Cookies for Spring

You can't beat Chocolate Chip Cookies any time of year! I have a favorite recipe that I change  depending on the season, so when I found a new spring-like product, pastel white baking chips, my tried-and-true recipe had another version.
These cookies were featured in the Dec. 18, 2011 blog, but it is always a favorite. I've changed the recipe  by using different pudding mixes; chocolate pudding mix with white baking chips is especially good. This recipe uses the pastel white baking chips and coconut with coconut cream pudding mix.

Spring Time Cookies               

(adaptation of Chocolate Chip Oatmeal Cookies)
1 cup butter, softened (½ cup butter, ½ cup stick margarine)
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon coconut flavoring (or vanilla extract)
3 cups quick-cooking oats
1 ¾ cups all-purpose flour
1 package (3.4 oz) instant coconut cream pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup pastel baking chips
¾ cup flaked cocoanut

In a large mixing bowl, cream butter, margarine, and sugars. Beat in eggs and vanilla or coconut flavoring. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in baking chips and coconut.
Drop by rounded teaspoonfuls 2-inch apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.                        (originally from Taste of Home 2008)

Chicken for 100 - more or less

Our Community LinC group is now serving 2 meals a month, free to anyone in the community. The mission  is to bring people together to share food, fellowship, and connections in a faith-based event.  (LinC = Love in the name of Christ). We are regularly serving 130-150 meals each time and planning can be as challenging (and rewarding) as the preparations.
For last week's meal, the menu was Chicken Tetrazzini, Sunflower Crunch Salad, green beans, garlic bread, Jello salads, and cake. Volunteers bring salads and cakes, the rest is prepared in the church kitchen. Our recipe for Chicken Tetrazzini was a big hit. We selected it from "Food for Fifty", which made planning easier than when we've started with a family size recipe. Here I've adapted the recipe to serve 8, more of a home-style meal size.

Chicken Tetrazzini                 

                  
1 ½ - 2 pounds chicken (pre-cook and dice or shred)
Mix chicken with:
2 oz. pimiento
1 ½ teaspoon parsley flakes
Cook 12 - 16 ounces of spaghetti as directed on the package, with a small amount of salt and vegetable oil.
Saute in a skillet:
1 tablespoon butter
½ onion
½ green pepper
1 small can (4.5 oz) mushrooms
Add to vegetables and cook until thickened:
2 ½ cups chicken broth
Combine cooked spaghetti, chicken, and sauce. Sprinkle 1 ½ cup shredded Cheddar cheese over top. Bake at 350 degrees for 30-40 minutes or until internal temperature reaches 180 degrees and cheese is bubbly. 
You could also add 1 10-oz package of frozen peas when combining ingredients.

Sunflower Crunch Salad            

1 medium head cabbage (or coleslaw mix)
2 green onions, minced
5 Tablespoons sunflower seeds
1 cup toasted almonds
2 packages chicken-flavored Ramon noodles (break into small pieces)
Dressing:
¾ cup sunflower oil
6 Tablespoons red wine vinegar
2 teaspoons salt (optional)
½ teaspoon pepper
2 flavor packets from Ramen noodles

Mix salad ingredients (except noodles). Add dressing and chill. Just before serving add noodles.  Serve immediately. Serves 10-12.

Multi Tasking!

The cakes always look and taste delicious.

Pie to-go, German Chocolate Pie

I needed a quick and easy 'easy-as-pie' recipe! I like to make pumpkin pies when I need a fool-proof and quick pie to take to a church dinner, but April didn't feel like pumpkin season. So as I searched, I found this German Chocolate Pie recipe, and it truly is as easy as a pumpkin pie. I used a ready-made crust in a foil pan, and there was a bit of filling left for custard cups we enjoyed at home. This will also be a stay-at-home pie recipe. 

GERMAN CHOCOLATE PIE

1 pkg (4 oz) German sweet chocolate

¼ cup butter

1 can (12 oz) evaporated milk

1 ½ cups sugar

3 tablespoons cornstarch

⅛ teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 unbaked deep-dish pastry shell (9 inch)

½ cup chopped pecans

1 ⅓ cups flaked coconut

In saucepan, melt chocolate and butter over low heat, stirring to mix well. Remove from the heat and gradually blend in milk, set aside.

