Recipe 12:HOMEMADE OREOS (dessert)

SOURCE: I first had these last year at Book Club.  They were brought by Marci, the woman in charge of snack that month.  She called these Homemade Oreo cookies and the recipe was in our church cookbook. They are SINFUL. DECADENT. WONDERFUL.   TO DIE FOR. I only ate one, but I had the devilish urge to confiscate the entire platter of them on my way out the door that night. You WILL want to eat these with a tall, ice cold glass of milk. And when I say milk, I mean 2% or better. Skim just wont cut through these babies! 

Also, these really are a 1 at a time cookie. Billy, dont be a hero and try and eat a couple in one sitting. You will go into sugar shock!

You will also need a heavy duty mixer, as these make a very large batch and the dough is very thick and stiff.

HOMEMADE OREOS:

2 Boxes Devils Food cake Mix

4 eggs

1 cup shortening.

Mix together in your mixer until well blended.  Roll small, but equal balls of the dough with your hands and place on cookie sheets.  remember that you will be matching a top with a bottom.

Bake at 350 for 7-9 minutes and let cool.

FROSTING:

16 oz cream cheese

2 cups(or so) of powdered sugar

1 tsp vanilla

Mix together until a thick frosting is formed. 

Frost cookies and put together to form your "Oreo"

This makes a BIG batch.

Recipe 11: HOMEMADE YEAST ROLLS (breads/rolls)

SOURCE: I got this recipe from a roommate in college, Sarah from Alaska.
Her mother made the best yeast rolls and gave her the recipe, which I promptly put in THE BINDER. These rolls take a little extra time, but are well worth it.  They are delicious and tender and yeasty and oh so good!
I make these for Holiday meals.  The great thing about these rolls is you can make them ahead of time and freeze them.  Pull them out when you need them and let them thaw.
Not recommended for those following a low carb diet plan....You will not be able to stop eating these once you try them.
You can make them to eat with butter and honey, you can make them to split and make little sandwiches.
You can make up a bunch of these in smaller size and do little PB&J sandwiches for the kids lunches.


The Recipe: HOMEMADE YEAST ROLLS

1 package  yeast (NOT quick rise)
1/4 cup warm water.(WARM, not hot)
combine yeast and water. set aside


In a mixing bowl:
1 cup  milk, scalded ( I boil milk for about 1 minute)
1/4 cup sugar
1/4 cup shortening
1 tsp salt.
Combine  the scalded milk, sugar, salt and shortening.  Stir until the shortening is mostly to completely melted.
Cool to lukewarm.

Add :
1 1/2 cup flour, beating well.
1 egg
yeast and water mixture

Beat well and add
2  more cups of  flour to form dough. (maybe a tinhy bit more, you dont want the dough excessively sticky)

Place this dough in a greased bowl, and turn once to coat.
cover and let rise in a warm area for 1 1/2 to 2 hours.  It will at least double in size.
Punch down and put on floured surface.  Pinch off dough to form rolls(about golf ball sized for smaller rolls, 2-3 golf ball pinches per roll for larger)
place on greased baking  sheets and cover and let rise for another 40 minutes.
These will have grown in size again.

bake at 400 degrees for 12-15 minutes or until golden brown and cooked through.
you can brush the tops with melted butter before baking to make them a buttery flavor.(optional)

Recipe 10: ASIAN BOK CHOY SALAD (salads)

SOURCE:  about 9 years ago at a family reunion up in Ohio, my dads cousin, Dorothy, made this delicious salad for the pot luck.
She said she had gotten it online. She had typed in a search for "salad Recipes".  This one came up and she thought she would try it.
I have made this on several occasions since that time.

It is a healthy salad made with Bok Choy , pine nuts and green onions with a tasty oriental type dressing.
I have made this recipe on several occasions, always to rave reviews. Yes, healthy can be FO worthy.

A word about Bok Choy: This is a member of the cabbage family. It has a somewhat mild flavor. When choosing Bok Choy, make sure the stalks are white and firm and the leaves are a nice green with no spots. This will be the most flavorful. For this recipe we are using regular Bok Choy and NOT the Baby Bok Choy.

