No flour~Monster Cookie Bars

We love monster cookies at our house and when I saw this recipe I had to try it! I mean, seriously? Who can resist them?

Ingredients
1 cup packed brown sugar
1 cup sugar
1/2 cup (1 stick) salted butter, softened
1 1/2 cups creamy peanut butter
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups quick oats
3 cups old-fashioned oats
1 tsp baking soda
1 -2 cups mini m&m's
1 cup mini chocolate chips

Instructions

1. Heat oven to 350 degrees. Prepare cookie sheet by lining it with parchment paper.
2. In large bowl, combine brown sugar, sugar, peanut butter and butter with hand held mixer, mix until pale in color and combined.
3. Add the eggs and vanilla and blend together.
4. Add in the oats and baking soda.  With rubber spatula or wooden spool, mix by hand combined.
5. Add in the mini m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.
6. Dump onto prepared cookie sheet and spread out.  This will take several minutes but it can be done.  Sprinkle with reserved mini m&m's and chocolate chips on top.
7. Bake 18 - 20 minutes.  The edges will be lightly browned and the middle will still look underdone, but it will finish baking as it cools.  Let cool for at least 1 hour.  You do not want to over-bake these!

Tupps Tidbits:  It calls for both quick oats and old-fashioned oats, I used the quick oats and it was just fine.  The batter is hard to spread into the cookie sheet, it takes several minutes and you can maneuver to fit the pan.  Remember ~ Baking takes patience to get perfect results!

Where did we find this? togetherasfamily.com

The recipe made an entire cookie sheet, you could freeze some and pull out when needed. Normally I would never say there is too much chocolate, but there is too much mini m&m's and chocolate chips in this recipe, cut it down a bit and these bars are perfect.  They do not "replace" monster cookies though! KEEPER at our house!

Southwestern Fried Perch

What do you like about February?...the longer day light hours?...closer to spring?...it is a short month?...valentines love is in the air ?... or a special birthday?

Not sure if you know this, but February is American Heart Month! And according to the new dietary guidelines, eating about 8 ounces per week of a variety of seafood can help prevent heart disease.  So, twice a week make seafood your main protein food on your plate!  Seasoning with herbs and spices will defiantly improve the flavor of seafood, we normally like to use, Cajun, lemon juice, oregano, or  paprika.  I never thought of using taco seasoning!  This recipe should be zesty and unique!


Ingredients:
1 envelope taco seasoning
1 pound lake perch fillets
1 egg
1/2 cup yellow cornmeal
1/4 cup flour
3 Tbs. vegetable oil

• Place taco seasoning in large resealable bag; add perch fillets, one at a time, and shake to coat.  In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl.  Dip fillets in egg, then coast with cornmeal mixture. 
• Place in a single layer on a plate; refrigerate for 15 minutes.
• In a large skillet, heat oil over medium-high heat.  Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

Tupps Tidbits:  we replaced lake perch for tilapia, you could use any type of white fish

Where did we find this? Taste of Home

Battered and fried fish are delicious, but not particularly healthy. This recipe treats the fish to a zesty flavor. also do not hesitate in putting on more seasoning then the recipe calls for.We would definitely make it again and possibility serve it in some warm corn tortillas with coleslaw and make fish tacos out of it!
KEEPER in our house!

Beef Stew

Slow and steady! Use a crock pot or slow cooker to perfectly make this one.
We are "hoping" after 2 non-keeper recipes these past weeks we get a keeper!  A full-bodied stew should bring the crowd running when you lift the lid!  Hold on to your hats, lots of ingredients.....

Ingredients:
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves


Directions:
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.

Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Tupps Tidbits: We decided on cut up round steak that had been tenderized. Also, near the end, we added an extra 1 1/2 Tbs. of flour to thicken.

Where did we find this?  www.foodnetwork.com

You know all our recipes are tested thoroughly by us to make sure they're suitable in our kitchen and your home. We are all about good recipes and about quality home cooking that everyone can enjoy. And a good beef stew recipe is one you should always have on standby. Trust us ~This one is a KEEPER!!

Sage And Garlic Rubbed Cornish Hens

Despite the name,Cornish Hens are not game birds. It is a broiler chicken, the most common strain of commercially raised meat chickens.  Also, though the bird is called a "hen" it can be either male or female.    We love to amaze our family and friends with this stunning main dish because it makes such an elegant presentation.  They are also great alternative for for small Thanksgiving meals, or any special occasion.    Notice in this  recipe bird is served "halved".

Ingredients:
6 garlic cloves
1 Tbs. sugar
1 tsp. kosher salt
12 fresh sage leaves, finely chopped
1 Tbs. grated lemon rind
2 Tbs. olive oil
2 Cornish hens (about 2 2/3 pounds total) butterflied and backbone removed
2 lemons, halved and seeded


Directions:

• Preheat oven to 425 degrees.  Place a wire rack in a roasting pan or on a heavy-duty baking sheet.
• Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press then to grind to a fine past with the sugar and salt against the cutting board.
• Combine garlic mixture, chopped sage, and oil in a small bowl
• Pat hens dry with paper towels.  Rub garlic mixture under skins.
• Place ends on rack; roast at 425 degrees for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160 degree.
• Remove hens; let stand 5 minutes. Remove and discard skin.  Split hens along breast plate. Server with Lemons

Tupps Tidbits: In this recipe the hens are spread out flat. I used a kitchen shears to cut them and remove the backbone before cooking.

Where did we find this? cookinglight.com

These roasted birds are very fragrant, be prepared for a garlic filled house! Even though the picture does not show the hen darken in color, it was amazing and cooked beautifully. You can serve these with just about anything you would traditionally serve with turkey or ham.   This recipe is a KEEPER in our HOUSE!