Thursday, October 17, 2013

Oatmeal Cream Pies

I didn't grow up eating Little Debbie Oatmeal Cream Pies, but I do remember eating them last summer in Lake Powell and I can see the appeal. The soft, slightly spicy cookies are sandwiched around a layer of marshmallow cream! These knockoff cookies tasted even better than the boxed variety and my family loved them. I had NEVER purchased a bottle of marshmallow creme before making this recipe, and if you'd rather substitute a buttercream frosting, THIS version would be great too. Recipe from Recipe Shoebox

Soft Chewy Oatmeal Cookies:
   1/2 cup butter, softened
   1/2 cup shortening
   1 1/4 cups sugar
   3 Tbs. molasses
   2 large eggs
   1 tsp. vanilla extract
   3/4 tsp. coconut extract (can use less if you don't care for coconut flavor)
   1 3/4 cups + 2 Tbs. all purpose flour
   1 cup oats, ground slightly in blender (don't skip the blending--it really makes the texture)
   2 tsp. cocoa powder
   1 1/2 tsp. cornstarch
   1 tsp. baking powder
   1/2 tsp. baking soda
   3/4 tsp. salt
   1 tsp. cinnamon
   1/4 tsp. nutmeg
   1/4 tsp. ginger

Marshmallow Buttercream Frosting:
   1/2 cup butter, softened
   1/2 cup shortening
   1 1/2 cups powdered sugar
   1 jar (7-ounces) marshmallow creme

In a medium bowl, whip together butter, shortening, sugar, and molasses on medium-high speed for 1-2 minutes. Add eggs, vanilla, and coconut extract. Beat together. Add flour, blended oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together until just mixed.

Form about 2-tablespoons of dough into balls (I didn't make them quite this big) and place on a cookie sheet lined with parchment paper. Bake at 350 for 10-12 minutes or until they look slightly underdone. Take care not to over-bake, as they will lose their fabulous chewy texture. Allow to cool slightly before transferring to a wire cooling rack.

When cookies are completely cooled, place a large spoonful of marshmallow frosting on the flat side of a cookie and sandwich together with another cookie.

Whip together butter, shortening, and powdered sugar. When smooth and fluffy, add the jar of marshmallow creme and whip together until well combined.

Coconut Shrimp Curry

I have a thing for anything coconut and curry and this recipe satisfies both of those favorites. My kids and husband adored this dinner and they all asked for seconds. If you don't like shrimp, chicken would be delicious in this dish. It seemed like a lot of spice to me as I was making it, but believe me, it's perfect! Serves 6. 
Recipe very slightly adapted from Mel's Kitchen Cafe (reduced salt). 

For the shrimp marinade:
     1/2 teaspoon kosher salt
     1/4 teaspoon ground black pepper
     1/8 teaspoon cayenne pepper (optional)
     2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
     1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
     1 tablespoon canola oil
     1 medium red or yellow onion, finely chopped
     1 teaspoon ground pepper
     1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
     1 teaspoon kosher salt
     2 garlic cloves, peeled and finely minced
     2 teaspoons ground coriander
     1/2 teaspoon turmeric
     1 teaspoon curry powder
     1 (14.5 ounce) can diced tomatoes, undrained
     1 (15 ounce) can coconut milk, light or regular
     1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Egg, Bacon and Broccoli Bake

We liked this savory casserole, stuffed with broccoli, peppers and bacon. 
Serves 6. Recipe slightly adapted from

4 green onions, chopped, divided
6 corn tortillas (6 inch), cut in half
2 cups small broccoli florets
3/4 cup finely chopped red peppers
8 slices cooked bacon, chopped
8 eggs
2/3 cup sour cream, divided
1 cup finely shredded cheese (such as cheddar-Jack or Mexican)
Salsa (optional)

Preheat oven to 375ºF. Reserve 1 Tbsp. onions for later use. Place 6 tortilla halves on bottom of 8-inch square pan sprayed with cooking spray; cover with remaining onions, broccoli, peppers and bacon.

Whisk eggs in medium bowl; stir in 1/3 cup sour cream and 1/4 cup cheese. Pour over ingredients in pan; top with remaining tortilla halves and cheese. Cover.

Bake 45 min. or until knife inserted in center comes out clean, uncovering after 30 min. Sprinkle with reserved onions. Serve topped with remaining sour cream & salsa.
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