Dinner group recipes

3 Cups White Chocolate Chips 14oz Can Sweetened Condensed Milk 3 Tablespoons Unsalted Butter 1/8 Teaspoon Salt 1-1/2 Teaspoon Vanilla Extract 24 Oreo Cookies (crushed into small pieces) Line 8x8 pan with parchment paper.  Over medium heat, combine white chocolate chips, butter, salt, and sweetened condensed milk.  Stir until melted and smooth.  Remove from heat and stir in vanilla extract and 2/3 of your crushed Oreo pieces.  Pour into your pan and smooth the top.  Add remaining crushed Oreo pieces to the top.  Refrigerate until firm all the way through.  Remove from pan and cut into bitesize squares. 

 Peanut butter oatmeal chocolate chip cookies  Cream: 1/2 c softened butter, 1/4 c margarine, and 1/2 peanut butter Add: 1 c sugar, 1/2 c brown sugar, 1 t baking powder, 1/2 t baking soda Add: 2 eggs, 1 t vanilla Add: 1 1/4 c flour, 2 c oats, 1 c chocolate chips Scoop onto parchment paper or silicone liner lined baking tray  Bake 375 degrees for 8-10 min 

  INGREDIENTS 2 tablespoons olive oil 1 pound boneless, skinless chicken thighs (may sub breasts or rotisserie chicken, see notes) salt and pepper 1 onion, chopped 3 carrots, sliced 2-4 tablespoons red curry paste (see notes) 1 tablespoon freshly grated ginger 4 garlic cloves, minced 5 cups low sodium chicken broth 2 14 oz. cans quality coconut milk 1 14 oz. can fire roasted diced tomatoes with juices (optional) 2 tablespoons low sodium soy sauce 2 tablespoons fish sauce 1-2 tablespoons brown sugar 2 bay leaves ADD LATER 1 red bell pepper, chopped 8 oz. cremini mushrooms, sliced 3/4 cup uncooked basmati rice (optional) 1/4 cup minced cilantro 1/4 cup minced fresh Thai basil leaves (or regular or 1 TBS dried) 2-3 tablespoons fresh lime juice Asian chili sauce or sriracha to taste GARNISH chopped cilantro lime juice chili peppers crushed peanuts INSTRUCTIONS Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch ...

 Food network-Giada Ingredients [] 2 tablespoons olive oil [] 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes [] Salt and freshly ground black pepper [] 3 large celery stalks, chopped [] 2 large carrots, peeled and chopped [] 1 large onion, chopped [] 6 garlic cloves, chopped [] 1 1/2 teaspoons chopped fresh rosemary leaves [] 1 1/2 teaspoons dried oregano [] 6 (14-ounce) cans beef broth [] 1 (28-ounce) can diced tomatoes in juice [] 2 cups (about 11 ounces) lentils, rinsed [] 1/3 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the ...

 3 cups raw peanuts  1 1/2 c sugar 3/4 c water 1/2 tsp salt Cook over medium heat stirring occasionally. Boil til peanuts are sugary looking and dull looking and no liquid is left. Not quite hard crack. Pour on baking by sheet. Bake 15 min at 300 degrees. Stir and bake another 15 minutes. These are better after the hey have aged. At least overnight. 

 1 1/2 cups butter 2 cups Brown sugar 2 Eggs 1/2 cup Molasses 4 1/2 cups flour 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon salt Sugar Cream butter and brown sugar.  Add eggs and molasses and mix well.  Add dry ingredients.  Roll into balls with a cookie scoop and rolls balls in sugar.  Bake on ungreased cookie sheet at 375 degrees for 10 to 12 minutes