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

Honey Lime Enchaladas

From: Cassie Hill

 Chicken Marinade: 

 Cooked chicken cubed (3 breasts or 1 large rotisserie)

 6 Table spoons Lime Juice

5 Table spoons Honey

1/2 Table spoon Chili Powder

 1/2 tsp. Garlic Powder

 Other:

 16 oz Monterey Jack Cheese-shredded

 16 oz Green Enchilada Sauce

 1 cup Heavy Whipping Cream

8 Medium Size Tortillas

Combine Marinade Ingredients: 

 Marinate for 4 hours or longer depending on how strong you

 want the flavor to be. Pour 8 oz green enchilada sauce in 

the bottom of pan. Add chicken and as much cheese as you 

desire in your tortillas, roll and place in pan. Combine 

other 8 ounces of green sauce and 1 cup whipping cream 

together and pour over top. Smoother enchiladas with 

Monterey cheese and bake in oven @ 350 covered for 30 

minutes. Uncover and cook an additional

 15 minutes!  

 Can be frozen and cooked later at 350 for 60 minutes!

Salted Brown Butter Rice Crispy Treats

Nat told me I had to try "brown butter rice crispies" so I found a recipe and they did not disappoint!!! Soooo much better than the original.

Recipe from Smitten Kitchen

Salted Brown Butter Crispy Treats

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends

Coconut Curry Chicken Soup

from Jen Lilly

This soup was simple and yummy. I seasoned it with a lot of salt:)

1/4 c. unsalted butter
1 large onion, chopped
2 TBSP green curry paste
1 TBSP Curry Powder
3 garlic cloves, minced
1 TBSP minced fresh ginger
1 red bell pepper, thinly sliced and cut into 1" long pieces
8 oz. fresh mushrooms, very thinly sliced
8 cups low sodium chicken broth
2 14-oz. cans lite coconut milk
2 TBSP fish sauce
3 TBSP brown sugar
1/4 tsp. crushed red pepper flakes
3 cups cooked and shredded chicken breasts
1 cup snow peas, trimmed and cut in half
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/2 c. chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste

Preparation
In a Dutch oven or heavy stock pot over medium heat, saute the butter and onion, just until the onion is softened. Add the curry paste and curry powder and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, chicken, and snow peas. Stir to combine and cook until thoroughly warmed. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste.