Tuesday, March 26, 2013

Monster Cookies
a la the Pioneer Woman

2 sticks salted butter, softened
1/2 c sugar
1 1/2 c brown sugar
2 large whole eggs
1 T vanilla
1 1/2 c flour
1/2 t baking soda
1 t baking powder
2 t kosher salt
1 1/2 c oats
1/2 c M&M's (to taste)
1/2 c pecan, chopped (to taste)
3/4 c chocolate chips, milk or semisweet
1/2 c peanut butter chips
2 1/4 c rice krispies

beat butter and sugars. add eggs one at a time, then add vanilla and beat.
mix flour, soda, powder and salt until combined. add to mixing bowl and mix until combined.
add in all the yummies, in whatever quantities you like. add rice krispies last- do not overmix!
bake at 375 until golden brown, check at about 10 minutes.

chef's note: i made these, and they needed much more flour in my opinion. halfway through the dough baking, i added another 1/2 cup of flour. next time, i will add an extra cup at the beginning. they were too flat and greasy, the 2nd half were better.
Laura's Favorite Seashell Pasta
a la Laura

1/2 c olive oil
3 cloves garlic, minced
3/4 t salt
1/2 t red pepper
1 pint small tomatoes, cherry or teardrop, sliced in half
1 lb medium pasta shells
1/2 c Parmesan cheese
1/2 c fresh basil leaves, thinly cut in strips

simmer together the oil, garlic, salt, red pepper together for about 5 minutes on low heat, careful not to burn the garlic. add half of the tomatoes and simmer for another 5 minutes, just to sweat them down. remove from heat and place in large bowl with the rest of the tomatoes. let sit for about 30 minutes.
meanwhile, cook the pasta according to package directions. drain, and toss in bowl with tomatoes. add cheese and basil, and toss. serve hot!

chef's note: this is a great, light pasta. it is great as a side dish, but i would add grilled chicken or add bacon for a main dish. it makes plenty to have for lunch the next day.

Saturday, March 9, 2013

Beef and Bean Burritos
a la the Pioneer Woman



2 pounds ground beef
1/2 medium onion
1 7 oz can mexican sauce or enchilada sauce (El Pato tomato sauce is best)
salt and pepper to taste
cumin, oregano, chili powder and garlic to taste.
1 28oz can refried beans
3/4 c grated cheddar cheese
12 burrito sized flour tortillas
extra cheese and sauce, for sprinkling
cilantro, for sprinkling
optional fillings- mexican rice, guacamole, sour cream, green chilies, pico de gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry. Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm. Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Or, place all on a baking sheet at once in the oven until cheese melts. Serve immediately.

OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)