12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea’s Recipes , but is being organized and ran by Sandy of At the Baker’s Bench .? How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way!? There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit’s Holiday Cookie-a-Day Slideshow . These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day! Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year) Claire of The Barefoot Kitchen Courtney of Coco Cooks Di of Di’s Kitchen Notebook Kelly of Sass & Veracity Michelle of Big Black Dogs RJ of Flamingo Musings Sandy of At the Baker’s Bench Tiffany of The Nesting Project For my first cookie and to kick of the event I have chosen and rather simple cookie.? I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing!? Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right? Triple-Chocolate Cranberry Oatmeal Cookies ?( bonappetit.com ) Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays. Makes about 30 Ingredients 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup sugar 1/2 cup (packed) golden brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup old-fashioned oats 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips 1/2 cup coarsely chopped fresh or frozen cranberries 2 ounces milk chocolate or white chocolate, chopped (for drizzling) Preparation Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature. Would I make these again? Not so sure.?

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12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

Coconut Pecan Delight

This recipe was sent to me by my friend Lillian. She found the recipe in a small local paper called The Suncoast News back in 1981. She knows how much I love coconut and she hit it perfect with this one. And with the holidays coming up, it’s the perfect cake that not only tastes good but it’s quick and simple to make. You can view the full recipe by going to Martha’s Recipes And while there. Check the change suggestions to make this cake fit any holiday.

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Coconut Pecan Delight

Stuffed Zucchini

I’ve noticed that when you pick up a cookbook you will find more dessert and meat recipes than you will ever use but very few veggie recipes. So, I’ll will try to do help correct that by posting more veggie dishes. The one below is really good, even if you don’t like squash. 2 med Zucchini (about 1 lb) 1/2 cup chopped onions 1/2 cup chopped mushrooms 3/4 cup shredded cheese 1/8 tsp. salt 1/8 tsp. pepper Preheat oven to 400 degrees. Slice zucchini in half lengthwise. Scoop out center and dice the pump. Spray a square baking dish with non stick spray. Place zucchini shells in pan. Spray a frying pan with non-stick spray. Add onion, mushroom and diced zucchini. Sauté over medium heat until vegetables are tender. Stir in cheese, salt & pepper. Fill zucchini shells with mixture. Spray top of vegetables with non-stick spray. Bake about 20 minutes. Makes 4 Changes – add some flavor. Try garlic or poultry seasoning to taste. Change up the cheese by using different blends. Add some celery and sauté along with the other veggies.

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Stuffed Zucchini

Broccoli & Bacon Quiche

I’ve had several people ask that I post some recipes that feed one or two. The Broccoli & Bacon Quiche that I’ve posted on Martha’s Kitchen Korner is a great one . Now of course, if you double the recipe you can

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Broccoli & Bacon Quiche

Herbed Bread

I love a good slice of toasted French bread with my spaghetti, bbq, actually just about anything. The recipe I’ve just posted on Martha’s Kitchen Korner makes one of the best I’ve ever made. It’s made with Parmesan cheese, garlic and chives with a touch of Dijon mustard. Give this one a try the next time you find yourself in need of a good toast, give this one a try. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

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Herbed Bread

Ingredient Reductions

This chart is in response for those who have asked how do I decrease a recipe. The numbers in each list corresponds with each other. Example – If the recipe calls for 1 cup (#1 in Original Amount) go to #1 in the Half of Recipe column. If you want to make 1/3 of the recipe go to #1 under One-Third of Recipe to convert 1 cup. Hope this helps. Original Amount 1. 1 cup 2. 3/4 cup 3. 2/3 cup 4. 1/2 cup 5. 1/3 cup 6. 1/4 cup 7. 1 Tablespoon 8. 1 teaspoon 9. 1/2 teaspoon 10. 1/4 teaspoon Half of Recipe 1. 1/2 cup 2. 6 Tablespoons 3. 1/3 cup 4. 1/4 cup 5. 2 Tablespoons plus 2 teaspoons 6. 2 Tablespoons 7. 1 1/2 teaspoons 8. 1/2 teaspoon 9. 1/4 teaspoon 10. 1/8 teaspoon One-Third of Recipe 1. 1/3 cup 2. 1/4 cup 3. 3 Tablespoons plus 1 1/2 teaspoons* 4. 2 Tablespoons plus 2 teaspoons 5. 1 Tablespoon plus 2 1/4 teaspoons* 6. 1 Tablespoon plus 1 teaspoon 7. 1 teaspoon 8. 1/4 teaspoon* 9. 1/8 teaspoon* 10. Dash (small pinch) *The amounts are rounded down

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Ingredient Reductions

Lentil and Ham Soup

This is a simple soup that has a touch of heat. You can change this by using Polish sausage instead of ham. Add carrots and/or celery to veggie mix. Add chopped potatoes to beans about 20 minutes into their cooking time. To view the full recipe click on Martha’s Recipes in the right sidebar.

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Lentil and Ham Soup

Biscuit Cups

This one is just in time for the Holidays. To make Biscuit Cups you will need a can of Pillsbury Grands tube type refrigerated biscuits (size depends on how many cups you are making) and foil. Preheat oven to 350 degrees. Pull out 1 sheet of foil about 25″ long for each cup. Crumple the foil to form 3 1/2″ balls. Slightly flatten one side so it won’t roll around. Place foil balls on a cookie sheet. Separate your biscuits. Roll each biscuit until it becomes about a 5 1/2″ circle. Place one biscuit circle over each foil ball, shaping it gently to fit but don’t let the dough touch the cookie sheet. Bake 15-18 minutes or until golden brown. Carefully remove from foil ball, cool and fill. Filling suggestions – pie filling, chili, thick soups, cooked eggs & breakfast meats, topped with cheese. You can use just about any kind of canned biscuits to make these but the Pillsbury Grands make the 5 1/2″ circles best. Smaller biscuits will work but the crust will be thinner. You can also make smaller foil balls, cut the biscuits in half making smaller cups for appetizers.

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Biscuit Cups

Getting Ready for Thanksgiving #14

Several people have asked how long do I cook my turkey. Here is an estimated cooking time in a 325 Degree oven. Tip #14 12-14lbs. 4 – 4 1/2 hours 14-16lbs. 4 1/2 – 5 hours 16-18lbs. 5 – 5 1/2 hours 18-20lbs. 5 1/2 – 6 hours 20-22lbs. 6 – 6 1/4 hours 22-24lbs. 6 1/4 – 6 1/2 hours Hope this helps

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Getting Ready for Thanksgiving #14

Pancake/Waffle Syrups

These are good!!! Butter Pecan Syrup (makes about 2 cups) 1 1/2 cups maple syrup 2 Tbl. butter 1/2 cups pecans, toasted and chopped 1 tsp. vanilla pinch of salt Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, about 5 minutes. Blueberry Syrup (makes about 1 3/4 cups) 1/2 cup frozen blueberries 1 1/2 cup maple syrup 1/4 tsp. grated lemon zest pinch of salt Mash blueberries in a small saucepan over medium heat until moisture has evaporated, about 5 minutes. Whisk in remaining ingredients and cook over medium-low heat until slightly thickened, 5 – 7 minutes. You can also make this with other berries such as strawberries but make sure they are flash frozen and not frozen in liquid. Apple-Cinnamon Syrup (makes about 1 3/4 cups) 1 1/2 cups maple syrup 1/3 cup apple jelly 1/4 tsp. cinnamon pinch of salt Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, 5-7 minutes

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Pancake/Waffle Syrups

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