Everything Cookies

You can substitute whatever mix-ins you would like in this recipe.  Just be mindful of the total amount.  Try not to add more than 2-1/2 cups total of mix-ins. Otherwise, the batter will be compromised and too dry to hold together properly.

Ingredients

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 cups rolled oats

1/3 cup bittersweet chocolate chips

1/3 cup white chocolate chips

1/3 cup chopped dates (or try other types of dried fruits; i.e., cherries, cranberries, figs, blueberries)

1/3 cup chopped chocolate covered graham crackers

1/3 cup golden raisins

1/3 cup sweetened coconut

1/2 cup pecan pieces

Cream butter, peanut butter, and sugars.

Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.

Form into balls about 1 1/2" in diameter.  A cookie scoop works well here.  Place 2" apart on a parchment-lined cookie sheet.

Bake at 350 for about 14-20 minutes, or until lightly browned on the bottom.  Baking time determines the firmness of the cookies.  Less time = softer middles.

Enjoy!

Chocolate Chipotle Chili

The chocolate intensifies the flavor.  You don't actually taste the chocolate itself once its fully cooked.

Ingredients

2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 1-oz. squares 60% dark chocolate
3 Tbsp. Olive Oil
Seasons Murray River salt to taste
Shredded Farmhouse Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish

In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add ground beef to the pan. Brown the meat and then transfer to a plate.

Drain bacon and meat fat and add 3 Tbs. Seasons Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.

Add the stock, beef, bacon, beans, Seasons Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.

Taste and adjust the seasonings as desired.

Serve in individual bowls and garnish with scallions and shredded cheddar or sour cream.

Ole'!

Peanutty Pie Crust Clusters

Photo courtesy of Pillsbury.com

These clusters of goodness won First Prize in the Pillsbury Cooking Contest (not by me). They are awesome, and wanted to pass along.

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box

1 bag (12 oz) white vanilla baking chips (2 cups)

1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 tablespoon Creamy Peanut Butter

1 cup salted cocktail peanuts

2/3 cup toffee bits

Heat oven to 450°F. Line 2 cookie sheets with wax paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Creamy Corn-Filled Sweet Peppers

Photo courtesy of Pillsbury.com

I have made these for 2 different occasions and they have disappeared as they are so scrumptious!

Ingredients

1 bag (11 oz) Green Giant™ Steamers™ frozen honey roasted sweet corn

1 package (8 oz) cream cheese, softened

1 cup grated Parmesan cheese

1 teaspoon Watkins™ Italian Seasoning

11 mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded

1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

3 tablespoons butter, melted

Heat oven to 375°F. Line large cookie sheet with parchment paper or aluminum foil. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.

Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips.

Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.

Bake 12 to 18 minutes or until golden brown.  Meanwhile, in small bowl, mix melted butter and remaining 1/2 teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining 1/2 cup Parmesan cheese evenly over peppers. Serve warm.

Recipe taken from Pillsbury website.

Mock Macaroni & Cheese Made with Cauliflower

You don't miss the macaroni at all!

Ingredients
1 medium head of cauliflower, chopped into small chunks and boiled just until tender, drain
6 T butter
6 T flour
4 c milk
1 tsp. salt
1 tsp. cracked black pepper
Paprika

Preheat oven to 350*.  Lightly grease a 2-qt. casserole dish.  Set aside.
In a large pot melt butter, add flour.  Whisk together and cook for 1-2 minutes whisking continually. Slowly add milk and whisk until smooth.  Add salt and pepper.  Continue to cook until mixture thickens.  Remove from heat and add all but 3/4 c cheese.  Stir until cheese is completely melted. Add cooked cauliflower, stir well and pour into prepared casserole dish.  Top with remaining 3/4 c cheese and sprinkle with paprika.  Bake for 20-25 minutes or until bubbly and cheese on top is melted.  Remove from oven and let sit for about 10 minutes before serving.

Yum!