And now, they cook.

Jill's Baked Oatmeal 
1 c. vegetable oil
1 1/2 c. granulated sugar
4 large eggs
6 c. quick cooking oats (not instant oatmeal)
1 Tlb. + 1 tsp. baking powder
1 tsp.salt
1 tsp. cinnamon
2 c. milk

Mix oil, sugar & eggs with electric mixer until yellow & glossy. Add remaining ingredients & beat on medium speed.  Blend in optional ingredients. 

Pour into a greased 9x13 pan.

Bake @400 degrees for 30-40 minutes.

Cut into serving pieces.  Suggestion--pour milk over it when serving.

Serve warm with brown sugar, milk, chopped dates or raisins.
Optional ingredients:  2 chopped, peeled or unpeeled apples, 1 cup raisin 

Melissa's Sticky Buns
3/4 cup brown sugar
1/2 cup butter
1 pkg cook & serve - NOT INSTANT - pudding (I usually use butterscotch flavor but I'm sure you could experiment)
1/2 cup nuts (optional)
24 frozen dinner rolls
1 tsp cinnamon

Pre-heat oven to 350

1. Place frozen rolls in bundt pan. Sprinkle package of pudding mix and nuts over rolls
2. Bring brown sugar, butter and cinnamon to a boil
3. Pour sugar/butter/cinnamon evenly over rolls
4. Place foil over rolls and leave sitting out over night to rise
5. Bake for 25-30 min at 350 degrees

Katie's Tasty and Not Gut-Busting Pesto:
-Tons of basil leaves removed from the stems. Probably 4 or 5 packed cups or more. 
-A fistful or two of swiss chard. Rainbow or regular green both work.  Ribs removed.  You can also use spinach here. Spinach is sweet, chard is a little more spicy.  
-The basil to chard ration should be about 6 to 2. 
-Olive oil
-Chicken or vegetable broth (ratio of broth to olive oil that I use is about 1 to 1 give or take). I don't like greasy pesto so if it seems like it is getting greasy, I do more broth and less olive oil.  
-Fresh garlic. Lots and lots and lots of it. At least 12-15 cloves. If anyone so much as thinks about using powdered, freeze-dried or anything other than fresh garlic cloves, I'll personally come physically accost you with a garlic press. 
-2 cups of almonds. I use unsalted. You can use about any kind of nut here just basing it on your desired flavor, but after doing pesto with pecans, walnuts, almonds and pine nuts, I've determined I like mine best with almonds and the almonds will be less greasy than pine nuts and are much better for you. Pine nuts have a dominant flavor, and are super-high in calories.  The almonds provide a nutty flavor without being the dominating flavor. 
-Fresh and grated Parmesan cheese. About a cup or 2. 
-Salt and pepper. 

So like I said above, this is kind of a do and taste as you go endeavor. Put the almonds in the food processor. Pour in some olive oil and chicken broth and get the almonds as close to a paste as possible (unless you like chunks in you pesto and I don't). Next put in the garlic and do the same. If the garlic cloves aren't getting ground up good, add a little more olive oil and chicken broth making sure to be conscious of the consistency you want. I like my pesto pretty thick but again not dry or chunky.  Now gradually start adding in the greens. Put some basil and chard in and grind. Rinse and repeat until you've just got a little left. This part might take a little while and you will want to add olive oil and broth throughout this part. At this point even though the cheese is not in, taste the pesto to make sure the consistency is what you want and the flavor is, too. At this point I am tasting for the basil flavor plus the green accent,  and to make sure that I have enough garlic in there.  At this point determine if you need more garlic and olive oil and add it. Then put the cheese in plus a very light salt sprinkle, a more heavy pepper sprinkle and finish up. Taste again. If you like it then scrape it out with a spatula. I usually freeze it for myself in ice cube trays unless I am making it for a group thing or some large meal project.  If you like your pesto spicy as opposed to sweet, add more chard and some cayenne pepper, too. I like mine sweet tho. 

Cucumber-Lime Margarita Jelly Shots
Difficulty:  Easy
Recommended Pan:  1-pound loaf pan (approximately 8” x 4”/20 x 10 cm)
Implements:  Muddler and a cocktail shaker

3/4 cup agave tequila
1 cucumber
1/2 cup water
1/2 cup frozen limeade concentrate (thawed)
2 envelopes Knox gelatin
1/4 cup Cointreau
Cucumber ribbons and Cayenne Sprinkle for garnish, if desired (recipe below)

Cut a three inch length of cucumber and coarsely chop (set remaining cucumber aside to make cucumber ribbons).  Place the chopped cucumber in cocktail shaker and muddle vigorously.  Add the tequila to the cocktail shaker, shake for a minute or so and set aside (no ice is needed).  Pour water and limeade concentrate into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat.  Strain the tequila mixture, and stir into gelatin mixture along with the Cointreau. Pour mixture into loaf pan. Place in refrigerator to set (several hours or overnight). 

To serve, cut into desired shapes.  To make the cucumber ribbons, peel the length of the remaining cucumber with a vegetable peeler.  Tie each jelly shot with a ribbon.  Trim ends to desired length.

Cayenne Sprinkle
1 tbsp large crystal sugar
1 tsp kosher salt
1/8 tsp cayenne pepper

Mix ingredients, and place in small bowl for dipping.

Lindsay's Cous Cous Salad
1 can of garbanzo beans
1 red pepper
Roughly 1 english cucumber
Several handfuls of grape tomatoes
1 box of pearled cous cous, either Roasted Garlic & Olive Oil or Basil & Herb
Handful of fresh parsley (I like curly for this one)
2 limes
1/4 c of your best olive oil
1 package of crumbled feta

Prepare the cous-cous according to the package directions. While that's cooling...

Dice the red pepper.
Dice enough cucumber to equal the volume of red pepper.
Slice enough tomatoes to equal the volume of the red pepper. 
Drain and rinse garbanzo beans. 
Finely chop parsley.

In a large bowl, juice the 2 limes, and then whisk in the olive oil. Add garbanzo beans and chopped veg. Stir. Add cous cous and stir. Add parsley and stir. gently fold in crumbled feta. 

Add salt and pepper to taste as needed (usually on Day 2)

Nancy's Chunky Garden Guacamole
1 can of black beans
1 can of corn
2 cans of fire roasted tomatoes (OR 7 plum tomatoes, seeded and chopped)
1 packet of Good Seasons Dry Italian Dressing mix
1/4 cup red wine vinegar, plus another splash
2 avocados, fairly firm.
Handful of fresh cilantro
drain and rinse black beans and corn. drain tomatoes. Finely chop the cilantro. Combine beans, corn, tomatoes, and cilantro into a large bowl. Sprinkle with dressing mix and 1/4 C vinegar. Stir to combine. Dice avocado and fold into other ingredients. Sprinkle salsa with another T of vinegar. 

1 comment:

  1. Every time I think BABC can't make me happier, then it does :)


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