Antler Dog Chews

Antler Dog Chews
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Friday, July 31, 2009

Cookies & Cream Chocolate Chip Cookies

One thing that I'm pretty well known for is my cookies. I've been baking cookies ever since I was a kid, every weekend growing up that's what I did. My uncle Ruben would come over just for some of my chocolate chip cookies, which at the time was just the Toll House recipe on the bag. But, he loved them. Today the guys at my husband's work always ask when more cookies are coming and they even request certain kinds! I'm kind of known as the cookie lady, which I'm perfectly fine with! I was actually talking to my mom the other day about how it would be fun to open up a little shop that just sells treats like cookies, cupcakes, cinnamon rolls... stuff like that, but then when I think about it, that would take the fun out of baking for me. So, I'll just stick to what I'm doing and share my recipes with you instead so that you can make them for yourselves!

This cookie is a new favorite in our house and everyone that has tried them has loved them. With the combination of Oreos and chocolate chips, you can't really go wrong! One thing that I've noticed with these cookies is that if you cut the Oreos up into big chunks, your cookies will turn out to be a higher cookie and if you crush the Oreos your cookies will be flatter. The picture here is of the Oreos being crushed, I'll have to make them again with the cookies cut and take a picture of them that way. They also look a lot more grey when you crush them, since little bits of crumbs are being distributed throughout the dough. I actually prefer them with the Oreos cut up instead of crushed, but they are yummy either way!
Edited to add picture of cookies with cut up Oreos instead of crushed Oreos.

Cookies & Cream Chocolate Chip Cookies

1 cup butter, softened
¾ cup sugar
¾ cup brown sugar
1 teaspoon pure vanilla extract
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups flour
2 cups chocolate chips
20 Oreo cookies, cut up or crushed

Preheat oven to 350°F.
With an electric mixer cream butter and sugars until nice and creamy. Add vanilla and egg and mix. Slowly add flour, a little at a time. Add baking soda and salt and mix well, add chocolate chips and oreo cookies and mix well. Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though! Bake in preheated oven for 8-10 minutes. Cool on a rack and enjoy!

Thursday, July 30, 2009

Fry Sauce, My Way

Never heard of fry sauce? Don't worry, I hadn't either until we moved out here to Idaho. Everyone out here knows what fry sauce is and can't seem to eat french fries without it! Even the McDonalds out here has fry sauce! Regular fry sauce is a mixture of mayonnaise and ketchup, which is good, but I like a little bit more flavor, so I came up with this zesty dip! Try it!!!

Fry Sauce, My Way

½ cup mayonnaise
¼ cup or your favorite barbecue sauce (we only ever use Sweet Baby Ray's)
½ teaspoon season salt

Mix all ingredients together in a small bowl and serve with your favorite fries! Makes about ¾ cup.

Have you tried this recipe? If you have, head on over to Tasty Kitchen to rate and review!

Wednesday, July 29, 2009

My Go To Seasonings

People always ask me what I season my dishes with, so here you go. These are the seasonings that I use most often. I have lots and lots of seasonings in my cupboard, but these ones are the ones that I pull out most often. I don't always use them all together, but in some cases I do. Like tonight I'm making baked chicken breasts and I seasoned them with all of these seasonings together. My mom used these when I was growing up, so thats what I like!

Pictured above is Season Salt, this one happens to be from Red Robin, if you have a Red Robin near you, go and get some of their season salt, it's only $3 for 16 oz. and it's really yummy. Then next to that we have Lawry's Garlic Salt with parsley, this is the only garlic salt worth using, don't waste your money on any other kind. Then we have Whole Peppercorns, which are in a pepper grinder, I only use this kind of pepper. Next to that is Paprika, Costco had the smoked variety (not sure if all paprika is smoked or not) so this is what I got. And then we have Morton's Nature's Seasons, which is probably my most used seasoning of all time. It has all sorts of things in it including salt, pepper, sugar, "spices", onion, garlic, celery seeds and parsley. I use this stuff a lot and for some reason I've only been able to find the small container of it lately, so I bought like four of them to keep on hand. There you have it! My go to seasonings!

