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Skillet Meals From Home
Skillet Cookies?
OK, when someone says cookies, everyone automatically thinks of mixing, shaping, either by hand or with a cookie cutter, and finally baking, right?
Well, this is a delicious recipe for the top of the stove; this is not a recipe for children to make, and if they do, there needs to be close adult supervision. The recipe calls for:
*2 eggs
*¼ cup butter (not margarine)
*1 cup chopped dates
*¾ cup sugar, (I have used Splenda and they come out great)
*1 cup chopped nuts, your choice, my preference is pecans
*2 cups rice crispies
*Coconut (to roll them in)
In a large skillet over medium heat combine: Eggs, butter, dates and sugar, cook until it makes a ball (or clings together and pulls away from the side of the skillet).
Stir in nuts and rice crispies until thoroughly mixed, allow cooling for 10 minutes. Butter hands (keeps the mixture from sticking to your hands) and roll into 1 inch balls, roll in coconut and place on waxed paper, flatten with the palm of your hand or a fork.
Place in refrigerator and allow to cool completely.These are delicious cookies that everyone loves; the recipe can be adjusted for individual taste.
I was told that any type of fruit that is dehydrated like the dates, can be used, but havent tried this. If there is someone in your family who doesnt like nuts, make half the cookies before adding ½ cup of nuts to the balance and put them on a separate cookie sheet.
If a family member doesnt like coconut, do the same thing, make half of them without coconut and then add coconut to the balance of the recipe.
If you take these to a party, be sure to write down your recipe, because everyone will want it.
This is a great addition to a recipe file that you are setting up for a bride, they are excellent stovetop cookies.
See Also:
Skillet Cookies - Date Cookie Recipe
Say Hello to Jell-O
Taking Control One Area at a Time
Standing in the middle of your kitchen and looking at all of the areas that food is stored can be intimidating!
Just pick one area at a time and start, put the trash can close by and start throwing out anything that hasnt been used in a while. Opened cereal boxes that no-one likes, open boxes of cookies etc. etc. etc.
You will be amazed at the amount of space these things take up in your cupboards and drawers. Here are some important rules to consider when cleaning out cupboards and drawers:
*All items must be visible, face all labels forward
*Put taller items in the back
*Put similar items together
*Clear plastic containers can keep small awkward shaped items together
*Pasta sauces should be near pasta
*Rice vinegar and soy sauce could be together
*Set up your cabinets for maximum usage, lazy susans can hold all of your bottled goods (labels out) rather than having to dig behind one to find another
*Shelf steps can be used to put things at different heights on the same shelf, this is especially helpful if all of the items are the same size, like canned soups
*Keep your herbs and spices alphabetized, it saves time
When cleaning out drawers, consider where you use the items most, and put them close to that area if at all possible.
The drawers closest to your work area should hold the items you use the most.
Try to avoid stacking pots and pans that you commonly use inside of each other. Limiting the size of a stack of pans to three makes them easier to get to; this may mean that you have to stack items you dont use very often higher.
Look at your counter tops, if you dont use and item at least a couple of times a week, put it in a cabinet out of the way.
This opens up the counter top for things you use more often. Organize your kitchen to best suit you and your needs, you will be in there more often than anyone else. |
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Pastas
Regardless of the meal, fine dining, family dinner or anything in-between, there is pasta to fit the bill. How many foods do you know of that go with almost any type of meat, seafood and vegetable?
The braver cooks can make their own pasta, from simple egg noodles to spinach pasta and herb pasta, it isnt really as difficult as you think, and that taste treat is well worth the work. You can cut and shape them by hand or purchase a pasta machine.
Shaping pasta is interesting; to make lasagna cut the dough into strips about 2 ½ inches wide, and then cut to preferred length. Farfel are 2 x 1 inch rectangles with the centers pinched creating little bow ties.
Tripoli are one inch circles with the centers pinched to fashion butterfly designs. To make linguine or fettuccine loosely roll the dough up like a jelly roll, cut 1/8 inch slices for linguine or ¼ inch slices for fettuccine, gently shaking the strands separates the noodles.
Homemade pasta can be stored in an airtight refrigerated container for up to 3 days. To freeze the pasta for up to 8 months, dry it for at least 1 hour, seal in a seal-a-meal or similar moisture and air proof bag and freeze.
If you arent into making your own you can buy any type you want in a super market near you.
A large saucepan or Dutch oven with lots of water is necessary to cook pasta, (about 3 quarts of water for 4 to 8 ounces of pasta).
Bring the water to a boil over high heat, adding a teaspoon of salt and a tablespoon of olive oil helps keep the pasta from sticking to itself.
Once the water boils, add the pasta slowly so the water continues to boil. Long pasta like spaghetti should be held by one end and placed in the water, as it softens, curve it around the pan and down into the water.
Reduce heat slightly and boil uncovered for the amount of time on the package, stirring occasionally.
When it is close to the end of the cooking time, check for doneness frequently. A little note for dieters, the longer pasta is cooked, the fewer calories it has.
Related Topics: Pastas,
Salads Flavor Favorites, Luaus a Traditional Type of Party
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