Oatmeal Chocolate Chip Cookies

This delicious cookie recipe is from the side of gold medal flour.

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick cooking oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees. In a large bowl, beat brown sugar, butter, vanilla, and egg with electric mixer on medium speed until well blended, or mix with spoon. Add oats, flour, baking soda, and salt; mix well. Stir in chocolate chips and nuts.

2. On ungreased cookie sheets, shape the cookies and place on cookie sheet.

3. Bake 10-15 minutes or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

Strawberry Jam

Its spring again and strawberry season. The family went to pick  strawberries  in  a nearby pick your own strawberry patch. The strawberries are small,red and mighty sweet. I made a small batch of strawberry jam .This jam is  full of flavor with the right sweetness,great with toast,biscuits or even a strawberry sauce on top of icecream or pancakes.

3 c. fresh strawberries(washed,cut into quarters)

1 c. white sugar

2T.lemon juice(freshly squeezed)

2small canning jars(cleaned)

1. Clean jars and boil it in a medium heat  in a small pot.

2.Clean the rings and lid too, soak the lids in very hot water in a small bowl.

3.In a skillet mix strawberries,sugar and lemon juice and let it boil until thickens about 15-20 minutes

4.Skim the foam on top, to test the jam,chill a small plate in the freezer and drop a spoonful of hot jam on a plate, if it thickens then its ready.

5. Get the hot glass jars and ladle the jam very carefully leaving an inch of headspace,wipe the rim and put the lid on and the band.Put the jars in a hot water and boil it for 10-15 minutes. Leave the jars on the kitchen countertop to cool.The jam is good for a year.

Strawberry Rhubarb Pie

3c. sliced rhubarb
2c. sliced strawberries
1c. sugar
3T. quick cooking tapioca
a pinch of salt
1/2t. of each cinnamon and nutmeg
 2- 9 inch pie crust(unbaked)

eggwash:1 egg mixed with 1/4 c. milk
cinnamon sugar : mix a T of cinnamon to 1/4c. sugar(for the topping)

1. Preheat oven to 350
2. In a bowl mix, strawberries and rhubarb and add the rest of the ingredients
3.Pour into prepared pie crust and flute or crimple the edges or make lattice  top.
4. Brush with an egg and milk egg wash and sprinkle  cinnamon sugar mixture on top and bake for 1 hour at 350.

Hershey Brownies

1/2c.butter(unsalted)
1c.sugar
1t.vanilla
2eggs
1/2c. All purpose flour
1/3c.cocoa
1/4t.baking powder
1/4t. salt

chopped kitkat candies(opt) or chopped nuts

1.Preheat oven  to 350

2.Grease or line with foil an 8x8 pan
3.Stir butter,vanilla,sugar in a small bowl
4.Add eggs and beat it well with a spoon
5.Stir flour,cocoa,b. powder and salt and gradually add to egg mixture, mix until blended
6. Add nuts or kitkat pieces and bake for 20-25minutes

Low Fat Chicken Fajita

3-skinless, boneless chicken breast cut into strip
1 small lemon juice
1t. soysauce
1/2t. ground cumin
1/2t.garlic powder
1/2t.chili powder
1/2t.oregano
2T.oil
1-red bell pepper
1-sliced onions
sliced tomatoes,leaf lettuce,tortilla,sourcream,salsa,guacamole

1.Cut chicken breast into long thin strip and marinate with soysauce,lemonjuice and all the spices,cover and refrigerate for 20 minutes.

2.Saute veggies about 5 minutes and set aside.using the same pan , fry chicken until  done about 8-10 minutes.cover ans set aside.

3.Serve with warm tortillas,shredded cheese,saute veggies,salsa,avocado and tortilla chips or guacamole.

Angel Food Cake

1c. +2T cake flour

1 1/2c. sifted powdered sugar

1 1/2c.eggwhites (room temperature)
1/4t.salt
1 1/2t. cream of tartar
1c.sugar

1t.vanilla

1.sift all the dry ingredients 3x

2. preheat oven to 375
3.beat eggwhites until frothy and add the cream of tartar
4.add regular sugar
5.add vanilla
6.fold in flour,powdered sugar
7.keep folding until all flour is incorporated
8.bake for 35 minutes
9. turn the pan upsidedown until it cool

10.serve with strawberry and whipped cream

Homemade Ravioli

Noodles:

2C.APF
2C. Semolina flour
1T. olive oil
4 egg yolks (extra large) or use egg beater or egg whites (if you are watching your cholesterol)
a pinch of salt
water

Meat Filling:

1lb. ground turkey (lowfat) or chicken or beef
1 1/2c. white mushrooms chopped
1/4c. fresh parmesan cheese grated
1- small onions minced
1- small clove garlic minced
1 egg  beaten or egg white
1t. Italian seasoning
a sprig of parsley and oregano chopped
1t. oil

Egg wash:

1 egg beaten and add 1/2c. water


For the meat filling:

1. brown the meat and add garlic and onions
2.drain the fat and add the mushrooms,add the seasoning
3.put in abowl and let it cool
4.add parmesan cheese and beaten egg, put in the refrigerator and cover with plastic.

For the spinach filling:
1 cup ricotta cheese
2 cups chopped frozen thawed spinach (drained and pressed all water out)
salt and pepper
parmesan cheese
1 egg
Chopped garlic and onions
oil
1. In a frying pan, add oil and sautee onions and garlic
2. Add the spinach and stir until dry
3. let cool and add the ricotta cheese
4. Put in fridge to cool

For the pasta dough:

1. in the food processor, add all the dry ingredients and give it a pulse just to mix all the dry ingredients
2.add oil,yolks and mix it, add water little at a time until it forms into a soft dough
3.flour the countertop and knead the dough a little.
4. Form a dough and wrap in plastic. Rest for 30 min on the countertops. This is to rest the gluten.
5. Divide the dough into 4 parts in a rectangular shape. On each part, roll with a rolling pin until thin. Cover with a damp cloth and brush the dough with the egg wash and put a tablespoon of filling, making sure to space it evenly. Get another rectangular piece of dough and brush with egg wash. Put on top of the dough with the filling.Make sure it is sealed with no air bubbles.
6. Cut it into ravoli pieces and place on a floured baking sheet at room temp.

To cook:
1. Boil water.
2. once it is boiling, place ravioli in and wait for about 4-5 minutes or until all of the ravioli are floating and drain.
3. Once cooked, serve with tomato sauce and parmesan cheese.