Culinary Goods

These cookies represent much effort on my and Melissa's part to make the best chocolate chip cookies. My mom made these all the time when we were kids, and while they were good, we wanted to make them better. So here you go- the best version of oatmeal chocolate chip cookies I've personally ever tried. Seriously. I get compliments whenever I feed these to someone, and I've been asked for the recipe many times. Aren't you all lucky. 2 C. Oatmeal 1 3/4 C. flour 1/2 C. sugar 1/2 C. brown sugar 1 cube butter 1/2 C. olive oil 2 eggs 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda mixed in 1 tsp. hot water 1 tsp. vanilla (it MUST be Watkins vanilla) 1 1/3 C. chocolate chips\ Mix all ingredients and place on ungreased cookie sheet. Bake at 350 for 11-13 minutes. I cook mine for 11 minutes, so watch them to make sure they don't over-bake. 11 minutes is when they start slightly browning around the edges in my oven.

I know I’ve blogged about 1,000 versions of this cake, but I think I’ve found the winner. Here is what I did and what would make it better is to add fresh raspberries on top of the mousse in the layers. It needed more raspberry flavor, and then this would be almost a 10. Chocolate Cake (this is the version I like and use but I’m not convinced there’s not a better one out there, but this one is solid). Devil’s Food Cake recipe that I blogged forever ago. Devil’s Food Cake from December 2014 You need to use 9 inch cake pans. Chocolate Cheesecake Mousse from the recipe Chocolate Cheesecake Pie Essentially, it’s 1 brick cream cheese 1/3 cup sugar 2 Tbs. milk shake salt 1 tsp. vanilla Beat this together, and then add 8 oz. melted bittersweet chocolate. Whip this and then add 1 3/4 cup unwhipped cream and whip until it thickens. Don’t whip too thick because it thickens as it gets cold. Raspberry Mousse 1 brick cream cheese 1/2-2/3 cup powdered sugar shake salt

Well, this recipe is a winner—probably a 9.5. It’s also a massive pain in the butt if you mess is up like a million times like I did. Fortunately, I’m here for you and will tell you the secrets. This recipe came from thecakeblog.com, and here are my changes: GINGERBREAD LATTE CAKE a recipe by Tessa Huff 3 cups all purpose flour Don’t use cake flour 2 teaspoons ground ginger I used a heaping 5 tsp. and FullCircle Organic brand is the best 2 teaspoon cinnamon 1 1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup brown sugar, packed 2 large eggs 1 cup molasses 1 tablespoon freshly grated ginger I left this out, but did add 1/2 tsp. cloves, 1 tsp. cocoa, and a few grinds of black pepper 1 1/4 cups milk http://thecakeblog.com/2013/12/recipe-gingerbread-latte-cake.html#at_pco=smlrebh-1.0&at_si=57f12d92dda26fda&at_ab=per-2&at_pos=2&at_tot=4 Sift dry ingredients together. Cream butter, sugar, and then add the eggs a

Oh, how I love me some shortbread. These are awesome—I give them an 8. Keep in mind I am completely in love with any type of shortbread. My neighbor Roxanne made these, and she used store-bought strawberry jam, which was also amazing. The recipe came from ourbestbites.com. I made them, and here are my changes: Raspberry-Almond Cookie Bars 2 1/4 cup all purpose flour I would try 50% almond flour next time 1/2 cup granulated sugar I cut this down to 1/3 cup 1/2 cup plus 2 tablespoons packed brown sugar I cut this down to 1/3 cup 1 cup old fashioned oats 1 teaspoon kosher salt (if using table salt, decrease to 1/2 teaspoon) I used kosher 1 cup butter (2 sticks) at room temperature I did 10 Tbs. of butter and 1/3 cup of canola oil 1 egg, slightly beaten 1 1/2 teaspoons almond extract 3/4 cups raspberry preserves See note below 1 tablespoon coarse turbinado sugar, optional I left this out You preheat the oven to 350, and put some parchment in an 8x8 pan. You mix the dr

I forgot to get a picture of this, but my dad made this and it was really good—probably a 7. It added a great dimension of flavor to the salmon. He reduced it down until it was syrupy, and he also added some orange zest, parsley, and red pepper flakes since he didn’t have chicken seasoning. 1 1/2 pounds salmon fillets 1 teaspoon oil he used lemon flavored olive oil 1 tablespoon McCormick® Grill Mates® Montreal Chicken Seasoning   He left this out 2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 6 tablespoons cold butter, cut into chunks https://www.mccormick.com/grill-mates/recipes/main-dishes/grilled-salmon-with-balsamic-butter-sauce You put the honey, mustard, seasonings and vinegar in a sauce pan and cook it for a couple of minutes. Then you swirl in the butter one Tbs at a time so it melts gradually.

