Chocolate Chip Shortbread Cookies

4.8 from 5 reviews

Chocolate Chip Shortbread Cookies

 

 

Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. Your family will love these easy tasty cookies!

Yield: 16-20 cookies

Ingredients

• 1 cup butter, softened
• ⅔ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup mini chocolate chips
• 8 oz melting chocolate wafers

Instructions

1. In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
2. Add in flour and mix just until flour disappears. Fold in mini chocolate chips.
3. Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until ¼ inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
4. Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
5. Bake at 325 degrees for 18-20 minutes, until edges are just lightly kissed with brown.
6. Melt dipping chocolate in a small microwave safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate covering ⅓ or ½ of the cookie and transfer to parchment paper to harden.

Baked Garlic Parmesan Potato Wedges

Baked Garlic Parmesan Potato Wedges

These Baked Garlic Parmesan Potato Wedges are one of my families favorite side dishes! They're easy to make and oh so addictively delicious!

Ingredients

• 
  
  4 large Russet potatoes, unpeeled, scrubbed and rinsed (about 2 - 2 1/2 lbs), then cut into wedges
• 1/4 cup olive oil
• 1/2 cup finely shredded parmesan, divided, plus more for serving
• 2 tsp minced fresh rosemary
• 1 1/2 tsp garlic powder, or 1 Tbsp minced fresh garlic*
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh parsley, for garnish (optional)

Creamy basil fry sauce

• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt
• 1/2 tsp dried basil
• 2 1/2 Tbsp milk, then more to thin as desired
• 1/8 tsp garlic powder
• 2 pinches salt

Instructions

1. Preheat oven to 400 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray. 
2. Scrub and rinse potatoes. Cut each potato in half then cut into fairly large wedges (about 8 total per potato). Place potatoes on baking sheet.
3. Drizzle with olive oil, sprinkle evenly with parmesan, rosemary, garlic powder and season with salt and pepper (about 1 tsp salt 1/4 tsp pepper). Toss lightly. Then spread into an even layer, laying potatoes on one cut side. 
4. Roast in preheated oven for 30 - 35 minutes, turning potatoes to opposite cut side halfway through. Broil during last 1 - 2 minutes to crispen them up more. 
5. Sprinkle with a few more tablespoons parmesan and the parsley. Serve warm.
6. For the sauce: Whisk together all ingredients in a small bowl. Serve with potato wedges.
7. *I've tested these with both fresh garlic and garlic powder and I prefer the garlic powder because it doesn't develop that slightly bitter taste from being cooked at such a hot temperature for so long. If using fresh garlic, I recommend tossing it with a tiny bit of olive oil and waiting until halfway through to add it.

Italian Pickled Eggplant

Using fresh eggplant picked right out of my backyard garden, I show you how to make an Italian classic.

Here's What You Need:

• ~2 Pounds of Fresh eggplant (I used a mix of Japanese and traditional eggplant)
• 2tsp Dried Chili Peppers
• 5-6 Cloves of Garlic, Pressed
• Fresh Basil 
• Fresh Oregano
• Fresh Parsley
• Distilled 5% White Vinegar 
• Sunflower Oil (Neutral flavor and doesn't solidify when refrigerated )
• 2T Sea Salt
• Cracked Black Pepper
• Thin Sliced Celery (optional)
• Chopped Sicilian Green Olives (optional)
• Old Reusable Jars

What to Do:

1. Cut all of your eggplant into matchsticks, toss with 1tbsp salt and drain for 30 mins. This removes bitterness and nastiness from the eggplant, Don't skip this step.
2. While the eggplant drains, fill a large sauce pot halfway with equal parts water and vinegar, bring it to a rolling boil.
3. Prep your mix: finely chop your herbs and add into a large bowl along with crushed garlic, chili pepper (+olives and celery if you're opting for that), a little oil to bring it together, and salt and pepper. Mix. 
4. Once the eggplant is done draining, add to the boiling vinegar (in batches) and boil FOR ONE MINUTE ONLY. Any longer and it turns eggplant to mush. Drain on paper towels and let cool. Stick in the refrigerator to speed up cooling.
5. Once cooled, toss the eggplant into the bowl with herbs, add some more oil and mix until well combined. Taste and adjust for salt and pepper. It'll taste strong from the garlic and vinegar, but that'll mellow out as it ages for 2 weeks. 
6. Add mix to jars. Add oil to fill jars. Top jars off with oil and seal TIGHT. 
7. Now stick them in a cool, dark place for 2 weeks and fuhgeddaboudit!
8. After 2 weeks, enjoy on Italian bread, on sandwiches...however you like. Mangia Bene!!

