Sunday, October 31, 2010

Monster Cookies

Monster Cookies

Mix together until smooth:
12 eggs
4 cups white sugar
1 Tablespoon corn syrup
3 pounds peanut butter
2 pounds brown sugar
8 teaspoons baking soda
1 Tablespoon vanilla
1 pound butter (not oleo)

Stir in until mixed well*:
18 cups oatmeal
1 pound chocolate chips
1 pound M & M’s

Use ice cream scoop to scoop cookies onto cookie sheet. Flatten before baking. Bake at 350 to desired consistency (chewy or crunchy). Approximately 12-15 minutes. Do not overbake.

Note: Make ½ batch – still makes enough cookies to fill two large Tupperware containers.

Can use ½ chocolate chips and ½ white chocolate chips or any combination of different flavored chips.

*The oatmeal chips, and candies will most likely need to be stirred in by hand.  Most mixers can't get through the heavy dough. I would suggest removing jewelery, spraying your hands with cooking spray, and mixing or using gloves for this.

Saturday, October 30, 2010

French Onion Soup

Growing up, there was a restaurant nearby called The Sweet Onion and they were famous for their onion soup.  I've tried many since the restaurant closed and none have come close to The Sweet Onion's. This recipe was given to me by my wonderful boyfriend and is tastes nearly the same so it's definitely one of my favorite soups.
Cut up all the onions at once, even if there is more than will fit in the pan.
Start to saute the onions.  Add all onions once there's room.

Continue browning.

Once onions are this brown, proceed.
Add in part of beef stock.

Let simmer until liquid is gone and continue.

Yields: 2 quarts of deliciousness

2 1/2 lbs yellow onions, sliced very thin
2 oz clarified butter**(1/2 stick of unsalted butter)
1 quart beef stock
1 quart chicken stock
1/2 tablespoon fresh thyme
Salt and pepper, to taste (go easy on the salt to start since there is some in the stock)
2 fluid oz. sherry (cooking wine)
Toasted French bread slices and grated Gruyere cheese, for garnish

Saute the onions in the butter over low heat.  Carefully caramelize them thoroughly without burning.  Deglaze the pan with 8 oz. beef stock.  Cook au sec (until dry).  Repeat this process until the onions are a very dark, even brown.  Add the remaining beef stock, chicken stock, and thyme.  Bring to a simmer and cook 20 minutes to develop flavor.  Adjust seasonings and add sherry.  Serve in warm bowls.  Top each portion with a slice of tasted french bread and thick layer of cheese.  Place under the broiler until the cheese is melted and slightly browned.

**To make clarified butter: Melt butter until milk fat separates.  Remove milk fat.  Butter should be a transparent yellow.

Friday, October 29, 2010

Pumpkin Dip

I must confess that I'm not a huge fan of pumpkin, yet this is the second pumpkin recipe on my blog.  For people who aren't convinced or may not like pumpkin pie, these may be great recipes to give a whirl.

1  15 ounce can pumpkin puree
8  ounce whipped or block cream cheese, softened
1 1/2 cup powdered sugar
 Pumpkin pie spice or cinnamon, nutmeg, and allspice, to taste

Mix cream cheese, sugar and spices. Blend in pumpkin until smooth.

Serve with Vanilla Wafers or ginger snaps.

Thursday, October 28, 2010

Mock Red Lobster Cheddar Bay Biscuits

Makes 10 to 12.

2 Cups Bisquick
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
2/3 cup milk
1/4 cup butter or margarine melted

Mix the Bisquick and cheese and add milk. Beat for 30 seconds and drop by spoonfuls on an ungreased cookie sheet. Bake at 425 degrees for 8 to 10 minutes. Mix the butter and garlic powder together and brush on the baked biscuits.

*Do not bake on a dark cookie sheet.  They will burn because of the cheese.

Wednesday, October 27, 2010

Pina Colada or Hawaiian Fruit Dip

3/4 cup milk
1/2 cup sour cream
1 3.4 oz package vanilla instant pudding
1 8 oz can crushed pineapple in juice
1/3 cup sweetened flaked coconut, toasted
1 lime

Combine milk, sour cream, and pudding mix, whisking until smooth. Stir in pineapple with juice and coconut. Zest lime to measure 1 teaspoon zest; juice for 1 teaspoon of juice. Stir zest and juice into dip. Cover and refrigerate at least 30 minutes before serving. Serve with your favorite fruits or cinnamon tortilla chips

Tuesday, October 26, 2010

Spider Dip (Layer Nacho Dip)

Refried beans
Cooked ground beef
8 oz. sour cream
1 package taco seasoning
Shredded cheese
Tomatoes, diced
Green onions, chopped
Black olives, sliced

Heat refried beans and layer on large platter or pizza pan.  Layer meat on top of beans, followed by guacamole.  Mix together sour cream and taco seasoning; layer on top of guacamole.  Layer with cheese; top with tomatoes, green onions, and olives.  Serve with tortilla chips.

If you don't like some of the ingredients, you can leave them out.  You may also add other ingredients you like on nachos such as jalapenos or lettuce.

Monday, October 25, 2010

Sherbet Punch

2 qts. lime sherbet
2 liters ginger ale
1 46 oz can pineapple juice

Mix together all ingredients in a punch bowl.  Garnish bowl or individual glasses with maraschino cherries, lemons and limes.

*May substitute any flavor sherbet.  Have fun with it!

