Chicken and Wild Rice Soup

 

Fresh Herb Salad with Kumquats and Pistachios

 

Ingredients

• One 5 oz bag Earthbound Farm Herb Blend
• 8-10 kumquats, washed and thinly sliced (remove any seeds you find)
• 1 small avocado, cut into chunks
• 3 Tbsp shelled salted pistachios

• For the vinaigrette:

• 3 Tbsp freshly squeezed orange juice
• 2 Tbsp extra virgin olive oil
• ½ tsp Dijon mustard
• Pinch each salt & pepper

Loaded Baked Potato Salad

 

Prep Time: 5 minutesCook Time: 25 minutesCool Time: 30 minutesTotal Time: 1 hour Servings: 4

All of the flavours of fully loaded baked potatoes including bacon, cheddar, sour cream and green onions in a potato salad that is perfect for summer picnics and entertaining!

ingredients

• 1 1/2 pounds potatoes, diced (optionally peeled)
• 1 cup sour cream (or Greek yogurt)
• 1/2 cup cheddar cheese, shredded
• 4 strips bacon, cut into 1 inch pieces
• 4 green onions, sliced
• salt and pepper to taste

1. Boil the potatoes in water until just fork tender, about 15-20 minutes, drain and let cool completely.
2. Meanwhile cook the bacon and set aside on pepper towels to drain.
3. Mix everything and optionally, though highly recommended, let it chill in the fridge to allow the flavours to mingle before serving.

Option: If you like broccoli on your loaded baked potatoes it goes great in this salad as well!

Black Bean Avocado Tacos

 

Ingredients

Ingredient Checklist

• 1/2 avocado 
  
• 1/2 minced clove garlic 
  
• 1 tablespoon lime juice 
  
• Dash cumin 
  
• Coarse salt, and fresh cilantro, sour cream for serving. 
  
• 2 corn tortillas 
  
• 1/2 cup thinly sliced kale 
  
• 1/4 cup cooked black beans 
  
• 2 tablespoons toasted sunflower seeds 

Directions

• Step 1

  In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.

  Step 2

  Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt, sour cream, cilantro  

Michigan Celery Soup

INGREDIENTS

-2 TBS coconut oil
-1 bunch of celery
-1 onion, chopped
-1 white potato, peeled and diced (1 large or 2 small)
– 4 cups chicken broth/stock
-1 TBS fresh lemon juice
– salt & pepper to taste

---

DIRECTIONS

Melt oil in pan over medium heat. Add celery, onion, potato and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add stock and bring to a boil. Turn heat down, cover, and let simmer until vegetables are soft, about 20 minutes. Add broth and veggies to a blender and puree until smooth. Return to pan and stir in lemon juice. Season with salt and pepper and garnish with crumbled bacon, if desired.

Bakery Chocolate Chip Pretzel Cookies

 

Ingredients

• 1 cup butter cut into tablespoons I prefer unsalted
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 cup cake flour
• 1 1/2-1 3/4 cup all purpose flour* see notes
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse sea salt
• 2 cups pretzel bits
• 2 cups semi sweet chocolate chips* see notes

Instructions

1. Pre heat oven to 400 degrees and set rack in middle of oven.
2. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment.
3. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.
4. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
5. Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together.
6. Pour the walnuts into the batter all at once. Pulse the batter 5-6 times.
7. Pour the chocolate chips into the batter and pulse again 5-6 times.
8. Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.
9. Divide the dough into 8 equal pieces about 6 oz each. Use your hands to shape cookies. Do not use a cookie or ice cream scoop. The cookies are meant to be roughly shaped. Do not flatten the dough.
10. Bake 4 cookies per pan, for 11 minutes on regular bake or 400 convection bake for 8-9 minutes.
11. The cookies are done when the top is a bit golden and the bottom is also golden.
12. Do not over bake. Let cool for 15 minutes before serving.

13. To make the cookies without walnuts, see recipe notes below!

    
    

    Recipe Notes

    -It is important to let the oven fully heat up. Turn it on for at least 15-20 minutes before baking.

