Smitten Kitchen Salted Chocolate Chunk Cookies

Recipe Found Here

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish

Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

Baked Potato Garlic Herb Sour Cream Topping

Sunny A.

Recipe Found Here

1 cup sour cream
1 garlic clove, minced
1 teaspoon fresh dill
1 teaspoon chopped chives
1 Tablespoon flat leaf parsley
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce

Add the sour cream to a small bowl. Add garlic, dill, chives, parsley, salt, pepper, and Worcestershire sauce. Mix to combine.

Cover with plastic wrap and keep chilled until ready to serve. Slice potatoes in half and pinch sides to open. Add garlic herb sour cream and serve.

Amazing Pecan Pie

Recipe Found Here

1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.

Cover top and crust lightly/gently with foil (not heavy duty).

Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Pioneer Women's Note: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! Allow to cool for several hours or overnight. Serve in thin slivers.

Best Pumpkin Pie

Recipe Found Here

1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
3 large eggs, beaten
Canned  pumpkin (15 oz)
1 1/4 cups light cream (half & half)

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

TIPS
This recipe makes enough filling to generously fill a 9" pan that's at least 1 1/2" deep. If your pan isn't quite that big, you can bake any leftover filling in custard cups; it will take 25 to 30 minutes to cook.

Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center.

Mixing the filling a day in advance (refrigerate until using) will improve the flavor of this pie by giving the spices' flavors a chance to blend.

SPICY Chicken Tikka Masala

Recipe found HERE

1 1/2 Lbs chicken breast, chopped into bite size pieces

Marinade
1 cup plain yogurt
2 Tablespoon lemon juice
2 teaspoon cumin
2 teaspoon red pepper
2 teaspoon black pepper
2 teaspoon garam masala
1 teaspoon methi powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger

Sauce
1 Tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 teaspoon ground coriander
2 teaspoon methi powder
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon
 salt
1 can (14.5oz) tomato sauce
1 can tomato paste (8 oz)
2 cups heavy whipping cream
1/4 cup cilantro (optional)

Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.

Cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside. I cook it with some butter in the pan.

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.

 Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine Stir in tomato sauce and paste and simmer for 15 minutes until thickened

Add the cooked chicken to the sauce and stir in the cream. Serve with white rice, naan and mango chutney and garnish with fresh cilantro.

Double Chocolate Banana Bread or Muffins

Recipe found here 

3 very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (125 grams) all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces or 170 grams) semisweet or bittersweet chocolate chunks or chips

Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray. Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla.

Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. (My cocoa is almost always lumpy, so this is essential for me.)

Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Muffins bake 15-20 min.

Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature. The banana bread will keep for up to 4 days at room temperature.

Pictured with Pumpkin Muffins 

Spicy Southern Pulled Pork

PREP TIME TO BRINE

Recipe Found Here

1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
Digital Meat Thermometer with an alarm 

DRY RUB
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon ground pepper
1 tablespoon paprika
1/2 cup brown sugar

BRINE SOLUTION
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water (8 cups)
2 bay leaves
3 tablespoons dry rub mix

Butter 
Buns
BBQ Sauce (optional) 

Directions:

FOR THE DRY RUB 
Mix well and store in an air tight container.

FOR THE BRINE SOLUTION
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION
Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.

Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! 

Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.

When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period.

When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Put a little butter on some hamburger buns, toast under the broiler until lightly browned, and top with pulled pork. It’s so juicy and flavorful, you won’t even need BBQ sauce.

PLANNING AHEAD
An 8 pound pork shoulder took 13 hours to reach 200 degrees. Your shoulder will reach 170-180 very quickly, but those last 20 degrees will take much longer. Plan for at least 12 hours, and maybe 15+ hours for this pulled pork recipe.

