Recipes
No Bake Granola Bar Bites
Recipe Courtesy of Abby Peterson
1 ¼ cup old fashioned oats
1/2 cup creamy peanut butter
3 tablespoons honey
1/4 cup coconut flakes
1/3 cup chocolate chips
1/3 cup raisins
(The coconut, chocolate chips, and raisins can be replaced using any combination of ingredients. Be sure not to exceed the amounts listed, or the mixture will be dry. Ingredients could include: white chocolate chips, peanut butter chips, cinnamon chips, almonds, pecans, walnuts, dried cranberries, dried blueberries, dried apricots, sunflower seeds, dried pumpkin seeds)
Recipe Courtesy of Abby Peterson
1 ¼ cup old fashioned oats
1/2 cup creamy peanut butter
3 tablespoons honey
1/4 cup coconut flakes
1/3 cup chocolate chips
1/3 cup raisins
- Combine all ingredients and chill in the refrigerator for 30 minutes or freezer for 10 minutes.
- Remove mixture once chilled and roll into bite size balls.
- Place bites on a cookie sheet lined with parchment paper and return to refrigerator to set up.
- Store bites in an airtight container in the refrigerator for up to one week.
(The coconut, chocolate chips, and raisins can be replaced using any combination of ingredients. Be sure not to exceed the amounts listed, or the mixture will be dry. Ingredients could include: white chocolate chips, peanut butter chips, cinnamon chips, almonds, pecans, walnuts, dried cranberries, dried blueberries, dried apricots, sunflower seeds, dried pumpkin seeds)
Southern Buttermilk Biscuits
Original Recipe Courtesy of www.food.com
2 cups White Lily all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk
Preheat your oven to 450°F.
*Note: The key to biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.
Original Recipe Courtesy of www.food.com
2 cups White Lily all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk
Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl.
- Cut the butter into chunks and CUT the pieces into the flour until it resembles coarse sand.
- Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.
- Fold the dough onto itself 4 to 5 times.
- Gently press the dough down to 1 - 1 1/2 inch thick.
- Use a round cutter to cut the dough into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet touching each other.
- Bake for 10-12 minutes. The biscuits will be light golden brown on top and bottom. Do not over bake.
*Note: The key to biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.
Easy Tomato Sauce
Original Recipe Courtesy of www.allrecipes.com
Modifications Made by Abby Peterson
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup heavy cream, optional
1 tablespoon butter
In a saucepan or deep skillet, sweat diced onions and garlic in olive oil over medium heat. Cook until slightly softened, being sure not to burn the vegetables.
Add tomatoes with canned juices, dried basil, sugar, dried oregano, salt, and pepper. Bring sauce to a boil and continue boiling for approximately 5 minutes or until most liquid evaporates.
Add cream and reduce heat to medium low. Simmer for an additional 3 - 5 minutes. Remove from heat and add butter.
Serve immediately or store in an air tight container in the refrigerator.
*Italian-style canned tomatoes will often list ingredients instead of identifying the can as Italian-style. If that is the case, purchase the can that says Basil, Garlic & Oregano.
Original Recipe Courtesy of www.allrecipes.com
Modifications Made by Abby Peterson
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup heavy cream, optional
1 tablespoon butter
In a saucepan or deep skillet, sweat diced onions and garlic in olive oil over medium heat. Cook until slightly softened, being sure not to burn the vegetables.
Add tomatoes with canned juices, dried basil, sugar, dried oregano, salt, and pepper. Bring sauce to a boil and continue boiling for approximately 5 minutes or until most liquid evaporates.
Add cream and reduce heat to medium low. Simmer for an additional 3 - 5 minutes. Remove from heat and add butter.
Serve immediately or store in an air tight container in the refrigerator.
*Italian-style canned tomatoes will often list ingredients instead of identifying the can as Italian-style. If that is the case, purchase the can that says Basil, Garlic & Oregano.
