Chocolate Chip Cookies

Everyone has their favorite Chocolate Chip Cookie recipe, well here is mine.  I love my cookies super soft and this recipe does just that.  This recipe will make A LOT of cookies.  So, you may want to cut it in half if you have a small family.

1 lb. of softened butter

1 cups sugar

3 eggs

2 cups packed brown sugar

1 1/2 tsp salt

2 TBS vanilla

1 1/2 tsp soda

6 cups flour (1/2 to 1 cup more if needed)

Cream your butter and sugar together.  Then add eggs one at a time and incorporate.  Then add remaining ingredients.  You will want enough flour to make a stiff dough.  One that will pull away from the mixing bowl.  Add 3-6 cups of chocolate chips.  Using a medium cookie scoop, place onto greased cookie sheet.  Bake at 350 degrees for 7-9 minutes.  Do not over bake.   This is the biggest down fall to a great cookie

Sweet and Sour Chicken with Fried Rice

This dish has seemed to be a staple at our house.  My kids devour this rice every time I make it.  I have included a recipe for the sweet and sour sauce but when I am in a pinch I use store bought.  Happy cooking!

Fried Rice

2 cups of rice

1/2 pound of bacon

3 green onions, diced 

3 eggs, beaten

1/2 cup of frozen peas

5-6 TBS of soy sauce

Step 1:  Get your rice cooking.  Cook two cups of rice according to the package.  

Step 2:  While your rice is cooking start on your other ingredients.  Cut up your bacon into 1/4 inch pieces.  Crisp in a large wok.  When the bacon is done remove from wok and drain on paper towels.  Remove excess bacon grease from pan  leaving about 2-3 TBS of the bacon grease.  In a small bowl beat your eggs and season with salt and pepper.  Pour eggs into the remaining bacon grease and scramble.  Pour your bacon back into the wok then add your green onions and peas.  Cook for 2-3 minutes or until the peas are unfrozen. Add your cooked rice into your bacon mixture and mix well.  Then add soy sauce to taste.

Chicken

2 chicken breasts, diced

1 egg beaten

1/4 cups flour

1/4 cup corn starch

1/4 cup water

1/4 tsp pepper

vegetable oil for frying

Dice your chicken breast into 1 inch cubes.  For the batter combine beaten egg, flour, corn starch, water and pepper.   In a large sauce pot heat oil to 275 degrees.  Dip the chicken in the batter and add chicken to oil.  Stir to avoid clumping together and cook for about 3 minutes.  Remove chicken from oil with a mesh strainer and drain onto paper towels.  Turn heat to high and heat oil to 350 degrees.  Add the chicken back into the oil and cook 5-6 more minutes or until the chicken is golden brown and fully cooked inside. Remove from oil, drain onto paper towels and season with salt to taste.  

Sweet and Sour Sauce

1 TBS vegetable oil

1/2 medium onion,

chopped

1/4 cup finely diced pineapple

1/2 tsp grated fresh ginger

1/3 cup rice vinegar

1/4 cup ketchup

3 TBS chili garlic sauce

1/4 cup sugar

1/4 cup chicken broth

2 tsp cornstarch

Heat oil in a small saucepan over medium heat.  When hot, add the onions and cook until softened, about 2 minutes.  The add the ginger and cook for about 30 seconds stirring frequently.  Then stir in the pineapple, ketchup, vinegar, chili garlic sauce, and the sugar.  Bring the sauce to a simmer and cook, stirring constantly for about 3-4 minutes.  In a small bowl, whisk together the broth and cornstarch until smooth.  Add to the sauce and bring to a boil. Cook for 1 minute, remove from the heat.If you do not want a chunky sauce pour into a food processor and pulse several times.  Serve warm.

Waffles

 Good morning!  This recipe comes from my mother-in-laws kitchen.  We are waffle snobs around my house and my husband refuses to eat waffles that are not made with this recipe.  I love this recipe because I can use it for waffles and pancakes.  It works great for both!  Be creative and use what ever toppings you love.  My kids favorite is peanut butter and maple syrup.  Have fun and enjoy! 

2 cups flour

2 cups milk

2 TBS sugar

1 tsp salt

4 tsp baking powder

1/2 stick of butter, melted

3 eggs, separated

Combine your flour, milk, sugar, salt, baking powder, melted butter and the yolks of your eggs.  Stir well.  Beat your egg whites until they form soft peaks.  Fold your egg whites into the batter.  Use for waffles or pancakes!  