Here’s how to do it… Two days before you want to serve this, prepare the brine solution and let the shoulder brine overnight and all day the next day in the fridge. That night right before bed, season the shoulder with the dry rub and put it in the oven and let it cook overnight. Even a small shoulder will take at least 10 hours to cook, so you don’t have to worry about the alarm waking you up the next morning.

Our favorite mustard sauce from Charleston, SC

How Many People Will This Pulled Pork Recipe Serve?

How much does your pork shoulder weigh? Multiply that by 1.5 for an estimate of how many people it will serve.

For example if your pork shoulder is 4 pounds, it will serve around 6 people. If your pork shoulder is 7 pounds, it will serve around 10.5 people.

To be more precise, you want to have about 1/3 to 1/2 pound of meat per person. But remember that a bone-in pork shoulder will only yield around 60% of its weight when cooked. So if you buy a 5-pound pork shoulder at the grocery store, when cooked it will yield around 3 lbs of meat, which will serve 6-9 people.

How To Reheat Pulled Pork

Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good! Pulled pork also freezes really well, just thaw it and reheat in the oven.

***Easy Pickin' Chicken Pie***

This is a regular in our house. Very easy to throw together and my husband really likes it. An all in one dish with protein, carbs, and veggies. 

(Martha White)

3 cups cubed cooked chicken (about 2-3 chicken breasts boiled, then cut into cubes/chunks)
2 cups frozen mixed vegetables
1 (10 ¾ ounces) can condensed cream of celery soup
1 cup chicken broth
¼ teaspoon pepper
1 cup Self-Rising Flour
1 cup milk
½ cup butter, melted

Heat oven to 400˚. Grease shallow 2-quart casserole. Spread chicken & vegetables evenly in bottom of greased dish. In medium bowl, combine soup, broth, and pepper; mix well. Pour over chicken mixture. In another medium bowl, combine flour, milk, and butter; stir until smooth. Pour over chicken mixture. Bake at 400˚ for 45-50 minutes or until golden brown. Let stand 10 minutes before serving.

Perfect Grilled Salmon

PREP TIME TO MARINATE

Recipe found HERE 



1 1/2 pounds salmon fillets
Lemon pepper seasoning, to taste
garlic salt, to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup olive oil
1 teaspoon garlic powder or 2-3 cloves garlic, finely minced
Pinch of red pepper flakes

Season salmon fillets with lemon pepper.

In a small bowl, stir together soy sauce, brown sugar, broth, vegetable oil, garlic and red pepper flakes until sugar is dissolved.

Place fish in a large resealable plastic bag or shallow container with a lid. Add the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Use Pam Grill Spray before preheating grill, or lightly oil grill grate. Preheat to medium heat.

Place salmon on the preheated grill, skin side dowb. I basted them one time on the grill before discarding the marinade. Cook salmon for 5 to 7 minutes per side, may need less time for thinner pieces, or until the fish flakes easily with a fork.

Plan on about 10-14 minutes total cooking time for every inch of thickness (and add about 10 minutes for each additional inch). I find it's easiest to flip on the grill using a large, flat, metal spatula vs tongs so the salmon doesn't fall apart.

Pumpkin Muffins

I use all whole wheat pastry flour instead of a white/wheat combo

Recipe found HERE 

2 1/2 cups (12.5 ounces) AP white flour
1 cup (5 ounces) whole wheat flour (King Arthur white wheat)
2 cups white granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1/2 cup vegetable oil (I use avocado oil)
1/2 unsweetened applesauce
4 large eggs
2/3 cup buttermilk (or water)
1 to 2 cups semi-sweet or milk chocolate chips (optional), 2 cups is better 

Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans or muffins pan (makes about 28 regular size).

In a large bowl mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl whisk together canned pumpkin, oil, eggs and 2/3 cup buttermilk, until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.

Stir in the chocolate chips. Pour batter in prepared pans. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Bake muffin tins 18-25 minutes. I dump muffins out after just cooling 1-2 minutes to make sure the bottoms don't get too done.

Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

May freeze. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Cheesy Chicken, Kale, and Sweet Potato Skillet Meal

Recipe Found Here

1 Tablespoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. I prefer Purple/red kale) 
1/2 to 1 cup shredded Monterey Jack cheese

In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.

Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).

Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.

Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.

Southern Baked Macaroni & Cheese

Recipe Found Here 

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese (extra sharp yellow cheddar)
3 eggs, beaten
1/2 cup sour cream
4 Tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheese.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into an 8x8 small casserole dish, top with additional cheese if desired, and bake for 30 to 45 minutes. 

Easy Tin Foil Dinner (camp fire food)

Recipe Found Here 

heavy duty foil
cream of mushroom soup
¼ - ½ pound ground beef
frozen diced hash browns (or cubed and peeled fresh potatoes)
peeled & sliced carrots
sliced onions (or some onion powder)
corn
shredded cheddar cheese
seasonings: salt, pepper, steak seasoning, and/or garlic powder
ketchup

All quantities are approximate. Spray foil with cooking spray. Spoon about ⅓ cup of cream of mushroom soup in the center of the foil. Place a small handfull of beed in the center and top with potatoes, carrots, and onions. Season well with salt and pepper.

Add additional spices as desired. Sprinkle with cheddar cheese. Fold up securely. Refrigerate or freeze until ready to use. Thaw frozen dinners before cooking. Cook over campfire coals for 45-90 minutes, checking periodically and turning and rotating until done. May serve with ketchup.

Best Ever No-Cook Play Dough Recipe

Recipe Found Here 

2 cups all-purpose flour
2 Tablespoons vegetable oil
1/2 cup salt
2 Tablespoons cream of tartar
Up to 1 1/2 cups boiling water (adding in increments until it feels just right)
food coloring

Mix the flour, salt, cream of tartar and oil in a large mixing bowl. Microwave water in a microwave proof measuring cup until it bubbles. Add food coloring TO the boiling water, then into the dry ingredients.

Stir continuously until it becomes a sticky, combined dough. Allow it to cool down then take it out of the bowl and knead it vigorously for a couple of minutes until all of the stickiness has gone. *This is the most important part of the process, so keep at it until it’s the perfect consistency!* If it remains a little sticky then add a touch more flour until just right.

Cajun Chicken Pasta

Recipe found here

2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Collard Greens

Recipe found here

1 teaspoon of cooking oil
8 ounces of greens, divided (collards, kale, spinach etc)
2 garlic cloves
3 cups of water, divided
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon seasoned salt

Remove stem from greens, and chop them finely, cut or tear leaves into bite-size pieces. Peel and thinly slice the garlic.

Place a deep pan over low/medium heat, add 1 teaspoon cooking oil. Add greens stems, cook while stirring for 2-3 minutes, then add garlic, and cook for 1 minute more. Add greens, and about 2 1/2 cups of water. Season with 1/4 teaspoon salt, 1 teaspoon honey, and 1 teaspoon cider vinegar.

Bring to a boil, then reduce heat to LOW; simmer, and cover. Cook greens till tender, 30-40 minutes. Once tender; taste, and adjust seasoning if desired. Braised greens are best served with their potlikker (cooking liquid).

Maple-Glazed Chicken with Sweet Potatoes

Recipe Found Here 

1 pound or 8-ounce package refrigerated mashed sweet potatoes
1 pound chicken breast tenderloins (can use chicken breasts cut into strips)
2 teaspoons Montreal steak grilling seasoning (I shake a ton on)
2 Tablespoons butter
1/4 cup maple syrup
1/2 cup sliced green onion (about 4, optional)

Prepare sweet potatoes in microwave oven according to package directions.

Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm.

Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

I referred to this recipe for preparing my own mashed sweet potatoes. I cut down the amount of butter, milk, and maple syrup for the amount of potatoes I was using for better consistency.

Mashed Sweet Potatoes