Julie's Baked Oatmeal

 

 Ingredients:

1/2 c vegetable oil (1/3 c + add milk to 1/2 c line)

3/4 c sugar (1/4 c)

2 eggs

1 tsp vanilla, optional

1 c milk

1/2 tsp salt

1 T baking powder

3 c quick cooking oats

1/2 c add ins (raisins, cranberries, chocolate chips, etc.)

2 T brown sugar

1/2 tsp cinnamon

Directions:

Beat together oil and sugar (whisk.)  Mix in eggs, vanilla, milk, salt, baking powder and oatmeal.  Stir together well, then stir in add- ins.

Pour into a lightly greased pie dish.

Mix together brown sugar and cinnamon; sprinkle over the top.  Refrigerate overnight.   The next morning, preheat oven to 350 degrees.  Bake until firm, about 35 minutes (30 mins.)

 

 

Coconut Bonbons

• Yield: 24 candies

Ingredients

• Two and two-thirds cups (7 ounces) flaked coconut
• One-half cup sweetened condensed milk
• Two-thirds cup confectioners' sugar
• One-fourth cup sliced almonds, finely chopped
• 2 tablespoons unsalted butter, at room temperature
• One-fourth teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, coarsely chopped

Directions

• In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.  
  

• Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.* Refrigerate for at least 1 hour.
  

• In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set.

 From Coconut Bonbons 2:

    2 cups semisweet chocolate chips

    1 tablespoon shortening

• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

 

Coconut Bonbons 

Coconut Bonbons 2 

 

 

Slice-and-Bank Shortbread Cookies

  Slice-and-Bake Shortbread Cookies

hands-on:15 mins

total:5 hrs 15 mins

Yield:Makes 4 dozen

Ingredients

• 1 cup butter, softened
• 3/4 cup powdered sugar
• 2 teaspoons vanilla extract
•  1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• .13 teaspoon salt
• Wax paper

  Directions

 

• Step 1

  Beat 1 cup softened butter at medium speed with an electric mixer until creamy. Gradually add 3/4 cup powdered sugar, beating until smooth. Stir in vanilla extract and almond extract until blended.

• Step 2

  Stir together 2 cups flour, 1/4 tsp. baking powder, and 1/8 tsp. salt.

• Step 3

  Gradually add flour mixture to butter mixture, beating at low speed until blended.

• Step 4

  Shape shortbread dough into 2 (7-inch) logs. Wrap each log in wax paper, and chill 4 hours, or freeze logs in zip-top plastic freezer bags up to 1 month.

• Step 5

  Preheat oven to 350°.

• Step 6

  If frozen, let logs stand at room temperature 10 minutes. Cut each log into 24 slices. Place shortbread slices 1 inch apart on lightly greased or parchment paper-lined baking sheets.

• Step 7

  Bake shortbread slices at 350° for 10 to 12 minutes or until edges of slices are golden.

• Step 8

  Remove shortbread from baking sheets, and place on wire racks; let cool completely (about 20 minutes). Store in airtight containers.

• Step 9

  Easy Variations:

• Step 10

  Cranberry-Orange Shortbread Cookies: Stir in 1/2 cup chopped dried cranberries and 1 Tbsp. orange zest with extracts in Step

• Step 11

  Pecan Shortbread Cookies: Omit almond extract. Stir in 1 cup finely chopped toasted pecans with vanilla in Step

• Step 12

  Toffee-Espresso Shortbread Cookies: Omit almond extract. Stir in 1/2 cup almond toffee bits and 1 Tbsp. espresso powder with vanilla in Step

• Step 13

  Coconut-Macadamia Nut Shortbread Cookies: Omit almond extract. Stir in 1 cup toasted coconut, 1/2 cup finely chopped macadamia nuts, and 1/4 tsp. coconut extract with vanilla in Step

  Shortbread Cookies

   

Southwestern-Style Shrimp Taco Salad

 

Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons maple syrup
• 2 teaspoons chipotle hot sauce
• 3/4 pound medium shrimp, peeled and deveined
• 2 ears shucked corn
• Cooking spray
• 1 cup chopped romaine lettuce
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• 3 plum tomatoes, chopped
• 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
• 1/3 cup light sour cream
• 1/4 cup diced peeled avocado
• Lime wedges (optional)

Directions:

Step 1

Prepare grill to medium-high heat.

