Recipes

Favorite Holiday Cookie Recipes

It is STORMING here in northern California today.  What’s a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies.  I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good….and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.

Here’s what you need…….{full recipe below}

Sift together the flour, cocoa powder and baking soda in a medium bowl.

Cream together the butter, sugar and brown sugar.  Beat in the eggs and vanilla extract.

Add flour mixture to butter mixture and stir until blended.  Mix in the chocolate chips last.

Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

Place balls on a parchment paper lined baking sheet.

Bake for 12 minutes at 350 degrees and you end up with these little gems!











Here is a link to some of my Top 10 favorite Christmas cookie recipes for your Christmas baking needs!

Chocolate Cloud Cookies
3 cups all purpose flour,

1/2 teaspoon baking soda,

2/3 cup unsweetened cocoa powder,

1 cup soft butter,

1 cup granulated sugar,

1 cup packed brown sugar,

2 large eggs,

2 teaspoons vanilla extract,

2 cups mini semi-sweet chocolate chips,

5 oz mini marshmallows, frozen

Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper or use a Silpat mat.


Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.


Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.


Hold 3 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows completely.


Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up as they cool.

Makes about 3 ½ dozen

Tip:  Make sure you freeze the marshmallows before using, otherwise they will melt

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Favorite Holiday Cookie Recipes

It is STORMING here in northern California today.  What’s a mom to do while stuck at home, with kids and flooded roads but bake these magnificent Chocolate Cloud Cookies.  I baked these cookies for the first time two years ago, and they have become one of my favorite Christmas cookie recipes. Really easy to make and super good….and if you enjoy both chocolate and marshmallows, this recipe might become one of your favorites as well.

Here’s what you need…….{full recipe below}

Sift together the flour, cocoa powder and baking soda in a medium bowl.

Cream together the butter, sugar and brown sugar.  Beat in the eggs and vanilla extract.

Add flour mixture to butter mixture and stir until blended.  Mix in the chocolate chips last.

Hold 3 or so Frozen mini-marshmallows in your hand and scoop the batter up and mold it around the frozen marshmallows, covering them completely.

Place balls on a parchment paper lined baking sheet.

Bake for 12 minutes at 350 degrees and you end up with these little gems!











Here is a link to some of my Top 10 favorite Christmas cookie recipes for your Christmas baking needs!

Chocolate Cloud Cookies
3 cups all purpose flour,

1/2 teaspoon baking soda,

2/3 cup unsweetened cocoa powder,

1 cup soft butter,

1 cup granulated sugar,

1 cup packed brown sugar,

2 large eggs,

2 teaspoons vanilla extract,

2 cups mini semi-sweet chocolate chips,

5 oz mini marshmallows, frozen

Preheat oven to 350 degrees. Line a couple of cookie sheets with parchment paper or use a Silpat mat.


Mix flour, baking soda and cocoa powder together in a medium bowl. Set aside.


Cream butter and both sugars. Beat in eggs and vanilla. Add flour mixture to butter mixture and stir until blended. Mix in the chocolate chips last.


Hold 3 frozen marshmallows in the palm of your hand. Scoop batter up by generously rounded tablespoonfuls and mold around marshmallows, covering marshmallows completely.


Place dough balls on cookie sheets, spacing about 2 ½ inches apart. Bake for 12 minutes. Cool on cookie sheets for about 5-10 minutes, then transfer to a wire rack to cool. They firm up as they cool.

Makes about 3 ½ dozen

Tip:  Make sure you freeze the marshmallows before using, otherwise they will melt

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Mason Jar Salads!

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella.  It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update.  Great ideas and here are a couple of my favorites…



Corn and Blueberry Salad

Who knew that corn and blueberries would be so good
together? Try this salad and see for yourself! This sweet and tangy combination
takes only a little time to put together, and it’s easy to eat on the go. Bring
it to work for lunch or to a friend’s picnic as a side dish. If you want to
turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed
greens or spinach on top.

Makes 1 serving

2 ears of corn, for
about

3⁄4 cup kernels


1 1⁄2 tablespoons
Lime Vinaigrette (below)

1 to 2 tablespoons
finely chopped red onion


1⁄2 cup cucumber
slices (half- or quarter-moons)


1 1⁄2 tablespoons
chopped fresh cilantro


1⁄2 cup blueberries


1 pint-size Mason
jar

Remove the husks and silks from the corn. Pour enough water
into a pot to cover the corn and bring to a boil over high heat. Add the corn
and boil for 5 minutes. Remove the corn from the water and let cool for a few
minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette, then the onion and the cucumber. Finish with layers of corn
kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Lime Vinaigrette

2 tablespoons lime
juice


1 tablespoon chopped
fresh cilantro

pinch of salt


freshly ground black
pepper, to taste

dash of hot sauce
(optional)


3 tablespoons olive
oil

Whisk together the lime juice, cilantro, salt, pepper, and
hot sauce (if using). Slowly add the olive oil, whisking, until the dressing
thickens.




