Cheesy Chicken and Wild Rice Casserole

This is one of my favorite recipes that I found through Pinterest. I was excited to find more delicious recipes on Jenny's blog, Picky Palate. I love that most of the recipes use natural ingredients instead of cream of whatever soups. Be sure to check out her recipe and poke around her blog for a while. :)

(slightly adapted)
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced (tried with and without and I prefer without)
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (used a wild rice pilaf dry mix from Winco)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. (I like to saute my garlic first until it turns the very lightest brown (it will continue cooking with the veggies. Do not burn it!)). Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
8-10 servings

I think this recipe could freeze well too.

Blueberry Muffins

I can't believe I haven't blogged about these already! There's nothing quite as delicious as warm muffins fresh from the oven; the tops are still firm and not the least bit soggy, the berries are warm and delectable, the bottom is moist and fluffy. I got this recipe from my mom my freshman year of college. I'm not sure where she got it from or if she ever made them. Blueberry is my favorite. Raspberry chocolate chip is also quite good. Banana, peach, apple, and regular chocolate chip are also good. I don't recommend strawberry. I usually double or triple this recipe. I also use canola oil or vegetable oil instead of salad oil.

Sweet Muffins (makes 12)
1 egg
1/2 cup milk
1/4 salad oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
mix ins*

Heat oven to 400F. Add liners to muffin cups. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20-25 min or until golden brown. Immediately remove from pan.

*Mix ins
1. Apple muffins- stir in 1 cup grated apple with the oil and add 1/2 teaspoon cinnamon with the flour. Sprinkle with Nut- Crunch Topping. Mix 1/3 cup packed brown sugar, 1/3 cup broken nuts and 1/2 teaspoon cinnamon. Bake 25-30 minutes.

2. Blueberry muffins- fold 1 cup fresh blueberries or 3/4 well drained frozen blueberries (thawed) into batter.

3. Cranberry orange muffins- fold 1 tablespoon grated orange peel and 1 cup cranberries, cut in half, into batter.

4. Surprise muffins- fill muffin cups only 1/2 full; drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full.

The Best Buttermilk Pancakes

When I got married, my sister in law made better pancakes than me. She's twenty years younger! I found this great recipe and no longer have to hang my head in pancake shame. In fact, I may need pancake therapy b/c I want to make these all the time now.

Original recipe found here.

Ingredients
3 eggs, separated
1 2/3 cups buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted

Directions
Beat the yolks until pale and smooth.
Beat in the buttermilk and then the baking soda and mix well.
Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
Add in the melted butter and mix well.
Beat the egg whites in another bowl until stiff.
Fold into the batter until no bits of white are visible.
Let batter stand about 20 minutes before making pancakes.
Make sure your griddle is really hot (the old water droplet test).
Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
Serve with warm (REAL- not the stuff laced with high fructose corn syrup) maple syrup and sweet butter.

The Best Pumpkin Bread

Recipe from All Recipes via my friend Karen.

Ingredients:
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves (I didn't have cloves or allspice so I just added extra nutmeg and cinnamon)
(I added mini chocolate chips (b/c Karen had chocolate chips in hers and it was so good), which I liked better than regular sized chocolate chips. Also, I didn't mind not having the cloves and chocolate mixed together)

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

(note- This recipe makes three GIANT loaves. So giant that they spilled over in my oven. I halved the recipe the second time around and it made two loaves. If I make the whole recipe again, I'll cook it in four bread pans).

Sour Cream Pumpkin Bars

I got this recipe from a former co worker. It's a moist pumpkin treat that is a pleasant departure from the typical pumpkin seasonings. It is more like a cake than a bar.

