White Chocolate Chip Cookies
This recipe is a good change of pace from chocolate chip cookies. Sometimes I just get a real craving for white chocolate.
INGREDIENTS
1 Cup Softened Butter
1 1/2 Cups Sugar
1 Cup Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
3 Cups Unbleached Flour
1/2 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cups White Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the white chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 60 cookies.
Carrot Oat Muffins
I love to eat muffins in the morning. Here is a healthy muffin that the whole family is sure to enjoy.
INGREDIENTS
12 Ounces Carrot Juice
2 Egg Whites
1 3/4 Cups Olive Oil
1 Cup Old-Fashioned Rolled Oats
1 Cup Raisins
1/2 Cup Sugar
1 Tablespoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. Line 18 muffin cups with liners. In a small size bowl whisk together the carrot juice, eggs and olive oil. In a separate medium size bowl, combine the flour, rolled oats, raisins, sugar, baking soda, cinnamon and nutmeg. Add the carrot juice to the flour mixture. Stir until well combined. Spoon the batter 3/4 up to the top of the muffin liner. Bake for 18 minutes until done. Remove from the oven and let cool for 10 minutes. Serve warm. Makes 18 muffins.
Dark Chocolate Chip Cookies
I love dark chocolate much more than milk chocolate. Here is a great easy recipe for dark chocolate chip cookies.
INGREDIENTS
1 Cup Softened Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Vanilla Extract
2 Eggs
2 1/4 Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
2 Cup Dark Chocolate Chips
Preheat your oven to 350° F. In a large size bowl mix together the butter and the sugar until fluffy. Add the vanilla. Add the eggs one at a time. Beat well. Add the flour, baking soda and salt. Mix well. Add the dark chocolate chips and mix for another minute. Cover your baking sheets with parchment paper. With a teaspoon scoop the cookie dough and drop onto the parchment paper. Place 1 inch apart. Bake for 10 minutes or until done. Remember that each oven is different from the next so you may want to check the cookies at 9 minutes. I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven. Remove from the oven and let sit for 10 minutes. Repeat until you are finished cooking all of the dough. Makes 54 cookies
Roasted Split Chicken With Pan Sauce
This is one dish that EVERYONE will love unless they are vegetarian. It’s a bit messy to make but worth the work.
INGREDIENTS
1 Whole Organic Chicken
Kosher Salt
Freshly Ground Pepper
2 Tablespoons Olive Oil
For The Pan Sauce
3 Cloves Minced Garlic
2 Large Sliced Shallots
1 Cup Chicken Broth
Juice of 1 Lemon
6 Tablespoons Unsalted Butter
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Thyme
2 Tablespoons Minced Oregano
Preheat your oven to 450° F. Move your oven rack to the middle of the oven. Split the chicken in half by using kitchen shears. Open the chicken halves like a book. Wash and dry the chicken halves with paper towels. Season with kosher salt and freshly ground pepper. In a large sauté pan sear the chicken halves, skin side down, in 2 Tablespoons of olive oil, over a medium high heat for 5 minutes. Turn over and sear the other side for 2 minutes. You will want the chicken halves to be golden but not cooked through. Transfer the chicken halves to a baking pan skin side up. Roast the chicken, uncovered and skin side up, for 25 minutes. While the chicken is roasting you should make the pan sauce. For the sauce, sauté the garlic and shallots, in the same pan that you seared the chicken in, for 30 seconds. Add the chicken broth to the skillet and simmer for 5 minutes. Add the lemon juice. Add the butter into the sauce and cook for two minutes over a medium low heat. Add the parsley, thyme, oregano, kosher salt and pepper. Remove the chicken from the oven and transfer to a serving platter. Let sit for 5 minutes and spoon the pan sauce over the chicken. Serve immediately. Serves 2
Pumpkin Pie Smoothie
What to do with all of that leftover pumpkin pie. Make a Pumpkin Pie Smoothie of course!
INGREDIENTS
8 Ounces Greek Yogurt
1/4 Teaspoon Cinnamon
1 Teaspoon Sugar
1/4 Cup Milk
4 Tablespoons Pumpkin Pie (Crust & All)
In a blender or food processor combine the Greek Yogurt, Cinnamon, Sugar and Milk. Pulse for 15 seconds. Add the 4 tablespoons of pumpkin pie. Pulse for 30 seconds. Pour into a tall glass. Makes 1 serving.
Chorizo & Turkey Chili
If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili. My chunky chili is just the thing for cold weather comfort or watching the game.
