Maple-Pecan Snickerdoodles

2½ cups flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
¾ cup butter, softened
¼ cup vegetable shortening
1½ cup sugar
1 tsp. vanilla
2 eggs
1 pkg maple chips
1 cup coarsely chopped pecans
3 Tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350°.

In a small bowl, combine flour, cream of tartar, baking soda and salt.  Set aside.

Beat butter, shortening, 1½ cups sugar, and vanilla until creamy.  Add eggs, one at a time, beating well.  Add flour mixture in gradually.  Stir in chips and nuts.

Combine remaining sugar and cinnamon in a small bowl.  Roll or scoop into 1¼-inch balls, rolling in sugar mixture until coated.  Place on ungreased cookie sheets.

Bake 11-12 minutes or just until centers are set.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. 



This recipe can be found on a package of Nestle Toll House Maple Flavored Morsels

Greek Quinoa Salad

1¼ cups quinoa, rinsed
Kosher salt
1 15 -ounce can chickpeas, drained and rinsed
½ seedless cucumber, chopped
3 large plum tomatoes, chopped
½ red onion, thinly sliced
3 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped fresh oregano, plus more for topping
Freshly ground pepper
¼ cup crumbled feta cheese (about 2 ounces)
1 small head romaine lettuce, chopped
¼ cup halved pitted kalamata olives

Bring 1¾ cups water, the quinoa and a pinch of salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and cook until the quinoa is tender and the liquid is absorbed, 10 to 15 minutes. Remove from the heat and fluff with a fork; let cool slightly.

Meanwhile, toss the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil and the oregano in a large bowl; season with salt and pepper and let sit 10 minutes.

Pulse the feta, 2 tablespoons water and the remaining 1 tablespoon olive oil in a mini food processor until smooth, adding up to 1 tablespoon water, if needed; season with salt and pepper.

Divide the lettuce among bowls; top with the warm quinoa, the chickpea mixture and olives. Drizzle with the feta dressing and sprinkle with oregano.

Zucchini Chips

2 zucchini
2 Tbsp. olive oil
sea salt

Preheat the oven to 250°F (120°C). 

Cut the zucchini into thin slices. Place the slices on a large cutting board or a tea towel placed on the kitchen counter.

Salt carefully and let sit for 10 minutes. Remove excess liquid with paper towels or a clean kitchen towel.

Brush or spray oil on the zucchini. Place the slices on two baking sheets lined with parchment paper.

Place the baking sheets in the oven and slowly cook them until the chips have turned a nice brown color. Set a timer and check after an hour. If they do not appear crisp, lower the heat to 150°F (75°C) or lower and continue to bake them until they look dry.

Make sure to pay attention towards the end. Burned zucchini has a bitter flavor. Shift the positions of the baking sheets in the oven to make sure the chips cook evenly.

Remove the chips from the oven when they are dry and let cool on a rack (without the parchment paper). Enjoy as they are or serve with a dip.

Tip!
Experiment with different seasonings. Try cayenne, or garlic and parmesan. Trust your instincts!

Cilantro Lime Shrimp Wraps

(I forgot to take a photo of the entire wrap)

1 lb. medium shrimp, peeled and deveined

2 tsp. ground cumin

Juice of 1 lime

2 Tbsp. freshly chopped cilantro, plus more for garnish

2 cloves garlic, minced

3 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

Romaine lettuce, for serving

1 avocado, thinly sliced

¼ cup sour cream, for serving

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.

Southern Pecan Bread

1½ cups light brown sugar

½ cup granulated sugar

1¼ cup butter, melted

4 eggs, lightly beaten

1 tsp. vanilla

½ tsp. kosher salt

1½ cups self-rising flour

1½ cups chopped pecans

Preheat oven to 350°F. Line a 9×13 baking dish with foil or parchment paper. Coat lightly with nonstick spray and set aside.

Combine both the sugars and butter, mixing on low until combined. Add in the eggs, vanilla, and salt and turn the mixer up to medium speed and mix for 1 minute until smooth.

Mix in the flour until just combined. Fold in the pecans.

Transfer mixture to your prepared pan and bake for 35-40 minutes, or until the center is just set and the edges are lightly golden.

Cool completely in the pan, and then cut into squares.

Notes

Store, airtight at room temperature for up to 3 days.

If you don’t have self-rising flour: 1 cup self-rising flour = 1 cup all-purpose flour = 1½ tsp. baking powder + ½ tsp. kosher salt.

This recipe can be found here.

