Chocolate Crinkles Christmas Cookies

We used to make these every year. Then we stopped for a while. A friend asked me for the recipe this year so I decided to bring them back for this year's trays. Easy recipe, pretty cookie and makes a ton, which is great for filling the trays.

Ingredients:

1/2 cup vegetable oil

4 sq unsweetened chocolate melted

2 cups granulated sugar

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup confectioners' sugar


DIRECTIONS:
Mix oil, chocolate and granulated sugar.

Blend in one egg at a time until well mixed.

Add vanilla.

Stir in flour, baking powder and salt into oil mixture.

Chill several hours or overnight.



Heat oven to 350.

Drop teaspoonfuls of dough into confectioners' sugar.

Roll in sugar; shape into balls.

Place about 2" apart on greased baking sheet.



Bake 10-12 minutes.

Do not overbake.

Makes about 6 dozen cookies.


From the Betty Crocker Cooky Primer cookbook

Chocolate Thumbprints Christmas Cookies

This are probably my top favorite cookies, followed by the Chocolate Buttersweets. I love just popping these into my mouth. Chocolate upon chocolate.  Makes about six dozen, depending on 1) how big you make them and 2) how much dough you eat during the process.

Ingredients for cookies:

1 cup margarine or butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 oz (2 squares) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour

Directions:

In a large bowl cream the margarine and sugar until light and fluffy. Blend in vanill, chocolate and egg.

Lightly spoon flour into measuring cup. Level off. Gradually add flour to creamed mixture, mix well.

Chill dough 30 minutes for easier handling.

Heat oven to 375 degrees.

Shape dough into 1" balls, place 2" apart on ungreased cookie sheets.

With thumb, make imprint in center of each cookie.

Bake at 375 for 8-10 minutes. Let cool 1 minute before removing from cookie sheets.

Fill with chocolate filling (see below.)

Chocolate Filling:

6 oz (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocolate chips, corn syrup, water and margarine over low heat, stirring constantly.

Stir in vanilla. Spoon approx.1 tsp onto each cookie.

Enjoy!

Mama's Sweet and Saltines

Not my mama this time. I got this recipe out of Country Living magazine and it's Trisha Yearwood's mama I guess.


I'd actually had this before, but just found the recipe for it the other day. The only thing I didn't have on hand was the unsalted butter, which Don promptly bought after seeing the recipe.


Ingredients:
40 Saltine Crackers (can use graham crackers for a sweeter taste. I've never had them that way.)

2 sticks unsalted butter

1 cup light brown sugar

8 ounces semisweet chocolate chips (about 1 1/2 cups.)


Directions:
Preheat oven to 425 degrees.


Line a large-rimmed cookie sheet with foil and the forty crackers. Be sure the pan you choose will fit in your freezer and be sure you have space in your freezer for the pan!!!



In a medium saucepan melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remover from heat and pour over crackers covering them evenly.



Put cookie sheet in oven and watch closely. Bake for about 5 minutes (mine took three) until just bubbly.



Remove from oven adn pour chocolate chips over crackers.



When chips begin to melt, spread them over crackers with a knife.



Transfer pan to freezer for 15 to 20 minutes or until completely cold. The chocolate covered crackers will forma solid sheet. Break into pieces and store in airtight container.



** I also used about 6 extra saltines to crush up and sprinkle over the top of the chocolate before freezing.

Snickerdoodles Christmas Cookie Recipe

My kids actually found this recipe in their Strawberry Shortcake Holiday Treats cookbook! It has all regular ingredients, which is why I like it.



Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon


Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.



Roll the dough into 1" balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.



Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.

Double Delicious Cookie Bars Christmas Cookie Recipe

Preheat oven to 350 degrees or 325 for a glass dish.




In 13x9 pan, melt one stick of butter in the heated oven.



Crush one package of Nabisco "Famous" chocolate wafer cookies (or if you can find crushed chocolate cookie crumbs, use 1 1/2 cups of those.)



Spread 1 1/2 cups of the crushed wafers into the melted butter.



Pour 1 can (14 oz) of Sweetened Condensed Milk evenly over crumbs.



Top with 2/3 of a 12 oz. bag of semisweet chocolate chips and 2/3 of a 12 oz. bag of peanut butter chips. (If the peanut butter chips are 10 oz, use the whole bag. Depends on the brand you buy.)



Press down slightly to set.



Bake 25-30 minutes or until lightly browned.



Cool and cut into bars.

Chocolate Chip Butterball Cookies Christmas Cookie Recipe

Ingredients:

2 cups flour


1 cup butter or margarine

4 TBL granulated sugar

1/4 tsp salt

2 tsp vanilla



one 12 oz. package chocolate chips



bowl of confectioner's sugar


Directions:
Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.



Add in chocolate chips, mix them into the batter.



Refrigerate dough 30 minutes (or longer.)



Form into 1" balls, place on cookie sheet. These don't spread, so you can put a lot on a sheet, no need to spread them out a ton.



Bake at 375 for 15-20 minutes.



Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner's sugar.



Roll a second time in confectioner's sugar before serving.

Chocolate Buttersweets Christmas Cookie Recipe

Cookies:

1 cup margarine or butter

1 cup confectioners sugar

1/2 tsp salt

2 tsp vanilla

2 cups all purpose flour



**Filling:

6 oz cream cheese

2 cups confectioners sugar

4 TBL flour

2 tsp vanilla



Frosting:

1 cup semisweet chocolate chips

4 TBL butter or margarine

4 TBL water

1 cup confectioners sugar



Directions:

**Prepare the filling first. The cookies, when done, need to be filled while warm. Have the filling ready to go.



Preheat oven to 350 degrees.



1) In large bowl cream together butter, confectioners sugar, salt and vanilla.

2) Gradually add flour to creamed mixture, mix well.

3) Roll dough into 1" balls, placing them 2" apart on ungreased cookie sheets.