White Chocolate Brownie Cups

If you are really looking to impress your guests, these will be sure to do the trick.  There are some great shortcuts in this recipe.  I hope you enjoy them as much as I do.  If you can't already tell, I have a huge sweet tooth.

1 package fudge brownie mix (plus the ingredients to make the "cake-like" brownies)

2 squares of white baking chocolate

2 TBS whole milk

1 package of softened cream cheese

1/4 cup powdered sugar

1 cup of whip cream

 (you can substitute frozen whipped topping but I prefer the real stuff)

1 pint of berries 

(In the picture I have blackberries but I have used raspberries and strawberries)

Preheat your oven to 325 degrees. Spray your mini muffin tin with a nonstick cooking spray.  Prepare your brownies according to the package for cake-like brownies.  Using a small cookie scoop, place equal amounts of batter into each cup, about 2/3 full.  Bake 14 minutes or until edges start to set.  Do not over bake!

Remove your pan to a cooling rack and immediately press the tops of your brownies with a tart press.  Let them cool in pan for 15 minutes.  Loosen the edges and gently remove from the pan.  Let them cool completely.

In a microwaveable safe bowl place your chocolate and milk.  Microwave in 30 second intervals; stirring completely between each time.  Do this until the chocolate is completely melted.  In a separate bowl combine cream cheese and powdered sugar.  Mix well.  Gradually stir in the white chocolate mixture until smooth.  Then fold in your whipped cream.

Fill a piping bag with your white chocolate mixture.  Pipe your mixture into the cooled brownie cups.  Place your berries on top and serve.

***Your brownies can be made a day in advanced and stored in a airtight container*** 

Chicken Enchilada Ring

2 C. coarsely chopped chicken                                  

¼ C. chopped olives                                                 

1 C. Shredded Monterey Jack cheese   blend          

1 can (4 oz.) chopped green chilies, undrained           

2/3 C. finely crushed corn tortillas
1 TBS. Southwestern Seasoning (if you can't find a southwestern seasoning you can use taco seasoning instead)
2 Plum Tomatoes
1 Lime
½ C. Mayonnaise  
2 packages crescent rolls

If you have a favorite way to cook your chicken, anything will work.  But, my mom cooked her chicken like this for soups and different recipes and I love it because it is so moist and shreds really easy.  In a small saucepan place two chicken breast and cover with water.  Bring to a boil.  With a spoon skim off the white foam from the water.  Once the water is clear add 1 TBS of chicken bouillon, 1 TBS of beef bouillon and 1 TBS of dried onions.  Cover and simmer on low for about one hour.  Your chicken will be nicely flavored and super moist!

Pre-heat oven to 375 degrees. Chop chicken and olives; place in bowl.  Add cheese, green chilies, mayonnaise and seasoning mix.  Seed and chop 1 tomato. Slice lime in half.  Using juicer, juice one half of lime to measure 1 teaspoon juice.  Reserve remaining lime for garnish.  Add tomato and lime juice to mixture.  Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture.  Sprinkle reserved crushed chips over the round cooking stone. Arrange dough over the chips.  Separate triangles.  Arrange in a circle with wide ends overlapping in the center and points toward outside. 

Scoop chicken mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. 

Bake 20-25 minutes or until golden brown. 

***For garnish, cut remaining tomato into 8 wedges.  Cut remaining half of lime into 4 slices, cut in half.  Arrange between openings of ring.  Serve with salsa and sour cream.***

Peanut Blossom Cookies

This recipe comes from the kitchen of my mother.  These were and always has been a favorite around our house. My mom is the one that taught me most everything I know when it comes to cooking.  She is a wonderful woman and inspiration to me.  Thanks mom for all of your hard work over the years.  I love you!

Cream Well Together:

1 cup all vegetable shortening

1 cup peanut butter

1 cup brown sugar

1/2 cup granulated sugar

Then Add:

2 eggs

4 TBS milk

2 tsp. vanilla

Then Blend In:

3 1/2 cups shifted flour

2 tsp soda

1 tsp salt

Make into golf ball size balls and roll in granulated sugar.  Place on ungreased cookie sheet 2 inches apart.  Bake at 375 degrees for 8 minutes.  Remove from oven and place a Hershey kiss in the center.  Bake 2 more minutes.   Remove from oven and cool on a cooling rack.

