Recipes

The Recipe on the Bag plus Everything Delicious in the Cabinets Cookies

aka Oatmeal Sneak Attack Pecan Cookies

3/4 c. butter

1/4 c. nutella

2 c. brown sugar

2 tsp. vanilla

2 eggs

1 1/2 c. flour

1/2 tsp. baking powder

1 tsp. salt

3 c. old fashioned oats

11 oz. package of semi-sweet chocolate chips

1/2 c. raisins

1/2 c. chopped pecans

Preheat oven to 350. Cream butter, nutella and sugar. Add eggs one at a time. Add vanilla. In a separate bowl, mix flour, baking powder and salt. Slowly add dry ingredients (I'm serious about the "slowly" part, unless you have a dog, or a baby, to lick up the floor afterwards). Stir in oats. Stir in chocolate chips. Stir in raisins. Steal some pecans if you have a roommate with good taste. Stir them in too. Bake about 15 minutes or until golden brown (they're kind of golden brown regardless, but it sounds more professional to say that). If black smoke starts seeping through the vents on your oven, you've left them in too long. Trust me, I tested it.

Banana Foster Bars

1 box large instant Banana pudding

1 c. milk

1 tsp. vanilla

1 tblsp. (this doesn't seem like the appropriate abbreviation but I can't think of what it's supposed to be - it doesn't even matter really because I didn't actually measure it) cinnamon

2 shots of rum

2 shots of cinnamon schnapps

16 oz. cool whip

Crust:

2 c. crushed vanilla wafers

6 tblsp. (still doesn't look right) butter

Crushed pecans (I used candied, but it's up to you)

Mix all of the ingredients together in order (leave out the alcohol if you're looking for a child-friendly dessert). Chill.

Meanwhile, melt the butter at 350 in a pie pan or square baking dish. When the butter is fully melted, add the wafer crumbs and bake for about 10 minutes or until your kitchen smells like heaven.

When the crust is cooled, pour in the filling and freeze until go time.

Add pecans for garnish (and whipped cream if you're feeling extravagant).

Part of a Balanced Breakfast Oatmeal Cookies

3 eggs
1 c. raisins
1 tsp. vanilla
1 c. butter
2 c. sugar
1/4 c. molasses
2 1/2 c. flour
1 1/2 tsp salt
2 tsp. cinnamon
2 tsp. baking soda
2 c. old fashioned oats

An hour before baking, whip eggs and vanilla and soak raisins in the mixture. This is the key step!
Preheat oven to 350. Mix molasses with one cup of sugar until thoroughly mixed (molasses is really to taste - if you're one of those weirdos that likes Mary Janes you might want to put in some more). Cream sugars and butter. Add flour, cinnamon, salt, and soda and mix. Take the opportunity to eat some dough before you put the eggs in (although to be honest, that never stops me). Now add the egg/raisin/vanilla mixture and the oats.
Bake for 10 - 12 minutes. I recommend undercooking just a bit for a deliciously chewy cookie.


Garlic Parmesan Popcorn

Pop a lot of popcorn (unless you are by yourself - then pop just enough for one serving. Don't think "I could save some for later!" Because you won't).

Measurements will vary depending on the amount, so I'm just going to generalize.

Heat coconut oil in a saucepan. Add a clove or so of minced garlic, and a few spoonfuls of herbs de provence. I added a little olive oil as well for that mediterranean flavor.

Pour popcorn into a Trader Joe's paper grocery bag (because I'm pretty sure they are the only food store that actually provides them nowadays) and slowly drizzle oil mixture onto it, mixing as you drizzle. When thoroughly coated, pour parmesan cheese (I used the canned business but fresh, finely shredded could quite possibly take this recipe to divine heights) and some salt onto the kernels. Close the top of the bag and shake up them kernels. If you can spare another TJs bag, transfer the savory deliciousness into a fresh bag for aesthetic purposes. 

Try to find a buddy to share this with. It will be better for your heart.


The Bomb.com Carrot Cake*
*disclaimer: this recipe pre-dates the internet

4 eggs
2 c. sugar
1 1/2 c. vegetable oil
2 1/2 c. grated carrots (I hope for your sake you have a food processor. I don't)
2 c. flour
2 tsp. baking soda
2. tsp baking powder
2 tsp. cinnamon
1 pinch of cloves (somewhere between a smidge and a dash)
1/2 tsp. salt
1 small can of undrained crushed pineapple
Walnuts and raisins (unless you are one of these wierdies who can't handle a little excitement in your cake. In that case, leave them out - but know that you will be creating an inferior product).

Mix eggs, sugar, oil & carrots. Add eggs one at a time. Mix remaining (dry ingredients) a little at a time. 

Bake in 9x12 pan for 30-40 min In 350 oven. Or if you want to spread the love, make cupcakes!

This cake goes best with cream cheese icing.

ICING:

1 brick (8 oz) cream cheese, softened
1/2 stick of salted butter, softened
2 tsp. vanilla
4 c. powdered sugar

Cream ingredients.


Foolproof Vegetarian Enchiladas*
*fool being moi

cooking spray
2 tblsp. olive oil
1 onion chopped
1 bell pepper, chopped (I used orange because it is my favorite color. Go with your heart)
1 can vegetarian refried beans (I like the Trader Joe's jalapeno kind)
1 can corn (frozen corn is also acceptable)
1 4oz package of cream cheese
2 tsp. cumin
salt and black pepper to taste
abt. 1 cup loosely packed fresh cilantro
 2 cans fire roasted, diced tomatoes
Juice of one lime
2 tblsp. jalapeno juice
3 tsp. minced garlic
2 tsp. oregano
2 cups pepper jack cheese
Flour tortillas (I used the habenero lime tortillas from TJ's - but be warned, they have a spicy kick)
1 chopped avocado, diced tomatoes, and sour cream (for garnish)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
3. Place cilantro, fire-roasted tomatoes, lime juice, garlic, jalapeno juice and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
4. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup pepper jack cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
5. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup pepper jack cheese.
6. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.