My friend Lisa makes this 7-layer dip and it is one of my favorites. I have no self control so I don't personally make it myself. However, if I ever need to re-create it, here is what you do: Frito-Lay bean dip cans x 2--mix with sour cream tomatoes, chopped Green onions, including green parts, chopped sliced olives 2-3 avocados, cut in tiny pieces avocado dip (this is thinner than guacamole, and she has used Sabra brand before) cheddar cheese You layer it and eat it and give it away so you don't completely go crazy and eat the entire thing by yourself.

I know this is basic, but I made up a new recipe and I will keep this one. 120 grams almond flour 100 – 120 grams white flour 1/3 cup oatmeal 1/4 cup brown sugar 1/4 cup white sugar 3/4 cup pecans 1/2 tsp. salt 1/2 tsp. cinnamon 8 Tbs. butter You put everything in the food processor and pulse it until it’s crumbly. I cut enough apples for 1 1/2 of the apple pie recipe I use, and then I put lemon juice over the apples and added 1 1/2 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. nutmeg, 1/2 tsp. cloves. I put this in the bottom of a 9x13 pan, put the crumb topping on top, and baked it at 350 for 55 minutes.

Patrick has been bugging me to make tomato soup for a while and seeing as I didn’t have time for the crockpot version, I dug up this one from sharedappetite.com. Patrick rated it at 8.5 and I rated it a 7 (I don't like tomato soup in general, hence the lower rating from me, but I still enjoyed it).  Be sure to generously add a lot of salt and pepper before serving and, like all tomato soup dinners, it's best enjoyed with a side of grilled cheese sandwiches. Ingredients 3 tablespoons olive oil 2 red onions, chopped 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes (I cut up fresh tomatoes instead of canned) 4 cups good-quality chicken stock Kosher salt Freshly ground black pepper 3/4 – 1 cup heavy cream (I used 3/4 cup) 1 bunch basil, torn into small bite-size pieces Parmesan cheese, for garnish (I didn't use this) Instructions Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generousl

I was initially hesitant to combine peanut butter and pumpkin, but they actually worked well together. I ground 1 C. of the oatmeal in the food processor before-hand so they had a smoother texture. They get a 7 and the recipe came from clessthismessplease.com. 1 1/2 to 2 cups dry, uncooked oatmeal I used 1 1/2 C.  1/2 cup all-natural peanut butter or other nut or sun butter 1/2 cup pumpkin puree 1/4 cup chia seeds I didn't add these because I didn't have any on hand 1/4 cup quality honey 1 teaspoon vanilla extract 1/2 teaspoon cinnamon or pumpkin pie spice 1/2 cup mini dark chocolate chips 1 TBS flaxseed Here's the link:  https://www.blessthismessplease.com/no-bake-pumpkin-oatmeal-energy-bites/

These were good and get a 7. My 3 year-old (who turned 3 today-Happy birthday, Stellie!) particularly enjoyed them, and it was a good combination of flavors. I like that you can use a variety of ingredients in these (nuts, fruit, etc.) to suit your tastes. The recipe came from pinchofyum.com. 1 cup peanut butter ½ cup salted butter (coconut oil is a good alternative) I used 2 TBS butter and 2 TBS oil ⅓ cup raw honey 4 ounces bittersweet dark chocolate I used 2.5 ounces because that was all I had on hand, and thought it was a good amount.  1¾ cups rolled oats 1 cup nuts, coconut, or seeds I used ½ cup almonds and ½ cup coconut 1 cup dried fruit (I used figs) I left this out coarse sea salt to taste  I left this out 1 TBS flaxseed Here's the link:  https://pinchofyum.com/healthy-sea-salt-dark-chocolate-bars

