Jake Cookies

This is one of two recipes we use regularly which are named after a former roommate. They are worth the extra effort. It makes a lot of cookies. I halved the recipe this morning and got over 5 dozen using a 2 oz cookie scoop. Blend the walnuts and the oatmeal in the blender after measuring. Also, grating the Hershey bar takes a very long time. This time I just threw in 1 T. of cocoa. Not as delicious, but definitely faster.

Blend together:
2 c. butter
1 1/2 c. blended walnuts
2 c. sugar
2 c. dark brown sugar

Mix in:
4 eggs
2 t. baking powder
2 t. baking soda
1 t. salt
2 t. vanilla

Add:
5 c. blended oatmeal
4 c. flour
1 24 oz chocolate chips
1 8 oz Hershey bar, grated

Bake at 375 for 7-8 minutes.

Homemade Hot Pockets

Hot Pockets:
1 1/2 cups water
2 1/2 tablespoons margarine
2 tablespoons molasses (or honey)
2 cups whole-wheat flour
2 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast

Mix dough and rise until double. Divide dough into 11. Roll until about the size of a pita. Put about 1/2 c. of filling in the middle. Bring up both the sides and pinch together. Gently turn it over into your hand and place on greased baking sheet pinched side down. Tuck the ends under. Let rise for 10-15 minutes.

Filling ideas: I usually use ham, broccoli and cheese. You could also do hashbrowns, eggs and crumbled bacon; or pepperoni and cheese with a little tomato sauce and some green pepper or olives. These were very easy to make and so cheap compared to the real thing. They tasted just like actual Hot Pockets. Bake at 375 for 25 minutes. Remove from oven and brush tops with melted butter and sprinkle with fresh cracked pepper and cracked sea salt. Move to cooling wrack so that they don't get soggy. When cooled wrap in paper towel and put in a freezer bag. To heat, microwave on high 2-3 minutes.

Cranberry Smoothie

I don't even like cranberries, but this smoothie was delicious.

1 c. cranberries
2/3 c. cran-raspberry juice
1 c. raspberries
1 c. vanilla yogurt
ice (We used frozen cranberries and raspberries, and didn't use ice)

Blend in blender until smooth.

Peanut Butter Balls

I haven't posted anything in a while because I've been doing another sort of cooking - the bun-in-the-oven type where actual cooking doesn't sound appetizing. But yesterday John made these delicious cookies using a recipe from his sister, Jamie.

They are somewhere between peanut butter cookies (which are dry) and no-bake peanut butter balls (which are not nearly as delicious). If you like peanut butter, you must try these.

1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. peanut butter
2 c. chocolate chips
1 egg

Mix and roll into balls. Roll balls in sugar. Bake at 350 for 10 minutes. Makes about 2 dozen cookies.

Easy Breakfast Drink

Maggie and I love to have this for breakfast. It is quick, easy, delicious, and healthy.

1 c. milk
1 pkg chocolate Carnation Instant Breakfast
1/2 banana
handful of frozen strawberries (4 or 5)

Put all ingredients in blender and blend until smooth. Maggie drinks hers with a draw so she doesn't get a chocolate mustache.

Polynesian Chicken

A friend brought this over after Maggie was in the hospital and I've been bugging her for the recipe ever since. I finally got it and made it today. It is simple to make, easily halved, and tastes like something you'd get in a Chinese restaurant.

Combine in 9x13 casserole dish:
5 breasts cooked, cubed chicken
1 can drained pineapple tidbits (save the juice)
sugar snap peas or chopped green pepper
cashews

Sauce:
pineapple juice from the tidbits + water to make 2 cups
1 cup vinegar
1 cup brown sugar
1/4 c. soy sauce (you can leave this out and it tastes just as delicious)
2 T. lemon juice
4 T. cornstarch
Combine ingredients for sauce in a saucepan. Whisk and cook over high until it comes to a boil (It will start to thicken then). Pour sauce over chicken mixture in casserole dish and sprinkle with sesame seeds. Bake at 350 for 25-30 min. Serve over hot rice.

Soft Pretzels

1 T. yeast
1 c. warm water
2 1/2 to 3 c. flour*
2 T. oil
1 T. sugar
6 T. baking soda in 6 cups water

*I use about 1/4-1/3 amount of whole wheat flour.
I always double this recipe. We can eat 12 pretzels really fast, so I make two batches and put some in a Ziploc in the freezer once cooled. The one time I only made one batch it was very disappointing and hardly worth the effort. I use 9 T. baking soda in 9 c. water when I make two batches.
This is a fair amount of work, but worth it if you love soft pretzels. They don't have the fake aftertaste of the store-bought ones and the cost works out to be less than 6 cents per pretzel!

In a bowl, dissolve yeast in water. add 1 1/2 c. flour, the oil, and the sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl, turning to grease top, and cover and let rise until double (1 hour).
Punch down dough, turn out onto a floured board, and divide into 12 pieces. Shape each into a smooth ball by gently kneading. Then roll each into a smooth rope about 18 inches long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet, turning loose ends underneath. Let rise, uncovered, until puffy (about 25 minutes).
Meanwhile, in a 3-qt stainless steel or enameled pan (not aluminum) bring soda water to a boil, adjust water to keep water boiling gently. With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand uncovered.

Bake in a preheated 425 degree oven for 12-15 minutes (I cooked mine for 9 1/2, so watch them) or until golden brown. Transfer to racks, serve warm with butter, mustard or cream cheese. Or let cool completely, wrap airtight, and freeze. Microwave frozen pretzel for about 30 seconds to reheat.

Enjoy!