The Pioneer Woman

I will cook anything this woman makes!

Ultimate Chocolate Chip Cookies

2/3 cup unsalted butter, softened

2/3 cup shortening

1 cup brown sugar

1 cup sugar

2 eggs

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

3 1/2 cups flour

1 1/2 cups semi sweet chocolate chips

Cream together butter and shortening.  Add sugars and mix.  Next add one egg at a time, mixing after each one.  Add vanilla and mix.  Combine all dry ingredients in another bowl and add to mixture 1/3 at a time mixing to combine each time.  Add chocolate chips.  Dough may seem dry, but that is the way it is supposed to be.

Bake at 375  for 12 min. or just barely golden.

Garden Risotto

1 cup arborio rice, or med. grain rice

2 Tbs. olive oil

2 cloves garlic, minced

3 1/4-3 1/2 cup reduced sodium chicken broth

1/2 cup shredded carrots

1/4 cup sliced green onions

1/2 cup shredded parmesan cheese

2 Tbs. fresh basil, julienned

 

In a pan bring broth to a low simmer.  Meanwhile in another pan cook and stir uncooked rice in the oil over med. heat for 5 min or golden brown.  Add garlic; cook and stir one minute more. Turn heat down a little and slowly add 1 cup broth to rice mixture, stir occasionally until broth is absorbed.  Continue adding broth 1/2 at a time, stirring occasionally until absorbed.  When adding the last 1/2 cup of broth add in the carrots and green onion.  When broth has absorbed add in the cheese and basil and stir till creamy.   

We add cooked cut up chicken to this to make a meal.  Just cook chicken ahead of time and add when you add the cheese and basil.  

Black Bean Salsa

2  large tomatoes, chopped
1-2 cans black beans, drained and rinsed
frozen corn (about 2 cups), thawed
small bunch of Green onions, chopped
1/2 cup chopped cilantro
2 Avocados, diced
1 packet of Italian Seasoning (dry mix)

Mix all ingredients together and serve with corn chips.

Little Thimbles Sciue Sciue

1 1/2 cups (about 8 oz) ditalini Pasta or other small tubed-shaped pasta

1/4 cup olive oil

2 teaspoons minced garlic

5 plum tomatoes (about 1 lb), chopped

8 oz. cold fresh mozzarella, drained, cut into 1/2 inch cubes

8 large fresh basil leaves, coarsely chopped

Bring a large saucepan of salted water to a boil.  Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 min. Drain

Meanwhile, in a heavy large skillet, heat the oil over medium heat.  Add the garlic and saute until fragrant, about 1 minute.  Add the tomatoes and saute just until heated through, about 2 minutes.  Add the cooked pasta.  Remove the skillet from the heat.  Add the cheese and basil and toss to coat.  SEason the pasta, to taste with salt.  Spoon the pasta into small serving bowls and serve immediately.

Even better the next day.  I just eat it cold out of the fridge.

Arroz a la Mexicana (Mexican Rice)

1 clove garlic

1/2 tsp. salt

3 Tbs. lard, oil or shortening

1 cup long-grain rice

1 small onion, chopped

2 cups hot chicken, beef or vegetable broth

1 cup tomato puree

With fork mash garlic and salt to a paste; set aside.  Heat oil in large skillet or Dutch oven.  Add rice; cook, stirring until almost golden.  Add garlic paste and onion;  Cook until rice is golden. Stir in broth and tomato puree.  Bring to boil;  Cover; boil 3 minutes or until most of liquid is absorbed.  Reduce heat; simmer covered 30 to 40 minutes until rice is tender.

This rice is sooo good.  Better than most of the rice you find in Mexican restaurants.  

Baked Pumpkin Seeds

2 cups unwashed pumpkin seeds

1/2 tsp. Worcestershire sauce

2 Tbs. melted butter

1 1/2 tsp. salt

Mix all ingredients on a cookie sheet and bake for Approx. 2 hours at 250 degrees till evenly dry and golden.

Blueberry Buckle

3/4 cup sugar

1/4 cup shortening

1 egg

1/2 cup milk

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 cups blueberries (fresh or frozen, thawed if frozen)

Topping

1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup soft butter

Crumble all ingredients together

Mix sugar and shortening.  Stir in milk and then add flour, baking pwd. and salt.  Carefully add blueberries.  Sprinkle with topping.  Cook at 350 degrees for 45-50 minutes. In a 9 inch greased cake pan.  

You can bake this in any type dish you want.  You can make muffins as well. Just be aware that cooking times will be different for different size pans.