Sunday, October 24, 2010

Easy Mini Cheesecakes

Gather your ingredients.
Line each muffin tin and place a vanilla wafer in the bottom.

Add batter to each cup on top of vanilla wafer.

Bake according to directions. Cups will collapse as shown.

Add pie filling to serve.

2 blocks cream cheese
1 cup sugar
1 tsp vanilla
2 eggs
24 vanilla wafers

Cream together sugar and cream cheese. Blend in vanilla and eggs. Line muffin pan with wrappers and place a vanilla wafer in the bottom. Add cream cheese mixture. Bake at 350 for 20 minutes. Top with pie filling and serve.

This recipe offers a lot of variety. Sprinkles or candies may be used in place of pie filling for a more festive feel. My friend Megan made an Easter basket variation shown here:

Saturday, October 23, 2010

Seafood (Crabmeat) Salad

I fell in love with the deli seafood salad at a local grocery store but hated paying $5/pound, so I created this recipe to make it at home.

1 cup light mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon white vinegar
2 teaspoons milk
1 cup imitation crabmeat, flaked and chopped
1 stalk celery, chopped

Combine the first five ingredients (mayo, sugar, salt, white vinegar, and milk) and whisk or stir until mixed thoroughly.  It should be somewhat liquid.  Next, add the crabmeat, celery, and almonds.  Mix up and refrigerate for an hour before eating.  I typically eat mine on crackers.

*You don’t have to chill first, but it tastes better if you do.

Friday, October 22, 2010

Cream Cheese Brownie Bites

Yields about 5 dozen

For the brownies:
1 stick unsalted butter, cut into 3 pieces
4 oz. unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1/4 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour

For the cream cheese topping:
6 ounces cream cheese (3/4 block), softened
3 tablespoons sugar
1 large egg yolk, at room temperature
1/2 cup semisweet mini chocolate chips

Heat the oven to 350ยบ and line mini muffin tins with foil or paper liners.

Make the brownie batter: Combine the butter and chocolate in a small heatproof bowl. Microwave for 30 second intervals and heat, stirring frequently until the butter and chocolate are melted and smooth. Set aside.

With a stand mixer (use the whisk attachment) or a hand mixer, beat the eggs and salt in a large bowl on medium speed until very foamy, about 2 minutes. Continue beating while gradually adding the sugar. Beat until thick and pale, about 3 minutes. Scrape the chocolate mixture into the egg mixture, add the vanilla, and fold until the two mixtures are just barely incorporated. Add the flour and continue folding until just incorporated. Scrape the batter into a 1-gallon plastic storage bag. Squeeze out as much air as possible and seal.

Make the cream cheese topping: In a medium bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg yolk and mix until blended. Pour in the chips and mix until blended, being careful not to break the chips. Scrape into a 1-quart plastic storage bag. Squeeze as much air as possible and seal.

Assemble and bake: Snip off one corner of each bag, to make a piping bag. Fill each lined muffin cup about two-thirds full with the brownie batter and then top with about 1 teaspoon of the cream cheese mixture.

Bake trays in the center of the oven until the brownies are puffed and a pick inserted in the brownie comes out just barely clean, about 20 minutes. Let the brownies cool in the trays on racks for 5 minutes before carefully lifting them to racks to cool completely. Be sure the tins are completely cool before lining and filling them with the remaining batters. Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.

Thursday, October 21, 2010

Peanut Butter Cake with Peanut Butter Icing

This recipe is a peanut butter variation of Texas Sheet Cake.  A very moist peanut butter cake with smooth and creamy peanut butter icing.

1 teaspoon salt
2 cups flour
2 cups sugar
2 sticks margarine or 1 stick butter Crisco and 1 stick margarine
½ cup peanut butter
1 cup water
2 eggs
1 teaspoon vanilla
½ cup sour milk*
1 teaspoon baking soda

In large bowl, mix salt, flour, and sugar.  Boil together margarine, peanut butter, and water.  Pour peanut butter mixture over dry mixture.  Mix well but don’t beat a lot.  Add eggs, vanilla, sour milk, and baking soda. Mix well until smooth, but do not over mix.  Pour into lightly greased and floured jelly roll pan.  Bake 20-30 minutes (or until center is done) at 350. (9x13-40 minutes)

1 stick margarine
½ cup peanut butter
1 pound powdered sugar
1 teaspoon vanilla
6 teaspoons milk (use a little more to make smoother)

Boil margarine and peanut butter then add remaining ingredients.  Let frosting cool a bit, but spread on warm cake.

*To make sour milk:  Measure out a half cup of milk.  Remove approximately one teaspoon and replace with lemon juice.   It will most likely turn lumpy, so be sure to stir out the lumps when mixing the batter.

Cream Cheese Crisps (Crackers)

36 crackers

1-3 ounce package cream cheese, softened
1 cup flour
¾ teaspoon salt
¼ cup shortening
¼ cup parsley, finely chopped
2 tablespoons water

Sift flour and salt together.  Blend in shortening and cream cheese.  Add parsley and  water.  Mix with a pastry blender until dough is dry and crumbly.  Put on lightly floured bread board.  Press dough together. Roll out to 1/8 inch thickness.  Using biscuit cutter, cut into 2 inch circles and place on an ungreased cookie sheet.  Bake at 425 for 10 minutes or until lightly browned. Top with your favorite spread or eat plain like crackers.