Awesome Whole Wheat Bread

I'm pretty into food storage, partly because I'm LDS and partly because I just want to be prepared and have food in my house in case something happens. You never know when you might not be able to buy food! What if your husband lost his job or there was a big snow storm and you were stuck in your house for days? So, I store food in my house. Not a whole ton, but I do have some just in case. And what's food storage if you don't know how to use it? So, I'll be featuring some of my food storage recipes along with my regular recipes. This recipe however is so good, you'll want to eat this bread every day! Who knew food storage could be so tasty?! When I make this recipe at home I grind my wheat kernels in my wheat grinder to make the flour for this bread. This way I have the freshest flour I could possibly have! If you don't have fresh flour, store bought whole wheat flour will work perfectly fine! But, if you are going to become a serious bread baker and bake all of the bread that your family eats, as I do, you might want to consider getting yourself a wheat grinder! I highly recommend the one that I have, which is the Nutrimill! Check it out!

There are a couple of ingredients in this recipe, namely dough enhancer and vital wheat gluten that you may not have heard of before, that is unless you live in Utah or Idaho. So, I'm going to introduce them to you! Dough enhancer is a product that helps to rise your breads higher and better than if you didn't have it in your dough, it also helps to prolong the life of your bread. Vital wheat gluten adds more gluten to your dough to make it softer and more delicious! You can buy both products here or you can try looking for them in your local grocery store in the baking section. You won't regret buying them at all, you'll use them in all of your bread doughs once you try them once. Trust me!

Awesome Whole Wheat Bread

2 cups warm water
1/3 cup honey
1 tablespoon yeast
1/3 cup oil
2 teaspoons salt
1/3 cup vital wheat gluten
2 tablespoons dough enhancer
5 to 7 cups whole wheat flour

In a large mixer (such as a Kitchen Aid or Bosch type) combine the water, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, vital wheat gluten, dough enhancer and 3 to 4 cups of whole wheat flour. Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for 10 minutes in mixer. When dough has finished kneading let it rise once until doubled in bulk. Punch down dough and divide it into 2 pieces and form into loaves and set in greased bread pans. Let dough rise in warm, but not on oven until it is about an inch over the pan. Turn oven on to 350° F and set timer for 30 minutes, do not preheat the oven. When done baking remove from pans immediately and let cool on a wire rack. Makes 2 loaves.

Have you tried this recipe? Come and rate and review it over at Tasty Kitchen!

Tuesday, July 28, 2009

Sausage Artichoke and Sun Dried Tomato Pasta

This pasta is one of our favorites!! My kids even like the artichoke hearts and sun dried tomatoes in it! I sometimes use turkey Italian sausage instead of pork and it works out great for a lower fat version! Try this one soon!!

Sausage Artichokes and Sun Dried Tomato Pasta

¾ cup sun dried tomato slices
1 lb. bulk Italian sausage
1 (15-ounce) can water packed quartered artichoke hearts
2 large cloves garlic, chopped
1 (15-ounce) can chicken broth
1lb. rotini pasta
½ cup shredded Parmesan, plus additional for garnish
1 teaspoon dried basil
2 teaspoon dried parsley
8 ounces mozzarella, cubed
Salt and freshly ground pepper

Heat a large skillet over high heat, add sausage and cook until brown, breaking up the meat into bite size pieces. Add the artichokes and garlic to the skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth and sun dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water according to package directions. Drain the pasta and add to the skillet along with ½ cup Parmesan cheese, basil, and parsley. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Enjoy!

Have you tried this recipe? If you have, head on over to Tasty Kitchen to rate and review it!

Monday, July 27, 2009

Hey Ya'll!

Welcome to But Mama, I'm Hungry!! A blog where I will share all of my tried and true recipes. The kinds of recipes that your kids and family will love to eat!! But you don't have to have kids at home to enjoy my recipes, they are for everyone! So, come on in, grab a cold diet dr. pepper and join me in my cooking endeavours! See you real soon!