Kitchen-Sink Graham Butterscotch Cookies

I created my own cookie recipe today by cleaning out the kitchen cabinets. I threw a little of this and a little of that together creating a nice butterscotch cookie with a bite of Vietnamese cinnamon brought together by a nutty pecan taste. I was rather pleased with myself as this is the first recipe I have made without a recipe. I’ve made enough cookies in my 50+ years on this earth that I figured I could wing it and hopefully get something that wouldn’t be rejected. I am proud to announce that everyone loved it!!! I hope you do, too. If you make this, please drop me a comment and let me know if you liked it or any changes you made or might suggest.

Enjoy!!

Ingredients

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon vanilla

1/2 cup buttermilk

1/4 cup graham cracker crumbs

1 tablespoon ground flax seed

1 cup “00” flour (or substitute all purpose)

1 cup all purpose flour

1/2 teasponn salt

1 teaspoon baking powder

1 teaspoon Vietnamese cinnamon (or substitute regular cinnamon)

1/2 cup butterscotch chips

1/2 cup pecan pieces

Instructions

Preheat oven to 350 degrees.

Combine butter and sugars and cream together. Add egg and vanilla and combine. Next add graham cracker crumbs, ground flax seed, flours, salt, baking powder, and cinnamon. Mix all together. Add in the buttermilk and stir again. Add the butterscotch chips and pecans and combine.

Use a cookie scoop to add to cookie trays and bake on middle rack of the oven for 13-14 minutes.

Take off pan to cool on a wire rack.

Two Chicken Taco Recipes You Can’t Live Without!

It is May and Cinco de Mayo is tomorrow. We love Mexican food at our house! A few weeks ago my oldest son requested tacos.  Not the ground beef tacos I usually make.  He wanted me to try chicken tacos.  I had never tried chicken tacos and was game for it.  I hoped everyone else was as well.  So I dove into the internet search and found something that not only could I make one, but two meals out of.

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Incredible Sheet Pan Nachos

It is September and the weather is starting to get a bit cooler here in Pennsylvania.  Kids and teachers are going back to school and after-school activities are starting up again.  Why not try these sheet pan nachos to usher in the cooler weather and football season?  This recipe is very versatile as you can add whatever toppings you like to the base.  You can use ground beef, turkey, or chicken for these nachos.  Just make sure you cook it first before putting it on top of the nacho chips.

Directions

Take 1 lb. of ground meat and fry in a pan until no pink is left.  Drain the grease out of the pan if necessary.  Grab a taco seasoning packet and sprinkle on top of your ground meat.  Stir in as much water as directed on the seasoning packet and cook until all water is evaporated.

Take a sheet pan and cover with a layer of nachos.  Sprinkle the ground meat on top and added shredded cheese to your liking.  I use cheddar, but there are some really good Tex-Mex cheese mixtures in the stores that you can use as well.

Put the sheet pan under the broiler in your oven for a few minutes.  Pay careful attention so your food doesn’t get burnt!  I’m notorious for putting something in the oven and then walking away!  Yikes!

Take out of the oven and add any toppings you want to it:  red onions, black beans, guacamole, sour cream, corn, etc.  Or serve the toppings in individual bowls so people can pick and choose what they want on their nachos. 

I paired my nachos with red onion, shredded lettuce, sour cream and salsa.

I’ve had a request from my son to use Doritos as the nacho chips.  Stay tuned to my social media channels for a picture of Incredible Sheet Pan Doritos coming soon!!

Lavender Whoopie Pies with Vanilla Frosting

I have always been intrigued by the fact that you can eat certain flowers.  Nasturtiums and pansies come to mind.  Earlier this year, I made lilac sugar and cookies using the flavored sugar. I love using the flowers in my garden in different ways.  Today, I made lavender whoopie pies with the lavender right outside my back door.  Just a note, you can’t eat just any flower.  Some can make you terribly ill.  If you want to try eating or cooking with flowers, please check out this edible flowers chart.  But please, don’t eat any flower if it has had chemicals applied to it in the gardening process.

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S’mores Whoopie Pies

I love whoopie pies!!!!  A yummy cake and filling in a hand-held treat that doesn’t require utensils.  Great for your July 4th party or picnic! They have been a favorite dessert of mine since I was small.  The version I enjoy the most is the original chocolate cake with white inside.  However, I noticed that the whoopie pie is being made many ways now.  I decided to try a few versions this month, and thus Whoopie Pie Celebration is happening in my kitchen all month long.

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7 Simple Reasons to Have a Vegetable Garden

For me, getting back to basics includes having a vegetable garden. For over twenty years I have had a small backyard garden in south central Pennsylvania.  I enjoy getting my hands dirty and growing things I can consume.  It also makes me feel a little closer to my Dad who used to garden when I was growing up.  Our gardens differ in the fact that I have raised beds and he didn’t.  He also had fruit trees (pears, apples, peaches) and I have fruit bushes (raspberries and blueberries.)  I wish I would’ve paid closer attention to what he tried to teach me back then, but I did glean the following seven reasons to plant a garden from him.

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S.O.S. or Creamed Chipped Beef

Back to Basics Month continues at my house. I was reminiscing about the many meals my mother used to make and how many of them were simple, yet filling and delicious. One of the meals I thought about was S.O.S. or as my Mom called it “Sh*t On a Shingle.” If you grew up in the 60’s or 70’s you may remember this dish as well.

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Back to Basics Cooking-Revitalizing Recipes from the 1950’s

I have decided to devote the month of June 2019 to cooking and baking like was done back in the 1950’s.  I own The New American Cookbook from 1953 and I have found so many interesting things in it. 

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