Chocolate Oatmeal Cookies with Pecans and Dried Cherries

Chocolate Oatmeal Cookies with Pecans and Dried Cherries  

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2 ½ cups of flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups rolled oats
2 cups pecans – toasted and chopped
2 cups dried cherries chopped
8 ounces bittersweet chocolate - chopped
3 sticks butter (room temperature)
3 cups dark brown sugar
2 eggs (room temperature)
2 teaspoons vanilla

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Beat butter and sugar for 3 to 5 minutes until fluffy. Add eggs, vanilla and mix until combined about 3 minutes.

Sift flour, baking powder, baking soda and salt, mix until combined. Add Oats, pecans, cherries and chocolate until combined do not over mix.

Preheat oven to 350 degrees. Make 2” balls and flatten to 1” bake 12 minutes then switch cookie sheets from top to bottom racks in the oven and bake  for 10 additional minutes or until golden brown.

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Spinach Stuffed Mushrooms

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Preheat oven to 400 degrees

2 packages white mushrooms (stems removed)
1 package frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup mayonnaise
1 cup grated Swiss cheese
3 green onions chopped
1 can water chestnuts, drained and chopped
½ cup Panko bread crumbs (you will need some additional for the topping)
½ cup wine
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Combine all ingredients except for wine. Stuff mixture into mushroom caps and dip each mushroom cap top into the Panko bread crumbs. Place on rimmed baking  sheet, add wine  and bake for 20 to 25 minutes.

Tomato Sauce for Pizza

Tomato Sauce for Pizza

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1- 28oz. can tomato puree

1 large clove garlic, minced

1 tsp. oregano

1 tsp. dried  basil

1 bay leaf

salt and pepper to taste

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Place all ingredients into a saucepan. Cover and bring to a boil.

Uncover, lowering heat and simmer, stirring occasionally. About 30 minutes.

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Pizza Dough

Pizza Dough

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1 cup warm water

1 packet active dry yeast

2 1/2 to 3 cups flour

2 TBS. olive oil

1/2 tsp. salt

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Combine water, yeast and 1 1/2 cups flour in a large bowl, mix well.

Add oil, salt and remaining flour. Work until dough holds its shape.

Place on lightly floured surface, kneed dough until smooth and elastic.

If dough is sticky add a bit more flour.

Place dough in a lightly oiled bowl covered with plastic wrap.

Let dough rise until it has doubled in size, about 1 hour.

When dough has risen, divide into portions and roll into balls.

Cover and let rest 20 minutes. Lightly drizzle the dough with olive oil. 

Then form the dough into shape. The thinner the better.

As dough will rise when cooked

Pre heat oven 400*  for 30 minutes before baking pizzas.

Tip:

 Bake pizza crust 5-7 minutes before topping for a crispier crust.

Old Fashioned Apple Crisp

Old Fashioned Apple Crisp

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5 lbs. apples, use any that are good for baking or combinations

2 TBS. lemon juice

zest of 1 lemon

1/2 cup sugar

2 tsp. cinnamon

1 tsp. nutmeg

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1 1/2 cups flour

3/4 cup sugar

3/4 cup brown sugar

1/2 tsp. salt

1 cup oatmeal

1 cup butter, chilled and diced

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Per heat oven 350*

Butter 9x13" baking dish. Peel apples and cut into wedges. Combine with zest, juice,

sugar and spices. Pour into baking dish.

Make topping. Combine flour, sugars, salt, oatmeal and butter in food processor.

Process until mixture is crumbly. Scatter over apples and bake 1 hour and 15 minutes,

or until top is golden brown and apples are bubbly.

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Sauteed Polenta

Sauteed Polenta

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3 1/2 cups water, divided

1 tsp. salt

1 1/4 cups cornmeal

1 cup jack cheese, shredded

1/4 cup basil, chopped

1/4 cup sun dried tomatoes, diced

1/4 cup butter

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Combine 2 1/2 cups water and salt in small saucepan, bring to a boil.

Mix cornmeal with 1 cup water. Add to boiling water stirring constantly.

Reduce heat to low and cook for 3 minutes. Add butter, cheese,

 sun dried tomatoes and basil. Cook for 3 more minutes until mixture has thickened.

Butter a 8x8" pan add mixture and smooth, refrigerate for 1 hour or overnight.

Cut into 9 pieces, then each of the 9 pieces in half corner to corner.

Fry in lightly greased skillet over medium heat 4-5 minutes each side.

