Chocolate Covered Oreos

For the first time, I attempted to do chocolate covered oreos for our Christmas goodie baskets.  I searched Pinterest for the recipe that seemed to be the most user friendly.  That turned out to be a disaster! Two bags of white chocolate chips and a failed batch later I decided to do an internet search.  I love Pinterest for it's ease of use and recipes that are readily available, but, it's a lot of trial and error!

I found the easiest recipe.  It went together quickly and covered the cookies perfectly. Or at least as perfectly as I could have expected.  The taste is good but the chocolate is a bit soft.  Overall, not a bad first attempt!

20 Oreo Cookies
1 (12 oz) bag of semi-sweet chocolate chips
1 T vegetable oil
Chopped nuts, sprinkles, miniature candies (m&ms, reese's pieces), optional

1. In a small saucepan, over low heat, combine chocolate chips and oil until melted and smooth, stirring constantly.
2. Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on wax paper. Sprinkle them or whatever you'd like.
3. Leave cookies on wax paper until set.

Sesame Chicken

This is our favorite "at home Asian" recipe.  It's a recipe that I found on Pinterest a couple of months ago.  I tried it once and I was hooked.  It's quick.  It's easy.  It's delicious. It satisfies even my slightly picky eater, though she does find it a tad spicy. I thought it could use a little more saltiness.  I've debated whether or not to add soy sauce to it.  I love recipes.  They are meant to be tweaked.


Here is the base recipe which I found at Real Mom Kitchen.


1 1/2 to 2 pounds of frozen popcorn chicken

6 tablespoons honey

4 tablespoons sugar

Salt (to taste)

4 tablespoons ketchup

2 tablespoon white distilled vinegar

a sprinkle of ground black pepper

diced green onion, optional

sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green and sesame seeds.

I omit the sesame seeds because hubby has an aversion to them.  It's bad.  I like to avoid that if I can. We serve with rice and cream cheese rangoons.  Yummo.  It's pretty quick on the nights when you fail to menu plan and you need to throw something together quickly. I'm not saying that I ever do that. Ha!

Enjoy!

Mini Chocolate Chip Snowball Cookies

I have to say that these are one of my favorite cookies, EVAR! I'm not much for sweet treats but I would make an exception for these.  I was introduced to them by my sister during the winter of 2009.  I had to have the recipe!  Thankfully she shared it with me.  I love them as is, so, no tweaking!  I found the recipe on Very Best Baking

Ingredients

• 1 1/2 cups (3 sticks) butter or margarine, softened
• 3/4 cup powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate mini morsels
• 1/2 cup finely chopped nuts
• Powdered sugar

Directions

PREHEAT oven to 375° F.

BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Maple Salmon

In an effort to eat healthier, we've been experimenting with salmon.  Personally, I LOVE salmon.  My husband was not so keen on the idea.  I grew up in Washington state and I've had great salmon.  He grew up in New Mexico and had not ever had great salmon.  I've been trying to change his mind.  This is the recipe that we experimented with.  It had a subtle sweetness to it but it did need something a bit more savory/salty added to it.  We will tweak the recipe next time.  This is a good base recipe that I found at Allrecipes

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. 

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. 

Preheat oven to 400 degrees F (200 degrees C). 

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. 

***It should be noted that fish should NOT marinate for more than 30 minutes**

Cheddar Cheese Bows

Baking is a stress reliever for me.  So, I decided to put my bread machine to use today.  It's one of my favorite kitchen appliances!  I use it quite frequently to make bread instead of buying bread.

Ingredients:
1 c milk
1 1/3 c. shredded cheddar, Swiss or Monterey Jack Cheese
1 egg
3 c bread flour
3 T sugar
3/4 t salt
1 t active dry yeast or bread machine yeast
1/3 c finely shredded Parmesan cheese

Directions
1. Add the first 7 ingredients to the machine according to the manufacturer's directions, adding the cheddar cheese with the milk.  Select the dough cycle. When cycle is complete, remove dough.  Punch down.  Cover and let rest for 10 minutes.  Line baking sheets with foil and grease foil; set aside.

2. Divide dough in half.  On a lightly floured surface, roll each portion into a 12 inch square.  Cut into twelve 12x1-inch strips.

3. On the prepared baking sheets, shape each strip into a bow by forming 2 loops, overlapping in the center about 1 1/2 inches from each end.  Take 1 end of dough in each hand and twist once at the point where the dough overlaps.  Press dough together in center to seal.  Cover and let rise in a warm place for 20 to 30 minutes or until nearly double.

4. Brush rolls with a little additional milk; sprinkle with Parmesan cheese.  Bake in a 375 oven about 12 minutes or until golden brown.  Remove from baking sheets; cool slightly on wire racks.  Serve warm or cool.

Omelette for a Crowd

I haven't posted a new recipe in quite awhile.  It's been about two years.  Not acceptable!  I'm always trying something new and tweaking the favorites.  


This is today's recipe for breakfast: 

Ingredients

• 6 large eggs
• Salt and freshly ground black pepper
• 2 to 3 re-sealable plastic freezer bags

Add-ins (all are optional)

• Shredded Cheddar
• Crumbled feta
• Shredded Mozarella
• Cooked and crumbled bacon
• Cooked and crumbled sausage
• Diced ham
• Chopped bell peppers
• Chopped spinach
• Diced red onion
• Diced tomatoes
• Sauteed sliced mushrooms
• Sliced black olives

Directions:

In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate. 

I found the recipe here: Food Network