White Chocolate Cranberry Cookies with Macadamia Nuts

I'm trying to increase my cookie recipes and I found this one to be so good.  It's a perfect little cookie for the holidays.  I sent it to school several weeks ago for a teacher appreciation lunch.  I usually send cookies to Jason's office in Texas every Christmas and I'm thinking of adding this one to the stash.

White Chocolate Cranberry Cookies with Macadamia Nuts

3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts

Preheat oven to 350.  In a bowl, whisk together flour, baking soda, and salt.  In large mixer, cream both sugars and butter until light and airy.  Add in eggs and vanilla until combined.  On low, incorporate the flour mixture slowly.  Scrape bowl down and give one last mix.  Stir in white chips, nuts and cranberries.

Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set.  Remove to cooling racks.  Keep dough chilled in between batches to keep them from spreading.

Double Decker Candy Bar Rice Krispy Treats

This is a great way to use up leftover Halloween candy and share with friends.

Double Decker Candy Bar Rice Krispy Treats

6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces

First, you are going to make 2 separate batches of rice krispy treats.  First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats.  It's easier to work in two batches instead of making both at once.

In a saucepan, heat 3 Tbsp. butter until melted.  Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth.  Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat.  Stir in 6 c. rice krispies.  Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan.  (I found using my silpat makes this job the easiest.  You could also try wax paper or parchment paper.)  In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute.  Stir until smooth.  (This will feel a little more liquid-y than you think is right.)  Spread chocolate over first layer of rice krispy treats.  Sprinkle chopped candy bars over top of melted chocolate.

Prepare next batch of rice krispy treats, using same directions as bolded above.  Spread over candy bars and press firmly into pan.  Allow to cool completely.  Once cool, flip out of pan and cut into squares.

Carne Asada

We recently had some friends over for supper and enjoyed a taco bar.  Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.

Carne Asada 

2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock

-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.

Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges