Tapas-Style Fiesta

We met at Mindie's house in January for a tapas-themed dinner.  Mindie introduced us to the concept of 'tapas' which means appetizers in Spanish.  The idea is to eat small appetizer-sized portions for each course of the meal so only have to eat 2-3 bites of the dish to finish it off.  This time-saver allows more time for conversation as people are not focused on eating large portions of food.  It was a fun idea and we enjoyed our tapas-style dinner.  By the end of the night, we were stuffed.  

Drink:  Sparkling Apricot Mocktail

Ingredients
Apricot nector 
Sparkling apple cider


Directions:  Mix together and serve chilled.




Savory Gougeres & Cream Puffs with Pineapple Curd

Ingredients:

Basic Cream Puff Dough

6 tablespoons butter

3/4 cup water

1 cup all-purpose flour

1/8 teaspoon salt

4 eggs

Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.

Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.

Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick.

Split the dough in half into two bowls. In one bowl, add ½ cup diced sun dried tomatoes and ½ cup feta cheese and mix until incorporated. In the other bowl, add 1 tsp of sugar and mix well.

Line a heavy cookie sheet with parchment paper. You can spoon 1 ½ inch mounds about two inches apart, or put the mixture into a piping bag and pipe the same size mounds onto the parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes.

The savory ones are done! When the plain cream puffs are cool, slice through the top (but not all the way through) and add a spoonful of pineapple curd.

Pineapple Curd

2 large egg yolks

3/4 cup pineapple juice

1/4 cup sugar

5 teaspoons cornstarch

Whisk egg yolks, pineapple juice, sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Once it had cooled in the fridge overnight, I added ¼ cup sour cream to add a tang and make it creamy. It was delicious either way!

Appetizer 1:  Roaster Winter Vegetable Soup & Vegetable Cups

Roaster Winter Vegetable Soup

1 medium butternut squash

3 to 5 large parsnips

3 to 4 large carrots

2 to 3 medium onions

3 tablespoons butter or olive oil

3 to 5 cloves garlic, peeled

6 cups vegetable broth, chicken broth or water

salt and pepper to taste

Peel the squash, parsnips, carrots and onions.  Dice them into 1 inch cupes.  toss them with the butter or oil.  Spread them in one layer on a lightly greed or parchment lined baking sheet.

Roast the vegetables in a preheated 400 degree over for 30 minutes.  After 30 minutes, toss the vegetables around a bit and add the garlic.  Roast for an additional 30 minutes, turning the vegetables every 10 to 15 minutes - they need to be brown and caramlize o the ediges, to help bring out the flavor.

Once the vegetables are soft and caramelized, remove from the oven and let cool slightly. Puruee them in a food processer or blender, or put through a ricer.  Add some of the water or brother to help make a smooth puree.  Place the puree in a large pot and add the reminaing stock/wter.  Bring the soup to a simmer.  Salt and pper as desired.

Vegetable Cups

Wanton Wrappers

Olive Oil

Vegetable mixture

Cheese

Salt and Pepper

Dice the vegetables and cheese into desire bite sized pieces.  Toss with a little salt and pepper

Spray a mini muffin tin with cooking spray

Brush the wanton wrapper lightly with olive oil on both sides

Place the wrapper in the muffin tin.  Fill the wrapper with the vegetable/cheese mixture

Bake at 350 degrees for 5 to 8 minutes - until the edges of the wanton wrapper at crispy and golden brown

If adding meat to the mixture, cook the meat thoroughly first.

Appetizer 2:  Barbecue Chicken & Cheese Biscuits

Appetizer 3:  Stuffed Mushrooms & Bacon-Wrapped Asparagus

Appetizer 4:  Avocado Shrimp Ceviche on Cucumber

Ingredients:

• 2 pounds large shrimp - peeled, deveined and chopped
• 3/4 cup fresh lime juice
• 5 roma (plum) tomatoes, diced
• 1 white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• 16 saltine crackers

Directions:

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Appetizer 5:  Veggie Bread Cups

Ingredients

• Vegetable cooking spray
• 12  slices

  Pepperidge Farm® Light Style Extra Fiber Bread
• 1  cup

  shredded lowfat Cheddar cheese (about 4 ounces)
• 2/3  cup

  liquid egg substitute
• 1  pkg.

