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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
1 cup peanut butter
1 cup 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 1/5 cups chocolate chips

Cream butters and sugars together, mix in egg and vanilla and then add dry ingredients, fold in chocolate chips and oats. Bake at 350 degrees for 12 minutes.

Hawaiian Macaroni Salad

2 cups whole milk
2 cups Best Foods mayonnaise
1 Tbls. 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 T of salt and past and cook until very soft, about 15 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 5 minutes
1 cup sugar, beaten in
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 15 minutes. Remove from pan and roll immediately in cloth or wax paper. Let set for 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 in
6 cups water
1 T olive oil
3 cups chopped onion
10 medium cloves garlic, crushed
2 t. cumin
2 1/2 t. 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 1.25 hours.
2. In olive oil saute onion, half garlic, cumin, salt and carrot until carrot tender. Add green pepper and remaining garlic and saute 15 minutes more till everything is very tender. Add to the beans.
3. Stir in 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 step three.

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