Oatmeal Cranberry Chocolate Chip Cookies By:Hannah

Ingredients:

1/2 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
2 cups old-fashioned oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries ( put in 2/3 cup if you like more cranberries)
1/2 cup chocolate chips (if you like it really sweet the frosting will do the trick don't add more chocolate chips.)

Directions:

Preheat oven to 375 F.

Using an electric mixer, beat the butter and sugar together in a medium mixing bowl until light and fluffy. Add the 2 eggs and vanilla extract and mix well.

In a large mixing bowl combined the oats, flour, baking soda, ginger, nutmeg, cinnamon, cloves, allspice, and salt- and mix together well. Add the butter mixture and mix together well with a wooden spoon or spatula. Stir in your cranberries and chocolate chips.

Drop a large Tablespoon full of mixture onto a ungreased cookie sheets. Bake for 10-12 minutes or until cookies are lightly golden brown on top. Cool the drizzle on the frosting, it's real sweet so a little goes a long way.

Home made Almond Frosting:

1 Tbs butter, softened
1 Tbs milk
1 tsp Imitation almond extract (it has to be imitation or it will not taste right do not use pure almond extract)
1 cup shifted powdered sugar (add a little at a time while stirring- you may not need it all or you may need more)



Personal Comments:
I loved loved loved this cookie. I like cranberries but some times cookies have to many so the 1/2 cup was perfect for this cookie. I'm not a sweet person and because I know the frosting is really sweet all it's self I only put 1/2 cup of chocolate chips. I found that to be the perfect move as well, I was able to enjoy the different taste of all my seasonings and still get that sweet kick. Of course this is getting a 5 out of 5 stars from me!!!!!!!

Vinegar Cabbage slaw by: Debra

you will need:

3 cups shredded cabbage

1/2 cup shredded carrots

2 Tbs sugar

3 Tbs Apple cider vinegar

1 tsp salt

1 tsp pepper

Directions:

Mix together the sugar, vinegar, salt and pepper till sugar is desolved. Place cabbage and carrots in serving bowl and pour vinegar mix over cabbage and mix well.

Personal comments:

This is a long time dish in my home- I'm not a fan of vinegar but love this salad it's very refreshing. 5 out of 5 stars!

Garlic with Rosemary and Lemon Crusted Chicken by: Hannah

Ingredients
2 ½ pounds boneless, skinless chicken breasts
4-6 cloves garlic, crushed (or 1 Tbs garlic powder)
3 tablespoons dried rosemary leaves
3 tablespoons vegetable oil
1 tsp lemon zested
salt and pepper
1 cup bread crumbs

Directions

Preheat oven to 450 degrees F.

Mix together the garlic, rosemary, lemon zest, and bread crumbs- set aside.

Lightly cover chicken with oil season lightly with salt and pepper, and cover with the bread crumb mix. Place chicken on tin foil covered cookie sheet and place in oven. Cook for 20 min or until chicken is cooked.

Personal Comments:

I will be making this again 5 out of 5 stars!

Geen Bean Cassarole by:Hannah

Ingredients

2 cans green beans

1 can cream of mushroom chicken

1/2 cup milk

1/4 tsp pepper

1-2 Tbs dried onion flakes (or you can do the traditional fried french onions.)

Directions:

Pre heat oven to 375

Place all above ingredients in a cassarole dish and mix together.

Place in oven for 10 min.

Personal Comments:

Loved loved loved this. I shopped for french onions but it was to expencive so i used some dried onion flakes i had at home- it was perfect!!!!!!! I want more 5 out of 5 stars!

Sweet Potato Cassarole by:Hannah

Ingredients
1 cups heavy whipping cream
1 can cream of chicken soup
2-3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Freshly ground black pepper
1 /3 cup shredded cheddar cheese

Directions

Preheat oven to 400 degrees F.

Whisk together cream and soup and set aside.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with pepper. Repeat with the remaining potatoes, cream, and pepper to each layers. Sprinkle top layer with a light layer of shredded sharp cheddar cheese.

Cover and bake for 30 minutes, remove cover and continue baking for 30 minutes, or until the potatoes are cooked through and the top is browned.