Bok Choy is available in Most supermarkets. It should be labeled Bok Choy, or Chinese Mustard Cabbage or Sometimes chinese Cabbage.  However many stores often label Napa Cabbage as chinese cabbage, which is not the same thing(Napa looks more like a head of romaine lettuce)

This is what Bok choy Looks Like.-------------------->>

First and foremost, Bok Choy tends to hold silt and dirt.
Cut off the end and rinse VERY WELL before using.
ALSO: Bok Choy is NOT tender like lettuce. Bok choy is a tougher roughage, especially the white stem part.  It is crispy, delicious and nutritious, but people are always surprised, thinkint it will be softer and more tender like a romaine or spinach.


The Recipe: BOK CHOY SALAD

2 medium heads of Bok Choy, Chopped
5 green onions chopped
1 cup Pine Nuts, toasted
5oz can crunchy Chow Mein Noodles

In a salad bowl toss the Bok Choy and the Green Onions. refrigerate.  Save the Pine Nuts and Chow Mein Noodles until serving time.

In a small saucepan, over medium heat:

1/2 cup water
1/4 cup sugar.
Stir well and boil about 5 minutes until a light syrup is formed.

Remove from heat. To this add:

juice of 1 lemon
1/3 cup Olive Oil
1/4 cup Soy Sauce

Whisk together well and refrigerate until ready to serve. This is your dressing.

At serving time, add the toasted pine nuts and Chow mein noodles to the Bok choy. Toss well so everything is evenly incorporated.

Drizzle with the dressing, tossing evenly so everything is coated well.

enjoy!

Recipe 8: WHITE CHICKEN CHILI (main course/CROCKPOT)

SOURCE:  This recipe is from my friend Christine. She made this for a church function one time and I fell in LOVE with it.  I have made it many times for friends, potlucks, personal meals, functions and more.
This recipe is Included in the Weddington relief Society cookbook.

This Chili can be used as a main course by itself, or goes WONDERFUL with cornbread.
The best part about this recipe...you can make it as spicy as you want, depending on the heat you bring with your salsa choice. If I know kids are eating it, I will use a mild salsa. If it is for my husband and myself I will use a medium or hot.
But the BESTEST Best part...This is a crockpot recipe. dump everything in, set it and (forgive the Ron Popeil moment)forget it.
This calls for cooked chicken.  I use leftover rotisserie Chicken, that I kind of shred up into bite sized pieces. You can use any leftover chicken or just boil some chicken and then shred it. 

THE RECIPE:  White Chicken Chili (Crockpot Version)

In a crockpot combine the following:

1 medium onion, chopped
2 cloves garlic chopped (or 2 tsp pre chopped from a jar)
2 tsp cumin (I use a touch more, probably 2 1/2 to 3 tsp)
2 cups cooked chicken, shredded or chopped
1 can Great Northern Beans, drained(can also use cannellini beans if  you can find them)
1 can Garbanzo beans, drained
1 can corn, drained
1/2 can chicken broth
1/2 cup salsa
1 can chopped green chilis
Salt and pepper to taste

Cook on Low for 6-8 hours or on High 3-4 hours.
Serve with cornbread for a fantastic meal.

Top with a dollop of sour cream and chopped cilantro for a fancypants presentation!

Recipe 4: BROCCOLI SALAD (sides/Salads)

Source:  Again my Aunt Joy came through.  She made this for a family function way back in 1986.  We find any excuse to make it.
SO GOOD! Picnics, potlucks, cook outs, Thanksgiving and Christmas and Easter. There is NEVER a bad time for this salad.

Honestly,  I feel that this recipe is one of the best ones out there, as far as broccoli salad is concerned (and arent we all concerned about broccoli salad?).
 Just the right blend of mayo and sugar. Not too much going on ingredients wise.  I have had some broccoli salads that were way too mayonnaise-y.
I have had some that were way too sweet. I have had broccoli salad that had so much crap in it my mouth was confused.  cheese and onions and sunflower seeds and just so much other junk that was completely unnecessary.  I even had one that was made with SOY mayonnaise. Talk about gagging me with the proverbial spoon. It was awful. How do you politely choke and spit it out in a napkin and want to wipe your tongue all night??  And for the love of God, Miracle Whip is NOT Mayonnaise, so dont even think about substituting it.
This recipe is best made with REAL MAYO and REAL BACON.  (I have tried turkey bacon, and it just doesnt add the same oomph).
 This recipe really is the basic 4 ingredient to add the perfect combo of crunchy, salty, sweet and savory.  

