Potatoes Gratin
From the kitchen of Sherry Watkins
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.
Recipe for potatoes au gratin serves 4
Tuesday, November 24, 2009
Grandma’s Thanksgiving Gravy
Grandma’s Thanksgiving Gravy
From the kitchen of Stephanie Douvas
Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
Wondra
Milk
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)
1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating
**this gravy is all about tasting and improvising as you go**
From the kitchen of Stephanie Douvas
Turkey Drippings (usually 3-5 cups, depending on the size of turkey)
Wondra
Milk
2 pkts Lawry’s Turkey Gravy
1jar of Turkey Gravy (just as a starter)
salt and pepper to taste (but I use a lot of pepper)
1. Start with premade gravy and thin with milk.
2. Add turkey drippings and pepper to mix
3. Sprinkle in turkey gravy pkt and wondra to bring to desired thickness
4. Continue this process until you have enough gravy for the amount of people eating
**this gravy is all about tasting and improvising as you go**
Traditional Turkey
Traditional Turkey
From the kitchen of Stephanie Douvas
1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
Celery
Garlic
Turkey Stock
1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)
From the kitchen of Stephanie Douvas
1 Turkey (any size, but this year it was 24.5 lbs)
1 cup butter Salt and Pepper to taste
1-2 whole onions
Celery
Garlic
Turkey Stock
1. Clean turkey and pat dry
2. Stuff cavity with as many onions, garlic and celery as possible
3. Massage butter into the turkey, put a little in the cavity, and in the creases of the legs
4. Pour enough turkey stock in the bottom of the pan to be about a ¼ inch high
5. Cover turkey with heavy duty foil and put in oven at 350 (for my turkey this year it will be about 5 hours)
6. Last hour to hour and a half remove foil to allow turkey to become beautifully golden (cook until internal temp reaches 165)
Libby's Pumpkin Pie
Libby's Pumpkin Pie
From the kitchen of Diana Brewster
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
From the kitchen of Diana Brewster
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Cranberry Sauce
Cranberry Sauce
From the kitchen of Susan Reid
2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped
Combine all together and refrigerate. Usually I make one day ahead.
From the kitchen of Susan Reid
2 cans of whole cranberries
1 small packet orange jello
1 small packet cherry jello
2 stalks celery, finely chopped
1 small package of nuts - any kind
Medium size can drained pineapple
1 small apple, peeled and chopped
Combine all together and refrigerate. Usually I make one day ahead.
Nonnie Iandoli's Apple Pie
Nonnie Iandoli's Apple Pie
From the kitchen of Diana Brewster
(here is a picture from when I made the pie myself)
2 Pillsbury Pie crust
6-8 McIntosh apples cored, peeled and sliced
1tsp Cinnamon
1/4 Cup of Sugar
3tbsp Flour
Mix all the dry ingredients together
Place 1 crust on the bottom of a 9 inch pie pan. Place all the apple in the pan and add the sugar mixture over the apples.
Cut up tbsp of butter and distribute over the apples.
Add top crust-press down with hands to let excess air out. Fold edges under all around pan-flute with index finger.
Cut a round hole in the center of the pie and 4 to 6 slits with a knife all the way around the pie.
Bake at 400 for 1 hour/ Makes one pie
From the kitchen of Diana Brewster
2 Pillsbury Pie crust
6-8 McIntosh apples cored, peeled and sliced
1tsp Cinnamon
1/4 Cup of Sugar
3tbsp Flour
Mix all the dry ingredients together
Place 1 crust on the bottom of a 9 inch pie pan. Place all the apple in the pan and add the sugar mixture over the apples.
Cut up tbsp of butter and distribute over the apples.
Add top crust-press down with hands to let excess air out. Fold edges under all around pan-flute with index finger.
Cut a round hole in the center of the pie and 4 to 6 slits with a knife all the way around the pie.