Personal Comment:

It's different but I liked it- everyone in my family loved it. I've changed a few things before posting it so till I make it again I gave it a 4 out of 5 sarts

Sweet and Sour Pork by:Hannah

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (cut into slices)

1/2 white onion 9cut into slices)

1 8 oz can pineapple chunks w/ juice

1 clove garlic (finely chopped)

*1/3 cup sweet and sour sauce

Oil for frying

*If you'd like to bread your pork read personal comments, also if you'd like to make homemade sweet and sour sauce read personal comments.

Directions:

1-Pour oil in skillet and heat.

2-Cook pork about 1/2 way through.

Add green peppers, onions, garlic, and pineapple w/ the juice.

Add your sweet and sour sauce and finish cooking your pork.
When serving add more sweet and sour sauce over top the pork.


Personal comments:

I did not want to deep fry my pork so i left the bread off, also i cooked a big meal and did not feel like making my own sweet and sour sauce so i bought it from the store- yes i cheated.

to bread your pork you'll need:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg1 teaspoon cooking oil
1 small pinch of salt

Directions:
-Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Add the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towel.
-Heat up a wok and add in some cooking oil. Add in the bell peppers, onions, garlic, and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.


To make the homemade sweet and sour sauce you need:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Directions:
Mix the sweet and sour sauce ingredients well and set aside.


I'm not a big fan of pork so i give this a 4 out of 5 stars.

Cashew Chicken by:Hannah

Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1-2 cups sugar snap peas

5 slices ginger
2 cloves minced garlic
1/4 onion (cut into small square pieces)
2 stocks celery (cut diagonally)

Sauce:

1/2 tablespoon oyster sauce

1/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder or black pepper

1 teaspoon sugar

1/8 teaspoon sesame oil
Salt to taste

directions:

-Mix the sauce together and set aside.
-Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
-Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, garlic, snow peas, and onions.
-Stir-fry until you smell the onion and add the chicken meat back in.
-Add in the cashew nuts and do a few quick stirs.
-Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.

-Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Personal comments:

I love this. it's just as good as a chines restaurant but after I'm full i don't have to sit in a car for an hour to get home. I give this one a 5 out of 5 stars!

Halloween Chocolate Rice Crispy Treats by: Hannah

You will need:

1/4 cup margarine

4 cups mini marshmallows

6 cup chocolate rice crispy cereal

Directions:

Melt margarine in sauce pan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated. Place wax paper on a cookie sheet pan. Evenly spread out the cereal to your liking. Using Pumpkin and ghost cookie cutters; cut the shapes out while the cereal is still soft. You may need to pack it down and add a little to the shape to mold it perfectly. Then if you'd like frost the faces on the treats and place in fridge to harden.

Happy Halloween!!!

Personal Comments:
This is a really sweet treat if you are using the chocolate cereal so don't cover with frosting unless you like pure sugar. All in all I gave this a 4 out of 5 stars- I'm not that into sweets so don't trust my rating.

Italian Spaghettie and Meatballs by: Hannah

Ingredients

1 lb ground beef

1/3 cup minced flat-leaf parsley leaves

1/3 cup bread crumbs

1/2 cup dried onion flakes

3 tablespoons finely grated parmesan cheese

2 large cloves garlic, minced

3 tablespoons milk

1 tablespoon minced fresh thyme

1 large egg, beaten

2 teaspoons kosher salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Freshly ground black pepper

1 cup extra-virgin olive oil

Directions

-Mix the ground meat, ricotta, parsley, bread crumbs, onion, parmesan, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't over mix. The mixture will be pretty soft.

-Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.

-Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.

-Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.

Personal Comments:

i'm not a meatball kind of gal but i liked these. I would do nothing different no extra spices anymore and it would have killed them. I give these a 5 out of 5 stars.

Rosemary Olive Oil Bread by Hannah

INGREDIENTS

1 tablespoon white sugar

1 cup warm water

1 tablespoondry yeast

1 teaspoon salt

2 tablespoons butter, softened

1 tablespoons rosemary -more to sprinkle over bread

1 teaspoon Italian seasoning

3 cups all purpose flour

1/2 tablespoon olive oil (enough just to coat the bowl)

1 egg, beaten (optional)

DIRECTIONS

-Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly aprox 5-10 min, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour (you may not need a whole cup) to form a workable dough, and knead 10 to 12 minutes.

-Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

-Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with rosemary, just a little on top. Cover, and allow to rise 1 hour, or until doubled in size.

