Been in the mood to bake ever since someone spoke about baking. So, here is an easy chocolate chip cookie recipe I found.
Prep Time – 20 min.
Total Time – 32 min.
Servings – 3-1/2 doz. or 42 servings, 1 cookie (28 g) each
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 pkg. (300 g) baker’s semi-sweet chocolate chips
- Preheat oven to 350℉
- Beat butter, sugars, eggs and vanilla in a large bowl until light and fluffy. Stir in flour and baking soda until well blended. Add chocolate chips, mix well.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
Eventually I’d like to make this recipe once I have a bigger crockpot. I’d love to serve it to my family at some point. It’s an awesome recipe… so good!
Makes 8 servings
- 3 pound roast beef
- 1 envelope dry onion soup mix
- 2 cans cola
- Place roast in slow cooker. Sprinkle with soup mix. Pour cola over all.
- Cover. Cook on low 7-8 hours.
Note: Diet cola does not work for this recipe.
Woke up today thinking I’m probably gonna make my BBQ Pork Chops recipe in my new crockpot for New YEar’s Day supper tomorrow. So, because I could, I thought I’d write the recipe on here first. Enjoy!! It is delicious!!
- 8 Pork chops
- 1 Cup of your favourite BBQ sauce, or sweet and sour sauce
- Brush each pork chop generously with sauce, then place in slow cooker.
- Cover. Cook on low for 7-8 hours.
Yes… I know… I’ve been on a recipe kick lately, but here is another recipe to add to the bunch!!
- 1 Tbsp oil
- 1 tin salmon
- 2 potatoes, grated
- 1 Tbsp flour
- 1 tsp dill
- 1 egg
- fresh parsley, chopped
- Heat the frypan over medium-high, add the oil. Combine the salmon and potato then add the remaining ingredients. Scoop mixture into the pan and press to form pancakes. Cook till browned, turn over and cook a further 2 minutes.
Here is a video to show you how to make it – The Urban Peasant – Salmon Latkes
If I liked salmon, and I could handle multiple textures mixed together, this would be another recipe I would make, and eat if I could.
- 1/4 cup (60 ml) Canadian cream cheese, spreadable
- 1/4 lb (115 g) sliced smoked salmon
- 2 green onions, whole
- 2 Tbsp (30 ml) capers
- Spread the tortillas with a layer of cream cheese. Lay some salmon over top, and place the green onion and a line of capers across the middle of the tortilla. Roll the tortilla up like a jellyroll and slice on a diagonal – nice appetizer for parties.
Now, if you want visual instruction, I have it for you!
The Urban Peasant – Smoked Salmon Roll-Ups
Another recipe that I would not be able to eat. Although, looking at it, makes me want it even more. It looks really good, so I hope you enjoy it!!
- 2 salmon steaks
- 2 Tbsp oil
- 2 coloured peppers (red, yellow or orange), chopped
- 3 cloves garlic, chopped
- 1 Tbsp wine vinegar
- a sprig of fresh thyme or 1/2 tsp dried
- a pinch of cayenne
- 1/3 cup white wine or apple juice
- a handful of parsley, chopped
- Heat a frypan over high heat, add the oil . Add the peppers and garlic and cook for 1 minute. Add the vinegar and cook for 1 more minute. Push the peppers to the side of the pan and add the salmon. Cook for 30 seconds. Sprinkle with thyme, cayenne, salt and pepper, and spoon some of the peppers over the salmon. Add the wine. Reduce the heat to medium, cover and cook for 6 minutes. Serve sprinkled with parsley.
Here is the video for it – The Urban Peasant – Salmon with Peppers & Garlic.
Another recipe that sounds really good, so I thought I’d put the recipe and video up here.
- 1 skinless, boneless chicken breast, cooked & sliced
- 1 head romaine lettuce, chopped
- 1 small red onion, sliced thin
- 1 pear, cored and sliced
- 1 orange, peeled and chopped
- 1 red pepper, chopped
- 3 Tbsp mayonnaise
- a sprig of fresh tarragon, or 1/2 tsp dried
- 1 tsp dijon mustard
- Toss all of the ingredients together and serve.
Now here is the video instruction for it – The Urban Peasant – Chicken Salad with Pears.
So, this recipe sounds, and looks soooo good. If it weren’t for my texture sensitivity, I’d probably try this. I will provide you the video with the visual guidance, along with the recipe and directions.
- 2 Tbsp oil
- 2 skinless, boneless chicken breasts, cubed
- 1 inch fresh ginger, chopped or grated
- 2 cloves garlic
- 1 pint (about 15) cherry tomatoes
- 1/4 cup water
- 1 cup frozen peas, still frozen
- Heat a fry pan over medium-high heat, add the oil. Add the chicken, ginger and garlic to the fry pan, and cook for 2-3 minutes, until the chicken starts to change colour. Add the cherry tomatoes, water and peas. Cover and cook for another 4 minutes, or until the peas are done. Season with salt and pepper and serve.
Enjoy watching the video to go along with it – The Urban Peasant – Chicken with Cherry Tomatoes & Ginger.
There will be more where that came from.
So, all thanks to James telling me of his favourite caffeinated beverages from Starbucks, I thought I’d find a homemade recipe for one of his favourites.
- 1 cup milk, divided
- 1 tablespoon white sugar, or more to taste
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 cup brewed expresso
- Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
- Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.
Just remember to brew your expresso!! Enjoy!! 😀