Rocky Ledge Bars

This looked too good not to try.  I think I’ve found a new favorite. Before sampling we sent some home with company and over to daughter's boyfriend.  Little did we know we'd wish we'd kept more!  The original recipe called for using chopped white and semi-sweet chocolate, to make it simpler I used chips of all.

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallow

1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped

Directions:

1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line pan with parchment paper, allowing a 2-inch overhang on the longer sides. Spray the parchment paper with cooking spray. Set the pan aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until smooth.  Add eggs and vanilla extract, mix until smooth.

3. Slowly add in the  flour mixture and mix until just combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.

4. Spread batter into prepared pan. Sprinkle remaining marshmallows, chocolates, butterscotch chips, and caramels on top.

5. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.

6. Remove parchment, and cut into about triangles or squares.

Click here for printable recipe

Adapted from Two Peas and Their Pod

Poblanos stuffed with Cheddar Cheese and Chicken

  I decided to make this because I had about a cup of left over rotisserie chicken and the recipe looked like a good base for some changes.  The original recipe called for 2 cups of chicken and no black beans.  I decided to add the beans as a substitute for my lack of chicken, I think it was a good choice!  Next time I might try pepper jack  cheese in place of the cheddar.  No need to change anything, they were yummy as printed!  I always put my chilies in a paper bag for about 15 minutes to steam before I attempt to peel them.

Serves 4

Ingredients:

4 large poblano chiles

I can diced tomatoes, drained
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
1 cup shredded cooked chicken, preferably dark meat

1 can drained black beans
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice

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Directions:

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.

Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.

Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.

Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Click here for printable recipe

Adapted from Fine Cooking

Oatmeal Chocolate Chip Cookies in a Jar

The reason I started to blog about my recipes was so that I would know where to find the ones I liked best!  At Christmas time I made these cookies in a jar to give as gifts to special friends.  My dear friend Candace made them and asked for the recipe!  Oh dear, could I find it?  After unsuccessfully searching through my computer to find it, I thought maybe I had stuck it in with the recipes I only bake at Christmas.  Lo and behold it was there.  These were fun to put together and I look forward to changing the ingredients in future years for a new cookie treat!  Thanks to Candace for the picture!  As I was typing the recipe I remembered that I chose it because it reminded me of a recipe Candace and I had received from a dear friend at church that was suppose to be Nordstrom's "secret" cookie recipe.

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 cups rolled oats

1 (2.6 ounce) chocolate bar

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup chopped nuts

1/2 cup semisweet chocolate chips

Directions:

With wire whisk, mix flour, baking powder, and baking soda.  Pour into a 1 quart mason jar, pack down level with a heavy object.  Mix oatmeal in blender.  Grate chocolate bar and mix into the oatmeal.  Pack on top of flour in jar.  Add white sugar and pack down.  Add brown sugar and pack down.  Layer chopped nuts on top of brown sugar.  Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).

Attach following directions to the jar:

Preheat oven to 375 degrees F.  Spoon chocolate chops and nuts into small bowl, set aside.  Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well.  Add 1 egg and 1/2 teaspoon vanilla, mix well.  Pour oatmeal and flour mixture from jar to bowl, mix throughly.  Stir in chocolate chips and nuts.  Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.  Bake for 8 to 10 minutes.

INGREDIENTS:  flour, oatmeal, brown and white sugars, soda, baking powder, grated chocolate, chocolate chips, nuts.  Makes 3 dozen

Click here for printable recipe

From:  Christmas-cookies.com

Tuscan Tuna Salad Sandwiches

 

I had planned on making these sandwiches as a health dinner, after unhealthy snacks during the Superbowl.  We ate so many snacks that we didn’t feel like any dinner.  These then became part of the weeknight menu.  They went together quickly and the combination of the beans and the tuna make a gourmet treat out of a tuna sandwich. 

