Sunday, September 24, 2006

Chocolate Chunk Oatmeal Cookies

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(a.k.a. The World's Best Cookie)


This recipe came from one of the best people in the world...Spike!

Yield: About 18 large cookies

1 c. old fashioned oatmeal, uncooked
2 ¼ c. all purpose flour
1 t. baking soda
1 t. salt
1 c. (two sticks) unsalted butter, slightly softened
1 ¾ c. packed brown sugar (1 ¼ c. light, ½ c. dark)
2 large eggs
1 T. vanilla extract
14 oz. semisweet chocolate chunks
1 c. sweetened flaked coconut
1 c. coarsely chopped pecans

1. In a food processor (or coffee grinder!), process the oatmeal for 15 to 60 seconds, until finely ground. Add the flour, baking soda, and salt. Process for 5 to 10 seconds, until blended. Transfer flour mixture to a medium bowl. (Or you can put these four ingredients all together in a bowl and stir them up with a spoon, like I do.)

2. In a large bowl, beat the butter for 30 seconds, at medium speed, until creamy. Add the brown sugar and continue beating for 3 to 4 minutes, until the mixture is light in texture and color. Scrape down the side of the bowl with a rubber spatula. One at a time, add the eggs, beating well after each addition. Beat in the vanilla.

3. At low speed, a third at a time, beat in the flour mixture, scraping down the side of the bowl with a rubber spatula after each addition. Using a wooden spoon, stir in the chocolate, coconut, and pecans.

4. Line three insulated cookie sheets with baking parchment or aluminum oil. Fill an ice cream scoop or a 1/3 cup measure so that it is slightly heaping with some of the cookie dough and drop onto one of the prepared cookie sheets. Continue scooping the dough and dropping the cookies onto the cookie sheets, leaving 3 inches between cookies. Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.

5. Position a rack in the center of the oven and preheat to 350 degrees. Bake the chilled cookies one cookie sheet at a time for 17 to 22 minutes, until the edges are set and the centers are still soft. Do not overbake. The cookies will brown very little and as they cool they will become crispy on the edges and the centers will remain soft and chewy.

6. Cool the cookies on the cookie sheet on a wire rack for 5 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. The cookies are best eaten the same day they are baked. If desired, they can be stored in an airtight container for up to 2 days or frozen for up to one month.

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Sunday, June 25, 2006

Herbed Chicken Bake

Corn Meal
Flour
Italian Seasoning
Poultry Seasoning
Egg
Salt and Pepper
Chicken breast

Preheat oven.

Combine the corn meal, flour, and seasonings in a shallow bowl/plate. Crack egg and beat in small bowl. Add salt and pepper to egg. Dip chicken into egg. Dredge chicken breast through corn meal mixture. Dip in egg and dredge. Place on cookie sheet.

Bake until thoroughly cooked -- about 20 minutes. Remember to turn once about halfway through cooking.

This serves well with any number of vegetables: spaghetti squash, green beans, spinach, asparagus...

Saturday, June 24, 2006

Favorite Pancakes

1 1/4 cup all-purpose flour
3 t baking powder
1 T sugar
1/2 t salt
1 beaten egg
1 cup milk
2 T vegetable oil

Directions:
Mix together dry ingredients. Combine egg, milk and vegetable oil; add to dry ingredients, stirring just until moistened. Bake on hot griddle. Makes about 8 4-inch pancakes.(Add 2 tblsp. of milk to make thinner pancakes.)



Simple Syrup

1 c water
2 c sugar
1 t vanilla extract
1 t butter flavoring
2 t maple flavoring

Combine sugar and water. Boil. Add flavorings and vanilla extract. Remove from heat.

Friday, June 16, 2006

Tummy Brownies

Ingredients
Brownie
1 box Devil's Food Cake
1 Egg
1 Stick Margarine or Butter (or 1/2 cup Crisco)

Topping
10 oz Powdered Sugar
2 eggs
8 oz Cream Cheese


Instructions
Preheat oven to 350.

tummy brownies
Brownies pressed in pan
Combine brownie ingredients in a clean mixing bowl. Mix until crumbly in texture. Pour mixture into cake pan (9x9x9, 13x9, 13x8, etc). Press firmly into pan.


