French Onion Soup

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the tenth book, The Cat Who Talke to Ghosts, just follow this link.

Ingredients:

  • 2 Tablespoons of Butter or Margarine
  • 2 Tablespoons of Cooking Oil
  • 1 3/4 Cup of Thinly Sliced Onion
  • 1/4 Teaspoon of Sugar
  • 3 14.5-oz Cans of Beef Broth
  • Salt & Pepper to Taste
  • 4 Thick Slices of French Bread, Toasted
  • 1 Cup of Gruyére Cheese, Softened

Directions:

  1. Heat butter or margarine and oil in saucepan.
  2. Add onion slices and sugar.
  3. Cook for about 20 minutes, stirring occasionally, until onions are golden brown.
  4. Add broth and bring to a boil.
  5. Simmer for 20 minutes.
  6. Add salt and pepper.
  7. Put soup into 4 bowls and top with toasted bread. Sprinkle cheese on toast.
  8. Broil until cheese melts. Serves 4.

Thoughts After Reading:

I’m not a big French Onion Soup fan, but everyone in my family loved it. They said it was perfect and just how French Soup should taste.

What do I know?

For more on The Cat Who…Cookbook Recipes, go to Chocolate Whoppers

For more soup recipes, go to Hearty Lasagna Soup

For more recipes, go to Fresh Mint Chocolate Chip Cookies

Fresh Mint Chocolate Chip Cookies

Thoughts Before Baking:

I received this Betty Crocker Celebrate! cookbook several years ago for Christmas. Since then I have made a few different recipes from it. When I saw this one about mint chocolate chip cookies, I had to make it as I LOVE mint!

Especially with CHOCOLATE!!!

Ingredients:

  • 1 1/3 Cup of Sugar
  • 3/4 Cup of Butter or Margarine, Softened
  • 1 Tablespoon of Freshly Chopped Mint Leaves
  • 1 Egg
  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon Salt
  • 1 Package (10 oz) of Mint Chocolate Chips ~1.5 Cups

**HOLIDAY SHORTCUT: If you don’t have time to chop the mint, add 1/4 teaspoon of Mint Extract instead.**

***HOLIDAY TWIST: Substitute the raspberry chocolate chips for the mint for another summer twist.***

  1. Heat oven to 350 degrees.
  2. Beat sugar, butter, mint, and egg in large bowl with electric mixer on medium or with spoon.
  3. Stir in flour, baking soda, and salt.
  4. Stir in chocolate chips.
  5. Drop dough by tablespoonfuls about two inches apart onto an ungreased cookie sheet.
  6. Bake 11-13 mins or until golden brown.
  7. Cool 1-2 mins, move from sheet to wire rack. Makes about 3.5 dozen cookies

Thoughts After Cooking:

Sorry no picture, but that just means I’ll have to make more!! It is so good, you should try it. I’ve never made it with the raspberry cookies, and I can’t wait to try.

For more Betty Crocker Celebrate! recipes, go to Irish Soda Bread 

For more cookie recipes, go to Chocolate Whoppers

For more desserts, go to Sugar Puffs

For more mint recipes, go to Blackberry Mint Infused Water

Chocolate Whoppers

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the thirteenth book, The Cat Who Moved a Mountain, just follow this link.

Ingredients:

  • 2  1/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 a teaspoon of salt
  • 3/4 a cup of sugar
  • 3/4 a cup of brown sugar, packed
  • 1/2 a cup of shortening
  • 1/2 a cup of butter or margarine
  • 1.5 teaspoons of vanilla extract
  • 2 eggs
  • 4 squares of utnsweentened baking chocolate, melted and cooked
  • 1 10-oz package of semi-sweet chocolate chunks
  • 1.5 cups of walnuts

Directions:

  1. Preheat the oven to 375°.
  2. Sift flour, baking powder, and salt together and put aside.
  3. Beat sugars, shortening, and butter or margarine until light and fluffy with an electric mixer.
  4. Add vanilla extract and eggs, beating after each egg.
  5. Add unsweetened baking chocolate and the dry ingredients to the sugar mixture and mix well.
  6. Fold in chocolate chunks and walnuts, mixing by hand.
  7. Drop by 1/4 cupfuls onto ungreased cookie sheets.
  8. Bake 12-14 minutes

Thoughts After Baking:

It was delicious and a great combination.

