Friday, December 28, 2012

Valrhona chocolate brownies

This is a really good recipe for dense decadent chocolate brownies. Valrhona is my favorite cocoa in the world.  These brownies will be really good paired with vanilla ice cream and chocolate syrup to make a sundae! Would also be good paired with some raspberries.  It makes a tray -- 9x13x4 inch glass or baking dish

Ingredients for a full tray
1 cup (2 sticks) butter, melted
2 cup white sugar (as a variation next time, I will use 1/2 cup white and 1 cup brown sugar to make it not so sweet)
4 brown eggs
1 cup self-rising flour (or if you want to use regular flour you can use 1 cup all purpose flour + 1 tsp baking powder)
1/3 cup + 1/3 cup unsweetened cocoa powder (Valrhona is the best cocoa but you can use a different brand too)
1/4 to 1/2 teaspoon salt
2 teaspoon Madagascar bourbon vanilla extract
1 cup chopped walnuts (optional)

1) Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9X13 inch baking pan.
2) In a medium bowl, beat together the butter and sugar. Add eggs, and mix well.
3) In another bowl, combine the flour, cocoa and salt. Stir into the sugar mixture.
4) Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
5) Bake for 25-35 mins based on your oven until edges are firm.  Mine was best at 34 minutes.
6) Cool before cutting into squares. Use the chop and scoop gadget to cut & scoop brownies from the glass baking dish -- it works really well.

New York Cheesecake Cookies


These are some new cookies I decided to make this year. I saw them on food network -- it was a special where different chefs were talking about their favorite cookies. Sandra Lee talked about these and I got the recipe from her. They are like mini-cheese cakes and really yummy!

Ingredients
1 1/4 cups finely crushed graham crackers (1 sleeve or use Keebler's readymade crushed graham crackers in a box!)
1 cup flour
1 1/2 teaspoons baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup granulated sugar
2 teaspoons lemon zest
1/2 teaspoon vanilla extract

Directions
1) Preheat the oven to 350 degrees
2) In a large bowl, stir together the graham cracker crumbs, flour and baking powder
3) In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
4) In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
5) Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
I actually made tiny balls (same as if you were making meat balls) and flattened it a little bit with my palm. Then I created indents with my thumb.  The cookie tends to crumble but it's ok, it does fine when baked. I created about 16 cookies.
6) Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

Tadka Dal (Lentils)

This dish is probably the most common dish made in every household in India. There are many types and preparations of dal. Here is a recipe for one of my favorites.  Dal is usually enjoyed with chapati/phulkas (flat wheat tortillas) or with steamed rice.

Ingredients:
1 cup mixed dal/lentils (orange and yellow)
1 - 2 fresh tomato (or 1/2 canned)
1 small onion chopped

Tadka or Spiced Mix:
Canola oil
1/2 tsp cumin
1/2 tsp mustard seeds
pinch of asafoetida
1 or 2 dried red chilli (and/or green chilli)
3 to 4 curry leaves
1 tsp coriander powder
1/2 tsp turmeric
1/4 tsp red chilli powder
(Ginger or garlic are optional)
Cilantro, for garnish

1) Boil 1 cup of mixed daal (I used a mix of orange masoor, yellow toor) in 2 cups of filtered water.  Add some salt.  As soon as it comes to a boil, remove the foam from the top with a spoon.  It will prevent the constant overflow and give a nicer look to the finished product. Boil for around 20 minutes or until pasty.
2)  In another non-stick deep pan, start the tadka with oil, cumin seeds, mustard seeds, asafoetida, red chilli, and curry leaves. Add the turmeric, coriander powder, red chilli. Sautee for a minute. Add tomatoes and onions.
3) When this masala is ready, add the boiled dal.  Let the whole mixture boil for 15 minutes. Make sure there is enough water. Top with cilantro garnish. Serve with steamed rice.

Spinach Lentils(Palak Dal) Option: To the boiling dal, add 1/2 bag spinach (stems removed). Increase water by half cup.

Monday, December 10, 2012

Chicken and White Bean Chili (toddler-friendly collection)



I got this recipe from good housekeeping -- the article was called 'drop 5 lbs with good housekeeping recipes'.  This dish gives you 8 large servings -- each serving has only 370 calories, 18 g total fat and protein 25g. Its a very healthy meal option but also really tasty and toddler friendly!

