Frog Eye Salad

I can't believe I hadn't shared this one yet!!  Frog Eye Salad is a favorite cool and creamy dessert.  It's also non-dairy (as long as you consider cool whip non-dairy).  And it has a fun name.  It takes some time, but you can break the steps out to prepare some of it in advance.

Frog Eye Salad
Prep. Time: approx. 2 hours
Serves: 16 (1/2 cup servings)

1 lb package Acini Di Pepe pasta - this is where the dish gets its name, when cooked these little pastas resemble little frog eyes.  "Mmmmm.... frog eyes."  Makes my son laugh every time.
2 eggs
1/2 c sugar
2 T flour
1/2 t salt
1 (22 oz) can crushed pineapple, drain reserving juice
1 (22oz can pineapple tidbits, drain reserving juice
1 (16 oz) can peaches, drained and chopped
1 (16 oz) can pears, drained and chopped
1 (15 oz) can mandarin oranges, drained
2 c mini marshmallows (optional)
16 oz whipped topping, thawed

Prepare pasta as directed, drain.

In heavy saucepan, beat eggs until foamy, whisk in flour, sugar, salt and reserved pineapple juice.  Cook on low heat until thickened - but do not boil.  A little simmer is ok, but if you over heat the eggs they will get grainy.

In a large bowl, combine pasta with pineapple sauce.  Chill 1 hour, or until cool. While pasta is cooling, chop up fruits.

Combine pasta with cool whip, mallows and fruits.  Serve chilled.

Gram's Lemon Apricot Cake

This is a good old fashioned cake.  I say that because it isn't "froofy" like popular cakes - it's humble looking and tastes spectacular.  My Gram Yoder made it while visiting us when I was just a child, it made such an impression on my taste buds that I called her as an adult to request the recipe.  Boy was I surprised to find it all started with a cake mix!  As Gram would say "Awesome!"

Gram's Lemon Apricot Cake
1 lemon cake mix
4 eggs
3/4 c oil (I used part vegetable and part olive)
1/2 c apricot nectar (Kern's or Jumex, you can freeze the other half for your next cake or drink it while baking)

Frosting:
1-1/2 c powdered sugar
3 T lemon juice
lemon zest (optional)

Mix cake mix, eggs, oil and juice on low for 30 seconds.  Beat on high for 2 minutes.  Pour into greased and floured 9 x 13 pan and bake at 300F for 35-45 minutes (or until toothpick inserted in center comes out clean).  While still warm, prick top of cake all over with a fork and drizzle with frosting.  Yummy!

Calico Corn Salad

This veggie side is easy to make ahead of time.  Allow the corn to thaw in transit to a BBQ and the salad will stay nice and cold, even in the heat of summer.

Calico Corn Salad
16oz (1 bag) frozen sweet corn
2 medium zucchini, diced
1 large sweet red pepper, diced
4oz can mild chopped green chilies (I get the fire roasted ones)

Whisk in large bowl:
1/4 c vegetable oil (I use olive)
2 T lime juice
2 T apple cider vinegar (or what you have on-hand)
1 t chili powder
1 t ground cumin
1/2 t ground black pepper
1/2 t granulated garlic

Mix dressing in large bowl, add green chilies.  Dice zucchini and red pepper.  Combine chopped vegetables and frozen corn with dressing mix and stir gently. Allow corn to thaw and serve. Can be made ahead, keep chilled.  Serves 6-8.

When I double this recipe, I increase the corn to 3 bags, simply doubling the remaining ingredients.  I have also increased leftovers with additional corn on the 2nd or 3rd day.

Herbed Carrots

My Mother-In-Law found this recipe for my Brother-In-Law's wedding years ago... it's been a family favorite ever since.  It makes a great summer side for potlucks and picnics.

Herbed Carrots
3 cups (1 lb) baby carrots
4 T rice vinegar (or 3 T white vinegar)
1 T extra virgin olive oil
1 t dried oregano
1 t salt
1/2 t ground black pepper
1/4 t granulated garlic

Steam carrots to tender-crisp.  I steam them in the microwave and like them a little more toward the soft side, but not mushy.  

Rinse with cold water, drain.  While carrots are still warm, drizzle on remaining ingredients and toss well.  Cover and chill, stirring occasionally.  Serve cold.
.

What's that?

24 muffins!?! Wow!!