Step 2

Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

Step 3

Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

Step 4

Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

 

 Southwestern-Style Shrimp Taco Salad

 

CRAWFISH POTATO SOUP

Ingredients

• 3 slices bacon
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 stalks celery, finely chopped
• 2 tablespoons minced garlic
• 5 cups diced red potatoes
• 1 pound crawfish tails
• 1 can chicken broth
• 1 pint half-and-half cream
• salt and pepper to taste
• 2-3 cups milk
• 1 bunch green onions
• 1/4 cup flour
• 1 cup shredded Cheddar cheese, optional

Directions

Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. 

Reduce the heat to medium, and add the onion, green pepper, , celery. and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add diced potatoes and add broth, cook until slightly softened- adding a little water to cover potatoes.. Add the crawfish, and bring to a boil.

Reduce the heat to low and stir in the half-and-half, and heat through. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.

Crawfish Potato Soup

20- Minute Smothered Beef Burrito Skillet

Ingredients

• 1 lb lean (at least 80%) ground beef  
• 1 package (1 oz) Old El Paso™ original taco seasoning mix 
• ½ cup water 
• 1 can (10 oz) Old El Paso™ red enchilada sauce 
• 1 can (15 oz) pinto beans, drained, rinsed 
• 6 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), cut in 1-inch strips 
• 1 cup shredded Mexican cheese blend (4 oz) 
• 3 tablespoons chopped fresh cilantro

Steps
·         1  In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
·         2  Add taco seasoning mix, water, enchilada sauce and beans. Cook 3 to 5 minutes, stirring frequently, until sauce thickens. Remove from heat.
·         3  Stir in tortilla strips; top with cheese. Cover skillet; set aside 3 to 4 minutes or until cheese is melted. Sprinkle with cilantro.

20- Minute Smothered Beef Burrito Skillet

Skinny Peach Crumble

Ingredients:

Filling:

1 pkg. frozen peaches

1/3 c brown sugar (or to taste)

1 teaspoon lemon juice (optional)

1/2 teaspoon cinnamon

1/4 teaspoon salt

Topping:

1/4 cup brown sugar

2 tablespoons all purpose flour

1/4 c brown sugar

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, cold and diced small

1/2 cup old fashioned rolled oats

Instructions:

For the filling: Preheat the oven to 375° F and spray a 9x9-inch baking with nonstick cooking spray.

In a large bowl, combine the filling ingredients and pour into the prepared baking dish.

For the topping: Combine all of the topping ingredients and mash the butter cubes into the mixture with hands. Add the oats and stir to combine.

Evenly sprinkle the topping over the peach filling and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

*I covered dish with foil and placed peaches in oven for 5-7 minutes and then sprinkled with the topping and baking.

Peach Crumble

Macaroni & Cheese

2 cups packaged dried elbow macaroni (8 ounces) 

 6 ounces cheddar cheese

6 ounces American cheese

2 TBSP butter

1/2 c chopped onion

2 TB all-purpose flour

1/8 tsp black pepper

2 1/2 cups milk (stovetop reduce to 2 cups)

1. Cook the Pasta

• Preheat the oven to 350°F. Cook according to package directions.

Tip: You can substitute another shaped pasta, if desired. Use 8 ounces rotini, small shell macaroni, ziti, cavatappi, or bow ties.

• Drain the pasta and set it aside.

2. Shred the Cheeses (about 1-1/2 cups of each cheese) Set aside.

Tip: See below for other varieties of cheese that you can use.  

3. Make the Cheese Sauce

• Heat butter in a medium saucepan over medium heat. Add onion. 
• Stir in flour and pepper. Add 2-1/2 cups milk all at once. Cook this mixture over medium heat, stirring with a wooden spoon or wire whisk, until the mixture is slightly thickened and bubbly.
• Add the shredded cheeses. Cook and stir until the cheeses melt. Stir in the cooked pasta.

4. Bake the Macaroni and Cheese

• Transfer the pasta mixture to an ungreased 2-quart casserole.
• Bake, uncovered, for 25 to 30 minutes or until bubbly. Let the casserole stand for 10 minutes before serving.

Tip: Letting the casserole stand helps it set up for a firmer consistency.

