Pumpkin Oatmeal Chocolate Chip Cookies

Thanks to Jake Rose for sharing this yummy Fall Cookie Recipe, I love anything with CC’S (chocolate chips) in it!!!

https://sallysbakingaddiction.com/2017/09/22/chewy-pumpkin-oatmeal-chocolate-chip-cookies/

 

  • Ingredients:
  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice1
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (120g) old-fashioned rolled oats
  • 1 cup (2 sticks; 230g) unsalted butter, melted and slightly cooled
  • 3 Tablespoons (45ml) pure maple syrup
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 egg yolk
  • 3/4 cup (170g) pumpkin puree (see note)
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.
  3. Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.
  4. Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

*Instead of pumpkin pie spice, you can use 1/2 teaspoon ground ginger + 1/2 teaspoon ground nutmeg + 1/2 teaspoon ground allspice + 1/4 teaspoon ground cloves + (an extra) 1/4 teaspoon ground cinnamon.

*Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!

Molly Adele Brown’s Cheesey Chicken~ !

CHEESEY CHICKEN- “NANA’s CHICKEN MOMMY’S VERSION”

5 whole breasts- split in half and boned & skinned.

Buttered 9 X 13 casserole.

Cover breasts with swiss cheese slices

Combine 1 can cream of chicken soup with 1 can of water (or 3/4 water, 1/4 sherry) ; mix together and pour over

Melt 1/2 cup margarine – add 2 cups pepperidge farm stuffing mix. Spread this over casserole

Bake @ 325 degrees for 1-1/2 hrs.

Country Singer Ciara Rae Mom’s Pistachio Cake Recipe!!!

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1 pkg Duncan Hines Butter (any other brand is good, but this is best) 
1 pkg pistacchio pudding
4 eggs
1/4 lb butter
1/4 c. canola oil
1/2 pt (1c) sour cream 
Mix cinnamon and sugar together to add to the cake… 
About 1/2 c sugar and 1T cinnamon
Preheat oven to 350. Mix first 6 incredients well with a blender and lay down one layer of batter… Sprinkle 1/2  cinnamon/sugar mixture on top… Then repeat.
Bake for 45 min or so then let stand 10-15 minutes. Enjoy!   

Rachel Lipsky “Caramel Glaze Dip Recipe”!!!

 It’s called Caramel Glaze Dip and is a fairly simple recipe and very popular at parties.

8oz Cream Cheese

1/2 Cup Brown Sugar

1/2 Cup of White Sugar

1 Tsp Vanilla Extract

In a bowl with a beater, mix everything together for 10min or until creamy and mixed thoroughly (enough to make sure the sugar is dissolved). I usually make dip the night before and stick it in the fridge. Then cut up apples into slices (I usually do a fun mix of green and red apples for variety). I typically cut the apples the day of the party and toss them with lemon juice or 7up to keep the apples from getting brown.

Sandra Lynn’s 3 Course Meal Recipe!!!

On tonight’s menu? Macadamia nut crusted halibut, roasted rosemary carrots, and cauliflower mash.

