Lindsay's Chocolate Cafe Chocolate Chip Cookies

* 2-1/2 cups regular rolled oats
* 2 cups all-purpose flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 tsp. vanilla
* 1 12-oz. pkg. (2 cups) semisweet chocolate pieces
* 1-1/2 cups chopped walnuts or pecans
* 4 oz. milk chocolate bar, grated

1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.

3. Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 9 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute. Transfer to wire racks and let cool. Makes about 30 cookies.

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Source:  Midwest Living

1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.

2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.

Note: We tested with Zatarain's Creole Seasoning.

Source:  Southern Living Best of 2010

Bone Suckin' Barbecue Sauce is the best sauce I've ever eaten.  I haven't tried this clone, when I do, I'll report back.  ~ jan

Bone Suckin' Sauce

• 1 cup ketchup
• 3/4 cup water, more if you want to
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper (more or less to taste)
• 2 teaspoons dry mustard
• 2 Tablespoons light brown sugar
• 2 Tablespoons molasses
• 1 Tablespoon horseradish, more if you really like it tangy and hot
  
• < 1/8 teaspoon liquid smoke

Simmer for 20 to 30 minutes.

This recipe is from Nick & Toni's, a popular restaurant in the Hamptons. It's their signature dish, obtained while traveling in Italy twenty years ago, and served in the restaurant ever since.


1/4 cup good olive oil
1 medium Spanish onion, diced
1/2 tablespoon crushed red pepper flakes
1 1/2 tablespoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes (Cento's San Marzano)
Kosher salt
1 pound penne pasta
2 cups heavy cream
4 tablespoons fresh oregano, chopped
Grated Parmesan cheese

 

Preheat the oven to 375 degrees F.

Heat the olive oil in a large saute pan over
medium heat, add the onions and garlic and cook for about 10 minutes
until translucent. Add the red pepper flakes, dried oregano and vodka,
and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve,
crush them with your hands, and place them in a 5 quart ovenproof pot
or Dutch oven. Add the onions to the tomatoes and cover with a tight
lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the
pot from the oven and let cool for 15 minutes.

Meanwhile, bring a large pot of salted water
to a boil and cook the pasta according to package directions. Set
aside.

Place the tomato mixture in a blender and
puree in batches until the sauce is a smooth consistency, and return to
the pot.

Reheat the tomato sauce and add the heavy
cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss
the sauce with the pasta and sprinkle with Parmesan cheese, to taste.
Serve.

Source:  The Barefoot Contessa

variation idea on this tasty dessert from The Pioneer Woman: "Serve in a bowl topped with coffee ice cream and drizzle with hot fudge sauce. Sinful."

-Ree Drummond

For Brownies:

Four 1-ounce squares unsweetened chocolate

1/2 pound (2 sticks) butter

2 cups sugar

4 large eggs

3 teaspoons pure vanilla extract

11/4 cups all-purpose flour

For Mae's Mocha Icing:

1/2 pound (2 sticks) butter, softened

5 cups powdered sugar

1/4 cup cocoa powder

1/4 teaspoon salt

3 teaspoons pure vanilla extract

1/2 to 3/4 cup brewed coffee, cooled to room temperature

Preheat the oven to 325°F.

To make the brownie batter, place the chocolate in a microwave-safe
bowl. Melt the chocolate in the microwave in 30-second increments, being
careful not to let it burn. Set it aside to cool slightly.

In a medium mixing bowl, cream, the butter and sugar. Beat in the eggs.