Thursday, February 25, 2010

Ranger Cookies


One of my favorite cookies, chewing and crispy at the same time...What??

Ingredients:
1 c butter
1 c brown sugar
1 c granulated sugar
1 t vanilla extract
2 lg eggs
2 c flour
1/2 t baking powder
1 t baking soda
1/2 t salt
2 c oatmeal
1 c coconut
2 c Rice Krispies cereal
1 c Toffee Bits or Cinnamon Chips - optional
Directions:
Preheat oven to 375°F.
In mixing bowl, cream butter, brown sugar and sugar. Add vanilla extract; beat until creamy.
Mix in eggs, one at a time.
Stir together dry ingredients and add to batter.
Stir in oatmeal, coconut, cereal, & chips.
Roll into small balls and flatten slightly.
Bake on ungreased cookie sheets for 10-12 minutes or till light brown.
Yield: 4 dozen

Nutritional facts (daily value): Calories 5213kcal; Protein 69g (138%); Total Fat 234g (359%)(Sat. 146g (728%)); Chol. 911mg (304%); Carb. 729g (243%); Fiber 30g (119%); Sugars 423g; Calcium 566mg (57%); Iron 27mg (148%)

Wednesday, February 17, 2010

Snickerdoodles



Category: Cookies
Yield: 4 dozen
Source: Martha
Melt in your mouth goodness!

Ingredients:
1 c butter - softened
1 1/2 c sugar
2 lg eggs
2 3/4 c flour
2 t baking powder
1/2 t salt
Topping:
1/2 c sugar
2 T gr cinnamon
Directions:
Preheat oven to 400º. Line baking sheets with parchment paper.
Cream together butter and sugar. Beat until light and fluffy, about 2 minutes.
Beat in eggs.
Sift together dry ingredients. Add to butter mixture, beat just until combined.
Combine topping ingredients in shallow dish.
Scoop balls & roll in topping.
Place 2" apart on baking sheet.
Bake until set in center & begin to crack (they will not brown), about 10 minutes.
Cool cookies on baking sheet for 5 minutes.
Transfer cookies to wire rack to cool completely.
Store in airtight container.
I often package these cookies as gifts.

Nutritional facts (daily value): Calories 4627kcal; Protein 51g (101%); Total Fat 198g (304%)(Sat. 120g (602%)); Chol. 911mg (304%); Carb. 680g (227%); Fiber 17g (67%); Sugars 405g; Calcium 871mg (87%); Iron 24mg (134%)

Tuesday, February 9, 2010

Cilantro-Pecan Pesto Layered Mediterranean Dip


Category: Dip/Appetizers
From her
Love cilantro? This dip is for you!
Very flavorful and easy to adjust to your taste
Can also layer on Naan (flat bread) for a Greek Pizza. YUM!

Cilantro-Pecan Pesto:
Ingredients:
1 1/2 c fresh cilantro leaves
2 garlic cloves - chopped
1/3 c olive oil - divided
2 T pecans, chopped
2 T pine nuts
1/4 c shredded Parmesan cheese
Preparation:
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.
Yield: 3/4 cup

Layered Dip Ingredients:

3/4 c Cilantro-Pecan Pesto
2 c any flavor hummus (I like roasted red pepper)
1/2 c baby cucumber - chopped
1/2 c red onion - chopped
1/2 c kalamata olives - chopped
1/2 c grape tomatoes - chopped
garnish - feta cheese, roasted pine nuts & cilantro
Pita Chips
Directions:

Layer all ingredients in order on platter.

Serve with pita chips.


Nutritional facts (daily value): Calories 779kcal; Protein 3g (6%); Total Fat 82g (126%)(Sat. 11g (54%)); Chol. 0mg (0%); Carb. 13g (4%); Fiber 3g (13%); Sugars 4g; Calcium 55mg (5%); Iron 1mg (8%)

Monday, February 8, 2010

My Culinary Disasters

Ok, so maybe disaster is a little strong, no one died or anything. Disappointments may be more accurate but I got your attention with disaster, didn't I?
My husband, let's call him Mr. Marvelous, suggested I also post my recipe flops so you know I'm not perfect.
I'm pretty sure no one was under that impression!
Mr Marvelous & I joined a new supper club.
We met for the first time at Roni's house Saturday night.
(you remember Roni, the craft queen)
Well, her house is a testament to her craftyness. It feels like you are in one of those homey gift shops (not the tacky, packed to the ceiling ones)
Enough about Roni, whose blog is this anyway!! :)
My first mistake was volunteering to bring the side dish. I'm famous (in my own mind) for desserts NOT vegetables.
I googled high & low for fabulous side dishes and decided on Hasselback Potatoes.
Prep time, which involves thinly slicing each potato almost to the bottom took a lot more time than I had budgeted.
And another thing I'm famous for is being 10 minutes late. I think it's because my mind works faster than my body!
ANYWAY, I baked them for an hour in my oven, topped them with the way too thick buttered cracker crumb mixture & baked them for 30 more minutes in Roni's oven.
Long story short, they were underdone & not very flavorful.

