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CHEWY CHOCOLATE ALMOND COOKIES

http://www.justapinch.com/recipe/hjstep/chewy-chocolate-almond-cookies/cookies?k=Heather+Stepniewski&p=8&o=r

These cookies are gluten free but who needs to know. Everybody will enjoy these.

Cook time: 10 Min

Difficulty: EASY

Prep time: 10 Min Serves: 12

Ingredients

- 8 oz semi sweet chocolate chips

- 3 Tbsp butter, softened

- 2 lg eggs - 1/3 c granulated sugar, plus more for decorating

- 3/4 c ground almonds or almond flour

Directions

1. Preheat oven to 325 degrees

2. Melt chocolate in double boiler or microwave

3. Stir softened butter into chocolate

4. Beat eggs and add sugar

5. Continue beating until egg mixture is light

6. Gently stir egg mixture into chocolate mixture

7. Add ground almonds, combining very well, but gently

8. Cover and refrigerate overnight

9. Form into 1 in. balls and roll in bowl of granulated sugar.

10. Place on lined cookie sheet

11. Bake for 8-10 min. or until set

CREAMY ALMOND BARS

They are amazing! So sweet and creamy, they just melt in your mouth!

Cook time: 35 Min

Difficulty: MEDIUM

Prep time: 45 Min Serves: 24

Ingredients

CRUST

- 2 c flour

- 1 c butter, softened

- 1/2 c powdered sugar

FILLING

- 8 oz regular cream cheese, softened

- 1/2 c sugar

- 2 eggs - 2 tsp almond extract

FROSTING

- 1 1/2 c powdered sugar

- 1/2 c butter, softened

- 1 1/2 Tbsp milk

- 1 tsp almond extract

- sliced almonds

Directions

1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.

2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.

3. Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.

4. *These bars would be good with other extract flavors, like lemon! http://www.justapinch.com/recipe/mrssturdi/creamy-almond-bars/cookies?

THE BEST FROSTING I EVER HAD

(the link above shows pictures...very useful).

Ingredients
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

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Preparation Instructions
Bake your favorite chocolate cake and let it cool.

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In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

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While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

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Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

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Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

COCONUT CUPCAKES (from INA Garten's recipe)

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature (I used 1 stick of margarine)
2 cups sugar
5 extra-large eggs at room temperature (I used 7 medium/large eggs)
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Directions

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter.

Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Frosting (this is the frosting I used - The Best Frosting I Ever Had):

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

The Best Frosting I Ever Had Preparation Instructions
Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Ina Garten's Frosting recipe:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Ina Garten's Frosting Directions:

In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut

CROCKPOT RECIPES (from Freezer to Crock Pot to Plate)

Beef Peperoncini Sandwiches (my version on a French Dip)
2 lb Chuck Roast
16 oz Jar Peperoncinis
1 Good Seasons Italain Seasoning Packet

Add all three ingredients into a Gallon Size Freezer Bag and put in freezer. When you are ready to cook this, put all ingredients into crockpot and let it cook for 8 hours on low. Once the meat is cooked, shred it and serve on rolls or hogies with swiss or provolone cheese. YUM!

Brown Sugar Chicken (Don’t Judge me)
Boneless, Skinless Chicken Breasts, I did 4
1 cup Brown Sugar
1/4 cup Sprite (I will add this once I add everything to the crockpot)
2/3 cup Vinegar
3 cloves smashed and chopped garlic
2 Tablespoon Soy Sauce
1 Teaspoon Black Pepper

Add all ingredients to Gallon Size Freezer Bag, except for the Sprite. When you are ready to cook this, put all ingredients into a crockpot, add the sprite and let it cook for 3-4 hours on high.

Honey Garlic Chicken
Boneless, Skinless Chicken Breats, I used 4
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil (I used Fresh)
1/2 cup Soy Sauce (
1/2 cup Ketchup
1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag, except for the Sprite. When you are ready to cook this, put all ingredients into a crockpot, add the sprite and let it cook for 3-4 hours on high.

BBQ Chicken
Boneless, Skinless Chicken Breats, I used 4
Chopped Green Pepper
Chopped White Onion
BBQ Sauce, I used Sweet Baby Rays (but use whatever you have in your stockpile)

Combine all ingredients in a Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into a crockpot and cook for 3-4 hours on high.

Veggies in a Bag
Chopped Onion
Chopped Banana Squash
Chopped Red Potatoes
Chopped Green Pepper
Garlic
Fresh Basil

Put all ingredients in a Gallon Freezer Size Bag. When you are ready to cook this, cook the veggies by themselves (if you are going to Grill Meat) or add meat to the crockpot as well.

Homemade Macaroni Cheese (Pioneer Woman)

Prep Time: 15 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6

Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.