Ingredients:
2 pounds ground chicken
4 teaspoon olive oil
3 cloves garlic chopped
2 bay leafs
1 small medium red onion, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
cumin 1/4 tsp is optional
Two 15 to 19-ounce cans white kidney beans (cannellini), rinsed and drained
One 16-ounce jar mild salsa verde (green)
Swanson reduced-sodium chicken broth - 16 ounces or more is necessary (I usually buy 32 Oz of broth and end up using three fourths of that container because I like it soupy)
2 tablespoons fresh cilantro leaves, for garnish

1) In a large dutch oven (or other heave bottom pot), add 2 teaspoons of olive oil and saute chicken till cooked. Season with salt and pepper as you cook. Break up the chicken so it doesn't clump.
2) Place chicken aside in a bowl.  Often, I set aside 2 cups of the cooked chicken and use it for tacos because I like having less meat in the chilli but you can adjust as you like.
3) In the same dutch oven, add rest of oil (2 teaspoons). Heat and saute garlic till it sizzles. Add bay leaf, onions and saute for 2 to 3 minutes. Add Oregano, cayenne pepper and cumin.  Next add the jar of Salsa Verde followed by the beans and chicken stock
4) Add the chicken, cover and cook on high until boiling. Then lower and cook for 20 minutes.
5) Sprinkle cilantro at the end

This is delicious and was enjoyed by Tashi, Margaret and Cyla!

Mahi Mahi Kerala Fish Fry

The credit for this recipe goes to Sara, my friend who mentioned it to me one day on the phone and asked me to try it.  It is really delicious and I've tried it with different types of fish. I think Mahi is a better firmer fist for this dish. It is delicious!!

Ingredients:
Mahi Mahi (frozen 2 packs)

Tempering spices:
Curry leaves
Mustard Seeds

Marinade (Mix the below in a small food processor):
Canola oil (2 tsp)
Cilantro - small handfull
Green chilli - 2 small thai chilli or 1 jalapeno
Turmeric 1 tsp
Chilli powder 1 tsp
Coriander powder 1.5 tsp
Ginger garlic paste (in grinder) - 2 tablespoons

1) Create marinade in a small food processor
2) Dry the fish with paper towel and start coating the fish. Sprinkle all purpose flour (2 tsp) as you go so that the marinade sticks to the fish
3) Keep for 15 to 20 minutes (or overnight)
4) Heat very little oil in a small non-stick. Add mustard seeds and curry leaves until splatter
5) Add the fish. cook on each side until masala burns
6) Cover and cook for 5 minutes. During this time, cut fish in center to see if done

Sunday, November 4, 2012

Smoked Salmon Dip - Easy 10 minute appetizer

This is such a simple and tasty appetizer if you like smoked salmon.  This is also a "less than 100 calorie" recipe from Cooking Light magazine.
Ingredients
1/4 cup low fat sour cream (or crème fraîche)
1 1/2 teaspoons finely grated lemon peel
1 4-ounce package smoked salmon
Chopped fresh dill or chives

The easiest way to chop dill or chives is to snip the chives with scissors. You can buy these anywhere or online - check out the Kyocera Ceramic Kitchen Scissors - 2.3" Blade (Google Affiliate Ad)

Preparation
1) Stir sour cream, lemon peel and dill in small bowl.
2) Crumble the salmon into another bowl.  Add the cream mixture a table spoon at a time. Stop just before it gets too creamy -- it is important to keep tasting as you go to maintain the delicious smoked salmon flavor and not let the cream cover it up too much.
3) Serve with stone wheat cracker (a somewhat bland cracker works best to bring out the taste of the salmon)

Sweet Potato & Pecan Phyllo Appetizers

This is a really delicious and healthy appetizer from cooking light magazine.
Ingredients
1 cup mashed cooked sweet potato
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg white
2 packages mini phyllo shells (Brand Athens in frozen section of grocery near the pies, pie crusts)

Preparation
1) Preheat oven to 350°
2) I usually microwave the sweet potato. Wrap in seran and microwave for 4 to 5 minutes for a medium sized.  Combine sweet potato, granulated sugar, cinnamon, and salt. Add a bit of olive oil because this paste tend to be dry based on the sweet potato
3) Combine pecans, brown sugar, vanilla, and egg white
4) Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture
5) Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack

Wednesday, October 24, 2012

Curry Tofu Salad

I tasted this salad for the first time this week in our work cafe and really liked it. So I decided to try it at home.

