Oatmeal White Chocolate Pecans Cookies

Oatmeal White Chocolate Pecans Cookies

1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar, lightly packed
1 large egg
1 tsp vanilla
1/2 tsp baking soda
1 cup flour
1 cup oatmeal
1 bar (4 ounces) white chocolate, broken into pieces
pecan pieces, as desired

Preheat oven to 375 F. Combine butter and the sugars in a large bowl. Add the egg and blend. Stir in the vanilla. Add baking soda, flour, and oatmeal. Stir until combined. Add the white chocolate pieces and pecan pieces. Drop by tablespoonfuls onto nonstick cookie sheet. Sprinkle with sugar. Bake for 9 to 10 minutes. Let set before removing from cookie sheet. Yield: about 1 dozen cookies

NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM

NO BAKE POUNDCAKE WITH FLUFFY WHIPPED CREAM
MAKES: 12 SERVINGS

This is a round shaped cake with ice cream in the center of it and whipped cream as the icing, yummy.

16 oz pkg poundcake
2 pints strawberry ice cream
1 pint pistachio ice cream
green food coloring
1/4 cup shelled unsalted pistachio nuts, chopped
2 tbs rum
2 1/2 cups heavy cream
3 tbs sugar

Cut poundcake in half horizontally. Place cake pieces on surface with 1 long side of each touching. Invert 2 1/2 quart bowl over cake pieces. Trim edges. Let strawberry ice cream stand at room temp 10 min. Line 2 1/2 quart bowl with enough plastic to overhang. Spread strawberry ice cream in bottom and around sides of bowl. Cover with plastic wrap, freeze 1 hour. In another bowl, soften pistachio ice cream, tint with food coloring, stir in pistachio nuts. Remove wrap from strawberry ice cream, pack pistachio mixture into center. Brush cut sides of cake pieces with rum, place over ice cream. Cover with plastic wrap, freeze 4 hours. TO UNMOLD CAKE: Uncover, place chilled serving plate over it, invert. Remove plastic wrap. Return to freezer. Beat cream with sugar until stiff peaks form. Transfer whipped cream to pastry bag fitted with large star tip. Starting at bottom, pipe rosettes all around ice cream and cake. Freeze until ready to serve.Let stand at room temp to soften slightly before serving.*

Peanut Butter Cheesecake (Peanut Butter Lovers)

Peanut Butter Cheesecake (Peanut Butter Lovers)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter
Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
Cheese Filling:
16 ounces cream cheese
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and
press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with
peanut butter until balls form. Cut in brown sugar. Pour over crust.
Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice,
vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and
garnish with remaining peanut butter mixture. Bake at 350° until done
(approximately 35 minutes). Cool 3 hours.

White Fish and Mozzarella Carpaccio Salad

White Fish and Mozzarella Carpaccio Salad

1 medium red onion
12 ounces seaweed-marinated sea bream (recipe follows), or any other sashimi-quality white fish
2 ounces mozzarella cheese
Salt and coarsely ground black pepper
Olive oil
Lemon juice

Cut the red onion into wafer-thin half-moon slices, and immerse in cold water for 5 to 10 minutes to remove any excess bitterness. Drain, pat dry and place on a serving plate.
Slice sea bream at an angle as thinly as you can manage (use your sharpest knife for this) and arrange the slices on top of the onion.
Place the mozzarella cheese on top, in the middle. Season to taste with salt and pepper, and drizzle over a little olive oil and fresh lemon juice.

Seaweed-Marinated Sea Bream:
12 ounces sashimi-quality piece of sea bream, or other white fish
1 teaspoon salt
2 pieces kombu (kelp) seaweed of a suitable size to cover the fish

Season both sides of the sea bream with the salt and leave for 1 hour. Wash away the salt andd wipe off excess water. Wash the seaweed lightly and wipe off excess water. Put the sea bream between two pieces of seaweed and wrap in plastic wrap. Refrigerate for half a day.
Makes 4 servings.

REUBEN WRAPS (WITH SPINACH & TURKEY)

REUBEN WRAPS (WITH SPINACH & TURKEY)
MAKES: 4 SERVINGS

These wraps are good served with a bowl of tomato soup topped with a dollop of sour cream, diced cucumber, and chopped dill.

