COOKIES-Chocolate Filled Peanut Butter Cookies

CHOCOLATE FILLED PEANUT BUTTER COOKIES

½ cup butter  
½ cup crunchy peanut butter
½ cup sugar
½ cup brown sugar, firmly packed
½ tsp. baking powder
½ tsp. baking soda
1 egg
1 tsp. vanilla
1¼ cups all-purpose flour

Preheat oven to 375º

Beat the peanut butter and butter together on high speed for 30 seconds or long enough to combine. Add sugar, brown sugar, baking soda and baking powder and mix until combined, being sure to scrape the sides of the bowl. Add egg and vanilla and mix well. Add flour.

Drop by tbsp. or a small ice cream scoop (my favorite cookie tool), onto ungreased cookie sheets.

Bake at 375º for 7-9 minutes. Remove from pan immediately and cool completely on wire racks.

CHOCOLATE FROSTING

2/3 cup unsweetened cocoa powder
2 1/3 cup confectioner’s sugar
½ cup margarine
½ cup cream cheese
1-2 tbsp. heavy whipping cream
1 tsp. vanilla

Combine cocoa and confectioner’s sugar together and mix well. In large bowl beat margarine and cream cheese and vanilla together until well combined. Gradually add cocoa sugar mixture until frosting consistency, adding heavy cream as needed to make smooth.

Fill cookies with frosting and store any leftovers that the COOKIE MONSTER doesn’t eat in refrigerator.

FOOD FOR THOUGHT:

Fun Facts about Cookies

·         The first commercial cookie in the U.S. was the Animal Cracker, introduced in 1902.

·         The Oreo, the best-selling cookie of the 20th century, was developed and introduced by the American company Nabisco, in 1912.

·         July 9th is National Sugar Cookie Day.

·         December 4th is National Cookie Day.

·         The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.

·         The Girl Scouts first began selling cookies in the 1920s.

·         The official state cookie of both Massachusetts and Pennsylvania is the chocolate chip cookie.

·         Early American tinsmiths began making cookie cutters by hand back in the 1700s.

·         Christmas cookies date back to Medieval Europe.

·         American cookie jars evolved from British biscuit jars and first appeared on the scene during the Depression in the 1930s when housewives began making more cookies at home, rather than buying them at the bakery, and needed containers for them.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Bruschetta on the Grill

BRUSCHETTA

3 tbsp. olive oil
6 slices French bread (sliced ½” thick)
1 garlic clove, cut in half lengthwise
¾ cup chopped tomato, seeds removed
1 tbsp. fresh basil, minced
1 tsp. fresh parsley, minced
1 tsp. red wine vinegar
¼ tsp. salt
¼ tsp. pepper
1-2 tbsp. parmesan cheese

Brush two tsp. oil over one side of each slice of bread. Rub cut side of garlic over bread. Place on cast iron skillet. Grill at high temperature for 3-5 minutes until the bread is lightly browned. In the meantime, mince the garlic cloves and combine with tomato, basil, parsley, vinegar, salt, pepper and remaining oil in a small bowl. Spoon mixture over bread; sprinkle with parmesan cheese, cover and grill 1-2 minutes longer. 

Food For Thought: 

.

• Barbecuing is a competitive sport.
• Marinated steaks are actually safer to eat than non-marinated steaks.
• The word “barbecue” comes from a Taino word for “sacred fire pit”.
• Oscar Mayer was a real person.
• The first McDonald’s was a barbecue restaurant.
• You can add a smokier flavor to barbecue sauce with a shot of single malt scotch.
• President Lyndon Johnson had barbecues installed on the roof of the White House.
• The most popular holidays for barbecuing are, in order, July 4th, Memorial Day and Labor Day.
• The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73 %).
• The most popular flavors of barbecue sauce are hickory, mesquite, honey, and spicy-hot.
• 3 out of 4 American households own a grill and they use it on average of 5 times per month.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts and have fun with the challenge this month! 

Cheers,

Anderson Stew

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts, and have fun with the challenge this month!

ANDERSON STEW

2/3 cup dry cranberry beans

2/3 cup dry black beans

10 oz. beer

1 packet chicken flavored Ramen noodle seasoning

2 cups chicken broth

1 tbsp. butter

1 large onion, diced

3 stalks celery, chopped

4 medium carrots, peeled and sliced

2 smoked sausages

½ lb. hickory smoked grilled chicken

½ cup uncooked rice

1 tsp. Italian seasoning

½ tsp. garlic salt

½ tsp. chili powder

¾ tsp. cumin

Cover beans by an inch with water and bring to a boil.  Boil for five minutes and turn off heat.  Let stand for one hour.  Drain and rinse beans. In large Dutch oven, sauté onions and celery in butter until onions are golden (about 10 minutes).  Pour in beer and add Ramen noodle seasoning; stir until dissolved and well blended. Add chicken broth, carrots, beans, rice, Italian seasoning, garlic salt, chili powder and cumin.  Bring to a boil, reduce heat, cover and cook for 1½ hours, stirring frequently. Add sausage and chicken and cook for 1 hour, or to desired thickness. Serve with your favorite biscuit or rolls.  

