you can place them close to each other.  Pour powdered sugar into a small bowl

Shape a small amount of dough into balls, roll in powdered sugar, and place on baking sheet. Bake for 11-13 minutes, until cookies crackle

Remove from oven. Immediately press  kiss into each cookie, and allow to cool completely.

These cookies are amazing and will definitely be a come back to recipe in the future – we hope you enjoy!!!

 

Ham & Bean Soup in the Crockpot…. February 2, 2013

Filed under: Uncategorized — bakingmommyof3 @ 7:18 am

I love soup – I love everything about it – the texture, the smell, the taste – the process of making it….  

And good soup is amazing – the out of the can is a quick fix for those that do not wish to have the time and love for a good soup…..   Now with that said – I try to once a week make something for my hubby to take to work for the guys…its freezing out and the shop is not much warmer most days…. how he manages to handle it everyday is beyond me…. This is a little different from how I have made soup in the past – but the guys loved it – the kiddo loved it – so I guess it’s a keeper…. hope you enjoy and understand my rattling recipes….

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Crock-pot Ham & Bean Soup 

Needed – 

  • 2 cups cubed Ham – I tend to buy a whole ham and then cube it to my needing ( mac n cheese – scalloped potatoes – soup, etc)
  • 1 tablespoon Better Than Bouillon Chicken Base ( this is a essential in my house – I also love the beef its around $4 at Wal-Mart)
  • 1 pound great northern beans ( I tend to use the Jack Rabbit brand) Pre soaked or use the quick soak on the bag
  • 2 carrots peeled and thin sliced
  • chopped celery – about a cup
  • 1 large chopped onion
  • 1 large can Swanson chicken broth ( the largest you can buy)
  • salt – pepper
  • a few shakes of  Weber roasted garlic & herb seasoning ( another essential)
  • bay leaves – 2 or 3
  • again a few shakes of Weber Beer Can Chicken seasoning ( this is another essential in my house -love the combination of spices in this)

Now in a crock pot you need to add everything – you may need to add a little water – maybe 2 or 3 cups at most – ohh yeah this is not for the little crock pot – you need one that will hold a decent amount – I cook mine over night on high – after about 9 hours on high I turn down to low and let continue to cook about another 5 hours – which is about perfect timing for lunch…. serve with homemade bread or rolls – and enjoy – the end product is an aromatic bowl of hearty goodness…. sorry if my directions are vague – but for those that know me I measure very little in life….

 

Enchiladas for something different….

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So how I ended up searching for a good enchilada recipe was my sons fault…. we happened to be in the taco isle one day and he wanted to get a kit for enchiladas….well I am really not into kits on most things… so I went on a mission – the first batch was ok – the second turned out much better and its a keeper – so hope you enjoy it – its super easy and has some amazing results…. serve with some Mexican rice – Spanish rice – or whatever your preference is ….

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Easy Enchiladas

1 pack of 10 – 10 inch soft shells

taco cheese – Mexican blend – or Colby Jack – 1 bag ( 3 cups)

2 cans of Enchilada sauce – I prefer the medium

1 large can green chili’s

1 pound lean ground beef

1 small onion chopped

 

  • brown your ground beef with the chopped onion – if need be drain grease 
  • add to your beef and onion the green chili’s and about a 1/3 cup of Enchilada sauce , and about a cup of cheese – Mix together
  • take your shells brought to room temp – take remaining sauce and simmer on low in a frying pan….
  • dip shells one at a time into the sauce – then spoon a generous amount of meat mix into each – add cheese and fold – put into a sprayed baking dish with a little sauce in the bottom – this is necessary( you will thank me for this)
  • continue with remaining shells – I usually end up with 2 8×8 pans
  • take remaining sauce and poor evenly over Enchiladas – cover with a generous amount of cheese and bake at 350 for about 25 – 30 minutes
  • you can serve these topped with sour cream – or the girls even like ranch on them….

 

 

 
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