I so rarely get a full 24 muffins out of a batch (even with an ice cream scoop, I'm a little extra-generous) so, I always feel like doin' a happy dance when I do!
Next... re-boot the laundry and prep snacks for t-ball practice tomorrow night. Then go to bed. I need my rest (and so do you)!

Moist Carrot Cake

Stan's favorite cake (excluding chocolate - that's evidently a class all its own).  An easy and fool-proof recipe, courtesy my friend Martha.  Omit the nuts for a toddler friendly version.

Moist Carrot Cake
2 c all purpose flour
2 t baking powder
1-1/2 t baking soda
1 T ground cinnamon
2 c white sugar
4 eggs
3/4 c oil
3/4 c unsweetened applesauce
2-3/4 c shredded carrots (or as much as you can smush into the batter)
1 c crushed pineapple, very well drained
1 c chopped walnuts
1 c unsweetened flake coconut

Preheat oven to 325F.  Grease and flour a 9x13 pan (I like glass for a crispy crust). Mix together the flour, baking soda, salt & cinnamon. Set aside.
In a large bowl, mix sugar, oil, applesauce and eggs. Beat in flour mixture. Stir in pineapple, shredded carrots, chopped nuts and coconut. Pour into prepared pan.
Bake in preheated oven for 45-55 minutes, or until a toothpick inserted into center of cake comes out clean.  Allow to cool.

Frost with Allspice Cream Cheese Frosting.

Allspice Cream Cheese Frosting

I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion).  I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla.  This one, however, is the new favorite.  I can't imagine anything more perfect with yummy Moist Carrot Cake.

Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla

In a medium bowl, blend all ingredients together.  If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.

Steamed Artichokes

His = garlic butter
Hers = mayo

Ever steamed an artichoke?  It's easy.  First, a quick lesson on picking one out at the store:

Chose ones that seem heavy for their size.  Purple streaks aren't bad, they just mean the plant was exposed to a frost.  This can actually make them sweeter!  I found these beauties on sale for $1 each!!  I can usually find them, in season, as little as $2 each.  They are a treat for both Stan and I.

When you get them home, chop the stem close to the bottom of the globe.  You can keep this and use the flesh in recipes, but I don't bother.  Then, cut the tip of the globe off to make a flat that exposes the petals, like you see above.  I typically take of the top 3rd.  If you want to get fancy, you can get your a good pair of kitchen scissors and snip the pokey tip off each of the remaining petals, but I don't worry about it.  We're grown ups.

Rinse, pulling the petals toward the outside a little to loosen them up.  Place face down, snugly with other artichokes in a pot.  Put water, 1-2" deep in the bottom with 1 T crushed garlic, 1-2 T lemon juice, and 1/2 t salt.  Simmer on low-medium for 40 minutes, or until a butter knife will easily go thru the center of each stem.

These reheat well too.  I put them on a plate with a damp paper towel over, or heat in the zip top bag they were stored in.  Dip in mayo or melted butter with garlic.  Peel each petal off and scrape the flesh off the bottom of the petal with your teeth.  Discard remaining petal.  When you get to the choke, scrape it all off.  Discard.  Cut up and enjoy the heart.  The best part!

Cheesy Chicken Pot Pie

A twist on the classic (but easier than ever)!  I like to make my own crust, if you have a food processor, it's a snap.  Give it a try, you won't regret the extra effort.

Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust

2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)

While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl.  It will be thick because your veggies will freeze the soup concentrate.  Resist the urge to add liquid.

Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust.  You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.

Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown.  (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).

Allow to cool a bit, then slice up and serve.

New Rolling Pin

Isn't it beautiful!?  And now that I've found a fool-proof crust recipe, it's being put to good use.  We had scrumptious cheesy chicken pot pie with these babies!

Buffalo Chicken Dip

This one comes from a freezer cooking recipe book.  They would have you cook the chicken, then chop the chicken, then cook the sauce... too much.  Toss everything into the crock pot and walk away.  You'll have enough for a party plus leftovers for freezing.  Stan really enjoys zapping a 1/2 c serving at a time for a snack.

Buffalo Chicken Dip
6 boneless skinless chicken breasts (still frozen)
1-1/2 c (12oz) Frank's Red Hot Sauce
32oz low fat cream cheese
2 c (16oz) low fat ranch dressing

Toss all ingredients in a slow cooker on high for 3-4 hours.  Push the chicken down and mush the cream cheese around if you think of it.  Mostly, just leave it alone.
Once the chicken is cooked (160F), pull it out and shred it.  Use this opportunity to whisk the sauce (or whip out your immersion blender like I did, made super-quick work of it). Stir shredded chicken back into sauce.

