Chocolate Cookies…yummy, soft and crispy on the edges. While this recipe is delicious, I chose to skip the espresso powder and cardamon. Lord knows, my grandkids don’t need to have caffeine/energy. I only wish I could bottle and use the incredible amount of energy they have. Needless to say, the sugar rush was enough for all of us. Delicious!
Chocolate Cookies
INGREDIENTS:
2 cups unsalted butter, room temperature
3 1/2 cups brown sugar,loosely packed
2 large eggs
2 teaspoons vanilla extract
3 1/4 all-purpose flour(470 grams)
1 cup dark cocoa powder (100 grams – I like this best with dark cocoa powder, but regular cocoa powder will work, too)
1–2 tablespoons espresso powder (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
1 1/2 teaspoon baking soda
1 teaspoon salt
extra cane or granulated sugar for rolling
1 teaspoonground cardamom (optional)
DIRECTIONS:
Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.
Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.
Italian Beef Sandwiches has been on my to-do list for months. I recently made the beef but altered the recipe to remove the pepperocini spice to accomodate my grandkids. The result was delicious! This sandwich reminds me of a French Dip and more beef broth could be added, or served separately, for a dipping sauce. A side of caramelized onions would take this sandwich over the top. Everyone in the family enjoyed it and the recipe will be in my crowd-pleasing rotation.
Crock Pot Italian Beef Sandwiches
INGREDIENTS:
3 lb. chuck roast, trimmed of all visable fat and cut into large chunks
1 envelope Good Seasons Zesty Italian salad dressing mix
1 envelope Ranch Dressing
1 envelope Beef Au Jus seasoning
14.5 oz. can beef broth
Provolone cheese slices
8 oz. Giardiniera (Chicago-Style Italian Sandwich Mix), drained (optional)
Pepperoncini peppers (optional)
Hoagie buns
DIRECTIONS:
Add contents of 3 seasoning envelopes into 5.5 – 6 quart crock pot. Add beef broth and stir to combine. Place chuck roast into the bottom of a 5.5 – 6 quart crock pot, then spoon some of the seasoning over the top of the roast. OPTIONAL: If you like more spice, you can add 8 oz. pepperoncini pepper slices and a splash of juice.
Place lid on crockpot and cook on low for 9 hours, or until meat shreds easily with a fork. Shred, then place meat back into crock pot and cook on low for 1 additional hour.
Split bun since in half then scoop the shredded meat on top and add provolone cheese slies. Top or serve separately with additional pepperoncini peppers and Giardiniera, if desired.
Snickerdoodles aren’t a fancy cookie but, oh my, are they good! I have fond memories of eating these cookies made by my sister and my Mom. Now they are favorite for my family, too.
Snickerdoodles
INGREDIENTS:
1 1/2 cups sugar
1 cup shortening
2 eggs
2 3/4 cup sifted all-purpose flour
2 teaspoon cream of tartar
1 tablespoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
DIRECTIONS:
Preheat oven to 400 degrees.
Cream sugar, shortening and eggs.
Sift flour, cream of tartar, soda, and salt; add to creamed mixture.
Mix until well blended. Chill if desired.
Combine 1/2 cup sugar and cinnamon separately.
Form dough into small balls the size of a walnut and roll in cinnamon sugar.
Place on an engrossed cookie sheet about 2 inches apart. Bake for 8-10 minutes.
Cool for 10 minutes on baking sheet before moving to cooling rack.
My son-in-law makes a mean Smoked Pork Butt on his Traeger. (Hopefully, I’ll remember to get the recipe and photos next time). Recently he smoked several pork butts for us and when I brought them home to shred, the broth was so rich. I decided to chill the broth and later skim off the fat (and it was a lot!). I then froze the remaining broth in muffin tins and when frozen solid, I saved for later use in sauce and soups.
This recipe popped us as an idea for a soup and I adapated to my taste, substituting a sweet potato instead of mushrooms. The soup has a slight smoky flavor and so delicious, not to mention, good for you! The recipe can be adapted to use whatever leftover meat and vegetables you may have on hand. But if you have leftover smoked pork and broth…you have to try it!
Leftover Pork and Potato Soup
INGREDIENTS:
2 Tbsp olive oil
2 onions, diced
4 celery ribs, diced
4 large carrots, diced
2 large cloves garlic
1 large sweet potato, peeled and diced
4 medium potatoes, peeled and diced
2 quarts chicken stock
1 to 2 cups leftover pork, cubed into 1/2” pieces or smaller (I used smoke pork)
1/2 cup smoked pork broth (captured during the smoke process–optional)
1 Tbsp dried Italian seasoning
1 tsp salt
1/2 tsp ground or rubbed sage
1 tsp ground thyme
1 tsp pepper
2 large fistfuls of fresh kale (or frozen kale)
DIRECTIONS:
Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
Add the mushrooms and garlic and cook until the vegetables start to become soft.
Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
Who doesn’t love a relish tray to graze on instead of filling up on heavy appetizers? Well, it’s a healthy thought! I do enjoy putting together a creative relish tray that the grandkids will enjoy before we jump into it. This idea popped up on Pinterest and I had to try it. I’ve tried the Turkey Relish Tray and had fun with that. What’s next? Can I sculpt my older women self for Mother’s Day?
Too many ripe bananas prompted me to make Banana Oatmeal Cookies, but with the additional of Chocolate Chips. This is a recipe of my Mother, Betty Smaha. She was such an excellent cook and I love making her recipes, bringing me back in time to the Smaha Farm and the sweet smell of her baking cookies, breads and pies.
