I'll Share my Recipes if you Share Yours-Fri.Mar.5

14 years ago

Oat and Fruit Breakfast Cookies

2/3 cup whole wheat flour

1/3 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/3 tsp salt

1/4 tsp cinnamon

2/3 cup packed brown sugar

1/2 cup butter, softened

2 eggs

1 cup peeled, grated apples

2 1/3 cups large-flake rolled oats

1/3 cup dried cranberries

1/3 cup raisins

Whisk together flours, baking powder and soda, salt and cinnamon.

In large bowl beat brown sugar with butter. Beat in eggs, then mix in apples. Stir in flour mixture, then oats, fold in cranberries and raisins.

Place 1/4 cup balls of batter about 3" apart on 2 parchment paper-lined baking sheets. Flatten to about 1/2" thickness. One sheet at a time, bake in center of 350* oven until golden brown on top and bottom, 17-20 minutes.

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Comments (3)

Marilyn Sue McClintock
14 years ago
* Creamed Green Peas

* 2-Regular size cans tiny green peas
* 4 Tablespoons butter (or more if you like)
* 2-3 Tablespoons flour
* 1 cup half & half
* 1 cup whole milk
* 1/4 teaspoon salt
* 1 teaspoon sugar
* Dash pepper (optional)

Directions
1. Pour peas into colander and drain. Reserve about a cup of liquid, (you probably will not need this much, just in case your sauce is too thick. (also adds a nice flavor)
2. Using sauce pan melt butter over medium heat and stir in flour.Stir until very smooth. Gradually add milk and half & half stirring constantly until thick and creamy.
3. Stir in sugar, salt and peas.
4. This is fabulous over mashed potatoes in place of gravy. (Great with chicken, roast beef, meat loaf and more!)
Sue
luckygardnr
14 years ago
Dijon Tarragon Cream Chicken
Allrecipes.com

"Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!"

Original Recipe Yield 4 servings

Ingredients

Â 1 tablespoon butter
Â 1 tablespoon olive oil
Â 4 skinless, boneless chicken breast halves
Â salt and pepper to taste
Â 1/2 cup heavy cream
Â 1 tablespoon Dijon mustard
Â 2 teaspoons chopped fresh tarragon

Directions

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
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glenda_al
14 years ago
Curried couscous salad with dried sweet cranberries

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper
Directions
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

I'll Share my Recipes if you Share Yours-Fri.Mar.5

Comments (3)

Marilyn Sue McClintock

luckygardnr

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glenda_al

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