December 23, 2012

Cinnamon Roasted Nuts

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I you love the warm, sweet, nutty smell you get wafting from certain candy shops in the mall, then you will love making this recipe.....and your home will smell awesome in return!  My first experience with these nuts was during a visit to my brother's house in Indianapolis and a trip to the mall.  Back then I never thought about making them but now that I've done it, I realize just how easy it is!
This is a great last minute gift recipe that doesn't take a whole lot of effort.  I definitely will be making them again when I want to give a gift out to someone special!  The recipe came from allrecipes.com and the only change I made to the recipe was to use a mix of nuts instead of just almonds.



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Cinnamon Roasted Nuts
A mixture of your favorite nuts roasted in a sweet cinnamon sugar mixture.  Crunchy, light, and perfect for gift giving!
Ingredients
  • 2 egg whites
  • 5 cups nut of your choice
  • 1 cup brown sugar, packed
  • 1 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
Instructions
Preheat oven to 275 degrees.  Whisk egg whites with vanilla extract until foamy.
Stir in nuts and toss until well coated.  Stir in sugars, salt, and cinnamon, mixing until nuts are well coated.

Place on large cookie sheet lined with parchment paper.  Bake for 75 minutes or until nuts are crispy and dry, stirring every 15 minutes.

Store in airtight container.
Details
Prep time: Cook time: Total time: Yield: 5 cups

December 22, 2012

Triple Chocolate Ricotta Cookies

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I love the Italian Christmas Cookie recipe that I shared with you all last year.  I absolutely love the lemon and softness of that cookie.  I also know that Grumpy's mom loves chocolate.  So, I decided to take that Italian Christmas Cookie and turn it into a Triple Chocolate Almond Ricotta cookie to share.
Yeah, Grumpy's mom is going to really like these cookies.  They are soft, tender and full of chocolate flavor!  Grumpy even thinks she will like the cookies better than any other gift we are giving her!  If you would like a soft chocolate cookie to share - try these, they don't take long to make and are so big, pretty and delicious!




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Triple Chocolate Ricotta Cookies
I took the traditional ricotta cookie recipe and "chocolate-ized" it!
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups Ricotta Cheese, part skim
  • 1/3 heaping cup dark chocolate baking cocoa
  • 3-2/3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
  • Frosting:
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoon almond extract
  • 3 cups confectioner's sugar
  • 3 tablespoons cocoa powder
  • 4-1/2 tablespoons almond milk
  • 1-1/2 tablespoons karo syrup
Instructions
Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugar.  Add eggs, 1 at a time, mixing well after each addition.  Add almond and vanilla extract and mix until blended.  Stir in ricotta cheese.In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder, and salt.Add dry ingredients to wet ingredients and mix until blended.  Add chocolate chips and stir to combine.Using a large cookie scoop, scoop cookies onto parchment lined cookie sheet.  Bake for 13-15 minutes or until cookies bounce back when touched lightly and there is no wet look in the center of cookie.
Transfer to a cookie rack to cool.  Meanwhile, make glaze by mixing melted butter, sugar, extract, and karo syrup together.  When cookies are cool, frost & decorate as desired!
Details
Prep time: Cook time: Total time: Yield: 2-1/2 dozen

December 20, 2012

Fiesta Tortilla Roll Bites

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I never thought I would post or much less like to eat a recipe similar to what I am posting today.  This type of recipe never has appealed to me in the past.  I'm not sure why, maybe because I'm more of an "asian flavor" girl.  However, +Allrecipes.com has a lot of "faceless recipes" out there on their site and this happened to be one of them.  Two reasons why this one hit my "make list".

First of all, I bought these haberno wraps from Trader Joes recently and when I bought them, I truly had no idea what I was going to do with them.  Then, I was looking at some recipes that could be made from allrecipes that had no photos with them and it hit me, why don't I just try this recipe with the habernero tortillas and take them to work to share instead of cookies?