In a bowl, combine the sugar, cornstarch, and salt. Stir in eggs and vanilla. Gradually stir in the chocolate mixture. Pour into pastry shell. Combine pecans and coconut; sprinkle over filling.

Bake at 375 degrees for 45-50 minutes or until puffed and browned. Cool 4 hours. Chill (filling will become firm as it cools).

Strawberry Muffin Tops

A sure sign of Spring! Its Strawberry time. Strawberries are the first fruit to ripen in the spring, and even with today's global market which makes most foods available almost year-round; the appearance of fresh strawberries in the grocery store is a sure sign of spring. Strawberries have been enjoyed for centuries, in medieval times it was believed strawberries represented peace and prosperity.

Here's a recipe from the Kansas Wheat Commission that makes a good addition to breakfast, brunch or snack time. This 'muffin top' is something like a cross between muffins and biscuits. It is best fresh and warm from the oven, with the topping of strawberry jam there is no need to add anything more.

Strawberry Muffin Tops
Ingredients:
1 ¾ cup plus 2 Tbs. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
⅓ cup sugar
4 Tbs unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
1 cup buttermilk
1 ½ cup sliced strawberries
4 tsp. strawberry jam or preserves
Directions:
Preheat oven to 425 degrees F.
Measure flour and other dry ingredients; add to large mixing bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the egg, buttermilk and the berries. Using a wooden spoon, turn and cut the dough until it forms a slightly sticky ball.
Prepare baking pans; either spray with non-stick cooking spray or line with parchment paper. Scoop the dough onto the baking pans leaving at least 1 ½ inches between each muffin top. (recipe makes about 12 muffin tops) Gently press a thumb size indentation into the center. Drop a generous rounded teaspoon of the strawberry preserves into the indentation.
Bake for about 18 minutes or until golden brown. Cool slightly and serve.

"Doubtless God could have made a better berry, but doubtless God never did". - Dr. William Butler, 17th century writer

Veggie Quiche Bites

It must be spring, its Walk Kansas time! Walk Kansas is a program to encourage walking and healthy eating by K-State Research and Extension. Its always been a favorite activity of mine and I usually walk each day, but make a special effort not to miss during the Walk Kansas weeks. Each participant is part of a team and we don't want to let our team members down as we try to collectively cover the distance that it would take us across the state. Besides keeping walking records, we receive a weekly newsletter with tips and recipes to promote health. This week I tried the Veggie Quiche Bites and took them to a church covered dish brunch. Not a one was left!

Veggie Quiche Bites
(recipe makes 6 servings in regular muffin cups. I made mini-quiches in mini-muffin pans and made 24.)

Ingredients:
1 teaspoon olive oil
1 cup chopped vegetables (your choice: start with ¼ cup chopped onions, add any combination you like - bell peppers, mushrooms, tomatoes, spinach, broccoli, etc. I used green peppers and tomatoes for a colorful combination)
½ cup part-skim mozzarella cheese
¼ cup nonfat milk
5 large eggs
¼ teaspoon garlic powder
dashes of salt and pepper

Directions:
1. Preheat oven to 350 degrees F.
2. Coat (6) muffin cups with cooking spray. Heat a nonstick skillet over medium-high heat. Add oil and swirl to coat. Add vegetables and sauté for 3 minutes or until almost tender. Transfer vegetable mixture to a small bowl; cool for at least 3 minutes. then stir in cheese.
3. Combine milk and remaining ingredients, stirring with a whisk until blended. Stir in cheese/vegetable mixture. Divide mixture evenly among prepared muffin cups. Bake at 350 degrees for 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.
Nutrition information per serving (for 6): 110 calories; 7 g fat; 4 g carbohydrate; 8 g protein; 1 g fiber; 160 mg sodium. 

This filled pan came home empty!

Sour Cream Hamburger Casserole

Is it Spring yet? The daffodils are blooming in my yard, but thats about the only sign of spring here. A strong north wind blows, a cold rain drizzles, I can't wash the coveralls or put the long underwear away yet! So dinner was a comforting winter casserole and a hopeful spring dessert. This Sour Cream Hamburger Casserole is easy, warm and tasty but not too pretty (so no picture!). The strawberry shortcake with fresh strawberries tastes of spring days - we can be hopeful.



