Author: eatonedgecliff

Chewy Oatmeal Toffee Crunch Cookies

Chocolate, Desserts

Bon Appetit

Makes about 13 BIG cookies

  • ¾ cup pecan halves (2 ½ oz.)
  • ¾ cup firmly packed dark brown sugar
  • ¾ cup unsalted butter
  • ½ cup sugar
  • 1 large egg
  • 1 t. vanilla extract
  • 1 ½ cups old fashioned oats (not instant)
  • 1 cup all purpose flour
  • ½ t. baking soda
  • 1/8 t. salt
  • 6 1.2 oz. Heath bars, chopped into ½ inch pieces

Preheat oven to 350.  Lightly grease 2 cookie sheets

Process sugar, brown sugar, butter, egg, vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute.  Add oats, flour, baking soda, salt and mix until just combined using 2-3 on/off turns.  DO NOT OVERPROCESS.  Transfer to bowl and stir in toffee and pecans.

Mound dough in ¼ cup portions onto cookie sheets.  Flatten slightly with fingers.  Bake until dry in appearance and centers are slightly soft to touch, about 20 minutes.

Cheesecake

Desserts, Uncategorized

Betty Davis

Kirsten is the official cheesecake maker in the family…and this is a must for dessert after a clambake.

  • 16 graham crackers
  • 1/3 cup sugar
  • 1/3 cup melted butter
  • 1 lb. cream cheese
  • ½ cup sugar
  • 3 eggs
  • ¾ t. vanilla
  • 1 pint sour cream
  • ¼ cup sugar
  • 1 t. vanilla

Crush crackers, add 1/3 cup sugar and melted butter;  press into 8 x 11 pan.

Mix the cheese, ½ cup sugar, eggs, and vanilla until smooth, pour into un-baked crust.  Bake at 375 oven for 20 minutes.  Remove and let stand for 15 minutes.

Blend sour cream, ¼ cup sugar and vanilla lightly, pour over cooled cake.  Bake at 450 for 10 minutes.  Refrigerate until absolutely cold.

Brunswick Stew

Chicken, Corn, Potatoes, Soup, Tomatoes

From one of my mom’s cookbooks.

  • 2 broiler/fryer chickens (3 lbs. Each)
  • 2 large onions, sliced
  • 2 cups okra, cut (or used frozen or canned)
  • 4 cups fresh or 2 cans (each 16 oz.) tomatoes
  • 2 cups lima beans
  • 3 medium potatoes, diced
  • 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
  • 3 t. salt
  • 1 t. pepper
  • 1 T. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones.  This takes about 2 ¼ hours.  Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.  Stir occasionally.  Add chicken, boned and seasonings.

Black Bean Soup

Black Beans, Garlic, Onion, Soup

We’ve searched long and hard for a good black bean soup recipe and we think this is the one.  It’s the easiest one also.  Go figure.

Lone Star Steakhouse and Saloon

2 servings

  • 2 15 oz. Can black beans
  • ¼ cup diced red onion, plus extra for garnish
  • 2 t. chopped pickled jalapeno slices, plus extra for garnish
  • 1 t. sugar
  • 1 t. cider or wine vinegar
  • 2 cloves garlic, minced
  • ¼ t. salt
  • ¼ t. cayenne pepper
  • ½ t. chili powder
  • 1 T. sour cream for garnish

Pour canned beans along with liquid into medium saucepan.  Add remaining ingredients, except for garnish, and mix.  Bring to boil, then reduce heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is a s thick as you like.  Ladle into bowls and garnish with red onion, jalapeno slices, and sour cream arranged carefully in center of soup.

(Nutrition analysis per serving: calories, 362; fat, 5 grams; calories from fat, 11 percent.)

Baked Onion and Cream Soup

Cream, Onion, Parsley, Soup

New Basics

  • 6 large onions, cut into ½ inch slices
  • 2 heads garlic cloves, separated and peeled
  • 5 cups chicken broth or stock
  • 1 ½ t. dried thyme
  • 1 t. coarsely ground black pepper
  • 1 t. salt
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 cups heavy or whipping cream
  • 2 T. chopped fresh Italian parsley, chopped for garnish

1.  Preheat the oven to 350.
2.  Place the onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.. Sprinkle with the thyme, pepper, and coarse salt.  Dot with the butter.
3.  Cover the pan with aluminum foil and bake for 1 ½ hours.  Stir once or twice while baking.
4.  Remove the pan from the oven and puree the onions and garlic with the liquid, in batches, in a blender or food processor until smooth.  With the motor on, gradually add the remaining 2 cups stock and the cream.  Pour the soup into a large saucepan.
5.  Adjust the seasonings and slowly heat through.  Do not allow the soup to boil.  Sprinkle with the parsley and serve.