Shrimp Scampi

This pasta dish is one that I do when I am short on time.  It is super easy but will be sure to wow whomever you serve it to.  I hope you enjoy it!

1 lb. pasta (your choice)

2 TBS olive oil

6 garlic cloves, minced

1 lb. raw shrimp, peeled and deveined

6 TBS butter

6 TBS chicken broth

1/2 tsp black pepper

6 TBS freshly grated Parmesan cheese

4 TBS fresh chopped parsley

Prepare pasta al dente as directed on the box.  While pasta is cooking, heat olive oil in a skillet over medium heat.  When oil is hot add garlic and cook over medium heat for about 1-2 minutes.  Add shrimp to skillet and cook for about 2 minutes stirring frequently.  Add 3 TBS of butter and chicken broth to the skillet .  Saute about 2 more minutes or until shrimp turns pink.  

When your pasta is done, drain well and add to your shrimp mixture.  Add the remaining butter and black pepper.  Mix gently.  Top with your freshly grated Parmesan cheese and parley.  Serve immediately.

Horseradish Crusted Halibut with Wild Rice

If you like horseradish you will love this dish.  The horseradish topping keeps the fish moist and adds some great flavor.  You could also do this with cod or tilapia.

1/4 C Mayonnaise

1 TBS prepared horseradish

1/2 cup fresh bread crumbs

1 tsp freshly snipped flat leaf parsley

1/4 cup freshly grated Parmesan cheese

2 boneless, skinless (4-6 ounce) fish fillets

salt and pepper to taste

1 TBS butter

Preheat your oven to 450 degrees. In a bowl combine your mayonnaise, horseradish, parsley and 2 TBS of bread crumbs.  Season your fish with salt and pepper.  Place your fish on a small cookie sheet; top evenly with horseradish mixture.

In a small saute pan melt butter and add remaining bread crumbs.  Cook over medium heat until golden brown and crisp.  Sprinkle bread crumbs over the horseradish mixture.  Bake for 10-12 minutes until the fish flakes easily with a fork.  Remove from the oven and serve immediately.

For a good side dish idea this recipe goes well with wild rice.  The following is a good recipe.


Wild Rice Recipe:

• 2 cups cooked wild rice
• 1 tablespoon unsalted butter
• 1 tablespoon small diced celery
• 1 tablespoon small diced onion
• 1 tablespoon small diced red bell pepper
• 2 tablespoons small diced crimini mushrooms
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped Italian parsley leaves

Directions

In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

Mexican Salad

This is such a simple dish but is one of my husbands favorite things I make.  There are a lot of components but do not let it scare you off.  You will love the outcome!

The first step is top get your beans going.

Seasoned Black Beans or Pinto Beans:

2 Cans Black Beans or Pinto Beans (do not drain)

1/2 tsp sugar

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Combine all the ingredients in a saucepan and mix thoroughly.  Over medium high heat bring to a boil.  Once boiling cover and simmer for about 20 minutes over low heat.

The second step is to fry your tortilla strips

A lot of people use corn tortillas for this but I prefer flour tortillas.  Which ever you like they will work great.  Cut your tortilla in 1/4 inch strips and fry in canola or vegetable oil until light brown and crispy.  Remove from oil and place on paper towels to drain excess oil.  Sprinkle immediately with a pinch of salt.  Set aside.

The third step is to make your dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)
Use a food processor and blend all the ingredients well. Refrigerate.

The fourth step is to cook your hamburger

My husband prefers hamburger but it is great with chicken or pork!

Brown 1 pound  of extra lean hamburger with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/4 tsp garlic powder.  After hamburger is cooked thoroughly drain extra grease on paper towel.  

(I pour all of my meat directly on to the paper towel)

The fifth step is to cut up produce and assemble

In my spare moments I cut up one head of green leaf lettuce, dice tomatoes and grate some medium cheddar cheese.  Depending on what I have in the fridge I may also add some cut up avocado and olives.

Assemble your salad and enjoy!