Banana Oatmeal Cookies
INGREDIENTS:
1 egg
3/4 cup butter, softened
1 cup sugar
1 cup mashed bananas
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 3/4 cup old fashioned oats
Optional: 1/2 cup chopped nuts, 1/2 cup chocolate chips or 1/2 cup raisins.
DIRECTIONS:
Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets
Beat egg in mixer; add softened butter and combine. Add sugar, combine. Add bananas, combine.
In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and oats
Add dry ingredients to sugar mixture. Combine well.
Stir in optional nuts, chocolate chips or raisins.
Drop dollops of dough to cookie sheets. Bake for 10-12 minutes until golden brown.
Thai food is so delicious but always seemed overwhelming to make. Once I tried some of IowaGirlEats Thai recipes, I knew I could make these dishes at home. Thai Coconut Shrimp Soup does not disappoint and is a quick, easy recipe. At first the ingredients may seem overwhelming, but it’s worth it. I was leary about the amount of red curry paste but 4 tablespoons yielded a mild amount of heat and added wonderful flavor. I added about 1 T. of fresh cilantro to the soup for even more flavor. Some of my family are anti-mushroom, but replacing with carrots would be delicious! IowaGirl Eats also suggests subsituting the rice for riced cauliflower and that would make this dish even healthier.
Thai Coconut Shrimp Soup
INGREDIENTS:
1 Tablespoon coconut oil
1 large shallot or small onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon freshly grated ginger
3-4 Tablespoons gluten free red curry paste, depending on how hot you like it
2 cups gluten free chicken broth
15oz can coconut milk (I prefer full fat in this recipe)
1 Tablespoon gluten free Tamari or soy sauce (dish will not be GF if using soy sauce)
2 teaspoons gluten free fish sauce
1 Tablespoon coconut sugar
1/2 teaspoon dried basil
salt and pepper
1lb 16/20 jumbo shrimp, peeled and deveined
8oz mushrooms, very thinly sliced
4 cups baby spinach, roughly chopped
1 lime, cut in half, one half sliced into wedges
For serving: cooked rice, chopped cilantro (For even more flavor add 1 T. of fresh cilantro to the soup)
DIRECTIONS:
Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste – careful, as it may spit a bit – then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.
Later in life I discovered Brussel Sprouts were actually delicious when prepared properly. This pasta recipe sounded delicious and it didn’t disappoint. Iowa Girl Eats has another winner!
Sausage Brussel Sprouts Parmesan Pasta
INGREDIENTS:
1/2 lb. spaghetti (gluten free of not
8oz. sweet Italian sausage
2 Tablespoons extra virgin olive oil + a few drizzles
9 oz. shredded brussels sprouts
salt and pepper
1/4 teaspoon red chili pepper flakes (or more or less)
3 cloves garlic, pressed or minced
3/4 cup freshly grated parmesan cheese
DIRECTIONS:
Heat a drizzle of extra virgin olive oil in a large, 12” skillet over heat that’s just a touch above medium. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. Scoop sausage onto a plate then set aside.
Drop pasta into salted, boiling water then cook until it’s just under al dente – pasta will continue to cook a little bit in the skillet later. DO NOT DRAIN PASTA WATER when pasta is done cooking.
Meanwhile, heat 2 Tablespoons extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, then saute until the brussels sprout are tender, 3-4 minutes. Add garlic then saute for 1 more minute or until very fragrant.
Using tongs, transfer spaghetti from pot to skillet then add parmesan cheese and cooked sausage. Add a generous drizzle of extra virgin olive oil and enough pasta cooking water to help the parmesan cheese melt and evenly coat the pasta. Taste then season with salt and lots of freshly cracked black pepper, and then serve.
My Mother made wonderful cinnamon rolls and I can still smell the wonderful aroma of them baking in my Mothers farmhouse kitchen. Daughter, Megan, also makes wonderful cinnamon rolls that I must share. These are similar to Cinnabon rolls, rich and delicious. Megan, when can we have another cinnamon roll party?
The BEST Cinnamon Rolls
INGREDIENTS:
For the Dough:
1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
1 packet dry active yeast (2 1/2 teaspoons)
2 large eggs
4 cups all-purpose flour (+ for rolling)
2 teaspoons salt
For the Cinnamon Roll Filling:
1 cup brown sugar packed
1/2 cup unsalted butter softened
2 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
1/2 cup cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons vanilla extract
2 cups powdered sugar
DIRECTIONS:
For the Dough:
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
Notes: To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!
First, my apologies for the terrible photo. As I’ve said before, I’m not a food stylist but just enjoy sharing recipes that I’ve enjoyed. This is an easy and delicious way to prepare cod with a yummy, cheesy topping. I don’t prepare a lot of fish at home but this one was easy and something I’ll make again.
Baked Cod with Boursin
INGREDIENTS:
1 pound cod or haddock (try to get thick filets also called Captain’s cut)
1 tablespoon olive oil
2 tablespoons butter
¼ cup onion chopped
2 ounces crimini or porcini mushrooms, chopped
3 ounces fresh spinach
Juice of ½ lemon
Zest from half a lemon
2 tablespoons milk
¼ teaspoon white pepper
1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
5.2 ounce package Boursin cheese flavored with herbs and garlic
DIRECTIONS:
Preheat oven to 375 degrees.
Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
Cover with parchment and foil and bake covered for 20 minutes.
Remove foil and parchment and bake for an additional 10 minutes.
Fork Lore 