Chocolate Chip Nutella Cookies

These delicious cookies are very chocolaty!

Ingredients:

1/2 cup (1 stick) salted butter 

1/2 cup + 2 tablespoons packed brown sugar

1/4 cup granulated sugar

1 egg

3/4 cup Nutella

1 teaspoon pure vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup semi swet chocolate chips

Optional Garnish:

additional Nutella

Method:

In a medium/large bowl, beat totegether the butter and sugars, with an electric mixer, for 2 to 3 minutes.

Add the egg and beat until mixed in. Mix in the Nutella and vanilla.

Sift together the flour, baking powder and salt. add to the bowl and mix in until blended.

Stir in the chocolate chips. Refrigerate the dough for 30 minutes.

Preheat oven to 350*. Line baking sheets with parchment paper and set aside.

Scoop the dough into 1 1/2 inch to 2 inch balls. Place the balls of dough 2 inches apart on the prepared baking sheets.

Bake for 12 minutes. Allow to cool for 5 minutes on the baking sheet brfore transfering to a wire rack to finish cooling.

If desired, add a small amount of Nutella to a piping bag. Drizzle over the top of the cookies.

Refrigerate for 30 minutes before transferring in an airtight storage container.) Place a piece of waxed paper between layers of cookies.  Store in the refrigerator. Makes 3 dozen cookies.

Notes: If you like Nutella, you will love these cookies! They are very special, but so simple to make. 😃

Outback Steakhouse "Alice Springs" Chicken (Copycat Recipe)

This easy and delicious honey mustard chicken recipe mimics the Alice Springs Chicken served at the Outback Steakhouse restaurants.

Ingredients:

6 slices bacon

4 boneless, skinless chicken breats

1 tablespoon seasoned salt or Old Bay Seasoning

1/4 cup yellow mustard

1/3 cup honey

2 tablespoons mayonnaise

2 teaspoons dried onion

1 cup sliced fresh mushrooms**

2 cups grated Colby Jack cheese

Method:

Cook the bacon until crispy. Chop. Save the grease and set aside.

Place the chicken breasts in a plastic bag or between to sheets of plastic. Pound with a rolling pin to a 1/2 inch thick thickness. Sprinkle both sides of the chicken breasts with the seasoning and rub in. Refrigerate for 30 minutes.

Preheat oven to 350*.

Saute the chicken in 2 tablespoons of bacon grease until lightly browned. (3 to 5 minutes on each side) Transfer to a lightly greased 13 x 9 inch baking pan.

In a small bowl, stir together the mustard, honey, mayonnaise and dried onion, Spread the mixture on top of each chicken breast.

Top each piece of chicken with 1/4 cup mushrooms.**  Sprinkle with the bacon and the cheese.

Bake for 40 minutes, or until the cheese is melted and the chicken is fully cooked.

Serve with your choice of side dishes. Makes 4 to 8 servings.

**The original recipe includes mushrooms, but if you are serving to family or guests who do not like mushrooms, they may be omitted.

Notes: This baked chicken was a big hit when I served it to family! My 25 year old nephew ate a whole piece of chicken, but my husband and I were satisfied with just half of a chicken breast.

I served this chicken with a side salad of tomatoes,
red bell pepper and sliced red onion sprinkled with
lime juice, salt and pepper. Garlic Baked Potato
 Wedges also paired nicely with the chicken.
Here is the link to the potato recipe:
 (I omitted the parmesan cheese.)
https://carriekitchencreations.blogspot.com/2016/02/garlic-baked-potato-wedges.html

Simple Fudgy Nutella Brownies

These Nutella Brownies are delicious,
fudgy and very simple to make!

Ingredients:

parchment paper

1 cup Nutella

2 eggs

1/2 teaspoon pure vanilla extract

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/4 cup sugar (optional)**

1/4 cup choclate chips

Method:

Preheat oven to 350*. Line a 9 inch square pan with parchment paper. (Leave some overhang to make it easier to lift the brownies from the pan.)

In a medium/large bowl, use a large fork to beat together the Nutella, eggs and vanilla until the ingredients are fully mixed ans smooth.

Add the flour, cocoa powder, sugar** and chocolate chips. 

Spread the batter evenly in the lined pan. 

Bake for 20 to 25 minutes, just until a toothpick inserted into the center comes out mostly clean. (moist crumbs or okay, but not wet batter)

Remove the pan from the oven and place on a wire rack to cool. Cool completely in the pan before lifting the baked brownies out with the parchment paper.

Cut into 16 squares. Store in an airtight container in the refrigerator. Makes 16 servings.

**I made these without adding sugar, because I like the brownies to be less sweet. If you prefer a sweeter brownie, the sugar may be added.

Notes: These taste good warm, especially topped with a small scoop of ice cream. I prefer them chilled without any topping. 

The BEST Apple Syrup (Recipe From The Park Avenue Mansion Bed & Breakfast Inn) 🍎

This delicious syrup is quick and simple to make!

Ingredients:

1/2 cup sugar

4 teaspoons cornstarch

1/2 - 1 teaspoon ground cinnamon

1 cup apple juice or cider

1 tablespoon lemon juice

2 tablespoons butter

Optional Additions:

1 medium granny smith, honeycrisp or fuji apple (peeled, cored & grated)

2 tablespoons apple schnops

Optional Garnish:

whipped cream

Method:

In a small saucepan, stir together the sugar, cornstarch and cinnamon.

Stir in the apple and lemon juices.

Cook and stir, over medium heat, until the mixture is thickened and bubbly.

Cook and stir for an additional 2 minutes.

Remove the saucepan from the heat. Stir in the butter until it is melted and blended in.

If desired, stir in the grated apple and/or the apple schnops. Good with or without a dollop of whipped cream.

Serve warm over pancakes, waffles, French toast, a Dutch baby, biscuits or pound cake. 

French toast topped with apple syrup

Notes: This simple and delicious recipe was given to me by Kathy Petetit, former co-owner of the Park Avenue Mansion B & B located in St Louis Missouri. Kathy and her husband closed the business and retired to Arizona, where she still makes delicoius food and treats for her family and friends. 💜

Ruth"s Cris New Orleans Style Shrimp (Copycat Recipe)

This is a very simple and flavorful way to
prepare delicious shrimp.

Ingredients: 

1 tablespoon avocado or olive oil

28 large shrimp, peeled & deveined (tail on or off)

2 tablespoons + 1 teaspoon chopped green onions

2 tablespoons dry white wine

1 teaspoon fresh pressed or minced garlic

1/4 cup Worcestershire sauce

1 teaspoon tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

10 tablespoons salted butter, cut into tablespoons

Method:

Add the oil to a large cast iron skillet** on a burner over medium high heat. Add the shrimp to the skillet. Cook and stir just until the shrimp turn pink. Remove the shrimp and transfer to a platter.

Reduce the heat to medium and add the onions to the skillet (with additional oil, if the skillet is dry). Cook for 1 minute. Add the wine and simmer for 2 minutes.

Add the garlic, Worcestershire, tabasco, cayenne and paprika. Cook  for 1 minute. Reduce the heat to low.

Slowly add the butter to the pan and stir until all of the butter is melted and mixed in.

Return the shrimp to the skillet and stir to coat and reheat. Return to the platter or divide evenly between 4 serving plates.

**If you do not have a cast iron skillet, any skillet will do. If you do not have a large skillet, work in smaller batches to cook all of the shrimp.

Notes: Ruth's Chris is a high end steak house ~ It is a treat to be able to prepare this delicious shrimp at home. Serve alone over rice or vegetables, or serve as an accompaniment to chicken or steak.

Shrimp served over rice with barbecue 
chicken and cornbread muffins.

Low Carb Instant Pot Mexicali Chicken & Vegetable Soup

This quick & healthy soup is full of flavor and has
 a spicy kick. 🌶 (It tastes similar to chicken & rice.)

