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Found this one on Allrecipes.com when I had a craving for Oatmeal cookies. This recipe has 998 ratings for it, mostly 5 star so I thought I would give it a try. It is definitely delicious. Don't forget a glass of milk with it. You'll need it!
PREP TIME 15 Min
COOK TIME 12 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen
US METRIC
INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Monday, February 25, 2008
Tuesday, February 5, 2008
Shrimp Scami over Grilled Tomatoes
From the Biggest Looser Show! I haven't tried it yet but it sounds outstanding!
Shrimp Scampi over Grilled Tomatoes
Serves 4
1/2 cup of extra-virgin olive oil
2 tablespoons garlic paste or 6 cloves garlic, finely chopped
4 large beefsteak tomatoes, halved horizontally
Salt and freshly ground pepper
4 tablespoons butter (1/2 stick)
1 1/2 pounds of very large shrimp, peeled and deveined, tails removed
Juice of 3 lemons
1/3 cup chopped fresh flat-leaf parsley
1. Heat a grill pan/broiler/grill on high.
2. In a small bowl, combine 2 tablespoons of the olive oil with ½ tablespoon of the garlic.
3. Brush the tomatoes with the garlic oil and season to taste with salt and pepper. Grill until slightly charred all over, about 2-3 minutes per side. Set aside.
4. Meanwhile, in a large sauté pan, heat the butter and the remaining olive oil over medium heat. Add the remaining garlic and cook, stirring constantly, for about 30 seconds. Do not allow garlic to brown.
5. Season the shrimp and pepper and add to pan. After about 1 ½ minutes, flip shrimp and add lemon juice to the pan. Simmer until shrimp are just cooked through, about 1 ½ more minutes. Add parsley to pan and season to taste with salt and pepper.
6. Place two tomato halves on each of four plates. Divide the shrimp evenly over the tomatoes. Generously spoon the sauce over the top of everything and serve.
*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.
Shrimp Scampi over Grilled Tomatoes
Serves 4
1/2 cup of extra-virgin olive oil
2 tablespoons garlic paste or 6 cloves garlic, finely chopped
4 large beefsteak tomatoes, halved horizontally
Salt and freshly ground pepper
4 tablespoons butter (1/2 stick)
1 1/2 pounds of very large shrimp, peeled and deveined, tails removed
Juice of 3 lemons
1/3 cup chopped fresh flat-leaf parsley
1. Heat a grill pan/broiler/grill on high.
2. In a small bowl, combine 2 tablespoons of the olive oil with ½ tablespoon of the garlic.
3. Brush the tomatoes with the garlic oil and season to taste with salt and pepper. Grill until slightly charred all over, about 2-3 minutes per side. Set aside.
4. Meanwhile, in a large sauté pan, heat the butter and the remaining olive oil over medium heat. Add the remaining garlic and cook, stirring constantly, for about 30 seconds. Do not allow garlic to brown.
5. Season the shrimp and pepper and add to pan. After about 1 ½ minutes, flip shrimp and add lemon juice to the pan. Simmer until shrimp are just cooked through, about 1 ½ more minutes. Add parsley to pan and season to taste with salt and pepper.
6. Place two tomato halves on each of four plates. Divide the shrimp evenly over the tomatoes. Generously spoon the sauce over the top of everything and serve.
*On-air, The Biggest Loser contestants made substitutions to some key ingredients in the recipes to limit the number of calories.
Orange Almond Salad
Can be made ahead, but add bacon, almonds, and dressing when ready to serve. Quantity= 4-6 servings
Chilling Time= a few hours
Dressing: 1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon almond extract
Combine oil, sugar, vinegar, salt and almond extract. Mix well and chill.
Salad: 6 cups mixed greens (romaine or leaf lettuce)
1 (11 oz.) can mandarin oranges, drained
1 cup sliced celery
6 sliced bacon, cooked and crumbled
1/3 cup slivered almonds, toasted
Combine greens, oranges, and celery/ Just prior to serving, add bacon and almonds. Pour dressing over all and lightly toss.
Chilling Time= a few hours
Dressing: 1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon almond extract
Combine oil, sugar, vinegar, salt and almond extract. Mix well and chill.
Salad: 6 cups mixed greens (romaine or leaf lettuce)
1 (11 oz.) can mandarin oranges, drained
1 cup sliced celery
6 sliced bacon, cooked and crumbled
1/3 cup slivered almonds, toasted
Combine greens, oranges, and celery/ Just prior to serving, add bacon and almonds. Pour dressing over all and lightly toss.
