This dressing so awesome! I love it! You could throw it on anything and it tastes good. You could drizzle it over any kind of meat for an Asian flare. The recipe doesn't make a ton as written, but could be dobled, or tripled. I love the strong sesame taste, and this tastes as good or even better than any Asian dressing I hvae had at a restaurant.
Sometimes I get a craving at night for cookies. Cookies are my 1st choice of dessert, and because they are so tempting to me I sometimes don't want alot of them around. I also sometimes don't want to cook a million batches late at night...it takes too much time. My sister Lana and I, most of the time resort to making a batch of No Bake Chocolate Peanut Butter Oat Cookies (I need to post this one, recipe to come). We have dwindled down the recipe so that it makes only about four or five cookies. That recipe is easy to downsize because it has no eggs or baking soda in it. This cookie recipe is awesome for those times where you want a batch of chocolate chip cookies but don't want a ton..just enough to satisfy a craving. There are many variations to this recipe. Try putting whatever chips, nuts, or candy you want in them. For a peanut butter taste, add a tablespoon of peanut butter to the mix. If you want oats, add 2 tablespoons of oats. If you don't have a measuring spoon that measures out 1/8th of a tsp...eyeball it using the 1/4thmeasure.
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened 3 tbs sugar 3 tbs brown sugar 1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.) 1/2 tsp vanilla 1/8 tsp baking soda 1/4 tsp salt (just slightly under) 1/2 c flour however many chips or mix ins you want (about 1/3 c)
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies.
If you like lasagna, this a an excellent twist on a recipe that I found on Food Network. I changed it a little bit to fit my palate. Be aware, this is a decadent meal (so don't think about the calories), but tastes very restaurant quality. Surprisingly it is pretty quick to throw together, and my kids loved it. You could omit or add any extra ingredients that you have. You could put many other vegetables and call it a Lasagna Primavera! That would be awesome.To make it a little lighter, I'm sure you could use 1 percent milk, but I would not recommend using nonfat. Using no boil lasagna noodles also reduces clean up and time. This makes a ton of food!
Chicken, Mushroom and Spinach Alfredo Lasagna
1/2 c butter(1 stick) 1 pound of mushrooms, sliced thinly 1 c onion, finely chopped 3 tbs garlic, minced 1/2 c flour 7 c milk (I use 2 percent or whole) 2 1/2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 1 pound of spinach (I bought the frozen leaves in a bag) 2 c Parmesan cheese, grated 1 c mozzarella cheese 2 pounds of chicken breast, cooked and cubed (season w/ salt and pepper) 1 pound of No boil lasagna noodles
Melt butter into a large saucepan. Add mushrooms and cook until browned. Add garlic and onion and cook until onion is translucent. Add flour and stir for about 1 minute to cook the raw flour taste out. With a whisk, slowly add the milk, making sure there are no lumps. Add salt, pepper, nutmeg, 1 1/2 cups of the Parmesan cheese and spinach. Cook on medium high heat until thickened slightly. (5-10 minutes) Taste white sauce to make sure it is seasoned enough. Preheat oven to 375 degrees. Spray cooking spray on a 9x13x3 inch pan (make sure the pan is deep). Put a small layer of white sauce in the bottom of the pan. Layer noodles on top, then chicken, then parmesan cheese and mozzarella, then white sauce, and more noodles. repeat these layers until all ingredients have been used up. Sprinkle the top with the last of the mozzarella cheese. Place on a cookie sheet and back for 45 minute until brown and bubbly on top. Let sit for 20 minutes until serving.
Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.
Every time I think of this recipe, I want to make these incredible cookies. It has every flavor profile: sweet, salty, chewy, soft, flavorful! It's yet another way that chocolate and peanut butter go so well together. I love the addition of oats for some chewy texture. You could put any kind of chips in these. If you are a HUGE peanut butter lover, peanut butter chips would take these over the top in the peanut butter category. If you are feeling even more devilish, try putting a thin coat of chocolate frosting on the top. (Not that they need anything...they are good as is).
Milk Chocolate Peanut Butter Cookies
1 c sugar 1 c brown sugar 1 c butter 2 eggs 1 tsp vanilla 1 c peanut butter 2 tsp baking soda 1 tsp salt 2 c flour 2 c oats 3/4-1 c milk chocolate chips
Combine sugars and butter until fluffy. Add eggs, and vanilla, mix. Add peanut butter, until combined well. Add dry ingredients to wet, mix until incorporated. Add chocolate chips. Bake at 325 degrees for 10-12 minutes (depending on how well done you like your cookies, adjust the time to more or less)
It's been awhile, I know. Life has not been abnormally busy, but I just needed to take a break from recipe experimentation. But, I'm back and have some new recipes coming your way! I'm thinking about publishing all the recipes on this blog into one cookbook, including some bonus recipes. However, I wanted to know from my followers/friends if this is something worth putting time into. Answer the poll question to your left! Thanks! I have another flour tortilla recipe on this blog, but it has alot more shortening in it. While it's good, this recipe is awesome! The tortilla has body to it, kind of like a gordita that you would get at Taco Bell. These tortillas are super good for wraps, tacos, and a replacement for pita bread or any flat bread. They are super flavorful, soft, and make any meal TDF! They store very well in the fridge, you just need to reheat them in a dry skillet on high until warmed. Don't worry if you can't roll out a perfect circle. My tortillas are not perfectly round, they are much more rustic looking. You could try substituting one cup of whole wheat flour to these a little more healthy. However, I like white and not wheat....and can't we all agree white tastes better anyways?
Flour Tortillas (Gorditas)
2 c. flour 1 1/2 tsp baking powder 1 1/4 tsp salt 2 tsp oil 3/4 c lukewarm milk (2 percent is fine) 2 tbs shortening
In a medium bowl, combine flour, baking powder, salt, and shortening. With your hands, mix the ingredients, incorporating the shortening into the flour. Stir in milk and oil until combined. Pour mixture onto the countertop (it will be dry and crumbly at first, but after kneading, it will come together) and knead until smooth and elastic (about 4 minutes). Return kneaded dough to bowl, cover and let sit for 30 minutes (this is to let the gluten relax, the dough will NOT rise). Using a knife or kitchen scissors, cut large dough ball into 8-10 pieces. Preheat a pancake griddle or a large skillet to medium high heat. Roll out small dough balls until very, very, thin and at least 8-10 inch wide. (the dough will shrink once placed on the griddle). Cook for 1-2 minutes on each side or until done.
