Kryssy's Oatmeal Raisin Chocolate Chip Cookies

Prep time: 15 mins
Ready in 1 hour
Makes 48

Ingredients:

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon Vanilla extract
1 teaspoon Almond extract
1 1/4 cups all-purpose flour 1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 whole cup Raisins (OR), ¼ cup Craisins,
¼ cup chocolate chips, and ½ cup raisins

Directions:

Preheat oven to 375 degrees F.
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats, chips, craisins and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely

Filet of Sole with Crab Meat Stuffing

Ingredients:

2 lbs. sole fillets (or any other mild fish)
1 1/2 cup Italian style bread crumbs
1/2 cup butter, melted
1/2 cup chopped onion, sautéed in EVOO until lightly browned
1 1/2 tbsp. parsley
12 oz. crabmeat (fresh or canned)
Salt, pepper and Paprika to taste

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 cup half & half or milk
1/2 tsp salt
dash of pepper
1/2 cup grated Swiss cheese
2 tbsp white wine or sherry (optional)
pinch of Tarragon or herb of choice

Directions:

In a bowl combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and Paprika to taste.

Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon.

Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little Olive Oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.

Serves 6-8

Italian Polenta Cookies

from Martha Stewart's "Cookie of the day".

http://www.marthastewart.com/recipe/almond-orange-shortbread?xsc=eml_cod_2010_02_02



Ingredients


Makes about 2 1/2 dozen
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract


Directions

Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).

Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely

Turkey and Dumplings

Ingredients:

1 pound turkey breast cut into chunks

(or Chicken)
2 cups water
2 cups chicken broth (low sodium)
1/2 cup white cooking wine
1 tsp smoked paprika
salt and pepper to taste
3 tablespoons all-purpose flour
1/4 cup fresh chopped chives
2 (12 ounce) packages refrigerated
biscuit dough

Directions:

Place the turkey and a little EVOO in a soup pot.  Sautee approx 10-15 mins until browned. 
Add cooking wine, stir and scrape the bottom.  Pour in water, broth,  smoked paprika, salt and
pepper and bring to a boil.  Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.

Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut
it into1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately
15 minutes, stirring occasionally.

Almond-Orange Shortbread Cookies

Recipe from Martha Stewart's "Cookie of the day".

http://www.marthastewart.com/recipe/almond-orange-shortbread?xsc=eml_cod_2010_02_02
Makes 15-20

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds

Directions

In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Pork Schnitzel

Ingredients

6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/4teaspoon salt
1/4 cup all-purpose flour
1/4 cup dried bread crumbs of Panko crumbs
½ tsp Paprika
½ tsp Garlic powder
½ tsp fresh Tarragon
1 egg
1/4 cup milk
3 tablespoons Canola or Vegetable oil
1/3 cup fresh squeezed Lemon juice
¼ cup Chicken Broth

Directions

Place the cutlet on a cutting board and cover with a piece of plastic wrap. With a meat mallet pound to 1/8-inch thick. Sprinkle both sides with salt. Place the flour along with the paprika and garlic powder in a dish with sides and whisk to blend. Add the Tarragon into the bread crumbs, and whisk together. Beat the egg and milk in bowl. Coat cutlets in flour mixture, shaking off excess; dip in egg mixture, then into bread crumbs mix, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets, place on a wrack over a tray and place in a warm oven.

Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.



Pour sauce over meat, and serve immediately.

Applesauce Drop Doughnuts

Ingredients:

3 tablespoons butter or margarine,

softened

3/4 cup sugar

3 eggs

1 cup applesauce

1 teaspoon vanilla extract

4 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup milk

Oil for deep-fat frying

Additional sugar

Directions:

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (the batter will be thick). In an electric skillet or deep-fat fryer, heat oil to 375 F. Drop teaspoonfuls of batter a few at a time into hot oil. Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.

Blueberry Shortbread Cheesecake

Ingredients:

3/4 cup unsalted butter

2 cups all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon salt

2 (8 ounce) packages cream

cheese, softened

3 eggs 1 cup white sugar

1 pint sour cream

1 teaspoon vanilla extract

zest from 1 lemon

1 quart blueberries

1 cup white sugar

3 tablespoons cornstarch

Directions:

1. Preheat oven to 350 F. Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.

2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).

3. Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.

4. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.

5. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight

Danny's Cream of Mushroom Soup

In Danny’s Kitchen

http://indannyskitchen.blogspot.com/



Ingredients:



8 cups chicken broth ( low sodium)
1/2 cup heavy cream
1 cup chopped fresh mushrooms
1 onion diced
1/2 cup dry porcini mushrooms
1/2 cup very warm milk
salt and pepper


Directions:

Soak porcini mushrooms in warm milk for 20 minutes,

strain porcini through coffee filter and reserve milk.
In a large pot bring broth to a boil.
Sauté’ onion and mushrooms until soft approx 8 min.
then add to broth.
puree porcini and add to pot.
Reduce heat to a simmer then add milk from porcini.
Add cream, salt and pepper and cook for a minimum of 20 minutes
The longer this cooks and reduces the more intense the mushroom flavor will be.

Nikki's Peanut Butter Pie

Ingredients:

2 Oreo crusts

1 8 oz pkg cream cheese

1 cup confectioners sugar

1 cup peanut butter

2 TBS half and half

1 1/2 cup heavy cream

1/4 cup sugar

few choco chips and peanut butter chips

Directions:

Melt a few choco chips and peanut butter chips and drizzle over the crust. Mix cream cheese (room temp) and confectioners sugar and peanut butter and half and half until smooth.

Beat heavy cream and sugar together until consistency is creamy but stiff. Fold whipped cream into PB mixture until blended smooth. Place into crusts (makes 2). Drizzle melted chips on top for decoration. Freeze.

This will need to thaw for about an hour before you can cut it successfully.

You can make your own crust by crushing chocolate sandwich cookies and adding melted butter to stick it together. You can also add milk to the PB mixture instead of half and half (thats just what I had on hand).

Scallops in White Wine Sauce

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6

Ingredients:

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil

Directions:

1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
2. Preheat oven to broil.
3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops

Chicken Divan

Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Preheat oven to 350 F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Asparagus and Turkey Sausage Skillet

Recipe by BettyCrocker.com
http://www.bettycrocker.com/recipes.aspx/asparagus-and-turkey-sausage-skillet/632caa40-0bc8-4cee-8c95-7df541c79c11

Serve your family a one-dish skillet dinner in less than 30 minutes!


Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)
Directions:

1.   In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2.  Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos.
Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Cavatelli with Gorgonzola and Toasted Walnut Cream Sauce

Ingredients:


6 slices bacon cooked and crumbled
3 tbsp. butter
5 cloves of Garlic, chopped
3/4  tsp thyme
2 ½ cups half and half (fat free)
5 oz Gorgonzola Cheese, crumbled
½ cup grated Parmesan cheese
2 lbs. Cavatelli pasta
1 cup crushed and toasted walnuts
(toast on a bake pan at 350 degrees for 10 mins)
Salt and pepper
1 tsp Parsley


Directions:

Cook pasta in a large pot of salted water, drain, and return to pot. Drizzle a little EVOO in and give it a stir to keep from sticking.

In a large skillet, add butter and garlic, stir until browned. Add in half and half, parmesan and gorgonzola cheeses. Stir and simmer until cheese melts and sauce thickens.
Add in the bacon, toasted walnuts, thyme, parsley, salt, and black pepper to taste. Pour the sauce into the pot with the cooked pasta and stir until coated. Serve with a few toasted walnuts and some fresh thyme sprinkled over the top.

Chicken Pizzetta

From “In Danny’s Kitchen”
www.indannyskitchen.blogspot.com


Mediterranean flavors meet Tex Mex style.

Ingredients:

2 boneless skinless chicken breasts
4 long or round pitas
2 peppers (red ,yellow, green or orange)
1 onion
1/2 cup shitake or oyster mushrooms
3 tbsp. basil pesto
1/2 cup grated smoked mozzarella
4 tbsp. goat cheese
Kalamata or black olives
1 tsp .garlic powder
1 tsp.paprika
1 tsp.oregano
salt and pepper

Pre heat oven to 400*

Dice peppers, onion and mushrooms and saute in a hot pan with olive oil for 10 minutes then add pesto.
Mix well and set aside in a bowl.
Rub chicken with garlic powder, paprika, oregano, salt and pepper.
In a very hot pan , sear breast for 1 minute on each side then reduce heat and cook for 8 minutes turning once, remove from pan and set aside.
Place some grated mozzarella on each pita bread and top with some of the vegetable mixture. Cut chicken into cubes and place evenly over pitas. Top with fresh goat cheese and sprinkle with diced olives and bake in oven for 5-7 minutes. Enjoy!

*** Also great with a splash of spicy hot sauce***