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Do you have day old bread in your kitchen? If you also have mixed herbs, garlic and tomatoes, I have a great recipe for you! Make a tomato gratin, one of the tasty and easy vegetarian!

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Coconut, White Chocolate, Chocolate And Biscuits Piece

My dear friend from high school last spring stepson. His present I gave him a few coupons good care packages sent to all his first year in college. I recently sent a package filled with magazines, snacks, and these biscuits. He loves chocolate and coconut, so I decided to combine white chocolate chips, semi-sweet chocolate chips, shredded coconut, and the importance of these cookies moist and delicious. I have a feeling that this will be a great success of his friend and college roommate.

Coconut, white chocolate, chocolate and biscuits piece:

Recipes and photos for the love of Cooking.net

1 / 2 cup butter, softened

1 / 2 cup of white sugar

3 / 4 cup brown sugar

2 teaspoons vanilla extract

2 eggs

1 3 / 4 cups flour

1 / 2 cup whole wheat flour

1 teaspoon of baking soda

Tsp salt 1 / 2

1 cup white chocolate chips

1 / 2 cup semi-sweet chocolate pieces

1 1 / 2 cups shredded coconut (divided)

Preheat the oven to 375 degrees. Spray cookie sheets with cooking spray or line a cookie sheet silpat baking mat.

Combine butter, white sugar, brown sugar and vanilla until creamy and smooth. Slowly beat the eggs. In another bowl, combine flour, baking powder and salt thoroughly. Slowly add flour mixture to egg mixture and mix well. Add chocolate chips and white chocolate pieces and 1 cup coconut and mix gently. Spoon a rounded cookie sheet. Sprinkle each cookie on an equal footing with the remaining coconut.

Bake for 8-10 minutes or until golden brown. Allow to cool before moving them on a grid. Enjoy.

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Pumpkin Cookies With Cinnamon Frosting

This is a cookie recipe try! I made these tasty treats for dessert because we had friends to dinner and they were a huge hit with everyone. Den pumpkin flavor was fantastic in these cookies soft and moist and cinnamon ice cream made extra special. I think I have a new favorite cookie - they're so good!

Pumpkin cookies with cinnamon frosting:

Recipe and photo of For Love of Cooking.net

2 cups flour

1 / 2 cup flour

1 c. teaspoon baking powder

1 / 2 teaspoon baking powder

1 / 2 teaspoon salt

2 c. Pumpkin Pie Spice Tea

1 / 2 cup butter, softened

1 1 / 2 cup white sugar

1 cup canned pumpkin puree

1 egg

1 vanilla extract

Preheat oven to 350 degrees. Line pan with a silpat mat.

Combine the flour, baking powder, baking soda and salt in a bowl. Mix well.

In another bowl, beat the spices to pumpkin pie, butter and sugar with a mixer until creamy. Add the pumpkin puree, eggs and vanilla extract and mix until smooth. Slowly add flour mixture to pumpkin mixture until combined.

Drop a spoon on the table top silpat lined baking tray, flatten slightly. Put in oven and bake for 15 minutes. Cool on a wire rack.

Cinnamon Frosting:

1 c. teaspoon cinnamon

1 c. teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons of milk

1 tablespoon melted butter

combine all ingredients in a bowl and mix well. Place the biscuits on a wire rack on waxed paper. Spoon the icing on top of each cookie and spread around the pool. Serve with ice cold milk. Have fun!

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Chopped Salad Italian Deli

Recipe cookbook for a third week on display * I took this Italian salad with a nice cookbook that was recently sent to the called One Pot: If a course is a real Italian meal, Toni Lydecker. Cookbook is full of wonderful recipes and pictures that I have saved to do. This salad is easy to assemble and tasted really delicious. I've adapted with the addition of extra ingredients as I had a hand, peppers, tomatoes and artichoke hearts. I liked the combination of creamy mozzarella balls, hot peppers pepperocini, meats, and savory, with a tangy vinaigrette and soft beans, chickpeas. I served this salad with fresh bread, and friends who were at lunch and it was a big hit with everyone - even children.

Week Cookbook *: I was recently sent five beautiful cookbooks (food blogger benefits), so I decided to make a recipe from each book of the week - October 10-14, 2011 - (first recipe) (second recipe)

Chopped Italian Deli Salad

Recipe adapted and photos of For the Love of Cooking.net

Piatto Unico original recipe by Toni Lydecker

1 / 4 cup extra virgin olive oil

2 c. tablespoons of white vinegar or red

2 tablespoons chopped basil (divided)

2 tablespoons chopped parsley (divided)

2 c. teaspoon chives, chopped (divided)

1 clove of minced garlic

Sea salt and freshly ground pepper, to taste

1 / 2 cup mozzarella balls Mini additional

1 cup salami, cut thick, cut into cubes

1 / 2 cup of chickpeas

1 / 4 cup sliced ​​black olives

1 / 4 cup chile pepperocini

1 / 4 cup tomatoes, cut into quarters

1 / 2 yellow pepper, diced small bell

1 / 4 cup marinated artichoke hearts, chopped

3 cups romaine lettuce, finely chopped

Whisk together the olive oil, vinegar, 1 tbsp basil, 1 tbsp parsley, 1 tsp chives, minced garlic, sea salt and freshly cracked pepper, to taste. Taste, if it's too tart for your tastes, add a bit of white sugar. Set aside to let flavors mingle.