    -I use 1 cup Cake Flour and 1 3/4 cup AP flour. You may try using 1 1/2 cups AP flour. I found the dough to be too sticky. If you have issues with the cookies flattening out, use 1 3/4 cups flour.

    -If you do not have cake flour, try using All Purpose flour. 2 1/2 cups should work. When purchasing Cake Flour, look for it on the upper shelves of the grocery aisles. 

    – If you can’t find cake flour at your grocery, you can make your own at home by using this simple method: Measure out 1 cup of all purpose flour into a medium size mixing bowl. Remove 2 tablespoons of the flour and place back in the flour container. Add 2 tablespoons of cornstarch to the flour in mixing bowl. Sift the flour and cornstarch mixture. Sift again about 3-4 more times. You now have cake flour! Place in a bag or container and use as needed.

    -Cake flour is usually found on the top shelf at the grocery store, near the All Purpose Flour or near other baking goods.

    -I buy chocolate chips in bulk and scoop my semi sweet chips out of a jar. This recipe calls for 2 cups of chocolate chips. Most bags of chocolate chips are 11-12 oz or closer to 1 1/2 cups of chips, which will work for one recipe, no need to open another bag of chocolate chips.

    -I use food handlers gloves to shape the dough, and also weigh the dough balls on a scale. Each dough ball is approx 6 oz.

    -These cookies freeze extremely well. After cooling completely, place cookies in a large ziplock bag or small sandwich size bags. Place in freezer. When ready to eat, either let thaw, or wrap in paper towel and microwave for about 15-18 seconds. The cookie will not have a crisp exterior after being frozen, but will still be moist and taste fresh.-In the recipe it says to turn the batter out onto a clean surface and mix the chocolate chips and the walnuts together by hand. I do not do this step. I add this to the recipe because it is shown in the video. I simply fold the dough a couple of times with a spatula in the bowl to make sure all of the walnuts and chocolate chips are distributed.

    Update 5/3/2017**

    -Dislike walnuts? You may add additional chocolate chips OR  try increasing the All Purpose flour by 1/4 cup. Add 4 cups chocolate chips in place of the original 2 cups chips and 2 cups walnuts. If you omit the walnuts, you must replace with another substance that will take up mass in the cookie. Two additional cups of chocolate chips or 2-11.5 oz packages per recipe. Bake as directed. The best alternative to omitting the nuts is to add additional chocolate chips. 

    Refrigerating dough for 30-45 minutes after shaping and before baking is recommended, especially if baking in a regular bake and not a convection bake oven. 

    
    

Nanaimo Bars

 

INGREDIENTS

FOR BASE:

Cooking spray, for pan

1/2 c. 

(1 stick) butter, cut into tablespoons

1/4 c. 

granulated sugar

1/4 c. 

Dutch processed cocoa powder

1 

large egg, beaten

1 tsp. 

pure vanilla extract

2 c. 

 (1½ sleeves, crushed) graham cracker crumbs

2/3 c. 

unsweetened shredded coconut

1/2 c. 

finely chopped toasted pecans

1/4 tsp. 

kosher salt

FOR BUTTERCREAM LAYER:

1/4 c. 

butter, softened to room temperature

2 tbsp. 

custard powder or instant vanilla pudding mix

2 c. 

powdered sugar

1/4 tsp. 

kosher salt

3 tbsp. 

heavy cream

FOR CHOCOLATE TOPPING:

3/4 c. 

dark chocolate chips

2 tbsp. 

