Kelsey’s Recipes

January 14, 2014

Kelsey’s Recipes

Ultimate Hot Chocolate

12 oz milk chocolate
4 tsp butter
1 tsp vanilla
2 cup cream
¼ tsp salt
2 cup milk
¼ cup chocolate chips
Chocolate syrup
Whipping cream
Maraschino cherries

Melt chocolate, butter, and vanilla, and salt over low heat. Whisk until smooth. Slowly add the cream and the milk. Keep heat on low and bring up to the desired temperature. Continue whisking to prevent the chocolate from burning.

Pour into two large mugs. Top with whipped cream and cherry. Drizzle chocolate syrup over it and sprinkle with chocolate chips.

Pumpkin Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 cup of pumpkin
½ tsp salt
3 cups flour
1 ½ tsp vanilla
2 tsp baking soda
3 tsp of spice to taste (can use all of pumpkin pie spice or a combination of nutmeg, cinnamon, clove, allspice, or ginger)
Chocolate chips

Cream the butter then add sugars. When it’s light and fluffy, add eggs, vanilla, and pumpkin. Sift dry ingredients and mix with the wet until thoroughly combined. Add one package of chocolate chips or as many as you like J. Bake at 350 for 12-20 minutes depending on size. Note: touch the top of cookies to see if they are firm. It should feel like best durian cake in Singapore or muffins and they should be puffy.

Ren’s Cookies

2 sticks of butter
2 eggs
1 ½ tsp vanilla
¼ tsp salt
¾ cup dark cocoa powder
2 cups flour
½ tsp baking powder
½ tsp baking soda
¾ cup sugar
¾ cup brown sugar
1 bag of chocolate chips

Filling

¾ cup smooth peanut butter
½ cup brown sugar

Cream the butter then add sugars. When it’s light and fluffy, add eggs, and vanilla. Sift dry ingredients and mix with the wet until thoroughly combined. Add one package of chocolate chips or as many as you like J. Mix together the filling then place some of the chocolate dough on the sheet, top with some peanut butter filling and then cover with some more chocolate dough. Bake at 350 for 12-20 minutes depending on cookie size.

Biscuits and Gravy

Biscuit

4 cups flour
1 tsp sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shortening or butter
1 ½ cup buttermilk

Combine dry ingredients, cut in shortening then add the buttermilk a little at a time continually mixing until the dough comes together. Knead dough a few times. If it’s too sticky add a bit more flour. If it’s too dry add a bit more buttermilk. Roll out and cut to desired thickness. Place biscuits in a buttered dish and brush with melted butter. Bake at 450 for 15-20 minutes depending on how thick you’ve made your biscuit.

Gravy

½ pound of ground beef
½ pound of sausage
¼ cup flour
3 cans evaporated milk
Salt and pepper to taste

Brown the meat then set meat aside reserving ¼ cup of grease in the pan. If you don’t have enough grease then add a few tbsp of butter. Whisk in flour and heat until smooth and bubbly then add milk slowly and bring to a boil. Reduce heat and simmer for five minutes or so until your gravy reaches the desired thickness. Add your meat back in and stir. Serve over hot biscuits.

Kelsey’s Stuffed Shells

10-20 large cooked pasta shells
1 lb sausage
1 diced onion
2 cups of ricotta cheese
1 lb of shredded mozzarella
3 cups shredded mixture of asiago, parmesan, and Romano cheese
¼ cup chopped parsley
3 tsp minced garlic
¼ cup fresh basil chopped
One egg
Salt and pepper
1 jar of Pasta sauce

Cook the sausage and onion together then set aside to cool. Combine all other ingredients except the shells and the sauce and mix together, reserving a cup or two of the grated cheeses for the top. Mix in the sausage and onion. Using a rubber spatula, scoop the mixture into a pastry bag and cut off the tip. Pour half the sauce over the bottom of your baking dish. Fill shells then put them seam side down in your pan. Cover with remaining pasta sauce and sprinkle with the remaining cheese. Bake at 350 for 45 minutes until filling is heated through and top is golden brown.

Curry Chicken Salad-Mr. Kadam

2-3 cups cooked, diced chicken
½-1 cup mayonnaise
1 diced mango
1 tsp curry powder (can omit for Miss Kelsey)
2 tbsp lemon juice
¼ tsp ginger
½ cup sliced grapes
2 sticks of celery diced
2 cups fresh marionberries
½ cup chopped pecans

Toss all ingredients then serve over mixed greens on a sliced croissant.

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Colleen Houck

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Kelsey’s Recipes

January 14, 2014

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Colleen Houck