One for you, one dozen for me...

This is my all-time absolute, favorite cookie recipe, ever. I realize everyone has their own favorite but this one is mine. I usually heavily guard my top-secret, classified recipe, but for you two people that read this blog--the much coveted secret is finally being revealed. Shhhhhh!

(This recipe comes from Hershey's, with slight modifications.)

Oatmeal Chocolate Chip Cookies

Heat oven to 350.

One of the most wonderful things about this recipe is that it only uses one bowl, yippee!

I use my Kitchen-Aid, of course, but you can use a big bowl and a mixer.

Chop 1/2 cup nuts (1 cup if you are really nutty) and set aside. Please don't tell me you are one of those people who don't like nuts!

Cream together:

• 1 1/2 cups brown sugar and 14 tablespoons of softened butter

Then stir in:

• 1 tsp of vanilla and 1 egg; mix until light and fluffy

Stir in:

• 2 cups quick oats, 1 1/2 cups flour, 1 tsp baking soda, 1/4 tsp salt*

*this is my modification, I add in 2 heaping tablespoons of ground flaxseed, you may also swap 1/2 a cup of regular flour for whole wheat flour without altering the taste

Stir in:

• 1 cup semisweet* chocolate chips and the chopped walnuts, if desired

*sometimes I do half milk chocolate and half semisweet, it's like a party in my mouth

Bake for 9-11 minutes or until golden brown.

Warning: You may be compelled to take a cookie every time you pass through the kitchen. (I justify this by telling myself that the walnuts, flaxseed and oats are doing damage control on the butter and sugar as I digest. You can come up with your own excuse or feel free to use mine.)

Bananas beware!

If I see three bananas sitting on my counter not getting eaten, I secretly hope they don't get eaten so I can turn them into this luscious bread. Add in the fact that everyone in my family is crazy about this bread and--bananas, your counter-sitting days are numbered!

Marbled-Chocolate Banana Bread

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1/4 cup butter, softened

1 1/2 cups mashed banana, about 3 medium

1/2 cup egg substitute

1/3 cup plain low-fat yogurt ( I prefer Greek)

1/2 cup semisweet chocolate chips

• Combine flour, baking soda and salt, stirring with a whisk. Set aside. If desired, this is where I usually add in 2 tablespoons of ground flax seed.
• Mash the bananas in another bowl. Set aside.
• Place sugar and butter in a large bowl ( I use my Kitchen-Aid); beat until well blended-about a minute. Add banana, egg substitute and yogurt; beat until blended.
• Add flour mixture; beat on low just until moist.
• Place chocolate chips in a medium bowl and microwave in 15-second intervals, stirring in between, until melted and smooth. Cool slightly.
• Add 1 cup of batter to the melted chocolate, stirring until combined.
• Spoon chocolate batter alternately with plain batter into a loaf pan coated with cooking spray. Swirl batters by running a knife lengthwise and then from side to side.
• Bake at 350 for 1 hour and 15 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan and then remove and cool completely on a wire rack. Yield:16 slices

Tip: Don't cover the top of the bread, it will cause the delectable top crust to become soggy.

Guilty pleasure: Toast a slice of the bread and slather with peanut butter...you must try this, it is such a treat!

Sorry this is post is all centered...having technical difficulties!

Monkeyin' around

Monkey Bread (Pull-aparts)

This photo looks like it was taken in 1978; however, in my defense, I made this at the cabin and the kitchen looks like it is from the 1970's as well as the plate it is sitting on....so it all works.

This satisfies the kids (and Ryan's) requests for cinnamon rolls and it is way less effort.

• Thaw 24 Rhodes white dinner rolls, this takes about an hour. Cut each roll in half.
• In a medium bowl, mix 1 cup brown sugar with 3 tsp cinnamon and 1/2 cup chopped pecans, if desired.
• In another bowl, melt 1/2 cup butter.

Spray a bundt cake pan with Pam. Dip the roll halves in the melted butter and then in the cinnamon sugar and put in the bundt pan. Spray the tops of the rolls with Pam and cover with plastic wrap. Let rise until doubled in size (2-3 hours). Remove wrap and bake at 350 for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen the edges with a knife and invert onto a plate.

New-kini

What a surprise to see a post about zucchini in August, I know. It's just that time of year. And it's pretty much the only thing actually producing in my garden, aside from my sweet peppers.
Here are just a few things I have done with my zucchini so far this season....the other things got eaten before I remembered to photograph them! Sorry if this feels a bit like Pvt. Benjamin Buford "Bubba" Blue...
Oh yeah, and the title comes from Kian...I say zucchini, he says new-kini.

Fried Zucchini

First, I cut the zucchini into quarters and halved lengthwise.

Then, I mixed up some regular breadcrumbs, panko breadcrumbs, salt and pepper, parmesan cheese, garlic powder, and a smattering of Italian seasoning in a bowl.