Harvest Cookies
Recipe Courtesy of Abby Peterson
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 ¾ cups old-fashioned rolled oats
1 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup roasted pumpkin seeds
Preheat oven to 350 degrees F.
Recipe Courtesy of Abby Peterson
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 ¾ cups old-fashioned rolled oats
1 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup roasted pumpkin seeds
Preheat oven to 350 degrees F.
- In a large mixing bowl, beat softened butter, sugar, and brown sugar at medium speed with an electric mixer until light and fluffy.
- Beat in eggs one at a time until well blended.
- Beat in vanilla.
- Combine flour, baking soda, cinnamon, and salt in a mixing bowl.
- Beat flour mixture into butter and egg mixture just until smooth.
- Stir in oats, cranberries, walnuts, and pumpkin seeds.
- Drop rounded tablespoons about 2-inches apart on parchment paper covered baking sheets.
- Bake at 350 degrees F for 10 to 12 minutes. Cookies should be light golden brown. Remove to cooling rack to cool completely before storing.
Best Ever Chocolate Chip Cookies
Recipe Courtesy of Ali Ebright @ Gimme Some Oven
1/2 cup butter, softened to room temperature
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350°F.
Recipe Courtesy of Ali Ebright @ Gimme Some Oven
1/2 cup butter, softened to room temperature
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350°F.
- In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined.
- Fold in (stir in) the chocolate chips by hand until just combined.
- Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Muffin-Tin Egg Bake
6 eggs
1 ½ cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices French bread baguette
1 cup shredded cheese
1 cup cooked diced or crumbled meats (such as bacon, sausage or ham)
2 cups cooked vegetables (such as cooked spinach, bell peppers, green onions,
mushrooms, etc.)
Heat oven to 350°F.
(375 degrees F for 17 minutes for shorter labs)
6 eggs
1 ½ cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices French bread baguette
1 cup shredded cheese
1 cup cooked diced or crumbled meats (such as bacon, sausage or ham)
2 cups cooked vegetables (such as cooked spinach, bell peppers, green onions,
mushrooms, etc.)
Heat oven to 350°F.
- Generously grease 12 regular-size muffin cups with cooking spray.
- In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
- Arrange bread, cheeses, meats and vegetables in separate bowls.
- Allow each person to build their own egg bake in muffin cup(s). Add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each one to cover. Press 1 slice of bread in each muffin cup. The bread should stick up about halfway out of the mixture.
- Bake 20 to 25 minutes or until set and knife inserted into egg mixture comes out clean.
(375 degrees F for 17 minutes for shorter labs)
Molten Chocolate Lava Cakes
Recipe Courtesy of kraftfoods.com
4 ounces Baker’s Semi-Sweet Baking Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees F.
* If using medium muffin cups, grease and pour batter into 9 cups.
Bake at 425 degrees F for 7 – 8 minutes.
Recipe Courtesy of kraftfoods.com
4 ounces Baker’s Semi-Sweet Baking Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees F.
- Butter four large muffin tins or soufflé dishes.
- Microwave chocolate and butter in a large microwaveable bowl on High 1 minute or until butter is melted.
- Stir mixture with a wire whisk until chocolate is completely melted.
- Whisk sugar into chocolate mixture until well blended. Continue whisking eggs and egg yolks into the mixture until completely incorporated.
- Stir flour into the mixture just until no longer visible.
- Divide batter among prepared cups and bake for 11 to 12 minutes or until sides are firm but centers are soft.
- Let cakes stand 1 minute and carefully run a small knife around each cake to loosen. Invert cakes onto dessert dishes and serve immediately. Centers will run when cake is cut.
* If using medium muffin cups, grease and pour batter into 9 cups.
Bake at 425 degrees F for 7 – 8 minutes.