Bake at 400 for 1 hour/ Makes one pie
Thanksgiving Punch
Thanksgiving Punch
From the kitchen of Rachel Wells (from cdkitchen.com)
2 quarts cranberry juice chilled
1 can frozen pink lemonade concentrate
1 quart ginger ale
Directions:
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved.
Just before serving, add the ginger ale.
From the kitchen of Rachel Wells (from cdkitchen.com)
2 quarts cranberry juice chilled
1 can frozen pink lemonade concentrate
1 quart ginger ale
Directions:
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved.
Just before serving, add the ginger ale.
Candied Sweet Potatoes
Candied Sweet Potatoes
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)
1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more
I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)
From the kitchen of Melissa Williamson
(modified from Better Homes and Garden)
1 lb. sweet pot. or yams or 1 can 18 oz. sweet pot. drained (use as much/many pot. as necessary and then just add more of the other ingredients to taste.)
Cut up canned sweet pot.
Layer half of pot., 3 Tbsp of brown sugar, 1-2 Tbsp of butter, dash of cinnamon in appropriate size dish of choice
Repeat layers
Bake uncovered at 375 for 30-35 min. or until glazed
Spoon liquid over pot. once or twice.
Sprinkle with Marshmallows and nuts, if desired
Bake for 5 min. more
I don't usually measure my sugar and butter etc. (Or much of anything for that matter!) Just do what looks good. :)
Pumpkin Roll
Pumpkin Roll
From the kitchen of Niki Philpott
Cake:
Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired
Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.
Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.
Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.
Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.
From the kitchen of Niki Philpott
Cake:
Powdered Sugar
3 eggs
1 cup sugar
2/3 canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Filling:
1/3 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/2 teaspoon ground ginger
Powdered sugar, if desired
Heat oven to 350 degrees. Spray 15x10x1-inch jelly-roll pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat onto counter; lightly sprinkle with powdered sugar. Set aside.
Beat eggs in large bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Reduce speed to low; add flour, baking soda, cinnamon, ginger and nutmeg. Beat until well mixed.
Spread batter evenly into prepared pan. Bake for 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.
Combine butter, cream cheese and vanilla in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 1/2 cups powdered sugar and ginger. Beat until well mixed.
Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.
*Cake roll can be made ahead and frozen for up to 1 month.
Mashed Potatoes
Mashed Potatoes
From the kitchen of Melissa Williamson
This recipe is very easy and pretty much all done "to taste."
Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash
Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste
Mix all together
From the kitchen of Melissa Williamson
This recipe is very easy and pretty much all done "to taste."
Desired number of baking potatoes
Peel and quarter. Cook covered in boiling water or 20-25 min. till tender. Drain and mash
Add: butter, milk (or cream etc.), pepper, salt, garlic powder, sour cream to taste
Mix all together
The Ullman’s Famous Squash Casserole
The Ullman’s Famous Squash Casserole
From the kitchen of Christine Bouchard
1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon
1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm
From the kitchen of Christine Bouchard
1 pkg (12 oz) Frozen Butternut Squash
3 Eggs ½ c. Sugar
½ c. Four 2 c. Milk
½ c. Melted Butter 1 TBSP gr. Cinnamon
1. Preheat oven to 350
2. Cook squash according to pkg
3. Beat eggs in large bowl
4. Add squash, sugar, milk, butter, mix together
5. Then add flour and ground cinnamon to mix
6. Stir all ingredients together well
7. Grease a two quart pan and bake for 1 hour, serve warm
Muffin Pan Stuffing
Muffin Pan Stuffing
From the kitchen of Susan Reid
Herbed bread cubes
celery
onion
butter
poultry seasoning
sage
chicken broth
I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.
From the kitchen of Susan Reid
Herbed bread cubes
celery
onion
butter
poultry seasoning
sage
chicken broth
I don’t measure any of the ingredients for this stuffing
Cut up onion and celery. Saute in pan with butter until soft.
Add to bread cubes. Add chicken broth just to moisten.
Add sage and poultry seasoning to taste.
