Monday, February 28, 2011

Chocolate FIlled Bars

My neighbor Diane has been making these yummy treats for years, and I love them!  What an easy way to make a lot of really good cookies fast!  So good!! - thanks Diane for the great recipe.



This is what it looks like right before it goes into the oven.

Chocolate Filled Bars

Cookie:
1 c butter or margarine
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp soda
1 tsp salt
3 c quick oats

Filling:
1 can sweetened condensed milk
1 12oz bag chocolate chips
3 TBSP butter or margarine
1/2 tsp salt
2 tsp vanilla

Cream butter and sugars together.  Add eggs, one at a time, and vanilla - mix until smooth.  Add flour, soda and salt and mix well.  Stir in the oats until combined.  Press 2/3 of the dough into a large cookie sheet.  (It will seem very thin, but will get thicker as it cooks.)  I found it helps to have wet fingers when pressing the dough - helps the dough not stick to your fingers.

Put all filling ingredients except vanilla into a small sauce pan and melt together over low heat, stirring constantly.  When melted and smooth, remove from heat and add vanilla.  Spread the chocolate mixture over the top of the oat mixture.  Dot the remaining dough over the top of the chocolate mixture.

Bake at 350 for 15 minutes, or until golden brown.  Cool completely before cutting.

Tuesday, February 22, 2011

Simmered Chinese Chicken

Years ago, our entire family went to Oregon to visit our daughter Jenny and her family.  We had such fun!  Jen made this recipe for all of us and we loved it!  It is really good and very easy to make.  Jenny is a great cook and I love getting recipes from her.  Give it a try!
Simmered Chinese Chicken

1 TBSP oil
1/3 c soy sauce
1/3 c brown sugar
1/2 c water
1 TBSP ketchup
1/4 c apple juice
a pinch of red pepper flakes
1 clove garlic-crushed
1 large family pack of chicken thighs (bone-in) - note- I have tried it with boneless thighs and it just isn't the same!

Remove skin from the thighs.  Heat the oil until shimmering in a frying pan.  Add the thighs and brown until golden on both sides.  Mix the remaining ingredients and pour over chicken in the pan.  Bring to a boil and reduce heat to simmer.  Cover and let cook 35-45 minutes, turning chicken twice during the cooking time.  Remove the chicken to a platter and mix  2 TBSP of cornstarch with 2 TBSP water and add to juices to thicken.  Spread over chicken and sprinkle with sesame seeds.   Serve over hot rice.

Tuesday, February 15, 2011

Beef Brisket

My niece Nicole has said that this recipe is her all-time favorite, so I thought I had better try it!  We had it on Sunday when our family came over and loved it!  I had never cooked brisket before, but have loved eating it at restaurants.  It is a HUGE piece of meat - so after it was cooked, I put enough in the freezer to have for two more dinners.  We loved it served with some good BBQ sauce.  MMMMMmmmm - good!

Delicious!
Just a few ingredients (plus the meat)
This is the meat before it goes into the oven


Beef Brisket
from Pioneer Woman Website (I highly recommend going to this link and seeing her step by step instructions)

Ingredients

■2 cans Beef Consomme

■½ cups Lemon Juice

■1-½ cup Soy Sauce

■5 cloves Chopped Garlic

■2 Tablespoons Liquid Smoke

■10 pounds Beef Brisket

Preparation Instructions

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.



When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbecue sauce may be used, if preferred.



You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
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