Sour Cream Hamburger Casserole
from the Greenwood County Cattlewomen's cookbook. I reduced the salt and sugar amounts and used 2 half-pints of homemade salsa instead of the onion, green pepper and canned tomatoes. I also increased the ground beef by ½ pound - our beef comes in 2# packages, I like to take out 2 patties to re-freeze for a quick meal later.

1 ½ pound ground beef
½  cup diced onion
½ cup chopped green pepper
15 oz. can tomatoes
8 oz. sour cream
½ Tbsp. sugar
1 Tbsp. chili powder
1 tsp. salt
1 cup uncooked elbow macaroni

Brown ground beef with onion and green pepper; drain. Add tomatoes with juice and other ingredients and mix well in the skillet. Cover, reduce heat to simmer and let cook for 25 minutes. Stir once or twice during cooking.

60 Minute Cinnamon Rolls

It was another bake-a-thon weekend! Daughter and son-in-law from Texas made a surprise visit for Don's birthday so there were celebration meals. After the Saturday evening baked steak dinner with butterscotch pie (Sara's recipe - a later blog) on Saturday evening, and the Sunday lunch of Cheesy Beef Tetrazzini (May 19, 2012 blog) followed by Molten Chocolate Cake (February 15, 2012) with ice cream, it was breakfast for supper on Sunday evening. One of my favorite meals: scrambled eggs, fruit salad, bacon, and cinnamon rolls.

These 60 Minutes Cinnamon Rolls are a favorite because they really are that quick. Other recipes I've used require more time and planning ahead. I've also found that mixing them in a bowl with a wooden spoon saves clean up time (no mixer bowl and beaters to wash) and makes a very good dough. This recipe is from the Kansas Wheat Commission and the Home Baking Association.

60-Minute Cinnamon Rolls

makes 18 (2.5 oz) cinnamon rolls

Ingredients:

1 ¼ cups milk, scalded

3 tablespoons sugar

2 tablespoons butter

¼ cup cold water

1 teaspoon salt

1 large egg, beaten

3 to 4 cups bread or all-purpose flour, divided

   (flour may be half whole wheat flour and half bread or all purpose)

1 envelope (¼ oz or 2 ¼ tsp) fast rising (highly active) dry yeast

Filling Ingredients:

4 tablespoons butter, softened

4 tablespoons sugar

1 teaspoon cinnamon

2 teaspoons flour

Directions:

1.     Heat the milk until it steams (scald). Stir in sugar, butter, water and salt. Measure the temperature, allowing the mixture to cool to 120 degrees F.

2.     Mix in beaten egg, 2 cups flour and yeast, mixing for three to five minutes on medium speed or by hand. Mix in the remaining flour by hand or with dough hook. Mix with dough hook or knead by hand for five more minutes to form an elastic dough.

3.     Cover the dough with the bowl and let it rest 5 – 10 minutes and proceed to step #4 two day method. OR form dough into a flat oval and place in a greased (or sprayed) large food bag or bowl. Squeeze out air and refrigerate overnight, punching down once before shaping.

4.     Mix the butter, sugar, cinnamon and flour together. Grease or spray a 9 x 13-inch pan.
Roll out the dough to 18-inche x 10-inches. Spread with softened butter and sprinkle with cinnamon sugar mixture to within 1-inch of one of the long edges. Moisten the edge with water. Roll up, ending with the moistened edge. Pinch to seal seam. Cut into 12-15 , 1 ½-inch slices and place in the pan. (I just discovered that a plastic lettuce knife makes a great knife for cutting cinnamon roll dough!)

5.     Cover pan with a piece of plastic wrap sprayed with pan release spray to avoid sticking to the rolls. Preheat oven to 400 degrees. Let rolls rise for 20 minutes.

6.     Bake at 400 degrees F. for 15-18 minutes.

7.     Cool briefly on a wire rack, drizzle with icing if desired. Serve warm.

Vanilla Drizzle:

1 cup powdered sugar

¼ teaspoon vanilla extract

water or milk to mix until able to drizzle

Options: Shape as tea ring OR before filling, shape in balls, roll in melted butter and cinnamon sugar. Place lightly in two loaf pans or a small bundt pan. Allow to double in height and bake at 350 degrees 25-35 minutes. (190 degrees internal temperature)