Scoop into lightly greased muffin pans. Top with a pat of butter.
Bake at 350 about 20-25 minutes.
“Aunt Sherry’s Creamed Corn”
“Aunt Sherry’s Creamed Corn”
From the kitchen of Margot Bass
8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder
1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes
From the kitchen of Margot Bass
8 ears/ 4 c. Corn 1/3 c. H2O
1/2 cup butter
2 TBSP Flour ¾ c. Sugar
½ tsp salt ¼ tsp pepper
1 ¾ c. milk 6 beaten eggs
1 tsp baking powder
1. Cook corn in boiling H2O
2. Drain corn, add butter and stir
3. Mix – flour, sugar, salt, pepper
4. Add dry ingredients
5. Stir in milk
6. Beat eggs and stir in slowly
7. Add baking powder last
8. Pour in a greased 9x13 pan
9. Bake at 350 for 25 minutes
Kelsey's Favorite Cranberry Bread
Kelsey's Favorite Cranberry Bread
from Taste of Home (Thanksgiving addition)
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins
STREUSEL:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice
Directions
In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).
Nutrition Facts: 1 slice equals 260 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 349 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.
Friday, November 20, 2009
Frozen Cranberries
Frozen Cranberries
From the kitchen of Mel Fithian
1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple
Mix and Freeze
Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.
From the kitchen of Mel Fithian
1 Can Whole Cranberries
8 Oz Cream Cheese
8 Oz Cool Whip
1 Can Crushed Pineapple
Mix and Freeze
Take out of the freezer about 1 hour before dinner. Make sure and let your cream cheese soften a bit before you mix.
Sunday, November 8, 2009
Harvest Moon Macaroni
Harvest Moon Macaroni
Courtesy of: Rachael Ray, Fright Night
Shared by Brienna Drnec
1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika
Bring water to a boil, season with salt and cook macaroni to al dente.
Preheat broiler and place rack in middle of the oven.
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Courtesy of: Rachael Ray, Fright Night
Shared by Brienna Drnec
1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika
Bring water to a boil, season with salt and cook macaroni to al dente.
Preheat broiler and place rack in middle of the oven.
Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Thursday, November 5, 2009
Sausage Cheese Muffins
Sausage Cheese Muffins
from the kitchen of Susan Reid
1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water
Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.
from the kitchen of Susan Reid
1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water
Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.
Wednesday, November 4, 2009
Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips
Chewy Oatmeal Cookies with Butterscotch and Chocolate Chips Recipe
from the kitchen of Susie McEveety
Ingredients
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
1 6-oz. package (1 cup) semisweet chocolate pieces
1 cup butterscotch pieces
1 cup more each of chocolate and butterscotch chips for drizzle.
DRIZZLE:
Follow directions on chocolate chips pkg for “fruit dip”, which I believe is adding 1 TB of shortening to 1 c. of chips, microwaving until melted. (do the same with butterscotch chips, but you may have to use a bit more shortening to get the same consistency). Drizzle over top of cookies, letting first drizzle harden before drizzling the second round. So you will end up with both chocolate AND butterscotch drizzle. Less is NOT more here! Hahaha..
Directions
In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Beat in the eggs one at a time, adding second egg after first is fully mixed in. and vanilla Add sugar and brown sugar. Beat until combined.. Beat in flour, baking soda, and salt (mix flour, baking soda, and salt before adding to wet mixture). Stir in the oats. Stir in chocolate and butterscotch pieces.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 - 104minutes or until golden brown around edges and center still appears raw. Remove cookies from oven, cool on cookie sheet 5 min then transfer to wire rack to cool completely.
Makes about 30-40
Let cookies cool completely, then follow directions for drizzling top of cookies.
TIPS
Pull eggs and butter first when you are gathering ingredients so that they are soft and room temp when you add them to batter. I even put the butter by the pre-heating stove to soften it up more.
Mix wet ingredients ENTIRELY before adding the dry, however don’t let it mix on and on…or the cookies will come out cakey.
