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Archive for the ‘Fast Recipes’ Category

Oatmeal Cranberry Cookies

Posted in Easy Recipes, Fast Recipes, tagged , , , on April 2, 2010| 2 Comments »

A few weeks ago I needed to make some cookies to take to a meeting and of course, seemed to be out of everything I needed to make the cookies I wanted. Feeling a bit inspired, I threw some miscellaneous ingredients together and ended up with a batch of pretty tasty cookies. I finally remembered what I put in the original recipe and made the cookies again this week. Although I have a hard time not eating the dough, these cookies are a little different with a great flavor.

Oatmeal Cranberry Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1 cup granulated sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 tsps. cinnamon

1 1/3 cups flour

1/4 tsp. salt

3 cups oatmeal, uncooked

3/4 cup dried cranberries

1/2 cup chopped macadamia nuts

1 cup white chocolate chips

Preheat oven to 350 degrees.

In large bowl, beat together butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to butter mixture; mix well. Stir in oats, cranberries, nuts and chips; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes until cookies are set but not yet brown for soft cookies or 10-12 minutes and turning brown for crispy cookies.

Happy Entertaining and enjoy!

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Popovers Add Pop to Mealtime

Posted in Easy Recipes, Fast Recipes, tagged , , on March 26, 2010| Leave a Comment »

Popovers are a wonderful little addition to any meal. With a great egg texture, these little gems are crispy outside and filled with steamy goodness inside. They come together quickly and and so good, piping hot from the oven.

Popovers

2 beaten eggs

1 cup milk

1 tbsp. oil

1 cup flour

1/4 tsp. salt

Preheat oven to 400 degrees. Spray six custard cups or a large 6-cup muffin pan with non-stick cooking spray. Set aside.

In a mixing bowl, combine eggs, milk and oil. Add flour and salt. Mix well, beating until smooth. Fill the cups half-full. Bake 40 minutes or until very firm. Remove from oven and quickly poke the tops with a fork to let out the steam.  You can return to the oven for another five minutes for extra-crispy popovers or serve immediately.

Enjoy!

Happy Entertaining!

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Simple Chicken Croissant Sandwiches

Posted in Easy Recipes, Fast Recipes, Quick and Easy, tagged , , on March 19, 2010| Leave a Comment »

If you are looking for something that is fast and easy to make for an appetizer, or serve as a main course, these sandwiches are the ticket.

You can use mini-croissants for appetizers or use full-size croissants for a quick and simple meal. The blend of crunchy, nutty flavors is awesome!

Chicken Croissants

1 package of fresh croissants (mini or large)

3 cups cubed cooked chicken

2/3 cup thinly sliced celery

1/2 cup cashew pieces

1/2 cup green seedless grapes, sliced in half

1/3 cup mayonaisse

2 tbsp. ranch dressing

Mix chicken with celery, cashews, grapes, mayo and ranch dressing. Slice croissants in half lengthwise, but do not completely separate. Create a “hinge” by not slicing all the way through one edge of the croissant. Spoon in filling and chill until ready to serve. If you are in a big hurry, buy pre-cooked, grilled chicken pieces.

Enjoy!

Happy Entertaining

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Quick and Easy Potatoes

Posted in Easy Recipes, Fast Recipes, tagged , , on March 12, 2010| Leave a Comment »

This is a great side dish that comes together quickly and with minimum effort.

Quick and Easy Potatoes

6 medium red potatoes

1 tsp. extra virgin olive oil

1 tsp. all-seasoning spice (Mrs. Dash)

1/2 tsp. parsley flakes

1/2 tsp. onion flakes

salt and pepper to taste

Clean the potatoes, leaving the skin on. Cut into bite-sized chunks. Spray a shallow baking dish with non-stick cooking spray. Put the oil in the bottom of the dish, add potatoes, toss to coat. Sprinkled in season, onion and parsley flakes, tossing to make sure ptoatoes are well coated. Bake at 350 degrees for 20-30 minutes covered, or until fork tender. If you like the potoatoes crispy, toss them in oil and season then spread on a greased baking sheet, uncovered.

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