Restaurant guide

Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast Ingredients: 1/3 cup butter, melted 2 tablespoons minced garlic (can use more or less) 2 teaspoons garlic powder, divided (garlic lovers can use more) 1/2 teaspoon seasoning salt (or can use white salt) 3/4 cup seasoned dry bread crumb (seasoned or plain) 1/2 cup finely grated cheddar cheese 1/4 cup freshly grated parmesan cheese 1/2 teaspoon ground black pepper (or to taste) 4 boneless skinless chicken breasts shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese) Directions: 1 Preheat oven to 350°F. 2 Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). 3 In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. 4 In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. 5 Dip chicken in butter mixture; then in crumb mixture. 6 Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). 7 Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Chili's Salsa Ingredients: 1 (14 1/2 ounce) can tomatoes and green chilies 1 (14 1/2 ounce) can whole canned tomatoes (plus the juice) 4 teaspoons jalapenos (canned,diced, not pickled) 1/4 cup yellow onion (diced) 1/2-3/4 teaspoon garlic salt 1/2 teaspoon cumin 1/4 teaspoon sugar Directions: 1 In food processor place jalapenos and onions. 2 Process for just a few seconds. 3 Add both cans of tomatoes, salt, sugar, and cumin. 4 Process all ingredients until well blended but do not puree. 5 Place in covered container and chill. 6 A couple of hours of chilling will help blend and enrich the flavor. 7 Serve with your favorite thin corn tortilla chips

World Famous Paradise Bakery Sugar Cookies Ingredients: 1 cup granulated sugar 1 cup powdered sugar 2 cups shortening 3/4 teaspoon vanilla 1 large egg, beaten 4 1/3 cups cake flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt sugar, for decorating Directions: 1 Preheat oven to 375°. 2 In a medium bowl, cream together the sugars and shortening using an electric mixer. 3 Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. 4 ncrease speed to medium and mix for 3 minutes. 5 Slowly add vanilla and beaten egg while mixing. 6 In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix. 7 Scoop with an ice-cream scoop and roll in sugar. 8 Place directly on cookie sheet. Flatten slightly with palm of hand. 9 Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Dad's Best Brisket Ingredients: 5 -7 lbs beef brisket celery salt garlic salt onion salt pepper 3 ounces liquid smoke 1/2 cup Worcestershire sauce salt and pepper 1 (18 ounce) bottle barbecue sauce (I use KC Masterpiece) Directions: 1 Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke. 2 Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper. 3 Fold sides of foil over to seal; refrigerate overnight. 4 6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce. 5 Reseal and cook in a slow oven at 300 degrees for 5 hours. 6 Uncover and Pour barbecue sauce over brisket. 7 Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.

Blueberry Bakery Muffins Ingredients: Struesel Topping 1/3 cup flour 1/3 cup white sugar 1 teaspoon cinnamon 3 tablespoons butter (soften) Muffin 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup butter (melted) 1 egg 1 teaspoon vanilla 1 -1 1/4 cup blueberries, I use a cupful (fresh or if using frozen do not thaw) Directions: 1 Preheat oven 375°F. 2 Prepare 12 muffin cups by using baking papers or spraying with Pam. 3 If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside. 4 For muffins combine flour, sugar, baking powder and salt, whisk until well blended. 5 In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well. 6 Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries. 7 Spoon evenly into prepared muffin cups. 8 Sprinkle reserved topping over each muffin. 9 Bake 20-25 minutes or until wooden toothpick comes out clean. 10 Remove from pan cool completely.

Jo Mama's World Famous Spaghetti Ingredients: 2 lbs Italian sausage, casings removed (mild or hot) 1 small onion, chopped (optional) 3 -4 garlic cloves, minced 1 (28 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 2 (15 ounce) cans tomato sauce 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 3 teaspoons basil 2 teaspoons dried parsley flakes 1 1/2 teaspoons brown sugar 1 teaspoon salt 1/4-1/2 teaspoon crushed red pepper flakes 1/4 teaspoon fresh coarse ground black pepper 1/4 cup red wine (a good Cabernet!) 1 lb thin spaghetti parmesan cheese Directions: 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir. 2 Add onions and continue to cook, stirring occasionally until onions are softened. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5 Stir well and barely bring to a boil. 6 Stir in red wine. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! 8 Cook spaghetti according to package directions. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Cake Mix Cookies Ingredients: 1 (18 1/4 ounce) box chocolate cake mix 1/2 cup vegetable oil 2 eggs 2 cups chocolate chips or 2 cups butterscotch chips or 2 cups peanut butter chips 1/2 cup chopped nuts (optional) Directions: 1 Combine cake mix, oil and eggs in a bowl and mix well. 2 Stir in chips and nuts, if using. 3 Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. 4 Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

Fannie Farmer's Classic Baked Macaroni & Cheese Ingredients: Servings: 4 Units: US | Metric 1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality 1/2 cup breadcrumbs, buttered Directions: 1 Preheat oven to 400°F. 2 Cook and drain macaroni according to package directions; set aside. 3 In a large saucepan melt butter. 4 Add flour mixed with salt and pepper, using a whisk to stir until well blended. 5 Pour milk and cream in gradually; stirring constantly. 6 Bring to boiling point and boil 2 minutes (stirring constantly). 7 Reduce heat and cook (stirring constantly) 10 minutes. 8 Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 9 Turn off flame. 10 Add macaroni to the saucepan and toss to coat with the cheese sauce. 11 Transfer macaroni to a buttered baking dish. 12 Sprinkle with breadcrumbs. 13 Bake 20 minutes until the top is golden brown. 14 (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Whatever Floats Your Boat" Brownies Ingredients: 1/2 cup butter, melted 1/2 cup unsweetened cocoa 1 cup sugar 2 eggs 2 teaspoons vanilla 1/2 cup flour 1/4 teaspoon salt WHATEVER FLOATS YOUR BOAT ADDITIONS 1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) 1 -2 cup raisins 1 -2 cup chopped maraschino cherry 1 -2 cup chopped nuts 1 -2 cup M&M' 1 -2 cup Reese's pieces 1 -2 cup miniature marshmallow Directions: 1 Preheat oven to 350°F. 2 Grease an 8 inch square pan or line with foil. 3 In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. 4 Add sugar and mix well. 5 Add eggs one at a time and stir until well combined. 6 Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). 7 Fold in "WHATEVER FLOATS YOUR BOAT"! 8 Spread in pan and bake for approximately 25 minutes. 9 DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. 10 Cool completely before cutting into squares. 11 For vegetarian omit the marshmallows. 12 For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