Sour Cream Pumpkin Bars from Midwest Living
prep- 25 minutes bake- 25 minutes

1/2 cup butter, softened
1 1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup dairy sour cream
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 cup whole wheat flour (I use AP flour if I don't have wheat flour)
1 cup chopped pecans or walnuts (I don't use them)
browned butter frosting (see recipe) (I use store bought whipped white frosting)
chopped pecans or walnuts (optional)

1. Grease a 15x10x1 inch baking pan; set aside. (I line mine with aluminum foil)

2. In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.

3. Spread the mixture evenly into prepared baking pan. Bake in a 350 F oven about 25 minutes, or until a wooden toothpick inserted near the center comes out clean. (it took closer to 40 minutes in the oven in our old apartment). Cool in pan on wire rack.

4. Prepare the browned butter frosting as directed; spread over cooled bars. If you like, immediately sprinkle the frosted top with additional chopped pecans or walnuts. Cut into bars. Makes 48 bars.

Browned Butter Frosting- in a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove the saucepan from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup frosting.

Robert Redford

My family calls this the Robert Redford Dessert. I'm sure there are several other names- in fact I've heard some but can't think of any right now.

Oh and I don't actually measure anything except the flour and butter (and the cream cheese when I don't omit that layer). I've also made it with a package of banana cream pudding instead of chocolate (skipping the cream cheese layer). Sometimes I add bananas.

1 cup flour
1 stick butter
1 cup chopped nuts (opt)
1 cup whipped cream (I strongly prefer fresh whipping cream over cool whip)
1 8oz brick of cream cheese
1 cup powdered sugar
1 large package chocolate instant pudding (or, as the recipe says but I've never done, 1 small package chocolate and 1 small package vanilla instant pudding)
3 1/2 cups milk
whipped cream

1. First layer crust- 1 cup flour, 1 stick butter, nuts. Mix together. Bake in oven safe pan (I use a 9x13) 20-25 minutes at 350.

2. Second layer- 1 cup whipped cream, 1 cream cheese, 1 cup powdered sugar. Beat together. Spread over cooled crust. Refrigerate while you're mixing up the next layer.

3. Third layer- Beat together pudding package(s) and milk. Spread over second layer. Refrigerate.

4. Fourth layer- add whipped cream on top. Refrigerate. You can also add chocolate shavings or smashed oreos or whatever your little heart desires.

More Chocolate Chip Cookies

I tried another new recipe last night and they turned out really good! I love how sturdy these cookies are. I was skeptical that they would be flat and pancake like with melted butter but they were pleasantly puffy in the oven. I'd like to try adding a little bit of ground oatmeal (instead of some of the flour) next time. I will also hand stir in the cold butter, instead of letting it fly out of the kitchenaid. . . .

Recipe from America's Test Kitchen, via food.com

Ingredients

1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups bittersweet chocolate chips (Ghirardelli recommended) or 1 1/2 cups semi-sweet chocolate chips ( Ghirardelli recommended)
3/4 cup chopped pecans (optional) or 3/4 cup walnuts, toasted (optional)

Directions

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches).

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Cranberry Salad

I got this amazing recipe from my mother in law. :)

In a food processor, grind one cleaned bag of cranberries (not the bag of course). Place in a container with 1 1/2 cups crushed pineapple and 1 cup sugar or less. Soak overnight. Drain well. Add 3 large chopped apples, 2 cups marshmallows, grapes, and one pint fresh whipped cream. Crushed walnuts or pecans optional.

I made a fourth of July version by adding blueberries and leaving some white swirls of whipped cream. I also added nectarines for the first time, b/c we had them, and loved it!

Chocolate Cloud Cookies

(aka husband catching cookies) from my college friend, Brittany.

3 cups all purpose flour
2/3 cup cocoa
1/2 tsp baking soda
1 cup brown sugar
1 cup granulated sugar
1 cup soft butter
2 whole eggs
2 tsp vanilla
2 cups chocolate chips (I use less)
8 oz frozen mini marshmallows
1 cup chopped pecans (opt- I don't use)

Combine dry ingredients except sugars and set aside. Mix sugar and butter. Blend well. Add eggs and vanilla. Combine with flour mixture. Add chips and nuts. Batter will be stiff. Take 4 (or less) frozen marshmallows and wrap dough completely around the marshmallows. Place 2 inches apart on ungreased pan. Bake at 400 for 8-10 minutes.

Cream Puffs

Funny story about these cream puffs. Once, in college, I intended to double the recipe but accidentally added four sticks of butter instead of two. . . (1 stick equals 1/2 cup, not 1/4 cup).

The filling is so delicious that sometimes we just eat the pudding. It's fun to pour the pudding in fancy glasses or dishes and top it with fresh whipped cream.

And for the third mini story/note, I got this recipe from my mom. It's one of the few things I remember her making when I was younger and definitely one of my favorite foods as a child and as I discovered giant cream puffs at the Del Mar Fair.

Cream Puffs
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat oven to 400f. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat for one minuted or until mixture forms into a ball. Remove from heat. Beat in eggs all at once. Continue beating until smooth. Drop dough by scant 1/4 cupfuls three inches apart on ungreased baking sheet. Bake 35-40 minutes or until puffed and golden (I usually make mine a bit smaller and bake them for less time). Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with pudding filling. Replace top. Refrigerate. Dust with powder sugar before serving, if desired. Best the first day.

Vanilla (or chocolate) Cream Puff Pudding Filling
1 package (3 1/2 oz) instant pudding
1 cup milk
2 cups whipping cream or cool whip

In a mixer bowl, blend pudding and one cup milk. Add whipping cream and beat until peaks form.

* I've only made this with chocolate and vanilla pudding but if you're a huge fan of another flavor, give it a try!
** I don't usually measure, I just kind of eyeball it for the filling.

Honey Whole Wheat Bread

Honey Whole Wheat Bread from the Gold Medal Whole Wheat bag

2 pkgs regular active dry yeast
1/4 cup warm water (105-115F)
1/2 cup honey
1/4 cup butter or margarine
3 tsp salt
2 1/2 cups very warm water (120-130F)
4 1/2 cups whole wheat flour
2 3/4- 3 3/4 cups all purpose flour

1. In small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt, and very warm water; cool 5 min.
2. To cooled honey mixture, beat in 3 cups of the whole wheat flour with electric mixer on low speed, scraping bowl frequently, until moistened. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4- 2 3/4 cups of the all purpose flour until dough pulls cleanly away from side of bowl.
3. Place dough on floured work surface. Knead in remaining 1/2-1 cup all purpose flour; continue kneading 5 to 10 minutes until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85F) 30-45 minutes or until doubled in size.
4. Generously grease 2 (8x4 or 9x5 in) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. On lightly floured surface, roll each half of dough with rolling pin into 18x8 in rectangle. Starting with one 8 in side, roll up dough tightly, pressing with thumbs to seal after each turn. Pinch edge of dough into roll to seal; pinch each end to seal. Fold ends under loaf; place seam side down in pan. Cover; let rise in warm place 30-45 min or until doubled in size.
5. Heat oven to 375F. Uncover dough; bake 30 minutes. Reduce oven temp to 350F; bake 10-15 min longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.

I halved this recipe b/c I didn't think my mixer would handle it and b/c we only have on bread pan. It is SO yummy!

Rolls

Another amazing recipe from my friend Michelle.

Melt together 1/2 cup shortening (I like the butter kind), 1/2 cup sugar, 1 cup milk, and 1 1/2 tsp salt. Let cool.

Mix together 2 Tbsp yeast, 1/2 cup warm water, 1 Tbsp sugar.

Beat two or three eggs. Add cooled milk mixture and frothy yeast mixture. Add four to five cups of flour. Knead well.

Place in a greased bowl. Cover, and let rise until doubled in size (bonus tip from Michelle- let it rise in the oven. I made these after baking cookies. The oven was off and had been off for about thirty minutes but was still warm).

Punch down, allow to rest ten minutes.

Shape into rolls and let rise again. (This time I added a bowl of water to the rack on the oven to keep a little bit of moisture in the oven. I should've done that the first time the rolls were rising).

Bake at 350 for 20 minutes. Brush with butter.

