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