4) Press hole in center of each cookie with finger or the handle end of wooden spoon (if handle is round, not flat.)

5) Bake at 350 for 12-15 minutes until edges are lightly brown.

6) Fill while warm

7) Frost



Directions for filling:

Soften cream cheese. Blend in sugar, flour, vanilla. Cream well. Fill cookies.



Directions for frosting:

In small saucepan melt chocolate chips, butter, and water over low heat. Stir constantly. Stir in confectioners sugar and mix well. Will be lumpy at first until the sugar melts. Spoon a little frosting onto each cookie.

Non-Dairy, No egg Chocolate Cake

My mom's cousin Valerie has brought this dessert to our house several times, and it's delicious. Great for people with dairy and egg allergies or intolerances.

Valerie Lomus 6/12/07

Created by Larissa Farnam, a student in a food science course at Simmons College, this super moist cake contains no egg or dairy products. The vinegar in the batter interacts with the baking soda to make the cake rise.

Makes 1 9-inch cake.

Heat oven to 350 degrees.

Prepare 9-inch cake pan as follows: Before greasing pan, fit a piece of parchment paper (or waxed paper) to the inside of the pan bottom. Then use Crisco shortening (or vegetable oil) to grease the pan. Place the parchment (or waxed paper) inside the pan, and then grease the paper. You may also want to then dust the pan with a little unsweetened cocoa powder (instead of flour) to prevent sticking (but I don’t use either).



INGREDIENTS:

1 1/2 cups flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

===================================================================

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup cold water

===================================================================

1/2 cup mini semi-sweet chocolate chips (optional)

===================================================================

1 tablespoon distilled white vinegar (added separately, after other liquid ingredients have been added and blended together with dry ingredients)

===================================================================

Confectioner's sugar (for sprinkling after baking-see note below)*



DIRECTIONS:

1. In large bowl, combine the flour, sugar, cocoa, baking soda, and salt. With a whisk, stir to blend.

2. Stir in the oil, vanilla, and water until well combined. Add mini chips, if desired, and stir to combine.

3. Add the vinegar and blend well.

4. Immediately pour the batter into the prepared pan. Bake the cake for about 30 to 35 minutes, or until cake springs back when a finger is pressed onto the top of the cake.

5. Set the cake on a rack to cool for 5 minutes. Turn the cake out onto another rack (or plate). Then set the serving plate upside down onto the cake. Turn both the rack (or plate) and the serving plate right side up. Leave to cool completely. Sprinkle with confectioner's sugar (or frost as noted below) before serving.



*NOTE: I have frosted this cake with the following frosting which is just enough to put a thin frosting on top and sides of cake. You wouldn't want more than this, because the cake is rich enough already. However, NOTE that if you frost with this recipe, it is now not dairy-free.

3/4 cup confectioner's sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon soft butter or margarine

About 2 tablespoons HOT water, but not much more--just need enough to provide a soft consistency for ease in spreading. (Too much water will make a runny glaze.)

Top with a maraschino cherry, if desired.

HOLIDAY MORNING FRENCH TOAST

If you love the overnight baked french toast recipes, this is a great one from Auntie Fran. It's got apples and craisins and it's so delicious!

8/3/06

FRAN GIRARDI


INGREDIENTS:

1 cup brown sugar

½ cup butter, melted

3 teaspoons ground cinnamon

3 tart apples (e.g., Granny Smith), peeled, cored and thinly sliced

½ cup dried cranberries (craisins) or raisins

1 loaf Italian or French bread, cut into 1” slices

6 large eggs

1 ½ cup milk

1 tablespoon vanilla extract

DIRECTIONS:

1. Combine brown sugar, butter and 1 teaspoon cinnamon in a large bowl. Add apples and dried cranberries (craisins) or raisins; toss to coat well. Spray a 9” x 13” baking dish with non-stick spray (e.g., Pam). Spread apple mixture evenly over bottom of the baking dish. Arrange slices of bread on top.

2. Mix eggs, milk, vanilla and remaining 2 teaspoons of cinnamon until well blended. (This can be done with a wire whisk.) Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 – 24 hours.

3. Cover dish with aluminum foil and bake in a preheated 375 oven for 40 minutes. Then uncover and bake another 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.

CHICKEN OR TURKEY POT PIE

This is another one of my mom's recipes that she sent over for the blog this week. I've made this a few times, and it's a great meal. It's especially good for those Thanksgiving turkey leftovers!

5/21/09 - Serves 4



INGREDIENTS:

8-10 oz. frozen peas and carrots (or whatever you want to use)

1/4 cup margarine or butter

1/4 cup all-purpose flour

1/4 tsp. pepper

1 can (14 ½ oz.) chicken broth (I use 99% fat free Swanson or College Inn)

2/3 cup milk (I use 1% or 2%)

2 Tbl. Sherry (optional)

2 ½ to 3 cups cut-up cooked chicken or turkey

1 Pillsbury pastry crust (or other single crust)


DIRECTIONS:

Heat oven to 425.

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbl. Sherry, if desired. Stir in chicken or turkey and vegetables.

Place mixture in 10-inch deep pie plate (or other casserole dish). Top with pie crust, turn under edges; flute edges, if desired, or crimp with fork. Pierce crust with fork or knife in several places to allow steam to escape. Put dish on foil-lined cookie sheet and place on middle rack of oven.

Bake at 425 for about 30-35 minutes, or until crust is golden brown. (You may want to cover edges of pie crust with pie crust shield or foil strips to prevent over cooking edges.)

Beef Brisket

When I think of my mom and dad's Beef Brisket recipe I think of holidays and I think of when we first had each of our babies mom would spend a week at our house cooking for us. This was always a meal she made us. To me, it's not an "everyday meal," it's an extra special meal.

Here are her notes:

This recipe is a family favorite. It's easy to prepare and can also be made ahead and easily reheated, either from refrigerator or freezer. It's a dish that I've often been asked to bring to family gatherings, and it's one of the first to disappear. Leftovers, if there ever are any, are also delicious.




