Pretzel and Potato Chip Cookies

Ah, cookie time!

At no other time of year can I randomly whip up batches of baked goods, and do it guilt free. I used to think Wendy was crazy for experimenting with so many new recipes before her annual cookie exchange. And maybe I still do just a little. ;)

But this year I took a page from her book and made a few recipes, all in the name of science (or perhaps competition?). My favorite place to look for recipes is in the December issue's of Cook's Country magazine. It features the winners and runners up of their annual cookie contest. I am in awe of the people who are WINNING this thing! It just seems like the ultimate baked good success story. I dream of having a recipe THAT good and totally original coming out of my kitchen. Sigh.

Until then I am borrowing from another's creative genius, and hopefully coming to the party with a crowd favorite. This year I brought these Potato Chip and Pretzel Cookies with Caramel frosting. If you are a salty-and-sweet-in-one-package fan, then this is the cookie for you. I left the recipe as is, except for bumping up the quantity of pretzels just a bit. They aren't a chewy cookie...it's more of a crisp, shortbread texture. In other words, fantastic with a cup of tea. They are super easy and they definitely travel well after frosting is allowed to set. Enjoy!

~Erin

 

Pretzel and Potato Chip Cookies

Author: Erin (adapted from Cook's Country)

Ingredients

• Cookies


• 12 T. butter, softened


• ½ c. sugar, plus ¼ c. more for rolling


• 1 t. vanilla


• 1/8 t. salt


• 1 ½ c. flour


• 2/3 c. crushed potato chips


• 1/3 c. crushed pretzels


• Frosting


• ½ c. brown sugar, packed


• ¼ c. heavy cream


• 3 T. butter


• Pinch of salt


• 1 c. powdered sugar


• ½ t. vanilla


• ¼ c. pecans, finely chopped

Instructions

1. Pre-heat oven to 350. Line 2 cookie sheets with parchment paper.


2. Beat together butter, ½ c. sugar, vanilla, and salt in a mixer till light and fluffy.


3. Reduce speed to low, and add flour in 3 additions. Scrape down bowl as needed.


4. Gently mix in potato chips and pretzels.


5. Roll heaping tablespoons of dough into balls and roll in sugar. Use the bottom of a greased measuring cup to press balls to approximately ¼” thick.


6. Bake for about 15 min until edges are golden. Let cookies cool on tray for 5 minutes before moving to a wire rack.


7. FOR FROSTING – Bring brown sugar, butter, cream, and salt to a boil over medium heat. Remove from heat and stir in vanilla and powdered sugar. Cool for about 20 minutes before spreading on cookies.


8. Sprinkle cookies with pecans and allow frosting to set.

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Peanut Butter Secrets

Its "Cookie Week" on Three Lucky Husbands! This year we're going to share the three recipes that we made for my annual cookie exchange. I've been hosting a cookie exchange for the past 5-6 years. Every year I make small changes to how things run. This year we only did 1/2 dozens, thank the Lord. When you have 10+ ladies in attendance it can get CRAZY to make full dozens for each person. The only downside is that when you have so many EXCELLENT cookies (like we did this year) 6 is nowhere near enough to take home! For those of you not familiar with cookie exchanges, you invite between 8-14 friends over. Each of you makes one type of cookie, bringing one dozen (or 1/2 dozens in our case) for each person coming. At the end of the party you exchange your cookies and end up leaving with one dozen from everyone else- in other words, lots of cookies!

The other change this year was a friendly competition. We voted on the best tasting cookie, the most creative cookie and the cutest/best looking cookie. I'm happy to say that 2 of the 3 winners will be shared this week! We might even invite winner #3 to guest blog her recipe. :)

This recipe came from the Pillsbury site. When I made them, I made the cookie balls a little too big. I would suggest forming the dough around the peanut butter cup so it barely covers the chocolate. That way each bite will have some of the candy in it! Other than that, its pretty simple. Enjoy your holidays this year!

~Wendy

Peanut Butter Secrets

Recipe Type: Cookies

Author: Pillsbury

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 37

Ingredients

• cooking spray


• 1 c. vegetable shortening


• 3/4 c. firmly packed brown sugar


• 1/2 c. granulated sugar


• 1/2 c. creamy peanut butter


• 1 large egg


• 1 tsp vanilla extract


• 2 c. flour


• 1 tsp. baking soda


• 1/2 tsp. salt


• 40 to 45 chocolate-covered miniature peanut butter cups


• GLAZE


• 1 tsp. vegetable shortening


• 1 c. (6 oz. pkg.) semi-sweet chocolate chips


• 2 Tbsp. creamy peanut butter

Instructions

1. HEAT oven to 375ºF. Coat baking sheets lightly with no-stick cooking spray.


2. COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.


3. COMBINE flour, baking soda and salt in medium bowl. Mix into shortening mixture at low speed until just blended. Form rounded teaspoonfuls of dough around each peanut butter cup. Enclose entirely. Place 2 inches apart on baking sheet.


