Oatmeal Craisin Cookies

10 Oct

Yesterday was such a beautiful day out. It was 81 degrees and I decided to spend the day inside. It was what I call “Domestic Sunday”.  Domestic Sunday is usually spent doing the things I hardly have time for during the week such as cleaning, doing laundry, and of course my favorite… COOKING!! 🙂 Even though it was hot out, I decided to turn on my oven and bake some cookies. I am so glad I did! Here is a recipe for some Oatmeal Craisin Cookies (originally vanishing oatmeal raisin cookies from Quaker Oats) http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=474. The sweet, but tart, craisins and orange zest really give these cookies some punch. Enjoy 🙂

Oatmeal Craisin Cookies

Adapted from Quaker Oats

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1 teaspoon Amaretto
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1  cup Craisins
  • 2 teaspoons Orange Zest

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs amaretto and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, orange zest and craisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min

Yield

4 DOZEN

Italian Sausage Meatballs

26 Sep

On a Friday night, like several other nights, we couldn’t decide on what we wanted for dinner. Being indecisive really sucks. Especially when you barely had anything to eat all day and you are suffering from a hunger headache and getting cranky. 🙂  Oh yeah, not a pretty sight. lol.  At last minute we decided on a semi-homemade thin crust pizza. I was just going to purchase the pillsbury thin crust dough. I had already thawed out a lb of ground Italian Sausage for one of the toppings.  Anyway, Bryan and I decided to take a trip to our local walmart because we needed to pick up some things. As usual, we spent longer than expected and more money than expected! That is always a issue when going into Walmart.

Long story short, I ended up throwing a Digiorno Pizza in the oven and that was dinner…. Say what? You want to know what happened to that thawed out ground Italian Sausage huh?  Well I couldn’t put it back in the freezer the next day,so I thought what can I do with this. Meatballs!! Yup! That’s what I will make. I didn’t want to make a whole meal so I figured a little appetizer would be perfect. 🙂 These meatballs are great for snacking or can even be used for a Meatball Sub or even Spaghetti. Enjoy! 🙂

Italian Sausage Meatballs

By: Sonia “Blade”

Ingredients:

1 lb Hot Ground Italian Sausage

1/3 cup Diced Red Pepper

1/3 cup Grated Parmesan Cheese

1/3 Cup Shredded Italian Cheese Blend

1/3 Cup Panko Bread Crumbs

1 large Egg

1) Preheat oven to 375 degrees.

2) Combine all ingredients in a medium bowl and mix well.

3) Form medium size meatballs, using 1 tablespoon of mixture for each.

4) Place in baking pan and cook for about 25 minutes until done.

5) Serve with Marinara Sauce.

*Makes about 20 meatballs*

Strawberry Brown Sugar Pancakes

25 Sep
When I was a little girl I would wake up 
to the sound to loud old school music blasting on the surround 
sound system and the aroma of something yummy for my tummy :) 
My dad would spend Saturday and Sunday mornings making 
breakfast for our family. Even though we would be annoyed by
the sound of the loud music waking up, we couldn't wait for
breakfast. I remember sneaking into the kitchen to sneak a 
piece of bacon when daddy wasn't looking. At least I thought 
he wasn't looking. :) He was so busy making his ginormous 
pancakes! Daddy made the biggest pancakes I had ever seen. We 
usually couldn't even eat a whole one, they were that big.
With daddy running through my mind, I decided to get up early 
in the morning and make some. Daddy usually made traditional 
pancakes but I decided I was going to do something a little 
different this time. Strawberries are my favorite fruit so I 
figured what better way to use them. I made Strawberry Brown 
Sugar Pancakes. I am still working on making my pancakes the 
same size. That will probably take a couple trial runs but hey, 
they say PRACTICE MAKES PERFECT right?!?


Strawberry Brown Sugar Pancakes
By Sonia “Blade”

What you need:

Dry Ingredients
1 Âľ Cup All Purpose flour
6 Tbsp Brown Sugar
3 tsp Baking Powder
Âľ tsp Salt

Wet Ingredients
1 tsp Vanilla Extract
1 tsp Amaretto
1 Tbsp Olive Oil
1 cup 2 % Milk
1 large whole egg

Strawberry Mixture
2 cups Chopped Strawberries
ÂĽ tsp vanilla
1/8 tsp Lemon juice
ÂĽ tsp amaretto
½ tsp flour

1) For the strawberry mixture, combine strawberries, vanilla, 
lemon juice and amaretto in a small bowl. Mix in ½ tsp flour 
and set aside. 

2) Combine all dry ingredients in a separate bowl. Make a well 
in center.

3) In another bowl, whisk together all wet ingredients.

4) Pour wet mixture into well and mix together. 

5) Fold in strawberry mixture. 

6) Heat a greased skillet  over medium heat. Ladle mixture 
into pan for desired pancake sizes. Once several tiny bubbles 
form in pancake batter, flip them over and brown on the other 
side.

7) Plate and Serve. 

Serving Suggestion: Sprinkle with brown sugar and top with 
fresh strawberries.