Serve hot with tortilla chips, carrot sticks and celery sticks. Makes 12 cups.

Freeze leftovers in 1/2 cup portions, frozen flat in freezer safe zip-top bags.  Thaw in fridge then heat, or microwave from frozen.

My love affair with eggs...

I love eggs.  They're inexpensive, have a long shelf life, and are insanely versatile. Scrambled, fried, omelet, hard-boiled, deviled, custard, strata, frittata, quiche - and now Souffleed Omelets.


I tried this for dinner (half recipe) with apricot topping and ate more than I probably should have. I'll admit, the returns were diminishing for the last couple bites. Serving this for company, I would likely add a fruit salad or maybe a compote or english muffins or biscuits, something to add a break in texture for your taste buds. But I ate it all. And I don't regret it. It was luxurious- and for what, 2 eggs, some apricot jam, and 15 minutes of cooking.  Try it sometime.  You won't regret it either.


Here's the description that hooked me:

"These impressive creations are made by separating egg and beating the whites until stiff, as you would for a souffle... A properly executed souffleed omelet has a lovely brown, firm, dry exterior enveloping a soft, creamy, airy center. With the added volume of the beaten whites, you get more servings from fewer eggs and 1 egg per person satisfies most appetites."

Souffleed Omelet (Basic Recipe)
from Joy of Cooking revised 1997
Preheat oven to 375F

Combine and whisk until thick and light:
4 large egg yolks
3 T sugar

In a separate bowl, beat until stiff but not dry:
4 large egg whites
pinch salt
pinch cream of tartar (optional)
***TO WHIP EGG WHITES: Start on low, until whites lose their transparency, then increase speed and move in back and forth motions to whip in as much air as possible.  Make sure your beaters and bowl (stainless or glass recommended) are clean and dry - this will ensure the best whip.  Don't over-whip, you want whites to hold their peak, but not be dry or they'll become grainy and won't fold in well.  Now you know.

Fold the yolk mixture gently into the whites with a large spatula. Melt in a 10-inch ovenproof skillet over medium heat (I used my cast iron skillet):
1-2 T butter
When the foam from the butter has subsided, pour the batter into the pan, spread evenly, and smooth the top. Shake the pan after a few seconds to discourage sticking and then cover the pan with a lid whose underside has been buttered to prevent sticking (or a domed lid to avoid the issue altogether). Reduce heat to low and cook for about 5 minutes. Remove the cover and place the skillet in the oven until the top is set, 3-5 minutes. Either fold the omelet in half or slide it out onto a warmed plate and sprinkle with:
powdered sugar
Serve Immediately

Jam-Filled Souffleed Omelet
Prepare Souffleed Omelet, above, but before folding the omelet, fill with 2 T warm apricot jam mixed with 1 T rum or brandy, or 2 T raspberry jam mixed with 1 t lemon juice. (I spread the apricot mix on top of my omelet and ate it open-face. mmm...)

.

Curried Lentil and Butternut Squash Soup

My dear friend Peggy invited me to an Ethiopian restaurant in Overland Park, The Blue Nile. (Let me just say now, for you skimmers, SO YUMMY! And they have a lunch buffet, so you can try a whole bunch of different things.) Anyway.  Since our ministry team returned, over a year ago, I'd been hearing the good (and bad) of Ethiopian food and was braced and very excited for my first exposure.  I love curry, and though I do not handle spicy well, I was ready to suck it up in the name of a wonderful shared experience with a friend.

Well, I loved it. All of it. The richness of the flavors, tenderness of the meat, the unique and yummy injera bread (that I will venture to make some day)... it was all so good.  For me, the thing that stole the show, was the soup!  Soup!  I found myself craving it the following day.  I attempted to ignore it but the craving persisted.  Time for a Google search: "lentil curry butternut squash soup ethiopian" and with a little tweaking, I came up with something close to what warmed us that day.  It probably would have helped if I had red lentils instead of just using the green and yellow that were in my pantry (I had lentils in my pantry! I was rather proud of myself).  And I used frozen butternut squash instead of preparing it fresh (those things are a serious pain in the butt to peel... I'll let the green giant do the work for me.)  If there's some secret, someone please share.

I took a bowl to Peggy and she said she practically inhaled it, so it's passed the 2nd party test!  Here you go - my quick and easy version.

Curried Lentil and Butternut Squash Soup

3 T olive oil
2 T butter (unsalted if you have it)
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
16 oz bag frozen butternut squash
2 t crushed garlic from a jar or 2 cloves garlic, crushed
2 t crushed ginger from a jar or minced peeled ginger
1 T curry powder, Madras (yellow)
1 c red lentils, rinsed and picked over
1 quart (box) chicken or vegetable stock
1 T fresh lemon juice
1 t lemon zest (optional, but probably my favorite part)

Cilantro, chopped

Heat oil and butter in large pot over medium head, cook onion, carrot, celery, garlic and ginger until softened and starting to brown 15-20 minutes. Stir in curry powder, stir frequently for 2 minutes to heat curry through, then add stock, lentils, and partially thawed squash (let it thaw on the counter while you prep everything else).  Simmer, covered, until lentils are tender 20-40 minutes. Stir in lemon juice and zest, salt and pepper to taste.

Serve over steamed rice, sprinkle with cilantro and a dollop of sour cream or plain greek yogurt.


Modified from: http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz1BS0BIP00

Taco Seasoning

Want to know why Lawry's Taco Seasoning is so much better than those other brands?

Cocoa Powder

Yup.  It's official.  Chocolate makes everything better.

Parsnips... no really, they're good!

I know, I know... what am I doing raving about root vegetables?  I hear you.  And honestly, I'm not even sure how this one ended up in my recipe box.  But it did. And it's amazing.  If you like carrots, that sort of spicy-earthy taste, you'll love parsnips.  Love.  I hope you'll give it a try. 

Creamy Rice with Parsnip Puree and Root Veggies
30-40 minutes, serves 8-10 as a side dish

1-1/4 c rice (I used a mix of brown basmati and my favorite calrose)
4 c chicken or vegetable stock (or broth, just taste before salting the dish)
2-3 medium parsnips, diced should equal 2 cups
2 turnips, diced should equal 1 cup
4 medium sized carrots, diced should equal 1 cup
1 T olive oil
3/4 t salt
Salt and pepper to taste.
Grated parmesan cheese (optional)

If you don't already have one, I strongly suggest splurging on an electric rice cooker- one with a non-stick pot will run you $20-30 at Target.  Rinse the rice in the pot then fill with water - determine the right level by putting the tip of your middle finger at the rice level, the water level should be at the first crease on that same finger.  A sweet little trick I learned from my brother the chef, works every time!

Start the rice, then on to the puree:

Cut up enough parsnip to make 1 cup.  In a large saucepan or pot, heat 1 T olive oil. Add parsnips and toss to coat.  Sautee about 5 minutes, until softened but not browned.  Add 2 cups stock/broth and cook until reduced by about half.  Surface area is the trick here... the bigger the pot, the faster the evaporation.

While that's cooking:

Start a pot of water to boil with 3/4 t salt, then cut up the rest of your veggies.  Toss the cut-up veggies into the pot of water and cook 5 minutes.  When you do this, put a bowl into the sink and fill it with ice and cold water.  You'll drain the veggies then toss them into the ice water to blanch them (stops the cooking and keeps them nice and bright looking).

While the veggies are cooling:

Pour the parsnip and stock mix into a blender (or magic bullet) and puree.  If you need to add a little extra liquid, use some of the remaining stock.  Here comes the fun part.

Put the cooked rice, puree and blanched veggies all back into the large pot over low-medium heat.  Stir to combine, add the remaining stock and season to taste.  Serve hot with a little parmesan cheese sprinkled on top.  Yum! 

Modified from: http://www.epicurious.com/recipes/food/views/Creamy-Rice-with-Parsnip-Puree-and-Root-Vegetables-241352
.

Sweet Potato and Sausage Stuffing

This amazing recipe is courtesy my sister-in-law, Lindsay.  She also contributed the Irish Soda Bread recipe (scrumptious)!  We enjoyed this on Christmas and I haven't been able to stop thinking about it - finally emailed her for the recipe and when I read it, couldn't believe how easy it is.  It just keeps getting better.  Thanks again Lindsay!

Sweet Potato and Sausage Stuffing
Makes a 9x13 pan. 

2 boxes cornbread stuffing mix
1 lb italian seasoned turkey sausage (from Walmart, it's $1.08 in the freezer section)
3 ribs celery, chopped
1/3 onion, chopped
1 leek, chopped
3-4 sweet potatoes, chopped
2 cans (about 32 oz) chicken stock
Salt, Pepper and Sage to taste.