-Preheat oven to 375 degrees F (190 degrees C).

-Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

Personal Comments:

MMMMMM- I really can't say more then that. 5 big stars out of 5 stars

Crunchy Cabbage and Peanut Slaw by:Hannah

you will need:

1/2 head of cabbage - thinly slided

2 stems green onion - chop with white part

*1/2 cucumber - cut into small small cubes

*6-8 stems celery sticks - thinly chopped

1 cup salted peanuts

4 oz sour cream

2 Tbs mayonnaise

1 pinch salt - or to taste

*you can do either one or both if you like

Directions:

Place cabbage in a large mixing bowl, along with the copped green onions, cucumber, celery, peanuts, sour cream, mayo, and salt. Mix all together well, best when cold so if you need to place in fridge. That also helps everything season well before serving.

Personal Comments:

I like this one it's different and goes will with tons of food i give it 4 1/2 out of 5 stars.

Coconut lime pops by Hannah

Ingredients
10 ounce can coconut milk
2 cups water
2 Tbs lime juice
1/3 tsp lime zest ( a little goes a long way- not to much)
1/4 cup sugar
1/4 cup shredded (dried) coconut

Directions
Puree all ingredients in blender. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

Prsonal Comments:

I made a few changes to this before putting in on my blog but not before eating so i con't be trusted on my rating till i remake this one but for now i'll give it a 2 1/2 stars out of 5!

Chicken Noodle Soup by: Hannah

Ingredience

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs (not to be eaten), or 2 tsp dried thyme
1 bay leaf (not to be eaten)
1 tsp Kosher salt
1 tbs freshly ground black pepper
6 cups chicken broth (or 4 cups; 2 cans of chicken broth and 2 cups in water)
1/3 cup cornstarch
1/4 cup water
2-3 cups dried wide egg noodles
1 1/2 cups shredded cooked chicken


Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, bay leaf, salt and pepper. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water bring the liquid to a boil. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through.



Personal Comments:

LOVED LOVED LOVED- on a cold day this is the perfect home made soup....MMMMM! I have to give it a 5 out of 5 stars!

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!

*Memphis-Style Barbecued Ribs by:Hannah

Ingredient
3 lb Racks baby back ribs
2 tsp Salt
2 tsp Coarse ground black pepper
2 Tbs Apple sauce
1/2 cup Red wine vinegar
1 whole small Onion, chopped (you can also use 1/4 cup dried onion flakes)
2 cloves Garlic-minced
1/8 tsp cloves (or 2 whole clove stems)
1/4 cup Yellow Mustard
1/2 cup Brown sugar, packed
2 Tbs white sugar
1/2 cup Ketchup
1 Tbs Lemon juice
1 t Louisiana hot sauce (or any hot sauce)
2 cups classic BBQ sauce (or any BBQ sauce you like)

Trim as much fat as possible from ribs.

Combine all the ingredience but the BBQ sauce in a bowl, and blend until smooth. Taste it and ajust where you think it may need or leave as is. Then place the ribs in your crock pot and pour the sauce (not the BBQ sauce) over the ribs and turn to a low and cook for 4-6 hours (if ribs are frozen cook for 6-8 hours)When serving smother the ribs in the classical BBQ sauce and enjoy!

Prep time: 10 min
cook time: 6 hours
cooking level: easy

Personal Comments:

I loved this recipe, the meat had extra flavor and cooked in a crock pot it just melted off the bone, so tender. I give this a 5 stars out of 5 stars

*Honey Spice glazed Ham by:Hannah

Ingredients:
1-2 cups honey
1 pinch at a time of Spice Rub, recipe follows
1 pre cooked spiral ham
1can Mandarin oranges

Mix together the following ingredients in a small bowl

Spice Rub mix:
1 tsp fennel seeds
1 pinch of coriander powder
1 tbs black pepper
1 ½ tbs red pepper flakes (you can you less if you don’t want it to spicy)
1/4 cup California chili powder (any sweeter chili powder will do)- if you don’t have a sweet chiliyou can put 1 tbs chili powder and 2 tbs brown sugar
1 tbs thyme
1 tsp salt
1 tbs ground Cinnamon

Directions:
After mixing all the Spice rub ingredients and set to the side, you’ll need another mixing bowl to place the honey in. Now sprinkle a little of your Spice rub mix at a time- taste each time, keep adding till you like the taste (remember you can always add to something, but it’s harder to take away)

Pre heat oven to 350

Place spiral ham on a cutting board and slice each slice of ham. Place pieces of ham in a casserole dish and glaze with the honey mix. Add one can of mandarin oranges with juices evenly over ham slices. Place ham in oven for 10-20 min glaze the ham half way through.

