~*~*~* Have a Great Week *~*~*~

~ Chef ~

~ Soft Oatmeal Raisin Cookies ~

Ingredients:

1/2 c. unsalted butter
2 Tbsp. vegetable oil
1 c. light brown sugar
1 egg, beaten
6 Tbsp. sour cream
2 tsp. vanilla
1 c. raisins
2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp coarse salt
1 & 1/2 c. flour
1 c. chopped pecans

Directions: Line two baking sheets with parchment. Preheat oven to 350 F. Stir together the baking soda, cinnamon, salt and flour. Set aside. In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy. Beat in the sour cream and vanilla, scraping down sides of the bowl as needed. Stir in the raisins and oats. Add in the flour mixture 1 cup at a time; beat until fully incorporated. Stir in the nuts. Let the dough rest for 15-30 minutes. Then drop dough by the tablespoonful onto the prepared sheets. Bake for 12 minutes or until light brown.  Get out the milk! ~ Chef ~

~*~ Cheddar Drop Biscuits ~*~

 

INGREDIENTS:

(for Biscuits)

2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons cold butter
1/4 teaspoon garlic powder
1 heaping cup grated sharp cheddar cheese
(for brushing on top)
2 tablespoons melted butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
a pinch of salt

Directions: Preheat oven to 400°F. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or fork. You don't want to mix it too thoroughly... just until there are small chunks of butter about the size of peas. Add the cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, without over-mixing. Drop dough in approximately 1/4 cup mounds onto an ungreased baking sheet. An ice cream scoop works best. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt the 2 tablespoons of butter and stir in the 1/4 teaspoon of parsley flakes, 1/2 teaspoon of garlic powder and pinch of salt. Brush over the tops of the warm biscuits, using up all of the butter. Makes about a dozen. Enjoy, Enjoy, Enjoy! ~ Chef ~

--- Homemade Blue Cheese Dressing ---

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

Directions: In a large bowl, combine the mayonnaise, sour cream and buttermilk. Mix well. Next, thoroughly mix in the remainder of the ingredients.  Once everything is mixed completely refrigerate the dressing in a covered container for at least 24 hours before serving.  This will enhance the blue cheese flavor.  The next day pour and enjoy!  ~ Chef ~

~*~ Pineapple Upside-Down Minis ~*~

INGREDIENTS:
(for Topping)
½ medium pineapple, peeled, quartered lengthwise and cored
¾ stick unsalted butter
¾ cup packed light brown sugar
Maraschino cherries, cut into halves (for garnish)
(for Batter)
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup unsweetened pineapple juice

Directions: Preheat oven to 350°F. To make topping: cut pineapple crosswise into 3/8-inch-thick pieces. Shred the pineapple sliced with your fingers to a similar consistency of crushed pineapple. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Now place muffin liners in muffin tins. In the mini muffin tins, place roughly one teaspoon of the butter and brown sugar mixture in each liner, just so the bottom of the liner is coated. Place the shredded pineapple on top of sugar mixture making sure not to mix the butter-sugar mixture and the pineapple together. To make batter: sift together the flour, baking powder and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in the granulated sugar. Add eggs, 1 at a time, beating well after each addition. Now beat in the vanilla. Add half of the flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add the remaining flour mixture, beating just until blended. The batter may appear slightly curdled. Don’t worry it’s normal. Spoon the batter over the pineapple topping in muffin tins making sure that you do not fill each liner entirely. The cake expands. Bake in middle of the oven until golden and a tester comes out clean, around 15 to 20 minutes. Let cakes cool in pan. Turn the Mini-Pineapple Upside Down Cakes upside down and peel the liner off carefully. Place each Mini-Pineapple Upside Down Cake on a plate and garnish with the halved maraschino cherries. Serve cake warm. ~ Chef ~

~ Baby Lima Bean Soufflé ~

Ingredients:
Butter
2-3 tablespoons fine dry bread crumbs
2 cups cooked and drained baby lima beans
3/4 cup milk
6 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1 teaspoon Creole or Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites

Directions:  Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it around then dish.  Then butter the inside area of the foil.  This will allow the soufflé to rise and not fall over.  Now in a blender or food processor, combine the beans, milk and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan and stir in the cheese. Heat until cheese is completely melted.  Put the egg yolks in a small bowl; add about 1/4 cup of the puree to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended.  In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture.  Fold in the remaining egg whites slowly . Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately.  ~ Chef ~ 

~*~ Divinity ~*~

This is my achilles heel ~ candy making ~ I have never had any success at it.  So, I am reaching out to you my readers ... if you can make Divinity successfully let me know your secret.  ~ Chef ~