Please don't kick me out of the Supper Club, I promise to do better next time!
And I'm bringing the DESSERT next month!!

And I managed to burn the marshmallows on the S'more Brownies I made for the super bowl party.

The party was at my son's house so I just pinched off the burned pieces.

They actually tasted pretty good so here's the "recipe":

Butter your dish, line bottom with graham crackers.
Prepare brownie mix, carefully pour onto graham cracker layer.
Underbake about 5 minutes.
Top with chocolate chunks & marshmallows.
Return to oven to toast marshmallows, 5-10 minutes.
WATCH CLOSELY!

I think I left them in the oven a little too long, duh, 'cause the marshmallows were a little tough to cut through.
It might be a good plan to cut while warm.
I think I found this idea on one of the many blogs I've been checking out for ideas on how to improve my blog.
Sorry if I stole this from your blog without giving you the credit but my old, feeble mind can't remember where I found it.
Wow! that was my longest post, what does that tell you?

Thursday, February 4, 2010

Loaded Oatmeal Cookies



Category: Cookies
Yield: About 5 dozen cookies
Source: PaulaD
Preparation time: 15 minutes
These cookies are very addicting, in healthy way!

Ingredients:
1/2 c butter, softened
1/2 c vegetable shortening
1 1/2 c packed light brown sugar
2 eggs
1 t pure vanilla extract
1/2 c buttermilk
1 3/4 c all-purpose flour
1 t baking soda
1/2 t salt
1 t baking powder
1 t ground ginger
1 t freshly ground nutmeg
1 t ground cinnamon
1/4 t ground cloves
2 1/2 c quick-cooking oatmeal
1 c raisins
1 1/2 c chopped walnuts
Directions: Cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk & vanilla. Sift together dry ingredients; stir into creamed mixture. Fold in oatmeal, raisins, and walnuts, blending well. Drop by rounded teaspoons onto cookie sheet. Bake @ 350º for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing:
1/2 c butter
3 c sifted powdered sugar
1 t vanilla
3 to 4 T water
In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Hint: Pour icing into zip-lock bag, seal & clip off a tiny corner of the bag. Squeeze icing over cookies.


Nutritional facts (daily value): Calories 8603kcal; Protein 106g (211%); Total Fat 429g (660%)(Sat. 176g (880%)); Chol. 973mg (324%); Carb. 1135g (378%); Fiber 45g (182%); Sugars 773g; Calcium 1232mg (123%); Iron 36mg (202%)

Ginger Puff Cookies


Category: Cookies
Yield: 3 1/2 dozen
My 12 yr old loves to help prepare these cookies (he is the sugar man) almost as much as he loves to eat them!
I make different sizes, depending on how many I plan to share.

Ingredients:
3/4 c shortening
1 c sugar
1/4 c dark molasses
1 egg - beaten
2 c flour - all-purpose
2 T baking soda
1/2 t salt
1 t ginger, ground
1 t cinnamon, ground
1/4 t cloves, ground
coarse decorator sugar
Directions:
Cream the shortening; add sugar.
Add the egg & the molasses.
Sift the rest of the dry ingredients together and add to the mixture.
Chil dough 8 hours.
Form into about 1-inch balls and roll in coarse sugar.
Place about 2 inches apart on a cookie sheet lined with parchment paper and bake at 350°F.
For 10.5 minutes for 1.25" cookies, 8.5 minutes for 1" and 6.5 minutes for 1/2" cookies.
Note: If using butter flavored crisco decrease oven temp to 325º.
Double Note: If you double the recipe use only 3T of baking soda (4T cause the cookies to be bitter)

Nutritional facts (daily value): Calories 3404kcal; Protein 32g (65%); Total Fat 161g (248%)(Sat. 64g (320%)); Chol. 298mg (99%); Carb. 459g (153%); Fiber 8g (34%); Sugars 249g; Calcium 273mg (27%); Iron 18mg (98%)

Wednesday, February 3, 2010

Spell Check

While looking for a link for my favorite recipe program to add to Beth's Besties I found this humorous and :(
Seems like spelling and punctuation are a lost art.
A gold star for anyone who can find the error, better hurry 'cause I sent them a message about the faux pas!
But I really do love the program, very easy to use.