No Bake Cookies

This Summer, every Wednesday is "What's Cooking Wednesday".  It's part of our Summer Schedule and my attempt to keep some structure around here.  :-)  The kids love being in the kitchen with me, we've had alot of fun so far.  This recipe is from foodnetwork.  It's very good, and it's your basic no bake cookie recipe.  I know there are some variations out there, but they are mostly the same.  Besides, we were going for fun, not creativity this time.  :-)  No bakes are always a fun summer treat and they don't heat up the kitchen too much.  Enjoy!!

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups old fashioned rolled oats

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by spoonfuls. Let them cool until hardened.

Don't forget to lick the spoon!

SRC: Cheese Souffles

It's that time again... The Secret Recipe Club reveal!  I just love the secret recipe club.  I'm always inspired by the amazing community that they are.  I've found some fabulous blogs that I probably wouldn't have found otherwise.  Be sure to visit the secret recipe club for lots of fantastic recipe's.  In case you're new here and don't know how it works, I'm assigned a different blog each month to cook/bake and blog about.  Someone else is assigned to my blog, and then all on the same day is the big reveal.

This month I got Cairns Manor.  Jo is the writer of this blog and she is just a joy to read about.  What I see through her blog is a natural gift of nurturing in many ways.  So, it makes perfect sense that she is a nurse.  :-)  I enjoyed looking through her recipes.  The one I chose is a fabulous cheese souffle'.  It reminded me of the souffle's you get at Panera.  I love those so I was thrilled to learn how to make them!

Here's what you need:

2 tsp unsalted butter, softened
8 tsp finely grated Parmigiano-Reggiano cheese
2 1/2 Tbs all-purpose flour
1/8 tsp ground chipotle pepper (I used smoked paprika instead for the chipotle flavor, but no heat)
1/8 tsp freshly grated nutmeg (I used ground)
1/8 tsp freshly ground black pepper
1/2 cup plus 2 tablespoons milk
2 Tbs dry white wine
1/4 teaspoon salt
2 ounces Gruyère cheese, shredded, about 1/2 cup (I used goat cheese)
2 large egg yolks, beaten
4 large egg whites

Preheat oven to 400°.

To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

Combine flour, chipotle, nutmeg and black pepper in a saucepan. On the stove top over medium heat, gradually add milk and white wine to the flour mixture, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. 

Remove from heat and add in the salt and Gruyère cheese; stiring until cheese melts. Let stand for 5 minutes then stir in the egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form being careful not to overbeat them. Gently stir one quarter of egg whites into yolk mixture then fold in the remaining egg whites. Gently spoon mixture into your prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden. Serve immediately.

Everyone LOVED these!  My ramekins were a bit smaller than 1 cup, so I was able to make 5.  I will definitely be making these again!  I'm looking forward to experimenting with some things to add, like spinach, or sun dried tomatoes, the possibilities are endless!

Thank you Jo for sharing your awesome recipes!  Your blog is great!

Remember to check out Jo's blog:  Cairns Manor

Traverse City Film Festival Green Room Cabbage Salad

This wonderful salad was adapted from Fustini's Kitchen.  Do you know Fustinis?  Fustinis is an Oil and Vinegar shop.  Yep, that's all they sell.  You can taste everything and I didn't find one single one I didn't like!  Some of these vinegars are amazing and smooth.  You literally could drink it straight up.  For my local friends, they have locations in Holland, Ann Arbor, Traverse City, and Petoskey MI.  But if you're not local, you can order online.  Of course you can't taste it first, but you will not be disappointed!  There are so many different flavors and they really add something special to your dishes.

So here's a recipe that I adapted from them.  As I was checking out, they gave me a couple recipe cards that went along with the selections I had purchased.  (The customer service was fantastic!)

Ingredients:
1/2 head shredded cabbage
1 red bell pepper sliced
3 carrots julienned (or grated)
fresh blackberries
Persian Lime Oil
Coconut Balsamic
sea salt and ground pepper to taste
(makes about 6 side salads)

Mix cabbage and carrots together in a large bowl and toss with equal parts of oil and vinegar.  Add salt and pepper to taste

Divide on to plates or serving bowls and top with sliced red peppers and fresh blackberries.  Drizzle with more of the Persian lime/coconut dressing.