 SHOPPING THE MEAL: First of all, halibut is one of my favorite fishes. Not only is it an easy fish to bake, but it also tastes delicious. It’s one of the heartier textured fishes on the market that leaves you with a clean taste. It is also rich in essential nutrients, vitamins, and omega-3 fatty acids. When purchasing your halibut, make sure to buy from a reputed seller. When I’m in Nashville, I usually buy mine at Whole Foods, and when I’m in L.A., I like to swing by my local Ralph’s Fresh Fare. I always make sure the fish is “Wild-Caught” when purchasing. And yes, although ‘wild-caught’ is a little more expensive than ‘farm-raised,’ you don’t even want to know what has happened to those ‘farm-raised’ fish…it’s pretty disgusting when you read up on it (if you’re interested, take a look here). Once you’ve got your eye on the ‘wild-caught’ fillets, make sure the fish looks clear and white without any signs of browning or gaping. Also double check there’s no pungent smell to the fish. From there, make sure to grab Sea Salt, Black Pepper, and Macadamia Nuts. I usually go for unsalted macadamia nuts as I feel the recipe doesn’t really need the extra salt…nor do I. Don’t forget to also grab your eggs and coconut milk, as well as grass-fed butter, parmesan cheese (I like freshly shredded) and Plain Greek Yogurt for the mashed cauliflower recipe. I recommend regular, unsweetened coconut milk, and Organic, Free-Range Eggs. If you can find pastured eggs, that’s even better! Last, its time to head over to the Produce section. Grab one bunch of fresh Italian parsley and one medium orange. You’ll need these two ingredients for your halibut, and they definitely give it a nice fresh, clean, citrusy flavor. Here you can also grab your cauliflower, carrots, rosemary sprigs, garlic, and chives. Lastly, don’t forget to grab olive oil or coconut oil—whichever you’d prefer—and some low-sodium, organic chicken stock.

 PREPARING THE MEAL:  Okay, so now we move into the kitchen. First, if you’re working with two ovens**, turn oven number one on at 350 degrees, and oven number two on at 425 degrees. I would start by preparing the roasted rosemary carrots as those will take the longest to cook. So—take your carrots, cut off the stocks, and slice in half vertically down the middle. Take a baking sheet and line it with foil. Grease the foil with a little olive oil. You can also use coconut oil if you’d like a little sweeter taste on your carrots. Take half of your garlic clove (which we’ll partly use in our cauliflower recipe as well), and throw that on the baking sheet. Lay out the carrots evenly and sprinkle the sea salt and black pepper on them. Next, take your rosemary sprigs and you can either pull off some of the little leaves and sprinkle on top of carrots themselves, or you can cut smaller pieces of the sprigs and lay them next to the carrots on the baking sheet. Rosemary is a pretty strong herb so it just depends how much of it you like in your dishes. Next we sort of toss the carrots all together on the baking sheet to coat with the spices, oil, and rosemary. Lay them out all evenly after you’ve done that and top with foil. Toss those into oven number two at this time and set timer for 20 minutes. Now onto the topping for the halibut. Take the macadamia nuts, and toast them in a skillet with a little olive oil, on low medium heat until golden. Make sure to stir them and watch that they don’t burn as they toast pretty quickly. Set those aside in a bowl and let them cool off a little. Then lightly grease a shallow baking dish with a little olive oil, and in a medium bowl, beat three egg whites and the coconut milk together (you may need a little more or less egg whites/coconut milk depending how big your fillets are). Then, take your cooled macadamia nuts and chop them up in a food processor. Pour them back into the bowl once chopped up. Next, cut your orange in half, and make sure to zest the outside of one half, while cutting the other half into small triangle-like pieces. Chop up your parsley, and add the orange zest, parsley, sea salt, and pepper to the bowl of nuts. Next, take your halibut fillets and coat each side with the egg mixture. Then dip the fillets into the nut mixture, and place in baking dish. You can always spoon some of the nuts onto the fish as well once its in the baking dish to top it off with any pieces that may have fallen off when transferring the fish to the dish. Set fish dish aside for a minute. At this time, it may or may not be time to turn your carrots over, but once the 20 minutes is up on them in the oven, make sure to lift foil, flip them over, and bake them for another 25-30 minutes. Now, we want to fill a stock pot with water (enough to where cauliflower can float in boiling water). Add the remaining garlic and a little sea salt, and get the water to a rapid boil. While you’re waiting for the water to come to a boil, rinse your cauliflower head, cut off the stalk, and chop into pieces. It doesn’t have to be really small pieces—just enough so that it will fit in a food processor. Once the water comes to a boil, place the cauliflower in the pot and steam for 8-10 minutes—until its tender. While your cauliflower is cooking, now is a great time to probably slip those fillets into the oven and cook them for about 15 minutes, or until fish flakes with a fork. Now that you have the fillets and carrots in the oven, and the cauliflower boiling, you’ll want to take your cooked cauliflower and remaining part of your garlic clove, pat them dry with a paper towel, and transfer to a food processor. Add the chicken stock, cheese, oil, and yogurt to the food processor. Whip/Puree until it’s the consistency of mashed potatoes. At this time I would also add at least 1 TBSP. of grass-fed butter to the mix as well as maybe a little more salt and pepper if you think it needs it. Always make things to your taste, and if you prefer more/less salt or butter or onion or garlic, don’t be afraid to use more/less. Once the mix is about pureed, add chopped up chives and give it a few more spins in the food processor. Then let the mixture sit in there to stay warm while your fish and carrots are almost finished up baking. Once they are, done, transfer everything onto a plate, and make sure to top your halibut off with any extra chopped parsley you may have as well as the orange triangles. You can serve carrots with or without a sprig or two of rosemary, and feel free to add a slice of butter and a few extra chives to the top of your mashed cauliflower, if you so choose to indulge.

