Special Oatmeal Cookie

I Love these cookies!!!


From Tricia Brooks

2 1/2 C oatmeal
1 C. butter
1 C sugar
1 C. brown sugar
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp Salt
1 tsp baking powder
1 tsp soda
12 oz chocolate chips
1/4 tsp nutmeg
1 1/2 C pecans (optional)

Cream butter and both sugars. Add eggs and vanilla, mix together flour, oatmeal, salt, soda and baking powder. When mixed add chocolate chips and nuts. Bake at 375 for 10 min.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

I cut this recipe out of the magazine a couple of years ago and finally made it tonight and it was delicious!! super simple and full of flavor with a kick.

From: Real Simple

 

Ingredients

• 1/2  cup  low-sodium soy sauce
• 1/2  cup  brown sugar
• 1 to 2  tablespoons  chili-garlic sauce (found in the Asian aisle of the supermarket)
• 1  tablespoon  grated fresh ginger
• 1  teaspoon  Chinese five-spice powder (optional)
• kosher salt and black pepper
• 2 1/2  pounds  pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 1  cup  long-grain white rice
• 1  medium head bok choy, thinly sliced (about 8 cups)
• 2  scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Mustard-Dill Tortellini Salad Skewers

Ingredients

• 1 (9-oz.) package refrigerated cheese tortellini
• 1 (8-oz.) package frozen sugar snap peas
• 68 (4-inch) wooden skewers

• 1 pt. grape tomatoes, cut in half
• Mustard-Dill Vinaigrette*

Preparation

1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.

I had these at a brunch and they were delicious! To make it easier you can make it into a salad instead of putting it on skewers.  

Mustard Dill Vinaigrette

Ingredients

• 1/2 cup white wine vinegar
• 2 tablespoons chopped fresh dill
• 3 tablespoons Dijon mustard
• 2 pressed garlic cloves

• 2 teaspoons sugar
• 1 1/4 cups olive oil
• Kosher salt and pepper to taste

Preparation

Whisk together vinegar, fresh dill, Dijon mustard, garlic, and sugar. Add olive oil in a slow, steady stream, whisking constantly until thoroughly combined. Whisk in kosher salt and pepper to taste.

crepes

Crepes

4 eggs
1 c. water
1 c. milk
2 c. flour
1/2 tsp salt
4 Tbs melted butter
1 t. vanilla
1 T. sugar

Filling

3 oz cream cheese
1/2 C powder sugar
1/2 t vanilla
1 C, whipped cream- whip and then fold into mixture

Serve with fresh fruit