Peanut Butter Chip Oatmeal Cookies

I found this recipe at Hershey's Kitchens website.

Ingredients

• 1 cup(2 sticks) butter or margarine, softened
• 1/4 cup shortening
• 2 cups packed light brown sugar
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1-1/2 cups quick-cooking or regular rolled oats
• 1/2 cup chopped walnuts (optional)

Directions

Heat oven to 375°F. 

Beat butter, shortening, brown sugar, milk, vanilla and egg in large bowl until well blended. 

Stir together flour, baking soda and salt; blend into butter mixture. 

Stir in peanut butter chips, oats and wanuts. 

Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. 

Bake until light brown, 10 to 12 minutes for soft cookies, 12 to 14 minutes for crisp cookies. 

Remove from cookie sheet to wire rack. Cool completely. Store tightly covered. 

Makes about 6 dozen cookies.

London Broil

I found this recipe on Allrecipes.com

Ingredients:

1 clove of garlic, minced
1 teaspoon salt
3 Tablespoons soy sauce
1 Tablespoon ketchup
1 Tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
London Broil beef up to 4 pounds

Directions:

In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. 

Score both sides of the meat, diamond cut, about 1/8 inch deep. 

Rub garlic mixture into both sides of the meat.**

Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.

Preheat an outdoor grill for high heat, and lightly oil grate. 

Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness (see below for temperatures).

**I mixed all ingredients in a gallon size ziplock bag and stored the marinated meat in it overnight, turning and pounding every few hours as our cut of meat was very thick. We also used our inside grill due to the weather, which resulted in longer cooking times in order to reach our desired temperature for medium rare.

Temperatures for cooking meat 

*Meat will continue to cook 5-10 degrees during resting period*

Term (French)	Description	Temperature range[1]		USDA recommended[2]
Extra-rare or Blue (bleu)	very red and cold	46–49 °C	115–120 °F
Rare (saignant)	cold red center; soft	52–55 °C	125–130 °F
Medium rare (à point)	warm red center; firmer	55–60 °C	130–140 °F	145 °F
Medium (demi-anglais)	pink and firm	60–65 °C	140–150 °F	160 °F
Medium well (cuit)	small amount of pink in the center	65–69 °C	150–155 °F
Well done (bien cuit)	gray-brown throughout; firm	71–100 °C	160–212 °F	170 °F
Over cooked (trop cuit, carbonisé")'	blacken throughout; hard	> 100 °C	> 212 °F	300 °F

 

Peppermint Syrup

Ingredients:

12 candy canes
1 cup water



Directions:

Unwrap candy canes and place in a pot with 1 cup water

Bring to a boil, stirring constantly
Remove from heat and continue stirring until candy is completely dissolved

Let cool completely
Store in airtight container in refrigerator for up to 1 week. *Best if chilled overnight, but can be used immediately.

Parmesan Orzo

I forgot to take my own picture, this version has 4-6 Tbsp of fresh basil

Ingredients:

2 Tablespoons Butter
1 cup Orzo pasta
2 cups Chicken or Vegetable Stock
3/4-1 cup Parmesan Cheese
salt and pepper to taste

Directions:

Melt butter over medium heat
Add orzo pasta and saute for a few minutes until orzo starts to brown
Add broth
Cover and simmer for 20 minutes (all the broth should be absorbed)
Remove from heat
Add Parmesan cheese, salt, and pepper

Serves: 4

Honey Soy Tilapia

I found this recipe on allrecipes

Ingredients:


3 Tbsp Honey
3 Tbsp Soy Sauce
3 Tbsp Balsamic Vinegar
1 Tbsp minced garlic
Tilapia filets (I had and used about 16 oz worth)
cooking spray or foil
black pepper

Directions:

Mix the vinegar, honey, soy sauce, and garlic in a small bowl.
Place tilapia in either a zip lock bag or small dish and pour mixture over filets, making sure each piece is covered.
Refrigerate for at least 30 minutes.
Preheat oven to 350 degrees and prepare baking dish by either spraying with cooking spray or covering in foil.
Remove tilapia from marinade and place in baking dish, discard extra marinade.
Sprinkle tilapia with pepper.
Bake until fish is flaky, about 15-20 minutes

Nutrition info per serving (about 2.6 oz): Calories 109, Carbs 11g, Fat 2g, Protein 17g.