Be sure cookie sheet is not warm when you drop the dough
Be GENEROUS with the dough balls. This original recipe says that it yields 50-60, but with the way I make the dough balls I only get about 36/38 out of it. Almost the size of golf balls.
I rotate the cookie sheet halfway through baking (after about 6 min)
Always a good idea to cook ONE cookie to start and see what happens. You may have to adjust the time or temp depending on your oven. My first batch is never as good a the rest.
Cookies look very raw in the center (about the size of a quarter) and browned along edges when I pull them.
Let cookies sit on cookie sheet 5 min. before removing them to wire rack to cool completely.
Let cookies cool completely before adding drizzle
Let chocolate drizzle harden and cool before adding butterscotch drizzle.
Ta-da! J
from the kitchen of Susie McEveety
Ingredients
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
1 6-oz. package (1 cup) semisweet chocolate pieces
1 cup butterscotch pieces
1 cup more each of chocolate and butterscotch chips for drizzle.
DRIZZLE:
Follow directions on chocolate chips pkg for “fruit dip”, which I believe is adding 1 TB of shortening to 1 c. of chips, microwaving until melted. (do the same with butterscotch chips, but you may have to use a bit more shortening to get the same consistency). Drizzle over top of cookies, letting first drizzle harden before drizzling the second round. So you will end up with both chocolate AND butterscotch drizzle. Less is NOT more here! Hahaha..
Directions
In a large mixing bowl, beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Beat in the eggs one at a time, adding second egg after first is fully mixed in. and vanilla Add sugar and brown sugar. Beat until combined.. Beat in flour, baking soda, and salt (mix flour, baking soda, and salt before adding to wet mixture). Stir in the oats. Stir in chocolate and butterscotch pieces.
Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven for 11 - 104minutes or until golden brown around edges and center still appears raw. Remove cookies from oven, cool on cookie sheet 5 min then transfer to wire rack to cool completely.
Makes about 30-40
Let cookies cool completely, then follow directions for drizzling top of cookies.
TIPS
Pull eggs and butter first when you are gathering ingredients so that they are soft and room temp when you add them to batter. I even put the butter by the pre-heating stove to soften it up more.
Mix wet ingredients ENTIRELY before adding the dry, however don’t let it mix on and on…or the cookies will come out cakey.
Be sure cookie sheet is not warm when you drop the dough
Be GENEROUS with the dough balls. This original recipe says that it yields 50-60, but with the way I make the dough balls I only get about 36/38 out of it. Almost the size of golf balls.
I rotate the cookie sheet halfway through baking (after about 6 min)
Always a good idea to cook ONE cookie to start and see what happens. You may have to adjust the time or temp depending on your oven. My first batch is never as good a the rest.
Cookies look very raw in the center (about the size of a quarter) and browned along edges when I pull them.
Let cookies sit on cookie sheet 5 min. before removing them to wire rack to cool completely.
Let cookies cool completely before adding drizzle
Let chocolate drizzle harden and cool before adding butterscotch drizzle.
Ta-da! J
Pumpkin Soup
Pumpkin Soup
from cooking101.org
Ingredients:
5 black peppercorns (whole)
1/2 cup heavy whipping cream
1 clove garlic (minced)
1/2 teaspoon thyme (freshly chopped)
1 cup onion (chopped)
1 teaspoon parsley (freshly chopped)
4 cups pumpkin puree
1 1/2 teaspoon salt
6 cups chicken stock
Directions:
On a large pot, add in the while peppercorns, the pumpkin puree, onion, thyme, garlic, and stock. Add in salt to taste.
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and let it simmer uncovered for over thirty minutes.
While it is simmering, use a hand blender to puree the mixture. Continue to blend until the consistency of the mixture becomes thick and creamy and the color of the soup starts to become orange and there are no other discolorations present.
After blending, bring the mixture to a boil again.