Lisa's Ice Packs

3 cups water

½ cup salt

3/4 cup cornstarch (I use a little under that)

Combine the ingredients in a medium saucepan and mix well.  Add food coloring if desired at this point.  Bring to a boil stirring constantly.  

Once it is thick like pudding, turn off heat and let cool (almost an hour.)  

Once cooled, fill either 1gallon size freezer bag or 2 quart size bags.  Freeze.

(from my friend, Lisa)

Carmel Chip Pecan Cookies

2 cups + 2 tbsp. all-purpose flour

½ tsp baking soda

¼ tsp baking powder

½ tsp salt

¾ cup (1½ sticks) unsalted butter, melted and cooled slightly

¾ cup packed light brown sugar

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

10 oz caramel chips

¾ cup pecans, chopped

Preheat the oven to 350°F.

Line 2 large cookie sheets with parchment paper.

Mix the flour, baking soda, baking powder, and salt together in a bowl.

In a separate bowl, combine melted butter and sugars until blended. Add the egg, yolk, and vanilla.

Blend in dry ingredients. Add chips and pecans, mix thoroughly.

Roll 2 tablespoons of dough into a ball. Place the dough balls on the cookie sheets 2 inches apart.

Bake until the cookies are golden brown, 12-14 minutes. Rotate cookie sheets midway through baking.

This recipe can be found here.

Brown Sugar Amish Cookies

2 cups all-purpose flour
3/4 cup brown sugar
1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 large egg
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt

Glaze: optional
1 1/4 cups powdered sugar
1 tsp. vanilla extract
1/4 cup maple syrup
1/2 - 1 Tbsp. milk, optional

Preheat oven to 350º F.
Combine flour, cinnamon, baking soda and salt in a medium bowl and whisk together, then set aside.

In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color, then mix in egg and vanilla extract.

Slowly mix in dry ingredients until fully incorporated. If desired, chill dough for 30-40 minutes.

Using a tablespoon or small ice cream scoop, scoop dough into 1-inch balls and place them onto an ungreased baking sheet, 2 inches apart.

Place baking sheet in oven and bake for 10-11 minutes, or until edges are just lightly browned.

For the glaze, if using: whisk together powdered sugar and vanilla extract in a large bowl, then mix in maple syrup and whisk until smooth. Whisk in milk if necessary. Pour over cooled cookies and let set.

This recipe can be found here

Lemon Drop Candy Cookies

2 cups sugar
1½ cups Butter Flavor Crisco
3 large eggs
2 tsp. vanilla
1 tsp. lemon extract
4 cups flour
1½ tsp. baking soda
1½ tsp. baking powder
1 tsp. salt
1 lemon, finely zested
1 (6 oz.) packages lemon drop candies, crushed
1 cup powdered sugar
1 lemon, juiced

Preheat oven to 350°.

In mixing bowl cream sugar, shortening and eggs; add extracts. Stir in dry ingredients, lemon zest and crushed lemon drops.

Roll into 1-inch balls, flatten slightly and bake on parchment-lined baking sheet for 10-12 minutes.

Let cool slightly on pan 1 to 2 minutes.

Make a glaze by mixing powdered sugar with lemon juice; then brush lightly over cookie tops. Let cookies cool completely.


This recipe can be found here.

Lisa's French Toast

3-6 eggs

1/3 cup milk

½ Tbsp cinnamon

½ - 1 tsp. vanilla

Dash of nutmeg

Bread (I like to use Texas toast)

Combine ingredients.  Heat griddle.  Dip bread in mixture, turning to coat.  Cook on griddle over medium heat flipping over side has browned.

Serve with syrup, butter, powdered sugar or anything else that sounds delicious.

This freezes well.

This recipe was shared with me by Lisa.  She is awesome.

Double Chocolate Chip Mini Loaves

1½ cups sour cream

½ cup vegetable oil

2 eggs

1 tsp. vanilla

1½ cups flour

¾ cup sugar

¼ cup unsweetened cocoa powder

1 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup semi-sweet chocolate chips

½ cup milk chocolate chips

Preheat oven to 350°

Prepare 8 mini loaf pans by spraying them with cooking spray.

Whisk wet ingredients together in a bowl. 

Whisk dry ingredients together separately in a larger bowl.

Fold wet ingredients into the dry ingredients.

Divide batter into mini loaf pans and bake until a toothpick inserted in the center of the loaf comes out clean (20-23 minutes).

Let cool 1 hour, then remove from pan.  Transfer to a rack to cool completely.