Chocolate Kiss Powder Puff Cookies

INGREDIENTS:

one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe’s; homemade may be substituted)
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
about 3/4 cup confectioners’ sugar, for dredging

DIRECTIONS:

1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
3. Place one chocolate kiss in the center of each section.
4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

Cherry Chocolate Oatmeal Cookies

1 cup (2 sticks) of butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried cherries (6 oz package)
1 1/4 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans

Preheat oven to 375 degrees.  Line baking sheet with parchment paper. 

Blend butter, sugars and vanilla in food processor for 30 seconds.  Add eggs and blend.  Then add oats, flour, baking soda and salt to food processor.  Pulse until oats are coarsely chopped and mixture is blended.  Scrape sides if needed. 

Transfer cookie mixture to large bowl and stir in chocolate chips, nuts and cherries. 

Spoon batter with melon baller onto parchment.  Bake approximately 11 minutes until cookies are GOLDEN brown, but not brown. Cool and enjoy maximum deliciousness.

Brown Sugar Peach Cake

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• INGREDIENTS

  • Cake:
  • 1 (15 oz.) box yellow cake mix
  • 4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
  • 2 (3 oz.) packages peach jello
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoons vanilla extract
  • Frosting:
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt, optional
  • Ice bath, optional

  
  

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Beat together cake mix, jello, eggs, oil and vanilla extract in a large bowl or mixer until just incorporated, then fold in chopped peaches.
  3. Pour batter into greased baking dish, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  4. Remove cake from oven and let cool completely.
  5. While cake bakes, combine brown sugar, heavy cream and butter in a large saucepan over medium-high heat.
  6. Bring mixture to a boil and cook for 1 minute, then remove mixture from the heat and stir in vanilla extract and salt, if using.
  7. Set up ice bath with a large bowl full of ice water (if desired). Carefully place frosting pot into ice bath and stir, being careful not to get water in the frosting, until mixtures cools and thickens.
  8. Once cooled, beat frosting for 4-5 minutes, or until thickened, but still fluffy and airy.
  9. Spread frosting over cooled cake.
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  11. from 12 Tomatoes

Slow Cooker Tomato Basil Soup

INGREDIENTS:

• 2 (28-ounce) cans whole peeled plum tomatoes with basil
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoons freshly ground pepper
• 1/3 cup heavy cream
• 1/3 cup chopped fresh basil

FOR THE PARMESAN CHEDDAR CROUTONS

• 4 cups (1-inch) French bread cubes
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
6. Serve immediately with parmesan cheddar croutons.

Slow Cooker Kielbasa and BBQ Beans

Ingredients

• 2 15 oz cans black beans , drained and rinsed
• 2 15.8 oz Great Northern beans , drained and rinsed
• 1 15.25 oz can kidney beans , drained and rinsed
• 1 onion , diced
• 1/2 cup barbecue sauce
• 3/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 1 tsp chili powder
• 1 tbsp apple cider vinegar
• 1/2 cup maple syrup
• 1/4 cup molasses
• 1 14.5 oz can chicken broth
• 1/2 lb bacon , cooked, cut into bite size pieces
• 2 lbs Kielbasa , cut into bite size pieces

Instructions

1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
2. Place the kielbasa on top and cover with the lid.
3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Recipe Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

Caprese Garlic Bread

INGREDIENTS:

• 1 loaf ciabatta bread, horizontally cut in half
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar
• 2 medium tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

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Monte Cristo Sliders

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• 1 12-count package Hawaiian Rolls
• 12 slices deli ham
• 12 slices deli turkey
• 6 slices Baby Swiss cheese
• Dijon mustard
• 1 egg
• ¼ cup butter, melted
• Powdered sugar
• Strawberry or blackberry preserves, for serving

1. Preheat oven to 350 degrees F. Spray an 11-inch rectangular baking dish with nonstick cooking spray.
2. Using a large serrated knife, slice the rolls in half so you have a “slab” of tops and a “slab” of bottoms; don't pull the rolls apart and slice individually because you want to keep them connected. Spread dijon mustard on each slab.
3. Layer the sliders as follows: half of the sliced cheese, then sliced ham, sliced turkey, and remaining cheese.
4. Replace the top half of the rolls.
5. In a small bowl, combine the melted butter with the egg and brush on top of the rolls.
6. Cover with loosely with foil (careful not to let it touch the tops of the bread to avoid sticking - use toothpicks if necessary to "life" the foil).
7. Bake in a preheated 350 degree oven for 15 minutes. Remove foil and continue to bake for another 10 minutes or until tops are nice and golden brown.
8. Cool slightly, then cut the sliders apart with with a sharp knife. Sprinkle powdered sugar over the top, if desired, and serve hot with berry preserves on the side.