  (10 ounces) frozen chopped spinach , thawed and well drained
• 1  can

  (about 14 ounces) artichoke heart , drained and chopped
• 2  tbsp.

  finely chopped red bell peppers
• 2  tbsp.

  chopped fresh basil leaves
• 1/2  tsp.

  garlic powder
• 1/8  tsp.

  ground red pepper

Directions

1.  Heat the oven to 375 degrees F. Spray 12 (3-inch) muffin-pan cups with the cooking spray.

2.  Press the bread slices into the bottom and up the sides of the muffin-pan cups. Spray the bread cups with the cooking spray.

3.  Bake for 10 minutes or until the bread cups are lightly browned. Remove the pan from the oven. Reduce the oven temperature to 350 degrees F.

4. Stir 1/2 cup cheese, the egg substitute, spinach, artichoke hearts, bell pepper, basil, garlic powder and ground red pepper in a medium bowl. Spoon the mixture into the bread cups.

5. Bake for 20 minutes or until the filling is set. Sprinkle with the remaining cheese. Serve immediately.

Tip:  You can substitute Pepperidge Farm® Light Style 7 Grain, Oatmeal or Soft Wheat Bread for the Extra Fiber Bread.

Make-Ahead Tips: You can make the bread cups up to 8 hours ahead. Store covered at room temperature and reheat at 350 degrees F. for 5 minutes before filling with the vegetable mixture as directed above. You can also refrigerate the finished veggie cups, covered, for up to 1 day. To reheat, uncover and let the veggie cups stand at room temperature for 10 minutes. Bake at 375 degrees F. for 10 minutes or until hot.

Dessert 1:  Awesome Almond Cookies

Prep Time: 15 minutes

Cook Time: 9 minutes per batch

Ingredients:

1 package (15 ounces) sugar cookie mix

½ teaspoon Pure Almond Extract

1 cup chopped sliced almonds

Prepare cookie mix as directed on package, stirring in Pure Almond Extract. Shape dough into balls. Roll in almonds. Place 2 inches apart on ungreased baking sheets. Bake and cool as directed on package.

Makes 3 Dozen

Dessert 2:  Chocolate Fondue & Pound Cake

Pound Cake

from JoyofBaking.com

Ingredients

• 3 large eggs
• 3 tablespoons milk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cups granulated white sugar
• 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature

Directions

Preheat oven to 350 degrees F (177degreesC) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Eagle Brand® Chocolate Fondue

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter or margarine
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
• 2 tablespoons water
• 1 teaspoon vanilla extract

Directions

1. In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
2. Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

Fall Soup Kitchen

Our October dinner was held at Marina's home where we enjoyed a fall soup kitchen styled menu.  We enjoyed three different types of soups, breads, and desserts for a tasty meal as the weather turned cool.  

Marina's sister, Melanie, joined us for the dinner and made us lovely place cards.

Italian Cheese Bread

Ingredients

• French bread
• 1/4 to 1/3 cup prepared Italian salad dressing
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• Dash pepper
• grated Parmesan cheese
• grated Mozzarella cheese

Directions

• Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
• Bake at 450° for 15 minutes or until golden brown. Serve warm.

Scrumptious Banana Bread

Roasted Root Vegetable "Fries"

Ingredients:

• Root vegetables of your choosing (I use carrots, parsnips, sweet potatoes [used in the recipe above], also works for regular potatoes)
• Good quality olive oil
• Cumin (or any other spice you want)
• Course sea salt
• Black pepper

Directions:

1. Cut root vegetables into match stick lengths
2. Toss in olive oil and seasonings
3. Roast in oven at 425 deg until desired crispiness (note they will never get as crispy as french fries - but close enough to be satisfying in my opinion)
4. Can be served with ketchup or any aoili creations

Dipping Sauces 

• Mix Greek Yogut with dijon mustard, pepper
• Mix Mayo with garlic, lemon juice, salt and pepper

Soups Galore

Pumpkin Pie Crème Brulee

Ingredients:

3 1/2 cups heavy cream, divided

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon powdered ginger

1 teaspoon vanilla extract

8 egg yolks

1 cup sugar

1/2 cup whole milk

2 cups canned pumpkin puree
Hot water
1/4 cup sugar

Directions:  

Preheat the oven to 300 degrees F.  In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, and the vanilla. Bring to a boil and remove from heat. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.

