Recipes

A few weeks ago, I went to a cookie swap and I tried some amazing lemon basil cookies. So, I set out to try to find a similar recipe. I made these today and, I have to say, they are DELICIOUS! (Mickey agrees)

Lemon Basil Cookies

• 1 stick butter, softened
• 3/4 cup plus 1 tablespoon granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• Zest from 1 lemon (I also used the juice from the lemon)
• 2 tablespoons finely chopped fresh basil leaves (1 tsp dried basil = 1 tbsp chopped fresh basil, so if using dry, 2 teaspoons)
• 1 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preheat an oven to 375°F.
Cream the sugar and butter together until it is light and fluffy.
Add the egg, vanilla, zest and basil and mix in well.
Add the flour, baking soda and salt. Stir until combined and everything is evenly distributed.
Spoon the dough onto lightly greased baking sheets.
I used a “small” (to me) scoop to make these and I made 36 cookies.
Bake in a preheated oven for 8 to 12 minutes, lesser if you like a chewy cookie more if you want a crispy one. (I found 10 minutes to be just right.)
Let cool on pans 2 minutes, then move to cooking rack.

I’ve had a pretty long day (good, but long) and I’m exhausted.I have been on such a good streak with posting on the blog that I didn’t want to skip today,so…here I am. This will be short and sweet, guaranteed.

Today, I subbed all day and then had to make a mad dash to the grocery store to get the ingredients for an appetizer to take to a party this evening. I racked my brain to come up with something creative, but I went with my trusty back-up appetizer recipe that is foolproof and a crowd-pleaser — Buffalo Chicken Dip. This is stuff is super easy to make and it’s always a hit. So, I’m sharing the recipe today.

 

Buffalo Chicken Dip

1 (8oz) block cream cheese — low fat is okay, but fat-free isn’t very good
2 cans chicken, shredded
1 cup ranch or bleu cheese dressing — again, low fat is okay, but not fat-free
1/2 cup hot sauce (such as Frank’s Red Hot, Texas Pete, etc.)

Blend all the ingredients together. Pour into a greased baking dish and bake at 350 for 30 minutes. Serve with corn chips and/or tortilla chips.

VARIATION: If I use bleu cheese instead of ranch, I top with shredded Monterrey Jack cheese and bake. You could also serve celery and/or carrots on the side.

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I’ll be the first to admit that this can look like funk when it cooks, but it sure does taste good. 🙂

Kelly

I am attending a cookie swap hosted by my sweet friend Jennifer today. The swap is one of her annual traditions and her friends all look forward to it every year. What’s not to love about a party that revolves around cookies? I’m in!

In honor of the cookie swap, I am some cookie recipes. These are recipes that I have found to be tried and true.

This year, I am taking Honey-Orange-Ginger cookies. I found this recipe in the December 2012 issue of Southern Living magazine and you can find it by clicking here. I made a trial batch last weekend and I have to say, these are fabulous cookies!

Honey-Orange-Ginger Cookies
from Southern Living, submitted by E. Leese 

2/3 cup sugar
1/2 cup butter, softened
1/2 cup honey
1 teaspoon orange extract
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon orange zest
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Preheat oven to 350°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add honey, orange extract, and egg, beating until blended. Stir together flour, orange zest, ground ginger, baking soda, and baking powder; gradually add to sugar mixture, beating until blended. Cover and chill 30 minutes to 1 hour. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets, and slightly flatten each with bottom of a glass. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes). Makes about 4 dozen cookies.

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While we are on the subject of ginger (yum!), I’ll share a great recipe for Ginger Cookies. I got the gingersnaps recipe from my friend Emily several years ago and I believe she originally got it from Cooking Light. I recently adapted it to use agave nectar in the batter instead of white sugar. My cookies don’t turn out quite as “snappy” as gingersnaps, but they are still quite tasty while being a little more on the soft side.

Ginger Cookies

2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup light agave nectar
1/4 cup (1/2 stick) butter, softened
1/4 cup brown sugar, packed
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg
Turbinado sugar (aka – Sugar in the Raw)
Cooking spray

Combine flour (leveled in measuring cup), ginger, baking soda and salt in a small bowl. Place agave nectar, butter and brown sugar in a large bowl and beat with a mixer at medium speed until well blended. Add honey, vanilla and egg; beat well. Add flour mixture, beating at a low speed until blended. Cover dough and freeze 1 hour or until firm.

Preheat oven to 350.

Lightly coat hands with cooking spray; shape dough into 24 (1″ ) balls. Roll the balls in turbinado sugar; place the balls 2″ apart on baking sheets. Bake at 350 for 12 minutes or until lightly browned. Let cookies cool on wire rack.  Yields:2 dozen cookies.

NOTE: If you want to use white sugar — omit agave nectar and use 1 cup granulated sugar and 7 tablespoons of softened butter.

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Last year for the cookie swap, I made no-bake cookies. I remember learning to make them at 4-H camp back in the 80’s. They are a nostalgic favorite. I always like letting the girls help when I bake cookies and these are certainly easy and fun for kids to make too with supervision, naturally.

No-Bake Cookies

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

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Oatmeal cookies are another nostalgic favorite for me. When I was a teenager, I used to go out with my Gran and her friend Mrs. Paul to visit with shut-ins from their church. Sometimes, Mrs. Paul would bring along oatmeal cookies and they were always delicious! These days, my favorite recipe for oatmeal cookies is the one that is normally inside the lid of Quaker oats. I omit the raisins because, well, I’m not a fan. 😉

Vanishing Oatmeal Cookies
recipe from Quaker Oats 

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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Last, but far from least, are my very favorite chocolate chip cookies – the one and only Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies. I have tried other recipes and, for me, nothing compares to this original. I like using mini chocolate chips when I bake them. These are the cookies I make the most often and, all modesty aside, I do rock them. Just ask Mickey and the girls. But, it would be hard not to rock these as the recipe is tried and true for many. I think the key is to cream the butter and sugars well to get a good base going for the cookies. Then, make sure you cool for 2 minutes once they come out of the oven, then move to cooling racks. These are no-fail for me and are a hit every time! (Oh and I love them with nuts, but I omit for the girls. If I use nuts, I use pecans.)

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

It’s hard to believe that Thanksgiving is tomorrow. Wow…this month has gone past quickly! I wanted to share a few of our favorite Thanksgiving recipes. If you’d like to share a recipe or recipes, please feel free to comment. I always like getting new recipes to try. (As long as I can omit celery. LOL!)

Cranberry Sauces

Ever since I have started making my own cranberry sauce, I doubt I will ever use the canned stuff again. While I certainly don’t have anything against the good ole can, homemade is really easy and delicious. So, why not make your own? Here are two of our favorite recipes. The first is the “jazzed up” version and the second is plain. Both are fab!

Recipe 1

1 cup water
2 cups sugar
1 12-oz bag fresh cranberries
1 (3oz) package cherry Jello
1 medium apple
2 stalks celery, chopped (I omit this)
1 small can crushed pineapple
1/2 cup chopped pecans

In a medium saucepan, boil the berries, sugar and water until the berries split open. Let cool in pot about 10 minutes, then add Jello, stirring until the Jello is dissolved. Pour into a medium glass container. Dice apples and celery, add to cranberry mixture. Add crushed pineapple and chopped pecans. Chill at least 4 hours prior to serving.

 Recipe 2

1 12-oz bag fresh cranberries
1 cup sugar
1 cup orange juice or water

In a medium sauce pan over medium heat, dissolve the sugar in the juice or water and bring to a boil. Reduce heat and simmer 5 minutes. Stir in the cranberries and simmer until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Cornbread Dressing

As I mentioned in today’s thankful post, I really love cornbread dressing. It’s a favorite of mine and I look forward to it at Thanksgiving and Christmas, especially. Many Southern cooks have their own spin on it, but this is an easy recipe that covers the basics of cornbread dressing. (Maybe one day I’ll have my own method down pat as good as my Gran and Mom.)

