Apple Harvest Blondies & Malted Chocolate Cookies

Apple Harvest Blondies (from recipegirl.com
2/3 cup

unsalted butter

2¼ cups

packed brown sugar (divided)

3 large

eggs

2 cups

all-purpose flour

1 tsp

baking powder

1 tsp

pure vanilla extract

2 medium

apples, peeled and chopped

3 ounces

cream cheese, frozen for 1 hour

2 ounces

finely chopped pecans or walnuts

1 tsp

ground cinnamon


1
Preheat oven to 350°F. Lightly grease 13x9-inch baking dish.
2
Melt butter in large microwave-safe bowl (just until melted). Remove from microwave and stir in 2 cups of brown sugar. Mix well, then add eggs, flour, baking powder and vanilla. Mix just until combined. Fold in apples.
3
Spread batter into prepared dish. Chop cream cheese into small bits and mix with nuts, cinnamon and remaining ¼ cup of brown sugar. Sprinkle evenly over batter.
4
Sprinkle over batter and bake 35 to 40 minutes.

Yield: About 24 blondies

Chocolate Malted Whopper Drops (courtesy Baking with Dorie)
1.75 cups all purpose flour
1 cup malted milk powder
.25 cup unsweetened cocoa powder
1.5 teaspoon baking powder
.25 teaspoon salt
1 stick plus
3 tablespoons unsalted butter at room temp.
.66 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
.25 cup whole milk
2 cups (6 ounces) chocolate-covered malted milk balls, coarsely chopped
6 ounces bittersweet chocolate, coarsely chopped or 1 cup store-bought choc chips or chunks
GETTING READY: Position the racks to divide the oven into thirds and line two baking sheets with parchment or silicone mats.
Sift together the flour, malted milk powder, cocoa, baking powder, and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for about a minute after each addition. Beat in the vanilla; don't be concerned in the mixture looks curdled - it will even out when the dry ingredients are added. Reduce the mixer speed to low and add half the dry ingredients, mixing just until they disappear in the the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. The batter will look more like fudge frosting than cookie dough - and that's fine. With the mixer on low, or by hand with a rubber spatula, mix in the malted milk balls and chopped chocolate.
Drop the dough by rounded tablespoonfuls on to the sheets, leaving about 2 inches of space between spoonfuls. Bake for 11 to 13 minutes, rotating the sheets from top to bottom and front to back after 6 minutes.
When done, the cookies will be puffed and set slightly but soft to the touch. Let the cookies rest for 2 minutes before using a wide metal spatula to transfer them to the racks to cool to room temperature.Repeat with the remaining dough, cooling the baking sheets between batches.

Peanut Butter Balls

(we made these for Meet the Teacher night with the kids. It was an ice cream social, so each teacher got them in an ice cream bowl!)

Peanut Butter Balls

½ c. butter (or margarine)
2 c. peanut butter (chunky or smooth)
2 c. powdered sugar
2 c. dry powdered milk
3 c. rice krispies cereal

Mix butter and peanut butter together. Add sugar and dry milk, then mix. Add cereal last and stir just until coated. Form into ¾” balls and place on wax/parchment paper on a tray. Chill in the refrigerator. Melt chocolate (I used (2) 12 oz. packages). Dip peanut butter balls into it and then let dry on wax paper. Refrigerate if desired. Makes about 72 (3/4”) balls.
Enjoy!! J

Kerity's Parmesan Chicken & Oriental Salad

Kerity's Chicken (not healthy)
1 bag frozen chicken tenders (how many is that?)
3 sticks butter, melted
2 tubes Ritz crackers, crushed
2 c. Italian bread crumbs (or white bread)
2 c. grated Parmesan cheese
1-2 T. grated white onion
1 t. season salt (or to taste)
fresh parsley


Line 2 jelly roll pans with foil and spray with non-stick spray.
Combine crackers, bread crumbs, and parmesan cheese. Set aside.
Combine butter, grated onion, season salt, & parsley.
Dip chicken tenderloins first in butter mixture and then in bread crumb mixture. (Everything is really to taste, texture, etc.-we mix it up all the time.)
After completing all, bake at 375* for about 20 minutes. This is a favorite of ours.

Kerity's Salad
1 head cabbage, shredded (or if you are in a super big hurry buy a coleslaw mix)
6 green onion, chopped

1 T. margarine
2 pkgs. Top Ramen
1/4 c. slivered almonds
2 T. sesame seeds
*brown above ingredients.
1/4 c. oil
2/3 c. sugar
1/2 c. vinegar
1/2 c. water
1 T. soy sauce
Mix above ingredients to form dressing.

Toss dressing with salad ingredients and let sit for 20 minutes in the refrigerator before serving. This stuff isn't the "prettiest" to look at, but it is yummy!