Ingredients: 

2 pounds chicken breasts, chopped in small bite sized pieces

1/4 cup diced red or yellow onion

1/2 cup salsa (mild, medium or hot depending on what you prefer)

1 cup chopped zucchini

1 tablespoon homemade taco seasoning**

1 (4.5 ounce) can diced green chiles

1/4 cup chicken or vegetable broth***

1 (10 - 12 ounce) package frozen riced cauliflower

1 cup shredded colby jack or pepper jack cheese

salt and pepper to taste

Optional Garnishes:

Chopped green onions

lime wedges

diced avocado

Method:

Add the chicken, onion, salsa, zucchini, seasoning, diced chiles, broth and cauliflower to an instant pot. Stir to combine.

Pressure cook on high for 9 minutes.

Aloow the pressure to vent. Remove the lid and stir in the cheese. Season with salt and pepper or place salt and pepper shakers on the table for everyone to season their own meal. 

If desired, garnish with green onions, a lime wedge and/or diced avocado. Makes 6 cups ~ 4 (1 & 1/2 cup) servings.

**Homemade seasoning is easy to make and healthier because it is chemical free. Here is a link to the recipe: 

https://carriekitchencreations.blogspot.com/2019/02/keto-friendly-homemade-taco-seasoning.html

***When I make vegetable or chicken broth (or purchase broth) I make frozen ice cubes with the leftovers. I keep broth cubes in the freezer to have on hand as needed. 

Nutritional Info per serving, approximately: 506 calories ~ 22 grams fat  ~ 8.8 grams carbs ~ 2 grams fiber ~ 6.8 grams net carbs ~ 70.5 grams protein

Notes: 

I use pepper jack cheese, but the colby jack would be a little less spicy.

I used a medium salsa. The flavor was good with just the right amount of heat. 

This is a quick, healthy & satisfying meal that would also be good to treat a cold and to enjoy during the cooler fall and winter months. 

Smoke House Restaurant Famous Garlic Bread (Copycat Recipe) 🧄

🧄 This garlic bread is famous and my
husband's favorite ~ We no longer live
near the Smoke House, so I am happy
that is simple to make at home. 😊

Ingredients:

1 oval loaf of French or sourdogh bread*

1/2 cup (1 stick) butter

2 teaspoons fresh minced or pressed garlic (about 4 to 6 cloves depending on size)

1 package (1/4 cup) cheese powder packet from a box of mac & cheese**

1/4 cup finely grated or powdered parmesan cheese***

Method:

Melt the butter over low to medium-low heat. Add the garlic and saute. Allow to set overnight at room temperature. (This step is important to allow the flavor of the garlic to develop and permeate the butter.)

Slice the loaf of bread lengthwise. Reheat the butter and garlic. Brush onto the cut sides of the bread halves. 

In a small bowl, stir together the cheese powder and parmesan. Sprinkle and spread evenly over the buttered bread. 

Bake at 350 for 10 minutes and then put under a broiler for 30 seconds or until the top just begins to lightly brown. Slice and serve. 

*I used an artisan sourdough loaf of bread, but the restaurant version is made on French bread.

**Any brand of mac & cheese may be used, but I used Annie's Shells & Real Aged Cheddar mac & cheese because it is organic and the cheese powder doesn't contain a long list of chemical ingredients that are difficult to pronounce.

***I don't use powdered (canned) parmesan cheese. I always have parmesan or asiago cheese in the freezer and finely grate as needed

Here is the official history of the restaurant and garlic bread:

"The Smoke House was founded in 1946 in Burbank California by Lockheed employees Jack Monroe & Jim Stockton and silent partner Bill Storey. The original restaurant seated 46 people, and was enjoyed by local luminaries Bob Hope and Bing Crosby (among others) on its opening night. With Jim as the promoter & front man, and Jack as the cook, the restauranteurs enjoyed much success and were soon looking for a larger building with more seating capacity. In 1948, The Smoke House moved to it's current location and the restaurant’s success continued to grow under its slogan “Fine Food at a Fair Price”. 

"By 1952, Chef John L. Sullivan’s unique recipe for garlic bread made the Smoke House the largest purveyor of French bread west of the Mississippi." The garlic bread has famously been a favrite ever since.

Notes:

The Smoke House is an iconic popular restaurant and the garlic bread really is good!