Audrey's Oatmeal Sugar Cookies

Here is a recipe for my homemade oatmeal sugar cookies. I decided since I didn't have chocolate chips that I would just make some sugar cookies. Ya'll have to know that I did not use a recipe at all for my own recipe. I wanted to be able to make my own recipe without having to credit some fantastic recipe. I was cautious at first because I have experimented on sugar cookies before and they have not turned out great. However, these did in fact turn out to be mighty tasty. Enjoy!

Ingrediants

2 sticks of Butter (softened)

2 cups of Sugar

1 cup of Brown Sugar

2 Eggs

1 1/2 tablespoons of Vanilla

1/2 teaspoon of Salt

2 cups of Flour

1 teaspoon of Baking Powder

1/2 teaspoon of Baking Soda

1 1/2 of Quaker Oats from Oatmeal

12 oz. bag of chocolate chips

How to make:

First preheat your oven to 375 F. Then combine your sugars and your butter in a mixer on medium speed. Then throw in your eggs and your vanilla, beat until creamy.

In a separate bowl combine your flour, salt, baking powder, baking soda, and your oats. Then slowly mix in your flour mixture into your batter. Once mixed on medium speed for about 1 minute.

Then get out your cookie sheet or your ceramic sheet (which is what I have you may not have one). If you have a cookie sheet then just spray cookings spray so that the cookies will not stick, or use cooking oil. After that, put your dough on your cookie sheet in small balls.

When the cookies are done you must watch because unless you like crispy cookies then cook them from 10-12 min. If you like chewy and a little crunchy on the outside then cook them 8-10 min.

Chocolate Cream Pie

I made this pie last night since I have been wanting to do this recipe. I first have to say that I did not do the crust that the recipe calls for, I went cheap and just bought chocolate crust already made. Which turned out really yummy. You don't need to, but I was just going the easy way. The pie was gone in one night, apparently my family didn't like it. :P Well, I have to say it was very delicious.

In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream. Prep and Cook Time: about 50 minutes, plus at least 3 hours of chilling time. Notes: You can prepare this pie through step 4 up to 1 day ahead; top with whipped cream just before serving.

Yield: Makes 10 servings

Ingredients

• 32 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, enough for 1 1/3 cups cookie crumbs)
• 1/3 cup slivered almonds
• 1 cup sugar, divided
• 6 tablespoons melted butter, plus 2 tbsp. butter cut into small cubes
• 6 large egg yolks
• 3 1/4 cups milk
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 8 ounces good-quality bittersweet chocolate, roughly chopped, plus more for grating over pie
• 2 teaspoons vanilla extract
• 1 1/2 cups whipping cream

Preparation

1. Preheat oven to 350°. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp. sugar and pulse until almonds have texture of coarse meal (be careful not to grind them into nut butter). Add ground nuts to cookies and stir in 6 tbsp. melted butter. Press into bottom and sides of a 9-in. deep-dish pie plate (crust should be fairly thick). Bake on center rack 15 minutes; let cool.

2. Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly (mixture will begin to thicken). Reduce heat to medium.

3. Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190° on an instant-read thermometer), stirring constantly with a wooden spoon (it will thicken noticeably). Remove from heat and stir in chocolate, vanilla, and 2 tbsp. butter.

4. Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day.

5. Just before serving, combine cream and remaining 1 tbsp. sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.

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Chicken Cordon Bleu

This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Yield: 4 servings (serving size: 1 rolled chicken breast half)

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 5 teaspoons butter, melted
• 1 large garlic clove, minced
• 1/2 cup dry breadcrumbs
• 1 tablespoon grated fresh Parmigiano-Reggiano cheese
• 1 teaspoon paprika
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 4 thin slices prosciutto (about 2 ounces)
• 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
• Cooking spray

Preparation

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

I am very interested how this recipe will turn out. I am cooking it tonight and I hope it tastes wonderful. I have never made Chicken Cordon Bleu before, it is a French recipe which are usually fantastic.