The Best Pizza We've Ever Had!

Yes, it's THAT good.



Recipe from my lovely friend, Michelle.

2 tbsp butter
1 cup hot water
1 tbsp yeast
1 tsp sugar
1 tsp salt
2 1/2 cups flour

I heated the water in a pyrex measuring cup (the kind that holds 2 1/2 cups or so).

I added a little bit to a separate large bowl.

When the water was warm (and not hot) I added the yeast and sugar. Let the yeast activate (I skipped this the first time and had flat crust but I was seriously missing out on fluffier yet substantial crust). It will get nice and frothy looking on the top.

I added the butter and salt to the measuring cup with the remainder of the hot water.

Mix water/butter/salt mixture, yeast/sugar mixture with flour. Stir really well. Then knead well and roll it out.

Top your pizza. I sprinkled oregano, basil, parsley, and salt on my crust, added about 5 oz tomato sauce (a little more than half of a little can), and fancy pepperoni- the kind that is in a big stick. Tyrone did a great job cutting it for me. It is also the cutest thing to hear Ansley say four syllabled words like "pepperoni" and "quesadilla."



Bake at 425F for 9-15 minutes, depending on toppings. It took about 14 or 15 minutes for ours. I like to err on the side of being a little bit underbaked b/c when I reheat it in the oven the next day, it isn't too done. (Yes, I do like my cookies a minute underdone and soft in the centers and my bananas with no spots of brown and the tiniest bit of green left near the stems).

I can't stop thinking about this pizza and scheming up toppings like California Pizza Kitchen's Thai Peanut Pizza or BLT pizza or Ian's Mac and Cheese Pizza. . . .

(Pretty) Perfect Yellow Cupcakes

I made these last week. I didn't make the frosting b/c they were going to be decorated at an activity. I liked how they were moist and not too dense. They tasted a bit muffin like to me, probably due to the milk and/or my not super refined taste buds.

Original recipe found here.

Cupcakes:

* 1 cup unsalted butter
* 2 cups sugar
* 1 1/4 teaspoons vanilla extract
* 4 eggs
* 3 cups sifted cake flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 cup milk
* Regular or silver cupcake paper liners

Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)

Chicken Biriyani

Recipe found here.

Biriyani is a baked Indian dish of spiced rice combined with chicken, seafood, or other meats. This version omits the baking step while maintaining the authentic flavors. Whole-milk yogurt keeps its creamy texture when cooked; don't substitute low-fat yogurt, which will curdle

* YIELD: 6 servings (serving size: 1 1/3 cups)
* COURSE: Main Dishes

Ingredients

* 3 cups water
* 2 teaspoons salt, divided
* 1/4 teaspoon saffron threads, crushed
* 1 1/2 cups uncooked basmati rice
* 1 (3-inch) cinnamon stick
* 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces (I used white meat- either boiled or ready to stir fry)
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 2 teaspoons curry powder
* 1 teaspoon minced peeled fresh ginger
* 1/2 teaspoon ground cardamom (didn't use this)
* 1/8 teaspoon ground red pepper (I used paprika)
* 2 garlic cloves, minced
* 2 serrano chiles, seeded and minced (I used 3)
* 1 cup plain whole-milk yogurt (couldn't find this so I used low fat)
* 1/2 cup golden raisins (didn't use these but want to try it with craisins)
* 1/2 cup chopped dry-roasted cashews
* 1/4 cup fresh cilantro (didn't use this time but it adds a pretty color)

Preparation

* Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
* Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
* Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt***, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

***I tried to compensate for my low fat yogurt by turning off the heat and mixing the yogurt and rice in. (I left the chicken in the whole time to make sure it was done). The warm food heats the yogurt up but hopefully doesn't curdle it. :)

Marie Simmons, Cooking Light
MARCH 2004

(Oprah) Oatmeal-Vanilla Cookies

Found here.

I just used semi sweet chocolate chips this time. These had a great texture and a perfect vanilla flavor. I'm intrigued by the mix in possibilities. It's a toss up if I prefer these for standard chocolate chip cookies or the Imitation Doubletree cookies. Tyrone likes these better.

