The Giant Cookie

This is a great cookie to fill in a celebration cookie tray.  Apple Crumbles has a graduation party coming up that needs a whole lotta cookies.  This giant cookie is a super center piece for the entire tray.  It will freeze really well and taste so great.  Make sure you check back on July 18th to see the decorated GIANT COOKIE.  But for now, this is how to make it your self.  You will need a 12″ round pizza pan.   The cookie can be cut into 10 large or 12 smaller slices.

• 1 cup Flour
• 3/4 cup Quick cooking Oats
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened at room temperature
• 1/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup Nestle Semi Sweet Chocolate Chips

Preheat the oven to 350 degrees. 

In a bowl, mix the dry ingredients: flour, oats, soda, salt.  In a separate bowl, beat the sugars with the softened butter until creamy.  Add the egg and the vanilla and beat really well. 

Stir in the flour mixture. Stir in the chocolate chips.

Lightly spray the pizza sheet (I used a foil sheet with holes but you can use a solid pizza pan) with baking spray. Make the dough into a loose ball and put in center of pan.

Wet your hands and begin to press the dough around the pan, almost touching the sides, about 1/2 inch from the side of the pan.  Keep re-wetting your hands to avoid the dough sticking to them.  It should end up about 1/4 ” thick. 

Bake for 15 minutes until lightly browned. Remove and let cool. 

Go ahead and decorate as you wish but be sure to check back to see the finished product on July 18th.  Love Cookies!

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CEimB:Lobster…ah..Shrimp Rolls

This week’s CEimB recipe was right off the FoodNetwork site.  It was chosen by MacDuff of Lonely Sidecar.

The recipe is great for a weekend picnic type meal. Nothing fancy, just really good.  I used shrimp because I wasn’t going to rip apart a lobster.  I checked the price of simply lobster meat and almost fainted.  Forget it! I had a perfectly good pound of raw shrimp in my freezer screaming to be cleaned, cooked and tossed into a homemade dressing. 

I made my own rolls for this recipe using my trusty bread machine. 

They were wheat dinner rolls using 3/4 cup water, 1 TBS olive oil, 1 TBS brown sugar, 1/2 tsp salt, 1 TBS dry milk, 1/2 TBS dill, 1 1/2 cup bread flour, 3/4 cup wheat flour, 1 1/2 tsp Active Yeast.  Set bread maker to dough and after it has done it’s thing, scale the dough, portion out, let rise 2 hours and bake at 350 for 25 minutes. 

 

The shrimp were cleaned, deveined and tossed into some lemon juice while the saute pan heated up with about 1 TBS olive oil.  The shrimp were then salted and peppered, sprinkled with some Old Bay and tossed around in the saute pan to cook for about 3- 4 minutes total.

As for The Shrimp Rolls, this week’s CEimB recipe, it doesn’t get much easier.   The following is how I prepared our rolls but check out the other CEimB bloggers for their personal versions.

• 1/2 cup Greek style yogurt + 2 more TBS *Ellie’s Recipe used 3 TBS of mayo.. I used 2 TBS yogurt plus 1 TBS mustard (next item below)
• 1 TBS Sweet-Hot Mustard
• 1 Celery stalk, chopped
• 1 large green onion, chopped (used both green and white parts)
• 3 sundried tomatoes packed in olive oil, chopped * This is an Apple Crumbles addition to the recipe.
• 1 TBS lime juice
• 1 lb raw shrimp – sauteed as indicated above, then cut up into bite size pieces * You could use lobster as an option over shrimp.
• salt and pepper to taste
• homemade wheat rolls *E.K’s recipe called for whole wheat hot dog buns.
• 1 TBS EVOO

In a nut shell, the first six ingredients are mixed together. Add the shrimp and salt and pepper.  Chill until ready to serve.  In the meantime, drizzle a little olive oil on the inside of the bun and grill on higher heat just until the bread browns slightly.  Top with the chilled shrimp/lobster mix.

Our shrimp rolls were served with a side of spinach, cucumber pieces, sliced grape tomatoes and sliced yellow peppers with a little balsamic vinaigrette.  We each had about 2 TBS of red cabbage slaw and for a hot vegetable, we had oven roasted brussel sprouts.  

How did we like this recipe?  Ted thought it was great. Very tasty and he loved the hint of mustard.  He’s a fan.

I’m not a fan of “creamy”.  Sometimes creamy textures upset my stomach…I get a little nauseous.  So for this meal I carefully took a bite. Brain checked with stomach…”everything okay down there?”  “Think so”.  I took another bite and everything seemed fine.  I did think it needed something but not sure what.  Maybe some herb flavors or maybe spiciness? 

This was a great recipe for us to try because it certainly wouldn’t have been one I chose myself.  No regrets on this meal.  Great pick, MacDuff!

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