By Gretchen Kunz and Amanda Campbell We had these at my cookie club party and these were the best ever, I made them again and again. Gretchen brought them and now I am hooked!!
Ingredients
6 eggs
2 cups packed brown sugar
2 cups white sugar
1/2 pound butter
2 tablespoons vanilla extract
2 tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter
9 cups rolled oats
8 ounces semisweet chocolate chips
1/2 pound candy-coated milk chocolate pieces
Directions
1.Preheat oven to 350 degrees F.
2.In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
3.Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
4.Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.
Sunday, July 31, 2011
Jagerschnitzel
By Amanda Campbell I love this dish. It is the best ever and hope that you do too. I serve it with spatzle, a German noodle. YUMMMM
Ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 big thing of sautéed mushrooms as much as you want.
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2.Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 big thing of sautéed mushrooms as much as you want.
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2.Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Friday, July 29, 2011
Amanda's Version of Tandori Chicken
By Amanda Campbell. I made this when I was doing Indian Food night. It was great!!!
Chicken with the bone cut up and cleaned. Skin Free.
Plain Yogurt
Salt and Pepper
Gram Masala
But all ingredients together in a pan or a big Ziploc bag. Marinate for up to overnight or maybe like 3-4 hours. Then heat oven to 475 degrees and bake for about 30 min or until juices run clear. YUMM Eat with other Indian food. Or whatever you like.
Chicken with the bone cut up and cleaned. Skin Free.
Plain Yogurt
Salt and Pepper
Gram Masala
But all ingredients together in a pan or a big Ziploc bag. Marinate for up to overnight or maybe like 3-4 hours. Then heat oven to 475 degrees and bake for about 30 min or until juices run clear. YUMM Eat with other Indian food. Or whatever you like.
Thursday, July 28, 2011
Split Pea Soup
By Amanda Campbell
This is a great recipe, I got it off an internet site. It was yummy.
Ingredients
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
1 quart of chicken stock
Directions
1.In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2.Once peas are soaked; add ham bone, onion, salt, pepper and chicken stock. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3.Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes or until vegetables are tender.
This is a great recipe, I got it off an internet site. It was yummy.
Ingredients
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
1 quart of chicken stock
Directions
1.In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2.Once peas are soaked; add ham bone, onion, salt, pepper and chicken stock. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3.Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes or until vegetables are tender.
Chicken Souvlaki
From Aunt Von in email. This is really good. It’s joys recipe. Chicken souvlaki---- 3lbs boneless chicken.
3/4 c veg oil---
1/2 c lemon juice--
1 tbl oregano--
1 tbl salt--
2 tbl garlic powder--
2 tsp accent--
2 tsp pepper.
cube chicken and marinate over night. Soak skewers and then cube and put chicken on. Cook on grill. Serve over yellow cooked rice. Lettuce, tomatoes, red onion, and Bernstein’s dressing and marinade. Restaurant recipe-Italian dressing. She uses jambalaya rice. It is so good.
3/4 c veg oil---
1/2 c lemon juice--
1 tbl oregano--
1 tbl salt--
2 tbl garlic powder--
2 tsp accent--
2 tsp pepper.
cube chicken and marinate over night. Soak skewers and then cube and put chicken on. Cook on grill. Serve over yellow cooked rice. Lettuce, tomatoes, red onion, and Bernstein’s dressing and marinade. Restaurant recipe-Italian dressing. She uses jambalaya rice. It is so good.
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