4 flour tortillas
4 tbs thousand island dressing
6 cups spinach
8 oz sliced turkey breast
4 oz thinly sliced Swiss cheese
4 cups coleslaw mix

Spread each tortilla with 1 tbs dressing. Top each with 1/4 the spinach, turkey, cheese and coleslaw mix. Roll up from side with fillings. Wrap each in plastic wrap and refrigerate 15 min. Cut diagonally in halves.*

WHITE BEAN DIP (WITH LEMON & ROSEMARY)

WHITE BEAN DIP (WITH LEMON & ROSEMARY)
MAKES: 1 2/3 CUPS

This dip is good served with pita bread triangles.

Put 2 cups white beans, drained, in bowl of food processor with 3 cloves of garlic, and a pinch of salt. Turn the machine on and add 1/4 cup olive oil, process until the mixture is smooth. Place mixture in bowl and beat in 2 tsp minced rosemary, zest of 1 lemon, 1 tbs olive oil, and salt and pepper as needed. USE IMMEDIATELY.*

SPICY GINGERMEN COOKIES (WITH CINNAMON)

SPICY GINGERMEN COOKIES (WITH CINNAMON)
MAKES: 2 DOZEN

What's better than a cup of coffee and some of these yummy gingermen cookies? Kids can have fun decorating them.

In bowl, whisk together 1 1/2 cups flour, 1/2 tsp baking powder, 1/8 tsp salt, 1 tbs ginger, 2 tsp unsweetened cocoa powder, 1/2 tsp each cinnamon and white pepper. In second bowl, beat 1 stick unsalted butter and 3/4 cup sugar until smooth. Beat in 1 egg and 3/4 tsp vanilla, beat in flour mixture until combined. Roll half of dough 1/4 inch thick. Cut shapes with cutter. Repeat with second half of dough. Gather scraps, re-roll cut out a total of 24 cookies. Refrigerate 4 hours. Place on ungreased baking sheets. Bake at 350° for 12 min. Cool. ICING: Blend 1 cup confectioners sugar, 1 tbs lemon juice, and 1/2 tsp vanilla until good piping consistency. Outline cooled cookies. YOU CAN ADD CANDIES FOR EYES, NOSE, MOUTH OR BUTTONS TO DECORATE GINGERMEN.*

Creamy Tomato chicken LASAGNE

Creamy Tomato chicken LASAGNE
Recipe can be made a day ahead

1 tablespoon olive oil
1 clove garlic, crushed
1 onion, chopped
2 bacon Strips , chopped
2 lbs minced chicken
2 x 28ozs cans chopped Tomatoes
1 tsp basil
Lasagne sheets (as many as required for your dish)
1/2 CUP grated Parmesan cheese

Cheese sauce
2 ozs butter
3 tablespoons plain flour
2-1/2 CUPS milk
1 cup Yoghurt
1/4 teaspoon ground nutmeg
½ CUP grated Parmesan cheese

Heat oil in large pan, add Onion, bacon and Garlic and cook until onion is soft. Add chicken, cook-, stirring, until changed in colour. Stir in Tomatoes and basil, Simmer, uncovered, stirring occasionally about 1 hour or until the mixture is thick.

Cheese sauce
Melt butter in pan, stir in flour, stir over heat until bubbling. Remove from heat, gradually stir in combined milk and Yoghurt, Stir over heat until mixture boils and thickens slightly. Remove from heat, stir in nutmeg and cheese.

Place Lasagne sheets over base of oiled, large Lasagne dish,
Top with half the mince mixture and 1 cup of the cheese sauce. Repeat layers, then top with remaining pasta sheets and cheese sauce; sprinkle top with cheese. Bake, uncovered, in 350ºF oven 40 minutes or until top is browned and pasta is tender.
SERVES 8

Snow Peas and Pepper Salad

Snow Peas and Pepper Salad

1/2 pound snow peas
2 tbsp. toasted sesame seeds
2 clove garlic, mashed
2 tbsps. corn oil
2 tsps. sesame oil
2 tbsps. white wine vinegar
2 large red bell pepper, seeded, cut into strips

Remove tips and strings from peas and cut in half. In salad bowl, combine garlic, oils, and vinegar and mix thoroughly. Add snow peas and bell pepper strips. Season with ground pepper. Prior to serving, toss in sesame seeds.
Serves 4.

