Chocolate No Bake Cookies

Also known as Dino food at some Scout camps :) 
These cookies are a favorite around our house with both old and young.. I think we all like them for different reasons, but they are a safe treat that I know everyone will eat.  (This is one of the things I have to make and mail to my in-laws in N.C. , they love them too!)

• 1/2 cup butter or 1/2 cup margarine
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1/2 cup creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
• 2 teaspoons vanilla
• 3 -3 1/2 cups dry quick-cooking oats

Directions:

1. Add the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Add peanut butter into the hot mixture and stir until melted.
5. Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
6. Mix in the oats and drop by tablespoons onto wax paper.
7. Let cool until set.
8. *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

Black Pepper Been and Onion

 We are lucky enough to live just north of Houston, Texas.  We also are lucky enough to have a China Town and know where it's at AND not be too scared to go into places that really don't appear that we should be in there eating.. We have discovered this dish in our China Town and LOVE it.. you have to enjoy some spice in your food for this one. 
I can't always just jump into the suburban and run down to the place that cooks this, so I had to learn to make it at home.. after trying a few different versions of making it.. I can proudly say now that my hubby has informed me that my latest version beats China Town's version and taste like it came from some 90 year old Asian woman's kitchen!  Yes, I am beaming with pride on that compliment.. lol



- 2 lb beef (tenderloin cut preferred), sliced thinly and diagonally (against the grain)
- 4 tbsp sesame oil
- 1 lg onion, cut to thin half-crescent rings
- 2 tsp ginger powder
- 2 1/2 tbsp oyster sauce
- 2 1/2 tbsp fish sauce
- 3 tbsp coarsely grounded black pepper (adjust to your liking)
- 1 tsp grounded white pepper (adjust to your liking)
- 4 green onions, diced small
- 2 tbsp bean curd.. see picture for some help on that one.. I had to use picture in China Town market to find the product.

Parmesan Stuffed Mushrooms

 

    These Parmesan stuffed mushrooms make a tasty appetizer for just about any gathering. They are flavorful  and easy to prepare and bake. They are  made with whole mushrooms, a few green onions, Parmesan cheese, bread crumbs, and seasonings. Just saute some of the filling ingredients, mix with the remaining filling ingredients, stuff the caps, and bake for 15 minutes. . I sometimes change it up and add a seafood (real crab meat, small shrimp or crawfish)  or breakfast pan sausage.

Ingredients:

• medium mushrooms, about 30 mushrooms
• 8 oz cream cheese
• 4 green onions, just the tops, finely chopped
• 1 small clove garlic, crushed and finely chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup dry plain bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon Italian herb blend or dried leaf basil
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper

Directions:

Make sure to wash the mushrooms and then remove the stems. Chop the stems finely along with onions. Heat oven to 350°. Grease a baking dish or baking pan large enough to hold the mushroom caps in a single layer.
In a skillet over medium heat, melt the butter with olive oil. Add the chopped stems and cook, stirring, for about 4 minutes. Add green onions and garlic and continue cooking and stirring for 4 minutes longer.
You then will combine the stem mixture with the bread crumbs, cheeses, Italian herbs or basil, parsley, salt, and pepper.
Fill the mushroom caps with the stuffing mixture and arrange in the baking dish. Bake for 15 minutes.(Longer time is needed if you have meat in the mixture.. )