Once it starts to boil, bring the heat to low and let it simmer again for thirty minutes while uncovered.
Before serving, stir in heavy cream and simmer a while to heat. Add in some fresh parsley as garnish.
**I really enjoyed this recipe. I roasted a pie pumpkin in the oven and scooped out the middle for my pumpkin puree. I also ended up adding about a 3/4 cup to a cup of heavy whipping cream, instead of just the 1/2 a cup the recipe calls for, to get the soup to the thickness I wanted. I was able to get this soup to about a "potato soup" consistency.**
from cooking101.org
Ingredients:
5 black peppercorns (whole)
1/2 cup heavy whipping cream
1 clove garlic (minced)
1/2 teaspoon thyme (freshly chopped)
1 cup onion (chopped)
1 teaspoon parsley (freshly chopped)
4 cups pumpkin puree
1 1/2 teaspoon salt
6 cups chicken stock
Directions:
On a large pot, add in the while peppercorns, the pumpkin puree, onion, thyme, garlic, and stock. Add in salt to taste.
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and let it simmer uncovered for over thirty minutes.
While it is simmering, use a hand blender to puree the mixture. Continue to blend until the consistency of the mixture becomes thick and creamy and the color of the soup starts to become orange and there are no other discolorations present.
After blending, bring the mixture to a boil again.
Once it starts to boil, bring the heat to low and let it simmer again for thirty minutes while uncovered.
Before serving, stir in heavy cream and simmer a while to heat. Add in some fresh parsley as garnish.
**I really enjoyed this recipe. I roasted a pie pumpkin in the oven and scooped out the middle for my pumpkin puree. I also ended up adding about a 3/4 cup to a cup of heavy whipping cream, instead of just the 1/2 a cup the recipe calls for, to get the soup to the thickness I wanted. I was able to get this soup to about a "potato soup" consistency.**
Peach Sangria
PEACH SANGRIA
from CopyKatChat.com
1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches, and refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
**This is by far my favorite Sangria recipe yet**
from CopyKatChat.com
1 bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
Mix together the wine, sugar, brandy and lemonade until well mixed. Add in the peaches, and refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
**This is by far my favorite Sangria recipe yet**
"Olive Garden" Sangria
"Olive Garden" Sangria
from SecretRecipes.blogspot.com
Ingredients:
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice
Directions:
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.
**My husband loved this**
from SecretRecipes.blogspot.com
Ingredients:
1 1/2 liters Red Table Wine
10 ounces or 1 cup Grenadine
16 ounces or 2 cups Cranberry Juice Cocktail
12 ounces or 1 1/4 cups Sweet Vermouth
10 ounces or 1/2 cup Sugar Water (half water, half sugar)
Strawberries cut into thirds
Oranges, sliced and quartered
Crushed ice
Directions:
This makes one gallon. Mix all ingredients except for ice.
Refridgerate for 4 to 5 hours.
Pour wine in glass and then add ice.
Make sure there is fruit in every glass.
**My husband loved this**
Horseradish Sauce
Horseradish Sauce
from simplyrecipes.com
INGREDIENTS
3 Tbsp prepared horseradish (here's how to make prepared horseradish)
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp mayonnaise
1 Tbsp chopped chives or the greens of a green onion
METHOD
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
**This is pretty tasty, but I would probably add one extra tbsp of horseradish next time, to give it a little more kick**
from simplyrecipes.com
INGREDIENTS
3 Tbsp prepared horseradish (here's how to make prepared horseradish)
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp mayonnaise
1 Tbsp chopped chives or the greens of a green onion
METHOD
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.
**This is pretty tasty, but I would probably add one extra tbsp of horseradish next time, to give it a little more kick**
Orange Chicken
Orange Chicken
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from blogchef.com, shared by my friend Diana
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Enjoy.
(If you click on the above link, it will take you to the actual page where you will find the recipe along with pictures to go with the step by step process of making this recipe).
from blogchef.com, shared by my friend Diana
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Enjoy.
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