Divide the pumpkin mixture evenly into eight 6 oz custard cups and place in a baking dish or roasting pan.  Add the hot water until it reaches about half way up the cups to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Not too wiggly, or it will turn to soup when you heat the sugar like mine did:) Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.

Lightly sprinkle each custard with the sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

Huge Chocolate Zucchini Cake with Cream Cheese Frosting

Chocolate Zucchini Cake 

NOTE:  For huge pumpkin shown in photograph, you will need to double the recipe and bake in two bundt cake pans. After cakes are baked and cooled, you turn one bundt cake upside down and put the other bundt cake on top of the flat side for a pumpkin shape.  Frost in between layers.

Ingredients

1 ½ cups of vegetable oil

3 cups sugar

4 large eggs + 2 Tablespoons of water

3 ¾ cups of flour

¾ teaspoon salt

1 ½ teaspoons of baking soda

¼ and 1/8 teaspoon of baking powder

¾ cup milk or buttermilk  (buttermilk makes it better)

4 ½ squares of unsweetened chocolate (in a rectangle box)

1 ½ tablespoons of vanilla

3 cups of grated zucchini.  (Do not peel, just cut ends off)

Directions

1. In a large bowl combine oil, sugar, and eggs.  In a separate bowl sift dry ingredients: add to first mixture. Add milk and mix well.

2. Melt baking chocolate in the microwave at 20 second intervals, until just melted.

3. Blend chocolate and vanilla into batter.

4. Stir in grated zucchini.

Bake in Greased (spray Pam) large cookie sheet (jelly roll pan).  350 degree oven for about 25 minutes (maybe 20 so put a toothpick in the middle and see if it appears done). Cool.    When totally cool, frost. Do not cover with plastic but tin foil.


Cream Cheese Frosting

NOTE:  Double recipe to frost large pumpkin cake.  Add orange food coloring (yellow and red).

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Flip Flop Fun Dinner!

Our recipe club met Friday night at Sarah's house for some summer fun.  Sarah chose a flip flop theme that was perfect for the season and we all looked forward to enjoying the great food, great weather, and more important, great company together.   

Appetizer 1:  Michele's Raspberry Yogurt Fruit Dip

Michele's Raspberry Yogurt Fruit Dip

Ingredients
1 tub of lite cool whip
2 6 oz. cups of raspberry yogurt

Directions 
Stir together and refrigerate until read to serve.  Serve with favorite fruit.  Easy enough!


Appetizer 2:  Marina's Sun-dried Tomato & Cream Cheese Dip

Marina's Sun-dried Tomato & Cream Cheese Dip
Recipe coming soon.



Side Dish 1:  Paulette's Tropical Creation

Side Dish 2:  Christie's Caprese Pasta Salad

Caprese Pasta Salad

Ingredients
1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 large shallot, finely chopped
Kosher salt and black pepper
3 cups cherry tomatoes, halved
12 ounces fresh mozzarella, cut into 1/2-inch cubes (I used boconccini, small balls of cheese)
1/2 pound short pasta (I used mini bow-tie)
1/4 cup chopped basil
3 tablespoons balsamic vinegar

Directions
In a large stock pot bring 2 quarts of salted water to a boil. Add pasta, stir to separate, and cook until al dente. Drain and rinse with cold water until no longer hot. In a large bowl combine tomatoes, garlic, and shallot. Add oil and lemon juice. Gently toss tomato mixture until combined. Season with salt and pepper. Add mozzarella, cooled pasta and basil. Gently toss until mixed together. Add balsamic and stir until everything is coated. Salt and pepper to taste. Serve room temperature or if you prefer cold pasta salad, store covered in fridge for 1 – 2 hours until chilled.


