Matt’s Recipes – Rachel's Recipes

White Chocolate Macadamia Cookies (Copycat recipe)

Ingredients:

* 1-1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup butter or margarine (1 stick), softened
* 1/2 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 3/4 cup white chocolate baking chips
* 1 cup chopped macadamia nuts

Preparation:

Preheat oven to 375 degrees F.
In small bowl, combine flour, baking soda, and salt.
In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy.
Beat in egg and vanilla until well combined.
Reduce speed to low; beat in flour mixture just until blended.
With wooden spoon, stir in white chocolate baking chips and macadamia nuts.
Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets.
Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
With wide spatula, transfer cookies to wire racks to cool completely.
Yields about 36 cookies

Fig and Brie on Sourdough Grilled Cheese

Ingredients:

fig jam
1.5 Fuji apples
1 round of brie cheese
1 loaf of sourdough bread
1 small tub of margarine or 2 sticks of room temp butter

Directions

Cut fuji apples into thin slices (~1/8 in). Cut brie into thin strips (~1/4 in thick). Butter one side of bread, place that butter side down into pan with medium-low heat. Layer the brie on the non-butter side (top side) of toast and let cook. While the cheese is melting, prepare the other half of the sandwich by adding fig spread to a new piece of bread, then layer on some slices of apple. Now place this on top of the cooking brie half, apple side against brie side. spread butter on top of the free side (top) of the sandwich. let whole thing cook until golden brown, allowing the cheese to melt. Flip sandwich over and cook the other side until golden brown.

Takes ~10min a side to cook.

Chocolate Volcano Cake

Butter and cocoa tins; then refrigerate

165 g of butter and 165 g chocolate in double broiler low heat

3 eggs yolks & 3 eggs in 85 g (3/8c) of sugar whisk until thick & foamy

Incorporate chocolate slowly.

2 Tbsp of sift flour to thicken

Pour into 6 molds. Refrigerate for 1-2 hours, but max of 24

180 fan/ 400 F for 8 mins. Smooth top, if cracks then too far

Homemade Claussen Knock-Off Pickles

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar, preferably raw
2 tablespoons mixed pickling spices
2/3 c. coarse canning or kosher salt Do NOT fine or use iodized salt!
4 cloves garlic or more to taste
4 fresh dill heads ~or~ 4 tablespoons dried dill seed not weed!

Instructions
1. Wash cucumbers but do not scrub them.
2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters.
3. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
4. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!
5. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.
6. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.
7. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.
*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

https://www.foodiewithfamily.com/homemade-claussen-knock-off-pickles/

Matt’s Super Burgers

Ingredients:

Makes 5 lbs meat; 10 (0.5lb/8oz) burgers

1 package low sodium bacon, chopped
4 lbs ground beef
2 packets of french onion soup mix (lipton)
2 eggs

Directions:

chop and cook bacon to a light golden brown, chewy texture
add bacon to ground beef with the eggs and onion mix
mix thoroughly
place 1 large sheet of aluminum foil, wax paper or cookie sheet down as a work surface. It helps to wight down the ends
measure out 0.5 lbs/8 oz of the raw mixture into a 5 inch diameter form and press into the corners.
remove form and place a indentation in the middle of the patty
if storing, wrap patty in a square of plastic wrap for freezing (much easier for removing later)

Lemon White Chocolate Cookies

Yum!!!

Ingredients

1/2 Cup (3.88 oz/110 g) butter, room temperature
1/2 Cup (3.5 oz/100 g) sugar
1/3 Cup (2.1 oz/60 g) light brown sugar
juice of half a lemon (try 1/3 lemon? maybe a little more- 2/5?)
zest of a lemon
1 egg
1/2 tsp vanilla extract
1-1/4 Cup (6.32 oz/180 g) all-purpose flour
1 Tbsp (0.42 oz/12 g) baking powder
1 Cup (7.05 oz/200 g) chopped white chocolate

Directions

Line two baking sheets with parchment paper.
Preheat oven to 325 F (160 C).
Beat together butter, sugar and brown sugar until light and creamy.
Add juice of half a lemon, zest of a lemon, egg, vanilla extract and stir well to combine.
In another bowl combine flour and baking powder.
Gradually add flour mixture to butter mixture.
Stir in white chocolate.Form the cookies.
Leave space between each cookie because they will spread.
Bake in preheated oven for 15-17 minutes.

Matt’s Meat Lasagna

Lasagna Sauce:

1 package of bacon (chopped & cooked)
1 large onion (2.5″ diameter, chopped)
3 cloves of garlic (chopped)
2 large cans of Italian tomatoes
2 egg
1 small can tomato paste
1/2 to 3/4 cup of red wine (to taste)
Salt (to taste)
Pepper (to taste)
Basil (to taste)
oregano (to taste)

Layers in Pan:

1 package of sausage (Bob Evans preferred)
1 box lasagna noodles (uncooked)
1 large package of cottage cheese
2 cups parmesan cheese (grated)
5 to 6 cups mozzarella cheese (grated)
Lasagna Sauce from above

Directions:

add a thin layer of sauce to the bottom of the pan
place uncooked noodles in the pan
layer with cheese, sausage, sauce, then more uncooked noodles
- Add lots of sauce & cheese between the layers
- ~4 to 5 cups sauce, ~2 cups of cheese, ~1.5 cup sausage
- need to verify amounts used
top off with sauce and extra cheese
Cover pan with aluminum foil and bake at 325° for 1 hour

Matt’s Veggie Lasagna

Lasagna Sauce:

1 large onion (2.5″ diameter, chopped)
3 cloves of garlic (chopped)
2 large cans of Italian tomatoes
2 eggs (Ok for veg?)
1 small can tomato paste
1/2 to 3/4 cup of red wine (to taste)
Salt (to taste)
Pepper (to taste)
Basil (to taste)
oregano (to taste)

Layers in Pan:

1 package of chopped mushrooms, sautéed
1 eggplant, sliced 1/8^th thin or diced
3 Zucchini, sliced 1/8^th thin or diced
3 squash, sliced 1/8^th thin or diced
1 box lasagna noodles (uncooked)
1 large package of cottage cheese
2 cups parmesan cheese (grated)
5 to 6 cups mozzarella cheese (grated)
Lasagna Sauce from above

Directions:

add a thin layer of sauce to the bottom of the pan
place a layer of uncooked noodles in the pan
layer with cheese, sauce, veggies, then more uncooked noodles
- Add lots of sauce & cheese between the layers
- ~4 to 5 cups sauce, ~2 cups of cheese, veggies
- need to verify amounts used
top off with sauce and extra cheese
Cover pan with aluminum foil and bake at 325° for 1 hour

Matt’s Chili

Ingredients:

(Makes a lot)

2 packages of brats, de-skinned. (turkey brats preferred)of choice
2 large onion (3″ diameter, chopped & sauteed)
16oz package mushrooms (broken up & sauteed)
1 can of olives (broken up)
5 cloves of garlic (to taste)
5 cans of stewed tomatoes
4 cans of dark or light kidney beans
2 packages of ‘McCormick’s Original Chili Mix’ (preferred)
3 Tablespoons Chili pepper (to taste)
2 TEAspoons black pepper (to taste)
1.5 teaspoon Jane’s Mixed-Up Salt (to taste)
10 drops Tabasco (to taste)

Directions:

Chop onions, mushrooms, olives and garlic then place in a large pot
Simmer on med heat until onions turn clear
While pot is simmering, cook up brats then drain
When onions are cooked, stir in chill packets then simmer on low for a while longer
Stir in beans, tomatoes, meat and all other remaining ingredients
Reduce to very low heat, cover pot and let cook for several hours, stirring occasionally
Eat! Yum!