brown butter blueberry cobbler

Brown Butter Blueberry Cobbler

3 cups blueberries, fresh or frozen
1/2 cup sugar
1 box yellow cake mix
1/2 cup (1 stick) butter (melted and browned, if desired) 

1. Preheat oven to 350 degrees F.

2. Spray a 9×11 or 9×13 dish with nonstick cooking spray. Mix the blueberries and sugar and pour into the bottom of the prepared dish. Whisk together butter and cake mix. Crumble over blueberries.

3. Bake at 350 degrees for 40 minutes, until bubbly and browned on top.

Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#ixzz3AUFdG3tx
Read more at http://www.kevinandamanda.com/recipes/dessert/brown-butter-blueberry-cobbler.html#gqgxXhzeOQ9UuSwB.99

mexican corn on the cob

grill or just use this on top of boiled cobs:

4 ears shucked corn

2 tablespoons mayonnaise 

2 teaspoons fresh lime juice 

2 tablespoons finely grated cojita cheese (or Parmesan in a pinch) 

1/2 teaspoon chili powder 

1/4 teaspoon ground red pepper 

1/4 teaspoon ground cumin 

1/8 teaspoon salt 

 

Cooking spray Prepare grill. 

Combine mayonnaise and juice in a small bowl. 

Combine cheese and spread ingredients.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with melted butter than mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately

Easy Chicken Lo Mein

Easy Chicken Lo Mein

By Anne Coleman

Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings

Ingredients

1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables (use broccoli)
1/4 cup water 

Directions

1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
3. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

Red Velvet Poke Cake

Red Velvet Poke Cake

Ingredients:

1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

10 Oreo cookies, crushed (optional)

Directions:

Prepare cake mix according to package directions for a 9x13 cake.

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake.

You want the holes to be BIG so that the pudding has plenty of room to get down in there.

Be sure to poke right down to the bottom of the cake.

In a medium bowl, whisk together pudding mix with 4 cups of milk.

Whisk until all the lumps are gone.

Pour pudding over cake. Taking care to pour it right into the holes as much as possible.

Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the fridge to set and cool (about 2 hours).

(If you have anything hanging out in your fridge that is stinky, be sure to cover your cake first).

Once your cake has completely cooled, spread on whipped topping.

Spread it out evenly over the pudding layer.

If you haven't done so already, crush your Oreo cookies.

I just place mine in a ziploc bag and crush them with a rolling pin.

Spread crushed Oreos onto the top of the cake.

You can do this part immediately before serving the cake if you like.

This will ensure the cookie bits are crunchy when you serve it.

This cake needs to be kept refrigerated.

Enjoy!

www.thecountrycook.net

Copyright 2012

SMALL BATCH CHOCOLATE CHIP COOKIES THAT ARE YUMMY!!

original recipe here

Ingredients 

• 1/2 cup shortening
• 1/4 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together shortening, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
3. Bake for 8 minutes in the preheated oven, until the edges are light brown.

chicken fried rice using better

Ingredients

• 2 cups instant white rice
• 2 cups water
• 2 tsp Better Than Bouillon Chicken Base
• 2 eggs
• 1 tbsp soy sauce (or to taste)
• 1 tbsp butter
• 1 tbsp sesame oil
• 1 cup cooked chicken, chopped
• 1 cup onion, chopped
• 1 tbsp water
• 1/2 tsp ground black pepper

Instructions

1. Follow instructions indicated on Instant Rice package for 2 cups of rice. Add Better Than Bouillon Chicken Base when cooking. Set aside. Beat eggs in a small bowl. Add 1 tbsp water. In a large skillet, melt butter. When melted, add egg. Stir for 1 minute. Remove from skillet and set aside. 

2. In the same skillet, add sesame oil. When hot, add onions and sauté until desired doneness is reached. Add rice, soy sauce, pepper and chicken. Heat for about 5 minutes and add egg back into skillet. Serve hot.

sugar cookie bars with almond extract

Sugar Cookie Bars

By Lil' Luna

• Cuisine: American
• Course: Dessert
• Skill Level: Easy

The soft and yummy bar version of the ever popular Sugar Cookies!

INGREDIENTS

 Print This Recipe

• 1 1/2 cups sugar
• 1 cup butter
• 8 oz. cream cheese softened
• 1 egg
• 1 tsp. almond extract
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 2 1/2 cups flour
• 1/2 cup butter softened
• 4 oz. cream cheese softened
• 4 - 4 1/2 cups powdered sugar
• 3-5 TB milk
• 1 tsp. vanilla
• food coloring
• sprinkles

INSTRUCTIONS

1. Beat 1 cup butter, 1 1/2 cups sugar, egg and 8 oz. cream cheese until well blended and a bit frothy.
2. Add the 1 tsp. vanilla and 1 tsp. almond extract and mix well.
3. In a separate bowl mix flour, baking powder - mix well.
4. Add flour mixture to the butter mixture and beat for a few minutes.
5. Pour into a large jelly roll pan and bake at 350 for 20 minutes.
6. Once cake is cool. Make frosting. To make, beat 1/2 cup butter and 4 oz. cream cheese until mixed well. Add powdered sugar, milk, vanilla and food coloring. Add to cookies. ENJOY!