Sep. 15, 2007 - Recipes to share

I love to cook especially special meals and desserts.  I tend to dislike cooking everyday what I called boring meals.  Here are a few of my favorites that I haven't made in awhile.  I guess I know what I will be adding to my shopping list next week. 

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package dried cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS:
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.

SPINACH ARTICHOKE DIP

This is my all time favorite dip!  Someone from church made it a few years ago and now I request it at most potlucks or gatherings.  I have made it on a few occasions but try not to because it is so good but very fattening.  A great treat though!

INGREDIENTS
10 oz. frozen chopped spinach (thaw, squeeze & separate)
2-12oz. jars artichoke jars (chop)
24 oz. cream cheese (softened)
1 C. sour cream
1 C. mayo
2 C. mozzarella cheese
1 bulb garlic (8 to 10 cloves, pressed)
1/2 C. parmesan cheese
6 T. olive oil

DIRECTIONS
Mix together cream cheese, sour cream and mayo until smooth.  Stir in chopped artichokes, garlic, 1/4 C. parmesan cheese, spinach, 1 1/2 C. mozarella cheese and olive oil.  Pour mixture into glass 9x13 pan.  Top with remaining 1/2 C. mozarella cheese and 1/4 C. parmesan cheese.  Bake at 350 for 30 to 40 minutes.  Remove from oven and pan off excess oil.  Serve hot with tortilla chips or crackers. 

SWEET AND SOUR CHICKEN
This is one of the best sweet and sour chicken recipes I have ever made.  Enjoy!

INGREDIENTS

4 boned, skinned chicken breast halves - cubed
1/3 cup cornstarch
2 eggs - beaten
2 tsp. salt
1 med. green pepper - seeded, chopped
1 med. onion - minced
1 Tbls. vegetable oil
2/3 cup packed brown sugar
1/3 cup white vinegar
1/4 cup ketchup
2 Tbls. cornstarch
2 Tbls. soy sauce
20 oz. can pineapple chunks - drained, reserve juice
10 oz. jar maraschino cherries - drained, cherries halved

DIRECTIONS

-Combine chicken, cornstarch, eggs, and salt in bowl and refrigerate for 30 minutes.
-Deep-fry chicken in 400 degree oil until brown.
-Drain fried chicken on brown paper bags; set aside.
-In large saucepan, sauté green pepper and onion in oil until brown.
-Add sugar, vinegar, ketchup, cornstarch, soy sauce, and pineapple juice and simmer over medium heat until thick.
-Add pineapple, cherries, and fried chicken to saucepan; stir until coated.

Sep. 16, 2007 - De-lish!