6 cups cooked & crumbled cornbread
3 pieces toasted bread, crumbled
1/2 cup chopped onion
1/2 cup chopped celery and celery leaves (I omit)
1/4 cup chopped green pepper (optional, I omit this as well even though I love bell peppers)
6 tablespoons butter
Approximately 4 cups turkey or chicken broth
3 eggs, beaten
1 can cream of chicken soup

Combine the crumbled cornbread and toasted bread crumbs in a large bowl. In a skillet, saute the onion and celery until tender. Add broth and vegetables to the bread mixture; mix well. Stir in beaten eggs and soup. Mixture should be almost soupy. Pour dressing into lightly greased 9x13x2 baking dish. Bake 25-30 minutes in a preheated oven at 400.

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Sweet Potato Casserole

I’m actually not making this year, but my sweet step-mom is and I can’t wait to eat it! She uses fresh sweet potatoes while I use the ones in the can. Either way, you cannot go wrong with this amazing dish. It could be a dessert, but I can never wait that long to eat it.

3 cups (1 large can) yams
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup butter

Topping
1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/3 cup butter

Mix yams, eggs, sugar, vanilla and butter together. Spread into lightly greased baking dish. Prepare topping – mix all ingredients together with a fork. Spread topping over casserole. Bake at 350 for 30 minutes.

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Broccoli, Rice & Cheese Casserole

In my mind, this is a dish that my step-mom Dorothy is famous for cooking. This is one of the first casseroles I remember her making for us and I have loved it for more than twenty years. So good!

3/4 cup chopped onion
3/4 cup chopped celery
1 stick butter or margarine
2 (10oz) package broccoli
1 1/2 cups cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8oz) jar Cheez Whiz

Cook broccoli as directed and set aside. Saute onion and celery in butter; add broccoli, rice and soups. Place in a 2 1/2-quart casserole dish and top with Cheez Whiz. Bake at 350 for 30 minutes.

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Pumpkin Pie

I seriously adore pumpkin pie. (And sweet potato pie too, for that matter.) Starting last year, I learned to make homemade pies from locally grown sugar pumpkins. Again, way better than the can. (Learn how to roast a sugar pumpkin here.) Top a slice with some fresh, homemade whipped cream and you have one amazing dessert. 

2 cups fresh pumpkin, cooked and mashed (This is approximately one small roasted sugar pumpkin)
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg*
1/2 teaspoon salt
1 (9 inch) deep dish pie crust**

(*I used 1 tablespoon of pumpkin pie spice instead of separate spices. **I used two regular pie crusts.)

Preheat oven to 425 degrees F. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean. (NOTE: I baked 40 minutes without inserting a knife — did not want to crack the pie.)

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Ambrosia

I make the most simple ambrosia ever and it’s my fave! This is great by itself or put over a slice of sour cream  pound cake with or without whipped cream. 

1 small bag of naval oranges – peeled , pith removed and cut into small pieces (include juice)
1 regular fresh pineapple cut into small pieces
Shredded coconut

Honestly, this is more of a method than a recipe. I basically just cut up my oranges and pineapple in pretty equal portions to each other. So, you can adapt this recipe to fit any number, basically. Then I sprinkled in the shredded coconut. I usually use about a cup of coconut for a regular size batch.

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Sour Cream Pound Cake

This is one of my all time favorite cakes. Simple and delicious! What I like about this recipe is that it makes a loaf size which is just right for our family. The top crust of this cake is heavenly! We either eat slices of cake by themselves, use as a base for strawberry shortcake or cover slices with ambrosia. 

1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
1 teaspoon vanilla
½ teaspoon almond extract, optional
3 eggs
1 pinch baking soda

Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream. Add eggs and flavorings. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan. Bake at 350 for 1 hour, or until a toothpick inserted into center of cake comes out clean. (NOTE: Do not open the oven while cake is baking. Pound cakes do best when not disturbed at all during baking.)