Ingredients:

4 - 5 lb. (flat cut) fresh beef brisket (not corned)

2 tsp. salt

1 small onion, sliced thin

1/2 tsp. garlic salt

1/4 tsp. dry mustard

1/4 tsp. rosemary leaves

1/4 tsp. thyme leaves

1 c. ketchup

1/2 c. water

1 bay leaf

1 tbl. brown sugar


Directions:
Place meat in baking dish (corning ware or pyrex) or pan that is close to same size as meat. Mix all ingredients and pour over meat. Cover with heavy duty aluminum foil and bake 3 1/2 to 4 hours at 300 to 325 (until fork pierces easily). (I usually set oven at 325.) Remove from baking dish, slice on the diagonal and place sliced beef in clean baking dish (either another one same size or same one washed out). Strain pan juices, if desired, and if so, use spatula or spoon to push through strainer. Add 1/3 cup Pale Dry Sherry to pan juices. Pour over sliced beef, cover * and heat for an additional 30 minutes (or longer if it doesn't seem tender enough at that point).

* (Can be prepared up to point where beef is sliced and sherry is added to liquid and poured over beef. Cover with plastic wrap. Then refrigerate until about an hour before serving time. Remove from refrigerator and remove plastic wrap. Cover with foil and heat for about 45 minutes or so at 325 -- until pan juices are bubbling and meat is hot.)

NOTE: Meat is easier to slice if cold. If you decide to slice cold, then separate meat from juice and chill separately. Then slice meat, add Sherry wine to juice and pour over meat. Then either continue to cook or freeze and continue to cook later (when reheating).

This is good if served with either the pan juices or mustard.

4/5/06

Hot Fudge Sundae Cake

This recipe is one of Mom's recipes. We grew up having this for dessert all the time. According to her, she's written it so that "the ingredients are grouped in order and according to use in recipe. The first 5 ingredients are combined right in the pan that you use for baking. You don't need a mixing bowl. Other ingredients are added to that."


Enjoy!


Ingredients

1 Cup Flour

3/4 Cup Sugar

2 Tablespoons Hershey's Baking Cocoa

2 Teaspoons Baking Powder

1/4 Teaspoon Salt



1/2 Cup Milk

2 Tablespoons Crisco Oil (I use Vegetable Oil, but Canola is ok)

1 Teaspoon Vanilla Extract



1 Cup Light Brown Sugar (packed)

1/4 Cup Hershey's Baking Cocoa

1 3/4 Cup HOT Tap Water (that's 1 and 3/4 cups)


Directions
In ungreased 8 X 8 or 9 X 9 pan or baking dish (I use 8 x 8 Pyrex dish), stir together flour, sugar, 2 tablespoons baking cocoa, baking powder, and salt.

Mix the milk, oil, and vanilla together and stir into dry mixture with a fork until smooth. Spread evenly in pan.

Sprinkle with brown sugar and 1/4 cup baking cocoa. Pour hot water over all.

Bake 40 minutes at 350º. Let stand 15 minutes. Place each serving upside down in dish and top with ice cream and sauce from bottom of plan.

Serves 4 to 6.

Cranberry Pie

Here's a new addition to my holiday pie recipes. I tried it this year for today's Thanksgiving feast at Aunty Nancy and Uncle Tony's and it was delicious. I ate it alongside the apple pie that I made, with a scoop of ice cream. Delicious!!

I think I ripped the recipe out of Country Living a month or so ago, but I'm not sure. The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.

Makes 1 pie  (8 servings)
Working time 15 minutes
Total time 1 hr 5 minutes

Ingredients

1 nine inch pie crust
1 1/2 cups fresh cranberries  (1 twelve ounce bag)
1 cup sugar (divided 2/3 cup  and 1/3 cup)
1 heaping Tablespoon all purpose flour
1 egg white
1 cup heavy whipping cream

Directions

Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9" pie pan.

Pour cranberries into crust to form a thick layer.

In a medium bowl, sift together 2/3 cup sugar and flour.

In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.

Cover cranberries with remaining 1/3 cup sugare and then pour cream  mixture on top.

Bake pie for about 10 minutes.  Then lower oven to 350 degrees and bake for about 40 minutes more.

Let pie cool completely before serving.

I don't usually know the nutritional information, but since it's on the page, here it is:
3g protein
17 g fat
40g carbs
2 g fiber
109 mg sodium
41 mg cholesterol
313 calories

One Cup Peanut Butter Chocolate Chip Cookies

One Cup Peanut Butter Chocolate Chip Cookies

This is an easy recipe, fast, only a few ingredients and only one measuring cup needed.

INGREDIENTS

1 cup packed light brown sugar

1 cup chocolate chips (I use semi sweet)

1 cup peanut butter

1 egg

DIRECTIONS

Preheat oven to 350 degrees

Put all ingredients into bowl and mix thoroughly.

Drop by rounded teaspoonfuls onto ungreased cookie sheet, about 2" apart. Press down lightly with fork and sprinkle a little sugar on top of each one.

Bake 12 minutes until set. *check for done at 10 minutes, 12 may be too long depending on your oven.

Let stand on cookie sheet 2 minutes, remove to wire cooling rack. Cool completely.

Makes 2 dozen

Mom's Pumpkin Cranberry Bread

We make this religiously every single year at Thanksgiving. Some years I make some for the staff at school since each recipe makes two breads. I always make some for us and my kids' tradition is to eat breakfast in our bed watching the Macy's Thanksgiving Day Parade and the breakfast is always the grilled pumpkin bread. The recipe below is Mom's recipe that she typed up for me a few years back.

PUMPKIN CRANBERRY BREAD 11-14-01

NOTE:

This recipe fills 2 glass (Pyrex) loaf dishes -- 9 X 5 or 8 ½ X 4 ½ (bake 60 – 70 minutes)
- OR -
3 foil loaf pans 8” X 3 ¾” (bake 50 – 55 minutes)

The recipe can easily be halved if only one loaf is desired.