Side Dish 3:  Mindie's Tomato Pesto Delights

Mindie's Tomato Pesto Delights

Ingredients
Large Red Tomatoes
Olive Oil
Dried Oregano
Salt
Black Pepper
Pesto
Grated Parmesan Cheese

Directions
Preheat the over to 425.  Core the tomatoes and slice them across into 1/2 to 1 inch thick slices. Arrange the slices in a single layer on a sheet pan (I lined the pan with parchment paper and I think that really helped - I also sprayed the parchment paper with a little bit of cooking oil to help prevent sticking).  Drizzle the tomatoes with a little olive oil and sprinkle with the dried oregano and some salt and pepper

Bake the tomatoes for 10 minutes.  Remove from the oven. Spread each tomato slice with pesto and top with parmesan cheese. Return the tomatoes to the oven and bake for 7 to 10 minutes more, or until the parmesan is melted and begins to brown.

Use a flat spatula to remove the tomatoes to a serving dish. Sprinkle with extra salt and pepper if desired. 
These can be served hot, warm or room temperature.


Main Dish  - Sarah's Black Bean Burgers & Baked Ham

Black Bean Burgers 

Ingredients
(Adapted from Whole Foods)
• 15 oz can of black beans, rinsed & drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs
• 2 roasted bell peppers, chopped (you can get these in a jar)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt & Pepper, to taste
• Crushed red pepper flakes to taste
• 1-2 tbsp extra virgin olive oil
• Serving: sliced tomatoes, spinach, goat cheese or cheese of choice, whole wheat rolls

Directions
• But beans in a bowl and mash well w/ a fork. Add egg, onion, bell pepper, bread crumbs, oregano, basil, garlic powder, salt & pepper, and crushed red pepper flakes and mix well.  Form into 6 regular patties; alternatively, form into 9 mini patties.

• Heat oil in a large skillet over med heat. Arrange patties in a single layer and cook, flipping once, until golden brown on both sides and heated through, ~ 10 min.

• Serve on whole wheat rolls/bins, and garnish with desired toppings - enjoy!

• Note, I have also baked these in the oven to save time of stovetop cooking, and they cooked just as well in
the broiler!

Baked Ham w/ Ham Sauce from the Essential Mormon Cookbook

Ingredients
1 4-lb pre-cooked, sliced ham
½ cup packaged brown sugar
½ cup apricot jam
¼ cup Worcestershire sauce

Directions
Place ham in roasting pan. In medium saucepan combine brown sugar, apricot jam and Worcestershire sauce. Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham . Reserve remaining sauce for individual servings. If not using sauce, cover ham with foil. Bake at 325 degrees F. for about 30 minutes, just until warmed through. Over cooking will result in dryness. Makes 12 servings.

Dessert 1:  Raspberry & Cream Pie

Ingredients 

Crust
1 unbaked pie crust

·        

Raspberry Layer
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 3/4 cups water
1 package (3 ounces) raspberry flavor gelatin
1 package (12 ounces) frozen unsweetened raspberries


Cream Layer
1 package (3 ounces) cream cheese softened
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whipping cream, whipped

Sauce
2 squares (1 ounce each) unsweetened baking chocolate
1 tablespoon butter flavor Crisco stick or 1 tablespoon butter flavor all-vegetable oil

·

Shortening
3/4 cup confectioners' sugar
1/8 teaspoon salt
About 2 tablespoons hot milk

         Directions

      

      For crust, prepare and bake 9 –inch single crust as directed. Cool crust completely.

2-   

        For raspberry layer, combine granulated sugar, cornstarch and 1/8 teaspoon salt in medium saucepan.  Gradually stir in water.  Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.  Add gelatin.  Stir until dissolved.  Stir in raspberries.  Refrigerate until slightly thickened.

3-  

         For cream layer, combine cream cheese, 1/3 cup confectioners sugar, vanilla and 1/8 teaspoon salt in medium bowl.  Beat at medium speed with electric mixer until smooth.  Beat in whipped cream.  Spread half of cream mixture on bottom of cooled baked pie crust.  Top with half of raspberry mixture.  Repeat layers.  Refrigerate 1 hour.

4-

         For sauce, combine chocolate and 1 tablespoon shortening in small microwave-safe bowl.  Microwave at 50% (Medium) for 1 minute.  Stir.  Repeat until melted and smooth. (or, melt on rangetop in small saucepan on very low heat).  Stir in ¾ cup confectioners sugar and 1/8 teaspoon salt until fine crumbs form.  Stir in milk, a little at a time, until mixture is of desired consistency.  Drizzle over raspberry layer and edge of crust.  Refrigerate at least 1 to 2 hours before serving.  Refrigerate leftovers.

