Thursday, May 23, 2013

Iced Oatmeal Cookies


Today's recipe was inspired by one over at Cooking Classy. It had been awhile since I made oatmeal cookies, and that recipe looked so good. Mine are adapted some and got the family seal of approval.

Iced Oatmeal Cookies
2 c. quick-cooking oats
2 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 cup butter, softened
1/2 cup Butter Flavor Crisco
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 t. vanilla

Icing
2 c. powdered sugar
3 T. milk
1/2 t. vanilla

Preheat oven to 350 degrees. Mix all dry ingredients together, including oats, and whisk to combine. Set aside. In mixer bowl, whip butter, shortening and sugars together until fluffy--about 4 minutes. (Don't skimp on the whipping time!) Add eggs and beat well. Stir in vanilla. With mixer on low, stir in dry ingredients and mix til just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for about 11-12 minutes, or until just turning golden around the edges. Remove to a wire rack and spread with a light coat of icing. Icing will set as it cools. 
        

Tuesday, May 14, 2013

Up to no good {Or too much, depending on how you look at it}


Hey everyone. Hope you had a great Mother's Day!

I have 4 weeks with Nicole (who is home for the summer) before my other kids get out of school, so we are up to no good--or too much. Making Oreo Peanut Butter is my case in point.

The original comes from Crazy for Crust. As soon as I saw it, I knew we had to make it. Nicole very readily agreed with me. :) It's about as simple as can be:

1 1/2 c. honey roasted peanuts
10 Oreo cookies

Blend in a food processor or blender (up to 4 minutes) until smooth and peanut buttery. The End.

Well, not quite.

I used cocktail peanuts as I don't really like honey roasted all that much. I don't have a big food processor, so we started out in the blender. Fail. We transferred everything in batches to my mini food processor and got the peanuts and Oreos all finely chopped, then we went back to the blender with the milkshake attachment. Success! It took about 3 minutes in the blender to reach a thick, crunchy peanut butter-like consistency. Crunchy peanut butter is my fave, so I'm good with that. It's really yummy on graham crackers.

Saturday, May 11, 2013

Happy Mother's Day: To Every Mother

I saw this video last night at the end of our local 10 o'clock news, and I thought it was wonderful. It's a non-denominational message for mothers everywhere.


Thursday, May 9, 2013

Quick & Easy Orange Chili Beef


I wasn't lying when I said I'm on a new recipe kick.....yep, got another one for you!

This one comes by way of Our Best Bites. I adapted it some and doubled it so it would feed 7 of us. It was really easy to put together. The hardest part was thinly slicing all the beef, but if it's partially frozen, it's not that hard to do. Next time I make this, I will have some extra bottled orange juice around so that if I don't get quite enough from fresh oranges, I'm still covered. I didn't have quite enough this time, but close.

If you enjoy Chinese food, you'll enjoy this recipe. Make it soon.

Quick & Easy Orange Chili Beef
the zest of two oranges
1 c. fresh orange juice (at least 4 oranges)
1/2 c. brown sugar
1/4 c. rice vinegar
1/4 c. soy sauce
4 t. Asian Chili Garlic sauce
1 1/2 t. ground ginger (or 4 t. grated fresh ginger)
4 t. cornstarch
oil for the pan
3 lbs. Chuck Tender steak, sliced thinly across the grain
3 green onions, sliced
hot cooked rice

In a medium bowl, whisk together the zest, juice, sugar, vinegar, soy sauce, Chili Garlic sauce and cornstarch; set aside. Heat a large skillet over medium-high heat. Use enough oil to coat the pan. Add the beef and cook until brown. Whisk orange chili sauce to recombine and pour into hot skillet with the beef. Cook until thickened, approximately 3 minutes. Add green onions and cook 2 minutes more to soften. Serve over hot rice with a side of broccoli florets.

Tuesday, May 7, 2013

Pinterest Success: Broccoli Cheese Rice Casserole {a yummy side dish!}


I'm still on a new recipe kick lately. Chalk this one up to another Pinterest success.

It comes originally from Cinnamon, Spice & Everything Nice,  and is adapted a little by me. I served it with the grilled Pesto chicken found here and the whole meal was a huge hit. I made the casserole with white rice, although if I'd had brown rice upstairs I would've used that. (I tore my meniscus and didn't feel like going down and back up the stairs to get the brown rice, but next time. Next time!)

Broccoli Cheese Rice Casserole
4 T. butter
4 cloves of garlic, minced
1/4 c. flour
1/2 t. salt
1/4 t. black pepper
2 c. milk
1 T. spicy brown mustard
1 1/2 c. shredded cheddar cheese
1/3 c. grated parmesan cheese
2 c. cooked broccoli florets
3 c. cooked rice, either white or brown
1/2 c. shredded cheddar cheese

Preheat oven to 375. Spray a 8x11 casserole dish with nonstick spray. Melt the butter in a 10-inch skillet, and add minced garlic. Cook about 1 minute, or until fragrant. Whisk in flour, salt and pepper and cook for 2-3 minutes while stirring constantly. Slowly whisk in milk and mustard. Cook until mixture thickens, about 5 minutes. Stir in 1 1/2 c. cheddar cheese and parmesan until they melt. Add rice and cooked broccoli and stir well. Pour mixture into casserole dish and top with 1/2 c. cheddar cheese. Bake for 30 minutes, or until browned and bubbly.