30 Minute Dinner Rolls

30 Minute Dinner Rolls
Serves 5-6

1 c. + 2 T. very warm water
1/3 c. oil
1/4 c. sugar
2 T. yeast
1 t. salt
1 egg, beaten
3-4 c. flour

Mix warm water, oil, sugar, and yeast; let rest for 10 minutes until yeast activates. Add salt and beaten egg; blend well. Add flour, one cup at a time until soft dough is formed. Knead on floured surface 5-10 minutes or until dough is smooth and elastic. Shape into small balls (about the size of a walnut) and put into a greased baking pan. Let rise 5-10 minutes. Bake at 425* for 15-20 minutes.
*If you have more time you can let the rolls rise in the pan until they have doubled in size (that is what I do!)

Banoffee Cupcakes

BANOFFEE CUPCAKES from Cupcake Heaven by Susannah Blake
Makes 10 (I got 8)
Ingredients:
4 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
1 egg, beaten
1 ripe banana, mashed
1 cup self-rising flour
5 chewy caramels, chopped very, very small (smaller than the caramel pieces you can buy now)
2 Heath Bars, chopped finely

To decorate:
2/3 cup heavy cream, whipped
3-4 tablespoons caramel sauce
3 T. sugar

Preheat the oven to 350°F. Beat the butter and sugar together in a bowl until creamy, then beat in the egg, a little at a time. Fold in the mashed banana, then sift the flour into the mixture and fold in, followed by the caramels (I tossed the caramels in the flour first).Spoon the mixture into the paper liners and sprinkle Heath bits onto top (about 1 t. each cupcake). Bake in the preheated oven for about 16 minutes (Mine were done after 14 minutes) until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.To decorate, swirl the cream over each of the cupcakes, then drizzle with a spoonful of caramel sauce (I beat the caramel & sugar right in with the whipped cream) and top with more Heath Bar bits.

*We added the Heath bits since Garth isn't a big fan of bananas (the original recipe called for bananas on top of the whipped cream. I like to have whatever is on the "frosting" in the cupcake too, so Heath bits were added.), only banana bread and now cupcakes. :-)

**And, sorry the picture stinks-I really do have every intention of getting much better at this...

recipe from howtoeatacupcake.net

Peanut Butter Munchies
(a BHG recipe that my sister, Jenna, gave me-and I cheated-I cut & pasted it into the blog)
I made these a few weeks ago and then made a double batch on Father's Day-some for Jeff and some to keep for Garth because I think he is cute! :-)

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. (I just roll them in sugar...)

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Peanut Butter Cookies

Peanut Butter Cookies
from my sister, Joanna, who got it from a friend, Jolene (sp?)-oh, I tweaked it a bit.
(one of Jeff P's favorite cookies-I second that-they are a favorite of mine too.
I heart peanut butter!)

Peanut Butter Cookies

½ cup butter Crisco, softened

½ cup peanut butter

½ cup sugar

½ cup brown sugar, packed

½ t. baking soda

½ t. baking powder

1 egg

½ t. vanilla

1 1/8 cups all-purpose flour

(if using butter instead of butter Crisco then increase flour to 1 1/4 c.)

Directions:

Mix the butter and peanut butter. Add sugar, brown sugar, baking soda and baking powder. Add egg and vanilla next. Then gradually mix in flour. Put in fridge until easy to handle. Bake at 375 degrees for 7-9 minutes.

Pollo Saltado with a twist

Pollo Saltado with a twist (or Isom Style)

3 lb. bag frozen chicken, thawed, and cut up into chunks

3 red bell peppers, julienned

2 lg. red onions, sliced

2-3 cups snap peas

3 jalapeno peppers, seeded and chopped fine

2 habanero peppers, seeded and chopped fine

8 cloves garlic, finely chopped

cilantro to taste

ground cumin, sprinkle to taste (about 1 t.)

olive oil

In wok, saute garlic and chopped peppers (jalapeno & habanero) about a minute in a tad of olive oil. Add chicken and ground cumin. Cook until no longer pink. Pour into large pot with juices. In the (now empty) wok, add olive oil (another tad) and saute bell peppers for a couple of minutes until they are barely cooked. Then add to "chicken" pot. Repeat for snap peas and sprouts. Add a tad of oil to that very same wok and add the red onion. Cook for about a minute and then add about 2 Tblsp. red wine vinegar. Cook until the vinegar burns off and onion starts to go transluscent. Add to "chicken" pot. Add 4-6 oz. of soy sauce to pot of chicken. Toss all ingredients in "chicken" pot together (this is when you add the cilantro if you like it-we do). Serve over Garth's rice.

