1 cup (2 sticks) butter, softened
3/4 c brown sugar, packed
1/2 granulated sugar
1 egg
1 t vanilla
1 1/2 c all purpose flour *
1 t baking soda
pinch of salt
3 c rolled (old fashioned) oats
12 oz semi sweet chocolate chips
1. cream butter, sugars, egg, vanilla will electric mixer on high.
2. stir in flour, baking soda, and salt at the same time. Stir in oats. Last, stir in chocolate chips and stir them in (may need to use hands).
3. press cookie dough into a greased 9x13 dish. Dough should be somewhat flattened, but it's ok for some cracks to remain.
4. Bake at 350 for 30-35 minutes.
5. Cool for 20 minutes and cut into 24 squares. Delicious warm or cold.
Wednesday, June 22, 2011
Zucchini Fritata
When I had a ton of zucchini from my garden a couple of years ago, I was begging for zucchini recipes. My Aunt Wini sent this to me. I really like it.
2 cups chopped or shredded zucchini
1 onion chopped
½ cup grated parmesan cheese
5 beaten eggs
1/3 cup oil
1 ½ cups of Bisquick
Parsley, garlic, salt & pepper to taste
(Optional: add any other veggies you like: tomato, mushroom, etc)
Mix well and pour into 8 or 9” square pan. Bake at 375 for 55 minutes.
Spaghetti and Meatballs
This recipe is from my friend Mega; it has been handed down through her family.
(I made these meatballs recently and found they fell apart when cooking. Maybe eliminate the water?)
(I made these meatballs recently and found they fell apart when cooking. Maybe eliminate the water?)
Baked Denver Omelet
This is a family favorite, especially if we have company for the weekend. Or great for an office breakfast gathering, as it's easy to warm in the microwave (bake in a microwave-safe dish).
- 8 eggs
- ½ c half and half
- 1 c (4oz.) shredded cheddar cheese
- 1 c finely chopped fully cooked ham ( I found that deli-style ham works best--otherwise heavy chunks of ham fall to the bottom. I have also made it vegetarian by omitting the ham.)
- ¼ c finely chopped green pepper
- ¼ c finely chopped onion
- ½ t salt
- ¼ t pepper
- (feel free to throw it other favorite options: tomatoes, scallions, mushrooms, spinach, etc.)
Directions
1. In a bowl, whisk the eggs and cream until light. Stir in the cheese, ham, green pepper and onion.
2. Pour into a greased 9" square baking dish. Bake at 400 for 25 mins or until golden brown.
Beef Stroganoff
This is not a fast recipe to make, but it is SO good! We've made it a handful of times--usually a special occasion--and it ALWAYS gets rave reviews... and we fight over the leftovers. It's not low-fat either.
2 lb filet of beef or boneless beef sirloin or London Broil (can use less: 1.25 to 1.5 lbs)
- (recommend using unseasoned meat tenderizer in advance to tenderize meat)
6 tablespoons butter or margarine
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
12 ozs egg noodles
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.
3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.
3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.
Teriyaki Chicken Thighs in the Slow Cooker
I couldn't find Jenn's recipe for chicken teriyaki in the slow cooker, so I looked one up on line. Cooking it today, and is SMELLS fantastic! (Hope it's good--if it isn't I'll take this post off...)
[from: http://mealmakeovermoms.com/kitchen/2009/10/05/slow-cooker-teriyaki-chicken-crock-pot-winner/]
[from: http://mealmakeovermoms.com/kitchen/2009/10/05/slow-cooker-teriyaki-chicken-crock-pot-winner/]
- 1/3 cup lite soy sauce
- 2 tablespoons sherry wine (used marsala cooking wine since that's what I had on hand)
- 1 ½ tablespoons cider vinegar
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
- 1 garlic clove, minced
- 8 boneless, skinless chicken thighs (about 1 1/3 pounds)
- 1 large carrot, peeled and sliced into 1/4-inch rounds
- 1 tablespoon cornstarch
- 1 tablespoon cold water
1. In a bowl, whisk together the soy sauce, sherry wine, vinegar, brown sugar, ginger, and garlic.
2. Place the chicken, carrots, and sauce in the bowl of your slow cooker and stir together until the chicken and carrots are coated.
3. Cook on low for 4 hours (can be longer: 6 to 8 hours). When done, whisk the cornstarch with 1 tablespoon cold water until the cornstarch dissolves. Gently stir the cornstarch mixture into the chicken mixture. This will thicken the sauce slightly. Serve over noodles or rice.
Sunday, June 12, 2011
Spring Vegetable Orzo Pasta Salad
(A friend made this recently, and we all LOVED it! From http://foodformyfamily.com/recipes/spring-orzo-pasta-salad-with-asparagus-and-artichokes)
12 ounces orzo pasta, cooked to al dente and cooled
1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.
Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad.
Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.
Makes 12-15 servings.
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil
Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. Drain the asparagus and rinse with cool water.
Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.
In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.
In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad.
Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.
Makes 12-15 servings.
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