Sunday, June 29, 2008

Triple Chocolate Chip Cookie Pizza

This is a family favorite! I adapted this alot from a Pampered Chef recipe.

1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips

Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.

2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil

Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.

Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Marinara Meat Sauce

Olive oil
1 lb. sausage or ground beef
1 onion, diced
3 cloves garlic, minced
2 cans diced tomatoes
2 tsp. Italian Seasoning (can use combo of fresh herbs especially basil and oregano - increase amount)
1 tsp. salt
1/4 tsp. fresh ground pepper

Brown meat with a little olive oil. Add onion and saute until starting to soften. Add garlic and continue to saute until onions are almost translucent. Add remaining ingredients and simmer for 10-20 minutes. Serve over pasta w/parmesan cheese.

Garlic Cheese Breadsticks

I adapted the pizza dough recipe I use to make these.

1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour
1/4 c. grated parmesan cheese
3 cloves minced garlic
1 -2 tsp. italian seasoning
1 egg white, beaten

Dissolve the yeast in the water. Add the rest of the ingredients (except egg white) in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Divide dough and roll into breadsticks. Brush with egg white. Sprinkle with additional cheese, italian seasoning, sesame seeds, or sea salt. Bake at 450 degrees F. for 8-10 minutes until the crust looks crispy and lightly browned.

Monday, June 23, 2008

Egg Salad

I taste and adjust accordingly.

6 boiled eggs, diced
1 Tb. dill relish
1 Tb. mayonnaise
1 tsp. fresh dill, snipped
1 squirt mustard
pinch salt
pinch sugar
pepper to taste

Combine ingredients and chill until ready to serve.


This didn't get as crispy as I would like but the flavor is really good!

9 cups rolled oats
1 1/2 cups wheat bran (or wheat germ or oat bran)
1 c. coconut
1 c. sunflower seeds
1 c. chopped almonds
1 c. chopped pecans
1 c. chopped walnuts
1/2 c. ground flax seed
1 1/2 teaspoons salt
1/3 cup maple syrup
1 cup honey
1 cup canola oil
1 Tablespoon ground cinnamon
1 Tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat bran, cocunut, flax, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 30 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Sunday, June 15, 2008

Chicken Salad

I taste and adjust accordingly.

2 cooked chicken breasts, diced or shredded
1 Tbl. fresh dill, snipped
1/2 c. green or red seedless grapes, quartered
3 scallions, chopped
1/4 tsp. salt (could use seasoned salt instead)
1/8 tsp. fresh ground black pepper
1-2 Tbl. Mayonnaise (the real stuff!)
2 Tbl. toasted pecans, finely chopped (opt.)
1/8 c. celery, finely diced (opt.)

Combine all ingredients. Chill until serving. Great with crackers or served on croissants.