Ingredients:
Extra firm Tofu (1 pack)
Craisins (dried cranberry)
Slivered almonds
Baby Spinach

For the dressing:
2 tablespoons light mayonaise
1 tablespoon yogurt
2 to 3 teaspoons mcormicks curry powder (adjust to more or less as you taste)
1 red bell pepper chopped fine
3  scallions chopped fine
2 thin fresh carrots chopped fine
1 green chilli or half jalapeno
1/4 lemon juice
3 teaspoons of mango chutney (international aile of grocery store)
2 - 3 tablespoons of Agave Necter (adjust as you taste)
Olive oil (a few teaspoons)

1) Mix all the ingredients of the dressing (Adjust mayonaise, olive oil and yogurt to achieve the consistency that is more like a dressing)
2) Drain the water from pack of tofu. Drain tofu further by placing tofu in a colander, covering with paper towels and placing a weight on top.  Cut the tofu into half inch squares
3) Add tofu to dressing
4) Store in refrigerator overnight (it allows the flavors to mix into the tofu)
5) To serve, add one layer of spinach followed by the tofu mixture followed by the craisins followed by the almonds on top
6) Season with salt if needed
7) Top with boiled egg (optional)
Home Styles Kitchen Island (Google Affiliate Ad)

Sunday, July 8, 2012

Chicken Tikka Masala


This is a bright orange colored dish that can be served as Chicken Tikka (chicken chunks without the sauce ideal for bbq) or Chicken Tikka Masala (chicken chunks mixed into a tomato-cream sauce ideal compliment to steamed rice).
This dish is super popular in London and is served in almost every Indian restaurant in the UK. It has a delicious taste and is simple to make. Wikipedia says that there are 44 different versions/recipes to make this dish. Well, here is  an easy stovetop version from me. Enjoy!

Ingredients:
1/4  cup plain nonfat yogurt
1 tablespoon tandoori masala powder (Best purchased from farmers market or indian store. If you don't have it, create a mix of 1 tsp cumin, 1 tsp cayenne/paprika, 1/2 tsp salt, 2 tsp coriander powder. This is a close substitute)
8 boneless, skinless chicken thighs (use chicken breast if you prefer), cut into halves or smaller pieces
1/2 onion, chopped
1 (1 inch) piece fresh ginger
4 cloves garlic
1 tablespoons water
3 tablespoons cooking oil, divided
1 1/2 teaspoons garam masala
1/4 teaspoon Indian chili powder
1 cup tomato sauce (1 can of tomato paste mixed well in water to create a sauce)
1/2 cup half and half (or 1/2 cup cream or 2 table spoons cream cheese. I didn't have half and half so I used 1/4 cup 2% milk and 1 tablespoon cream cheese. This ingredients calms the spices and makes the tomato paste more opaque so use it per your judgement/taste)
2 tablespoons butter
1 teaspoon salt

1) Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade
2) Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside
3) Heat 1 tablespoon oil in a large skillet (or dutch oven) over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 - 6 minutes. Remove from skillet and set aside. This is your basic chicken tikka without the masala. An alternate popular version is served grilled.
4) To make the sauce, heat the remaining 2 tablespoons in the skillet/dutch oven. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.  Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.  Add the tomato sauce, reduce heat to medium-low, and cook another 5 minutes. 
5) Return the chicken to the pan along with the half and half; bring to a boil. Add the butter and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
6) Garnish with cilantro, lemon wedge. Serve with Naan or Steamed rice

Monday, July 2, 2012

Dark Chocolate Cupcakes with Strawberry Frosting

I was very excited to make these because I was using my newly ordered Valrhona Cocoa Powder and Madagascar Bourbon Vanilla (both ordered from Amazon!).  
Valrhona is a French chocolate made from 100% dutch processed cocoa. It is real delicious in cakes and desserts and considered to be one of the best (if not the best) chocolate/cocoa in the world.The Recipe Makes 18 cupcakes (I halved the recipe to make 9).

Ingredients:

For the cupcakes
1 1/4 cups flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter at room temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract, preferably Madagascar bourbon
1 cup whole milk (I used 2% milk)
1/2 cup Valrhona cocoa powder


1) Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
2) Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.
3) Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar
4) Add the eggs one at a time.  Combine the vanilla extract and milk in a large liquid measuring cup.
5) Reduce the speed to low or just use spatula to mix. Add one-third of the flour mixture to the butter mixture, then add one-third of the milk mixture. Repeat in thirds until all of it is used up. 
6) Add the cocoa powder, beating (on low speed) just until incorporated.  Be careful to use a mixer on low speed or else the powder flies all over. 
7) Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. 

8) Bake for 16 to 17 minutes (start checking at15 minutes) or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 30 minutes.


