Double Chocolate Coconut Oatmeal Cookies

1 cup shortening

1 3/4 cup brown sugar

3 eggs

2 tsp vanilla

1 1/3 cup flour

1/2 cup cocoa powder

2 tsp baking soda

1/4 tsp salt

1/2 cup water

3 cups oats

2 cups chocolate chips

2 cups coconut flakes

1 cup coarsely chopped nuts

Beat shortening, brown sugar, eggs and vanilla until well blended.  Stir together flour, cocoa powder, baking soda and salt and add alternately with water to shorterning mixture.  Stir in oats, 1 cup chocolate chips, 1 cup coconut and nuts, mixing well.  Cover and refrigerate 2 hours.

Heat oven to 350 degrees.  Lightly grease or line cookie sheets.  Using a 1/4 cup scoop or measuring cup, drop dough 4 inches apart on prepared sheets.  Sprinkle with cocoa and press about 9 chips into the top of each.

Bake 10 to 12 minutes or until set.  Cool slightly before removing to rack to cool completely.

Makes about 2 1/2 dozen cookies

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Mom’s Dinner Rolls

4 1/2 teaspoons yeast

1/2 cup sugar

2 cups warm water

1 large egg, lightly beaten

2 teaspoons kosher salt

6 cups all purpose flour plus more for kneading

2 sticks plus 2 tablespoons butter at room temperature

Combine yeast, pinch of sugar and yeast in a large bowl and let stand 5 minutes until foamy.  Stir in egg, salt, remaining sugar and water.  Add 5 cups flour and stir until soft, sticky dough forms.  Stir in 1 stick of butter.  Add remaining flour and stir until stiff dough forms.  Knead 5 minutes, adding more flour if needed.  Transfer to buttered bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.

Punch down dough, knead a couple of times, cover and let rest 15 minutes.  Turn out onto floured work surface and roll to 3/8 inch thick.  Cut out rounds using 2 3/4 inch cutter (you should get 24-30 rounds).  Melt remaining butter in sauce pan.  Dip both sides of each round in butter and fold in half.  Place in 9X13 baking dish, open side up. Cover and let rise until almost doubled, about 1 hour.

Preheat oven to 400 degrees.  Bake rolls until golden, 20-25 miutes, rotaing pan half way through.  Brush with remaining butter.

 

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Salted Caramel Latte

1/2 cup whole milk

2 Tbsp. half and half

1 Tbsp. powedered hot cocoa mix

3 tsp. caramel sauce

1 cup freshly brewed extra strong coffee

Pinch of salt plus more to taste

Whipped cream, for topping

Flaky sea salt for topping

In a microwave safe jar, combine the milk, half and half, powdered cocoa mix and 2 tsp. caramel sauce.  Microwave on high until steaming, 20-60 seconds.  Attach lid to jar and shake until foamy, about 30 seconds.

Pour hot coffee into mug, add salt and stir.  Add foamed milk.  Top with whipped cream and drizzle with remaining caramel.  Finish with a sprinkle of sea salt.

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Creamy Potato Gratin Duet

1 Tbsp butter, softened

1 1/2 cups heavy cream

2 Tbsp. flour

2 cloves garlic, minced

1 tbsp. each fresh parsley, thyme, and sage

2 tsp. coarse salt

1 scant tsp. freshly ground black pepper

1/2 cup grated Gruyere or havarti cheese, divided

2 medium russet potatoes

2 medium sweet potatoes

Preheat oven to 400 degrees F and butter a 2 quart baking dish.

In a large bowl, whisk together cream, flour, garlic, herbs, salt, papper and 1/2 the cheese.

Peel and slice potatoes thinly.  Add to the bowl of cream.  Pour into prepared baking dish.  (Alternately arrange the slices in the dish by hand, alternating regular and sweet potatoes.) Cover with foil and bake 35-40 minutes.  Uncover and bake 30 minutes more.

In the last 10 minutes of baking, top with remaining cheese.  Let rest loosely covered 10-15 minutes before serving.

Serves 8

220 calories

10 g tot fat

6 g sat fat

30 mg cholesterol

680 mg sodium

27 g carb

3 g fiber

4 g sugar

5 g protein

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Asparagus and Smoked Trout Frittata

8 ounces thin asparagus, trimmed and cut into 1-inch pieces

1 tablespoon 2% reduced-fat milk

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

4 large eggs

4 large egg whites

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided

1 1/2 teaspoons chopped fresh dill

4 ounces smoked trout, skinned and flaked into large pieces

Cooking spray

1 teaspoon canola oil

1/2 cup minced green onions

Preheat oven to 450°.

Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.

Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.

Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.

Preheat broiler.

Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into 8 wedges.

Calories: 186

Fat: 10.2g (sat 3.4g,mono 4.2g,poly 1.5g)

Protein: 19.9g

Carbohydrate: 4.3g

Fiber: 1.6g

Cholesterol: 239mg

Iron: 1.9mg

Sodium: 687mg

Calcium: 140mg

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Stuffed Jalapenos

6 large jalapenos, halved and seeded

4 oz cream cheese, room temperature

1/2 cup grated sharp cheddar

Preheat over to 450 degrees. Mix cheeses together, season with salt and pepper. Fill each pepper half with about 1 tablespoon cheese. Place on baking sheet and bake for 10 minutes until brown and bubbling.

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Granola Bark

1 1/2 tsp ground cinnamon
3 cups/300g rolled oats (not quick-cooking)
1 1/4 cups/175g almonds, chopped
1 1/4 cups/60g unsweetened shredded coconut
1/2 cup/80g flax seeds or chia seeds, whole or ground
1/4 cup/35g sesame seeds
1/2 cup/60g almond flour or hazelnut flour
1/2 cup/120ml maple syrup or honey, or 1/4 cup/60ml of each
1/2 cup/75g coconut sugar
1/4 cup/60ml water
1 tsp vanilla extract
1/2 tsp sea salt
1/3 cup/80ml olive oil or vegetable oil
1 large egg white, whisked until frothy

Combine the cinnamon, oats, almonds, coconut, flax or chia seeds, sesame seeds, and almond flour or hazelnut flour in a large bowl.

Preheat the oven to 325°F/165°C. Line a 13 by 18 inch/33 by 46cm rimmed baking sheet with parchment paper or a silicone mat.

Combine the maple syrup or honey or a mix of both, coconut sugar, water, vanilla, and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat and let cool to warm room temperature.

Add the olive oil and egg white to the cooled syrup mixture and whisk to incorporate. Pour over the oats mixture and mix well.

Spread the mixture evenly across the prepared baking sheet. Using another same-size baking sheet or the bottom of a pot, press the mixture down firmly to compact it before baking. Bake for 45 minutes or longer, until dark golden brown, rotating the sheet after about 15 minutes to promote even browning. While the granola bakes, open the oven door a couple of times to release steam.

Set the baking sheet on a cooling rack until the surface of the granola is crisp. Leave the oven on. If the surface is still tacky to the touch once it has cooled, return the pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let the bark get too dark, or it’ll taste bitter.

Once cool, break the bark into pieces and store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

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