Buttery Almond Pastry Braid

Buttery Almond Pastry Braid

 

 

If you love almond -- almond pastries, almond croissants -- this simple Buttery Almond Pastry Braid is perfect for you! Eat it for breakfast or dessert!

Dough Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons powdered sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3 ounces cream cheese
• 1/2 cup milk
• 1/2 teaspoon almond extract
• 1 egg whisked with 1 teaspoon water for egg wash

Filling Ingredients:

• 8 tablespoons butter, softened
• 1/3 cup sugar
• dash of salt
• 1/2 teaspoon almond extract
• 1 egg
• 7 ounces almond paste, frozen until firm and then grated with hand grater
• 1 cup sliced almonds, divided

Icing Ingredients:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/8 teaspoon almond extract
• sliced almonds for topping

Instructions

1. Make the filling: Cream together the butter and sugar until fluffy and pale yellow. Mix in the salt and almond extract. Beat in the egg until just combined. Stir in the almond paste flakes and about 1 cup of the slivered almonds.
2. Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
3. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the butter mixture over the middle third of the dough.
4. Continue assembling the braid: (There are photos and a video below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
5. Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is really golden on top and the filling is set. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, almond extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid. Top with sliced almonds and serve!

Example of how to cut and assemble braid.

Spinach and Ricotta Grilled Cheese

Spinach and Ricotta Grilled Cheese

Buttered and toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheese and all those Spinach Cannelloni flavours in less than 10 minutes.
Weight Watchers: 9pp per grilled cheese!

Servings: 2

Ingredients

• 1 clove garlic , crushed
• 1/3 cup ricotta cheese (I used reduced-fat)
• 1/4 cup frozen chopped spinach , thawed
• 2 tablespoons grated parmesan cheese
• Sea salt and cracked pepper , to taste
• Dried Italian mixed herbs , to taste (Oregano and basil mix)
• 1/4 cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)
• 4 thick slices sourdough bread
• 1 tablespoon butter (light or reduced-fat spread)
• 1/2 cup of your favourite pasta sauce 
• Instructions

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1. In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
2. Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
3. Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
4. Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
5. Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)

PEANUT BUTTER "BUCKEYE" PRETZEL BITES

PEANUT BUTTER "BUCKEYE" PRETZEL BITES

1 cup creamy peanut butter
3/4 cup brown sugar
2 Tbs softened butter
1/2 cup powdered sugar
minature pretzels
1 bag of chocolate chips or Merkins Choc. wafers

Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your hands. If needed, add more powdered sugar until it is easy to roll. Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate (I used Merkins Choc. wafers - easier to work with). Dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Slow Cooker Chicken and Stuffing Recipe

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A great chicken and dressing one-pot-meal. It even makes its own gravy while it cooks. A nice meal to come home to after a long day.

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Ingredients

• 4 boneless chicken breast halves, without skin
• 4 slices Swiss Cheese
• 1 can condensed cream of chicken soup *See Notes (10 1/2 ounce can)
• 1 can condensed cream of mushroom soup *See Notes (10 1/2 ounce can)
• 1 cup chicken broth
• 1 package Pepperidge Farm stuffing mix (I use the cubes.)
• 1/2 cup melted butter *See Notes
• salt and pepper to taste

Directions

COOK

6+ hrs

READY IN

6+ hrs

• Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
• Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
• Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.

Notes:
I use spray butter and spray the heck out of the top of the stuffing.
I use one cream of roasted garlic mushroom soup and one cream of chicken and mushroom soup.
You can also use chicken tenders or even boneless thighs. Four slices of Swiss cheese should still cover it, but maybe use five, I eyeball everything.