Mongolian Beef
Recipe Courtesy of Abby Peterson
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
3/4 pound beef round steak, cut into very thin strips
1 teaspoon sesame seeds
3/4 cup water
2 tablespoons soy sauce
2 ½ teaspoons cornstarch
1/2 teaspoon white sugar
1/2 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
2 green onions, cut into 1/2 inch pieces
Recipe Courtesy of Abby Peterson
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
3/4 pound beef round steak, cut into very thin strips
1 teaspoon sesame seeds
3/4 cup water
2 tablespoons soy sauce
2 ½ teaspoons cornstarch
1/2 teaspoon white sugar
1/2 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
2 green onions, cut into 1/2 inch pieces
- In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand 10 minutes.
- In a dry skillet over medium heat, toast sesame seeds for 1 to 2 minutes, or until the seeds begin to turn golden brown; set aside.
- In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 ½ teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove and set aside. Heat remaining tablespoon of oil in the same pan. Sauté carrots and white part of green onions for 2 minutes. Stir in green parts of the green onions, and sauté for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
Homemade Chicken Alfredo
Recipe Courtesy of Abby Peterson
1 - 2 boneless skinless chicken breasts, diced
2 tablespoon vegetable oil, divided
2 tablespoons butter
3 tablespoons flour
1 teaspoon minced garlic
2 cups whole milk
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
3/4 pound fettuccine or linguine pasta, cooked
Using a large deep skillet, sauté diced chicken in one tablespoon vegetable oil. Remove cooked chicken from skillet and set aside.
In the same skillet, without washing it out, heat remaining one tablespoon oil and the butter over medium heat. Add flour and garlic and cook for 2 minutes. Slowly add milk and whisk to remove any lumps. Cook mixture until it thickens and then remove from heat. Add parmesan cheese and stir to incorporate. Salt and pepper the sauce to taste.
Toss cooked pasta with the sauce and cooked chicken; serve immediately.
*Chicken or Vegetable broth can be used for more flavor. Split the amount of total liquid, so you can use both broth and milk.
Recipe Courtesy of Abby Peterson
1 - 2 boneless skinless chicken breasts, diced
2 tablespoon vegetable oil, divided
2 tablespoons butter
3 tablespoons flour
1 teaspoon minced garlic
2 cups whole milk
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
3/4 pound fettuccine or linguine pasta, cooked
Using a large deep skillet, sauté diced chicken in one tablespoon vegetable oil. Remove cooked chicken from skillet and set aside.
In the same skillet, without washing it out, heat remaining one tablespoon oil and the butter over medium heat. Add flour and garlic and cook for 2 minutes. Slowly add milk and whisk to remove any lumps. Cook mixture until it thickens and then remove from heat. Add parmesan cheese and stir to incorporate. Salt and pepper the sauce to taste.
Toss cooked pasta with the sauce and cooked chicken; serve immediately.
*Chicken or Vegetable broth can be used for more flavor. Split the amount of total liquid, so you can use both broth and milk.
Simple Belgian Waffles
2 ¼ cup self-rising flour
½ cup cornstarch
¼ cup granulated sugar
1 teaspoon salt
1 ½ cups whole milk
2 large eggs
½ cup melted butter
1 tablespoon vanilla extract
2 ¼ cup self-rising flour
½ cup cornstarch
¼ cup granulated sugar
1 teaspoon salt
1 ½ cups whole milk
2 large eggs
½ cup melted butter
1 tablespoon vanilla extract
- Preheat a waffle maker to 3.5 on the heat dial (in our lab). Set the oven on 200 degrees F. Set a baking sheet, with a rack on it, in the oven to hold and warm the waffles. This will help keep them warm and will crisp them before eating.
- Meanwhile, in a large mixing bowl, combine the flour, cornstarch, sugar and salt. Whisk well.
- Next, mix in the milk, eggs, melted butter and vanilla. Stir until the mixture is smooth.
- Once the waffle maker is preheated, add approximately ½ cup batter and cook for approximately 3 minutes undisturbed.
- Open and remove the waffle when the exterior is golden-brown. Move the waffle to the warm oven and repeat with the remaining batter.
Mini Fruit Cobblers
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
3/4 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) peach chunks
1 tablespoon brown sugar
Preheat oven to 350 degrees F.
