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Chocolate Chip & Peanut Skillet Cookie

I will admit that I typically make a skillet cookie as an alternative to a normal meal on the days when I’d just rather eat a bunch of sugar than an actual dinner. Yes, I know… That’s certainly not healthy nor does it cover any legit food groups. It only happens once or twice a year so don’t get too worried. I have found that using a mini cast iron or stainless steel fry pan is best for a skillet cookie. Anything larger doesn’t bake completely in the middle and usually leaves you with way too much cookie for one sitting (especially since it will get too soggy to save if served with ice cream on top). The peanuts in this recipe give a nice soft crunch and offer a different salty flavor than the more popular walnut/pecan addition.

Ingredients:

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  • 1/4 cup dry roasted salted peanuts

Instruction:

  1. Preheat oven to 350º. Rub butter into a 6-7″ cast iron or stainless steel skillet.
  2. In a bowl, beat butter with both sugars until fully incorporated. Add egg and vanilla and beat until smooth. Add flour, baking soda, and salt. Mix until just combined. Stir in chocolate chips and peanuts.
  3. Transfer to the prepared skillet and smooth out the top. Bake for 20-25 minutes, until tooth pick inserted at center comes out clean. Serve while still warm with a generous scoop of ice cream.

Crockpot Taco Dip

Crockpot Taco Dip

 

Ingredients:

  • 1 can diced tomatoes with green chilies, drained
  • 1/2 lb Velveeta, cut into chunks
  • 1 cup shredded cheddar
  • 1/2 lb shredded chicken breast (or 2 cans of chunk chicken, drained)
  • 1/2 cup sour cream
  • 1/4 cup chopped green onion
  • 2 tablespoons southwest/taco seasoning of your choice (We used 1 tablespoon each of spicy chili lime and chipotle parmesan corn on the cob seasoning from Urban Accents.)
  • 1 can black beans, drained

Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.

Cucumber, Strawberry, and Avocado Salsa

Cucumber, Avocado, and Strawberry Salsa

  • 1 large Seedless Cucumber
  • 1 cup hulled and chopped strawberries
  • 1 ripe avocado, diced
  • 1 tbsp chopped cilantro
  • 1 small jalapeno, seeded and finely chopped
  • 1/3 cup finely chopped purple onion
  • 1 tsp honey
  • 2 tbsp lime juice
  • Salt and pepper
  1. Spiralize cucumber, cutting noodles every turn. Or, you can chop the noodles after they are spiralized.
  2. In a small bowl, mix together honey, lime juice, and salt & pepper to taste. Set aside.
  3. In a large bowl mix cucumber noodles, strawberries, avocados, cilantro, jalapeno, and onion.
  4. Stir in sauce. Serve with chips.

Pumpkin Bread

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As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

pumpkin-bread2

First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

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Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

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2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

dsc02510

Spray two loaf pans well and divide the batter equally into both.

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Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

dsc02527

While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Recipes

Pumpkin Bread

dsc02523

As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

pumpkin-bread2

First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

dsc02490

Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

dsc02493

2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

dsc02510

Spray two loaf pans well and divide the batter equally into both.

dsc02511

Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

dsc02527

While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!