Author Archives: Yumolicious

CHOCOLATE OATMEAL COOKIES

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1/2 cup softened butter
1 cup sugar
2 (1 oz) squares unsweetened chocolate
1 beaten egg
1 tsp baking powder
1/2 tsp salt
3/4 cup flour (packed)
1 1/2 cups dry oatmeal (either quick-cooking OR old-fashioned will do)

preheat the oven to 325 degrees with the rack in the middle position.

in a large bowl, mix the softened butter and the sugar until it’s fluffy.

unwrap the squares of chocolate and melt them in the microwave according to package directions. add them to the butter and sugar mixture and mix well.

feel the bowl. if the mixture is cool enough, add the beaten egg, mixing until it is thoroughly incorporated.

mix in the baking powder and the salt.

add the flour, mixing it in thoroughly.

mix in the oatmeal and stir until the mixture is completely blended.

drop by teaspoonfuls onto greased (or sprayed with pam or other nonstick spray) cookie sheets, 12 cookies to a standard-size sheet.

bake at 325 degrees for 13-15 minutes or until slightly brown.

let the cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool complelely.

makes about 3 dozen cookies

CHOCOLATE RAINBOW COOKIES

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1/4 cup margarine, melted
1/2 cup dark corn syrup
2/3 cup cocoa
1 cup sifted 10x sugar
dash salt
1 cup peanut butter chips
1 cup coarsely chopped nuts
2/3 cup flaked coconut
6 oz cocoa-flavored rice cereal
2 3/4 oz rainbow sprinkles

in a large bowl, blend the margarine with the corn syrup, cocoa, sugar, and salt. add the peanut butter chips, nuts, coconut, cereal, and half of the rainbow sprinkles. with a fork, stir until the mixture is well blended. pack firmly into a greased 13″x9″x2″ pan. top with remaining rainbow sprinkles. refrigerate several hours or until firm. cut into squares.

makes 3-4 dozen

CHERRY PUNCH

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1 (6 oz) can frozen lemonade, thawed
1 (6 oz) can frozen limeade, thawed
1 (20 oz) can pineapple chunks, undrained
2 cups water
2 litres cherry soda, chilled
2 litres, ginger ale, chilled
lemon & lime slices, optional

in a blender, combine concentrates and pineapple; cover and blend until smooth. pour into a gallon-size container; stir in water. store in the refrigerator. to serve, pour the mixture into a punch bowl; add cherry soda and ginger ale, and garnish with lemon & lime slices, if desired.

makes about 6 quarts

CHICKEN WITH WHITE WINE, ROSEMARY & PEPPERS

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1/4 cup flour
1/4 tsp salt
1/4 tsp black pepper
2 1/2-3 lbs chicken parts
2 tbs olive oil
2-3 cloves garlic, peeled
1/2 cup dry white wine OR dry vermouth
2 med red bell peppers, cut into 1/4″-wide strips
2 sprigs fresh rosemary, chopped, OR 1 1/2 tsp dried

preheat the oven to 375 degrees. lightly oil a roasting pan.

in a plastic or paper bag, combine the flour, salt, and 1.8 tsp of the black pepper. add the chicken parts and lightly dredge them in the seasoned flour, shaking off the excess.

in a lg skillet, warm the oil over medium-high heat. add the garlic and cook, stirring frequently, until golden brown, 2-3 minutes. discard the garlic.

add the chicken to the skillet in a single layer, skin-side down, increase the heat to high, and cook until one side is golden brown, 3-4 minutes. turn the chicken over and cook the other side until golden brown, 3-4 minutes. transfer the chicken pieces to the prepared roasting pan and set aside.

pour off all but a a thin later of fat from the skillet and return to medium heat. add the wine, increase the heat to medium-high, and boil until the liquid is reduced by half, 1-2 minutes. reduce the heat to medium, add the bell peppers and rosemary, and cook, stirring constantly, for 2 minutes.

spoon the bell pepper mixture over the chicken, sprinkle with the remaining 1/8 tsp black pepper, and bake for 15 minutes, or until the chicken is just cooked through.

serves 4

SPICY BLACK BEAN CHILI

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1 tbs olive oil
1 lg yellow onion, chopped
1 med-size red bell pepper, seeded & chopped
2 garlic cloves, minced
2 tbs chili powder, or more to taste
1 (28 oz) can crushed tomatoes
2 (15.5 oz) can black beans, drained & rinsed
1 cup water
1 (4 oz) can diced green chiles, drained
salt & freshly ground black pepper

heat the oil in a large skillet over medium heat. add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. stir in the chili powder and cook about 30 seconds longer.

transfer the mixture to a 4-6 quart slow cooker. add the tomatoes, beans, water, and chiles; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

serves 4

DECORATED CARAMEL APPLES

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6 medium-small unblemished red delicious OR granny smith apples
1 cup sprinkles, jimmies, mini white OR chocolate chips, and/or chopped nuts, for decorating
1 (14 oz) pkg plain caramels, unwrapped
1 1/2-2 tbs milk OR half-and-half

line a cookie sheet with aluminum foil or waxed paper, then butter the foil or paper. have ready 6 wooden craft sticks.remove the stems (if any) from the apples and insert a wooden stick into the blossom end of each apple. put the decorations in shallow bowls.

put the caramels and milk in a microwave-proof bowl and microwave on HIGH for 2 minutes. or melt in a small heavy saucepan. stir until melted and smooth, then cool a few minutes. working quickly, coat each apple completely in caramel sauce, tilting the bowl or pan as necessary, then shake off the excess caramel. roll the bottom third of each apple in the decorations. set on the prepared cookie sheet until the caramel sets, about 10 minutes.

makes 6 caramel apples