Makes 6 to 8 portions

Bruschetta

Appetizer, Basil, Garlic, Tomatoes
  • Extra virgin olive oil
  • whole, peeled clove of garlic
  • loaf of Tuscan bread (large, dense…french is ok too)
  • toppings – fresh tomatoes, fresh basil, olives…etc
  • Toast thick slices of bread on cookie sheet until hard. (15 minutes at 350).  Rub fresh clove of garlic over toasted bread.  Garlic will be imbedded in bread.  Drizzle, generously, olive oil over bread.  Sprinkle with freshly ground salt and pepper.  Additional toppings can include, fresh tomatoes, fresh basil, sun dried tomatoes, olives, fresh mozzarella etc…  Pour more olive oil over toppings.

Hanky Pankies

Appetizer

Christmas Eve is not Christmas Eve without Hanky Pankies.  The trick to a good batch is to make a double batch and use 1 lb reg bob evans sausage and 1 lb hot bob evans sausage.

  • 1 lb. Ground beef
  • 1 lb. Bob Evans sausage in a tube
  • 1 lb. Velveeta cheese, diced
  • 1 t. Worchester sauce
  • 1 t. oregano
  • 1/2 t. garlic salt
  • dash of pepper

Brown meat and drain very well.  Add cheese.  Stir until melted.  Add rest of ingredients.  Spread on party rye or pumpernickel (2 loaves).  Cooke at 350 degrees until you like them – about 15 min or so.  Makes about 50.

Can be frozen and cooked when frozen – just keep in a bit longer.

Black Beans with Turkey and Rice

Black Beans, Main Dishes, Rice, Turkey

Jane Brody

  • 1 T. vegetable oil
  • ½ lb. ground turkey (we usually use 1 lb.)
  • 1 cup chopped onion (1 large)
  • 1 cup chopped sweet green pepper (2 small)
  • 2 cloves garlic, peeled and minced
  • 1 T. fresh lemon juice
  • 1 T. Dijon-style mustard
  • 1 t. chili powder
  • 2 T. soy sauce
  • 1 cup (8 oz.) tomato sauce
  • 2 to 3 cups cooked black beans (we usually use 2 cans)
  • 3 cups hot cooked brown rice (we usually use white rice)

In a large skilled, preferable one with a nonstick surface, heat the oil over medium heat, add the turkey, and cook the turkey for about 5 minutes, breaking up the clumps of meat into small pieces.

Add the onion, green pepper, and garlic, and sauté the vegetables for 5 minutes or until they are softened.

In a small bowl, whisk together the lemon juice, mustard, chili powder, soy sauce, and tomato sauce, stirring the ingredients until they are smooth.  Add this to the turkey mixture, combining the ingredients well.

Stir in the beans, and cook the mixture over medium-low heat for 20 minutes.  Serve the black beans and turkey over the hot cooked rice.

Baked Lemon Chicken

Chicken, Lemon, Main Dishes

Evie Davis

6 servings

  • 14 pieces of chicken
  • 1 stick butter
  • ¼ cup oil
  • salt, pepper, oregano
  • juice of 2 lemons
  • cornstarch

Liberally sprinkle chicken with salt, pepper and oregano.  Heat butter and oil together until butter is melted.  Pur half into 2 shallow baking pans.  Place chicken in pans without over crowding.  Mix remaining butter mixture with the lemon juice and baste.  Baste several times during baking with drippings in pan.  Bake 1 ½ hours at 325.  Chicken should be nicely browned and well done.

To make a lemon gravy place chicken on a platter and keep warm in oven.  Put all the drippings in one pan, add two cups, approximately, of water and keep on medium heat.  Make a roux of 4 T. cornstarch in ½ cup water (again, approximately) and stir into the drippings.  Continue to stir, bring to a boil and simmer for about 5 minutes, stirring occasionally.  You may need to add more water or cornstarch.  Experiment…the results will be tasty!