INGREDIENTS:

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries


DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). (See note above concerning loaf size options.) Beat together pumpkin, sugar, water, eggs and oil. Sift in remaining ingredients except cranberries. Mix just until smooth. Gently fold in cranberries. Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes (depending on size of pan used – refer to note above) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.


ALSO NOTE: Pillsbury makes a “Quick Bread” package mix that comes out very similar to this recipe. Follow directions on package except reduce water to 7/8 cup and add 1 cup fresh or frozen cranberries. One package mix makes 1 regular-sized loaf dish or 3 “mini” foil loaf pans 5 3/4 “ X 3 1/4”. Follow baking times on box.

Not a Recipe, but a note about The Great Sauce Vs. Gravy Debate

Who knew it was such a debate? Check out: 
Cooking Light Forums: Survey: Sauce vs. Gravy: http://community.cookinglight.com/showthread.php?t=11936


More than one facebook profile specifically to debate the point:
http://www.facebook.com/group.php?gid=55728280854&v=wall
 http://www.facebook.com/pages/Its-called-SAUCE-not-GRAVY/122150434476882


Italyville.com: 
http://italyville.com/2008/07/gravy-vs-sauce/ and
http://italyville.com/2009/11/sauce-vs-gravy-part-2/


Gomestic.com: The Great Italian American Debate!: "About the long-standing debate over calling your pasta topping sauce or gravy?" http://gomestic.com/cooking/sauce-vs-gravy-the-great-italian-american-debate/


And someone actually relates views towards money based on whether you grew up knowing about Sauce Vs. Gravy!! http://www.sumsolutions.com/2010/03/03/tomato-sauce-vs-gravy/


Other forums on the topic:
http://www.talkofthevillages.com/forums/showthread.php?t=19602
http://forums.subdriven.com/showthread.php?4768574


An Aspiring Chef's quandry on the matter: 
http://pookascafeteria.blogspot.com/2010/03/sauce-gravy-ragu.html


Chuckle.

Gougères

From: Pat C. 
To: Nina Cerbo ; Chris Cerbo ; Jen Cowart ; Don Cowart 
Cc: Pat Cerbo 
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)

These two recipes were in this week's Providence Journal and sound yummy...taken from a cookbook that is right up my alley -- long, because the author "takes painstaking care to be exact and leaves little room for misinterpretation!"  But her goal is to make french cooking "approachable," and the mousse sounds easy. http://www.projo.com/food/content/fd-greenspan_cookbook_10-20-10_7OKD4JT_v10.d97716.html#

Recipe: Gougères

Serve puffy gougères cooled or still steaming hot.

1/2 cup whole milk

1/2 cup water

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces

1/2 teaspoon salt

1 cup all-purpose flour

5 large eggs, room temperature

1 1/2 cups coarsely grated cheese, such as Gruyere or Cheddar (about 6 ounces)

Position the racks to divide the oven into thirds and preheat the oven to 425 degrees. Line two baking sheets with silicone baking mats or parchment paper.

Bring the milk, water, butter and salt to a rapid boil in a heavy-bottomed medium saucepan over high heat. Add the flour all at once, lower the heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring — with vigor –– for another minute or two to dry the dough. The dough should now be very smooth.

Turn the dough into the bowl of a mixer fitted with the paddle attachment or into a bowl that you can use for mixing with a hand mixer or a wooden spoon and elbow grease. Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny. Make sure that each egg is completely incorporated before you add the next, and don’t be concerned if the dough separates — by the time the last egg goes in, the dough will come together again. Beat in the grated cheese. Once the dough is made, it should be spooned out immediately.

Using about 1 tablespoon of dough for each gougère, drop the dough from a spoon onto the lined baking sheets, leaving about 2 inches of puff space between the mounds.

Slide the baking sheets into the oven and immediately turn the oven temperature down to 375 degrees. Bake for 12 minutes, then rotate the pans from front to back and top to bottom. Continue baking until the gougères are golden, firm, and yes, puffed, another 12 to 15 minutes or so. Serve warm or transfer the pans to racks to cool.

Makes 36.

Top-Secret Chocolate Mousse

From: Pat C.
To: Nina Cerbo ; Chris Cerbo ; Jen Cowart ; Don Cowart
Cc: Pat Cerbo
Sent: Tue, October 26, 2010 7:10:15 PM
Subject: Recipes for Top Secret Chocolate Mousse and Gougeres (Cheesy Puffs)

These two recipes were in this week's Providence Journal and sound yummy...taken from a cookbook that is right up my alley -- long, because the author "takes painstaking care to be exact and leaves little room for misinterpretation!"  But her goal is to make french cooking "approachable," and the mousse sounds easy. http://www.projo.com/food/content/fd-greenspan_cookbook_10-20-10_7OKD4JT_v10.d97716.html#

Recipe: Top-Secret Chocolate Mousse

3 1/2 ounces bittersweet chocolate, coarsely chopped

3 large eggs, separated, at room temperature

Pinch of salt

1 1/2 teaspoons sugar

Whipped cream or crème fraîche, for serving (optional)

Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power.

If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.

In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.

Spoon about one quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold them in. Be as thorough as you can without overworking the mixture—it’s better to have a few white streaks than to beat the bubbles out of the mousse by over mixing.

Spoon the mousse into a serving bowl or individual bowls and serve it now, or cover it and keep it in the refrigerator until you’re ready for dessert. Serve with whipped cream or crème fraîche.

Banana Bread

My red and white Better Homes New Cookbook is my go-to cookbook when I am looking for a basic recipe. I'd never made banana bread from scratch before, and I went hunting for an easy, fast recipe. I found it and everyone loved it.