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This recipe was created to go with the Mediterranean shrimp recipe

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Warm Potato Salad with Mustard Vinaigrette

Warm Potato Salad with Mustard Vinaigrette

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2 1/2 lbs. red potatoes

1/2 lb. bacon, cut into small pieces and cooked until golden brown and crisp

2 TBS. drippings reserved

1/4 cup red wine vinegar

2 TBS. Dijon mustard

1 tsp. honey

2 cloves garlic, chopped

salt and pepper

1/3 cup olive oil

2 TBS. basil, chopped

2 TBS. parsley, chopped

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Put potatoes in a large saucepan, cover with cold water and season with 1 TBS. salt.

Bring to a boil and cook until tender when pierced with a knife.

Drain, let cool a few minutes and quarter.

While potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic,

salt and pepper. Slowly whisk in the olive oil, then stir in chopped basil and parsley.

Add warm potatoes and the bacon to vinaigrette and gently fold to combine.

Great served with steak.

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Snickerdoodles Cookies

Snickerdoddles

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3 3/4 cups flour

1/2 tsp. baking soda

1/2 tsp.cream of tartar

1/2 tsp. salt

1 cup butter, softened

2 cups sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

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3 TBS sugar

1 tsp. cinnamon

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Beat butter and sugar together until light and fluffy. Add eggs, milk and vanilla.

Mix together until combined. Add dry ingredients, mixing until well combined.

 Form dough into 1" balls. Roll in a mixture of cinnamon and sugar.

Place 2" apart on cookie sheet. Flatten slightly with the bottom of a drinking glass.

Bake @ 375 for about 8 minutes or until light golden brown. Makes about 60 cookies.

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Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

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38 gingersnaps, finely crushed

1/4 cup pecans, finely chopped

1/4 cup butter, melted

3- 8 oz. blocks cream cheese, at room tempter

8 oz. marscipone cheese, softened

1- 15 oz. can caned pumpkin

1TBS. pumpkin pie spice

1 tsp. vanilla

4 eggs

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Heat oven to 325*

Mix crumbs, nuts and butter; Press into bottom and 1" up sides of a 9" springform pan.

Beat cream cheese, marscpone and sugar until blended. Add pumpkin, spice and vanilla.

Mix well. Add eggs, 1 at a time, mixing after each just until blended.

Pour into crust and bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until center is almost set.

Loosen cake from rim of pan; cool before removing. Refrigerate 4 hours.

serve with whipped cream and a dusting of nutmeg.

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Apple Cranberry Slaw

Apple Cranberry Slaw

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1/2  head cabbage, thinly sliced

4 green onions, thinly sliced

1 green apple, peeled and thinly sliced

1/2 cup red wine vinegar

1/4 cup low fat sour cream

1 TBS. sugar

1 TBS. honey

1 TBS. honey mustard

1 tsp. salt

1/2 tsp. pepper

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In a small bowl mix together vinegar, sour cream, sugar, honey, mustard, salt and pepper.

In a medium sized bowl add cabbage, green onion,and chopped apple.

Mix together, chill 1 hour or overnight

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Dill Cheese Squares

Dill Cheese Squares

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1lb. butter softened

1 tsp. Tabasco

1 tsp. onion powder

1 tsp. Beau Monde (Spice Islands)

2 TBS. dill weed

1 1/2 tsp. Worcestershire

dash cayenne

4 jars Old English Kraft Cheese

2- 3 loaves of cocktail bread, thinned sliced (located in the deli section)

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Soften butter in mixer. Add Tabasco, onion powder, Beau Monde, dill weed, Worcestershire and cayenne. Mix well. Add Old English Kraft Cheese, mix well again.  Make bread square by trimming crusts. Spread 2 slices with cheese and top with 1 plain slice. Then cut into 2 pieces and frost all sides with cheese mixture.  Wet cookie sheets and cover with wax paper. Place finished squares on cookie sheets and freeze.

Once frozen you can store in Zip Lock baggies in the freezer.

Bake at 350* for 20 minutes or until lightly browned and crispy.

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Kahlua

Kahlua

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7 cups sugar

2 cups instant coffee

3 cups boiling water

7 cups vodka

1 vanilla bean, split

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Mix sugar, instant coffee and boiling water. Stir until completely dissolved..

Let sit until completely cooled. Remove foam from top of mixture.

Stir in vodka and vanilla bean. Fill large bottle with mixture including vanilla bean.

Close tightly, age out of direct light for 8-10 weeks. Strain before putting into into bottles.

 Makes 3 quarts

Scalloped Potatoes (trust me, save this one)

Scalloped Potatoes

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4 cups heavy cream

2 cloves garlic, slivered

1 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

3 to 4 lbs. potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 TBS. parsley. chopped

1/2 cup Parmesan cheese, shredded

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Pre heat oven 350*

In sauce pan combine cream, garlic, thyme,salt and pepper. Bring to a boil.

Reduce to a simmer. Cook 15-20 minutes until sauce has reduced by 1/3.

