Cinnamon Toast Shortbread Cookies
You can make these shortbread cookies into rectangles or the classic shortbread wedge. You will love this twist of the classic shortbread!
INGREDIENTS
1 ½ Cups Softened Unsalted Butter
3 ½ Cups Unbleached Flour
2 Tablespoons Cornstarch
1 Teaspoon Salt
1 ½ Cups Powdered Sugar
1 Tablespoon Vanilla Extract
1 ¾ Teaspoon Ground Cinnamon
2 Tablespoons Granulated Sugar
Combine the flour, cornstarch and salt in a large bowl. With either a hand mixer or stand mixer beat in the butter, powdered sugar, cornstarch, salt, 1 teaspoon cinnamon and vanilla for 3 minutes on medium speed until the dough begins to form clumps. If you want to make rectangular cookies you will need to use a 9×13 inch baking pan. For wedges use two 9 ½ inch fluted tart pans with removable bottoms or you could use 9 ½ inch pie plates. I like to use parchment paper in the bottom of either types of pans, but you may also grease the pans if you like. Turn the dough out into the prepared pan of your choice and press the dough into the pan to form an even layer. Mix ¾ teaspoon of the ground cinnamon and 2 tablespoons of the granulated sugar. Sprinkle the cinnamon-sugar mixture over the dough in the pan and lightly press into the surface. Preheat the oven to 325° F and bake on the center rack for 40 minutes. Remove from the oven and cool for 10 minutes before cutting into the desired shape. Makes 40 rectangular cookies or 24 cookie wedges.
Holiday Popcorn Balls
Growing up we made popcorn balls every Halloween and Christmas. We usually made them various colors according to the holiday and sometimes would put candy in them. Sticky and gooey, but oh so good. Here is a good basic popcorn ball recipe. You can make them plain or dress them up. You decide!
INGREDIENTS
¼ Cup Corn Oil
½ Cup Popcorn
½ Cup Dark Corn Syrup
½ Cup Sugar
½ Teaspoon Salt
Heat the corn oil in a large pan over a medium heat for 3 minutes. Add the popcorn and cover leaving the cover slightly ajar. The popcorn will start to pop. Shake frequently until the popping stops. Mix together the corn syrup, sugar and salt. Add the corn syrup mixture to the popped corn while it is still in the pan. Stir and toss constantly over a medium heat for 4 minutes until sugar is dissolved and the popcorn is evenly coated with the mixture. Remove from the heat and gently form into balls using buttered hands. To make colored popcorn balls just use a drop of food coloring in the corn syrup mixture. If you want to add candies then add the candy of your choice into the corn syrup mixture as well. Makes 12 popcorn balls
Sloppy Joes
I don’t know who Joe was, but I’m happy that he created such a simple and hearty dish. You can make these Sloppy Joes with ground turkey if you like. I like to add a bit of hot sauce to these Joes to give them a bit of a kick.
INGREDIENTS
2 Teaspoons Olive Oil
1 Chopped Onion
1 Chopped Green Bell Pepper
2 Minced Garlic Cloves
1 Pound Lean Ground Sirloin
½ Cup Ketchup
2 Tablespoons Packed Brown Sugar
2 Teaspoons Worcestershire Sauce
1 Teaspoon Tabasco Sauce
1 Teaspoon Chili Powder
1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
4 Hamburger Buns
Heat the olive oil in a large skillet over a medium high heat. Add the onion, garlic and bell pepper. Cook for 3 minutes. Stir in the beef. Make sure to break the beef into smaller pieces with the tip of a wooden spoon. Cook for 10 minutes until starting to brown. Add the ketchup, sugar, Worcestershire sauce, Tabasco sauce, chili powder, cumin, salt and pepper. Cook for 3 minutes until hot and well combined. Serve on the hamburger buns. Serves 4
Homemade Granola
If you would rather use different nuts feel free. If you would rather use raisins then be my guest.
INGREDIENTS
1 Cup Old-Fashioned Oats
¼ Cup Almonds
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
1 Tablespoon Sesame Oil
1 Tablespoon Honey
¼ Tablespoon Maple Syrup
¼ Cup Dried Cranberries
2 Tablespoons Pumpkin Seeds
Preheat the oven to 250° F. Line a baking sheet with parchment paper. Combine the oats, almonds, pumpkin seeds, cinnamon, and nutmeg in a medium bowl. Stir in the sesame oil, honey and maple syrup. Mix thoroughly. Put the mixture on the baking sheet and bake for 2 hours. Remove from the oven and let cool. Add the dried cranberries and place in an airtight container. Serves 4
Penne With Garlic & Broccoli
I love pasta dishes of any type. Here is a simple vegetarian pasta dish that is easy to make a great for both weekends and week nights.