This is my version of Broccoli Salad. Any others out there that are dynamite??

BROCCOLI SALAD

In a frying pan, brown 1 pound of BACON so it will be fairly crspy..  drain and set aside.  When cool and crisp, crumble into bits.
To this crumbled bacon add the following:
3-4 large heads of fresh broccoli, cut into bite sized pieces
1 bunch green onions (about 6 or 7), chopped
1/2 cup raisins

Toss well so all ingredients are evenly distributed.

In a separate bowl combine:
1 cup Mayonnaise (hellmans or Dukes are the best.  Just make sure it is real mayo, thats the most important thing)
1/2 cup white sugar
2 TBSP Apple cider Vinegar.

mix wel, making sure sugar dissolves fairly well and is not too gritty.
Pour over broccoli salad gradually, tossing between each addition, making sure all pieces are coated.
You may or may not use all the mayo mix, depending on how much broccoli you actually use.
Just make sure everything is coated.

Refrigerate until ready to serve.  This dish works best if you let it sit for at least an hour before serving.
It gives everything time to kind of meld and all the flavors to blend and the sauce time to seep into everything.

Recipe 2 : Worlds Best Spinach Dip (appetizer)

RECIPE:  Appetizer/party food.  SPINACH DIP.

BACKGROUND/SOURCE: When I was 10 years old, we lived in Livermore, CA.  We were fortunate to have family (somewhat) nearby in Santa Rosa. My mothers aunt lived there with her two kids and boyfriend. Aunt Joy is a FANTASTIC cook, she and I share a collecting passion.

One holiday, most likely Christmas, we were up in Santa Rosa visiting. Towards the end of the day we were sitting around her kitchen table playing Spades and she pulled out this Spinach Dip.

No one in my family had ever tried anything like it before and it became an instant family favorite. This spinach bowl was polished off in record time.

We now make it for every function, every holiday gathering, every party.  It is simple, delicious and a guaranteed "no leftover" kind of appetizer.  No one can resist the spinach dip.

The OFFICIAL source of this recipe is Knorr.

SPINACH DIP RECIPE:

1 package (10oz) frozen spinach, thawed and drained well.
1 cup Mayonnaise (yes mayo, NOT salad dressing/miracle whip)
1 1/2 -2 cups sour cream (I use about 1 1/2 cup)
1 bunch green onions (about 5), chopped
1 packet Knorr Dry Vegetable soup mix
1 small can water chestnuts, chopped small

Combine all the ingredients, mix well (but gently). refrigerate.
Take a round loaf of bread, such as Sourdough. Hollow out the center, saving the bread.
Cut this bread into chunks and toast lightly.

When ready to serve, place dip in the hollowed out bread bowl and serve with the toasted chunks.

I also buy an extra loaf of italian or french bread to chop up as well.  Also goes well with crackers, and other types of breads.

WHAT IS A FOOD ORGASM??

I am a collector. I collect delicious, sinful, Oh My Gosh  I could die right now recipes. One could say I a a closet hoarder...or a recipe whore.  Yes, a recipe whore seems a more appropriate adjective to describe me.(rather be a recipe whore than a real whore...whew, been there, done that!)

I love making something for an event or party and hearing the comments people make, going back for more, polishing it off and then demanding the recipe. It makes me feel good about myself.  It kind of puffs me up, and sort of validates me.  I love hearing "Oh I got this Recipe from Sarah" or "Sarah makes the best (Insert food here)".
If I find something I love I will hunt the maker down and I WILL procure it. Little Old Ladies, Restaurants, friends and family dont stand a chance.  Top secret recipe?? Oh I will get it.  If anyone ever has one of those "Do not give this out on penalty of death and being cut out from your inheritance", I will still get it. I am doggedly determined to procure the worlds best collection of out of this world recipes that will make me a local legend and the "go to girl" for all things cooking. Plus it is the thrill of the hunt. I  love finding new recipes for THE BINDER...