Chocolate Marshmallow Cookies

These cookies are to die for.  They are so soft and yummy.  Happy baking:)

1/2 C Melted Shortening

1/2 C. Milk

1 tsp. Vanilla

2 C. Flour

1/2 tsp Salt

1 C. Sugar

1 Egg

1/2 C. Cocoa

1/2 tsp. Soda

Mix all the above ingredients together.  It will be a stiff dough.  Use a small cookie scoop and drop onto a greased cookie sheet.  Bake at 350 degrees for 8 minutes. 

 While cookies are baking cut marshmallows in half.  After the 8 minutes put marshmallows, (cut side down) onto  the cookie.  Push down slightly. Cook an additional 2 minutes.  Remove from oven and cool cookies on a cooling rack.  

While cooling make your frosting.

1/2 Cube Butter

1/4 C. Sifted Cocoa

Pinch of Salt

1 lb. Powdered Sugar

3-6 TBS Canned Milk

Melt butter in a saucepan.  Remove from heat and mix in the remaining ingredients.  Add more milk if it needs it.  Spoon frosting over your cooled cookies.  

Cocoa and Toast

Cocoa and toast for breakfast is always a big hit at our house.  The other morning I was busy and left my cocoa out on the counter and came down stairs to find my youngest two indulging themselves.  Part of me wanted to scold them but I though it was so funny that I choose to take pictures and laugh instead! 

Mom's Famous Rolls!

Growing up it seemed like my mom's rolls were always the big hit at our meals. We couldn't wait for them to get out of the oven so we could sneak one before dinner! I hope you enjoy them as much as my family has.

In a small bowl combine 1/3 C warm water, 1 TBS yeast and 1 tsp. sugar. Stir and set aside.

In another microwavable bowl combine 1 C milk, 2 TBS butter, 2 TBS sugar and 1 tsp salt. Microwave for one minute or until butter melts. Set aside to cool.

In another small bowl whip 1 egg. Add a small amount of the milk mixture to the egg to temper it. Then add the egg mixture to the rest of the milk mixture. Pour your egg and milk mixture into your mixing bowl. Then add your yeast mixture and stir until incorporated. Next add 31/2 C flour. Mix the dough until it it looks smooth and satiny. (This step is very important in your final outcome. It will take a few minutes). Cover and let dough raise for one hour.

After the dough has risen, divide dough into 3 balls. Roll out each ball into and 8 inch circle and cut into 6 pizza slices.

Then take each pizza slice and roll from the "crust" in forming a crescent shaped roll. Once done you will have 18 rolls that fit perfectly on one cookie sheet.

Brush each roll lightly with melted butter and cover with plastic wrap slightly sprayed with cooking spray. Let rise for one hour or until doubled. Bake at 400 degrees for 10 minutes. Once out of the oven, rub then over with a little more butter. YUM!

Baby Back Ribs

All of you who know me, know that I am an advocate of making things from scratch. But, in this case I have made an exception. I am going to show you the easiest way possible to make some yummy baby back ribs!

The first think you need to do is prep you meat. On the back side of your ribs there will be a thin membrane that needs to be removed. This is very important in you final outcome!

Once the membrane is removed flip them over and season your meat with salt, pepper, onion powder and garlic powder. Then you are going to place them (meat side up) on a cookie sheet and put them under your broiler set on high. You will want to keep them under the broiler until they are a deep rich brown color and the outside skin is a little crispy.

Once this is done. You will transfer your ribs into a tinfoil lined pan. A 9x13 pan usually works, unless you have a big rack. Once in the pan you can use a store bought BBQ sauce. I know, it almost pains me to say it but yes, store bought BBQ sauce. My favorites are Baby Rays and KC Masterpiece, but what ever your favorite sauce is will work just fine. Cover the ribs generously with the sauce and then cover loosely with more tinfoil. Bake them in the over on 325 degrees for 2 1/2 to 3 hours. When the meat starts falling off the bone you know they are ready.

I am all about good food and I guarantee you will love these. This is one shortcut I am willing to take when I am in a hurry. If you are not a fan of the store bought, just substitute your favorite homemade BBQ sauce. ENJOY!

Cinnamon Rolls

This recipe comes from my mom. I have vivid memories of watching her make these early in the morning. I loved to sit and watch her. So many people have asked for this recipe. I hope you all love it as much as I do. Enjoy!

3 TBS Yeast

1 3/4 C. Warm Water

1/2 C. Melted Butter

1/3 C. Sugar

2 Beaten Eggs

1/2 TBS Salt

5 1/4 C. Flour

Melted Butter, Brown Sugar and Cinnamon for the inside!

