I love to cook and bake, so I thought it would be fun to capture a list of my favorites on a separate page here in my Notebook. Some recipes have been in my family for years and others are from famous chefs.
Biscotti has become my new favorite sweet snack. I’m hoping to try a chocolate version next time.
Peanut Butter Banana Smoothie
1 6-0z. container Greek yogurt, vanilla flavored
1/4 cup milk
1 frozen banana, chopped into slices
2 Tablespoons creamy peanut butter
Blend. Top with mini chocolate chips for an added treat.
Chocolate Chip Gingerbread Cookies
I adore gingerbread cookies, and these turned out quite good, so I’m happy to share the recipe with you today.
1/2 cup shortening
3/4 cup packed brown sugar
3/4 teaspoon ground baking soda
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup molasses
2 cups all-purpose flower
3 ounces bittersweet chocolate chips, or chopped pieces
The recipe also called for 1/2 cup dried tart red cherries, which I left out because I thought that might be too many flavors going on in one cookie.
1. Preheat oven to 375 degrees.
2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined.
3. Beat in molasses and egg until combined.
4. Beat in as much of the flower as you can with the mixer. Using a wooden spoon, stir in any remaining flour and chocolate.
5. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8-9 minutes or until bottoms are light brown. Transfer to wire racks; cool.
Makes about 36 cookies. They are quite tasty on a bowl of vanilla bean ice cream. Enjoy!
2 quarts chicken broth
Leftover turkey, cut into small pieces (I had about a quart leftover from Thanksgiving)
1/2 onion, chopped
2 carrots, chopped
4 small potatoes, chopped
1 bay leaf
1/2 garlic clove
2 Tablespoons olive oil
Frozen mixed vegetables, half bag
1. Pour olive oil, garlic, and onion into crock pot and heat on low.
2. Add turkey, carrots, potatoes, and broth. Add bay leaf.
3. Cook on low for at least 4 hours. Add mixed vegetables and cook for 30 minutes more.
4. Remove bay leaf.
5. Serve in your favorite soup bowl with your favorite bread roll or crackers.
I saved a recipe for Indoor S’Mores off the Golden Grahams cereal box about five years ago, and haven’t seen it printed since. This tasty pan of bars makes you think of bonfires and roasting marshmallows over the fire. This version of Smores is easy to make anytime since you don’t need a bonfire, although it doesn’t have that same smoky, outdoors taste.
8 cups Golden Grahams cereal
5 cups miniature marshmallows
1-1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallows
1. Butter 13″ x 9″ pan.
2. Into a large bowl, measure cereal.
3. Microwave Directions: In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High for 2-3 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Stove-Top Directions: In 3-quart saucepan, heat 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in vanilla.
4. Pour over cereal; quickly toss until completely coated. Stir in 1 additional cup of mini marshmallows.
5. Press mixture evenly in pan, using buttered back of a spoon. Let stand uncovered at least one hour, or refrigerate if you prefer a firmer bar. Cut into 24 squares and enjoy!
1 package chocolate chip cookie mix
1 package peanut butter cookie mix
1-1/2 cups quick-cooking oats (I use Quaker oats)
1 cup butter, softened
2 cups MnMs
Stir all ingredients but the MnMs until a dough forms. Stir in the MnMs.
Bake at 375 degrees for 12-13 minutes on an ungreased cookie sheet.
Cool for two minutes on the cookie sheet. Transfer to cooling rack.
This recipe makes so many cookies, it filled up three containers!
Raspberry Oatmeal Bars
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.
Green Monster Smoothie
I used this recipe, but I substituted creamy peanut butter for the nut butter, and a mix of honey and molasses instead of the brown rice syrup. Definitely want to try the chocolate chip version next!
I like to use this recipe.
I got the recipe here.
I always use this recipe, but I would love to experiment with other recipes.
I love this easy recipe.
Another favorite from Ina Garten!
This recipe was perfect for a holiday party!
(I need to find the recipes for all those other tasty cookies on that platter!)
Hope this gives you inspiration to make something delicious!