It has been a while since I posted a good cookie and thought this one would fill the bill.
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 1 1/2 tsp. vanilla
- 1 3/4 cups flour
- 1 tsp. cinnamon
- 3/4 tsp. baking soda
- pinch of salt
- 2 cups rolled oats
- 1 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, beat the butter, vanilla, eggs and both sugars until fluffy. This will take 2 full minutes. Add the egg and yolk amd mix in.
In a separate bowl whisk together all the dry ingredients and slowly add to the butter mixture, beating only to combine well.
Stir in the oats and pecans.
In your hand, scoop out 2 tbsp. of the dough, roll into a ball and set on prepared baking sheet. Continue until all the dough is used.
Bake in the oven, one pan at a time, for about 13-15 minutes. Cool on rack for 2 minutes and then transfer cookies to racks for cool completely.
Make sure you have a pot of coffee (or tea) at the ready ‘cuz you won’t want to share with anyone. HA!
Corn Bread At Its Best
This is my 1,709 recipe. Whew!
Okay, as promised. The tax season is over and here we go again. We are having a special friend coming for dinner tomorrow so Don asked me to make my corn bread. It is so easy and sooooo good.
- 1 cup yellow cornmeal
- 1/2 cup flour
- 3 tbsp. sugar
- 2 tsp. baking powder
- pinch of salt
- can of creamed corn (minus about 3 tablespoons)
- 1/4 cup butter, melted and cooled a bit
- 1 large egg, beaten
Turn the oven on to 4oo degrees. Butter an 8 inch baking pan and set aside.
Whisk together in a large bowl the cornmeal, flour, sugar, baking powder and salt until well blended.
Addf the corn, butter and egg, stirring just until well blended. Spoon into the prepared pan.
Bake now for 15 minutes, peak to see how it is coming and add 5 more minutes. The sides should beginning to pull away from the sides.
Remove and set on a rack to cool to room temperature.
Told you it was easy!
Grilled Cheese Gourmet Style And Salad
Grilled cheese must be comfort food at its best. To take it up a notch, try this one. You will be a heroine for sure.
- 1 tsp. liquid honey
- 1/4 cup grated cheddar cheese
- 1 thinly sliced apple
- 1/2 avocado, thinly sliced
- 1/4 cheddar cheese,
- artisanal bread, sliced
- 1 tbsp. melted butter,
Brush each slice of the bread on the outside with the melted butter. Layer with the first layer of cheese, then the apple and avocado, another cheese layer, and topping with the 2nd slice of bread.
Heat a fry pan over medium heat and place a sandwich in the pan. Cook until it is golden and then turn over and repeat. This should take about 5 minutes.
Repeat this for each of the 4 sandwiches.
Salad
- 2 cups baby mixed greens,
- 1/4 cup coarsely chopped pistachios
- 1 green apple, thinly sliced
- 1 tbsp. fig balsamic vinegar
- 1 tsp. Crisco oil
- 1 tsp. liquid honey
Mix all together in a bowl and divide equally on 4 plates with the sandwiches.
YUM!
Cornmeal Side Dish For Christmas Ham
Not everyone serves turkey or perhaps, like us, you will be offering both at your over-laden table. Why not? Hmmmm
This is for a cornmeal spoon bread and is really a great side dish. It is easy to make and quick as well. Why letting the ham rest, getting the other food together, this can be baking. Just be sure to let this sit for about 5 minutes after removing from the oven to let it ‘settle’.
- 5 tbsp. unsalted butter at room temperature
- 4 cups of milk
- 1 cup of fine ground white cornmeal (can use regular cornmeal)
- 1 tsp. kosher salt
- 1 tsp. sugar
- 4 eggs, separated
- 1/8 tsp. cream of tartar
Preheat oven to 400 degrees. Butter a 1 1/2 quart casserole (soufflé) dish with 2 tbsp. butter and set aside.
Heat milk in a saucepan until just starting to simmer. Slowly whisk in the cornmeal , and continue whisking until it begins to pulls away from the sides of the pan. Remove from the heat and let stand for 10 minutes. Beat in the salt, sugar and 3 tbsp. butter. Beat in the yolks now until well blended. Set aside.
Beat the egg whites and cream of tartar until soft peaks form in a clean bowl. FOLD into the cornmeal, 1/3 of the whites to ‘loosen’ the mixture. Continue to fold in the remainder carefully.
Bake for 30 minutes until puffed and golden. Enjoy. You could drizzle a little maple syrup over the top before serving. Just sayin’.
Beef Tenderloin With Orange And Smoked Paprika Mayonnaise
If you are looking for another tasty hot Hors d”Oeuvre, this is one to add to your collection.
