Tuesday, March 9, 2010

Recipes to share

This is another no photo blog, but I wanted to get a few recipes out here so I can come back to them later. I was going through my google reader today & saw someone post a recipe (with a link back to my blog) that I made a long time ago (uh 2008!) and realized a) I really liked that recipe & will make it next week and b) thank god I can just dig up old posts for my recipes.

Just 2 to add here.
Orange Beef & Broccoli -> We realized that my son LOVES chinese food. Something with a little kick to it but also sweet and I think he just really likes rice. We went to a chinese buffet a few weekends ago & I believe he ate more than I did. So I knew this recipe would be a hit-and it was really quick to make.

Veggie Cold Pizza-> This has to be one of my favorite appetizers. Its the healthier option when at a party and really, I just love. I made this for my book club. I am sure there is a recipe out there but I'll just type up the one my friend Jen sent to me

2 cans crescent rolls
1 8 oz cream cheese (I used the 1/3 less fat)
1/2 cup sour cream (light is what I used)
2 Tbsp mayo
2 T green onions
1 pkg ranch mix
Any chopped veggies you like (cauliflower, broccoli, peppers, tomatoes, cucumbers, carrots)

Line a cookie sheet w/ foil & spray it with Pam/Crisco whatever.
Preheat oven to 375F.
Press the uncooked crescent rolls into the pan so they form a nice base-make sure the seems all meet yup.
Bake for 12 minutes
Mix the rest of the ingredients, minus the chopped veggies, in a bowl.
After the crescent rolls have cooled, spread the cream cheese mix on them.
Top with your chopped veggies!

As a side note, we have joined Door to Door Organics through my work. I love it! The beef & broccoli recipe was made with organic oranges & broccoli & I used the broccoli on my veggie pizza too. There are 2 things I love about D2D. 1) It gets delivered to my office. 2) I get a variety of fruits & veggies I wouldn't normally try. Meyer lemons, mangoes, blood oranges, red pears. While I see these things at the grocery store, its not like i ever actively seek them out. So its fun to try new things with the produce I receive.

Chocolate & Caramel bars

I was in charge of dessert this month for Ronald McDonald House dinner. I knew I wanted to make some type of bar b/c I wouldn't have time to make a bunch of cookies. I also knew I had a box of yellow cake mix in my pantry.

So off to bettyCrocker.com. (I love the Internet, could be why I work in that field). These little beauties were the first thing that caught my eye. Enough so much that I decided to make two batches-one for RMH & one for my co-workers birthday.

Chocolate & Caramel Oatmeal Bars

1 package Betty Crocker® SuperMoist® yellow cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking oats
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans
1 jar (12.25 ounces) caramel topping (1 cup)
1 tablespoon Gold Medal® all-purpose flour

1. Heat oven to 350°. Line bottom and sides of rectangular pan, 13x9x2 inches, with aluminum foil. Spray foil with cooking spray.
2. Beat cake mix, butter and egg in large bowl with electric mixer on low speed about 1 minute or just until crumbly. Stir in oats, using hands if necessary. Reserve 1 1/2 cups oat mixture. Press remaining oat mixture in bottom of pan. Bake 14 to 18 minutes or until light golden brown.
3. Sprinkle chocolate chips and walnuts over hot crust. Mix caramel topping and flour in small bowl; drizzle evenly over chocolate chips and walnuts. Sprinkle reserved oat mixture over top.
4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.

In all seriousness, I had everything in my pantry for these, even the caramel sauce. These would be great for a potluck or picnic.

vanishing oatmeal raisin cookies

Awhile back I tried to make something, I think granola, with quick oats. That didn't turn out so well. So i was forced to try the old fashioned oats. And let me tell you, best thing to be forced to do!

On the top of my handy Quaker Oats Old Fashioned Oats can is a recipe for Vanishing Oatmeal Cookies. Its your standard oatmeal cookie recipe, but I have never made them using the old fashioned oats. Boy have I been missing out. This is probably the third time I have made these cookies. They disappear very quickly and you don't feel so bad eating them for breakfast.

Vanishing Oatmeal Cookies
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. (I roll mine into a ball with greased hands)

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min

Also,I have gotten in the habit of putting my cookies/dough in the fridge while one set bakes. I like to think it helps keep their shape.