Papaya and Avocado Salad

Papaya and Avocado Salad

1 papaya, pared, cubed
1 avocado, pared, cubed
1 14 oz. can hearts of palm, drained, cut in bite-sized pieces
1 tomato, cut in 1/16 ths
3 tbsps. fresh lemon juice
1/4 tsp. salt
1/8 tsp. each coriander, allspice, and white pepper
watercress for greenery

Toss all except watercress and refrigerate covered for an hour or two. Serve on watercress on chilled plates. Cantaloupe is an economical and tasty substitute for papaya.

FRESH SUMMER SPRING ROLLS (WITH CUCUMBER)

FRESH SUMMER SPRING ROLLS (WITH CUCUMBER)
MAKES: 36 ROLLS

1/2 cup seasoned rice vinegar
1/4 cup Asian fish sauce
2 tbs brown sugar
1 garlic clove, chopped
1/2 tsp crushed red pepper flakes
3 oz vermicelli cellophane noodles
1/2 pound cooked shrimp, halved horizontally
1/2 mango, cut into julienne strips
1/2 cucumber, cut into julienne strips
3/4 cup mint leaves
3/4 cup cilantro leaves
1 bunch chives, snipped into pieces
36 triangular or round rice paper wrappers

Combine first 5 ingredients in saucepan. Bring to simmer and cook until sugar dissolves. Transfer to a bowl and cool to room temp for dipping sauce. Bring saucepan of water to boil, add salt. Add noodles and cook 40 seconds. Drain. Toss with 2 tbs dipping sauce and snip into pieces. TO ASSEMBLE ROLLS: Place noodles, shrimp, mango, cucumber, mint, cilantro, and chives in separate bowls. Soak wrappers in a bowl of warm water 30 seconds. Remove each wrapper from water. Arrange flat on work surface. Mound a small amount of noodles, a couple pieces of mango, and cucumber and some mint and cilantro, place on wrappers. Fold wrapper over and begin rolling until filling is enclosed. When 2 inches from end of wrapper, then top middle of roll with shrimp and 2 chives, continue to roll wrapper until enclosed completely. Arrange rolls on platter. SERVE WITH DIPPING SAUCE ON SIDE. Makes 36 rolls.*

Double Chocolate Mint Chip Cookies

Double Chocolate Mint Chip Cookies

1 pkg (10 ounces) mint flavored semisweet
chocolate morsels, divided
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/2 tsp vanilla
1 egg
3/4 tsp baking soda
1 1/4 to 1 1/2 cups flour (add more for a cakelike cookies)

Preheat oven to 375 F. Melt 3/4 cup of the morsels and stir until smooth. This should take about 60 seconds in the mocrowave. Cool to room temperature. Add the butter, both sugars, vanilla, egg, and the baking soda. Stir in the flour until well blended. Stir in remaining morsels. Drop by tablespoonfuls onto nonstick baking sheet. Bake for 9 to 10 minutes. Allow to set before removing from cookie sheet. Yield: about 12 large cookies

LAZY LASAGNA (WITH BROCCOLI & BASIL)

LAZY LASAGNA (WITH BROCCOLI & BASIL)
MAKES: 4 SERVINGS

8 oven ready lasagna noodles
1 pound ground beef
1 bell pepper, cut into strips
3 cups broccoli florets
26 oz jar marinara sauce
1 cup ricotta cheese
1 cup shredded cheese blend


Soak noodles in hot water to cover 8 min. or until softened. Heat a skillet, add beef and bell pepper, cook until meat is no longer pink. Add 1/2 cup water and broccoli, reduce heat, cover and simmer 3 min. or until broccoli is tender. Stir in marinara sauce, reduce heat. Take noodles from water, tear in half lengthwise and add to skillet. Stir to mix. Dot with spoonfuls of ricotta cheese, sprinkle with cheese blend. Cover and simmer 8 min. or until cheese melts. Remove from heat. GARNISH WITH SHREDDED BASIL LEAVES. Serve from skillet.*

Blueberry-Banana Bread

Blueberry-Banana Bread
Get two fruits in one great-tasting quick bread. Savor this sweet, tempting bread all by yourself, or give it as a gift during the holidays.

