Oatmeal cookies for Anton

375 degrees

1 c softened butter
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
2 c flour
1 t baking soda
1 t salt
1.5 t cinnamon
3 c quick oats

1. cream butter and sugars
beat in eggs one at a time
then vanilla

2.  combine dry in a small bowl.  stir into wet ingredients
3. add oats

4. cover and chill dough for 1 hour

5. bake 8-10 min.  allow to cool before transfer to rack

cut out sugar cookies

Sugar Cookies
Recipe courtesy of Alton Brown
Sugar Cookies Sugar Cookies

Total Time:
2 hr 24 min
Prep:
15 min
Inactive:
2 hr
Cook:
9 min

Yield:
about 3 dozen-2 1/2 inch

Level:
Easy

Ingredients

3 cups all-purpose flour (1c = 120g)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar  (1c=200g)
1 egg, beaten
1 tablespoon milk

splash vanilla or almond
Powdered sugar, for rolling out dough

Directions

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. 

*** Roll dough out 1/4" between sheets of wax paper then refridge.

Preheat oven to 375 degrees F.
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe courtesy Alton Brown

© 2014 Television Food Network, G.P. All Rights Reserved.


Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.print.html?oc=linkback

ponzu marinade

• 1/4 cup Kikkoman Ponzu sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 pounds chicken thighs

turkey brine

Turkey Brine

Ingredients

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed

Directions

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html?oc=linkback

Spinach artichoke dip

Slow Cooker Spinach and Artichoke Dip

Ingredients

• 2 (14-ounce) cans artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 8 ounces sour cream
• 1 small onion, diced
• 2 cloves garlic, crushed
• 3/4 cup grated Parmesan cheese
• 3/4 cup milk
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 8 ounces cream cheese, cubed

Instructions

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

breakfast egg sandwich

Oven 350

Spray oil muffin pan

Put a little spinach/greens in each tin
crack egg
salt, pepper, cayenne
can add crumbled bacon

Bake for 13-15 min.

Reheat 30sec microwave in the am, put on your english muffin

ginger butternut squash soup

Makes 4 to 6 servings

3 tablespoons olive oil

1/3 cup peeled and diced fresh ginger

½ cup diced carrots

½ cup diced celery

1 cup diced onion

3 pounds butternut squash, peeled and chopped

6 cups vegetable stock

Kosher salt, to taste

Ground white pepper, to taste

½ teaspoon cinnamon

1 cup heavy cream

1. In a 6-quart stockpot, heat the oil over medium-high heat. Add ginger,

carrots, celery and onion and sauté until vegetables begin to soften, stirring

frequently, about 3 to 5 minutes. Add squash and stir well. Add vegetable stock

and bring to a boil. Add salt, pepper and cinnamon.

2. Reduce heat and simmer, uncovered, until vegetables soften, about 20

minutes. Using a handheld blender or food processor, purée the mixture while

slowly adding the cream. Process until smooth and velvety. (This can be done a

day in advance. Cool the soup, cover and refrigerate. Reheated when ready to

serve.)

From "Ray's Boathouse: Seafood Secrets of the Pacific Northwest" by Ken

Gouldthorpe and Charles Ramseyer

I like a little heavy on the ginger.
Drop in some lump crab meat

chocolate pie

Ingredients:

Servings:

8

Units: US | Metric

• 1 unbaked pie shell
• 1/2 cup butter
• 2 (1 ounce) bakers semi-sweet chocolate baking squares
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 dash salt

Directions:

1. 1
   Melt butter and chocolate.
2. 2
   Mix with other ingredients which have been blended together.
3. 3
   Pour into pie crust,.
4. 4
   Bake 35 minutes, at 350.
5. 5
   Top with whipped cream.

pumpkin bars

• 1 (18 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 13 ounces pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter)
• 3 eggs
• 1 tablespoon flour
• 1/4 cup sugar
• 1/4 cup butter, softened
• 3 tablespoons milk
• 1 teaspoon cinnamon  

1. Preheat oven to 350.
2. 2
   Reserve 1 cup of cake mix and set aside.
3. 3
   Mix remaining cake with with 1/2 cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13" x 9" baking dish.
4. 4
   Mix one jar of pumpkin pecan butter with remaining two eggs and milk, and pour over cake mixture in pan.
5. 5
   Mix remaining 1 cup cake mix with flour, sugar, remaining 1/4 cup butter, and cinnamon, and crumble over the top of the pumpkin layer.
6. 6
   Bake 35-40 minutes, or until golden.
7. 7
   Cool to room temp and serve.

mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

brown sugar snickerdoodles

Snickerdoodles with Brown Sugar
1/2 cup soft butter
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 3/8 cup flour (165 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 375.
Mix butter, sugar and eggs. Sift together flour, cream of tartar, soda and salt. Mix with creamed ingredients. (I usually skip the sifting step and just dump the dry ingredients in with the wet ones). Chill dough. Roll into balls the size of small walnuts and roll in a mixture of 1 tsp cinnamon and 2 tablespoons sugar.
Place 2 inches apart on an ungreased cookie sheet. Bake until very light brown, but still soft. They will puff up, then flatten out and crinkle on top.
Bake for 8 to 10 minutes. Makes about two dozen.

lemon steak

2 lb beef (can use a tougher cut or flank)
1 t grated lemon peel
1/2 c lemon juice1/3 c oil
1 clove garlic grated
2 T sliced green onion
4 t sugar
1.5 t salt
1/8 t pepper
1 t worcestershire
1 t mustard (dijon)

marinate beef overnight
grill/broil meat
boil marinade 1 min and serve as sauce.

Korean beef slow cooker

--package of beef short ribs (or pork!) 2 lb chuck roast cut in cubes or not. 

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

--1 cup brown sugar

--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)

--1/2 cup water

The Directions.

I plopped frozen solid beef ribs into the crockpot. Can sear

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.

If ribs frozen, Cook on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated 

Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.

Funfetti cupcakes

CUPCAKES

• 2 2/3 cups all purpose flour
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 2 eggs

• 1 cup 2 percent milk
• 1 Tbsp vanilla
• 2/3 cup salted butter, softened
• 1/3 cup rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees and line cupcake tin with baking cups.
2. Sift flour, sugar and baking powder into a large mixing bowl and then mix together on low.
3. In another bowl, stir egg whites, milk and vanilla together.
4. Add butter to the flour mixture and mix together. As it starts to combine, slowly pour the milk mixture in and mix until completely combined. Stir in rainbow sprinkles.
5. Fill baking cups a little more than halfway. Bake for about 16 minutes or until done. Remove and cool. Makes about 24 cupcakes.

creamy pot roast 10

2 cans cream of celery soup
4 t beef boullion (if using cubes, chop up 4 cubes)
8 t dried onion flakes or 1/2 small onion diced teeny
1 t onion powder
1/4 t pepper
at least 3lb chuck roast
s + p
garlic powder if you like

1. season meat, sear in skillet
2. mix all other ingredients in crock pot
3. put seared meat in crock.  cook on low 10 hours