Wednesday, March 25, 2020

Angie's BBQ beans for a Crowd


Angie's Savory Rice and Spanish Rice


Angie's Chili


Angie's chicken noodle soup


Monday, March 23, 2020

Instant pot roast

Add some water to frozen roast and cook for 90 minutes on medium and natural release (NO quick release).

Instant Pot Rice A Roni and Chicken

Put instant pot on saute. Use however many boxes of Rice A Roni you want but use half the amount of water that the box(s) state. Saute and then add several frozen chicken breasts on top. Cook about 15-20 minutes on high. Then natural release.

Monday, March 16, 2020

Chocolate chip walnut cookies

Levain Bakery Chocolate Chip Walnut Cookies

Ingredients
1 cup butter, unsalted ideal
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
1 1/2 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp course sea salt
2 cups walnut halves
2 cups semi sweet chocolate chips

Refrigerating dough for 30-45 minutes after shaping and before baking is recommended.

If you omit walnuts, you need to add something in its place, like 2 cups of chocolate chip cookies or increasing flour by 1/4 cup.

Instructions
Preheat oven to 400 with rack in middle of oven. Cream together butter and both sugars. Add eggs and beat on medium just until incorporated, about 30 seconds. Mix together dry ingredients in a separate bowl and then add to wet ingredients. Mix in walnuts and then chocolate chips. Mix just until incorporated. Divide dough into 8 equal parts about 6 oz each. Cookies are meant to be roughly shaped. Do not flatten the dough. Bake for 11 minutes. Cool for 15 minutes before serving. Best served chilled.


Aunt Sally makes hers 3.5-4 oz each. This is still a really huge cookie! I make them even smaller.