2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries


1 . Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
2 . Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
3 . Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





High Altitude (3500-6500 ft)
Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 cups, sugar to 1/2 cup and bananas to 2/3 cup. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 cup and eggs to 3.

Chunky Shrimp Dip

Chunky Shrimp Dip

3/4 lb. medium cooked shrimp
3 drops hot sauce
1/4 cup Dr. pepper
8 ozs. cream cheese, softened
2 tsps. lemon juice
3 tbsps. mayonnaise
1/8 tsp. onion salt
1 tsp. Worcestershire sauce
dash garlic powder

Peel and devein shrimp. Combine 1/2 of the shrimp and all the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp and fold into mixture in a large bowl. Refrigerate dip and serve chilled

Fresh Strawberry, Onion and Habanero Pepper Salsa

Fresh Strawberry, Onion and Habanero Pepper Salsa

1 T. butter
1 habanero chili pepper, peeled, seeded, minced
1 clove garlic, minced
1/2 C. stemmed, small-diced strawberries
1/4 C. small-diced onion, (preferably Maui onion)
juice of 1-2 limes (depending on how juicy they are, for preferred
consistency)
1 T. finely chopped cilantro leaves
salt and freshly cracked white pepper, to taste

In small skillet in butter, over low heat, sauté pepper and garlic until
tender; cool. Toss all ingredients in a mixing bowl and season to taste
with salt and pepper. Makes 1 Cup.

Fresh Strawberry and Charred Onion Salsa

Fresh Strawberry and Charred Onion Salsa

1 small onion (preferably torpedo onion, or substitute small red onion)
1 T. olive oil
salt and freshly cracked black pepper
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/3 C. stemmed, copped strawberries
1 tsp. chopped fresh oregano
2 tsp. Muscatel wine vinegar (if not available, substitute sweet wine
vinegar, such as sherry vinegar)

To char onion, peel and slice into 1/4 inch thick rings; rub with olive
oil, season to taste with salt and pepper. Place on hot grill until
browned; let cool and chop. Use 1/4 C. chopped onion for this recipe.
Roast coriander seeds (see note) and coarsely grind with mortar and
pestle; roast cumin seeds (see note) and grind finely with mortar and
pestle.
Toss all ingredients in a mixing bowl; season to taste with salt and
pepper. Makes 1 Cup.

NOTE:
Dry-roast coriander seeds in small saucepan over high heat for about 2-3
minutes or until aroma is released, being careful not to burn. Coarsely
grind with mortar and pestle and set aside. Separately roast cumin seeds
in small saucepan over high heat for about 1-2 minutes or until aroma is
released, being careful not to burn. Grind finely with mortar and
pestle. The reason for separate roasting and grinding: to end up with
coarsely ground coriander and finely ground cumin. Both seeds should be
easily obtained in the spice section or your grocer.

Fresh Strawberry and Balsamic Salsa

Fresh Strawberry and Balsamic Salsa

1 large shallot, peeled, quartered
1 C. fresh strawberries (whole or halved small, wild strawberries, if
available; roughly chopped, if larger)
1 tsp. finely minced mint leaves,
1 T. lightly chopped fresh rosemary
1 1/2 T. aged balsamic vinegar
salt and freshly ground black pepper, to taste

Heat oven to 350 ºF.
In nonstick pan, roast shallot until soft and caramelized. Remove from
pan and chop finely. In a medium mixing bowl, toss all ingredients;
drizzle with aged balsamic vinegar. Let sit for 5-10 minutes to absorb
all flavors. Season to taste with salt and pepper. Makes 1 Cup.

Pears in a Pod

Pears in a Pod

4 stalks of celery, cleaned and cut into 3” long pieces
1 1/2-cup creamy peanut butter
2 pears, cored and cut into chunks

Spread the peanut butter into the center of the celery pieces. Place the pear chunks onto of the peanut butter.
Serve on a plate and enjoy.

