Oatmeal White Chocolate (Cookies and Cream) Cookies

Adapted from Smitten Kitchen & Cook's Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) salted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces (or more) white chocolate (cookies and cream) bar, chopped

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Lightly mix flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix with wooden spoon until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are just set and light brown around edges, about 12 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Lime Squares with Zesty Graham Cracker Crust

Adapted and modified from Martha Stewart

Ingredients

• For the Crust

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 1 2/3 cup graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon grated lime zest

• For the Filling

  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (I used hand squeezed fresh, but I think I'll go with bottled next time)

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. Mix graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 10 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

I state that there is "1/2 cup of art" in my blog, so here's that little addition.

(Or now for future reference if you ever see a random artsy photo with no explanation)

 

Vanilla Prune Oatmeal Cookies

Adapted from allrecipes.com

• Handful of prunes
• 1/2 cup (1 stick) butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 eggs
• 1/2 teaspoon vanilla extract
• 1cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• A few dashes of ground cinnamon
• 1.5 cups quick cooking oats

Directions

1. Firstly, dice up prunes and place in small bowl.  Top with 1 Tablespoon warm water and the vanilla.
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in egg. Combine flour, baking soda, salt, and cinnamon in a separate bowl; stir into the creamed mixture. Mix in soaked prunes.  Mix in oats. Shape dough into a log (resembling a "Pillsbury" type of refrigerated cookie dough" chill dough for at least one hour (although can be frozen too for many days)
3. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. Slice the dough log into 1/2 inch slices.  Space 12 per cookie sheet.
4. Bake for 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Note: Do not overbake.  The soaking prune step and the 8 minute cook time are crucial to keeping them soft and chewy.

Manwich Slow Cooker Chicken

Adapted from thesouthernladycooks.com

2 to 4 chicken breasts (can use frozen, fresh or any other pieces of chicken in this recipe)

1 (15.5 ounce) can Manwich Original Sloppy Joe Sauce

1/4 cup salsa

3 to 4 tablespoons honey, optional

1 small onion, chopped

1 small bell pepper (any color), chopped

 

Place chicken breasts in bottom of the crockpot.  Mix remaining ingredients and pour over the chicken.  Cook on high for 4 to 5 hours or low for 7 hours. Best if served with rice.

 

Note:   Can sprinkle with parmesan cheese before serving.

Candy Crack

Adapted from candy.about.com

I call this Candy Crack because for one it is super addicting and two, it's made from crackers.

Ingredients:

• 1.5 sleeves of saltine crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips
• Chopped Nuts (optional)

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and fill in any empty spaces.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling (set timer and let it boil for 3 minutes), carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the nuts if desired
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes to an hour. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.