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Homemade Buttermilk Ranch Dressing

Homemade Buttermilk Ranch Dressing

½ cup well-shaken lowfat buttermilk

3 tablespoons sour cream

2 tablespoons Duke mayonnaise

1 teaspoon fresh finely chopped chives, dill, parsley, tarragon or celery leaves

1 clove garlic, pressed or finely minced

½ teaspoon Dijon mustard

½ juiced lemon

5 dashes of tabasco

½ teaspoon fresh ground pepper

1 teaspoon anchovy paste (optional)

Salt to taste (go easy on the salt if you use the anchovy paste)

Whisk together all the ingredients except buttermilk and lemon juice.  Put buttermilk and lemon juice in mason jar and shake vigorously.  Then add the remaining ingredients to the mason jar and shake some more.  Refrigerate, but shake vigorously before each use.  Use just a little bit of dressing because this is very flavor packed.  You will never buy bottled ranch dressing again. 

Moqueca (Brazilian Fish Stew)

1 1/2 lb boneless skinless fresh fish filets (grouper, catfish, trout, halibut) cut into 2” pieces
8 oz. medium fresh shrimp
1/4 cup fresh lime juice
8 cloves of minced garlic
kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
1 small yellow onion, minced
1/2 small yellow onion, thinly shaved/sliced
1 fresh cubanelle, stemmed and seeded (can substitute yellow bell pepper)
2 plum tomatoes (1 minced, 1 thinly sliced) - can substitute 1 can cubed tomatoes, drained
1 cup chicken stock
1 cup coconut milk
2 tablespoons palm oil (Whole Foods or Amazon)
1/4 cup chopped cilantro
1/2 cup minced basil

Toss fish, shrimp, lime juice, half the garlic and salt and pepper in a bowl and set aside.

Heat olive oil in 6 qt. dutch oven over medium heat.  Add minced onion, minced pepper, and cook until translucent.  Add garlic and cook for 1-2 minutes.  Add tomatoes and cook until broken down, approximately 5 minutes.  Then add stock, coconut milk, and palm oil.  Heat until slightly boils.

Drain fish, shrimp and lime juice.  Add to dutch oven and cook until fish and shrimp are barely done (pink shrimp).  Add thinly sliced onion and pepper then cook gently for 5 minutes.

Stir in chopped cilantro and basil.  Season with salt and pepper and serve.

Oreo Chocolate Poke Cake

INGREDIENTS:

CHOCOLATE CAKE

1 3/4 cups all purpose flour
2 cups sugar
3/4 cup  natural unsweetened cocoa powder
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup  milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup  hot water
14 oz sweetened condensed milk
1 cup  semi sweet chocolate chips

OREO WHIPPED CREAM TOPPING

2 cups heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1 tsp vanilla extract
2 cups (235g) chopped Oreos and crumbs
15 Oreos, crushed

DIRECTIONS:

1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven. Using the end of a spatula, straw or something similar, poke holes all over the cake.
8. In another bowl, combine the chocolate chips and sweetened condensed milk. Heat in the microwave until hot, about 1 minute.
9. Whisk the chocolate mixture until smooth, heating for additional time if needed.
10. Pour the chocolate mixture over the cake and spread it into the holes. Allow the cake to cool.
11. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
12. Stir in the Oreos and crumbs.
13. Spread the whipped cream on top of the cooled cake, then top with additional chopped Oreos.
14. Refrigerate cake until ready to serve.

Pimento Cheese

• 4 oz. Cream Cheese, Softened
• 1/2 c. Mayonnaise
• 2 T. Dijon Mustard 
• 2 T. Adobo Sauce From Canned Chipotles 
• 1/2 t. Black Pepper
• 8 oz. Extra Sharp Cheddar Cheese, Grated
• 8 oz. Pepper Jack Cheese, Grated
• 4 oz. diced Pimentos, Drained

Combine cream cheese, mayonnaise, Dijon, adobo sauce, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won't see them later!)

Add the cheddar and Pepper jack and mix gently until combined. Use a rubber spatula to scrape the bowl and make sure all the ingredients are mixed together. Stir in the pimentos Taste and mix in more of whatever you think it needs. Add more cheese if you like the pimento cheese to be less creamy; add less if you like it to be more creamy.

Refrigerate pimento cheese for at least 2 hours before serving. 

Serve with crackers, small hollowed-out peppers, carrot and celery sticks, and olives. (Or make small sandwiches or even a grilled cheese with it!)

***Note: For best results, make sure the cheddar and jack cheeses are nice and cold when you mix them in.

Adapted from Pioneer Woman 's recipe