For more from The Cat Who…Cookbook, go to Festive Pink Lemonade

For more Chocolate Chip Cookie variations, go to Rice Krispies Cookies

For more cookie recipes, go to Sugar Puffs

For more desserts, go to French Strawberries

Caesar Salad

thecatwhocookbook

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comI was going to a work function and had to bring an item. Originally I was going to make something different, but then I found myself running out of time and needed something delicious, easy to make, and fast. I choose this salad.

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Ingredients:

  • 3 Tablespoons of Butter or Margarine
  • 2 Slices of Bread, cut into 1/2 inch cubes
  • 1 Small Clove of Garlic, minced
  • 1 Clove of Garlic, cut in half
  • 2 tablespoons of Salad Oil
  • Worcestershire Sauce
  • 2 Tablespoons of Lemon Juice
  • 5 Cups of Romaine Lettuce, torn into pieces, washed and dried
  • 1/4 cup of Grated Parmesan cheese
  • Pepper to taste

Directions:

  1. Heat butter or margarine in skillet. Add bread cubes and minced garlic.
  2. Fry until bread is crisp and golden. Remove from pan and put away for later use.
  3. Rub salad bowl with cut garlic; then add salad oil, a few dashes of Worcestershire sauce, and lemon juice.
  4. Mix ingredients.
  5. Then add lettuce and toss gently.
  6. Sprinkle with croutons, Parmesan cheese, and pepper. Serves 4-6.

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caesarsalad

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Thoughts After Cooking:

I thought this was the best Caesar salad I have ever tasted.

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It was just the perfect blend of everything. I could eat this again and again.

loveitSupernatural

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For more Cat Who Cookbook recipes, go to Crasins Scones

For more salad recipes, go to Simple Pasta Salad

For more recipes, go to Pesto Parmesan Popcorn

Pesto Parmesan Popcorn

Popcorn-boom-Is-there-room-for-growth-competition

Thoughts Before Cooking:

So I was thinking what goes best with a mystery book turned into a film? POPCORN!

So I have an air popper, and got this recipe from the instruction manuel by Bella.

As you know my love of pesto, I just couldn’t resist making this.

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Ingredients:

  • 1/4 Cup of Butter or Margarine, Melted
  • 1 Tablespoon of Grated Parmesan Cheese
  • 1 Teaspoon of Dried Basil
  • 8 Cups of Popped Corn

Directions:

  1. Melt the butter or margarine in the microwave.
  2. Using your air popper, pop the popcorn.
  3. While popcorn is going; mix the butter, cheese, and basil in a bowl.
  4. When popcorn is finished toss in bowl with basil-cheese mixture until it has covered them all.

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Thoughts After Reading:

This was really good and easy to make.

joker-yum

You should try it!

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For more popcorn recipes, go to Italian Flavor Fused Popcorn

For more pesto recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Breakfast Puffin Muffins

sinistersprinkles

Thoughts Before Baking:

So this book wasn’t all that good, read my review here, but contained quite a few recipes that I wanted to try out.

This one sounded tasty and a good thing to have in the morning so I thought I would try it out.

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Ingredients:

  • 1/3 Cup of Margarine or Butter, Soft
  • 1/2 Cup Sugar
  • 1 Egg Beaten
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Pumpkin Pie Spices
  • 3/4 Cup of Milk, Whole or 2%
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Nutmeg
  • 2 oz of Raisins (optional)
  • Liners
  • Cinnamon Sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Blend margarine, sugar, and beaten egg together until the mixture is smooth.
  3. In a separate bowl, sift the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg together.
  4. Add the dry ingredients and the wet to the milk, alternating and mixing as you go.
  5. If you’d like, now is the time to add the raisins to the batter.
  6. Fill the muffin cups halfway, then dust the tops of each muffin with cinnamon sugar
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center of each muffin comes out clean.
  8. Cool muffins before removing them from the pan.

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Breakfast Puffin Muffins

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Thoughts After Baking:

They were very good, they weren’t too sweet but very delicious. I’m thinking of altering the recipe a bit and trying to out in some apples or something. If I do I will post it, whether it works or fails.

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For more muffins, go to the Best-Ever Blueberry Muffins

For more breakfast dishes, go to Hole in One

For more recipes, go to Virgin Appletini