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

Scalloped Ham and Potatoes

Scalloped Ham and Potatoes

3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste

Preheat oven to 350.  Butter a large casserole dish.

Peel and thinly slice potatoes.  Boil for about 7 minutes to help take the bite out.  (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.)  In a large skillet, heat olive oil and cook onion until tender.  Add cubed ham and cook until heated through.  Set aside.

Microwave half-and-half for a minute or so, until no longer cold.  In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk.  (Helps with clumps to do it this way.)  Add pepper to taste.  No need to add salt since ham is already salty.

Layer ⅓ of potatoes in casserole dish.  Sprinkle with ⅓ ham mixture, then ⅓ cheese.  Pour ⅓ milk mixture on top.  Repeat two more times, ending with cheese.

Cover and bake for 40 minutes.  Remove foil and bake an additional 20 minutes, or until bubbly.

BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.

Buffalo Chicken Sandwiches

This has become a go to crockpot meal for Sunday lunch.  Super easy!

Buffalo Chicken Sandwiches

4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)

Place chicken in bottom of crockpot.  Sprinkle with dressing mix.  Pour half of the wing sauce over the chicken and cook on low for 7 hours.  Shred in crockpot and serve on favorite bread choice.  (I love any of the King Hawaiian breads.)  I find that half of the sauce is plenty, but add more sauce to your preference.

Coconut Refrigerator Cake

Ever since I received this recipe, I always make this cake in the spring for Easter. 

Coconut Refrigerator Cake

1 box white cake mix

14 oz. can cream of coconut (I usually find it in a squeeze bottle on the aisle where you find margarita mix)

1 can sweetened condensed milk

16 oz. cool whip, thawed

8 oz. pkg. flaked coconut

Bake cake according to package directions in 9x13.  Once baked and while still hot, poke holes all over the top of the cake.  Mix together the cream of coconut and condensed milk, making sure there are no clumps.  Pour over warm cake.  Let cake cool completely.  Frost with cool whip and top with flaked coconut.