In another bowl combine the remaining basil, parsley, and chives together with the mozzarella balls, salami, garbanzo beans, black olives, pepperocini peppers, grape tomatoes, bell pepper, artichoke hearts, and shredded romaine lettuce. Drizzle the vinaigrette over the top then toss to coat the salad evenly. Serve immediately. Enjoy.

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Chicken Milanese With Spring Greens

We had friends over for dinner and I wanted to do something good, but easy to use. Cooking Light This recipe was exactly what I was looking for. I adapted a bit 'using green, mixed vinaigrette Fran instead of lemon juice and white wine vinegar. Chicken turned out to be crisp and flavorful without being greasy. The Greens were sweet and spicy - perfect with chicken. I served this meal, whole grain roasted garlic and Parmesan Rolls-Barley, Brown Butter. The whole meal was wonderful!

Milan Chicken with Spring Greens

Recipe adapted and photos for the love of cooking

Original recipe from Cooking Light

1 / 4 cup canola oil

1 1 / 2 tablespoons seasoned rice vinegar

1 / 2 cup tablespoons red wine vinegar

2 cloves garlic, minced

1 / 2 teaspoon of sugar, more if desired

In soup olive oil 1, more if needed

Sea salt and freshly ground pepper, to taste

4 skinless chicken breasts

Garlic powder to taste

1 / 4 cup flour

2 eggs, beaten

2 tablespoons milk

Panko crumbs 1 cup Italian seasoned

3 tablespoons grated Parmesan cheese

3 cups spring lettuce

Tomatoes, halved

Combine canola oil, seasoned rice vinegar, red wine vinegar, chopped garlic, sugar, sea salt and freshly ground pepper to taste together in a small container. Whisk together and set aside to let the flavors mingle.

Take each chicken breast and place one by one in a zip lock bag. Pound chicken breasts to the thickness of 1 / 2 inch with a meat mallet. Cut the chicken breast in half and set aside. Repeat with remaining chicken.

Season flour with garlic powder, salt and freshly open to taste and mix well. Combine eggs and milk in another bowl, mix well. Add Panko bread crumbs with Parmesan cheese in another bowl, mix well.

Dredge chicken flour, dip in egg, dredge in Panko mixture. Place baking dish coated with a chicken that is treated with wax paper. Repeat with remaining chicken pieces. Place the pan in the refrigerator for at least 30 minutes. This will help the breading to chicken.

Heat olive oil in a large skillet over medium heat. When pan is hot, add chicken, cook a few pieces at a time. Boil for 3-4 minutes, turn chicken and cook 2-3 minutes or until golden and cooked through.

Beat the drizzle dressing well, so more than half green and tomatoes, stir to coat evenly.

Serve with a piece of chicken with a handful of green for each dish. Enjoy.

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Pizza With Ricotta Cheese, Grape Tomatoes, Red Onion And Fresh Basil

It was a quick and easy pizza I made to wrap if we were busy packing boxes. I really, really liked the way the creamy curd made this pizza - tasted rich and decadent, without any guilt. I also liked the sweet tomatoes and onions were after cooking and fresh basil topped the pizza with a wonderful flavor out. I loved the pizza and plan to do again and again.

Pizza with ricotta cheese, tomatoes, red onions and fresh basil:

Recipe and pictures, as the love of Cooking.net

Cooking spray

Corn

1 ball pizza dough (I used store bought)

1 jar pizza sauce (Trader Joe is fine)

1-2 cups mozzarella cheese, grated

2 tablespoons grated Parmesan cheese

1 / 4 cup nonfat ricotta cheese

1 clove of minced garlic

Handful of grape tomatoes

Slices of red onion, sliced ​​very thin

6-7 fresh basil leaves, chopped

Sea salt and cracked pepper

Preheat the oven to 425 degrees. Pizzas spreadsheet pasta coated with a cooking spray and sprinkle with cornmeal. Spoon the sauce and spread evenly over the dough.

Sprinkle mozzarella and Parmesan. Mix the ricotta with chopped garlic, then season with salt and freshly cracked to taste, mix well. Add ricotta and around piles of pizza. Next, add the grape tomatoes and red onion. Season with sea salt on top of a pizza and freshly cracked to taste.

Put in oven and bake for 15-20 minutes or until cheese is bubbly and crust is golden. Add the fresh basil. Enjoy.

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