Oatmeal-Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
2 tsp vanilla
2 tbsp milk
2 eggs
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups old-fashioned oats
12 oz bittersweet chocolate chips or wafers

1. Preheat oven to 350 degrees F. Grease baking sheets.

2. In a large bowl, cream the softened butter with an electric mixer. Add the sugars and mix until thoroughly blended. Blend in the vanilla, milk and eggs. In a small bowl, combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture and blend on low speed until incorporated. Stir in the oats and chocolate chips.

3. Scoop by rounded tablespoons onto the baking sheets, placing 2 inches apart. Bake 10 - 12 minutes, until the edges start to brown. Let cool slightly on the sheet before transferring to a wire rack.

Makes 3 1/2 - 4 dozen

adapted from the book Something Warm from the Oven by Eileen Goudge (out of print)

Pesto

2 1/2 cups packed basil leaves, washed and dried
3 tbsp pine nuts
1 tbsp olive oil
2 garlic cloves, crushed
1/4 tsp salt
1/2 cup + 2 tbsp grated Parmesan cheese

In a food processor or blender, combine the basil, pine nuts, oil, garlic and salt with 1/2 cup water; puree. Add the cheese and puree 30 seconds.

6 servings

Per serving: 135 calories, 10 g fat (4 g sat fat), 14 mg chol, 428 mg sodium, 2 g carbs, 0 g dietary fiber, 9 g protein, 275 mg calcium

from Weight Watchers New Complete Cookbook (out of print)

Lemon-Goat Cheese Cheesecake

Yum!

1 1/2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
1 1/2 pounds soft, mild goat cheese
One 8-ounce package of cream cheese, softened
2 cups sugar
1/4 cup finely grated lemon zest
1/2 cup fresh lemon juice
8 large eggs

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter the bottom and side of a 9-inch springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.

2. Stir the crumbs and the butter together with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake for 8 to 10 minutes, until the crust is set. Let cool on a wire rack. Reduce the oven temperature to 325 degrees F.

3. Beat the goat cheese and the cream cheese with an electric mixer in a medium bowl, beginning on low speed and increasing to medium-high, until light and fluffy. Reduce the speed to medium, add the sugar, lemon zest, and lemon juice, and beat until smooth, scraping down the side of the bowl. Add the eggs one at a time, beating well after each addition.

4. Wrap the outside of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and set it into the roasting pan. Place it in the oven, and carefully pour in enough boiling water to reach halfway up the side of the springform pan.

5. Bake for 1 hour and 30 to 40 minutes, until the center is almost set but still slightly jiggly. Do not overbake; the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath and let cool on a wire rack. Remove the foil. Refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

6. Run a table knife around the inside edge of the pan and remove the pan's side. Let the cheesecake stand at room temperature for20 minutes. Cut into wedges and serve.

Serves 10

adapted from Luscious Lemon Desserts by Lori Longbotham

Three-Onion Quiche

1. Preheat oven to 425˚. Unroll 1 sheet of refrigerated pie dough into a 9-inch pie pan. Crimp edge. Line with parchment paper and fill with dried beans. Bake until light golden, about 15 minutes. Remove paper and beans.

2. Melt 1 tbsp butter in a large frying pan over medium heat. Add 3 medium leeks (white and light green parts), thinly sliced and rinsed well; 2 bunches of green onions, thinly sliced; ½ red onion, cut into thin half-moons; and ½ tsp kosher salt. Sauté until very tender, 20 minutes.

3. Whisk together 1 tbsp flour, 1 cup half-and-half, 3 large eggs, ½ tsp kosher salt, and 2 cups shredded sharp white cheddar cheese. Stir in three-quarters of onion mixture; pour into pie shell. Sprinkle rest of onions on top.

4. Bake until a knife inserted in center comes out clean, 30 – 40 minutes; cover edges with foil if they get dark. Let sit 10 minutes before serving.

8 servings

Per serving: 333 calories; 12 g protein; 23 gram fat (12 g saturated fat); 23 g carbs; 1.5 g fiber; 628 mg sodium; 127 mg cholesterol

from Sunset Magazine (periodical)

Biscuits & Sausage Gravy

8 buttermilk biscuits
8 - 12 oz pork sausage
3/4 cup flour
1 1/2 cups buttermilk
2 cups beef broth, divided
salt and pepper to taste

In a large skillet, crumble the sausage and cook over medium high heat until browned. Chop at the sausage with a wooden spoon to break it into small pieces. Do not drain fat. Lower the heat. Stir in the flour; cook, stirring, until fluffy.

Mix 1/2 cup of beef broth into the buttermilk. Slowly stir into sausage and flour mixture, making sure to combine everything thoroughly. Add up to 1 1/2 cups more beef broth to achieve the gravy consistency you like. Season to taste with salt and pepper.

4 servings

Beef Stew

1 lb of beef stew meat, cut into bite-sized pieces
vegetable oil
garlic salt and pepper to taste
water
1/3 cup red wine
1/4 cup ketchup
2 potatoes, peeled and cubed
2-3 carrots, peeled and diced
1 stalk celery, diced
1 large onion
1 cup or so frozen peas (optional)
cornstarch or flour and water to thicken

Brown the meat over medium high heat in a small amount of oil. Brown on all sides. Add some garlic salt and pepper. Add water just enough to cover; stir in red wine and ketchup. Cook over low heat for an hour or so until the meat is tender. Add potatoes, carrots, celery, and onion and cook for another 45 minutes; you might have to add a little more water when you add the vegetables. If you add peas, do that just a few minutes at the end. Mix up cornstarch or flour and water and add to thicken; bring the stew to a low boil so it will thicken.

Serve with cottage cheese and sourdough bread.

6 servings

Beef, Barley & Mushroom Soup

2 tablespoons plus 1 teaspoon canola oil
One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 carrot, diced
1/2 onion, diced
1 stalk celery, diced
6 cups water
1/2 teaspoon dried thyme
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

1. Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil.

2. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.

3. Meanwhile, in a medium sauté pan, heat the butter over medium-high heat, add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste. Serve in warm bowls.

6 - 8 servings

Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.