Candy Cane Kiss Cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Black Bean Soup

Black Bean Soup

Recipe by Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

recipe by Ourbestbites.com

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)

1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Adi's Chicken Noodle Soup

4 chicken breasts cubed
4-5 sliced carrots and celery
1 bunch green onions sliced
3-4 T. parsley
1 pkg. soup noodles
2 qts. water
8-10 chicken bouillon cubes
2 cans cream of chicken soup
2 qts. milk (use powdered)
1 square melted butter
1/2 C flour
1 pkg. frozen peas

Cook and chop chicken. Boil veggies and parsley in 2 qts of water until tender. Add noodles. Mix milk and canned soup, then add to soup. Mix butter and flour then add to soup. Add bouillon cubes and peas.

Honey Butter

Honey Butter

Ingredients:

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar
(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)
 
From Our Best Bites

Granola

4 cups oats (Original recipe calls for 1 1/2 cups, I like more.)

1 ½ coconut

2 c assorted chopped nuts (1 cup peanuts, 1 c. cashew and pecans)

½ c brown sugar (dissolve with 1 T warm water—just enough to make sauce)

½ c honey

2/3 to 1 c veg. oil (I use 2/3)

Mix everything together. Spread on two lightly oiled cookies sheets. Broil for 5 min. per sheet. (In my oven I put the cookie sheet on the middle rack so it doesn't burn.) Stir and put bake in for 5 more min if you want it be crunchy. (I only bake it once for 5 minutes because I don't like it as crunchy) Watch closely so it doesn’t burn. Let cook. Then add raisins or craisins. Serve with milk, yogurt, plain, with berries--really any way you like

You can sub the same amount of applesauce for oil but then bake at 300 stirring every 10 minutes for an hour.  More work but less calories and just as good.

 

From Shauna Eccles and Lisa Evans

Yogurt from Powdered Milk

Ingredients

• 7 ½ c. hot water
• 2 c. dry powdered milk (NON-instant)
• 4 – 8 oz. store bought plain yogurt WITH live & active cultures to use as a starter (can use freeze dried yogurt starters that are sold in packets)
• TOOLS:
• Thermometer with a range between 100 – 200 degrees F
• Sanitized glass containers (or plastic) with lids
• Whisk

Instructions

1. To begin, pull out your yogurt starter and let it come to room temperature if it is frozen.
2. Whisk the powdered milk into a pot filled with the hot water and continue stirring as you heat it to at least 180 degrees F. (It takes somewhere between 5 – 8 min with the burner turned on high or medium high.)
3. Continue stirring and hold it at a high heat (sometimes mine gets up to 200 degrees F) for 2 – 5 minutes to line up the milk proteins so you’ll get a nice thick yogurt.
4. Remove from the burner and let it cool to 110 degrees F. This can take an hour or two if you leave it in the pot so if you’re pressed for time pour it into a cake pan to increase the surface area and it will cool in around 30 min. Once the hot milk has reached 105 – 110 degrees F you can add the yogurt starter. If you add it earlier it will kill the good bacteria that turns the milk into yogurt so don’t cheat!
5. I like to pour about a cup of the hot milk into the yogurt starter and mix it really well before pouring that mixture into the rest of the hot milk to make sure it stirs in nice and even.
6. Pour the milk & yogurt mixture into a glass container with a lid for incubation. I have used 2 quarts and 1 pint jar, a glass cake pan, or a glass mixing bowl and they all work great. Turn your oven on to the lowest setting (mine is 170 degrees F) just to warm it up and then TURN IT OFF. Wrap your glass container in a towel or two while you’re waiting for the oven to warm up.
7. After turning off the warmed oven, open the door nice and wide to let a bit of the heat out. Then put your towel wrapped glass container inside, turn the oven light ON, and close the door for 6 – 8 hours. The longer you let it incubate the thicker & tangier it will get so let it develop to your liking.
8. After the 6 – 8 hour incubation, pull out your yogurt and check to make sure it’s as thick as you’d like by taking a little scoop and see if it holds its shape.
9. Put it in the fridge to cool and then serve with a drizzle of honey and a drop of vanilla, fold in some jam, or sprinkle with some delicious granola.

 

from Plan to Prepare. . . Today (via Shauna Eccles)