Ingredients

1 3/4 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (2 to 3 medium bananas)
1/3 cup butter, margarine or shortening (I used butter)
2 tablespoons milk
2 eggs
1/4 cups chopped nuts (optional, I don't use nuts. I did use chocolate chips though.)


Directions:

Preheat oven to 350 degrees.


In a large mixer bowl combine one cup of the flour, the sugar, the baking powder, the baking soda and salt.

Add mashed bananas, butter, and milk.

Beat with electric mixer on low speed til blended then on high speed for 2 minutes.

Add eggs and remaining flour, beat til blended.

Stir in nuts.

Pour batter into greased 8x4x2 inch loaf pan.

Bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes on wire rack, then remove from pan, cool thoroughly on a wire rack.  Wrap and store overnight before slicing.

Makes 1 loaf (16 servings.)

Homemade Hot Chocolate

I found this recipe in a cookbook last year that I'd received for a holiday gift the year before. It's quick, easy and delicious.

Ingredients


1 Fourteen ounce can of Sweetened Condensed Milk  (NOT evaporated milk)

1/2 cup unsweetened cocoa

1 1/2 teaspoons vanilla

1/8 teaspoon salt

6 1/2 cups hot water

Whipped cream or marshmallows optional


Directions

1 In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt. Mix well.

2 Slowly stir in hot water. Heat through, stirring occasionally. Do not boil.

Top with marshmallows or whipped cream (optional.)

Hot chocolate can be stored in the refrigerator for up to five days. Mix well and reheat before serving.

Monkey Munch

Monkey Munchby Jennifer Cerbo Cowart on Wednesday, March 3, 2010 at 4:39pm


This is by no means healthy, not at all. The only redeeming quality about it is the kids want a tall glass of milk to go with it, so extra calcium. That's the best I can do. Got this recipe from my friend Marcia.



Monkey Munch


9 cups Chex cereal (sneak in wheat Chex, and that's healthier! I did that last spring.)

1 cup semisweet chocolate chips

1/2 cup creamy peanut butter

1/4 cup butter

1 tsp vanilla

1 1/2 cups confectioner's sugar


In a large microwaveable bowl, combine peanut butter, chocolate chips and butter. Heat in microwave 1 minute. Take out, mix and return for another 30 seconds or until it can be mixes smooth. ( I do this on the stove top usually.)

Add in vanilla, stir.

If your bowl is large enough, you can put the dry cereal right in that bowl and mix until all cereal is coated. If not, put the cereal in a larger bowl and pour the chocolate mix right over it. Stir until completely coated.

Put into a large ziploc bag (large paper grocery bag works better)  and add confectioner's sugar. Seal and shake it all about (you do the hokey pokey) until the sugar coats everything.

Spread onto a large cookie sheet to cool.

Store in airtight container.

Pumpkin Chocolate Chip Cookies

A friend of mine on Facebook posted this last week. It's from Allrecipes.com. It was very easy, they're delicious and I did double it. I didn't even need a standup mixer, I used a wooden spoon. You could use one though if you have one. I didn't feel like taking mine out...



Pumpkin Chocolate Chip Cookies III

Ingredients

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

1/2 cup chopped walnuts ( I did not use walnuts)

Directions

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Auntie Mary Iacampo's Blueberry Muffins

Great Aunty Mary Iacampo passed away this fall at 100 years old. There was a Blueberry Muffin recipe that she'd always talk about - a favorite of Mom's which we'd always ask about when visiting Mary...it would give her something to get excited about because she always thought that we had it wrong! Well... here is the recipe from Mary, though the verbal instructions didn't include a baking temperature or time... So Mom has guessed in that regard; trial and error is the last ingredient!

RECIPE

1/2 C. butter  (1 stick)

1 C. sugar

1 egg

1 C. milk

1 tsp. vanilla

1 C. flour

1 tsp. baking powder

1/2 tsp. salt

2 C. blueberries (1 pint)

Dust the blueberries with a little flour taken from the 1 cup flour to keep them from sinking.

Cream butter and sugar. Add egg and mix.  Combine milk and vanilla.  Combine dry ingredients.  Then mix dry ingredients and milk alternately with creamed mixture. Fold in blueberries. Fill paper lined tins to top. Sprinkle with a mixture of cinnamon and sugar (or just plain sugar) before baking.  

Bake at 375 degrees for 30 minutes (or try 400 for 25 minutes).  Auntie Mary didn’t say what at temperature or for how long these should bake, so try one temp/time, and if that doesn’t work well, try the other next time, or check with other similar recipes. 

Easy Chicken in Wine

Another one we grew up eating.

This is much healthier if you take the skin off the chicken.

I never do that. It's much more delicious with it on. It might be the best part. :)

Ingredients:

4-6 chicken breast quarters

1 cup burgandy wine

1/4 cup soy sauce

1/4 cup canola oil

1/4 tsp. crushed oregano

2 TBL water

1 garlic clove sliced in quarters

1 tsp. ground ginger

1 TBL brown sugar

Directions:

Wash and drain chicken quarters. Place in shallow baking dish. Combine all other ingredients and pour over chicken. Cover with foil. Refrigerate if there is time to do ahead. If so, spoon sauce over chicken several times.

Bake chicken covered about one hour at 375 degrees. Uncover and cook about 10-15 minutes longer and baste with wine sauce for futher browning.

Use gravy separater to separate oil from sauce if desired.

Bake some baking potatoes at the same time you bake the chicken. Use the sauce on the potatoes too, very good, especially if the skin on the potatoes is crunchy too.

Mom's German Apple Cake

For all of you who went apple picking this fall...

I have no idea what makes this German, but it's a recipe I grew up on (again.)

I specifically remember making it with my brother and my dad the one time I ever remember my mom being sick.  We made it to surprise her.

Enjoy!



