Favorite Holiday Cookie Recipes

It is STORMING here in northern California today.  What's a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies.  I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good....and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.

Here's what you need.......{full recipe below}

Sift together the flour, cocoa powder and baking soda in a medium bowl.

Cream together the butter, sugar and brown sugar.  Beat in the eggs and vanilla extract.

Add flour mixture to butter mixture and stir until blended.  Mix in the chocolate chips last.

Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

Place balls on a parchment paper lined baking sheet.

Bake for 12 minutes at 350 degrees and you end up with these little gems!

Here is a link to some of my Top 10 favorite Christmas cookie recipes for your Christmas baking needs!

Chocolate Cloud Cookies

3 cups all purpose flour,

1/2 teaspoon baking soda,

2/3 cup unsweetened cocoa powder,

1 cup soft butter,

1 cup granulated sugar,

1 cup packed brown sugar,

2 large eggs,

2 teaspoons vanilla extract,

2 cups mini semi-sweet chocolate chips,

5 oz mini marshmallows, frozen

Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper or use a Silpat mat.

Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.

Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.

Hold 3 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows completely.

Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up as they cool.

Makes about 3 ½ dozen

Tip:  Make sure you freeze the marshmallows before using, otherwise they will melt

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Mason Jar Salads!

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella.  It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update.  Great ideas and here are a couple of my favorites...

Corn and Blueberry Salad

Who knew that corn and blueberries would be so good together? Try this salad and see for yourself! This sweet and tangy combination takes only a little time to put together, and it’s easy to eat on the go. Bring it to work for lunch or to a friend’s picnic as a side dish. If you want to turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed greens or spinach on top.

Makes 1 serving

2 ears of corn, for about

3⁄4 cup kernels


1 1⁄2 tablespoons Lime Vinaigrette (below)

1 to 2 tablespoons finely chopped red onion


1⁄2 cup cucumber slices (half- or quarter-moons)


1 1⁄2 tablespoons chopped fresh cilantro


1⁄2 cup blueberries


1 pint-size Mason jar

Remove the husks and silks from the corn. Pour enough water into a pot to cover the corn and bring to a boil over high heat. Add the corn and boil for 5 minutes. Remove the corn from the water and let cool for a few minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with the vinaigrette, then the onion and the cucumber. Finish with layers of corn kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Lime Vinaigrette

2 tablespoons lime juice


1 tablespoon chopped fresh cilantro

pinch of salt


freshly ground black pepper, to taste

dash of hot sauce (optional)


3 tablespoons olive oil

Whisk together the lime juice, cilantro, salt, pepper, and hot sauce (if using). Slowly add the olive oil, whisking, until the dressing thickens.

Watermelon and Feta Salad

Nothing screams summer like watermelon. When it’s especially hot out, some cool, sweet watermelon will help you get through the afternoon. This salad adds a savory note with cherry tomatoes and feta, perfectly complementing the flavor of the watermelon without diminishing the cooling effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes


1⁄3 cup roughly chopped fresh parsley


2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon, and feta cheese, in that order. Seal the jar and refrigerate until ready to use.

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt


freshly ground black pepper, to taste

3 tablespoons olive oil

Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

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Tator Tot Nachos!

Tator Tot Nachos....WHAT?!  Why haven't I thought of this before?!  Potato nugget nachos topped with your favorite toppings.....I love it.  An easy and quick week night meal.

Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

1/2

lb lean (at least 80%) ground beef

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

3

tablespoons water

1 1/2

cups shredded Mexican cheese blend (6 oz)

1

cup Old El Paso™ Thick 'n Chunky salsa

Shredded lettuce

Sour cream and guacamole, if desired

Steps

1

• Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
• 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
• 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Swap out the ground beef for a can of drained, rinsed black beans for a different twist!

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Slow Cooker Stew

We have FINALLY been experiencing some wet weather here in California.  And with rainy days, comes my craving for stew....along with a fire in the wood stove and a glass {or two} of a full bodied Zin.  We have quite a few roasts in our freezer at the moment and sometimes, just to mix it up, I cut a roast into stew sized pieces to cook in the slow cooker.....and this is exactly what I did over the weekend.

I pulled out a Sirloin Tip Roast out of the freezer and thawed it, sliced it into chunks sized at around one inch squared.  Now, if you're not lazy, like myself, you can brown the meat chunks after dredging them in flour and salt and pepper in olive oil for a few minutes.

I didn't do that, this time.  Sometimes a rainy Sunday calls for a lazy day.  I through all the meat in to my slow cooker, added whole, washed, Yukon Gold potatoes, baby carrots and a package of Lipton Onion Soup Mix with 2 cups of water.  Cooked on low for six hours.  

Dinner was done and ready to serve at 6 p.m., fire roaring in the wood stove and a glass of Zin in hand = a happy Mama.

What's your go-to rainy day meal?

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Super Bowl Party Appetizer ~ Greek Yogurt Gucamole

This recipe for Chobani Greek Yogurt guacamole has been such a hit in my house, I needed to post it again this year since football party season is upon us!

With Sunday's game coming up and with all the football party food just asking to be consumed, it's nice to lighten up a few things where calories are concerned, right?  I have a great guacamole recipe for you that is SO tasty and includes Chobani Greek Yogurt to lighten up the calories.

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Indoor Grilling...Grilled Hanger Steak with Chimichurri Sauce

By raising our own beef, one of the many benifits is being able to sample every single cut of beef there is. Hanger steak has become one of my favorites, it's just so versitle and quick and easy to prepare.

This recipe for grilled {indoor} Hanger steak came to me courtesy Iron Chef Marc Forgioni and T-fal.  If its already become chilly in your area, you can grill all winter long using  the new T-Fal OptiGrill available at Bed Bath & Beyond in October.

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

Hanger steak resembles flank steak in texture and flavor.

What's your favorite cut of beef??

Iron Chef Marc Forgioni's Grilled Hanger Steak with Chimichurri sauce 

Ingredients

For the Meat Marinade:

• 1 cup chopped fresh curly parsley
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 teaspoon pink peppercorns, crushed
• Extra-virgin olive oil
• 1 Hangar Steak

For the Chimichurri Sauce:

• 3/4 cup extra-virgin olive oil
• 1/2 cup chopped fresh curly parsley
• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced shallots
• 1 tablespoons red pepper flakes
• 1 tablespoon minced garlic
• Kosher salt
• 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

• 1 Vidalia onion, cut into 1/2-inch thick rings
• Olive oil
• Kosher salt
• Freshly ground black pepper
• To Assemble the Dish:
• Flaky sea salt, such as Maldon
• Smoked salt
• Freshly ground black pepper

Directions

Make the Steak:

Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.

Make the Chimichurri Sauce:

In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.

Make the Grilled Vidalia Onions:

While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

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Mini Quiche by 4H Cooking Kids

I have a confession to make.  In all of my years of baking and cooking, I have never, not even once, made quiche.  I haven't even seen one being made/baked until this past Sunday.  My niece, Morgan, suggested a quiche baking class for 4H cooking group....how difficult could it be, right?!

Actually, my co-leader, Karen, has made many a quiche in her life so I felt completely secure with her knowledge on the subject.  And I was able to learn something as well...win win!

First thing's first....prepare and pre-baked store bought pie crust.  We used Pillsbury refrigerated pie crusts.  Roll one out and place in the bottom of an aluminum foil 6 inch pie tins.  Baked them for 12 minutes at 375 degrees.  While they were baking, the kids got busy chopping up whatever ingredients they wanted to include in their very own quiche.  {full printable recipe below for a 9 inch quiche}

After the crust came out of the oven, the kids egg yolk-washed the entire surface.

Placed shredded cheddar cheese in the bottom and loaded their chopped ingredients to the dish.

The wet mixture consists of heavy cream, egg, salt, pepper and nutmeg....no WONDER quiche is SO tasty.

In 4H cooking group we learn many things along with the cooking or baking of a recipe.....team work, patience, tolerance just to name a few.

After the wet mixture is whisked, we poured it over our dry ingredients, already in the pie tin.....

Every quiche had its own unique look...

Cooking group ended at noon so I was able to sample a slice of Paige's creation.....Oh MY!  Delicious.

Quiche 
{this recipe was adapted from The Joy of Cooking and is for a 9 inch quiche but we used once recipe to make two 6 inche quiches}

Ingredients:
Beaten egg yolk
cheddar cheese, shredded
1 cup heavy cream
3 eggs
1/2 small onion
scallions
any sort of vegetable you may enjoy
ham, cubed
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 tsp salt

Directions:
Preheat oven to 375 degrees.  Place pre-made pie crust in the bottom of pie tin, prick it with a fork, bake for 10-12 minutes.  Remove from oven.  Egg yolk wash the pie crust.  Place pie tin on baking sheet and sprinkle with grated cheese then add chopped veggies and ham.

Whisk together the heavy cream, eggs, onion, nutmeg, salt and pepper.  Pour the mixture evenly over the cheese and chopped ingredients. Bake for 35-40 minutes.  Let stand 10 minutes before slicing.

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TT w/Linky: Quick & Tasty Chicken Taco Braid

Do you ever use Pillsbury dough to create an easy and quick week night meal?  I rarely do, but after watching  a show about the uses of Pillsbury dough on the Food Network channel Saturday morning I was completely motivated to try one of their recipes.

