No Bake Cookies

Oh my goodness, who doesn't love a good no bake cookie. I can't think of anyone. I have many good memories of making them and eating them. I remember making them for 4-H fair, I even got a blue ribbon for them.
This ones where made for my boyfriend's dad's birthday, as a gift. I wasn't sure what to but him for his birthday, but I knew he loves no bake cookies. Now this didn't come from any cookbook, little help from the internet and from my alright memory. I Hope you will enjoy them. I have made them a couple other times this month for my boyfriend because he also enjoys them very much.

No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Flourless Brownies

Hmmh, flourless brownies you say. Well yes I do, it's pretty easy. Now I have never made brownies before. So this was a fun way to start.
I made them for the Boyfriend's family reunion. Everyone seemed to have like them.
I didn't melt the chocolate like the recipe says, I used the microwave. I would stop it ever couple minutes and stir to say sure it melted evenly and that is didn't burn.
So I found them to be a success, and would make them again. But I'm sure my next brownie entry will be with flour.

This recipe came from the cookbook, Easy Comfort Food. Authors are Ryland, Peters and Small. I did not find a website for the cookbook, so I do not have a link. When I find one I will be sure to post it.

Enjoy and Happy Cookin.

Flourless Brownies

10 oz. good-quality bittersweet chocolate
1 1/2 sticks of butter, diced
1/2 cup unsweetened cocoa powder, sifted
4 eggs
1 cup walnut or pecan pieces
confectioners' sugar, for dusting
sour cream, to serve
a brownie pan, 8x10 inches, greased and base-line

Preheat the oven to 350 F
Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of steaming hot water and melt gently, stirring frequently. Remove the blow from the pan and stir in the cocoa. Set aside until needed.
put the eggs into a mixing bowl and beat well with a whisk or electric mixer. Add the sugar and whisk thoroughly until light and frothy and doubled in volume.
Using a large metal spoon, carefully fold in the chocolate mixture followed by the nut. Transfer the mixture to the prepared pan and spread evenly.
Bake in the preheated over for about 25-30 minutes until top of the brownie is just frim to the touch but the center is still slightly soft.
Leave to cool for 10 minutes before carefully removing from the pan. Dust with confectioners' sugar before cutting.

Penne with spicy italian sausage, cream, tomatoes, and peas

My boyfriend and I enjoy pasta, which is a good thing. Pasta is really easy to make so i enjoy making it. I have made this dish a couple times now and it seems to be a hit. I even made it once when I was in Seattle visiting a friend. What I enjoy most about it is that it's very simply. I only had to make it once before I had the thing memorized. I will say one thing, it says to use fresh peas. Which I would normal agree with, but I made it with the frozen peas once. Then I made it with the fresh peas once. I would prefer the frozen, don't know why but it just tasted better to me. I would not recommend canned peas. I've never done it, but it just seems a bit gross. That could be just me, not a fan of canned peas. But here is the recipe and I hope you enjoy it. Happy Cookin.

Tyler Florence/Dinner at my place
Meridith Books



Penne with spicy italian sausage, cream, tomatoes and peas

4 Links spicy italian sausage
1 Pound dried penne
Extra-virgin olive oil
1 Medium onion, chopped
4 Garlic cloves, peeled and chopped
1 28-ounce can crushed San Marzano tomatoes
1/4 Cup torn fresh basil leaves
Kosher salt abd freshly ground black pepper
1 Cup heavy whipping cream
2 Cups peas, blanched
1/2 Cup grated Parmigiano-Reggiano, plus more for serving
Fresh basil leaves, for garnish

Preheat oven to 350 f. Place the sausage in a roasting pan and roast in the preheated oven for 12 to 15 minutes, until slightly golden and just cooked. Cut sausage at an angle into bite-size pieces.
Place a large pot pf salted water over high heat and bring to a boil. Drop the pasta into the boiling water and cook until tender yet firm (al dente)
Set large, heavy-based pot over medium heat and add a 2-count of olive oil (about 2 tablespoons). Add onion and garlic and saute until translucent and fragrant. Add tomatoes and basil; season with salt and pepper. Simmer for 15 minutes, then fold in cream and continue to simmer until rich and creamy. Add sausage, blanched peas, and Parmigiano-Reggiano. Fold together and cook for 2 to 3 minutes to allow flavors to come together. Serve topped with a shower of cheese and garnish with basil.

Saucy Chicken

This is one of my favorite recipes. I got this cookbook at a hot air balloon thing down in Ohio. It was free, it mainly an advertising thing mostly. Tell you have to make all these things with there products. So I am poor so I normal buy the off brand when I can.
This is a good recipe thou, I enjoy BBQ chicken and this is like a sweet BBQ chicken. I Hope you enjoy it. Happy Cookin.

Saucy Chicken

1/2 cup orange marmalade
1/2 cup Ketchup
1/2 cup soy sauce
1/2 cup water 3-4 pounds bone-in chicken pieces or 4-6 boneless skinless chicken breast halves
Combine soy sauce, ketchup, marmalade, and water in a large bowl. Set aside1/3 cup marinade; refrigerate. Add chicken pieces. Refrigerate 1-2 hours, turning chicken pieces occasionally. Remove chicken and place in a single layer, skin side up, in a baking pan. Brush with marinade.
Bake, uncovered, in a 375 F oven 45 to 50 minutes (35-45 minutes for boneless breasts), until instant-read thermometer inserted in the thickest part of chicken reads 165 F. Brush with reserved marinade serval times during cooking, up to 15 minutes before chicken is done.

Oh Cheesecake

Oh cheesecake, how I love thee. Now I am a cheesecake lover, it's my favorite dessert ever. So I made a cheesecake for mother's day ( I know bit of a late post). So I brought it to Sunday dinner and the family loved it. I would so make it again.

Now when I got the recipe out of the book it wanted you to use a raspberry sauce, but I used fresh strawberries instead. Hopefully you will enjoy it as much as I did.

Better Homes and Gardens
New Cook Book
Meredith Books 2002

Cheesecake Supreme

prep: 30 Minutes
Bake: 40 Minutes
Cool: 2 hours
Chill: 4 hours
Makes: 12 to 16 Servings

1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce package cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
1/2 teaspoon finely shredded lemon peel (optional)

For crust, in a blow combine graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of an 8- or 9-inch springform pan. Set aside.

For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake in 375 oven 40 to 45 minutes for an 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.