NicoleS' profile page
Recipes
Cookies: Monster Cookies
By NicoleS
Preheat the oven to 350 degrees F
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Grilled Lamb Chops
By NicoleS
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- 1 tsp. coarse sea salt
- 1 tsp. lemon zest
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Snickers Bar
By NicoleS
1. With the mixer on high speed, combine 1 tablespoon water, corn syrup, butter, vanilla, peanut butter, and salt u...
- 1 Tablespoon plus 2 tablespoons water
- ¼ cup light corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter
- Dash salt
- 3 cups powdered sugar
- 35 unwrapped Kraft caramels
- 1 cup (or two 3.5-ounce packages) dry-roasted unsalted peanuts
- Two 12-ounce bags milk-chocolate chips
Keebler Soft Batch Chocolate Chip Cookies
By NicoleS
1. Preheat the oven to 375°F
- 1 pound (4 sticks) butter, softened
- 2 eggs
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 1/3 cup water
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups all-purpose flour (try adding additional flour--cookies spread and are quite flat)
- 1 1/2 twelve-ounce packages semisweet chocolate chips
Coffee Cake: Cream Cheese-Swirled Cherry and Mixed Berries Cake
By NicoleS
Directions: Preheat oven to 350F
- 1 cup all-purpose flour + 1 tablespoon for tossing with berries
- 3/4 cup granulated sugar + 1 tablespoon for mixing with cream cheese
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 cups frozen cherries and berries - blueberries, blackberries, raspberries (don't unthaw, add them to the batter frozen; see below in item 6 about using fresh)
- 1/4 cup cream cheese, softened (light is okay)
- confectioners' sugar, optional for dusting or see glaze suggestions below
Pizza Sauce
By NicoleS
Combine all ingredients in a small sauce pan
- 1 (14.5 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 garlic clove, finely minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon allspice
Maman's Cheese Souffle
By NicoleS
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons all-purpose flour
- 2 cups cold whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 extra-large eggs
- 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
- 3 tablespoons minced fresh chive blades
Quick Walnut Mayonnaise
By NicoleS
A wonderful mayonnaise to use for salads, fish, rice, potatoes, etc
- 1 cup regular mayonnaise
- 1/2 cup walnut oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon dijon-style mustard
- fresh ground black pepper, to taste
- Crayo: Add 1 clove garlic & 1/4 cup chopped craisins
French Onion Soup-Anne Burrell
By NicoleS
Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock (or 1/2 chicken & 1/2 beef)
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Warm Steak House Salad with Blue Cheese Dressing
By NicoleS
1. Scrub and peel the potatoes
- 1 pound russet Potatoes (2 medium)
- 5 T extra virgin olive oil
- Kosher salt and freshly ground black pepper
- One 1 1/4 to 1 1/2 pound beef sirloin steak (about 1 1/2 inches thick)
- 1 large onion
- Blue Cheese Dressing (recipe follows) or store bought dressing
- 5 oz baby spinach (about 8 cups packed)