Combine topping ingredients in a clean mixing bowl. Mix until smooth. Pour topping over pressed brownie mixture.



tummy brownies
Brownie topping
** Normally, the recipe calls for 16oz of powdered sugar instead of 10oz. However, 16oz of powdered sugar is enough for almost three batches of brownie mixture. **







tummy brownies
Browning baking
Bake for 30 minutes. Check brownies. Topping should be crispy and golden brown.



If not done, bake at 10 minute intervals until done.




tummy brownies
Brownies cooling
When done: turn off oven, crack door, and let brownies rest 20-40 minutes [this will usually stop the topping from collapsing].


Remove from oven. Cool completely. Cut into squares. Serve and enjoy!

Monday, June 12, 2006

Messy Stack

1-2 T mashed avocado
3-6 slices of your favorite luncheon meat
2 slices of your favorite cheese
1-2 T Dill Pickle Relish
Condiments of your choice
2 slices of your favorite bread

The easiest way to make this sandwich is to layer each side of the sandwich: Bread, condiments, avocado, cheese, avocado, pickle relish. Add meat to one side. Then put the two side of the sandwich together.

Here are my faves:

Olive loaf with Munster
Hard Salami with Sharp Cheddar

Saturday, May 20, 2006

Cinnamon Crisp Popular

1 cup margarine
1 cup sugar
1 egg, separated
2 cups flour
1/2 teaspoon salt
3 teaspoons cinnamon
1/2 cup pecans

1. Cream margarine and sugar.
2. Add egg yolk and beat.
3. Add dry ingredients.
4. Mix well.
5. Spread dough on jelly roll pan.
6. Beat egg white and spread over dough.
7. Sprinkle with sugar and pecans.
8. Press the pecans into the dough.
9. Bake 15-20 minutes at 350.
10. Cut into squares while hot and remove with spatula.

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Tuesday, May 02, 2006

Blueberry Banana Smoothie

1 cup cold milk
1/2 cup orange juice
1 cup frozen blueberries
2 mini bananas (1 medium will work)

Blenderize all ingredients until smooth.
Add 1 cup milk and blend again.
Serve and enjoy!

Tuesday, March 14, 2006

Caramel Corn

1 package microwave popcorn (butter flavored)
1 c light brown sugar
1/3 c light Karo syrup
6 T margarine (you can use butter, but you should add a couple dashes of salt)
1/8 t baking soda

Combine sugar, Karo, and margarine in small saucepan.
Bring to boil.
Add baking soda.
Bring to rolling boil.
Remove from stove.
Pop microwave popcorn.
Pour popcorn into large (flatter is better) microwave safe bowl with LID (do not use plastic wrap).
Pour caramel mixture over popcorn.
Seal container.
Shake until coated.
Heat in microwave for 10-12 seconds.
Shake again until coated.
Serve and enjoy!

Sunday, February 05, 2006

Strawberry Sunrise

YIELD: 1 serving

1/2 c yogurt
1/2 c sliced strawberries
1/2 c cottage cheese
1 T powdered milk
1/2 c milk
1 T protein powder

Mix thoroughly.

Blueberry Morning

YIELD: 1-2 servings

1 c frozen organic wild blueberries
1 c organic whole milk yogurt
3 T wheat germ
3 T protein powder

Mix yogurt, wheat germ, and protein powder thoroughly. Add blueberries to top. Let sit 5-10 minutes. Mix blueberries into yogurt.

Monday, January 30, 2006

Spinach Salad

YIELD: 2 servings

1 bag baby spinach
2/3 c dried cranberries (try to find unsweetened)
2/3 c sliced almonds
2 small navel oranges
2 c fresh blueberries
4 T salad dressing of choice

Combine all ingredients in large bowl. Divide into two portions. Serve.

I should call this my SuperFood salad since it contains several SuperFoods. I've done some variations of this salad. Spinach is a very versatile veggie!