Whoopee Pies

 They were such a hit I had to share the recipe again.

Traditional Whoopie Pies

Pumpkin Whoopie Pies

Don't forget to visit the other  Crackerberries for a Christmas wish!

Merry Christmas and Cheers,

Crackerberries Kitchen 2025

Molasses Cookies

 

Best Molasses Cookies

It is Christmas time and time to bake cookies. There was a time when I couldn’t make a batch of cookies come out for the life of me.  Until my sister shared her secret of how to make a batch of cookies come out perfect (or almost).

This is my babysitter, Berta’s recipe (RIP), which came from her mom, Dorothy. It is over 150 years old.  I altered it by replacing the ¼ cup coffee or tea with 1/3 cup sourdough to the mix.  I never liked molasses cookies until I made these.

2½ cups AP flour

2 tsp. baking soda

2 tsp. ground cinnamon

1¼ tsp. ground ginger

½ tsp. salt

8 tbsp. melted butter

¼ cup dark brown sugar

1/3 cup sugar

¼ cup molasses

1 large egg

1/3 cup sourdough hooch

Combine molasses, sugars, melted butter, egg, and hooch in large measuring cup or bowl.  In another bowl stir together flour, baking soda, cinnamon, ginger and salt.  Beat the dry ingredients into the sugar mixture until well combined.  Chill dough for one hour.

Now the recipe says to roll out to desired thickness, cut and sprinkle with sugar.  Tried that as you can see.  Molasses cookies is Tall Cool ☺ne’s favorite and he suggested just doing a spoonful, dip it in sugar and bake like a dropped cookie.  OMG, it’s like a crusty outside and a soft inside, makes me think of the cat treats that we buy for the fur-babies.

Cooking is all about experimenting.

Roll or drop and sprinkle with sugar and bake in a 350º oven for 11 minutes.  Cool on wire rack.

Enjoy ♥

 

© Crackerberries 2024

Cottage Pie from Cowboy Kent Rollins

 

Cottage Pie (aka) Shepherd’s Pie

 

Growing up we always had “Shepherd’s Pie” that was made with ground beef, corn and sometimes if we were lucky, a can of peas would find their way mixed in with the corn, and then it was topped with mashed potatoes with dollops of butter melted over the top.  It was an old time favorite comfort food. 

As an adult, it was still always one of my favorites, but Tall Cool ☺ne didn’t care for it, needless to say it has not been on the menu over the years. This weekend we watched a video on one of my favorite YouTube channels and two things came out of it. 

1. I learned something new (I think you should learn something new every day if you can): Shepherd’s Pie is actually made with ground lamb, (which makes perfect sense seeing how shepherds tend the sheep). 2. I’ve now found a pie that can and will be added back to my favorite meals menu.  I kind of wonder why they don’t call it “Cattle Pie”, “Heifer’s Pie”, “Moo Pie”, or “Bull Pie”.

 

I took the ingredients from the video and used my own quantities (not from his list) so if mine don’t match Kent’s, don’t hate me.

 

1¼ lb. ground beef

2 stalks celery, shredded

2 carrots, shredded

1 orange pepper, shredded

1 lg. onion, shredded

2 tbsp. tomato paste

¼ cup beef broth

½ cup red wine (¼ for the pie and ¼ for the chef)

2 tbsp. Worcestershire sauce

1 can white hominy, drained

1 can chili peppers, drained

4 cloves garlic, minced (I used the whole head)

2 egg yolks

3 lbs. potatoes, peeled, cooked, drained, and mashed

½ cup cream (I used half & half)

1½ cups white cheddar cheese, shredded

1 cup Monterey jack cheese, shredded

¾ cup fresh parmesan, shredded

Seasonings: oregano, basil, salt, pepper, thyme (I don't have his original seasoning spice yet, but I ordered some for next time).

 

In cast iron Dutch oven, cook the ground beef and drain off grease.  Add celery, carrots and onion and cook the moisture out of the veggies, but don’t let the veggies get brown (5-6 minutes).  Add the tomato paste, Worcestershire sauce, beef broth, wine, and stir to combine and let it get a little bubbly.  Carefully stir in garlic and hominy. Remove from heat and set aside.

 

Prepare potatoes.  Once they are cooked and drained and all the liquid is steamed out of them, mash, mash, mash.  Add some cream (I used half & half) and the egg yolks.  Mash, mash, mash.  Add the cheddar and jack cheese, then stir in the chili peppers.

 

Preheat oven to 400º

 

Transfer the beef mixture to a casserole dish.  (I almost missed this tidbit of information. Tall Cool ☺ne pointed it out to me). Can’t cook this in the cast iron in a 400º oven or it would burn to a crisp.

 

Trowel the potatoes over the beef mixture.  Make little plops with a spoon for aesthetics, sprinkle with parmesan cheese.  Bake for 45 minutes.  Let cool 10-15 before serving.

