COOKIES: Oatmeal Chocolate Chip

Print Recipe
COOKIES: Oatmeal Chocolate Chip
Personal Recipe: Rick Beach
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat Oven 325°F
  2. In large bowl, cream the butter, brown sugar, and white sugar, until smooth and just starts to fluff. Beat the eggs in one at a time. Then beat in the vanilla.
  3. In another bowl combine the Flour, baking soda, cinnamon, cloves, cayenne, and salt. Whisk to combine.
  4. Stir the flour & Spice mixture into the Creamed butter mixture.
  5. Stir and fold in the quick oats
  6. Fold in the Chocolate chips. Mix until evenly distributed.
  7. Drop by heaping spoonfuls onto an un-greased cookie sheet.
  8. Bake for 12 minutes. Allow to cool about 5 minutes then transfer them to a wire cooling rack.

RECIPE MEATLOAF MINI BUNDT CAKE PAN

134 total views, 1 views today

Print Recipe
RECIPE MEATLOAF MINI BUNDT CAKE PAN
Great looking & tasting individual servings. Start your mashed potatoes right after you pop your meat mixture in the oven to bake. These will all come together while things are hot. Serve with a side of steamed vegetables, bread, etc. ~Rick Beach
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Instructions
MEATLOAF
  1. Preheat oven to 350°F
  2. Saute the Garlic, Onions, and Celery in a small amount of olive oil.
  3. In a mixing bowl combine all ingredients and mix together by hand.
  4. Divide the meat mixture into 6 equal parts. Press into a greased (6) mini bundt pan. [I use half of my 12 unit pan]
  5. Bake 45 minutes. Turn out upside down on a foil lined cookie sheet. Pre Grease or spray oil the foil first. Add the topping and return to the oven to broil.
MEATLOAF TOPPING
  1. Set Oven to High Broil. Spread the 1/2 cup ketchup topping on the exposed tops of the 6 upside down mini meatloaves. Dividing the ketchup equally and using it up. Immediately return the 6 mini's to the oven and broil the ketchup side up for 5 minutes. The topping ketchup should be broiled just enough to slightly dry it, but not brown or burn it. Remove from the oven and top with mashed potatoes before serving.
MASHED POTATOES
  1. Cover cubed potatoes with water, salt and gloves. Cook at a low boil for 20 minutes. Test potatoes to see if close to done. Stir and continue to low boil about another 10 minutes or until the potatoes are tender.
  2. Skim off the garlic (save it), then drain off the water. Crush the cooked garlic cloves with the back of a spoon. Return the drained cooked potatoes and the cooked crushed garlic to the still hot cooking pan. Add the Butter, Buttermilk, and salt. Allow the butter to melt.
  3. First mash the potatoes with a potato masher, Then whip them using a mixer until they are fluffy. Adjust your milk to get the desired consistency. Be careful not to add too much liquid.
  4. Use a piping bag and tip, or a spoon to top the baked mini meatloaves with whipped mashed potatoes. Garnish and serve.

RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

215 total views, 4 views today

Print Recipe
RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe by Rick Beach
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Use the same directions and heat for baking this in your kitchen oven.

RECIPE SWEET LIME PIE

121 total views, 3 views today

Print Recipe
RECIPE SWEET LIME PIE
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Servings
Pie
Servings
Pie
Instructions
  1. Preheat Oven to 375°F
  2. Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
  3. Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
  4. Allow to cool then chill.
  5. Top with whipped cream when served.

RECIPE Peanut Butter Kiss Cookies

90 total views, no views today

Print Recipe
RECIPE Peanut Butter Kiss Cookies
Instructions
  1. Heat Oven to 375°F
  2. In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
  3. Mix in the Bisquick and continue until uniform
  4. Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
  5. Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it. Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.

Nestle’s® Toll House Chocolate Chip Cookies

106 total views, no views today

Print Recipe
Nestle’s® Toll House Chocolate Chip Cookies
This is the recipe right off Nestle’s® Chocolate Chip bag. Added to our recipe list to allow ease of printing it out. We love making a large batch of these around the Holidays. Baked and cut into "Bar" form. Sealed in freezer containers, then frozen. Great for last minute guests, gifts, Holiday house warming offerings, or dunked in a cup of coffee. Our recommendation is you don't skimp on the ingredients. Use real Nestle’s® Chocolate Chips, and real Vanilla. Don't use knock-off or imitation products. Then you can truly enjoy a quality cookie made with a recipe and ingredients that have stood the test of time.
Servings
Dozen
Ingredients
Servings
Dozen
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
  3. In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
  4. Stir/Fold in the Chocolate Chips and (Optional Nuts).
  5. For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
  6. For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
  7. For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)

RECIPE Cookie Press Christmas Cookies

38 total views, no views today


Print Recipe


RECIPE Cookie Press Christmas Cookies

Using a cookie press you can create little shortbread type Holiday cookies [Spritz] that are typically decorated with icing, sprinkles, and colored sugars.

Servings
Cookies


Ingredients

Servings
Cookies


Ingredients


Instructions
  1. There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total

Mixing/Baking the White/Plain/Vaniliia Cookies
  1. Heat oven to 375°F

  2. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.

  3. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.

  4. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Mixing/Baking the Chocolate Cookies
  1. Preheat oven to 375 F

  2. In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

  3. In another bowl, sift together flour, cocoa powder, baking soda and salt.

  4. Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.

  5. Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Layered Vanilla & Chocolate Cookies
  1. Used press with wide saw toothed die and lay out a long strip.
    On top layer a long strip of white/vanilla

  2. Variation use crushed candy, (Crushed candy canes work good) between the layers.
    Cut the strips in bite sizes and bake at 350°F for about 10 minutes.

  3. Decorate with white or colored icing and sprinkles.

  4. To make pinwheels
    Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.

RECIPE Chocolate Dipping Sauce

41 total views, no views today

Print Recipe
CHOCOLATE DIPPING SAUCE
A simple great way to dip and decorate Pretzels, Oreo Cookies, Graham Crackers, Animal Cookies, and many other snacks. Commonly used to create Holiday decorative goodies. This sauce sets up when cooled to add a decorative touch.
Servings
Dips
Ingredients
Servings
Dips
Ingredients
Instructions
  1. For every 8 oz of Chips (Chocolate, White, Etc) add 2 Tbsp. of Crisco Shortening. In the microwave or double boiler heat and stir until silky smooth.
  2. Dip your items in the melted chocolate and lay out on waxed paper. You can speed this up by using chilled cookie sheets.
  3. Dipping a second time after the first dip has cooled, will create a thicker layer of chocolate. Either way, before chocolate has hardened, you can drizzle with sprinkles, or colored sugar.