Chipotle Chicken

Ingredients:

8 boneless, skinless chicken tenderloins
2 Chipotle peppers in adobo sauce, minced*
1/4 cup vegetable oil
1 packet of taco or fajita seasoning

Directions:

Place chicken in bowl.
In measuring cup or bowl combine minced chipotle peppers, oil, and seasoning packet. Mix well.
Pour mixture over chicken, and toss to make sure chicken is well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Cook chicken either in skillet (no need to add any oil to pan if using a non-stick pan) or on grill until fully cooked (about 5-6 minutes per side).
Remove chicken from heat and let rest for 5 minutes.

Serve whole or chop/ shred chicken for burritos, fajitas, or rice bowls.

*2 peppers is pretty spicy, so if you may want to start with only one pepper unless you like it really spicy then you may want to increase the amount of peppers!

Blackened Tilapia

Ingredients:

Blackening Spice Ingredients:

3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

4 Tilapia fillets
Olive Oil (any oil will do)
1/2 lemon, juiced (optional, could also use lime)

Directions:

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Once fish is fully cooked, sprinkle with lemon juice and serve.

Breadsticks

Ingredients:

1 Tbsp yeast
2 Tbsp sugar
1 1/2 c warm water
1 Tbsp oil (I use olive oil)
1 tsp salt
3 1/2 c flour
3/4 c butter (I used less, about 5 Tbsp and had butter left over)

Directions:

Mix the yeast, sugar, and water and let sit for about 5 minutes, until yeast dissolves and starts to foam.

Add the oil, salt, and flour. Either knead by hand or with your mixer, using a dough hook, for about 5 minutes.

Cover and let rise until double (about an hour)

Divide dough into 8 equal parts (about 4 oz)

Lightly flour your hands and roll the dough into about 16-18 inch long 'snake'.

Let them rise until doubled (about 45-60 minutes).

Brush with melted butter, about 1/4 of your butter

Heat oven to 375. Bake for about 15-20 minutes or until golden.

Melt remaining butter and brush on cooked breadsticks immediately after removing them from the oven.

*Tonight  we had these with Rigatoni, so I added garlic powder, oregano, and italian seasoning into the dough and added garlic and italian seasoning to the butter! They were amazing.

**8 breadsticks were the full length of my cookie sheet, for smaller eaters I would recommend making smaller 'sticks'.

Nutrition info per serving (8) *Butter not included in calculations: Calories 208, Carbs 44g, Fat 2g, Protein 6g.

Crockpot Teriyaki Chicken

I found this recipe on food.com, click here for get to their page.

Ingredients:

5 chicken breasts (about 3 pounds)
1 1/2 cups water
1 cup brown sugar
1/2 cup soy sauce
1 teaspoon granulated garlic
1 teaspoon sesame oil (optional, but wonderful)
3 tablespoons cornstarch
4 tablespoons cold water

Directions:

Spray the inside of your pretty crock pot with cooking spray.

Place chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot.

In a separate bowl combine water, brown sugar, soy sauce, garlic and sesame oil. Stir to combine and then pour it over the chicken.
Cover the crock pot and cook on high for 4 hours, or on low for 7. 

When the chicken is cooked remove it from the crock pot and place in on a plate. 

In a small bowl combine corn starch and cold water. Pour it into the crock pot and stir it in thoroughly.
Take two forks and break the chicken breasts up a bit. I don’t like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken. 

Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.*

Cover the crock pot and let the mixture cook and thicken for 30 minutes.

Serve over rice. Enjoy!

Serves: 8
*My sauce never thickened so I made half a batch of sauce on the stove top and it was amazing!

Moms Apple Crisp

Ingredients:

1/2 cup sugar

1 ½ teaspoon cinnamon

6 Tablespoon of flour

6 cups peeled, sliced apples (granny smiths work great)

Crisp topping:

¾ cup brown sugar

½ cup flour

½ cup oatmeal (quick cooking) (I increased to 1 cup)

1 teaspoon cinnamon

1/3 cup margarine softened

Directions: 

Preheat oven 350 degrees.
Place peeled, sliced apples in 9x13 baking dish.*

Mix the first 3 ingredients (sugar, cinnamon, and flour) and pour over apples, slightly toss. 

Mix 'crisp toppings' together and sprinkle over apples.

Bake, uncovered, for 60 minutes, or  until the top is brown and the apples are tender.** 

*Could use smaller baking dish if you prefer more apples per serving.
**If the top starts getting too brown, but the apples are not tender, turn the heat down and finish baking.