*Sometimes we add seeded, julienned tomatoes as well. (Prepared the same as the onions.)

Garth's Rice

4 c. jasmine rice

7 c. water

6 cloves garlic, finely chopped

2 t. salt

1/4 c. olive oil

Saute garlic in oil. Add rice and stir until coated with oil. Cook for another 30 seconds to a minute, stirring continuously. Add water and salt (don't forget the salt-Janelle did and you could tell. That is why it is called "Garth's rice."). Bring to a boil. Then cover and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff rice and serve.

**Janelle's note-Our family LOVES this!! Everyone digs in and it is our favorite leftovers!

**Garth's note-In Peru they eat this with tomatoes & french fries. We usually eat it more authentic. But sometimes (like tonight) we try it with different vegetables for a change. In another post we will show you what it looks like with beef-known as Lomo Saltado.

Oh-and you may have to play with the quantity of water depending on what rice you have, etc.-this is what works for us!

Chocolate Cherry Dr. Pepper Cupcakes

Chocolate Cherry Dr. Pepper Cupcakes (30 cupcakes)

2 ¼ cups of Dr. Pepper
2 cups of sugar
2 ½ cups of cake flour
2 eggs
4 ounces of unsweetened chocolate
½ cup of maraschino cherry syrup
1 teaspoon baking soda
1 teaspoon baking powder
2 sticks of unsalted butter
pinch of salt
1 ½ teaspoons of cinnamon
1/2 teaspoons of vanilla
¼ cup sour cream

Preheat oven to 325º. In a medium size sauce pan bring Dr. Pepper & cherry syrup to a boil. Place chocolate and butter into a bowl and pour hot Dr. Pepper over, cover and let sit for 10 minutes. Whisk mixture till smooth. Stir in sugar, salt, cinnamon, baking soda, baking powder, vanilla, and sour cream. Add flour in 2 parts alternating with the eggs and whisk till smooth. The mixture will be runny… but tasty. Fill cupcakes cups and bake approximately 15-20 minutes or until skewer comes out clean

Frost with:
4 eggs whites
1 cup sugar
3/8 c. maraschino cherry syrup

Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110°F. Transfer to standing mixer and whisk using whisk attachment at high speed until stiff peaks form, about 5-7 minutes. Use to frost cupcake. Oh, and after piping the frosting on-use a kitchen torch to brown the meringue and top it with a cherry! :-)

**I liked these. Garth LOVED them. They are a very moist cupcake and kind of dense-therefore the need for a light frosting. The cherry is very subtle-so for me that was a plus! I will definitely make them again!

Kim's Spinach Salad

(this is the leftover salad-I forgot to take a picture before everyone dug in)

Kim's Spinach Salad

2 bags spinach

1 head Romaine

1 lb. bacon, cooked & crumbled

1 pt. cottage cheese, strained

1 lb. grated swiss

1 red onion, chopped or sliced thin

mushrooms, sliced (optional)

Dressing:

2/3 t. dry mustard

1 1/2 t. salt

2/3 c. sugar

3 T. poppy seeds

1 c. rice vinegar

1 1/4 c. oil

1 1/2 t. onion powder

*Mix together and pour over salad ingredients!

**This is one of Garth's favorite salads! We got the recipe from my Mom who received it from her friend Kim. Kim's sister, Traci, also makes it. So-I am not sure who had it first-but that is probably another story! :-)

Chocolate Pudding Cookies

Normally I will try and do the pictures a little more close up. But, for now here is a quick cookie recipe. We made it with semisweet chips, milk chocolate chips, and peanut butter chips. But, you can pick any mixture you would like. Just a note, this is a "normal" batch of cookies at our house. We usually make cookies a couple of times a week-that way if anyone comes over or we have a chance, we can give some cookies away!

Chocolate Chip Pudding Cookies

3 1/3 c. flour

1 1/2 c. margarine

1/2 c. sugar

1 pkg. instant (6 oz.) chocolate pudding

3 eggs

1 1/2 c. chopped nuts (optional)

1 1/2 t. baking soda

1 c. brown sugar

1 1/2 t. vanilla

3 c. chocolate chips

Preheat oven to 375 degrees. Mix flour and baking soda. Set aside. Combine butter, sugars, pudding mix, and vanilla. Beat until smooth. Beat in eggs. Slowly add flour mixture. Stir in nuts and chocolate chips. This is a very stiff dough. Drop by teaspoonful on greased cookie sheet. Bake for 8-10 minutes.

Our first post...

So, we are doing it. We are going to try and post what we make (with pictures included-don't you just love it when pictures are included?). If there is no picture because the kids got to it too fast then I will try and add it later...sound good? In the meantime, we hope you enjoy a little bit of what the Isoms ate...