INGREDIENTS
4 Chorizo Sausages
2 Cups Diced Cooked Turkey
4 Tablespoons Olive Oil
1 Large Chopped Onion
1/2 Cup Water
1 Cup Water
1 Chopped Red Bell Pepper
4 Large Chopped Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
15 Ounces Diced Tomatoes
28 Ounces Crushed Tomatoes
15 Ounces Kidney Beans
1 Cup Chopped Cilantro
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Heat olive oil in a large Dutch oven or pot over a medium high heat. Remove the casings of the sausages and break up the sausage into pieces. Add the onion and sausage pieces into the pot and cook for 10 minutes. Stir occasionally. Add water to deglaze the pan. Add the red bell pepper, chopped cilantro and garlic. Cook for 5 minutes. Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 1 hour over a low heat. Stir occasionally. Remove from the heat and serve hot. Serves 4
Butterscotch Pumpkin Cake
Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.
INGREDIENTS
1 2/3 Cups Butterscotch Chips (Divided)
2 Cups Unbleached Flour
1 3/4 Cups Sugar
1 Tablespoon Baking Powder
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1 Cup Pumpkin Puree
1/2 Cup Olive Oil
3 Large Eggs
2 Teaspoons Vanilla Extract
Butterscotch Sauce
Preheat your oven to 350° F. Grease a Bundt pan. Melt 1 cup of the butterscotch chips and then cool to room temperature. In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla. Slowly stir in the flour mixture. Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until done. Remove from the oven and cool in the pan for 1/2 hour. Remove the cake from the pan and let cool completely on a wire rack. Serve with butterscotch sauce. Serves 12
Butterscotch Sauce
1/3 Cup Evaporated Milk
2/3 Cup Butterscotch Chips
In a medium size saucepan heat the evaporated milk over a medium heat. Bring to a gentle boil. Remove from the heat. Add the butterscotch chips and stir until the chips are smooth. Return to the heat and stir constantly. Bring to a gentle boil and then remove from the heat. Cool to room temperature and serve over the cake.
Pumpkin Muffins
Most of us try and eat light on Thanksgiving morning as we wait for our big feast. My Pumpkin Muffins are perfect for Thanksgiving morning or any morning for that matter. They are light, hit the spot and go great with a cup of coffee. They will keep “the wolf away” until that Thanksgiving dinner bell is rung.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
2 Large Eggs
1 Cup Pumpkin Puree
1 Cup Plain Greek Yogurt
1/2 Cup Brown Sugar
4 Tablespoons Molasses
3 Tablespoons Olive Oil
Preheat your oven to 375° F. Line a 12 cup muffin pan with paper liners. In a medium size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. In a large size bowl, whisk together the eggs, pumpkin, yogurt, brown sugar, molasses and olive oil. Stir the flour mixture into the pumpkin mixture just until combined. Spoon the batter into muffin cups. Fill each until almost full. Bake for 25 minutes. Remove from the oven and cool in the pan for 10 minutes and serve warm with butter and honey. Makes 12 muffins.
Sausage & Kale Stuffing
This delicious stuffing is rich and rustic. You may use either whole wheat bread or white bread for this stuffing recipe. Either bread works quite well.
INGREDIENTS
1 Loaf Whole Wheat or White Bread
2 Tablespoons Olive Oil
1 Pound Sausage
1 Bunch Kale
1 Diced Red Onion
6 Chopped Garlic Cloves
3 Sliced Celery Stalks
6 Tablespoons Unsalted Butter
3 Diced Apples
2 1/2 Cups Chicken Broth
2 Tablespoons Chopped Fresh Thyme Leaves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Preheat your oven to 300° F. Cut the bread into 1/2 inch cubes which should make about 11 cups. Place the bread cubes onto a large baking sheet covered in parchment paper. Bake for 20 minutes. Stir once during the baking process. You will want the bread cubes to be dried but not browned. Remove from the oven and transfer to a large size bowl. Set aside. Remove the sausage from the casings. In a large size skillet heat the olive oil over a medium high heat. Add the sausage and cook for 7 minutes. Transfer the cooked sausage to a large size bowl. Remove the stems from the kale and slice the kale leaves into thin slices. Return the skillet back to the heat and the kale and ¼ cup of water. Cook over a medium heat for 10 minutes. Stir occasionally. Add the onion, garlic, celery and butter and cook for 8 minutes. Stir in the apples and cook for 4 minutes. Remove from the heat and transfer the vegetable mixture to the bowl with the bread. Add the cooked sausage to the bread and toss all of the ingredients into the bread. Add the chicken broth, thyme, salt & pepper and toss again. If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing. If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes. You will want the stuffing to be lightly browned and crisp on the top. Makes about 12 cups.
Oven Roasted Brussels Sprouts
When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.
INGREDIENTS
1 Pound Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Preheat your oven to 400° F. Trim and halve the Brussels sprouts lengthwise. On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper. Place in the oven and bake for 35 minutes. Stir a couple of times during the baking duration. You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside. Remove from the oven and transfer to a serving bowl. Serve warm. Serves 4
