Dec 22, 2016

Turtle Cookies



My Aunt Fae made these terrific cookies as a Christmas gift this year. She knows the way to my heart in combining chocolate, caramel, and pecans. So good! Thanks for the share, Fae! The original recipe comes from therecipecritic.com.

1 cup all-purpose flour
cup cocoa powder
¼ teaspoon salt
½ cup butter, softened
cup sugar
1 large egg, separated, plus 1 additional egg white
2 tablespoons milk
1 teaspoon vanilla extract
1¼ cups pecans, finely chopped

Caramel Filling:
14 soft caramel candies
3 tablespoons heavy cream

Chocolate Drizzle (optional):
2 ounces semi-sweet chocolate
1 teaspoon shortening

In a medium mixing bowl, combine flour, cocoa, and salt. Set aside. On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk, and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour. Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball. Bake at 350 degrees for about 12 minutes or until set. 

While they are baking. prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies. Yield 24 cookies

Dec 9, 2016

Honey Lime Fruit Salad

This fruit salad is colorful, easy, and delicious! What more could one ask for? And you can substitute a variety of fresh fruits, depending on what you prefer and what is in season. The recipe is slightly adapted from Mel's Kitchen Cafe.

1 (20­-ounce) can pineapple chunks, drained well, or about 1 1/2 to 2 cups chopped fresh
pineapple
1 (15-­ounce) can mandarin oranges, drained well
1 cup blueberries
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1/2 tablespoon
1 to 2 tablespoons honey
1/2 to 1 teaspoon poppy seeds (optional)

Combine the fruit in a serving bowl. Add the lime zest and toss. Drizzle the honey over the fruit and gently mix until the fruit is evenly coated. Sprinkle the poppy seeds on top and toss to combine. Serve immediately or within an hour because some fruits may bleed and color the rest of the salad, making it less visually appealing, though it won't affect the taste. Serves 6. 


Dec 4, 2016

Skillet Chicken Pot Pie

This Chicken Pot Pie recipe from the Six Sisters' Stuff blog is very easy to put together, and it's good comfort food

2 tablespoons butter
2-3 celery stalks, diced
2-3 carrots, diced
1 onion, diced
2 red potatoes, diced
2 teaspoons minced garlic
salt and pepper, to taste
1/4 cup flour
2 cups chicken broth
1 package (8 ounce) cream cheese
2 cups shredded rotisserie chicken
1/2 cup peas
2 tablespoons fresh parsley, finely minced
1 sheet puff pastry, thawed
1 egg

Preheat oven to 350 degrees. Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion, and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper. Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into a 12-inch oven safe skillet. Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush over the top of the pot pie. Cook for 18-20 minutes, or until the top is golden brown.