Chocolate Chip Oatmeal Cookies

Ingredients

1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1  1/2 cups quick cooking oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup raisins
1 cup walnuts
6 oz. semi-sweet chocolate chips
1/2 cup flaked coconut

Directions


In the large bowl of an electric mixer, beat together the butter, sugars, eggs and vanilla until mixture is light, about 2 minutes.  Stir in remaining ingredients until blended.  Drop batter by heaping tablespoonful on a greased cookie sheet.  Bake at 350 degrees for about 10-12 minutes or until cookies are very lightly browned.

Barb's Better Chex Mix

I make a huge batch of this twice a year...Christmas and July 4th.  It is great for parties and road trips....This is my spin on the traditional recipe.  Double this recipe and it will last for weeks..you can even give it away to friends!

Ingredients

3 cups Wheat Chex cereal

3 cups Rice Chex cereal

3 cups Corn Chex cereal

1 cup mixed nuts

2 cups Snack Factory brand pretzel crisps (crumbled into bite-sized pieces) - any flavor

1 cup stacy's Pita Chips (crumbled into bite-sized pieces) - any flavor

6 tablespoons butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Oatmeal Blueberry Muffins

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• Ingredients
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• 1 1/4 cups quick cooking oats
• 1 cup all-purpose flour (or 1/2 cup whole wheat flour, 1/2 cup white flour)
• 1/3 cup white sugar (or 1/3 cup brown sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil (or substitute 1/4 cup applesauce)
• 1 cup blueberries, rinsed and drained

Directions

1. Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
2. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Tilapia Escabeche

Quick, easy meal....great taste and even better....low, low calories!!

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• INGREDIENTS
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• 2 lemons
• 4 (1/4-lb) skinless tilapia fillets
• 2 different colored bell peppers, cut into 2-in strips
• 3 garlic cloves, cut into thin slivers
• 1 (16-oz) jar fat-free salsa
• 3/4 c orange juice
• 3/4 tsp honey

Directions

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  1. Grate 1 teaspoon of the zest from 1 lemon and squeeze 2 tablespoons of juice. Cut the remaining lemon into 4 wedges. Set aside.
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  2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the fillets and cook just until opaque in the center, 2-3 minutes on each side. Transfer to a plate.
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  3. Add the bell peppers and garlic to the skillet; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes. Stir in the salsa, orange juice, honey, and the reserved lemon zest and juice; bring to simmer. Cook, stirring occasionally, until the bell peppers are just tender, about 5 minutes. Add the fillets and spoon the vegetables and sauce over the top. Cook until the fillets are heated through, about 2 minutes longer. Serve at once with the lemon wedges.

Pork and Plantain Enchiladas with Black Bean Puree

Definitely worth the effort!!

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• Ingredients
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• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 5/8 teaspoon ground red pepper, divided
• 1/2 teaspoon salt, divided
• 1 (1-pound) pork tenderloin, trimmed 
• 2 tablespoons canola oil, divided 
• 1 2/3 cups chopped onion, divided 
• 1 1/3 cups fat-free, lower-sodium chicken broth, divided
• 3/4 pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)
• 2 garlic cloves, chopped and divided
• 1 serrano chile, seeded and thinly sliced
• 1 cup cilantro leaves 
• 1 tablespoon fresh lime juice 
• 1 (15-ounce) can organic black beans, rinsed and drained
• 1 teaspoon brown sugar 
• 1 soft black plantain, peeled and coarsely chopped
• Cooking spray 
• 12 (6-inch) corn tortillas
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork. Heat a large ovenproof skillet over medium-high heat. Add 2 teaspoons oil to pan, and swirl to coat. Add pork, and cook 5 minutes, browning on all sides. Place pan in oven, and bake at 350° for 20 minutes or until pork is done. Remove pork from pan; let rest 15 minutes. Cut pork into 1/2-inch pieces.
3. 3. Combine 1 cup onion, 1 cup broth, tomatillos, 1 garlic clove, and serrano in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool for 10 minutes. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth. Pour into a large measuring cup.
4. 4. Place skillet over medium heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently. Add remaining garlic clove; cook for 30 seconds, stirring constantly. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits. Add black beans; cook 2 minutes, stirring frequently. Cool slightly. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.
5. 5. Heat a medium nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain. Add plantain mixture to pan; sauté for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop. Combine pork and plantain mixture in a medium bowl.
6. 6. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Heat tortillas according to package directions. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture. Sprinkle each tortilla with 1 tablespoon cheese; roll up. Place seam-side down in baking dish. Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese. Bake at 350° for 25 minutes or until cheese melts and filling is thoroughly heated.

Coconut Thumbprint Cookies with Salted Caramel

Hide these cookies!  If you don't they won't last long.....

Ingredients

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Cook's Note

Store in airtight containers for up to 2 days.

Pasta e Fagioli: Pasta and Beans

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1/8 pound (about 3 slices) pancetta, chopped
• 2 (4 to 6-inch) sprigs rosemary, left intact
• 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• Coarse salt and pepper
• 2 (15 ounce) cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes
• 2 cups water
• 1 quart chicken stock
• 1 1/2 cups ditalini
• Grated Parmigiano or Romano, for the table
• Crusty bread, for mopping

Directions

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.

Crispy Pork Medallions

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• Ingredients
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• 2 tablespoons Dijon mustard
• 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions 
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil 

1. Preparation
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3. 1. Preheat oven to 450°.
4. 2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Chicken Tamale Casserole

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 
• 1/3 cup fat-free milk 
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn 
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray 
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast 
• 1/2 cup fat-free sour cream 

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Black Russian Cake

Ingredients

• Cake
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• 1 (18.25 ounce) package moist yellow cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 4 eggs
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/4 cup vodka
• 1/4 cup Kahlua
• 3/4 cup water
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Glaze

• 1/4 cup Kahlua
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup Kahlua, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
4. Make a glaze by combining 1/4 cup Kahlua and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.