Banana Bread

1/2 cup shortening

1 cup sugar

2 eggs

3 very ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1 tsp. soda

Cream together shortening and sugar.  Add eggs, bananas and vanilla, mix.  Add all dry ingredients, mix till combined.  Grease a loaf pan and bake 1 hour at 325.  Insert toothpick in top to check if done.

Simple Lasagna

1-28 oz can diced tomatoes (I use petite diced)

2 cloves garlic, minced or garlic pressed

1 Tbs. Italian Seasoning

1/2 tsp. salt

pepper (6 twists of the pepper mill)

9 lasagna noodles, cooked

16 oz. cottage cheese

1 1/2 cup grated parmesan

1 lb. mozzarella cheese, grated

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package directions.  Make sure to salt your water.

4.  In a sauce pan combine tomatoes, garlic, Italian Seasoning, salt and pepper.  I puree this just a little with a small hand mixer (braun).  You can just skip this step if you don't mind chunks of tomatoes.  Simmer this for at least 30 min. Till most of the moisture has cooked off.  

4.  Put a little of the sauce down in a 9 X 13 pan, place 3 lasagna noodles on top, then cottage cheese, mozzarella and parmesan and then repeat two more layers, leaving just a little sauce to put on top.  

5.  Cook for 35 min. or till top is golden brown.

This is my spaghetti sauce as well.  We don't use canned.  Although I always have some on hand cause Ryann prefers it.  "Ronzoni" makes a really good oven ready lasagna noodle if you don't want to have to cook them before hand.  (They work well if your sauce is still kind of runny.) Nothing like saving some time.  We are not crazy about meat in our lasagna or spaghetti, but of course you always can add it.

My Grandma Zalia's Fool Proof Pie Crust

4 cups flour

1 3/4 cup shortening

1 Tbs. sugar

2 tsp. salt

Mix in mixer  

Then add:

1 egg

1 Tbs. vinegar

1/3 cup ice water

Mix and let set in refrigerator an hour before using.  Makes two 9 inch pie crust bottoms.

Sour Cream Apple Pie with Streusel Topping

Filling

1 cup sour cream

2/3 cup sugar

2 Tbs. flour

1/4 tsp. salt

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 egg

1 lemon juiced

4 cups peeled, sliced granny smith apples, squeezing lemon juice over apples to cover

1- 9" unbaked pie shell, chilled in the fridge for at least 30 min.

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 tsp. cinnamon

Mix together all ingredients until the mixture resembles coarse crumbs.

1.  Preheat oven to 400 degrees

2.  Beat together sour cream, sugar, flour, salt, vanilla, spices and egg (slightly beaten by hand).  Add apples, mixing carefully to coat well.

3.  Put filling into a pie shell and bake initially for 25 minutes.

4.  Remove from oven and sprinkle with crumb topping. Bake for an additional 20 more minutes.

Let cool for an hour before serving.

This pie actually won me a blue ribbon.  Okay, it was a ward party blue ribbon!  But I'll take it!

Broccoli and Bow Ties

Kosher salt

6 cups broccoli florets (3 heads)

2 Tbs. unsalted butter

2 Tbs. good olive oil

1 tsp. minced garlic

1 lemon, zested

1/2 tsp. freshly ground black pepper

1 Tbs. freshly squeezed lemon juice

1/4 cup toasted pine nuts

Freshly grated Parmesan cheese

Box of Bow Tie pasta (1 lb)  cooked and cooled

Cook the broccoli for 3 minutes in a large pot of boiling salted water.  Remove the broccoli from the water with a slotted spoon immediately put in an ice bath.(Ice water in a bowl.  This stops the cooking process and keeps the bright green color)  Place in a large bowl and set aside. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute.  Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta.  Toss well.  Season to taste, sprinkle with the pine nuts and cheese, if using and serve.

To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

One of Travis's favorite pastas.  Let's see do you think I like bow-tie pasta?  Make sure you do NOT cook the broccoli for more than 3 minutes.  Three minutes gives it perfect texture!

Death By Chocolate Cookie

2 pkg. (16 squares) Bakers Semi-Sweet Baking Chocolate, divided

3/4 cup firmly packed brown sugar

1/4 cup butter

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. baking powder

2 cups chopped nuts

Heat oven to 350 degrees.  Coarsely chop 8 squares (1 pkg) of the chocolate; set aside. Microwave remaining 8 squares chocolate in large microwavable bowl on high 1-2 min.  Stir until ch0colate is melted and smooth.  Stir in sugar, butter, eggs and vanilla.  Stir in flour and baking powder.  Stir in reserved chopped chocolate and nuts.  Drop by 1/4 cupfuls onto ungreased cookie sheet.  Bake 12-13 minutes or until cookies are puffed and feel set to the touch.  Cool on cookie sheet 1 minute.  Transfer to wire rack to cool completely.  Makes about 1 1/2 dozen cookies.

