The official name of these cookies are "Oatmeal Crisps", but we grew up with these as our standard chocolate chip cookie.
Ingredients:
3 cups rolled oats
1 cup butter (although I think gma used shortening)
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cup flour
½ teaspoon salt
1 teaspoon baking soda
½ cup finely chopped walnuts
1 cup chocolate chips
½ cup flaked coconut
Directions:
1. Roast rolled oats in a 9"x13" pan for 20 minutes stirring every 5-10
minutes. Cool.
2. Cream shortening and sugar together. Add vanilla. Add eggs one at a
time; beat after each addition.
3. Stir together flour, salt and soda. Stir into egg, sugar mixture.
4. Blend in chopped walnuts, coconut, chocolate chips, and oats.
5. Drop by spoonsful unto greased cookie sheet. Bake at 350° for 10
to 15 minutes; cool on wire rack.
Note: Dough may be stored, tightly covered in the refrigerator.
Cookies freeze well. Peanut butter or raisins may be added - flatten
with fork and bake until set.
It's pretty funny making these now, because everyone seemed to forget that the cookies had coconut in them. It doesn't add much, just a touch of nuttiness that regular chocolate chip cookes are sorely lacking. I don't think we ever used walnuts either, but they might be a nice addition.
Wednesday, May 25, 2011
Peanut Butter Bars
These are CRAZY addictive. We had some shredded wheat leftover from making "nests" for Easter, so I decided to make the recipe on the box.
INGREDIENTS
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup reduced fat peanut butter
3 cups shredded wheat, coarsely crushed
3/4 cup raisins
1/2 cup honey
1/2 cup reduced fat peanut butter
3 cups shredded wheat, coarsely crushed
3/4 cup raisins
DIRECTIONS
MIX sugar, honey and peanut butter in large microwavable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until bubbly at edge; stir until well blended. STIR in cereal and raisins. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. CUT into bars. Store in airtight container. Makes 16 servings, 1 bar each.
TIPS & SUGGESTIONS
Use Your Stove:
Mix sugar, honey and peanut butter in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally. Continue as directed.
Amazing. The kids love them as much as the adults do.
Mix sugar, honey and peanut butter in large saucepan; cook on medium heat until smooth and bubbly, stirring occasionally. Continue as directed.
Amazing. The kids love them as much as the adults do.
Sunday, May 22, 2011
Baked Brie with Caramelized Apples and Onions
Our family loves brie. Our family also loves caramelized onions. Put these two together with a pie crust, and we're in heaven!
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry. Probably would have been better to use the puff pastry... it ended up being REALLY buttery. I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left. I also didn't roast garlic... as awesome as it may be, I'm too lazy.
1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter
Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.
I happened to have leftover pie crust from the last time I made pie, so I used that instead of the puff pastry. Probably would have been better to use the puff pastry... it ended up being REALLY buttery. I also used the leftover butter from caramelizing instead of melting new butter, since there was a lot left. I also didn't roast garlic... as awesome as it may be, I'm too lazy.
1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple - peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter
Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.
Saturday, May 14, 2011
Strawberry Rhubarb Pie
I've definitely been on a pie kick lately, and I'm not sure why. Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
Thursday, May 12, 2011
Strawberry Bruschetta
This is so easy to make, and it's delicious! I made it for dessert, but this would be a really good thing to take to a bbq or potluck brunch... or basically eat anytime of day.
1 baguette-style French bread
1 (8 ounce) container cream cheese
1 tablespoon honey
2 cups strawberries, sliced
1/4 cup strawberry jelly
Heat oven to 375 degrees. Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once. (If you're making this for kids, it might be better to not toast the bread)
Stir together cream cheese and honey; spread on one side of each bread slice.
Arrange strawberry slices on the cheese.
Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries.
Serve with a few whole berries to decorate the tray.
We had raspberry jam open, which I thought added a nice depth. Definitely don't forget the jelly on top, it tastes sooo good with it! If you're making it to take somewhere, I think it looks better to only brush jam on the strawberries... it makes the cream cheese look a little icky after a while (but it still tastes amazing)
1 baguette-style French bread
1 (8 ounce) container cream cheese
1 tablespoon honey
2 cups strawberries, sliced
1/4 cup strawberry jelly
Heat oven to 375 degrees. Cut bread into 24 slices about 1/4-inch thick. Place in a single layer on an ungreased cookie sheet. Bake about 10 minutes or until lightly brown, turning once. (If you're making this for kids, it might be better to not toast the bread)
Stir together cream cheese and honey; spread on one side of each bread slice.
Arrange strawberry slices on the cheese.
Heat jelly in a custard cup in a microwave oven on high power for 30 seconds; stir (or heat and stir in a small saucepan until melted). Brush jelly over strawberries.
Serve with a few whole berries to decorate the tray.
We had raspberry jam open, which I thought added a nice depth. Definitely don't forget the jelly on top, it tastes sooo good with it! If you're making it to take somewhere, I think it looks better to only brush jam on the strawberries... it makes the cream cheese look a little icky after a while (but it still tastes amazing)
Monday, May 9, 2011
Chicken Couscous Salad
This was a pretty easy dish to make, the most time consuming part was chopping the ingredients. I made it for Susie's family as a main dish, but I think it would be better as a side dish... Maybe with some falafel!
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Salad:
1 1/4 cups fat-free, less-sodium chicken broth
1 (5.7-ounce) box uncooked couscous
1 1/2 cups cubed cooked chicken (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup diced radishes (about 3 large)
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
Dressing:
1/4 cup white wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
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