Brown the sausage.  In large bowl mix with dry stuffing mix, veggies, salt, pepper, and sage to taste.  Put in baking pan and pour chicken stock over evenly. 

Bake at 350F until potatoes are cooked, 30-45 minutes.

A FlyLady Rally

FlyLady just annouced her new motto for 2011, had to share.  And a big thanks to FlyLady Katie for a quick response with their OK to share this in full with you!  For those of my friends unfamiliar with flylady.net, take 7 minutes (set a timer, I mean it) and nose around their site - or just jump in and sign up for a daily digest of their emails like I get.  Their reminders help keep our home, our family (and yes, my office) on track.

Dear Friends,

Every year we debut a new motto the last week in December. Usually by December I know what that motto will be. I have asked everyone for suggestions because finding words to rhyme with eleven is not easy. 99.9% of the responses wanted to rhyme eleven with heaven. Last night I still had no clue what our motto was going to be for 2011. When I went to bed I handed it off to my Midnight Editor! This morning I woke up with it! I love it when my Midnight Editor works overtime to keep me from stressing out! Thank you God.

I felt that rhyming eleven with heaven would be putting a level of perfectionism in our motto that would not help us to get moving toward our goal of a peaceful home. You all know how I feel about the word perfect; that adjective is left for heaven alone. That perfectionism is what causes us to procrastinate.

When you look at my cartoon character; you will see that she has on a cheerleading uniform. She is your biggest cheerleader! This is the reason I have turned our annual motto into a rally cry!

Let's Go for Seven in 2011!

For eleven years we have motivated you to do 15 minutes. I have said you can do anything for 15 minutes. Many of you have become immune to 15 minutes; you were overwhelmed by just 15 minutes. I felt that it was time to make up a new game! With our new rally cry; Let's Go for Seven in 2011! I thought you could do lots of things.

1. Set your timer for seven minutes and focus on one thing.
2. Go pick up 7 items to put away.
3. Go pick up 7 items to throw away.
4. Go pick up 7 pieces of clutter to give away
5. Make a list of 7 things that need to be done and set your timer for the first 7 minutes.
6. Make up 7 menus for the next week.
7. Sit down and rest for 7 minutes or read 7 pages in your favorite book.

There are countless ways to use our rally cry; Let's Go for Seven in 2011! Seven is a doable number. Every week we already bless our homes with seven things that need to be done.

1. Vacuum
2. Dust
3. Quick Mop
4. Polish Mirrors and Doors
5. Purge magazines/catalogs
6. Change Sheets
7. Empty all trash cans

We already have seven days in a week, seven dishtowels and 27 Fling Boogie! Let's make it a 7 Fling Boogie! Our FlyBabies on Facebook are having fun with a 7 x 7. Check out what FlyBaby Emma has done with our new motto! 7 x 7 is complete! I must say it is a lot less painless then the 15 minute bingo and the rewards are still great. I think I'll make the 7 x 7 my every day routine after the kids have gone to bed.

7 minutes tidying loungeroom
7 minutes tidying kitchen and dining table
7 minutes washing dishes/shining sink
...7 minute rest
7 minutes rebooting laundry and folding a load
7 minutes laying out clothes/packing bags/making lunches for tomorrow
7 minutes writing a todo list for tomorrow

It will take a mere 49 minutes, then I can focus on me.

I love how creative you all are! Now it's your turn to take "Let's Go for Seven in 2011!" and make it work for you! We can use our sidetracked nature to our advantage. We only have to stay focused for seven.

Are you ready to FLY with Let's Go for Seven in 2011?

FlyLady

P.S. If you don't like our new motto; please don't whine.

--------

You are not behind! I don't want you to try to catch up; I just want you to jump in where we are. O.K.?

Let's Go for Seven in 2011!

Copyright 2001-2011 FlyLady and Company, Inc. All Rights Reserved, No reprint to other email lists or websites without FlyLady's permission. You have permission to forward to a friend.

http://www.flylady.net/

Join us on Facebook http://www.facebook.com/TheFlyLady

Cranberry-Orange Chocolate Bread Pudding

As my friend Helen put it:  What do you do when life gives you overdone muffins?  Make bread pudding!

Yes, it all started when I overcooked a double batch of muffins.  I didn't trust my gut.  I'd been baking all day and knew the oven was retaining heat well, but I didn't set the timer at the low end of the recipe time.  The top two-thirds of them were still fantastic (but that doesn't make a very nice gift, bottomless muffins) so I needed to find something to do with them. Bread Pudding! Of course. Never made bread pudding before. Since they were cranberry-orange muffins, those flavors were in my search terms and this came up. And I already had a bowl full of orange-cranberry relish!