In a small bowl dissolve the yeast in the warm water and let bloom. Then pour the yeast water into your mixing bowl. Add the melted butter and sugar and mix slightly. Then add your eggs and salt, followed by your flour. Knead in your mixer until the dough looks smooth and shiny. (This step is very important. If you do not mix it long enough your dough will not turn out.) Cover the dough with a towel and let rest for 15 minutes. Pour the dough out onto a floured surface and divide into 2 equal balls. Roll out each ball of dough to measure approximately 12 inches x 18 inches x 1/2 inch thick. Melt 1/2 cube of butter and pour directly onto dough. (Pour enough butter to just cover the whole thing). With your hand spread the melted butter all over the dough. Then sprinkle generously with brown sugar. (This will take several hand fulls. Make sure it covers the entire dough) After this sprinkle with cinnamon. Roll the dough tightly and cut into 2 inch circles. Place cinnamon rolls onto a lightly sprayed pan. Cover and let rise until double or about 1 hour. Bake at 400 for 10-12 minutes or until a nice golden brown.

While the cinnamon rolls are cooking make your glaze. In a sauce pan melt 1 cube of butter. Once it is melted remove it from the stove top. Add 1 lb of powdered sugar, 1 tsp vanilla, a dash of salt and 1-3 TBS of canned milk. Pour the glaze over the cinnamon rolls as soon as they come out of the oven. Enjoy!

***This dough is a great dough recipe. You can be creative with it. I have made apple walnut cinnamon rolls and orange rolls from this dough. Have fun with it!***

Fall is just around the corner!

Teton Cocoa is gearing up for another wonderful Fall and Holiday Season. We are happy to announce that after a move, our business is now fully licensed in the State of Utah. We are also licensed to sell on the Internet, which a lot of food sellers are not! We are always looking for ways to let our customers know that we keep our standards high!

We hope everyone has had a wonderful Summer. I feel like this Summer flew by. We had a great time visiting family and spending time with our four very active and energetic children! School is now back in session and I feel like I can have some time to breath again. During the summer I let this blog go but I will be working hard to keep it current. We will always have updates on our Cocoa shop but we hope to also give out some great information. As many of you know, I am a mom of four and I LOVE to cook and bake. I am always looking for great recipes and easy ways to keep my life running smoothly! Check back often for some of my most requested recipes.

Toffee Hot Cocoa is back!

By popular request we have put Toffee hot cocoa back on the shop. Teton Cocoa is always looking for fun new flavors and suggestions. Please feel free to contact us with any suggestions you may have!

These are the greatest Snickerdoodles. They are moist and super soft!!! These are cookies that are great when baking with little hands around. Have your little ones wash their hands and have them roll the balls of dough in the cinnamon sugar coating! I hope you enjoy them as much as my family does!


Cookies:
1 Cup Butter
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cup Flour
1 tsp Baking Soda
1/4 tsp Salt

Topping:
3 TBS Sugar
3 tsp Cinnamon

Preheat oven to 350 degrees. For cookie dough mix the sugar and butter until nice and fluffy. Add eggs one at a time and mix well. Combine flour, soda and salt in a separate bowl and slowly add to butter mixture. Chill dough for at least 30 minutes in refrigerator. In a separate bowl combine the topping ingredients. Once dough is chilled roll 1 inch balls in the cinnamon and sugar mixture and place on an ungreased cookie sheet. Cook 8-10 minutes making sure they do not over cook. Remove from pan and cool on a cooling rack."

Review

I was checking out the internet today and found the following review that I did not know even existed. I have been so happy to hear that so many of you have really enjoyed my different flavors of cocoa. Check it out!

If you want a none biased review, check out the following link: www.poshvice.com/2009/11/hello-world/

Black Friday to Cyber Monday Specials

If you are looking to get some great cocoa at a discount, take advantage of our Thanksgiving weekend sale. Get 20% off 1/2 pound and one pound bags as well as gift baskets. You will also find great savings on shipping! Check it out. Pictured above is our rich and creamy hazel nut flavored cocoa

Jennifer's Craft Store (Fellow Etsyian)

Here is a great find for a stylish scarf for the Fall and Winter Seasons!

Check out Jennifer's Craft Store at www.jenniferscraftstore.etsy.com