Monday, April 26, 2010

white chocolate chip oat cookies

makes 36

ingredients

  • 1 cup butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups rolled oats
  • 2 cups white chocolate chips
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Wednesday, April 21, 2010

Asparagus melt with pesto

Asparagus melt with pesto

Ingredients

  • 16 asparagus spears
  • 3 tablespoons fat-free mayonnaise
  • 1 tablespoon commercial pesto
  • 2 (2-ounce) slices sourdough bread, toasted
  • 2 (1-ounce) thin slices ham
  • 4 (1/4-inch-thick) slices tomato
  • 2 (1-ounce) slices part-skim mozzarella cheese
  • Freshly ground black pepper

Preparation

Snap off tough ends of asparagus. Steam, covered, 2 minutes or until crisp-tender.

Preheat broiler.

Combine mayonnaise and pesto in a bowl, and stir with a whisk. Spread 2 tablespoons pesto mixture onto 1 side of each bread slice. Layer each slice with 8 asparagus spears, 1 ham slice, 2 tomato slices, and 1 cheese slice. Place on a baking sheet; broil 3 minutes or until cheese melts. Sprinkle with pepper.

Sunday, April 4, 2010

raspberry pretzle salad

RASPBERRY PRETZEL SALAD

2 c. crushed pretzels
3/4 c. melted butter
2 tbsp. powdered sugar
1 (8 oz.) cream cheese
8 oz. Cool Whip
1 c. powdered sugar
1 lg. box raspberry Jello
2 pkg. frozen raspberries

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.

Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and let cool for 1-2 hours. Pour over cream cheese. Chill for a couple hours.

Saturday, April 3, 2010

honey brown sugar ham glaze

Ingredients

  • 1 (5 pound) fully cooked sliced ham
  • 1/4 cup whole cloves
  • 1 cup pineapple juice/ or crushed pineapple
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 oranges, juiced

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
  3. Bake the ham uncovered for 1 hour in the preheated oven.