Ingredients

* 2 1/2 cups old-fashioned rolled oats, or 2 cups oatmeal flour
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 1/2 cups (3 sticks) unsalted butter, at room temperature
* 1 cup granulated sugar
* 1 cup light brown sugar
* 2 large eggs, at room temperature
* 1 1/2 Tbsp. vanilla extract (use the real stuff!!)

Candy: Chocolate chips, white chocolate chips or chunks, bittersweet chocolate shavings, caramel chips, M&Ms, chocolate-covered pretzels, broken candy bars, marshmallows, peppermints

Nuts: Chopped macadamia nuts, pecans, almonds, peanuts, and walnuts; peanut butter, coconut flakes

Fruits: Dried candied pineapple, dried papaya, dried blueberries, dried cranberries, candied ginger, golden raisins, dried apricots

Other: Cinnamon, cardamom, maple syrup, sanding sugar, walnut or orange liqueur, coffee extract, peppermint extract, jam, citrus zests, almond paste, sea salt, cream cheese

Directions
Active time: 30 minutes
Total time: 1 hour

Place oats in the bowl of a food processor fitted with metal blade and process until finely ground. (Or use ground oat flour and skip this step.) Transfer the ground oats to a large mixing bowl and add in flour, baking powder, baking soda, and salt. Set aside.

Put the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low speed until soft, then increase speed to medium and beat until light and creamy, about 3 minutes. Gradually add granulated sugar and then brown sugar, beating until very light and creamy.

Add eggs, 1 at a time, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla and when blended, slowly beat in the reserved dry mixture. Stop while the dough is still streaky, and scrape it out onto a floured surface. Divide dough into 2 sections and gently knead each with your hands until just blended. Wrap in plastic wrap and refrigerate for at least 30 minutes, and up to 3 days (or freeze for up to a month). Take out 10 minutes before ready to bake.

To assemble and bake: Preheat the oven to 350°. Cover 2 baking sheets with parchment paper or silicone mats. For each cookie, take about a 1 1/2-inch ball of dough and knead in toppings as desired. For nuts, fruits, and candy, add what you like as long as there's enough dough to bind together the ingredients. For intensely flavored add-ins, like extracts, zests, salts, and spices, use a very small pinch, less than 1/8 tsp. (See combination suggestions, right.)

Place cookies evenly on prepared sheets, giving each enough room to spread. Bake until center sets and cookies are lightly golden, 12 to 15 minutes.

Cookie Combinations

Walnut: Walnut liqueur + walnuts
Mint chocolate chip: Peppermint extract + chocolate chips
Mocha: Coffee extract + milk chocolate
Spice: Ginger + cloves + nutmeg + cardamom + cinnamon
Tropical: Papaya + coconut + macadamia nuts
Snickerdoodle: Cinnamon + sanding sugar
Ginger Snap: Ginger + cinnamon + clove
Chocolate-Caramel: Chocolate chips + caramel
Chocolate-Orange: Grand Marnier liqueur+ grated orange zest + chocolate chunks + pecans
Macadamia: White chocolate chips + chopped macadamia nuts
Fruit and Nut: White chocolate chips + dried cherries + pecans
Candy Bar: Bittersweet chocolate chunks + toffee bits
Chocolate-Almond: Milk chocolate chunks + sliced almonds
Chocolate-Coconut: Chocolate chips + coconut flakes

Vanilla dough recipe adapted from Milk & Cookies by Tina Casaceli (Chronicle Books).