 

So freaking good.  Thank you, Cowboy Kent Rollins.

 

Enjoy♥

© Crackerberries 2024

Succotash Boats

 

Tall Cool ☺ne brought home a half dozen or more summer squash.  It wasn't enough to make squickles so I had to come up with something else.  I borrowed this recipe that I found in the Southern Living Magazine last month.  OMG, usually when I’m making recipes I find in magazines I have to tweak them to please me or Tall Cool ☺ne (there was no tweaking on this one that he would like….so forget about that).  I really liked this recipe and enjoyed it better cold. In fact two days after I made it I filled Romaine lettuce with and called it Succotash Boats. 

Ingredients

• 6 thick-cut bacon slices, cut into 1-inch pieces (about 1 cup)
• 1 cup chopped sweet onion (from 1 medium onion)
• 1 Tbsp. finely chopped garlic (about 3 cloves)
• 10 oz. fresh green beans, trimmed and cut into 2-inch pieces (2 cups)
• 1 medium-size yellow squash, halved lengthwise and cut into 1/4-inch-thick slices (2 1/2 cups)
• 2 cups fresh or frozen yellow corn kernels (from 4 ears)
• 1 (3/4-oz.) habanero chile, pricked all over with a fork
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper, plus more for garnish
• 1 cup halved cherry tomatoes
• 1 tsp. coarsely chopped fresh thyme leaves, plus more for garnish

Directions       

1. Place bacon in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until crispy, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain, reserving 2 tablespoons drippings in skillet. Save remaining drippings for another use.
2. Add onion to reserved drippings in skillet; cook over medium, stirring often, until softened, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.
3. Increase heat to high; stir in green beans, squash, corn, habanero chile, salt, and black pepper. Cook, stirring mixture occasionally, until vegetables are slightly charred, about 8 minutes. Reduce heat to medium-high, and stir in 1/4 cup water; cover and cook, undisturbed, until vegetables are tender, about 4 minutes. Remove and discard habanero. Stir in halved cherry tomatoes, fresh thyme, and cooked bacon. Garnish with additional thyme and black pepper.

 

 

Enjoy♥

© Crackerberries 2024

Zucchini Bread

 This is Grammie Averill's old fashion zucchini bread

2 cups zucchini, shredded

2 cups sugar

3 eggs, slightly beaten

1 cup vegetable oil

3 tsp vanilla

1 tsp salt

3 tsp cinnamon

3 cups flour

1 tsp baking soda

1 tsp baking powder

½ cup raisins

½ cup walnuts

Preheat oven 350°

Grease two 9x5 inch bread pans.

In medium bowl combine zucchini, sugar, eggs, oil and vanilla; set aside.  In large bowl combine flour, salt, cinnamon, baking soda, and baking powder.  Mix well and create a well in the center of the mixture.  Pour zucchini mixture into well all at once.  Stir just to combine all ingredients.  Fold in raisins and nuts.  Pour into prepared bread pans. 

Bake 350° for one hour or until toothpick inserted in center comes out clean. 

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

YooHoo

When talking about foods that begin with a Y, Tall Cool ☺ne said YOOHOO was a food. I debated that with him for a bit and then decided to consult with a trusted family member.  Our granddaughter Ella L♥ve says YOOHOO most certainly is a food and here are the pics to prove it.

 

There really isn't much going on for Y unless you want Yams, which are sweet potatoes and I've overworked them so much in the past I really wanted something different.  I have Sandor Katz Wild Fermentation book that that has a recipe in it for yogurt but I haven't tried it yet. Yellow potatoes, but a potato is a potato.  There are yellow-eye beans which are really yummy and I'm actually placing an order from Green Thumb Farms today. (Okay, no I'm not...the shipping is too expensive.)  I'm trying to grow some red kidney beans in the garden this year, but they probably won't grow as well as they grow in Maine.

 This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Hot X Buns

I am sorry for the delay and I appreciate you checking back.  We had company so I was a little behind today.

¾ cup fat free milk

1 tsp. vanilla extract

2 large eggs

4 tbsp. butter, cut into small pieces

2¾ cups all-purpose flour

1/3 cup white rice flour

¼ cup sugar

1 tsp. salt

1 tsp. ground cloves

2½ tsp. bread machine yeast

 

2/3 cups dried cranberries

 

¾ cup confectioner’s sugar

1 tsp. lemon extract

2 tbsp. half & half

 

Place first 10 ingredients in bread machine hopper, in order shown.  Program for the dough cycle.  Pres start and let cycle through.

 

Line a baking sheet with parchment paper.  When the machine beeps at end of cycle, power off the machine and immediately turn the dough out on a lightly floured surface.  Pat dough into large rectangle.  Sprinkle with dried cranberries and press in.  Fold the dough into thirds and knead a few times to incorporate the fruit.

 

Divide the dough in half and roll each portion into a 10” log.  Cut six equal portions and form each portion into a ball.  Place buns two inches apart on baking sheet.  Cover with dish cloth and let rise until doubled in size (about 45 minutes).

 

Preheat oven to 375º

 

Using a sharp paring knife, gently cut a cross into each bun.  Bake in preheated oven 15-20 minutes, until golden brown.

 

While buns are baking, prepare the icing.  Whisk the confectioner’s sugar, lemon extract and half & half together in a small bowl.  Beat until the icing is smooth and firm.

 

Remove rolls from oven and place on cooling rack.  Place the icing in a pastry bag, or I use a zip-lock bag (throw away and less clean up) and pipe a cross over the top of each indentation where the cut is on the bun.  Let stand for about 20-25 minutes to set before serving.

 

Enjoy♥

© Crackerberries 2024

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Ravioli

 

So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.

16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

Quinoa & Queso Snack

 

I know it's lame but the store didn't have quail and I've already done a ton of quiche.

Quickie snack fits right into the challenge

10.1 oz. bag of Chia & Quinoa tortilla chips

15 oz. jar spicy Queso

Candied jalapeños 

Tonic water with quinine 

Lime slices for garnish

Microwave the queso in small bowl for about 45 seconds.  Place chips on small platter and microwave for about 30 seconds.  Pour sauce over chips, top with jalapeño and serve with tonic water garnished with lime.  (Isn't it 5:00 somewhere?  Pass the margaritas please!

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries

Oriental Octopus

 

27 oz. Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)

½ cup pepper, chopped

1 cup carrots, diced

1 onion, chopped

½ cup fresh mushrooms, sliced

7 small dried hot chili peppers

1 tbsp. minced fresh ginger

1 tbsp. Oriental Five Spices

1 tsp. salt

3 tbsp. soy sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

½ cup chicken broth

1 tbsp. red wine vinegar

1 tbsp. sugar

3 tbsp. vegetable oil

2/3 cup peanuts

 

Combine 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium bowl and mix well. Add octopus (chicken) and stir to coat.  Let stand 30 minutes to marinate.

 

Combine remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a separate bowl or large measuring cup and mix well.  Set aside.

 

Heat 1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts and cook until golden. Remove and set aside.

 

Heat remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add chili peppers and stir fry just until peppers start to darken and become aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and then add ginger, Oriental spice mix, onion, and chopped peppers.  Stir fry 2 more minutes.

 

Add peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook and stir until sauce boils and thickens (1-2 minutes).

Garnish with fresh chives and lemon balm leaf.

Serve over rice or Raman noodles.

Enjoy ♥  

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

Nectar

 

Sometimes it's not about food for us, this is the time of year for our little feathered friends to make their way back.  Make sure you have a clean hummingbird feeder and fill it with nectar.  Here's an easy homemade recipe.

• ¼ cup white sugar
• 1 cup boiling water

Mix sugar and boiling water together until sugar is dissolved. Cool the mixture, then fill feeder. Refrigerate leftovers.  

Your feathered friends will thank you

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

Meatloaf

(Yes I am reposting)

Quick and easy never tasted so good.

1 lb. ground beef

2 eggs

½ cup Italian style bread crumbs

1 onion, finely chopped

¾ cup pre-made hollandaise sauce

1 packet beef flavored seasoning from Ramen Noodles

Combine the ground beef, eggs, bread crumbs, and onion and form into a loaf in baking dish. Stir together the hollandaise sauce and beef seasoning. Spread over the loaf and cook for one hour at 350º.

Serve with your favorite sides.

Enjoy♥      

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Lamb Shank

 

Braised Lamb Shank

2 lamb shanks

3 tbsp. olive oil, separated

1 tsp. kosher salt

1 tsp. pepper

1 onion finely diced

1-2 cloves garlic, minced

½ cup chopped carrots

½ cup chopped celery

1½ cups red wine

2 cups stewed tomatoes

1 cups vegetable broth

1 bay leaf

2-3 sprigs fresh thyme

Preheat oven to 350º

After patting lamb shanks dry, rub with salt and pepper.  Heat 2 tbsp. oil in large cast iron skillet over high heat.  Sear the lamb on all sides (about 5-6 minutes total).  Be sure to get all sides.

Lower heat to medium and remove lamb drain any excess fat.  Add 1 tbsp. olive oil and cook the onion and garlic just until aromatic then add celery and carrot and cook 5 more minutes.  Add remaining ingredients and stir to combine.  Add lamb shanks back to skillet and make sure they are almost covered with liquid.  Bring to a simmer over medium heat.  

Once the liquid begins to bubble, turn off heat, place cover over skillet and place in oven.  Cook for two hours.  Remove lid, check to make sure lamb is tender, if not cook with lid on a little longer, then remove and cook for an additional 30 minutes.

Once tender and cooked, remove lamb shanks and serve with mashed tatas, or your favorite sides.  Pass the sauce please.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries.