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recipes from my BFF L, for Wednesday Recipe Club

October 1st, 2014

These are all so good, go make them right now.

Peanut Butter-Oatmeal Cookies with Chocolate Chips

1 cup butter (or margarine or shortening)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups oatmeal
1 to 1 1/2 cups chocolate chips

Cream butter and sugars together, mix in eggs and vanilla and then add dry ingredients; fold in chocolate chips and oats. Drop by spoonfuls onto greased cookie sheets, bake at 350 degrees for 12 minutes. Or spoon batter into a greased 9×13 pan and bake at 350 degrees for 20-25 minutes or so until toothpick inserted comes out clean.

Hawaiian Macaroni Salad

2 cups whole milk
2 cups mayonnaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 green onions, sliced thin
1 large carrot, peeled and finely grated
1 celery rib, chopped finely

Make dressing: Whisk 1 1/2 cups milk, 1 cup mayo, brown sugar, 1/2 tsp salt and 2 tsp pepper in bowl

Cook pasta: Bring 4 quarts of water to boil in large pot. Add 1 tablespoons of salt and the pasta; cook until very soft, about 10 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl and cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

Make salad: Add green onions, carrot, celery, remaining milk and mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Chill at least an hour… or a day or two. Optional: Add a handful or two of frozen peas.

Pumpkin Roll

3 eggs, beaten
1 cup sugar, beaten into the eggs
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 1/2 tsp nutmeg
1/2 tsp salt

Mix together and spread on greased and floured 10×14 inch cookie sheet with sides. Bake at 375 for approximately 15 minutes. Remove from pan and roll immediately in cloth or wax paper. Let set for a few minutes.

1 cup powdered sugar
6 oz-8 oz cream cheese
1/4 cup butter
1 tsp vanilla

Unroll cake and spread frosting. Roll cake again and freeze.

Brazilian Black Bean Soup

2 cups dry black beans, soaked overnight in 6 cups water
1 tablespoon olive oil
3 cups chopped onion
10 medium cloves garlic, crushed
2 teaspoons cumin
2 1/2 teaspoons salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper to taste
cayenne to taste
2 medium tomatoes, diced

Toppings: sour cream, cilantro, salsa

1. Cook soaked beans in 4 cups of water; boil, cover and simmer until tender about 1 1/2 hours.
2. In olive oil, saute onion, half of the garlic, cumin, salt and carrot until carrots are tender. Add green pepper and remaining garlic; saute 15 minutes or so until everything is very tender. Add mixture to the beans.
3. Stir in the orange juice, pepper, cayenne and tomatoes. Puree all or some of soup and then simmer 10 minutes more… serve with sour cream, cilantro, and salsa.

Optional: Add cooked diced chicken to step three.

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