So I quickly chopped up the 23 day-old muffins (24, minus the one I ate, and the too-dark bottoms) and the rest is history.  Now, don't be turned off by all the from-scratch ingredients.  Everything can be made in advance, pace yourself.  The muffins are supposed to be a little dried out, so day old is good.  And you could make the relish a whole week ahead. 
 
Cranberry-Orange Chocolate Bread Pudding
Start with 2 batches (24) Orange-Cranberry Delicate Muffins and 1 batch Cranberry-Orange Relish

Middle
5 oz bittersweet chocolate, chopped
3/4 c orange-cranberry relish
3/4 c chopped cranberries

Custard
6 eggs
2 c milk
1-1/2 c cream
3/4 c sugar
2 t vanilla
1/4 t salt
2 T unsalted butter
1-2 T orange liquer (optional)

Chocolate Sauce
4 oz chocolate - I used 2 oz chopped bittersweet and 2 oz regular semi-sweet chips
1/4 c cream or half and half
pinch salt

Lightly grease bottom of 9x13 glass pan.  Cut muffins into pieces, set aside. 

Chop chocolate, set aside. In a food processor chop cranberries with relish. Arrange half of chopped-up muffins in one layer in baking dish and sprinkle evenly with chocolate and all of cranberry relish mix. Top with remaining muffin pieces. 

In a bowl whisk together eggs, sugar, milk, cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day. (I love make ahead recipes!)

Preheat oven to 350°F. Bake on middle rack, about 40 minutes.

Sauce (takes about 10 minutes):
In a double boiler (small metal bowl set over a small pot of not-quite simmering water) melt chocolate then whisk in 1/4 cup cream and a pinch of salt until combined well. Keep sauce warm, covered.

Serve pudding warm with chocolate sauce and vanilla ice cream. Makes 12 generous servings.

Disappearing Oatmeal Cookies

Stan's favorite with chocolate chips - my favorite with tart cherries.  Adapted from the Quaker Oats recipe for oatmeal raisin (you could use raisins, but, why???)


Oatmeal Chocolate Chip OR Oatmeal Tart Cherry Cookies
2 sticks salted butter, softened
3/4  cup firmly packed dark brown sugar
1/2  cup granulated sugar
2  eggs
1-1/2  teaspoons vanilla

1-1/2  cups all-purpose flour
1  teaspoon baking soda
1-1/2  teaspoons ground cinnamon
1/4  teaspoon salt 
3  cups oats, uncooked
1  cup chocolate chips (or coarsely chopped dried cherries)

Preheat oven to 350°F. 

In large bowl, or stand mixer, beat butter, sugars, eggs and vanilla until creamy.

In large bowl mix together all but chocolate chips.  Stir butter mix into flour and oats, then add chocolate chips or cherries, mix well.  I put the dry into my stand mixer and let it do the stirring, chips/cherries and all.

I use a small cookie dough scoop to form small balls and usually fit 8 at a time on my parchment paper lined cookie sheet.   Bake 10 minutes, allow to cool 3 minutes on cookie sheet, then remove to wire rack.  Cool completely, store tightly covered.  

** Holiday cookie tip: store crisp cookies separate from moist cookies, or your moist will dry out and your dry will get soggy.  I use disposable foil roasting pans purchased in bulk with foil or press-and-seal.  

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474

Tracy's Orange Chicken

This is one of our favorite meals. All the ingredients keep in the pantry or freezer so I always have them on-hand!

2 lbs boneless skinless chicken, cut into pieces (breast or thigh, doesn't matter)
2 T olive oil

Combine in small bowl:
1 jar orange marmalade (8-12oz)
2 T soy sauce
2 T triple sec or other orange liquor (may be omitted)
1 T vinegar (I like rice vinegar)
salt & pepper to taste, sometimes I add some Chinese chili paste too!

Heat the olive oil in a large saucepan or wok (I love my non-stick wok!), cook the chicken, allowing it to brown.

When chicken is nearly cooked, add sauce and bring to a boil. Reduce until slightly thickened, about 20 minutes.

Serve over steamed rice with veggie of choice. Serves about 4.

** I won a Smart Chicken recipe contest with this recipe (week 5) and it will be published in a benefit cookbook for St. Jude Children's Hospital!