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AussieShiraz thinks cookies are "biscuits". Ha ha! Australians are funny!

Bren likes pepper, will gravy.

Golfwidow sautees like a mo'fo.

Jennifer can cut garlic into itsy bitsy pieces.

June sometimes uses French words. Please excuse her.

Roachhaus cook meat on fire like big hairy man.

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Cream Cheese Sugar Cookies
Categories: Desserts & Snacks

Ingredients

2 1/4 c. flour
1/2 tsp. baking soda
8 oz. cream cheese, softened
3/4 c. butter, softened
1 c. confectioners (powdered) or superfine sugar
2 tsp. vanilla

Directions

• In small bowl, sift flour and baking soda.
  
• In separate (large) bowl, beat cream cheese, butter, sugar and vanilla until well blended. Blend in flour mixture.
  
• Cover and refrigerate 30 minutes (to overnight).
  
• Preheat oven to 350 degrees F.
  
• On lightly floured surface, roll dough out to approx. 1/8-inch thickness. Use cookie cutters to cut into desired shapes.
  
• Bake 10 to 12 minutes or until edges begin to brown.
  
• Cool on wire racks, and decorate.

Icing Ingredients

1 c. confectioners sugar
4 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond, vanilla, or peppermint extract
Food coloring
(Optional) Candy writers (I use these.)

1. In a small bowl, mix confectioners sugar and milk until smooth.
2. Beat in corn syrup and extract until icing is smooth and glossy.
3. Divide into separate bowls and add food coloring to each to desired intensity. Dip cookies, let dry, and decorate.

Comments (0)

The Best Oatmeal Chocolate Chip Raisin Cookies in the Whole Wide World
Categories: Desserts & Snacks

Ingredients

2 c. unbleached all-purpose flour
1/2 tsp. baking sode
1/2 tsp. salt

3/4 c. unsalted butter, melted
1 c. brown sugar, packed
1/4 c. granulated sugar
1 Tbsp. vanilla extract
1-1/2 egg, beaten (or 3/8 c. egg substitute)

1 c. quick-cook oats
1 c. mini chocolate chips
1 c. raisins
1 c. walnuts, chopped

Directions

1. Preheat oven to 325d (F). Grease cookie sheets or line with parchment paper.

2. Sift together flour, baking soda, and salt; set aside.

3. In a large bowl, cream melted butter and brown and granulated sugars until blended. Add egg and vanilla - beat until creamy and light.

4. Mix in dry ingredients. Blend well.

5. Add oats, chocolate chips, raisins, and walnuts. Blend well. (Expect really sore arms after this. The mixture will be THICK.)

6. Drop BIG spoonfulls onto the cookie sheet (I use a 1/4 measuring cup) leaving 2-3 inches between cookies. (Though they shouldn't spread much.)

7. Bake cookies for 20 minutes or until the cookies are lightly brown.

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Easy Seafood Salad
Categories: Soups & Salads

This concoction is what some cooking shows call a "semi-homemade" recipe, but the only "homemade" bit is that you buy the ingredients separately and mix them together yourself. You could duplicate the effects here completely from scratch, but this version is neither more nor less than a big ol' cheat.

However, I've timed myself making it. Total prep: about five minutes. So I'm not concerning myself about the cheating part.

Ingredients

1 tablespoon prepared mustard, any style
1 tablespoon chopped horseradish
1 jar (12 ounces) Italian-style sweet fried peppers and onions mixture (usually available in the pickle section of your supermarket, near the jars of roasted peppers)
1 can (14 oz) bean sprouts, drained
24 ounces of any combination of cold cooked shrimp, crabmeat, or imitation crab*
1 jar (32 oz) mayonnaise

Directions

• In your largest mixing bowl, combine mustard and horseradish and whisk vigorously to combine.
  
• Add entire contents of the fried pepper jar, including all the packing oil, and stir well enough to coat thoroughly but not so hard as to mash up all the peppers and onions. The oil will combine with the mustard and horseradish, creating the base for the dressing
  
• Add bean sprouts and seafood; stir again to coat thoroughly.
  
• Gradually add mayonnaise, stirring till thoroughly combined with the other ingredients.
  

Makes six to eight servings.

This can be eaten immediately, but it really develops its flavor if you make it the day before. Because of its reliance on prepared foodstuffs, I've found it does not tend to require added seasonings (though you may want to crank a small amount of black pepper just to feel like you did something fresh).

* In general, I'm not fond of imitation crabmeat, but in particular, I find myself needing to use it because I am fond of my husband, who has shellfish allergies. Any mildly flavored, fully-cooked seafood will work in this preparation.

Comments (2)

Bacon & Cheese Muffins
Categories: Brunch

Ingredients

1 egg
1/4 tsp. salt
1/4 c. oil (I use olive)

2 c. flour
4 tsp. baking powder
2 c. sharp cheddar cheese
2 T. parsley or cilantro, chopped
1/2 c. cooked bacon, finely chopped
1-1/2 c. milk
pepper to taste

Directions

• Preheat oven to 350d.
  
• Beat egg, salt, and olive oil. Set aside.
  
• Stir together flour and baking powder until well mixed.
  
• Add cheese, parsley, and bacon to flour mixture.
  
• Add egg mixture and milk.
  
• Stir only until combined. (Don't overstir.)
  
• Spoon into muffin tins. Garnish with extra cheese.
  
• Bake for 15-20 minutes until golden brown.
  

Leftovers hint: Slit leftover muffins open, stuff with a small slice of brie, and reheat in oven (or microwave).

Makes one dozen muffins

Comments (1)