Cheese Biscuits
Makes 8 large biscuits
These biscuits have become one of the signature items at the Lady and Sons Restaurant.
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 cup Crisco shortening
3/4 cup grated cheddar cheese
1 cup butermilk
Strawberry butter (optional)
Preheat oven to 350 degrees F.
Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over-stir. Drop by spoonfuls onto a well-greased baking sheet. Bake 12-15 minutes. Serve with Strawberry Butter, if desired.
Strawberry Butter
Makes about 1/2 cup
1/4 cup (1/2 stick) butter, softened
2-3 tablespoons confectioner's sugar
2-3 tablespoons finely chopped strawberries
In a small bowl, combine all ingredients until blended.
These biscuits have become one of the signature items at the Lady and Sons Restaurant.
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 cup Crisco shortening
3/4 cup grated cheddar cheese
1 cup butermilk
Strawberry butter (optional)
Preheat oven to 350 degrees F.
Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not over-stir. Drop by spoonfuls onto a well-greased baking sheet. Bake 12-15 minutes. Serve with Strawberry Butter, if desired.
Strawberry Butter
Makes about 1/2 cup
1/4 cup (1/2 stick) butter, softened
2-3 tablespoons confectioner's sugar
2-3 tablespoons finely chopped strawberries
In a small bowl, combine all ingredients until blended.
Pecan Pie
4 large eggs, beaten
2/3 cup firmly packed brown sugar
1/4 teasponn salt
1 1/3 cups light corn syrup
1/4 cup melted butter
1 teaspoon vanilla
1 1/2 cups pecan halves
Preheat oven to 400 degrees. Combine eggs and sugar in mixing bowl, beat until blended.
Add salt, corn syrup, butter, vanilla and pecans. Mix well. Pour into a prepared pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 25-35 minutes more or until set in center. Let cool before serving.
2/3 cup firmly packed brown sugar
1/4 teasponn salt
1 1/3 cups light corn syrup
1/4 cup melted butter
1 teaspoon vanilla
1 1/2 cups pecan halves
Preheat oven to 400 degrees. Combine eggs and sugar in mixing bowl, beat until blended.
Add salt, corn syrup, butter, vanilla and pecans. Mix well. Pour into a prepared pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 25-35 minutes more or until set in center. Let cool before serving.
Pineapple Casserole
2 (20 oz.) cans pineapple chunks
1 cup sugar
6 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1/2 cup melted butter or margarine
1/2 cup Ritz cracker crumbs
Drain pineapple, reserving 6 tablespoons juice. Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well. Spoon mixture into a greased 9 x 13 inch pan.
Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture. Bake at 350 degrees for 20-30 minutes or until crumbs are lightly browned. Yield: 8-12 servings.
1 cup sugar
6 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1/2 cup melted butter or margarine
1/2 cup Ritz cracker crumbs
Drain pineapple, reserving 6 tablespoons juice. Combine sugar and flour, and stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well. Spoon mixture into a greased 9 x 13 inch pan.
Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture. Bake at 350 degrees for 20-30 minutes or until crumbs are lightly browned. Yield: 8-12 servings.
Whiskey Sauce/ Fresh Lemon Sauce for Bread Pudding
Whiskey Sauce
1/2 cup butter
1 cup sugar
1/2 cup half-and-half
2 tablespoons whiskey
Combine butter, sugar and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Yield: 1 1/2 cups.
Fresh Lemon Suace
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
pinch of salt
1 tablespoon butter or margarine
2 teaspoons grated lemon rind
1/3 cup lemon juice
Combine first 4 ingredients in a 2 cup glass measure, stirring until smooth. Microwave at HIGH for 3 minutes, stirring after 2 minutes, then at 1 minute interbals. Add remiaining ingredients; mocrowave at HIGH for 1 minute, stir well.
1/2 cup butter
1 cup sugar
1/2 cup half-and-half
2 tablespoons whiskey
Combine butter, sugar and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Yield: 1 1/2 cups.
Fresh Lemon Suace
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
pinch of salt
1 tablespoon butter or margarine
2 teaspoons grated lemon rind
1/3 cup lemon juice
Combine first 4 ingredients in a 2 cup glass measure, stirring until smooth. Microwave at HIGH for 3 minutes, stirring after 2 minutes, then at 1 minute interbals. Add remiaining ingredients; mocrowave at HIGH for 1 minute, stir well.
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