Peanut Butter Cookies - the Magnolia Bakery Ingredients: 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup creamy peanut butter (Skippy) 3/4 cup sugar 1/2 cup firmly packed light brown sugar 1 large egg 1 tablespoon milk 1 teaspoon vanilla extract 1/2 cup peanut butter morsels (peanut butter chips) 1/2 cup semisweet chocolate, chopped very coarsely 1/4 cup chopped peanuts 1/4 cup sugar (approximately, for rolling) Directions: 1 Preheat oven to 350 degrees. 2 In a medium bowl, combine the flour, baking soda, baking powder, and salt. 3 In a large bowl, beat the butter and the peanut butter together until fluffy. 4 Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well. 5 Add the flour mixture and beat thoroughly. 6 Stir in the peanut butter chips, chocolate, and peanuts. 7 Refrigerate the dough for 10-20 minutes. 8 Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar. 9 Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten). 10 Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven. 11 Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely

Best Oatmeal Cookies Ingredients: 3 eggs, well beaten 1 cup raisins 1 teaspoon vanilla 1 cup butter 1 cup brown sugar 1 cup white sugar 2 1/2 cups flour 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons baking soda 2 cups oatmeal 3/4 cup chopped pecans Directions: 1 This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. 2 Cream together butter and sugars. 3 Add flour, salt, cinnamon and soda and mix well. 4 Blend in egg-raisin mixture, oatmeal, and chopped nuts. 5 Dough will be stiff. 6 Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. 7 Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Soft Molasses Cookies Ingredients: 3/4 cup shortening (3/4 cup correct amount) 1 cup packed brown sugar 1/2 cup white sugar (reserved for coating raw dough balls) 1 large egg 1/2 cup molasses 2 1/2 cups all-purpose flour 1/2 teaspoon salt (see note below) 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon allspice 1 teaspoon nutmeg Directions: 1 Cream together shortening and brown sugar. 2 Stir in egg and molasses and mix well. 3 Fold in dry ingredients and stir. 4 Cover and chill till firm (1-2 hours). 5 Preheat oven to 350°. 6 Roll dough into small balls and roll in white sugar. 7 Place on lightly greased cookie sheet. 8 Bake at 350° for 9-10 minutes. 9 Leave on sheet one minute until set. 10 I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

Chewy Chocolate Cookies Ingredients: 1 1/4 cups butter or 1 1/4 cups margarine, softened 2 cups sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.) Directions: 1 Heat oven to 350°. 2 In large mixer bowl; cream butter and sugar until light and fluffy. 3 Add eggs and vanilla; beat well. 4 Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. 5 Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.). 6 Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

Best Oatmeal Cookies Ingredients: 3 eggs, well beaten 1 cup raisins 1 teaspoon vanilla 1 cup butter 1 cup brown sugar 1 cup white sugar 2 1/2 cups flour 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoons baking soda 2 cups oatmeal 3/4 cup chopped pecans Directions: 1 This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. 2 Cream together butter and sugars. 3 Add flour, salt, cinnamon and soda and mix well. 4 Blend in egg-raisin mixture, oatmeal, and chopped nuts. 5 Dough will be stiff. 6 Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. 7 Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Chewy Chocolate Cookies 1 1/4 cups butter or 1 1/4 cups margarine, softened 2 cups sugar 2 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups peanut butter chips (12 oz. pkg.) or 2 cups semi-sweet chocolate chips (12 oz. pkg.) Directions: 1 Heat oven to 350°. 2 In large mixer bowl; cream butter and sugar until light and fluffy. 3 Add eggs and vanilla; beat well. 4 Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips. 5 Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.). 6 Cool slightly; remove from cookie sheet onto wire rack. Cool completely.

Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones Ingredients: Servings: 1 cup sour cream 1 large egg, slightly beaten 1/2 teaspoon vanilla 1/2 teaspoon almond extract (or use 1 teaspoon vanilla) 1 teaspoon baking soda 4 cups all-purpose flour (measured 4 cups exactly) 1 cup sugar (can use a few tablespoons more) 2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons) 1/4 teaspoon cream of tartar 1 teaspoon salt 1/2-1 teaspoon cinnamon (optional) 1 cup very cold butter (cut into small cubes) 1 cup fresh blueberries vanilla glaze (optional) Directions: 1 Set oven to 350 degrees F. 2 Line a baking sheet with parchment paper or lightly grease. 3 In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe. 4 In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). 5 Using a pastry blender cut in cold butter cubes. 6 Add in the sour cream mixture; mix JUST until moistened. 7 Gently mix in the fresh blueberries. 8 Roll or pat the dough into about a 1 to 1-1/2-inch thick round. 9 Cut dough into 12 even wedges. 10 Place the wedges onto the prepeared baking sheet about 2-inches apart. 11 Bake for about 12-15 minutes or until the the bottoms are browned. 12 Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.