Category Archives: Recipes

White Chocolate Cranberry Oatmeal Cookies


Servings 24 cookies

Ingredients

1 cup all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 and 1/2 cups old-fashioned rolled oats
3/4 cup sweetened dried cranberries
3/4 cup white chocolate chips

Instructions

In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.

Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.

Cover the dough and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).

Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to five days.

Cookie dough will freeze well for up to 3 months, bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw at room temperature before serving.

video:

Baking Tips for Oatmeal Cookies

When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.

Be sure to use old-fashioned rolled oats in these cookies and not quick cooking oats. Quick cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.

Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.
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Homemade Ranch Seasoning Mix

Ingredients

1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt

Directions

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.

* 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

To Make Ranch Dressing:

Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.

** You can omit the buttermilk powder if you would like to use fresh buttermilk, or if you would just like the straight spices for the seasoning mix. **
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Slow Cooker Creamy Ranch Chicken


(Makes 4 servings)

Ingredients

4 boneless, skinless chicken breasts
1 (10.75 ounce) can cream of chicken soup
1 (1 ounce) envelope dry ranch dressing mix (or 3 Tbl home made mix)
1 (14.5 ounce) can chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/8 teaspoon paprika
1/8 teaspoon oregano
1 (8 ounce) block cream cheese

Directions

Spray slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker.

In a small mixing bowl, combine cream of chicken soup, ranch dressing mix, chicken broth, garlic powder, parsley flakes, paprika, and oregano. Pour evenly over chicken breasts.

Cover and cook on low for 4-5 or high for 2-3 hours.

Remove chicken and stir cream cheese into the sauce until smooth.

Put chicken back in the slow cooker and serve over cooked egg noodles or rice. Drizzle with extra sauce.
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Shortbread Cookies


Yield: 20 cookies

Ingredients

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.
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Pizza Monkey Bread

Ingredients

1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping

Directions

Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.

In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.

Preheat oven 350F. Coat bundt pan with cooking spray.

Place in bundt pan and spread out evenly.

Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.

After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.

Serve with pizza sauce and enjoy.
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Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce


Recipe from: Noble Pig Serves: 24 tater tot wraps

Ingredients

Cheese Sauce

2 Tablespoons butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1 cup grated Monterey Jack Cheese

Wraps

vegetable oil
1 pound sliced bacon, cut into 3-1/2″ long pieces (you might have leftovers)
24 frozen tater tots, thawed
24 slices jalapeno, about three

Directions


For the sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.

For the wraps, heat oil over medium-high heat to 375 degrees F. Roll one piece of bacon around each tater tot and slice of jalapeno. Secure tightly with a toothpick.

Fry each tater tot, about four at a time, until bacon is crisp, about 2 minutes. Serve with warm cheese sauce for dipping.
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German Black Forest Cake

Ingredients

1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt

Filling:

2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract

Whipped Cream:

3 cups heavy whipping cream
1/3 cup confectioners’ sugar

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.

In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.
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