Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• Zest from 1 orange
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 cup macadamia nuts, coarsely chopped

Directions:

Beat the butter and cream cheese together until smooth, then add the brown sugar. Beat well. Add the vanilla and orange zest. Sift the flour and baking powder together and then stir into the creamed mixture. Stir in the nuts. Refrigerate the dough for at least one hour or overnight.

Drop dough by heaping teaspoons onto a cookie sheet. Flatten slightly. Bake for 8 to 10 minutes in a 400 degree oven until lightly browned. Cool on wire racks.

Makes about 4 dozen cookies.

Nutrition:

Substitutions:

I used lemon zest instead of orange zest. I scooped the dough while it was room temperature and then refrigerated the dough balls overnight.

Recipe courtesy of Bake or Break

Read my review of this recipe.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup red maraschino cherries, finely chopped and drained
• 1/2 cup pecans, finely chopped
• 1 cup flaked coconut

Directions:

In a large mixer bowl beat butter till softened. Add sugar and beat till fluffy. Add milk and vanilla and beat well. Add flour and beat until well mixed. Stir in cherries and pecans. Shape into three 7″ rolls. Roll in coconut to coat. Wrap and chill for several hours. Preheat oven to 375. Cut into 1/4″ thick slices. Place on ungreased cookie sheet. Bake about 12 minutes or until done. Remove and cool.

Makes about 3 1/2 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Christmas Cookies.

Read my review of this recipe.

Ingredients:

• 1 3/4 cups all purpose flour
• 1 cup malted milk powder
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick plus 3 tablespoons unsalted butter at room temperature
• 2/3 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
• 6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks

Directions:

Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don’t be concerned in the mixture looks curdled – it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough – and that’s fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes. When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.
Repeat with the remaining dough, cooling the baking sheets between batches.

Makes about 3 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

• 1 cup  butter, softened
• 1 cup  chunky peanut butter
• 1 cup  granulated sugar
• 1 cup  firmly packed brown sugar
• 2 large eggs
• 2 1/2  cups  all-purpose flour
• 1 1/2  teaspoons  baking soda
• 1 teaspoon  baking powder
• 1/2 teaspoon  salt
• 1 teaspoon  ground cinnamon
• 1 cup unsalted dry-roasted peanuts, coarsely chopped
• 1 (11.5-ounce) bag chocolate chunks

Directions:

Beat butter at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.

Combine flour and next 4 ingredients. Add to butter mixture, beating well.

Stir in peanuts and chocolate chunks.

Shape dough into 1-inch balls (about 1 1/2 tablespoons for each cookie). Refrigerate at least 4 hours, over overnight.

Place on ungreased baking sheets. Bake at 375° for 12 to 15 minutes or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.

Makes about 5 dozen cookies.

Nutrition:

Substitutions:

I used creamy peanut butter and added an extra cup of peanuts. I also used salted peanuts, just cut down the salt to 1/4 teaspoon.

Recipe courtesy of My Recipes

Read my review of this recipe.

Ingredients:

• 32 ounces apple juice
• 12 ounces frozen cranberry juice concentrate
• 1 cup orange juice
• 1 1/2 liters ginger ale
• 1 orange

Directions:

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Peel the orange and then thinly slice vertically, forming whole orange slices. Float orange slices on top of punch.

Nutrition:

Substitutions:

I totally did not pay attention to the ingredients and used cranberry juice instead of the frozen concentrate. I used about 1/2 as much cranberry juice as apple juice. Still tasted great though. I also skipped the orange slices.

Recipe courtesy of allrecipes.

Read my review of this recipe.

Ingredients:

• 1 pound skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 2 teaspoon chili powder
• 1 tablespoon oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen corn, thawed
• 1 4.5 ounce can chopped green chiles
• 2 canned chipotle chiles, seeded and minced
• 1 (15-ounce) can diced tomatoes (can also used stewed or whole)
• 1/2 teaspoon all-purpose flour
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Boil chicken in a large pot of water for 15 to 20 minutes, until cooked through. Remove chicken to a platter and allow to cool. Pull chicken breasts apart by hand into shredded strips. Sprinkle with salt, pepper, cumin, garlic powder and chili powder. Set aside.

Heat oil in a large skillet over medium heat. Saute onion and garlic until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Add shredded chicken to pan, and combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom a 13 by 9-inch pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/2 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Serves 8.

Nutrition:

Substitutions:

Broil the enchiladas for 2 minutes for a toasty cheese topping.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced onion
• 1/2 teaspoon dried oregano
• 1 tablespoon chili powder
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 1 (15 ounce) can tomato sauce
• 1/2 cup water

Directions:

Heat the oil in a large saucepan over medium heat. Add the garlic and onion and saute for 1 to 2 minutes. Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer 20 minutes.

Makes about 2 cups.

Nutrition:

Substitutions:

Great for chicken enchiladas.

Recipe courtesy of allrecipes.