Ingredients:
3 c. chopped or shredded apples
1 c. oil
2 c. flour
1/2 c. choc. chips (or a few more if you love 'em!)
1 tsp. baking soda
1 tsp. cinnamon
pinch of salt
2 eggs
2 tsp. vanilla

Directions:

Mix all ingredients together by hand in large bowl.
Grease and flour bundt pan.
Pour batter into pan.

Bake 45 minutes at 350 degrees.

Cool 1/2 hr. before removing from the pan.

Apricot Chicken

The Red Rooster Restaurant used to be in North Kingstown and Norman LeClair was the chef there. He put out a few good cookbooks, but of all his recipes this was my favorite.

2 whole chicken breasts (I usually use a bunch of boneless, skinless tenders instead, enough for my family)

If using the whole chicken breasts, they should be skinned, boned, halved and flattened with excess fat removed.

1/2 cup flavored bread crumbs (I use plain)

4 mushroom caps, stems removed (if I don't have mushrooms I skip this step it's not crucial)

2 tsp. butter

Glaze:

1/2 c. apricot jelly

 2 garlic cloves minced

1/8 tsp ground ginger

Pinch of crushed red pepper (I skip this)

1 Tablespoon white vinegar

1 Tablespoon soy sauce

In a flat dish, press crumbs into chicken on both sides. Reserve.

Mix well in bowl: apricot jelly, ginger, garlic, red pepper, vinegar, soy sauce.  Reserve.

Using 1/2 of butter, butter one oven proof dish (I just spray the dish with cooking spray.)

Lay out chicken in the dish.

Top with mushrooms if using.

Spoon glaze on chicken and mushrooms.

Dot with butter.

Bake at 400 degrees for 20 minutes. 

Remove to serving plates and spoon remaining glaze on chicken.

I serve this over white rice.



Mom's Plum Crunch

This is one of my favorite fall desserts. I absolutely love it. It's such an easy dessert to make. The prune plums when split in half fit the baking dish perfectly.

3 cups halved and pitted Italian prune plums (18)

3 TBL. Brown Sugar

5 TBL. Sugar

1/4 tsp. Nutmeg

Topping:

One egg well beaten

1 c. flour

1 c. sugar and 1/2 to 3/4 oatmeal

1 tsp baking powder

1/4 tsp. salt

1/2 cup melted butter or margarine

Spray 7x12 pan with no stick spray.

Put prepared plums, cut side up, on the bottom of the pan.

Mix the two sugars and nutmeg together and sprinkle over fruit.

Beat the egg in a bowl, then add the dry ingredients together.

Mix until crumbly.  Sprinkle over crumbs.

Pour melted butter over all.

Bake in 375 oven for 35 minutes.

Serve warm with ice cream or whipped cream.

Grandma Rose Cerbo's Tuna and Spaghetti

Everyone who first hears of this recipe thinks it sounds like such an odd combination, but those who have dared to try it have loved it. I've never known anyone who has not! It's a favorite meal of ours any time of year, especially at the annual Princess Avenue Cookout each Labor Day weekend.

One 28 oz. can Kitchen Read Tomatoes (we use Pastene)

One 6 1/2 oz Bumble Bee Tuna in oil (chunk or Italian)

1 clove garlic

1 Tbl. Olive Oil

salt, pepper, basil, oregano to taste

1 cup water

Use 2qt. sauce pan to brown garlic and oil.

Remove garlic.

Add tomatoes, using cover of pan angled over pan, to avoid splashing.

Add 1 c. water, salt, pepper, oregano and basil.

Cook on low heat for a half hour.

Add tuna, including oil in the can and continue to simmer for 15 to 20 minutes.

Serve over spaghetti.



Swedish Apple Pie

Another recipe from Mom. Grew up eating this one. It's fantastic with ice cream and it's very easy to make.

Ingredients

2T Sugar
1 T Cinnamon
(Mixed together in a small bowl)

3-4 peeled and sliced apples

3/4 c. melted butter or margarine
1 egg
3/4 cup sugar
1 cup flour
dash of salt

Directions

Peel and slice apples and pour into empty pie plate.
Sprinkle with cinnamon and sugar.

Mix other ingredients together and pour over apples and cinn/sugar mixture.

Bake at 350 for 45 minutes

Grandma Willis's Peach Cobbler August 1994

Don's grandmother made this for us while we were visiting her in Alabama in 1994 and I've made it every summer since. One summer, she was here and I made it for her, and she said "Mmm...Jen, this is so good, I'd love the recipe!" I said "Grandma, this is YOUR recipe!" She said, "Oh, can you give it to me again? I forgot it."

She died two summers ago and I think of her every time I make it.

Ingredients:

6 to 8 large ripe peaches peeled and sliced

2 1/2 tablespoons cornstarch
3/4 c to 1 c. sugar

Crust:

1 cup all purpose flour
2 egg yolks
1/4 cup butter or margarine, melted
1 tsp baking powder
1 cup sugar
2 egg whites stiffly beaten


Directions:
Combine peaches, cornstarch and sugar.
Pour into a greased 13x9x2 pan.
For crust, combine all ingredients except egg whites in mixing bowl.
Gently fold whites into batter.
Spread batter over peaches.


Bake at 375 degrees for 45 minutes or until fruit is bubbly around edges and top is golden.

Makes 12 servings

Delicious with vanilla ice cream on top!

"Aunt Molly's" No Bake Blueberry Pie

I don't actually have an Aunt Molly. This recipe came via Mom, from the Providence Journal. Fantastic summer dessert and very, very easy.

Ingredients


1 quart blueberries, divided use
3/4 cup water
2 tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
9-inch baked pie shell or prepared graham cracker crust

Whipped cream  or ice cream for topping, optional


Directions
Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so too, does ice cream.

Grandma Grello's Pineapple Zucchini Bread

Every summer we wait for our garden to produce zucchini so that we can make Grandma's bread. It's great as is, or grilled. You can add fill-ins of your choice: nuts, raisins, currants or chocolate chips. This makes two 9x5 loaves; one to eat, one to freeze. You'll need more than one zucchini usually, depending on the size.

Ingredients

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups shredded zucchini
1 small can well-drained crushed pineapple
3 cups flour
2 tsp. baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg

other fill-ins of your choice

Directions

Mix all ingredients together in large bowl with wooden spoon.
Pour into two greased 9x5 loaf pans.
Bake at 350 degrees for one hour or until done.

Marinated Green Beans

This is another recipe that originated from Grandma Grello, and we have been making it at our house for years. It's a summer favorite and our kids love it. Sunday night at Grandma Grello's house, Alexandra called the green bean salad "the long broccoli" when asking for seconds.

Ingredients

1 pound fresh green beans

1/3 cup blend of olive oil and canola oil

1/4 cup white vinegar or cider vinegar

salt

pepper

parsley

garlic

Directions

Bring salted water to a boil in 2 quart sauce pan.

Drop in green beans (snapped.)

Bring to boil and cook for 10-15 minutes uncovered.

Remove with slotted spoon.

Don't drain or rinse.

Place in bowl that has marinade in it.

Marinate for several hours.

Remove garlic and serve. (We just leave the garlic in.)

Grandma Grello's Christmas Prune Cookies

This recipe, as it turns out, is from Aunty Madeline to Grandma Grello. From what I can see on the card itself, the amount of brandy used has increased tremendously since it first was written; from 1/4 cup to 1 whole cup. Not sure if any of that is for drinking on the side or not!  Grandma was quite concerned when I questioned her about this recipe, that I didn't really "have it down" and that I needed to really see it in person to truly understand it. So for now I am posting it as is, but I hope to really get to see it in person and then I can add to this post as needed. 

Ingredients:

Dough

6 cups of flour

3 tsp. baking powder

6 eggs beaten

1/2 cup milk

1 cup crisco

1 1/4 cup sugar

1 tsp vanilla 

Filling

2 boxes of prunes (24 oz.)

1/2 pound raisins (1 1/2 boxes)

two 10 oz jars of maraschino cherries drained and chopped

1 cup sugar

1 cup of brewed black coffee (in which you cook the cherries)

1 cup of brandy

Directions:
Boil the prunes and raisins in one cup of black coffee. Cool.

Then drain and add the drained and chopped cherries and the cup of sugar.

Add one cup of brandy.

Roll out dough (she says here two recipes of dough makes 13 strips.)

Fill with prune/raisin/cherry filling and roll.

There currently is nothing written here about a glaze for the tops. However, Valerie has told me in the past that the egg buscuit recipe is the same as the prune cookie recipe (minus the filling) so the glaze may be that glaze. Guess we need the egg buscuit recipe next!

Steak Marinade

This recipe is from Mom Cerbo and we were racking our brains trying to remember it when we all traveled to California this past July, so that we could marinate some steaks for Fourth of July dinner. There was an incident with some missing ginger if I remember correctly!

3/4 cup Crisco Oil
1/4 cup soy sauce
3 Tablespoons ginger
2 Tablespoons lemon juice
1/2 tsp ground ginger
1 clove garlic, sliced

Grandma Grello's French Meat Pies

An old family favorite! Grandma Grello is famous for her French Meat Pies. During the many, many years that she was traveling to Florida for the winter, she'd spend her fall months making dozens of pies and giving them to all of us for our freezers to last us the winter. Then, on our end, it was the task of saving the pies til *just* the right meal to truly enjoy them the most. You didn't want to use up both your pies too soon, or waste them on a rushed meal. As a kid, I didn't love them, but as an adult, there's nothing like them and I think of Grandma Grello with every bite.

Ingredients:

1 pound lean hamburg

1 pound lean ground pork

salt to taste

1 small onion chopped

1/2 tsp pepper

1 tsp parsley flakes

1/4 tsp nutmeg

1/8 tsp mace

1/4 tsp poultry seasoning or sage

2 c water

2 tsp corn starch

1/4 pound crushed saltines (one row)

Directions:

Saute meat until it loses its color.

Add seasonings and water and cook meat for at least one hour.

Stir in corn starch then add crackers.

Cool before baking. 

Bake 425 for 15 minutes

350 for 35 minutes

For Crust:

2 cups flour

3/4 cup shortening

1 tsp salt

1/3 cup cold water

Pineapple Beef

Got this recipe from an old favorite cookbook, "New Dieter's Cookbook."

It's quick and easy and good for you.

Ingredients

12 ounces beef top round steak cut 1/2" inch thick and trimmed of fat (we just use stew meat.)

1 eight ounce can of pineapple slices in juice (I used chunks)

2 tablespoons reduced sodium soy sauce

1/2 tsp grated fresh ginger root or 1/8 tsp ground ginger (we did ground)

1/4 tsp crushed red pepper

Nonstick spray for pan

4 green onions cut into 1/2 inch pieces (we omitted)

1 tablespoon cornstarch

1 six oz package frozen peapods (we used fresh)

1 medium tomato cut into wedges

2 cups hot cooked rice (we used brown rice)

Directions

1) Partially freeze meat for easier slicing. Thinly slice meat across the grain into bite sized strips.

2) Drain pineapple, reserving juice. Cut pineapple slices into quarters and set aside.

3) In a bowl stir together reserved pineapple juice, soy sauce, ginger and crushed red pepper.

4) Add the meat; stir until coated. Cover and marinate meat at room temperature for 15 minutes.

5) Drain and reserve marinade.

6) Spray an unheated large nonstick skillet or wok with nonstick cooking spray. Preheat over medium heat.

7) Add meat and green onions.

8) Stir fry for 2 to 3 minutes or until meat is done. Push from center of skillet.

9) For sauce, stir conrstarch into reserved marinade. Add sauce to center of skillet.

10) Cook and stir until thickened and bubbly.

11) Add pineapple, peapods and tomato. Cook and stir two minutes more.

