Gluten-Free Peanut Butter Chocolate Chip Oat Cookies

 INGREDIENTS

1 cup creamy peanut butter

2/3 cup brown sugar

2/3 cup rolled or old-fashioned oats

2 large eggs

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1 cup semi-sweet chocolate chips

1/4 teaspoon salt

PREPARATION

Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.

In a medium bowl, whisk together rolled oats, baking soda and salt.

In a large bowl or mixer, beat peanut butter and brown sugar together until creamy. 2-3 minutes.

Mix in eggs and vanilla extract, waiting for the first egg to be incorporated before adding the second.

Mix in dry ingredients so they’re fully combined, then fold in chocolate chips.

Using a tablespoon or small cookie scoop, drop 1-2 tablespoons of cookie dough onto lined baking sheets. Optional: use your hand to very lightly flatten the tops of cookies.

Place baking sheets in oven and bake for 9-10 minutes, or until edges are just golden brown.

Remove from oven and let cool 5 minutes before transferring to a wire rack to finish cooling.

Enjoy!

2-Hour Turkey Really

 

INGREDIENTS

1 thawed, whole turkey (from 10 – 24 pounds)

2 Tbsp olive oil, extra virgin

1 to 3 tsp coarsely ground salt (kosher or sea)

freshly ground pepper

DIRECTIONS

1. PREHEAT OVEN TO 475 degrees F (240-250 degrees C). This is what you’ll roast it at for the ENTIRE time. Since this employs the use of a VERY hot oven, make sure your oven is CLEAN before you start, AND put about 1 inch of water in the bottom of the roasting pan to reduce the risk of smoking your family out of the house. NOTE*- even WITH a pristine oven, I still smoked out my house last Thanksgiving… so a tip to cut down on the smoke issue is to add about an inch of water (or broth) to the roaster pan…and keep replenishing it as needed. By doing this, not only was the smoking problem eliminated, but I had terrific drippings for gravy! Hopefully this will eliminate the smoking issue!

2. Place oven rack on LOWEST or SECOND-TO-LOWEST position in oven. The lowest position may be too hot in some ovens since it’s directly above the heating elements.

Coconut Cream Truffles

 

INGREDIENTS

1/4 cup butter softened

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

2 tablespoons cream of coconut I used Coco Real Brand

Pinch salt

1 1/2 cups powdered sugar

1 cup shredded coconut

6-8 ounces chocolate candy melts or semi-sweet baking chocolate

INSTRUCTIONS

* Beat butter with a hand mixer until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut.

* Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls. Chill for at least 1 hour before dipping. You can wrap the cookie sheet with foil and chill overnight, if needed.

* When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with sprinkles or coconut, if desired.

* Chill until set, store in refrigerator. Best served at room temperature.

Traditional Filipino Lumpia

Ingredients

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. 

Serve immediately.

Choriqueso With Only 5 Ingredients…Total Yum Fest!

 

Ingredients

16 ounces Mexican chorizo (Spanish chorizo is VERY different)

1 1/2 cups shredded mexican-blend cheese

1 medium tomato, chopped

1/4 white onion, diced

1/4 cup chopped cilantro

Mexican crema (or sour cream), for topping (optional)

Directions

1. Preheat skillet over medium heat. Remove chorizo from casings and cook thoroughly, stirring occasionally, until it’s starting to brown and deepen in color (about 10 minutes).

2. Turn off heat, sprinkle all over with cheese. Cover and allow to sit until cheese is melted, about 5 minutes. (Alternatively you can put it under a broiler).

3. Top with tomato, onion and cilantro. Serve immediately with warm tortillas or tortilla chips.

POTATO PANCAKES

 INGREDIENTS:

4 cups cold mash potatoes

5 slices bacon

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

2 eggs well beaten

1/2 cup shredded cheddar cheese

DIRECTIONS:

Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.

Remove the bacon slices, crumble set aside.Leave the bacon drippings in the skillet.

Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl;

stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties.

Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Lemon Pound Cake

 

INGREDIENTS

1 3/4 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup ricotta cheese

1 cup sugar

1/2 cup (1 stick) unsalted butter, softened

4 eggs

1 lemon, zested and juiced

1 teaspoon lemon extract, optional

1/2 teaspoon vanilla

Lemon Simple Syrup:

1/4 cup lemon juice

2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.

Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.

In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.

In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.

Beat in eggs one at a time, then mix in lemon and vanilla extracts.

Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.

Pour batter into greased loaf pan and place in oven.

Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.

Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.

Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.

Once cooled slightly, pour or brush over cake, making sure to cover all sides.

Optional: pierce cake all over with a fork for better absorption.

Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.