I made this a few months ago and completely forgot about it until now. This was a great summer dish and had great flavor. It gets a 7.8, and the recipe came from Fine Cooking. 5-1/2 Tbs. extra-virgin olive oil 3 medium cloves garlic, minced 1 Tbs. chopped fresh oregano or 1 tsp. dried 2 tsp. red wine vinegar Kosher salt and freshly ground black pepper 1 lb. beef flap meat, cut into pieces of even thickness, if necessary 2 Tbs. chopped fresh flat-leaf parsley 1 Tbs. capers, rinsed and chopped 1 Tbs. fresh lemon juice 1 tsp. chopped fresh thyme 1/4 tsp. crushed red chile flakes 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups) 5 oz. baby spinach (about 5 lightly packed cups) 2 mini cucumbers, halved lengthwise and thinly sliced crosswise 1-1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved 1/2 cup pitted Kalamata olives, halved Here's the link:  http://www.finecooking.com/recipe/greek-spinach-salad-with-grilled-flap-s

This is another recipe that came from my mother-in-law, Carol, and I don't know where she originally got it. This bread is stellar, and it's always a crowd-pleaser. We always toast it and spread cream cheese on it, and it's just lovely. This makes 4 loaves, but they freeze really well if you don't need to serve all 4 at once. Also, like always, I proof my yeast before-hand in 1/2 C. warm water, and then just add 2 1/2 C. hot water to the dough mixture instead of 3 C. 11-12 C.white flour 1 12 oz. can evaporated milk 1/4 C. oil 1 T. salt 2 C. grated sharp cheddar cheese 2 T. yeast 3 C. hot waters 1/4 C. sugar 1/2-2/3 C. canned jalapeños Mix 7 cups flour and dry yeast in mixer bowl. Add evaporated milk and then hot water. Add oil, sugar, and salt. Mix well. With mixer running, quickly add remaining flour, one cup at a time until dough just cleans the side of the bowl. Do not over-mix. Turn off mixer, cover bowl, and let dough rise to the top of the bowl, abo

I found this recipe online because I was too lazy to go to the grocery store for ingredients that weren't already located in my fridge. This actually turned out really well! Definitely a good meal if you're craving some fresh veggies. I rated it at an 8.5. I didn’t have any squash, so I used all zucchini throughout. I also cut the cheese down by half and it still tasted great: https://reluctantentertainer. com/summer-squash-casserole/ 2-3 medium zucchini, sliced 1/2 inch thick 1 medium yellow zucchini, sliced 1/2 inch thick Fresh cilantro or basil or dill, chopped (or all 3) – use a lot 3 cups cheese (we used Sharp Cheddar) 3/4 cup pesto 1/2 large red onion, sliced 3 medium tomatoes, sliced Salt and pepper Preheat oven to 400. Grease or spray a 9×13 pan. Layer the bottom with sliced squash. Spread 1/2 the pesto over the sliced squash, 1/2 of the zucchini slices, 1 cup of cheese, red onion, 1/2 of the fresh herbs, and salt and pepper. Repeat above

This is one of my old recipes that I almost totally forgot about, so to prevent that from happening, we’ll put it on the blog. These are surprisingly good, probably an 8. They are also best eaten same day. You can add Andes mints or white chocolate chips or normal chocolate chips to add some variety. Chocolate Cookie 1/2 cup butter, softened 1/2 cup olive oil 2/3 cup cocoa 1 cup brown sugar 1/4-1/3 cup white sugar 2 eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. salt 2 cups flour, scant Preheat oven to 350. Cream butter and both sugars until light, add vanilla, then eggs, one at a time and mix well. Add the cocoa and mix again. Sift together flour, soda and salt and add to mixture until just combined. Drop on baking sheet using a 1 3/4-i nch ice cream scoop or rounded Tbs. Dampen hands and flatten dough slightly. B ake at 350 for 7 1/2- 8 minutes. Do not bake them longer than 8 minutes. Trust me. Sooooo, this recipe doesn’t make a ton, especially because I use the big