Serve over hot cooked rice. Makes four servings (we had enough for five plus leftovers.)

According to the cookbook:  304 calories, 5 g. total fat, 1 g saturated fat, 54 mg cholesterol, 311 mg sodium, 40 g carbohydrates, 2 g fiber, 25 g protein.  Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Hot Blueberry Compote

This is one of my favorite recipes from Mom.

It's great with whipped cream on top and goes well with both pancakes and waffles.

I also like that you don't need to have fresh blueberries for it, frozen work just as well.

Ingredients

2 cups cold water

2 cups blueberries

2 1/2 Tbl. cornstarch

1/3 cup sugar

1 tsp cinnamon

2 Tbl. lemon juice

In large frying pan, combine cold water, cornstarch, blueberries, sugar, cinnamon and lemon juice. Bring to boil over medium heat. Stir constantly until boiling. (You'll see the color change to a deep, dark blue.) Simmer for a few minutes over low heat.

Basic Pancakes

This is the recipe we use for pancakes every weekend.

It's from Mom of course! It's especially good with Mom's Blueberry Compote on top, but blueberry, chocolate chip, banana, strawberry or craisin pancakes are also all favorites here.

Ingredients

2 eggs
2 cups buttermilk (2 Tbl. White vinegar plus enough milk to make two cups)
1/4 cup vegetable (we use canola) oil
2 cups flour (sometimes we do half wheat and half white flour or the wheat/white/wheat germ mix)
2 Tbl sugar or honey
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Directions

Mix all ingredients together and make on a griddle.

"Krispie" Chocolate Chip Cookies

I've had this cookbook since before I was married. I always find the best recipes in it!

It's called "Favorite Brand Name Cookie Collection."

Here's one I tried tonight. They're just called Chocolate Chip Cookies in the book, I added the Krispies to the title. I felt it only appropriate.

INGREDIENTS


1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt


1/2 cup butter or margarine softened

1 cup sugar


1 egg

1 tsp vanilla


2 cups Rice Krispies (I used PRICERITE Brand)

1 cup semisweet chocolate chips


DIRECTIONS


Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there's butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (I got 46 out of it and hardly ate ANY batter this time.)

Kim Baxter: Amber's Sesame Chicken 5/1/10

Kim Baxter: Amber's Sesame Chicken  5/1/10 (see additional notes from Kim at end)

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes          Servings: 6

"Honey, teriyaki sauce, Chinese five-spice powder, and red pepper flakes give distinctive flavor to this quick, homemade version of the classic Chinese dish."

Ingredients:

1 cup all-purpose flour 1/2 cup toasted sesame seeds, divided 1 tsp black pepper 1 tsp Chinese five-spice powder 1 tsp crushed red pepper flakes (optional) 5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks*

5 tablespoons vegetable oil* 1/2 yellow onion, cut into wedges (SEE NOTE) 1/2 cup green bell pepper, seeded and thinly sliced  (SEE NOTE) 2 tablespoons teriyaki sauce* 2 tablespoons honey*

Directions:

1.	In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
2.	Heat oil in a large skillet or wok over medium-high heat. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.  Place chicken into skillet, and brown on both sides, about 5 minutes.
3.	Reduce heat to low.  Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens.  Return onion and bell pepper to the skillet. Warm through, and serve. (NOTE:   THIS IS THE ORDER KIM COOKS IT IN – VEGGIES FIRST AND CHICKEN SECOND.  ALSO, OTHER VEGGIES CAN BE SUBSTITUTED FOR THE ONION AND PEPPER, E.G., CARROTS, CHINESE SNOW PEAS, AND/OR BROCCOLI.)

*ANOTHER NOTE FROM KIM:

A couple of things about the recipe for the Sesame Chicken.

1.  I use 1 pound of chicken for the two of us (leaves some for lunch)

2.  I only use 2T of oil at the most

3.  I combine 1/4 C Teriyaki and 1/4 C Honey for the sauce and add to the chicken at the end.

Hope these tips are helpful. 

Recital Chicken

This is the chicken recipe I make every single year now for the recital lunch or dinner either before or after the recital, depending on what time they dance. Its original name was Hellman's Parmesean Chicken, and it's courtesy of my mom of course! However, since I only make it for the recital and I make it every time, I've changed the name to Recital Chicken. It's quick, easy, few ingredients and can be prepped the day before. Then when we come in, it cooks fast and we can sit down and eat relatively quickly. Enjoy!




Ingredients:


1/2 cup Hellman's Mayo (can use light, I never do though.)

1/4 cup grated Parm Cheese

4 boneless skinless chicken breasts (I thaw out the chicken tenders that are boneless and skinless.)

4 tsp Italian Seasoned dry bread crumbs (I use plain.)



Combine mayo and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes.

I serve with rice pilaf which coincidentally takes about 20 minutes so they cook at the same time, and usually a green bean salad which we also prep and marinate the night before.



Happy Recital!

Quick and Easy Beer Bread

I used to purchase a boxed mix of Beer Bread from Tastefully Simple, that I loved. You poured the mix into a bowl, added a can of beer and mixed. Pour butter on top and bake. The bread was delicious but the mix was almost $10.00  Recently though, I learned that you can make beer bread from scratch almost the exact same way, but very inexpensively.  Here's the recipe I found online at: http://www.recipezaar.com/recipe/Beer-Bread-73440. 


Ingredients:

3 cups of self rising flour sifted (they say in the recipe the sifting is very important)
1/4 cup sugar
one 12 ounce can or bottle of beer
1/4 cup melted butter

Directions:

Preheat oven to 350 degrees

Mix dry ingredients together.

Add bottle of beer. Mix. Batter will be lumpy.

Pour into greased loaf pan.

Pour melted butter on top.

Bake one hour and then cool 15 minutes.

*** If you are NOT using self rising flour, add the following ingredients to the dry mixture:

3 tsp. baking powder
1 tsp salt

Enjoy!