butter

Flakey sea salt

DIRECTIONS

1. Line an 8"-x-8" pan with parchment paper and grease with cooking spray.
2. Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and stir until melted, then whisk in sugar, cocoa powder, egg, and vanilla until smooth. Continue whisking until mixture thickens slightly, 2 to 3 minutes more. 
3. Remove bowl from heat and fold in graham cracker crumbs, coconut, pecans, and salt. Transfer mixture to prepared pan and press into an even layer. Transfer to refrigerator and chill for 15 to 20 minutes, or until firm.
4. Meanwhile, make the buttercream layer: in a medium bowl, using a hand mixer, cream butter and custard powder or pudding mix together until smooth. Add powdered sugar and salt and beat until well-mixed and mixture is like coarse sand, then add heavy cream one tablespoon at a time, beating well after each addition. Spread buttercream mixture over crust and refrigerate until firm, 25 to 30 minutes.
5. Make chocolate layer: combine chocolate chips and butter in a microwave safe bowl. Microwave on medium power for 30 second increments, stirring between each round, until chocolate and butter are completely combined and smooth. Pour mixture over chilled bars smooth into an even layer. Sprinkle with flaky sea salt and refrigerate until chocolate layer is smooth, 15 to 20 minutes. Cut into squares when ready to serve.

Knorr Spinach Dip

 

• 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 container (16 oz.) sour cream *
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 package Knorr® Vegetable recipe mix
• 1 can (8 oz.) water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Caramel Apple Nachos Highlights 9/20

 

Pansy Topped Shortbread Cookies

Rich shortbread cookies topped with delicate pressed flowers.

Prep Time 40 minutes

Cook Time 10 minutes

Yield 24 cookies

•parchment paper or waxed paper
Ingredients

•1 cup unsalted butter (2 sticks) at room temperature

•1/2 cup granulated sugar

•2 cups all purpose flour

•1 Tbsp pure vanilla extract or vanilla bean paste or other flavoring like almond or lemon. 

•Assorted fresh pansies, about 30

Instructions

Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.

Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.

Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.

While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top, and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you like. 

Meanwhile, preheat the oven to 325F

Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter. I used both a 2 inch and a 2 1/2 inch cutter.

Bake the cookies in batches, 1 tray at a time. Bake the smaller cookies for 7-8 minutes, and the larger ones for 9-11 minutes, depending on thickness. Your cookies will not brown, they will be pale and soft when done.

Remove the tray from the oven and gently press the flat pansies onto the hot cookies, pressing slightly to adhere the flowers to the cookies. Don't press too hard, the heat of the cookies will do the job. Sprinkle lightly with granulated sugar. Let the cookies cool completely on a rack.

Note: the cookies will be soft and brittle when they come out of the oven, but will firm up as they cool. 

Baked Teriyaki Chicken

1 tablespoon Cornstarch 
1 tablespoon Water, municipal 
½ cup Sugars, granulated 
½ cup Soy sauce made from soy and wheat (shoyu) 
¼ cup Vinegar, cider 
1 clove Garlic, raw 
½ teaspoon Spices, ginger, ground 
¼ teaspoon Spices, pepper, black 
12 Chicken, broilers or fryers, thigh, meat only, raw

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Chocolate Pie Recipe

Crust

2 pkgs crushed honey graham crackers (or 22 if in Kroger packaging)
½ cup sugar
2/3 cup butter or margarine
(Set aside 1/3 of it for the top of the pie at the end.)
 
 
Melt butter, mix all together until crumbly and well mixed. Press into the bottom of a 9 x 13. Try to get even across the bottom and side. Don’t make too thick in grooves.
 
Bake at 350’ for 8-9 min. 
 
The Pie
·      Cream 1 cup plus 4 tablespoons of butter with 1½ cup sugar and ½ cup plus 4 tablespoons of cocoa
·      Mix in one (1) egg and beat for 4 to 5 minutes and repeat 3 times
·      Fold in 1 16 ounce container of cool-whip and mix well
·      Pour into crust and refrigerate for 24 hours.
 
Sprinkle the rest of the gram crackers on top!

Lemonade Lucy’s Watermelon Lemonade

This addition of watermelon to a classic American drink is a delightful twist. And if you know a thing or two about our 19th President of the United States, Rutherford B. Hayes, you may recall the fact that his wife, Lucy, wouldn’t allow alcohol to be served at the White House. Consequently, she earned the nickname Lemonade Lucy. So, in honor of Lucy, and one of America’s top grown crops, we bring you Lemonade Lucy’s Watermelon Lemonade. This alcohol-free beverage will change your summer for the better.