Dessert 2:  Alison's Summer Fun Raspberry Cake

Christie's Family Traditions Taste 'N Tell Dinner

Our Recipe Collectors' Club met at Christie's house for dinner in May.  Her theme was "Family Traditions".  We got together the Saturday of Memorial Weekend so it was a fitting theme.  She asked each of us to make a dish that represented our family heritage in some way and to come prepared with a story to share. 

Here's where our feast began.

Appetizer:  Marina's Egg Salad Sandwiches

Christie served some sparkling flavored water with cute lemon ice cubes. 

Side Dish 1:  Sarah's Fresh Apple Gourmet Salad


Sarah made another off-the-charts gourmet salad.  Very tasty and flavorful.

Side Dish 2:  Michele's Homemade Green Bean Casserole


Michele made a green bean casserole that is always a simple favorite in her family.

Main Dish:  Christie's Chicken & Noodleys


Christie's main dish was chicken and dumplings.  It's a family tradition she loves.

Chicken
1 large onion, chopped
1/4 cup butter
12 boneless skinless chicken thighs
1 can chicken broth

Mix together: 1 T paprika (Hungarian is best), 1 T garlic powder, 1 T season salt and 1 tsp pepper.

Cook onions in butter just until translucent. Pat chicken dry and rub spices evenly on all the chicken. Brown chicken in batches in the onion and butter mixture. Transfer all to a slow cooker (scrape the pan really well), pour in chicken broth and cook on low for 4 hours. Before adding the noodleys, taste the sauce to see if it needs more seasoning. 

Noodleys
4 large eggs
1/2 cup water
1 tsp salt
3 cups flour

Mix egg, water and salt. Mix in enough flour until you have a thick, sticky consistency (not wet). Let rest for 10 minutes. In boiling salted water, slowly drop teaspoon size amounts into water. They puff up! It is easiest to use two teaspoons to scoop then drop the noodleys. Do this in small batches of 6-8 noodleys at a time. When they rise to the top, strain them out and add to slow cooker. Toss with sauce and serve! 

Bread:  Alison's Yummy Lion House Rolls


Alison couldn't make it, but she dropped off some Lion House Rolls.  Yumm!!!

Dessert was fun.  We had two!  Oatmeal chocolate chip cookies by Paulette, and a fabulous strawberry dessert by Mindie.

Dessert 1:  Grandma's Oatmeal Chocolate Chip Cookies


Yumminess!!

Ingredients:

1cup butter

1 cup sugar 

1 cup brown sugar

2 eggs

3 cups rolled oats

1 3/4 cup flour

2 t cream of tartar

1 t baking soda

1/2 t salt

Cream butter and sugars together,  add in the eggs and mix.  Add in all the dry ingredients and incorporate.  Add 1 bag chocolate chips.  Do not over mix.  Bake at 350 for 12-15 minutes.  Makes about 45 medium cookies.

Dessert 2:  Easy Summer Torte


This dessert was made with a yellow cake mix, Danish Dessert topping, strawberries, nutella, and hazlenuts.  Exquisite!!  Recipes to come.

Ingredients:
Box of Yellow or White Cake Mix and all ingredients required on the mix
Chopped nuts (I used hazelnuts but almonds would be fab too)
Danish Dessert (can be purchased prepared in the store, or in a box in the Jello aisle of most grocery stores. I think it comes in Strawberry and Raspberry flavors - choose the flavor to match the fruit the best).
Sliced Fruit - I used strawberries
Whipping cream
Directions:

Prepare the cake mix per instruction on the box. Fold in desired amount of chopped nuts. Bake until read.
Prepare the Danish Dessert if needed. Fold the sliced fruit into the Danish Dessert.
Once the cake has cooled, top the cake with the danish dessert/fruit mixture. You can also easily slice the cake to make a lovely layered torte.
Top the cake with whipping cream and extra nuts. Chocolate shavings also make for a lovely topping on the whipping cream.