Tuscan Tuna Salad Sandwiches

Serves 8

For Beans:

1 (14- to 15-oz) can cannellini beans, rinsed and drained

2 garlic cloves, finely chopped

1 tablespoon fresh lemon juice

2 tablespoons olive oil

2 tablespoons chopped fresh flat-leaf parsley or basil

1/4 teaspoon salt

1/4 teaspoon black pepper

For Tuna Salad:

2 (6-oz) cans Italian tuna in oil, drained

2 tablespoons finely chopped fresh basil or flat-leaf parsley

1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped

1 celery rib, finely chopped

2 tablespoons finely chopped red onion

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon black pepper

For Sandwiches:

8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls

1 cup loosely packed trimmed watercress sprigs

Click here for printable recipe

From Epicurious

Gingered Carrot Cake Cookies

If it’s not chocolate, it’s not worth baking! Okay,  once in awhile I’ll do lemon, maybe raspberry (which goes oh so well with chocolate), and Gravenstein apple Pie  in the summer.  But, my husband Mark’s favorite dessert is carrot cake.  When I saw this recipe on a  blog, I had to try it for Mark's’ sake.   I’ve been on a chocolate cookie run since Christmas.  I usually bake a carrot cake for Mark on New Years Eve, but was unable because we were in Southern California, so I baked these cookies for him as a belated birthday treat.  Even thought they have no chocolate, I found them yummy!

Gingered Carrot Cake Cookies

Makes: 18 cookies

Prep Time: 15 minutes | Bake Time: 16 to 18 minutes

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans

Directions:

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

Click here for printable recipe

From Brown Eyed Baker

Sweet and Sour Chicken

Last week was Chinese New Year, so something Chinese was appropriate.  When eating Chinese other than mu shu, one of my favorites is Sweet and Sour.  I've tried many versions, but they don't have the same consistency as my favorite Chinese Restaurant, until now.  Besides being authentic, this recipe is easy to make.  I managed it on a work night.  Most of the time is taken up in the baking.  The leftovers were great for lunch.  I altered the recipe and added green pepper, red onion and pineapple, they were not in the original recipe.  I don't like chunk sized pieces of pineapple so I chopped the sliced pineapple to tidbit (remember when we could buy tidbits?)  sized pieces.  If you like chunks, you could add those.  I've had sweet and sour with carrots added too, but can live without those, you could add sliced carrots.  I guess what I'm saying is the sauce and chicken  is a great place to begin!

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Adding Vegetables:

3/4 of a large green pepper, cut in large cubes

1/2 of a red onion cut in large cubes

1 small can of slice pineapple cut in tidbit sized pieces

Add to the chicken after the first 15 minutes and stir.

Click here for printable recipe

Adapted from The Brown Eyed Baker

Chipotle Bean Burritos

  

It's a long story  why this burrito looks like a flat tortilla.  When I decided to try this recipe from Cooking Light Magazine I bought the low fat tortillas for the first time.  Knowing I had a whole package of tortillas and the salsa to use up I decided to make egg burritos for breakfast.  Needless to say, low fat tortillas didn't impress Mark.  He thought if he fried it then it would be edible.  The picture is his fried, unrollable burrito.  I suffered through the low fat tortilla enjoying all the other good things.  When eating the leftover beans I was to lazy to stop at the market on the way home to get real flour tortillas so I sprayed corn tortillas with Pam and baked for about 15 to 20 minutes to make a tostada.  It was much better than a low fat tortilla burrito, so I've adjusted some of the low fat aspects of the original recipe.  The bean mixture is so easy and delicious, so long Rosarito Refried Beans.

Serves 6

Ingredients:

1  tablespoon  canola oil
1  garlic clove, minced
1/2  teaspoon  chipotle chile powder
1/4  teaspoon  salt
1/3  cup  water
1  (15-ounce) can  black beans, drained
1  (15-ounce) can  kidney beans, drained
3  tablespoons  refrigerated fresh salsa
6  (10-inch)  flour tortillas 1  cup  shredded pepper jack and cheddar cheese
1 1/2  cups  chopped plum tomato (about 3)
1 1/2  cups  shredded romaine lettuce
6  tablespoons  thinly sliced green onions
6  tablespoons  light sour cream

Directions:

 1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Click here for printable recipe

Adapted from Cooking Light