INGREDIENTS
8 Ounces Penne Pasta
4 Cups Broccoli Florets
2 Tablespoons Olive Oil
6 Cloves Sliced Garlic
¼ Cup Sliced Olives
¾ Cup Vegetable Broth
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Pepper
¼ Cup Grated Romano Cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to the package directions. Add the broccoli to the pot during the final 2 minutes of cooking. Drain the pasta and broccoli. Heat 1 tablespoon of the olive oil in a large skillet over a medium high heat. Add the garlic and cook for 1 to 2 minutes until the garlic starts to brown. Stir in olives and cook for 1 minute more. Add the vegetable broth and bring to a boil. Stir in the pasta, broccoli, salt and pepper. Cook for 1 minute until hot. Remove from the heat and stir in the cheese. Serve immediately. Serves 2
Chocolate Cinnamon Cake
INGREDIENTS
2 Cups Unbleached Flour
1/3 Cup Unsweetened Cocoa Powder
1 ½ Teaspoons Baking Powder
¾ Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter
1 ¼ Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs
1 Cup Sour Cream
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Pecans
¼ Cup Sugar
1 Teaspoon Ground Cinnamon
Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14
Old Fashioned Oatmeal Cookies
I would honestly rather eat an oatmeal cookie than a chocolate chip cookie. Wouldn’t turn down a chocolate chip cookie though. Here is my Old Fashioned Oatmeal Cookie recipe that I find to be absolutely delicious!
INGREDIENTS
¾ Cup Softened Butter
1 Cup Packed Brown Sugar
½ Cup Sugar
1 Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
2 Eggs
1 Tablespoon Vanilla Extract
1 ½ Cups Unbleached Flour
2 Cups Rolled Oats
Preheat the oven to 375° F. In a large mixing bowl beat the butter with an electric mixer on medium for 30 seconds. Add the brown sugar, baking powder, baking soda, sugar, cinnamon, cloves and salt. Mix until combined. Beat in the eggs and vanilla extract. Beat in the flour and then stir in the rolled oats. Drop the dough by rounded teaspoons two inches apart on to a parchment lined baking sheet. Bake for 8 to 10 minutes until the cookies have light brown edges. Remove from the oven and cool on the cookie sheet for one minute. Transfer to a wire rack and let cool. Makes 45 cookies
Yellow Squash Salad
A friend gave me a tiny yellow squash from his garden and I didn’t quite know what to do with it. It was so tiny and so cute that I just wanted to look at it. I finally decided to make a little salad with it. This Yellow Squash Salad turned out great!
INGREDIENTS
½ Red Onion Chopped
2 Small Diced Yellow Squash
2 Diced Curby Cucumbers
½ Cup Chopped Basil
1 Medium Chopped Tomato
6 Ounces White Beans
4 Ounces Chopped Feta Cheese
¼ Cup Oil & Vinegar Salad Dressing
¼ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Chop the onion, yellow squash, cucumbers, tomato and place in a medium serving bowl. Pour ¼ cup salad dressing over the chopped vegetables and set aside. Add the salt, pepper, white beans and basil. Lightly toss. Just when you are ready to serve add the chopped feta cheese and lightly toss. Serve immediately. Serves 4
Plum Cake With Clotted Cream Frosting
I created this cake when I had a bunch of plums staring me in the face and were on the brink of going bad. I hate wasting food so put this cake together and it turned out very nice. It is also great to eat for breakfast!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
½ Cup Butter At Room Temperature
1 ¼ Cups Sugar
2 Eggs
¾ Cup Milk
1 Teaspoon Vanilla
6 Diced Plums
Beat the eggs in a large bowl. Add the sugar and continue beating until fluffy. Add the butter and continue to mix. Sift the flour with the baking powder and salt. Add the flour mixture to the butter mixture. Beat in the milk and vanilla. Fold in the diced plums. Pour the batter into a 13x9x2 inch baking pan. Bake in a preheated 350° F oven for 30 minutes. Remove from the oven and completely cool. Frost with the Clotted Cream Frosting. Serves 10
Clotted Cream Frosting
INGREDIENTS
1 Cup Unsalted Butter At Room Temperature
½ Cup Room Temperature Cream Cheese
6 Ounces Clotted Cream
2 Teaspoons Vanilla
2 Cups Powdered Sugar
Beat the butter, cream cheese and clotted cream until fluffy. Add the vanilla while continuing to beat. Gradually add the powdered sugar through a sifter. Beat well. Frost a cooled cake.
Homemade Potato Chips
It is so easy to make your own potato chips. These chips are delicious. Make sure to season them while they are still warm and some residual oil for the spices to adhere to. I like to season with salt, pepper and finely grated Parmesan cheese. You could season with chili powder, ground cumin, toasted sesame seeds, minced herbs or anything that strikes you.
INGREDIENTS
2 Large Russet Potatoes
Peanut Oil
Salt
Pepper
Peel and slice into 1/8 inch slices on either a mandolin or other handheld slicer. In a large saucepan fill with the oil halfway and heat until the oil is 350° F. Add the potato slices in batches and fry for 3 minutes until light golden brown. Drain on paper towels and season with salt, pepper or any season that strikes your fancy.
If you prefer to bake the chips in the oven then preheat the oven to 400°F. In a large bowl toss the potato slices with 5 Tablespoons of peanut oil. Arrange the slices in a single layer on a baking sheet and season lightly with salt. Bake for 14 minutes until light golden brown. Remove from the oven and season again with salt and pepper. Drain on paper towels and let cool for the maximum crispness. Serves 6
