Pumpkin Chocolate Chip Cookies

Let me start by saying that I don't like pumpkin.  I don't like pumpkin pie, fudge, ice cream, shakes, soup.....  I don't like pumpkin in any form.  Except, these cookies.  I love them.  I want to eat them for breakfast.  And all day long.


PUMPKIN CHOCOLATE CHIP COOKIES
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla
1 (15 oz) can pumpkin puree
1.5 teaspoons baking soda
1.5 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 cups flour
1.5 cups chocolate chips (or more if you like extra chocolate)

1. Preheat oven to 375 degrees.  Grease cookie sheets.
2.  In a large bowl, cream together shortening and sugar until smooth.  Beat in eggs, one at a time.  Stir in the vanilla and pumpkin until well blended.  Add remaining ingredients as listed.  Drop by tablespoonfuls onto cookie sheet.
3.  Bake for 12 minutes or until edges begin to brown.  Let cool slightly before removing from cookie sheet.
4.  ENJOY!

Queen Scarlett's foil packet dinner

So I made this today, and mentioned it on my post here. Hope you all enjoy! Also - please send in your favorite camping recipes! Cheers!

Queen Scarlett's foil packet dinner

ingredients:
Organic ground beef
Garlic flavored olive oil
Freshly ground black pepper
Onions, diced
Carrots, sliced
Celery, sliced
Potatoes, sliced
Tomatoes, diced
Cream of mushroom
Worcestershire sauce
Packet of Lipton onion
Sour cream

Mix one can of cream of mushroom soup with about one tablespoon of Worcestershire sauce (I just swish the bottle in a circle for measurement sake), and one packet of the Lipton onion. Stir well. Set aside.

Chop, dice, slice all the veggies.


Brush garlic olive oil over foil. Add freshly ground black pepper then organic ground beef.


Top the beef with onions.


Then add potatoes, carrots, celery and tomatoes.


Then top with the cream of mushroom mixture, with a dollop of sour cream, and little more ground pepper.


Wrap the packets, label and wait with bated breath to find out how it all turns out. I think they'll need to cook it on hot coals for 20-30 min.... or whenever they are cooked.

Grandpa's BBQ sauce

This is my grandpa's BBQ sauce recipe and it is great. I've been using it to fulfill cravings, and it's been doing a great job. We usually use it for chicken, but my aunt uses it for hamburgers and steaks, and I've started using it on salad(after I've cooked the sauce).

1 C. Apple Cider Vinegar
1 C. cooking oil(I use olive oil because I have a TON from Costco)
1 tbsp. Worchestershire sauce(soy sauce is a good substitute)
1 tsp. salt
2 tsp. paprika
3 tbsp. mustard
15 dashes Tabasco sauce
1 bulb Garlic, minced (yes, a whole bulb. It blends well with time.)
1/4 to 1/2 Medium Onion, chopped fine
2 to 3 tbsp. Ketchup

Mix well and store for several hours before using.
A variation that my father likes is to use a blender to mix all the ingredients.

I also make a huge batch and freeze individual bags of chicken in the sauce, it marinates as it defrosts.

Enjoy!

Killer Oreo Faux Cheesecake

I did not make this up. I got it from some random magazine that does not put their name in a footer. So when I tore the page out, I had no idea from whence it came. Way to fail, random magazine!

Oreo pie crust (you can buy them at the grocery store next to the graham cracker crusts. You could make one, but then you would have to buy Oreos, and then they would get eaten before you made the crust, thus starting a vicious Oreo circle that culminates with you just going and purchasing a crust ready-made.)

10 oz chocolate chips
1 pkg cream cheese. (8 oz. Don't cheap out and get the low-fat kind. You are fooling no one.)
1/2 c powdered sugar
2 C heavy cream
2 t vanilla

1. Melt the chocolate chips.
   
2. Beat the cream and 1/4 C powdered sugar at medium speed until firm peaks (not stiff) form.
   
3. In separate bowl, beat cream cheese and remaining powdered sugar until smooth. Add in melted chocolate at low speed.
4. Fold 1/2 of cream mix into chocolate mix. Spread into crust.
   