4. BAKE 8 to 10 minutes, or until cookies are just browned. Remove immediately to cooling rack.


5. COMBINE shortening, chocolate chips and peanut butter in microwave-safe measuring cup. Microwave on MEDIUM (50% power) 1 minute. Stir. Repeat until smooth.


6. DIP cookie tops in chocolate. Let stand until chocolate is set.

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Bread Ring

Here's a great way to take what's typically an afterthought to one of the star attractions of any holiday meal. How pretty is this bread? For the last few Thanksgivings I've been in charge of the bread/rolls and butter. I've spent most of my time experimenting with the butter (and actually found a great honey butter recipe). This year I spotted this unique bread recipe in a Food Network magazine and decided to try it. I was a little skeptical. Usually when something looks this pretty in a magazine its a total disaster in my kitchen. This one actually worked out.

I'm not a huge fan of olive oil. I don't love the taste, I don't dip my bread in it at Italian restaurants and I rarely cook in olive oil unless it calls for small amounts. I made this bread twice on Thanksgiving day and for my 2nd attempt I lowered the olive oil content and drizzled the finished product with melted butter. Much better. :)

Its very easy and can be adapted to your tastes. I chose to roll the dough in almonds, sesame seeds, parsley and cheddar cheese. You could easily use basil, parmesan, pecans, poppyseeds, etc... there are so many options! Its great for a holiday party and perfect for Christmas. Hope you like it!

~Wendy

Bread Ring

Recipe Type: Bread

Author: Adapted from Food Network Magazine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 10

Ingredients

• 2 cans refrigerated breadstick dough


• 1/2 c olive oil


• 1/4 c butter, melted


• 1/2 c each of chosen toppings (sliced almonds, shredded cheddar cheese, sesame seeds, chopped parsley)

Instructions

1. Preheat your oven to 350 degrees. Brush a tube pan with olive oil and set aside.


2. Put each topping in a separate ziploc bag.


3. Form the breadstick dough into small balls, put them all into a large bowl. Pour the olive oil into the bowl and gently stir the dough balls until evenly coated with olive oil.


4. Divide the balls up between the ziploc bags. Drop them into the chosen bag and shake until covered with the topping.


5. Remove from the bag and press into the tube pan, alternating dough balls and toppings.


6. Bake until golden, 30-40 minutes. Remove from the oven and drizzle with the melted butter.


7. Let cool for 4-5 minutes and remove from the pan. Serve on a platter for best presentation!

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Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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Olive Cheese Bread

When I first discovered food blogs I inevitably stumbled upon The Pioneer Woman's blog. If you've been online researching recipes for any amount of time you've very likely been there yourself, she's hard to avoid. Ill admit that at first I found her blog a little busy and very annoying. Seriously? Who has time to home-school their kids, be a great photographer, an amazing cook and gardener AND blog about it all? That person has to be ridiculously annoying. So I moved on. A little petty I know, but I have my own self worth issues, I don't need to compare myself to Martha Stewart of the Central Plains.

Anyway, fast forward a few years. I went to a neighborhood bunco night and the host had made this AMAZING olive bread. Sorry for you olive haters. No way around it with this recipe. This stuff was SO good it almost made me forget about the snickers salad and Portillos chocolate cake she had for dessert. When I asked for the recipe she shared that it came from the Pioneer Woman's cookbook. Oh Damn! That crazy lady again? She was all over the place!

Whatever... this stuff was SO good I didn't care who made it, I just needed the recipe! I borrowed the cookbook from a friend and started looking through it. It was one of those cookbooks that actually reads like a biography, and it was GREAT. I know, I hate to admit when I'm wrong. Turns out the Pioneer Woman actually has a name (Ree Drummond) and an amazingly interesting story. So like her kabillion other followers, I'm now hooked. I love her. She is awesome and has since taken over the Neely's #1 spot in my Food Network loving heart. Long story I know- but seriously this stuff is SO SO GOOD. Make it for Thanksgiving as an app, or a holiday party, or on a Sunday afternoon, or as a side for an Italian main course. Or do as Ree suggests and make the topping and spread it on crackers (tried that too, SO GOOD!) I actually add kalamata olives to the recipe and find it gives it even more flavor. Just cut back a little on the green and black ones. I hope you love it as much as I do!