For Strawberry Frosting (I cut this recipe in half)
1/2 cup whole frozen strawberries in syrup, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1) Puree strawberries in a small food processor
2) In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. 
3) Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. 
4) Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Frosting the Cupcake:
Take a butter knife (or offset spatula) and gently slide the icing over the cupcake. 
You could also pipe the icing on with a bag (I used a ziplock bag).  Simply scrape the frosting into the bag with a spatula, twist the bag at the top and snip off the corner. Make a small snip to retain some control on the flow of the icing. 

Couscous and Chickpea salad

Ingredients:
2 cans of chickpeas
1/2 red onion
1 tomato
1 cucumber
1 pack of couscous
Parsley chopped
Cilantro chopped
Olive oil - 2 tablespoons
Lemon juice of 1 -2 lemons

1) Make couscous according to package instructions (1 and 1/4 cup water to boil with 2 tablespoons olive oil. Add the spice packet provided with the pack or skip the packages spices and just add some dried parsley/italian seasoning, salt and pepper. After it comes to a boil, take off heat and cover for 5 minutes)
2) Chop onion, cucumber and tomato
3) Mix chickpeas, couscous, olive oil, fresh ground pepper and salt, red onions, tomato, lemon juice.
4) Keep tasting and season as needed. Add the parsley and cilantro.
5) Enjoy as an accompaniment/salad to any main dish 


Sunday, June 3, 2012

Green Beans Stir Fry with Indian Spices

This is a dish I grew up eating. It's a yummy easy way to make green beans very tasty.  This is a version of beans poriyal but it is modified with much less coconut or can be made without the coconut -- it is delicious.  It takes only about 20 minutes.

Ingredients:
Green Beans 2 handfuls (ends clipped)
Vegetable oil - 2 tablespoons
Dry Whole Spices:
Kalonji (onion seeds) 1 tsp
Cumin seeds 1 tsp

Mustard Seeds 1 tsp
Kosher Salt

2-3 Thai green chilli (make slits so they dont pop in the oil)
Cilantro - small bunch
Coconut - 1 tablespoon (frozen grated works well)

1) Heat oil and sautee all three whole spices. Wait till you hear the popping noises.
2) Reduce heat to medium.  Add 2 green chillies and cilantro. Cover immediately.
3) Add beans, toss  and cover.  Add kosher salt to taste.
4) In the next 15 minutes, toss every 3 minutes but mostly let it be covered and on low to medium. You could be hearing crackling noises and this is fine.  Extend time to another 5 to 10 minutes if you need -- this depends on how tender the green beans are.
5) Sprinkle coconut (optional).
6) Garnish with cilantro and Enjoy! 

Ground Turkey Keema

Turkey is a high protein meat with much less fat than other meats.  It is also a great source of protein (40% in a serving), Iron, Vitamin B3 and B6.  This dish can serves as a perfect filling for Turkey Tacos by just topping with chopped onions, grated cheese and pico de gallo.

Ingredients:
Ground Turkey (approximately 1 lb fresh pack from Whole Foods)
Red onion half chopped
Garlic - 3 cloves chopped fine
Ginger - 1 tsp chopped fine
Frozen peas - 1/4 cup

Spices:
Turmeric 1/2 tsp
Red Chilli Powder 1/2 tsp
Coriander Powder 2 tsp
Cinnamon stick - small
3 Cardamom
1 bay leaf

1) Heat oil and sautee whole spices (cinnamon,bay leaf, cardamom)
2) Two minutes later, add garlic, ginger, onion. Sautee.
3) Around 3 minutes later, add the masalas (turmeric, red chilli, coriander)
4) Next add 2 tablespoons of tomato paste (from can) and 1/4 cup of water. Stir and let simmer for 5 minutes till the spices mix well creating a flavorful and rich sauce
5) Add the turkey and stir. Add salt to taste
6) Add 1/4 cup fresh peas
7) Cover and simmer for 15 minutes
Garnish with cilantro ir scallions and serve with rice or as a taco filling. A chilled radish and cucumber salad (also shownk) is also a good accompaniment. 

Sunday, May 20, 2012

Simple Chana Masala in a Tomato Sauce

This is a simple, super fast, healthy and simple dish that I make a lot. My version is lighter in spices (not as much garam masala or oil) than usual recipes.  It has more of a tomato and onion base and I prefer using green chilli for heat versus the ground red chilli.