Remove from heat and add parsley

Butter a 9 x 13" pan. Layer 1/2 the potatoes, onions and cheese. Pour 1/2

cream sauce over potatoes. Repeat layers ending with cheese.

 Bake 1 to 1 1/2 hours until potatoes are tender and golden brown.

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Pumpkin Cupcakes with Maple Frosting

Pumpkin Cupcakes with Maple frosting

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1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

2 eggs

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar, lightly packed

1/2 cup vegetable oil

maple frosting (recipe follows)

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Preheat oven 350*

Brush or spray the top of 10 muffin tins with vegetable oil and line with paper liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a large bowl whisk together the eggs, pumpkin,sugar, brown sugar and vegetable oil.

Add flour mixture and stir until combined. Divide batter evenly among muffin tins.

Bake 20-25 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool completely. Spread cupcakes with maple frosting.

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Maple frosting

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8 oz. cream cheese, at room temperature

4 TBS. butter, at room temperature

1/4 tsp. maple extract

1/2 tsp. vanilla extract

2 cups powdered sugar

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With a electric mixer blend cream cheese and butter on low until smooth.

Stir in maple and vanilla extract. Slowly add powdered sugar and mix until smooth.

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Almond Joy Bars

Almond Joy Bars

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1 box cinnamon toast crunch cereal

4 TBS. butter, melted

2 cups shredded sweetened coconut

1 can sweetened condensed milk

1 1/2 cups toasted almonds, chopped

1 1/2 cups semi sweet chocolate chips

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In food processor, process cereal until crumbs.

Add melted butter. Press crumb mixture into 9x13" pan.

Top with coconut, then sweetened condensed milk, toasted almonds,

finally with the chocolate chips. Bake 25 minutes. Cool completely before slicing.

Tom Kah Gai Soup (Thai Coconut Chicken Soup)

Thai Coconut Chicken Soup

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1 onion, sliced thinly

4 cups coconut milk, unsweetened

4 cups chicken stock

6 Kaffir lime leaves

1/4 cup fresh ginger, peeled and sliced into thick pieces

3 TBS. lemon juice

2 TBS. fish sauce

2 tsp. sugar

1 TBS. chili paste

3 stocks lemongrass, first 4 inches thinly sliced

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1/2 LB. skinless chicken breast, thinly sliced

2 cups mushrooms, sliced

1 large tomato, chopped

Garnish with cilantro, mint or basil

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In large stock pot add onion, coconut milk, chicken stock, lime leaves, ginger,

 lemon juice, fish sauce, sugar, chili paste and lemongrass. 

Bring to a boil, simmer 15 minutes or until onions are soft and translucent.

Add chicken, mushrooms and chopped tomato cook 10-15 minutes until chicken is cooked through.

Taste to see if soup needs more lemon juice. If soup is to thick add more chicken stock.

Garnish with cilantro, mint or basil

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This has been adapted from my dear friend Brigitte's recipe that she picked up

while living in Thailand. I have been lucky enough to cook this soup alongside her.

I have added some of her tweaks to the soup, as well as some of my own.



Mediterranean Shrimp

Mediterranean Shrimp

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2 TBS butter

1 1/2 TBS EVOO

1 onion, chopped

2 TBS finely chopped garlic

5 small tomatoes, chopped

1/2 cup white wine

1/2 tsp finely chopped fresh oregano

6 fresh basil leaves torn into pieces

Salt & Pepper, to taste

2 pounds large shrimp, peeled and de-veined

1 cup feta cheese crumbled, about 5 ounces

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Preheat broiler, in large skillet, melt butter with EVOO over medium heat. Add onion and saute until translucent, 7 -10 minutes. Add garlic, saute 1 minute. Stir in tomatoes, wine,oregano,basil, salt and pepper. Cook 5 minute. Add shrimp and cook until pink, about 3 to 4 minutes turning often. Top with feta, place under the broiler. Broil until cheese softens, about 2 minutes.

Feels like Fall... Pumpkin Pancakes

Pumpkin Pancakes

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2 eggs

1 1/4 cups buttermilk

1/4 cup butter, melted

1/4 cup canned pumpkin

1/4 cup sugar

1 1/4 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. allspice

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Combine ingredients, blend on medium until smooth.

Pour batter in 1/3 cup portions into hot pan coated with non-stick spray.

Cook until golden brown and delicious!!!

Mango Turkey Burgers

Mango Turkey Burgers 

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1 lb ground turkey

4 green onions, chopped white and green

1 Granny Smith apple, peeled and shredded

1 jar Major Gray's mango chutney

1/4 cup cilantro

1/2 tsp salt

1/4 tsp pepper

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Mix turkey, onion, shredded apple, chutney cilantro salt and pepper. Form into 6 paddies. Chill for 1 hour. Spray pan with cooking spray, cook over medium heat 5 minutes each side or until cooked through.