I've been waiting to make these for weeks...and I finally had the chance to make them tonight! We haven't tried them yet, but boy do they smell delicious!
3/4 cup butter, softened
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 ounce) jar raspberry preserves
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
3. Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.
Monday, June 16, 2008
Honey Lime Chicken Wings
I am a HUGE fan of chicken wings and will usually eat them coated in anything. BUT, I didn't particually care for them although hubby thought they were amazing. I think next time I'll bake them instead of fry them--they might taste better that way!
18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying
1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
18 whole chicken wings, split
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 quarts vegetable oil for frying
1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Friday, June 13, 2008
MeatBall Subs!
I decided to make these tonight because I had a pound of ground beef that HAD to be used tonight or it was going to go bad. Meatball subs always make me think of the superbowl because when we were growing up mom always used to make these for us so we could sit and watch TV and not make a huge mess.
ENJOY!
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
ENJOY!
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese
1. Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Wednesday, June 11, 2008
Blondies!!!!
This is one of those recipes that the WC nesties are ALWAYS talking about..So I got spontaneous and decided to try them tonight!
8T of butter, melted
1C light brown sugar
1 egg
1t vanilla extract
1/4t salt
1C flour
1/4t baking powder
Mix-ins of choice (see options below) I used 1/2c. chocolate chips, 1/2c. toffee bits.
1. Preheat oven to 350. Line an 8x8 baking pan with foil and spray lightly with Pam.
2. Melt butter in microwave safe bowl, allow to cool for 5 minutes.
3. With electric mixer, mix brown sugar and melted butter beating until smooth.
4. Add the egg and vanilla and beat again.
5. Add salt, flour, and baking powder and mix until combined.
6. Stir in your choice of mix-ins with a wooden spoon.
7. Pour the batter into the prepared pan and spread to level top.
8. Bake 22-25 minutes or until set in the middle. Allow to cool on a wire rack before cutting into squares.
MIX-IN IDEAS
1/2-1C chocolate chips, peanut butter chips, white chocolate chips, or butterscotch chips
1/2C chopped pecans, walnuts, or almonds
1/2C M&M's
1/2C reeses peanut butter cups chopped
1/2C toffee pieces
1/2t mint extract in addition or implace of vanilla extract.
Enjoy!
8T of butter, melted
1C light brown sugar
1 egg
1t vanilla extract
1/4t salt
1C flour
1/4t baking powder
Mix-ins of choice (see options below) I used 1/2c. chocolate chips, 1/2c. toffee bits.
1. Preheat oven to 350. Line an 8x8 baking pan with foil and spray lightly with Pam.
2. Melt butter in microwave safe bowl, allow to cool for 5 minutes.
3. With electric mixer, mix brown sugar and melted butter beating until smooth.
4. Add the egg and vanilla and beat again.
5. Add salt, flour, and baking powder and mix until combined.
6. Stir in your choice of mix-ins with a wooden spoon.
7. Pour the batter into the prepared pan and spread to level top.
8. Bake 22-25 minutes or until set in the middle. Allow to cool on a wire rack before cutting into squares.
MIX-IN IDEAS
1/2-1C chocolate chips, peanut butter chips, white chocolate chips, or butterscotch chips
1/2C chopped pecans, walnuts, or almonds
1/2C M&M's
1/2C reeses peanut butter cups chopped
1/2C toffee pieces
1/2t mint extract in addition or implace of vanilla extract.
Enjoy!
Wednesday, June 4, 2008
Ultimate Chocolate Chip Cookies
This is a recipe one of the girls at work gave me! They make the best cookies ever!
3/4c butter flavor crisco
1 1/4c brown sugar
2T milk
1T vanilla (I use 1/2 vanilla, 1/2 almond extract)
1 egg
1 3/4 c all purpose flour
1t salt
3/4t baking soda
1c chocolate chips
I also added 1 cup of hershey's toffee and chocolate bits.
1. Heat oven to 375* F.
2. Combine crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
3. Add flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips.
4. Drop tablespoonfuls 3 inches apart onto ungreased cookie sheet. Bake for 8-10 minutes for chewy cookies or 11-13 minutes for crisper cookies.
5 Allow to cool for 2 minutes on baking sheet then roomove and cool.
Yield 3 dozen cookies.
3/4c butter flavor crisco
1 1/4c brown sugar
2T milk
1T vanilla (I use 1/2 vanilla, 1/2 almond extract)
1 egg
1 3/4 c all purpose flour
1t salt
3/4t baking soda
1c chocolate chips
I also added 1 cup of hershey's toffee and chocolate bits.
1. Heat oven to 375* F.
2. Combine crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture.
3. Add flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips.
4. Drop tablespoonfuls 3 inches apart onto ungreased cookie sheet. Bake for 8-10 minutes for chewy cookies or 11-13 minutes for crisper cookies.
5 Allow to cool for 2 minutes on baking sheet then roomove and cool.
Yield 3 dozen cookies.
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