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Category Archives: Oven

Italian Sesame Seed Cookies

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Sesame Seed Cookies

I do not roll these into a log like traditionally done. I scoop balls of them. Way easier. You get a consistent cookie size and they look awesome



4 Cups Flour

1 T Baking Powder

½ tsp Salt

1 Cup Butter, room temperature

1 Cup Sugar

3 Eggs

1 tsp Vanilla Extract

1 Cup Milk

1 Cup Sesame Seeds


Preheat oven to 350 degrees

Combine Flour, Baking Powder, and Salt in a bowl and set aside

In a mixer cream the Butter and Sugar until light and fluffy. Add the eggs one at a time and mix until smooth.

Add the Vanilla

Stir in the Flour Mixture and mix until well blended

Let this dough rest for 15 minutes now to let the gluten relax

Scoop Dough and roll balls into milk and then sesame seeds

Bake 10-12 minutes until bottoms are just lightly browned, tops will be pale

Cool 5 minutes on the pan and then completely cool on racks



Cherry, Hazelnut, Chocolate Chip Cookies

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Cherry, Hazelnut Chocolate Chip Cookies

This is a drop cookie and you will find that a scoop is your best friend. You can get consistent sized cookies and cut your time making them significantly



2 sticks (1 cup) unsalted butter, softened

1 cup light brown sugar

1/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups milk chocolate chips

2 cups Chopped Maraschino Cherries, drained and dried well

2 cups Chopped Hazelnuts, or whatever your favorite is



Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together the butter and sugars in a mixing bow. Mix in the eggs one at a time, and then the vanilla until combined.

Whisk together the flour, baking powder, baking soda and salt in a separate mixing bowl. Slowly mix the dry ingredients into the butter mixture. Stir in the chocolate chips, cherries and Hazelnuts.


Portion 2 teaspoons of dough for each cookie and roll together to form a ball, spacing the dough balls 2 inches apart on the baking sheet.

Bake until the edges just start to brown, 10 to 12 minutes. Let cool for 5 minutes on pan and then transfer to a wire rack to cool completely.

Hundreds and Thousands Cookies

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Hundreds and Thousands Cookies

This is a simple drop cookie. I have found the easiest way to make this and other drop cookies is with a small ice cream scoop. I can scoop all the dough out at once and put it on a plate and then reload pans as I clear them of cooled cookies. This is a nice soft sugar cookie.


2 cups white sugar

1 cups butter, softened

2 (3 ounce) package cream cheese, softened

1 teaspoon salt

1 teaspoon almond extract

1 teaspoon vanilla extract

2 egg yolks

4 ½ cups all-purpose flour

Nonpareils or colored jimmies for dipping the cookies into


In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

Preheat oven to 350 degrees F.

Scoop balls of dough and flatten slightly with your hand. Dip on side in Nonpareils or colored Jimmies.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool for 5 minutes on the pan and then transfer to a rack until completely cool.

These will keep for a week or more in an airtight container


Makes 10-12 dozen depending on the size of your scoop

Beef Chuck Pot Roast

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Beef Pot Roast


All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.

Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced

3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces

6 Parsnips, Peeled, cut into 2 inch pieces

6 ribs of Celery

6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme


Preheat oven to 350°f

In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.

Deglaze pan with red wine and then add beef broth and herbs.

Add back the roast to the pan and cover with the vegetables.

Bring to a boil and cover pan

Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked

Arroz con Pollo

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Arroz con pollo


1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through

Curried Roast Pork with Apple Chutney

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Roast Pork with Apple Chutney

¼ cup Olive Oil

2 tsp Curry Powder

3lb Pork Sirloin Roast

1 ½ lb Red Onions, cut into wedges

Salt and Pepper

Apple Chutney (Recipe below)


In a small bowl blend together Curry Powder and Olive oil. Brush Pork Roast with half of the oil mixture and allow the roast to rest in the refrigerator for 1 hour


Preheat oven to 350 degrees


Season roast with salt and pepper and brown on stove top and place in roasting pan


Toss onion wedges in remaining curry oil and arrange around the roast in the pan.


Roast for one hour or until they reach an internal Temperature of 150 degrees


Remove from Oven and allow to rest for 10 minutes before slicing


Serve with Apple Chutney and Onion Wedges



Apple Chutney


2 Large Apples, diced, unpeeled

3 T olive oil

1 cup chopped onion

1 tsp minced Garlic

2/3 cup brown sugar

2 tsp Dijon Mustard

2 tsp fresh Ginger

¾ tsp ground Coriander

¼ tsp ground cinnamon

1/3 cup cider vinegar

Pinch of cayenne pepper


In a medium sauce pan heat 2 T olive oil over medium heat. Add the onions and Garlic and sauté for 3-4 minutes. Add remaining oil to the saucepan and stir in the diced apples. Sauté, stirring frequently for 5-6 minutes. Add the remaining ingredients and simmer for 10-12 minutes until it thickens and the liquids are syrupy. Cool to room temperature.

Shepard Pie

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Shepherd Pie

1 ½ pounds Potatoes, peeled

2 T olive Oil

2 lbs Ground Lamb

2 Carrots, grated

1 Onion, Grated

4 cloves Garlic, minced

1-12oz bag Frozen Peas

2 tsp Fresh Rosemary, minced

1 tsp fresh thyme, minced

2 tsp salt

½ tsp black pepper

1 ½ tsp Worcestershire Sauce

2 T Tomato Paste

½ cup Red Wine

1 cup Chicken Stock


For the Mash

¼ cup Heavy Cream

4 T Butter

1 tsp Salt

½ tsp pepper

2 egg yolks

¼ cup parmesan cheese

Put the potatoes in a pot of water, add salt and bring to a boil, simmer until soft and ready to mash

Heat a Large Pan on the stove over medium high heat, add Olive Oil and then the Ground Lamb, Stir the meat and brown it, breaking it up as you go.

Add the Carrots and Onions and cook for a few minutes; stir in the Rosemary, Thyme and Garlic and cook for 2 more minutes. Add the Worcestershire Sauce, Tomato Paste and Frozen Peas. Add red wine and stock and let reduce for 5-6 minutes.

Place Meat Mixture in a buttered casserole dish

Drain Potatoes and mash using the ingredients listed except for the parmesan cheese

Spread Mashed Potatoes on top of the meat mixture in the casserole dish and top with Parmesan Cheese

Bake in a preheated 350 degree oven for 18-20 minutes to brown the potatoes