*Fruits other than peaches may be used. Canned fruits or cooked fresh fruits will work better than fresh raw fruits.
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
3/4 cup milk
4 tablespoons butter, melted
1 can (15.25 oz.) peach chunks
1 tablespoon brown sugar
Preheat oven to 350 degrees F.
- Spray muffin pan with nonstick cooking spray.
- Mix sugar, flour, baking powder and salt together in a medium mixing bowl.
- Add milk to dry ingredients and stir just to remove lumps.
- Fill each muffin pan depression with one teaspoon of melted butter.
- Pour two tablespoons of batter on the melted butter in each muffin pan depression. There will be a little leftover batter.
- Add two tablespoons of diced peaches on top of the batter.
- Sprinkle the tops of each one with brown sugar.
- Bake 12 - 15 minutes, until cooked through. Allow to cool slightly before removing from pan. If you allow it to cool completely, it will be easy to remove from the pan and resemble a cupcake. Serve them upside down, so you can see the fruit.
*Fruits other than peaches may be used. Canned fruits or cooked fresh fruits will work better than fresh raw fruits.
Omelet Breakfast Croissant Boats
Recipe Courtesy of TipBuzz.com
4 large croissants
7 tablespoons cheddar cheese
6 strips bacon, cooked and crumbled
3 tablespoons chopped green onion
5 eggs
2 tablespoons milk
Preheat oven to 375°F.
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. Cut the top off each croissant with a knife. Hollow out a space in the middle. Be sure not to cut into the bottom
of the croissant or the egg mixture will run out.
3. In a medium bowl, mix cheese, bacon, and green onion.
4. In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
5. Place them on a baking sheet and spoon the egg-bacon mixture into the prepared croissant boats.
6. Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve hot.
Recipe Courtesy of TipBuzz.com
4 large croissants
7 tablespoons cheddar cheese
6 strips bacon, cooked and crumbled
3 tablespoons chopped green onion
5 eggs
2 tablespoons milk
Preheat oven to 375°F.
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. Cut the top off each croissant with a knife. Hollow out a space in the middle. Be sure not to cut into the bottom
of the croissant or the egg mixture will run out.
3. In a medium bowl, mix cheese, bacon, and green onion.
4. In another medium bowl, beat eggs with milk. Combine with the bacon mixture.
5. Place them on a baking sheet and spoon the egg-bacon mixture into the prepared croissant boats.
6. Bake in the oven for 25 mins, or until golden brown and egg mixture is set. Serve hot.
Peterson’s Perfect Pancakes
3 tablespoons butter, melted
1 cup buttermilk
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Preheat griddle or skillet over medium heat.
In a large bowl, whisk together melted butter, buttermilk, whole milk, eggs, and vanilla extract.
In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
Combine liquid and dry ingredients. Mix until combined and moistened thoroughly. There will be little to no lumps. Batter will be thick.
Ladle batter onto hot griddle or skillet. A small amount of butter can be used to coat the cooking surface. Cook first side until the edges appear firm and a light golden color appears on the very edge. There will not be a lot of bubbles appearing on these pancakes, because of the thickness of the batter. Flip and cook until golden brown on the second side. Repeat with remaining batter. Serve immediately topped with butter and syrup.
3 tablespoons butter, melted
1 cup buttermilk
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Preheat griddle or skillet over medium heat.
In a large bowl, whisk together melted butter, buttermilk, whole milk, eggs, and vanilla extract.
In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
Combine liquid and dry ingredients. Mix until combined and moistened thoroughly. There will be little to no lumps. Batter will be thick.
Ladle batter onto hot griddle or skillet. A small amount of butter can be used to coat the cooking surface. Cook first side until the edges appear firm and a light golden color appears on the very edge. There will not be a lot of bubbles appearing on these pancakes, because of the thickness of the batter. Flip and cook until golden brown on the second side. Repeat with remaining batter. Serve immediately topped with butter and syrup.