I got this recipe years ago off the back of the Baker's chocolate squares box, I think.  They are super yummy! If you like chocolate that is!

Lemon Blossoms

18 1/2 ounce package yellow cake mix

3 1/2 ounce package instant lemon pudding mix

4 large eggs

3/4 cups vegetable oil

Glaze

4 cups confectioners sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 Tbs. vegetable oil

3 Tbs. water

Preheat oven to 350 degrees.

Spray miniature muffin tins with cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin tin half way.  Bake for 12 minutes.  Turn out onto a kitchen towel.

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil, and 3 Tbs. water.  Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

This is one of my all-time favorite desserts.  If you are not careful, before you know it you have ate a ton!!!

Chocolate Citrus Biscotti

2 cups all-purpose flour

3/4 cup fine yellow cornmeal

1 1/2 tsp. baking powder

1 tsp. salt

3 large eggs

1 cup sugar

1 Tbs. orange zest

1 Tbs. lemon zest

1 3/4 cups semi sweet chocolate chips

2 Tbs. unsweetened cocoa powder

Preheat the oven to 325 degrees.

Line a large baking sheet with parchment paper.  Stir the flour, cornmeal, baking powder and salt in a large bowl.  Using an electric mixer, beat the eggs and sugar in large bowl until pale yellow and fluffy, about 3 minutes.  Add the orange and lemon zests to the dry ingredients.  Add the floiur mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky).  Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.  Moisten your hands with water and shape the dough into two 11 x 4 inch logs. (Kind of like shaping meat loaf)  Bake until lightly brown, about 35 minutes.  Cool the logs for 5 minutes.  Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices.  Arrange the biscotti cut side down on the same baking sheet.  Bake until the biscotti are pale and golden, about 25 minutes.  cool the biscotti on the baking sheet for 5 minutes.  Using a metal spatula, transfer the biscotti to a rack and cool completely.

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.  Dip 1 cut side of each biscotti into the melted chocolate.  Gently shake off the excess chocolat.  Place the biscotti, chocolate side up, on the baking sheet.  Refrigerate until the cocolate is firm, about 35 minutes.  Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate in each biscotti.

The biscotti can be made ahead.  Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Don't let the amount of instructions fool you.  These are actually really easy to make.  It is basically mixing ingredients, cook it, cut it and cook it again.  I made these for Christmas treats one year.  Thought they were pretty good if this is your thang!

Chewy Cocoa Brownies

1 2/3 cups granulated sugar

3/4 cup butter, melted

2 Tbs. water

2 large eggs

2 tsp. vanilla 

1 1/3 cups flour

3/4 cup cocoa

1/2 tsp. baking powdered

1/4 tsp. salt

3/4 cups nuts (optional)

1.  Preheat oven to 350 degrees.  Grease 13 x 9 baking pan.

2.  Combine sugar, butter and water in large bowl.  Stir in eggs and vanilla.  Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.  Spread into prepared baking pan.

3.  Bake for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Sprinkle with powdered sugar.  Cut into squares.

I love these brownies.  I really like boxed brownies, but these are great too.  You always need a good homemade brownie recipe when you are craving them and you don't have a box in the pantry.  I also throw in a handful of chocolate chips sometimes.  (I only use semi-sweet)

Ann's Chicken Pasta Salad

4 cups cooked chicken breasts- cubed

6 cups cooked pasta-bows or rotella

1 1/2 cups green grapes halved

1 1/2 cups red grapes halved

2 can sliced water chestnuts quartered

1 10 oz. can pineapple tidbits drained

2 cups chopped celery

1/2 cup chopped green onions

2 cups almonds or cashews

2 cups craisins

Dressing

1 16 oz. bottle Coleslaw dressing (your favorite)

1/2 cup mayo

1/2 cup Miracle Whip

Blend all ingredients, except nuts and craisins.  Marinate several hours or overnight.  Add nuts and craisins just before serving.  Serves 30.

Pico De Gallo

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced (I used Jalapeno)

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime juiced

1/4 cup extra-virgin olive oil

1 tsp. kosher salt

In a mixing bowl, combine all ingredients together.  Toss thoroughly.  Let it sit for 15 minutes-hour to allow the flavors to marry.