2-1/4 C. all puropose flour

1 tsp. baking soda

2 sticks melted butter or margarine

3/4 C. light brown sugar

1/4 C. granulated sugar

1 -3.4oz pkg. butterscotch instant pudding (jello brand)

1 tsp. pure vanilla extract

2 eggs

1 pkg. chocolate chips

 

Preheat oven to 350

line cookie sheet with parchment paper (to prevent sticking)

In a medium bowl measure out flour and baking soda.

In a mixing bowl;

 

beat butter and sugar, add dry pudding mix, add pure vanilla, beat in eggs; one at a time.

Gradually mix in the flour mixture. Mix well to combine.  Using a rubber spatula scrape down sides of mixing bowl to make sure all flour mixture is blended in to cookie dough.  Stir in chocolate chips.  Drop rounded teaspoons full onto cookie sheet. (or use a cookie dough scooper) Bake 9-10 minutes until cookies are light golden brown.

 

Note:  Vanilla flavored pudding maybe used, as well as vanilla or white chocolate chips

 

 

 

 

 

 

 

Ask the butcher to remove the ribs off the prime rib. The butcher should slice off the ribs and tie it  back to the prime rib.  You can use the ribs for your dog, or use it for something else.  Beware, once a butcher misunderstood my request and cut my prime rib into steak portions and tied it together!

 

Prime rib

salt and pepper to taste

flour enough to coat prime rib

garlic cloves sliced into slivers

 

Preheat oven to 500

Pierce prime rib in several places with a tip of a steak knife, just deep enough to tuck in garlic slivers.

Season with salt and pepper, and sprinkle flour over fatty portion of the prime rib.  Place rib roast in a roasting pan with rack, uncovered.  Roast the prime rib 15 minutes per rib, then turn the oven off.  Do not open the oven door, the prime rib will continue cooking in the hot oven.  It will take approximately 2/12 hours after the oven is turned off to return to room temperature, at this time you can then remove the prime rib.  The prime rib will stay a good serving temperature an hour after being out the oven.

 

Horseradish sauce

 

I was impressed with the whipped horseradish at the House of Prime rib in S.F.  So I found a recipe that was pretty close!

 

1/2 pint heavy whipping cream

1-2 tsp. fresh squeezed lemon juice

Grated horseradish in a jar, sometimes in the refrigerated section at the supermarket. (not prepared horseradish sauce)

I start with about a tablespoon, adjust to your taste.

 

Whip heavy cream until you get stiff peaks. (careful not to over whip and turn your cream to butter)

fold in horseradish and lemon juice.  Store in refrigerator until ready to use.

 

 

 

 

1/2 pound frozen cooked shrimp

2 Tbsp. butter

1 Tbsp. olive oil

2 cloves minced garlic

1/2 tsp. emerill essence

1 Tbsp. Mrs. Dash salt free seasoning

dash of salt

dash of white pepper

2 tsp. paprika

1 Tbsp. chopped parsley (for garnish)

 

Preheat oven to 400

Coat a small oven proof skillet with olive oil, garlic, and shrimp.  Sprinkle all the above spices; add butter.  Bake for about 10-15 minutes or until shrimp is hot.  Pour off broth from pan into a serving bowl, leaving the shrimp in the pan.  Brown shrimp on stove top on high heat until lightly golden.  Pour broth back into pan to deglaze.  Place in serving bowl, and top with chopped parsley.  Serve with thin slices of french bread for dipping in the delicious broth!

 

*notes

I altered this recipe from a magazine featuring Brennan's restaurant.  The original name of this dish is called "barbecued shrimp.  I didn't think it tasted a bit like barbecue though.  I changed the recipe quite a bit and made it my own.

 

The original recipe called for fresh shrimp sauteed in 1/2 stick of butter, then spices were added.  The spices indicated was an italian seasoning, pinch of thyme and paprika.  Being that this recipe was from a creole/cajun restaurant in New Orleans, I used Emerill Essence seasoning blend which has the herbs of an italian seasoning plus thyme and paprika.  Also, the original recipe called for a 1/4 cup of water added to the pan.(using frozen, cooked shrimp; I omitted the water)

 

This dish reminds me of a restaurant in S.F. that served a clam broth with french bread before the meal, rather then bread and butter. 

I always use a box mix for my cupcakes.  I can alter the recipe sometimes by adding a package of pistachio flavored instant pudding; for pistachio cupcakes, or buttermilk and red food coloring for red velvet cupcakes.  I think that the box mixes come out so much moister then a homemade cupcake recipe.  Who know's maybe I just don't have the right recipes...

I use Merckens brand candy melts, you can purchase them at cake decorating supply stores.  Candy melts look like chocolate chip disks about  the size of a quarter, they come in a variety of colors, such as; red, green, white, light blue, pink, lavender, brown.  The flavors are like vanilla chips, but the brown ones are cocoa flavored.  I melt a handful inside a disposable decorating bag in the microwave for about a minute.(being careful not to scorch the candy), cut the end off the bag, and squeeze it into another decorator bag that has a small plain tip, or a tiny leaf decorating tip.  Onto a Silpat sillicone mat I pipe out polka dots, or little leaves, or hearts.  I use these edible decorations to pop on iced cupcakes. If you want to add color to the candy melts, make certain you use Wilton brand oil based candy coloring.  I have also used a powdered food coloring from my cookie paint kit. 

The candy melt decorations will harden on the sillicone mat, carefully remove and store in a plastic bag or well sealed container in the refrigerator.  These are a little tedious to make, but makes it much easier when you are ready to decorate your cake or cupcakes!

2-2 lb. bags of powdered sugar, 2tsp. pure vanilla extract, 1 C. boiling water, 2-3/4 C. Crisco shortening (not butter flavored), 1-1/2 sticks cold butter cut into 1 inch cubes.

 

Place powdered sugar in 5 quart electric mixer bowl, add vanilla and boiling water; stir.  Add shortening and butter, and whip at medium high speed for at least 10-20 minutes.

 

*notes

A stand mixer is highly recommended using the paddle attachment.  A hand mixer can be used with caution if icing is too thick you could burn out the motor! I've burned out 3.

 

Icing can be colored.  I recommend using Wilton brand icing colors or Wilton oil based candy colors.

For chocolate buttercream you can add a few tablespoons of prepared chocolate frosting to the finished buttercream and blend well, or a couple of tablespoons of cocoa.

 

This buttercream is perfect for decorating; roses, basketweave design, shells, etc.