Szechuan Shrimp and Asparagus

23 Sep

Hey Loves. I’m back! 🙂

As you can see, I decided to use a new platform for my blog and I absolutely LOVE it!  🙂 WordPress has a wide variety of custom options and I am very excited about this. It gives my blog a sleeker and cleaner look. I am still getting use to this platform. Blade’s Culinary Creations will be a constant work in progress because I want it to be great for you 🙂

Today was a pretty long day with work, the gym, blog editing and more. After all of this, I still needed to eat dinner. My first thought was “something quick”. Szechaun Shrimp and Asparagus was definitely a great choice. Not only was it quick and easy, it was delicious. Enjoy!  🙂


Szechuan Shrimp and Asparagus
by Sonia "Blade"

Ingredients:
12 Ounce Bag of Cooked Shrimp (thawed, remove tails)
12 Ounces Asparagus
1 tsp. Garlic
1 Tbsp Olive Oil

Sauce:
3 Tbsp Ketchup
1/3 Cup Water
1 Tbsp Olive Oil
2 tsp. Minced Ginger
ÂĽ tsp. Sesame Oil
1 tsp. Sweet Chili Sauce
2 tsp. Honey
½ tsp. Sriracha
½ tsp. crushed red pepper flakes (add more if you like it spicy!)
2 tsp. Cornstarch

1) Combine all sauce ingredients in a bowl. Whisk together. Toss 
cooked shimp in sauce and set aside.
2) Cut (washed) asparagus into 2 to 3 inch pieces. Discard 
bottom tips.
3) Heat Olive oil in wok and sauté garlic until fragrant 
(about 15 seconds).
4)Toss asparagus into wok and cook until tender but still 
crisp. Approx 7 to 10 mins depending on thickness of asparagus.
5)Add  sauce and shrimp mixture to pan and toss all together 
until heated though about 5 mins on low heat. 

***Note: Please be sure not to heat the shrimp too long. 
This may cause shrimp to become rubbery.  
Raw shrimp may be substituted for cooked shrimp. 
Just be sure to add time cooking raw shrimp first.*** 

Cream Cheese Pound Cake

9 Aug

Hey everyone! I know it has been a couple days since my last post. It has been a busy weekend. Saturday was suppose to be my brother’s big annual cookout. This is the 12th year of what we call “the barn function”. Unfortunately we had to postpone the cookout this year due to rain however we still had a mini barn function with our fam and friends that did still come. I love spending time with my family. It’s always great times with us. Below I posted one of the things I made for the party. It was a delicious, golden, moist Almond Cream Cheese Pound Cake. This was my second time making it. The first time I tried it I left it in for the full hour and thirty five minutes that the directions call for however this time I took it out about 15 mins earlier so that it would be more moist and it was. Happy Baking 🙂




Cream Cheese Pound Cake
from “the all-new ultimate Southern Living Cookbook”


1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Garnishes: powdered sugar, fresh berries, fresh thyme, whipped cream

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Budnt or tube pan.

Bake at 300 degrees for 1 hour and 35 minutes or until a long wooden pick inserted in center comes out clean. Cool on a wore rack 15 minutes; remove from pan, and cool completely on wire rack. Garnish each serving, if desired. Yield 12 servings.

*note: I topped my cake with sliced almonds before baking.

A Stormy Summer Night, Thinking of Chili

2 Aug

It has been thundering & lightning  here in MD and all I can think of is a warm bowl of my dad’s Chili. I know some people think that chili is just for the winter time but nothing else warms my soul on a night like tonight. Of course the air is on full blast in here. lol. All I can think about is the sound of my dad’s loud, affectionate voice as he teaches me how to make his yummy chili. I was just a little girl then, so I didn’t actually memorize or write down the actual recipe. I have a just of the recipe but not exact. I thought that he would always be around when I needed to ask him how to make things but tomorrow is never promised. My dad passed away when I was 15 years old. Even though it’s almost been ten years, it seems like yesterday. It still hurts till this day but when I think of all the memories I have, I can’t help but Smile 🙂 So even though I don’t have his exact chili recipe, I think if he had the chance to try mine, he would LOVE IT! 🙂

BBQ Shrimp, Bacon and Pineapple Skewers

1 Aug

So last week I asked Bryan what he wanted for dinner. He tells me “anything with pineapple”. Seemed like a weird request to me lol. However I said okay, I’m up for the challenge. I am not a huge fan of fruit and savory foods mixed but I LOVE SHRIMP AND BACON with everything so I figured I would give it a try. It actually was pretty delicious. 🙂  I served it over brown rice.

BBQ Bacon Wrapped Lamb Chops and Roasted Red Potatoes

31 Jul

So as you can see I am new to this blogging thing. 🙂 I have a bunch of pictures of dishes I have made lately but I don’t have the recipes to post for you just yet. I kinda just make these things up as I go along so I will work on writing down the exact recipes, ingredients, and measurements.
I am not a huge fan of Lamb but I am working on being open to more things. Plus Bryan likes it 🙂
I decided to bake some of it and fry the rest. The baked was actually better than the fried. I also roasted some red potatoes with olive oil, garlic, onions, thyme, oregano, and other Italian seasonings. Very Yummy.

                      























 BBQ  Fried Bacon Wrapped Lamb



And Roasted Red Potatoes



Everything Taste Great Wrapped in BACON!!! RIGHT!!! 🙂