~Wendy

 

Olive Cheese Bread

Recipe Type: Appetizer

Author: The Pioneer Woman

Ingredients

• One 6-ounce can black olives, drained


• One 6-ounce jar pimiento-stuffed green olives, drained


• 2 stalks green onions


• 1 stick butter, at room temperature


• 1/2 cup mayonnaise


• 12 ounces Monterey Jack cheese, grated


• 1 loaf crusty French bread, sliced lengthwise

Instructions

1. Preheat the oven to 325 degrees F.


2. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.


3. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.


4. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Notes

The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

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Greek Yogurt Pancakes

I've been a little obsessed with Greek yogurt lately. I started buying it to mix into my morning smoothie with frozen fruit, almond milk, and kale. Then I discovered it was pretty handy to have on hand for use in recipes that called for sour cream or mayonnaise. I cleaned out the fridge the other day and had four containers in varying degrees of fullness.

Perhaps this speaks more to me being a total space cadet at the grocery store than having a yogurt obsession.

Anyway, in an effort to use up some of my collection I went searching on Pinterest for Greek yogurt recipes. And with my husband traveling on business, I was already halfway to breakfast-for-dinner for me and the kids.

Enter THE pancake.

The gorgeous pictures grabbed me right away, but the delicious recipe is the reason I can't stop thinking about these pancakes. You must try. And if you are a pancake connoisseur like me, you'll be wanting to make room in the fridge for some yogurt.

~Erin

Greek Yogurt Pancakes

Author: Erin (adapted from Julia's Album)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1 1/4 c. flour


• 1/4 t. salt


• 2 t. baking powder


• 1 t. baking soda


• 1/4 c. sugar


• 3 T. butter, melted and slightly cooled


• 3 eggs


• 1 1/2 c. plain, non-fat Greek yogurt


• 1/2 c. milk

Instructions

1. Whisk together flour, salt, baking powder, and baking soda in a large bowl.


2. Stir together sugar, butter, eggs, and yogurt.


3. Add liquid mixture to dry ingredients and mix until combined.


4. Spray or butter the pan or griddle.


5. Spoon batter onto pre-heated surface. Allow to cook until bubbles burst on the surface of the pancake, leaving small holes. Flip and cook till golden brown.


6. Serve.

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The Best Chicken Salad Ever

I debated posting this recipe today. It doesn't seem timely for the season to me...more like a spring/summer recipe? But Erin texted me a few days ago asking for the recipe and made it for dinner so I thought, why not? It still tastes delicious every season and it's a great, easy dinner for this busy time of year with homework, sports, scouts, parties and the like filling up the calendar.

My mom got this recipe from a friend of hers and made it for my sister's wedding shower 15 years ago. When I asked her to send me the recipe, she took a pic of her 15 year-old recipe card and emailed it to me and it literally did say "The Best Chicken Salad EVER" on the top of the card so I stuck with the title. :)

It was a huge hit then and when I made it recently and Erin and her mom tried it, it was a huge hit again. If you use a rotisserie chicken, it really is silly easy to throw together.

~Leah

The Best Chicken Salad Ever

Recipe Type: Main

Author: Leah

Prep time: 1 hour 15 mins

Total time: 1 hour 15 mins

Serves: 6-8

Ingredients

• 1 (20 oz) can pineapple tidbits in 100% juice


• 1 c mayonnaise


• 1 1/2 Tbsp Dijon mustard


• 1 tsp curry powder


• 1/2 c celery, thinly sliced


• 2 green onions, thinly sliced (use ALL of the onion...including the green)


• 1/8 tsp salt


• 1 whole rotisserie chicken OR 5-6 chicken breasts, cooked


• small (about 2.5 oz) bag slivered almonds


• small pat of butter


• 1/2-3/4 c raisins, optional


• green grapes, lettuce, pineapple for serving, optional

Instructions

1. Remove all the skin from your chicken and carve and cut into chunks. (great way to cut chicken breasts here...she starts on the breast at 4:36 http://www.youtube.com/watch?v=Ys7dyV97FXw). Set aside.


2. Put a small amount of butter (tsp?) in a small saute pan and brown the almonds over low to medium heat. Set aside.


3. Combine 3-4 Tbsp of the juice from the canned pineapple, mayonnaise, mustard, curry, and salt. Set aside.


4. Mix chicken, celery, onion, almonds and raisins (optional) in a medium to large bowl.


5. Add dressing and blend well.


6. Refrigerate at least 1 hour.


7. Serve with pineapple and/or grapes over lettuce or with lettuce on a bun (sinfully delicious on a croissant).

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