Homemade Hummus
1 - 2 cloves garlic
Juice of 1 large lemon, more to taste
1 can (15 oz.) chickpeas, rinsed and drained, liquid reserved
1/4 cup tahini (sesame paste), optional
1 tablespoon extra-virgin olive oil, plus oil for drizzling
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin or paprika, plus a sprinkling for garnish
*Various ingredients can be used and will be available for the homemade hummus lab: parsley, cilantro, roasted red peppers, jalapenos, cayenne pepper, and sun-dried tomatoes
1 - 2 cloves garlic
Juice of 1 large lemon, more to taste
1 can (15 oz.) chickpeas, rinsed and drained, liquid reserved
1/4 cup tahini (sesame paste), optional
1 tablespoon extra-virgin olive oil, plus oil for drizzling
Salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin or paprika, plus a sprinkling for garnish
- Blend garlic and lemon juice in a food processor and let stand 3-5 minutes. This will mellow out the harsh rawness of the garlic.
- Put everything else in the food processor and begin to process; add the chickpea liquid or cold water as needed to allow the machine to produce a smooth puree.
- Taste and adjust the seasoning.
- Serve, drizzled with the olive oil and sprinkled with cumin and paprika.
*Various ingredients can be used and will be available for the homemade hummus lab: parsley, cilantro, roasted red peppers, jalapenos, cayenne pepper, and sun-dried tomatoes
Oven Baked Dip Cups
This is a technique that can be used with a variety of ingredients to make endless combinations.
If meat is used, make sure it is cooked before putting it into the cups.
Pictures taken from the Seven-Layer Dip Cups video at www.tasty.co.
Oven Baked Dip Cups
6 flour tortillas
14 oz. refried beans, approx. 1 - 2 tbsp. per cup
1 cup shredded Mexican blend cheese
3/4 cup guacamole
3/4 cup salsa
3/4 cup sour cream
1/2 cup chopped green onion
1 tomato, finely diced
Preheat oven to 350ºF
This is a technique that can be used with a variety of ingredients to make endless combinations.
If meat is used, make sure it is cooked before putting it into the cups.
Pictures taken from the Seven-Layer Dip Cups video at www.tasty.co.
Oven Baked Dip Cups
6 flour tortillas
14 oz. refried beans, approx. 1 - 2 tbsp. per cup
1 cup shredded Mexican blend cheese
3/4 cup guacamole
3/4 cup salsa
3/4 cup sour cream
1/2 cup chopped green onion
1 tomato, finely diced
Preheat oven to 350ºF
- Cut each flour tortilla into four large squares.
- Line each cup of muffin tin with one tortilla square. Press the tortilla square all the way down to make a cup shape. Be sure not to press a hole through the tortilla.
- Spoon one to two tablespoons of refried beans into each tortilla cup.
- Divide shredded cheese evenly among each cup and sprinkle over the beans.
- Place another square of tortilla on top of the bean and cheese mixture and press firmly so it flattens the beans and continues to emphasize the cup shape.
- Bake 15 minutes or until edges are golden brown and tortilla cups are firmly set into the cup shape.
- Top with guacamole, salsa, sour cream, green onion, and diced tomato.
Monster Oatmeal Chocolate Chip Cookie Bars
Recipe Courtesy of www.halfbakedharvest.com
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1/2 cup Reese's pieces or M&M's
Preheat the oven to 350 degrees F.
Recipe Courtesy of www.halfbakedharvest.com
2 1/2 cups old fashioned oats
2 cups all-purpose flour
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1/2 cup Reese's pieces or M&M's
Preheat the oven to 350 degrees F.
- Grease a 9x13 inch baking dish with butter or line with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, mix the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt.
- Beat the canola oil, eggs and vanilla together until blended.
- Add the oil and egg mixture to the oatmeal mixture. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly.
- Stir in the chocolate chips and 1/4 cup candy pieces.
- Press the dough into the prepared baking dish and scatter the remaining 1/4 cup candy over top.
- Bake 20-25 minutes or until the edges are set and the bars are golden. Let cool and then cut into bars.
Peanut Butter Haystacks
Recipe Courtesy of www.allrecipes.com
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
Melt butterscotch chips and peanut butter on top of a double boiler or in a microwave. Stir together until well blended.
Stir peanuts and noodles gently into the melted peanut butter mixture.
Drop dough by forkfuls onto waxed paper. Cool until set.
Recipe Courtesy of www.allrecipes.com
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles
Melt butterscotch chips and peanut butter on top of a double boiler or in a microwave. Stir together until well blended.
Stir peanuts and noodles gently into the melted peanut butter mixture.
Drop dough by forkfuls onto waxed paper. Cool until set.
Mini Crab Cakes
1 large egg
1/4 cup ranch dressing (recommend Lighthouse brand in produce section of store)
2 cans (6 oz. each) lump crabmeat, drained
20 Ritz crackers, coarsely crushed
6 tablespoons shredded parmesan/asiago cheese blend
1-2 green onions, sliced small
Dash ground red pepper (cayenne)
Preheat oven to 375 degrees F.
1 large egg
1/4 cup ranch dressing (recommend Lighthouse brand in produce section of store)
2 cans (6 oz. each) lump crabmeat, drained
20 Ritz crackers, coarsely crushed
6 tablespoons shredded parmesan/asiago cheese blend
1-2 green onions, sliced small
Dash ground red pepper (cayenne)
Preheat oven to 375 degrees F.
- Beat egg and dressing in a medium bowl with a wire whisk until well blended.
- Fold crabmeat, cracker crumbs, cheese, green onion and cayenne pepper into egg mixture until well blended, but be gentle with the large lumps of crabmeat.
- Let mixture stand 3 minutes.
- Shape into cakes using 1 tablespoon of the mixture for each cake. Place in a single layer on a lightly greased baking sheet.
- Bake 5 to 7 minutes on each side or until cakes are golden brown on both sides and heated through. Serve immediately.
Homemade Tartar Sauce
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon minced fresh onion
1/2 teaspoon dry mustard
2 - 3 teaspoons lemon or lime juice
2 - 4 dashes hot sauce
pinch salt
Mix all ingredients until well blended, and refrigerate at least one hour. Serve cold and store in a covered container in the refrigerator.
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon minced fresh onion
1/2 teaspoon dry mustard
2 - 3 teaspoons lemon or lime juice
2 - 4 dashes hot sauce
pinch salt
Mix all ingredients until well blended, and refrigerate at least one hour. Serve cold and store in a covered container in the refrigerator.
Brown Rice Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency.
3 tablespoons olive oil
2 tablespoons butter
1/2 medium onion, chopped
1 clove garlic, minced
1 3/4 cups uncooked instant brown rice
16 ounces chicken or vegetable broth, warmed
1/2 cup milk, warmed
6 ounces frozen vegetable medley
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1. In a large deep skillet or saucepan, heat olive oil and butter over medium
heat.
2. Add onions and cook 3 to 5 minutes until just softened but NOT
browned.
3. Add garlic and cook 1 minute, but do NOT brown it.
4. Toss in rice and stir to coat the rice with the oil mixture. Cook rice for 1
to 2 minutes.
5. Add warm broth and milk and vegetables to rice mixture.
6. Bring rice mixture to a boil over medium heat. While stirring often,
simmer rice for 15 to 20 minutes, or until all liquid is absorbed and rice is
cooked. Mixture will be creamy and thick, but it should not be overly sticky or dry.
7. Remove rice from heat and stir in cheese, salt, and pepper.
Serve immediately.
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency.
3 tablespoons olive oil
2 tablespoons butter
1/2 medium onion, chopped
1 clove garlic, minced
1 3/4 cups uncooked instant brown rice
16 ounces chicken or vegetable broth, warmed
1/2 cup milk, warmed
6 ounces frozen vegetable medley
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1. In a large deep skillet or saucepan, heat olive oil and butter over medium
heat.