5. Spread remaining cream mixture onto top of the pie.
6. Refrigerate 4 hours.

If you, like me, have very little brain power in the summer-time and don't read recipes correctly sometimes, then you can also make it like this:

Steps 1 & 2 are the same
Pour everything else in the bowl and beat.
Smash it into the crust
Refrigerate 4 hours.

Tilapia with Green Beans, Spinach and Tomatoes and Quinoa

So I follow the Food Network tweets and they had this Tilapia with Green Beans recipe one day.

I luckily had a few items and whipped it up...with some variation.

Tilapia with Green Beans, Spinach and Tomatoes and Quinoa

2 Tbl flour
2 tsp chopped fresh oregano (I used my ground and flakes in the pantry)
Kosher salt and freshly ground pepper
Bay Seasoning
Paprika
4, 6oz tilapia fillets
4 Tbl unsalted butter
1/2 lb thin green beans or haricots verts (I had a handful of green beans in the fridge)
2-3 handfuls of spinach (because I didn't have enough green beans)
2-3 cloves of garlic, diced
1 cup tomatoes - grape or cherry, halved (I just had hot house...so I sliced them to bite-size)
Juice of 1 lemon

Combine flour, oregano in a shallow dish, season with salt and pepper, bay seasoning, paprika.

Place a large skillet over med-high heat. Dredge the fish in the flour mix, shaking off excess. Melt 3 Tbl butter in the skillet, add 2 fillets (mine is big enough I did all three) and cook until golden brown on the bottom, about 4 min. Flip and cook through, 1-2 more min. Transfer to a plate and keep warm, Repeat with remaining fillets.

Add the green beans and garlic to the skillet and cook about 1-2 min. Add in the spinach, season with salt and pepper, then add the tomatoes and cook until just softened/wilted, about 1 min. Stir in the lemon juic and d1/4 cup water, then cover and cook until the beans are tender, about 3 min. REmove from heat and stir in the remaining 1 Tbl butter until just melted.

Meanwhile I boiled some organic chicken broth (I love Pacific Natural Foods Organic Free Range Chicken Broth) and added in the Quinoa and simmered for about 10-15 min. Perfect accompaniment to this meal.


Dish up the fish and veggies and enjoy.

Spaghetti Sauce

This is a recipe I got from my friend Tracy.

I love it...and I have made some adjustments to it. You'll see my adjustments in (parentheses).

Savory Sweet Spaghetti Sauce

10 cloves of garlic
1 large onion diced
1-2 shallots (I love shallots so I like to add them in)
1 large bottle of Prego (I like Barilla - with mushrooms)
1-2 lbs ground beef, turkey or chicken (your preference)
6 SPICY Italian sausages, remove casing (I use the spicy sausage already crumbled and ready to cook from Nugget)
1 can diced Italian seasoned tomatoes
4 Tblsp Worcestershire (I always add more - base it on your taste buds - I can never get enough of Worcestershire)
3 Tbsp Beef Base (Minor's beef base - you can find it at Costco or your grocer)
1 cup Ketchup (I tend to add a bit more... I don't measure...)
4-6 Bay Leaves
3-5 sprigs of Rosemary (I added this...love rosemary)
1-2 Tblsp Italian Seasoning
1-2 Tblsp freshly ground black pepper (I also add white pepper)
1/2 cup sugar (more or less depending on you)

Saute the garlic, onions and shallots - add in the meat (ground meat and sausages) and cook until the meat is brown.

Add in the italian seasoning, worstershire, beef base, bottle of Barilla sauce, can of diced tomatoes, ketchup, bay leaves, rosemary pepper, sugar. Heat to boiling, then reduce heat to simmer for 1.5 hours, stirring occasionally.

Taste and add more Worcestershire/beef base if you need more savory flavors. Add more cans of tomatoes if it is too sweet... and more sugar/ketchup if it's not sweet enough.

