Monster Cookies

Amy Christiansen

6 eggs
3 cups packed brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons corn syrup
4 teaspoons baking soda
1 cup butter
3 cups peanut butter
8 cups rolled oats
1 cup flour
2 cups semisweet chocolate chips
2 cups candy-coated milk chocolate pieces

Preheat oven to 350 degrees F
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well after each is added.
Use an ice cream scoop (I used a 2 tablespoons one for the cookies) to put on ungreased cookie sheet. Bake for 11-14 minutes. I use the shorter time and take them out of the oven and keep on the cookie sheet for about 4-5 minutes to keep baking. That way they are chewy.

Apricot Crisp

5 cups unpeeled, pitted and halved apricots (about 17)
1/4 cup sugar
1 tablespoon orange juice
1 teaspoon grated orange zest

Topping:

1/2 cup all-purpose flour
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup chopped pecans or slivered almonds
2/3 cup quick-cooking oats
1/3 cup packed dark brown sugar
1/3 cup butter

Mix the fruit, sugar, orange juice and zest and place onto a buttered 8x8 baking dish.

Combine the topping ingredients well making chunks using your fingertips. Sprinkle over the fruit.

Bake at 350 for 35-40 minutes.

Serve warm with vanilla ice cream.

Makes 6 servings

Teriyaki Chicken Wings

1 1/2 -2 lb chicken wings, tips discarded
1/4 cup pineapple juice

Marinade:

1/4 cup honey
1/4 cup soy sauce
1 teaspoon vegetable oil
1/2 teaspoon-1 teaspoon ground ginger
2 garlic cloves, minced
1/4 cup pineapple juice

Combine all the ingredients and marinade the chicken for at least 4 hours. 

Bak at 350 F in a single layer for 1 hour-1 hour 10 minutes turning them over a couple of times.

Coconut Oatmeal Chewies

www.melskitchencafe.com

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned.


Note: Add extra 1/2 cup of flour if you live above 3.500 feet above sea level.

Tropical Carrot Salad

2 cups shredded carrots
1/2 cup shredded coconut
1 can (8 oz) pineapple tidbits, drained
1/2 teaspoon pineapple juice from the can
1/4 cup golden raisins
3-4 tablespoons mayonnaise just to moisten and bind the ingredients

Combine all the ingredients and refrigerate. The mixture will release a little bit of liquid in the fridge.

Stir well before serving.

Creamy Tomato Chicken

I found this recipe of one of my favorite magazines, Quick-Cooking".
I made a small change and added a couple of extra ingredients.
www.quickcooking.com

6 boneless skinless chicken breasts
2 tablespoons vegetable oil
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon Italian seasoning
1/4 teaspoon dried red chili flakes
1/2 cup water
8 basil leaves, julienned
6 slices mozzarella cheese
Hot cooked noodles

In a large skillet cook the chicken in hot oil over medium heat to ligthly brown both sides. Remove and keep warm. Combine the tomatoes, soup, Italian seasoning, chili flakes and water. Add to the skillet. Cook and stir until heated through. Return the chicken to the skillet; simmer covered until no longer pink in the center, this will take 5-8 minutes depending on the thickness of the chicken breast; top with the cheese. Cover and heat until the cheese is melted.

Serve over noodles.

Yield: 6 servings

Lean 'N Green Chili

I found this chili recipe in The Pampered Chef Cookbook "It is good for you".
www.thepamperedchef.com

This chili is very different to the regular chili recipes I have usually made. My husband loves salsa verde so, I gave it a try. It was VERY yummy.

I am not a big fan of cumin so I added a little less.

8 (6-inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 cup chopped poblano chili peppers (1-2 medium) or green bell pepper
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon ground cumin (I added 1/2 teaspoon only)
1 garlic clove, pressed
2 cans (14 1/2 oz each) fat-free chicken broth
2 cans (15 oz each) pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 oz) green enchilada sauce
2 tablespoons snipped fresh cilantro.

Preheat the oven to 400 F.

Cut 4 of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips and toss with 1 teaspoon of the oil. Spread in a single layer over bottom of a pan. Bake 10-12 minutes or until crispy, stirring once. Remove from oven.

Meanwhile, remove membranes and seeds from chile peppers; chop. Toss chicken with cumin .

Using a food processor, grind the remaining 4 tortillas.

Heat 1 teaspoon oil in casserole over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from casserole; add chili peppers, onion and garlic; cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and ground tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.

Yield: 6 servings (about 7 1/2 cups)