ALSO, when I make my next batch, I will use 1 cup from this batch, instead of the store bought yogurt.
Harter House World Flavors
Harter House World Flavors 1500 E. Republic Road Springfield, MO 65804 Phone: 417-886-4410
Sunday, July 21, 2024
Make Fresh Yogurt at Home
ALSO, when I make my next batch, I will use 1 cup from this batch, instead of the store bought yogurt.
Texas Cowboy Cookies
Makes about 18 large cookies
Everything's bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.
Ingredients1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans, roughly chopped (and toasted!)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese's)
1 cup (6 ounces) semi-sweet chocolate chips
Instructions
- If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
- In a large bowl or stand mixer, beat the butter until it is light and fluffy.
- Add both sugars and beat well, scraping sides and bottom.
- Add eggs and vanilla, beat well.
- Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
- Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
- Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
- Chill the dough in the fridge for at least an hour, or up to 24 hours.*
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
- Use a 1/4 cup measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
- Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
- Let cool as long as you can before stuffing your face! These are great dipped in milk.
Recipe Notes
*If you are in a big hurry like I always am (Who's not in a hurry to eat cookies?) do my cheat-chill: Shape the dough onto pans as described above and toss in the freezer for 30 minutes. Then bake as directed. Or you could put the shaped dough into ziplock bags, freeze, and have cookies ready to be baked at a moments notice! (I always have cookies in my freezer. Always.)
Check out the lighter version here: Skinny Texas Cowboy Cookies
FROM The Food Charlatan
Creamy Garlic Chicken Breasts
HOW TO COOK CHICKEN BREAST
- You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets. Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.
- Use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavor.
- Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavor into the sauce!
COOKING WITH GARLIC
GARLIC FLAVOR
TIPS
- You can use heavy cream, whipping cream or thickened cream in the sauce.
- For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
- The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed.
SIDES THAT GO WITH CREAMY GARLIC CHICKEN BREASTS
We love this chicken breast recipe with steamed rice or mashed potatoes.
You can also serve it over pasta, cauliflower mash or zucchini noodles.
Ingredients - Serves 4
For The Chicken:
- 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
- 4 tablespoons flour (all purpose or plain)
- 4 tablespoons finely grated fresh Parmesan cheese
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon Black cracked pepper
For The Sauce:
- 5 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 whole head of garlic peeled and divided into 10-12 cloves
- 1 1/4 cup chicken broth (stock)
- 1 1/4 cup half and half or heavy cream (or evaporated milk)
- 1/2 cup finely grated fresh Parmesan cheese
- 2 tablespoons fresh parsley, to serve
Instructions
- Season the chicken with salt, garlic powder and pepper.
- In a shallow bowl, combine the flour, Parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
- Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
- Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
- Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
- Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
- Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
- Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
- Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
- Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
- Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.
- Garnish with parsley and a little black cracked pepper.
Nutrition
Thai Spaghetti Pasta Salad
I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpSbUnk7hii8JRQ7tZpGItSOBDVXr5Zvmzc_UQV4DSiSKq8Dmo9fmzpOFE9bnKRD3dPp4-RU83ueAIAWmgpBhnIuYrhTci1lYIAvDAP-nuMsZF5tj7YQliyAtZqoNMrvL1BvRLLqKwcWeK/s320/Thai+Spaghetti+Pasta+Salad+2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY52nHJ366Bkqpz9uDv7iaxsY1HRULTXxd3WUpkNxsEPi2oLxA5sYrQx5VGiAVknCQKxOrm3MrpT2Pr_P7_Wm80sHDYwqAHjd77GTVZxfH7hIVM_AYJbxIXRkWl7AT1qDIlDszOT5k1yfB/s200/Thai+Spaghetti+Pasta+Salad+3.jpg)
Ingredients
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedDDH_t-jSb8NVsgt97RraSken6LDvBy4gAIupB0ooXksnBSHYCiVFsAxAJNYg-KDy5aWhHb4XKzwgUI0IGfSWv28fyLJlXjzhSuhm_LxCuFHcv3ZmdPTuB-GoQoreSwJq-x5p1qyYgsT/s200/Thai+Spaghetti+Pasta+Salad+5.jpg)
Dressing
1/4 cup white wine vinegar1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcvsjhNWbN5Tb7-Ob6jBy9Jon7uspnlQPlx_Ong8lgJBVZ_JwHhq5uwI0b2NIQv3eZMqCC8gVs4nu4sUZgHw0n4kFotww2wqwpi83OPRP_HrArAg3K9NiRiJYx7Cb7e4Jra2PgpU5yVzE/s200/Thai+Spaghetti+Pasta+Salad+4.jpg)
Instructions
- Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
- Mix dressing ingredients together until smooth.
- Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro
Juicy Pork Tenderloin
On Sale this week, July 26 - Aug 1, 2023
Prairie Fresh
Marinated Pork Tenderloins
or Loin Fillets
18-24 oz.
$7.99 lb.
INGREDIENTS
1 Pork Tenderloin, approx. 1 1/2 lbs.2 Teaspoons Brown Sugar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 tablespoon extra virgin olive oil
1/4 cup BBQ sauce, optional
DIRECTIONS
Preheat oven to 400 degrees.
Mix together brown sugar, kosher salt, garlic powder, onion powder, paprika, black pepper, and chili powder un til completely combined. Rub entire spice mixture on tenderloin, then drizzle olive oil evenly over the top.
Roast until nicely browned and internal temperature reaches 150 degrees, approximately 25-35 minutes. depending on size.
Remove from oven, brush with BBQ sauce if desired and allow to rest 5 minutes.
Slice and serve.
Sunday, July 14, 2024
Garlic Parmesan Chicken Wings
This is my current favorite wing recipe. SO easy. And for some reason, nothing tastes as good as the Crystal brand hot sauce in this recipe. ~~Shelly
Chicken Wings - I like Smart Chicken
2 Tbls. Butter
2 - 3 Cloves Minced Garlic
1 Tsp. Vinegar
6 oz. Crystal Hot Sauce
6 oz. freshly grated Parmesan Cheese
Cook Wings in an oven or air fryer,
SAUCE
Melt butter and saute garlic. Then add vinegar, hot sauce and parmesan cheese.
When Chicken is done, toss with sauce.
Sprinkle with additional grated parmesan cheese.
Enjoy.
Homemade Alfredo Sauce with Garlic
- Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
- Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
- Let the cream come to a low boil, while stirring frequently.
- Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
- Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
- Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
- The sauce will thicken even more as it sits.
- Store leftovers in the refrigerator for up to four days.