Watermelon and Feta
Salad

Nothing screams summer like watermelon. When it’s especially
hot out, some cool, sweet watermelon will help you get through the afternoon.
This salad adds a savory note with cherry tomatoes and feta, perfectly
complementing the flavor of the watermelon without diminishing the cooling
effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes


1⁄3 cup roughly chopped fresh parsley


2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon,
and feta cheese, in that order. Seal the jar and refrigerate until ready to
use.

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt


freshly ground black pepper, to
taste

3 tablespoons olive oil

Whisk together the vinegar, salt,
and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Mason Jar Salads!

Almost anything looks good in a Mason jar and I just LOVE this new book I had the chance to review, Mason Jar Salads and more by Julia Mirabella.  It has 50 layered lunches to grab and go and full of beautiful color photos to give your lunch time a layered update.  Great ideas and here are a couple of my favorites…



Corn and Blueberry Salad

Who knew that corn and blueberries would be so good
together? Try this salad and see for yourself! This sweet and tangy combination
takes only a little time to put together, and it’s easy to eat on the go. Bring
it to work for lunch or to a friend’s picnic as a side dish. If you want to
turn it into a green salad, use a quart-size Mason jar and add 2 cups of mixed
greens or spinach on top.

Makes 1 serving

2 ears of corn, for
about

3⁄4 cup kernels


1 1⁄2 tablespoons
Lime Vinaigrette (below)

1 to 2 tablespoons
finely chopped red onion


1⁄2 cup cucumber
slices (half- or quarter-moons)


1 1⁄2 tablespoons
chopped fresh cilantro


1⁄2 cup blueberries


1 pint-size Mason
jar

Remove the husks and silks from the corn. Pour enough water
into a pot to cover the corn and bring to a boil over high heat. Add the corn
and boil for 5 minutes. Remove the corn from the water and let cool for a few
minutes, then slice off the kernels.

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette, then the onion and the cucumber. Finish with layers of corn
kernels, cilantro, and blueberries. Seal and refrigerate until ready to use.

Lime Vinaigrette

2 tablespoons lime
juice


1 tablespoon chopped
fresh cilantro

pinch of salt


freshly ground black
pepper, to taste

dash of hot sauce
(optional)


3 tablespoons olive
oil

Whisk together the lime juice, cilantro, salt, pepper, and
hot sauce (if using). Slowly add the olive oil, whisking, until the dressing
thickens.




Watermelon and Feta
Salad

Nothing screams summer like watermelon. When it’s especially
hot out, some cool, sweet watermelon will help you get through the afternoon.
This salad adds a savory note with cherry tomatoes and feta, perfectly
complementing the flavor of the watermelon without diminishing the cooling
effect.

Makes 1 serving

2 to 3 tablespoons Sherry Vinaigrette

1 cup halved cherry tomatoes


1⁄3 cup roughly chopped fresh parsley


2 cups cubed seedless watermelon

2 ounces crumbled feta cheese

1 pint-size Mason jar

Layer the salad ingredients in the Mason jar, starting with
the vinaigrette dressing and continuing with the tomatoes, parsley, watermelon,
and feta cheese, in that order. Seal the jar and refrigerate until ready to
use.

Sherry Vinaigrette

2 1⁄2 tablespoons sherry vinegar

pinch of salt


freshly ground black pepper, to
taste

3 tablespoons olive oil

Whisk together the vinegar, salt,
and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Tator Tot Nachos!

Tator Tot Nachos….WHAT?!  Why haven’t I thought of this before?!  Potato nugget nachos topped with your favorite toppings…..I love it.  An easy and quick week night meal.


Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2
bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
1/2
lb lean (at least 80%) ground beef
1/2
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
3
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
Shredded lettuce
Sour cream and guacamole, if desired

Steps

1
  • Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
  • 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
  • 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.
Swap out the ground beef for a can of drained, rinsed black beans for a different twist!
For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Tator Tot Nachos!

Tator Tot Nachos….WHAT?!  Why haven’t I thought of this before?!  Potato nugget nachos topped with your favorite toppings…..I love it.  An easy and quick week night meal.


Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2
bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
1/2
lb lean (at least 80%) ground beef
1/2
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
3
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
Shredded lettuce
Sour cream and guacamole, if desired

Steps

1
  • Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
  • 2Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
  • 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.
Swap out the ground beef for a can of drained, rinsed black beans for a different twist!
For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Green Chile Chicken Taco Casserole

I did it again – posted what we were having for supper last night on a Facebook Thread and half a dozen people asked for the recipe. This was basically a dump-what-you-have-in-the-pan kind of thing. I am in need of a grocery story trip, but have been putting it off, because I need to go […]

Slow Cooker Stew

We have FINALLY been experiencing some wet weather here in California.  And with rainy days, comes my craving for stew….along with a fire in the wood stove and a glass {or two} of a full bodied Zin.  We have quite a few roasts in our freez…