Enter:  Chicken Taco Braid, modified.

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'BOTW' Chorizo and White Bean Stew

As I sit here on the plane on my way back from NYC, I'm tired and hungry. I refuse to eat one more package of pretzels. Instead, I'm scrolling food sites and am becoming even more hungry.....smart, right?!

I'll skip dinner tonight, but I am so trying this recipe some time very soon. 'Best of the Web' Bon Appetite's Chorizo and White Bean Stew. Served with some sliced crusty bread and butter. Oh yes!



Photo and recipe courtesy Bon Appetite

Ingredients
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Nutritional information
4 servings, 1 serving contains:
Calories (kcal) 570
Fat (g) 33
Saturated Fat (g) 9
Cholesterol (mg) 65
Carbohydrates (g) 41
Dietary Fiber (g) 11
Total Sugars (g) 4
Protein (g) 29
Sodium (mg) 1640
Read More http://www.bonappetit.com

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

- Posted using BlogPress from my iPad
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Banana Chai Chocolate Chip Muffins~Get Your Muffin On

I can't stand wasting food so when I see any amount of bananas about to go bad on my kitchen counter.. it's time to get my muffin on. Kids love muffins and especially when there's a few chocolate chips involved.  They'll eat copious amounts if I let them.

Today was the day.  Four very ripe bananas.  A new recipe I wanted to try.  Banana Chai Chocolate Chip Muffins.

Here's what you need for success.....{full recipe below that you can print out}

Sift the flour, baking soda, brown and cinnamon together in a medium bowl and set aside.

Whisk the banana, oil, chai tea liquid, eggs, salt and vanilla in a bowl.

Mix the wet with the dry and add chocolate chips last.

Scoop in to muffin pan and bake.  SO good!  Not too sweet tasting, will go really well with a cup of java or tea..

Banana Chai Muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 cups smashed bananas {I used 4}
1/2 cup canola oil
1/2 cup chai tea liquid
2 large eggs, room temp.
1/8 tsp fine salt
1/2 tsp vanilla extract
chocolate chips

Directions:
Preheat oven to 375 degrees.  Line muffin pan with liners or use non-stick spray.

Whisk the flour, baking soda, brown sugar and cinnamon together in a bowl and set aside.

Whisk the banana, oil, chai tea, eggs, salt and vanilla in a bowl.

Make a small well in the flour mixture and pour the wet mixture in.  Stir with a wooden spoon until moistened but still lumpy.  If you over-mix, your muffs will come out dense.  Gently stir in the chocolate chips.

Scoop batter in to muffin tin and bake at 375 for 20 minutes


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Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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TT w/Linky: Hawaiian Chicken ~ Baked or Crock Pot Style

My kids LOVE Hawaiian pizza, so I figured they would easily go for some Hawaiian Chicken with out too much of a fuss.  My kids aren't THAT picky of eaters but when ever I try something new, I know I'll get the "look"....especially from Paige, the six year old....and the dinner battle ensues.   Soooo, after bribing them by dangling a glass of Chocolate Yogurt Mousse in front of their disappointed little faces when announcing Hawaiian Chicken was for dinner last night, they became extremely enthusiastic to eat the Hawaiian Chicken.

The bribery worked....this time.  They cleaned their entire plate, even the brown rice that was hidden underneath.  But they truly DID enjoy their meal.  I'll be doing this one again.

Here's what you need......plus salt {entire recipe below}

Mix the ketchup, Worcestershire sauce, mustard, crushed pineapple and brown sugar together.

Salt and pepper {if you wish} the chicken breasts and thighs and place in to a baking dish.  I used my Dutch oven......or you could totally prepare this in a Crock Pot as well.  Pour the mixed ingredients over the top of the chicken.  

Bake at 350 degrees, add pineapple chunks, bake some more.

Serve over your favorite rice.  I used brown rice.  Really good and I think there's some left over today for lunch!

Hawaiian Chicken

Ingredients:
6 boneless, skinless chicken breasts and or thighs
1/2 cup ketchup
1/2 tsp. Worchestershire sauce
1 tsp. Dijon mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar
1 can pineapple chunks...your choice on size

Directions:
Mix all ingredients together except the pineapple chunks.

Salt and pepper the chicken, place in a baking dish and pour the mixture over the chicken.  Bake at 350 degrees for 45 minutes.  For the last 20 minutes of cooking time, add the pineapple chunks, without juice.  Cook the remaining 20 minutes.

Serve over rice.

If you go the Crock Pot route, cook for 4-6 hours.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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