Prep time: 5-10 min

Cook time: 10-20 min

Cooking level: Easy

Personal comments:

This was a good way to cook ham i'm not a big ham fan but i liked this one i'll give it a 4 1/2 stars out of 5 stars

*Lemon Grass Steak scewers by: Dara Ngeat

you will need:

1-2 Tbs Plum Sauce ( or 1-2 Tbs Oyster Sauce-not both)
4 cloves garlic- minced
1-2 Tbs ginger- minced
1 Tbs Saracha sauce (hot sauce)
1 stock lemongrass (finely chopped
1-2 Tbs Palm sugar (or regular sugar- add a little at a time and taste to make sure you like it)
1-2 Tbs Soy sauce (add a little at a time and taste to make sure you like it)
Pepper- to taste
1 chuck roast (or any beef or chicken you like)

Directions

Place all the ingredients in a bag and marinate for 1-3 hours (the more you marinate the stronger the taste)

if you are cooking any veggies it would be better to place them on a seporat scewer they take longer to cook- it's nice to season your veggies with a little seasond oil mix with salt and pepper
Scewer your meat (while your veggies are starting) and place on grill turning the meat and checking to make sure you don't over cook your meat.

serve with rice and enjoy


prep time: 5-10 min
cooking time: 10-20 min
cooking level: easy


Personal comments:
I love this it's so good all i have to say yet again about my hubby's recipe is 5 stars out of 5 stars

*Marinade steak by:ck

Tender steak

1-2 cups soy sauce ( you may need more or less depending)

1/4 cup Dijon horseradish

1 TBS McCormack steak seasoning

1/2 TBS onion powder

1 1/4 TBS garlic powder

1 TBS oil- for cooking

Directions:

Place Dijon horseradish, steak seasoning, onion powder, garlic powder in the dish you'd like top marinade the steak in (you may place it all in a Ziploc bag.) mix in the soy sauce, marinade for 3-6 hours Make sure to turn meat over half way through.Pure oil into a skillet pan and heat to a med high cook steak to your liking.

Prep time: 3 hr 10 min

Cook time: 10-20 min

Cooking Level: easy

Personal comments:

I like my meat to have flavor and boy does this one have tons. In fact the longer you marinade it the more flavor it has and yummm yummmy taste!

I give this a 4 1/2 out of 5 stars.

Buttermilk Blue Cheese Dressing by:Hannah

Ingredients


Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 bunch fresh chives, minced
2 pints yellow cherry tomatoes, or red grape tomatoes, or both
Kosher salt and freshly ground black pepper


Directions


To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.


Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.

Personal comments:
I'm not a blue cheese fan, but this was a very good dressing. infact i'm putting it high on my list of favs. i'm givin it a 5 stars out of 5 stars

Honey-Peppered Buttermilk-Fried Chicken by: Hannah

Ingredients


1/4 cup plus 2 tablespoons Essence, recipe follows

ESSENCE Creole Seasoning (also referred to as Bayou Blast):
· 1 1/2 tablespoons paprika
· 1 1/2 tablespoons salt
· 2 tablespoons garlic powder
· 1 tablespoon black pepper
· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper (if you don't like spice as much only put 1/2 TBS)
· 1 tablespoon dried oregano
· 1 tablespoon dried thyme

1/3 cup honey
1 lemon, zested
2 cups buttermilk
8 chicken breast (or a mix of thighs and breasts)
1 cups all-purpose flour (if make more then 8 pieces of chicken you may need 2 cups instead of 1 cup)
1 tablespoon black pepper
Peanut oil, for frying


Directions


Combine 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.


Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 10 minutes.


Heat 4 inches of oil in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.
Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer.



Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces till cooked all the way through.

prep time: 10-15 min
cooking time: 30-45 min
cooking level: medium

Personal Comments:
My hubby loved this and so did I. It was full of flavor and i loved the spice I'd give this a 5 stars out of 5 stars.