Apricot Dijon Pork Salad

Apricot Dijon Pork Salad

1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon style mustard
1 teaspoon ground ginger
1 pound pork tenderloin
1 10 ounce package mixed salad greens
1 15 ounce can apricot halves, drained, sliced
1/2 cup dried tart cherries, or dried cranberries
1/4 cup crumbled blue cheese
8 green onions, cut into 1/2 inch pieces
1/4 cup toasted pecan pieces*

Combine apricot preserves, vinegar, mustard and ginger in small bowl. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin; cut almost in half, but not quite through, horizontally; open and lay flat. Grill or broil tenderloin 4 to 6 inches from heat source for 5 to 6 minutes per side. Brush with remaining apricot mixture during last 2 minutes on each side. Move tenderloin to cutting board. Meanwhile, combine greens, canned apricots, cherries, cheese, pecans and onions. Divide mixture among 4 plates. Slice tenderloin into 1/2 inch pieces. Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving.
To toast pecans, place pecan halves in shallow baking pan in a 350 degrees oven for about 10 minutes. Let cool, chop coarsely.
Makes 4 servings.

More kitchen stuff

More casserole and roasting pans

Fried Dutch Sausages

Fried Dutch Sausages

2 lbs. Dutch pork or smoked beef sausages (or any other sausages)
1 /2 cup flour
1 cup bread crumbs
1 tablespoon butter or drippings
2 eggs

Salt the sausages, dip in a mixture of white of egg, flour and bread crumbs. Fry
slowly to a nice brown crisp color. with sauerkraut.

Dutch Sausage and Gravy

Dutch Sausage and Gravy

2 lbs. Dutch pork or smoked beef sausages (or other sausages)
1 cup bouillon or water
1 onion
1 teaspoon meat extract
2 tablespoons butter or drippings
1 tablespoon flour

Fry the sausage over slow fire in the butter or drippings until brown; take out and put in the onion, sliced; add the flour. When brown, add the bouillon or water and meat extract. Cook for a few minutes. Pour gravy over sausage and serve, with mashed potatoes and sauerkraut or cabbage.

Dutch Chicken Floats

Dutch Chicken Floats

Remains of chicken meal
1 cup butter
1 cup mushrooms
3 eggs
2 tablespoons flour
1 teaspoon onion juice
1 green pepper
lemon juice
2 cups cream
1/2 teaspoon paprika

Melt two tablespoons of the butter in a saucepan and fry the green pepper (chopped and seeds removed). Then add the mushrooms (peeled and diced). Add the flour and cook until smooth, but not brown. Then add the cream and cook until thick. Pour in the chicken remains, boned and diced, and stand the pan in hot water. Meanwhile beat the rest of the butter to a cream, add the egg yolks one at a time while heating. Stir this into the hot chicken mixture until the egg thickens, and cook slowly. Add onion and lemon juice, salt, paprika. Serve on buttered slices of bread toasted on one side, the toasted side down.
====

Dutch Barbecue Chicken

Dutch Barbecue Chicken

1 broiler chicken
1 teaspoon onion juice
1/3 cup cider vinegar
1/2 teaspoon salt, pepper, paprika, garlic
1 teaspoon kitchen bouquet
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1/2 cup melted butter

Cut tile broiler in half down the back. Get the broiling pan hot and grease well. Lay the chicken on rack and put immediately under hot fire. Sear on both sides. Have ready a barbecue sauce made of all the other ingredients listed above. Have also a new, clean paint brush, and during the broiling process paint the chicken on all sides at least three times with sauce. Make a gravy out of the drippings.

Dutch Baked Chicken

Dutch Baked Chicken

(Quantity for 6 Persons)

3 young, fresh chickens, salt
3 lbs. of lard for frying
1/8 lb. of flour
1 lemon for garnishing
2 1/2 cups of bread crumbs
1-2 eggs

Preparation: The chickens are killed, dressed, washed, dried and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much and that the crumbs may not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces and put on a platter
after which they may be garnished with lemon slices