Wednesday, May 19, 2010
Compliments to my mom for this amazing chocolate topping! It's seriously TO DIE FOR....and according to the ingredients, I guess that could very well happen, but it would be worth it!
1 cup whipping cream
2/3 cup packed brown sugar
2/3 cup butter
1 cup semi-sweet chocolate chips
In saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from heat; stir in the chocolate chips until melted and smooth. Serve warm over ice cream.
My sister in law Stephanie shared this drink with us at our annual Cinco de Mayo party. No one could get enough of it; I think she whipped up 3 batches that night. I think it would serve great at any wedding reception, bridal or baby shower, or if you're like me, I made it last week all for myself, put it in the fridge, and sipped on it for the next couple of days.
1 two liter bottle of Sprite Zero
1 can frozen limeade, thawed
1 cucumber, peeled and sliced into circles
Combine ingredients in a pitcher, stir and serve.
The kids and I made these Snickerdoodles the other day and Jason said they were the best we've made yet! The good thing is we shared at least half of them with neighbors, the sad thing is our little stash didn't last through the day! Most Snickerdoodle recipes I've found call for shortening instead of butter. I think butter adds more flavor to the cookie.
1 cup butter
1 1/2 cups white sugar
1 tsp. vanilla
3 cups sifted all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
1/4 tsp. salt
4 T. white sugar
4 tsp. ground cinnamon
1.Preheat oven to 400 degrees F (200 degrees C).
2.In a large bowl, mix together the butter and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Add vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
3.Roll the dough into balls. Roll in a mixture of 4 tablespoons sugar and 4 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4.Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Saturday, May 1, 2010
2 large onions, sliced
1/4 cup butter
1 three pound Tri-tip Roast (Costco)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 1/2 tsp. browning sauce
1 garlic clove, minced
sliced Swiss cheese
6 French dip hoagie sandwich buns
In skillet, saute onions in butter. (I usually skip this step and just put the raw sliced onions directly into the slow cooker.)Put onions in slow cooker. Place roast over onions. Sprinkle roast with salt and pepper. In a saucepan, combine water, soy sauce, soup mix, browning sauce and garlic. Pour over roast. Cover and cook on Hi for 5 hours or Low 7-8 hours.
Remove roast from slow cooker and allow to sit 15 minutes. Thinly slice roast and place on lightly buttered and toasted buns. Layer with cheese slices and broil in oven for 3-4 minutes. Serve with onions and sauce. Serves approximately 6.