Ingredients:
Can of Chickpeas
Can of tomatoes diced
Half an onion sliced lengthwise - red or yellow onion (diced also ok)
Garlic 2 cloves diced
Fresh thai green chilli 2 slit (optional)
Spices: Turmeric powder (1/2 tsp), Coriander powder (2 tsp), red chilli (1/4 tsp; double if not using the green chilli), garam masala (1/2 tsp)
Milk 2% 1/4 cup
Sugar sprinkle
Cilantro for garnish

Sautee garlic and onion in 3 tablespoons of vegetable oil.  let garlic brown and onions brown slightly too.  Add the green chilli if using. Add all the dry spices. Sautee for one minute (without letting it burn).  Add the can of tomatoes and simmer for 10 minutes. Add salt and sugar.  Add the chickpeas and simmer for 10 more minutes. Add the milk and simmer for 5 more minutes.  Sprinkle cilantro at the end or garnish with cilantro.
Serve with steamed rice or bread, raita (cucumber and yogurt) and potato chips. Delicious!!

Sunday, May 6, 2012

Mexican Brisket Tacos with Guajillo and Ancho Chiles



This is a recipe that Cindy gave me and I think it is the most yummy and easy brisket for tacos.  Although the recipe calls for oven, we ended up making it in a crock pot for Cinco De Mayo and Ernesto's 40th b'day and it was so easy!

INGREDIENTS
4 dried New Mexico or guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
One 5-pound beef brisket with a layer of fat, cut into 3 pieces (Leave some fat and carve out the rest if needed)
3 tablespoons vegetable oil
1 medium onion, sliced lengthwise; 1/8 inch thick
4 garlic cloves, minced
1 teaspoon cumin seeds
1/4 teaspoon coriander seeds
5 large plum tomatoes (1 1/4 pounds)—cored, seeded and chopped
1 jalapeño, seeded and chopped
One 2-inch cinnamon stick
2 cups chicken stock (I used 1 chicken and 1 vegetable bouillion)
Freshly ground pepper
Salt
Thinly sliced scallions, for garnish

1) In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles and discard the liquid.
2) In a dutch oven, heat 3 tablespoons of vegetable oil. Add garlic and saute till smell is released. Add cumin and coriander seeds and onions. Cook for 3 minutes till onion is translucent.
 ned.
3) Stir in the soaked chiles, chopped tomatoes, jalapeño and cinnamon stick. Sautee until combined for a few minutes.
4) Add meat to crock pot. Dish out sauteed mixture of chillies, tomatoes and onion into the crock post to cover meat. Add broth to cover the meat.
5) Cook for 5 or 6 hours on high.
6) Discard the cinnamon stick. Transfer the meat to a work surface and let cool. Using your fingers, shred the meat.
7) Working in batches, transfer the contents of the casserole to a blender and puree until smooth.
8) Pour the sauce over the shredded meat, toss and serve. It is really delicious and crowd favorite!!

FIXINGS & GARNISH:
Corn Tortillas
Pinto Beans (optional)
Fresh Salsa (Chopped tomatoes, onion, jalapeno, cilantro)
Scallions
Fresh cilantro

MAKE AHEAD: The meat can be refrigerated for up to 5 days or frozen in an airtight container for up to 1 month.


Sunday, January 8, 2012

Roasted Brussel Sprouts


I love barefoot contessa and who better for some deliciously simple and fresh roasted brussel sprouts! 

Ingredients: 

  • Bag of Brussels sprouts (whole foods has the best quality)
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.
1) Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Leave the small one whole but cut the bigger ones into half so that all pieces can get a crispy coat
2) Mix them in a bowl with the olive oil, salt and pepper. 
3) Transfer them on to a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 

Lady Finger Cookies

These are my favorite simple shortbread cookies for holidays or everyday snack.

1 stick butter, softened
1 tablespoon sugar
1 cup flour
1.5 tsp vanilla extract (be sure to use a good brand)
chopped pecans
powered sugar (icing sugar)

1) Combine butter and sugar.
2) Add vanilla, then flour, then pecans.
3) Shape into bars about 2 to 3 inches long
4) Bake on ungreased cookie sheet at 425 for 10 to 13 minutes. Make sure cookie sheet is clean and no stains from previous cooking
5) While warm, roll in powdered sugar. This is tricky because they break very easily. I sprinkled sugar on a pan and then put them on the pan and sprinkled sugar on top again.  Let them cool a coupl eminutes before rolling to help them firm up a little bit.
6) Let them cool overnight and store away for delicious snack





Holiday Crack