WHAT IS THE BINDER??I have a huge white binder, full of recipes and page protectors.  When I find a new recipe I print it out, and put it in the appropriate section.  I dont need a zillion cookbooks. I have "THE BINDER".

WHAT IS YOUR COOKING BACKGROUND?
I come from Southern stock. My mother was born in Tennessee and her family hailed from Alabama and Tennessee and Georgia.  We are Very proud of our heritage and recipes and the indulgent use of butter, alcohol(oh hush, it cooks out), and to hell with cholesterol!  We have a family cookbook, filled to the brim with death defying creations. We get together once a year under the pretense of a family reunion. What it REALLY is though, is a chance to get together and show off our very best food. 6 tables worth, cram packed with every imaginable salad, casserole, beans, slaws, meats, and desserts. Ohhhh the desserts.  I come home 5 pounds heavier.
I dont remember my mom doing an excessive amount of impressive cooking with dinner or packing lunches. However for functions she pulled out all the stops and made me proud.
I remember one time when I was about 16 years old I went to Youth conference at Church.  My mom was slated to make a few apple pies for dessert, along with a few other mothers.  She pulled out "THE BOX" (her version of THE BINDER). She went to work. Uber thin apples, the correct balance of white and brown sugars, nutmeg, cinnamon, flour and butter.  It was perfection. The Perfect Apple Pie.  I knew which ones were my moms.  At the end of the night her pans were the only ones practically licked clean.  The others were not close.  I heard a few of the other kids talking.
"Who made those pies? They were so good"
I said it was my mom, and they asked why hers were so good and the other pies werent.  What was her secret.  I said "She uses sugar".  The other pies were made by Mormon Housewives who used Honey as sweetener and whole wheat flour as a crust and thickener and were nowhere near as good as my moms. The other kids just kept raving and that was the start of my obsession.
In college I did a lot of cooking to impress the other girls (well when i say impress I mean make them jealous). I swapped recipes with my roommates, tweaked and did "the date test".  (cooking for a date and he declares you amazing and wants to make out). Of course in college I could have fed a guy canned Ravioli and the hormones would have taken over...I was 19 and horny, this isnt rocket science. Anyway It was research...lots and lots of research.

I started amassing a collection of recipes that would elicit THE FOOD ORGASM.


SO WHAT IS A FOOD ORGASM....

A food orgasm is, according to UrbanDictionary.com
The reaction a person makes after taking a bite of a dish they find especially delicious. A food orgasm usually includes one or more of the following: tilting the head back, rolling the eyes upward, gasping, moanind and/or cooing.
Yes, this is a technical definition.
I think a food orgasm can also include dilation of the pupils, a dramatic pause and an "oh" when you take a bite, the continual want of said food, and then bragging to your friends about how good it was.

All recipes in this blog are from various sources, I am not going to claim anything that is not my own.  I have gotten them out of various magazines,  friends, sources etc.  Some i have tweaked.
I will be forthcoming about the source and what changes I have made to the recipes.
I will also include a little background about each recipe.


RULES OF FOOD ORGASM BLOG

1 recipe per day. Sometimes it will be an appetizer. Sometimes it will be a salad...or soup...or meal...or dessert.  There is no rhyme or reason to the listing.

This blog assumes that you know cooking basics. If you dont know a term, technique or ingredient, google it. God gave us the internet for a reason.

This blog assumes no responsibility for any injury you incur while cooking.  I am not paying to reattach your finger because you cut your finger off whils chopping something. 
This is not a Supersize Me thing either. If you live solely on this blogs recipes for 30 days you will probably die.
if you are on a diet, I do not recommend this blog.
Just being honest here.


IF YOU WANT TO SEND IN A RECIPE:
email me at sarahkochmcbride@gmail.com
these recipes MUST include source(even if it is as simple as "My aunt Mildred used to make this"), any background info you want to give, and perhaps a little back story.  i think stories are the best part of a recipe.

FOLLOW ME!
follow this blog. Try the recipes. Add Some recipes.
Someday we might be famous...and then wont you feel silly for not participating!!