Valentine’s Day is synonymous with sweets.

Unfortunately for many, this means giving and/or receiving a crappy box of chocolates from the grocery store’s seasonal aisle that is currently sharing space with those Easter marshmallow Peeps.

Here’s a nicer alternative to fruit-filled waxy chocolate. (I’m really selling this one, aren’t I?) Homemade cookies. I’m not talking about your everyday chocolate chip, or even heart-shaped sugar cookies. I’ve got two recipes for you: butterscotch coconut and “best ever” oatmeal raisin.

First, the butterscotch coconut. Unique and delicious. Bake slightly less than 15 minutes and you’ll have a soft, rich cookie. Slightly longer yields crispy goodness. You decide.

That can only be topped by this recipe for oatmeal raisin cookies, which was described by a friend/experience cookie-eater as “The best ever oatmeal cookie. Seriously.” Refrigerate the dough for 20 minutes or so before balling up and baking. The dough will be easier to handle. Another tip: take from the oven a little early and let them continue baking on the pan. Very chewy.

Place them in a nice little decorative box that doesn’t say “Russell Stover” and it’s a Happy V-Day for everyone.

Coconut butterscotchies
Ingredients:
1 1/3 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1/2 tsp. vanilla
2 C. coconut flakes
2 C. butterscotch chips
Directions:
Blend butter with sugars until creamy; add eggs and vanilla. Slowly mix in dry ingredients. Stir in coconut and butterscotch chips. Bake at 325 degrees for 12-15 minutes. Immediately remove cookies from tray to cool.

Oatmeal raisin cookies
Ingredients:
3/4 C. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter
1/2 C. sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 C. oatmeal
1 C. raisins
Directions:
Blend butter with sugars until creamy; add eggs and vanilla. Slowly mix in dry ingredients. Stir in oatmeal and raisins. Bake at 350 degrees for 12-15 minutes.

Posted by · January 19, 2007 2:31 AM · Comments (0)

Well, it’s been decided. From here on out, the only pasta for me is Angel Hair. (Unless I come across a recipe that calls for another type.)

This recipe for Angel Hair pasta topped with shrimp and a basil marinara is wonderful. It did seem odd tossing shrimp in a tomato-based sauce. I think my shrimp-in-pasta experiences thus far have been limited to cream sauces. But it was great! Very flavorful. The shrimp had a nice garlic taste while the sauce had a great basil zest to it. As for the noodles, I have no idea what makes Angel Hair so good.

A tip: when cooking the garlic on the stovetop, keep a close eye on it and stir it constantly to prevent burning. I’m telling you, even if you walk away for just a second to, say, switch the TV station from football, the garlic and olive oil will scorch and be unusable.

Shrimp and Angel Hair Pasta
Ingredients
1/4 cup olive oil, divided
8 ounces angel hair pasta
3 tsp. minced garlic
1 lb. large shrimp - peeled and deveined
2, 28 ounce cans Italian-style diced tomatoes, drained
1/4 C. chopped fresh parsley
3 Tbsp. chopped fresh basil
3 Tbsp. freshly grated Parmesan cheese

Directions
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander and set aside.

Heat remaining olive oil in a pan over medium heat. Cook garlic, stirring constantly, about 1 minute. Add shrimp and cook for 3 to 5 minutes. Remove shrimp from skillet and set aside.

Stir tomatoes, parsley and basil into the pan. Continue cooking, stirring occasionally, until liquid is reduced by half. Add shrimp and continue cooking for several minutes. Serve shrimp mixture on top of pasta. Top with Parmesan cheese. Serves four.

Sorry no photo available.

Posted by · January 9, 2007 3:54 AM · Comments (0)

Here’s a recipe for Chinese food that took me back. Way back.

Sweet and sour chicken is the bridge between ordering chicken strips with ketchup and Hunan chicken with extra spice at a Chinese restaurant. This is a quick and easy way to recreate that magic moment when every 5-year-old realizes foods beyond macaroni and cheese aren’t icky.

Now, well into adulthood, I like dishes that make me slightly uncomfortable. Although I don’t eat red peppers or jalapeños, I don’t mind their flavoring in my meal. Yum. Still, this recipe is good, but don’t expect to break a sweat. Perfect for kids.

Sweet and Sour Chicken
Ingredients
1, 20-ounce can pineapple chunks, juice reserved
1/4 C. soy sauce
1/2 C. vinegar
3/4 C. brown sugar
1/4 C. flour
1 green bell peppers, diced
1, 8-ounce can water chestnuts, drained and sliced
1 1/2 pounds cooked chicken meat, cut into strips

Directions
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar and brown sugar. Mix in flour; stir until thick. Stir bell peppers and water chestnuts into saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving. Serves four.

Sorry, no photo available.

Posted by · January 9, 2007 3:50 AM · Comments (0)