2. Add onions and cook 3 to 5 minutes until just softened but NOT
browned.
3. Add garlic and cook 1 minute, but do NOT brown it.
4. Toss in rice and stir to coat the rice with the oil mixture. Cook rice for 1
to 2 minutes.
5. Add warm broth and milk and vegetables to rice mixture.
6. Bring rice mixture to a boil over medium heat. While stirring often,
simmer rice for 15 to 20 minutes, or until all liquid is absorbed and rice is
cooked. Mixture will be creamy and thick, but it should not be overly sticky or dry.
7. Remove rice from heat and stir in cheese, salt, and pepper.
Serve immediately.
Chocolate Hummus
1 15 oz can chickpeas, rinsed and drained
3 tablespoons tahini
5 tablespoons honey
4 tablespoons unsweetened cocoa powder
3 tablespoons milk, or more for desired consistency
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 15 oz can chickpeas, rinsed and drained
3 tablespoons tahini
5 tablespoons honey
4 tablespoons unsweetened cocoa powder
3 tablespoons milk, or more for desired consistency
2 teaspoons vanilla extract
1/2 teaspoon sea salt
- Place all ingredients into a food processor. Blend starting on low speed and increasing to high speed for one minute.
- Stop and scrape down the sides, and blend again for several seconds.
- Add additional milk to achieve desired consistency.
- Taste and adjust any seasoning.
- Serve hummus with fruits and pretzels. Store hummus in the refrigerator in an airtight container.
Yakisoba
18 oz. fresh yakisoba noodles*
3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons mirin
4 1/2 teaspoons Worcestershire sauce
1 tablespoon sugar
1 - 2 chicken breast, sliced thin
2 teaspoons cornstarch
3 tablespoons + 2 teaspoons oil, divided
9 fresh shiitake mushrooms, thinly sliced (1/2 cup any mushroom can be substituted)
1/2 – 1 cup onion, thinly sliced or diced
1/2 - 1 cup carrot, julienned
3 - 4 cups cabbage, julienned
3 scallions, julienned
Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined; set aside.
In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil; set aside.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok; set aside.
Add 2 tablespoons of oil to the wok, add the mushrooms and onions and stir-fry for 2 minutes. Add the carrots and cabbage and stir-fry for another 2 minutes.
Add the noodles, seared chicken, scallions, and the sauce mixture to the vegetables. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve immediately.
*If you cannot find fresh yakisoba noodles, you can use heat and serve noodles in the ramen isle of the store. The one used for this lab was KAME Hokkien Stir-Fry Noodles in the 14.2-ounce package. Placing the noodles in hot water is NOT necessary when using this package of cooked noodles.
18 oz. fresh yakisoba noodles*
3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons mirin
4 1/2 teaspoons Worcestershire sauce
1 tablespoon sugar
1 - 2 chicken breast, sliced thin
2 teaspoons cornstarch
3 tablespoons + 2 teaspoons oil, divided
9 fresh shiitake mushrooms, thinly sliced (1/2 cup any mushroom can be substituted)
1/2 – 1 cup onion, thinly sliced or diced
1/2 - 1 cup carrot, julienned
3 - 4 cups cabbage, julienned
3 scallions, julienned
Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined; set aside.
In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil; set aside.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok; set aside.
Add 2 tablespoons of oil to the wok, add the mushrooms and onions and stir-fry for 2 minutes. Add the carrots and cabbage and stir-fry for another 2 minutes.
Add the noodles, seared chicken, scallions, and the sauce mixture to the vegetables. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve immediately.
*If you cannot find fresh yakisoba noodles, you can use heat and serve noodles in the ramen isle of the store. The one used for this lab was KAME Hokkien Stir-Fry Noodles in the 14.2-ounce package. Placing the noodles in hot water is NOT necessary when using this package of cooked noodles.