Chocolate Chunk Oatmeal Cookies with Dried Cherries (or Craisins)

I just can't seem to get over how good these cookies are. Even John who said "Ewww craisins?" absolutely loves them. I have made them with both dried cherries and with Craisins, and the were both fantastic but I will probably stick with Craisins in the future just so I don't have to make another trip to the store.

The original recipe came from Cooks Illustrated and it is pretty much the same except they use bittersweet chocolate chunks and I use chocolate chips. Again because it is easier. Baked as directed these make giganto sized cookies with a perfect texture. I'm sure you can make them smaller but I don't know the perfect cooking time for that.

2 1/2 cups flour (I used half wheat)

1 1/2 t baking powder

1 t baking soda

1/2 t salt

4 1/2 cups old fashioned oats

2 cups dried tart cherries coarsely chopped (or craisins)

1 1/2 cups semi sweet chocolate chips

3 cups brown sugar

3 sticks butter

2 eggs

2 t vanilla

1. Preheat oven to 350

2. Whisk first 4 ingredients together. In a separate bowl combine oats, chocolate, and cherries.

3. In mixing bowl mix butter and brown sugar. Add eggs one at a time and vanilla. Scrape down sides. With mixer running add flower mixture until just combined and then add oat mixture.

4. Roll out 1/4 cup balls and place on cookies sheet. Use your hands to flatten slightly. Bake for 20 minutes rotating racks halfway through. Cookies will appear slightly undone and shiny when done.

5. Cool on baking sheet 5 minutes then transfer to wire rack.

Makes 32 cookies

Beef and zucchini in red curry sauce

I made this for dinner tonight and I was reminded how easy and yummy it is. The boys love it. They usually make faces and gagging noises when I make them eat zucchini, but in this recipe they gobble it up. Hope you enjoy it too! I've made this with chicken and beef, and we liked them both.

2 T oil
1 T garlic
2 T red curry paste
½ lb boneless beef, thinly sliced crosswise into 2 inch strips
2 med zucchini, halved lengthwise and cut crosswise into 1 inch pieces
½ c water
2 T fish sauce
1 T br sugar

In lrg deep skillet, heat oil over med heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for 2 min, mashing to melt paste in oil. Add beef and toss to coat with curry paste. Stir in the zucchini. Add water, fish sauce, and br sugar. Cook, stirring now and then until the zucchini is tender and the sauce is smooth, 2-3 min.

Carrot & Cauliflower Medley

CARROT & CAULIFLOWER MEDLEY My favorite vegetable dish

About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size flowerets.
Cook in boiling water until just tender. Carrots will take a couple of minutes longer, then plunge into cold water & drain.

In another pan melt 2 T. butter over med heat; stir in 2 T. flour, ¼ t. Dijon mustard and 2 green onions, sliced thin(optional) then cook until bubbly. Remove from heat and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded Swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.

Sprinkle with ½ c. additional cheese. If done ahead cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled.

Baked French Toast

I think I might make this Christmas morning because I can put it together the night before and just bake it in the morning.

Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices (day old is best)
6 eggs
1 1/2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.

Toffee

The one recipe Christmas wouldn't be complete with out.

1 Cup real butter
1 1/3 cup sugar
1 T Corn Syrup
3 T water
8 oz milk chocolate
1 cup finely chopped toasted almonds


Melt butter in a heavy 2 quart saucepan

Add sugar corn syrup and water and cook until hard crack stage (300 degrees or as mom says cook until it is the same color as an old penny)

Immediately pour into a 9X13 pan. While still warm spread milk chocolate on top. Sprinkle almonds on top and lightly press into melted chocolate. When completely cool break into pieces and store in covered container.

Strawberry Cream Squares

Thanksgiving is coming up. We can't take the risk of being caught without this recipe.

Ingredients
2 (3 oz) pkg. strawberry gelatin
2 (10 oz) pkg. frozen sliced strawberries
2 Large ripe bananas
1 (13 1/2 oz) can crushed pineapple
1 cup sour cream
2 cups boiling water

Directions
Dissolve gelatin in 2 cups boiling water. Add frozen strawberries; stir occasionally until thawed. Add crushed pineapple and bananas, finely diced. Pour half into 8x8x2 inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining gelatin on top. Chill into firm. Cut into squares.

Letter Pretzels

I think most every summer when we were in the throes of boredom mom pulled out this recipe to keep us entertained for the afternoon. I was thrilled to find it and use it with my kids.

1 package yeast

1 1/2 cup warm water

1t salt

1T Sugar

4 cups flour

Mix all ingredients. Knead until elastic and shape into whatever shape you like. Brush with beaten egg (or butter) and sprinkle with salt. Place on a foil lined cookie sheet and bake at 425 for 12-15 minutes.