I like to serve this with mini farfalle, rotini, or spaghetti noodles.

Have fun!!!!

Penne with Spicy Tomato Cream Sauce

Penne with Spicy Tomato Cream Sauce

This is a variation on a recipe that included vodka.

1/4 cup extra virgin olive oil
4 cloves garlic (I always add a couple cloves more)
1/2 teaspoon crushed red pepper flakes
1 28oz can crushed tomatoes
3/4 teaspoon salt
1 lb penne pasta (I liked the mini-penne) cooked/drained al dente
1/2 cup heavy whipping cream
2 (3.5 oz) links sweet Italian sausage (or I like to get the Italian sausage at my local Nugget that is already crumbled and ready to go) [you could also substitute shrimp instead of sausage - note you will not need to cook the shrimp as long - do the garlic/red pepper and oil first - then add the shrimp]

In a large skillet, heat oil over med-high heat. Remove the casing from the sausage and cook, breaking up the meat until brown. Add garlic, red pepper and stir until garlic is golden brown.

Add the tomatoes, salt and bring to a boil. Reduce the heat to low and simmer 15 min.

Add the cream and bring to a boil, reduce to low and add the pasta, toss and serve.

Enjoy!

Oatmeal Cake

This is an easy, super delicious cake.

CAKE

Mix together:

1 1/2 cups very hot water

1 cup oatmeal (better if you DON'T use quick oats)

1/2 cup cooking oil

2 eggs

Add:

1 cup white sugar

1 cup brown sugar

1 1/3 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

Bake in greased & floured pan at 350 degrees for 30 minutes.

FROSTING

Stir over warm heat until melted & bubbly:

3/4 cup brown sugar

1/4 cup butter

Add:

2 Tbsp milk

1/2 cup chopped nuts (I prefer walnuts)

1/2 to 1 cup either coconut or small marshmallows (I like the coconut)

If using marshmallows, stir until melted and blended well.

One-pot Chicken and Brown Rice

Everyday Food Magazine, Jan/Feb 2010, p.112

Serves 4

Prep Time: 15 min

Total Time: 65 min

1 Tbsp olive oil

4 bone-in chicken thighs (6-8 oz each)

coarse salt and ground pepper

1 large yellow onion, cut into 8 wedges

2 celery stalks, cut into 1.5 inch pieces

2 medium carrots, cut into 1.5 inch pieces

1 bay leaf

1.75 cups water

1 cup brown rice

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 Tbsp fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

2. Add carrots, bay leaf, and 1.75 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Cinnamon Rolls

Making these again for Thanksgiving... thought it deserved it's own post.


Leann Bertoch's Cinnamon Rolls
My Mom used to make these all the time... and they're so good.

1 cup milk
½ cup sugar
1 cube butter
1 tsp salt
Put into a saucepan and bring to almost a boil – take off stove and let cool

In a small bowl combine ¼ cup warm water, 1Tbsp yeast and a pinch of sugar and flour

In a large bowl
4 cups flour
½ cup (or more) raisins

Beat three eggs into milk and add all ingredients together. Stir well. Let raise 2 hours.

Roll out on floured board 1/4” thick to a large circle (I’ve been making it a rectangle because it makes the rolls more even)

Pour ¼ cup melted butter on top. Sprinkle sugar on top (about 1 cup). Sprinkle with cinnamon on top of the sugar. Bake at 350 degrees for 12-13 minutes.

Glaze with 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla and approx. ¼ cup butter.

The Greatest Waffles Ever Made

Don't doubt me.

From It's All American Food by David Rosengarten

2 C flour (I have used all-purpose and pastry, both are good)
1/4 c + 2 T sugar
2 t baking powder
3/4 t baking soda
3/4 t salt
4 large eggs, separated
1 1/2 C milk
1 C sour cream
1/4 lb (1 stick) butter, melted and cooled slightly
1 1/2 t vanilla

Preheat waffle iron.

