Pretzel and Potato Chip Cookies with Caramel Frosting

2014 Christmas Cookie Contest Finalist

Pretzel and Potato Chip Cookies with Caramel Frosting
from Cook's Country Magazine

1. Adjust oven rack to middle position and heat oven to 350°F.  Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat 12 Tablespoons softened unsalted butter, 1/2 cup sugar,
1 teaspoon vanilla, and 1/8 teaspoon salt on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add 1 1/2 cups all-purpose flour in 3 additions, scraping down bowl as needed.
Stir in 2/3 cup crushed potato chips and 1/4 cup crushed mini pretzels.

2. Place 1/4 cup sugar in shallow dish.  Working with 1 heaping Tablespoon of dough at a time, roll into
24 balls.  Roll balls in sugar to coat and space them 2 inches apart on prepared sheets.  Press dough to
1/4 inch thickness using bottom of greased measuring cup.

3. Bake cookies, one sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking.  Let cookies cool on sheets for 5 minutes, then transfer to wire rack.  Let cookies cool completely before frosting.

4. For the frosting, bring 1/2 cup packed brown sugar, 1/4 cup heavy cream, 3 Tablespoons unsalted butter, and a pinch of salt to boil in a medium saucepan over medium heat.  Remove from heat and stir in
1/2 teaspoon vanilla.  Transfer to bowl and let cool completely, about 20 minutes.  Whisk in
1 cup confectioners sugar.  Spread 1 teaspoon frosting on tops of each cookie.  Sprinkle cookies with
1/4 cup toasted chopped pecans , and let stand until frosting is set, about 30 minutes.

Store at room-temperature for up to 3 days.

Chocolate Chip Oatmeal Cookies

A bake sale favorite- crispy, buttery, and chocolaty.

Chocolate Chip Oatmeal Cookies
from Cookies for Kids' Cancer: Best Bake Sale Cookbook

1. Preheat oven to 325°F. Line your cookie sheets with parchment paper.

2. Place 2 sticks (1/2 lb) softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar
in the bowl of a mixer fitted with a paddle attachment, and beat until smooth and creamy.  Add
1 large room-temperature egg, 1 large room-temp egg yolk, and 1 Tablespoon vanilla, one at a time,
beating well between additions.

3. Place 2 cups flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a separate bowl; mix well and add to the butter mixture.  Beat until everything is well incorporated. Scrape down the sides of the bowl, add 3 cups semi-sweet chocolate chips*,
and beat again.

4. Form the dough into heaping teaspoon-size balls**, and place them about 2-inches apart on the prepared cookie sheets. Bake 1 sheet of cookies at a time until they begin to brown at the edges, 12 to 15 minutes, rotating the sheet half-way through baking time. Cool on the cookie sheet.

*Trader Joe's sells AMAZING chocolate chips.  They'll take your cookies "up a notch".

**If you have a kitchen scale, weigh out 1 ounce of dough per cookie.

To-MAY-To, To-MAH-To

Perfect served alongside a grilled cheese sandwich or quesadilla.

Creamless Creamy Tomato Soup

from America's Test Kitchen Quick Family Cookbook

1. Combine 1 chopped onion and 1 Tablespoon extra-virgin olive oil in Dutch oven and cook over 

medium-high heat until softened, about 3 minutes.  Stir in 3 minced garlic cloves and a 

pinch of red pepper flakes, and cook until fragrant, about 30 seconds.  Stir in 

2 28-ounce cans whole peeled tomatoes and mash with a potato masher until no pieces 

are larger than 2 inches.

2. Stir in 3 slices torn up hearty white sandwich bread (crusts removed), and 

1 Tablespoon packed light brown sugar and simmer, until bread is saturated and begins 

to break down, about 10 minutes.  Working in batches, process soup in blender with 

2 Tablespoons extra-virgin olive oil until smooth, about 2 minutes.  Return soup to pot.

3. Stir in 2 cups low-sodium chicken broth and 2 Tablespoons brandy, bring to brief simmer, and season with salt and pepper to taste.  Sprinkle individual portions with snipped chives and croutons.

Fresh Tomato Relish for Seafood
from America's Test Kitchen Quick Family Cookbook

Combine 2 tomatoes (cored, seeded and cut into ¼-inch pieces) with 1 small minced shallot,
1 small minced garlic clove, 2 Tablespoons chopped fresh basil, 1 Tablespoon extra-virgin olive oil, and
1 teaspoon red wine vinegar,  Let sit for 15 minutes.  Season with salt and pepper to taste before serving.

Fresh Tomato Relish served over trout.

Mini Cherry Cheesecakes

Mini Cheesecakes are ready to party.

Mini Cherry Cheesecakes
from Just a Matter of Thyme

1. Divide 16 foil cupcake liners among 2 muffin tins.  Place a vanilla wafer cookie in the bottom of each liner.

2. Blend 16 ounces softened cream cheese and 3/4 cup sugar together in a large bowl.  Add
2 room-temperature eggs, 1 Tablespoon lemon juice, and 1 teaspoon vanilla, and beat until smooth.
Divide mixture evenly among the cupcake liners.

3. Bake, 1 tin at a time, at 350°F for 15 to 18 minutes, until just set, rotating tin half-way through baking time. Cool in tin on a wire rack.  Top each cheesecake with cherry pie filling and store in the refrigerator.

Pecan Pumpkin Pie Fudge

You'll need a candy thermometer for this recipe.

Pecan Pumpkin Pie Fudge
from Land O Lakes Recipe Collection: Holiday Cookies 2011

1. Line an 8-inch square pan with aluminum foil, extending foil over edges.  Lightly butter foil.

2. Combine 1 cup sugar, 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter, 1/2 cup half-and-half,
1/2 cup canned pumpkin, and 1-1/2 teaspoons pumpkin pie spice in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved (5 to 7 minutes).

3. Reduce heat to low.  Cook, stirring occasionally, until mixture reaches 234°F (soft ball stage) on a candy thermometer.  Remove from heat.

4. Stir in 2 cups miniature marshmallows, 1 12-ounce package white baking chips, and 1 teaspoon vanilla, until mixture is smooth; stir in 1/2 cup chopped toasted pecans.  Pour into prepared pan and cool completely.

5. Remove fudge from pan using foil ends; cut into 1-inch squares.  Store in a sealed container in the refrigerator for up to 3 weeks.

Oven Roasted Side of Salmon

An oldie but goodie from my first blog.

Oven Roasted Side of Salmon

from The America's Test Kitchen Family Cook Book (1st edition)

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Melt 4 Tablespoons unsalted butter in a small saucepan over medium-high heat. Add 1 minced shallot and 1/4 teaspoon salt, and cook until softened, about 1 minute. Off the heat, stir in 1 Tablespoon minced fresh dill.

2. Fold a sheet of heavy-duty foil so that it is 1-inch wider and 1-foot longer than a 3 to 4 pound side of salmon (I buy mine at Costco). Lay the foil diagonally across a rimmed baking sheet and spray the foil with vegetable oil spray. Pat the salmon dry with paper towels, then season with salt and pepper. Lay the salmon skin-side down on the foil. Brush with the dill butter, then lay thin lemon slices over the fish.

3. Roast until all but the very center of the fish has turned from translucent to opaque, 12 to 17 minutes.

variation:

Chili-Lime Roasted Salmon

Cook 2 teaspoons chili powder, 1 minced garlic clove and 1/4 teaspoon cayenne pepper with the shallot in step 1. Substitute 1 tablespoon minced fresh cilantro for the dill. Substitute lime slices for the lemon.