Then I cracked and beat an egg in another bowl.

Next, I dipped each piece of zucchini in the egg and dredged through the breadcrumb mixture.

Sometimes I faux-fry these in the oven but since it was already too hot in the house I decided to do the real deal. I heated olive oil in a skillet. When it was good and hot I started adding pieces of zucchini and would turn them to let them brown on each side. Once out, I drained them on paper towels and then spooned more parmesan cheese over them. Now, I am not a huge fan of ranch dressing--but for some reason, these beg to be dipped in it.

These are almost as good as the ones on the pier from Riva in Santa Cruz. Almost.

BBQ'd Zucchini

So easy....Slice the zucchini lengthwise into 1/4" thick pieces. Drizzle the slices with olive oil and sprinkle generously with Creole seasoning. Barbecue to your hearts content.

'Sauteed' Zucchini

This is the traditional method my Mom uses to make zucchini. I don't know who showed her this....maybe her Mom?

Slice up the zucchini into 1/8" thick slices. Heat a tablespoon of olive oil and bit of butter in a pot. Add the zucchini and stir to coat pieces with oil. Let sit to saute and cook through. Stir every few minutes. It's okay to let the pieces on the bottom brown, in fact, a fight usually breaks out over who is taking all the "brown pieces".

A Secret Combination

I think that chocolate+peanut butter+oats=a secret combination. There is just something magical and delicious that happens when these things mix together. I have three similar recipes that I will post here.
Today Kian and I tried out the most recent addition:

Recipe #1 Swirl Bars
Preheat oven to 350 and grease a 13X9 pan.

In a large bowl beat together:
1 stick softened, unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
In another bowl mix together:
1 cup flour
1 cup quick oats
1/4 tsp salt

On low speed, beat flour mixture into butter mixture until just combined. Press dough into pan.
Sprinkle 1 cup chocolate chips over top. Bake for 20 minutes.

To make the icing blend together: 1 cup powdered sugar, 1/4 cup peanut butter and 3 tablespoons milk until smooth.

Pour icing over uncut bars while still warm and swirl chips with icing. Cool completely in the pan. I like to keep them in the fridge, it's yummy when the icing is hard.

Recipe #2 Oh Henry Bars
In a small saucepan heat until dissolved:
1/2 cup butter
1 cup brown sugar
1/2 cup peanut butter
1/2 cup corn syrup
1 tsp vanilla
Stir in 4 cups of oats and 1 cup of chocolate chips

Press into greased 13X9 pan. Bake at 375 for 15 minutes--do not overbake! Let cool and cut into bars.
These bars are super chewy...good for stress eating; )

Recipe #3 Chewy Oatmeal Peanut Butter Bars
Preheat oven to 350 and grease a 13X9 pan.

Melt 2 sticks of butter in a large glass bowl. Add 4 cups oats, 1 cup brown sugar, 1/2 cup corn syrup and stir until well combined. Press oat mixture into pan and bake for 20-23 minutes until edges are set and center is still slightly jiggly. Cool completely.

Combine 1 cup semisweet or milk chocolate chips with 3/4 cup peanut butter in a small saucepan until melted and mixture is smooth, stir frequently. Spread chocolate mixture over cooled oat crust. Cover with plastic wrap and refrigerate 1 hour or until firm.

A hot little pocket

This recipe is courtesy of Cooking Light

Tex-Mex Calzones

We just love Tex-Mex 'round here! I did all my chopping while Millie was napping so this was really quick to throw together for dinner. This is just like a home-made hot pocket, there are endless combinations you could try!
Next time I'll make a double batch of the filling and freeze half for later, you will have enough produce and turkey to double the recipe if you want to, just remember to buy two pizza crusts.

8 ounces ground turkey breast*
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder, try chipotle chili powder for heat
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup shredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Spoon about 1/2 cup turkey mixture on one side of each dough rectangle. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

*If you have leftover chicken you can just chop that up and use in place of turkey, 2 cups.

Caprese me

Have I mentioned how much we love panini?

Thanks to the Barefoot Contessa for this one!

Tomato, Mozzarella and Pesto Panini
2 large ripe beefsteak tomatoes, cored and sliced 1/4-inch thick
1 16-ounce ball fresh mozzarella, sliced 1/4-inch thick
12 slices bakery white bread, sliced 1/2-inch thick
1 cup prepared pesto
kosher salt
6 slices prosciutto
unsalted butter, room temperature

Preheat your panini grill.
Spread each piece of bread evenly with a thin layer of pesto sauce. Place a layer of mozzarella slices and tomato slices on half of the slices of bread. Sprinkle tomatoes with salt. Top with prosciutto and remaining bread slices. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches for 2-3 minutes, until the mozzarella starts to ooze. Cut sandwiches in half and serve warm.

These were so delicious, I think they would have been wonderful on sourdough bread and even without the prosciutto (a little pricey!).