Sift dry ingredients (except for 2 T sugar) and set aside.

In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.

In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.

Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)
Makes about 10-12 waffles, depending on the size of your iron.

These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.

Crepes

This was a Sunday night favorite when I was a missionary in France.

Ingredients:

4 Cups Milk
3 Cups Flour
Pinch of Salt
3 Large Egg
6 Tbsp Oil
1 Cup Sugar
2 Tbsp Vanilla

Usually I just mix this all together in a kitchen aid until blended. Best to add flour gradually to liquid so as to avoid clumps. You might need to add more or less sugar depending on your taste preferences.

Heat a skillet to medium high heat. Melt about 1 Tbsp of unsalted butter on the pan, add excess melted butter from pan to mixture and beat in. Ladle in enough batter to cover the entire pan, move the pan around to spread the mixture thinly over the entire pan. Should be slightly thinner than tortillas. Once the crepe begins to bubble pry the edge from the pan and with turner and flip crepe (about 15 seconds on a well heated pan). Cook second side briefly until begins to bubble (about 10 seconds on well heated pan).

If crepe sticks lower heat and add more butter to pan. It takes a few tries to get the technique down.

Serve with nutella, strawberries, and cream. Ice cream is also acceptable.

Bacon Garlic Roast

This is a variant on a Williams Sonoma "Savoring France" recipe that I absolutely love.

Ingredients:

3 1/2 lbs Rib Roast or Veal Loin
3 TBS Extra Virgin Olive Oil
1 TSP Salt
1 TSP Freshly Ground Pepper
2-4 Bay Leaves
4 Fresh Thyme Sprigs
6-10 Slices Thick Sliced Bacon (depending on size of roast)
6 Heads Garlic
4 Chopped Garlic Cloves

Preheat an oven to 425 F

Rub the roast with 1 tablespoon olive oil followed by salt and pepper. Place bay leaves, chopped garlic cloves, and thyme springs on the top of the roast. Wrap roast with bacon slices, usually I lay the bacon along the longer dimension of the roast. Tie up bacon with kitchen string to hold bacon in place. Cut 1/4 inch off top of garlic heads. Rub the heads with the remaining oil. The roast bacon side up on a rack in a roasting pan. Wedge garlic heads around the roast.

Roast uncovered, basting roast and garlic with pan juices, until 145 F at thickest part (this will leave the center rare and the edges medium well) about 1 hour. Transfer roast and garlic to platter and cover loosely with foil. Let rest 10 minutes before carving.

Remove twine. Set aside pan juices for use as gravy. Smear garlic cloves from garlic heads on sliced meat for extra flavor. (The bacon is usually eaten by the carver as a special bonus.)

Fourth of July Fare

1lb. Organic, lean ground beef
Gorgonzola Cheese
Feta Cheese
Goat Cheese
1/4 of an onion
Worcestershire Sauce
A1
Williams Sonoma Slow Cooker sauce
Freshly ground pepper

Mix (in my case - got my hubby to do the hand mixing for me), and form into patties - I was able to make six patties total.

Cook the patties however you prefer - stove-top, grill, etc.

We used onion buns, romaine lettuce, tomatoes, pickles, ketchup and mustard.

Next time I make these burgers I'm going to sauté the onions with the mushrooms before adding them into the burger mixture.

I might add avocados and bacon if I think ahead of time...




For the corn - this is my hubby's creation.
I steam the corn for 7 min.
He butters them in unsalted butter.
Sprinkles freshly ground black pepper on them - we love pepper.
Grates parmesean cheese and covers the corn.
Grill.
Enjoy!

Mayo and Salmon Are My New Best Friends

So, I wanted to make some fried Tilapia. But then realized I was out of Tilapia. So I grabbed some Salmon.

Then I realized I was out of eggs to bread the salmon.

So I grabbed some mayo.

Smeared the mayo on the salmon.

Breaded in panko, garlic seasoning, and parmesan.

Fried quick.

A.Maz.Ing.

That is all.