How to Make Macaroni and Cheese -- Saucepan Version

Saucepan macaroni made on the stovetop will not set up quite like a baked version, but it will bring rich and creamy results to the table in about half the time. To make, prepare the above recipe as directed, except:

• When making the cheese sauce (Step 3), reduce the milk to 2 cups.
• After draining the macaroni, immediately return it to the saucepan in which it was cooked.
• Pour the cheese sauce over the top of the macaroni. Stir to coat the macaroni with the sauce.
• Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently.
• Let stand for 10 minutes before serving. Top with additional shredded cheese, if desired.

Switching the Cheeses

Just about any cheese that melts smoothly into sauces and casseroles will work in macaroni and cheese. You can substitute Brie, Comte, Edam, Emmental, Fontina, Gouda, Gruyere, or Havarti for the cheddar and/or American cheese. You can also substitute mozzarella and provolone for the American cheese; however, do not substitute mozzarella or provolone for the cheddar cheese. The melting properties of these two cheeses differ from cheddar, so you'll need some cheddar (or another cheese that melts smoothly) to attain a good, creamy consistency.

Variations on the Mac-and-Cheese Theme

Pesto: Add 2 tablespoons basil pesto to the pasta mixture. Before baking, top the mixture with 3/4 cup soft bread crumbs combined with 2 tablespoons melted butter.Make it meaty, spicy, crunchy, or colorful by adding a few extras to the basic ingredients. Follow the recipe for the baked version of macaroni and cheese, and amend as follows:

• Veggie: Add 2-2/1 cups fresh broccoli florets and/or thinly sliced carrots to the pasta water the last 5 minutes of cooking, and continue as directed.
• Greek-Style: Add 1/2 cup pitted, halved Kalamata olives to the pasta mixture. After baking, top with crumbled feta cheese and snipped fresh oregano.
• Meat Lover's: Add 1-1/2 cups crumbled cooked sausage to the pasta mixture. After baking, top with chopped red sweet pepper and snipped fresh basil.
• Blue Cheese-Garlic: Cook 4 cloves garlic, minced, with the onion. Substitute 1/2 cup crumbled blue cheese for 1/2 cup of the cheddar.
• Smoky Apple: Use smoked cheddar cheese for the cheddar cheese. Add 4 slices crisp-cooked bacon, crumbled, to the pasta mixture. After baking, top with thinly sliced apple and some additional shredded smoked cheddar cheese.
• Tuna: Stir two 3-ounce pouches tuna into the pasta mixture. Before baking, top with fish-shape crackers.
• Crumb-Topped: Before baking, top with a mixture of 1-1/2 cups cornflakes, 3 tablespoons melted butter, and 1 tablespoon snipped fresh parsley.
• Chicken and Stuffing: Add 1-1/2 cups shredded roasted chicken and 1 teaspoon dried thyme, crushed, to the pasta mixture. Before baking, top with crushed herb-seasoned stuffing mix.
• Chili-Style: Stir one 15-ounce can chili beans in chili gravy into the pasta mixture. Before baking, top with crushed corn chips.

Macaroni & Cheese

Buttermilk Pancakes

Ingredients:

1 teaspoon salt 2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted


1. Preheat a griddle to medium heat. 2. In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk. 3. Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining. 4. Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately. Nutrition Information Serving

Buttermilk Pancakes

Maple-Cranberry Sweet Potatoes

You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking. Top potatoes with hot syrup, and pop in the oven when the turkey comes out. Select sweet potatoes of the same size so they cook evenly.

INGREDIENTS:

    4 lb. sweet potatoes

·        salt

·        1 c. pure maple syrup

·        1½ c. cranberries

          3 tbsp. butter (no substitutions)

Directions

1.   In covered 6-quart sauce pot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain. Set aside until cool enough to handle.

2.   Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.

3.   Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish, overlapping slices if necessary.

4.   Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.

5.   To make Ginger-Almond Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare ginger syrup: In 1-quart saucepan, melt 1 tablespoon margarine or butter on medium. Add 2 teaspoons grated peeled fresh ginger; cook 1 minute, stirring. Stir in 1/2 cup apricot preserves, 1/4 cup orange juice, and 1/2 teaspoon salt; heat to boiling, stirring. Complete recipe as in steps 3 and 4, spooning ginger syrup over potatoes and sprinkling with 1/2 cup toasted sliced natural (with brown skin still on) almonds before baking.