So, that I did.  I have never seen anything disappear so quickly in my entire life.  Seriously people.  Less than 20 minutes and the plate was empty!  I guess I was very wrong to never make something like this before!  I was even informed (jokingly) to come back today with more.  lol  So, let this be your 5 star rating AR....everyone LOVED them and several asked me what I put in them.  Here we go!



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Fiesta Tortilla Roll Bites
adapted slightly from Allrecipes.com
Ingredients
  • 1 - 8 ounce package light cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup fresh salsa (I used Sabra)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon sriachi sauce
  • 1/4 cup each chopped green, red, and yellow sweet pepper
  • 1/2 cup chopped black olives
  • 1 cup sharp cheddar cheese
  • 8 tortillas - use any flavor you wish!
Instructions
Beat cream cheese, sour cream, salsa, and seasonings together in a small bowl until smooth. Stir olives, peppers, and Cheddar cheese into the cream cheese mixture.
Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.
Details
Prep time: Chill time: Total time: Yield: 5 dozen
 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's HoneyBunch. The reviews, content and opinions expressed in this blog are solely My Own.

December 18, 2012

Grumpy's Recipe - Venison in Mushroom Gravy over Egg Noodles

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Grumpy will cook few meals.  He will make his Bachelor's Pasta, Frozen Ravioli (not really cooking eh?), and Venison meals.  Mostly he will be the "overseer" of the venison steaks on the stove.  God forbid that I do something wrong with it is what I figure.  When it comes to Venison, Grumpy likes to think he's the expert I guess and he probably is since he's the one who brings it to the house to begin with.  Still, I don't think I'm that bad with it.  After all those venison dumplings turned out pretty darned yummy.  :)

Most of the time when Grumpy would talk about making this dish I would turn my nose up at it.  Yup.  I can be a canned soup snob.  I tend to never use it unless I'm making green bean casserole, and that is only because I'm too busy to make my own cream of mushroom soup.  I literally only make the green bean casserole once a year also.  However, since my life has been so busy, and it can be 6:30-7:00 pm before we actually eat most nights because of the time frame I get home, I agreed to let Grumpy make his recipe that uses Cream of Mushroom Soup.
Now for my next confession.  Not only can I be a soup snob, I'm even worse when it comes to condensed soups.  I will not use any thing other than Campbells if I have to use a canned soup.  When you open their can it looks fresh.  Have you ever bought a no name brand of soup to open it and only find a fine film over the top of the soup and clinging to the can.  Yeah.  Another reason I'm turned off of canned condensed soups.  However, with Campbells, I tend to not notice that soup "symptom".

Ok, ok, now that I've totally turned you off of condensed soups (except Campbells of course!), I will share with you Grumpy's recipe that uses it!  Quite the way to win you all over! ;-)



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Grumpy's Venison with Mushroom Gravy over Noodles
An easy recipe when short on time.  If you don't have venison, you can use beef or chicken.  You can also use ground beef or turkey instead of meat chunks.
Ingredients
  • 2 lbs venison stew meat
  • 2 cans cream of mushroom soup
  • salt free seasoning, as needed
  • 1/2 cup (or as needed to make gravy consistency desired) almond milk, or your choice of milk
  • 1/2 package egg noodles, cooked according to directions
Instructions
Cook venison over medium heat in a large non-stick skillet using about 1/2 tablespoon olive oil.  Season meat with salt free seasoning blend.  Once meat is browned, place contents of both cans mushroom soup in the skillet with meat.  Add milk and stir until combined.  


While meat is cooking, cook noodles.  Serve meat gravy over noodles.  Garnish with parsley if desired.
Details
Prep time: Cook time: Total time: Yield: 6 servings

December 16, 2012

Nacho Cheese Kale Chips

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I've seen Kale Chips around on the food blog world for a while now.  Then a few weeks ago, when I ran into Shop-Rite for a quick pick up, they were sampling Kale Chips out to the customers.  Of course, I accepted.  I hadn't had them yet and was curious what it was like.  They had a couple of flavors and one was a Nacho Cheese flavor.  It was delicious, however I wasn't about to spend $7 on a small container of chips!

I left the store, with only what I went in there for, but I didn't forget the Kale Chips.  I decided that I had to finally try making them on my own, but I had to make them taste as yummy as the Nacho Cheese ones I had sampled in the grocery store!
I then remembered the Kernel Seasons Nacho Cheddar Popcorn Seasoning I have had before.  Bingo!  I could make these fat free chips and season them and still keep them totally guilt free!  Oh these were yummy.  Now I want to make even more flavored Kale Chips!
  
There is Jalapeno Cheese, Sour Cream & Onion, Chili Lime, and Salt & Vinegar...just to name a few!  If you haven't tried to make your own Kale Chips yet, I highly recommend you do.  Your getting a healthy punch with this treat and  you feel like your eating something you shouldn't be! :)

There are several recipes for Kale Chips on allrecipes.com.  I basically read the recipe for Baked Kale Chips and realized you can really do this anyway you want....just as long as your not adding moisture to you Kale.



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Nacho Cheese Kale Chips
a guilt free way to indulge!
Ingredients
  • 1 lb Kale, rinsed, stemmed, and chopped into bite sized pieces
  • cooking spray
  • to taste - approximately 1 tablespoon for 1 full pound kernal seasoning, nacho cheese flavor (or your favorite flavor)
Instructions
Rinse and pat dry kale.  Making sure you get as much water removed from the leaves as possible.  This will make the crisping of the kale much easier.  

Spray kale with cooking spray and lightly coat with seasoning.  Spread out on baking sheet coated with parchment paper (to prevent sticking) and bake at 350 degrees, tossing frequently, until kale is dried and crispy but not burnt, about 10-15 minutes.
Details
Prep time: Cook time: Total time: Yield: 4 cups

December 15, 2012

Butterscotch Haystacks - 2 WW Points Plus

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I was very surprised to find that these little bites of cookies were only 2 Weight Watcher points each.  Not bad really!  This is a cool little no-bake cookie to include on your cookie tray this year!

All you need to do is melt the Nestle Butterscotch Morsels in your microwave (or double boiler) and stir in your peanut butter, chow mein noodles, and marshmallows.  I've seen others in the Allrecipes AllStar Program decorate them with colorful candies - makes them so much prettier.  I had to really doctor up the photo to make it not look so ugly for me.  However, looks can be so deceiving and these really are a yummy little bite.  They are by far not my favorite cookie ever, but they are a definite sweet easy treat to share!  My favorite cookie I have made to this season to date for the Allstar program has been the White Chip Orange Cookies.

If you are looking for something you can enjoy and if your on the Weight Watcher's program and want to count your points, here you go! :)


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Butterscotch Haystacks
A quick and easy no bake cookie addition to your holiday tray.  The savory noodles with the sweet butterscotch chips and hint of peanut butter flavor are a cookie everyone will come back for!
Ingredients
  • 1-11 ounce package Nestle Tollhouse Butterscotch Morsels
  • 3/4 cup creamy peanut butter
  • 10 ounces chow mein noodles
  • 3-1/2 cups mini marshmallows
Instructions
Line baking sheet with waxed paper.Microwave butterscotch morsels on medium heat for 60 seconds.  Stir.  Microwave additional 10 seconds, stir.  Repeat 10 second intervals until morsels are smooth.Stir in peanut butter until blended.  Stir in chow mein noodles and marshmallows.  Drop by tablespoons on waxed paper lined cookie sheets.  Refrigerate until ready to serve.

Details
: Yield: 6 dozen cookies
WW Points Plus = 2 per cookie

 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are solely my own.

December 13, 2012

Sweet and Salty Tollhouse Cookies

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If you are looking for a cookie that will please the sweet/salt tastebuds at the same time, this is the cookie to try!  This is another recipe from Nestle that can be found on allrecipes.com and another cookie assignment for this month as an Allrecipes Allstar Ambassador!  This recipe was very easy to put together, just a little bit of measuring and crunching when it came to the pretzels and potato chips.
When making these I decided to try the dough.  I could really get the potato chip (my favorite part with the sweet) in the dough.  However, after they had baked, I really couldn't get the chip anymore and while they are still delicious, I was more fond of the dough than the actual cookie.  I can say that everyone at work thoroughly enjoyed them (at least those that came to see me after grabbing one anyway!).  
This is not a cookie for those who love chewy or soft.  These are definitely a crunchy cookie.  Therefore, they aren't high on Grumpy’s list since he favors chewy.  These are not a calorie friendly cookie either if your concerned about calorie/fat consumption that is.  However, that said, they are a great choice to add to your cookie tray or share in a cookie swap for variety and something different!  They are definitely different and certainly hip!  Imagine the look when you tell people there are potato chips in them.  ;)

If you are wanting to eat one of these and still count your WW points....if you get 60 cookies as the recipe states, it will be 2 points per cookie.


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Sweet and Salty Tollhouse Cookies
A slightly adapted version of Nestle's recipe
Ingredients
  • 2-1/4 cups flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 eggs, large
  • 1 cup Nestle Dark Chocolate Chips
  • 1 cup Nestle White Chocolate Chips
  • 2 cups Ruffled Potato Chips, slightly crushed
  • 1 cup Pretzel sticks, broken into pieces
  • 1/2 cup Salted Peanuts
Instructions
Pre-heat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto parchment lined baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Details
Prep time: Cook time: Total time: Yield: 5 dozen cookies
WW Points Plus:  2 per cookie
 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are solely my own.

December 12, 2012

White Chocolate Orange Cranberry Cookies and the Great Food Blogger Cookie Swap

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What is more fun that a cookie swap?  How about the Great Food Blogger Cookie Swap?  This is the second year I have participated and this year was just as fun as last!

This year I decided to make the White Chocolate Orange cookies.  Then I decided to make it even more festive and add dried cranberries to the mix.
To me, these flavors (and colors) just scream the season J .   I killed a few birds with this stone for this post – meaning, the cookie recipe itself is one of my assignments as an Allrecipes Allstar Brand Ambasador.  The recipes we are trying are compliments of Nestle and are found on allrecipes.com.  I was really hoping for cookie assignments for December, and I got my wish!

This year, my matches that I sent these yummy cookies out to were:
Rachel, Teacher by Day – Chef by Night (http://www.teacher-chef.com)
Jillian, Goodbye Fat, Hello Jill (http://www.jillbobaggins.net)
And last, but not Least (and a food blogger I am very familiar with J)

Jenni, The Gingered Whisk (http://www.thegingeredwhisk.blogspot.com)





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White Chocolate Orange Cranberry Cookies
Ingredients
  • 2-1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons grated orange peel
  • 1 cup white chocolate chips
  • 1 cup dried cranberries, chopped
Instructions
Preheat oven to 350 degrees.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Details
Prep time: Cook time: Total time: Yield: 3-1/2 dozen

 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are solely my own.

December 11, 2012

Thai Chili Tuna and Pepper Spread

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Have you seen the new no drain tuna in a can made by Chicken of the Sea?  I actually had not seen the can yet on my shelves, so when Jazmine contacted me to see if I would be interested in trying I said sure.  Now, let me tell you, Grumpy is the tuna fan in our house.  Much more so than me.  I have never cared for Tuna Casserole but he loves it.  So, when he gets it, it is a real treat for him.  Kind of like his meaty lasagna.  I guess that's just the price you pay for not being the cook sometimes.  ;)
I don't mind a tuna sandwich.  That is, as long as I can stuff the sandwich full of crunchy ruffled potato chips.  Something about tuna just says to me that it needs crunch texture to make me like eating it.  

I received 2 cans of tuna from Chicken of the Sea.  One regular can of tuna (which I have not used yet and am still not sure what I'm doing....the jury is still out on that one), and another can of Thai Chili flavored.  I was surprised by the flavored tuna.  I had not seen that before either.  Am I living in the dark ages or what?!  I decided that I was going to make something with the Thai Chili Tuna as that is the one that appealed to me most with the flavors of spicy Thai singing in my mouth being a favorite.  The tuna itself has just a little hit of heat.  I decided to give it more, and what is better that that heat than a little bit of sweet?  Of course, I have to have the crunch, so I took the Challah bread Rose and I made and cut it up into smaller pieces to make myself some crostini to serve my tuna spread over.  Voila, a perfect appetizer to set out for a gathering!  You will surprise your friends that your serving them flavored tuna!  ;)
I received two cans of tuna to try from Chicken of the Sea.  I was not compensated in any other way for this post and I was not obligated to post for receiving this product.  The thoughts and opinions expressed in reference to this product are solely my own.



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Thai Chili Tuna and Pepper Spread
A "hip" appetizer spread to serve with a crunchy crostini  
Ingredients
  • 1 can Chicken of the Sea, no drain Thai Chili Tuna
  • 1-1/2 tablespoon mayonnaise
  • 1/2 teaspoon sriachi (or to taste)
  • 1 teaspoon sweet/hot pepper jelly
  • 1 tablespoon sweet green pepper, diced small
  • 1 tablespoon sweet red pepper, diced small
Instructions
Mix the tuna, mayo, sriachi, jelly and peppers until blended well.  Add more mayo if needed to obtain desired consistency.   Serve with crackers or crostini - anything with a crunch :)
Details
Ready in:  Yield: 1 cup

December 10, 2012

Butternut Squash, Caramelized Onion, and Spinach Lasagna - 6 WW Points Plus

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Oh my goodness.  I found a new recipe to love using butternut squash.  The flavors of cream, nutmeg and a little heat mixed with the sweetness of butternut squash, sage, and garlic in a lasagna is pure heaven!

On Sunday when Rose was visiting and we were making Challah bread, I also made lasagna.  Lasagna happens to be Grumpy's very favorite casserole dish but I rarely make it.  I'm not a fan of the meaty dish much.  Oh, I can eat it and I don't think it's horrible, but I don't love it.  Never have.  But, I am a fan of butternut squash.  So when I came across a recipe for a lasagna with a bechamel type sauce that also incorporated a ton of flavor using sage, garlic, cayenne and nutmeg, well, I knew it was going to be my dinner!  I promptly decided to make 1/2 a recipe of regular meaty lasagna for Grumpy and 1/2 a recipe of this to die for Butternut Squash lasagna.
You gotta love Rose (can I adopt her please?  or maybe introduce her to Chris? ha ha).  She is such a happy young lady with great values and morals.  I have to commend her parents for raising such a beautiful young lady.  When I asked her which one she liked best her comment was the regular lasagna called out to the meat eater in her while she loved the vegetarian one also.  :)  I promptly sent her home with a piece of each when it was time for her to leave!

No doubt for me however.  This butternut squash recipe has now become my favorite and I will make it again!  It is also diet friendly :)  Yay!  I am trying really hard to lose the 12 pounds I've gained over this year.  It really stinks getting old and having everything slow down.  The only thing that doesn't seem to slow down is my life.  Per Dr. Guptil's instructions, I am bringing exercise back into my life, eating less, and eating healthier.  I hope when I go back in 4 months I can have lost at least half of what I gained this year!

When I made both lasagna recipes I used the Dreamfield lasagna noodles.  These noodles supposedly are a lower carb version of pasta.  I hope so anyway :)  BTW, one serving is only 6 WW Points Plus!


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Butternut Squash, Caramelized Onion, and Spinach Lasagna
Ingredients
  • 3 cups butternut squash, peeled and cubed
  • 1 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon  chopped fresh sage
  • 6 large garlic cloves,chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • cooking spray
  • 1 medium onion, vertically sliced
  • 2 tablespoons water
  • 1 -9 oz package fresh spinach
  • 2-1/2 cups almond milk
  • 2 thyme sprig
  • 2-1/2 tablespoons flour
  • 1/2 cup almond milk
  • 3/4 cup montery jack cheese, shredded
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon grated whole nutmeg
  • 5   lasagna noodles, cooked
  • 1/4 cup montery jack cheese (for topping)
Instructions
Preheat oven to 425.Combine squash, 1/2 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender.
Heat remaining oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

Steam spinach in microwave safe steamer for 3 minutes.  Cool, squeeze excess liquid from spinach.  Add to onions.

Heat 2 1/2 cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in  teaspoon salt, cheese, cayenne, and nutmeg.

Spread 1/2 cup milk mixture in bottom of a 8 x 8-inch glass or ceramic baking dish coated with cooking spray. Arrange noodles to fit over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers. Spread remaining milk mixture over noodles. Top with 1/2 cup cheese.  Bake at 425° for 30 minutes, and remove from oven.
Let lasagna sit 10 minutes prior to serving.
Details
Prep time: Cook time: Total time: Yield: 6 servings


December 09, 2012

Challah

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Yesterday a young girl I work with came over to bake with me.  She wanted to make Challah bread.  Although I have never made it before, I was game.  After all, aren't most of us foodies game for anything to do with cooking/baking?

Rose showed up in the afternoon,  just as I was about to put my Kale in the oven to make Kale Chips.    She was patient with me as we waited for each batch of kale to crisp up and once the kale was finished, we set to mixing the bread in the Kitchen-Aid.

December 08, 2012

Oatmeal Cookies with Golden Raisins and Walnuts

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Every once and a while Grumpy will start making comments like "how come you don't make cookies for me?"  or "why don't you make something yummy?"  which, interpreted is "when are you going to make me one of my favorites?"  Well, one of Grumpy's favorites is Oatmeal Raisin Cookies.  I just happened to pick up a bag of golden raisins at Trader Joe's the other day so Sunday morning I decided to make him some Oatmeal Cookies with Golden Raisins and Walnuts.

While I was making these for Grumpy, I was thinking about the times I would contribute to bake sales in the past and all the different cookies and brownies I've made for them.
Recently I received this spatula compliments of OXO Bake Difference campaign.  Have you hear of Cookies for Kids' Cancer?  This program was founded by a pair of OXO Employees inspired by their son Liam's battle with pediatric cancer.  Through the concept of local bake sales, Cookies for Kids' Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.  In thinking about what would be a good cookie for a bake sale, these Oatmeal Cookies with Golden Raisins and Walnuts would be a great cookie to include in one.  They are crunchy edge but chewy center with the sweet raisin and crunchy walnut giving highlight to the cookie.  Bake sales are great ways to help raise money for a good cause.  If you are interested in hosting an OXO bake sale to contribute to the Cookies for Kids' Cancer cause, you can register at www.cookiesforkidscancer.org to register.  OXO will match the funds raised up to $100,000!  If you would like to know more about Blogger Outreach Program, visit OXO Blogger Outreach.



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Oatmeal Cookies with Golden Raisins and Walnuts
Ingredients
  • 1-3/4 cup old fashioned oats
  • 1 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/4 Sticks (10 tablespoons) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup golden raisins
  • 1/2 cup walnuts, chopped
Instructions
Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In medium mixing bowl, combine oats, flour, baking powder, baking soda, and salt.  Set aside.With electric mixer on medium-high speed, beat butter and brown sugar until smooth.  Add egg and vanilla and eat until light and fluffy.  Reduce speed to low and add flour mixture, mixing until just incorporated.  Add raisins and nuts and mix until evenly distributed.
Scoop cookie dough with medium sized cookie scoop onto parchment lined cookie sheets.  Bake 12-14 minutes.  Cool 5 minutes then transfer to wire rack to cool completely.  Store in a sealed airtight container.

Cooking time is for mixing and baking 1 tray of cookies.  Add additional 12-14 minutes per tray in the oven.

Details
Prep time: Cook time: Total time: Yield: 36 cookies
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