My Favorite Egg Roll Site

Hey everyone! Danny and I have been expirimenting with making a lot of Mexican and Chineese food over the past few months.  I just wanted to share my favorite egg roll recipe and site! This link has a recipe as well as great tips for making fantastic egg rolls! Enjoy

 From Steamy Kitchen

http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html

For some reason I only have this one pic of 2 of our egg rolls, but aren't they sexy? lol and Sooooo good!

AMAZING & EASEY PEANUT BRITTLE

This is the BEST peanut brittle recipe I have ever found! It's so easy and fast I just loooove it. I think I got it from the Home Economics teacher Mrs. Child in highschool :) Mom and  I have had to fiddle with the reciple some to get the cooking time right for our own microwaves.  If the times don't work for you try again with shorter or longer time as needed.

 

Peanut Brittle

1 cup sugar
1/2 Cup Karo
3/4 cup raw spanish peanunts
1/8 tsp salt

1 T. butter
1 tsp Vanilla
1 tsp baking soda

Grease one cookie sheet. Mix sugar, karo, nuts and salt in a MICROWAVE SAFE glass bowl. Microwave for 3.5 min.  Add butter and stir. Cook for 2.5 min, stir.  Cook 2 min, stir, add vanilla and baking soda, stir and quickly poor onto greased cookie sheet.

Let cook, break into pieces, stretch with forks while still warm if desired. 

NOTE: If you are going to make another batch let your bowl cool completely or use a  different bowl or it will burn... I have burned SO many batches of this by not paying attention to time or using a warm bowl.

Kenyon's Pizza Dough

2 3/4- 3 C. Flour
1T. Yeast
1/4 t. Salt
1. C. warm water
1 T. Oil


Combine yeast and warm water, let stand for five min.  Add remaining ingredients.  Kneed until elastic.  Let Rise for 15 min.  You can split dough for two thin crusts or use as one thicker crust.  Roll dough onto a sheet lightly dusted with corn meal. I poked a few holes with a fork and let it back on 425 until it was just about to brown. Then I took it out, added the toppings and baked until the edges were golden and the cheese was bubbly. It was FANTASTIC! Danny loved it! I just forgot to take a pic :(

Mom's Peanut Butter Crisscross Cookies

Cream:
1 C. Shortning
1 C. White Sugar
1 C. Brown Sugar
2 Eggs
1 Cup Peanut Butter

 Add:
2 C. Flour
2 t. soda
1/2 t. Salt

Roll into balls, place on baking sheet and smash with fork horizontally and vertically to create a crisscross pattern. 

 Bake @ 350 for 9 min

Haystacks

 

Craving something Salty?Sweet? Chewy? No! Crunchy....? No no, sweet! With peanut butter! Nuts! YES YES YES!

   HAYSTACKS!

  I have been looking around for the Shoestring potatoes for a WHILE and I FOUND them randomly at Wal-mart this week.  Then, I had to find the recipe.  Ladies and gentlemen (drum roll) Haystacks:

1/4 cup peanutbutter
1 cup peanuts
1 pkg. butterscotch chips
2 cans shoestring potato's  (They all come in different oz sizes you may have to guess-timate on the amount)

In a sauce pan combine peanut butter and butterscotch chips.  Melt over medium heat.  Add shoestring potato pieces (enough that all are coated evenly but not so many as to have dry ones) and peanuts.  Coat all evenly.   Turn onto wax papered cookie sheets and refrigerate.



Oh sooo good! :D

Snickerdoodles

 

 

1 cup butter

1 1/2 cups sugar

2 large eggs 

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

 1/4 teaspoon salt

 3 tablespoons sugar

 3 teaspoons cinnamon

 Directions: 1 Preheat oven to 350°F. 2 Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. 3 Combine flour, cream of tartar, baking soda and salt in a separate bowl. 4 Blend dry ingredients into butter mixture. 5 Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. 6 Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. 7 Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. 8 Coat by gently rolling balls of dough in the sugar mixture. 9 Place on chilled ungreased cookie sheet, and bake 10 minutes. 10 Remove from pan immediately.

Read more at: http://www.food.com/recipe/soft-snickerdoodle-cookies-97496?oc=linkback

Tripple Chocolate Chip Cookies (divine baking blog)

 

1 cup unsalted butter (2 sticks)
1 1/2 cups light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
1 cup bittersweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

 

1. Melt butter in heavy saucepan over medium heat. Whisking frequently, heat until butter turns golden brown (about 5-8 minutes). Let cool to room temperature.

* As SOON as the butter turns brown remove it from heat, you will know when it happens and it will have a nutty smell and look like this:

 

2. In separate bowl, add sugar. Pour in brown butter and whisk until smooth. Whisk in eggs and vanilla.

3.In separate bowl, combine flour, baking soda, and salt.

 

4. Add dry ingredients to sugar mixture, and stir until just combined. Let mixture completely cool before adding chocolate chips (or they will melt). Fold in chocolate chips.

 

 

5. Cover the bowl with plastic wrap and refrigerate overnight.

6. Preheat oven to 350 degrees. Scoop 1/8 cup portions of dough and roll with your hands to create a perfect ball. Place on a ungreased cookie sheet. Bake 8-10 minutes, until tops are set and bottoms are just turning golden brown.

Makes About 30 Cookies.

     Mmmmmmmmmmm!!! :D