Oh Henry Bars

Oh Henry Bars (copy cat version)

1 c. sugar
1 c. corn syrup
4 c. Rice Krispies
1 c. peanut butter
1 12 oz. pkg. milk chocolate chips

In a large saucepan combine the sugar and corn syrup and bring to a boil and remove from the heat. Stir the peanut butter and the rice until well blended. Spray a 9 x 13 pan with cooking spray then pour the mixture into the pan and spread evenly. Melt the chocolate chips and spread over the mixture in the pan.

From Rebecca

Oreo Yummies

1 Package of Oreos, Crushed up fine (food processor)
1 Package Cream Cheese, Softened

Mix together and roll into balls.

Dip in melted chocolate and place on wax-paper-lined-cookie sheet. Put sheet into fridge until hardened.

If you want, drizzle with white chocolate. (Or coat with white and drizzle with brown... whatever!)

Natalie

Pumpkin Chocolate Chip Muffins

3 cups sugar

6 eggs ( I used 4 eggs and 4 egg whites)

1 T. cinnamon

1 tsp. cloves

1/4 tsp. ginger

1 T. baking soda

1 tsp. salt

3 c. milk chocolate chips

2 c. butter (I used 1 cup butter and 1 cup of applesauce)

1 large can pumpkin

1 tsp. allspice

1 tsp. nutmeg

1 T. vanilla

1 T. baking powder

4 1/2 cups flower

Mix butter, sugar, eggs and vanilla. Add spices and flour. Mix in pumpkin slowly. Add chocolate chips last. Fill in muffin tins. Bake @ 350 for 15-20 minutes ( maybe longer depending on oven check with toothpick)This recipe makes a ton, so I froze a bunch of them. They taste so good after you pop them into the microwave for 30 seconds...melted chocolate chips..mmmm.



(Megan and Nichole)

Chicken Parmesan

4-5 chicken breasts, boned and skinless

2 c. breadcrumbs, plain or Italian

1 c. Parmesan Cheese, from the can

2 eggs

¾ c. water

2-3 T. olive oil

salt

pepper

1½ c. egg noodles, cooked

Place chicken into a plastic zipper bag or between two pieces of plastic wrap. Pound chicken to an even thickness, about 1/4 “ thick. Put egg noodles in pot of boiling salted water and cook to al dente. Combine the eggs and the water into a shallow bowl, a pie plate works well. Mix the breadcrumbs and cheese into another shallow bowl. Place the chicken into the water and egg mixture and then into the breadcrumbs and cheese. For a really even crust on the chicken place the meat into the egg mixture again and then into the breadcrumbs once again. In a medium skillet preheat olive oil and place chicken into the pan. Let the chicken cook for about 3 minutes on each side, carefully turn the chicken. Try to turn the chicken only once to keep the crust in tact. Check the chicken to make sure the juices run clear inside. Drain the pasta and place cooked chicken on top, you can serve with a simple marinara sauce.

(This is my variation on a traditonal recipe. Dipping the chicken twice gives a very even crust. These also freeze well, since this makes a large batch, for another meal. Panko bread cumbs can also be used. Lauri)

I have fallen in love with compound butters over the last couple of years, growing my own herbs has helped foster that. I saw this recipe on the Food Network last night and it looked and sounded so good and Jes it is from one of your favorite persons on that network!. Can't wait to try it when I get back to the Main Land. This is a great way to add bursts of flavor in a small amount.

Avocado Compound Butter

approximately 8 ounces of butter
6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

Aloha, Lauri

Yummy Roasted Chicken

This recipe is from Alton Brown of the Food Network:

10 Bone-in Chicken thighs

10 cloves of garlic (whole)

10 shallots peeled and halved

several sprigs of fresh Thyme, Sage and Parsley.

Salt

Pepper

Olive Oil

Cover chicken thighs liberally with olive oil, salt and pepper on both sides. In a large skillet brown both sides until they are a light golden color. Place thighs in a dutch oven or large casserole with lid. Place shallots, garlic and fresh herbs in the pan. Add 1/2 cup of olive oil and place lid on pan. Place in 350 degree oven for 1-1/2 hours.

( I used legs instead of thighs and it worked great. The drippings in the bottom of the pan make an excellent herbed chicken gravy.)

Baked Sweet Potatoes (Yams)

3 large sweet potatoes or yams
olive oil
salt
pepper

Pre-heat the oven to 400 degrees. Peel and chop sweet potatoes or yams into bite size cubes. Toss lightly in olive oil and spread out on a large cookie sheet so the potatoes are 1 layer deep. Sprinkle with salt and pepper and bake in the oven for approximately 1/2 hour. (depends on the oven so watch closely after 20 minutes) Test with a fork for softness before removing from the oven.