Ingredients:

6 cups cubed seedless watermelon, chilled

4 cups cold water

2 cups ice

3/4 cup fresh strained lemon juice

2/3 cup granulated sugar (more or less to taste)

---

Directions:

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour juice through a fine mesh strainer into a bowl.

In the blender,* blend together water, lemon juice and sugar until sugar has dissolved. Blend in pureed watermelon and ice. Store in refrigerator.

*You may also blend together in a pitcher for less frothy, icy lemonade. Just add the ice after all ingredients have been stirred together to keep it cool.

Chocolate Chip Shortbread Cookies

Ingredients

• 1 cup butter softened
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup mini chocolate chips
• 8 oz melting chocolate wafers

Instructions

1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering 1/3 or 1/2 of the cookie and transfer to parchment paper to harden.

DoubleTree hotel Cookies

Ingredients:

- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ cups chopped walnuts 

Directions:

- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
- Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300 degrees F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

DoubleTree is revealing its famous chocolate chip cookie recipe for the first time ever, according to a press release from the hotel chain. So even if you can’t go on a vacation, you can at least snack like you’re on one.

“We know this is an anxious time for everyone,” (April 11, 2020. Corona Virus pandemic.) said Shawn McAteer, senior vice president and global head, DoubleTree by Hilton, via the release. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.”

The hotel takes a lot of pride in their special cookie, which is reportedly “synonymous with DoubleTree hotels worldwide.”

In June 2019, the hotel chain sent its cookie to space, where it was the first food to be baked in orbit on the International Space Station. Now, nearly an entire year later, DoubleTree is sending it all the way to your kitchen.

The recipe calls for quite a few ingredients, but yields 26 of the delectable treats — which, granted, is way less than the 30 million cookies eaten at the hotel chain locations each year.

Chocolate Buttercream

INGREDIENTS

• 2 sticks butter 16 tbsp, softened
• 1 pound 16 oz powdered sugar
• 1/2 cup cocoa powder
• 1 - 2 tablespoons milk or cream optional 

INSTRUCTIONS

• Using a standing or handheld mixer, mix butter on medium until light and creamy. About 2-3 minutes.
• Turn off mixer and add powdered sugar and cocoa powder. Mix on low until it starts to combine, about 1 minute. Turn to medium and continue mixing until fully combined.
• For a lighter frosting, add 1-2 tablespoons milk or cream and continue mixer another minute.

NUTRITION

Serving: 2Tbps | Calories: 145kcal | Carbohydrates: 19g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 29mg | Sugar: 18g | Vitamin A: 235IU | Calcium: 5mg | Iron: 0.3mg

TIPS FOR MAKING CHOCOLATE BUTTERCREAM FROSTING

1. Make sure your butter is at room temperature
2. Mixing the butter for a few minutes before you add the powdered sugar makes for a very light and fluffy frosting
3. Out of cocoa powder? Use 6 oz of your favorite melted chocolate chocolate instead! Just make sure the melted chocolate has cooled to about 75- 80℉  (so it is barely warm to the touch). That way it doesn’t melt the butter when you mix it in. 
4. If either your cocoa powder or powdered sugar is old and lumpy, you’ll want to sift it before adding it to the butter to ensure you have a smooth and lump free frosting.
5. After you add your powdered sugar and cocoa, be sure to mix on low for a minute until it incorporates. Otherwise, it can spill outside your bowl and make a big mess. 
6. Chocolate buttercream is great for making black frosting! You’ll still need to add black food coloring, but you’ll have to add way less than if you try to color vanilla frosting black.

STORING BUTTERCREAM

This buttercream frosting can be made ahead of time and is freezer friendly. It can be kept in the fridge for up to a week and up to three months in the freezer. Make sure it is very tightly covered with plastic wrap and/or in freezer bags so the butter does not take on any additional flavors.  When ready to use let soften in the fridge and then stir or remix with a mixer.