mandicooks
Mandi Cooks
A collection of my recipes, to use and share. More added in time.
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Peanut Butter Cookies
Delicious, simple, soft baked cookies.
3/4 cup creamy peanut butter
1/2 cup (1/2 stick) Crisco shortening
1 1/4 cups firm packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
Directions
Heat oven to 375. Place sheets of foil on counter or cooling rack for later.
Combine peanut butter, Crisco, light brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beat just until blended.
Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoon fulls 2 inches apart onto ungreased baking sheet. Flatten slightly in criss-cross pattern with a fork.
Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removes cookies to foil to cool completely.
Makes about 3 dozen cookies.
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Microwave S'mores Mug Brownie
An easy treat with minimal clean up; in the microwave.
4 tablespoons flour
3 tablespoons sugar
1 tablespoon cocoa powder
1/2 tablespoon baking powder
3 tablespoons milk
1 tablespoon vegetable oil
1 teaspoon vanilla
2 tablespoons chocolate chips
1 graham cracker, crushed
1 large marshmallow
Directions
Mix all ingredients except the marshmallow in a 12-oz mug. Press marshmallow into center of batter and microwave for 1 1/2 minutes.
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2 Minute Hot Cocoa
Quick and easy hot chocolate.
2 tablespoons sugar
2 tablespoons cocoa powder
1 dash of salt
1 cup of milk
1/4 teaspoon vanilla
Directions
Mix sugar, cocoa powder, and salt in a large mug. Heat milk, about 1 1/2 minutes in the microwave, or until hot.
Gradually add milk to cocoa mix, stirring well. Add vanilla and enjoy.
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Pancakes
Customize with any mix-ins you enjoy.
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift flour, baking powder, salt, and sugar. Make a well, add egg, milk, and melted butter. Mix until smooth.
Heat a lightly oiled griddle over medium heat. Pour or scoop batter approximately 1/4 cup per pancake. For larger pancakes, use 1/2 cup batter.
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Alfredo Sauce
A quick homemade sauce everyone will love.
8 oz cream cheese, softened
2 sticks butter
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried parsley flakes
2 cups milk
6 oz grated Parmesan cheese
pepper to taste
Directions
Melt the butter in a medium non-stick sauce pan over medium heat. Add cream cheese, garlic powder, onion powder, and parsley, stirring with a wire whisk until smooth.
Slowly add the milk while whisking, smoothing out any lumps. Whisk in the pepper and Parmesan cheese, a little at a time, while whisking to keep smooth.
Remove from heat when sauce reaches desired thickness, thinning with a little milk if needed. Toss with hot pasta and serve.
Make in Advance
Store sauce in an air tight container in the fridge for up to 3 days.
Store small portions in freezer bags for up to 3 months, removing and thawing in the fridge as needed.
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Creamy Mashed Potatoes
The best mashed potatoes are made with cream cheese.
5 pounds russet potatoes
8 oz cream cheese, softened
1 stick butter
1/2 - 1 cup milk
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon onion powder
2 teaspoons dried parsley flakes
1 teaspoon oregano
Directions
Wash and peel potatoes, then cut into 1 inch cubes. Place potatoes into a large stock pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain potatoes and return to the pot or large mixing bowl.
Add cream cheese, butter, milk, and seasonings to potatoes. Adjust the milk to reach the thickness you like best. If you like thicker mashed potatoes I recommend starting with 1/2 cup, and slowly adding more as needed.
Mash everything together, stopping to mix to ensure the seasonings spread evenly. For smoother, fluffier potatoes, finish with an electric mixer on medium.
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One Pan Balsamic Chicken and Veggies
Easy dinner with only one sheet pan.
6 tablespoons balsamic vinegar
1/2 cup zesty Italian seasoning
1 1/4 pounds chicken tenders, or thinly sliced chicken breast
2 heads of broccoli
1 cup baby carrots
1/2 pint of cherry tomatoes
1 teaspoon Italian seasoning
3 tablespoons olive oil
1/2 teaspoon garlic powder
fresh parsley, salt, and pepper to taste
Directions
Preheat the oven to 400 degrees. Spray a large nonstick sheet pan with nonstick spray, and set aside.
Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tender loins of fat, cutting breasts into 1/4 inch to 1/2 inch thick strips.
Place 1/3 cup of the balsamic and Italian mixture in a large bag and add the chicken tenders. Coat evenly and place in the fridge to marinate for at least 30 minutes, or up to 6 hours.
Chop the broccoli into small pieces and cut the baby carrots in half. Place the veggies on the prepared tray, if you want the tomatoes to be less roasted, add them to the tray when you add the chicken.
Coat the veggies in Italian seasoning, olive oil, garlic powder, and salt and pepper to taste. Roast the veggies for 10 minutes.
Remove from the oven and flip the veggies, then push them to the outside of the tray, adding the tomatoes now if you want them less tender.
Add chicken to the center of the tray and discard the marinade. Brush 1/3 cup of the balsamic and Italian mixture over the chicken. Cook for 15 to 20 minutes, or until chicken is cooked all the way through. Cover with the remaining balsamic and Italian mixture before serving.
Important Note
It's important to use chicken tenderloins or thinly sliced chicken breast so that the chicken cooks completely without burning the veggies.
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Banana Chocolate Chip Muffins
Fluffy homemade muffins in 30 minutes. Great for breakfast or as a snack.
4 medium ripe bananas, about 1 1/3 cups mashed
1/3 cup melted butter, cooled
2/3 cups sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups all purpose flour
1 cup chocolate chips
Directions
Preheat oven to 350 degrees. Grease your muffin tins, if using liners, lightly coat the inside of your liners with nonstick cooking spray, as these moist muffins tend to stick.
Peel bananas and mash together with melted butter using a fork. Keep mashing and mixing until the mixture is smooth and creamy.
Add sugar, egg, and vanilla, mixing until just combined. Stir in salt and baking soda. Add flour and chocolate chips and mix until just combined. Do not over mix.
Divide into muffin tins and bake about 18 to 20 minutes, or until a toothpick inserted at the center comes out clean.
Freeze for Later
Wrap securely in freezer wrap, or place in freezer bags removing as much air as possible. Freeze for up to 3 months. Thaw at room temperature, or if you just can't wait, place unwrapped muffins on a microwave safe plate and heat on high for 20 to 30 seconds per muffin.
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Sheet Pan Parmesan Crusted Chicken
Easy, delicious chicken in 20 minutes. Serve over pasta or enjoy as is.
2 cups broccoli florets
2 tablespoons olive oil
1 pound chicken tenders, or thinly sliced chicken breasts
1 egg
1/2 cup panko breadcrumbs
1/2 cup shredded Parmesan cheese, plus extra for topping
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
Directions
Preheat oven to 425 degrees.
Line a rimmed sheet pan with foil. Add the broccoli to the sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
In a resealable freezer bag, add the panko, 1/2 cup Parmesan cheese, and spices. Seal the bag and shake to combine, then set aside.
In a shallow dish, whisk the egg with a tablespoon of water or milk. Coat chicken tenders in egg mixture, then place into the freezer bag, seal, and shake to coat with panko.
Remove tenders from the bag, discard any left over panko, and place chicken on the sheet pan with broccoli.
Bake for 20 minutes, flipping chicken and broccoli half way through. Top with more shredded Parmesan, is desired.
Important Note
It's important to use chicken tenderloins or thinly sliced chicken breast so that the chicken cooks all the way through without burning the broccoli.
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Sheet Pan Sausage and Veggies
Quick, healthy meal for 4. Enjoy with rice, quinoa, as a sandwich, or on its own.
3/4 - 1 pound turkey or chicken sausage
2 cups sweet potato
2 cups broccoli florets
1 cup bell peppers, and color
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Preheat oven to 400.
Chop all veggies into small cubes. Slice the sausage into 1" rounds.
Mix veggies with olive oil, garlic, seasoning, salt and pepper until well coated.
Place veggies and sausage on a sheet pan and bake for 20 minutes, flipping half way.
Substitution options
Sausage can be substituted for any kind of meat or flavor variety you'd like, but for a healthier option stick with chicken or turkey sausage.
Veggies can be added to those listed or used instead of them. Great choices are zucchini, asparagus, green beans, Brussels sprouts, grape tomatoes, onions, and carrots.
Italian seasoning can be switched out for taco seasoning, Cajun style seasoning, or any seasoning blend you prefer.
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Crock Pot Garlic Butter Chicken and Veggies
Simple dinner for 4, seasoning can be adjusted for taste.
1.5 pounds skinless, boneless chicken breast or tenderloins
1 pound baby carrots
1.5 pounds Yukon gold potatoes, cut into wedges
1/2 cup salted butter (2 sticks)
1 tablespoon minced garlic, or more to taste
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 cups low sodium chicken broth
Directions
In a small bowl, melt your butter and stir in minced garlic and seasoning.
Place your chicken in the center of your crock pot, add potatoes to one side of the chicken, and carrots to the other.
Pour in seasoned garlic butter and chicken broth. Cover and cook on high for 4 hours, or on low for 8 hours.
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No-Bake Chocolate Fudge
Simple fudge that can be left plain or topped with your favorite toppings before setting.
24 oz chocolate, finely chopped
3 tablespoons unsalted butter
1 - 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
Directions
Line an 8 by 8 pan with parchment paper and set aside.
Microwave chocolate and butter in a large bowl, in 30 second intervals, stirring in between, until smooth.
Stir in condensed milk and vanilla until combined. Mixture will be very thick.
Spread mixture into prepared pan, and smooth the top. Add any toppings you'd like, pressing them into the fudge slightly, or leave plain.
Refrigerate for 2 to 4 hours, or overnight, until firmly set. Cut into cubes, squares, or bars.
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Crock Pot Garlic Parmesan Chicken and Potatoes
Easy garlic chicken and potatoes. Makes 4 servings.
2 pounds boneless, skinless chicken breast, cut into 1 inch pieces
1.5 pounds red potatoes, chopped
1/2 cup grated Parmesan cheese
3/4 cup shredded Parmesan cheese
2 garlic cloves, minced
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon extra-virgin olive oil
salt and pepper to taste
Directions
Set shredded Parmesan aside.
Add all other ingredients to the crock pot. Stir to mix well. Cook on high 2 to 3 hours or low 4 to 6 hours. Top with shredded Parmesan cheese, replace lid, and turn power off. Let sit 5 minutes, or until cheese is melted.
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Coffee Smoothie
Add chilled coffee, milk, and oatmeal, blend one cycle. Add frozen banana and blend until smooth.
1/4 Cup Coffee - Chilled
1/4 Cup Milk
1/4 Cup Oatmeal
1 Banana - Frozen
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Berry Smoothie
Add milk first, then banana, strawberries and blueberries. Sprinkle chia seeds on top then blend until smooth.
3/4 Cup Milk
1/2 Frozen Banana
1/4 Cup Strawberries
1/4 Cup Blueberries
1 Tbsp Chia Seeds
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Citrus Salad Dressing
Add all ingredients and blend for one cycle. Pour over your favorite spring salad and enjoy.
4 Tbsp Lemon Juice - 2 Lemons
1/3 Cup Olive Oil
1 Tbsp Agave Syrup
1/4 Tsp Salt
1/8 Tsp Pepper
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Homemade Salsa
Add all ingredients, blend for 2 cycles and serve.
1/2 Can Diced Tomatoes
Juice from 1 Lime
1/4 Onion, diced small
1/4 Cup Cilantro, chopped
1 Jalapeno, sliced
1/2 Clove Garlic
1/2 Tsp Salt
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