Milk Chocolate Florentine Cookies

by Glenda Estes

Brought to the neighborhood cookie exchange in December

2/3 cup butter
2 cups quick oats (uncooked)
1 cup sugar
2/3 cup flour
1/4 cup corn syrup
1 tsp vanilla
1/4 tsp salt

Filling: 1-12 oz package milk chocolate morsels, melted

Preheat oven to 375 degrees.  Melt butter in a saucepan.  Remove from heat and add oats, sugar, flour, corn syrup, vanilla, and salt.  Drop by teaspoons on a cookie sheet which has been lined with parchment paper.  Spread or flatten a bit.  Bake 5-8 minutes.  Cool.  Spread chocolate on flat side of one and top with another.

Lemon Cookies

by Jan Norman

Brought to the neighborhood cookie exchange in December

1 Supermoist lemon cake mix
2 eggs
1/3 cup vegetable oil
2 tsp lemon juice
1 tsp lemon extract

Mix together and drop by spoonful, roll in white sugar and powdered sugar.  Bake at 375 for 6-8 minutes.

Sugar Cookies

by Laurie McEwan

Brought to the neighborhood cookie exchange in December

1-1/4 cups soft margarine
2-1/4 cups sugar
2 eggs
1 tsp salt
4 tsp baking powder
1/2 cup milk
1 tsp vanilla
6 cups flour

Bake @ 350 for 9-11 minutes depending on size of cookie.

Frosting:
1/3 cup margarine
3 cups powdered sugar
1 tsp almond extract
2 T milk

Chubby Hubby Bars

By Emily Rogers

This was one of the goodies at the neighborhood cookie exchange in December.

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
• 1 (14 oz) bag of caramels, unwrapped
• 1 Tbsp water
• 2 cups semi sweet chocolate chips, melted

Instructions

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.

Yummy Breakfast Casserole

by Emily Rogers


This was served at Janelle Robinson's baby shower last month.

12 Eggs
 1 C. plain yogurt 
 1 t. season salt
 2 C. hash browns (or more, I double it)
 1/4 C. onions sauteed in 1-2 t. butter
 1/2 to 1 C. meat of choice (ham, bacon, sausage or mix)
 1 C. Cheese
 
 

 Mix all ingredients but cheese. Pour in greased 9x13 pan. Sprinkle cheese on top. Bake at 350 for 25-30 minutes.

Sesame Noodles with Peanut Sauce

by Cherry Rush

Greg and I are on a meatless kick.  We have decreased our meat consumption dramatically and therefore are always on the lookout for good vegetarian recipes.  We tried this meal, omitting the chicken,  and really liked it.  It is fast, easy, and cheap!

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
Hot water
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon salt
12 ounces dried spaghetti noodles
2 tablespoons toasted sesame oil
4 scallions (green onions), sliced thin on diagonal
1 medium carrot, grated

DIRECTIONS:
Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but purable. Set blender jar or workbowl aside.

Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.