To make Butterscotch-Spice Sweet Potatoes: Prepare sweet potatoes as above in step 1. In step 2, instead of maple-cranberry syrup, prepare butterscotch-spice syrup: In 1-quart saucepan, heat 1/2 cup packed brown sugar, 3 tablespoons butter (no substitutions), 2 tablespoons water, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper (cayenne) to boiling, stirring until smooth; remove from heat. Complete recipe as in steps 3 and 4, spooning butterscotch-spice syrup over potatoes before baking.

Maple-Cranberry Sweet Potatoes

Pecan Pie Bars

CRUST:
2 cups flour, all-purpose
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
FILLING:
1 cup brown sugar, packed
1 cup light corn syrup
1/2 cup butter or margarine, softened
4 eggs, slightly beaten
2 1/2 cups pecans, finely chopped
1 teaspoon vanilla

1. In a large mixing bowl stir together flour, granulated sugar and salt.  Using a pastry blender, cut in 3/4 cup of butter till the mixture resembles fine crumbs.  Press the mixture evenly into a greased 13x9x2-inch baking pan (can use glass pan).  Bake in 350 degree oven for 15 to 18 minutes or till lightly browned; set aside.

2. Combine all filling ingredients except pecans.  Mix together until well blended.  Stir in pecans.  Pour over warm crust.

3. Bake the bar cookies for 28 to 32 minutes or until the filling is set.  (Will look and set up like a pecan pie.)  Cool in the pan on a wire rack.  Cut into bars to serve.  Makes 20 to 32 bars.

Classic Spritz Cookies

INGREDIENTS:

2 sticks unsalted butter, softened

7 ounces granulated sugar (about 1 cup)

1tsp. vanilla 

1 tsp salt

1 egg

11 1/2 ounces all-purpose flour, sifted (about 2 1/4 cups)

Sanding sugar, sugar decorations, and candied fruits for decorating (optional)

DIRECTIONS:

1. Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean seeds, salt, and cardamom on high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about 7 minutes total. Add the egg and beat again, stopping often to scrape down the sides and beater, until light and fluffy, 5 to 7 minutes.

2.  Stop the mixer and add the sifted flour all at once. Mix on the lowest speed just until the flour starts to incorporate with the butter mixture, 15 to 30 seconds. Stop the mixer and finish the job by hand using a large rubber spatula or wooden spoon. Take care to only mix until the dough is homogeneous.

3.  Press the dough into the tube of the cookie press, turning the tube as you go for even distribution of dough. Screw in the desired pattern and pipe quickly onto the surface of cool, clean metal baking sheets (do not use nonstick trays, silicone liners, or parchment paper). Work quickly and rhythmically; try not to stop as you pipe out the cookies. If you are not satisfied with the shape, scrape them off the pan with an offset spatula and reload the dough.

4.  Sprinkle with decorations, if desired, and bake for 5 to 7 minutes for small cookies, 7 to 9 minutes for larger ones, turning halfway through. Spritz cookies are traditionally baked to a pale golden-blond color, but baking until a bit darker yields a crispy cookie with toffee notes. Watch the cookies carefully for browning at the edges if you are aiming to make a lighter cookie. Remove from the oven and allow them to cool on their baking sheets for 5 minutes before loosening with an offset spatula and transferring to a cooling rack. Cool completely before serving. The cookies will keep in an airtight container for up to 3 days.

Vanilla Spritz Cookies

Classic Texas Sheet Cake

   Cake:

     2 cups Gold Medal™ all-purpose flour 

     2 cups granulated sugar

   ¼ teaspoon salt

       1 cup butter

  1 cup water

  3 TBSP unsweetened baking cocoa

     ½ cup buttermilk

     1 tsp baking soda

      1 tsp vanilla

     2 eggs, slightly beaten

    Frosting:

     ½ cup butter

     3 TBSP unsweetened baking cocoa

     6 TBSP milk

      2 1/2 cups powdered sugar

      1 tsp vanilla

      1 cup chopped pecans

DIRECTIONS:

Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

In large bowl, stir together flour, granulated sugar and salt; set aside.

In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Texas Sheet Cake