.Food For Thought:  Soup is for the soul what stew is for the appetite.  When we are sick we crave soup to make us feel better.  When we are hungry we need a stew to fill our belly.  There is no wrong way to make a stew. Want it thicker, add ¼-½ cup of instant potatoes

Cheers,

  

Hamburger Buns

Bread Machine

Hamburger Buns

1 dozen rolls (2lb loaf)

1¼ cups water 70-80º

1 large egg

6 tablespoons butter, cut into small pieces

3 tablespoons sugar

4 cups bread flour

1/3 cup nonfat dry milk

3 tablespoons quick cooking oats

1 tablespoon plus one teaspoon whole wheat gluten

2 teaspoons salt

2½ teaspoons bread machine yeast

Place all ingredients in bread machine in order given. Select dough setting.  Line a large baking sheet with parchment paper. When the machine stops the cycle immediately turn the dough out onto a lightly floured work surface. Cut into 12 equal portions. Form a small round ball for hamburger buns. Place on lined baking sheet and let rise 30 minutes.  Preheat oven to 375º.

Beat one egg and one tablespoon of water together. Brush over the rolls with pastry brush. Sprinkle with sesame seeds. Bake 15-22 minutes.  Let cool completely and slice in half horizontally to serve.

© Crackerberries 2017

Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017

Pecan Pumpkin Cheesecake Muffins

Pecan Pumpkin Cheesecake Muffins

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

4 teaspoons pumpkin pie spice (a mixture of cinnamon, ginger, cloves, allspice and nutmeg)

¼ teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups mashed pumpkin

1 ¼ cups vegetable oil

8 ounce package cream cheese

1 egg

3 tablespoons sugar

Chopped roasted pecans (2 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon coarse sea salt, 1 teaspoon cinnamon, 3 tablespoons brown sugar) roasted for 30 minutes at 300º  - turning half-way through cooking.

Beat cream cheese with one egg and 3 tablespoons of sugar until well blended.  Place on waxed paper and roll into log.  Place in freezer.

In large bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, cardamom, salt and baking soda.  Mix and create a well in the center of the mixture.

In a medium bowl beat four eggs, add sugar, oil and pumpkin.  Add to dry ingredients and blend well.  Spoon into greased muffin tin, filling about three quarter’s full.  Slice the cream cheese into ½ inch disks and press into the center of each muffin.  Sprinkle with finely chopped pecans.  Baked in preheated oven 20-25 minutes (22 worked perfect for me) until toothpick inserted into muffin comes out clean.  Do not insert into cream cheese.  Remove from oven and let stand in tins for 5 minutes then carefully remove and cool on wire racks.  Store in refrigerator.

©Crackerberries 2016

Fried Dilly Beans

Fried Green Dilly Beans

1 Egg

1 cup milk

1 tsp. hot sauce

1 cup flour

1 tsp. black pepper

1 cup Italian style bread crumbs

¾ tsp. garlic salt

½ tsp. Cayenne pepper

1 quart dilly beans

Place the flour and pepper in one bowl and stir to combine.  In a second bowl mix the egg, milk and hot sauce together.  In a third bowl combine the bread crumbs, garlic salt and Cayenne pepper.

Drain dilly beans in strainer. Shake excess brine from the beans and roll in flour.  Dip beans in milk mixture and then roll in bread crumbs. 

Heat oil to 350º.  Deep fry 1½-3 minutes until golden brown.  Serve with horsey-sauce.  Combine ½ cup mayonnaise with 1 tsp. horseradish and 1 tsp. chili sauce.

© Crackerberries 2016

Potato Salad

New Potato Salad

1 lb. fresh green beans, cut into 1-inch pieces

1 lb. (4 medium) potatoes, peeled and cut into 1-inch pieces

1 tomato, coarsely chopped

4 Tbsp. reduced calorie mayonnaise

4 Tbsp. plain low-fat yogurt

1 tbsp. dill pickle relish

1 tsp. Dijon mustard

½ tsp. celery seed

Cover potatoes with water and bring to a boil. Once water boils reduce heat and cook 5 minutes.  Add green beans, cover and cook 10 minutes longer.  Remove from heat and drain off water. Set aside until cool.

