Sunday, May 01, 2016

Basic Chocolate Chip Cookies

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda dissolved in 1 tsp hot water
1/4 tsp salt
3/4 c choc chips
1/2 c chopped walnuts (optional)

Preheat oven to 350 degrees. Cream butter and sugars. Add egg and vanilla and beat until well mixed. Add flour, baking soda (dissolved in hot water) and salt. Mix just until flour is moistened. Fold in chocolate chips and walnuts. Drop by tablespoon full onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes until edges and bottoms are light brown.

Saturday, April 09, 2016

Jello with Mandarin Oranges (Mikan Jelly)

2 cans of mandarin oranges in light syrup (15 oz each)
1/2 c boiling water
1 pkg unflavored gelatin

Place gelatin in a bowl and add a small amount of water (just enough to cover the gelatin). Let gelatin sit for 5 minutes. Add boiling water to the gelatin and stir well to dissolve gelatin completely. Add the two cans of mandarin oranges in light syrup (do not drain the syrup from the oranges), and stir until mixed. Refrigerate until set (about 2 hours).

Sunday, April 03, 2016

Ketchup Spaghetti (inspired by Japanese Neapolitan Spaghetti)

2 TBSP butter
8 oz of white mushrooms, sliced
~1/4 pound of ham, cubed (or 2 hot dogs or sausages, sliced)
2 cloves garlic, minced
1/2 tsp garlic powder
1 tsp onion powder
5-6 TBSP ketchup
1 tsp Worcestershire sauce
~3 TBSP of pasta cooking water
8 oz of spaghetti
salt and pepper to taste
Parmesan cheese for topping

Boil 8 oz of spaghetti as directed on package. While spaghetti is boiling, saute mushrooms in butter. Once mushrooms are softened, add ham and garlic and saute for 1-2 more minutes. Add the garlic powder, onion powder, ketchup, Worcestershire sauce. Once spaghetti is cooked, add it to the frying pan with the sauce and toss to coat. Add pasta cooking water to thin out the sauce. Season with salt and pepper if needed. Serve topped with Parmesan cheese.

TIP: Can add onion and bell pepper to make it healthier.

Monday, March 14, 2016

Cornbread Muffins

1 c milk
1 tsp vinegar
1/4 c butter, melted
2 eggs
1 1/4 c cornmeal
1 c flour
1/2 c sugar
1 TBSP baking powder
1/2 tsp salt

Preheat oven to 400 degrees. Beat together milk, vinegar, butter and eggs. Gradually stir in the remaining ingredients, just until moistened. Pour into muffin tin lined with liners (or lightly greased muffin tin). Bake 20 minutes or until lightly browned and toothpick inserted into center of muffin comes out clean.

TIP: Can substitute buttermilk for the milk and vinegar.
TIP: Can bake in 9" pie plate for about 25 minutes.

Thursday, March 10, 2016

Oven-Baked Chicken Wings

12-14 chicken wings
garlic powder and onion powder

1/4 c butter
1/4 c hot sauce (Frank's)
garlic powder

Preheat oven to 400 degrees. Rinse wings and pat dry. Place wings on a wire rack which is seated over a cookie sheet. Season wings with garlic and onion powder. Bake in preheated oven for 45 minutes. Combine butter, hot sauce, and garlic powder in a small saucepan over medium heat until butter is melted and sauce is combined. Toss wings with sauce and return wings to the wire rack and return to oven. Decrease temperature to 350 degrees and continue baking 10-15 minutes. Remove from oven and toss wings in sauce again.

TIP: Try the sauce from Asian Chicken Wings if you don't like hot wings

Pumpkin Chocolate Chip Cookies

1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
1 egg
1 tsp vanilla
2 c flour
1 c oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 c canned pumpkin
1 c semi-sweet chocolate chips

Preheat oven to 350. Cream butter and sugar until smooth. Add egg and vanilla and mix well. Combine flour, oats, baking soda, cinnamon, and salt. Gradually alternate adding flour mixture and pumpkin into butter/sugar mixture. Mix until flour is just moistened. Stir in chocolate chips. Drop by rounded tablespoons onto lightly grease cookie sheet. Bake about 15 minutes until bottom is lightly browned and top is no longer wet and springs back when touched lightly.

Basic Potato Salad (Hawaiian inspired)

4 large potatoes
2-3 pickles, chopped
3-4 TBSP pickle juice
3-4 TBSP zesty Italian dressing
1/2 c mayonnaise
1 TBSP prepared mustard
1/2 tsp garlic powder
1/4 tsp celery salt
1/4 tsp salt, or to taste
Dash curry powder
Ground black pepper to taste

Optional add-ins:
3-4 slices of ham, chopped
2-3 hard boiled eggs
1 c. frozen peas
2 celery stalks, chopped
1-2 carrots, chopped
2-3 thinly sliced green onions
1/4 cup finely diced red onion

Bake and then peel & chop the potatoes (or peel, chop, and then boil the potatoes). Once cooked, and cut into cubes, top the potatoes with pickle juice and Italian dressing while still warm - stir to coat. Allow potatoes to cool and then mix in the remaining ingredients.

TIP: I like the basic version without add-ins (as does my daughter) - the add-ins require more time and more ingredients, but it also tastes great with some or all of the add-ins.
TIP: Add 1 c. of cooked macaroni (measured dry) to make a potato mac salad. You will need to increase the amount of mayo, pickle juice, and dressing accordingly (perhaps even doubling the.amounts of each).