- 1 tbsp. coconut oil
- 1 tsp. orange juice
- 1 tsp. packed brown sugar
- 1 tsp. grated orange zest
- 2 cloves garlic, minced
- pinch each of cumin and pepper
- 12 oz. beef tenderloin
- pinch of salt
In a bowl whisk together the oil, juice, sugar, zest, garlic pepper and cumin. Cut beef into scant I inch cubes. Add to the bowl and toss to coat. Let this stand for 15 minutes.
Smoked Paprika Mayonnaise
- 1/2 cup mayonnaise
- 1 tsp. smoked Spanish paprika
- pinch of salt and pepper
In a small bowl, combine all the ingredients. Set aside in the refrigerator.
Place the cubes on a foil lined baking sheet. Broil about 6 inches from the heat until browned but still a little pink inside (about 5 minutes).
Serve with the Paprika mayonnaise.
Napkins, Glass of wine….life doesn’t get too much better than this.
Grilled Tomatoes With Pesto
This will make a great side dish for chicken or a quick appetizer while conversing with friends.
To serve 6, you will need:
- 3 medium, firm and cored tomatoes, cut in half crosswise
- 1/4 cup pesto (homemade or purchased)
- 6 super thin sliced onion slices
- 1/2 cup Havarti cheese, shredded
- 1/3 cup smoked almonds, coarsely chopped
- 2 tbsp. chopped Italian parsley
With a spoon, scoop out 1/4 inch of the tomato halves. Top each tomato half with 2 tsp. of the pesto sauce and an onion slice. Arrange on foil pie plates.
On the barbecue at a medium-high temperature, place plans on the grill and close the cover for about 8 mins. just until they are heated through but not mushy.
In a small bowl, mix together the almonds, cheese and parsley. Sprinkle the mixture over the tomatoes and grill for about 5 more minutes until the cheese has melted.
Yum!
Stir Fry Beef-Both Sweet And Spicy
In our busy lives, we need assistance sometimes to make a good and tasty meal, while trying to get to a hockey practice or ballet class in a hurry. This would be one way to accomplish all that and be a hero.
- 1 lb. boneless top sirloin, sliced into thin strips
- 1/4 cup hoisin sauce
- 2 tbsp. sesame oil
- 1 tsp. hot chili flakes
- 4 cups mixed fresh vegetables (snow peas, sliced carrots, broccoli and/or cauliflower florets)
- 2 tbsp. cornstarch
- 1 1/2 cup beef broth
- 1/2 cup whole roasted cashews, coarsely chopped
Combine the meat, hoisin sauce and chili flakes in a medium bowl, mixing to coat.
Heat a large frying pan over medium heat. Add the meat mixture. Cook, stirring often, about 3-4 minutes. Transfer to a plate and reserve.
Add oil to the pan then the vegetables. Cook until just tender-crisp.
Stir cornstarch with the beef broth in a small bowl until completely dissolved. Add broth mixture and beef to the fry pan , cooking until the sauce thickens, about 2 minutes.
Stir in the cashews. Serve over rice.
This is a great ‘need fast dinner’ meal on a busy sports night. Enjoy!
Bacon Cheeseburger Pie
When you hear “It’s Hockey Night In Canada” you know a quick and easy dinner is in the mix. This is a fun meal to make and, of course, simply devour with great conversation, banter about what team is going to win, or just enjoy those sitting down at the table with you.
- 1 1/2 lb. extra lean ground beef
- 1/2 cup Panko breadcrumbs
- 1/4 finely chopped onion
- 1/4 cup ketchup
- 2 tsp. mustard
- pinch of salt
- 3 slices bacon, cooked crisp, crumbled
- 4 large potatoes, peeled, cut in 2 inch cubes
- 1 head of garlic
- olive oil
- whipping cream
- 1/4-1/2 cup Philadelphia cream cheese
- butter
- 1 – 1 1/2 cups shredded Monteray Jack Cheese
- 2-3 Roma tomatoes, halved, seeds removed, chopped
- 1/2 green Bell pepper, finely chopped
Heat oven to 375 degrees. Cut the top off the garlic, and in a piece of tin foil, place the head and pour a tbsp. of olive oil over and then seal. Cook in the oven for about 40-50 minutes until soft and caramelized. Remove from the oven and cool down for about 10 minutes.
Mix the ground beef, breadcrumbs, onion, salt, ketchup, mustard until well combined. Press this into a 9 inch pie plate over the bottom and up the sides. Bake for about 15 minutes.