In medium bowl combine mayo, yogurt, relish, mustard, and celery seed. Combine with cooled potatoes and green beans.  Stir in chopped tomato, and garnish with extra if desired.  Chill for 4 hours before serving.

© Crackerberries 2016

Hamburger Enchiladas

Hamburger Enchiladas

Enchilada Sauce:

2 Tbsp. Oil

½ cup finely chopped onion

2 cloves garlic, minced

1 beef bouillon cube

½ cup hot water

20 oz. jar tomato sauce

2 Tbsp. chili powder

1 tsp. sugar

½ tsp. salt

1 tsp. cumin

½ cup cold water

1 Tbsp. cornstarch

Beef Filling:

1 Tbsp. oil

½ cup chopped onion

2 cloves garlic, minced

1 lb. ground beef

6 red chili peppers

2 cups cooked rice

6-8 flour tortillas

8 oz. shredded cheddar cheese

5-6 hot green Chile peppers

Enchilada Sauce:

Heat oil in medium sauce pan; sauté onion, garlic and clove until tender. Dissolve bouillon in hot water; add to onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin.  Combine cold water and cornstarch; gradually stir into sauce mixture. Simmer 10-15 minutes or until slightly thickened.

Beef Filling:

In large skillet heat oil; sauté onion and garlic until tender.  Stir in ground beef and cook until no longer pink; drain off excess grease if necessary.  Add peppers, rice and ¾ cup of the enchilada sauce. Simmer 10-15 minutes.

Heat oven to 375º. Pour 1 cup of the enchilada sauce onto a large plate.  Lay tortilla on plate and flip to cover both sides with sauce. Spoon ¼ cup mixture into center and roll up.  Place in lightly greased baking dish seam side down. Continue using remaining ingredients.  Pour remaining enchilada sauce over top.  Bake 375º 15 minutes. Remove from oven and sprinkle with cheese and hot Chile peppers. Bake an additional 5-6 minutes until cheese is melted and bubbly. 

© Crackerberries 2016

Savory Meatloaf

Savory Meatloaf

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.

© Crackerberries 2016

Egg Plant Parm

Egg Plant Parmesan

32-48 oz. homemade pasta sauce

1 medium – large eggplant, peeled and thinly sliced

2 eggs

½ cup milk

½ cup Parmesan cheese

1½ cup bread crumbs

1 tbsp. Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Peel the eggplant and slice thin 1/8”. Combine milk and egg in one bowl.  Combine bread crumbs, Parmesan cheese and Italian seasoning in another bowl.  

Dip the eggplant in the egg mixture then dredge through the bread crumbs.  

Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  

In lightly greased 10 x 10 baking dish, layer eggplant.  Top with pasta sauce then mozzarella cheese. Bake in a 350º for 40-45 minutes until bubbly. Serve with a side of pasta and additional sauce.

© Crackerberries 2016

Energy Cookies

Spunky Cookies

½ cup butter

1 cup crunchy peanut butter

½ cup firmly packed brown sugar

½ cup granulated sugar

1 eggs

2 tsp. vanilla extract

½ tsp. baking powder

¼ tsp. baking soda

1¼ cups all-purpose flour

2 pkgs. maple & brown sugar instant oatmeal

1 cup coconut

1 cup raisins

Preheat oven 375º

Cream together butter and peanut butter, then add sugar, baking powder, baking soda, and cream until well blended.  Add egg and vanilla mixing well.  Add flour first and then oats, raisins and coconut. Once all blended drop by spoonful two inches apart on ungreased cookie sheet.  Bake at 375º for 8 minutes. Let cool on cookie sheet one minute, then transfer to wire rack to cool completely.

Yield 4 dozen cookies.         

© Crackerberries 2016

Quiche

Crackerberries Quiche

Single crust pastry

          1 cup all-purpose flour

          2/3 cup Crisco

          ½ tsp. salt

          4-5 Tbsp. ice water

Cut Crisco into flour and salt until small pea size crumbs are formed. Add enough ice water to moisten dough and roll out on floured surface into flat round disk.  Place into pie plate and flute the edges.

Preheat oven to 350º

Quiche ingredients

          ½ lb. bulk sausage, cooked and grease drained off

          ½ cup chopped onion, sautéed

          3 Chile peppers, finely sliced

          1 cup Kale, sautéed until wilted

          4 eggs, beaten

          1 cup milk

          1½ cup shredded cheddar

          1 Tbsp. herbs de Provence

Cook sausage, sauté onions, kale and Chile peppers.  Combine all ingredients in large bowl and stir well.  Pour into prepared crust and cook in preheated 350º oven for 45-50 minutes.  Let cool 10 minutes before cutting.

© Crackerberries 2016