Chocolate Chip Cookie Pie… Oh My!

Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

GOODIE BALLS (UNBAKED COOKIES)
3 oz. cream cheese, softened 3 tbsp. peanut butter 2 tbsp. honey 2 tbsp. dry milk powder 1/4 c. sunflower seeds (optional) 2 tbsp. chopped nuts 1/2 c. shredded coconut or wheat germ (optional) Mix all ingredients together. Shape into small balls. May be rolled in wheat germ or coconut. Refrigerate Mechelle

UNBAKED OATMEAL COOKIES

UNBAKED OATMEAL COOKIES These are great to make on those hot summer days when you don't want to heat up the oven. I use to make these all the time when I was a kid.
2 cups sugar 1/2 cup milk 1 stick butter 2 tablespoons cocoa 3 cups 1 minute oats 1/2 cup crunchy peanut butter Mix first 4 ingredients in a saucepan. Bring to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add 3 cups of oats and 1/2 cup crunchy peanut butter. Drop by spoonfuls on waxed paper. Let stand until cooled. Mechelle

Southwest Chicken Salad

Using McCormick® Taco Seasoning in a marinade is a great way to infuse chicken with a Southwestern flavor. Sliced chicken over a bed of lettuce makes a delectably light dinner.
Prep Time: 5 minutes
Marinate: 30 minutes
Cook Time: 14 minutes
Makes 6 servings.

Ingredients:

1 package McCormick® Taco Seasoning Mix
1/4 cup oil
1/4 cup lemon juice
1/4 cup water
1 1/2 pounds boneless skinless chicken breast halves
8 cups salad greens

Assorted toppings. such as salsa, sour cream, shedded Cheddar cheese and sliced black olives (optional)
Directions:1. Mix Seasoning Mix, oil, lemon juice and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Broil or grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through, turning frequently.
4. Cut chicken into thin slices. Divide salad greens evenly among serving plates. Top with sliced chicken. Serve with assorted toppings, if desired,

I can relate to this a little too well. Just replace Calvin with Bryce or Ross.

Coconut Syrup

My friend Nikki, introduced me to coconut syrup. Holy yummy batman! If you like coconut this is to die for!!! The hitch is that you have to go to Hawaii to get it. Well I am looking for syrup recipes that are similar, here are a few I found. Tell me which one is your favorite

COCONUT SYRUP:
1 c. sugar

1/2 c. water

2 tbsp. butter

1 tsp. coconut extract

Combine sugar, water and butter and bring to a boil; boil 5 minutes. Remove from heat and stir in flavoring. Serve over warm pancakes.

Another one:

COCONUT FLAVORED PANCAKE SYRUP

1 c. sugar

1 c. light Karo

Boil sugar and Karo together until sugar is dissolved. Take off heat and add 1 cup cream and 1 teaspoon coconut flavoring. Keep in refrigerator.

Another one: (this one sounds really good since it has cream of coconut but I would use butter)

1 cup canned cream of coconut

2 tablespoons margarine

1 tablespoon lemon juice

1 sprinkle salt

Directions:
Combine all ingredients in a small saucepan and gently heat. Serve warm on cake or ice cream or pancakes and waffles.
This recipe from CDKitchen for Coconut Syrup serves/makes 1 cup

Hot Cross Buns

My Cousin Janell said these are good, so I looked them up and am going to make them tomorrow, right after I run out and buy a candy thermometer.

Jenn, thanks for all the great recipes. I love checking out this site and have tried many of your great taste treats.

Hot cross buns

Makes 2 dozen

1 C milk
2 T yeast
1/2 C sugar
2 tsp. salt
1/3 C butter, melted and cooled
1 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 C flour
1 1/3 C currants or raisins
1 egg white

Glaze
1 1/3 C confectioner's sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1- 2 T milk

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Fit an electric mixer with a dough hook. Pour warm milk in the bowl of mixer and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

With mixer running at low speed, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour, dough will be wet and sticky, and continue kneading with dough hook until smooth, about 5 minutes. Detach bowl, cover with plastic wrap and let the dough "rest" for 30-45 minutes.

Return bowl to mixer and knead until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator (see note at right if you're in a hurry). Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible (Hot Cross Buns).

Note
A traditional favorite on Good Friday in England, Hot Cross Buns are a spicy currant or raisin studded yeast bun, topped with a "Cross" of lemon flavored icing. While Christians have adopted the cake and the symbolism of the cross, it wasn't always so. To Pagans then as now, the cross was symbolic of the sun wheel, which symbolizes perfect balance at the time of the Spring Equinox.

Hot Cross Buns were probably originally used in ceremonies and rituals and the Christian Church attempted to ban the buns, although they proved too popular. Left with no alternative but defeat, the church did the next best thing and "Christianized" the bread with Queen Elizabeth I passing a law which limited the bun's consumption to proper religious ceremonies, such as Christmas, Easter or funerals.

If you're not familiar with making yeast breads, please follow this link for general instructions first!