Saturday, March 19, 2011

Chococonut Chip Cookies

My favorite cookies!



Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2 cups flaked coconut

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Mashed Cauliflower and Cheese

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/mashed-cauliflower-and-cheese-recipe/index.html


Ingredients

  • 1 large head cauliflower, finely chopped (about 2 pounds)
  • 1 cup chicken stock
  • 2 tablespoons roasted garlic
  • Kosher salt and freshly ground black pepper
  • 1/4 cup whole milk
  • 1 cup shredded sharp Cheddar
  • 1/4 cup reduced fat sour cream
  • 2 tablespoons chopped chives

Directions

Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

Monday, February 21, 2011

Creamy Cucumber Salad by Barefoot Contessa

Ingredients

  • 4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
  • 2 small red onions, thinly sliced in half rounds
  • Kosher salt
  • 4 cups (32 ounces) plain whole-milk yogurt
  • 1 cup (8 ounces) sour cream (recommend using Greek yogurt instead)
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 1/2 cup minced fresh dill
  • 1 1/2 teaspoons freshly ground black pepper

Directions

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled

Date stuffed with goat cheese & nut, wrapped with prosciutto

Ingredients:

½ lb. Medjool dates
¼ lb. prosciutto, thinly sliced
2-4 oz. goat cheese
Candied nuts 

 
Remove pits from dates. Stuff the dates with an almond (or walnut, or pecan) and a little goat cheese. Do not over-stuff. Wrap slices of prosciutto around the date. Put under the broiler until heated and crispy.

Mushrooms Stuffed with Crab Meat

Mushrooms Stuffed With Crabmeat

Ingredients:1c. shredded crabmeat (make sure you measure this after it's all shredded)
1 tbsp. fine dry breadcrumbs
1 tbsp. each chopped onion, parsley & chives (or 1 tsp. of dry)
1 tsp. salt
1 egg slightly beaten
24 lg. mushrooms, cleaned with stems removed
2 tbsp. grated Parmesan  (I used a little more than this)
2 tbsp. butter, melted

Combine crabmeat, onion, parsley, chives, bread crumbs and salt and mix well. Add egg and mix again. Spoon into mushroom cavities, mounding slightly. Sprinkle with grated Parmesan cheese and drizzle with butter. Sprinkle lightly with more bread crumbs, if desired.

Place on baking sheet and bake at 350 degrees for 20 minutes or until hot.

7 layer magic cookie bars

Ingredients:

11/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 14 ounce can sweetened condensed milk
   ( NOT evaporated milk)
1 cup (6 ounces) butterscotch- flavored chips
1 cup (6 ounces) semisweet chocolate chips
11/3 cups flaked coconut
1 cup chopped walnuts
 
1. Preheat oven to 350 ( 325 if using a glass pan).
2. In a small bowl, combine graham cracker crumbs and butter; mix well.
Press the crumb mixture firmly onto the bottom of a 13-by-9-inch
baking pan.
3. Pour condensed milk evenly over the crumb mixture.
4. Layer remaining ingredients in the order listed. Press down firmly with a fork.
5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.
6. Cut into bars or diamonds. Store leftovers covered at room temperature.
Makes 24-36 bars
 

Strawberry Fluff

This recipe is from Taste of Home.... dessert/salad and it was yummy!!!
 
Strawberry Fluff

Ingredients:
 
1 package(3 ounces) strawberry gelatin
2 cartons(13-1/ 2 ounces each) strawberry glaze
2 quarts buttermilk
4 packages (5.1 ounces each) instanst vanilla pudding mix
4 cartons(16 ounces each) froze4n whipped topping, thawed
4 quarts fresh strawberries, sliced
additional fresh stawberries, optional
 
In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes or until slightly thickened.  Sitr in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries is desired.  Yield 80 servings.
 
I halfed this recipe and i still had ALOT left over!