1/2 cup peanut butter creamed together with 1/3 cup margarine. Add 1 cup granulated sugar and 1/4 cup brown sugar. Beat in 2 eggs. Add 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add 1/2 teaspoon vanilla and 6 ounces chocolate chips.
Spread in a 9 inch square pan, buttered and bake at 350 degrees for 30 minutes.
Showing posts with label sweet. Show all posts
Showing posts with label sweet. Show all posts
Saturday, December 5, 2009
Wednesday, September 10, 2008
DaniyO's Quick Milkshakes
Ingredients:
4-6 oz ice cream (we use Haagen Dasz; if you don't use a couple ounces less milk)
6-8 oz Milk
optional:
top with chocolate syrup, whipped cream, sprinkles
Oreo/Paskez cookies
Directions:
Put ice cream and milk in immersion blender
Blend until smooth
Drink with a straw
Pareve Alternative:
Substitute Tofutti and soymilk/ricedream, but we haven't tried this
4-6 oz ice cream (we use Haagen Dasz; if you don't use a couple ounces less milk)
6-8 oz Milk
optional:
top with chocolate syrup, whipped cream, sprinkles
Oreo/Paskez cookies
Directions:
Put ice cream and milk in immersion blender
Blend until smooth
Drink with a straw
Pareve Alternative:
Substitute Tofutti and soymilk/ricedream, but we haven't tried this
Wednesday, July 30, 2008
Honey Mustard Chicken
Honey Mustard Chicken
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)
-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating
Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.
b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:
Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)
-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating
Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.
b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:
Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)
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