 MACADAMIA NUT CRUSTED HALIBUT:

Heat oven to 350 degrees f

3/4 cup–Macadamia Nuts, chopped
1 teaspoon–Extra Virgin Olive Oil (My favorite is Pompeian’s Robust Extra Virgin Olive Oil)
3 Large Eggs if using egg whites only–or–1 Large Egg if using yolk
2 teaspoons–Coconut Milk (you can also use regular milk or almond milk if you prefer)
1 Tablespoon–Parsley, fresh and chopped
1/4 teaspoon–Sea Salt
1/4 teaspoon–Fresh Ground Black Pepper
2 Halibut fillets (6-8 oz.)
1 Medium Orange, half of it sliced into triangles & the other half of it zested

(SEE DIRECTIONS ABOVE ON HOW TO PREPARE)

 ROASTED ROSEMARY CARROTS:

Heat oven to 425 degrees f

1 1/2 lbs. Carrots, peeled & cut down the middle into even pieces
2 Tablespoons–Extra Virgin Olive Oil or melted Coconut Oil
Sea Salt & Fresh Ground Pepper to taste
3-4 Rosemary Sprigs, fresh

(SEE DIRECTIONS ABOVE ON HOW TO PREPARE)

 CAULIFLOWER MASH:

1 Medium Head of Cauliflower, chopped into pieces
2-3 cloves of Garlic
Sea Salt to taste
1/4 cup Organic Low-Sodium Chicken Stock (I like Pacific Foods Organic Low Sodium Chicken Broth)
1 Tablespoon–Extra Virgin Olive Oil
1 Tablespoon–Grass-Fed Butter (I love Kerrygold’s Grass-Fed Pure Irish Butter)
1 Tablespoon–Greek Yogurt (One of my favs is Chobani’s Non-Fat Plain Greek Yogurt)
Fresh Chives, chopped, for garnish
1- 2 Tablespoons–All-natural Parmesan Cheese

 

(SEE DIRECTIONS ABOVE ON HOW TO PREPARE)

**If you’re working with ONE oven, then prep the carrots first and start to roast them at 425 degrees f.  Then, once you’ve flipped them over after 20 minutes, turn the temp on the oven down to 350 degrees f., and 10-15 minutes later, add the halibut fillets….bake each dish until cooked through and golden brown.

 

 

 

Jesse Mast’s Mac & Cheese Recipe!!!

INGREDIENTS:

  • 8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)*
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika plus more for sprinkling on top
  • 2 1/2 cups 2% milk
  • 3 cups (approx. 12 ounces) grated medium cheddar cheese**

DIRECTIONS:

  • Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
  • Preheat the oven to 375 degrees Fahrenheit.
  • To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
  • Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
  • Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
  • Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
  • Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.