Chicken Couscous with Cherry Tomatoes

from the July 2009 Family Circle magazine

makes 4 servings
prep 15 min
cook 17 min
stand 5 min

1 tbsp olive oil
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
2 cups reduced sodium chicken broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp ground cinnamon
2 carrots, sliced and cut into 1/4 inch pieces
1/2 small onion, peeled and chopped
2 cups cherry tomatoes, halved
1 cup plain couscous

1. Heat oil in large skillet over med high heat. Add chicken and saute for 6-7 min, turning halfway through or until internal temp registers 160. Remove to a plate and keep warm. (I usually just leave it in)
2. Add the broth to the skillet and stir in salt, pepper, cumin, and cinnamon. Add carrots and onion. Simmer, covered for 10 min or until tender.
3. Remove from heat and stir in tomatoes, couscous, and chicken. Cover and let stand 5 min.
4. Fluff gently with a fork and serve.

per serving 361 calories, 7 g fat (1 g sat), 31 g protein, 43 g carb, 5 g fiber, 685 mg sodium, 65 mg cholesterol

Sometimes I double the veggies b/c they're so good for you. I can't wait to make this again with veggies from our garden.

Tetrazini

Adapted from this recipe.

Ingredients:
a few tablespoons of butter
about two large spoonfuls of flour
one can of swanson's chicken broth (it's seriously better than the other stuff!)
about a can full (almost 2 cups) milk (I don't really measure)
salt and pepper
1 package grated parmesan cheese, about 6 ounces (NOT the stuff in the green labeled bottle- actual cheese)
Cooked and shredded or diced chicken or turkey (I've also made it with tuna and it was alright but not as good as chicken or turkey. I tried it with bacon once too and that was pretty good)
1 package linguini or fettucine noodles.

In a large frying pan, melt the butter on medium low heat. Add flour, stirring constantly. Add chicken broth, stirring constantly. Add milk, salt and pepper. Stir to combine. Add parmesan cheese and chicken or turkey (or whatever meat you're using). Stir well. (This time I also added some whipping cream b/c it needed to be used. I've also added leftover turkey gravy after Thanksgiving).

Pour cooked noodles into an oven safe 9x13 pan. Add mixture from the frying pan. Toss to coat and try to evenly distribute any unmelted cheese and meat. Cover with aluminum foil and bake at 350 for about 40 minutes or until liquid is absorbed. Let stand for about 30 minutes if you have time. The sauce thickens up nicely as it cools.

Imitation Doubletree Chocolate Chip Cookies

1/2 cup rolled oats
2 1/4 cups AP flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
3/4 cup packed brown sugar
1 1/2 tsp vanilla
1/2 tsp lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

Grind oats/blend until fine. Combine with flour, baking soda, salt, and cinnamon.

Cream together butter, sugars, vanilla, lemon juice in another bowl with an electric mixer. Add eggs and mix until smooth. Stir dry mix into wet mix and blend well. Add chocolate chips and nuts to dough and mix by hand until ingredients are well blended.

For best results, chill overnight.

Scoop rounded 1/4 cup portions onto ungreased cookie sheet, 2 inches apart. Bake at 350F for 16-18 minutes or until done.



I was skeptical about the walnuts (b/c I don't usually care for them in desserts) but they add a great texture to these cookies! I definitely missed them this time around. I also didn't like the extra dark chocolate chips. Next time I'll stick with the regular or semi sweet chocolate chips.

Spicy Spaghetti

About a pound of spaghetti noodles
1/2 pound lean ground turkey
a little bit of olive oil
minced garlic (I use the stuff from the jar- it's faster and doesn't make my fingers smell)
salt and pepper
1 medium to large can of diced tomatoes
sriracha chili sauce
a little bit of sesame oil

In a large frying pan, add your oil and garlic. Cook on medium low, stirring frequently, until the garlic is golden brown. Add the ground turkey, salt and pepper. Stir well. Add as much sriracha chili sauce as you want (I used the very technical method of drawing a medium sized heart with the sauce. Do you draw pictures in your food too?). Cook the turkey thoroughly. Add the whole can of tomatoes, sauce and all. (If you'd like to thicken the sauce, you can add tomato sauce and/or cornstarch). Turn off the heat and add a little bit of sesame oil. I add it at the end b/c it seems to heat up quickly and burn. Serve over hot spaghetti noodles.

Here's a picture of the hot sauce: