A Deb Watson classic, and Eric’s favorite cookie for Christmas time!
STEP 1- Mix together crust/topping:
1 cup flour
1/2 tsp baking soda
1 cup oatmeal
3/4 cup softened butter
3/4 cup brown sugar
STEP 2 – Press 1/2 in baking pan, bake for 10-15 minutes at 350 degrees. Until very lightly browned.
STEP 3 – Melt together:
32 Caramels (I use brachs squares)
5 tbsp milk
STEP 4 – Pour caramel over crust, top with:
1 cup chocolate chips
1 cup broken walnuts
STEP 5 – Add 1/2 tsp cinnamon & 1/4 – 1/2 tsp nutmeg to remaining oatmeal mixture, then sprinkle over top of caramel, choc & nuts.
STEP 6 – Bake at 350 degrees for 10-15 minutes, light brown. Let cool, cut into squares. Enjoy!
- Thinly sliced swordfish, about 2-3mm thick – easiest if ask butcher or cut when frozen
- 1/2 clove chopped garlic
- big handful of parsley
- A few capers if desired (Eric thinks not)
- healthy sprinkle of oregano
- 3 tablespoons regular olive oil
- Salt and pepper
Making it happen:
- Combine breadcrumbs, herbs and spices in a bowl
- Put oil in a small dish/bowl
- Take one piece of swordfish at a time and dip one side in olive oil
- Then press the oily side of the swordfish in the breadcrumb mixture
- Fold the breadcrumb side inside and into a square – hold with a toothpick
- Pat square on both sides in breadcrumbs and pan cook in light olive oil only a couple minutes per side and pressing down with spatula
Good appetizer or for a light meal with salad!
- 100g basilico (basil)
- 50g parmigiano
- 30g pinoli (pine nuts)
- 1/2 bicchiere d’olio d’oliva (1/2 cup olive oil – not extra virgin!)
- 1 spicchio d’aglio (1 garlic clove)
- Sale (salt)
Making those things turn into delicious Italian pesto:
Put all ingredients in a mixer and blend to a smooth cream.
Tricks and Tips:
- Add about half the olive oil to start, once you see the pine nuts and garlic getting small, add the rest of the olive oil
- Small leaves of basil are better – not bigger than about 2-3 inch leaves
- Store in the fridge for about 1 week in a tupperware, but add a layer of EV olive oil on the top so the pesto doesn’t oxidize
- Can store the same way in the freezer (with olive oil) for a long time
- Serve creamy as is for bread or meat/fish
- Add EV olive oil until smooth for pasta
- Always cook with regular olive oil – not extra virgin
- Always use EV olive oil for serving directly – for example after cooking over fish or over pasta