In a pot of water, peel and cut the potatoes in chunks. Cook until tender and then process in your electric mixer with a copious amount of butter, the cream cheese, squeeze the flesh out of the garlic and discard the skins, 1/4 – 1/3 cup of whipping cream (not too much or it becomes watery). When mixed and smooth, spoon into the meat crust and smooth the top. Sprinkle the cheese over the surface of the potatoes. In a circle on top sprinkle the tomato, crisp bacon and green pepper.
Return to the oven and bake a further 15-20 minutes until hot and the cheese has melted. Serve with a crisp, chilled salad, garlic/cheese toast and, without fail, a cold beer or glass of wine.
Homemade Chicken Cutlets – Make Aheads
Now that September is here, holidays are over and busy nights starting up. If you make this recipe up, you have the opportunity to make 5 or 6 different dinners and it will take only minutes. Everyone will think you slaved in the kitchen….not!
- 4 cups plain panko crumbs
- 1/2 cup extra virgin olive oil
- pinch of coarse salt
- 1/2 tsp. garlic powder
- 4 large eggs
- 2 lbs. chicken cutlets (9-10)
- 1/3 cup flour
Preheat oven to 400 degrees.
Toss the panko crumbs, garlic powder, oil and salt together and lay out on a parchment lined baking sheet. Bake, stirring a couple of times for 15 minutes. Remove from oven and cool completely. You may have to crush a few handfuls to allow the crumbs to adhere to the chicken.
Whisk the eggs in a bowl. Pat dry the chicken and season with salt and pepper. Dredge the chicken in the flour, tapping off any excess. Dip in the eggs and coat with the panko crumbs. Press lightly to ensure that it adheres to the chicken.
Lay the cutlets on a parchment lined baking sheet . Make layers and lay the paper between the layers. Freeze these now for at least 2 hours, then place in resealable plastic bags.
That was easy..now to bake when needed:
Place a wire rack on a baking sheet and arrange as many cutlets as needed. Bake in a preheated 450 degree oven, flipping just once, until well cooked (about 13-14 minutes). If the cutlets are not frozen, it should only take about 10 minutes.
Tomorrow, I will give you a couple of recipes that are easy and quick using these cutlets. Until then…..
Bars Layered And Gooey
Everyone I know loves chocolate (except my husband) and when put together like these are—wonderful! So yummy!
- Pam spray
- 3/4 cup cold butter, cut into small pieces
- 1/2 cup icing sugar
- 1 1/2 cups flour
- pinch of coarse salt
- 3/4 cup rolled oats (not instant)
- 1 1/2 cup chocolate chips
- 1 1/2 cup pistachios, chopped and toasted
- 3/4 cup dried cranberries, chopped
- 1 – 14 oz. can condensed milk
- 2 cups shredded coconut
Preheat oven to 375 degrees. Line a 9 x 13 cookie sheet with parchment paper, leaving a bit of an overhang on the short ends. Spray a light coating of Pam over the paper.
In a processor, pulse together the butter, icing sugar, flour and salt until it resembles a coarse meal. Add the oats and pulse until just combined. Press the dough into the baking pan and bake for about 20 minutes. Should be lightly browned and firm.
Now, scatter the chips, nuts amd cranberries on top of the crust. Drizzle with condensed milk and top with coconut. Bake until the coconut is golden, about 18-20 minutes. Let cool completely then cut into 18 squares.
These will keep (get this) for about 3 days in an airtight container. As if! They won’t last 10 minutes. Guaranteed.
Nests Made With Bacon, Eggs And Gouda
One of the nicest things that hits the grocery market are the sandwich loaves sold at Super Store. They have the crusts removed, ready for all the recipes you need them for. Whole Wheat or White – your choice. With that in mind, go for it with this recipe.
- 12 slices fo crustless bread
- 1/3 cup melted butter
- slices of bacon, crisp and chopped
- 6 oz. shredded gouda cheese
- 12 medium eggs
- 2 oz. shredded Swiss cheese
- few drops of hot sauce
- few tbsp. heavy cream
Flatten the bread with a rolling pin. Brush both sides with melted butter and press into 12- 6 oz. ovenproof ramekins or muffin tins.
Place them all on a cookie sheet and bake in a 350 degree oven for 10-12 minutes. Now divide the bacon, and cheese evenly among the dishes.
Mix together the cream and hot sauce and set aside. Crack each egg in a small bowl and carefully slide one egg into each nest. Take tsp. of the cream liquid and pour over each egg. Top with remaining grated cheese.
Bake for about 16-18 minutes until the eggs are done to taste.
Great way to have a “be kind to yourself” kind of breakfast. Fresh fruit, juice and freshly made coffee fills the bill.
Your Favourite Bratwursts With Blackberry-Cucumber Slaw
When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!