Chewy Red Velvet Cookies

I found this recipe How Sweet It Is

Red Velvet Sandwich Cookies

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
1/2 cup white chocolate chips

Preheat oven to 375.

Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed. Fold in chocolate chips.

Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Bake for 10-12 minutes.

Tips
The original recipe called for regular chocolate chips but the white chocolate provide a nice contrast. Use which ever you have handy

Sandwich these cookies cookie together using a cream cheese frosting (recipe follows):
8oz Cream Cheese
4Tbsp Butter
1tsp Vanilla
2C Powder Sugar
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Summer Fruit Salad

"Summer summer summertime

time to sit back and unwind" 

Summertime by Will Smith

'Tis the season to go to the farmers market. With all the fresh fruit and veggies you can imagine. So here's a great recipe to make with all those fruit out there. 

2 Mangoes, diced

3 Kiwi, sliced

1 Pint or Strawberries

1 Package of Blackberries

2 tablespoons or Orange juice or orange liqueur

2 tablespoons lemon juice

2 tablespoons honey

pinch of cinnamon

fresh mint for garnish chopped

Chop up all fruit and place in a bowl. 

In another bowl mix orange juice lemon juice honey and cinnamon. Pour over fruit and chill for at least an hour before serving. 

Sprinkle mint over salad right before serving.

Maple Pancakes

My #1 comfort food has and will always be pancakes. I have stories of my first pancake house, my aunt pancakes that were as big as a plate, to the very first time I made pancakes from scratch. So now I'll share one of my recipes with you. Hope you enjoy.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1 tablespoons vegetable oil
2 tablespoon maple syrup


Directions

In a bowl, combine flour, baking powder and salt. In another bowl, combine egg, milk, oil and syrup; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

TIPS

• Just as a rule of thumb never turn your pancakes more than once.
• If you're feeling risque add one diced apple and/or a handful or pecans to the mix
• Add a teaspoon or two (maybe 3) to the dry ingredients and a tablespoon of vanilla to the wet
• If you don't want to do all this from scratch just use pancake mix. Always use milk instead of water for a richer pancake. 
• Try switching out regular milk for buttermilk. 

Summer Corn

So summer is here and in Chicago that means farmers markets and weekend bbq's for everything. From family reunions to holiday gatherings. But one of my favorite things to enjoy off a grill and from the market is corn. Priced at anywhere from 4 for $1 to 2 for $1 you can't go wrong. But here's a way to bring a little excitement and flavor to the corn.

Tip #1:
Leave the corn in the husk. It'll save you a few pieces of foil and the headache of getting the piece of string off.
Tip #2:
Burn the husk. Trust me the corn will be fine. Actually it's best to cook it after all the meat is done.
Tip #3
The corn cooks in it's natural element so it will taste great but lets liven it up. Take a stick of softened butter and with it with some finely chopped fresh or dried herbs (I suggest cilantro or parsley but whatever your fancy is will do fine) and mix together in a small serving bowl. After removing the husk spread the herb butter mix on the corn and serve. No salt will be needed.

So for those who live in an apartment like me or that don't like to grill, take your corn and put in the oven. You'll know the corn is done when you smell the husk burning.

Banana Pudding (My Favorite)

Banana Pudding Cup

Ingredients

• 2/3 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 yolks eggs, beaten
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 2 bananas, peeled and sliced
• 1 (12 ounce) package vanilla wafer cookies

In medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.

In 8x8-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving.

Tips

If making for a party crush cookies in the bottom of a few small dishes (martini glass, small dessert cups) add a layer of 2-3 thin sliced bananas and top with pudding mixture. Right before serving top with whip cream and garnish with a cookie. 

To keep your banana's from browning squeeze the juice of a lemon and mix with water. cut your banana's into the mixture and dry them off before adding. 

Double the recipe I hghly encourage it. 

Chicken Salad

Chicken Salad Sandwich with Roasted Potatoes

Ingredients

• 4 cups cooked chicken, Diced
• 2 stalks Celery, Chopped
• 1/4 cup Red Onion, Diced
• 3 whole Green Onions, Chopped
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• A Small Handful Of Fresh or Dried Herbs (parsley, dill, or cilantro work great), Minced
• 1 Tablespoon Brown Sugar
• Juice Of One Lemon (about 2 tablespoons)
• Kosher Salt To Taste
• Fresh Ground Black Pepper To Taste 

Combine mayo and sour cream with lemon juice (vinegar can also be used). Stir in herbs and brown sugar.And heavily add your salt and pepper (especially if you didn't season your chicken). Mix in with chicken and both the green and red onion. Refrigerate one hour before serving.  

Tips

Serve with crackers at a party. If you're cutting crabs try it in a tortilla wrap or a lettuce wrap.

Great way to get rid of that leftover chicken from the holiday so it doesn't waste

Try crumbling some bacon (turkey or pork) in for a added crunch

Don't like sour cream try some plain yogurt or just use a whole cup of mayo

If you want a creamier salad add a little more mayo and sour cream

Oatmeal Cranberry White Chocolate Chunk Cookies

• 2/3 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 5-ounce package Dried Cranberries
• 2/3 cup white chocolate chunks or chips
• 1 tablespoon cinnamon (Optional)
• 1 tablespoon vanilla (Optional)

Directions:

Preheat oven to 375ºF. 

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 

Makes approximately 2 1/2 dozen cookies

HINTS

If using vanilla add before the eggs.

Mix cinnamon with other dry ingredients (and you can use more than 1TBSP)

Ocean Spray make 4 or 5 different flavors of the Craisin's (I love the pomegranate) and one that is chocolate covered. Please feel free to try them all in this recipe